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instant pot indian recipes

Beet Coconut Stir Fry (Beetroot Thoran)

Beet Coconut Stir-Fry (Beetroot Thoran) is a quick and easy stir-fry of chopped beets with grated coconut. I lightly season it with salt, turmeric and coriander, and finish it with a squeeze of fresh lime juice. This light and refreshing dish does full justice in highlighting the sweet and earthy flavors of beets.#food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #coconut

Beet Coconut Stir Fry (Beetroot Thoran) is a quick and easy stir-fry of chopped beets with grated coconut. I lightly season it with salt, turmeric and coriander, and finish it with a squeeze of fresh lime juice. This light and refreshing dish does full justice in highlighting the sweet and earthy flavors of beets.

Beets, the Super Food

Beet, or beetroot, is a popular super food that is gaining visibility for a wide variety of health benefits. Based on my internet research, and to name a few, beets are rich in antioxidants, amino acids, and help in reducing blood pressure. Beet greens are rich in Vitamins A, K and C. They taste somewhat similar to kale and swiss chard.  In the past few years, I’ve seen beets feature in many restaurants, as appetizers, side dishes, and even as part of entrées . I’ve been experimenting with beets in my recipes, and am loving the results. Although, I must confess that I have yet to fall in love with beetroot ice-cream 🙂

This recipe for Beet Coconut Stir Fry (Beetroot Thoran) is on repeat menu in my home. It’s inspired by one of my favorite south-Indian side dishes, Thoran.

Beet Coconut Stir Fry (Beetroot Thoran) is a quick and easy stir-fry of chopped beets with grated coconut. I lightly season it with salt, turmeric and coriander, and finish it with a squeeze of fresh lime juice. This light and refreshing dish does full justice in highlighting the sweet and earthy flavors of beets.#food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #coconut Continue Reading…

Tandoori Chicken Recipe

Tandoori Chicken Recipe, with chicken marinated in yogurt, lemon juice, aromatics and bold Indian spices. By Spice Cravings. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Tandoori Chicken recipe is probably one of the most flavorful and popular recipes from the Indian subcontinent. In this recipe, I marinate the chicken in yogurt, lemon juice, aromatics and bold Indian spices. Then, I grill it to a perfect crispy golden brown. The result is tender, juicy and a to-die-for flavor! If you’ve never tried it before, just trust me on this and go for it!Tandoori Chicken Recipe, with chicken marinated in yogurt, lemon juice, aromatics and bold Indian spices. By Spice Cravings. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Tandoori Chicken Recipe:

Skinless chicken is the traditional choice in this recipe. Start by making a marinade including yogurt, fresh ground ginger, garlic, garam masala, red chili powder and fresh lemon juice. Marinate the chicken anywhere from 30 minutes to overnight. Thread it on to skewers and grill it. Most restaurants grill it in a high-heat clay-oven called Tandoor (tun-dur). Tandoor is typically heated with charcoals. That is what gives the chicken a slightly smoky flavor. But, since most of us don’t have a clay oven in our backyards, an oven broiler, or an outdoor grill can achieve a similar flavor!

Tandoori Chicken Recipe, with chicken marinated in yogurt, lemon juice, aromatics and bold Indian spices. By Spice Cravings. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Tandoori Chicken in Instant Pot (pressure cooker):

Continue Reading…

Pot-in-Pot (PIP) Instant Pot/Pressure Cooker Method

Instant Pot Pot in Pot Cooking Recipes

Pot-in-Pot Cooking (PIP)

Coconut-lime-chicken-and-rice-Instant PotWhen I first got my Instant Pot,  like many of you, I joined a few Facebook groups, did the water test, boiled eggs, cooked rice and moved on to main meals. But, every now and then, I would come across the term, Pot-in-Pot (PIP). It sounded interesting, but intimidating! I read up about it, and experimented with my first PIP meal, Coconut Lime Chicken with Coconut Rice , and it was a huge success! So, this post is for all my fellow cooks, who want to give it a try, but don’t know where to start. In this post you will find:

  • Concept of Pot-in-Pot (PIP) cooking explained
  • Examples of PIP cooking
  • What you need to get started
  • Popular PIP accessories
  • My tried and tested PIP Recipes

What is Pot-in-Pot (PIP) method?

