Simple and easy Instant Pot Chicken Curry/Fry using Homemade Chicken Fry Masala

Simple and easy Instant Pot Chicken Curry/Fry using Homemade Chicken Fry Masala

Hello Foodies, 

          Do you make masala powder or ground spices seasonings at home often? I do prepare my own and fresh spice blend at home, and the curries prepared from it always come out tasty. So like other spice blends, today I have made home-style chicken fry/meat fry masala powder and made chicken fry in the instant pot.

In this recipe, chicken pieces marinated in aromatic dry roasted spices blend. And the dry roasting of spices enhances the flavor dramatically. You can use this spice blend to make various vegetarian and non-vegetarian recipes too. I have prepared eggplant stir fry for lunch using this masala blend, and Dr.K loved it a lot and asked me to make again for dinner. So this blend is versatile. 
YouTube:

           I have seasoned/marinated chicken breast pieces using spice blend and kept aside until the onions are cooking in the instant pot. I have kept some gravy to eat with rice, but you can make it like stir fry consistency by sauteing the chicken for 3-4 minutes. In this recipe, you don't need to heat oil to deep fry the chicken. Use your instant pot to speed up the cooking process. If you have a crowd for a meal, then this is a super easy and simple recipe to make. Typically serve as a side dish to steamed rice. Simple, spicy, and easy to make instant pot chicken fry. Here I have used the spice blend 1 Tbsp based on how well my family handles the spice. You can increase or decrease the amount of spice blend as your liking. And yes, you can cook the chicken and rice separately in the IP at the same time!

            I got to make it recently, but from the day I tried it, this (spice blend) has featured on my weekly menu. Some times I prepare eggplant fry and sometimes potato fry using this aromatic spice blend. And always end up with a simple yet exquisitely tasty side dishes. So guys, let's get started. 

Whether you just started using this instant pot or you’ve been at it for a while, these tips will help you with your next Instant Pot chicken dinner:

• Small pieces of meat cook through much faster than the whole breast, so adjust the time accordingly and insurance that the chicken breast won’t be overcooked or dry.
• You will get juicy, irresistibly delicious chicken in the instant pot, and to get a crispy finish to chicken broil under the in the oven for ultra-crispy skin.
• Season chicken with your favorite spice blend.
• A natural release keeps the chicken moist, and it also continues the cooking process, so NPR for at least 10 minutes.
• Adjust cook time based on the size of chicken breasts.
• Don’t throw away the cooking liquid at the end. Use it as a stock for stews, soups, etc.

Preparation Time: 15 Minutes; Cooking Time: 20 Minutes. 

Each Serving of chicken fry contains 351 cal. 

Ingredients:

To Make Masala Powder:

• Red chilies 7-8
• Coriander seeds 2 Tbsp 
• Cardamom 2-3 pods
• Cinnamon stick ½ inch 
• Cumin Seeds 1 Tsp 

To Prepare Instant Pot Chicken Fry:

• Chicken Breast pieces, 300 g
• Ginger 5 g, 
• Garlic 4-5 cloves
• Oil 3 Tsp
• Onion 2, finely chopped 
• Turmeric ½ Tsp 
• Salt 1 Tsp 
• Water 3/4 Cup

Instructions:

To Make Masala Powder:

• Heat pan on a medium to low flame and dry roast red chilies, coriander-cumin seeds, cinnamon stick, and cardamom pods. 
• Dry roast for 2-3 minutes on medium to low flame. 
• Cool and blend to make a fine powder and keep aside. 

To Prepare Instant Pot Chicken Fry:

• In a bowl, add chicken breast pieces add 1 Tbsp prepared masala powder, and oil 1 Tsp. 
• Mix well and coat the chicken pieces with the masala powder and keep aside. 

• Meanwhile, using the mortar and pestle crush the ginger and garlic and keep it aside. 

