Browsing Category

Vegetarian

3 qt Mini Duo/ Beginners / Weeknight/ Breakfast/ Desserts & Drinks/ Fill-it, Shut-it, Forget-it/ Instant Pot Magic/ Vegetarian

Rice Pudding- Kheer

Rice Pudding- Kheer in Instant PotKheer is a popular form of Rice Pudding from the northern Indian cuisine. It is typically made by boiling rice, with milk and sugar, and is enhanced by cardamom or saffron and dried fruits and nuts like cashews, almonds, pistachios and raisins. There are many variations and names of this sweet dish all over India. It can also be made with broken wheat, tapioca or vermicelli. Kheer is typically served as a dessert and is often made as an offering to the Gods during prayer ceremonies or festive occasions.

Rice puddings are found in nearly every area of the world. There are variations in recipes based on cooking methods and list of ingredients, but rice (or a similar starch) and milk seem to be the common ones in most. According to Wikipedia, there are close to 60 different variations of Rice Puddings around the world. I like to flavor mine with freshly ground cardamom. If you don’t like the black specs in it, you can use the store bought version, which is much lighter. Also, you can use raisins, coconut and even saffron to enhance your rice pudding. So, if your version is different than mine, simply use this recipe as a guideline and do your magic.

Rice Pudding- Kheer in Instant PotTill I bought my electric pressure cooker, Instant Pot, I used to make Kheer on the stove-top. It would take me around 30-40 minutes (depending on quantity), but I had to babysit the pot. I had  to adjust temperature, keep stirring, make sure the milk doesn’t boil over. Definitely worth it, but why do that when you can have a hands-free option! Untill now, I believed that dairy has a tendency to curdle under high and fluctuating pressure, which is how many stove-top pressure cookers operate. But the Instant Pot is different. The Porridge mode allows you to cook at a consistent and even temperature- no changes in pressure till the cooking is done. So now, I can fill the pot with the ingredients, give it a stir, and set a timer on Porridge mode and forget about it! And it tastes amazing too- that’s a huge win for me.

My Mom’s Tip : In order to ensure that the milk doesn’t stick/burn at the bottom of the pan, start by adding 1/4 cup water and then add the milk. Don’t ask me how, but this trick works every single time.

My Tip : By turning the Saute mode on initially, the milks gets tempered, which means, it warms a bit before we close the lid for pressure cooking. This prevents the milk from curdling. Also, starting with a super clean pot also ensures that. So, wipe your inner pot clean to make sure nothing from the last meal is still sticking to it.

Stove-Top Recipe: If you were making this on the stove-top, I’d suggest a heavy bottom sauce pot like this one: Non-Stick Sauce Pan.

  1. I start by adding the milk, give it a few minutes to warm up and then add rinsed and drained rice and nuts. Keep the heat at medium-high and stir intermittently, till the milk reaches a boil.
  2. Turn down the heat on medium and stir till rice get cooked.
  3. Add sugar and stir till sugar dissolves. You can mash the rice a little using a Potato Masher– it gives a good texture to the Kheer.
  4. Turn off the flame till you reach the right texture for how you like your Kheer. I personally, don’t like to thicken it a lot, because it will naturally thicken as it cools down. If it’s too thick, add more milk and adjust the sugar accordingly. Finish by sprinkling in some cardamom powder and enjoy warm or cold!

Rice Pudding- Kheer

Print Recipe
Serves: 4 Cooking Time: 20 minutes on Porridge mode

Ingredients

Instructions

1

Prep: Rinse rice 2-3 times or till water runs clear. Soak in water till you arrange everything together. Chop nuts to your liking. Crush cardamom if using fresh.

2

Turn on Instant pot to Saute Mode. Add 1/4 cup water. Now add the milk. This prevents the milk from scorching the bottom of the pan. Add drained rice, sugar, nuts and give it a light stir. Hit cancel. Set instant pot to Porridge mode for 20 minutes. Valve set to Sealing Mode. Let the pressure release naturally for at least 15 minutes (NPR 15).

3

Open the lid. You can mash the rice a little using a Potato Masher- it gives a good texture to the Kheer. Add ground cardamom and stir. Kheer is ready to eat. You can enjoy this warm or cold!

Notes

If the Kheer is thin for your liking, you can cook of the milk by turning on the SAUTE mode. But remember, that it will thicken quit a bit as it cools. If Kheer is too thick for you, you can add more milk to it and cook it till the milk boils. Remember to add more sugar.