Let’s understand the basic concept first. Pot-in-Pot method is exactly what it sounds like. It’s cooking something in a smaller, oven-safe pot (or basket, trivet etc.), inside the main pot of the pressure cooker. You start by adding water in the inner pot, then place a trivet, which is a metal stand that will give you a base to put another bowl or container on top. Based on your recipe, you could place a steamer basket instead of a trivet, or, you could cook a curry with liquid in the main pot and rice or potatoes in a bowl on top. The idea here is that the ‘food on the trivet’ never touches the liquid at the bottom, it steam cooks.

Like this:

pot in pot cooking instant potpot in pot cooking instant potpot in pot cooking instant pot

 

 

 

 

Why cook PIP? Here’s a few scenarios…

  • Cooking entrée and side in the same pot. For example, chicken in the main pot, and rice in a smaller bowl, placed on a trivet. Cook time: 6 mins Manual/Pressure Cook,, NPR10.
  • Cooking multiple items that have the same cook time. For example, broccoli and cauliflower in one pot, peas and carrots in another. Cook time: 0 mins Manual/Pressure Cook, QR.
  • Steam-cooking foods that don’t need to touch the main pot or liquid, for example, boiling eggs or chicken breast, salmon fillets etc.
  • Making desserts like cheesecake or lava cakes, which turn out great when baked in a water-bath.
  • Re-heating food is a lot easier when you can set two or more pots in the Instant Pot, to re-heat everything at the same time.
  • Cooking a smaller quantity. If I’m making 1/2 cup of rice, I need 1/2 cup of water or broth for that, that’s not enough liquid for the main pot to come up to pressure. Cooking PIP takes care of that. Rice cooks evenly without scorching the bottom of the pot.
  • Cooking foods that stick. For example, lasagna, or any recipe with a cheese as an ingredient has a higher tendency to burn if cooked directly.

  What do I need for PIP cooking?

You need a few accessories to be able to cook PIP. The good news is that the Instant Pot already comes with a one, and you may be able to find some in you kitchen cabinet. Here’s is what you need for PIP cooking:

  • Instant Pot: The #1 thing you need for PIP cooking, but you knew that already 🙂
  • Water: You need to put 1-2 cups of water, depending on the size of your pot, in the main pot to build pressure for cooking.
  • Trivet: The Instant Pot comes with a trivet, so you can start experimenting with basics like boiled eggs, chicken breast etc, without having to buy more accessories.
  • Oven-safe bowl: Any oven safe bowl will work here, ceramic, porcelain, stainless steel, silicone, even the disposable aluminum bakeware. Just remember, NO PLASTIC containers, and Pyrex is to be used with caution. I’ve never had a Pyrex bowl break, but have heard of some exploding, especially, when it went straight from the freezer to the pot.
  • Steamer basket: If you’re boiling/steaming a few eggs, the trivet should work fine, but if you’re doing a dozen, then a steamer basket comes in handy, especially, when pulling out.
  • Spring-form pan /Push pan: If you are planning on making a cheesecake or a lasagna, a springform pan or a push pan comes in very handy. It’s removable ring makes slicing much easier.
  • Stackable containers/bowls:  If you’re planning on cooking multiple items at once, these work out great.

Here’s are some accessories that I use for PIP cooking:

Continue Reading…

Instant Pot Rava Idli (Steamed Semolina Cakes)

Instant Pot Rava Idli, savory steamed semolina cakes by Spice Cravings. These idlis made with rava, with mixed in corn, peas, carrots, and cashews. These rava idlis are soft and spongy and a real favorite with my kids. Made with semolina flour called Rava, this dish is a variation of the popular south-Indian breakfast dish called 'Idli' (steamed rice & lentil cakes). #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Soft & spongy Rava Idli (Steamed Semolina Cake), is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #indian #breakfast #brunchSoft, spongy, melt-in-your-mouth Rava Idli is a real favorite with my kids. Rava Idli, which is made with semolina flour called Rava, is a variation of the popular south-Indian breakfast dish called ‘Idli’ (steamed rice & lentil cakes).

