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}”

Coconut Mango Burfi {Fudge}

I am so excited to share a 5-ingredient dessert recipe today – THIS Coconut Mango Burfi tastes heavenly!

A simple dessert that is SO fragrant and flavorful with the rich and moist textures from the coconut!

We are in the midst of a beautiful summer here in the northeast. Boys are out of school, Mom is visiting from India and our schedules are pretty relaxed. I am learning a lot of new recipes and techniques from my Mom. Between the two of us, we are cooking on most days.  With lots of family and friends visiting, we are so excited to have all the company to share the yummy foods with.

This kind of laid-back summer takes me back to my childhood memories of growing up in India. In a small town in India, our home facing a beautiful park and our family constantly between family and friends. I have most vivid memories of Indian summers and the mango season. Boxes and boxes full of ripe, sweet and full flavored Alphonso mangoes that we would devour. My mom would make delicious sweets with the mangoes and my favorite is the Coconut Mango Burfi or fudge.

All these years I never tried making it myself. The last few weeks that mom is with me, she has made these incredibly delicious coconut mango burfi twice for us. I think it is high time I learn how to make them and share the goodness with everyone.

It takes only 5 ingredients and 30-minutes or less to whip up a batch of these delicacies. The key is to constantly stir and watch the process as the textures change and making sure that it cooks evenly. When it is almost cooked, it releases fats from the coconut and the milk which makes the mixture look shiny and dense. The color will change from light yellow to orange. Lower the heat for the last 5 minutes to avoid it from getting scorched. All these tips are courtesy MOM!

Coconut Mango Burfi {Fudge}
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Coconut Mango Burfi is a simple 5-ingredient dessert with a soft melt-in-mouth, fudgy texture, just right sweetness and the aroma of the best mangoes.
Ingredients
  • 2 cups fresh grated coconut, (frozen works well)
  • 2 cups milk (full fat)
  • 1 cup mango pulp (tinned works well, preferably made with Alphonso mangoes)
  • 1 cup sugar
  • 1 teaspoon of saffron
  • sliced nuts for garnish (optional)
Instructions
  1. Take a large heavy bottomed or a non-stick pan. Put it on medium-high heat. Add coconut, milk, mango pulp and sugar. Mix well.
  2. Keep stirring continuously for about 15 mins.
  3. The mixture will start to thicken and may stick to the pan. Keep scraping it off the pan and mix. Make sure the mixture is thickening without burning. The color should slowly deepen from yellow to orange.
  4. Add half of the saffron. Mix well and cook for another 5 mins.
  5. Lower the heat to medium-low as the bottom starts to brown and the mixture starts to form a ball. Cook for another 5 mins.
  6. Turn the heat off. Take the mixture out in a greased pan or a parchment lined tray. Press evenly with the back of a spatula ( a silicone spatula works well).
  7. Make half an inch thick layer by tightly pressing the mixture down and sideways to form a square.
  8. Garnish with more saffron, nuts. Cut into squares big or small, allow to chill and enjoy! If they happen to last for more than a day(which is rare) keep refrigerated.

 

Kheema Pav – Instant Pot

Kheema Pav – A popular street food in India, Kheema or Keema Pav is a robust, peppery curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices! Served with lightly toasted buns or pav laden with butter or homemade ghee on the griddle makes a blissful meal!

My mom arrived last week from India, she is visiting me after a long time and I am SO excited to have her with us. With her high spirits and energy, she has already tried her hand on the Instant Pot that she has been hearing all about. It’s been only 4 days since she has arrived and she is already loving the InstaPot! Her Pot in Pot black-eyed peas curry with rice was savored by all. She steamed the Cilantro Croquettes and the Layered Swiss Chard Spiral rolls to perfection for our fathers days feast.