3 qt Mini Duo/ Chicken, Seafood & Meat/ Instant Pot Magic/ Low Carb/ Under 30 minutes/ Vegetarian

Kung Pao Chicken (or Tofu)

Kung Pao Chicken

Whenever I want to test a new Chinese restaurant, I always order their Kung Pao Chicken. That determines if I’ll be going back to that place again or not. It is my all-time favorite asian stir-fry dish to eat! After having tasted a gazillion Kung Paos, I have to admit, in the end, nothing beats ‘Panda Express’s Kung Pao Chicken:-)

Kung Pao ChickenKung Pao Chicken is asian comfort food for me. Tender juicy chicken, crunchy onions, peppers and celery, dressed with a light garlicky sauce, which is a perfect blend of salty & sweet goodness. Peanuts complete this dish by adding a slight crunch. I don’t even need rice or chowmein with it, I can eat a bowl full as-is. That being said, it pairs really well with brown jasmine rice. Continue Reading…

3 qt Mini Duo/ Beginners / Weeknight/ Fill-it, Shut-it, Forget-it/ Instant Pot Magic/ Low Carb/ Under 30 minutes/ Vegetarian

Minestrone Soup- One Pot Meal

Minestrone Soup is an Italian soup,  typically made with root vegetables, like onions, celery, carrots, stock, dried herbs, beans and tomatoes. It’s mostly vegetarian and often includes rice or pasta- perfect one-pot meal! I use this recipe a lot for weeknight meals- it’s one of my fill-it, shut-it, forget-it, meal series. Simply dump all ingredients in the Instant Pot (or any pressure cooker), close the lid, set a 3-4 minute timer. Once it’s cooked, manually release pressure after 5 minutes and you’re done! It’s that easy!

Minestrone Soup in Instant PotI have always noticed how our meals often reflect the colors of the season. This soup certainly screams Fall– a perfect blend of orange, red and green, it is also the perfect comfort soup to have on a cold and chilly evening. This soup comes together so easily, it’s almost wrong to call it ‘home-cooked’:-)

Minestrone Soup in Instant PotYou can easily customize this soup to your taste- I keep switching the veggies in this soup. Sometimes, I add chopped squash or pumpkin to this and it taste amazing. I prefer to use canned beans in Minestrone Soup, simply out of convenience. The time it takes for dry beans to cook is too long for the vegetables, so, if using dry beans, one has to make this a two-step cooking process- cook the beans first and then add the remaining ingredients. I personally like using organic Northern beans here, but you can use the beans of your choice, Kidney, Pinto or Cannellini Beans. I make this soup with low-sodium vegetable broth, but you can use regular broth or even chicken/Beef broth. You can add diced tomatoes to this soup. We prefer a slightly less tomatoey flavor, so adding tomato paste just works out great for us.

Minestrone Soup in Instant PotTypically, this soup calls for a small pasta. I substitute it with Quinoa. My family prefers the taste of quinoa, plus it bumps up the fiber and protein in the soup. You could even add barley or bulgar instead. I add chopped spinach after cooking. The heat from the soup wilts it down. You can use any dark leafy green instead of spinach- kale would be a great addition here too. Garnish it with chopped basil, or freshly grated parmesan cheese and call it a day!

Optional Variation: Sometimes, I like to add an extra, totally optional, ingredient in this soup towards the end. I add chopped, pre-cooked, chicken and jalapeño sausage from Trader Joe’s. The sausage is fully cooked, so it just needs to hang out in the soup for a few minutes and it absorbs the flavors of the soup and becomes really soft. My family loves the combination of this spicy sausage with this soup, but you can skip it and make it totally vegetarian.

Stove-top:You can certainly cook this soup on the stove-top too. Add all the ingredients in a soup pot, stir well, and cook covered on medium-high heat for 20-25 minutes. Follow the remaining instructions for garnish and enjoy!

Stove-top Pressure cooker (Hawkins/Prestige): Follow all instructions and cook for 2 whistles in the pressure cooker. Wait 5 minutes and manually release pressure by carefully lifting the pressure weight.

Minestrone Soup- One Pot Meal

Print Recipe
Serves: 4 Cooking Time: 3-4 Minutes Manual + QR5

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 can Northern Beans (or your favorite beans), rinsed and drained
  • 1 cup chopped celery (about 2 ribs)
  • 1 cup chopped carrots (about 2 medium carrots)
  • 32 oz. low-sodium vegetable broth (I use Trader Joe's brand)
  • 2-3 cloves garlic, chopped, OR, 1/2 teaspoon garlic powder
  • 1.5 teaspoon salt (adjust to taste)
  • 1 teaspoon ground black pepper
  • 1 teaspoon Smoked Paprika
  • 2 teaspoons Italian Seasoning blend (I use 21 Seasoning Salute from Trader Joe's)
  • 1-2 tablespoons Sambal Oelek Chili Paste (or Sriracha) (to taste)
  • 3 tablespoons tomato paste, or, 1/2 can diced tomatoes
  • 1/4 cup quinoa (or 1/2 cup elbow macaroni)
  • Add after opening lid:
  • 2 cups baby spinach, chopped
  • 2 pre-cooked chicken sausage links, chopped (optional)
  • Few tablespoons grated parmesan cheese for garnish

Instructions

1

Prep: Chop vegetables of your choice (I used carrots, celery, spinach). If using fresh garlic, finely chop garlic cloves. Rinse and drain canned beans.

