These crunchy fried mushrooms are so juicy on the inside and super crispy on the outside. This recipe is really easy to make. In this recipe eggs are not required so the recipe is vegan. If you like mushrooms you going to love these crunchy breaded mushrooms.

img_20210805_121055955572350509976222.jpgDownload
DIFFICULTY

Easy

 



 

PREP TIME

30 Minutes

 

WORK TIME

30 Minutes

 

RECIPE CUISINE

World

INGREDIENTS

For the mushrooms:

300g (10.5oz) Mushrooms (Portobello/Chestnut mushrooms)

2/3 cup (85g) All-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon baking powder

2/3 cup (160ml) sparkling water or water

1½ cups (160g) Breadcrumbs

Oil for frying

For the dipping sauce:

4 tablespoons chilli sauce

3 tablespoons mayonnaise

DIRECTIONS

1. In a medium size bowl stir flour, salt, pepper, paprika, garlic powder, oregano and baking powder. Gradually add water, whisking, until smooth. If the batter too runny and 1-2 tablespoons flour, if the batter to thick add 1-2 tablespoons water. Set aside.

2. Slice the mushrooms into thick slices.

3. Dip the mushrooms in the batter, then coat with breadcrumbs.

4. Heat oil in a pan. Fry sliced coated mushrooms for 1-2 minutes, flip and fry 1 minute more, until golden and crunchy. Or dip fry until golden. Transfer to a paper towel to drain.

5. Make the sauce: mix chili with mayonnaise until combined and smooth.

Frequently asked questions:

CAN YOU FREEZE BREADED MUSHROOMS?

Yes, you can freeze breaded mushrooms. The process is pretty easy, all you need to do is to line all the mushrooms after coating them in the breadcrumbs on a baking tray, place the tray in the freezer for 1 hour, then transfer the breaded mushrooms into a Ziploc bag or a container and freeze up to 2 months. Then, baking making them, take them out of the freezer and fry in hot oil until golden brown.

CAN CRIPSY MUSHROOMS BE BAKED?

If you prefer the healthier version of crispy fried mushroom you can bake them. Before baking spray breaded mushrooms with cooking oil or lightly brush with oil and bake at 400F (200C) in preheated oven, bake until golden and cooked. Be aware that the baked version won’t be crispy as the fried version, but it’s still good.

WHY SPARKLING WATER?

Sparkling water helps to achieve super crunchy texture.  Instead of sparkling water you also can use beer, the beer will also help achieve crunchy texture and also add more flavor.

WHAT MUSHROOMS CAN WE USE TO MAKE CRUNCHY FRIED MUSHROOMS?

To make crunchy fried mushrooms you can use almost any mushrooms that you like: chestnut mushrooms, white button mushrooms, portobello mushrooms, Chanterelle (Girolle) Mushrooms, Cremini mushrooms, Oyster Mushrooms and more.  

WHAT TO SERVE WITH BREDED CRISPY MUSHROOMS?

These crispy fried or baked mushrooms can be served with almost any dipping sauce or oven ketchup, chili sauce or mayonnaise. Here some ideas for you: tzatziki sauce, tahini sauce, hummus, blue cheese dip, sour cream sip, yogurt dip, guacamole, garlic aioli, spicy mayo and more Download

Meethi seviyan recipe with step by step photos – a sweet dessert made from seviyan (whole wheat vermicelli), ghee, milk, dry fruits and sugar.

Meethi seviyan recipe with step by step photos – a sweet dessert made from seviyan (whole wheat vermicelli), ghee, milk, dry fruits and sugar.

Seviyan is also known as semiyan in hindi. this is a quick dessert recipe that is done in less than 20 mins. Sweet vermicelli is usually made during festive occasions. There are few more delicious sweet recipes you can make with seviyan like:

Vegan vermicelli pudding made with almond milk.

I get nostalgic when making meethi seviyan as we enjoyed eating them as kids. My mom used to make them quite often with milk. We used to have them as a sweet evening snack. However, you can have them as an after meal dessert also.

