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Basic Veggie Noodle Soup | Soup Recipe | Instant Pot Recipe

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It’s a bit cold here or maybe I am sick that’s why I am feeling it. ūüėõ And which obviously means I am not in a mood to cook a full-fledged meal. Don’t you all agree with me on this, that whenever we are in no mood to cook a proper elaborated meal we came up with something super easy yet comforting meal? Yes? Isn’t it! ūüėÄ ¬†This Veggie Noodle Soup is perfect for this cold evening to have a comforting warm bowl of soup. A handful of veggies cooked in chicken broth with noodles and few herbs is all I need to feel better. ūüėÄ

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Nothing fancy or new here, include veggies that are available in your kitchen and make this comforting bowl with minimal ingredients. This is one of the easiest and comforting meals you can put together in less than 15mins when you want to eat a healthy¬†meal and don’t feel like cooking¬†an elaborated meal. Add protein of your choice (tofu/ paneer/ or any meat) if required.

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Serves 2

Ingredients:

  • 1 Cup sweet corn kernels
  • ¬ľ Cup¬†carrot, finely chopped
  • ¬ľ Cup green beans, finely chopped
  • 4 Cups chicken broth/ vegetable stock
  • 1 Pack noodle
  • 2 Tbsp spring onion whites, finely chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tbsp chili flakes (optional)
  • 1 Tsp mixed herbs
  • 1 Tsp crushed black peppercorns
  • 1 Tbsp olive oil or cooking oil
  • 2 tbsp spring onion greens, for garnishing
  • ¬ľ Cup Croutons, for garnishing

Learn Step By Step Recipe With Pictures For Basic Veggie Noodle Soup | Soup Recipe | Instant Pot Recipe

Recipe:

Step 1- Turn on IP to saute mode and heat oil. Add chopped garlic and when it turns brown add the spring onion whites and saute for 20secs

 

Step 2- Add all the veggies and give them a nice mix. Saute for a minute and keep stirring to avoid sticking at the bottom. You can include more veggies as per your likings

 

Step 3- Cancel the saute mode on IP and turn the IP to pressure cook mode. Add chicken broth, noodle, crushed black peppercorns, chili flakes, mixed herbs, and required salt. Give everything a stir and close the lid of the IP. Pressure cook for 1mins with the valve on the seal side

 

Step 4- Once the pressure cook mode is off, quick release the pressure and garnish with spring onion greens

 

Sprinkle chili flakes, herbs, and add croutons. Serve this warm bowl of goodness and enjoy. ūüôā

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Dhaba Style Punjabi Chana Masala | Chana Masala Recipe | Instant Pot Recipes

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I have tried Chana Masala at an Indian restaurant here in the USA and I must say they totally messed up with the taste and almost all the restaurant serve the same bland yellow dish. ūüė¶ I remember having best Chole-Bhature in Delhi. That dark color Chole and nicely puffed up Bhaturas with pickle and onions. The best part about Dilli wale Chole other than lip-smacking taste is its dark brown color. I just love it. ‚̧ I have already shared authentic Punjabi Chole recipe in my earlier posts. Do try this recipe if you are looking for Punjabi Chole recipe with.

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Dhaba food is very much popular in North India and is known for its finger-licking taste and not to forget the generous amount of spices used while preparing the food. ūüėÄ ¬†This Chana masala recipe will give you an authentic taste and Dhaba food experience. Serve this Dhaba style spicy Chole with puffed Bhaturas or steamed rice and do not forget to have a glass of buttermilk after this heavy meal. ūüėČ

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Okay! I have to say this, just because I am cooking this in an Instant Pot doesn’t make it a quick recipe. Do not judge me for this. ūüėõ The recipe is a bit time consuming but worth all your efforts.

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Other related recipes- Amritsari Aloo Kulcha, Bhatura Recipe, Pindi Chole Recipe, Punjabi Chole Recipe

Serves 4-5

Ingredients:

For Boiling

  • 2 Cups soaked chickpeas (8hrs or more)
  • 2 Tsp tea leaves
  • 2 Black cardamoms
  • 4-5 Cloves
  • 1-inch cinnamon stick
  • ¬Ĺ Tsp amla powder or 2-3 dried amla
  • ¬ľ Tsp baking soda
  • 1¬†¬Ĺ Tsp salt