• Now, Turn on the saute mode of the instant pot and heat oil. 
• Add onions and saute and cook fie 3-4 minutes or until it becomes light brown color. 
• Now, add crushed ginger garlic and stir all well. 
• Add seasoned chicken pieces, and salt, and mix well. 
• Add water ¾ cup and deglaze the pot. 
• Place a rice pot with the trivet and close the lid of the instant pot. 
• Pressure Cook on manual mode(Hi) for 8 minutes. 
• NPR for 10 minutes and then release the remaining pressure manually and open the lid. 
• Take rice and the trivet out and keep aside. 
• Mix well and perfectly cooked, juicy and tender chicken fry is ready to serve. 
• Serve hot with steamed rice. Enjoy!!! 

Dietary Comment:

• The calorie count based on a 2000 calorie diet.
• Per serving contains 195 calories, along with 16.4 g carbohydrates, 4.8 g dietary fiber, 10.34 g fats, and 4.65 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Chicken Fry/Curry for lunch and dinner.

Instant Pot Chicken Curry/Fry using Homemade Chicken Fry Masala Recipe:

Ingredients:
To Make Masala Powder:

• Red chilies 7-8
• Coriander seeds 2 Tbsp 
• Cardamom 2-3 pods
• Cinnamon stick ½ inch 
• Cumin Seeds 1 Tsp 

To Prepare Instant Pot Chicken Fry:

• Chicken Breast pieces, 300 g
• Ginger 5 g, 
• Garlic 4-5 cloves
• Oil 3 Tsp
• Onion 2, finely chopped 
• Turmeric ½ Tsp 
• Salt 1 Tsp 
• Water 3/4 Cup

Instructions:
To Make Masala Powder:

• Heat pan on a medium to low flame and dry roast red chilies, coriander-cumin seeds, cinnamon stick, and cardamom pods. 
• Dry roast for 2-3 minutes on medium to low flame. 
• Cool and blend to make a fine powder and keep aside. 

To Prepare Instant Pot Chicken Fry:

• In a bowl, add chicken breast pieces add 1 Tbsp prepared masala powder, and oil 1 Tsp. 
• Mix well and coat the chicken pieces with the masala powder and keep aside. 
• Meanwhile, using the mortar and pestle crush the ginger and garlic and keep it aside. 
• Now, Turn on the saute mode of the instant pot and heat oil. 
• Add onions and saute and cook fie 3-4 minutes or until it becomes light brown color. 
• Now, add crushed ginger garlic and stir all well. 
• Add seasoned chicken pieces, and salt, and mix well. 
• Add water ¾ cup and deglaze the pot. 
• Place a rice pot with the trivet and close the lid of the instant pot. 
• Pressure Cook on manual mode(Hi) for 8 minutes. 
• NPR for 10 minutes and then release the remaining pressure manually and open the lid. 
• Take rice and the trivet out and keep aside. 
• Mix well and perfectly cooked, juicy and tender chicken fry is ready to serve. 
• Serve hot with steamed rice. Enjoy!!! 

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

Instant Pot Raspberry Jam without Pectin / Homemade Raspberry Jam

How to Make Instant Pot Raspberry Jam without Pectin / Homemade Raspberry Jam

Hello Foodies, 

         This container of summer and fall flavors might be just what's required to lift the mood on dark, gloomy winter days. I started making jam a few years ago and have always enjoyed it. Whereas possible, I reduce the amount of sugar, because the tarter the fruits, the freshener tasting the results. To make all-fruit jam, you need to choose fresh, good quality, just ripe fruits. Leave the store-bought stuff for another time. 

This Instant Pot Raspberry Jam recipe is quicker and easier than you'd expect. Pick your favorite fruit and get cooking. The entire process, from cutting the fruit to spooning the cooked jam into a jar, takes about 15 to 20 minutes. 

YouTube Video:

          Some people like jam with lots of seeds in it, some don't. Jam is not just for spreading on bread, but it tastes good with ice cream, or use it to jazz up some bland rice pudding or add in between the layers of a cake. If anything is a superfood, it's chia seeds. They're packed with omega-3 fatty acids, rich in fiber and protein, and most important for our jam-making purposes, they turn any liquid into a thick gel. The best ratio of fruit to chia seeds is two cups of fruit to two tablespoons of chia seeds. Start with this ratio, then if your fruit was very juicy or you'd like a thicker consistency, stir in more chia seeds one teaspoon at a time.

