Friday, January 29, 2021

Instant Pot Quinoa Bisibelebath

An easy to make breakfast or meal recipe; Bisibelebath quinoa is a mix of lentil, quinoa and vegetables with Indian spices. It is quick and easy to make in the Instant Pot!  


Bisibelebath, a popular breakfast or lunch recipe from Karnataka has for long been a favorite in our house. 

A combination of vegetables, spices, lentils and rice; this one is easy to make in the pressure cooker or instant pot. In fact the name is made up of three words: bisi meaning hot, bele meaning lentil and bath i.e. rice.

Using the traditional flavors and substituting rice for quinoa works well to make a one pot meal or a healthy breakfast.

Video Recipe


What you need to make this recipe?

This recipe is pretty easy and you will need a handful of pantry essentials along with some fresh vegetables.

Quinoa is the main ingredient here and should be used. Substituting it for rice will make the recipe a traditional version of bisibelebath.

Lentil used in the recipe is toor dal. I would recommend using it as it works perfectly for the recipe and for the cooking time. 

A mix of vegetables make the dish wholesome. I have used potato, cauliflower, green beans, carrots, peppers and peas. 

Ginger, garlic and onion are used in the recipe for flavor. They are recommended but can be skipped. 

The spices used here include bisibelebath masala and sambar masala. These are both available in the stores and can also be made at home. These blends give the recipe the required taste and flavor.


Can the recipe be made with rice?

Certainly! The traditional recipe is made with rice and this one can be made too.

While rice takes slightly less time to cook, I would recommend keeping the time same as quinoa so the dal is cooked well.

Use any small grain rice for this recipe. Sona Masoori works really well for the recipe.

Making Bisibelebath Quinoa in the Instant Pot

I like to use my Instant Pot for one pot meal recipes as much as I can. It is easy to use, needs no babysitting and is great to have a timed version of the recipe. 

This recipe is made in the 3-quart Instant Pot and the same can be made using the 6-quart version too. 

The Instant Pot version has everything added at once and then cooked. Once the cooking process is done, the quinoa can be topped with tempering or served as is. 

The same recipe can be made in the pressure cooker too. 

Variations

The recipe makes quinoa, lentil and vegetables that are almost mashed and cooked together. 

If you like it soupy like we do, add some extra water to the cooked mixture. It tastes great that way.

Tamarind juice gives the recipe a great tang. However, it can be replaced with lemon juice. 

To make it Vegan, replace ghee with oil for cooking and for tempering. 

The tempering is optional in the recipe. It does add a lot of flavor though. I generally use ghee with mustard seeds, cumin seeds, curry leaves and urad dal. 


Serving Suggestions

This Bisibelebath Quinoa is a great recipe for breakfast, lunch or dinner. 

If we enjoy it for lunch we have it with tea or coffee. 

To complete a meal, serve quinoa bisibelebath with some onion raita, kara boondi and chopped onions. 

Appalams (South Indian papad) are great with the quinoa too. They are a great accompaniment to the recipe. 

Steps

1- Press the 'Sauté' button on the Instant Pot. Once it displays hot, add ghee. 

2- Once ghee heats up, add mustard seeds, cumin seeds, asafetida and curry leaves.

3- Then add ginger and garlic. Sauté till the raw flavor vanishes.

 

4- Now add diced onions and cook till they are soft. 

5- Add the chopped vegetables and mix well. 


6- Add bisibelebath powder, sambar powder, turmeric powder, salt and jaggery (if using). Mix well. 

7- Add water and mix well. 


8- Tip in the quinoa and toor dal. Mix well. 


9- Close the Instant Pot lid. Cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes and release the remaining pressure. 

10- Open the lid and add tamarind paste. Mix well.


11- Set mode to 'Saute" and add water (optional) and mix well. 

12- Serve topped with tempering, cilantro, kara boondi and chopped onions. This tastes great with onion raita or plain yogurt. 


