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Travel Checklist - Things to pack for your vacation

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Looking for a comprehensive vacation packing list? Here's everything you need to carry for your vacation organized by category.

An image with big captions which read things to pack for your vacation

An ultimate packing list for your vacation

Documents

  1. Passport / License (also include copies)
  2. Green card / OCI Card
  3. Printed tickets  - airplane + attractions (or e-ticket / confirmation number)
  4. Itinerary printouts
  5. Airline / Hotel / Car rental contact information saved on your phone as well as paper copies
  6. Cash (in the currency of your destination)
  7. Travel insurance details
  8. Checkbook / Credit cards / Debit cards - If you are going to India and have bank accounts don't forget to carry your debit/credit cards/checkbooks.

Electronics

  1. Cellphone + Charger
  2. Tablets - iPad / Kindle etc + Charger
  3. Camera + Charger + Tripod + Memory card
  4. Laptop + Charger
  5. iPod + Charger
  6. Converter / Adapters
  7. Electric strip - if you have a lot of devices to charge
  8. Additional battery pack for your electronics

Clothes & Accessories

  1. Shoes/flip flops/dress shoes
  2. Beach items - Beach towels, Swimsuits + coverup
  3. Bath Towel
  4. Undergarments
  5. T-shirts / tops / dresses / jackets
  6. Pants / capris / shorts / skirts / leggings
  7. Pajamas
  8. Accessories - scarves, jewelry, earrings, bangles/ bracelets, Belt + socks
  9. Raincoats, Umbrellas, Winter jackets, Caps / Hat
  10. Sunglasses

Toiletries

  1. Toothbrush + Toothpaste + Floss + Mouthwash
  2. Bath and Body - Shower gel, Body lotion, Deodorant, Vaseline, Chapstick
  3. Hair - Shampoo + Conditioner, Hair straightener/curler, Comb, Hair clips/headbands, Hairspray, Hairdryer (your hotel may provide it)
  4. Feminine products - pantiliners, napkins, tampons etc
  5. Makeup - Q-tips, moisturizer, foundation, mascara, eyeliner, lipstick, concealer, face wash and makeup remover (pads/cotton balls and solution)
  6. Sunscreen + Bug repellent
  7. Razor + Shaving cream
  8. Medications - prescription / non-prescription (headache, fever, allergies),
  9. Prescription glasses, contacts (solutions & case)
  10. Wet tissues + soft tissues (Kleenex) + Sanitizer

For the plane ride

If you are taking an international flight, you might need to pack some additional items for the long haul.

  1. Medications: Prescription meds, Fever /Pain reliever / Allergy (Tylenol/Motrin/Benadryl), Motion sickness (Dramamine), Multivitamins etc.
  2. First aid - Neosporin + Band-aid + Thermometer
  3. Wet tissues + soft tissues (Kleenex) + Sanitizer
  4. Toiletries - Body lotion, toothbrush + toothpaste, Vaseline, Makeup essentials, Comb
  5. Extra clothes - 2 sets for infants, 1 set for kids + adults. Blanket for kids. Extra jacket.
  6. Empty water bottle
  7. Entertainment - Books, games for kids, soft toy. Electronics such as iPad (charger + earbuds), Laptop + Charger
  8. Snacks for kids/ adults - power bars, chopped up fruits, dry cheerios, infant formula for babies, milk for toddlers
  9. Neck Pillow (any other sleeping aid)
  10. Mint / Gum
  11. Infants/toddlers - strollers, car seat, diapers, changing mat, bib, pacifiers, extra diapers/pull-ups. Always carry extra plastic or cloth bags for dirty clothes
  12. Valuables - Make sure to carry your valuables/jewelry in your purse.
  13. Pen(s) - to fill those immigration documents.

Entertainment

  1. Books
  2. Favorite toys + Beach toys (if going to a beach destination)
  3. iPod loaded with favorite music
  4. iPad loaded with movies
  5. Games

Once you are done packing make sure you review the list of things that you need to before you leave your home.

For a downloadable version click here. 

screenshot of downloadable packing checklist

Instant Pot Date Cake

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

If you want to start making cakes in the Instant Pot, this date cake recipe is perfect for you - failproof and easy. You can whip it up in your blender and bake it in your Instant Pot - it is that fuss-free!

A piece is cut from a date cake made in Instant Pot and is served on cream plate
Date cake made in Instant Pot

 

If you have kids who want to learn how to cook, you'll find that Instant Pot cooking is much safer than a stove top. So when my 11-year old wanted to start baking, we thought Instant Pot would be a great place to start. [Read more...]

Ginger tea

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

With its bold flavor and simmering warmth, ginger tea is an alluring drink any time of the day.

Tea served in a glass along with a burlap napkin on the side and couple of milk rusk
Adrak ki chai (Ginger tea recipe)

Tea or chai, as we call it in India, is a refreshing concoction made by boiling tea leaves in water and topping it with milk and sugar, and sometimes a medley of spices.

Most folks in India like to start their day with tea (except for coffee lovers, of course). While there isn't a single definitive recipe for tea, I like to think of most tea drinkers as connoisseurs - they love their tea, can't imagine missing their morning tea, and are particular to the point of being prescriptive on how they want their tea.

Some want their tea made only with milk, a few like it black, while most folks prefer their chai to be a mixture of milk and water. And then there are ones who like masala chai - a tea which is infused with spices like cardamom, cloves, cinnamon, to name a few.

Ginger is also a very popular ingredient that is added to tea as a flavor enhancer. Ginger, while providing a myriad of health benefits, also helps soothe a sore throat.

Ingredients for ginger tea - ginger,milk, water, sugar, tea leaves, and mortar and pestle to crush the ginger

How to make ginger tea

While you start with water, these are the other key ingredients

  1. Tea leaves - I prefer Taj and if you can't find it in your nearby grocery store, English breakfast tea or Earl Grey or Assam tea can be used as a substitute.
  2. Whole milk - Tea tastes best with whole milk. If you are vegan, cashew milk would be a good substitute.
  3. Ginger - Ginger powder doesn't cut it, so use freshly minced ginger.
  4. Sweetener - The preferred sweetener would be sugar. I know some folks like to use jaggery as well.

Now that we have the ingredients covered, let's walk through the steps.

  1. Boil the water along with grated ginger. The water will change color after being infused with the juices from the ginger.
  2. Add tea leaves and sugar to the boiling water, and then let the tea leaves steep in the water for about 3-5 minutes.
  3. Add hot milk - The reason you add hot milk is that you don't want to boil the tea leaves again, as the concoction can turn bitter. Mix well. Strain and serve immediately.

A lot of folks add all the ingredients together and boil them. You can make it that way as well, but connoisseurs tell me the flavor is not the same.

Variations in tea

  1. Masala chai - a tea which is infused with spices like cardamom, cloves, cinnamon, to name a few.
  2. Ginger and Cardamom tea - Freshly ground cardamom combined with crushed ginger is added to boiling water to make this popular tea variation.
  3. Cardamom tea - Tea made with freshly ground green cardamom.

That's all from me. Now go grab your favorite biscuits or cookies and enjoy your tea.

Here are some interesting articles about tea that I think you'll enjoy reading-

  1. Difference between Assam and Darjeeling Tea
  2. Chai - the drink India can't live without
  3. India and its tea history

★ Did you make this recipe? Please give it a star rating by clicking below!

Tea served in a glass.
Adrakwali chai

Other recipes you'll love

If you love packing your health benefits into tasty drinks, try out one of these -

  1. Thandai - Learn how to make a creamy, refreshing glass of Thandai with this delicious homemade recipe.
  2. The Best Green Smoothie- Here's an invitation to try a green smoothie that actually tastes REALLY good!
  3. Mango Banana Smoothie- This creamy and delicious Mango banana smoothie takes less than 10 minutes to make!
  4. Banana Nutella Smoothie- Your kids will love this delicious Banana Nutella Smoothie Recipe! This healthy-ish drink is made from bananas and milk with a hint of Nutella and hot cocoa.
  5. Peanut Butter Banana Smoothie- Try this creamy and delicious, milkshake-like peanut butter and banana smoothie. With no added sugar, enjoy this nourishing smoothie guilt-free!

📖 Recipe

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Ginger tea in a glass served with toast
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4.67 from 3 votes

Ginger tea

With its bold flavor and simmering warmth, ginger tea is an alluring drink any time of the day.
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Accompaniment
Cuisine Indian
Keyword Adrak ki chai, Adrakwali chai, Ginger tea
Method Stovetop
Diet Gluten-free, Vegetarian
Servings 2
Calories 111kcal
Author Anushree Shetty

Ingredients

  • 1-¼ cup water
  • 2- inch piece ginger, minced
  • 4 teaspoons sugar
  • 3 teaspoon tea leaves
  • 1 cup milk

Instructions

  • Boil the water along with grated ginger. The water will change color after being infused with the juices from the ginger.
  • Add tea leaves and sugar to the boiling water and then let the tea leaves steep in the water for about 3-5 minutes.
  • Add hot milk - The reason you add already hot milk is that you don't want to boil the tea leaves again. Mix well. Strain and serve immediately.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 111kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 190mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Calcium: 138mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Batata Poha (Flattened rice with potatoes)

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

This Batata Poha recipe is dedicated to those who want a great tasting (and looking) Poha. Say goodbye to mushed up poha!

Batata poha served in a wooden bowl accompanied by a cup of tea and half a lemon
Batata Poha

Poha makes for a wholesome and delicious breakfast. You can dress it up with sev, pomegranate seeds or roasted peanuts or don't garnish it at all.. either way, it will be just as satisfying.

Before we proceed further, let me clarify the dish is named poha after its main ingredient that also goes by the same name. Though mostly eaten for breakfast, poha makes for a satisfying meal any time of the day. [Read more...]

Instant Pot Duo Plus Review

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Instant Pot Duo plus reviewed! Get all the information you need to decide if Instant Pot Duo Plus is right for you and how it compares to Instant Pot Duo.

Full disclosure - The Instant Pot company sent me the Duo plus to review and the giveaway is sponsored by them as well. All opinions are mine alone.

Instant Pot Duo Plus review and giveaway

What's in this article?

  1. About Instant Pot
  2. Instant Pot models
  3. Instant Pot Duo Plus review
  4. Duo versus Duo Plus - what's the difference?
  5. Should I buy the new Instant Pot Duo Plus?
  6. Why I love Instant Pot Duo Plus
  7. Giveaway

Before I start reviewing Instant Pot DUO Plus, let me introduce the product.

[Read more...]

Matar Paneer

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Paneer lovers rejoice! Here's a delicious and creamy restaurant-style matar paneer recipe that you've got to check out.

Matar paneer served in a black bowl accompanied with chapati/rotis in grey plate and rice in a black bowl
Restaurant style matar paneer recipe

What exactly is Matar Paneer?

The Matar Paneer recipe combines green peas (matar) with cottage cheese cubes (paneer) in a creamy tomato onion-based gravy.

The creaminess in the curry can be attributed to the use of

  1. Fresh cream.
  2. Cashews or blanched almonds.

I prefer using nuts instead of cream because it provides the added benefit of vitamins, minerals, and antioxidants in your meal.

It doesn't matter if you serve it over rice or with rotis - it is delicious either way :-).

How to make Matar Paneer at home

The two main steps are: making the base masala and then adding peas and paneer to it.

Let's start with the base masala

  1. Gather the ingredients.
  2. Add 2 tablespoons of oil to a wok kept on medium heat. Add onions along with salt, and when they start to soften, add ginger, garlic, and green chilies (if using).
  3. Fry the mixture for a couple of minutes, and then add tomatoes and blanched almonds (or cashews) if using.
  4. Continue to cook the tomatoes until they turn soft and mushy. Add chili powder and mix well.
  5. Add ¼ cup cold water to this mixture and mix well. Let it cool down for 5-10 minutes before transferring it to a blender.
  6. Grind it into a fine paste and set it aside.
Step by step pictures to make the base masala for Matar Paneer
Step-by-step pictures to make the base masala for Matar Paneer

Once the base masala is ready, follow the remaining steps

  1. Add the remaining 2 tablespoons of oil to the same wok kept on medium heat. Add the spices - bay leaf, cinnamon stick, black cardamom, pepper, cloves and fry them for about a minute. [This is an optional step - feel free to skip it if you don't have whole spices at home]
  2. Add the ground paste and mix it well.
  3. Stir in the peas and cover the lid. Let the mixture come to a boil.
  4. Once the mixture comes to a boil, add the garam masala and sugar (if using) and mix well.
  5. Add paneer and gently stir it in. Let it simmer for about 5-6 minutes. Add cream (if using) and stir it in. DO NOT use both cream and nuts-pick one. It is overkill, not to mention unnecessary calories.
  6. Garnish it with roasted fenugreek leaves (kasoori methi) and/or coriander leaves.
  7. Serve hot with roti/rice.
Step by step picture to make Matar paneer
Step-by-step pictures to make Matar Paneer

Variations

  1. The non-creamy version: Do not add almonds or cashews, and skip the cream to make it lighter.
  2. Vegan version - Add Tofu instead of paneer for a vegan version.
  3. Garnishings - Garnish it with only coriander instead of roasted kasoori methi. You can also use both.
  4. Use butter or ghee instead of oil for a richer version.
  5. Without whole spices - I love the flavor that the whole spices infuse into the oil but feel free to skip the spices (bay leaves, black peppercorns, black cardamom, cinnamon stick, and cloves) if you don't have any. The dish tastes great without them as well.

Enjoy this finger-licking dish with warm rotis or rice.

If you love paneer, you gotta check out this Paneer Makhani recipe or my favorite Palak Paneer recipe. You can't go wrong with either of these.

Matar paneer served in a black bowl accompanied by rotis / chapatis in a grey plate.
Matar Paneer

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Matar paneer served in a black bowl alongside rotis
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4.84 from 6 votes

Matar Paneer

Paneer lovers rejoice! Here's a delicious and creamy, easy restaurant-style matar paneer recipe that you've got to check out.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Keyword Matar Paneer, Peas with cottage cheese
Method Stovetop
Diet Vegetarian
Servings 6 servings
Calories 367kcal
Author Anushree Shetty

Ingredients

Equipment

Instructions

  • Add 2 tablespoons of oil to a wok kept on medium heat. Add onions along with salt and when they start to soften, add ginger, garlic and green chilies (if using).
  • Fry the mixture for a couple of minutes and then add tomatoes and blanched almonds (or cashews), if using.
  • Continue to cook the tomatoes until they turn soft and mushy. Add chili powder and mix well.
  • Add ¼ cup cold water to this mixture and mix well. Let it cool down for 5-10 minutes before transferring it to a blender. Grind it into a fine paste and set it aside.
  • Add the remaining 2 tablespoons of oil to the same wok kept on medium heat. Add the spices - bay leaf, cinnamon stick, black cardamom, pepper, cloves and fry them for about a minute. [This is an optional step - feel free to skip it if you don't have whole spices at home]
  • Add the ground paste and mix it well. Stir in the peas and cover the lid. Let the mixture come to a boil. Once the mixture comes to a boil, add garam masala [along with sugar, if using] and mix well.
  • Add paneer cubes and gently stir them in. Let it simmer for about 5-6 minutes. Add cream (if using) and stir it in. Garnish it with roasted fenugreek leaves (kasoori methi) and/or coriander leaves.
  •  Serve hot with rice or roti.

Notes

  1. I love the flavor that the whole spices infuse into the oil but feel free to skip the spices (bay leaves, black peppercorns, black cardamom, cinnamon stick and cloves) if you don't have any. The dish tastes great without it as well.
  2. You can add 3 tablespoons of cream instead of cashews or almonds. Make sure to add the cream at the end just before serving. Wouldn't advise using both cream and nuts.
  3. Blanching almonds -  Soak raw almonds in boiling water for about a minute. Drain them before soaking them in cold water for about a minute. Squeeze the almonds to peel the skin off.
  4. For a hint of sweetness, add a teaspoon of sugar. Totally okay to skip it!
  5. For soft, melt-in-the-mouth paneer, microwave the paneer for 30-60 seconds before adding it to the curry. They should be spongy to touch.
NOTE - I am not a registered dietitian or nutritionist. Nutritional information is provided as a courtesy and can vary depending on the exact ingredients you use.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 367kcal | Carbohydrates: 13g | Protein: 12g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 56mg | Potassium: 202mg | Fiber: 3g | Sugar: 4g | Vitamin A: 515IU | Vitamin C: 12.9mg | Calcium: 347mg | Iron: 1mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Prawn Gassi (Shrimp / Prawn curry)

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Authentic and flavorful-that's how you would describe this Mangalorean-style shrimp curry (Prawn gassi) recipe. Serve it over cooked rice or dosas for a complete gastronomic experience.

Prawn Gassi (Mangalorean style shrimp curry) served with rice in a wooden bowl. Next to it is a stack of kapparuttis (dosas) and a black bowl with shrimp curry
Prawn gassi

Prawn gassi is popularly known as yeti gassi in Mangalore, where yeti means prawns and gassi stands for curry.

Just like Mangalorean fish curry (meen gassi), the spice and the tangy flavors in this dish draw you in. Serve it hot with rice or dosas for a delectable meal.

When I was growing up in India, this prawn curry was mostly a weekend fare, considering how expensive prawns were during the 1980s. Think of it more like a delicacy that was served as a special treat or when we had guests.

Are prawns and shrimp the same?

No, they are not.

They are, in fact, different species. Here's an infographic that explains the difference between shrimp and prawns in an easy-to-understand way.

They do taste almost the same and hence they can be used interchangeably in recipes.

How to make Mangalorean-style shrimp curry (Prawn Gassi)

Most Mangalorean fish curries (meen gassi) including prawn gassi get their unique tangy flavor from Jaargey (picture below). Jaargey is the dried exterior of a fruit local to Mangalore.

NOTE - Jaargey is not easily available if you don't live in India, so again, despair not, tamarind that's a lot more universally available, does the job just as well. (PS - if you live in India, most Mangalorean stores carry jaargey).

To get the most flavor out of jaargey, soak it in water overnight or for a minimum of 6 hours. If you are short on time, soaking it in hot water for 10-15 minutes should also work.

The water turns pale yellow and has a unique tangy flavor-a tad sour but mostly something that excites your taste buds.

A picture of Jaargey
Jaargey

Making prawn gassi involves two key steps  -

A. Making the base masala which includes

  1. Soaking jaargey in hot water for about 10 minutes or overnight for best results.
  2. Roasting the dry ingredients in a teaspoon of oil (pic 2 and 3 below)
  3. Grinding the jaargey + water, coconut, turmeric powder, chili powder and the roasted dry ingredients to a fine paste.
A collage of step by step pictures on how to make prawn gassi
Making the masala for Prawn gassi

B. Putting together the curry

  1. Start by heating the oil in an Instant Pot or Stovetop. Add mustard seeds, and when they begin to splutter, add curry leaves and fry them.
  2. In a few seconds, add onions and fry them till they are translucent. Add green chilies and ginger along with ajwain and methi seeds.
  3. Add the finely ground spice paste along with ½ a cup of water. Let the mixture come to a boil.
  4. Add shrimp and mix well. Continue to cook till it is done.
  5. If using an Instant Pot, pressure cook for 3 minutes under low pressure. Once the cooking cycle is complete, release pressure immediately.
  6. Serve hot with rice or dosas.
Step by Step pictures on how to make masala for Prawn Gassi
Step by Step pictures on how to make masala for Prawn Gassi

Craving more Mangalorean food? Check out all my Mangalorean food recipes here! 

An overhead shot of Prawn gassi served in a black bowl accompanied by rice and kapparutti

Other recipes for you to try on your Instant Pot

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Prawn gassi served over rice
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5 from 3 votes

Yeti Gassi (Shrimp / Prawn curry)

Authentic and flavorful - That's how you would describe this Mangalorean style shrimp curry (Prawn gassi) recipe.  Serve it over cooked rice or dosas for a complete gastronomic experience.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Keyword Mangalorean
Method Instant Pot, Stovetop
Diet Gluten-free, Nut-free, Pescatarian
Servings 8
Calories 207kcal
Author Anushree Shetty

Ingredients

US Customary - Metric

To be ground

Remaining ingredients 

  • 3 tablespoon coconut oil
  • ½ teaspoon mustard seeds
  • 1 sprig of kadipatta, curry leaves
  • ½ cup finely chopped onions
  • ⅛ teaspoon ajwain seeds, carom seeds
  • ⅛ teaspoon methi seeds, fenugreek seeds
  • 1.5 pound medium-sized shrimp, peeled and deveined
  • ¼ teaspoon ginger paste
  • 1 green chili, slit lengthwise [optional]
  • water as needed

Instructions

Making the base masala

  • Soak jaargey in ½ a cup of hot water for 10-15 minutes or soak it overnight for best results.
  • Roast byadgi chilies, coriander seeds, cumin seeds, methi seeds and black pepper fried in a teaspoon of oil in a pan kept over medium heat. [Note - You can skip this step if you have premade Kundapur masala powder - use 3 tablespoons of this powder.]
  • Grind the spice mix from step 2 along with garlic, onions, coconut, salt, turmeric and chili powder and the water from jaargey to make it into a fine paste. If using tamarind paste, add water as needed for grinding. Set it aside.

Making shrimp curry over the stovetop

  • Heat the oil in a medium-sized pan over medium heat and add mustard seeds to it. When they start spluttering add kadipatta to it. Let it fry for around 20 seconds and then add onions and fry them till they are translucent.
  • Pound the ajwain and methi seeds to a coarse powder. Add the ground ajwain and methi seeds to the curry and mix well.
  • Add the ground paste to the onions that were being fried and add water as needed (~½ - ¾ cup) for a curry like consistency.
  • When the gravy starts to boil over add the shrimp, green chilies, and ginger paste and cook till it is done.
  • Serve hot with rice.

Making shrimp curry in Instant Pot (My preferred method)

  • Choose the Saute setting and set it to normal. Heat the oil in the steel insert of the Instant Pot and add mustard seeds to it. When they start spluttering add kadipatta to it. Let it fry for around 20 seconds and then add onions and fry them till they are translucent.
  • Add ground ajwain and methi seeds and mix well.
  • Add the ground paste to the onions that were being fried and add water as needed (~½ - ¾ cup) for a curry like consistency.
  • When the gravy starts to boil over add the shrimp, green chilies, and ginger paste. Cover the lid, select cancel and adjust the pressure to low,  and manually cook for 3 minutes. Once the cooking cycle completes, release the pressure by carefully turning the vent towards venting.
  • Serve hot with rice.

Notes

Tester's notes
  1. Increase the chili powder from ½ to 1 teaspoon, if you like it spicy. Including green chili is also optional, but if you like your dish spicy as it is meant to be, then include it.
  2. Instant Pot cook time is about 3 minutes (for large shrimp) but it takes about 10-12 minutes to build pressure, hence the total cooking time is about 15 minutes. For smaller shrimp, cook for about 2 minutes.
  3. Unlike stovetop cooking, a curry cooked in an Instant Pot does not lose as much water. That's why the curry consistency before cooking should be what you want as a final result. In short, don't add as much water as stovetop cooking.
  4.  I love making it in the Instant Pot because I don't need to check on the shrimp like I have to over a stovetop.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 207kcal | Carbohydrates: 10g | Protein: 19g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 214mg | Sodium: 981mg | Potassium: 328mg | Fiber: 2g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 89.7mg | Calcium: 145mg | Iron: 2.9mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Kappa Rotti (Rice Pancakes)

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Kappa rutti or Kappa rotti - This soft in the center and crispy on the sides 4-ingredient dosa or pancake from Mangalore is a culinary delight. Try it out today - no fermentation required!