          There are a few delicious ways to let summer fruit live on year-round, but my favorite is homemade jam and jelly. I just love this thick, sweet spread, layered over toast or swirled through yogurt and oats. 

Preparation Time: 5 Minutes; Cooking Time: 1 Minute.

Marinating Time: 10 Minutes.

Each Serving of Instant Pot Raspberry Jam Contains 84 g Calories.

Ingredients:

• Raspberries 2 Cups
• Sugar ¼ Cup
• Lemon juice 2 Tbsp 
• Chia seeds 2 Tbsp

Instructions:

• Place raspberries in the Instant Pot and add sugar and lemon juice. 
• Stir well and keep covered with glass lid for 10 minutes.
• After 10 minutes, remove the lid and stir well. 
• Close the lid and place the vent on the sealing position. 
• Pressure cook at high pressure for 1 minute.
• NPR and then open the lid and mash the raspberries to get the desired consistency. 
• Then add the chia seeds and mix well and cool completely before storing. 
• Store the jam in an airtight container and the fridge. 

Dietary Comment:

• The calorie count based on a 2000 calorie diet.
• Per serving contains 84 calories, along with 17.2 g Carbohydrates, 2 g fat, and 1.3 g Protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Recipe Notes:

• If you don't like seeds in your jam, then skip adding chia seeds and push the softened cooked berries through a sieve for a smoother consistency. 
• Store the jam in Tupperware or plastic containers or glass jars.
• Instead of sugar, you can use honey, agave, or maple syrup.

How to use this Raspberry Jam?

• Spread this freshly prepared raspberry jam over Chapati (Indian whole wheat flatbread); this is our(Dr.K and me) all-time favorite way to eat any jam.
• Use as a topping on your dessert, faluda, or ice cream.
• On a slice of bread or toast
• Swirl it on any Indian Kheer(Rice Pudding / Cracked wheat Pudding / Sago Pudding)
• Add to your yogurt bowl(Add Yogurt+Sugar 1 Tbsp+ Raspberry jam, mix it and slurp (if using yogurt is sour, then only you need to add sugar), so yum!).
• Fill it in your donuts and to fill and decorate cakes and cupcakes.

Which is your favorite way to eat this yummy raspberry jam? Please feel free to leave a comment sharing your ideas.

• If you make this recipe, share your food picture with hashtag #AaichiSavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

Seasoned Puffed Rice and Cucumber Salad - a Gluten-Free Healthy Snack / Kakdi Bhel/ काकडी भेळ

How to Make Cucumber Chaat / Seasoned Puffed Rice Salad / Kakdi Bhel

Hello Foodies,

      Cucumber Chaat/Kakdi Bhel is a total classic and a popular side dish. This classic recipe is made with fresh cucumbers, seasoned puffed rice, onions, fresh and homemade tangy, spicy and sweet sauces, and a handful of other ingredients for a seasoning that everyone will love. It’s light, refreshing, and easy to make. 

       There are different versions of Bhel that you might find, one having a dry and crunchy version, the other being a wet and less crunchy version. There are slight variations out there, of course, but this version is my favorite. A wet version would have a sauce made with date, tamarind, mint, salt, red chilly powder, and coriander. Both tamarind-date and green/mint sauce can also be commonly found in Indian Chaat dishes. It is a perfect snack or stater for picnics, pot lucks, or parties. 

YouTube Video:

         Whether you grew up on eating Indian chaats or are trying it for the first time, you’re sure to love the flavor in this easy cucumber chaat! It is such a simple chaat, yet it’s packed with so much flavor. 

          Tamarind gives the vinaigrette a tart boost and puffed rice and cucumber brings crisp, vibrant, and delicious color to the plate. Seasoned puffed rice, is a low-fat, nutritious, and delicious food. It is a chaat, which is a spicy food that is typically sold via street carts throughout the region. It’s actually just a variation on eating cereal for breakfast. As such, this is a very easy and quick recipe. You can be snacking on this in no time.