Super easy to make, this instant breakfast or snack recipe needs no grinding or fermenting, and comes together in 30 minutes, with only 5-7 minutes of active cooking time.  In this recipe, I made rava idli in my electric pressure cooker, Instant Pot, using my newest kitchen toy, Silicone Molds.  These molds work great for a variety of recipes including, eggs-bites, mini lava cakes and more.  I love it when a kitchen accessory can be used for multiple recipes!

Kids Love it:

I mix in some frozen corn, frozen peas, chopped carrots, and chopped cashews into the idli mix, to give the idlis a bite and bump up their nutritional content. This combination and small size of each idli makes it a great snack or school lunch option for kids.

Soft & spongy Rava Idli (Steamed Semolina Cake), is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #indian #breakfast #brunchServing suggestion:

Rava Idli can be enjoyed for breakfast, brunch or snack.  In my house, we each have a different ‘favorite’ condiment to enjoy it with. We have it with ginger chutney, coconut chutney, cilantro-mint chutney, and ketchup… yes, ketchup:-)

Here’s how easy it is to put this together:

Soft & spongy Rava Idli (Steamed Semolina Cake), is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #indian #breakfast #brunch

Mix idli ingredients, keep aside for 15 mins

Soft & spongy Rava Idli (Steamed Semolina Cake), is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #indian #breakfast #brunch

Turn on SAUTE and add water

Soft & spongy Rava Idli (Steamed Semolina Cake), is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #indian #breakfast #brunch

Grease idli mold

Instant Pot Rava Idli

Prepare tempering

Instant Pot Rava Idli

Turn off heat

Instant Pot Rava Idli

Add to idli batter

Instant Pot Rava Idli

Mix well

Instant Pot Rava Idli

Add ENO fruit salt and mix gently

Instant Pot Rava Idli

Place tray on trivet and lower in pot

Instant Pot Rava Idli

Stack the second tray on top, steam for 12 mins

Instant Pot Rava Idli

Cool for 2-3 mins

Instant Pot Rava Idli, savory steamed semolina cakes by Spice Cravings. These idlis made with rava, with mixed in corn, peas, carrots, and cashews. These rava idlis are soft and spongy and a real favorite with my kids. Made with semolina flour called Rava, this dish is a variation of the popular south-Indian breakfast dish called 'Idli' (steamed rice & lentil cakes). #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Enjoy Rava Idli with your favorite chutney!

PIN IT TO PINTEREST

Soft & spongy Rava Idli (Steamed Semolina Cake), is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #indian #breakfast #brunch

Instant Pot Rava Idli (Steamed Semolina Cakes)

Print Recipe
Serves: Makes 14 Idlis Cooking Time: Steam mode 12mins

Ingredients

  • Idli mix (Mix the following ingredients and keep aside for 15 mins)
  • 1 cup Sooji/Rava/Semolina
  • 1/4 cup plain yogurt
  • 1 cup water
  • 3/4-1 teaspoon salt (adjust to taste- I add 3/4)
  • You can customize the following ingredients to your liking
  • 2 tablespoons chopped cashews or peanuts
  • 2 tablespoons frozen corn
  • 2 tablespoons frozen peas
  • 2 tablespoons chopped carrots (chop them about the size of peas)
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon finely grated ginger, OR, 1/2 teaspoon dry ginger powder
  • 1 teaspoon lime juice
  • To be added just before cooking
  • 3/4 teaspoon Eno Fruit Salt, OR, 1/2 teaspoon baking soda+1/2 teaspoon citric acid
  • Tempering
  • 1 teaspoon ghee
  • 1/2 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal (Split Black Lentils)
  • 4-5 curry leaves, chopped
  • 1 green chili, finely chopped (optional)

Instructions

1

Prep: In a large bowl, add all ingredients listed under 'Idli Mix', and mix well. Keep aside for 15 minutes while you prep the instant pot and molds. Add 2 cups of water in the inner pot and turn on SAUTE (high), so that the water comes up to a boil. Grease the silicone molds or Idli steamer lightly, using PAM cooking spray or ghee. Keep aside.

2

Prepare tempering: Heat a fry-pan on medium-high heat. Add all ingredients listed under 'Tempering'. Wait for the mustard seeds to pop, and urad dal to turn golden in color. Remove from heat and mix in the idli batter.

