Thursday, March 28, 2019

Instant Pot Quinoa Khichdi

One Pot quinoa and lentil khichdi; this weeknight dinner recipe is flavorful, tasty and easy to make. A great way to get the family to eat vegetables too! 

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

I love one pot meals that come together easily and are delicious. Pressure cooker or Instant Pot meals fit the criteria and are amazing each time. The popular term for such meals are 'dump and start'' meaning you add all the ingredients in the pot and let them cook. These recipes are popular, easy to make and come in handy for busy weeknight.

Khichdi; a mix of rice and lentil is a popular dish for weeknight dinner. This recipe is a variation of the traditional khichdi, using quinoa instead of rice and sticking to the traditional moong dal as the lentil. I added some vegetables to make the recipe filling. This when served with a bowl of yogurt and some Indian papad; it makes a great dinner recipe. 

Quinoa is a grain that makes awesome dishes. I use it pretty often in MANY recipes. From main dishes to a substitute for rice in several recipes, quinoa has a permanent spot in my pantry. If you are a quinoa lover too, try one of these:

Why make Quinoa in the Instant Pot?

Making quinoa in the Instant Pot is super easy. Whether it is making just quinoa or using it in a recipe; the timed recipe is PERFECT each time. Super fluffy quinoa that has each grain separate, I love to make my quinoa recipes in the Instant Pot. 

These recipes are filling, nutritious and easy to make. Most recipes with quinoa come together pretty quickly and are great to enjoy fresh or as a lunch box recipe the next day. 

If you want to make the khichdi in the evening, you can mix together everything before you leave for work and set a delayed timer. The khichdi will be piping hot by dinner time! 

How to make Quinoa Khichdi

This recipe is inspired from the traditional Indian Khichdi. I substituted rice with quinoa here. Plus, I added some vegetables to the recipe. Making the recipe without the vegetables is a great idea too. It can then be served with mixed vegetable raita or even a vegetable curry. 

I added carrots, peas, potatoes and some tomatoes. Add the vegetables you have in the refrigerator or skip them. I sometimes add a LOT of spinach to the recipe and make it into spinach khichdi. 

While other ingredients in the recipe are Vegan, ghee is the only ingredient that keeps the recipe from being a Vegan one. If you need  vegan version, replace ghee with any neutral oil. 

If you want to add more lentils in the recipe, you can add some moong dal or moong beans. They go really well with the recipe. 

The spice level of the dish is medium spicy. If you need a bland version, skip the green chili. It will reduce the spice level. On the other hand if you are a spicy food lover, add some more chili or serve the khichdi with Indian style mango pickle. They make a great combination. 

With all this information, I hope you try this recipe in the Instant Pot. If you are looking for more Instant Pot recipes; do not forget to join this Facebook group: Instant Pot Recipes Community.

Video Recipe


Quinoa 1 cup, washed and drained
Moong Dal 1/2 cup, washed and drained
Onion 1/2 cup, diced
Carrot 1 medium, diced
Green Peas 1/2 cup
Potato 1/2 medium, diced
Tomato 1/2 medium, diced
Garlic 2-3 cloves, chopped
Ginger 1 inch piece, grated
Green Chili 1
Asafetida a pinch
Cinnamon 2 inch pieces
Cloves 4-5
Salt 1 tsp
Ghee 1 tbsp
Water 2 cups
Lime juice 1/2 tsp
Cilantro to top


Set the Instant Pot mode to 'Saute' and Normal. Add ghee and let it heat. Then add mustard seeds and let them pop. Once they pop, add asafetida and cumin seeds, bay leaves, cinnamon and cloves. 

Once they sizzle, add garlic, ginger and green chili. Sauté till the raw flavor vanishes. Then add onion and sauté for a minute. Then add potatoes, peas and carrots. Mix and let them cook for a couple of minutes.

