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instant pot

Easy Mulled Wine | Gluhwein Recipe

On a cold winter evening, there is nothing better than curling up in front of the fireplace with a warm cup of tea, except, with a cup of hot Mulled Wine!

Mulled Wine Gluhwein recipe Instant Pot I use one medium orange with its peel and juice to add a slight citrus and tart flavor, and add whole spices like cinnamon, cloves and star anise.  Then, I add a bottle of dry red wine and let it steam and take on the flavors of the syrup. This way the alcohol doesn’t burn off and the wine gets infused with the wonderful flavors of citrus and spices. Many recipes use apple cider, but I feel that changes the flavor too much for my taste.

Smart Tip: I pierce the cloves into the orange peels, so that its easy to pick them out later.  Instead, you can use a spice cloth/cheese cloth to keep the cloves & star anise together and easily fish them out before serving.

Mulled wine is best made with the a full bodied red wine like a Cabernet Sauvignon, but you can use any good dry red wine that you like.  Save your expensive reserved wines for later though, and use a relatively inexpensive wine for this recipe, since its flavor gets modified completely.   I wouldn’t ever use ‘Cooking Wine’ in this, or any recipe for that matter. For an extra kick in the end, you can spike it with a shot of dark Rum, whiskey, bourbon, or Grand Marnier. This is totally optional, but, I personally prefer a small shot of Grand Marnier in my cup. It boosts the orange flavor and gives this drink a great rich flavor.

Important Tip# 1: The key to making Mulled Wine is to not ever boil it.  Alcohol boils at a lower temperature than water so you really have to watch the heat.  For that reason, I use boiling water to dissolve the sugar and infuse the spices in the beginning and then let it cool down to a warm temperature before adding the wine.

Important Tip #2: When you switch to the ‘Keep Warm’ mode, fish out the orange peels, star anise and cinnamon. This prevents the wine from getting overpowered by these spices, and sometimes, the spices can cause a slight bitter after-taste if left in there too long.

Mulled Wine Gluhwein recipe Instant PotYou can make this recipe on the stove-top too. But, you have to watch it like a hawk since you don’t want to over-heat your wine.  I used an Instant Pot in its SAUTE mode to make the Mulled wine, and later switched it to ‘Keep warm’ mode, so that it stays warm for my guests throughout the party.  I would not recommend using the pressure cooking mode for this recipe, since the temperature for pressure cooking will burn off all the alcohol. I prefer using the Instant Pot for this recipe, simply because I can follow the recipe on the SAUTE setting without having to monitor it continuously, AND, I can keep it warm without the stove being on, which is avoidable when I’m entertaining guests.

It’s very easy to scale this recipe. Simply double-up the ingredients and follow the instructions. The boiling time for the sugar syrup may go up by a minute or two due to increase in quantity. The rest of the time remains about the same. Feel free to taste in between and adjust the flavors to your taste (Chef’s privileges;-) Continue Reading…

Great Gifts for your Instant Potheads!

If you’re looking for gift ideas for your beloved ‘Potheads‘, here are some Instant Pot accessories and more, that will be cherished by them.

These are some of my most used accessories with my electric pressure cooker, Instant Pot. I use my Instant Pot for making cheesecakes, hard boiled eggs, pot-in-pot cooking, steaming vegetables and cooking a variety of Indian and popular global cuisines. Check out some of my Instant Pot recipes here.

I have elaborated on these accessories and how I use them in different recipes on this Instant Pot FAQ and Info page here. So, here are the product links to these Must-Haves, that’ll make for a great holiday gift for your loved one! These links are direct Amazon links, which means if you purchase something by clicking on on these links, I get a small commission, like a few cents, at no extra cost to you. These small commissions are pretty tiny, but I hope they’ll help me cover the cost of running this blog someday:-) 

So check out some great HOLIDAY GIFT IDEAS here!

Chicken and Vegetable Skewers with Lemon Rice

Chicken and Vegetable skewers are one of my favorite things to make. I love meals where I can take care of the protein and vegetables in one-shot. Depending on my family’s mood, we eat it with a garden salad, or with toasted Pitas and Hummus, and of course, one of our favorite combinations is with delicious and fragrant Lemon Rice!  These skewers make for great finger foods for entertaining as well!