3

Cook idli: Add Eno fruit salt in the batter and mix it in gently. Don't over-mix the batter. Fill up the silicone molds about 3/4th of the way. Place the silicone tray on a trivet and lower it in the instant pot. At this point the water will be boiling, so be careful while doing that. Carefully stack the second mold on top of the first one, placing it such that the cavities DON'T overlap. If using Idli stand, fill up the idli molds 3/4 of the way and follow the same process. Close the lid. Set vent at VENTING position. Press STEAM for 12 minutes. The Instant Pot doesn't count down the timer in STEAM mode, so set an external timer (oven, microwave, siri, alexa).

4

Idli is done: When the timer is done, let the pin drop before opening the lid, takes about 30 seconds or so. Carefully open lid and remove the silicone molds or idli stand. Let the idlis cool for 2-3 minutes before popping them out of the mold. If using the silicone molds, they slip right out when you invert the mold and push gently. Serve idli warm, with your favorite side of chutney. We love ours with homemade cilantro-mint chutney and ginger chutney.

Sarson Ka Saag (Spiced Mustard Greens)

Sarson ka Saag, or, as we say in my family, Sarson da saag,  is a leafy-vegetable preparation from Punjab, in the northern-Indian regions of India. Traditionally a winter-time speciality, it is prepared with mustard greens and spinach, that are seasoned with onions, ginger, garlic and warm Indian spices. Sarson ka Saag is usually served with makki ki roti, which is a flatbread prepared with fine-ground cornmeal.
Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

 

Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodieIt’s a treat that I make for my family for Sunday brunches during winter-time. The rich and buttery Sarson ka Saag goes so well with the crisp and earthy Makki ki Roti, that my otherwise picky kids & hubby also forget that they’re eating healthy greens for a meal, and, enjoying them too:-) I like to serve it with Sweet & Spicy Lemon pickle and a boondi-raita. To me, this combination is at the top of my soul-food list!

Preserving the Green Color

Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Whenever I prepare any kind of green leafy vegetables, I like to preserve the bright green color and not have them turn ‘dark and brownish’ in the cooking process. The key is to not over-cook them, AND, not cover them while cooking. I have tried many different ways of making saag.  I found that the key is that when I flash cook (add them to boiling water, remove and put them in ice-bath), or, microwave the greens and then season them, it cooks them perfectly, and preserves the color beautifully. That is why I never pressure cook the greens. I pressure cook the masala (seasoning mix), and add the greens to that.

In this recipe, I have prepared my seasoning in my electric pressure cooker, Instant Pot, but this can be made on the stove-top too. Simply follow the steps and cook the masala in a heavy bottom chef’s Pan, cover and cook the masala for 10 minutes. Open the lid and follow the remaining instructions.

Serving Suggestion

Makki ki Roti with Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Sarson ka Saag is traditionally served with Makki ki Roti, a flatbread made with cornmeal. Here is an easy recipe, with step-by-step video instructions for homemade Makki ki Roti. But, if you do not have the time to make those, pair them with stone-ground corn tortillas from your local supermarket, and you will enjoy that combination too! To elevate the tortillas to another level, lightly grease a fry-pan, brush the corn tortillas with a little ghee, sprinkle a little cayenne on top, and lightly toast them. The end result gets pretty close to the classic Makki ki Roti.

Sarson Ka Saag (Spiced Mustard Greens)

Print Recipe
Serves: 4-6 Cooking Time: Total: 20 minutes

Ingredients

  • Greens(Rinse well, chop and microwave together for 2 mins)
  • 1 bunch Sarson (Mustard Greens),stems removed, chopped, about 6 cups chopped
  • 1 bunch spinach, stems removed and chopped, about 4 cups
  • 2 green chillies
  • Masala seasoning
  • 2 teaspoons ghee/butter
  • 1 teaspoon Cumin Seeds
  • 2 tablespoons ginger-garlic paste (1 inch ginger + 6 cloves garlic, grated/crushed)
  • 1 medium onion, coarsely chopped
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon Turmeric Powder (optional)
  • 2-3 teaspoons Coriander Powder
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Red Chili Powder (adjust to taste)
  • 3/4 cup water
  • 2 tablespoons Corn Meal/Flour (Makki)

Instructions

1

Prepare the greens Rinse mustard greens and spinach leaves 2-3 times, to wash off any dirt. Remove the fibrous stems from mustard greens and chop the leaves roughly. Do the same for spinach leaves. In a microwave safe bowl, add chopped greens and 2 green chillies, and microwave for 2 minutes. Using a hand blender, puree the greens to a medium fine consistency, or according to your preference.