Next, add the drained quinoa and moong dal. Mix well and let them sauté for a couple of minutes. Then add turmeric powder, red chili powder and salt. Mix well. 

Add 2 cups water and mix. Add the tomatoes on top and do not stir. Close the lid of the Instant Pot and press 'Cancel'. 

Press 'Pressure Cook' and set time to 6 minutes. Set pressure to 'High'. Move the vent to sealing and let the khichdi cook. Once the timer is zero, let the pressure release naturally for 5 minutes. Then release the remaining pressure and open the Instant Pot.

Add cilantro and lime juice. Mix well and serve with a side of raita, yogurt, papad or Indian Mango pickle


Wednesday, March 20, 2019

Missi Roti

An easy to make flatbread from India; Missi Roti is made using a combination of wheat flour and chickpea flour with spices. Great to serve with curries or with yogurt! 

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Flatbreads are an important part if Indian cooking and the type of flour used as well as method to make it varies from place to place. One of the popular North Indian flatbread is Missi Roti. 

A bread made by mixing wheat flour, chickpea flour and spices; this roti is great with curry, dal of just plain yogurt. The method to make this is similar to traditional wheat flour roti, just the dough ingredients vary. 

I first tried this in India a few years ago and felt it was too dry given the chickpea flour. With several variations I finally got to a version that was delicious and not super dry. 

How to make Missi Roti?

The main ingredients in this recipe is chickpea flour and wheat flour. The proportions set out by every recipe will vary from 1:2 to 1:1. The ratio depends on how you like it. I use a ratio in between; 1:1.5. Increasing the chickpea flour makes the roti slightly dry. 

While this can be made with just flour, it is a great idea to add garlic, chili and spices to the flour. It makes the roti tasty and I like to serve these spiced rotis with plain yogurt. It makes a great combination. 

While the ingredients can be modified; the method to make this is similar to other flatbreads. Spreading ghee on completed rotis is a good option. 

Here is why you should make this recipe:
  • An easy to make recipe that can be customized
  • Can be made before hand and served at any party
  • Great accompaniment for curries or yogurt
  • Comes together in under an hour
  • Needs no special ingredients or equipment to make

What do you serve Missi Roti with?

A North Indian flatbread; Missi Roti is great with curries and dals. From the long list of delish curries; my favorites to serve with this roti are these:
More often than not I make a bigger batch of the rotis. They do taste awesome fresh off the stove; I also enjoy them the next day for breakfast with a side of Yogurt. It makes a great breakfast on busy weekdays! 


This is the simplest version of the flatbread made using a few ingredients. Adding more ingredients like ginger, onion with garlic and chili is common. Also, topping the roti with onions, sesame seeds and cilantro is a great idea. 

I made these on an open flame. However, another way to make it is to invert the tava/griddle on the flame to cook the rotis. That will result in a flavor more like tandoori roti. 

As I mentioned above, vary the amount of wheat flour and chickpea flour till you get the flavors you enjoy most! Yogurt is my favorite ingredient to make them moist. Do not leave it out! Hope you try this soon and serve it with your favorite curry! 


Garlic 2 cloves
Green Chili 1
Yogurt 1 tbsp
Cumin Seeds 1/2 tsp
Carom Seeds 1/2 tsp
Asafetida a pinch
Salt 3/4 tsp
Water to knead the dough
Ghee to top


Process garlic and green chili to a smooth paste using 1 tbsp water. 

In a bowl mix together all the ingredients except water and ghee. Knead well to make a crumbly mixture.

Add water to the mix and keep kneading till a soft dough forms. About 1 cup water is enough to make the dough but add it slowly else the dough will become soggy. 

Knead and make a smooth ball. Place in a bowl and cover with a wet towel. Let the dough rest for 15-20 minutes. 

Divide the dough into 8 parts. Roll out the dough ball into a round of 4-5 inches diameter. 

Heat a griddle to medium heat. Place a roti on the griddle. Let the color of the dough change a little and then turn it over. 

