Instant Pot Edamame Avocado Dip | How to Cook Edamame in the Instant Pot

How to make Vegan Edamame Avocado Dip/Guacamole 

Hello Foodies,

        For a distinctive twist on guacamole, add edamame with avocado and make an absolutely delicious spread/dip and serve this appetizer with tortilla chips or with some sliced cucumber, celery, pepper or it’s great on Toast, Tacos, Nachos, and Burritos too! This Edamame Avocado Dip is so much healthy food that tastes amazing too. Before I share more Christmas Recipes coming week, here is another quick & easy appetizer/side recipe for you Vegan Instant Pot Edamame Avocado Dip.

 If you are discovering a new way to use edamame with your delicious avocado/guacamole recipe, then this is the one! It’s so tasty! I’ve never cooked edamame before but cooking in an instant pot was effortless. It’s a real discovery, and for sure I will do this recipe again. 

Video Recipe:

It's is tangy, slightly spicy, and hugely creamy. And the best part is that it is extremely versatile - you can slather it over your toasts, dip fresh sliced veggies or crackers in or even use it as a burger sauce. 

We love this Edamame-Avocado Dip because,

• It is creamy, tasty, and versatile.
• It is no onion no garlic, vegan, nuts free, and gluten-free spread
• Quick and easy to make
• Ready in just 18 minutes, this healthy dip is ready to rock your veggies!
• It is excellent to have with veggies like carrots, cucumbers, red, yellow, and orange bell peppers, and celery!
• Also, it's amazing to serve in a bread bowl!
• This dip is loaded with flavor.
• It is the perfect addition to any party menu.

Serving Options:

• Serve it with toasted pita and pumpernickel bread
• You can also use all sorts of crackers or pretzels for this dip.
• You can use sliced french bread, or Hawaiian Bread and Sourdough bread.
• You can use veggies as dippers too!

Preparation Cooking Time: 10 Minutes.
Each Serving of Edamame-Avocado Dip Contains 164 Cal

Ingredients:

• 1 Cup Edamame Pods/Green Soybeans(Frozen, & Thawed)
• 1 Avocado, Ripe
• ¼ Cup Coriander/Cilantro leaves
• 1 Jalapeno Pepper(Deseeded)
• 2 Tbsp Tomato Salsa
• 2 Tbsp Lemon Juice
• 1 Tsp Salt
• ½ Tsp Black Pepper
• 2 Tbsp EV Olive oil
• 3 ½ Cups Water

Instructions:

To Cook Edamame in the Instant Pot:

• In a pan pour water 1 ½ cups, salt ½ tsp, and edamame pods 1 cup.
• Pour 2 cups of water into the instant pot and place the trivet with the edamame pan.
• Close the lid of the instant pot and place the vent on the sealing position.
• Pressure Cook on Manual Mode(Low) for 0 minutes.
• Quick-release the pressure and open the lid.
• Take the pan out and drain the water from the edamame and let it cool or pour some cold water.
• Drain, cool, and remove soybeans from their pods(that will help to make a creamy dip).

To Make Edamame Avocado Dip:

• Remove the stem and seeds from the jalapeno and chop it.
• Peel and remove the seed of the avocado.
• In a blender/food processor, combine avocado, edamame, jalapeno, tomato salsa, lemon juice, olive oil, coriander leaves, salt, and pepper. 
• Blend/pulse until a smooth and creamy paste, scraping down the sides once or twice as needed.
• Adjust seasoning to taste and serve with your favorite sliced veggies and tortilla chips. Enjoy!!!

If I want to double the quantity of the Edamame, does the cooking time change?

• The cooking time will remain the same even if you double the recipe. The instant pot will just take longer to come to pressure.

Tips to Make Edamame Avocado Dip:

• For a spicier dip, you can leave the seeds intact.
• To make an extra creamy dip, feel free to add in extra avocado. 
• You can add cumin powder ½ tsp which will add more taste to this dip.
• To serve you can use Tortilla chips, sliced bell pepper, carrot sticks, celery sticks, sliced cucumber, and all taste delicious!

Dietary Comment:

• The calorie count is based on a 2000 calorie.
• Per serving contains 164 calories, along with 12.3 g carbohydrates, 6.1 g dietary fiber, 10.6 g fats, and 8.6 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 Edamame Avocado Dip as an appetizer or starter or snacks.