2

In the inner pot, add olive oil, garlic, chopped vegetables, beans, vegetable stock, spices, chili-garlic sauce, tomato paste (or diced tomatoes), quinoa (or elbow macaroni), and stir well.

3

Close lid. Set vent to Sealing mode. Cook on Manual (high) for 3-4 minutes, depending on how you like your vegetables (I cook for 3 minutes).

4

Wait for 5 minutes and release the pressure manually, and open the lid (which means QR after 5mins). . Stir in chopped spinach and sausage (if using). The heat from the soup will be enough to wilt the spinach and bring everything together. Garnish with freshly grated parmesan cheese and enjoy!

3 qt Mini Duo/ Beginners / Weeknight/ Condiments & Accompaniments/ Desserts & Drinks/ Fill-it, Shut-it, Forget-it/ Instant Pot Magic/ Vegetarian

Cranberry Sauce in Instant Pot

Cranberry Sauce Instant PotCranberry sauce is a jam like relish made by cooking cranberries with sugar. It is probably one of the most popular accompaniment served with Turkey at the Thanksgiving and Christmas dinner.

Cranberries are small round, seedless berries that grow in shrubs.. If you ask me, they are fairly deceiving in their appearance. The first time I tasted raw cranberries, I expected them to taste berry like- sweet, juicy, did I say sweet? But, they ended up being a juicy but tart, seeds-like texture. I don’t think I ever tasted them raw again.

Cranberry Sauce Instant PotMaking cranberry sauce was the obvious next step for me. And boy, did that change my mind about cranberries! I love the hint of tartness in the jam-like cranberry sauce. In my house, I am the only one who likes cranberry sauce with turkey. My husband and kids aren’t fans of sweet with poultry. But, they love to pair it with creamy cheeses like brie or goat cheese, over a cracker or toast. Now I make this year round and it’s a staple on my cheese boards.

Cranberry Sauce Instant PotI have been making cranberry sauce using this recipe for over a decade now. The only change I made to it, was adding ‘Agave syrup’ to it during the cooking process. There is a subtle earthiness that Agave syrup adds to the sauce, which contrasts perfectly with this vibrant berry. That being said, it is optional. You can totally add the traditional orange juice or water and it will still taste yum. You can also add some orange rind, which is another popular combination. Me, I prefer the traditional cranberry flavors.

I pressure cook the cranberries, in my electric pressure cooker, Instant Pot Mini 3 Qt,  with agave syrup for 1 minute, wait for 7 minutes and release the pressure. Open the lid, add sugar and sauté for 2-3 minutes till it reaches a jam-like consistency. At this stage, the cranberries have all broken down, but are not mush, which is what makes the texture so great.

Stove Top Recipe: This cranberry sauce can be on the stove-top too. Simply combine all ingredients in a sauce pan on medium high heat with 1/2 cup water. Cover till everything comes to a boil. Reduce heat and simmer for 10-15 minutes, till the berries are cooked. Remove lid and cook for another 3-5 minutes till the sauce reaches a jam like consistency.

This recipe is so easy and so delicious, I promise you, you won’t buy another can of cranberry sauce again! It stays good in the refrigerator for a few weeks, so definitely a make-ahead recipe for thanksgiving or big parties.

Cranberry Sauce in Instant Pot

Print Recipe
Serves: Makes around 14 oz. Cooking Time: 5 minutes Manual, QR after 7 minutes

Ingredients

  • 12 oz. pack fresh cranberries
  • 1/4 cup agave syrup ( or honey or orange juice)
  • 2 tablespoons water
  • 1 pinch salt
  • Zest of 1 medium orange (optional)
  • 1/2 cup sugar

Instructions

1

Turn On Instant Pot. Pout water followed by agave syrup. Pouring water will prevent the syrup from sticking to the bottom and burning.

2

Add cranberries and salt. Stir and close lid. Press Manual for 1 minute on Sealing mode. Let the pressure release naturally (NPR) for 7 minutes. Turn the value to Venting position and release all pressure. Open lid.