From the back of the camera as I shot this video it took me back to the fond memories of my childhood. Her waiting for the oil to heat up and then adding the cumin seeds, listening for the soft sizzle sound and a whiff from gently toasting them. Adding turmeric and roasting the spices at each step, soon filled up my kitchen with wonderful aromas. The Final dish, came out just the way I remember her making Chicken Kheema for years, just that this time it was cooked in the Instant Pot.

Obviously, I need to gear up with my publishing now to keep up with her cooking. I am so excited to post her first recipe on Ministry Of Curry that I was able to record!

kheema pav

A few options she suggests are:

  1. Add 1/2 cup of green peas to the curry
  2. Peel and dice a potato and saute it with the veggies. This will give more thickness to the curry if desired.
  3. Add 1-2 spicy green chilies for a spicier keema.

I was very impatient and hungry (as usual) as I shot the video and honestly, the Keema Pav was so full of flavor and aromas that I did not miss any a thing! The gorgeous orange hue from the Kashmiri red chili powder and turmeric, the warmth from the homemade garam masala and the earthy flavors from roasted coriander powder were spot on!

Here is her easy Chicken Kheema recipe:


Kheema Pav - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Kheema Pav - A popular street food in India, Kheema Pav is a tantalizing curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices!
Ingredients
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1 large yellow onion, diced
  • 2 plum tomatoes, diced
  • 2 teaspoon mild red chili powder (We used Kashmiri Chili powder)
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 2 heaping tablespoon coriander powder (We lightly toasted the coriander seeds and then ground them)
  • 1 pound ground chicken
  • ½ cup cilantro, chopped for garnish
  • To serve:
  • 1 tablespoon butter or ghee
  • 8 potato rolls
Instructions
  1. Turn Instant Pot to saute(more) mode. Once the hot sign displays, add oil. Add cumin seeds and toast them for 30 seconds. Add turmeric powder and mix well. Add ginger and garlic, mix well.
  2. Add onion and sauté for a minute. Cook covered for 2 minutes with a glass lid on.
  3. Add tomatoes, red chili powder, garam masala, salt and coriander powder. Mix well.
  4. Add ground chicken and breaking it with a spatula. Add ½ cup of water (You can add 2 tablespoons of water for a thicker curry, but I like the extra gravy to dip the bread).
  5. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 4 mins followed by Natural Pressure Release.
  6. Garnish with cilantro and serve hot with potato rolls or burger buns lightly toasted with some ghee on a griddle.
  7. Notes:
  8. Add 1-2 spicy green chilies for a spicier keema.
  9. Also, when I buy the rolls or buns, I check the Sugar contents on the pack. As long as they are 2% or less the Pav does not taste overly sweet and works well with Indian curries.

 

Red Wine & Beetroot Risotto – Instant Pot

Red Wine & Beetroot Risotto – I first tasted this heavenly risotto a few weeks back at the Saltyard restaurant in Atlanta! Anything with words beetroot and risotto is something I would want to try and I was pretty surprised with the delicate and distinctive flavors of this gorgeous dish.

My son and I were visiting Atlanta for academic competitions with some friends. We all had a great time watching the competitions and were proud to come home with a few medals. While in Atlanta, we got to spend few evenings dining out as we explored the beautiful city.

One evening we dined at the Saltyard restaurant that had a very engaging atmosphere. They offered a wide selection of diverse cuisine cooked from locally sourced ingredients. As we sat down at the relaxed and vibrant dining room, we were impressed by all the seasonal dishes on their tapas menu. Butterbean guacamole bruschetta, street-cart-style corn, flash fried Brussels (drooling), we savored every dish as it arrived. The presentation, the ingredients, and the taste were all on the mark.