• 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.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

Instant Pot Pavbhaji | Pav Bhaji Bread Bowl

How to Make Pav Bhaji Bread Bowl

Hello Foodies,

          Pav Bahji in new Avatar! A spicy, and flavorsome piping hot mashed potatoes and vegetables served in a Bread Bowl with a dollop of butter, diced red onions, coriander, and a slice of lime. It's also a remarkably easy dish to make, and it comes together in minutes. You can make it gluten-free by using gluten-free bread bowls/rolls. A vegan, soy-free, and nut-free recipe.

If you're looking for classic or fusion recipes or something totally new for your upcoming get-together, Thanksgiving Dinner, or Christmas menu, then I am sure you will definitely love this Pav Bhaji Bread Bowls recipe. Served with buttery, toasted rolls, it’s hearty enough to stand in for a full meal. A pav bhaji has two elements, the bhaji, or the vegetable mash, and the pav, the dinner roll.

Video Recipe:

If you still have space for one more dish on your Thanksgiving menu, make this instant pot pav bhaji and serve in homemade crusty Bread Bowls!

We love this Indian Street Food Pav Bhaji, because,

• It is easy to make and ready in less than 30 minutes.
• One-pot recipe.
• It is vegan, gluten-free, soy-free, and nut-free.
• Infused with flavors of Indian spices and veggies.
• It is the perfect, and classic Indian street food recipe.
• Full of vegetable and healthy meal on the table in no time
• Made in the instant pot with minimal clean up for later.

What is Pav Bhaji?

        Here ‘Pav’ means ‘Dinner rolls/buns’. Sometimes we also pair this bhaji with toasted sliced bread/hamburger rolls/hot dog rolls too. And ‘Bhaji’ is made from potatoes and vegetables cooked in a tomato base and flavored with Pav Bhaji’s special Spice Blend. Try it, and no matter where in the world you are, I am so sure that you will love it. 

What is Pav Bhaji Masala Pawder?

            There is just one specialty ingredient you will need for your Pav Bhaji that is a Pav Bhaji masala powder. This is easily found at Indian groceries, my preferred pav bhaji masala brand is Everest. I'll add an Amazon affiliate link. If you can’t find it then make a blend at home using cumin powder, coriander powder, garam masala, amchur powder(dried mango powder), and turmeric 1 Tsp each. 

I gave it a new twist and served this delicious, fiery red vegetable mash in a crusty bread bowl. You can find the Bread Bowl recipe Here.

Why I have used Instant Pot to make Pavbhaji?

           Making Pavbhaji in the Instant Pot is so easy and simple! Boiling potatoes and making pav bhaji on the stovetop have never been quicker than making it in the Instant Pot. It is ready in 20 minutes! It’s best and even a step easier than the stovetop version.  So if you own Instant Pot, I highly recommend giving Instant Pot Pavbhaji a try!

Preparation Time: 10 Minutes; Cooking Time: 20 Minutes
Each Serving of Pav Bhaji Contains 144 Cal

Ingredients:

• Potato 3, peeled and cubed
• Onion 1 medium, finely chopped
• Tomato 2 medium, finely chopped
• Ginger-garlic paste 1 tbsp
• Red chili powder 1 tbsp
• Pav Bhaji Masala 1 tbsp
• Cumin Powder 1 Tsp
• Coriander Powder 1 Tsp
• Turmeric powder ½ Tsp
• Salt 1 Tsp
• Lemon juice 1 tbsp
• Oil 1 tbsp
• Coriander leaves 2 Tbsp, chopped
• Water 1 ½ Cups
• Vegan Butter for serving(Optional)

Instructions:

To Prepare Pavbhaji in the Instant Pot:

• Turn on the saute mode of the instant pot and heat oil.
• Add onions and saute and cook for 2-3 minutes or until onions become translucent.
• Now, add red and orange pepper, and saute and cook for a minute or two.
• Add tomatoes, and ginger-garlic paste and cook until tomatoes become soft and mushy.
• Add red chili powder, turmeric, Pav Bhaji Masala, and salt and mix well.
• Add peeled and cubed potatoes and 1 ½ cups of water.
• Close the lid and place the vent in the sealing position.
• Cook on manual mode(Hi) for 3 minutes.
• NPR for 5 minutes and then release the remaining pressure manually.
• Open the lid and mash cooked potatoes and mix well.
• Turn on saute mode and add the water needed.
• Squeeze lime juice and add coriander leaves and mix well.
• Cook on saute mode for 2-3 minutes and stir in between.
• Flavorsome, Pav Bhaji is ready to serve. 
• Serve Pav Bhaji in a Crusty Homemade Bread Bowl. 