Here are some Best and Refreshing Indian Chaat/Snacks recipes to try:

• Panipuri 
• Kutchi Dabeli
• Mint Fritters / Pudina ke Pakode
• Corn Bhel
• Hot and Spicy Mirchi Bhajji 
• Bhel/Bhadang

Preparation Time: 10 Minutes.

Ingredients:

• Cucumber /Kakdi 1 Cup, chopped 
• Bhadang / Seasoned Puffed Rice 2 Cups 
• Sev ¼ Cup
• Papdi ½ Cup
• Khara Boondi 1/2 Cup
• Onion 1 Small, finely chopped 
• Coriander leaves 3-4 Tbsp, chopped 
• Red chili powder ½ Tsp 
• Salt 1/2 Tsp 
• Green Chutney ¼ Cup 
• Tamarind-Date Chutney ¼ Cup

Instructions:

• In a bowl add bhadang(seasoned puffed rice), papdi, chopped onion, khara boondi, coriander leaves, red chili powder, salt, sev, and cucumber and mix all well. 
• Now pour green chutney, date-tamarind chutney, mix well and here Cucumber Chaat or Kakdi Bhel is ready to serve. Enjoy!!!

What kind of Onion should I use?

• Red, yellow, and white onions are perfect for eating raw.
• Be sure to slice them as thinly as you can.

What are some other variations on this recipe?

• You can add tomatoes, beetroot, chickpeas, black beans, peppers, and pineapple chunks.
• Leave the skins on the cucumbers for more color and crunch
• You can totally omit the onion.
• Substitute another fresh herb in place of the cilantro(e.g. dill, fresh mint or basil).

Good Time To Eat:

        It's good to eat cucumber bhel or cucumber chaat as an evening snack.

• If you make this recipe, share your food picture with hashtag #AaichiSavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

Homemade Desi Ghee in the Instant Pot / How to Make Ghee(Culinary Gold) in the Instant Pot

Homemade Desi Ghee in the Instant Pot / How to Make Ghee(Culinary Gold) in the Instant Pot

Hello Everyone, 

          I make a batch of nutty, buttery, and wonderfully aromatic ghee from butter every few weeks. I enjoy making ghee in the Instant Pot, and it yields a beautiful, golden(culinary gold), pure fat with high smoking point, and longer shelf life. If you have spent some time cooking Indian food, then you will be familiar with the ghee, the golden beauty. These ghee jars are made by me to gift our friends and what is the best gift than homemade ghee. I am sure all our friends are going to love it. 

           Ghee made in the Instant Pot in less than half an hour, and it is a simple, satisfying process. It made by melting salted or unsalted butter. The butter separated into liquid fats and milk solids. For healthier ghee always use grass-fed butter. 

YouTube Video:

         When we make ghee at home(Traditional Method), we always use the traditional process taught to us by our parents and grandparents. In this process, curd(yogurt) is made from whole milk(or milk cream) and then churned using a bilona to get makkhan(Butter). And then this Makkhan is heated to get ghee. Se boil makkhan until it nice and brown, which is the reason behind its heavenly taste and fragrance. It has all the properties, as described in Ayurveda. Traditionally ghee can be used in place of regular butter and oil in cooking. 

               Also, the taste, texture, aroma, and color of ghee depend on the quality of butter used to make ghee. For smaller quantities, ghee will be ready in less than 10-12 minutes. You can flavor the ghee by adding betel leaves, basil leaves, ginger, cumin, or other spices at the very beginning of the process. 

My Favourite Way To Eat Ghee with:

       Tup-sakhar-poli! Who can forget those! I used to carry them in my snack box too! In this, Hot Chapati/Phulka slathered with ghee-sugar and rolled up is my favorite way to eat ghee-sakhar-chapati (Tup-Sakhar- Chapati). Spreading ghee over chappatis and parathas is standard practice. It is said that applying ghee on chapattis could bring down the glycemic index of the chapatti by some amount, in addition to making it more moist and digestible. So guys, bring back memories and devour the delicious treat.