Kappa rutti served on a bamboo charger along with shrimp curry and a spoonful of ghee
Kappa rutti served with shrimp curry

What is kappa rutti or kappa rotti made of?

Kappa rutti is a popular breakfast dish from Mangalore (a city in the southern part of India). It is a type of dosa (pancake) made by grinding soaked rice with freshly grated coconut, flattened rice (poha), methi seeds, and a tad bit of salt.

The ingredients list may not be exotic, but the end result is definitely mouth-watering 🙂

While you can pair it with any Mangalorean curry such as Kori Gassi (chicken curry), Yeti Gassi (shrimp/prawn curry), or Meen Gassi (Fish curry) but for kappa rutti lovers like me, a dollop of butter or ghee will suffice.

How to make kappa rutti?

Traditionally kappa rutti is made using a clay tawa (frying pan), also called vodu (in Kannada and Tulu).

Vodu are concave-shaped frying pans that not only make dosas more delicious but also offer a myriad of other benefits, such as uniform cooking, nutrient retention, and maintaining the pH balance of the food, to name a few.

Don't despair if you don't have a clay tawa - a cast iron frying pan will work just fine!

Let's get to the step-by-step instructions -

  1. Soaking rice - Rinse the rice couple of times in water till the water runs clean. Soak the rice in 2 cups of water along with methi seeds for 5-6 hours or overnight.
Drained Rice and methi seeds in a bowl
Rice and methi seeds after being soaked for 5-6 hours

Grinding the batter - Drain the water from the rice. Grind the rice and methi seeds to a fine paste along with grated coconut, flattened rice, and salt using as little water as possible. Once it is finely ground, add water as needed to get the consistency of the dosa batter, as shown in the video below.

Making Kappa rotti - Heat a tava or a pan over medium-high heat and grease it with oil. Add a ladleful of batter in the center of the pan (do not spread). In a few seconds, you'll notice bubbles forming and popping, like in the picture below.

Kappa rotti cooking in a pan. Bubbles are formed on top of this dosa indicating the consistency is right
Bubbles forming on top of kappa rotti

Cover the pan with a lid and cook until done. DO NOT flip it to the other side - Kappa rotti should be cooked only on one side. Repeat till all the batter is used up.

Kappa rotti is being cooked in a pan with covered lid
Cover the kappa rotti with a lid

Serve hot with butter/ghee or your favorite curry!

Craving more Mangalorean food? Check out all my Mangalorean food recipes here! 

A stack of kappa rotti served on a bamboo charger along with a spoonful of ghee
Kappa rutti

Hope you liked this kappa rotti recipe, and if you are looking for easy and delicious Indian breakfast recipes, here are my top picks - 

  1. Suji ka upma - a semolina-based breakfast dish that takes less than 30 minutes.
  2. Idli - You'll love this post if you have been struggling to get soft and spongy idlis. Learn all my tips and tricks to get perfect fermented batter even in winter!
  3. Buttermilk dosa - Buttermilk dosa - Delicious and soft, this dosa is perfect for breakfast, snacks, and even lunch. Learn how to make it in a few easy steps.
  4. Lemon Vermicelli (Semiya Upma) - This delicious and tangy Semiya Upma (Lemon Vermicelli) is just what you need to start your day. It is filling and comes together in 15 minutes from start to finish.

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Kappa rutti served with shrimp gassi over a woven trivet
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4.41 from 5 votes

Kappa Rotti

If you are in the mood to mix-up your breakfast routine, then you've got to check out this 4-ingredient dosa or pancake from Mangalore called Kappa rutti or Kappa rotti. It is soft in the center and crispy on the sides and is a culinary delight when paired with chutneys or leftover fish curry.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Mangalorean
Keyword Crispy, Odu dosa, spongy
Method Stovetop
Diet Nut-free, Vegetarian
Servings 12 Kappa Rotti
Calories 163kcal
Author Anushree Shetty

Ingredients

  • 2 cups idli rice
  • 1.5 teaspoons methi seeds, fenugreek
  • 1 cup grated coconut
  • ¼ cup poha, flattened rice
  • salt to taste
  • water as needed
  • oil for frying

Instructions

  • Rinse the rice couple of times in water till the water runs clean. Soak the rice in 2 cups of water along with methi seeds overnight or for 5-6 hours.
  • Drain the water from the rice. Grind the rice and methi seeds to a fine paste along with grated coconut, flattened rice and salt using as little water as possible [see note 1].
  • Add water to the batter to get the consistency of dosa batter as shown in the video here).
  • Heat a tava or a pan over medium heat and grease it with oil. Add a ladleful of batter in the center of the pan (do not spread).
  • In a few seconds, you'll notice bubbles forming and popping as shown in the step by step pictures. At this point, cover it with a lid and cook until done. Repeat till all the batter is used up.
  • Serve hot with butter or your favorite curry immediately!

Notes

Tips
  1. This dosa batter does not require fermentation but for best results leave it at room temperature for a few hours before making kappa rutti.
  2. It will take you a few tries to get the consistency right. That's why always start with less water.
  3. If you are making kappa rutti for the first time follow these additional steps after step 2 -  Transfer 2 ladlefuls of batter into a bowl and then add a few tablespoons of water till you get the consistency of a dosa batter. Make your first dosa, if bubbles are forming and popping you've got the consistency right. If the batter is too thick and does not form bubbles, add more water to get the consistency as shown in the video here.
  4. Kappa rutti can always be reheated but they are best eaten as soon as they are made.
NOTE - I am not a registered dietitian or nutritionist. Nutritional information is provided a courtesy and can vary depending on the exact ingredients you use.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 163kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 5mg | Potassium: 78mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Easy breakfast/snack ideas for busy families

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Easy snack ideas that will help busy moms beat Monday morning blues and the much dreaded afternoon cravings.

This post is written by me on behalf of Walmart, Cascadian Farm and Annie's.

Easy snack ideas - featured in this picture is a bowl of Annie's organic cocoa bunnies in a white bowl

Easy snack ideas - now who doesn't want them?

When you are a busy working parent, there are never enough hours on the day. And with after-school activities, homework, and a mile-long list of items on the to-do list, there never seems enough time to plan out dinner, let alone your breakfast and snacks. 

Breakfast and snacks are very important meals of the day - they not only keep you going but also, ensure that you don't succumb to junk food for your lunch/dinner by keeping you satiated.

Let me run through some ideas with you that will help you stock your pantry for a stress-free breakfast and snack time.

Easy Breakfast and snack ideas for those dreaded Monday mornings (and evenings) -

  1. Cereal - We all love to feed our kids home cooked breakfasts but for days when kids are invariably late in the mornings, it is best to get their favorite cereal on the table. It is a much better and sensible idea than pushing them to eat an elaborate breakfast when they can barely keep their eyes open. My kids love Annie's Organic Cocoa Bunnies cereal, so while they happily chomp it down every Monday morning, I savor my Cascadian Farm Organic Granola, Oats, and Honey Cereal. I love the fact that it is great tasting and organic too!Easy snack ideas - featured in this picture is a bowl of Annie's organic cocoa bunnies in a white bowl along with a jar of milk and boxes of Annie's organic cocoa bunnies cereal
  2. Toast and fruit spread - Another great option is to grab a toast and slather it with your kids' favorite fruit spread such as the Cascadian Farm® Organic Strawberry Fruit Spread or their Rasberry fruit spread.
  3. Granola bars - And if you are really really late in the morning, then grab a granola bar or two. We love the organic ones from Cascadian Farm. They have like 12 different varieties to choose from - my personal favorite is the sweet and salty pretzel and the kids, of course, love the chocolate chip one. It makes for a great after school snack as well.Easy snack ideas - Cascadian Farms Organic Granola bars served in a white plate
  4. Other go-to snacks - Sometimes the kids are very famished on their way back, that's why I always stock up on these natural and/or organic snacks every time I shop at Walmart -
  5. Organic Chocolate Milk - needs no introduction and kids love to chug it down after a long day at school.

Do you have any easy snack ideas that you would like to share with me? Please leave a comment and let us know.

Before you go, I have a question for you - where do you buy your snacks?

I love shopping online at Walmart. Did you know they offer Free grocery pickup? You can order fresh groceries online with the same-day pickup. They'll even load your car. Perfect for busy moms! Just load your cart and your snacks/groceries are waiting for you!

Isn't that awesome?

Go online at Walmart.com and check out that Free grocery pickup feature. And, while you are at it, load your cart with some great-tasting organic snacks from Cascadian Farms and Annies and banish those Monday blues forever!

Stir-fried Okra and onions (Bhindi do pyaza)

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Bhindi do pyaza or stir-fried okra with onions combines okra with twice the amount of onions and a few spices to create a delectable dish that is a hot favorite with Indian food lovers. This caramelized onion and okra recipe takes all of 20 minutes to cook and goes well with rotis, rice, and dal.

Bhindi do pyasa cooked in a wok and garnished with coriander leaves and served with a dash of lime.

Bhindi do pyaza is an okra lovers delight. While every Indian household will have their own way of making this dish, one thing is for sure - if you are making bhindi do pyaza, then your onion to okra ratio is 2:1. Hence the name "do pyaza" which means twice (do) the quantity of onions (pyaz).

Are lady's fingers and okra the same thing?

I still remember the first grocery trip that I took in the US - I walked into this huge grocery store on the lookout for vegetables that I could use to cook some Indian food. As I scanned through the produce section, I got overwhelmed by the huge variety they had on display - I didn't know which one to pick until my eyes spotted a vegetable that I loved - bhindi. But it was called okra and not lady's fingers (English word for bhindi in Asia). 

Nevertheless, I bought it and took it home wondering how this "okra do pyaza" is going to turn out. And thank god for google, I found out that okra and lady's finger are just two names for the same plant.

Fun fact - Do you know why bhindi is called lady's fingers in India? That's because it supposedly resembles a lady's finger - long, slim with a tapering end :-). Ha!

How do you cut okra?

There are two ways I usually cut them - lengthwise into long strips as shown in the picture below or into rounds. Irrespective of how you cut them, you always start with cutting the stem off.

Okras cut lengthwise for the bhindi do pyaza recipe
Okras cut lengthwise for the bhindi do pyaza recipe

How to keep okra from getting slimy?

Always pat dry the okra after rinsing them. Air dry overnight if possible. Also, do not add water while cooking.

Can I use frozen cut okra?

Certainly!

First step - Always pick okras that are bright green, crisp and do not have blemishes. Okras taste best when they are fresh, and if you don't have plans to make okras within 2-3 days, I would advise you to freeze them.

Here's how I do it - Rinse the okras and dry them with a clean towel. Chop them and freeze in a Ziploc.

Note - Do not thaw the okra before cooking, use it directly. 

How to make restaurant-style bhindi do pyaza?

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Okra dish served in a white bowl with a towel underneath
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Stir-fried Okra and onions (Bhindi do pyaza)

Bhindi-do-pyaza or stir-fried okra with onions combines okra with twice the amount of onions and a few spices to create a delectable dish that is a hot favorite with okra lovers. This caramelized onion and okra dish takes all of 20 minutes to cook and goes well with rotis and dal.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Indian
Keyword Bhindi do pyaaza, Okra with onions
Method Stovetop
Diet Gluten-free, Vegan
Servings 6
Calories 179kcal
Author Anushree Shetty

Ingredients

Instructions

  •  Add oil to a large wok kept over medium heat, and once it heats up, add cumin and carom seeds. When they start to sizzle, add turmeric powder, cumin powder, coriander powder and chili powder. Stir them in the oil and let them cook for 5-10 seconds. Add onions along with salt and mix well. 
    Stir fried onions in a black pan
  •  Add okra and mix well.
    Stir fried onions and okra
  • Continue to cook without covering for about 15-20 minutes (see note). Stir occasionally to ensure consistent cooking. Once the okra has cooked to the desired level of doneness, add lime juice and sugar. Mix well and garnish with chopped cilantro leaves.
  • Serve it hot accompanied by rice/roti and dal.

Notes

  1. Always pat dry the okra after rinsing them. Air dry overnight if possible. This keeps the okra from getting slimy while cooking.
  2. You don't have to wait for the onions to soften before adding okra. They cook and soften together.
  3. Do not cover the wok while cooking okra - the water from the lid will drop on to the okra making it slimy.
  4. We like our okra or bhindi sabzi really soft, you could reduce the cooking time accordingly to get the desired level of crispiness in your final dish.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 179kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 448mg | Fiber: 5g | Sugar: 9g | Vitamin A: 640IU | Vitamin C: 28.8mg | Calcium: 101mg | Iron: 1.5mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Loved this bhindi recipe? Please don't forget to leave a rating. Thank you!

Bhindi do pyasa is served with a few lime slices in a red bowl.

Instant Pot applesauce

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Instant Pot Applesauce Recipe - What's amazing about this recipe is it takes about 5 minutes to cook and needs only 3 ingredients. Make your own homemade squeezable applesauce pouch for your kids.

Instant Pot Applesauce served in a glass bottle along with a spoon. Reusable pouches are on the side.
Instant Pot Applesauce

 

Applesauce - The one thing most kids will lap up without complaining.

I usually buy applesauce pouches for my kids from the supermarket until I found one in my pantry which had gone bad..really bad.. think mold. And that was it - no more storebought applesauce for us. That meant my applesauce loving kids pestered me to make it at home.

Enter Instant Pot or any other pressure cooker of your choice.

Chop the apples and throw it in with water along with your choice of additives - spices such as cinnamon and nutmeg, lime juice, and something to make it sweet - raisins, or sugar (brown/white).

Before I get to the recipe, let's look at the frequently asked question when it comes to making applesauce.

Q. What kind of apples are best for making applesauce? 

If you like your applesauce to be tart with a hint of sweetness, go for McIntosh, Honeycrisp, or Ida red apples. Gala and Golden delicious would be a good choice if you prefer your applesauce all sweet and with a mild flavor.

Q. Can you leave the skin on apples for applesauce?

Absolutely, if you are using organic apples. If not, I would recommend you peel them as apples have been consistently making to the dirty dozen list.

Q. How do you stop apple from turning brown?

If you are making a large batch of applesauce, soak the apples in a bowl of cold water mixed with lime juice. For every one cup of water, add a tablespoon of lime juice. That should keep apples from oxidizing and browning.

Q. What is applesauce good for?

A kid is sucking applesauce from a reusable applesauce pouch
Fill Instant Pot applesauce in reusable pouches

Babies and toddlers love them and it is a wonderful comfort food for grown-ups too. Put it in a squeezable pouch and pack it as a snack for kids.

Q. How do you make homemade Instant Pot applesauce?

For homemade applesauce, pressure cook apples with water and add a sweetener such as raisins (if desired).

The recipe below is pretty straightforward but there are quite a few ways you can vary them -

  1. Spices - Add a pinch of nutmeg or cinnamon.
  2. Sweetener - Add brown sugar or natural sweeteners such as raisins.
  3. Liquid - Add apple juice or cider instead of water to enhance the flavor. A dash of lemon/ lime juice will prevent the apples from turning brown.

How to make homemade applesauce pouches?

It is super easy. Buy reusable food pouches from Amazon. They come in various sizes but I prefer the 5oz from WeeSprout. They are not only reusable but a breeze to clean. Fill them from the bottom and seal them. To clean, place them in the dishwasher - how easy is that :).

Instant pot applesauce is poured in a reusable pouch.

Recipe for Instant Pot applesauce

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Applesauce in a glass bottle with empty pouches on the side
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5 from 1 vote

Instant Pot Applesauce

Instant Pot Applesauce Recipe - What's amazing about this recipe is it takes about 5 minutes to cook and needs only 3 ingredients. Make your own homemade squeezable applesauce pouch for your kids.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Keyword Kid-friendly, Pressure cooker Applesauce
Method Instant Pot
Diet Gluten-free, Vegan
Servings 4
Calories 86kcal
Author Anushree Shetty

Ingredients

  • 1 lb apples, peeled, cored and quartered
  • ¼ cup raisins
  • ¼ cup water

Instructions

  • Add apples, raisins, and water into the steel insert of the Instant Pot. Pressure cook on high for 5 minutes. Slowly and carefully do a quick release.
  • Use a slotted spoon to remove the apple chunks along with the raisins and add them to a blender.
  • Puree them to a fine consistency using the reserved water (as needed).

Notes

  1. I do not use an immersion blender so that I control the amount of water that goes into the applesauce.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 86kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 196mg | Fiber: 3g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 5.7mg | Calcium: 9mg | Iron: 0.4mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Loved the recipe? Please do leave a comment!

Chicken Tikka Masala Pizza

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Pizza lovers, here's something new for you - combine your love for Indian food and pizza and make this Chicken Tikka masala pizza. Be it a date night or game night; this pizza is perfect for times when you want to spend more time with your family and friends instead of slaving in the kitchen.

Chicken tikka masala pizza is garnished with cilantro leaves and served in a pewter plate. An empty Table5 pizza package is lying next to it along with 2 white plates.
Chicken tikka masala pizza

Before I dive into this delicious chicken tikka masala pizza recipe, let me explain what chicken tikka masala is.

What is chicken tikka masala?

Chicken tikka masala, a popular North-Indian dish, is made by marinating chicken and grilling them before adding them to a spicy tomato-onion gravy.

I know what you are thinking. Making chicken tikka masala pizza sounds laborious and time-consuming. The chicken tikka masala would take about an hour, and don't even get me started on the pizza base. 

Hold your horses! I promise you this family-favorite chicken tikka masala pizza will not take you more than 30 minutes. Here's how -

How to make chicken tikka masala pizza in 30 minutes?

The first step to making a delicious chicken tikka masala pizza is to pick a store-bought pizza that you know will taste great.

Now that we have picked a perfect base for our chicken tikka pizza let's focus on the topping - chicken tikka masala. There are five ingredients that you need.

  1. Greek yogurt or thick yogurt
  2. Indian curry sauce (homemade) or store-bought tikka masala sauce
  3. Garam masala
  4. Fully cooked grilled chicken strips (store-bought)
  5. Sliced onions
  6. Mozzarella cheese

Mix the first four ingredients and spread them on the pizza. Garnish it with sliced onions and cheese. Bake it for 12-14 minutes (or as per manufacturer's instructions) and broil it for another 3 minutes, and your pizza is ready!

Table5 pizza boxes are lying around and there is a chicken tikka masala pizza garnished with onions and cheese ready to bake.

Tester's notes -

  1. You don't need to thaw the pizza.
  2. Make sure you use thick yogurt because it tends to release water when you bake yogurt. So the thicker the yogurt, the better it is.
  3. You can also use leftover chicken tikka masala or paneer makhani as a topping for this pizza. If you decide to do that, don't use a lot of the gravy, just the chicken or paneer pieces to keep the liquid quotient down. Even leftover tandoori chicken would make a great topping.
Chicken tikka masala pizza is drizzled with ketchup and served on a white plate

Chicken tikka masala pizza is perfect for days when you want to dine in, make something special for your family or friends without spending hours in the kitchen. If you loved the recipe, please do leave a comment.

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Chicken tikka masala pizza on a pewter plate with two white plates on the side
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5 from 1 vote

Chicken Tikka Masala Pizza

Pizza lovers here's something new for you - combine your love for Indian food and pizza and make this Chicken Tikka masala pizza. No, it is not laborious - all you need is 30 minutes and the oh-so-delicious four-cheese to get you started!
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Course Main Course
Cuisine Indian
Keyword Chicken tikka pizza, easy
Method Oven
Diet Chicken
Servings 8 slices
Author Anushree Shetty

Ingredients

  • 1 Cheese pizza, frozen
  • 3 tablespoons Greek yogurt or thick yogurt
  • 1 tablespoon  Indian curry sauce, homemade or store-bought tikka masala sauce
  • 1 teaspoon garam masala
  • ¼ teaspoon salt
  • ½ cup fully cooked grilled chicken strips, store-bought [see note]
  • ¼ cup sliced onions
  • ¼ cup mozzarella cheese

Instructions

  • Preheat the oven to 425 degrees F. Place a pizza stone inside the oven.
  • Mix the yogurt, curry sauce, garam masala, and salt to form a marinade. Taste the marinade and add more salt if needed. Add the chicken strips and coat them well. Spread them out on the top of the pizza and garnish with onion slices and cheese.
  • Bake the pizza for about 12-14 minutes and broil on low for another 3 minutes.
  • Garnish with fresh cilantro leaves and serve immediately.

Notes

  1. If you are using storebought tikka masala, you may not need salt. Taste the marinade before you add chicken strips. Also, start with 1 tablespoon tikka masala sauce. Add more if needed.
  2. Don't need to thaw the pizza.
  3. Preferably use greek yogurt or thick yogurt

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Egg curry recipe

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Egg curry recipe - There are so many things that you can do with boiled eggs, but lately, we've been into this delicious North-Indian style egg curry recipe that you can quickly make in an Instant Pot or stovetop. Pair it with rice or rotis to make a complete meal.

Egg curry served in a black serving bowl
Egg curry

How to make egg curry

Egg curry is typically made by adding boiled eggs to a curry sauce. The base curry could be one of two types - made from coconut milk (South Indian style) or a North-Indian style curry made from onions and tomatoes.

I grew up eating the Mangalorean/ South-Indian style egg curry, where boiled eggs are added to coconut milk -tamarind sauce spiced with Kundapur masala powder (a spice blend commonly found in Mangalorean households). When we had unexpected guests at home, my mom would make this curry to get a quick meal together to feed them. While I loved her egg curry recipe, the aromatic and spicy North Indian Punjabi-style egg curry is what caught my fancy.

How to make Punjabi style or North-Indian egg curry

Variations -

  1. Addition of milk  - Instead of cream, a friend of mine adds about ¼ cup of milk to give this curry a cream touch.
  2. Coconut milk - If you like the flavor and creaminess that coconut milk brings out in a dish, you could also add about ¼ cup of coconut milk. It gives this Punjabi-style egg curry a nice South-Indian twist.
  3. Skip the whole spices - If you don't have whole spices, skip it. Let that not keep you from making this curry. Whole spices make any curry aromatic, but you can still feel the spice and heat if you use garam masala.

Note - The first step to get a gorgeous-looking egg curry is to make perfectly cooked boiled eggs. I strongly recommend you use Instant Pot. Let me warn you, making boiled eggs in Instant Pot can get addictive. I am not kidding. They came out perfect every time, and they are so easy to peel that even your kids can do it without denting them :-). Makes you want to make them over and over again just to see how awesome they turn out.

So what do you do with all the boiled eggs? How about you try this delicious egg curry recipe?