2

Prepare the masala Turn on Instant Pot/Pressure cooker. Heat oil on SAUTE mode. Add cumin and ginger-garlic paste and saute 30 seconds. Add chopped onion and saute another 30 seconds. Add salt, spices and water. Stir well. Cancel SAUTE. Close lid, valve set to sealing position and pressure cook for 2 minutes on Manual or Pressure Cook.

3

Season Saag/Greens Manually release pressure by turning the valve from Sealing to Venting position (QR). Open lid after pin drops. Turn on SAUTE. Add fine-ground cornmeal and saute for one minute, to cook the flour through. If the mix looks dry, add a little as needed. Add the pureed greens and saute for 2 minutes to blend the flavors together. Serve warm with Makki ki Roti (cornmeal flatbread), or Corn Tortillas or Naan.

Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Chole Bhature (Chickpeas Curry with Fried-Puffed bread)

Chole Bhature, by Spice Cravings. Chole Bhature is a popular dish from the Punjabi cuisine in Northern India, where a Chickpeas curry, called Chole (Cho-lay), is served with a puffed, deep-fried bread, called Bhatura (Buh-too-ray). #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Chole Bhature is a popular dish from the Punjabi cuisine in Northern India, where a Chickpeas curry, called Chole (Cho-lay), is served with a puffed, deep-fried bread, called Bhatura (Buh-too-ray). Growing up, Chole-Bhature used to be our regular Sunday brunch.  This happens to be my kid’s favorite Indian vegetarian meal, and it has now become a tradition in our home, to make it for our Diwali dinner.  We like to enjoy it with some sweet and spicy lemon pickle. Yum!

Punjabi Chole

Punjabi Chole, is Chickpeas curry, where Chickpeas, also called Garbanzo beans or Chana (in Hindi), are soaked overnight to re-hydrate, and then cooked with fresh onions, ginger, garlic and seasoned with a unique spice blend of garam masala, Anardana (Pomegranate) Powder, and amchur (dry mango powder), which gives it an earthy and slightly tart taste! Alternatively, you can use Canned Chick Peas and make this dish in under 30 minutes.

Punjabi-Chole-Chana Masala Instant Pot Garam masala Kitchen

Here is a quick and easy RECIPE for Punjabi Chole.

Bhatura or Deep-Fried Bread

Bhatura, is a fluffy deep-fried bread from the northern Indian region.  It is the yin to the yan of chole in the chole bhature.  It is typically made with a dough of all-purpose flour, yogurt, oil and spices. I have a simple recipe for making home-made Bhatura, that requires some time and muscle power, but I promise you, it’s worth it. I knead the dough to a semi-soft consistency, and then let it rest to achieve some fermentation. The rested dough is kneaded again, divided into small portions, and each portion is rolled out into a circular shape, using a Rolling Pin on any flour-dusted flat surface, like a granite counter-top, or a large wooden board.  I then deep fry these discs till they puff up with steam and are golden brown.

My tried and tested, semi-home-made trick for Bhatura

Chole Bhature, by Spice Cravings. Chole Bhature is a popular dish from the Punjabi cuisine in Northern India, where a Chickpeas curry, called Chole (Cho-lay), is served with a puffed, deep-fried bread, called Bhatura (Buh-too-ray). #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

I’ve been making home-made pizza for over a decade now. When I don’t have time, I typically end up buying fresh, ready-made dough, from the produce section of Trader Joe’s, or a local Pizzeria. It’s as good as the home-made dough, minus the work. Since the dough consistency and process is so similar to Bhatura recipe, one day I ended up deep-frying pizza dough to test out the results. All I can say is, “BULLSEYE!!” Since then, I alternate between both kinds. I have to say, pizza dough works so much better and faster for a weeknight festivity, or, when I am entertaining. Off lately, I have started buying the Whole-Wheat Pizza Dough from Trader Joe’s. It’s healthier, has more fiber than the regular dough, plus we love the taste. Try it sometime!