For Masala

  • A pinch of asafoetida
  • 2 Cups onion, finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp coriander powder
  • 1 ¬Ĺ ¬†Tbsp red chili powder
  • 1 Tsp Kashmiri red chili powder (optional)
  • 1 Tsp turmeric¬†powder
  • 1 Tsp garam masala
  • 1 Tsp cumin powder
  • ¬Ĺ Tsp amchur powder
  • ¬Ĺ Cup thick curd
  • ¬Ĺ Cup tomato, chopped
  • 1 Tbsp chana masala
  • 1 Tsp ¬Ĺ Kasuri methi
  • Salt as required
  • 2-3 Tbsp ghee or mustard oil
  • 2 Green chilies
  • Ginger Julians
  • 1 Tbsp ghee (optional)

Learn Step By Step Recipe With Pictures For Dhaba Style Punjabi Chana Masala | Chana Masala Recipe | Instant Pot Recipes

Recipe:

Step 1- Turn IP to pressure cook mode.  In a tea infuser, take tea leaves, cloves, and black cardamoms. Take 3 cups of water in the pot and add soaked chickpeas, cinnamon stick, amla powder, baking soda, and required salt. Pressure cook for 3mins and let the pressure goes off naturally

 

Step 2- Open the lid and discard the whole spices. Transfer the chickpeas and water stock to separate bowls. Mash a chickpea between your fingers to check if it has cooked properly or not

 

Step 3- Wash the inner pot with water and turn the IP to saute mode. Add ghee/oil, a pinch of asafoetida, onions and saute onions until light brown. Add ginger-garlic paste and saute until the raw smell goes away

 

 

Step 5- Add the dry spices (coriander powder, cumin powder, red chili powder, Kashmiri red chili powder, turmeric powder, garam masala, and amchur. Mix and saute for 1min and then add the curd and cook for 2-3min until the oil starts to leave from the sides

 

 

Step 6- Add the chopped tomato and cook until they are mushy and then add the chana masala and give it a nice mix

 

 

Step 7- Cancel the saute mode and turn pressure cook mode. Add the water stock, boiled chickpeas, 1tbsp ghee green chili julians, ginger julians and Kasuri methi. Adjust salt if required and close the lid of the pot. Pressure cook for 1min with the valve on the seal side

 

 

Step 8- After 4mins quick release the pressure and serve with Naan, Bhatura, or steamed rice and pickled onion rings

 

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Chicken Keema | Instant Pot Chicken Keema

Keema chicken or mutton is a famous street food of India and it is served in many different ways like Keema Pav, Keema Naan, Keema Roll and many more. A delicious and simple recipe which is medley of minced meat and few ingredients which makes a truly mouth-watering dish. This is a MUST try if you are looking for a yummy and hassle-free recipe and which can be prepared in less than half hour.

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The key to mouth-watering keema chicken depends upon saut√©ing of spices and meat. If you don’t¬†saut√© the spices well the taste will not be good and if the meat is uncooked you won’t be able to eat it. Before adding the minced meat make sure the masala is cooked. You can adjust the heat according to your taste. For more flavor, you can even add green peas.

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If you don’t find minced meat at the store then buy the boneless meat, cut it into small pieces, and pulse in the blender. Serve this lip-smacking dish with pav, roti, or rice and just dig in!

Serves 2

Ingredients:

  • 1 Lbs minced chicken
  • 1 ¬Ĺ Cup¬†Cups onion, finely chopped
  • ¬Ĺ Cup tomato, chopped
  • 2-3 Green chilies, chopped
  • 1 Tbsp ginger-garlic paste
  • 1 Bay leaf
  • 1-inch cinnamon stick
  • 2 Black cardamoms
  • 2 Cloves
  • 1 Tsp cumin seeds
  • 1¬†¬Ĺ Tsp red chili powder, or as desired
  • 1 Tsp coriander¬†powder
  • 1 Tsp¬†garam¬†masala
  • ¬Ĺ Tsp turmeric powder
  • 1 Tbsp ghee
  • 2-3 Tbsp mustard oil
  • Coriander leaves, for garnishing

Learn Step By Step Recipe With Pictures For Chicken Keema | Instant Pot Chicken Keema

Recipe:

Step 1- Turn IP to sauté mode and heat mustard oil. Sauté bay leaf, cinnamon stick, black cardamoms, cloves, and cumin seeds. When they start to splutter add chopped onions, green chilies, and ginger-garlic paste. Fry until the raw smell of ginger-garlic paste goes away and onions turn translucent. It will take around 4-5mins

Step 2- Add the chopped tomato and sauté until it turns mushy. You can use spatula or potato masher to mash the mixture