Chicken Skewers & Vegetables with Lemon Rice, made in Instant Pot by Spice Cravings. A delicious complete meal that comes together in under 30 minutes. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #Chicken #grill #kebab Weeknight Friendly Meal

Continue Reading…

Brown Rice in Instant Pot

Brown Jasmine rice is a variety of long grain rice originally grown in Thailand.  It is one of the popular varieties of rice due to its nutty flavor and floral aroma.  When cooked, it has a little bite to it.  It pairs very well with most curries and grilled meats.  Brown rice tends to be a healthier choice than white rice since it doesn’t go through the milling process to make it white.  Since it retains its ‘brown’ husk, it also ends up retaining fiber and many essential nutrients.  It’s often recommended to people following a low-carb or a low calorie diet.  I use the Instant Pot in this recipe to prepare instant pot brown jasmine rice.

Everyone likes their rice a certain way. Almost every culture has their unique way of eating it.  So, the end result can wary between a sticky texture to firm kernels.  Which is why cooking time and water-to-rice ratio is different for everyone.  The time and ratio is different for a short-grain brown rice.  So you see, one size doesn’t fit all here!

Cooking Times for Different Finishes

I did many experiments with cooking times and water ratios to find the perfect combination for Jasmine Brown rice.  I found that Basmati Rice had similar results.  Here is what I realized:

  • My family likes our rice to be in between soft and firm. So, the ratio of 1 cup rice to 1 cup + 2 tablespoons water + 1 teaspoon ghee/oil, Manual (High) 22 minutes, NPR, works best for us. We typically eat our rice with curries or stir-frys.
  • If you like your rice more firm than soft, then a 1: 1 ratio, Manual (High) 20 minutes, NPR.
  • If you like your rice more soft and fluffy, 1:1.25 ratio,Manual (High) 22 minutes, NPR.

Servings Suggestions for Instant Pot Brown Jasmine Rice

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Thai Green Curry with Tofu

Thai Massaman Curry, a milder Thai curry, is a nice blend of sweet and spicy. The coconut milk adds a touch of creaminess and takes just 5 minutes in the Instant Pot. by Spice Cravings. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie
Thai Massaman Curry

Instant Pot Thai Panang Chicken Curry by Spice Cravings. Thai Panang Curry is a rich, mildly spicy and creamy coconut curry with Chicken, Seafood or Tofu (Vegetarian). This recipe uses the instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry
Thai Panang Curry

Brown Jasmine Rice in Instant Pot

Print Recipe
Serves: 4 Cooking Time: 22 minutes, NPR

Ingredients

  • 1 cup brown jasmine rice
  • 1 cup water (+2 tablespoons for softer texture)
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil

Instructions

1

Turn on Instant Pot. Add rice, water, salt and oil. Stir. Close the lid. Set valve to 'Sealing'. Press MANUAL (High) for 22 minutes.

2

Wait for natural pressure release (NPR). Open lid. Fluff rice with a fork.

Quinoa Poha (Quinoa Vegetable Pilaf)

Sweet, spicy, lemony and hearty, that’s how I would describe this Quinoa Poha!  Poha is a popular Indian vegetarian breakfast and snack recipe.  This breakfast staple from the state of Maharashtra (western India), is traditionally made with flattened dry rice, called Poha.  The flattened rice is rinsed with water a few times to rehydrate it and then cooked with potatoes, plenty of onions, peanuts and warn Indian spices.
Quinoa Poha- a healthy twist to the most popular breakfast in India, where we use Quinoa instead of flattened rice, by Spice Cravings. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian

Using Quinoa Instead of Flattened Rice

In this recipe, I substituted flattened rice with Quinoa, adding protein and fiber to this already nutritious dish.  A simple seasoning of mustard seeds, curry leaves and a few basic Indian spices, makes it ideal for breakfast or a quick snack.  I personally prefer cashews in this recipe , but you can add peanuts or almonds too.  I finish this dish with chopped cilantro, a dash of sugar and a squeeze of lime.  My kids are huge Poha fans, so the real test in my house was when I served the Quinoa Poha to them.  They absolutely loved it and took it for lunch the next day!

Quinoa Poha- a healthy twist to the most popular breakfast in India, where we use Quinoa instead of flattened rice, by Spice Cravings. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian

In the video recipe, I adapted this recipe to the Instant Pot, but you can easily make it on the stove-top as well.

