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”

Paakatali puri {fried flatbread glazed in lemon-saffron flavored syrup}

If there is one Indian dessert recipe you want to learn, ‘paakatali puri’ is the one i would recommend. It is the yummiest recipe which uses few basic ingredients and is also nut free. It is easy to make and tastes heavenly with its crispy and luscious texture!

This week we are celebrating a traditional hindu festival called Naagpanchami. The festival is to worship snakes and there are many legends in hindu mythology narrated to the importance of this day. For me, this festival brings back the memories of my mom making the scrumptious ‘paakatali puri’ – Fried dough flatbreads drenched in sugar syrup infused with saffron and a hint of lemon! Continue reading “Paakatali puri {fried flatbread glazed in lemon-saffron flavored syrup}”

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”

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.

 

Thai Red Curry Chicken – Instant Pot

The rich aromatic Thai Red Curry Chicken is on our repeat list for busy weeknights as well as relaxed weekend meals. This authentic tasting red curry gets a flavor punch from sweet and spicy colorful peppers picked from our local farmers market and is garnished with fresh Thai basil leaves.

From curries to rice dishes to noodles, we have been garnishing them all in ambundance with our homegrown aromatic Thai basil – a star ingredient! Continue reading “Thai Red Curry Chicken – Instant Pot”

Rose Falooda {Rose flavored ice cream sundae float}

Rose Falooda – An ice cream float with aromatic rose syrup, cool sweet basil seeds, thin noodles, and cold milk topped with creamy vanilla ice-cream and nuts of your choice!

Summer to us means lots of watermelons, mangoes, lemonade and of course ‘Rose Falooda’ enjoyed with family and friends. Rose Falooda is one my favorite thing to make for summer barbecue parties! This super easy recipe is a sure crowd pleaser with its refreshing flavors.  It does not require any cooking once you have few ingredients on hand – Rose syrup, sweet basil seeds, low-fat milk, cooked thin noodles (ok one quick thing to cook) and some vanilla ice cream. Continue reading “Rose Falooda {Rose flavored ice cream sundae float}”

Sweet Potato Halwa- Instant Pot

Sweet Potato Halwa – A  delicately flavored, lightly sweetened dish with melt-in-mouth textures and aromatics from cardamom and saffron.

This right here sounds like our family when it comes to food-

“I could have killed you.”  “Or I could have killed you,” Percy said.  Jason shrugged. “If there’d been an ocean in Kansas, maybe.” “I don’t need an ocean—” “Boys,” Annabeth interrupted, “I’m sure you both would’ve been wonderful at killing each other. But right now, you need some rest.” Food first,” Percy said. “Please?” ― Rick Riordan, The Mark of Athena Continue reading “Sweet Potato Halwa- Instant Pot”

Sprouted Lentils Breakfast Bowl – Instant Pot

Sprouted Lentils Breakfast Bowl – A perfect make-ahead, meatless breakfast with protein-rich sprouted brown lentils, lightly spiced with freshly grated ginger, turmeric, mild red Kashmiri chili powder, and cumin!

Years ago, growing up in a small town in India, I remember enjoying an array of dishes cooked with lentils and pulses, in my mom’s bustling kitchen. Daal, Dosa, Khichdi, Curry were on repeat list for our meals and many mornings started with a bowl of warm sprouted lentils with nutty textures and bright flavors. Continue reading “Sprouted Lentils Breakfast Bowl – Instant Pot”

Daal Dhokli {Lentil stew with homemade noodles} – Instant Pot

Daal Dhokli or Chakolya is a popular, one-pot meal from the Indian states of Gujarat and Maharashtra. Savory whole wheat noodles cooked in sweet, spicy and tangy lentil stew makes Daal Dhokli an ultimate comfort food!

This mind-bogglingly delicious and wholesome recipe has complex flavors from tamarind and jaggery,  soft melt in the mouth textures from the homemade wheat noodles and the nutty flavors from mustard seeds, cumin, and peanuts!