Step 3- Add coriander powder, red chili powder, turmeric powder, and garam masala to the IP and mix everything. The oil will start leaving from the sides

Step 4-¬†Add the minced chicken and mix it with a spatula. Saut√© for 3mins. Keep stirring so that it won’t stick to the bottom. Add 1tbsp of ghee and¬†¬Ĺ cup of water. Adjust salt as required and deglaze the bottom nicely. Cancel the¬†saut√© button and turn the IP to pressure cook mode. Close the lid with the valve on the seal side and pressure cook for 4mins (Hi)

Step 5- Let the pressure goes off naturally and then open the lid. Press the sauté button and cook until the water gets evaporated and you get the desired consistency. Turn off the IP and garnish keema chicken with coriander leaves

Pour a spoon of ghee oven the keema and serve as a side dish to naan, paratha, or roti and enjoy every bite of it.

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Chettinad Chicken | Instant Pot Chettinad Chicken Curry | South Indian Chettinad‚Äč Chicken

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This traditional Chettinad chicken curry is a spicy treat from a place called Chettinad”¬†in TamilNadu. The most amazing thing about this Chettinad chicken curry is that it is made with freshly roasted and ground spices and fresh coconut which makes this curry incredibly flavorful and spicy. Serve this curry along with dosa, appam, rice, paratha, or chapati and enjoy the firey Chettinad chicken curry.

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Serves 2

Ingredients:

For Chettinad Masala

  • ¬ľ Cup desiccated coconut
  • 1 Spring of curry leaves
  • 1inch cinnamon stick
  • 5-6 Whole dry red chilies
  • 3 Green cardamoms
  • 2 Cloves
  • 1 Star anise
  • 1 Tbsp coriander seeds
  • 1 Tbsp cumin seeds
  • 1 Tsp fennel seeds
  • 1 Tsp black peppercorns
  • ¬ľ Cup onion, chopped
  • 6 Garlic cloves, roughly chopped
  • 1inch ginger, roughly chopped

For Marination

  • 2 Lbs Chicken (bone-in)
  • ¬ľ Cup curd or greek yogurt
  • Chettinad Masala
  • 1 Tsp turmeric¬†powder
  • 1 Tsp ginger-garlic paste
  • 1 Tbsp lemon juice
  • 1 Tsp salt

For Curry

  • 1¬†¬Ĺ Cup onion, thinly sliced
  • 1 Cup tomato, chopped
  • 1 Spring of curry leaves
  • 1 Tbsp red chili powder (optional)
  • Salt as required
  • 3 Tbsp oil/ ghee

For Tempering (optional)

  • 1¬†¬Ĺ Tbsp ghee
  • 2-3 Whole dry red chilies
  • Few curry leaves

Learn Step By Step Recipe With Pictures For Chettinad Chicken | Instant Pot Chettinad Chicken Curry

Recipe:

Step 1- Dry roast all the whole spices mentioned under Chettinad masala except ginger-garlic, and onion. Roast until aromatic and then turn off the flame. Add all the roasted spices along with ginger-garlic, and onion to a mixer jar.  Add 1-2tbsp of water and grind them to a smooth paste

Step 2- In a mixing bowl, take curd or yogurt, turmeric powder, ginger-garlic paste, lemon juice, required salt and the Chettinad masala paste. Mix well and add the chicken. Marinate and keep aside

Step 3- Turn on IP to sauté mode and add ghee. When it displays hot, add chopped onion and curry leaves. Fry until the onions turn translucent and soft

Step 4- Add the chopped tomatoes and required salt. Fry for 2-3mins until the tomatoes turn a bit mushy

Step 5-¬†Add the marinated chicken and fry for 6-8mins until the chicken turns white. Add¬†¬Ĺ cup to 1 cup of water, red chili powder,¬†and required salt. Give everything a nice mix and pressure cook for 4mins (Hi) with the valve on the seal side

Step 6- Let the pressure goes off naturally and then open the lid. For tempering, heat ghee in a tadka pan, add whole dry red chilies and curry leaves. Pour this tadka over the Chettinad chicken curry

Serve warm with steamed rice, paratha, naan, dosa, or appam. Enjoy!