To Serve the Pav Bhaji in a Bread Bowl:

• Cut a ½ inch thick slice from the top of each loaf to create a bowl. 
• Scoop out the insides to create a deeper well, leaving ¾ inch thick shells(you can use scraped bread to make bread crumbs). 
• Fill the bread bowl with prepared Pav Bhaji and garnish with onion, coriander leaves, and vegan butter. Enjoy!!!

To Prepare Butter-Masala Pav:

• Heat ½ Tsp vegan butter in a pan, add some Pav Bhaji masala and coriander leaves, and stir.
• Roast/Toast pav/dinner rolls and they are ready to serve.

If I want to double the quantity, does the cooking time change?

• The cooking time will remain the same even if you double the recipe. The instant pot will just take longer to come to pressure.

Tips to Make Pav Bhaji:

• Don't skip the green bell peppers, bell peppers which have a unique, savory flavor that goes beautifully with Indian spices.
• I have used fresh tomatoes here, but you can use canned tomatoes, just puree them before adding them to the pot.
• Along with onions, tomatoes, bell peppers, you can use green peas and cauliflower.
• Be sure to peel the potatoes before adding them to the pot.
• Another special ingredient I use in this recipe is Kashmiri red chili.  It helps to add a bright reddish color to the bhaji.
• I have used vegan butter, but you can use ghee or butter too.

Some more Instant Pot Recipes to Try:

• Instant Pot Hariyali Pav bhaji
• Instant Pot Katchi Dabeli
• Ragda Patties
• Panipuri
• Khaman Dhokla
• Poha in Instant Pot(Kande-Pohe)
• Puri Bhaji In Instant Pot
• Sabudana Khichdi

Dietary Comment:

• The calorie count is based on a 2000 calorie.
• Per serving contains 144 calories, along with 24 g carbohydrates, 3.1 g dietary fiber, 4.1 g fats, and 3 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 Pav Bahji Bread Bowl for lunch or for dinner.

• 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.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

Egg Lababdar in the Instant Pot | How to Boil Eggs in the Instant Pot

Learn How to Cook Instant Pot Egg Curry (Pressure Cooker Egg Lababdar Curry) with pantry ingredients!

Hello Foodies,

         Egg Lababdar is a unique egg instant pot dish cooked in a creamy gravy of tomatoes-cashews and topped with grated egg white. 

         This simple, luscious, rich, and creamy egg curry is just perfect for both lunch and dinner. Using Instant Pot, you can create this delightful, yet succulent egg curry which tastes so heavenly with just plain rice or roti. To make the curry more exotic I have used cashew nuts or you can use fresh coconut/coconut milk too. Or you can just do it with tomato and onion masala paste and it will still be scrumptious. No doubt, this happens to be a tempting main course curry. 

Video Recipe:

You can make this Curry with different kinds of seafood, meat, paneer, and vegetables. We developed this Instant Pot Egg Curry to be a very easy yet flavorful curry recipe using simple ingredients. Egg curry is quite popular in India and is made in several ways in different parts of the country. Some versions are very spicy and some are less! This recipe goes from fridge to table in 30 minutes using a pressure cooker.

Instant Pot Egg Curry is,

• Easy to make  and simple recipe with all the flavors of classic Indian egg lababdar curry
• Ready in under 30 minutes
• Gluten-free, soy-free recipe.
• It is the perfect side for Naan and Jeera Rice
• Infused with flavors of Indian spices and ghee
• It is the perfect, non-sticky Punjabi curry recipe
• Super flavorful meal, full of protein and healthy gravy on the table in no time
• Made in the instant pot with minimal clean up for later.