A kid peeling eggs to make egg curry
Peeling eggs made using an Instant Pot

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Egg curry served in a cast-iron pan with halved eggs as topping
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4.50 from 4 votes

Egg curry recipe

Egg curry recipe - There are so many things that you can do with boiled eggs, but lately, we've been into this delicious North-Indian style egg curry that you can quickly make in an Instant Pot or stove top. Pair it with rice or rotis to make a complete meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch / Dinner recipes
Cuisine Indian
Keyword Punjabi
Method Instant Pot, Stovetop
Servings 4
Calories 334kcal
Author Anushree Shetty

Ingredients

Equipment

Instructions

Stovetop cooking 

  • Heat the oil in a medium-sized pan and when it turns hot add the spices (pepper seeds, cloves, bay leaf, black cardamom, and cinnamon) and let them sizzle for 10-15 seconds
  • Add garlic, ginger, and onions along with salt. Stir it occasionally till the onions turn soft and translucent (approximately 10- 15 minutes). 
  • Add chili, coriander, cumin powder and tomatoes and mix well. Continue frying them till they are soft and mushy, and oil begins to leave the sides of this onion - tomato base.
  • Add milk or coconut milk (if using) and mix well and lower the heat to medium-low. Let it simmer for 2-3 minutes. Gently place the eggs in the pan and cover it with the gravy. Let it simmer for another 5 minutes.
  • Take it off heat and serve hot sprinkled with coriander.

Instant Pot recipe

  • Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to "Normal" and wait till the display reads "Hot."
  • Add the spices (pepper seeds, cloves, bay leaf, black cardamom, and cinnamon) and let it fry for around 30 seconds and then add garlic, ginger, and onions. Fry the onions till they turn soft and translucent (approximately 10- 15 minutes).
  • Add the tomatoes, chili, coriander and cumin powder and continue frying them till they are soft and mushy, and oil begins to leave the sides of this onion - tomato base.
  • Add milk or coconut milk (if using) and mix well. Hit warm/cancel and press the saute function and press the adjust button to move the selection to "Low". Let it simmer for 2-3 minutes. Gently place the eggs in the pan and cover it with the gravy. Let it simmer for another 5 minutes.
  • Take it off heat and serve hot sprinkled with coriander.

Notes

  1. To get that deep red color that you see in the recipe picture, cook the onion-tomato gravy for an additional 10-15 minutes till they turn deep red.
  2. Skip the whole spices, if you don't have them. The dish will still be delicious if you are using garam masala.
  3. I haven't used coconut milk when I made this egg curry for this post. Adding coconut milk not only makes the curry creamy, it also lightens the color. To get an orangish tinge to your curry, add a teaspoon of turmeric powder along with chili powder.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 334kcal | Carbohydrates: 10g | Protein: 12g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 280mg | Sodium: 114mg | Potassium: 385mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1160IU | Vitamin C: 12.5mg | Calcium: 77mg | Iron: 2.8mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Other recipes for you to try on your Instant Pot

Homemade ghee in Instant Pot using butter

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Burnt your ghee? Never again! Follow this detailed, fail-proof recipe with step-by-step pictures to make ghee in the Instant Pot and say goodbye to store-bought ghee.

Freshly made ghee strained in a glass jar.
Ghee made using an Instant Pot

Making ghee in the Instant Pot is so easy-just pop the butter in the Instant Pot, and voila-you'll have homemade ghee in no time. Before you learn how to make ghee in the Instant Pot, read the most asked questions about ghee.

Ghee versus clarified butter - How are they different?

Both ghee and clarified butter are made by bringing unsalted butter to a boil. If you want to make clarified butter, here's the process -

  1. Bring unsalted butter to a boil. In a few minutes, it will turn frothy.
  2. Once the froth settles, the milk solids will separate and sink to the bottom, and you'll see a clear liquid on top. Take it off the heat immediately, and you will have clarified butter.

To make ghee, lower the heat and continue to cook until the milk solids turn brown. This gives ghee a distinct nutty flavor and aroma.

Ghee is predominantly used in South Asian cooking for curries, dals, rice dishes (biryanis), etc., whereas clarified butter is best for pan-frying.

Is ghee good for you?

Ghee has a unique short-chain fatty structure that helps mobilize fat from stubborn fat areas in your body. In short, according to Rujuta Diwekar, India's top fitness expert, it helps you lose weight. Read more about the goodness of ghee.

How is ghee better than butter?

  1. Ghee does not contain lactose or casein like butter does thus making it suitable for folks who are lactose or casein-sensitive.
  2. Other than supporting weight loss, ghee also helps build strong bones and is rich in fat-soluble vitamins.
  3. Ghee also has a high smoke point which ensures that ghee won't burn as quickly as butter.
  4. Lastly, ghee contains a higher amount of medium and short-chain fatty acids compared to butter thus putting it in the category of heart-healthy fat that is good for you.

Which butter is best to make ghee?

I like Amish unsalted butter the best, followed by Kerry Gold and Costco organic unsalted butter.

Do you need to refrigerate ghee?

Ghee stores well in a kitchen cabinet for up to 3 months and in a refrigerator up to a year.

What to do with leftover milk solids after making ghee?

There are a couple of things you can do with the brown milk solids

  1. Add the milk solids to your soup, dals/curries or add it to your rice while it is cooking.
  2. Use it to make dough for rotis or chapatis.
  3. Saute it along with ½ a cup of wheat flour or rice flour until the flour turns light brown. Add sugar (or jaggery powder) and cardamom powder and mix well. Take off heat. Enjoy!
  4. Combine the milk solids with a cup of water and bring this mixture to a boil. Strain it and discard the milk solids. Store the liquid in the refrigerator after it cools down overnight. You'll see a thick layer of ghee floating on the surface the next day. After you skim the ghee from the top, use the remaining water to make dough for chapatis/rotis.
  5. Use them to make laddoos 🙂

How to make homemade ghee in Instant Pot?

Freshly made ghee cooling down in a glass jar.
Liquid gold aka ghee

How to prevent ghee from burning?

With most Instant Pot recipes, I would recommend following the cooking times to a T but not with ghee. When you are making ghee from butter at home, more than looking at the clock, you need to look for visual cues. That's where this post is going to come handy. Follow the directions and you'll never burn your ghee again. If you are looking for a recipe to make homemade ghee on the stovetop, click here to get the recipe.

If you are not familiar with Instant Pot, here are a few articles that might help
- Instant Pot pressure cooker review - Do you really need one?
- 10 things to know before using your Instant Pot
- All you need to know about your Instant Pot 

Other recipes for you to try on your Instant Pot

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Ghee in glass bottle with strainer and a steel pot on the side
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Homemade ghee Instant Pot using butter

Burnt your ghee? Never again! Follow this detailed fail-proof recipe with step by step pictures to make ghee in an Instant Pot. Save money and say goodbye to storebought ghee.
Cook Time 20 minutes
Total Time 20 minutes
Course Basics
Cuisine Indian
Keyword homemade
Method Instant Pot
Diet Gluten-free, Vegetarian
Servings 64 tablespoons
Calories 102kcal
Author Anushree Shetty

Ingredients

  • 2 lbs butter

Equipment

Instructions

  • Place the steel insert in the Instant Pot and press the Saute function. Press the Adjust button to move the selection to "Normal" and wait till the display reads "Hot." Add butter and let it melt. As the butter melts, it will start getting frothy.
    Butter with froth in Instant Pot
  • Give it a quick stir and continue to cook. The froth will start to disappear slowly and will look the image below.
    Ghee being cooked in Instant Pot
  • The milk solids will start moving towards the bottom. Click cancel once the melted butter becomes transparent and you can see the milk solids below. This is clarified butter and if that's what you want to make, remove the steel insert carefully from the Instant Pot to stop the cooking process. To make ghee, unplug the Instant Pot but leave the pot in and proceed to the next step. 
    Melted butter in Instant Pot
  • The ghee will continue to cook and you will see the milk solids turn brown and you will be left behind with a clear liquid.
    Ghee in Instant Pot
  • Let it cool for 5-10 minutes before straining into a glass jar. Apply the lid only after the ghee has completely cooled down.
    Ghee being filtered into glass bottle
  • Store it at room temperature for a month or refrigerate it for it to last longer.

Notes

It took me approximately 20 minutes to make ghee from 2 lbs of butter. Making 1lb of butter takes about 9-10 minutes. Though the times are provided, I would strongly recommend that you focus more on the visual cues rather than the clock because depending on the quality and temperature of the butter, cooking times may vary.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Serving: 1tablespoon | Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 101mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 355IU | Calcium: 3mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Ghee solidified after cooling down
Ghee solidifies after cooling down

Instant Pot Hard Boiled Eggs

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Instant Pot hard-boiled eggs - Once you make hard-boiled eggs in an Instant Pot, you'll never go back to your old ways. The eggs not only cook in 5 minutes, but they are also super easy to peel and you get perfect eggs every time!

Kid peeling eggs cooked in Instant Pot
Instant Pot hard boiled eggs

Making hard boiled eggs over the stove top can be a struggle sometimes. Overcook it and you'll end up with a gray-green yolk or undercook it and end up with a jelly-like yolk. And the peeling process.. don't even get me started on that. Experts say that old eggs peel better, but who has the time to check the freshness of eggs before deciding to use them?

Enter Instant pot and welcome to the world of perfectly boiled eggs. The ones that peel so easily that the eggs literally slide off the shells and are dent-free. When it comes to food, looks are definitely important :-).

How to make hard-boiled eggs in Instant Pot?

You'll probably hear folks saying that they follow the 5-5-5 formula to make Instant Pot hard-boiled eggs. Let me explain what that means.

You pressure cook the eggs for 5 minutes under high pressure, wait for another 5 minutes before doing a quick release, and then place the eggs in an ice bowl for another 5 minutes before peeling them. There are few people who follow 6-6-6 formula, which means instead of pressure cooking for 5 minutes, you would do it for 6 and similarly do the rest of the activities for 6 minutes.

To make hard-boiled eggs in an Instant Pot, you need the following things -

  1. An Instant Pot (DUO is what I have).
  2. The trivet that comes with Instant Pot or a steamer basket or stackable egg steam rack
Eggs placed on a trivet in an Instant Pot

Alternative variation

Don't have an Instant Pot? Try making Air Fryer Hard Boiled Eggs.

Other recipes for you to try on your Instant Pot

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5 from 3 votes

Instant Pot Hard Boiled Eggs

Instant Pot hard boiled eggs - Once you make hard boiled eggs in an Instant Pot, you'll never go back to your old ways. The eggs not only cook in 5 minutes, but they are also super easy to peel and you get perfect eggs every time!
Cook Time 5 minutes
Total Time 5 minutes
Course Accompaniment
Cuisine Fusion
Keyword Instant Pot Eggs
Method Instant Pot
Diet Eggs
Servings 3
Calories 126kcal
Author Anushree Shetty

Ingredients

  • 6 eggs, straight out of the fridge
  • 1 cup water
  • a bowl of water with ice cubes

Equipment

Instructions

  • Add water in the steel insert of the Instant Pot. Place the trivet inside the steel insert and carefully place the eggs.
  • Close the lid and select pressure cook and set the pressure to high. Adjust the time until it reads 5 minutes. Set the vent at sealing position.
  • Once the cooking is done, wait for 5 minutes before carefully releasing pressure. Open the Instant Pot and take the eggs out and place them in an ice-bath. Leave them in for 5 minutes before starting to peel them. Tip - Always start by cracking the bottom of the egg, it makes it easier to peel.

Notes

It takes the same amount of time for any amount of eggs.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Serving: 2eggs | Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 129mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 475IU | Calcium: 49mg | Iron: 1.5mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. To do this, some of the links on this post are affiliate links, which means that I may earn a commission (at no cost to you) if you click on the link or make a purchase using the link. I only recommend products that I use and love myself, so I know you'll be in good hands. Your support in purchasing through these links goes towards maintaining this website. Thank you!

Chettinad Chicken Biryani

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

For those who are tired of the same old way of making chicken biryani, you got to try making Chettinad chicken biryani in an Instant Pot. It is flavorful, spicy, and oh so satisfying...just like the traditionally made biryani..but with half the effort.

Chettinad Chicken biryani served in a black bowl with a side of raita and red sparkling wine
Chettinad chicken biryani

The first time I tried making biryani in an Instant Pot,  I kept thinking that there was no way that these pressure-cooked biryanis were ever going to live up to the classic preparation. But boy, was I wrong! When the shrimp biryani came out so well, I had to try making chicken biryani as well.

I have been making the same kind of chicken biryani for the past 7-8 years, and I could sense the excitement that my family initially had for my biryani fading away. So I decided to switch things up a bit and picked up a packet of Chettinad chicken biryani masala at my local Indian store, and I am glad I did. The difference in taste is remarkable, and if you like spicy biryani with a bit of tang, then this recipe is for you.

How is Chettinad chicken biryani different from the traditional biryani?

Chettinad is an area in Tamilnadu (a state in the southern part of India), and Chettinad cuisine is known for being aromatic and spicy. The biryani masala used in Chettinad chicken biryani is slightly different from the traditional one. It has a few more spices, such as star anise, kalpasi (stone flower), Marathi moggu (dried flower pods), etc., than garam masala does. This biryani masala, when combined with coconut milk, adds an interesting touch to this rice dish.

For now, I have leveraged store-bought masala powder but plan to make it at home soon when I can source all the ingredients. Meanwhile, get this Chettinad biryani masala from your local Indian store.

Tips to make a successful Chettinad chicken biryani

  1. Adjust salt/chili powder before adding chicken - The last thing you want is a bland-tasting biryani. That's why you need to add salt as well as chili powder a bit more than usual so that when you mix rice with the base curry, your biryani is full of flavor and doesn't taste bland. That's why I do a taste test of the gravy before I add chicken and make sure the gravy tastes a bit more salty and spicy than usual.
  2. Do not add more water than needed. What does that even mean? Just add enough water such that every grain of rice is just about submerged. That's all the water that is needed. If you add more water than that - your biryani will end up being mushy.
  3. Pay attention to the cooking times for boneless vs. bone-in chicken - I typically use boneless chicken thighs for my biryani, but if you plan to use bone-in chicken, pressure cook the chicken for 3 minutes (high pressure, followed by quick release) before adding rice.
  4.  The quantity of Chettinad chicken masala - I used storebought Chettinad masala, and four tablespoons of masala was the perfect quantity for 2 pounds of chicken. If you are using any other brand, start with two tablespoons of the biryani masala, mix it well with the yogurt, and do a taste test before proceeding to add more.

If you love rice dishes, check out these recipes - 

  1. Lemon rice - a simple tangy rice preparation made with limes.
  2. Yogurt rice (thayir sadam) - a soothing and delicious combination of yogurt and rice
  3. Shrimp biryani made super easy using Instant Pot.
  4. 20-minute Instant Pot Palak rice (spinach rice) - Learn how to make this flavorful spinach rice, packed with fresh vegetables and aromatic spices, in just 20 minutes with your Instant Pot.

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Chicken biryani served in a black bowl with lime wedges on top
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3.77 from 17 votes

Chettinad Chicken Biryani Recipe

For those who are tired of the same old way of making chicken biryani, you got to try making Chettinad chicken biryani in an Instant Pot. It is flavorful, spicy and oh so satisfying...just like the traditionally made biryani..but with half the effort.
Prep Time 15 minutes
Cook Time 30 minutes
Marination time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Keyword Chettinad, Chicken Biryani Instant Pot
Method Instant Pot
Diet Chicken
Servings 8
Calories 623kcal
Author Anushree Shetty

Ingredients

  • 2.5 cups of rice, presoaked for 30 minutes

 For the marinade

  • 1 cup plain thick yogurt
  • 1 teaspoon salt
  • 4 tablespoons Chettinad chicken masala
  • 2 pounds boneless chicken thighs, cut into 3-inch cubes

Gravy Ingredients

Instructions

Make marinade:

  • Whisk all the ingredients listed in the marinade section except chicken.
  • Coat the chicken with the prepared marinade and refrigerate it for 30 minutes.

Make the gravy

  • Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to "Normal" and wait till the display reads "Hot." 
  • Add cinnamon stick, cloves, bay leaves, peppercorns, star anise, black cardamom, and dried plum and when they start to sizzle (around 10-15 seconds) add onions. Fry the onions till they turn soft and translucent (approximately 10-12 minutes).
  • Add garlic and ginger and saute it with the onions for a minute or so. Add tomatoes, salt, and chili powder and continue frying them till they are soft and mushy, (approximately 10-12 minutes). 
  • Add chili powder, garam masala and coconut milk to the Instant Pot. Do a taste test - the salt should slightly be on the higher side. 
  • Add marinated chicken and mix well. [NOTE - if using chicken with bones, pressure cook on high for 3 minutes and do a quick release and proceed with the steps below]
  • Drain the water from the soaked rice and add the rice on top of the chicken and add just enough water to completely submerge the rice.
  •  Press "Warm / Cancel" button and then select "Pressure Cook." Adjust the time to 6 minutes and set the pressure selection at low. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position. 
  • Once the cooking cycle completes, the Instant Pot will switch to the Warm cycle. Press the Warm/Cancel button and carefully release pressure. 
  • Open the lid and let the steam escape. Add a tablespoon of ghee and wait for 5 minutes before fluffing the rice and mixing in the ghee. 
  • Garnish with coriander leaves and gently mix before serving.
  • Serve hot with raita or yogurt.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 623kcal | Carbohydrates: 55g | Protein: 25g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 125mg | Sodium: 408mg | Potassium: 485mg | Fiber: 4g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 2mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Chettinad Chicken biryani served with onions and lime in a black bowl
Instant Pot chicken biryani

Make this chicken biryani in an Instant Pot today, and you'll never go back to the laborious way of making biryanis again.

Other recipes for you to try on your Instant Pot

Prawns Balchao

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Prawns Balchao is a fiery dish that finds its origins in Goa. Prawns are stir-fried first and then added to a pickled curry sauce to create a dish that makes your taste buds tingle and leaves you asking for more.

Prawns balchao served in a black bowl alongside rice
Prawns Balchao

What does balchao mean?

Balchao refers to the method of cooking where the seafood is pickled in a spicy and tangy tomato-vinegar-based sauce.

I first had the opportunity to taste lobster balchao almost a decade ago in an Indian restaurant in Orlando. Here's the thing with balchaos; they are highly addictive - if you eat it once, you'll keep coming back for more.

When I came back home from Orlando, I couldn't wait to make this curry at home.  My husband happily got the ingredients needed, but when I made it, the Lobster Balchao was nowhere close to the one we had at Dakshin. Ugh!

Over the years, I kept experimenting with this recipe using Shrimp or Prawns instead of Lobster (they are so expensive!) without much success. Finally, I figured out that I never used the required quantity of vinegar for this recipe, which was ½ a cup. We don't normally use vinegar while cooking, hence the hesitation.

But how can you make pickled prawns without vinegar, right? Once the realization dawned, the recipe was easy to nail!

Prawns balchao served with rice and fried fish
Prawns balchao

Recipe variation - Don't let the masala-making process dissuade you from making this awesome dish! You can easily substitute the chilies with chili powder and the remaining spices with garam masala, but I would have to say making fresh masalas at home does lend a slightly superior taste to the dish. Also, ideally, this dish is made from coconut toddy vinegar, but since I didn't have it, I substituted it with vinegar.

Recipe source - I researched a lot of recipes for Prawns Balchao on the internet before I came up with this version. I mostly read the recipes to find out what are the key ingredients of this dish, and once I got that down, I followed my gut on how much to use. You should do the same -  What may be ideal for others, may not work for you. Tone it down or take a notch up as needed.

Serve prawns balchao hot accompanied by rice, and as I have said before, don't be afraid to experiment with the spice levels when you cook, and feel free to reduce or increase the heat levels.

If this recipe for Prawns Balchao has worked for you, please do leave me a comment. I would love to hear from you.

How to make prawns balchao?

I have two versions of the recipe here - stove top as well as Instant Pot. I prefer the Instant Pot version because it cooks shrimp/prawns perfectly in 5 minutes - crunchy and well-cooked.

Prawns / Shrimp balchao served with a side of rice and fried fish
Shrimp Balchao

Other recipes for you to try on your Instant Pot

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Prawns balchao served in a black bowl with a side of rice
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4.86 from 7 votes

Prawns Balchao

Prawns Balchao is a fiery dish that finds its origins in Goa. Prawns are stir-fried first and then added to a pickled curry sauce to create a dish that makes your taste buds tingle and leaves you asking for more.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Keyword Goan, spicy, Tangy
Method Instant Pot, Stovetop
Diet Pescatarian
Servings 6
Calories 293kcal
Author Anushree Shetty

Ingredients

  • 1 lb 4 cups cleaned and deveined, medium-sized prawns (or shrimp) [uncooked]
  • ½ cup oil
  • 2 cups onion, finely chopped
  • 2- ½ cups tomatoes, finely chopped
  • 1 tablespoon sugar
  • Water as needed

For the masala

Instructions

Stovetop method

  • Grind all the ingredients in the masala section (chilies, garlic, ginger, cloves, cumin and mustard seeds, cinnamon stick and vinegar) to a fine paste. Set aside.
  • In a deep dish pan kept over medium heat, add ¼ cup oil and when it heats up, saute the prawns (or shrimp, if using) for a couple of minutes, till they change color. Use a slotted spoon to scoop the prawns out and to drain oil. Set the prawns aside. [ For best results, fry in batches so that the prawns are evenly sauteed].
  • In the same pan, add the remaining oil and fry onions till they are soft and translucent (in approximately 10 minutes). Add tomatoes to it and continue to fry them till the onion-tomato mixture has turned soft and mushy and oil starts to surface (in approximately 10-12 minutes).
  • Add the ground masala along with ½ cup of water and mix well. Continue to cook for another 5-7 minutes and then add prawns, sugar and mix well. Add water to adjust the consistency of the sauce to your liking. Cover the pan and let the shrimp simmer in the sauce for another 8-10 minutes till it is cooked completely.
  • Garnish with coriander leaves and serve hot with rice.

Instant Pot method

  • Grind all the ingredients in the masala section (chilies, garlic, ginger, cloves, cumin and mustard seeds, cinnamon stick and vinegar) to a fine paste. Set aside.
  • Add ¼ cup oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to "Normal" and wait till the display reads "Hot." and add prawns/shrimp.
  • Saute the prawns for a couple of minutes, till they change color. Use a slotted spoon to scoop the prawns out and to drain oil. Set the prawns aside. [ For best results, fry in batches so that the prawns are evenly sauteed].
  • Add the remaining oil and fry onions till they are soft and translucent (in approximately 10 minutes). Add tomatoes to it and continue to fry them till the onion-tomato mixture has turned soft and mushy and oil starts to surface (in approximately 10-12 minutes).
  • Add the ground masala along with ½ cup of water and mix well. Continue to cook for another 5-7 minutes and then add prawns, sugar and mix well. Add water to adjust the consistency of the sauce to your liking.
  •  Press "Warm / Cancel" button and then select "Pressure Cook." Adjust the time to 4 minutes and set the pressure selection at low. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
  • Once the cooking cycle completes, the Instant Pot will switch to the Warm cycle. Press the Warm/Cancel button and carefully release pressure. Open the lid and let the steam escape.
  • Garnish with coriander leaves and serve hot with rice.