In this dry seviyan recipe, I have used milk. though you can also cook seviyan with water. You could add dry fruits of your choice in this meethi seviyan recipe. I have used pre roasted whole wheat thin vermicelli for the seviyan and then further fried in ghee for even browning.

This sweet seviyan recipe has one more ingredient which makes it more flavorful. That ingredient is milk powder. Milk powder gives an added flavor and taste to any dessert. But if you want, you can skip milk powder for this recipe.

How to make meethi seviyan

1. Firstly keep all the ingredients ready for the seviyan. Break the seviyan and keep aside.

2. Chop the dry fruits and place aside.



3. Heat a pan and then add 1 tbsp ghee.

4. Let the ghee melt and then add 1 cup of the broken seviyan.

5. On a low to medium flame, with frequent stirrings, roast the seviyan till they become golden. since I used pre roasted seviyan, I didn’t have to roast the seviyan much. However, if you use seviyan which is not roasted, then you will need to roast for some more time.

Making meethi seviyan

6. Then add all the chopped dry fruits and raisins.

7. Stir them nicely.

8. Lower the flame and pour 2 cups of milk. Instead of milk, you can also add water.

9. Stir and mix very well. Then continue to stir for 2 to 3 minutes.

10. Now add ¼ cup of sugar.

11. Keep stirring the mixture.

12. Add ¼ cup of milk powder. If you do not have milk powder, then just skip it.

13. Mix again.

14. Sprinkle ½ tsp cardamom powder and stir well.

15. The mixture will start thickening and the seviyan will also begin to absorb milk. When all the milk has been absorbed, switch off the gas.

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16.  Serve meethi seviyan hot or warm or chilled. You can even garnish with some sliced dry fruits while serving.

Learn how to make healthy fried brown rice using this simple and easy recipe. A wholesome meal with fresh ingredients and way better than takeout. And, a perfect way to incorporate whole grains into your diet.🌽😋😋😋

Brown rice Learn how to make healthy fried brown rice using this simple and easy recipe. A wholesome meal with fresh ingredients a


If you feel some resistance to eating fiber-rich brown rice then try these recipes like Mexican brown rice, cilantro lime brown rice or this easy vegetable fried rice. These will inspire you to cook with brown rice more often.

Brown rice does taste delicious if you cook it the proper way. And this Asian style fried rice with brown rice is far better and healthier than takeouts. Believe me, you will want to make it again and again.

HOW TO MAKE HEALTHY FRIED BROWN RICE

In sesame oil fry some garlic, ginger, and scallions.

Then add diced fresh vegetables and cook for a few minutes or until softens.

Now add soy sauce, rice vinegar and mix well.

Finally, add cooked brown rice and mix well with vegetables. Garnish with fresh sliced green scallions and serve warm. 

   Easy Vegetable Healthy Barley Soup



VEGETABLE FRIED RICE WITH BROWN RICE- HELPFUL TIPS!

Brown rice – preferably use Jasmine brown rice for making this Asian fried brown rice. However, it is not mandatory. Sometimes I also use long grain brown rice if I don’t have Jasmine rice handy. Make sure the rice is perfectly cooked according to your likings.

You can also use white rice instead of brown rice. 

Dice fresh vegetables like carrots, bell peppers into small cubes for even cooking. 

Eggs – you can add eggs and turn it into egg fried rice. It will make this rice even more filling and rich in protein. In some oil scramble a couple of eggs and add them into the prepared vegetable fried rice. 

Use a large nonstick skillet or large wok for making this rice dish. It helps to fry and mix vegetables with rice easily.

THE BEST TYPE OF RICE FOR FRIED RICE

In Chinese cooking, medium to long grain white rice is used for making any type of fried rice. Rice that is fluffy and does not clump together upon cooking works best for making fried rice. Usually, the Jasmine rice variety gives you this texture. However, practically any type of cooked rice will work for making this dish.

