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Tag: Instant Pot

  • Coconut Vegetable Stew

    They say that “variety is the spice of life”. So, if you are bored of the regular Rasam, Sambhar and Dals, this stew will be a nice change to your regular menu. It is creamy and hearty with warm aromatic spices, and can be paired with rice, roti, dosa or aapam.

    While this type of a Coconut Stew originates from the southern Indian state of Kerala, it has found many variations across India, mainly in the use of spices, but using the same coconut milk base. In Kerala, fresh coconut milk is presumably used. However, here in the US, I have had to resort to canned Coconut milk. Not my preferred choice, but it is not all that bad. It does the job.

    This stew can be customized with your choice of spices and vegetables, and it comes together in less than 30 minutes. Its a one-pot meal for a quick weeknight dinner.

    Prep time15 minutes
    Cook time20 minutes
    Serves2-3

    Ingredients

    Vegetables

    • Potatoes – 2, small cubes (Approx. 1 cup)
    • Green Beans – 1 inch pieces (Approx. 2 cups)
    • Carrots – 1 inch matchstick pieces (Approx. 2 cups)
    • Onions – Sliced, 1 cup
    • Green Peas – 1 cup

    Spices, Flavors and Herbs

    • Green Chillies – 2-3, slit (Adjust as per spice preference)
    • Ginger – Finely chopped, 1 tbsp
    • Garlic – Finely chopped, 1 tbsp
    • Bay Leaf – 1
    • Cloves – 2
    • Green Cardamom – 2 pods (Or 1/4 tsp Cardamom Powder)
    • Cinnamon – 1/4 tsp (1 small stick)

    Dairy/Non-Dairy

    • Coconut Milk – 1 can (Unsweetened, low-fat)

    Oils

    • Cooking Oil – 2-3 tbsp

    Method

    1. Turn on Instant Pot to saute mode for 10 minutes. Add oil
    2. Once the display reads hot, add all the bay leaf, cinnamon, cardamom and cloves
    3. Once the spices are aromatic, add the onions, garlic, ginger and green chillies. Saute until the onions are cooked through and are translucent and the ginger and garlic have lightly browned
    4. Add all the vegetables and mix well
    5. Split the can of coconut milk into 2 halves. To one half, add 1 cup of water and dilute it. Keep the other half aside
    6. Add the diluted half to the vegetable and spice mixture
    7. Mix well. Set the Instant Pot to pressure cook mode (high pressure) and set the timer to 5 minutes. This step is to cook the vegetables in the coconut milk so that all the flavors amalgamate
    8. Once the pressure cooking is done, release the pressure and open the lid. Once again, set the Instant Pot to saute mode for 5 minutes
    9. Add the remaining thicker half of the coconut milk. Simmer for 5 minutes
    10. Transfer the stew to a serving bowl and serve piping hot with rice, roti, dosa or aapam

    **If using a pressure cooker, for step 7, pressure cook for 1-2 whistles max.

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Kale and Chickpea Pulao

    This is one of those recipes that is quick, easy and has easily substitute-able ingredients. It has greens, protein and carbs, all in the right balance, along with familiar flavors that will leave you satiated.

    Beans and rice are not just a staple in Latin America, but in many other parts of the world, especially India. Only difference is that in India, the beans (or legumes) are cooked separately in a curry form and is eaten with rice. But time is of the essence for most of us today. So one-pot meals like this one can give us the required nutrition and bring us the comfort at the end of a long day.

    Although I am trying to get my husband to eat less rice and switch over to other grains, he is a true rice lover. So when we are in long distance, this is the kind of recipe for him or anyone in his place. Quick, filling and no-brainer type recipe.

    Prep time5 minutes
    Cook time20 minutes
    Serves2 (for 2 meals)

    Ingredients

    Grains

    • Rice – 2 cups, washed and soaked for 10 minutes

    Legumes

    • Chickpeas – 1 15oz can, drained and rinsed (This is equivalent to 1 1/2 cups)

    Vegetables

    • Shallots – 1 large, diced
    • Kale – 1/2 a bag (chopped) or 1 fresh bunch, roughly chopped
    • Carrots – 1 cup, matchstick or shredded
    • Serrano Pepper – 1, finely chopped

    Spices and Herbs

    • Cumin Seeds – 1 tsp
    • Ground Cinnamon – 1/4 tsp
    • Ginger-Garlic Paste – 1 tsp
    • Ground Turmeric – 1 tsp
    • Ground Coriander Powder – 1 tsp
    • Garam Masala – 1 1/2 tsps
    • Salt – As per taste

    Oils

    • Cooking Oil – 2 tbsps

    Ingredient notes

    • There are different types of Kale available at stores. The one used in this Pulao is Curly Kale. This is the most commonly found Kale and has versatile uses. It is available in bagged format (that is triple washed and chopped) or as a fresh bunch, which you need to thoroughly wash
    • For Chickpeas, if you prefer not to use the canned ones, soak 3/4 cup dried Chickpeas overnight for use in this recipe
    • If you want to skip the Serrano Pepper, add 1 tsp of Paprika or Red Chilli Powder for the sipce

    Method

    1. Turn the Instant Pot to saute mode and set it for 8 minutes
    2. Add oil
    3. Once the pot displays hot, oil is hot. Add the cumin seeds and cinnamon. Let is fry for 30 seconds for the cinnamon to release its essential oils
    4. After this, add the onions, serrano peppers and ginger garlic paste. Saute for 2-3 minutes until the onions are softened and turn slightly translucent
    5. Add the carrots and mix well. Add salt and mix again
    6. Add the chickpeas and mix well
    7. Add the spices and mix well for 2-3 minutes to cook the spices and coat all ingredients with them
    8. Add a splash of water to de-glaze the pot
    9. Add the soaked rice and mix well
    10. To add the Kale, simply place it on the top of the rice mixture. There is no need to mix it as the leaves will wilt into the mixture during the cooking process
    11. Close the lid of the Instant Pot and turn the pressure valve to the sealed position
    12. Cancel the saute mode. Select the pressure cook mode, select 12 minutes and high pressure
    13. Once the cooking is complete, allow the vent to naturally release pressure before moving it to the open position and doing a quick release
    14. Mix, serve and enjoy with a bowl of chilled boondi raita 🙂

    Stove-top Method

    • Follow the same instructions as above, but use a pressure cooker
    • The rice can be cooked for the length of 3-4 whistles
    • Then, switch off the gas and wait for the natural pressure release before lifting the weight and opening the cooker

    Recipe variations

    • Substitute Kale with any other choice of greens such as Spinach or Chard
    • Substitute with choice of legume, such as black beans or Kidney Beans
    • Substitute Rice with any grain of choice. Just remember to adjust the cooking time as per the instructions on the pack of grains

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.