3

Turn on Saute mode. Add sugar and stir. Saute for 2-3 minutes till the cranberry sauce reaches warm jam like consistency. Cool for 10 minutes and pour in jars.

Notes

For making this in a stove-top pressure cooker like Prestige or Hawkins- follow all steps and cook on medium high heat for 2 whistles. Turn off heat and let it cool for 7 minutes, after which, release the pressure by7 carefully lifting the weight. Follow the remaining steps in the instructions.

Beginners / Weeknight/ Condiments & Accompaniments/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

Cranberry Orange Cornbread in Instant Pot (or Oven)

Cranberry Orange Cornbread

Come November and my countdown to the holidays starts! The excitement of who’s coming over or where are we going soon turns into, what am I making or taking?

Cranberry Orange Cornbread Instant PotOne thing I love doing around holidays is to try recipes that are quick to make, sure to please, and, can be made ahead of time. Last weekend, I jazzed up a tried and trusted store-bought cornbread mix from Trader Joe’s, that I have been using for years, and made two variations with it- Pumpkin Spice Cornbread & Cranberry Orange Cornbread, hit a home run with both in my house! I have made cornbread from scratch many a times and have found this pre-mix from Trader Joe’s taste very similar to that. So, this is one short-cut that leaves me more time for the zillion other things to do. From one 15 oz. box of cornbread mix, I can make four mini loaves. I typically half the mix and make two flavor variations out of it. If you want to stick to one flavor, simply double up the ingredients in this recipe.

Cranberry Orange Cornbread Instant PotI baked, or should I say cooked, this cornbread in my electric pressure cooker, the Instant Pot DUO this time. It was done in about the same time as the oven, was missing the golden crisp top layer that a cornbread typically has, BUT, it was the most moist cornbread I have ever had! Seriously, it was delicious- a sponge cake like consistency with the earthiness of the cornmeal- I am definitely going to be pressure cooking my cornbreads from now on.

Cranberry Orange Cornbread Instant PotThis flavor combination of Cranberry- Orange-Cornmeal was just meant to be. It took me 2 tries to get this right. Adding orange zest to the second batch took this cornbread to another level of flavortown. The orange compliments the subtle sweetness in the cornmeal and the cranberries’ tartness provides a nice contrast and balance to the cornbread. The result is a well balanced, moist and flavorful cornbread which smells of orange and cornmeal. This can be enjoyed as-is but will also make a great base for stuffing. Using the same recipe, you can make Cranberry Orange Corn muffins too, this will be a great add for a breakfast or brunch table. I made this recipe using Mini Loaf Baking Pans. This size just works great for my family and also makes for a perfect size for gifting or adding to your holiday basket.

These Cranberry Orange Cornbread loaves can be made in the oven too. Simply mix everything as per the directions and bake in a preheated 350F oven for 12-14 minutes. The actual time will depend on your oven. At the 12 minute mark, check for doneness by inserting a toothpick, if it comes out clean, you’re good, else, pop-it back for another minute or two.

Cranberry Orange Cornbread in Instant Pot (or Oven)

Print Recipe
Serves: Makes 4 mini loaves Cooking Time: 12 minutes Manual, NPR or 12-14 in 350F oven

Ingredients

  • These ingredients are for half a box of cornbread mix (half of 15oz.), which makes two loaves. If you wish to use the whole box (four loaves), simply double up the following ingredients:

  • 4 tablespoons unsalted melted butter
  • 1 large egg
  • 1/4 cup orange juice
  • 1/4 cup sour cream
  • zest of 1 large orange
  • 7.5 oz. cornbread mix (half of a Trader Joe's Cornbread Mix)
  • 1/2 cup dried cranberries (can use dried orange cranberries too)

Instructions

1

Melt butter in the microwave, about 20-30 seconds. Add orange juice, sour cream, egg and orange zest. Whisk together. Add cornbread mix and dried cranberries and mix with a spatula.

2

Grease mini-baking loaf pans with any baking/cooking spray. Divide the better equally between two loaf pans.

3

Pour 1 cup water in the Inner pot of your Instant Pot (I used the 6QT DUO). Place trivet. Place two loaf pans on top. If you're doubling up the recipe, you can stack two more on top as shown in the photo above.

4

Close lid. Set valve to Sealing. Press Manual for 12 minutes. Open lid after natural pressure release. Cool cornbread for 5 -10 minutes before slicing. Enjoy as-is or with honey butter!

