Instant Pot Seasoned(Masala) Corn 3 Ways | How to Make Flavourful Masala Corn 3 Ways

Instant Pot Seasoned Corn 3 Ways | How to Make Flavourful Masala Corn 3 Ways -  Masala & Butter Sweet Corn, Green Chili & Cheese Corn, and Buttered Cajun Corn Recipe

Hello Foodies,

         Corns are in the season and the better way to snacking on street style Sweet Corn, which are steamed in the Instant Pot and flavored with three delicious summer flavors. It has Chili & Cheese, Pepper & Butter, and Cajun Buttered Corn! I know Drool-worthy! 

And I bet you will totally enjoy whipping up a seasoned butter corn-on-the-cob at home this summer! All the flavors are the perfect complement to fresh corn. I paired it with an Instant Pot Tandoori Chicken recipe I made, just enough heat at the back of your throat to balance the meal. Instant Pot made it easy to prepare a snack that was also kid-friendly. Very healthy, light, and refreshing, and you will end up making this again and again!

Video Recipe:

           We really love street corn and so created this fun twist flavors on that. I love the addition of the cream cheese too! Dr.K and I loved the high spice level but who don't like spicy food as much minimize chili and pepper. I love to munch on this flavored sweetcorn that has summer flavors! Do give it a try.

Corn Recipes You Need This Summer:

• How to Remove the Corn Kernels in a few Minutes
• Instant Pot Mexican Corn 
• Instant Pot Corn Chowder 
• Corn Uttapam
• Corn Bhel

WHAT DO YOU NEED TO STEAM CORN ON THE COB In The INSTANT POT?

• To make instant pot corn (Plain version), you will need only 3 ingredients (turmeric, salt, and corn on the cobs), an instant pot, and a few minutes!
• If you are going to flavor your corn, SKIP the salt while steaming the corn.

Some Other Seasoning Ideas:

• Lime/Lemon & Paprika
• Chaat Masala Corn
• Caramel Corn
• Cheddar Jalapeno
• Sour Cream and Dill
• White Chocolate Corn

Ingredients:

To Steam Corn on the Cob in the Instant Pot:

• Corn on the cob 4 Ears
• ½ Tsp Salt 
• ¼ Tsp Turmeric 
• Water 2 Cups

To Steam/Cook Corn on the cob in the Instant Pot:

• Turn on the Instant Pot and add 2 cups of water.
• Place the trivet and corn on the trivet.
• Close the lid of the Instant Pot.
• Using the Steam function, steam the corn for 3 minutes and QR.
• Open the lid and take the corn out and let it cool completely before removing corn kernels(You can cool them by pouring the cold water).
• Remove the corn kernels(Watch the video on how to remove corn kernels in a few minutes).

To Prepare Red Chili & Butter Corn:

Ingredients:

• 1 Cup Steamed Corn Kernels
• 1 Tsp Butter
• Salt to Taste
• ½ Tsp Red Chili Powder
• Coriander leaves

Instructions:

• Heat butter in a pan and add corn kernels.
• Add red chili powder, salt to taste, and cook for few minutes or until everything mixes well.
• Buttery Corns are ready to serve.

Dietary Comment: 

Red Chili & Butter Corn

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 143 calories, along with 20 g carbohydrates, 3.3 g dietary fiber, 7.49 g fats, and 0.8 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

To Prepare Cajun Buttered Corn:

Ingredients:

• 1 Cup Steamed Corn Kernels
• 1 Tsp Butter
• 1 Tsp Cajun Seasoning 
• Salt to Taste

Instructions:

• Heat butter in a pan and add corn kernels.
• Add cajun seasoning, salt to taste, and cook for a few minutes or until everything mixes well.
• Cajun Buttered Corns are ready to serve. Enjoy!!!

Dietary Comment: 

Cajun Buttered Corn

• The calorie count is based on a 2000 calorie diet.
•  Per serving contains 142 calories, along with 20.2 g carbohydrates, 3.1 g dietary fiber, 7.28 g fats, and 0.9 g protein.
•  Portion size can always be increased or decreased depending on your health goals and activity level.