Once the other side is cooked too, place the roti on direct flame. Move it around to puff the roti. 

Once puffed, remove from flame and spread ghee on top. Serve with a side of curry and dal.  


Thursday, March 14, 2019

Air Fryer Gujiya ( Indian Sweet Pastry)

Crescent shaped pastry stuffed with a sweet mixture of nuts and coconut; Gujiya is a popular Indian sweet recipe. This easy version is made in the Air Fryer!

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Holi is around the corner and I am getting ready with all my favorite recipes. Thandai, gujiya, dahi bhalla, Jowar dhani...the list continues. Every year I try and add a recipe or two for the festival on the blog. This year the recipe includes my brand new favorite kitchen appliance; Air Fryer.

What is Gujiya?

A popular recipe enjoyed during Holi, Gujiya is crescent shaped pastry filled with a sweet mixture and deep fried. The mixture may contain sooji (semolina), mawa (milk solids) or just nuts and seeds. Adding Thandai powder to the mixture is a great idea to make Thandai flavored Gujiya.

These pastries are generally deep fried and served on Holi, the festival of color or on Diwali that is celebrated later in the year. Known by different names like Ghughra, Karanji and Gujiya in different parts of the country; these are delicious year round! 

This year I decided to make a super simple filling for my gujiyas; one that works year round and can be enjoyed on any occasion! It has mawa, coconut and nuts. However, the filling can be changed based on preferences but the method  to make them remains the same.

Why use an AIR FRYER to make Gujiya?

I started using the air fryer some time ago and have been a FAN since. The ease with which it can make a LOT of recipes without frying is amazing! Plus, it required just a little bit of oil/ghee and the results are great. 

I made these Gujiyas in the Air Fryer mainly because it cuts down the amount of oil or ghee needed. With just 1 tbsp of ghee; I could 'fry' 10 Gujiyas in the fryer, making them perfectly brown and not compromising on the taste. 

The cooking process took about 16 minutes in the Air fryer. I made 10 Gujiyas using the ingredients below. So I was done in 30 minutes! 

How to make PERFECT Gujiya?

A lot of people have their secrets to make these pastries perfectly. Based on the attempts I have made, here is what I have learnt! 

Make the dough using the amount of ghee specified below. If you cut that down, the pastry dough will be hard and not turn out the way we want. 

Do not overfill the gujiya with the stuffing and make sure the edges are sealed well. Else, the filling might ooze out during cooking and make a big mess.

Preheat the air fryer before placing the gujiya in the tray. If the temperature rises with the gujiya inside, it will result in hard gujiya covers. Placing them in the preheated fryer yields perfect results each time. 

Keep the Gujiya dough and the rolled ones under wet tissue or kitchen towel. Leaving them exposed to air will dry them up and not make them well. 


For this recipe I used a mixture of nuts, coconut and mawa powder. However, using fresh mawa, condensed milk or semolina is a great idea too. Vary the fillings and get a new flavored gujiya each time! 

In case you do not have an Air Fryer; try baking them. Here is the baked version: Baked Thandai Gujiya

To shape the gujiys, you can either roll out and fold the rounds to make crescents or use a mold like I did. The shape and size can be modified based on how you like it. 

Dipping the completed gujiya in sugar syrup is a great idea. To do so, make a thin sugar syrup and dip the completed gujiya in it. They taste awesome when dipped in the syrup.  

Need more Holi recipes? Try these: 


For the Cover

Ghee 2 tbsp
Salt 1 pinch
Cold Water 1/4-1/2 cup

For the Filling

Almonds 8-10, slivered
Cashews 8-10, slivered
Pistachios 8-10, slivered
Ghee 1 tbsp
Milk 1 tbsp

Other Ingredients


To make the Cover

In a bowl mix together flour, salt and ghee. Keep mixing till the mixture is crumbly. 