Preferably use day old or leftover cooked rice (or fresh but cold rice) for this recipe. The rice slightly dries out over time and makes it easy to separate the grains while mixing and gives a nice fluffy texture to the dish.

WHAT TO SERVE WITH FRIED RICE 

Serve this healthy fried brown rice on the side of stir fry vegetables or this chili garlic tofu for a complete wholesome meal.

Also to make a complete meal you can pair it with starters like shrimp spring rolls or tofu spring rolls, soups, etc.


YOU WILL LOVE THESE ASIAN INSPIRED RECIPES

Chili Garlic Tofu

Soba Noodle Soup

Vietnamese Shrimp Spring Rolls

Spring Roll Salad Bowl

Vegetarian Spring Rolls


FOOD FOR THE SOUL


“Truth is one, single, and it can never be misinterpreted. To know the truth it is essential that whatever human awareness we have got, it has to be expanded. There is something still lacking in that awareness by which we cannot know God, we cannot know the truth.” (Shri Mataji, Preston, UK, 1980). 



(Experience your self-realization now)

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Healthy Fried Brown Rice With Vegetables

Learn how to make healthy fried brown rice with fresh vegetables. Simple, delicious and wholesome vegetable fried rice recipe that is better than takeout.

Course: Main or Side

Cuisine: Asian Inspired

 Prep Time 15 minutes

 Cook Time 30 minutes

Servings :5

Calories :336kcal


Ingredients

Cooking Rice

2 cup Jasmine brown rice

3 1/2 cup water

Preparing Vegetables

1/2 tbsp sesame oil

3-4 medium garlic cloves finely chopped

1/2″ ginger peeled and finely chopped

1/2 bell pepper diced red and green each

1 large carrot peeled and diced

1 cup green peas fresh or frozen

3-4 springs of green onion (scallions)

1 1/2 tbsp soy sauce

1 tbsp rice vinegar

salt to taste

Get IngredientsPowered by Chicory



Instructions

In a medium pot add rice and water and bring mixture to boil. Then simmer on low heat with cover for 25 mins. Let it cool down completely. Using a fork fluff the rice to separate the grains before using.

In a large skillet or wok heat oil on medium to high heat.

Add chopped garlic, ginger and the white portion of scallions (reserve green for garnishing). Cook it for 1-2 mins.

Then add diced peppers, carrot and peas. Stir fry them for few minutes (see notes).

Now add soy sauce, rice vinegar and mix well.

Finally, add cold rice and mix well with vegetables. Season with salt if necessary.

Garnish with green onions and serve warm.

Notes

Cooking vegetables – If you want vegetables to be nice and crunchy, just saute them until you get the desired texture. And if you want vegetables soft in texture then add 2 tbsp of water, cover the skillet and cook it for 3 mins. Then add soy sauce and vinegar and follow the next set of instructions.

Cooking rice – You can cook rice well in advance or use leftover rice in this recipe. Cold rice works best and makes it easy to stir fry without breaking them. However, you can use freshly cooked rice if you want. The taste won’t change if you use fresh rice. I always make rice fresh for this recipe and let it cool down completely before adding into vegetables.

While preparing scallions, separate white part, slice and cook them with ginger and garlic. Reserve green part of the scallions to use at the end to garnish.

hi I’m anil I’m a chef passion for food and cooking has now led us to share some healthy, tasty recipes and the benefits of eating certain ingredients with the goal of inspiring you to eat well and liveDownload

Best healthy salad here

wonderfully flavorful and fragrant vegetarian Indian dish, this Indian Broccoli and Paneer works perfectly as both a side dish or starter!

Here’s a delicious vegetarian Indian dish that your taste buds will love.  It makes both a great side dish or starter and is simple to prepare, all you need are the right spices and paneer.

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Paneer is a fresh Indian cheese that is unaged and non-melting, meaning it holds its shape when cooked or fried.  It’s also very mild in flavor, a bit like mozzarella, and so it takes on the flavors of whatever it is cooked with.  You can find it in the specialty cheese section of most grocery stores.