Stove-Top Recipe:

  1. Slice onion, peel and cube potatoes, grate or finely chop ginger. Rinse the quinoa in a mesh sieve, it removes the bitter coating on the quinoa beads.
  2. Heat a sauce pan on medium-high heat.  When it’s hot, add oil and mustard seeds. When mustard start spluttering, add grated ginger, onions, green chili, cubed potatoes and curry leaves. Saute for 1 minute. Add cashews, all dry spices, quinoa, water as per your quinoa brand directions, and ketchup. (I usually add 1 cup water for 1/2 cup quinoa). Stir well and bring to a boil. Reduce heat to medium, cover and simmer for 10 minutes.
  3. Open lid and add peas, cover and continue to cook for another 5 minutes. Turn off the heat and let it sit for 5 minutes in the pan. Fluff with a fork. Garnish with cilantro, sugar and lime. Serve warm. (You may need to adjust the cooking time based on your brand of quinoa.)

More popular Quinoa Recipes from my kitchen:

Quinoa Vegetable Biryani/PilafQuinoa vegetable Biryani garammasalakitchen.com

Quinoa-Veggie Burgers Tikki, instant pot quinoaQuinoa Veggie Burger

Minestrone Soup in Instant PotMinestrone Soup with Quinoa

Quinoa Poha

Print Recipe
Serves: 3 Cooking Time: Prep: 5 mins, IP Cook: 1 min

Ingredients

  • 1/2 cup quinoa, rinsed in a mesh sieve
  • 1 tablespoon olive oil
  • 1 teaspoon mustard seeds
  • 2 teaspoons fresh ginger, grated or chopped fine (or 1/2 teaspoon dry ginger powder)
  • 1 small onion, sliced thin (about 3/4 cup)
  • 1 medium gold potato, cubed into 1/4 inch pieces (about 3/4 cup)
  • 2 green chilies (optional)
  • 6-8 curry leaves (or 1 kaffir lime leaf)
  • 3/4 teaspoon salt
  • 3/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 cup frozen peas
  • 1/2 cup water
  • 1 teaspoon ketchup (optional, but highly recommended)

  • GARNISH:
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon sugar
  • juice of half a lime

Instructions

1

Prep the ingredients. Slice onion, peel and cube potatoes, grate or finely chop ginger. Rinse the quinoa in a mesh sieve, it removes the bitter coating on the quinoa beads. Turn Instant Pot on Sauté. When it's hot, add oil and mustard seeds. When mustard start spluttering, add grated ginger, onions, green chili, cubed potatoes and curry leaves. Saute for 1 minute.

2

Add cashews, all dry spices, frozen peas, quinoa, water and ketchup. Stir well. Close lid. Set valve to 'Sealing' mode. Cook on MANUAL (High) for 1 minute. For a softer quinoa, cook for 2 minutes on the same setting.

3

Open lid after natural pressure release or quick release after 5 minutes. Fluff the quinoa with a fork. Add chopped cilantro, sugar (optional) and lime juice. Stir with the fork and serve warm.

Achaari Paneer Biryani in Instant Pot

This dish brings together the best of both worlds- Achaari Paneer and Biryani.  Achaari paneer is a popular Indian vegetarian dish where paneer cubes (Indian cottage cheese), are cooked with pickling spices, giving the dish a subtle pickle-like zing.  Biryani, on the other hand, is flavorful rice cooked with spiced meat or vegetables.  In this dish, I merged these two favorites and created Achaari Paneer Biryani!
Achaari Paneer Biryani- combining two popular dishes, Achaari Paneer and Biryani in one pot by Spice Cravings. Achaari paneer biryani combines paneer cubes (Indian cottage cheese), cooked with pickling spices, with biryani, which is rice cooked with Indian spices. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indianThis dish is milder than your average vegetable biryani, so if you want to bump up the spice level, increase the garam masala and by another teaspoon.  This quick and easy, super delicious meal has become one of our weeknight staples!  Add more vegetables to it, like carrots, beans, potato, and you have yourself a delicious Vegetable & Paneer Biryani!

This biryani can be enjoyed with cucumber raita (yoghurt dip), or with a quick onion relish.   You can make the onion relish by mixing together sliced onions, red wine vinegar, salt, pepper and cayenne!

In this video, I’ve made this Biryani in my 3 Qt Instant Pot, but it can be made in any pressure cooker, or on the stove-top too.  Check out Notes section, for stove-top details.