To Prepare Chili and Cheese Corn:

Ingredients:

• 1 Cup Steamed Corn Kernels
• 1 Tsp Butter
• 1 Green Chili small, finely chopped(you can use jalapeno 1 Tsp, minced)
• 2 Tbsp Cheese (I have used Mozzarella, you can use Feta, Parmesan or Cotija) 
• Salt to Taste

Instructions:

• Heat butter in a pan and add finely chopped green chili/jalapeno.
• Now add corn kernels, salt to taste, and cheese and cook for few minutes or until everything mixes well.
• Chili and Cheese Corns are ready to serve.

Dietary Comment: 

Chili and Cheese Corn

• The calorie count is based on a 2000 calorie diet.
•  Per serving contains 184 calories, along with 19.6 g carbohydrates, 2.9 g dietary fiber, 10.28 g fats, and 5.6 g protein.
•  Portion size can always be increased or decreased depending on your health goals and activity level.

Health Benefits of Summer Corn:

• It is a rich source of vitamin A, vitamin B, vitamin E, and Potassium, along with many minerals. 
• It provides higher amounts of antioxidants than many other cereal grains. 
• It's rich in eye-healthy carotenoids.

Good Time To Eat:

           It is good to eat Seasoned Corn as a snack.

• If you make this recipe, share your food picture with the 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.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

How to Remove the Corn Kernels in Minute | 3 Easy Methods to Remove the Corn Kernels

How to Remove the Corn Kernels in Minute | 3 Easy Methods to Remove the Corn Kernels

Hello Everyone,

        Sweetcorn is one of my favorite summertime vegetables. There’s nothing quite like its sweet taste, but there’s nothing quite as messy, either, especially when you cut it off the cob. Between the Corn’s juice squirting across the table, and the kernels jumping off your plate, this work takes some skill or a few simple tricks to make it easier. Here are three easy methods/ways to tame your flying corn kernels this summer.

          If you are looking for the easiest and fastest way to remove the corn kernels, then you came to the right place. Below are the methods that I find works best, quickest, and without external technology. Look for ears of Corn with the firm, fresh husks that hold tightly to the corn and corn kernels.

Watch the video to get a better understanding of this process.

Video Tutorial:

Things You Will Need:

• Corns
• Spoon

Instructions:

• Remove husks and silk from fresh ears of Corn and rinse thoroughly.​

1st Method:

• Split the Corn into two.
• Take 1 part and circularly pluck the corn kernels.
• After 1st row, subsequent rows are easy to pluck.

2nd Method:

• Split the Corn into two.
• Take 1 part and pluck any two lines of kernel vertically till the end.
• Use thumb to push the other row of Corn in the row of Corn that you have removed.

3rd Method:

• Use the end of the spoon and pierce it in between the corn line and remove one of the lines of Corn.

• Then use a thumb to push the other line of Corn in the direction of the line of Corn that you have removed. 

• You can see that the Corn is coming out very quickly.

Recipes with Fresh Corn:

• Instant Pot Mexican Corn 
• Instant Pot Corn Chowder 
• Corn Uttapam
• Corn Bhel
• How to cook Corn on the cob Using Instant Pot

• If you make this recipe, share your food picture with the 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.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

Tandoori Shrimp | Instant Pot Tandoori Shrimp Recipe with Gravy/Sauce

How To Make Tandoori Shrimp in Instant Pot, Without Oven/Tandoor

 Hello Foodies,

       Welcome summer with this tasty tandoori shrimp made in the instant pot and served with steamed basmati rice, tandoori gravy/sauce, and lemon wedges! The deep flavors of Indian spices and yogurt marinade made this tandoori shrimps juicy, firm, and perfectly grilled/cooked in the instant pot. Yummy! A crowd-pleaser at a party or even a BBQ with amazing flavors. 

        Easy to throw together, these tandoori shrimp cook very quickly in the instant pot! Actually, these Tandoori Shrimps are great, mostly because you end up with a bonus sauce/gravy with barely any effort. It takes less than 5 minutes of prep from start to finish. It only has a 2 minute cook time (not including the time it takes IP to come to pressure), and it is the yummy shrimp you’ll ever have. 