Though it’s pretty quick to make as it is, you can save a bit of time if you wish by blanching the broccoli in advance and refrigerating it until ready to use.

The flavor and aroma of the spices and the combination of ingredients are sure to win you over!

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Let’s get started!

Blanch the broccoli in bowling water for a minute or two, just until lightly softened but still crispy.  Immediately place in ice water to prevent further softening.  Drain and set aside.

Heat the ghee in a frying pan (preferably nonstick as you will be adding the paneer shortly) and add the seeds.  Fry until fragrant and lightly toasted, being careful not to scorch them (otherwise they’ll become bitter).  Add the onion and continue to cook until slightly softened, 2-3 minutes.  Add the garlic, ginger, mace and salt and cook for another 2 minutes.  Transfer the mixture to a bowl.

Add a little more ghee to the pan and fry the paneer on both sides until lightly browned, sprinkling with a little salt and a light pinch of ground cumin.

Return the onion mixture to the pan along with the blanched broccoli and heat through, stirring minimally to prevent breaking the paneer.  Add salt to taste.

Enjoy!

Indian Broccoli with Paneer

Kimberly Killebrew

A wonderfully flavorful and fragrant vegetarian Indian dish that works perfectly as both a side dish o

INGREDIENTS

1 pound broccoli, cut into florets with long stems attached (broccolini is another great choice)

12 ounces paneer cheese, cut into strips 1/4 inch thick and 3/4 to 1 inch wide

Pinch of ground cumin

1 tablespoon ghee

1/2 teaspoon brown mustard seeds

1/4 teaspoon nigella seeds (aka kalonji seeds)

1 teaspoon cumin seeds

1 medium yellow onion, cut in half and sliced into thin strips

1 tablespoon minced garlic

1 tablespoons minced ginger

1/2 teaspoon ground mace

1/4 teaspoon sea salt

INSTRUCTIONS

Blanch the broccoli in bowling water for a minute or two, just until lightly softened but still crispy.  Immediately place in ice water to prevent further softening.  Drain and set aside.

Heat the ghee in a frying pan (preferably nonstick as you will be adding the paneer shortly) and add the seeds.  Fry until fragrant and lightly toasted, being careful not to scorch them (otherwise they’ll become bitter).  Add the onion and continue to cook until slightly softened, 2-3 minutes.  Add the garlic, ginger, mace and salt and cook for another 2 minutes.  Transfer the mixture to a bowl.

Add a little more ghee to the pan and fry the paneer on both sides until lightly browned, sprinkling with a little salt and a light pinch of ground cumin.

Return the onion mixture to the pan along with the blanched broccoli and heat through, stirring minimally to prevent breaking the paneer. Add salt to taste.

NUTRITION

Calories: 225kcal | Carbohydrates: 8g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 138mg | Potassium: 271mg | Fiber: 2g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 69.2mg | Calcium: 317mg | Iron: 0.8mg