Notes

To get about 1 lb of cleaned, deveined prawns, you'll need to buy at least 2lbs of prawns.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 293kcal | Carbohydrates: 12g | Protein: 17g | Fat: 20g | Saturated Fat: 16g | Cholesterol: 191mg | Sodium: 596mg | Potassium: 311mg | Fiber: 2g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 16.7mg | Calcium: 147mg | Iron: 2.5mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. To do this, some of the links on this post are affiliate links, which means that I may earn a commission (at no cost to you) if you click on the link or make a purchase using the link. I only recommend products that I use and love myself, so I know you'll be in good hands. Your support in purchasing through these links goes towards maintaining this website. Thank you!

5-minute Shrikhand (Sweet strained yogurt recipe)

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Shrikhand - this addictive sweet dish made from yogurt takes all of 5 minutes and can be served as a dessert or as a delicious accompaniment to pooris.

Shrikhand served in a wooden bowl along with pooris served in a golden plate.

What does shrikhand mean?

Shrikhand, a popular dish from Gujarati and Maharashtrian cuisine is derived from the word shirkhand -  shir (milk) and khand (sugar). It is also referred to as shikrini in Sanskrit which means yogurt mixed with sugar and other ingredients such as saffron, nuts etc.

How is shrikhand traditionally made?

Shrikhand is made from hung curd or yogurt and the process followed includes

  1. Straining the yogurt through muslin or cheesecloth to remove the liquid (or whey) from the yogurt. This is done by gathering the ends of the cheesecloth and using one end to tie a knot. Think of it like creating a bundle (or potli as they call in Hindi).
  2. Tie the bundle to a ladle or a big spoon and place the spoon over a deep bowl to collect the water. Refrigerate the bowl along with a spoon/bundle overnight. Alternatively, you can use a mesh strainer instead of cheesecloth.
  3.  Apply pressure to remove the excess water and transfer the thick yogurt into a bowl and mix it with sugar, cardamom, and saffron (if using). Serve chilled.

But if you are craving for shrikhand and just don't have the patience to wait :), you could always get storebought shrikhand. The only thing is the texture is more like refrigerated peanut butter - thick and hard. Nothing like the soft and creamy texture it is supposed to be.

The other workaround is to use Greek yogurt to make shrikhand instantly.

If you are wondering how to make these beautiful, puffed up pooris, get the recipe here.

Poori, Shrikhand and Potato vegetable dish served in a golden plate.
Poori with shrikhand and aloo bhaji.

How do you make Instant shrikhand from Greek yogurt?

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Shrikhand served in a wooden bowl
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5 from 1 vote

Shrikhand

Shrikhand - this addictive sweet dish made from yogurt takes all of 5 minutes and can be served as a dessert or as a delicious accompaniment to pooris.
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Cuisine Indian
Keyword Greek Yogurt, Poori Shrikhand
Method No cook
Diet Vegetarian
Servings 8
Calories 156kcal
Author Anushree Shetty

Ingredients

  • 3 cups Greek yogurt or regular whole milk yogurt, strained overnight (see note)
  • 1 cup sugar [ adjust as per taste]
  • 2 pinches of saffron soaked in a tablespoon of warm water
  • 2 teaspoons chironji, charoli [ Available in Indian stores] (Optional)
  • 8 pistachios, finely sliced
  • ½ teaspoon cardamom, green elaichi seeds, crushed to a fine powder

Instructions

  • Combine yogurt and sugar in a medium-sized bowl and whisk until the sugar dissolves.
  • Add the remaining ingredients (saffron,chironji, pistachios) and mix well. Refrigerate it to set. Serve cold.
  • Serve with pooris or as a dessert by itself.

Notes

  1. If using Greek yogurt - When you are spooning out yogurt from its container try to scoop only the yogurt and not the liquid. Also, I used Chobani low-fat yogurt. Any other brand such as Fage should be fine.
  2. If using regular whole milk yogurt - strain the yogurt using a mesh strainer over a bowl. Refrigerate it overnight or for 4-5 hours. Transfer the thick yogurt to a bowl and follow step 1.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 156kcal | Carbohydrates: 28g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 28mg | Potassium: 116mg | Fiber: 47g | Sugar: 27g | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 0.3mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Instant Pot Vegetable Biryani

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Instant Pot vegetable biryani is made by pressure cooking rice, and vegetables in a spicy onion-tomato gravy to create this flavorful one-pot vegetarian meal that comes together in under 30 minutes.

An overhead shot of Instant Pot Vegetable Biryani in a black bowl accompanied by a orange and green napkin
Vegetable Biryani

What is the difference between pulao and biryani?

There are many debates on how pulao and biryani are different, but the main differences would be the cooking technique and spices used.

  • Technique - While making biryani, rice, and vegetables/meat are partially cooked separately, and then they are layered and cooked over a low flame to allow the flavors from the meat/vegetables to meld in. In the case of pulao, vegetables (and/or meat) are sauteed first, and then rice is added in along with water and then cooked together.
  • Use of spice - Biryanis make elaborate use of spices, involves marinating the meat, and is definitely more flavorful,  aromatic, and more of a gourmet meal than the humble pulao, which is typically light on spices and considered an everyday fare.

Isn't this one-pot vegetarian rice recipe a pulao recipe?

Yes, it is. But no one needs to know. When you open the lid of the Instant Pot, the aroma from the biryani will fill up the room. One bite of this flavorful layered rice dish will convince any fastidious non-believers that it is indeed vegetable biryani.

Just don't tell them that you have put it together in less than 30 minutes in an Instant Pot 🙂

Instant Pot Vegetable biryani cooked in an Instant Pot and with coriander leaves on a chopping board

How to make Instant Pot Vegetable Biryani?

If you haven't used your Instant Pot yet, making veg biryani would be an ideal way for you to get started. It is an easy, fail-proof recipe and needs very little hands-on time. And the result is so flavorful just like how a biryani should taste.

It requires very little hands-on time and is perfect for busy mornings when you are juggling a million things. Make sure to chop the ingredients the previous day, and you'll have this delicious-tasting veg biryani in no time. Pair it with raita for a complete meal.

If you love biryanis, check out my other versions, which are just as simple -

  1. Shrimp / Prawns biryani
  2. Egg Biryani
  3. Chicken biryani
Instant Pot Vegetable biryani served with raita
Instant Pot Vegetable Biryani

If you love rice as I do, here are some other rice recipes for you -

  1. Lemon rice - a simple tangy rice preparation made with limes.
  2. Curd rice (Dahi chawal recipe) - a soothing and delicious combination of yogurt and rice
  3. Chettinad chicken biryani - a specialty biryani from Chettinad.
  4. Shrimp biryani made super easy using Instant Pot.
  5. 20-minute Instant Pot Palak rice (spinach rice) - Learn how to make this flavorful spinach rice, packed with fresh vegetables and aromatic spices, in just 20 minutes with your Instant Pot.

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Veg biryani in a black bowl
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4.20 from 50 votes

Instant Pot Vegetable Biryani

Instant Pot vegetable biryani is made by pressure cooking rice, vegetables in a spicy onion-tomato gravy to create this flavorful one-pot vegetarian meal that comes together in under 30 minutes.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Keyword easy, One-pot,, Quick
Method Instant Pot
Diet Gluten-free, Vegetarian
Servings 6
Calories 411kcal
Author Anushree Shetty

Ingredients

  • 2 cups Basmati rice, soaked in water for 20-30 minutes
  • ¼ cup olive oil or 3-4 tablespoons ghee, clarified butter
  • 4-5 whole cloves
  • 6-8 whole black peppercorns
  • 1 Indian bay leaves
  • 1- inch piece cinnamon stick
  • 2 cups chopped onions
  • 4 garlic cloves crushed into a paste
  • 1 cup chopped potatoes
  • ½ cup chopped carrots
  • ½ cup green peas
  • 2 teaspoon red chili powder
  • salt as needed
  • ½ teaspoon turmeric powder
  • 2 cups chopped tomatoes
  • 3 tablespoons yogurt
  • 2 teaspoon garam masala
  • 1 tablespoon ghee, clarified butter
  • finely chopped cilantro / coriander leaves for garnishing

Instructions

  • Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to "Normal" and wait till the display reads "Hot." 
  • Add peppercorns, cloves, cinnamon stick and bay leaves and when they sizzle (after 10-15 seconds) add onions. Fry the onions till they turn soft and translucent (approximately 5 minutes).
  • Add garlic and saute it with the onions for a minute or so. Add the veggies (potatoes, carrots, and peas) along with turmeric powder, chili powder, and salt and fry them for another 5 minutes or so and then add tomatoes.
  •  Saute the tomatoes till they are soft (approximately 5-8 minutes).
  • Whisk the yogurt well with garam masala and add this mixture to the Instant Pot. Do a taste test - the salt should slightly be on the higher side. 
  • Drain the water from the soaked rice and add the rice on top of the veggies and add just enough water (approximately 1-¼ cup) to completely submerge the rice. 
  •  Press "Warm / Cancel" button and then select "Pressure Cook." Adjust the time to 6 minutes and set the pressure selection at low. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position. 
  • Once the cooking cycle completes, the Instant Pot will switch to the Warm cycle. Press the Warm/Cancel button and carefully release pressure. Open the lid and let the steam escape. 
  • Add a tablespoon of ghee and wait for 5 minutes before fluffing the rice and mixing in the ghee. Garnish with coriander leaves and gently mix before serving.
  • Serve hot with raita or yogurt

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Serving: 1bowl | Calories: 411kcal | Carbohydrates: 66g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 147mg | Potassium: 543mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2175IU | Vitamin C: 21.5mg | Calcium: 89mg | Iron: 3mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. To do this, some of the links on this post are affiliate links, which means that I may earn a commission (at no cost to you) if you click on the link or make a purchase using the link. I only recommend products that I use and love myself, so I know you'll be in good hands. Your support in purchasing through these links goes towards maintaining this website. Thank you!

Easy Baingan Bharta (fire roasted eggplant curry)

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Baingan bharta is a smoky-flavored curry made by mashing fire-roasted eggplants and cooking them in a rich onion-tomato gravy. A popular North Indian dish, Baingan bharta pairs well with roti or rice.

Baingan bharta served with naan
Baingan bharta

If you are in India and someone tells you, "Bharta bana dunga," you should probably run for your life. The word bharta means beating to a pulp. In this recipe, the eggplant is beaten to a pulp to make this delicious-tasting Bhaingan bharta.

How to make baingan bharta?

This simple vegan eggplant recipe involves roasting eggplants or brinjal over gas or in the oven. The skin is then peeled off, and the flesh is cooked in an onion-tomato gravy seasoned with spices.

Roasted eggplants emitting smoke
Roasted eggplants

How to roast eggplants for baingan bharta?

To make baingan bharta, you need to roast eggplants which can be done in several ways -

  1. Cooking eggplant on the stove - To avoid eggplant juice leaking all over your stove, wrap the eggplants with foil. It takes slightly longer to roast with the foil on, but it saves time with the cleaning effort.
  2. Grilling in the oven - This is an almost hands-free way to roast the eggplants. Make slits on the eggplants and rub them with oil. Heat the oven to up to 450 degrees F. Place the eggplants on an oven-safe sheet and bake for about 45 minutes. Make sure to rotate the eggplants for around 20 minutes. Broil for 5 minutes on low to finish it off.
Overhead shot of baingan bharta along with garlic naan.
Baingan bharta

If you are a fan of Indian eggplant, Bharwa baingan (stuffed eggplants) is an easy and delicious recipe that you must check out.  This stuffed eggplant recipe pairs well with roti just like this baingan bharta recipe.

Check out these other vegetarian recipes that taste great with either roti or rice.

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Bhaingan bharta served in a brown and white bowl served with naan
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4.37 from 25 votes

Baingan Bharta Recipe

Making Baingan Bharta (roasted eggplants) is easier than you think. All you need is patience and a good recipe :-). Make this delectable dish today!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Keyword smoked eggplant curry
Method Oven, Stovetop
Diet Vegan, Vegetarian
Servings 4
Calories 193kcal
Author Anushree Shetty

Ingredients

  • 2 large eggplants, ~ 2 pounds
  • 1 tablespoon cumin seeds
  • 2 tablespoons oil 
  • 1-½ cups chopped onions
  • 6-7 garlic cloves, minced 
  • 1- inch piece ginger, grated
  • 3 cups chopped tomatoes
  • salt to taste
  • 1 tablespoon coriander, dhania powder 
  • 1 tablespoon cumin, jeera powder
  • 1 tablespoon chili powder
  • a teaspoon turmeric powder
  • ½ tablespoon lime juice
  • 2 teaspoons sugar
  • 1 teaspoon garam masala

Instructions

  • Cover the eggplant completely with foil and place it on a gas stove over medium heat.
  • Turn it frequently using tongs and roast them till the skin is completely charred (approximately 20 minutes) and the insides turn soft and cave in. Let it cool.
  • Peel the eggplants. Remove the seeds and mash it well. [ see note for directions to grill eggplant in an oven].
  • Heat oil in a wok over medium heat and add cumin seeds. When they start to splutter, add onions. Fry the onions till they turn soft and translucent (approximately 10 minutes).
  • Add ginger and garlic and saute it with the onions for a minute or so. Add tomatoes and continue frying them till they are soft and mushy, and oil begins to leave the sides of this onion-tomato base.
  • Add salt, cumin powder, turmeric, coriander and chili powder to this mixture and mix well. Add the mashed eggplant along with lime juice, sugar, and garam masala and mix it well. Let it cook for 10 minutes before switching off heat.
  • Serve hot garnished with coriander, onions and freshly squeezed lemon juice. Goes well with rotis or naan.

Notes

Grilling eggplants in the oven - This is an almost hands-free way to roast the eggplants. Make slits on the eggplants and rub them with oil. Heat the oven to up to 450 degrees F. Place the eggplants on an oven safe sheet and bake for about 45 minutes. Make sure to rotate the eggplants at around 20 minutes. Broil for 5 minutes on low to finish it off.
Time-saving tip - Fry the onions and tomatoes in parallel as you roast the eggplant to cut about 20 minutes from your cooking time.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 193kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Sodium: 303mg | Potassium: 1025mg | Fiber: 10g | Sugar: 16g | Vitamin A: 925IU | Vitamin C: 28.1mg | Calcium: 130mg | Iron: 4.9mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Authentic Indian Butter Chicken Recipe (Instant Pot recipe)

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

This authentic and 30-minute Indian Butter chicken recipe is so easy and delicious that I guarantee that once you make it at home, it will soon be part of your weekly dinner menu.

Instant Pot Butter Chicken - This authentic and 30-minute Indian Butter chicken recipe is so easy and delicious that I guarantee that once you make it at home, it will soon be part of your weekly dinner menu.
Butter Chicken

What's the difference between butter chicken and chicken tikka masala?

Butter chicken or Chicken makhani is one of the most popular North Indian dishes in which chicken is cooked in a buttery onion-tomato sauce with a medley of spices. Makhani, in fact, refers to the smooth and silky curry as well as the generous amount of butter used in the recipe.

Chicken tikka masala while being equally delicious is made by marinating chicken and grilling them before adding them to a spicy tomato-onion gravy.

Both chicken tikka masala as well as butter chicken pair best with hot rotis or naan but it goes great with rice as well.

Authentic tasting Indian Butter Chicken Recipe garnished with coriander leaves.
Chicken Makhani

How to make the best tasting butter chicken

  1. Thaw the chicken completely because not only it messes up your cooking time, you can also not brown frozen chicken properly (see note 2).
  2. Brown the chicken in butter - this one step takes only 5 minutes but it makes a world of difference. It not only gives the chicken a nice brown crust but also lends a rich flavor to the dish.
  3. Substitute cream with cashews - When you add cashews instead of cream you get the same end result - a creamy curry. In addition to the creaminess, you also get the added benefit of including vitamins, minerals, and antioxidants in your meal.
  4. Add honey for a hint of sweetness and to counteract the sourness of the tomatoes. Also, pick ripe tomatoes for this dish, they tend to be a little less sour. You could use sugar but honey is sweeter than granulated sugar, so you end up using a smaller amount.
  5.  Use kasoori methi or dried fenugreek leaves as a flavor enhancer in this dish, but if you don't have it, it is okay to skip it.  Note:  If using dried fenugreek leaves, roast it for a few seconds before adding it to the dish to get the best results. Also, use in moderation - like all dried versions of herbs, the flavor is very strong even in small quantities.
  6. Make it in an Instant Pot - Because when the chicken is cooked under high pressure for 5 minutes, it yields this juicy and flavorful dish that is finger-licking good. And yes, you heard that right - it needs only 5 minutes of cooking time [Note - I browned the chicken, if you are skipping that step, increase the cooking time to 6 minutes]

If you have been following my blog, you have probably realized by now that my goal is

  1. Help you make delicious meals
  2. Get you out of the kitchen quickly
  3. Avoid processed ingredients
  4. And still, keep the authentic taste of the dish

And this authentic tasting Indian butter chicken recipe does just that. It has no additives for color and yet it looks absolutely gorgeous! Make this recipe and impress your family with a dish that they will be clamoring for seconds!

This authentic and 30-minute Indian Butter chicken recipe is so easy and delicious that I guarantee that once you make it at home, it will soon be part of your weekly dinner menu.
Butter Chicken

If you are not familiar with Instant Pot, here are a few articles that might help
- Instant Pot pressure cooker review - Do you really need one?
- 10 things to know before using your Instant Pot
- All you need to know about your Instant Pot 

Looking for more curry recipes? Check out these popular ones from the blog -

  1. Tadka dal - One pot recipes are the best! That's why you'll love this Tadka dal (tempered dal) recipe - make it in an Instant Pot or a pressure cooker - and you'll have your meal ready in no time.
  2. Dal fry - This recipe for Dal Fry is very close to my heart because it comes from my mom's kitchen. This is my humble attempt to recreate the hearty and lip-smacking dal my mom makes at home.
  3. Chana masala - This vegan one-pot curry can be made in an Instant Pot as well as a stovetop Pressure cooker. Get all the deets on how to make this delicious curry at home!
  4. Restaurant-Style Dal Makhani - You've got to try this creamy and delicious Punjabi lentil curry that graces the menus of Indian restaurants worldwide. Learn how to replicate the flavors of this traditionally slow-cooked curry quickly in an Instant Pot.
  5. Salmon Tikka Masala -  This delicious fish curry combines marinated bite-sized pieces of salmon in a creamy, spiced tikka masala sauce. Serve it with naan or Basmati rice and some onion raita to make it an extra-special weeknight dinner.

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Chicken makhani served in a black bowl with rice and served with roti
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4.75 from 4 votes

Authentic Indian Butter Chicken Recipe

This authentic and 30-minute Indian Butter chicken recipe is so easy and delicious that I guarantee that once you make it at home, it will soon be part of your weekly dinner menu.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Instant Pot meals
Cuisine Indian
Keyword Butter chicken, healthy, Instant Pot Butter chicken, No cream
Method Instant Pot
Diet Chicken
Servings 6
Calories 479kcal
Author Anushree Shetty

Ingredients

Instructions

Stovetop Method

  • Heat a wok or kadhai on medium heat and add butter. Once the butter melts, add onions and fry until translucent and soft.
  • Add crushed ginger and garlic. Fry along with the onions for 30 seconds or so and then add cashews, salt, chili powder, and tomatoes. Continue cooking the gravy till the tomatoes turn soft and mushy. 
  • Transfer this mixture to a blender and let cool for 5 minutes. Once it has cooled down, grind to a fine puree. For a smooth and silky texture, pass this puree through a sieve. [Note: I used the soup setting on my Blendtec Blender, and I didn't have to sieve it].
  • While you are waiting for the mixture to cool down, add butter to the wok. If you are using the spices, add to the hot butter, saute for 10 seconds or so, and then add chicken. Saute the chicken until evenly browned on all sides (approximately 5 minutes)
  • Add the sieved puree to the wok or kadhai, and add ½ cup water, or as needed to get the consistency you desire. Cook over medium heat for another 15-20 minutes till the chicken is done. Do a taste test and add more salt if needed.
  • Add honey, cardamom powder, and garam masala, and mix well. Let simmer for a couple of minutes. Switch off heat.
  • Powder the kasoori methi by rubbing it between your fingers. Garnish the gravy with the kasoori methi and mix well before serving.
  • Serve hot with rice, rotis, or naan.

Instant Pot method

  • Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot”. Add onions. Fry onions till they turn soft and translucent (approximately 5 minutes).
  • Add ginger and garlic and saute with the onions for a minute or so. Add tomatoes, salt, and chili powder and continue frying till soft and mushy, (approximately 8-10 minutes). Transfer the contents of the Instant Pot to a blender and let cool while you complete step 3. DO NOT switch off the Instant Pot. 
  • While you are waiting for the mixture to cool down, add butter in the steel insert of the Instant Pot. If using the spices, add to the hot butter, saute for 10 seconds or so, and then add chicken. Saute the chicken until evenly browned on all sides (approximately 5 minutes).
  • Blend the onion-tomato gravy to a fine puree. For a smooth and silky texture, pass this puree through a sieve. [Note: I used the soup setting on my Blendtec and I didn't have to sieve it]. 
  • Add the sieved puree and ½ cup water to the steel insert of the Instant Pot. Mix well. Press the “Warm / Cancel” button, and then select “Pressure Cook.”
  • Adjust the time to 5 minutes and set the pressure selection at high. Cover the Instant Pot lid and lock it. Make sure the vent is at the sealing position. Once the cooking cycle completes, the Instant Pot will switch to the Warm cycle.
  • Press the Warm/Cancel button after 5 minutes and carefully release the pressure. Open the lid and add honey, cardamom powder, and garam masala. Mix well. [Note - To thicken the gravy, select the Saute function and cook for another 5 minutes at Low]
  • Powder the kasoori methi by rubbing it between your fingers. Garnish the gravy with kasoori methi and mix well before serving.
  • Serve hot with rice, rotis or naan.

Notes

  1. Feel free to skip the spices (bay leaves, black peppercorns, and cloves) if you don't have any. I love the flavor that it infuses into the oil and the dish.
  2. You can add 3 tablespoons of cream instead of cashews. Make sure to add it at the end, just before serving.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 479kcal | Carbohydrates: 12g | Protein: 27g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 158mg | Sodium: 136mg | Potassium: 580mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1100IU | Vitamin C: 12.8mg | Calcium: 33mg | Iron: 1.8mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. To do this, some of the links on this post are affiliate links, which means that I may earn a commission (at no cost to you) if you click on the link or make a purchase using the link. I only recommend products that I use and love myself, so I know you’ll be in good hands. Your support in purchasing through these links goes towards maintaining this website. Thank you!

Instant Pot Buying Guide - Which Instant Pot is right for you?

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Decision time - Which Instant Pot is right for you?

I know it is that time of the year when the Instant Pot - the pressure cooker that everyone is obsessing about these days will be on sale. You want one, but your head is exploding because there are so many different models and sizes, and you don't know which one to pick. Hang on, my friend; let's figure this out together in less than 5 minutes.

A collage of images with different Instant Pot models with text overlay Instant Pot Buying Guide which Instant Pot is right for you.