Video Recipe:

Some More Instant Pot Recipes to Try:

• Instant Pot Shrimp Biryani 
• Tandoori Chicken in Instant Pot
• Instant Pot Chicken Curry/Fry
• Instant Pot Butter Chicken
• Chicken Biryani in Instant Pot
• Instant Pot Palak-Goat Curry
• Lamb curry in the Instant Pot

Ingredients:

To Marinade the Chicken Drumsticks:

• Shrimps 1 Cup
• Yogurt 3 Tbsp
• Ginger-Garlic Paste 1 Tsp 
• Kashmiri red chili powder 1 tsp
• Turmeric ½ Tsp 
• Tandoori Masala 1 Tsp
• Salt ½ Tsp 

To Make Curry/Masala Gravy:

• Oil 2 Tsp 
• Onion  1 small chopped
• Tomato 1 small, chopped 
• Garlic 3-cloves
• Ginger 11 g 
• Water ½  Cup 

Instructions:

To Marinade Shrimps:

• Peel and wash shrimps and pat dry them with a paper towel.
• In a bowl, add yogurt, tandoori masala powder, Kashmiri red chili powder, turmeric, ginger-garlic paste, salt, and mix well. 
• Now add Kashmiri red chili powder, turmeric, and mix well.
• Add shrimps and coat them thoroughly with the marinade.
• Allow the shrimps to marinate for 1 hour.

To Prepare Tandoori Shrimp in the Instant Pot:

• Turn on the saute mode of the instant pot and heat oil.
• Add onion, tomato, garlic, and ginger and mix well.
• Add ½ Cup of water.
• Now, grease the trivet with cooking oil and place inside the pot.
• Transfer the marinated shrimps on the trivet.
• Close the lid of the Instant Pot and place the valve to sealing. 
• Cook on manual mode(Hi) for 2 minutes, followed by Natural Pressure Release for 5 minutes, and then release the remaining pressure.
• Open the lid and take the shrimps out.
• Blend the remaining masala into the smooth and creamy gravy.
• Delicious instant pot Tandoori Shrimps and gravy are ready to serve.
• Serve with lime wedges, over steamed jeera rice. Enjoy!!!

My Take:

• You can make it dairy-free by using coconut yogurt.
• If you could not find Kashmiri red chili powder, you can add any mild red chili powder. 
• If you don’t find tandoori masala, you can add 2 tsp goda masala/garam masala.
• Make sure you’re using defrosted shrimp.

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 150 calories, along with 2.4 g carbohydrates, 1.1 g fats, and 31.2 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

            It’s good to eat Tandoori Shrimps as an appetizer or for lunch or dinner with steamed rice.

• If you make this recipe, share your food picture with the 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!!!

Easy to Make Fresh and Best Mango Salsa | How to Make Mango Salsa Restaurant Style

How to Make Mango Salsa Restaurant Style in 10 Minutes

Hello Foodies, 

       This homemade Mango salsa comes together in minutes, and it’s so incredibly simple to make! It tastes just like it came from your favorite Mexican restaurant! 

You’ll need only season’s special basic ingredients to make this easy mango salsa: mangos, pepper, onion, jalapeño, lime/lemon, and coriander. Fresh mangoes are in season now in the USA. Mine was sweet and juicy and paired wonderfully with the light summer veggies in this dish. And even if they’re out of season, no worries, just grab a frozen bag of chopped mangoes and you’re good to go. Whip this salsa up when you want the perfect side to your tacos or summer grilling. Or serve on the Tortilla Scoop as I did, this is a great one to bring to a summer party invite. 

Video Recipe:

         This salsa comes together super quick and easy to make without the use of a food processor or blender. Plus, you can control the amount of heat by adding jalapeno to suit your preference! Ready the chips because this salsa is going to be your new favorite!

Uses for Mango Salsa:

• We love this mango salsa with tortilla scoops and Mango Mojito. 
• You can just eat it straight out of the bowl as a salad. It’s that good.
• It would taste yummy when served on tacos, burrito bowls, or just about any Mexican dish.
• It also goes well with chips and beans tacos. 
• You can also serve it on a salad. 
• You can customize your Mango Salsa with any of your favorite add-ins, such as black beans, corn, pineapple, cucumber, or quinoa.