Palak ka kaapa – Spinach gravy from Uttarakhand, IndiaHOME Sharing is caring! Jump to Recipe Print RecipePalak ka kaapa is an easy and nutritious Palak aka Spinach gravy from Uttarakhand, India. It is simple and quick and made without any onion and garlic. This is one of the typical recipes from the Indian state of Uttarakhand and goes well with Roti or hot steamed rice. Palak ka kaapa – Spinach gravy from UttarakhandUttarakhand – Land of the GodsSo we are back to another state and almost reached an end to the alphabetical order of Indian States. This time we are virtually visiting the State of Uttarakhand. Uttarakhand formerly known as Uttaranchal is often referred to as “Devabhumi” meaning the “Land of the Gods” due to the numerous Hindu temples and pilgrimage centres found throughout the state. Known for its natural environment of the Himalayas, the Bhabar and the Terai. The capital of Uttarakhand is Dehradun and my memories of this state is eating endless lychee during my visit to the state. Natives of the state are called Garhwali or Kumaoni by their region of Origin. Subscribe for updates from this siteSubscribe to Cook With Renu!Get updates on the latest posts and more from Cook With Renu straight to your inbox.Your Email…SUBSCRIBEBy subscribing, I consent to receiving emails.Uttarakhand CollageUttarakhand Sugar-Free Berry Chia Jam (Instant Pot & Open Pot Method)Play VideoCuisine of UttarakhandThe primary food of Uttarakhand is vegetables with Wheat being a staple. Coarse grain with high fibre content is very common in Uttarakhand and this can be well understood due to the harsh terrain it has. Buckwheat (Kuttu), and the regional crops, Maduwa and Jhangora are most commonly used. The cuisine of the state is meticulously chosen to not only suit your taste buds but also to use the most of the resources available. A balance flavour is the key to authentic Uttarakhand Cuisine, that is mostly cooked over a slow fire and consists of lentils. Famous dishes of UttarakhandPhanu, Kafuli, Thechwani, Gahat ke Paranthe, Gahat ka Shorba, Raat, Aloo Gutuk, Dubke , Kaapa are few of the finger licking dishes from the state. Few of the mouth watering side dishes are Bhangeera ki Chutney, Mooli Thechuwa and Hara Namak. Recently I even made Kumaoni Raita and even though it is a simple cucumber raita, the taste of it was lifted by the crushed mustard and garlic. Will be sharing the recipe soon. Palak ka kaapa – Spinach gravy from UttarakhandThe ChallengeSo coming to today’s recipe, as you are aware in this group we have partners assigned and we exchanged secret ingredients in this challenge. My partner this month was Narmada who blogs at Nams Corner. She has a wonderful collection of different types of recipes. I am in love with her, Homemade Bourbon biscuits , Butter Murukku and Beetroot Rice. Hopefully I try them soon.Secret IngredientsSo coming to the secret ingredients, she gave me greens and ghee and I gave her Lentils and Ginger and she made HorseGram Paratha. So with my secret ingredients I decided to make this Palak ka Kappa a healthy and nutritious dish from Uttarakhand. While searching for recipes from net, I landed up on one of my fellow blogger friend blog’s, Ribbons to Pasta. Just hop on to her blog and you will be amazed by her wonderful creations and fusions. Spinach, Iron and Protein Rich VeggieRecipe of Palak ka KaapaSo I tweaked her recipe a bit. Instead of boiling palak first, I directly added the roughly chopped palak in the tadka. Also, I do not like to chop any of greens must as they lose nutrients. It is best to consume them as is or with minimal chopping and cooking. Reset the recipe is quite simple. A simple tadka with spices does the magic. To balance the bitter taste of Spinach curd is added. It also results in the gravy being creamy and smooth. I enjoyed this with steamed rice. It can be equally enjoyed with some hot phulkas. Just a warning , that this is not a gravy which might suit all, as it is just made using spinach. But once you acquire the taste you will love it and mainly due to its high nutrient content as spinach is loaded with high contents of Iron, folic acid and calcium. A good source of proteins for vegetarians or vegans.So here goes the recipe of Palak ka kaapa – Spinach gravy from UttarakhandIngredients250 grams Spinach75 grams about ¼ Cup Curd beaten to a smooth paste.1 tablespoon GheeA pinch of Asafoetida (**for Gluten free, Please see notes)¼ teaspoon Cumin SeedsRed chilli powder to taste¼ teaspoon Turmeric PowderSalt to taste½ teaspoon Rice powder made to fine paste with 1 tablespoon waterPreparationClean and wash the Spinach.Drain and Roughly chop it.Heat ghee in a wok or a deep pan. Add asafoetidaAdd cumin seeds once the ghee is hot.Let it crackle. Now add the red chilli powder , turmeric and quickly give it a stir. Careful not to burn the masala’s.Now add the chopped Spinach and salt. Go easy on salt as greens take less salt.Let this cook on medium for 3-4 minutes stirring in between.The Spinach should reduce to almost half.Now add in the curd and rice paste.Give everything a mix and let it further cook for 3–4 minutes. Serve with Roti or Rice.Notes1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 mlAsafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)Making of Kappa, Spinach GravyRecommendedRecommended ContentPalak Paneer (Indian Cottage Cheese in Spinach 5 from 6 votes Print Pin Rate SaveCourse: Dinner, Lunch, Main CourseCuisine: Indian, UttarakhandKeyword: Curd, Less than 10 Ingredients, Palak, Spinach Prep Time: 5 minutesCook Time: 10 minutes Servings: Ingredients250 grams Spinach75 grams about ¼ Cup Curd beaten to a smooth paste.1 tablespoon GheeA pinch of Asafoetida (**for Gluten free, Please see notes)¼ teaspoon Cumin SeedsRed chilli powder to taste¼ teaspoon Turmeric PowderSalt to taste½ teaspoon Rice powder made to fine paste with 1 tablespoon waterGet IngredientsPowered by ChicoryInstructionsClean and wash the Spinach.Drain and Roughly chop it.Heat ghee in a wok or a deep pan. Add asafoetidaAdd cumin seeds once the ghee is hot.Let it crackle. Now add the red chilli powder , turmeric and quickly give it a stir.Careful not to burn the masala’s.Now add the chopped Spinach and salt. Go easy on salt as greens take less salt.Let this cook on medium for 3-4 minutes stirring in between.The Spinach should reduce to almost half.Now add in the curd and rice paste.Give everything a mix and let it further cook for 3–4 minutes.Serve with Roti or Rice.Notes1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 mlAsafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