Slowly add 1/4 cup water and knead to form a semi stiff dough. If more water is required; add it slowly and keep kneading. Once a ball forms, cover it with wet kitchen towel and let it rest.

To make the Filling

In a pan heat the ghee. Once it melts, add almonds, cashews and pistachios. Let them roast for a minute and then add desiccated coconut and mawa powder. 

Let everything roast for a few minutes on medium flame. Make sure the coconut does not burn. Once toasted, add milk and cardamom powder. Mix well and let the mixture thicken.

Once the mixture is dry, turn down the flame and let the filling cool.

To make the Gujiya

Take the dough and divide it into 10 parts. Do the same for the filling.

Roll out each part to a round of 4-5 inches diameter. 

Using an empanada press or gujiya maker, press the round so that it fits well. Add one part of the filling and close the mold. 

Remove the extra dough from the sides. Remove the gujiya from the mold and place covered with a wet towel.

Repeat for all the remaining dough and filling. 

To fry the Gujiya

Preheat the air fryer to 350 F for 5 minutes. 

Apply some ghee/ non stick spray on the gujiyas. Place 4-5 in the basket once the air fryer is hot. 

Let the gujiyas fry for 8 minutes. Then turn them over and fry for another 8 minutes. 

The cover should be golden brown. Remove from the air fryer and store in an airtight container. These gujiyas can be refrigerated for 10-15 days. 


Saturday, March 9, 2019

One Pot Vegan Thai Curry Noodles

This is a sponsored post on behalf of iHerb and I have been compensated. All opinions are 100% my own.

An easy one pot weeknight meal; this Thai Curry Noodle recipe in the Instant Pot comes together in under 30 minutes and is addictive! 

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Thai cuisine is one of our favorites to order at restaurants and to make at home. Bold flavors of curry paste, creaminess of coconut milk and colors from the vegetables added; Thai cuisine goes a long way in terms of flavor and taste.

While making traditional Thai dishes is always a great idea, there are times I want to make one pot meals that have all the elements of the cuisine. This Thai Curry noodles is one such dish. 

Video Recipe

Instead of making Thai Curry and Noodles separate; I add everything in one pot, making a creamy recipe that has noodles, curry, vegetables and sauces. I have been using a stove top method to make this recipe for a long time and now I adapted the recipe to make in the Instant pot. The result has been amazing and now this recipe features on our menu very often.

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If you are looking for a service like this; use this link to order and you get 5% off on the entire order! 

Why make this in the Instant Pot?

This recipe has quite a few elements and if made separately; it will need a LOT of utensils to get together. A pan to boil the noodles, a pan to sauté the vegetables and another to make the sauce. 

Instead; using the Instant Pot needs just two utensils; one to mix the sauce ingredients and the Instant pot itself! The recipe needs just 30 minutes from start to finish and is SUPER easy, I promise. 

Overall; here are the reasons to try this recipe:

  • It is Vegan friendly and can be modified to add meat/ protein
  • One pot meal; means less utensils 
  • Perfect for weeknight dinner and weekend brunch
  • Comes together in 30 minutes and can be customized very easily! 

How to get the recipe right EACH time?

A lot of people wonder if it is okay to cook spaghetti in the Instant Pot. The most common mistakes are using super thin noodles that disintegrate while cooking. I like to use Wheat spaghetti; it is healthier and stays perfect through the cooking process. 

The recipe is Vegan and to ensure it remains that, make sure you get red curry paste that is Vegan friendly. I got this one and it was PERFECT. If you are not making a vegan version, pick your favorite brand and use it.

The important factor in the success of the recipe is the amount of water/vegetable stock. Make sure the ingredients are submerged in the liquid before cooking. If it is not submerged, the noodles will stick and be a mess. If there is excess water, you will end up with a soup! 

I added just a few vegetables to the recipe. However, adding tofu and more vegetables is a great idea too. I served this recipe with a tofu dish so skipped the protein in this. 