Preparation Time: 10 Minutes; Cooking Time: 20 Minutes
Each Serving of Egg Lababdar Curry Contains 280 Cal

Ingredients:

To Make the Gravy for Egg Lababdar:

• 4 Eggs, Large
• 1 Tsp Oil 
• 1 Tbsp Ghee
• Whole Spices - ½ “ Cinnamon stick, 3 Cloves, 3 Green Cardamom, 2 Dried Red Chilies Byadagi or Kashmiri(I have used Kashmiri)
• 1 Bay leaf
• 1 Green Chili (optional or skip to reduce heat)
• 1 Small Onion, Chopped
• 2 Tomatoes, medium-sized cut into ½ 
• 3 Garlic Cloves
• 11 g Ginger
• 10-12 Whole Cashews
• 1 Cup Water to cook the mixture

To Make Egg Lababdar in the Instant Pot:

• 1 Tbsp Ghee/Oil
• 1 Tsp Red Chili Powder
• 1 Tsp Cumin Powder
• 1 Tsp Coriander Powder
• 1 Tsp Garam Masala
• ½ Tsp Turmeric Powder
• 1 Tsp Kasoori Methi(Dried Fenugreek leaves), crushed with palms
• 1 Tsp Salt
• 3 Tbsp Fresh Cream/Heavy Cream
• 2-3 Tbsp Coriander/Cilantro leaves, chopped

Instructions:

To Make Gravy/Masala and Boil Egg in the Instant Pot:

• Turn on the saute mode of the Instant Pot and heat 1 Tsp oil.
• Add cinnamon, cloves, cardamom, dried red chilies, green chili, garlic cloves, ginger, cashews and mix well.
• Now, add onion and saute and cook for 2-3 minutes.
• Add tomatoes and water 1 cup.
• Place the trivet and on the trivet place eggs.
• Close the lid of the Instant Pot and place the vent on the sealing position.
• Cook on Manual Mode(Hi) for 5 minutes.
• NPR Natural Pressure Release for 5 minutes and then release the remaining pressure manually.
• Open the lid and take the eggs out and place eggs in ice-cold water and then peel them and cut them into half. 
• Strain the spices, onion-tomato mixture, and keep the water aside.
• Now, blend the spices, onion-tomato mixture into a smooth paste(add water as needed).

To Make Egg Lababdar in the Instant Pot:

• Wash the inner pot of the IP and pat it dry and place it back in the Instant Pot.
• Turn on the saute mode of the instant pot and heat ghee.
• Add bay leaf and prepared masala paste/gravy.
• Saute and cook for 2-3 minutes.
• Add boiled and peeled eggs, Kasuri methi, and milk cream(whipping cream) and mix well.
• Garnish with coriander leaves and Egg Curry/Egg Lababdar is ready to serve.
• Grate ½ boiled egg on top of the gravy and serve creamy Egg Lababdar Curry with Naan/Roti or Jeera Rice. Enjoy!

Is this curry spicy?

• This recipe is fairly mild. For a spicier dish, add ½ tsp cayenne pepper along with the other spices. 

 Tips to Make Instant Pot Egg Curry:

• Be sure to start this recipe by toasting the spices in oil toasting spices in oil will improve the flavor!
• Fresh ginger and garlic give the best flavor.
• You can use coconut milk instead of milk cream for the best flavor and texture.
• To make it nut-free use freshly grated coconut instead of cashews.
• Coconut milk can sometimes come out grainy, so always shake well before measuring.
• Instead of Cashew Nuts, you can also add seeds like a melon seed, poppy seeds, peanuts, etc.
• Kasuri Methi gives a very delicious flavor to this dish, so I highly recommend not skipping it.

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 280 calories, along with 14.2 g carbohydrates, 18.6 g fats, and 11 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 Egg Lababdar/Egg Curry for lunch, brunch, or for dinner.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so 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!!!

Fresh and Healthy Jackfruit Salsa | How to Make Refreshing Jackfruit Salad

How to Make Best and Refreshing Jackfruit Salsa

Hello Foodies,

       Try this tangy, sweet, and healthy salsa recipe as a snack or side. Jackfruit Salsa is a unique way to use jackfruit. You can top your tacos or tostadas with this jackfruit salsa along with your favorite beans or meat toppings. My current favorite is Jackfruit Salsa. Excellent on a shredded chicken taco, shrimp, or fish tacos, or just on salted tortilla chips too. The next day I added some black beans to the mixture and it helped balance the flavors. This is no onion-no garlic, vegan, and gluten-free salsa recipe.

This recipe is adapted from the mango salsa recipe I've shared. This is more of a pico de gallo than a smoother blended salsa. This Fresh Jackfruit Salsa gives a nice twist on your regular old chips and salsa. Jackfruit is sweet in taste and has a distinguishable and nice smell.       