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Rajasthani Laal Maas (Chicken) | Instant Pot Recipe

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Laal Maas is an iconic cuisine from Rajasthan and undoubtedly it is one of the¬†most famous non-vegetarian dishes of Rajasthan and is also very famous outside Rajasthan. This dish is characterized by the vibrant and deep red color. And the specialty about Laal Maas is the red chilies use¬†to prepare this. This dish is prepared using Mathania’s red chilies, which comes from a place called Mathania in Jodhpur, Rajasthan. While the red chilies and spices makes this dish hot and spicy, the use of curd makes it tangy. Traditionally the dish was prepared¬†by using¬†goat/ lamb but now even chicken¬†is used to prepare¬†Laal Maas.

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Laal Maas is prepared with hung curd, whole spices, onions, and ghee or mustard oil and it never uses tomatoes. Whole spices are what flavors this vibrant red Laal Maas. Trust me, it is not as fiery and spicy as it looks. If you have Mathania chilies, to lessen¬†the heat, remove the seeds of dry red chilies you are using. If you didn’t find Mathania’s red chili nearby stores then use Kashmiri red chili powder for the color or just soak the normal dry red chilies in warm water for 20mins and then make a smooth paste. Since I couldn’t find Mathania Chilies here so I replaced it with Kashmiri red chili powder for the color.

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Dhungar or Smoking Technique

Any dish when smoked from the burning charcoal gives a very nice smoky flavor to the dish and works magic to the dish. This technique takes the dish to another level and you will get the taste and aroma of the tandoor.

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Serves 4

Ingredients:

For Chicken Marination ( 1cup = 235ml)

  • 2.30 lbs chicken, bone-in
  • ¬Ĺ Cup hung curd or greek yogurt
  • 1 Tbsp red chili powder
  • 2 Tbsp Kashmiri red chili powder, for the red color and less heat
  • 1 Tbsp ginger-garlic paste
  • Salt as required

For Curry

  • 3 Cups onion, thinly sliced lengthwise
  • 8-10 Garlic cloves
  • 1 Tbsp ginger, roughly chopped
  • 2 Bay leaves
  • 1-inch Cinnamon stick
  • 3-4 Dry red chilies
  • 2 Black cardamoms
  • 3 Green cardamoms
  • 1 Tbsp coriander seeds, crushed
  • 2 cloves
  • 1 Tsp garam masala
  • Salt as required
  • ¬ľ Cup Ghee or mustard oil

For Dhungar (Smoking Technique)

  • 1 Small piece charcoal
  • 1 Tsp ghee

Learn Step By Step Recipe With Pictures For Rajasthani Laal Maas (Chicken) | Instant Pot Recipe

Recipe:

Step 1- In a mixing bowl, take all the marination ingredients and mix well. Add the chicken pieces and marinate. Leave the marination for 1hr

Step 2-¬†Turn on the IP to saute mode and when it’s hot add the ghee/ mustard oil. Add the whole spices and saute for 2mins and add the whole¬†garlic cloves and ginger and saute for another 1min

Step 3- Add the chopped onions and fry them until they become soft. Add salt so that the onions get cooked fast

Step 4- When the onions are caramelized add the marinated chicken to the IP. Caramelizing of onions will take approx 15mins. Do not burn them

Step 5-¬†Cook the chicken until it turns white. Add required salt and¬†¬Ĺ cup of water. Close the lid of the IP and turn off the saute more. Turn the Pressure Cook mode on and cook for 4mins with the valve on the seal side

Step 6- Let the pressure release naturally and then open the lid. Turn the saute mode and let the extra water evaporates until you get the desired gravy consistency. Sprinkle the garam masala. Laal Maas is ready to serve with rice or chapati

Dhungar | Smoking Technique (optional)

Step 7- Place a piece of live charcoal in a steel bowl and add a tsp of ghee. Immediately cover the lid of the IP and allow the smoke to infuse with Laal Maas for 2-3mins. This will give a nice smoky flavor to the Laal Maas

Serve Laal Maas with steamed rice or chapati or naan. Enjoy the delicious meal. ūüôā

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Coconut Milk Chicken Biryani | Instant Pot Recipe

This is a new recipe which I tried recently and loved it. Addition of coconut milk with few whole spices gives a nice twist and flavor to the regular IP or pressure cooker Biryani and is prepared under 30mins. ¬†Making a flavorful Biryani can’t get easier than this Coconut Milk Chicken Biryani. If you too are a Biryani lover, then you must try this recipe soon.