Electric Tortilla maker, Punjabi Chole Bhature, Garam Masala KitchenHow to roll out the perfect shape for Bhatura: Most kinds of Indian flatbreads have to be rolled out in a circular disc shape. And that takes time and practice to perfect. But, if rolling the dough isn’t your thing, you can easily get perfectly round Bhature using this cool gadget, Electric Tortilla Maker. It makes the process so much smoother and faster. Simply place the dough ball in the top center of the flat plate, press down once, press down again and lift. And you’ll have an evenly rolled out (or pressed down) circular shaped Bhatura in under 10 seconds. I use this to make Puris too! Continue Reading…

Punjabi Chole | Punjabi Chana Masala | Chickpeas Curry

Punjabi Chole is perhaps one of the most popular vegetarian north-Indian dish. Creamy, spicy and slight tangy, this dish is a party in your mouth! To make this dish, Chickpeas, also called Garbanzo beans or Chana (in Hindi), are soaked overnight to re-hydrate, and then cooked with fresh onions, ginger, garlic and seasoned with a unique spice blend. Almost everyone I know has their own spin on Chole, and they all taste great, but what makes Punjabi Chole different and stand out, is the unique combination of garam masala, Anardana (Pomegranate) Powder, and amchur (dry mango powder), which gives it an earthy and slightly tart taste!
Punjabi Chole or Chana Masala Instant Pot by Spice Cravings. Punjabi Chole is a vegetarian north-Indian dish. This creamy, spicy and slight tangy dish is made with chickpeas, also called Garbanzo beans or Chana (in Hindi) cooked with fresh onions, ginger, garlic and seasoned with a unique spice blend. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Different Cooking Processes

For the longest time, my Mom used to make Chole in a 2-step process. She would pressure cook the chickpeas with salt and turmeric for 15 minutes. Meanwhile, she would prepare the onion and aromatics masala, and then simmer everything together for another 10 minutes on medium heat. Years ago, when my kids were babies, and I had very little time to cook, I developed this recipe, which cut down the time and steps involved, while maintaining the same lip-smacking taste.

Punjabi Chole or Chana Masala Instant Pot by Spice Cravings. Punjabi Chole is a vegetarian north-Indian dish. This creamy, spicy and slight tangy dish is made with chickpeas, also called Garbanzo beans or Chana (in Hindi) cooked with fresh onions, ginger, garlic and seasoned with a unique spice blend. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Serving Suggestion

Punjabi Chole are best enjoyed with a deep-fried puffed flour bread, called Bhatura. Growing up, Chole-Bhature used to be our regular Sunday brunch.  This happens to be my kid’s favorite Indian vegetarian meal, and it has now become a tradition in our home, to make it for our Diwali dinner.  We like to enjoy it with some sweet and spicy lemon pickle . Yum! Chole also go really well with Kulcha, Puri, Naan or Cumin rice.

Chole Bhature, Punjabi Chole or Chana Masala Instant Pot by Spice Cravings. Punjabi Chole is a vegetarian north-Indian dish. This creamy, spicy and slight tangy dish is made with chickpeas, also called Garbanzo beans or Chana (in Hindi) cooked with fresh onions, ginger, garlic and seasoned with a unique spice blend. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Chole or Chickpeas, take a very long time to cook on the stove-top. It would take around 45-50 mins to achieve the soft texture that we love in this recipe. Plus, you have to be there, stirring and keeping an eye on the stove. So, using my electrical pressure cooker, Instant Pot, or any stove-top pressure cooker, works great for this recipe and reduces the active cooking time significantly.

How to make this recipe in under 30 minutes

By using Canned Chickpeas, you can reduce the cooking time to less than half. Simply rinse out the canned chickpeas and add them to the pot as per instructions, and pressure cook everything for 6-8 minutes. Wait 10 minutes before releasing the pressure manually, open lid and you’re done! Continue Reading…

Punjabi Kadhi Chawal – Yogurt Curry with Rice (Instant Pot) Pot-in-Pot)

Punjabi-Kadhi-chawal, yogurt curry with rice, instant potKadhi Chawal  is an all-time favorite, comfort food in many Punjabi homes. It’s a traditional dish from the northern region of India (Punjab), in which a yogurt and chickpeas-flour based curry, called Kadhi, and chickpeas-flour fritters, called Pakoras, is served over aromatic basmati rice! There are several variations of this dish all over northern India, but this recipe is close to my heart, as it’s been passed on through many generations in my family.