😋😋🍷Download

Pizza topping recipe here

Ingredients

1 pizza base, ready-made or from 300g bread mix

Ham, mushroom & rocket

75g basil pesto

75g mushroom, sliced

handful cherry tomatoes, halved

100g ham, chopped

handful rocket

Spicy pepperoni & pepper

75g passata

1 green pepper, deseeded and sliced

handful parsley, roughly chopped

100g mozzarella, torn

1 red chilli, sliced

Italian goat’s cheese & veggie special

2 big handfuls spinach

75g basil pesto

50g green olives, halved

50g sundried tomatoes, sliced

100g soft goat’s cheese

Crispy bacon, artichoke & ricotta

200g ricotta

400g can artichoke heart, drained

50g black olives, halved

6 rashers streaky bacon

Beef, basil, tomato & mozzarella

1 red onion, sliced

3 garlic cloves, crushed

1 tsp olive oil

75g passata

handful cherry tomatoes, halved

100g mozzarella, torn

basil leaves, to serve (optional)

Method

STEP 1

To make your own base: Make up 300g bread mix following pack instructions. Don’t rise or knead – just roll into a rough 30cm circle on a baking sheet. Or you can buy a ready-made pizza base from the supermarket. Top using suggestions below.

STEP 2

To bake your pizza: Heat oven to 240C/220C fan/gas 8, add one of the toppings suggested below then bake for 15-20 mins until crisp.

STEP 3

Ham, mushroom & rocket with pesto: Spread your base with the pesto. Top with ham, mushrooms, tomatoes and some seasoning. Bake as above then top with a handful of rocket.

STEP 4

Spicy pepperoni & pepper: Spread your base with passata. Top with pepperoni, chilli, green pepper and mozzarella. Season, bake as above. Sprinkle with parsley.

STEP 5

Italian goat’s cheese & veggie special: Put spinach into a colander, pour over a kettle of boiling water to wilt, then squeeze out any excess. Spread base with pesto. Top with the spinach, cheese, olives and tomatoes. Season, then bake as above.

STEP 6

Crispy bacon, artichoke & ricotta: Spread your base with ricotta. Scatter over artichokes, olives and bacon. Season and bake as above.