Yield: 4
Author: Smruti
Instant Pot Quinoa Bisibelebath

Instant Pot Quinoa Bisibelebath

An easy to make breakfast or meal recipe; Bisibelebath quinoa is a mix of lentil, quinoa and vegetables with Indian spices. It is quick and easy to make in the Instant Pot!
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • Toor Dal 1/2 cup, washed and drained
  • Quinoa 1/2 cup, washed and drained
  • Onion 1/2 cup diced
  • Mixed Vegetables 1 cup diced ( I used peppers, peas, carrots, beans, cauliflower, potatoes)
  • Garlic 1/2 tsp, grated
  • Ginger 1/2 tsp, grated
  • Mustard Seeds 1/4 tsp
  • Cumin Seeds 1/4 tsp
  • Asafetida a pinch
  • Curry Leaves 3-4
  • Bisibelebath Powder 1 1/2 tsp
  • Sambar powder 1/2 tsp
  • Turmeric Powder 1/4 tsp
  • Salt 1 tsp
  • Jaggery 1 tsp (optional)
  • Water 3 cups + 1 cup
  • Ghee 2 tbsp
  • Tamarind Paste 1 tbsp
  • Cilantro and kara boondi to top

Instructions

  1. Press the 'Sauté' button on the Instant Pot. Once it displays hot, add ghee (or oil).
  2. Once it heats up, add mustard seeds, cumin seeds, asafetida and curry leaves.
  3. Then add ginger and garlic. Sauté till the raw flavor vanishes.
  4. Now add diced onions and cook till they are soft.
  5. Add the chopped vegetables and mix well.
  6. Add bisibelebath powder, sambar powder, turmeric powder, salt and jaggery (if using). Mix well.
  7. Add water and mix well.
  8. Tip in the quinoa and toor dal. Mix well.
  9. Close the Instant Pot lid. Cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes and release the remaining pressure.
  10. Open the lid and add tamarind paste. Mix well.
  11. Set mode to 'Saute" and add 1 cup water (optional) and mix well.
  12. Serve topped with tempering, cilantro, kara boondi and chopped onions. This tastes great with onion raita or plain yogurt.

Notes:

+ If you like it slightly soupy, add some extra water to the cooked mixture. It tastes great that way.


+ Tamarind juice gives the recipe a great tang. However, it can be replaced with lemon juice. 


+ To make it Vegan, replace ghee with oil for cooking and for tempering. 


+ The tempering is optional in the recipe. It does add a lot of flavor though. I generally use ghee with mustard seeds, cumin seeds, curry leaves and urad dal. 


Did you make this recipe?
Tag @herbivorecucina on instagram and hashtag it #herbivorecucina

Tuesday, January 19, 2021

Instant Pot Manchow Soup

A delicious combination of mixed vegetables and Asian sauces; Manchow Soup is a great way to warm up. This restaurant style version is super easy to make in the Instant Pot.


Indo-Chinese cuisine is a popular one at our dinner table. From noodles and rice to dumplings, Chinese bhel and different kinds of mains; we love it all. 

Manchow soup has been a favorite for many years. A mix of finely diced vegetables with a truck load of ginger and garlic, this soup uses a mix of Asian sauces to flavor it. 

Video Recipe

What you need to make this soup?

This soup can be made with any combination if vegetables. I generally use peppers, cabbage, carrots, green beans and mushroom for the recipe. 

Feel free to add broccoli, baby corn, red cabbage or any other vegetables you like. 

If any of these vegetables are unavailable, skip them. As the recipe uses a combination of vegetables, it is okay to leave out a couple. 

The sauces used in the recipe include dark soy sauce, vinegar and red chili sauce. Dark soy sauce is needed to get the signature color in the soup. 

This mix of vegetables and sauces with water would be pretty thin. A mix of corn starch and water is needed to thicken it up. This step is not really optional as it makes a vegetable clear soup into a thick manchow soup. 

All these ingredients are generally to find in the pantry and refrigerator. 

Role of Dark Soy Sauce

The recipe calls for dark soy sauce and not the regular one. 

This is a must have as the dark color is attributed to it. If you use light or regular soy sauce, the soup will be a pale color using even a few teaspoons of it. 

Adding a lot to get the color might give you an overpowering taste of the sauce and that is not what we want. 