After over indulging from a vacation or while recovering from an illness, this easy daal dhokli recipe can make a good detox meal!

Here is our attempt to make this two-step recipe in the Instant Pot. If you have cooked daal and have kneaded dough, this recipe is a must try. Traditionally the daal for this dish is made using Toor Daal or yellow pigeon peas but can also be made using mung daal or masoor daal.

Few options FOR this daal Dhokli recipe:
  1. Substitute any cooking oil instead of ghee to make this a Vegan Daal Dhokli.
  2. Add 4 cloves and 1 cinnamon stick with the lentils to add warm flavors and aroma.
  3. Stir in 2-3 big handful of chopped spinach just before adding the dhokli.

Thanks to Mom, without whom I would have been skeptical making and sharing this recipe and video. She makes cooking seamless and pleasurable. Here is my Mom, making the mouth-watering Daal Dhokli in Instant Pot:


Daal Dhokli - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Daal Dhokli - Savory whole wheat noodles cooked in sweet, spicy and tangy lentil stew makes an ultimate comfort food!
Ingredients
  • Part I: Daal
  • 4 tablespoon ghee, divided (or 2 tablespoons of cooking oil)
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafetida
  • 10-12 fresh curry leaves
  • ½ teaspoon turmeric
  • 1 teaspoon ginger, grated
  • 3 teaspoon garlic, grated
  • 2 plum tomatoes, diced
  • 1 teaspoon red chili powder
  • 2 tablespoon jaggery or brown sugar
  • 1 tablespoon tamarind paste
  • 2 teaspoon salt
  • 2 tablespoon peanuts
  • ½ cup toor daal, rinsed and drained
  • 2 cups water
  • ½ cup cilantro, chopped for garnish
  • Part II: Dhokli
  • 2-1/2 cups whole wheat flour, divided
  • 1 tablespoon chickpea flour
  • 1 cup of water or as needed
  • 2 tsp salt
  • 1 tsp carom seeds
  • ½ tsp red chili powder
  • ¼ tsp turmeric
  • 1 tablespoon oil, divided
Instructions
  1. Turn Instant Pot to Saute(More) mode. Once the 'hot' sign displays, add 2 tablespoons of ghee or cooking oil. Add mustard seeds and allow them to splutter. Add cumin seeds, asafetida and curry leaves. Add turmeric, ginger, and garlic. Mix well.
  2. Add tomatoes, red chili powder, jaggery, tamarind paste, salt, peanuts and toor daal. Mix well.
  3. Add 2 cups of water, give a quick stir and close Instant Pot with the Pressure valve set to sealing. Cook on Manual(Hi) for 8 mins followed by Natural Pressure Release.
  4. While the Daal is cooking, make the dough by mixing 2 cups of whole wheat flour, chickpea flour, salt, carom seeds, red chili powder, turmeric and half tablespoon of oil. Use water as needed to make a firm yet pliable dough. I used little more than ¾th cup of water. Add remaining oil and knead the dough well. Make 5 balls from the dough. Using the extra whole wheat flour, roll the dough balls into 10-12 inch thin circles. Using a pizza cutter, cut each rolled tortilla into 1-inch squares or dhoklis. Put the cut dough pieces on a platter. Sprinkle a little bit of dry flour before layering the pieces on a tray to avoid them from sticking to each other.
  5. Open Instant Pot after the pressure has released naturally. Turn Instant pot to saute mode and using an immersion blender, gently blend the daal for 5 seconds. Add 3 cups of water, mix well, cook covered with a glass lid and bring the daal to a gentle boil.
  6. Add half of the dough squares to the daal and mix gently. Add remaining half dough squares, mix again. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 2 minutes followed by Quick Release. Mix the Daal Dhokli, add another tablespoon or two of ghee (recommended but optional) and garnish with chopped cilantro. Enjoy Piping hot!
  7. Notes:
  8. You can add 4 cloves and 1 stick of cinnamon to the daal for more warm flavors.
  9. Add 2-3 handful of chopped spinach in the daal before adding the dhoklis and stir well.