STEP 7

, basil, tomato & mozzarella: Fry mince with onion and garlic in olive oil over a high heat for 5 mins until browned. Spread passata over your base. Top with mince mixture, tomatoes and mozzarella. Season and bake as per above. Sprinkle with some basil leaves and serve

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Makhani pasta amaging recipe gues

Makhani Pasta

Whole wheat pasta tossed in a creamy Indian inspired sauce. This vegan makhani pasta gets done in one-pot and in 20 minutes!

Jump to RecipePrint Recipe

Got 30 minutes? Make this creamy Makhani Pasta inspired by Indian flavors in your Instant Pot!

Whole wheat pasta tossed in a spiced creamy Indian sauce and all comes together in 30 minutes.

It is also vegan!

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!

Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

Ever since I started making pasta in my Instant Pot, I haven’t made it any other way.

And why would I? Pasta in IP is like the easiest thing ever!

It’s quick, easy and the best part, it all gets done in one-pot.

You guys love all the Instant Pot pasta recipes that I share and so I am not going to stop anytime soon.

My new Instant pot pasta recipe is inspired from Indian flavors.

When I first started eating pasta back in India, my house help would cook macaroni with Indian flavors and I would love it.

He would add the onion, tomato and some spices and it really tasted great.

In fact, I also have a recipe for Masala Mac & Cheese in my cookbook.

So I tried incorporating similar Indian flavors here and came up with this Makhani Pasta.

Whole wheat penne is tossed in a creamy spiced sauce. It is so good and makes such a quick easy meal!

This  Makhani Pasta

✓ is one-pot meal

✓ comes together in 30 minutes!

✓ is vegan and nut-free

✓ makes a comforting flavorful meal

Now, I know some of you might have apprehensions trying a pasta with Indian flavors.

But guys, trust me on this. You will like it, I can promise you that! 

This pasta can’t get any easier. First saute some onions and then add everything including pasta, tomatoes, spices and pressure cook.

Once the pasta is pressure cooked, then simply add the coconut milk for creaminess and let it simmer for few minutes. And that’s about it!

Now here, you can also heavy cream in place of coconut milk. I just preferred the coconut milk here for the flavor.

To flavor the pasta, I have used few spices like garam masala, cardamom powder, red chili powder and kasuri methi (dried fenugreek leaves) at the end for that taste and fragrance.

I have also used kashmiri red chili powder which is mainly for the nice red color. You may skip it.

For this pasta recipe, I used whole wheat penne. If using regular flour pasta, I would probably cook for 4 minutes on high pressure rather than 6.

This is one of those meals which you can make on a busy day.

Doesn’t need a ton of ingredients, there’s very little prep time and is sure to be a crowd pleaser!

I highly recommend using Chaokoh Coconut Milk here. It truly makes a difference to the final taste of the pasta.

Method

1- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped garlic, ginger, jalapeño and onion.

2- Saute for 2 to 3 minutes until onions are soft. Then add the water and de-glaze the pot. Make sure there’s no brown bits stuck at the bottom.

3- Followed by the pasta.

4- And followed by a can of diced tomatoes, tomato paste, cardamom powder, garam masala, red chili powder, kashmiri red chili powder and salt. Do not stir. You may spread the tomatoes over the pasta a bit.

5- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 6 minutes. Let the pressure release naturally for 5 minutes and then quick release the pressure.

6- Open the lid, stir everything and press the saute button.

7- Add the sugar, coconut milk.

8- Add kasuri methi and let the pasta simmer for 2 minutes.

Add in chopped cilantro and sprinkle cardamom powder and garam masala on top before serving.

Enjoy Makhani Pasta warm!