Do you need Fried Noodles to make this?

I would say YES! The soup is not Manchow without it.

These are a MUST-HAVE to get the authentic feel of the soup. 

Though if you enjoy Indian Chinese cuisine as much as I do, you might have it in bulk! There is almost never a shortage of these in my pantry.

If you do not have them, you can make some at home too. Cook noodles till almost done, drain and dry over kitchen towels. Sprinkle a couple of spoons of corn starch and coat them.

Fry these and enjoy! 



Why use the Instant Pot to make the soup?

I have been making Manchow soup on the stove top for so long but this Instant Pot version is much simpler and easy to make. 

For the stove top version you cook the vegetables and then add the rest of the ingredients. 

I prefer the Instant Pot version as it is hands-free, quick and tastes almost the same as the stove top one. 

Plus, reheating the soup before serving is super simple. Just press the sauté button and let the soup boil for a few minutes. One pot that does it all! 

Serving suggestions

This soup is best enjoyed with Indian Chinese appetizers, mains, rice or noodles. My favorites are these:

Method 

1- Press the sauté button on the Instant Pot. Once it displays hot, add sesame oil. Let it heat for a few seconds.

2- Add the garlic, ginger and green chili. 



3- Sauté till the garlic sizzles and loses its raw flavor. 

4- Add the red pepper and green onions. Sauté for a couple of minutes.



5- Tip in the chopped carrots, green beans and mushrooms. Mix well and let them cook for a couple minutes. 

6- Season with salt and pepper and add water. Stir it. 



7- Close the Instant Pot lid. Cook on high pressure for 3 minutes with the pressure valve in sealing position. Let the pressure release naturally for 5 minutes. Release the remaining pressure. 

8- Set the mode to sauté and add the cabbage. Mix well. 



9- Once the soup starts to bubble, add the corn starch mixed with water. Add the vinegar, soy sauce and chili sauce. Let the soup thicken for a few minutes. 


10- Serve topped with fried noodles, cilantro and green onions. 




Yield: 4
Author: Smruti
Instant Pot Manchow Soup

Instant Pot Manchow Soup

A delicious combination of mixed vegetables and Asian sauces; Manchow Soup is a great way to warm up. This restaurant style version is super easy to make in the Instant Pot.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • Carrots 1/4 cup, diced
  • Green Beans 1/4 cup, stringed and chopped
  • Red Pepper 1/4 cup, diced
  • Green Onion 1/4 cup, diced
  • Cabbage 3/4 cup, shredded
  • Mushrooms 1/2 cup, diced
  • Ginger 1 inch piece, grated
  • Garlic 4-5 cloves, grated
  • Green Chili 1-2, diced
  • Sesame Oil 2 tbsp
  • Salt 1 tsp
  • Pepper 3/4 tsp
  • Water 3 cups
  • Red Chili Sauce 1/4 tsp
  • Vinegar 1 tsp
  • Soy sauce 2 tsp
  • Corn Starch 2 tsp in 1/4 cup water 

Instructions

  1. Press the sauté button on the Instant Pot. Once it displays hot, add sesame oil. Let it heat for a few seconds.
  2. Add the garlic, ginger and green chili.
  3. Sauté till the garlic sizzles and loses its raw flavor.
  4. Add the red pepper and green onions. Sauté for a couple of minutes.
  5. Tip in the chopped carrots, green beans and mushrooms. Mix well and let them cook for a couple minutes.
  6. Season with salt and pepper and add water. Stir it.
  7. Close the Instant Pot lid. Cook on high pressure for 3 minutes with the pressure valve in sealing position. Let the pressure release naturally for 5 minutes. Release the remaining pressure.
  8. Set the mode to sauté and add the cabbage. Mix well.
  9. Once the soup starts to bubble, add the corn starch mixed with water. Add the vinegar, soy sauce and chili sauce. Let the soup thicken for a few minutes.
  10. Serve topped with fried noodles, cilantro and green onions.
Did you make this recipe?
Tag @herbivorecucina on instagram and hashtag it #herbivorecucina