The other ingredients that SHOULD NOT be skipped here are Peanut butter and coconut milk. They both make sure the noodles are saucy, delicious and do not feel dry. If you are allergic to nuts, use sunflower butter. That makes the noodles creamy too! 

The other ingredients can be modified very easily. So now, look no further and get started on making this one soon! 


Coconut Milk 1/2 cup
Carrot 1 medium, chopped
Green Pepper 1 medium, sliced
Red Pepper 1 medium, sliced
Broccoli 8-10 florets
Red Cabbage 1 cup, shredded
Garlic 2-3 cloves
Galangal/ Ginger 1 tsp, shredded
Lemongrass 1 tsp
Chili Oil 1 tsp
Water/ Vegetable Stock 1 cup
Green Onions and lemon juice to top

For the sauce

Soy Sauce 1 tsp
Salt 1 tsp
Garlic Powder 1/2 tsp


To make the sauce, mix all the ingredients under sauce ingredients. Add some water if required to make the sauce thin. Set aside.

Press the 'Sauté' button on the Instant Pot. In the inner pot add coconut oil and chili oil. Once hot, add garlic and galangal. Sauté for a few seconds. 

Next add the peppers. Stir and let them cook for a minute. Add broccoli and carrots and mix. 

Next add the lemongrass and water/vegetable stock. Add the prepared sauce and Red Curry paste. Then stir in coconut milk and salt. 

Break the spaghetti in half and add it to the pot. Add vegetable stock/ water (if required) till the spaghetti is submerged in the liquid. 

Press 'Cancel' on the Instant Pot and press 'Pressure Cook'. Set timer to 4 minutes and vent to sealing. Let the spaghetti cook. 

Once the Instant pot beeps; move vent to venting and release all the pressure. 

Open the Instant Pot and add in red cabbage. Let the spaghetti stand for a couple of minutes. Mix well and serve immediately. 

Wednesday, March 6, 2019

Instant Pot Mumbai Pav Bhaji

A popular street food from India, pav bhaji is a mix of vegetables and a special blend of spices; served with toasted dinner rolls. This Instant Pot version is easy and quick without compromising the taste! 

Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

What is better than Pav Bhaji made from scratch? A recipe that makes it in one pot! The Instant Pot is the BEST way to make the recipe really quickly without compromising on the taste! Once you try this recipe; you will not go try another recipe; I promise. 

Mumbai style Pav Bhaji is a great weekend dinner recipe. Made with a lot of vegetables, pav bhaji masala, butter and spices; this recipe is colorful, tasty and makes a great meal with toasted pav (Indian dinner rolls).

Video Recipe

What is Pav Bhaji?

Those who have visited Mumbai in India would know that Pav Bhaji is a dish that is served all over the city. From roadside trucks to fast food restaurants and from fine dine to fusion restaurants; everybody serves a variation of this dish. People of all ages enjoy this and most people have their own knack of making it PERFECT.

The dish involves two parts; Pav meaning Indian dinner rolls and Bhaji which is a made from vegetables, masala and lots of butter. There are restaurants that boast of using over 100 grams in every plate of bhaji and those who claim they were the inventors of the dish. 

Not just restaurants; this dish is enjoyed by making it at home too. A popular recipe for weekend dinner, get togethers, birthday parties and so on; every household has their version of the dish. 

Why make Pav Bhaji in the Instant Pot?

The traditional recipe to make pav bhaji is on a pan or on a large tava. However, that recipe involves a lot of steps like boiling the vegetables, sautéing everything in butter and seasoning with spices. Instead, the instant pot version needs just one pot and the recipe has a cooking time of just about 30 minutes. 

Another reason to make it in the Instant Pot is to make it far less messier. While making in a shallow pan or tava, the bhaji splutters around a lot and makes quite a mess. The instant pot is deep and avoids the bhaji from spluttering out. 