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Other Biryani Recipes- Hariyali Murgh Biryani, Instant Pot Chicken Biryani, Chicken Tikka Biryani, Clay Pot Chicken Dum Biryani

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Serves 4

Ingredients:

  • 1.2 Lbs chicken, small pieces
  • 2 Cups basmati rice (here 1cup = 160ml)
  • 2 Cups coconut milk
  • 1 Cup onion, thinly sliced
  • 1 Tbsp coriander powder
  • 1 Tbsp red chili powder
  • 1 Tsp Biryani Masala
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 2 Dry red chili
  • 1 Tbsp cumin seeds
  • 1 Tsp fennel seeds
  • 4 Green cardamoms
  • 2 Tbsp ghee/ cooking oil
  • Salt as required
  • ¬ľ Cup mint-coriander leaves

Learn Step By Step Recipe With Pictures For Coconut Milk Chicken Biryani | Instant Pot Recipe

Recipe:

Soak rice for 30mins. Drain and keep aside

Step 1- Turn on IP to sauté mode and heat ghee or oil. When the display shows hot, splutter the whole spices (bay leaf, dry red chilies, cumin seeds, fennel seeds, green cardamoms, and cinnamon stick) and add sliced onion

Step 2- Fry the onions until they turn golden brown and then add chicken. Along with chicken add red chili powder, coriander powder, biryani masala, and salt as required. Mix everything and well and fry the chicken for 8mins on sauté mode. Stir in between to avoid sticking at the bottom. The chicken is 80% cooked now

Step 3-¬†Add the coconut milk and 2 ¬Ĺ cups of water. Add the soaked rice, mint-coriander leaves, and adjust salt as required. Stir gently to mix. Cancel the¬†saut√© button and press RICE (low pressure) button. Close the lid and turn the valve to seal position. The default display of time will be 12mins. You will hear a beep once it is done. Let the pressure goes off naturally

Step 4- Open the lid, gently fluff the rice and garnish with coriander leaves. Serve with boondi raita and onion rings

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Khada Masala Chicken Curry | Instant Pot Recipe

There are few Indian dishes which tastes amazingly delicious when cooked with the whole spices. And one such dish is this finger-licking Khada Masala Chicken Curry. If you have the basic whole spices in your pantry you can easily try this recipe. I would suggest you not use powdered or crushed spices but the whole spices to give this curry an extraordinary taste and flavor.

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Anything cooked with whole spices and on low flame for hours will definitely taste delicious. I will try the slow cook method next time though. ūüėÄ This is an Instant Pot recipe to¬†save some time and effort. Do try this recipe on weekend and serve for lunch with steaming hot rice and onion rings. And take a nap after this meal. ūüėČ

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Serves 4

Ingredients:

For Marination

  • 1 Kg chicken, medium pieces
  • 1 Tsp ginger-garlic paste
  • 1 Tbsp red chili powder
  • 1 Tsp ¬†Kashmiri red chili powder
  • 1 Tsp turmeric¬†powder

Whole Spices

  • 2 Bay leaves
  • 5-6 Dry red chili
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 Tsp black peppercorns
  • 1 Cinnamon stick
  • 1 Star anise
  • 3 Cloves

For Curry

  • 500 Gms onion, finely sliced
  • 2 Medium tomato, chopped
  • 8 Whole garlic cloves
  • 1-inch ginger
  • ¬Ĺ cup beaten curd (optional)
  • Salt as required
  • 1 Tsp chicken masala
  • Mustard oil for cooking

Learn Step By Step Recipe With Pictures For Khada Masala Chicken Curry | Instant Pot Recipe

Recipe:

Step 1- Marinade chicken with all the ingredients mentioned under marination and leave for 20mins

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Step 2- Turn on IP to sauté mode and heat oil. Add all the whole spices and sauté them for 1min. Add the ginger-garlic and fry them in hot oil until they slightly change their color

Step 3- Add the sliced onions and fry them until they turn soft and golden brown. Sprinkle some salt to cook them fast. And then add the tomatoes and cook them until they turn mushy

Step 4- Add the marinated chicken and sauté for 4mins. Add the beaten curd and give it a nice mix. Add 1cup of water and cancel the sauté mode. Turn the IP to pressure cook(hi) mode and cook for 4mins (more or less depending on the chicken piece sizes)

Let the pressure goes off naturally for 15mins and then QR

Step 5- Open the lid of the Ip and sprinkle chicken masala. Turn the IP to sauté mode and cook for 4-5mins to adjust the thickness of the gravy. Turn off the IP and leave it for 10-15mins before serving

Garnish with coriander leaves and serve with steaming hot rice or chapati and enjoy the meal. ūüôā

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