What should you cook with ghee? 

• You can cook anything, really.
• It can be used in the recipes the same way as regular cooking oils and butter. 
• Roast potato or sweet potato with it.
• Sear meat or fry some eggs with it for breakfast. 
• Toast veggies and bread to make sandwiches
• Ghee is best for toasting, deep-frying and pan-frying. 
• It can be used as a condiment you spread on toast or toss with vegetables. 

You can make your butter and from butter ghee at home. 

To Prepare Ghee in Instant Pot Using Butter:

Things You Need:

• Butter 32 Oz (I have used Unsalted Butter)
• Instant Pot 
• Spoon or spatula to stir and scrape 
• Glass jar to collect ghee
• Strainer/cheesecloth to strain ghee. 

Instructions:

• Turn on the saute mode of the instant pot(normal) and add butter. 
• It will take 2-3 minutes to melt completely(also, it depends upon the temperature around and the butter).
• Once the butter begins to boil, stir every minute or two.
• When stirring, you want to be sure to scrape the bottom of the pot so that all the milk solids that settle will cook evenly. 
• Also need to see the color of the surface, the “froth.” 
• Depending on the butter and temperature around, it takes anywhere between 15-20 minutes for ghee to be done(so keep an eye starting at 15 minutes). 
• When ghee looks clear, and you should be able to see the bottom of the pot, that means ghee is ready.

• Turn off the instant pot and let the ghee cool down completely. 
• Place a strainer over a glass jar and pour the ghee. 
• Let the ghee cool completely before place the lid to the jar. 
• Here’s a look at what the milk solids look like after straining and pouring out the ghee.

To store the ghee and its shelf life:

• Ghee can be stored in an airtight container in a cool, dark place for up to 9 months to a year. 
• Once opened, a jar can be kept on the kitchen countertop for 4-5 months. 

 Health Benefits of Homemade Ghee:

• Ghee is more tolerable for those who have lactose sensitivities because milk solids have been removed. 
• Easy to digest. 
• Boost Immunity 
• It helps moisturize dry skin and hair.
• Ghee contains heart-healthy fats.
• Ghee has incredible healing properties.
• Ghee also plays a key role in balancing hormones and maintaining healthy cholesterol.

Here are some of the recipes to try made using ghee:

• Besan Ladoos - Sugar-free 
• Instant Pot Rava Mawa Ladoos
• Puran Poli in instant pot 
• Instant Pot Malai Modak
• Instant Pot Eggplant Rice/Vangi Bhaat 
• Coconut Burfi
• Pineapple Halwa in Instant Pot 
• Instant Pot Tomato Saar
• Gulab Jamun

Dietary Comment:

• The calorie count based on a 2000 calorie diet.
• Per serving contains 201 calories, along with 20.1 g fat.
• Portion size can always be increased or decreased depending on your health goals and activity level.  

• If you make this recipe, share your food picture with hashtag #AaichiSavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

Instant Pot Tamarind-Date Chutney / How to Make Sweet and Tangy Tamarind-Date Sauce

Instant Pot Tamarind-Date Chutney / How to Make Sweet and Tangy Tamarind-Date Sauce / Meethi Chutney Recipe

Hello Foodies, 

         Do you love Indian Chaat Dishes? Like Samosa, Panipuri, Kachori, Bhel, and Dahi vada and many more. I do love these yummies a lot. And this khatti, meethi, and tikhi (Khatti means Tangy, Meethi means Sweet, and Tikhi means Spicy) Tamarind-Date Chutney is the main condiment goes with all the chaat dishes. Chaats have always been my favorite food, and I serve them quite often. 

Our fridge always stocked with all three chutneys, tamarind-date chutney, mint/green chutney, and tomato/red chutney. The pantry always has sev, khara boondi, and papdi. If you are making any Indian street chaat food, then the tamarind-date chutney is a must-have condiment. 