There are several recipes for pav bhaji using a pressure cooker. The recipe is similar to this version made in the instant pot. So one can use a stove top cooker to make the same recipe. Only change would be the time required; which would be more in the pressure cooker. 

Making restaurant style Pav Bhaji

Pav Bhaji has a few ingredients that are mandatory. Potatoes (or a starch like raw bananas),  tomatoes, butter and a special spice blend called Pav bhaji masala. The other ingredients are optional and can be substituted. Apart from the mandatory ones, I use green peas, onions, peppers, garlic, ginger and cauliflower. 

Restaurants serve a version that is bright red. Most places add food color to get that tinge. However, I do not add any color. Instead I use a special kind of chili called Kashmiri chili that gives a bright color without adding a lot of spice. Besides, the SECRET to get the color right is adding a little bit of Beetroot. Once cooked, the pink beet turns red/brown giving the bhaji the required color! You can add that or red color to get the bright bhaji. You can skip them both too and yet get a flavorful bhaji.

Bhaji is a mix of various ingredients that absorb flavor over time. The best way to make pav bhaji taste awesome is to make it a few hours before serving. Make the bhaji and let it stand for some time. The flavors deepen, the consistency becomes awesome and the bhaji tastes even better compared to the time it was made. 

The proportion of vegetables in the recipe is important. If there is too much potato then the bhaji will be be super thick and taste bland with the spices in the recipe. Adding a lot of peas will sweeten the bhaji if the peas are sweet. And lastly, adding extra tomatoes will yield a watery bhaji that is not the best version. So make sure you have the proportions such that you like the final result. 

I served these with pav made from scratch. I like to make them at home using this recipe. They are perfectly spongy and taste just like the pav from Mumbai! 


Onion 2 medium
Green pepper 2 medium
Potatoes 2 medium
Green Peas 1/2 cup
Cauliflower 3-4 florets
Tomatoes 3 medium
Ginger 1 inch piece
Garlic 3-4 pods
Beetroot 2 inch piece

Other Ingredients
Pav Bhaji Masala 2 tsp (My favorite one here)
Butter 3 tbsp
Salt 1 1/2 tsp

Onion 1/2 medium to top
Cilantro a handful
Lime 1/2 to top
Pav to serve (recipe here)


In a blender process the ginger and garlic to a smooth paste. Chop the onions and peppers into small bits. Puree the tomatoes or chop to small pieces. Grate the beetroot. Boil or pressure cook the peas till soft. Roughly chop the remaining vegetables and set aside.

In the base of the Instant Pot add 1 tbsp butter. Set the mode to 'Sauté' and normal. Once the butter starts to melt, add onions and peppers. Mix and cook for 3-4 minutes. 

Once the onions and peppers are soft, move them to the side and add 1 tbsp of butter. Add the processed ginger garlic paste, 1 tsp red chili powder and pav bhaji masala. Mix well and cook till the garlic loses it's raw flavor. Stir everything. 

Next add in tomatoes and mix well. Cook for another 4-5 minutes. Deglaze the pot by adding 1 cup water. 

Now add the chopped vegetables, grated beetroot and salt. Mix and press 'Cancel' on the Instant Pot.

Set mode to 'Pressure Cook', pressure level to 'High' and time to 6 minutes. Close the lid and move valve to sealing.

Once the Instant Pot beeps, let the pressure release for 10 minutes. After that release the remaining pressure by moving valve to venting. When the pin drops, open the Instant Pot and mash everything using a potato masher or immersion blender. 

Set the mode back to 'Saute' and add the remaining butter and remaining red chili powder. Cover using a glass lid to avoid the bhaji from spluttering. Let the bhaji boil for 2-3 minutes and press 'Cancel'. The bhaji will cook further from the heat of the pot. 

Open the lid, mix well and serve topped with chopped onion, cilantro and lime juice. Add some more butter if desired. Serve with this Pav bread.