Some More Mango Recipes to Try:

• Mango-Avocado Salad
• Mango Mojito
• Mango Mastani
• Raw Mango Panna in Instant Pot
• Aamras: Mango Dessert for this Summer!
• Mango Lassi Popsicles
• Instant Pot Mango Rice
• Mango Poori/ Sweet Mango Flatbread
• Vegan Protein-rich Mango Milkshake
• Mango Sheera | Mango Halwa
• Vegan Mango Panna Cotta

Preparation Time: 10 Minutes.

Each Serving of Mango Salsa Contains 180 Cal.

Ingredients:

• Mangos 1 Ripe, diced
• Jalapeno 1 small, seeded and finely chopped 
• Red bell pepper ½ chopped 
• Onion ¼ small, finely chopped 
• Lemon /Lime juice 2 Tbsp 
• Salt 1/4 Tsp
• Cilantro/Coriander leaves 2 Tbsp, chopped. 
• Honey/Maple Syrup 2 Tsp

Instructions:

• Finely chop the onion and let the onion soak in the cold water while you prepare the other ingredients(to get away from the smell of onion). 
• Dice the mango and scoop out the pulp. 
• Finely chop the Jalapeño and red pepper and keep it ready. 
• Drain the red onion and pat dry them using the paper towel. 
• In a mixing bowl, add all diced ingredients coriander leaves, salt, lemon/lime juice, and honey. 
• Combine all well and let the salsa sit for 5 to 10 minutes and serve with tortilla Scoops/Chips. Enjoy!!! 
• Taste and adjust the flavors accordingly:  Taste your salsa and add additional lime juice for tangier, salt for more flavor, jalapeno for spicier. 

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 173 calories, along with 24.4 g carbohydrates, 5.7 g dietary fiber, 6.9 g fats, and 3 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Health Benefits of Mango Salsa:

• This salsa is low in calories and easy to pair it up with just about anything, from soups, bread,  sandwiches, and tacos to omelets.
• It is a good source of soluble fiber, which makes it a great probiotic food. It ensures a healthy gut, which is crucial for weight loss and belly fat loss.
• Provide powerful antioxidants.
• It has detoxifying, hydrating, and cleansing properties.
• It is loaded with healthy fats, fiber, and micronutrients like various vitamins and minerals.
• It’s a satisfyingly sweet and tangy treat.
• It provides 100% of the daily value for Vitamin C, which plays an an an important role in immune function.

Good Time To Eat:

           It is good to eat Mango Salsa as a snack or as a light meal.

• If you make this recipe, share your food picture with the 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.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

Instant Pot Makhani Sauce Pasta | How to Make Penne Pasta in Creamy Makhani Sauce

How to Make Penne Pasta in Creamy Makhani Sauce Using Instant Pot

Hello Foodies,

    The creamy, silky-smooth, flavorful, and delicious makhani sauce pasta is undoubtedly a delight to eyes and the taste buds, and it was hit in my home. We both(Dr.K and I) just loved it. So we wanted to try something new, and I love experimenting with different flavors and fusing cuisines. So I tried my hands to make Indo-Italian Fusion Makhani Patsa, and Dr.K loved this combo. It took the Italian pasta to a whole new level. 

As I was thinking, I got this idea of using the leftover makhani sauce that I made in the Instant Pot in 10 Minutes.  So I had some makhani sauce left with me, which I made earlier and thought of a fusion recipe, to combine creamy flavored makhani gravy to the soft-cooked pasta. I just added some milk, cream, and cheddar cheese to the cooked pasta to make it rich and creamy. and it came out damn good. I just had to make a few changes in the basic makhani sauce recipe to bring an Italian flavor. I tried it once and it was super duper hit and made 3 times in a row. I hope you all would like it too! 

Video Recipe:

This Instant Pot Makhani Pasta is:

• Creamy, cheesy, and delicious dinner /lunch ready in less than 30 minutes.
• No preservatives or artificial ingredients used
• One-pot meal
• Easy to make and packed with delicious flavors
• Always get a perfectly cooked pasta
• It makes a comforting and flavorful meal.