YouTube Video:

       If you're new to the delicious world of Indian cuisine, chaat is a great place to start. With its aromatic spices and tangy sauces, chaat describes an entire category of Indian street foods that offers the palate a symphony of exotic flavors and textures. For first-timers, there are a lot of new words, flavor combinations and ingredients to wrap your head around. 

        Chutneys are a staple in chaat and all Indian cuisine. This classic Indian condiment Tamarin-Date Chutney is sweet, tangy, and spicy. It’s made from tangy tamarind, sweet date, and jaggery, and flavored with some Indian spices. The great about this chutney is it tastes so strong, and they work so well in all kinds of chaat dishes! 

        To make this delicious sauce Tamarind, date, and jaggery cooked in the instant pot and blended with some simple Indian spices. It has an ultimate sweet, spicy, and tangy flavor. Its authentic taste will pop up any dish, whether its chats, snacks, or French fries. It's not only easy to make but also doesn't require a lot of ingredients and time to prepare. It is an absolutely basic version that can be made at short notice. You can have the consistency of the tamarind-date chutney as per your choice. Simply alter the amount of water and make the tamarind-date chutney thin or thick as per your requirements. So let’s get started!

Here are our best chaat recipes to serve  with tamarind-date chutney:

• Instant Pot Ragda and Panipuri 
• Instant Pot Dabeli
• Mint Fritters / Pudina ke Pakode
• Dahi Vade
• Instant Pot Parsley-Coriander Patties
• Hot and Spicy Mirchi Bhajji 
• Instant Pot Chicken Samosa
• Bhel/Bhadang

Preparation Time: 10 Minutes; Cooking Time: 15 Minutes. 

Each Serving of Tamarind-Date Chutney(1 Tbsp) Contains 36 Calories. 

Ingredients:

• Tamarind(seeds removed) 1 Cup
• Date pitted 1 Cup
• Jaggery powdered 1 ¼ Cup
• Water 2 Cups 

• Cumin powder 1 Tsp
• Coriander powder 1 Tsp 
• Fennel seeds ½ Tsp 
• Ginger powder ½ Tsp 
• Red Chili powder 1 Tsp 
• Black salt or Salt 1 Tsp 

Instructions:

• Turn on the instant pot and add tamarind, date, jaggery, and water in the Instant Pot. 
• Close the lid and place the vent on the sealing position. 
• Pressure Cook on manual mode(Hi) for 9 minutes. 
• NPR and open the lid and let the mixture cool completely before blending. 

• Now, transfer the mixture into the grinder and add cumin-coriander powder, ginger powder, red chili powder, salt, and fennel seeds.
• Blend the mixture into a fine paste.

• Strain the tamarind date pulp using a strainer and press the paste with the spatula. 
• Transfer the Tamarind-Date Chutney to the clean glass airtight container and store it in the refrigerator. 

• Tangy, sweet(Khatti-Meethi) Instant Pot Tamarind-Date Chutney is ready to serve with panipuri, bhel, samosas, and Dabeli. Enjoy!!! 

The shelf life of Tamarind-Date Chutney: 

• Once cool down completely, store in an airtight container in the refrigerator for more than a month.
• It stays good in the freezer for more than 5-6 months. 

How Do I Freeze the Tamarind-Date Chutney? 

• Take the ice cube tray and pour the chutney into the ice cube tray and keep in freezer till it gets frozen.
• Once it’s frozen, then remove the cubes and put them in ziplock bags and keep in the freezer.
• Whenever needed, defrost the cubes by removing the zip lock bag from the freezer.

My Take:

• If you want chutney thinner, you can add some water and make it thin as per your requirement. Don’t add water to the whole batch; otherwise, it decreases the shelf life of chutney.
• If you don’t have dates, then you can make chutney only with tamarind, jaggery, and spices.

If you are looking for more Chutney recipes, then do check:

• No onion-No Garlic Coconut Chutney
• Mint chutney
• Coriander/Cilantro Chutney
• Tomato/Red Chutney

Dietary Comment:

• The calorie count based on a 2000 calorie diet.
• Per serving contains 36 calories, along with 8.33 g carbohydrates, 0.76 g dietary fiber, 0.1 g fats, and 0.22 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!