Chicken Coriander Soup – Instant Pot

Chicken Coriander Soup – A delicacy from Indo-Chinese restaurants, this soup with complimenting flavors from lemon, ginger and chilies, crunchy vegetables and soft cooked chicken makes a flavor and nutrition packed meal.

This recipe is a combination of my mom’s lemon coriander soup and the soup I have enjoyed for years from the Indo-Chinese restaurants. This recipe uses mom’s lemon coriander soup as a base, to which I add more vegetables and chicken to make it a one-pot meal. Continue reading “Chicken Coriander Soup – Instant Pot”

Quick White Chicken Poblano Chili – Instant Pot

Quick White Chicken Poblano Chili – Delicious and hearty, one pot smokey chili recipe that just needs you to dump all the ingredients and start the Instant Pot.

We love poblano but feel free to skip them or add an extra jalapeño for some more heat. Add a cup of corn to this recipe to get a twist of sweet and spicy flavors. You can cut up the chicken before or shred it after cooking, change it up the way you like it. Basically a simple and versatile recipe that you can cook up to your preference and taste! Continue reading “Quick White Chicken Poblano Chili – Instant Pot”

EASY Chicken Noodle Soup with Kale – Instant Pot

Here is a homestyle EASY chicken Noodle soup with kale that is cooked under 30 minutes in the Instant Pot. It is SO healthy, delicious and simple that ANYONE can make it. Few basic ingredients and you have a comforting one-pot meal for those busy weeknights! Continue reading “EASY Chicken Noodle Soup with Kale – Instant Pot”

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.

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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:

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maras lentils/daal makhani
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Madras Lentils/Daal Makhani with Brown Rice - Instant Pot
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
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
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.
Next 3 steps are 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. 

 

 

 

Corn Poblano Chowder – Instant Pot

Corn Poblano Chowder – An earthy, peppery corn chowder cooked with summer’s seasonal bounty of sweet corn, tomatoes, poblano peppers, spicy jalapeno, potatoes and fresh parsley. A satisfying, gluten-free vegan recipe without any cream or cheese and is so effortless in the Instant Pot. Continue reading “Corn Poblano Chowder – Instant Pot”

Citrusy lentil soup – Instant Pot

Citrusy lentil soup is a lightly spiced and tangy soup made with simple ingredients like lentils, tomatoes, oranges and some basic spices.

Schools were closed this week for the Blizzard of 2017 so I grabbed the opportunity to experiment in the kitchen with my boys. It was my younger son’s turn this time to cook something in the Instant Pot. He was so excited and this recipe was perfect for him to make!

Continue reading “Citrusy lentil soup – Instant Pot”

Tomato, Beetroot and Carrot soup

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Growing up, I remember eating tomato soup made by my mom frequently in winters. She would also make it for holiday parties and it was a great way to start the first course. A beautiful red soup with rich creamy texture was often served with her homemade croutons!

Very recently after tasting tomato soup at different places I realized hers has a different flavor and color. When I asked her for the recipe I found out that she adds carrots and beetroots to them which explains the beautiful color and the texture too! This super healthy soup is very appetizing with its sweet and tangy flavors, mildly spiced with wonderful aroma.

Tomatoes are packed full of beneficial nutrients and antioxidants and are a rich source of vitamins A and C and folic acid. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese and potassium.  Carrots are a particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants!

 

Here is a step by step recipe:

Wash tomatoes, Beetroot and carrots

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Peel and chop the carrots and beetroot.  Cut the tomatoes in half.

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Pressure cook all 3 vegetables with a small cinnamon stick for 10 mins.

Optionally, you can also cook them in a crock pot or a regular pot on stove stop with 1 cup of water.

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Let the boiled vegetables cool down. Remove the cinnamon stick and the skin from the tomatoes. Puree the rest and strain to remove any seeds from the tomatoes.

Mix corn starch to half cup of water and add it to the tomato puree. Stir well.

Heat ghee in a medium pot. Add cumin seeds and once they begin to sizzle turn off the heat and slowly add the puree.

Add sugar, salt, red chili powder and fresh ground pepper to taste. Bring it to boil on medium high heat stirring few times.

tomatosoup4

Recipe:

Prep time: 5 mins  Cooking time:25 mins    Total time: 30 mins

Ingredients:

5 ripe tomatoes
2 carrots
1 small beetroot
1 inch cinnamon stick
1 tbsp corn starch
1 tbsp ghee
1/4th tsp cumin seeds
2 tsp sugar
1 tsp red chili powder
1/4th tsp fresh pepper
salt to taste

Directions:

  1. Peel and chop the carrots and beetroot.  Cut the tomatoes in half.
  2. Pressure cook all 3 vegetables with the cinnamon stick for 10 mins.
  3. Cool down boiled vegetables. Discard the cinnamon stick and the skin from the tomatoes.
  4. Puree the rest in a blender.
  5. Strain and discard any seeds from the tomatoes.
  6. Mix corn starch in 1/2 cup of water and Add it to the tomato puree. Stir well.
  7. Heat 1 tablespoon ghee a medium pot. Add cumin seeds and once they begin to sizzle turn off the heat and carefully pour the puree in the pot.
  8. Add sugar, salt, red chili powder and fresh ground pepper to taste.
  9. Bring to boil on medium high heat stirring few times.

Serve hot with some garlic croutons!

Enjoy!