There are currently five models on the market - LUX, DUO, DUO Plus, SMART, Ultra. Before we discuss the features in each, let's talk about the different sizes.  

What size Instant Pot to buy?

The SMART model is offered only in one size - 6-quart whereas LUX can either be 3-quart (mini), 5-quart, 6-quart or 8-quart and Ultra,  DUO and DUO Plus come in 3 sizes - 3-quart (mini), 6-quart or 8-quart.

  1. 3 quart (mini) - Perfect for dorm rooms, to take on a road trip, can be used as a spare rice cooker, or for preparing side dishes. Perfect for a family of 2.
  2. 5 quart and 6 quart - Not a huge difference between 5-qt and 6-qt. If there is no considerable price difference, go for 6-qt. 6-qt is perfect for a family of 4 and you can easily cook enough food for both lunch and dinner in one go.
  3. 8 quart - If you do a lot of entertaining or prep/cook meals for the whole week and space and money is not a constraint, 8-quart maybe a good option for you.

FYI - The number followed by the model indicates the capacity, for example, DUO 60 indicates 6-quart capacity and DUO 80 would be 8-quart.

Which Instant Pot model is right for you?

  1. LUX is the base model and therefore the cheapest.
    • Features - The latest LUX model has these following programs built in - Soup, Meat/Stew, Cake, Egg, Sauté, Steam, Rice, Porridge, Multigrain, Slow Cook, Keep-Warm.
    • Notable differences from other models-
      1. Cooks only under high pressure (It is best to cook delicate foods such as pasta and seafood cook under low pressure).
      2. Does not have yogurt maker function - that could be a deal breaker for a few who want to use IP to make yogurt or ferment idli batter in an Instant Pot.
      3. The lid does not rest on the handle. (You could always keep the lid on the side - not a big deal).
    • Sizes - 3-quart (mini), 5-quart, 6-quart or 8-quart
    • Who is it for? - The mini (3-qt) is best for dorms, or to be used as a spare rice cooker.  If you never plan to make yogurt or ferment idli batter using an Instant Pot, then go for this model but get one with 6-quart or 8-quart capacity for a family of 4 or more. 
  2. DUO 7-in-1 is the Instant Pot's most successful model and gives the most bang for the buck. 
    • Features - There are 14 built-in smart programs (Soup, Meat/Stew, Bean/Chili, Poultry, Sauté, Steam, Rice, Porridge, Multigrain, Slow Cook, Keep-Warm, Yogurt, Pasteurize & Fermented rice) to cook your favorite dishes with the press of a button.
    • Notable differences LUX vs DUO - DUO can cook in high as well as low-pressure setting and has a built-in program to make yogurt (also can be used to ferment idli) and you can rest the lid on the handle.
    • Sizes - 3 sizes - 3-quart (mini), 6-quart or 8-quart.
    • Who is it for? - This is Instant Pot's best selling model and I would strongly recommend buying this if you don't care about Bluetooth or custom programming. Perfect for everyday meals and entertaining.
  3. DUO plus 9-in-1 is a fancier looking DUO with a new display and few more programs that let you make eggs, cake and even sterilize bottles.
    • Features - It has all the features of DUO and includes 3 new programs, Cake, Egg, and Sterilize.
    • Notable differences DUO vs DUO Plus - DUO Plus display clearly indicates what the cooker is doing - heating, pressure cooking or keeping warm. It is also more fingerprint resistant than other models.
    • Sizes - 3 sizes - 3-quart (mini), 6-quart or 8-quart.
    • Who is it for? - If you want a prettier looking DUO and want to sterilize bottles and don't mind paying a little extra for this feature, then go for DUO plus.
  4. Smart Million-in-1 is Bluetooth enabled and allows for programming and monitoring from smartphones or tablets. An example would be to slow cook at high for 6 hours and switch to low for the remaining 2 hours.
    • Features -
      1. It has all the features of DUO and is also Bluetooth enabled and allows for monitoring the cooking process and lets you write your own scripts to cook with precision.
      2. The keep warm function has three different temperature levels - normal, less, and more.
      3. You need to have a smartphone or a tablet to be able to remotely connect, need to be within 30 feet (it is Bluetooth enabled not Wi-fi)
    • Notable differences between Smart vs DUO plus -
      1. Smart is Bluetooth enabled whereas DUO plus is not.
      2. Smart's keep warm function can be set at three different temperature levels.
      3. Smart does not have the three new programs - cake, egg, and sterilize but you could always write your own scripts to replicate it.
    • Size - comes only in 6Qt.
    • Who is it for? -  Food-loving techies 🙂 who will enjoy writing scripts for customized cooking. (Note - The app also comes with existing scripts and you can also install recipes sent to you by friends - so you don't have to write them on your own)
  5. ULTRA is the next generation of kitchen appliances. It is a 10-in-1 Multi-Use Programmable Cooker designed for the home chef looking for a greater degree of customization and control for even greater precision cooking.
    • Features - It has all the features of DUO Plus and, a truly new and unique feature, the Ultra program. The 'Ultra' lets you set the exact parameters for Pressure (none, low, high), Temperature, Delay, Keep Warm, Sound, Temperature Unit, and Altitude using a central dial. It also has a new 'Quick Release Button' that helps you safely release steam after cooking is completed.
    • Notable differences
      1. Ultra vs Smart - Ultra is not Bluetooth enabled like the Smart Model.
      2. DUO Plus vs. Ultra - In Ultra, you can adjust for altitude, which lets you set the exact temperature you want for your cooking, and also a quick-release button.
      3. Size - comes only in one size - 6Qt.
      4. Who is it for? - If you live at a high altitude, you'll need to increase the cooking time, but the altitude setting in Ultra will take care of it. If you like complete control of your cooking, for instance, you want to set the perfect temperature for boiling your milk, or want to use the sous vide cooking technique at home; then this model is for you.

Which Instant Pot will you buy? I have two DUO 60 and I love them and would definitely recommend them but I do have DUO Plus on my wish list ..maybe will get them next year 🙂

If you are not familiar with Instant Pot, here are a few articles that might help
- Instant Pot pressure cooker review - Do you really need one?
- All you need to know about your Instant Pot 

Other recipes for you to try on your Instant Pot

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. To do this, some of the links on this post are affiliate links, which means that I may earn a commission (at no cost to you) if you click on the link or make a purchase using the link. I only recommend products that I use and love myself, so I know you'll be in good hands. Your support in purchasing through these links goes towards maintaining this website. Thank you!

Black eyed peas curry (chawli / lobia masala)

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Black-eyed peas curry, chawli or lobia masala is a simple yet flavorful curry that pairs well with rice and roti. This particular legume curry is my favorite food - it is healthy and satisfying. Interestingly, eating black-eyed peas on New Year's day is thought to bring luck. Whatever your reason is to make this curry, I am sure you will enjoy it as much as I do.

Black-eyed peas curry or lobia masala is a simple yet flavorful curry that pairs well with rice and roti. This particular legume curry might soon become you favorite Indian curry - it is healthy and satisfying.
Black-eyed peas curry

Like all legumes, Chawli (a.k.a Black eyed beans or Black eyed peas / Lobhia in Hindi or Lathenede Beeje in Tulu) are an excellent source of fiber, protein, and essential vitamins and minerals. That's why I find a way to include it in our daily meals. You don't necessarily need to grind the onions and tomatoes into a paste, I do that (sometimes) because it gives the curry a nice consistency. Also, jaggery and tamarind are optional ingredients but when you add them to the curry it gives it a nice tang.

If you are not familiar with Instant Pot, here are a few articles that might help
- Instant Pot pressure cooker review - Do you really need one?
- All you need to know about your Instant Pot 

Other recipes for you to try on your Instant Pot

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jeera rice served with black chowli in a black bowl
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4.60 from 5 votes

Black-eyed peas curry (chawli / lobia masala)

Black-eyed peas curry, chawli or lobia masala is a simple yet flavorful curry that pairs well with rice and roti. This particular legume curry is my favorite food - it is healthy and satisfying.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch/Dinner
Cuisine Indian
Keyword Black-eyed peas, Curry, new year
Method Instant Pot, Stovetop
Diet Gluten-free, Nut-free, Vegetarian
Servings 4
Calories 223kcal
Author Anushree Shetty

Ingredients

US Customary - Metric
  • 3 tablespoons oil, olive or coconut
  • 1.5 cups chopped onion
  • 4-5 cloves garlic cloves, minced
  • ¼ teaspoon grated ginger
  • 1.5 cups chopped tomato
  • salt to taste
  • 1 teaspoon cumin, jeera powder 
  • 1 teaspoon coriander, dhania powder
  • ½ teaspoon red chili powder
  • 1-2 green chilies cut lengthwise
  • 1 cup  chawli , black-eyed peas, soaked overnight (this will double up to almost 2 cups)
  • 1 tablespoon powdered jaggery
  • ¼ teaspoon tamarind paste or ½ tablespoon lime juice
  • ¼ tablespoon dried methi leaves, kasoori methi for garnishing
  • Cilantro / Coriander leaves, dhania for garnishing

Instructions

  • Stovetop method
  • In a pressure cooker kept over medium heat, add oil and fry the onions till they soften and turn translucent. Add ginger and garlic and fry for another 15-20 seconds before adding tomatoes. Fry the tomatoes for 5-10 minutes till they become soft and mushy.
  • Add chili powder, coriander, and cumin powder along with salt and stir it in. Fry this mixture for about 5 minutes and then grind this onion-tomato gravy to a fine paste along with green chilies.[ Wait till the onion /tomato gravy cools down before you grind it - approximately 5-10 minutes]. Take the pressure cooker off heat.
  • Add the onion-tomato paste back to the pressure cooker and heat this paste over medium heat. Let it cook for about 5 minutes and then add black-eyed peas (chawli) along with 2 cups of water (1.5 cups if you want a thicker gravy).
  • Pressure cook chawli till they are done (my cooker needs four whistles). One the cooker cools down, take off the lid and then mix in garam masala, lemon juice (or tamarind paste), jaggery and dried methi leaves. (if using).
  • Garnish it with coriander leaves and serve hot with rice or roti.

Instant Pot method

  • Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to "Normal" and wait till the display reads "Hot." and then add onions. Fry the onions till they turn soft and translucent (approximately 6-8 minutes).
  • Add ginger and garlic and saute it with the onions for a minute or so. Add tomatoes and continue frying them till they are soft and mushy, (approximately 10 minutes). 
  • Add chili powder, coriander, and cumin powder along with salt and stir it in. Fry this mixture for about 5 minutes and then grind this onion-tomato gravy to a fine paste along with green chilies.[ Wait till the onion/tomato gravy cools down before you grind it - approximately 5-10 minutes]. Press "Warm/Cancel" to switch off Instant Pot. 
  • Add the onion-tomato paste in the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to "Normal." Let the paste cook for 5 minutes and then add black-eyed peas (chawli) along with 2 cups of water (1.5 cups of water for a thicker gravy).
  • Press "Warm / Cancel" button and then select "Pressure Cook." Adjust the time to 15 minutes and set the pressure selection at high. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
  • Wait until the vent returns to the venting position and then open the lid and then stir in garam masala powder, lemon juice, jaggery and dried methi leaves (if using). 
  • Garnish it with coriander leaves and serve hot with rice or roti.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 223kcal | Carbohydrates: 27g | Protein: 6g | Fat: 11g | Saturated Fat: 9g | Sodium: 177mg | Potassium: 442mg | Fiber: 6g | Sugar: 10g | Vitamin A: 180IU | Vitamin C: 15.3mg | Calcium: 66mg | Iron: 2.9mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Red Chilli Coconut Chutney

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

This red chili coconut chutney with its spicy, sweet and tangy taste will awaken your senses. Pair it with idlis or dosas for a wholesome breakfast.

This red chilli coconut chutney with its sweet, spicy and tangy taste will awaken your senses. Pair it with idlis or dosas for a wholesome breakfast.
South Indian style red chutney

Have you tasted red chilli coconut chutney?

You would remember it if you did - it is fiery, tangy and has a hint of sweetness from the jaggery. This chutney is common fare in South Indian homes but in restaurants (at least the ones in Bombay), idlis and dosas are traditionally paired with white coconut chutney and sambar.

So, if you never had the opportunity to taste this red coconut chutney before, here's your chance to make it at home.

How to make South Indian style dry red chili coconut chutney?

The main component of any South Indian chutney usually would be grated coconut. The red color in the chutney is from byadgi chilies (a mild variety of dried red chilies found in Karnataka known for its color),  the tang is from the tamarind and jaggery provides the sweetness.

Red Chilli Coconut Chutney Recipe or Red Coconut Chutney is a sweet, spicy and tangy South Indian Style chutney that pairs well with Indian breakfasts such as dosa and idli.
Red chili coconut chutney

If you are looking for more chutney recipes, here are a few more that you can pair your Indian breakfast and snacks -

  • Coconut Chutney - The must have chutney for most south Indian dishes such as Ven Pongal, Idli, Kapparutti, etc
  • Coriander chutney - This green chutney is perfect for street food.
  • Coriander-mint chutney - A delicious combination of cilantro and mint makes it perfect for sandwiches, idlis, and even street food. 
  • Tamarind date chutney - Here is a super easy, quick yet delicious recipe to make this mouthwatering tamarind date (khajur imli) chutney at home using your Instant Pot. Stovetop instructions are included too!
  • Peanut chutney - If you love peanuts, this Andhra style peanut chutney is for you. Creamy and finger-licking good, this groundnut chutney is a perfect accompaniment to piping hot idlis, vadas, or dosas. 
  • Garlic chutney - This zesty garlic chutney is what makes vada pav so tantalizingly good. It has a long shelf life and you'll find that it is a great way to amp up your meals.

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Red coconut chutney in a black and white bowl served with idli.
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5 from 2 votes

Red Chilli Coconut Chutney

This red chili coconut chutney with its spicy, sweet and tangy taste will awaken your senses. Pair it with idlis or dosas for a wholesome breakfast.
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Accompaniment
Cuisine Indian
Keyword Authentic, coconut based, Mangalorean
Method Blender, Stovetop
Diet Gluten-free, Nut-free
Servings 6
Calories 158kcal
Author Anushree Shetty

Ingredients

US Customary - Metric

Instructions

  • In a small pan kept over medium heat, add coconut oil. Once the oil heats up, fry byadgi chilies for approximately 15-20 seconds till they turn bright red. Remove the byadgi chili from the oil and reserve the oil for tempering. Add mustard seeds and as they start spluttering add curry leaves and urad dal and fry them for 5 seconds or so and then take the pan off heat immediately.
  • Grind coconut along with tamarind paste, powdered jaggery, ginger, onion and chilies and salt to a fine paste using water as needed.
  • Add the tempering to ground coconut paste and your chutney is ready.

Notes

  1. If using fresh tamarind, take chunks of tamarind from the package and roll into a ball. The ball should be approximately ½ the size of a ping pong/table tennis ball (approximately 0.75 inches in diameter). I prefer using fresh tamarind instead of tamarind paste since the paste tends to darken the bright red color of the coconut chutney.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 158kcal | Carbohydrates: 13g | Protein: 1g | Fat: 11g | Saturated Fat: 10g | Sodium: 8mg | Potassium: 168mg | Fiber: 2g | Sugar: 9g | Vitamin A: 240IU | Vitamin C: 46.9mg | Calcium: 15mg | Iron: 0.8mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Instant Pot Sambar (Lentil-vegetable stew)

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Sambar or Sambhar is a tangy and mildly spicy lentil-vegetable stew from the southern part of India. It is a staple in most South Indian homes and is served alongside idlis or dosas for breakfast or with rice for lunch/dinner.

Sambar or Sambhar is a tangy and mildly spicy lentil-vegetable stew from the southern part of India. It is a staple in most South Indian homes and is served alongside idlis or dosas for breakfast or with rice for lunch/dinner.

Here's the thing with any sambar recipe including mine - the end result may be totally different from the sambar you've tasted in a restaurant or a friend's home. This is because not only does every state in the southern part of India has its own way of cooking sambar, it is also because how the sambar tastes can vary depending on what vegetables you are using and if you have used store-bought sambar masala or made one at home.

Check out my recipe for homemade sambar powder.

Guidelines for making sambar

Information on the ingredients and what quantity to use -

  1. Split lentils - Tuvar or Toor dal (pigeon peas) is most commonly used. You could also do a ratio of 50:50 of Tuvar and Moong dal.
  2. Vegetables - You can use a variety of vegetables in sambar such as carrots, beans, drumsticks (moringa), spinach, okras, brinjal (eggplants), pumpkins, potatoes, shallots etc. I usually pick 2 or 3 vegetables that go together such as carrot, beans, drumsticks.
  3. Sambar powder - You can use either homemade sambar powder or store bought like MTR masala. The quantity of the sambar powder to be used depends on the aging of the sambar powder. Sambar powder like most spice blends loses its potency over time. As a rule of thumb, I use 1 tablespoon sambar powder for ½ cup of dal.
  4. Grated jaggery for a hint of sweetness. Start with a tablespoon, if you like it sweeter, you can always add it later.
  5. Tamarind for the tang. Increase/decrease the quantity based on the desired level of sweetness and tanginess. Note - I prefer to use seedless tamarind instead of the tamarind paste because the paste gives sambar a darker shade of brown and I like the orangish brown hue in sambar better.
  6. Finish off with tempering - Oil, mustard seeds, dried red chili (byadgi or Kashmiri), asafoetida (hing), garlic cloves and curry leaves (kadipatta). Note - both byadgi and Kashmiri are mild varieties of dried red chili.

Sambar or Sambhar - Make this tangy and mildly spicy lentil-vegetable stew from the southern part of India and serve it alongside idlis or dosas for a wholesome breakfast.

How to cook sambhar?

The easiest way is to dump all the ingredients (except the ones used for tempering) in a pressure cooker or Instant Pot and cook them together and then finish off with tempering. The sambar tastes great but the vegetables tend to get overcooked this way.

This method is perfect when you are in a rush but the if you prefer a bite in your veggies, then, cook the vegetables and dal separately. You can do that by using the PIP (pot-in-pot) method where you use stackable steel containers and place the dal in the lower one and vegetables in the steel bowl above.

Alternatively, add tuvar dal in the steel insert along with water and place the trivet on top like in the picture below. Place the steel bowl on top of the trivet.

Trivet on top of dal
Trivet on top of dal

Place the steel bowl on the trivet
Place the steel bowl on the trivet

How to make sambar for idli?

Sambar makes a perfect accompaniment to idlis, Ven Pongal and even plain rice.

Idli served with Sambhar
Sambhar

If you are not familiar with Instant Pot, here are a few articles that might help
- Instant Pot pressure cooker review - Do you really need one?
- All you need to know about your Instant Pot 

Other recipes for you to try on your Instant Pot

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Sambar served in a black bowl. Idli served with sambar. 
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4.50 from 4 votes

Sambar Recipe

Sambar or Sambhar is a tangy and mildly spicy lentil-vegetable stew from the southern part of India. It is a staple in most South Indian homes and is served alongside idlis or dosas for breakfast or with rice for lunch/dinner.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Keyword Authentic, Quick, South Indian
Method Instant Pot, Stovetop
Diet Gluten-free, Nut-free, Vegan, Vegetarian
Servings 6
Calories 141kcal
Author Anushree Shetty

Ingredients

US Customary - Metric

To be pressure cooked

  • 1 cup toor Dal / tuvar Dal, toor dal, washed and rinsed
  • ¼ cup chopped carrots
  • ¼ cup chopped French green beans 
  • 2 15-inch  Drumstick pods, raw , Moringa, cut into 5-inch pieces
  • ½ cup chopped onions
  • ½ cup chopped tomatoes
  • 3 cups water, room temperature

Other Ingredients

Tempering Ingredients

Instructions

Using a stove top pressure cooker

  • Pressure cook the dal, along with the veggies (carrots, beans, drumsticks, onions, and tomatoes) on medium heat with 3 cups of water (cook till the vent goes off 4 times and the dal is well cooked.) Shut the gas off and set aside.
  • Add grated jaggery, turmeric powder, salt, chili powder, tamarind paste and sambar powder to a small bowl. Add ¼ cup water and mix well.
  • Once the pressure cooker has cooled down, open the lid and add the tamarind-sambar powder mixture and set it to boil over medium heat. Add a cup of water (or as needed) to get the sambar to a consistency you like.
  • Do a taste test and add jaggery, sambar powder, chili powder as needed. [Always mix sambar powder with water on the side before adding it to Sambar, otherwise, they don’t mix well with the dal and end up as lumps]
  • Heat oil in a separate pan and add mustard seeds and when they start to sputter, add red chilies and minced garlic cloves. Fry for around 10-20 seconds and then add asafoetida (hing), curry leaves and let it fry for 10 seconds or so. Add this to the dal mixture in the cooker. Mix well and turn off the heat.
  • Garnish it with coriander leaves before serving.

Using Instant Pot

  • Add dal along with 3 cups of water in the steel insert of the Instant Pot. Place a trivet over it. Add all the veggies (carrots, beans, drumsticks, onions, and tomatoes to a small bowl along with a cup of water. Place it on the trivet.
  • Select “Pressure Cook.” Adjust the time to 15 minutes and set the pressure selection to high. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position. This step takes about 45 minutes - around 15 minutes to build pressure,15 minutes to cook and 15 minutes for the vent to return to the venting position.
  • Add grated jaggery, turmeric powder, salt, chili powder, tamarind paste and sambar powder to a small bowl. Add ¼ cup water and mix well.
  • When the Instant Pot vent returns to the venting position, press warm/cancel and open the Instant pot lid. Remove the steel bowl with veggies carefully (will be hot to touch) and transfer the contents - veggies along with the water into the steel insert with the dal.
  • Press the Saute function. Press the Adjust button to move the selection to “medium”. Add the tamarind-sambar powder mixture (from step 4) to the dal and mix well. Let the mixture come to a boil.
  • Add a cup of water (or as needed) to get the sambar to a consistency you like. Do a taste test and add jaggery, sambar powder, chili powder as needed. [Always mix sambar powder with water on the side before adding it to Sambar, otherwise, they don’t mix well with the dal and end up as lumps].
  • Heat oil in a separate pan and add mustard seeds and when they start to sputter, add red chilies and minced garlic cloves. Fry for around 10-20 seconds and then add asafoetida(hing), curry leaves and let it fry for 10 seconds or so. 
  • Add this to the dal mixture in the Instant Pot. Mix well and turn off the heat by pressing the warm/cancel button.
  • Garnish it with coriander leaves before serving.