No-Fry-pakora-10Even though the recipe for Kadhi Chawal is  fairly generic, everyone has their own spin on it. My grandmother always cooked the kadhi and pakoras in mustard oil. My mom substitutes mustard oil with ghee, and also adds chopped onions to her pakoras, and sliced onions in the kadhi. I customized it further and started adding chopped spinach to my pakoras in addition to the shallots/onions. I also started pan-frying the pakoras versus deep-frying them. This is my quick and healthy twist on this family favorite. Here’s the detailed recipe for No-Fry Pakoras (Fritters).

Stove-top Recipe: In the video above, I have made this recipe in my electric pressure cooker, Instant Pot, but this recipe can be made on the stove-top too. Here’s how: Continue Reading…

Lemon Rice in Instant Pot / Pressure Cooker

Lemon Rice, fluffy grains of aromatic Basmati rice, flavored with mustard seeds and fresh lemon juice; this satisfying side is the perfect accompaniment to any protein you’re making.Instant pot Lemon Rice by Spice Cravings. Lemon Rice, fluffy grains of aromatic Basmati rice, flavored with mustard seeds and fresh lemon juice. This satisfying side pairs well with Indian, middle-eastern or Greek entrees. I like to serve it with grilled chicken and vegetables, or with Lamb Chops or kebabs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Lemon rice pairs very well with Indian, middle-eastern or Greek entrees. I like to serve it with grilled chicken and vegetables, or with Lamb Chops, Salmon Tikki, Chicken Kebab etc. Pair it with a side of grilled or oven-roasted vegetables and you have a perfectly balanced meal in under 30 minutes.

Variations of Lemon Rice

I like to make this recipe with long grain Basmati Rice, but this can work with Jasmine Rice as well. This recipe is traditionally made with split black gram lentils (urad), but sometimes, I skip that and add chopped cashews or almonds instead and it turns out great.

I usually make Lemon rice in my programmable pressure cooker, Instant Pot 6 Qt, but this dish can be made on the stove-top too.   To learn more about the instant pot, check out my Instant Pot FAQ and Accessories blog.

Stove-Top Recipe

Rinse rice 2-3 times till the water runs clear. Drain and keep aside. Do the same with split lentils. Heat a sauce pot on medium-high heat. Wait till it’s hot, and add ghee/butter or oil. Add mustard seeds and split black gram lentils (urad). When the mustard seeds splutter, add green chilis, drained rice and spices. Add fried onions (optional). Saute for 1 minutes. Add water and bring to a boil. Reduce heat to medium, cover the pan and cook for 10-12 minutes. Turn off the heat, open lid, fluff up the rice with a fork. Add fresh lemon juice and mix well. That’s it! Continue Reading…

Aloo Gobi | Spiced Potato and Cauliflower (Instant Pot | Stir-Fry)

Aloo Gobi or Gobhi Aloo is a popular dry vegetarian side-dish from the northern-Indian cuisine. Aloo gobi is made with Aloo (potatoes), and, Gobi (cauliflower), which is cooked with aromatics like fresh ginger and garlic, chopped onions and ripe tomatoes. It is seasoned with toasted and ground Indian spices like cumin, coriander with a hint of garam masala, and stir-fried till it cooks through and smells heavenly. A garnish of freshly chopped cilantro adds the perfect splash of color and balance to this popular side dish.

Instant Pot Aloo Gobi Pressure Cooker by Spice Cravings. Aloo Gobi or Gobhi Aloo is a popular dry vegetarian side dish from north-Indian cuisine. Aloo gobi is made with Aloo (potatoes) and gobi (cauliflower) cooked with fresh ginger-garlic and seasoned with warm Indian spices and stir-fried. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian

My kids love to have Aloo Gobi and Bhindi (Spiced Okra stir-fry). I make two versions of Aloo Gobi. One is a light stir-fry with cumin seeds, green chilies and Indian spices, and this version, where I make a light onion-tomato gravy and cook the potatoes and cauliflower florets in it. Both versions are simple and come together in under 10 minutes. Continue Reading…