Try my other Biryanis

Here are some of the other biryanis on my blog:

Instant pot Lamb dum Biryani / pressure cooker Lamb Biryani by Spice Cravings. Lamb Dum Biryani is a meat and rice dish where meat marinated in bold Indian spices is cooked with fragrant Basmati rice and aromatics like onions & herbs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #Instant pot Lamb dum Biryani / pressure cooker Lamb Biryani by Spice Cravings. Lamb Dum Biryani is a meat and rice dish where meat marinated in bold Indian spices is cooked with fragrant Basmati rice and aromatics like onions & herbs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #curry
Lamb Dum Biryani
Chana Masala BiryaniChana Masala Biryani
Quionoa vegetable biryani. A healthy twist to your everyday vegetarian biryani by Spice Cravings. Quinoa Vegetable Biryani/Pilaf is my healthy twist on a popular Indian classic, Vegetable Biryani! I replace rice with Quinoa in this recipe. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indianQuinoa Vegetable Biryani Chicken Biryani in Instant PotChicken Biryani

Achaari Paneer Biryani in Instant Pot

Print Recipe
Serves: 4 Cooking Time: 20

Ingredients

  • 1 paneer block- 10oz.
  • 1 cup basmati rice or any long grain rice, rinsed & soaked for 20 minutes in warm water
  • 1 medium onion, sliced
  • 1 medium green bell pepper, sliced
  • 2 medium tomatoes, chopped
  • 2 tablespoons fresh chopped cilantro, for garnish
  • 2 teaspoon Panchpuran (Indian five-spice blend-fennel, cumin, fenugreek, nigella, mustard)
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 3 teaspoon coriander powder
  • 2-3 teaspoon garam masala
  • 1/2-1 teaspoon cayenne
  • 1 teaspoon chaat masala
  • 1 teaspoon red wine vinegar, or juice of 1/2 a lime
  • 1 cup + 2 tablespoons water
  • INSTANT ONION PICKLE: (Optional)
  • 1 medium onion, sliced thin
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne

Instructions

1

Prep: Slice onion and bell pepper, cube paneer and keep aside. Rinse rice and soak in warm water for 20 minutes.

2

Turn on Instant pot on SAUTE. When hot, add oil. Add panch phoran seeds and sauté for 30 seconds. Add ginger-garlic paste and sauté for another 30 seconds. Add chopped tomatoes followed by all dry spices and stir. Add onion, bell pepper and vinegar. Stir and sauté for 1 minute. Add drained rice, paneer, water and stir well. Close lid. Vent set to SEALING. Cook on MANUAL for 6 minutes.

3

Open lid after natural pressure release (NPR), fluff rice gently with a fork. Garnish with fresh chopped cilantro.

4

Instant Onion Pickle: Mix together all ingredients under "Instant Onion Pickle". Refrigerate for 10 minutes. Ready to serve!

Notes

STOVE TOP: In a deep sauce pan or a wide skillet, follow all instructions. Add 1.5 cups water and cook covered for 8 minutes on medium heat.

No-Cream Skinny Chicken Tikka Masala in Instant Pot

Chicken Tikka Masala is an extremely popular north-Indian dish, where tender and juicy, grilled pieces of chicken are simmered in a spiced creamy tomato gravy.  I took the traditional recipe, which requires heavy cream, and put a healthier spin on it.  Try my guilt-free No-Cream Skinny Chicken Tikka Masala and I promise, you won’t miss the cream.

No-Cream Chicken Tikka Masala in Instant Pot

Chicken Tikka Masala is World-famous:-)

Chicken Tikka Masala is the British cousin of the popular Punjabi dish called Butter Chicken.  Rumor has it that it is among the most popular dishes in United Kingdom. I think they deserve the credit for putting Tikka Masala on world map. It is hard to find an Indian restaurant in the world, that doesn’t have this classic on it’s menu, and if you find one that doesn’t, don’t eat there:-)

Original Recipe vs. Low Calorie:

Traditionally, the chicken is marinated and grilled in a clay oven called Tandoor. The gravy using fresh tomatoes (or canned whole tomatoes), onion, fresh ginger, garlic and garam masala, preferably homemade. The traditional recipe calls for heavy cream to balance the warmth of the spices and makes it rich and creamy. Chicken Tikka Masala is one of my children’s favorite dishes. So, to make an everyday healthier low calorie version of this dish, I substitute heavy cream with greek yogurt! The result is so spectacularly similar to the traditional version. Try it, I promise, you won’t miss the cream. And the big bonus is, that you won’t have to hit the gym after eating this.