Notes

  1. If using fresh tamarind, take chunks of tamarind from the package and roll into a ball. The ball should be approximately the size of a ping pong/golf ball or a small lemon (approximately 1.5 inches in diameter). Soak it in ½ cup hot water for about 10 minutes before use. You can also substitute fresh tamarind with ½ tablespoon tamarind paste or a tablespoon of lime juice.
  2. You can always use stackable containers in a stovetop pressure cooker as well. Place dal in the bottom bowl and vegetables on the top. Make sure to use a trivet and add water to the base before you do so. Follow the instructions in your pressure cooker manual.
  3. Always mix sambar powder with water on the side before adding it to hot sambar, otherwise, they don’t mix well with the dal and end up as lumps.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 141kcal | Carbohydrates: 23g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Sodium: 65mg | Potassium: 115mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1065IU | Vitamin C: 7.7mg | Calcium: 33mg | Iron: 1.3mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. To do this, some of the links on this post are affiliate links, which means that I may earn a commission (at no cost to you) if you click on the link or make a purchase using the link. I only recommend products that I use and love myself, so I know you’ll be in good hands. Your support in purchasing through these links goes towards maintaining this website. Thank you!

Sambar Masala Powder

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Sambar powder is the quintessential spice mix you will find in most South Indian homes. This aromatic spice blend transforms ordinary lentil-vegetable dishes into delicious, wholesome stews called sambar that is often served along with rice, idli or dosa.

Sambar powder is the quintessential spice mix you will find in most south Indian homes. This aromatic spice blend transforms ordinary lentil-vegetable curries into delicious, wholesome stews. Make them at home today.

Having spent most of my adult life relying on store-bought masalas, I finally decided to venture into the world of making spice blends or masalas at home. There is nothing wrong in using store-bought masalas - they are convenient but once you get used to the idea of homemade masalas there is no looking back.

On my last visit to India, my aunt brought me her homemade sambar masala to take home to the US. It smelled so good that at the first opportunity I got, I made sambar. That's when I realized what I had been missing for all these years. The sambar tasted delicious, lip-smacking and I was transported to a South Indian household.

Don't get me wrong, I love MTR sambar masala and have used it for years but fresh homemade masalas have a charm of their own. So when I ran out of her masala, I pestered her for the recipe and she kindly obliged.

A spoon full of sambar powder

How to make homemade Sambar powder or Sambar masala?

Sambar powder is made by frying spices such as byadgi chillies (a mild variety of dried red chilies found in Karnataka known for its color), methi (fenugreek seeds), channa dal (split yellow chickpea lentils), urad dal (skinned and split black lentils), dhania (coriander seeds), rai (mustard seeds), jeera (cumin seeds), whole black peppercorns along with curry leaves and then grinding them to a fine powder. 

Ingredients of sambar arranged in a pewter plate
Ingredients for sambar powder

Tips for making homemade sambar powder

  1. First, gather all the ingredients. Make sure the ingredients are fresh and haven't been lying around for ages.
  2. They need to be fried in a certain sequence because some ingredients burn quickly and you want to introduce them last. That is why follow the recipe to a T.
  3. This recipe yields a sambar masala that is mildly hot so that you can adjust the heat level as you cook. If you prefer it really hot, increase the number of black peppercorns used from 1 to 1.5 teaspoon.
  4. If you do not have byadgi chilies, you can substitute it with Kashmiri red chilies.
  5.  The color of the sambar powder may vary (from deep red to golden brown) depending on the ingredients used (mainly the chilies), how long they have been fried. So, if yours turns out a slightly different color, it is okay. If you end up burning the ingredients, don't use them - the sambar powder will end up ruining your curries.
  6. You can fry the ingredients in oil or without it. I prefer to do it with oil - just personal choice.

Ingredients of sambar roasted on a cast iron pan

If you are someone who likes to make their own homemade spice blends, I have a few tried and tested recipes  –

  • Rasam Powder - Check out this easy recipe for rasam powder - a zesty, aromatic spice blend from South India that makes rasam (a tangy lentil-based soup) taste so darn good.
  • Aromatic and Easy Garam Masala Powder -  Homemade garam masalas are the best - flavorful and potent. Use them for your North Indian curries and biryanis to make it aromatic.
  • Kundapur Masala Powder (Taal powder) - This spice blend will help you cut your cooking time for most Mangalorean dishes substantially - that's why most folks stock it at home.
  • Taco seasoning - Skip the storebought jars and learn how to make your own Mexican spice blend in less than 5 minutes!

and if you are looking for a sambar recipe, I have one as well that you can make either using a traditional pressure cooker or an electric pressure cooker such as the Instant Pot.

Sambar powder in a glass bottle surrounded by red chilies
Sambar Podi

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Sambar masala podi in a pewter plate
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4.19 from 11 votes

Sambar Masala Powder

Sambar powder is the quintessential spice mix you will find in most South Indian homes. This aromatic spice blend transforms ordinary lentil-vegetable dishes into delicious, wholesome stews called sambar that is often served along with rice, idli or dosa.
Prep Time 10 minutes
Cook Time 5 minutes
Resting time 10 minutes
Total Time 15 minutes
Course Spice mix
Cuisine Indian
Keyword Authentic, homemade, spice mix
Method Stovetop
Diet Nut-free, Vegan, Vegetarian
Servings 2 cups
Calories 38kcal
Author Anushree Shetty

Ingredients

US Customary - Metric

Instructions

  • In a pan kept over medium-low heat, add oil and once it heats up, add byadgi chilies and fry them till they are aromatic (approximately 50-60 seconds). Remove the chilies and set them aside on a plate to cool.
  •  Add methi seeds, fry them for 10 seconds or so before adding channa dal, urad dal, coriander seeds, mustard seeds, and peppercorns. Fry them till they turn aromatic.  
  • Add cumin seeds and curry leaves. Fry them for another 10-15 seconds and turn off the gas.
  • Take the pan off the heat and let it cool down for 15-20 minutes before grinding them to a fine powder along with the byadgi chilies.
  • If the mixture is warm after being ground, transfer it to a plate and once it cools down, transfer the powder to an air-tight container and store it in a cool place. Stores well for 2-3 months.

Notes

Variations - Some folks add hing (asafoetida) and turmeric powder while making Sambar masala while I prefer adding it when I am making sambar.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Serving: 1tablespoon | Calories: 38kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 2mg | Potassium: 41mg | Fiber: 1g | Vitamin A: 35IU | Vitamin C: 13mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

One pot Moong dal khichdi (Lentil Porridge)

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

A wholesome and nutritious meal -  Moong dal khichdi, made from rice and moong dal (split lentils), is comfort food at its best. This one-pot, 5-ingredient meal is easy on your stomach and is perfect for all ages.

Moong dal khichdi served with raita and tempering in a blue bowl
Moong Dal Khichdi

Strangely, khichdi is the piece de resistance even when you have a buffet-style meal; I remember we'd go to this restaurant called Rajdhani in Bombay serving great vegetarian fare, and even after all the multiple veggies and rotis, I'd wait for the khichdi served with a dash of ghee.

What is khichdi made of? Is Khichdi good for you?

Moong dal khichdi is made from rice, split lentils such as moong dal, turmeric powder, and salt and topped off with a tempering of ghee and cumin seeds. Rice and lentils serve as good sources of carbs and protein, while ghee provides the much-needed macronutrients - carbs, protein, and fats. Load it up with veggies to make it a full meal.

Amongst all dals, moong dal is the easiest to digest, and that's the reason when we start solid food for kids; moong dal khichdi makes for a great choice. It is also perfect for when you have an upset stomach and prefer to eat something light.

How to make moong dal khichdi?

The simplest and the most basic moong dal khichdi is made by cooking rice, split moong dal along with salt and turmeric powder, and tempered with ghee and cumin seeds. To make masala khichdi, you would add onions and tomatoes to the mix along with coriander and cumin powder. Some even temper it with spices such as bay leaf, pepper, etc. To make a vegetable khichdi, include veggies such as peas, potatoes, beans, cauliflower, etc. It is clearly a great way to work more veggies into your meals.

Moong dal khichdi tempered with ghee and jeera
Moong Dal Khichdi
If you are not familiar with Instant Pot, here are a few articles that might help
- Instant Pot pressure cooker review - Do you really need one?
- All you need to know about your Instant Pot 

Other recipes for you to try on your Instant Pot

📖 Recipe

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Khichdi served in a black bowl with pickle on top
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One pot Moong dal khichdi

A wholesome and nutritious meal -  Moong dal khichdi made from rice and moong dal (split lentils) is comfort food at its best. This one-pot, 5-ingredient meal is easy on your stomach and is perfect for all ages.
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Main Course
Cuisine Indian
Keyword Indian porridge, Khichdi in Instant Pot
Method Instant Pot
Diet Vegetarian
Servings 4 people
Calories 297kcal
Author Anushree Shetty

Ingredients

US Customary - Metric

Ingredients

  • 1 tablespoon ghee
  • 1 teaspoon jeera, cumin seeds
  • ¾ cup moong dal
  • ¾ cup rice
  • salt to taste
  • ½ teaspoon turmeric powder
  • a pinch of hing , asafoetida [optional]
  • 4 cups of water, for a porridge-like consistency

Instructions

Pressure cooker method

  • Heat ghee in a pressure cooker over medium heat. Once the ghee is hot, add cumin seeds and when they start to splutter, add the rinsed rice, moong dal along with salt, turmeric powder, and asafoetida. Add about 4 cups of water and mix well.
  • Close the lid of the pressure cooker and place the vent on it. Cook the khichdi in the pressure cooker till the vent or whistle goes off 4 times. Set it aside to cool.
  • Serve hot with a side of curd and pickle.

Instant Pot method

  • Add oil in the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to "low" and wait till the display reads "Hot." Add cumin seeds and when they start to splutter, add the rinsed rice, moong dal along with salt, turmeric powder, and asafoetida. Add about 4 cups of water and mix well. 
  • Press "Warm / Cancel" button and then select "Pressure Cook." Adjust the time to 10 minutes and pressure selection to high or alternatively select the "Porridge" setting. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
  • Wait until the vent returns to the venting position before checking on the khichdi.
  • Serve hot with a side of curd and pickle.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 297kcal | Carbohydrates: 51g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 14mg | Potassium: 49mg | Fiber: 4g | Sugar: 1g | Vitamin A: 75IU | Calcium: 29mg | Iron: 2.1mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Moong dal khichdi served with raita and pickle in a blue bowl
Moong Dal Khichdi

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Tadka dal - one pot lentil soup

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

One-pot recipes are the best! That's why you'll love this Tadka dal (tempered dal) recipe. Make it in an Instant Pot or a pressure cooker, and your meal will be ready in no time.

Overhead shot of dal with tempering of red chilies and curry leaves
Tadka Dal

If you grew up in an Indian household like I did, you probably had dal (lentil soup) for at least one of your meals. Every time I would sit down for a meal, I would hope against hope that the meal would be something other than dal rice-maybe Pav bhaji (yum!), but I would be disappointed every time.

Looking at my crestfallen face, my mom would sternly remind me of the kids who didn't have access to food, and I would grudgingly clean the plate.

Fast-forward ten years-I am in the US in a rented apartment, wondering what to cook. Considering that I barely knew how to cook and had only a few pulses on hand, making Tadka dal seemed like a no-brainer. My first shot at making tadka dal was a hit, and I was amazed at how easy it was to put this together.

I soon realized why Indian moms make dal so often-it is easy to make, requires only a few ingredients, and makes for a nutritious meal- as a soup or as an accompaniment to roti or rice.

What is Tadka dal?

Dal, also popularly known as Indian lentil soup, is made using either Tuvar/toor (split pigeon peas), Moong (split moong beans), Chana dal (split chickpeas), or Masoor (split red lentil), or sometimes even a combination of these pulses.

Tadka dal, also called yellow dal, is made by cooking dal (tuvar or moong) along with onions, tomatoes, and green chilies in a pressure cooker or an Instant Pot. Once the dal is cooked, it is tempered with oil, cumin/mustard seeds, red chilies, and asafoetida. To make it a one-pot dal recipe, start with the tempering and then add the remaining ingredients and cook them. Easy peasy!

You'll notice there are no masalas in this dal-no coriander, cumin (dhania-jeera) powder, or garam masala-yet it is so flavorful. You will appreciate the simplicity of this recipe with time, just like I did.

Angled shot of dal with tempering of red chilies and curry leaves
One pot Lentil Soup

How to make yellow dal or Tadka dal

There are various ways to make yellow dal or Tadka dal, but the recipe below is by far the easiest version. I call it my fill it - shut it - forget it dal since I load the cooker or Instant Pot with the ingredients, and I am pretty much done with it. No need to saute the onions until they are transparent or fry the tomatoes till they are mushy. Pretty neat, eh?

This recipe has been in our family for some time now - my grandmom used to make dal just like this, except that she used tamarind instead of tomatoes. If I want to mix it up a bit, I do the same, but for the most part, I stick to tomatoes since they are more easily available.

Note-This is not how restaurant-style tadka dal is made. The recipe below is less laborious and perfect for an everyday meal. If you would like to learn how to make restaurant-style tadka dal, I recommend checking out Richa's recipe.

If you are not familiar with Instant Pot, here are a few articles that might help
- Instant Pot pressure cooker review - Do you really need one?
- All you need to know about your Instant Pot 

Other recipes for you to try on your Instant Pot

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One pot recipe for Tadka dal (or lentil soup)
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4.88 from 8 votes

Tadka dal - one pot lentil soup

One pot recipes are the best! That's why you'll love this Tadka dal (tempered dal) recipe - make it in an Instant Pot or a pressure cooker - and you'll have your meal ready in no time.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch/Dinner
Cuisine Indian
Keyword restaurant style
Method Instant Pot, Stovetop
Diet Gluten-free, Vegetarian
Servings 4
Calories 201kcal
Author Anushree Shetty

Ingredients

US Customary - Metric

Instructions

Stovetop method

  • Heat a tablespoon of oil in a pressure cooker. Add mustard seeds and as they begin to splutter add curry leaves, asafoetida, dried chilies, and garlic.
  • After 10 seconds or so add cut tomatoes, onions, green chilies, turmeric powder, and salt. Fry it for a min. [ Note: It doesn't need to be fried well like other dishes and a little saute and you are done]
  • Wash the dal well and add it to the cooker and add 2.5 cups of water. Close cooker and wait till the vent goes off 4 times [ Note: Every cooker works differently and mine takes that long to get the dal nicely cooked]
  • Shut the gas off and allow to cool naturally.
  • Open cooker and mix well and then garnish it with coriander leaves.

Instant Pot method

  • Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to "low" and wait till the display reads "Hot." Add mustard seeds and as they begin to splutter add curry leaves, dried chilies, asafoetida, and garlic.
  • After 10 seconds or so add cut tomatoes, onions, green chilies, turmeric powder, and salt. Fry it for a min. [ Note: It doesn't need to be fried well like other dishes and a little saute and you are done]
  • Wash the dal and add it to the steel insert along with 2.5 cups of water. Press "Warm / Cancel" button and then select "Pressure Cook."  Adjust the time to 15 minutes and set the pressure selection to high. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position. Allow to naturally release pressure. Return the vent to the venting position, open the Instant pot lid and garnish it with coriander leaves before serving.

Notes

Variation - Alternatively, you can temper the dal after it is cooked.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 201kcal | Carbohydrates: 26g | Protein: 9g | Fat: 8g | Saturated Fat: 6g | Sodium: 34mg | Potassium: 73mg | Fiber: 7g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 9.5mg | Calcium: 27mg | Iron: 1.3mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Tadka dal in a black bowl served with rice
Tadka dal

Instant Pot Dal Fry

By | Published on | Last updated on
This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

This recipe for Dal Fry is very close to my heart because it comes from my mom's kitchen. This is my humble attempt to recreate the hearty and lip-smacking dal my mom makes at home. This is her signature dish - simple and elegant, just like her.

An overhead shot of dal fry along with rotis on the side

Dal, or Dahl as the British called it, has been a staple food in Indian cuisine with many variations, with Tadka Dal, Dal Fry, and Dal Makhni being one of the popular ones.

While most people are familiar with Dal Makhani (dal made with black lentils and kidney beans), they often wonder how tadka dal and dal fry are different from each other. Let's address that first before we move on to the recipe.

What's the difference between Tadka Dal and Dal fry?

Dal, also, popularly known as Indian lentil soup, is typically made using either - Tuvar / Toor (split pigeon peas), Moong (split moong beans), Chana dal (split chickpeas), or Masoor (split red lentil) or sometimes even a combination of these pulses.

If you are new to Indian cooking, Tadka dal would probably be a good recipe to start with. All you need to do is add dal (tuvar or moong) along with onions, tomatoes, and green chilies in a pressure cooker or an Instant Pot. Cook it till the dal is soft. Temper it with oil, cumin/mustard seeds, red chilies, and asafoetida, and you are all set. Here's an easy Tadka dal recipe for you to try - it is both simple and satisfying.

On the other hand, if you want to try something exquisite, lip-smacking, and finger-licking good 😀 - you should make dal fry.

How to make dal fry?

In dal fry, the dal (either tuvar or moong) is cooked and set aside. Tomatoes are then pureed along with green chilies, ginger, and garlic and then fried in ghee along with a few spices till the raw taste disappears. The cooked dal is then added to this mixture, and the flavors are allowed to meld in.

Tadka Dal was a common fare at our home but not Dal Fry. Mom made Dal Fry when we had guests over, and now she makes it every time we visit because my little one loves her dal. The weird thing is, somehow, I usually make this too when we have company.. in a way that tradition has lived on.

Dal fry goes well with rotis and jeera rice.

An overhead shot of dal fry garnished with cilantro along with rotis and rice on the side
Dal fry

If you are not familiar with Instant Pot, here are a few articles that might help
- Instant Pot pressure cooker review - Do you really need one?
- All you need to know about your Instant Pot 

Looking for more curry recipes? Check out these popular ones from the blog - 

  1. Tadka dal - One-pot recipes are the best! That's why you'll love this Tadka dal (tempered dal) recipe - make it in an Instant Pot or a pressure cooker - and you'll have your meal ready in no time.
  2. Instant Pot Rajma masala - Use your pressure cooker or Instant Pot to make this quick & delicious Dhaba-style Punjabi rajma masala. While you can serve it with rotis, the combination of rajma and chawal (rice) is what makes this dish truly special.
  3. Chana masala - This vegan one-pot curry can be made in an Instant Pot as well as a stovetop Pressure cooker. Get all the deets on how to make this delicious curry at home!
  4. Paneer makhani - Learn how to make your favorite take-out curry -  Restaurant-style Paneer Butter Masala or Paneer Makhani at home in less than 40 minutes!
  5. Restaurant-Style Dal Makhani - You've got to try this creamy and delicious Punjabi lentil curry that graces the menus of Indian restaurants worldwide. Learn how to replicate the flavors of this traditionally slow-cooked curry quickly in an Instant Pot. 

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dal served in a black bowl with rice, roti and water on the side
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Dal Fry

This recipe for Dal Fry is very close to my heart because it comes from my mom's kitchen. This is my humble attempt to recreate the hearty and lip-smacking dal my mom makes in an Instant Pot. Stovetop recipe is included as well.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Entree
Cuisine Indian
Keyword Authentic, Instant Pot
Method Instant Pot
Diet Vegetarian
Servings 4
Calories 267kcal
Author Anushree Shetty

Ingredients

To be pressure cooked

Other ingredients

  • 3 cups chopped tomatoes, pureed
  • 2 green chilies, slit lengthwise
  • 1 teaspoon coriander, dhania powder
  • 1 teaspoon cumin, jeera powder
  • 1 teaspoon olive oil or ghee, clarified butter
  • salt to taste

For the tempering

  • 1 tablespoon ghee, clarified butter
  • ½ teaspoon cumin seeds
  • 4 cloves of garlic, minced to a paste
  • ½ cup finely chopped cilantro / coriander leaves for garnishing

Instructions

Using a pressure cooker

  • Pressure cook the dal on medium heat with 2 cups of water (I cook till the vent goes off 4 times and the dal is well cooked.) Shut the gas off and set aside.
  • On medium heat, add oil or ghee (if using) to a wok or kadhai followed by tomatoes, cumin and coriander powder and green chilies. Fry the tomato puree until the oil separates out or when the tomato puree loses the moisture and has a thick gravy-like appearance.
  • Add the pressure cooked dal, salt, turmeric powder and mix well. Simmer it for 10 minutes. Add water (if needed) to get the dal to a consistency you like.
  • Heat ghee in a separate pan and add cumin seeds and when they start to sputter, add minced garlic cloves. Fry for around 10-20 seconds and then add this to the dal in the cooker.
  • Garnish it with coriander leaves before serving.

Using Instant Pot

  • Add dal along with 2 cups of water in the steel insert of the Instant Pot and then select "Pressure Cook."
  • Adjust the time to 20 minutes and set the pressure selection to high. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
  • When the vent returns to the venting position, open the Instant pot lid and transfer the dal to another container and set aside. Rinse and dry the steel insert of the Instant Pot.
  • Place the steel insert in the Instant Pot and press the Saute function. Press the Adjust button to move the selection to "medium" and wait till the display reads "Hot."
  • Add oil or ghee (if using) and once it heats up, add the pureed tomatoes, cumin and coriander powder and green chilies. Fry the tomato puree until the oil separates out and has a thick gravy-like appearance.
  • Add the pressure cooked dal, salt, turmeric powder and mix well. Press Warm/ Cancel and then press the Saute function.
  • Press the Adjust button to move the selection to "low". Simmer the dal for 10 minutes. Add water (if needed) to get the dal to a consistency you like.
  • Heat ghee in a separate pan and add cumin seeds and when they start to sputter, add minced garlic cloves. Fry for around 10-20 seconds and then add this to the dal in the cooker.
  • Garnish it with coriander leaves before serving.

Notes

My mom doesn't use onions in her version of dal fry. But if you prefer to use onions, add them after the oil gets hot in step 2 and saute them till they are soft and translucent and then add the pureed tomatoes.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 267kcal | Carbohydrates: 41g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 350mg | Potassium: 370mg | Fiber: 8g | Sugar: 6g | Vitamin A: 445IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 4.2mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Vegetable Quinoa Pilaf (Pulao)

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Have you tried Vegetable Quinoa Pulao? Just like vegetable pulao, it is delicious and is a great way to work more veggies into your meals with quinoa - a healthier substitute for rice.

Vegetable Quinoa Pulao garnished with cashews on a grey plate with fork on the side.
Vegetable Quinoa Pulao

Sheer chance - That's how I discovered quinoa. On a flight to Singapore, I was served quinoa with baked salmon. I was skeptical at first since I was expecting rice, I reluctantly took a bite, and I was hooked. It was mildly flavored yet delicious and filling. It complemented the salmon quite well, and the curiosity bug bit me - what's quinoa, and where does it come from?

What is quinoa, and where do they grow them?

For those new to quinoa, it is an ancient, traditional grain from South America, and it is grown at 12,000 feet above sea level. It's really a seed but is considered a whole grain and one of the best resources of protein in the vegetable kingdom. Quinoa is also gluten-free, has a low glycemic index, and is considered easy to digest.

My serendipitous discovery was followed by what I interpreted as a sign to try quinoa!  I was in Target getting my weekly grocery when I saw quinoa mistakenly left in another section.

My imagination started running wild - what could I make with them? I could make a crispy dosa (crepe), maybe some porridge, how about a smoothie.. (yum!), and I circled back to using it as a rice substitute for dinner as I had on the flight.

Instead of using rice, I could make vegetable pulao with quinoa. That's what I decided to do - make pulao. For those who are new to pulao/pilaf - it is a rice dish consumed mainly in Central Asia, South Asia, and the Middle East.

