Apple Cake – Instant Pot

This delicious Apple Cake, ‘pressure cooked’ in the Instant Pot, is loaded with fresh apples coated with cinnamon and sugar making it a perfect breakfast or dessert cake.

I used my 7-in-1 DUO Instant Pot to perfect this apple cake recipe as I know that is the model most of my followers have.

apple cake instant pot

Oct 15th is my second blog anniversary.. Yay!! I have enjoyed the second year of blogging, from going to a self-published blog, to sharing printable recipes and nutritional information for each recipe. Ministry of curry now has a you tube channel with short and to-the-point videos for the recipes, we are on Pinterest, Twitter and Instagram!

Oh and the biggest thing we did over the last year is to publish recipes for the state of the art, super sophisticated Instant Pot pressure cooker that I have fell in love with! With 50+ international recipes and quick videos to give you an idea of how the Instant Pot works.

Cooking for us has definitely gone up to the next level, with healthy and delicious foods cooked faster and with the same authentic taste. More importantly my boys have started to cook using the Instant Pot which makes me so happy and satisfied. We have used our Instant Pot to make soups, chilies, rice, beans, lentils, pasta, curries, yogurt and cakes! And so proud to have show cased the summer berry cake at the Dr.Oz show!!

So here is a big shout out to family, friends and followers for your love and support. I couldn’t have done it without you. Thank you! Thank you!!

To celebrate the second blog anniversary, here is a delicious apple cake Instant Pot recipe:

apple cake instant pot

This cake is a combination of the apple cake that was adapted from smitten kitchen and my summer berry cake. Since I am using a 7″ push pan in the Instant Pot, the original oven recipe is halved and also modified to work for the Instant Pot.

This apple cake tastes even better the next day, which  makes it a perfect make ahead recipe. I usually make this cake at night so I have the cake ready to enjoy in the morning.

apple cake instant pot

Apple Cake - Instant Pot
Author: 
Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 cups peeled and diced apples (any variety)
  • ½ tablespoon ground cinnamon
  • 2 tablespoons sugar
  • 1-1/2 cups flour + 1 tablespoon for dusting the pan
  • ½ tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup vegetable oil
  • ¾ cup sugar
  • 2 tablespoon orange juice (I was out of OJ, so I used apple cider)
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
Instructions
  1. Grease and flour a 7” cake pan. I use Fat Daddios’ 7” push pan.
  2. Peel, core and chop apples into small pieces.Toss with cinnamon and 2 tablespoon sugar and set aside.
  3. In a large bowl mix flour, baking powder and salt together and set aside.
  4. In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated. This batter is thicker than the usual cake batter.
  5. Pour half of batter in the cake pan. Since the batter the thick allow it to spread evenly by gently tapping the cake pan on the sides. Spread half of apples on top of the batter. Slowly pour the remaining batter covering most of the apple pieces. Spread the remaining half apples and any juices on top.
  6. Cover the cake pan with a paper towel and then cover it tightly with aluminum foil. You can skip the aluminum foil by securing paper towel with a rubber band around the pan.
  7. Add 1 cup water to Instant Pot. Place the cake pan on the trivet and carefully place the trivet in the Instant Pot.
  8. Press Manual(Hi pressure) and adjust cook time to 60 minutes. Allow Natural Pressure release before opening the Instant Pot.
  9. Carefully take the trivet out and remove the aluminum foil and paper towel. Allow the cake to cool on a wire rack.
  10. Tastes even better the next day so make ahead!!

 

 

Saranachi Puri {fried flatbread with sweet stuffing}

Saranachi Puri or Satori, a fried pastry made with sweet filling is a Maharashtrian delicacy made for festive occasions like Diwali.

With Diwali just around the corner, here is a heavenly treat I would like to share with everyone. This summer, mom and I spend a relaxed afternoon making saranachi puri. I loved every single moment we spent together trying to master this recipe. My boys were home that day and we were happy to see them appreciate and devour these yummy treats!

saranachi puri

Although, not as common as laddu’s or karanji, Saranachi Puri is my eipcurean mom’s specialty! When I ask her about it, she tells me that it is a traditional recipe that she has tweaked to a slightly modern and sophisticated taste and look.

saranachi puri

She has a few twists to this traditional saranachi puri recipe that I love! The best one is, roasting the puri/flatbread on a pan before deep frying. This truly helps it absorb lesser oil making it less greasy and healthier.