Some other Instant Pot Pasta Recipes to Try:

• 4 Minutes Instant Pot Mac & Cheese
• Indian Masala Pasta in the Instant Pot
• White Sauce Penne Pasta
• Tortellini Pasta in the Instant Pot
• Ravioli Pasta

Ingredients used to Make Makhani Pasta:

Penne Pasta:

• I have used penne pasta; you can use macaroni, rotini, or bowties pasta shells too. 
• You can use whole wheat pasta, gluten-free pasta, or chickpeas pasta too. 

Makhani Sauce:

• Makhani Sauce is a spiced creamy tomato-based sauce.
• The key to getting makhani sauce perfect is to balance the tartness of the tomatoes with sweetness (taste the sauce and adjust the quantity of sugar as needed), adding an underlying hint of bitterness with Dried Fenugreek Leaves, and adding the milk cream add another layer of flavor. 

Butter: 

• The addition of butter or oil(if you are making vegan) will help to reduce foaming.
• Also, after cooking, the pasta will not be sticky.

Salt:

• It is the key ingredient that adds taste to the pasta and to many other dishes too.

Whole Milk and Whipped Cream:

• It makes pasta good-tasting and creamy consistency. 
• Addition of skim milk curdles under high heat, so try to add milk and cream any of these works well. 

The Cheese:

• It helps to make your pasta perfectly creamy, dreamy. 
• Use your favorites!  
• Our personal favorite is the cheddar used in this recipe.
• You can use Mozzarella, Monterey jack, Colby jack, Velveeta, and/or Amul Cheese too.

Preparation and Cooking Time: 15 Minutes. 

Each Serving of Makhani Sauce Pasta Contains 402 Cal.

Ingredients:

To Cook Pasta in the Instant Pot:

• Penne Pasta 2 Cups (7 oz)
• Butter 2 Tbsp
• Salt to taste
• Water 2 Cups

To Make Makhani Sauce Pasta in the Instant Pot:

• Instant Pot Makhani Sauce / Gravy 1 Cup
• Whole Milk 1 Cup
• Fresh Milk Cream / Whipped Cream 2 Tbsp
• Cheddar Cheese 1 Cup

Instructions:

• Turn on the instant pot and add water, salt, butter, and penne pasta and stir well. 
• Close the lid and place the vent on the sealing position. 
• Now, Pressure Cook on Manual Mode(Hi) for 4 minutes. 
• Quick Release the Pressure. 

• Open the lid and mix all well and stir on the saute mode of the instant pot.
• Now add milk, fresh milk cream/whipped cream, and Makhani sauce and mix well.
• Add cheddar cheese, and salt to taste and stir to combine. 
• There you have it creamy, and delicious Makhani Sauce Pasta is ready to serve, sprinkle some parsley/cilantro and serve. Enjoy!!!

Tips to Make Pasta in the Instant Pot:

• If you find your favorite brand’s pasta was slightly under or overdone, keep in mind to add or subtract a minute later. 
• The addition of butter or oil(if you are making vegan) will help to reduce foaming. 
• Let the pressure release naturally for at least 5 minutes and then release the remaining pressure.
• The pasta thickens as it cools down. So when reheating, you might have to add milk.

Instructions to make pasta on the Stove-top:

• To make this pasta on stove-top, boil the pasta in a pan according to instructions on the package. 
• Once cooked, discard the water and set it aside. 
• Heat oil in a pan and add butter and then add cooked pasta, milk, and cream and mix well.
• Now add Makhani Sauce, salt to taste, and mix well and cook for a minute.
• Add cheddar cheese and mix well.
• Here, creamy and delicious Makhani Sauce Pasta is ready to serve, sprinkle some parsley/Cilantro and serve. Enjoy!!!

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 402 calories, 38.3 g carbohydrates, 2.7 dietary fibers, 22.3 g fats, and 15.6 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 Makhani Sauce Pasta for breakfast, lunch, brunch, or dinner.

• If you make this recipe, share your food picture with the 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!!!