Gujarati Kadhi and Khichdi – Instant Pot

Kadhi and Khichdi – A nutritious and comforting meal, home cooked by my mom is what I reminisce eating for many evening meals.

In winters, we enjoyed Khichdi with a piping hot bowl of yogurt based soup{kadhi} and in the summer it was served with a cool and refreshing ginger-yogurt-cilantro drink {mathha}. Mom has a dozen Khichdi recipes that she rotates. Although, if I had to pick my favorite, it would be this one with mixed lentils that is aromatic and is lightly spiced with onion, ginger, garlic and cilantro. Continue reading “Gujarati Kadhi and Khichdi – Instant Pot”

Tasty Cabbage Rice – Instant Pot

Cabbage Rice is a simple and tasty, vegan rice dish that is loaded with vitamins from cabbage and has just right heat from fresh ginger and green chilies.

This is one of my mom’s newest recipe that I got to taste and learn when she visited me this summer. When she first made it on the stove-top, I was not sure if it would be a good recipe for Instant Pot. As, this recipe does not use a lot of water. The soaked rice is basically slow cooked with little water and then all the juices from shredded cabbage.  It did take us a couple of tries to achieve this perfect Instant Pot recipe! Continue reading “Tasty Cabbage Rice – Instant Pot”

Vegetable Manchurian – Instant Pot

Vegetable Manchurian – Veggie meatballs simmered in a spicy and tangy soy-ginger-garlic based sauce served over fried rice or noodles! A popular Indian Chinese recipe that is relished in India. vegetable manchurian

Indian Chinese is basically adaptation of Chinese spices and cooking techniques to Indian tastes. I remember the “indochinese” food sold on street carts while I was growing up in India. Dishes like chop-suey, schezwan and manchurian became immensely popular with everyone as it was tasty, quick and affordable. Growing up in a health conscious family, although I loved Indochinese foods I knew that some of them were loaded with soya sauce and many were deep fried. I then started to adapt many of those recipes and gave them a healthier twist. Home made fried rice and lo-mein noodles are on a repeat list in our house especially for quick weeknight meals. What I had never thought, was making vegetable manchurian at home. Just the thought of frying those veggie balls kept me away from making this dish. Then, Thank to a dear friend, I started using the IKEA veggie balls! They are sold frozen and come in handy for many recipes like malai kofta and kadhi pagodas! If you do not have an IKEA near you, I am sure you will find some good veggie balls at trader joe’s or whole foods. So here is an EASY vegetable manchurian recipe in the Instant Pot using frozen IKEA vegetable balls:

5 from 1 vote
vegetable manchurian
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Vegetable Manchurian - Instant Pot
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Vegetable meatballs simmered in a spicy and tangy soya-ginger-garlic based sauce served over fried rice or noodles

Course: Main Course
Cuisine: Chinese, Indian
Calories: 350 kcal
Author: Archana Mundhe
Ingredients
  • 1 tablespoon oil
  • 1/2 cup onion diced
  • 2 teaspoon ginger grated
  • 2 teaspoon garlic minced
  • 1 teaspoon red chili flakes optional
  • 16 IKEA veggie balls frozen
  • 2 cups vegetable broth
  • 2 teaspoon low sodium soy sauce
  • 2 teaspoon vinegar I used chili vinegar
  • 2 teaspoon sugar
  • 2 tablespoon arrowroot powder or corn flour mixed in 1/4 cup of water
Garnish:
  • red pepper flakes
  • 2 tablespoon cilantro chopped
  • 2 tablespoon scallions sliced
Instructions
  1. Turn Instant Pot to saute(more) mode. Once the ‘hot’ sign displays add onion, ginger and garlic. Sauté for a minute. Add red chili flakes, veggie balls and broth. Give a quick stir.
  2. Close Instant Pot with pressure valve to sealing. Cook on Manual (Hi) for 4 minutes followed by Quick Release. Open the lid and set the Instant Pot to saute mode. Add soy sauce, chili vinegar and sugar. Add arrowroot (or corn) slurry.

  3. Mix well and cook until the sauce comes to a gentle boil. Add more red chili flakes for spicier taste. Garnish with cilantro and scallions.

  4. Enjoy hot over fried rice or noodles!
Nutrition Facts
Vegetable Manchurian - Instant Pot
Amount Per Serving
Calories 350
* Percent Daily Values are based on a 2000 calorie diet.

 

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”

Instant Pot “Boxed” edition: cake, brownies, and corn bread

Instant pot cake, brownies, bread? Well yes!

Do you think CAKE all the time? If you are a cake, brownie or bread lover like me.. read on or even better rush to your pantry, may be local grocery even. It’s time to redefine baking with the ease of boxed cake mixes and the convenience of hands-off Instant Pot cooking. Continue reading “Instant Pot “Boxed” edition: cake, brownies, and corn bread”

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}”

Dill Dhokli {Dill stew with homemade noodles} – Instant Pot

Dill Dhokli – A nourishing and satisfying meal with homemade whole wheat noodles cooked in a peppery chili-garlic dill sauce!

In Indian cooking Dill is used as main ingredient, rather than a herb in several dishes. I remember growing up not being a big fan of Dill. After the birth of my older son while my Mom was visiting, she made Dill lentils with a touch of chickpea flour and lots of minced garlic. That recipe made me fall in love with Dill. I have since cooked with Dill so many times that my entire family enjoys Dill. Continue reading “Dill Dhokli {Dill stew with homemade noodles} – Instant Pot”

Green Tomato Chutney – Instant Pot

Green Tomato Chutney – A piquant mouth watering chutney made with summers best raw-tart tomatoes, spicy jalapeños and a hint of sweetness!

When I first discovered this recipe, I thought it was a genius idea to use up those excess tomatoes and make this healthy & delicious chutney packed with vitamin C! Continue reading “Green Tomato Chutney – Instant Pot”

Black Eyed Peas Curry and Rice – Instant Pot

A favorite amongst my boys, Black Eyed Peas Curry cooked in a smooth onion, tomatoes and coconut based sauce has earthy flavors from turmeric, cumin seeds and coriander seeds and is perfectly spiced with the mild Kashmiri red chili powder and aromatic garam masala.

Piping hot black eyed peas curry with rice and some warm chapati’s is a common scene in our home. Continue reading “Black Eyed Peas Curry and Rice – Instant Pot”

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”