So here we go with the recipe and few photos to give you a good visual of different steps. Here is semolina and chickpea flour roasted golden brown over medium heat:

Make the stuffing by mixing grated jaggery in warm milk, cardamom powder, nutmeg powder, saffron, ground nuts and roasted semolina + chickpea flour:

Make dough with the semolina and all-purpose flour and allow it to rest for 1-2 hours:

saranachi puri
Make Dough

After the dough has rested make it into four smaller balls. Using a pestle beat each dough ball on a firm surface for 4-5 minutes or until the dough becomes soft and no longer looks grainy. Make small  balls with the dough and the stuffing:

saranachi puri
dough and stuffing balls

Get ready to roll and roast the puris:

Here we are ready to fry them! Heat ghee/oil in a medium kadhai/wok on high heat. Once the oil is hot, add 2-3 puris at a time and lower the heat 30 seconds after adding the puri. Fry on medium-low heat until both sides of the puris are golden brown and crisp. Take the puris out on a tray lines with paper towel.

saranachi puri

If you enjoy making and eating Diwali faral, check out this ambrosial rose flavored karanji recipe. And here is a sneak-peak at our Diwali Celebrations!

Print

Saranachi Puri

A fried pastry made with sweet filling is a Maharashtrian delicacy made for festive occasions like Diwali.

Course Dessert
Cuisine Indian
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 10
Author Archana Mundhe

Ingredients

Dough:

  • 1-½ cup fine rava/semolina
  • 1-½ cup maida/whole purpose flour
  • 1 teaspoon salt
  • 2 pinches saffron
  • 2 tablespoon ghee
  • 1 cup milk warm

Stuffing:

  • 3 cup rava/semolina
  • 2 tablespoon ghee
  • 2 tbsp besan/chickpea flour
  • 2-½ cup jaggery grated
  • 1 cup milk warm
  • 1 teaspoon cardamom powder
  • 1/2 teaspoon nutmeg powder
  • 2 pinches saffron
  • 2 tablespoon almonds ground fine (optional)
  • 2 tablespoon cashews ground fine (optional)

Frying:

  • 1-2 cups ghee or oil

Instructions

  1. Mix semolina, whole purpose flour, salt and saffron. Heat 2 the ghee in a small pot and add it to the flour. Using warm milk knead soft and pliable dough. Note that this dough will harden so make sure it is not very hard while kneading. Add extra 1-2 tablespoon water if needed. Keep covered for 1-2 hours. After the dough has rested make 4 smaller balls. Using a pestle beat each dough ball on a firm surface for 4-5 minutes or until the dough becomes soft and no longer looks grainy. I prefer doing this on the floor instead of my counter tops.
    saranachi puri
  2. On medium flame, roast rava in ghee until it turns light golden brown. About 5-10 minutes. Add besan and roast for another 1-2 minutes.
    saranachi puri
  3. In a large mixing bowl mix the grated jaggery with 1 cup warm milk. Make sure that the jaggery has fully melted in the milk. Add roasted rava and besan to it. Add cardamom powder, nutmeg powder, saffron and ground nuts. Mix well and allow this mixture to rest for 2-4 hours.

    saranachi puri
  4. Make small and same sized balls with the dough and the stuffing. Note - Use half-tablespoon to scoop the dough and stuffing so they are all same size.
  5. Roll the dough into 2 inch circle. Place a stuffing ball in the center and pinch the sides of the rolled dough and bring the sides together on top of the stuffing. Close all the sides making sure that the stuffing is secured inside. Gently press the ball and roll it into a 2-3 inch puri. These Puris should not be too thin.
    saranachi puri
  6. Lightly roast these rolled puris on a pan over low-medium heat for about 30 seconds on each side. Keep roasted puris aside to fry. Repeat rolling and roasted of remaining puris.
    saranachi puri
  7. Heat ghee/oil in a medium kadhai/wok on high heat. Once the oil is hot, add 2-3 puris at a time and lower the heat 30 seconds after adding the puri. Fry on medium-low heat until both sides of the puris are golden brown and crisp. Take the puris out on a paper towel lined tray.
  8. Repeat frying the remaining puris.
  9. Note - Before adding a new batch of puris to fry increase the heat to high and then lower it few seconds after you have added the puris.
  10. Allow them to cool and store in an airtight container at room temperature for up to 2 weeks. Enjoy!