Serving Suggestion:

Chicken Tikka Masala is best enjoyed with Jeera Rice (Cumin rice), or Butter Naan, and Cucumber Raita (Yogurt dip)!

Easy Recipe:

In this video, I have made this recipe in my programmable pressure cooker, Instant Pot. I start by marinating the meat and refrigerating it for 20-30 minutes, if time permits. When I plan ahead, I do this the night before, which gives it a good 14 hours or so of marination time. The marination time is totally hands-free, so I use it to prepare the sauce in the meantime. I finish the sautéing everything and puree the sauce. Then, using the SAUTE function of the Instant Pot, I lightly brown chicken on both sides . I remove the chicken and cut it up in bite size pieces and put it right back in the pot along with the sauce. Then I pressure cook it for 5-6 minutes and wait 10 minutes before releasing the pressure and opening it.

Skipping the Marination: 30-minute version

If you’re skipping the marination process, you can make this dish in under 30 minutes, from start to finish. Simply add an extra teaspoon of Garam Masala to the sauce to compensate for the flavors in the marinade. Skip Step 1 and add the diced chicken pieces straight to the sauce and pressure cook the same way.

No-Cream Chicken Tikka Masala in Instant Pot

I have made this recipe many times in my Hawkins pressure cooker, as well as on the stove-top.  Check out the Notes section for details on that.

Stove-Top Recipe for No-Cream Skinny Chicken Tikka Masala:

  1. Prepare the marinade for the chicken by combining ginger-garlic paste, garam masala, coriander, cumin, turmeric, cayenne, salt, lime juice and yogurt. Pour it in a bowl, or a gallon size ziplock bag (for easy clean-up), and toss the chicken in it, till well coated. Refrigerate for 20 minutes- overnight. If you don’t have the time for that, leave it till you prep the sauce.
  2. Heat a wide bottom sauce pot on medium-high heat. Wait for 30 seconds, add olive oil + butter/ghee. Add chicken, grilling one minute on each side. The chicken will be raw at this point since in this step we’re sealing the marinade flavors. Remove chicken and keep aside. Skip this step if you’re skipping the marination process.
  3. In the pan, add onion, tomato, green chili, ginger-garlic and sauté for 2-3 minute. Add garam masala, coriander, cumin, salt, paprika, turmeric and sauté for 30 seconds. Add 12-15 cashews and stir. Turn off the heat. Transfer onion mix to a blender, cool for 5 minutes and blend into a smooth sauce.
  4. Meanwhile, cut chicken into bite-size pieces. Add yogurt to the cooled sauce and blend again. Turn on the heat again and add sauce back in sauce pot, along with chicken and 1/2 cup water (skip the water if you used canned diced tomatoes). Cover the pot.  When the sauce comes to a boil, reduce heat to medium and simmer for 15 minutes. In the end, the chicken should be cooked and tender at this point.
  5. If the tomatoes were tart to begin with, you may want to add 1/2 teaspoon sugar to balance flavors (optional). Garnish with chopped cilantro. Enjoy Chicken Tikka Masala with Cumin Rice (Jeera Rice) or Garlic Naan!

No-Cream Skinny Chicken Tikka Masala in Instant Pot

Print Recipe
Serves: 4-6 Cooking Time: 30 minutes total (no marination), 45 minutes (with marination)

Ingredients

  • MARINADE for chicken:
  • 1.5 lbs. boneless, skinless chicken thighs (fat trimmed) OR boneless skinless breast
  • 1 tablespoon ginger-garlic paste (1/2 inch piece of ginger + 3 cloves of garlic)
  • 1 teaspoon garam masala
  • 1 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon Red Chili Powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 3/4 cup plain yogurt
  • Juice of 1 lime

  • SAUCE:
  • 1 tablespoon olive oil + 1 tablespoon butter/ghee (If using one of the two- 2 tbsp.)
  • 1 medium onion, coarsely chopped/sliced
  • 1 tablespoon ginger-garlic paste (1/2 inch piece of ginger + 3 cloves of garlic)
  • 4 medium size ripe tomatoes, diced, or, one 14-ounce can diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 2 teaspoon garam masala
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon Red Chili Powder (adjust to taste)
  • 1 teaspoon Smoked Paprika
  • 12-15 cashews
  • 3 tablespoons plain full-fat greek yogurt
  • 2 tablespoons chopped cilantro for garnish

Instructions

1

Prep: Prepare the marinade for the chicken by combining ginger-garlic paste, garam masala, coriander, cumin, turmeric, cayenne, salt, lime juice and yogurt. Pour it in a bowl, or a gallon size ziplock bag (for easy clean-up), and toss the chicken in it, till well coated. Refrigerate for 15 minutes- overnight. If you don't have the time for that, leave it till you prep the sauce.