Beginners / Weeknight/ Condiments & Accompaniments/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

Pumpkin Spice Cornbread in Instant Pot (or Oven)

Fall is my favorite season of the year. The pleasant breeze, leaves changing color, salads giving way to soups, ice-creams making way for pies and cobblers! It’s also the beginning of Pumpkin season.  You can start seeing pumpkins of all shapes and sizes widely available everywhere. I love cooking and baking with pumpkin and I am always looking for new ways to use pumpkin in sweet and savory dishes. One thing I love doing around holidays is to create recipes that are quick to please and can be made ahead of time. Seems like I’ve hit a home-run in my house with this recipe- Pumpkin Spice Cornbread!

Pumpkin Spice Cornbread Instant PotEarthy and sweet cornbread mix meets creamy and moist homemade pumpkin puree– the result is a soft, moist and delicious Pumpkin Spice Cornbread. This holiday season, I am jazzing up a tried and trusted store-bought cornbread mix from Trader Joe’s, that I have been using for years. This cornbread will make a great addition to your table. Enjoy it as-is or make stuffing with it. Pair it with honey butter or pumpkin butter and enjoy it with a cup of tea or coffee for a delicious and light snack.

In the video here, I have made this Pumpkin Spice Cornbread in my electric pressure cooker- The Instant Pot DUO. It cooked in about the same time as the oven, was missing the crisp golden outer layer, BUT, pressure cooking made this cornbread really really moist. I like making mini loaves of cornbread using the disposable Mini Loaf Baking Pans. I prefer the portion size of the slices- prevents me from over-indulging 🙂 Plus, makes for cute gifts for the holiday basket. From one 15 oz. box of cornbread mix, I can make four mini loaves. I typically half the mix and make two different flavors out of it. You can use this recipe and make Pumpkin Spice Muffins too, it will be a great side for your breakfast or brunch table. They are perfect for taking to office potlucks too. The second flavor I made over the weekend was another huge success in my house- Cranberry Orange Cornbread.  If you want to stick to one flavor, simply double up the ingredients in this recipe.

Pumpkin Spice Cornbread Instant PotThese Pumpkin Spice Cornbread loaves can be made in the oven too. Simply mix everything as per the directions and bake in a preheated 350F oven for 12-14 minutes. The actual time will depend on your oven. At the 12 minute mark, check for doneness by inserting a toothpick, if it comes out clean, you’re good, else, pop-it back for another minute or two.

Pumpkin Spice Cornbread in Instant Pot (or Oven)

Print Recipe
Serves: Makes 4 mini loaves Cooking Time: 12 Minutes Manual, NPR or 12-14 minutes in oven at 350F

Ingredients

  • These ingredients are for half a box of Cornbread Mix (half of 15oz.), which makes two Mini Loaf Pans. If you wish to use the whole box (four loaves), simply double up the following ingredients:
  • 4 tablespoons melted butter
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1/4 cup milk (I used whole milk)
  • 1/2 teaspoon Pumpkin Pie Spice (add more for a stronger flavor)
  • 7.5 oz. Cornbread Mix (I use Trader Joe's mix)

Instructions

1

Melt butter in the microwave, about 20-30 seconds. Add egg, pumpkin puree, milk and pumpkin pie spice. Whisk together. Add cornbread mix and mix with a spatula.

2

Grease mini-baking loaf pans with any baking/cooking spray. Divide the better equally between two Mini Loaf Pans.

3

Pour 1 cup water in the Inner pot of your Instant Pot (I used the DUO 6 Qt). Place trivet. Place two loaf pans on top. If you're doubling up the recipe, you can stack two more on top as shown in the video.

4

Close lid. Set valve to Sealing. Press Manual for 12 minutes. Open lid after natural pressure release. Cool cornbread for 5 -10 minutes before slicing. Enjoy with honey butter!

Condiments & Accompaniments/ Low Carb/ Under 30 minutes/ Vegetarian

Cucumber Raita- Cucumber Yogurt Dip

Cucumber Raita is a variation of a popular Indian yogurt dip called Raita. It can be used as a dip with Pita bread/Chips or as an accompaniment to popular Indian main dishes like Biryani, Chicken Tikka Masala , Tandoori Chicken etc., as well as everyday Indian food. It is made by mixing together freshly chopped cucumber (without seeds), cilantro and/or mint, yogurt, salt, an Indian spice blend called Chaat Masala and roasted ground cumin. Chaat masala is a spice blend that adds a zing, which compliments the cool yogurt. Roasted cumin on the other hand, adds a wonderful earthiness and a sweet aroma to the dip. That’s all there is to it. Depending on the tanginess of the yogurt, one can add a pinch of sugar too. Sometimes I add a pinch of cayenne or paprika to it to give it a kick. I like using Pickling cucumbers or Persian cucumbers for this recipe because of two reasons. They are almost seedless, so I don’t have to remove the seeds, nor do I have to peel them,  plus they are typically more crunchy in taste, which adds a great contrast to the creaminess of the yogurt.