Rose Coconut Karanji {pastry with rose flavoured coconut filling}

Rose coconut karanji – a crispy pastry filled with sweet and delicate rose flavored coconut filling that melts divinely in your mouth. Yes, it is Diwali this week and if I can share one traditional recipe with you, hands down it would be this rose coconut karanji. I am not a big fan of the traditional karanji but I am hooked on to this delectable recipe which has aromatic and sweet, rose flavored filling. Happy Diwali everyone!

rose coconut karanji Continue reading “Rose Coconut Karanji {pastry with rose flavoured coconut filling}”

Madras Lentils/Daal Makhani with Brown Rice – Instant Pot

Madras Lentils/Daal Makhani – Two names to debate on as they connect a North Indian delicacy to a south Indian dish?

A few weeks ago, while I was shopping at my local Costco, I saw a table with “Tasty Bites Madras Lentils” for tasting. I am usually good at staying away from pre-packaged foods but that day, shopping at lunch hour on empty stomach, made it harder for me to resist. Plus I LOVE South Indian food and the word “madras” really made me more curious. Anyway, I tried a few spoonfuls of it and it reminded me of the traditional north Indian “Daal Makhani”! Except I did not taste too many spices in the Costco Madras Lentils making them a bit lighter yet very flavorful. I am still curious on why they call it Madras Lentils?

 

I took a picture of the package to see the ingredients with a plan to try making them at home. The ingredients list from the packaging was – water, tomatoes, lentils(adzuki beans), onions, red kidney beans, cream, butter, oil, salt, ginger, cumin and chillies.

So here is the basic difference between Madras Lentils and my Daal Makhani recipe:
  • Daal Makhani recipe, in addition to the above ingredients from Madras lentils, also has fresh garlic, cumin powder, coriander powder and garam masala.
  • Daal Makhani has whole Black Gram Beans and Red Kidney Beans while the Costco Madras Lentils had adzuki beans and red kidney beans.

madras lentils/daal makhani

So with these basic differences in mind, I decided to try the recipe with just the ingredients from the Madras Lentils package. With the magic of the Instant Pot , the madras lentils were cooked to perfection with all the spices infused so well in about 45 minutes!!

I did sprinkle a little bit of garam masala in the end but that was more of a personal choice. I also used black gram beans instead of adzuki beans and I think whole brown lentils(masoor) will also work well in this recipe!

Here is the video for EASY Tasty Bites Madras lentils/Daal Makhani recipe with Pot in Pot Brown Rice:

Check out the recipe below that also explains how to easily adjust this recipe for a more authentic Daal Makhani recipe:

maras lentils/daal makhani
Print

Madras Lentils/Daal Makhani with Brown Rice - Instant Pot

A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Archana Mundhe

Ingredients

Ingredients for Madras Lentils/Daal Makhani:

  • 1 cup Black Gram Beans/adzuki beans/whole brown lentils
  • 1/3 cup Red Kidney Beans
  • 1 tablespoon oil ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 cup finely diced onion
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon fresh ginger grated
  • 2 cups diced tomatoes
  • 2 teaspoon kosher salt
  • 2 teaspoon kashmiri red chili powder
  • 1/2 cup light cream or coconut cream or cashew cream
  • 1 teaspoon garam masala optional for non-spicy lentils
  • cilantro for garnish

Rice:

  • 1 cup brown rice
  • 1 tsp salt

Instructions

Instructions:

  1. Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
  2. Set Instant Pot to Sauté(more) mode. Once the "Hot" sign displays, add oil and cumin seeds. Add onions and mix well.
  3. Add turmeric powder, fresh ginger, tomatoes, salt, red chili powder and beans. Mix well.
  4. Add 2 cups of water.