2

Turn IP on SAUTE. When the display reads "hot", about 30 seconds, add olive oil + butter/ghee. Add chicken, grilling one minute on each side. The chicken will be raw at this point- in this step we're sealing the marinade flavors. Remove chicken and keep aside.

3

For making sauce, add onion, tomato, green chili, ginger-garlic and sauté for one minute. Add garam masala, coriander, cumin, salt, paprika, turmeric and sauté for 30 seconds. Add 12-15 cashews and stir. Turn off IP. Transfer onion mix to a blender, cool for 5 minutes and blend into a smooth sauce.

4

Meanwhile, cut chicken into bite-size pieces.Add yogurt to the cooled sauce and blend again. Add sauce back in IP along with chicken and 1/4 cup water (skip the water if you used canned diced tomatoes). Close lid. Vent set to SEALING. MANUAL (hi-press) for 6 minutes. Open lid after natural pressure release or QR after 5 minutes. If the tomatoes were tart to begin with, you may want to add 1/2 teaspoon sugar to balance flavors (optional). Garnish with chopped cilantro. Enjoy Chicken Tikka Masala with Cumin Rice (Zeera Rice) or Garlic or Butter Naan!

Notes

30 minute version: If you are in a rush, you can skip Step 1 and add the diced chicken pieces straight to the sauce and pressure cook the same way. Simply add an extra teaspoon of Garam Masala to the sauce to compensate for the flavors in the marinade.

HAWKINS Pressure cooker: Follow all instructions till step 3 in the pressure cooker. In Step 4, pressure cook for 7-8 minutes on medium-high flame after the first whistle.

Fall-Off-The-Bone Pork Ribs – Instant Pot / Oven

Summertime means BBQ time in our home.  One of our all-time favorite barbecue dishes is Fall-Off-The-Bone Pork ribs!  This smoky, sticky, juicy, fall-off-the-bone-tender goodness is a crowd pleaser for sure.  But, who says you need a grill to make them?  And who says, you can’t make them in Winter?

My husband has perfected this recipe, which combines the best of both worlds.  He pressure cooks the meat in our instant pot, so that the meat absorbs the rub and gets super tender, and then he grills it (or broils it) to caramelize those amazing flavors.  You cannot help but lick your fingers with this one!

Fall-off-the-bone Pork ribs Instant pot by Spice Cravings. This recipe of Fall-Off-The-Bone BBQ Pork ribs uses a rich spice blend to add a lot of flavor and the instant pot to push all that flavor into the ribs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

The BBQ Chef in my Family:

Continue Reading…

Sweet ‘n’ Spicy Lemon Pickle | Nimbu ka Achaar in Instant Pot

Sweet ‘n’ Spicy Lemon Pickle or lemon preserves are perhaps one of the most popular condiments in Indian cuisine.  It’s popularly known as ‘Nimbu ka Achaar’ in the north.  There are endless variations of this pickle. This is my father-in-law’s super-hit family recipe, that he inherited from his grandmother!

It goes great with lentils, curries, biryani, rice pilaf, stuffed flatbreads, naan.  Recently, I served it with my cheese platter, along with crackers and creamy brie- it was such a hit and so many of my friends asked me for this recipe.  It is now a staple on my cheese plate appetizer!

Sweet 'n' Spicy Lemon Pickle | Nimbu ka achaar by Spice Cravings. Sweet-n-Spicy-lemon pickle, or 'Nimbu ka Achaar' is a super popular condiment in India. This quick & easy version takes 30 minutes using the Instant Pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian

Typically, lemon pickle is made in summer by brining lemons in their own juice, salt and a blend of spices, and sugar in some variations.  The pickle is then matured in sunlight and this process takes a few weeks.  This is my version, except this one got ready in 30 minutes!

Best Results:

This pickle tastes even more delicious as it ages.  I make it and refrigerate it for a couple of weeks before taking it out.  It stays good in the refrigerator for a few months at least!