Yogurt is a staple in daily diets of many Indians, either in the form of a buttermilk, a variation of Raita, or plain old yogurt! It balances the heat and warmth of the Indian spices and in summer months, helps deal with the heat. In Punjabi cuisine, plain yogurt is an integral part of a traditional breakfast of stuffed whole-wheat flatbreads- Paranthas.

Cucumber Raita always brings back sweet memories for me. When I was a kid, whenever my family would go out to dine at an Indian restaurant, my parents would order a variety of meat and vegetarian dishes, and, Cucumber Raita & Naan for my sister, who was a toddler then. She lived on that combo for a long time. So much so, that most of our frequently visited restaurants would know that no matter what we ordered, it had to come with a Cucumber Raita and Naan combo for my sister! Now when I see both my children equally fond of that combo, I feel life has come a full circle…. and that they both inherited her picky genes :-).

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

Cucumber-Raita- Cucumber Yoghurt Dip

Cucumber Raita- Cucumber Yogurt Dip

Print Recipe
Serves: 4 Cooking Time: 5 minutes

Ingredients

  • 2 cups plain yogurt ( use Greek yogurt for a thicker consistency)
  • 1 cup fine chopped cucumber ( I use Persian or Pickling)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon Chaat Masala
  • 1/2 teaspoon Roasted Ground Cumin
  • 1/4 teaspoon sugar
  • 2-3 tablespoon chopped cilantro & mint

Instructions

1

Prepare the cucumbers- if using regular cucumbers, peel and cut them in half. Using a teaspoon, remove the seeds from the core and chop it fine. If using English, Persian or Pickling cucumbers, chop them fine.

2

Assemble all the ingredients together in a bowl and mix with a spatula. Garnish with mint. Serve as a side accompaniment to Indian entrees or as a dip for Pita chips.

Instant Pot Magic/ Low Carb/ Under 30 minutes/ Vegetarian

Homemade Pumpkin Puree- Instant Pot or Oven

Pumpkin Puree instant Pot- Halloween FunYou know Fall is here when you start seeing cute little Sugar Pumpkins or Pie Pumpkins in your grocery stores. Like their name suggests, they are sweeter than the big ones, which makes them ideal for pies, cakes, soups etc. My kids love carving and decorating a bunch of sugar pumpkins for Halloween and putting them around the house with tea-lights.

Till a few years ago, I used to think that making homemade pumpkin puree is a very time consuming process and was happy using canned pumpkin. Then one day, my little girls went to a pumpkin patch with their school buddies and came home with a little too many pumpkins for us to carve and decorate. So I looked up the recipe for oven-roasting the sugar pumpkin and made pumpkin puree from scratch for the first time. I’ve never looked at canned pumpkin puree again!

Don’t get me wrong, I do value canned stuff- makes life a lot easier, but if you have 30 minutes- an hour to spare, I would highly recommend giving either of these recipes a try. The taste is so much creamier and richer and that translates to whatever you end up making with it.

Pumpkin Cornbread in Instant PotIn my house, we end up using the puree in Pumpkin pie, Pumpkin Spice Walnut Bread, Pumpkin Spice Pancakes and our latest ‘food-venture’- Pumpkin Spice Cornbread! So, if you’re sold on the idea of homemade pumpkin puree, here are the two ways of cooking the pumpkin- roasting it in the oven, or, pressure cooking it in an electric pressure cooker like the Instant Pot. I like using smaller size sugar pumpkins for making puree, around 2 pounds each. A 2 pound pumpkin should result in roughly 2-2.5 cups of pumpkin puree.

Oven vs. Instant Pot: If you’re cooking 2 or more pumpkins, I would recommend using the oven method. I can easily fit 2 sugar pumpkins, around 2 pounds in size each, on one baking sheet. So between 3 racks, you can roast up to 6 pumpkins in the same time. If you do, remember to switch the top and bottom layer half way through. But if you’re cooking just one, Instant Pot is a clear winner- it cuts down the cooking time by a third.