Video Recipe:

So let’s start at the beginning. First, do you have fresh jackfruit? If you don’t know how to cut jackfruit? you might want to read this jackfruit tutorial first. They have a seed inside that pops out easily (and you can save the seeds for making hummus or curry later). You can also buy fresh jackfruit pods. 

Some more Salsa and Salad recipes to try:

• Mango Salsa
• Fruit Salad With Homemade Honey-Lime Dressing
• Mexican Beans Salad with Avocado-Vinaigrette Dressing
• Vegan Instant Pot Pasta Salad
• Mango Avocado Salad
• Detox Salad
• Taco Pasta Salad
• Air Fryer Makhana Salad

Preparation Time: 10 Minutes.
Each Serving of Jackfruit Salsa Contains 96 Cal.

Ingredients:

• 1 Cup Jackfruit arils, diced 
• ½ Tangerine/Orange, diced
• 1/2 Cup Cucumber, diced 
• ½ Cup Green and Red Pepper, diced 
• 1 Jalapeño, seeded and finely diced 
• ¼ Cup Cilantro, chopped
• 1 Lime juice
• Salt to Taste

Instructions:

• Peel the tangerine and keep it aside.
• Chop jackfruit, cucumber, green pepper, jalapeno into small pieces and keep it aside.
• In a bowl, add chopped jackfruit, tangerine, cucumber, green pepper, jalapeno, and coriander leaves, and mix well.
• Squeeze lime juice, add salt and mix well. 
• Serve immediately or store in a tightly sealed container in the refrigerator for up to three days.

How to Serve Jackfruit Salsa:

• We love this Jackfruit 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 on a shredded chicken taco, shrimp, or fish tacos. 
• It also goes well with chips and beans tacos. 
• You can also serve it on a salad. 
• You can customize your Jackfruit Salsa with any of your favorite add-ins, such as black beans, corn, pineapple, green mango, or quinoa.
• I have served it with Mexican Rice.

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 96 calories, along with 18.9 g carbohydrates, 0.5 g fats, and 2 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Health Benefits of Jackfruit Salsa:

• This salsa is low in calories and easy to pair 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.
• Jackfruit is a good source of fiber, so it could help you feel fuller for longer and help keep your bowel movements regular.
• 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 Jackfruit Salsa for snacks or for dinner.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so 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!!!

Diwali Special: Instant Pot Rose-Malai Ladoos | Instant Paneer Ladoo

 How to Make Instant Rose Malai Ladoo

Hello Foodies,

         Gorging into this soft, sweet, and creamy delights Rose Malai Ladoo is exactly how we define pure love. So this Diwali makes delightful Rose-Malai Ladoos. They are easy to make and prepared from scratch using fresh ingredients. Ladoos are a quintessential Indian sweet savored at every festival. 

What makes ladoo special sweet is its versatility. It can be made with different ingredients, flavors, and colors. Rose Malai Ladoos infused with the delicate flavor of Rose syrup and gulkand, that will shine out your festive day! It can be prepared for festivals or for any occasion to be shared with friends and families. It is incredibly easy to prepare and has no complicated ingredients involved. 

Video Recipe:

If Malai Ladoos are made in a traditional way it will take a long time but using this Instant Pot way it will be quicker and easier. The result will be the same both ways. To make  Rose Malai ladoo I have used paneer instead of reducing the milk and used condensed milk to make it sweet. You can also add any flavoring instead of Rose and can also stuff with some freshly chopped fruits. You can also use the store brought paneer or curdle the milk at home by using lemon juice or vinegar, as I did. But remember the paneer should be fresh and soft for making malai ladoos. So try this easy dessert recipe to celebrate the upcoming Diwali festival.

These Rose-Malai Ladoos are:

• It's just delectable, scrumptious, and melts in the mouth
• Require only a handful of ingredients
• Make a pretty festive sweet
• Great to make for Diwali festival potlucks!

The Texture of the Rose-Malai Ladoos: 

• These ladoos are soft, sweet, and have grainy, and melt in the mouth texture.
• The mawa needs to be cooked with condensed milk until it reaches a consistency where you can roll it to make ladoos.