In this video, I made this sweet ‘n’ spicy lemon pickle in my programmable pressure cooker, Instant Pot, but it can be made in a stove-top pressure cooker too by following the same directions.

Alternative Spice:

If you don’t have Panch Poran spice blend, you can substitute with 1 teaspoon black mustard seeds, 1 teaspoon methi seeds (fenugreek)  and 1 teaspoon Fennel Seeds instead.

If you like your pickle more spicy and/or sweet, you can always add more during the sauté process.

Variation using Meyer Lemons:

Recently, I picked up a bag of gorgeous Meyer Lemons from Trader Joe’s.  I decided to try this recipe using those instead.  But, I made one change though.  Since I was out of Panch phoran, so I used a combination of mustard seeds, fennel seeds and fenugreek seeds instead.  Meyer lemons are sweeter, juicier and have a thinner peel as compared to regular lemons.  So, the pickle is naturally more sweeter, which was a plus 🙂  Since the peel was thinner and there was more juice and fibers in the lemon, the pickle is more like a chunky preserve, as you can see from the picture.  This pickle with Meyer Lemons was a bigger hit in my house.  My kids just loved it- they smeared it all over their Parantha (stuffed flat-bread) and enjoyed it! A keeper for us!

Sweet 'n' Spicy Lemon Pickle | Nimbu ka achaar by Spice Cravings. Sweet-n-Spicy-lemon pickle, or 'Nimbu ka Achaar' is a super popular condiment in India. This quick & easy version takes 30 minutes using the Instant Pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian

Sweet 'n' Spicy Lemon Pickle in Instant Pot

Print Recipe
Serves: 8 Cooking Time: 30 minutes

Ingredients

Instructions

1

Wash and dry 6 lemons. Turn on the Instant Pot. Pour 1 cup water in the inner pot and place a trivet. Place lemons in a bowl and place on top of the trivet. Close the lid. Set the vent to Sealing position. Hit Manual (High Pressure) for 15 minutes.

2

In the meantime, roast the spice blend for grinding. Place spices listed under the "Roasting spices list" on a microwave safe plate and heat in microwave for 3 minutes in 30 second increments, stirring in between. Cool for 5 minutes and grind to a fine powder in a spice blender.

3

Wait for natural pressure release from the Instant Pot. Open lid and remove the lemons. Cut in halves and remove seeds. Turn on the Instant Pot on sauté mode and let it heat up, about 30 seconds. Add oil and mustard seeds. When mustard seeds begin to splutter, add lemons, salt, sugar and all spices. Stir well.

4

Continue to sauté for 4-5 minutes till the liquid reaches a jam like consistency. Turn off the Instant Pot. For best results, let the pickle rest in the refrigerator for 4-5 days before eating.

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Chicken Vindaloo Keto in Instant Pot

Chicken Vindaloo Keto is a keto friendly variation of this popular Indian curry dish from the western coast of India. It’s a local adaptation of the Portuguese dish, carne de vinha d’alhos, which literally means, meat marinated in wine and garlic. There are many variations of this curry across the Goan region. A Vindaloo curry is traditionally prepared with pork, but it is versatile enough to be made with lamb, goat, beef or chicken.

Low-Carb Chicken Vindaloo, Chicken Vindaloo Keto in Instant Pot by Spice Cravings. Chicken Vindaloo Keto is a variation of the popular Indian curry dish from the west coast of India. Adaptation of Portuguese dish, carne de vinha d'alhos. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian

Chicken Vindaloo Keto version:

Keto is short for Ketogenic. Ketogenic diet is a fairly popular low-carb-high-fat diet which reduces your carb intake to a minimum. So, pretty much all grains are off-limits. While I don’t follow a strict Ketogenic diet, I do however, try my best to prepare low-carb meals for my husband and me, that are satisfying, and more importantly, don’t leave us feeling deprived 🙂  This variation of Chicken Vindaloo Keto is my take on this slow-cooked classic. It’s a simplified recipe using the  Instant Pot, my programmable pressure cooker.

The chicken curry by itself is low-carb. The challenge for me was that we could not longer enjoy this with rice or naan. So, I had to turn it into a stew, with added vegetables for extra fiber and taste.  I added carrots and cauliflower to the curry towards the end of the cooking process. It not only added flavor and fiber, but also left me more satisfied eating a bowl of this delicious vindaloo stew. The best part about this easy recipe is that it gets ready in under 30 minutes! Continue Reading…