Oven Recipe:

  1. Pre-heat oven to 350F. Wash and dry the sugar pumpkin.
  2. Slice the stem off, it makes working the pumpkin much easier. Using a sharp knife like a chef’s knife, slice the pumpkin in half. Using a spoon or an ice cream scoop, remove the seeds and stringy core. You can save the seeds for roasting if you wish.
  3. Line a baking tray with parchment paper or foil. Place the pumpkin face down on the sheet (flat side down). Roast in the oven for 40-45 minutes, or till the pumpkin skin darkens and the flesh is fork tender. The exact time will depend on the size of pumpkin.
  4. Cool the pumpkin for 10 minutes. Using a large spoon, scoop out the flesh, like you would for an avocado. The skin is so soft and starts separating very easily from the flesh. Blend the pumpkin flesh in a puree and you’re done!

Instant Pot recipe: (I used a 6 QT DUO)

  1. Pumpkin Puree instant PotWash and dry the sugar pumpkin. Slice the stem off. Pour 1 cup water in the inner pot. Place the trivet and put the pumpkin on the trivet. Close the lid. Set the valve to Sealing mode. Press Manual, high, for 8 minutes.
  2. Let the pressure release naturally. Open lid, remove the pumpkin and let it cool for 10 minutes. Slice the pumpkin in half or quarters. Using a spoon remove the seeds and stringy core. You can save the seeds for roasting if you wish.
  3. Pumpkin Puree instant PotUsing a sharp spoon, scoop out the flesh, like you would for an Avocado. The skin is so soft that it starts separating very easily from the flesh. Blend the pumpkin flesh in a blender and you’re done!

 

 

 

3 qt Mini Duo/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

Ethiopian Red Lentil Stew – Misir Wot

Misir Wot is one of the signature vegetarian dishes that you’ll find in most Ethiopian restaurants.  ‘Wat’ or ‘Wot‘ is an Ethiopian style stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables. It is cooked in clarified butter, Ghee, and uses a spice blend called ‘Berbere‘.

This recipe is traditionally made with a spice blend called Berbere Seasoning, which is a combination of warm whole spices like cumin, cardamom, coriander, and fenugreek, garlic, cloves, turmeric, grated ginger root, black pepper, salt, paprika, cinnamon, and dried red chiles, that are toasted and ground together. This spice blend  provides a distinctive tangy flavor to the lentils, stews and curries. I wasn’t too keen on buying a speciality spice blend that I wouldn’t use “that” often, so I looked up the composition of the Berbere and realized that this spice combination is very similar to the Garam Masala blend.  So I used that, with a few additional spices to replicate the flavor of a berbere blend and the result was very successful. If you have the berbere spice blend, substitute my spice list with 2-2.5​ tablespoons​ Berbere spice​ mix (depending on how warm you like it).​

Misir Wot is traditionally served family style over a spongy flatbread called Injera. I pair it with couscous and a garden salad dressed with lemon vinaigrette. This recipe can be made with yellow split lentils, green lentils or any quick cooking lentils as well. This dish pairs well with Key Wat– a traditional Beef stew using the same spice blend. Check out my easy recipe for Key Wat.

In the video, I have made this recipe in my electric pressure cooker, Instant Pot DUO.  Misir Wot can also be made in a traditional stove-top pressure cooker. Simply follow your cooker’s lentil cooking times and procedures and follow this recipe. You can also make this dish on the stove-top, using a sauce pot or dutch oven. I would advise using a heavy bottom pan, since that can evenly distribute the heat. Simply follow all the instructions and simmer the lentils on medium heat for 10-12 minutes, stirring every few minutes or so, till you reach a desired consistency.

Ethiopian Red Lentil Stew - Misir Wot

Print Recipe
Serves: 6 Cooking Time: 5 minutes Manual + NPR

Ingredients

Instructions

1

Prep: In a mini food processor, pulse ginger and garlic for 5-7 times. Now add onion chunks and pulse another 5 times. This is a quick and tear-free way to get everything chopped finely 🙂

2

Turn the Instant Pot on Sauté mode. Wait 1 minute till the inner pot is hot and melt butter/ghee in it. Add chopped onion, sauté for 30 seconds. Add ginger-garlic and sauté another 30 seconds. (If adding together, sauté for a minute).

3

Add tomato paste and spices. Stir well. Add rinsed and drained lentils, water and stir. Press "cancel", close the lid and hit Manual, High-Pressure for 5 minutes. Wait for Natural release of pressure.

4

Open the Instant pot lid after natural pressure release (NPR). Finish the dish with a light squeeze of lime juice. Check for seasoning. If you like the lentils to be more mushy, use a whisk and stir till you reach a desired consistency. Serve with couscous with a garden salad dressed with fresh lemon vinaigrette, or, the traditional sourdough flatbread, Injera.