My favorite was the red wine and beetroot risotto, cooked with seasonal tender spring peas, beetroot, lemon oil and garnished with Parmigiano-Reggiano, golden fried garlic chips, and fresh dill. Every bite of that creamy risotto was packed with the distinct flavor of the fresh ingredients, and with a beautiful creamy texture of arborio rice cooked to perfection with the hint of red wine.

red wine and beetroot risotto

When I came home, trying out the beetroot risotto in my instant pot was on my to-do list. I usually buy beetroots with leaves, that I saute with some Indian spices for a healthy side dish or stir-fry with lentils.

beet roots

Peel and slice each beetroot into 3-4 slices. These sliced cook tender in the instant pot in about 7 minutes of high-pressure cooking time.

beetroot slicesStart with garlic, and a lot of it, thinly sliced. Turn the Instant Pot on Saute(More) mode and once the hot sign displays, cook them in olive oil for 4-5 mins stirring frequently until they turn crisp and golden. Take the garlic slices out and keep aside for garnishing. I then cook the risotto in the same garlic infused the oil.  The result is creamy, flavorful and stunning beetroot risotto with a hint of red wine that can be enjoyed with some freshly grated parmesan, scallions or parsley, fried garlic and freshly ground pepper.

Here is my version of the Red Wine and Beet Root Risotto in Instant Pot, inspired from the saltyard restaurant:


Red Wine & Beetroot Risotto - Instant Pot
Author: 
Recipe type: Side Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Red Wine and Beetroot Risotto - A delicious, healthy and beautiful dish with creamy textures and delicate flavors from red wine, garlic, and beets.
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 8-10 garlic cloves, thinly sliced
  • 1 small onion, diced
  • 1 cup arborio rice
  • ½ cup red wine
  • 2 cups low sodium vegetable broth
  • 2 medium beetroots, peeled and sliced
  • ½ teaspoon salt
  • Garnish
  • 2 tablespoon Parmigiano Reggiano, grated
  • 2 tablespoon scallions, thinly sliced
  • 1 teaspoon black peppercorn, ground
Instructions
  1. Turn Instant Pot to Saute(more) mode. Once the hot sign displays, add oil and garlic. Cook garlic, until they turn golden and crispy stirring frequently. Take the garlic out and keep aside, leaving the extra oil in the pot.
  2. Add onions and cook for 1-2 mins until translucent and soft. Add rice and lightly toast for a minute stirring often. Add red wine and mix well, cooking for a minute as the wine reduces.
  3. Add broth, sliced beets, and salt.
  4. Close Instant Pot with the pressure valve to sealing. Cook in Manual(Hi) for 7 minutes followed by NPR.
  5. Open the Instant Pot and take out the beets in a small blender. Blend to a smooth puree and put the puree back in the Instant Pot. Mix well. Add fresh ground pepper.
  6. Garnish with Parmigiano Reggiano, scallions and garlic slices.
  7. Enjoy hot!

 

Tandoori Chicken – Instant Pot

Traditionally made in a clay oven{tandoor}, which many of us have now adapted to outdoor grills, indoor ovens and now the moistest version of all is the luscious and spicy Tandoori Chicken – Instant Pot!

Tandoori Chicken - Instant Pot

Hope you had a great Memorial day weekend! We had a FUN long weekend – we got to hang out with our cousins, played soccer tournament and ran a 5K race. Although it rained all day in the northeast and was bit chilly for the memorial day BBQ, we did not give up on our plans. We decided to bring our cookout indoors. We had chicken marinating for 8+ hours, that I cooked in my InstaPot. The result was succulent, fall off the bone, moist and flavorful tandoori chicken, that we enjoyed with some spicy mint chutney and corn pulao!

Tandoori Chicken - Instant PotTandoori Chicken, marinate uses plain yogurt, mild and bright red Kashmiri chili powder, turmeric, fresh ginger, garlic and garam masala. The longer it is marinated the more flavorful the chicken tastes. Although you can use chicken breasts or thighs to make Tandoori Chicken, my favorite way is to cook with the drumsticks.