After reaching home, I started gathering the ingredients to make vegetable quinoa pulao for dinner. Typically pulao uses garam masala, but I wanted to keep it simple, so I kept the garam masala out and decided to give this dish a bit of a South Indian spin by using curry leaves.

Ingredients for a vegetable quinoa pulao
Ingredients for quinoa pulao

It is a versatile dish - if you are making it for dinner, pair it with some grilled vegetables or fish. It can also pass off as brunch or even as a hearty breakfast.

You'll love this delicious vegetable quinoa pulao - it is a great way to work more veggies in your meal and also you can put them together in less than 30 minutes.

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Vegetable quinoa served in a grey plate with a fork, napkin and a glass of water on the side 
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Vegetable Quinoa Pulao

Have you tried Vegetable Quinoa Pulao? Just like vegetable pulao, it is delicious and is a great way to work more veggies into your meals with quinoa - a healthier substitute for rice.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Indian
Keyword Easy Quinoa recipe, Under 30-minutes
Method Stovetop
Diet Vegetarian
Servings 4
Calories 298kcal
Author Anushree Shetty

Ingredients

  • 2 tablespoons ghee
  • 1 teaspoon mustard seeds
  • 1 sprig of curry leaves or kadipatta, kadipatta roughly 10-12 leaves
  • 4-5 cashews, halved
  • 2 green chilies, slit lengthwise
  • ½ cup chopped onion, chopped finely
  • ¼ teaspoon ginger, grated
  • 1 cup assorted chopped vegetables, carrots, peas, beans, corn, etc.
  • 1 cup truRoots whole grain quinoa
  • 1 teaspoon sugar
  • salt to taste
  • 2 cups water
  • 1 tablespoon ghee
  • finely chopped cilantro / coriander leaves for garnishing

Instructions

  • Heat oil in a medium sized wok and then add mustard seeds. As they begin to splutter add curry leaves, and cashews(if using). Fry them for a minute.
  • Add grated ginger along with onions. Fry the onions till they are translucent and then add quinoa, along with chopped vegetables, green chilies, salt, and sugar. Fry it for a minute or two. Add 2 cups of water and once the mixture comes to a boil, cover it.
  • Lower the gas and let the quinoa simmer for 15 minutes until all the water is absorbed. Take the lid off, add ghee and gently mix it in.
  • Sprinkle coriander leaves and serve hot.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 298kcal | Carbohydrates: 35g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 107mg | Potassium: 381mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5345IU | Vitamin C: 11.1mg | Calcium: 39mg | Iron: 2.2mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Puran Poli / Holige

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Puran poli - This traditional Indian dessert goes by a few names – holige, bele obbattu, or puran poli. Chapati like but with a flaky crust and a sweet lentil filling, puran poli is a favorite throughout India and you’re about to learn why.

You'll never believe that making Puran Poli or Holige at home would be this simple. No more waiting for India trip to happen to get your hands on one :).

[Read more...]

One pot creamy curry pasta with shrimp

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One-pot creamy curry pasta with shrimp is a perfect marriage of Indian flavors with Italian produce. It is effortless to make, and you can dish up this quick and satisfying supper in about 30 minutes.

Overhead shot of Shrimp pasta in a red casserole with red chili flakes and 4 bottles of spices on the side
Creamy Curry Pasta

Did you make the 15-minute Grilled honey garlic salmon that I posted last week? If you haven't, I would highly recommend it. Gosh! It was so good that my kids couldn't get enough of it, and that's why I made it again this weekend.

If you haven't used crushed red chili peppers before, try adding them whilst cooking to make the whole dish spicy, but if you prefer small bursts of heat, add them at the end just like I did with this one pot curry shrimp pasta dish.

How to make one pot curry pasta with shrimp?

Should I add curry powder to get that curry flavor? 

Let's get this cleared out first - Most Indians I know don't use curry powder. Curry powder was apparently created by the British to emulate garam masala - a spice blend that is made by toasting and grinding coriander, cumin, cinnamon, peppercorns, bay leaves, cloves, and cardamom powder ground into a fine powder.

In this one-pot pasta recipe, we are going to use not only garam masala but also coconut milk, turmeric powder, and coriander/cilantro leaves to get that curry flavor that we are aiming for.

This dish has become one of our family favorites, and I am confident that once you make it at home, it will quickly become part of your weekly dinner rotation.

Shrimp pasta in a red casserole with red chili flakes on the side

Other pasta recipes you'll love

  1. Instant Pot Mac and Cheese - Impress your guests with this creamy pasta recipe that is quick, easy, and has a secret ingredient to amp things up.
  2. Instant Pot Lasagna - Classic Italian lasagna gets an Instant Pot upgrade with this easy-to-make vegetarian lasagna recipe.
  3. Easy Instant Pot Vegetarian Pasta - Learn how to cook pasta in the Instant Pot with this delicious Vegetarian Pasta recipe. Make a healthy and delicious plate of pasta everyone will enjoy in under 30 minutes!
  4. Chicken pasta - This Chicken Spinach Pasta is effortless to make, and you can dish up this quick and satisfying supper in about 30 minutes.

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Overhead shot of Shrimp pasta in a red casserole with red chili flakes and 4 bottles of spices on the side
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4.63 from 8 votes

One pot creamy curry pasta with Shrimp recipe

One pot creamy curry pasta with shrimp is a perfect marriage of Indian flavors with Italian produce. It is effortless to make and you can dish up this quick and satisfying supper in about 30 minutes.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Fusion
Keyword creamy, One-pot,, Under 30-minutes
Method Stovetop
Diet Pescatarian
Servings 4
Calories 377kcal
Author Anushree Shetty

Ingredients

  • 2 tablespoons oil
  • 1 cup chopped onions
  • 4-5 garlic cloves, minced
  • 2 cups finely chopped tomatoes
  • 2 cups peeled and deveined shrimp/prawns
  • salt to taste
  • pepper to taste
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • ¼ th cup coconut milk
  • 8 ounces spaghetti or linguini pasta
  • 2 ½ cups water
  • 1 cup spinach

For garnish

  • ½ cup finely chopped cilantro / coriander leaves for garnishing
  • sliced limes
  • crushed red pepper chili flakes

Instructions

  • Add 2 tablespoons of oil in a large stockpot or dutch oven over medium heat. As the oil heats up, add the chopped onions and garlic and saute them until they are soft and translucent.
  • Add all the remaining ingredients - tomatoes, shrimp, salt, pepper, garam masala, chili powder, coconut milk, water and pasta and mix well. Bring the contents to a boil.
  • Cover the pot and then reduce the heat to low and simmer until the pasta is cooked through and the liquid has been absorbed. This will take ~8-10 minutes.
  • Add the spinach and mix well and stir it till the spinach wilts. Remove from heat and let it stand for 5 minutes.
  • Garnish with coriander leaves and chili flakes. Just before serving, add a dash of lime juice and mix well.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 377kcal | Carbohydrates: 51g | Protein: 22g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 161mg | Sodium: 529mg | Potassium: 487mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1605IU | Vitamin C: 19.4mg | Calcium: 139mg | Iron: 2.7mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Grilled Honey Garlic Salmon

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This 15-minute grilled honey garlic salmon is perfect for days when you crave a fancy meal but don't want to pay for it or spend hours making it. It is so finger-licking good that you'll imagine you are in an upscale restaurant enjoying a gourmet meal.

Honey garlic salmon with a lime slice on top served over a bed of rice in a black bowl with 4 bottles of spices on the side
Honey Garlic Salmon

I like to cook at leisure and savor every bite, so the whole idea of rushed dinners bugs me. The only way out of this is to come up with recipes that are not only quick to make but are so flavorful that you forget the drudgery of running on a schedule.

One such recipe that I came up with is the grilled honey garlic salmon.

The sweetness of the honey, and the tang from the lime juice, when combined with garlic and crushed red chili pepper, yields a tantalizing dish packed with flavor. One bite of this perfect, velvety piece of fish will make you believe that you are eating a gourmet meal in a fancy restaurant whilst sipping your favorite drink.

Don't believe me; make it, and I will let you be the judge.

How to make grilled honey garlic salmon?

There are three ways you could make this grilled honey garlic salmon - using a grill pan (like I did), using an outdoor grill, or baking it in an oven. Note - Baking time for the salmon depends on its thickness. As a rule of thumb, for every half inch of salmon, bake it for 5-6 minutes.

3 pieces of honey garlic salmon topped with lime slices placed on a skillet with rice and spice bottles on the side. 
Grilled honey garlic salmon

After trying this grilled honey garlic salmon, you will totally get why I am raving about it. As the salmon cooks, all the flavors from the marinade get infused into it. The taste of garlic and rosemary combined with pepper and honey build layers of flavor that make this grilled salmon dish taste like a million bucks.

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Grilled honey garlic salmon

This 15-minute grilled honey garlic salmon is perfect for days when you crave a fancy meal but don't want to pay for it or spend hours making it. It is so finger-licking good that you'll imagine you are in an upscale restaurant enjoying a gourmet meal.
.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Fusion
Keyword Best, easy, Under 30-minutes
Method Stovetop
Diet Pescatarian
Servings 4
Calories 282kcal
Author Anushree Shetty

Ingredients

  • 1 lb salmon fillets

Marinade

  • ½ tablespoon lime juice
  • 4-5 garlic cloves, minced
  • 1 teaspoon crushed red chili pepper
  • 3 tablespoons honey
  • salt as needed
  • ½ teaspoon pepper, or as needed
  • a dash of dried rosemary leaves

For Frying

  • 2 tablespoons ghee, clarified butter or olive oil
  • lemon wedges, crushed red chili pepper flakes, dried rosemary leaves for garnishing

Instructions

  • Thaw the salmon and pat it dry with a napkin and set it aside on a plate.
  • Prepare the marinade using lime juice, minced garlic cloves, crushed red chili pepper, honey, salt, black pepper and dried rosemary leaves. Pour the marinade over the salmon and coat it completely with the marinade.
  •  In a grill pan, heat ghee or olive oil over medium heat. Place the salmon skin side down, pour the leftover marinade over it and cook for approximately 6 minutes over medium heat.
  • Flip the salmon gently and place the lid. Cook for another 6 minutes or until done. At this point, the marinade thickens and forms a caramelized coating on the salmon. Switch off the heat.
  • Before serving, spoon up the sauce from the pan and slather it on the salmon. Add a dash of lemon juice and garnish with crushed red chili pepper and dried rosemary leaves.

Notes

Baking time for the salmon depends on its thickness. As a rule of thumb, for every half inch of salmon, bake it for 5-6 minutes.

To bake the salmon in the oven

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with foil. Place the marinated salmon on the baking sheet.Transfer it to the oven.
  3. Bake it for 13-15 minutes until the fish flakes easily with a fork (see note above). Broil it for a quick minute on low if you like the top of the salmon crisp.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 282kcal | Carbohydrates: 15g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 59mg | Potassium: 577mg | Fiber: 1g | Sugar: 13g | Vitamin A: 195IU | Vitamin C: 1.5mg | Calcium: 19mg | Iron: 1.1mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Honey garlic salmon with a lime slice on top served over a bed of rice in a black bowl with a bottle of spice and skillet on the side
Honey Garlic Salmon

Easy after school snack recipes - Chutney cheese quesadilla and Mini veggie tortilla rolls

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Stacked Chutney cheese quesadilla with chopped tomatoes and avocado on top

I can't believe summer break is almost over, and kids will be back in school in a few weeks. Are you looking forward to them going back to school? Or are you dreading all the pickups and drop-offs from school, piano, soccer, etc?

I totally get how crazy these after-school activities can get. Picking the kids up from school, getting them fed, and rushing from one activity to the next can be a little overwhelming at times. That's why I figured we need after-school snacks that are not only delicious but quick and easy to get on the table. 

I usually default to fruits and smoothies, but then this year, my two kids ganged up on me. They shared how much they 'loved' my smoothies, but we needed to try something more exciting. Ahem.. I realized that my talk on "Always try something new".. "Challenge yourself this school year" had come back to bite me.

Not one to give up on a challenge, I started to look for inspiration in magazines, cookbooks and one of my favorite grocery stores - Costco. On one such visit to Costco, my 10-year-old daughter spotted tortillas in the refrigerated section and got really excited. She said, "How about we make cheese quesadillas for after-school snacks?" My kids are big fans of cheese quesadillas and can't get enough of them. Like, seriously. 

I picked up the packet of tortillas - it read TortillaLandⓇ 50-count uncooked flour tortillas. What piqued my interest was that it had ONLY 5 ingredients, and they were all recognizable. YAY! Plus, it cooked in 60 seconds. It was perfect!! 

Tortillas in a plastic packet with text Tortilla land. Green chutney and grated cheese are on the side. 

Before I could even place the tortillas in the cart, the request for cheese quesadillas came in :). But as we were driving home, I thought while cheese quesadillas sounded lovely, I wondered if I could switch things a bit.. maybe give it an Indian twist with some green chutney, veggies and of course some cheese. 

Out of the endless possibilities that ran through my head, I am sharing the two recipes that I shortlisted and made - chutney cheese quesadilla and mini veggie tortilla rolls. Both were a big hit with my family and if you make the chutney in advance, these recipes could be put together in a cinch. Hope you enjoy making and eating them just like I did.

Ingredients for green chutney

  • 2 cups chopped coriander/cilantro/dhania leaves
  • 2 cloves of garlic
  • ½ teaspoon grated ginger
  • 2 teaspoons lemon juice or to taste
  • 2 tablespoons unsalted, roasted peanuts
  • 1 green chili
  • 1 teaspoon sugar
  • salt to taste
  • water as needed

Directions

  1. Add all the ingredients into a blender and grind until smooth. (Note: use water as needed to get the consistency you desire. I used approximately a little less than ¼ cup)
  2. Do a taste test and add more lemon juice, salt, and sugar as needed to get the balance of flavors you are looking for.

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Stacked Chutney cheese quesadilla with chopped tomatoes and avocado on top
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Chutney cheese quesadilla

Cook Time 15 minutes
Total Time 15 minutes
Course Entree
Cuisine Fusion
Keyword Green chutney, Leftover tortillas
Method Stovetop
Diet Vegetarian
Servings 2
Calories 401kcal
Author Anushree Shetty

Ingredients

  • ½ cup green chutney, or as needed [ Recipe above]
  • 4 TortillaLand uncooked tortillas
  • 1 cup shredded mozzarella cheese, or as needed

Instructions

  • In a pan set over medium heat, cook the tortillas until just golden on either side. Set them aside.
  • Place one cooked tortilla on the pan and spread a layer of green chutney over it and generously sprinkle cheese over it. Place another tortilla on top.
  • Cook for a minute or two over medium heat until the cheese has melted. Repeat the process for the remaining batch.
  • Cut into quarters, serve with ketchup and enjoy!

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 401kcal | Carbohydrates: 35g | Protein: 17g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 1667mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1769IU | Vitamin C: 9mg | Calcium: 346mg | Iron: 2mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Tortilla smeared with green chutney with avocado and tomatoes on top

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Stacked Chutney cheese quesadilla with chopped tomatoes and avocado on top
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5 from 1 vote

Mini veggie tortilla rolls

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Anushree Shetty

Ingredients

  • ½ cup green chutney, or as needed [Recipe above]
  • ¼ cup unsalted butter, melted
  • 4 TortillaLand uncooked tortillas
  • ½ cup shredded mozzarella cheese  , or as needed
  • ½ cup finely chopped vegetables, tomatoes, cucumber, spinach, avocado, carrots, etc

Instructions

  • In a frying pan set over medium heat, cook the tortillas until just golden on either side. Set them aside.
  • Place one cooked tortilla on a plate and spread a layer of butter over it followed by green chutney and then generously sprinkle cheese over it. Layer it with chopped veggies and roll it like a burrito.
  • Set the same frying pan on medium heat and add a teaspoon of butter. Place the rolled burrito and cook for 2-3 minutes over medium heat till the cheese has melted.
  • Cut into half, serve with ketchup and enjoy!

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Two Mini tortilla rolls on parchment paper with lime slices on the side

You can find these 5- ingredient TortillaLand tortillas at Costco and for more recipes check out tortillafan.com or hashtag #ButFirstTortillas

Seviyan Kheer / Semiyan Payasam / Vermicelli Kheer

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Seviyan kheer or Semiyan payasam is a creamy and delicious dessert that you can put together in a cinch. That is why it is perfect for potlucks. Make it in an Instant Pot or a slow cooker and all you need is less than 5-minutes of prep time.

Seviyan kheer or Semiyan payasam is a creamy and delicious dessert that you can put together in a cinch.
Semiya payasam

What is seviyan kheer or semiyan payasam made from?

Kheer or Payasam or Payasa as they call it in some regional dialects is typically made of milk, sugar, and rice. In some regions, they replace rice with either vermicelli or sooji (broken wheat). This recipe of semiyan payasam or vermicelli kheer makes use of sev or vermicelli that's made of wheat semolina. Most commonly served during festivals or as offerings to God in temples. I am not sure what's the best aspect of this dish - it's mind-blowing taste or the ease at which you can make it.

The recipe to make it is so simple that a Caveman can do it, seriously :).

Semiyan payasam is a creamy and delicious dessert made from milk, sugar and vermicelli

How to make seviyan kheer or vermicelli kheer in an Instant Pot?

Interestingly, this was one of the first recipes that I made using my Instant Pot. I am also going to provide instructions on how to make it on the cooktop as well but if I had a choice I would make it using Instant Pot or a slow cooker because you don't have to flex your muscles to get that creamy,slow-cooked taste.

Seviyan kheer made using an Instant Pot
Seviyan kheer in an Instant Pot

Other delicious Indian Dessert Recipes to enjoy

  1. Semiyan Kheer  -a creamy and delicious dessert that you can put together in a cinch.
  2. Gulab Jamun - India's most beloved dessert and a favorite at Indian buffets!
  3. Moong dal payasam- festive celebrations are incomplete without a delicious serving of Moong dal payasam or payasa.
  4. Instant Pot Sweet Pongal - Learn how to make this authentic-tasting Sakkarai Pongal or Chakkara Pongali (Sweet Pongal) in under 30 minutes using an Instant Pot.
  5. Anjeer halwa - This Instant Pot fig and walnut halwa is perfect for when you need a quick and easy recipe to satisfy your sweet cravings. It is absolutely delicious and comes together in less than 30 minutes.

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Semiyan payasam is a creamy and delicious dessert made from milk, sugar and vermicelli
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5 from 3 votes

Sev Payasam / Vermicelli Kheer

Seviyan kheer or Semiyan payasam is a creamy and delicious dessert that you can put together in a cinch. That is why it is perfect for potlucks. Make it in an Instant Pot or a slow cooker and all you need is less than 5-minutes of prep time.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine Indian
Keyword Payasam, Seviyan, With condensed milk
Method Instant Pot, Slow cooker
Diet Vegetarian
Servings 6 -7
Calories 180kcal
Author Anushree Shetty

Ingredients

  • 5 cups whole milk
  • ¾ cup sugar
  • 1 - 14 ounce can of condensed milk, optional
  • ¾ cup roasted sev / vermicelli
  • 1 tablespoon ghee
  • ¼ cup chopped nuts, raisins, almonds, cashews
  • a pinch of saffron, optional soaked in a tablespoon of warm milk
  • 1 teaspoon cardamom seeds, finely ground (optional)

Instructions

Instant Pot method

  • Add milk and condensed milk (if using) in the steel insert and mix them till they combine.
  • Add sugar and sev and fold them in.
  • Select the "Porridge" mode and adjust the time to 10 minutes.
  • Once the cooking cycle is complete, allow the pressure to release naturally.
  • Soak saffron in a tablespoon of warm milk for 4-5 minutes.
  • Heat ghee in a pan on medium heat, add cashews and when they start to turn light brown, add raisins and almonds. Switch off the gas when the raisins start puffing up.
  • Garnish kheer with the roasted nuts, cardamom powder and saffron (if using).
  • Serve hot.

Slow cooker method

  • Set up your slow cooker as per the instructions manual.
  • Add milk and condensed milk (if using) to the bowl and mix them till they combine.
  • Add sugar and sev and fold them in.
  • Cover and cook on high for 2 hours 30 minutes.
  • As the cooking cycle comes to an end, soak saffron in a tablespoon of warm milk for 4-5 minutes.
  • Once the kheer is cooked, heat ghee in a pan on medium heat, add cashews and when they start to turn light brown, add raisins and almonds. Switch off the gas when the raisins start puffing up.
  • Garnish kheer with the roasted nuts, cardamom powder and saffron (if using).
  • Serve hot.

Stovetop method

  • Combine milk and condensed milk (if using) in a deep dish wok/kadhai and bring them to boil. Reduce heat to medium-low and add sugar and sev and mix well.
  • Stir continuously until the milk is reduced to the consistency desired (10 - 15 minutes). Switch off the heat.
  • Soak saffron in a tablespoon of warm milk for 4-5 minutes.
  • Heat ghee in a pan on medium heat, add cashews and when they start to turn light brown, add raisins and almonds. Switch off the gas when the raisins start puffing up. 
  • Garnish kheer with the roasted nuts, cardamom powder and saffron (if using).
  • Serve hot or cold

Notes

  • I have used roasted vermicelli instead of roasting them on my own - saves time. If you can't find roasted vermicelli where you live, heat teaspoon of ghee in a pan on medium heat and roast the vermicelli till they change color (almost light brown).
  • To make it even more flavorful, you could roast the vermicelli (even the roasted variety) in a tablespoon of ghee before introducing it into the milk.
  • Also, using condensed milk makes it creamier. If not using condensed milk you may need to increase the amount of sugar by a tablespoon (or as per taste).
  • If you like less vermicelli in your kheer, reduce the quantity of vermicelli from ¾th cup to ½ cup
  • Once refrigerated, the kheer will thicken - add milk (as needed) to get the consistency you desire and reheat the kheer mixture on your stovetop or microwave. Add sugar if needed.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 180kcal | Carbohydrates: 11g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 88mg | Potassium: 290mg | Fiber: 1g | Sugar: 11g | Vitamin A: 329IU | Calcium: 235mg | Iron: 1mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Kori Gassi (Mangalorean chicken curry)

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Mangalorean chicken curry or Kori Gassi is a chicken curry like no other. The signature dish of the folks hailing from the bunt community, this fiery red chicken curry combines the mild sweetness of coconut with a medley of spices to create a complexly flavored curry that is a treat to your senses.

Kori Gassi (kori = chicken, gassi = curry) is served with either rutti (rice wafers) or rice along with Kori ajadina(dry chicken dish) on the side.

Don't let the long list of spices daunt you because today, you will learn a quicker and easier way to put together this flavorful curry together so that you can make it time and again without spending endless hours in the kitchen.

Mangalorean chicken curry or Kori Gassi is served in a black bowl with crispy rice wafers on the side.
Kori Gassi (Mangalorean chicken curry)

Most kids like to sleep in on Sundays but I was not one of them. 

A foodie even back then, all I could think about as my head hit the pillow on Saturday nights were the delicacies that would be cooked the next day. Sundays were special because the day would start off with mom making these pillowy soft idlis for breakfast that were served with freshly tempered coconut chutney.