3 qt Mini Duo/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

One Pot Chana Masala Biryani / Chickpeas Biryani (Vegan)

Chana Masala BiryaniChana Masala Biryani or Chickpeas Biryani  or Cholle Biryani, is a combination of two super popular Indian dishes- Chana Masala & Biryani. Chana Masala is an Indian curry which is made with cooking dried garbanzo Beans or ‘Chickpeas’, in a spicy tomato gravy seasoned with warm Indian spices and garnished with cilantro. Biryani, on the other hand, is a dish where rice is cooked with flavored meats or vegetables. In this dish, I have brought the two dishes together in one pot!

I prepared this dish in my electric pressure cooker, the Instant Pot DUO, by making the chana masala gravy first and then cooked fragrant Basmati rice in that gravy- the result is delicious. This one-pot meal can be made even simpler and in 30 minutes by using canned chickpeas, which are already cooked. Simply rinse and drain the chickpeas and add it to the recipe. That reduces the cooking time by almost 15-17 minutes! You can add vegetables like carrots and potatoes along with rice and customize it to your taste. You can even make this Chickpea Biryani with Quinoa. Instead of adding rice, add Quinoa and cook on Manual, High, for 2 minutes with natural pressure release. This recipe is Vegan friendly too!

Chana Masala BiryaniBiryanis are traditionally served with Raita (Yogurt Dip), but you can have this with a Garden salad drizzled with a simple lemon vinaigrette.

 

 

 

One Pot Chana Masala Biryani / Chickpeas Biryani (Vegan)

Print Recipe
Serves: 4 Cooking Time: Canned Beans: 30 minutes; Dry Beans- 50 minutes

Ingredients

  • Chana Masala:
  • I cup dried Chickpeas / Garbanzo Beans (soaked overnight), OR 1 can chickpeas, rinsed and drained
  • 1 tablespoon ghee, or olive oil (vegan choice)
  • 1 teaspoon Cumin Seeds
  • 1 tablespoon ginger-garlic paste (1/2 inch ginger + 3 cloves garlic)
  • 1 medium onion sliced
  • 2-4 green Serrano chillies (Use de-seeded Jalapeños for a milder flavor)
  • 1 large or 2 small tomatoes, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon Turmeric Powder
  • 1 tablespoon Garam Masala
  • 1 tablespoon Coriander Powder
  • 2 teaspoon Ground Cumin
  • 1/2 teaspoon Red Chili Powder or Cayenne Pepper
  • 1 teaspoon Smoked Paprika
  • 1.25 cups water
  • Biryani
  • 1 cup Basmati Rice (Long grain)(soaked and rinsed)
  • 1/2 teaspoon salt
  • 1/2 cup Fried Onions (I use store bought)
  • 1/2 cup cilantro & mint, chopped
  • 1/2 teaspoon Saffron soaked in 1 tablespoon warm-hot water (I pop it in the microwave for 20 seconds or so)

Instructions

1

Prep: Rinse and soak basmati rice while you make chana masala. Slice onions and de-seed green chillies if you prefer mild heat. Chop tomatoes. Finely chop ginger garlic or pulse few times in a mini food processor.

2

Let's start by making Chana Masala. Heat oil on Saute mode in Instant Pot. Add cumin seeds. When cumin seeds begin to sizzle, add onions and chillies and sauté for 30 seconds. Add ginger-garlic and sauté for another 30 seconds. Add chopped tomatoes and all spices listed under 'Chana Masala". Stir well and sauté for 30 seconds.

3

Add rinsed and drained chickpeas and water. Stir well and close the lid. Set valve to Sealing mode. Cook on Bean/Chili mode or Manual for 25 minutes. If using canned chickpeas, adjust cooking time to 6 minutes.

4

Time to put together Biryani. After manual pressure release (QR), open the lid. Add drained rice. Sprinkle the remaining salt (listed under "Biryani"). Top with chopped cilantro & mint followed by soaked saffron (with liquid) and fried onions. Press down with a spatula gently. Close lid. Set valve to Sealing mode. Cook on Manual (high) for 6 minutes.

5

Open lid after natural pressure release. Using a fork, fluff the rice. Enjoy Biryani with a Garden Salad with lemon Vinaigrette for a Vegan option, or, a Cucumber Raita (spicy Cucumber-yogurt) dip.

Notes

This Biryani can be made in the traditional stove-top pressure cooker like Hawkins or Prestige too. Follow the procedure to cook Chana Masala on medium-high flame. After 2 whistles, reduce heat to medium and cook for 15 minutes. Manually release the pressure by lifting the pressure weight. Open the lid, follow the steps of layering rice and other ingredients. Close the lid and cook on medium-high heat for 2 whistles. Let the pressure release naturally.