Vegetable and Paneer Biryani – Instant Pot

Vegetable and Paneer Biryani – A classic Indian one pot meal that is full of flavors and aromas from whole spices, garam masala and the long grain basmati rice.

I have been trying to perfect my vegetable biryani in the Instant Pot for months now. After the success of my InstaPot Chicken Biryani recipe in just a few tries, I was surprised to see how much different it was to cook vegetable Biryani in the Instant Pot. Although I was using the same rice and similar spices, it took many failed attempts (mushy rice, undercooked rice, mushy veggies etc) before I got the technique right. The key was to choose the right kind of vegetables and also more importantly cut them right so they all cook within 6 mins of pressure cooking time. Continue reading “Vegetable and Paneer Biryani – Instant Pot”

Mixed Lentils & Vegetables Khichdi – Instant Pot

Mixed Lentils & Vegetables Khichdi – A vegetarian, one-pot, gluten free dish with lentils, rice and vegetables, cooked in ghee, turmeric and red chili powder makes an amazingly flavorful comfort meal!

Khichdi, Khichadi or Kitchari is a nourishing porridge-like dish cooked with lentils and rice. Referred to as the Indian “comfort food”, it is often used for babies and the elderly, a healthy meal that is easy to chew, digest and SO good for the body! Continue reading “Mixed Lentils & Vegetables Khichdi – Instant Pot”

Aloo Gobhi – Instant Pot

Aloo Gobhi – Our go to weeknight curry, with cauliflower and potatoes cooked with onions, tomatoes and some of our favorite spices! I have started making aloo gobhi in my Instant Pot and I am amazed to see how perfectly tender the cauliflower and potatoes cook in a short time. Continue reading “Aloo Gobhi – Instant Pot”

Stuffed Baby Eggplant – Instant Pot

I have been trying different recipes in the Instant Pot and I am truly loving the flavors and the ease of use. One of the best dishes I have made is the stuffed baby eggplants in Instant Pot. It is my newest discovery and I am loving the ease with which they can be cooked to perfection. I am so excited to share this authentic stove top recipe of the stuffed baby eggplants in my IP-DUO60 Instant Pot with a video! Continue reading “Stuffed Baby Eggplant – 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”

Lentils with drumstick Leaves

After weeks of indulging into festive foods, its high time to share some healthy and everyday dishes that I cook for my family. Lentils aka Daal is a favorite dish in my home. My boys love all sorts of daals. I feel happy and satisfied to see them eating healthy and protein packed foods (at least for weekday dinners).

During my recent trips to Indian grocery store, I noticed some greens that I had never seen before. The label on them said ‘Drumstick leaves’. Not knowing how to use them I did not buy them. I was curious what they were used for. After researching a little bit I found out that these leaves are a nutritional power-house. Here is the nutrition information from wikipedia: The leaves are the most nutritious part of the plant, being a significant source of B vitaminsvitamin C, provitamin A as beta-carotenevitamin Kmanganese, and protein, among other essential nutrient  Continue reading “Lentils with drumstick Leaves”

Stir fried Tindora {Ivy Gourd}

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Ivy gourd, also known as Tendli, Tindora or Tondle is a tropical vegetable that grows on a vine. It looks like baby cucumber, with a very mild crunchy taste. I remember eating it in a very typical rice dish called “Tondle bhath” which was served with a cool buttermilk drink flavored with cilantro and fresh ginger. In 2010 when my mom was visiting me she taught me this amazing stir fry version that can be enjoyed with Parathas. It is a simple recipe that starts with a tempering mustard seeds and then cooking the tindora with turmeric, cashews, green chilies. Finish up by garnishing with fresh coconut, lemon juice and sugar. The outcome is a very unique combination of flavors as well as textures, the soft and juicy tindora, creamy cashews and the crispiness of the coconut in a mildly spiced sweet and sour tindora stir fry.

Continue reading “Stir fried Tindora {Ivy Gourd}”