Here is a quick video for an easy Tandoori Chicken recipe in Instant Pot:


Tandoori Chicken - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chicken marinated in spicy yogurt based sauce that is pressure cooked for moist and fall off the bone delicious Tandoori Chicken - Instant Pot.
Ingredients
  • 2 LB (8) Chicken drumsticks, skinned
  • ½ cup plain yogurt (Make It Dairy Free by using Coconut yogurt)
  • ½ tablespoon ginger, grated
  • ½ tablespoon garlic, minced
  • 1-2 tablespoon Kashmiri red chili powder (or any mild red chili powder)
  • ½ teaspoon turmeric
  • 1-2 teaspoon garam masala
  • 2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon oil
Instructions
  1. In a large bowl, add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, salt, lemon juice and oil. Mix well.
  2. Dry skinned drumsticks with a paper towel. Put 2-3 slits on each drumstick and apply marinade all over the chicken. Allow the chicken to marinate up to 24 hours in the refrigerator. Take the chicken out of the refrigerator 30 minutes prior to cooking.
  3. Add 1 cup water to the Instant Pot insert. Lightly grease the trivet with cooking oil and place inside the pot. Arrange the marinated Chicken pieces on the trivet.
  4. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 15 mins followed by Natural Pressure Release. Open Instant Pot.
  5. Enjoy Tandoori chicken with lime wedges and chutney over steamed rice or Pulao.
  6. Note: You can broil the cooked chicken for a few mins. We enjoyed them straight out of the Instant Pot!

 

 

 

 

Carrot Halwa – Instant Pot

Carrot Halwa, AKA ‘gajar ka halwa’, is a sweet stewed carrots dessert with a delicate aroma of cardamom and saffron!

This year we celebrated mothers day with this delicious Indian dessert cooked in the Instant Pot! The traditional carrot halwa recipes uses milk, condensed milk or evaporated milk. Since this is one of my favorite desserts and I can’t stop myself from overeating, I try to make it a little healthier. My carrot halwa recipe is almost dairy free, but I do use homemade ghee which can be substituted for vegetable oil. I substitute the milk and cream with almond milk and almond flour making it a healthier lightly sweetened dessert. Continue reading “Carrot Halwa – Instant Pot”

Chana Saag – Instant Pot {Chickpeas and Spinach Curry}

Chana Saag – A vegetarian, chickpeas and spinach dish cooked in onion, tomato based tangy sauce and spiced with turmeric, cumin and garam masala.

In addition to the restaurant-like Chana Masala, this chana saag dish is a staple for weeknight meals and also a good make-ahead dish for pot lucks and dinner parties. Cooked in no time and Chana Saag is packed with protein, fiber, vitamins and minerals. Here is a link to my original stovetop Chana Saag adapted from a favorite blog!
Continue reading “Chana Saag – Instant Pot {Chickpeas and Spinach Curry}”

Dum Aloo – Instant Pot

Dum Aloo – A north Indian curry made with baby potatoes simmered in onion and tomato based gravy, spiced beautifully with turmeric, red chili pepper, garam masala and a hint of dried fenugreek leaves!

My mom’s signature recipe, that I grew up eating is a combination of perfectly cooked semi-stuffed potatoes, slow-cooked in smooth, aromatic and creamy sauce.

Continue reading “Dum Aloo – Instant Pot”

Tandoori chicken wings

Spicy tandoori chicken wings, grilled to perfection,  are made with yogurt, lemon juice, ginger, garlic, garam masala, red chili powder and turmeric! I know chicken wings are not “healthy” but this is a healthier version of the typical deep fried wings. In my family, these piquant tandoori wings are a must while watching football on Super bowl Sunday. Continue reading “Tandoori chicken wings”

Tandoori Chicken

Spicy chicken marinated in yogurt, kashmiri red chili powder, fresh ginger-garlic, garam masala and then grilled to perfection! Tandoori chicken, is a classic indian dish that is healthy, easy to cook and a definite crowd pleaser. Whenever I have to take a dish to a summer party, this is the dish that comes to mind. So here is something you might want to try for 4th of July this year. Continue reading “Tandoori Chicken”