For pot in pot rice (optional)

  1. Rinse and drain rice. Add rice, 2 cups of water and salt in a stainless steel container.
  2. Put a tall trivet ( I have a 2.75 inch one from amazon) over the beans.
  3. Place rice container on the trivet.
  4. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 30 minutes followed by Natural Pressure Release.
  5. Open Instant Pot and set to saute mode.
  6. Carefully take out the Rice container and the trivet.
  7. Stir in cream, add garam masala (optional) and garnish with cilantro.

Recipe Notes

Notes to make a more authentic daal makhani:

1.Add 1/2 tablespoon of cumin powder, 1/2 tablespoon coriander powder, 1 tablespoon of minced garlic along with ginger and red chili powder. 2. Add 1 tablespoon kasoori methi {dried fenugreek leaves} along with fresh cilantro in the end. 3. You can also add more or less red chili powder and garam masala to adjust the spice level.

Notes to make dairy free: 1. Replace ghee with oil 2. Use coconut cream or cashew cream(blend cashews in water)

I prefer soaking the beans overnight. If you decide to cook them unsoaked, increase the cook time to 60 minutes. 

 

 

 

Dudhi Halwa {Lauki/Bottle gourd Halwa} – Instant Pot

Dudhi Halwa is a popular Indian dessert made with grated bottle gourd.

This luscious Dudhi Halwa is lightly sweet and has a creamy pudding like texture with the magical aroma of vanilla! Continue reading “Dudhi Halwa {Lauki/Bottle gourd Halwa} – Instant Pot”

Ragda Patties {pattice} – Instant Pot

A popular street food in India, Ragda patties is a dish everyone must try once. A spicy white peas curry served over potato patties and dressed up with sweet and tangy chutneys, crispy sev and garnished with diced onions and fresh cilantro. Every bite is an magical explosion of “spicy, sweet and tangy” AKA “CHAT-PATA” flavors and the melt in mouth potato patties.

Unlike the kind you would get from a street cart or restaurant, this homemade version is much more healthier without compromising on the taste! Continue reading “Ragda Patties {pattice} – Instant Pot”

Ukadiche Modak {sweet rice dumplings with coconut filling}

Ukadiche Modak – an exquisite Maharashtrian delicacy made with steamed rice flour dough, stuffed with aromatic and sweet coconut, jaggery, nutmeg, cardamom and saffron filling. These Modaks are offered to Lord Ganesh and made especially during the ten-day celebration of the Ganesha festival which starts this week. There are literally dozens of ways to make a modak, but of course my mom had to spoil us with these luscious, heavenly ‘ukadiche modak’.

UPDATE: Please check the instructions and video for steaming modak in Instant Pot!

Continue reading “Ukadiche Modak {sweet rice dumplings with coconut filling}”

Gulkand Seviyan Kheer {Rose flavored vermicelli pudding}

A classic indian dessert, ‘kheer’, with a twist! Gulkand seviyan kheer: A pudding made with thin vermicelli, milk and sugar that is topped with saffron, golden fried cashews, raisins with an added hint of rose flavor from rose petal preserves.  A refreshing new take on the oh so divine vermicelli pudding!

Scroll down for an EASY Instant Pot Seviyan Kheer recipe and video. Continue reading “Gulkand Seviyan Kheer {Rose flavored vermicelli pudding}”

Handvo {Spicy Rice and lentils cake} – Oven & Instant pot Recipe

Handvo – A traditional gujarati savory cake made with rice, lentils and lots of vegetable like bottle gourd, fenugreek leaves and carrots. Spiced with fresh ginger and green chilies, tempered with mustard seeds, sesame seeds and dried red chillies. This wholesome dish can be enjoyed as a meal by itself or with a side of pickle or chutney.

Updated to include Instant Pot version of this recipe!

Handvo with tea

 

 

Continue reading “Handvo {Spicy Rice and lentils cake} – Oven & Instant pot Recipe”

Sweet Coconut Rice – Instant Pot

“Absolutely eat dessert first. The thing that you want to do the most, do that.” –     Joss Whedon Sweet Coconut Rice – An Ambrosial dessert made with basmati rice, grated coconut and a hint of aromatic cloves, cardamom, and saffron! Sweet Coconut Rice, also known as “Narali Bhath” is a traditional Maharashtrian recipe cooked especially on “Narali Poornima” which a full moon day during the auspicious month of Shravan. Continue reading “Sweet Coconut Rice – Instant Pot”