As soon as breakfast was done, I would quickly head out with my dad to get the free-range chicken (desi murg) from the market before it ran out. After all, mom was making our family favorite Kori Gassi, so all the ingredients had to be top-notch.  (Note - As with any meat, this dish tastes far nicer when free-range chickens (desi murg) are used. Desi murg are specific breeds of free-range chicken native to India. If you're cooking this dish in any other country, regular free-range chickens will be fine.)

While she waited for us to return with the chicken, my mother would start with stir-frying the onions in coconut oil on low heat. She would then proceed to gather the ingredients for the masala. One of the key ingredients of this chicken curry is byadgi chili, but if you cannot find them Kashmiri chili can serve as a substitute. Byadgi chili is what gives this curry its fiery red color.  

Mangalorean chicken curry or Kori Gassi is served in a black bowl with crispy rice wafers on the side.
Mangalorean Chicken Curry (Kori Gassi)

 By the time we got home, the onions would have caramelized and mom would have finished grinding the spices and the other ingredients to a fine paste. The masala would then be added to the onions along with some water and she would let the mixture come to a boil before adding the cleaned and cut chicken.

The pressure cooker was then closed and we would wait patiently for the vent or whistle to go off once. That's all it took to cook the chicken, but it wouldn't be ready yet. We had to wait some more before the pressure released and the kori gassi was ready to be consumed.

Kori rutti served with pieces of kori ajadina in a bronze plate
Kori Gassi with rutti and kori ajadina [ Mangalorean chicken curry with crispy rice wafers (rutti) and dry chicken dish]

As soon as my mom would open up the pressure cooker, I would be ready with my plate filled with rutti waiting to savor the dish. If you don't have rutti available, serve this curry with rice. Neer dosa or pundi (rice dumplings) also go well with this curry.

Here is the recipe of Kori Gassi from my kitchen to yours. Make it leisurely on a weekend and savor this dish at your own pace. If you haven't made this dish before, give it a try - for all you know, waking up early on Sunday mornings might become your thing too.

Note

  • If you have been following my Mangalorean cuisine series, you may have heard me mention how most Mangaloreans make Kundapur masala powder once every few months and use it as a base masala for most Mangalorean dishes to save time. That is my preferred method of making Kori Gassi but for folks who want to make the masala from scratch, I have included those steps as well.
  • This dish needs grated coconut. Loads of it. Ideally, using freshly grated coconut and homemade coconut milk is what this recipe calls for, but for time-pressed parents, using frozen grated coconut along with canned coconut milk can produce similar results. 

Other Mangalorean recipes that may interest you

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Kori gassi (Mangalorean chicken curry) served in a black bowl
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3.67 from 3 votes

Kori Gassi (Mangalorean chicken curry)

Mangalorean chicken curry combines chicken and coconut milk with a medley of spices to create a complexly flavored curry that is a treat to your senses.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Keyword Kori Gassi, Mangalorean chicken curry
Servings 4
Calories 496kcal
Author Anushree Shetty

Ingredients

For Masala

To be fried

Instructions

  • Grind all ingredients listed in the Masala section along with water (as needed) to a fine paste and set it aside.
  • Heat oil in a cooker kept at medium heat. Once heated, add onions, garlic, and pepper seeds. When the onions turn translucent, add tomatoes and fry them till they are mushy.
  • Add chicken and the ground masala from step 1 and mix well. Add water to get it to the consistency desired.
  • Cover the cooker and put the vent on.
  • Let the vent go off once and wait for the cooker to cool down before opening the lid.
  • Serve hot with Rutti.

Notes

To make Kundapur masala powder for this recipe, you need - 10 byadgi chilies, 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ¼ teaspoon methi seeds, 7-8 black pepper seeds. This may yield approximately 3-4 tablespoons of Kundapur masala powder. Make sure you use only 3 tablespoons for this recipe and save the rest for later- 
  • Heat oil in a medium-sized pan and over medium heat.
  • Add chilies to it and roast them till an aroma emanates from it. Remove the chilies and keep it aside.
  • Roast remaining ingredients (coriander seeds, cumin seeds, pepper seeds, and fenugreek seeds) for a minute or till it turns aromatic. Set it aside to cool it down (for approximately 10 minutes)
  • Transfer them to a blender along with the chilies and grind them to a fine powder. Store it in an airtight container for future use.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Serving: 1bowl | Calories: 496kcal | Carbohydrates: 14g | Protein: 22g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 81mg | Sodium: 86mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 5.5mg | Calcium: 43mg | Iron: 3.5mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

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Dry fish chutney (Nungel meen Chutney)

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If you have loved fish cuisine in all its different forms, this easy-to-prepare tangy dry fish chutney will be a welcome addition to your staple diet. Fish (or meen as they call it in Tulu) chutney paired with the nutritious Ganji (brown rice porridge or gruel) is comfort food at its best.

Dried fish chutney kept in a silver bowl placed over a wooden trivet
Dry fish (nungel meen) chutney

Gazing out on a rainy day in Chicago, my mind flashes back to Bombay (Mumbai), a city that sees rains in its full fury, a whole season devoted to the monsoons. For a coastal city with some of the best seafood, the monsoons ensure fishermen stay away, and fresh fish is pretty much unavailable. Yet, fish lovers aren't morose, with some of the best dishes with dried fish being cooked up in this season.

The rain brings back those memories  - walking back home from school in my raincoat to the door opening to those wafting flavors of fish/meen chutney.

died fish in a cast-iron pan
Roasting dried fish

How to make dry fish / nungel meen chutney

If you haven't heard of dried fish (nungel meen) chutney before, it is a tangy and spicy chutney, made from dried fish, usually shrimp, mackerel, anchovies, or shark fish.  

A popular side dish with fish-eating communities across India, fish chutney is made by slow-roasting dried fish in a bit of oil and coarsely grinding the roasted fish with freshly grated coconut, garlic cloves, and a few other spices. Finally, a tad bit of tamarind is added to bring about the right amount of tanginess in the dish.

For years, having moved to the US, I'd assumed eating fish chutney would be confined to those India visits. That was until we discovered dried anchovies in our local store, and I couldn't wait to make it. My kids wrinkled their noses at first, but having tasted it, their gustatory senses won over the olfactory ones 🙂

Pair this meen chutney with yogurt rice (dahi rice) or Ganji dish, and it will instantly add that extra bit of flavor to your meal, making it an absolute lip smacker.

How to make dry fish / nungel meen chutney with Kundapur masala powder

Substitute byadgi chilies, cumin seeds, coriander seeds, peppercorns, and fenugreek seeds with three tablespoons of Kundapur masala powder. This will save you the time and effort associated with roasting these spices.

Other Mangalorean recipes that may interest you 

This recipe definitely recreated my childhood memories, and I hope it creates new memories for you and your kids.

Do you have any questions about this fish chutney recipe? Leave a comment below, and I will be happy to help.

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4.60 from 5 votes

Dried fish chutney (Meen Chutney)

If you have loved fish cuisine in all its different forms, this easy-to-prepare tangy dry fish chutney will be a welcome addition to your staple diet. Fish (or meen as they call in Tulu) chutney paired with the nutritious Ganji (brown rice porridge or gruel) is comfort food at its best.
Cook Time 30 minutes
Resting time 10 minutes
Total Time 40 minutes
Course Accompaniment
Cuisine Mangalorean
Keyword delicacy, dried fish, Mangalorean
Method Blender
Diet Pescatarian
Servings 32 tablespoons
Calories 33kcal
Author Anushree Shetty

Ingredients

Instructions

  • Slowly roast the dried fish over medium-low heat for approximately 10-15 minutes. Turn off the heat when the fish has turned crispy and can easily be broken to pieces. Break them into bite size pieces and discard the tail (if using shark fish or thatte). Set it aside to cool.
  • Heat a teaspoon of coconut oil in a medium sized pan and over medium heat.
  • Add chilies to it and roast them till an aroma emanates from it. Remove the chilies and keep it aside.
  • Roast remaining ingredients (coriander seeds, cumin seeds, peppercorns, ajwain and fenugreek seeds and turmeric powder) for a minute or till it turns aromatic. Set it aside to cool it down (for approximately 10 minutes)
  • Transfer them to a blender along with the chilies, onions, garlic and tamarind paste and grind them to a fine paste. Add the coconut and pulse 2-3 times. Transfer the coconut-spice powder to a bowl and mix the fried fish.
  • Store in an air-tight container in a refrigerator and consume within 4-5 days.

Notes

To make your dried fish chutney last for a month or so, do not add onions and instead of freshly grated coconut use dried coconut flakes (copra) in the same ratio. Store it in an airtight container in the refrigerator.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Serving: 1tablespoon | Calories: 33kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 9mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 16.9mg | Calcium: 13mg | Iron: 0.5mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Kori Ajadina (Chicken Sukka) - Mangalorean style dry chicken

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Kori ajadina is a dry, intensely aromatic dish that relies on grated coconut and Kundapur Masala powder to bring out the authentic flavors of Mangalorean cuisine. Also, commonly called as Chicken sukka, kori ajadina literally means dry chicken dish.

Kori ajadina served in a cast-iron wok

If you're a fan of the movie Ratatouille, like I am, you'll know exactly what I'm talking about.

There's a particular scene in the movie Ratatouille where Anton Ego, the food critic, eats Ratatouille in the restaurant. After the first bite, he's instantly transported back to his childhood, to the moment when he comes home to his mother cooking his favorite food. It's beautifully shot, and the memories that the Ratatouille brings flooding back for Anton are similar to the ones I have whenever I eat Mangalorean food.

Especially kori ajadina.

Every time I eat this dish, my mind just goes back to the times my mom used to make kori ajadina when we had guests over. As the chicken cooked, it filled up the house with the most joyous aromas. It was a test of patience to wait for the chicken to get done. I remember I would pop into the kitchen every few minutes and ask, "Is it done?". I am sure I drove my mom crazy, but she would always say, "I will call you the minute it is done". And she would.

It is hard to explain the joy I felt when she called out for me. As I entered the kitchen, she gave me a small steel bowl filled with a few pieces of chicken ajadina. I always wanted to be the first to taste it and give her my 'seal of approval.' Even though I was a kid, I still knew what a good kori ajadina tasted like. I was a foodie even back then 🙂

Kori ajadina served in a cast-iron wok

How to make kori ajadina or chicken sukka Kundapur style?

Kori ajadina is a popular dish among the Bunt community and is usually one of many dishes served at special occasions, like weddings and baby showers. As with any meat, this dish tastes far nicer when free-range chickens (desi murg) are used. Desi murg are specific breeds of free-range chicken native to India. If you're cooking this dish in any other country, regular free-range chickens will be fine.

It is usually made spicy, and there can be a lot of variations from one household to the other on how this is prepared (check out the variation mentioned below the recipe). This version of the recipe calls for premade Kundapur masala powder, but if you don't have any at home, don't despair - just follow the notes in this recipe below to make this spice mix at home. This is a shortcut version my in-laws follow and in no way tastes any different from the original version, where the spice mix is made fresh before the dish is cooked.

For a real feast, pair kori ajadina with kori gassi (Mangalorean chicken curry) and rutti (crisp, paper-thin wafers from rice) for a delectable mix of gravy and dry chicken, prepared in this traditional Indian cooking style.

Other Mangalorean recipes that may interest you

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Kori ajadina served in a cast-iron wok
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4.45 from 9 votes

Kori Ajadina (Chicken Sukka) Recipe

Kori ajadina is a dry, intensely aromatic dish that relies on grated coconut and Kundapur Masala powder to bring out the authentic flavors of Mangalorean cuisine. Also, commonly called as Chicken sukka, kori ajadina literally means dry chicken dish.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Indian
Keyword Bunt style, Mangalorean, Shetty Style, Sukka
Method Stovetop
Diet Gluten-free, Nut-free
Servings 4
Calories 259kcal
Author Anushree Shetty

Ingredients

Instructions

  • Heat oil in a medium sized wok over medium heat and add onions and garlic paste and fry them till they are translucent. Add tomatoes and fry them till they are soft and mushy.
  • Add the chicken along with chili powder, salt and Kundpur masala powder (1 tablespoon) and mix well. Then add half a cup of water and let the chicken cook in it. 
  • Add water as needed (approximately 1 cup of water) till the chicken is done and the gravy thickens and is not runny.
  • Add grated coconut mixed with Kundapur masala powder to the chicken mixture and mix well. Simmer it for 5 minutes and take it off heat and serve hot with steamed rice and curry.

Notes

Variation 1: Follow step 1 mentioned above. Instead of cooking the chicken in the onion - tomato gravy with ½ cup of water, cooked chicken from Kori Gassi (Mangalorean chicken curry) is removed and added to the onion-tomato gravy. The chicken is mixed well and allowed to simmer for a couple of minutes before adding the grated coconut and Kundapur Masala powder. The Kori Gassi is then used to eat Rutti whereas Kori Ajadina is served as a side dish.
To make Kundapur masala powder for this recipe - you need
  • 7-8 byadgi chilies
  • 1 tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon methi seeds
  • 7-8 black pepper seeds.
Note - This may yield approximately 3-4 tablespoons of Kundapur masala powder. Make sure you use only 3 tablespoons for this recipe and save the rest for later.
Instructions
  1. Heat a teaspoon of coconut oil in a medium-sized pan and over medium heat.
  2.  Add chilies to it and roast them till an aroma emanates from it. Remove the chilies and keep it aside.
  3. Roast remaining ingredients (coriander seeds, cumin seeds, pepper seeds, and fenugreek seeds) for a minute or till it turns aromatic. Set it aside to cool it down (for approximately 10 minutes).
  4. Transfer them to a blender along with the chilies and grind them to a fine powder. Store it in an airtight container for future use.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 259kcal | Carbohydrates: 11g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 717mg | Potassium: 339mg | Fiber: 2g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 10.7mg | Calcium: 43mg | Iron: 1.7mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!

Indo-Chinese Corn Soup Recipe

By | Published on | Last updated on
This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Do you have an Instant Pot? If yes, you will love making this Indo-Chinese corn soup. All you need to do is pop the ingredients in the Instant Pot and wait patiently as this delicious corn soup cooks in 10 minutes.

Do you have an Instant Pot? If yes, you will love making this Indo-Chinese corn soup. All you need to do is throw in all the ingredients in the Instant Pot and you are 10 minutes away from this delicious corn soup. Get this recipe today!

"Have you heard of Indo-Chinese cuisine?", I asked my Chinese neighbor who had recently moved into the neighborhood. She said, "I have no idea what you are talking about".

I smiled and shared with her that most of my Chinese friends were blissfully unaware of this fusion cuisine, whereas when we were growing up in India in the '90s, eating Indo-Chinese food was a popular eating-out option with teens (and it still is).

So, what exactly is Indo-Chinese food?

Developed by the Chinese community, who have been living in Kolkata for over a century, the Indo-Chinese style of cooking adapts Chinese seasonings and cooking techniques to create a cuisine that would appeal to the Indian audience. Some of the popular dishes in this fusion cuisine are -

  1. Chili chicken
  2. Chilli paneer
  3. Schezwan fried rice
  4. Veg Manchurian
  5. Gobi Manchurian

Amongst the soups, Indo-Chinese corn soup and hot and sour soup are the most popular ones. If you are new to this cuisine, this easy one-pot Indo-Chinese corn soup is a good recipe to start with.

Note - Indo-Chinese corn soup should look like the picture below. It has more texture than you see in the picture I posted above. I pureed it more than the recipe calls for because my kids prefer a creamy texture. I have included both pictures so that you could look at the authentic version as well as get a feel of how it would look if it was completely pureed.

Do you have an Instant Pot? If yes, you will love making this Indo-Chinese corn soup. All you need to do is throw in all the ingredients in the Instant Pot and you are 10 minutes away from this delicious corn soup. Get this recipe today!

How to make Indo-Chinese corn soup?

This recipe comes from Kathy Hester, who blogs at healthyslowcooking.com.

I first met Kathy in Mexico at a food conference and bonded with her over her immense knowledge of Indian food and Instant Pot. She shares her passion and knowledge for Instant Pot in this book - The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes You Can Make Half the Time.

Other Instant Pot soup recipes you'll love

  1. Instant Pot Butternut Squash Soup - A warm, cozy bowl of Instant Pot Butternut Squash Soup is just 30 minutes away with this easy vegan recipe. Packed with flavor, this creamy soup is healthy and delicious!
  2. Chicken Soup - This warm, hearty chicken soup is filling to the last drop!
  3. Instant Pot Potato Corn Chowder - If you love potatoes and the hearty feeling that comes with devouring them, you'll love this quick recipe for Instant Pot potato corn chowder.
  4. Instant Pot Broccoli Cheddar Soup (Veg + Gluten-free) - Made from leftover mashed potatoes, there are four good reasons to love this Broccoli cheddar soup recipe - it is gluten-free, vegetarian, tastes just like the Panera version, and needs only 20 minutes when you make it in an Instant Pot!
  5. One-Pot Tadka Dal - Make this lentil soup in an Instant Pot or a pressure cooker, for a quick and delicious meal ready in no time!

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Have you ever tried Indo-Chinese corn soup? All you need to do is throw in all the ingredients in the Instant Pot and you are 10 minutes away from this deliciously creamy corn soup. Don't believe me, read on.
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5 from 1 vote

Indo-Chinese Corn Soup Recipe

You will love making this Indo-Chinese corn soup in your Instant Pot as it takes only 10 minutes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soups
Cuisine Indo-Chinese
Keyword creamy, easy, Quick
Method Instant Pot
Diet Vegan
Servings 4
Calories 152kcal
Author Anushree Shetty

Ingredients

  • 5 cups 1.2 L vegetable broth (or water with a bouillon cube)
  • 2 ½ cups 440 g corn kernels
  • 1 cup 128 g minced carrot
  • 1 cup 89 g minced cabbage
  • 1 tablespoon 18 g soy sauce
  • 2 teaspoon 9 g sesame oil
  • 2 teaspoon 8 g grated ginger
  • 2 teaspoon 6 g minced garlic
  • 1½ teaspoon 3 g ground cumin
  • Ground pepper, to taste

Instructions

  • Add the broth, corn, carrot, cabbage, soy sauce, sesame oil, ginger, garlic and cumin to your Instant Pot.
  • Cook on high pressure for 10 minutes. Let the pressure release naturally.
  • Blend about 3 cups (700 ml) of the soup to thicken and return to the soup. Taste, add pepper and reseason as needed.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 152kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 1454mg | Potassium: 365mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6240IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1.2mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
Do you have an Instant Pot? If yes, you will love making this Indo-Chinese corn soup. All you need to do is throw in all the ingredients in the Instant Pot and you are 10 minutes away from this delicious corn soup. Get the recipe today!

Cabbage stir-fry (cabbage sukka/palya/poriyal)

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This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.

Cabbage palya or sukka recipe - This simple, yet flavorful stir-fried cabbage preparation pairs well with steamed rice and sambar and makes for a perfect afternoon meal.

(Note - In case you are wondering, palya or sukka is the word used in Karnataka for sauteed or stir-fried vegetable dishes.)

Cabbage palya served in a black bowl
Cabbage Poriyal or Palya

Most Monday mornings after the kids are off to school, all I want to do is sit back, relax, and read one of the countless free books from my Amazon Kindle unlimited membership that I bought last year.

Sounds lovely, doesn't it?

Except, that doesn't happen - in a couple of hours, my 4-year-old daughter gets picked up from school, and within 5 minutes of getting home, she'll ask, "What have you made for me today"?

It is on lazy days like this the humble cabbage comes to my rescue. Just 30 minutes before I set out to pick her up, I stir-fry chopped cabbage in coconut oil with a few basic spices and then garnish it with freshly grated coconut.

Ta-da!

And just like that, cabbage sukka is ready. 

Cabbage served in a black bowl
Cabbage Sukka or Cabbage Palya

 How to make cabbage palya or cabbage sukka recipe?

When you read the recipe below, you'll see that quite a few ingredients are optional because, for the most part, cabbage, and salt, along with a few chilies, are sufficient to make this flavorful dish.  

Variations to the south-Indian style stir-fried cabbage

Depending on which state you are in South India, this stir-fried cabbage recipe will have a different name. It's called cabbage palya or sukka in Karnataka, cabbage poriyal in Tamilnadu, and cabbage thoran in Kerala.

Cabbage palya or sukka Udupi style - Follow the recipe above until step 2 - Instead of garnishing with coconut at the end, grind two teaspoons of coconut with one byadgi chili and a teaspoon of powdered jaggery - do not add water. Add this ground masala to the cooked cabbage, cover the wok, and let it simmer for a couple of minutes before taking it off the gas.

Cabbage poriyal Tamilnadu style - The only difference I have seen is the inclusion of split urad dal. Add ½ teaspoon split urad dal along with curry leaves (kadipatta) in step 2. Continue the remaining process as outlined in the recipe card above.

Cabbage thoran Kerala style -  If you have been to an Onam feast, you might have had the opportunity to taste Cabbage thoran. Follow my recipe until step 2. Instead of garnishing with coconut as mentioned in the recipe above, grind two teaspoons of coconut with ½ teaspoon cumin seeds - do not add water. Add this ground masala to the cooked cabbage and let it simmer for a couple of minutes before taking it off the heat.

Cabbage poriyal Andhra style - Some cabbage recipes from Andhra include channa dal. Soak one tablespoon of channa dal for an hour and then add them to the oil when you add curry leaves (kadipatta). Continue the remaining process as outlined in the recipe card above.

These are the four variations I have had the chance to experience. I am sure there are plenty of other exciting ways to make cabbage.

What is your preferred style? I would love to hear from you, so please leave me a comment and let me know.

Cabbage palya served in black bowl garnished with coconut
Cabbage sukka

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Cabbage stir fry topped with grated coconut served in a black bowl
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4.80 from 5 votes

Cabbage Palya Recipe

Cabbage palya or sukka recipe - This simple, yet flavorful stir-fried cabbage preparation pairs well with steamed rice and sambar and makes for a perfect afternoon meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian
Keyword cabbage, Quick, stir fry
Method Stovetop
Servings 4
Calories 57kcal
Author Anushree Shetty

Ingredients

Instructions

  • Rinse and drain the chopped cabbage. Set it aside.
  • Heat the oil in a medium sized wok or kadhai over medium heat and add mustard seeds to it. When they start spluttering, add kadipatta and green chilies to it. Let it fry for around 20 seconds and then add onions.
  • Fry them till they have softened (approximately 5-6 minutes). Add chopped cabbage, turmeric powder, and salt. Mix well. Cover the wok with a lid. Let it cook on medium-low heat for 15 minutes.
  • Add the grated coconut to the cooked cabbage and mix well. Cover the wok with a lid. Let the cabbage simmer in the wok for another 5 minutes before taking it off heat.
  • Serve hot with steamed rice and curry.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 85mg | Potassium: 104mg | Fiber: 2g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 27.6mg | Calcium: 21mg | Iron: 0.3mg
Tried this recipe?Take a photo and tag @simmertoslimmer or use the hashtag #simmertoslimmer on Instagram for a shoutout!
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