Makhani pasta 🍝Download

Big non veg amrican burger 🍔 recipe here

INGREDIENTS

COOKING INSTRUCTIONS

  • 4 brioche burger buns
  • 800g of chicken mince (40% chuck, 40% rib, 20% fat)
  • 200g mayonnaise
  • 60g sriracha
  • 1 baby gem lettuce
  • 4 gherkins
  • 8 slices Monterey jack cheese
  • 8 Maris Piper potatoes (for the chips)
  • Vegetable oil (for frying)
  1. In a mixing bowl, mix together the chuck, rib and fat mince then season with salt and pepper and portion into eight 100g patties. 
  2. Grill the burger patties for 2 minutes on each side. Then add a slice of cheese to the top of each patty so that it starts to melt. 
  3. Separate the baby gem lettuce leaves and wash them – you’ll need two for each burger. 
  4. Slice the gherkins around 5mm thick. 

 For the Sriracha Mayonnaise 

  1. Take the mayonnaise and sriracha and add to a clean mixing bowl. Mix together until they are completely blended. 

For the Triple Cooked Chips

  1. Cut the potatoes into wedges, leaving the skin on, and boil them for 10 minutes. Then let them cool. 
  2. Bake the wedges at 140 degrees for 3 minutes and cool them down again.
  3. Add the wedges to a fryer at 170-180 degrees and cook them until they go crispy and golden, season with the salt. 

To Assemble 

  1. Spread sriracha mayonnaise on both sides of the burger bun, the add 1-2 baby gem leaves depending on their size.
  2. Place on a grilled burger patty, a couple of slices of gherkins and then the second patty.
  3. Add another baby gem lettuce leaf, and finish with the top half of the burger bun.
  4. Serve with the triple cooked chips and more sriracha mayonnaise to dip. 

Check out this post… “cheesy finger My love for quick fix recipes is getting stronger day after day. Ramadan Iftaars demands lots of variety things specially when my son joins in. So here i present the cousin brother of Cheese Croquettes …. Cheese Fingers! I also call it Easy Cheesy Fingers as its super easy and can be made in a jiffy. A perfect snack option while enjoying monsoon rains and even sorts out tiffin problem for fussy kids. The cheese filling inside gives a gooey texture inside which surely every kid would love. The crispy coat given with bread crumbs or poppy seeds initially give a perfect bite and then takes you to the amazing flavor ride, where the melt in mouth potatoes combine so amazingly with the oozing cheese. It’s certainly a Volcanic Eruption !!!All you need is few basic ingredients to get restaurant style cheese fingers. I have been playing around with this recipe since long. I often keep experimenting with the flavors of the potato covering and also the type of cheese till i get my own desired flaky, buttery, lightly crunchy cheese fingers. These gooey melted cheese fingers can be best enjoyed with salsa or pizza sauces. So lets quickly proceed to the recipe. 🙂 Coursesnack CuisineItalian Prep Time10 minutes Cook Time10 minutes Servings helpingINGREDIENTS4 Potatoes10 Mozzarella Cheese SticksSalt – as needed1/2 tsp Chilli flakes1/2 tsp Oregano flakes1/2 tsp Black pepper powder1 tbsp Coriander – (finely chopped)1 tbsp Cornflour1/2 cup Water4 tbsp Bread Poppy seeds crumbs or (khus khus) Oil – for deep fryingINSTRUCTIONSBoil potatoes, peel and mash evenly. Add salt, chilli flakes, oregano and finely chopped coriander. Mix all together. Keep aside.Slice mozzarella cheese into equal size sticks. You can even use ready made cheese sticks.Take a cheese stick and cover it with mashed potato mix evenly, covering all sides. Shape it like a finger and keep aside. Make similar fingers in batches.Meanwhile heat sufficient oil for frying in a wok. In a small bowl mix water and cornflour to make a solution and spread poppy seeds or bread crumbs in a plate. (I used poppy seeds)Take one finger and dip it into the cornflour solution, roll over the poppy seeds such that it covers the finger from all sides and deep fry.Repeat the same with rest of the fingers too. As soon as the fingers turn light golden in color, drain them into a kitchen towel or a paper napkin to soak excess oil.Serve hot with your favorite dip or tomato sauce.”.

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