Some More Instant and Easy Ladoo Recipes to Try This Diwali:

• Besan Ladoos without Sugar
• Rava-Mawa Ladoo(Sooji Ke Laddu in Pressure Cooker)
• Instant Pot Malai Ladoos
• Rava-Naral Ladoo
• Motichoor Boondi Laddu/Ladoo
• Instant Besan Ladoo with Condensed Milk
• Rava Ladoo Without Sugar Syrup
• Coconut-Rose Ladoo in 10 Minutes
• Tilgul Ladoo
• Instant Pot Moist and Vegan Carrot Ladoos(Truffles)
• Winter Special Healthy and Nutritious Ladoo(No Sugar/No Jaggery)
• Finger Millets Laddu / Ragi Ladoos

Preparation Time: 5 Minutes; Cooking Time: 20 Minutes.
Each Rose Malai Ladoo Contains 72 cal.

Ingredients:

To Prepare Khoya/Mawa in the Instant Pot:

• Milk Cream(heavy) ¼ Cup(approx. 50ml)
• Milk Powder 1 ½ Cups (approx. 150 g)

To Prepare Paneer:

• Whole Milk 4 Cups / 1 liter
• Lemon Juice 4 Tbsp
• Coldwater to rinse the paneer

To Prepare Rose-Malai Ladoos:

• Paneer(Cottage Cheese) 1 Cup(you can also grate store-bought paneer).
• Mawa/Khoya ½ Cup
• Condensed milk ½ Cup
• Rose Syrup 2 Tbsp
• Saffron Strands for garnishing(optional)

To Prepare Gulkand Stuffing:

• Gulkand 1 Tbsp
• Almonds 1 Tbsp
• Pistachios 1 Tbsp
• Cashews 1 Tbsp

Instructions:

To Prepare Khoya Using Instant Pot:

• In a bowl add milk cream and milk powder and using hand knead to make a dough.
• Transfer dough over cotton cloth/muslin cloth and wrap well.
• Turn on instant pot and add 1 cup of water and place a pan
• Close the lid and steam it for 10 minutes.
• Turn off the instant pot and open the lid and take out the pan.
• Let it cool completely, and khoya is ready to use.

To Prepare the Paneer:

• Pour milk into a heavy bottom pan and heat it on medium to high flame. 
• Let the milk come to a boil.
• When it comes to a boil, turn off the flame and start adding lemon juice/vinegar, 1 Tbsp at a time.
• Stop adding as soon as the milk curdles.
• Using a strainer with cheesecloth, drain the whey and collect the paneer/chena(lined over a strainer). 
• Wash the paneer with cold water to get rid of the lemon taste. 
• Squeeze it tightly to get rid of excess water.
• This will yield 1 cup of paneer(You can use grated paneer or store-bought too).

To Prepare Gulkand Stuffing:

• Dry roast almonds, pistachios, and cashews on medium to low flame for 2-3 minutes.
• Once cooled down, grind nuts coarsely(do not powder too much, there should be chunks of nuts).
• Now, in a bowl mix together ground nuts and gulkand and keep aside.

To Prepare Rose-Malai Ladoo:

• In a pan, add crumbled paneer, and stir on medium to low flame until all the water from the paneer gets evaporated.
• Now add the grated mawa/khoya and mix and mash until the mixture turns smooth.
• Add condensed milk, and rose syrup and mix well.
• Keep stirring until the mixture thickens and the mixture starts to separate the pan and hold shape.
• Take a small amount from the mixture and roll it(you should be able to roll and make a ball). It takes around 10 to 12 minutes on medium to low flame to reach this stage.
• Turn off the flame and transfer the cooked mixture into a plat and let it cool for 5 minutes.
• After 5 minutes start to prepare Ladoos, grease the palms with the ghee.
• Divide the dough into equal parts.

• Take one part of the malai mixture and flatten it.
• Place a small amount of nuts-gulkand mixture in the middle and seal the edges and roll it into a ball.
• Place them on the plate and garnish with saffron strands and crushed pistachios.
• Voila, melt in the mouth and delicious Rose-Malai Ladoos are ready to serve. Enjoy!!!

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 72 calories, along with 24.3 g carbohydrates, 3.7 g fats, and 1.5 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.
• (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used).

The shelf life of Rose Malai Ladoo:

• Rose-Malai Modaks stay good for 8-9 days when refrigerated in an airtight container.
• If kept outside, it will stay good for 3-4 days.

Good Time To Eat:

            It is good to eat  Rose-Malai Ladoos as a dessert.

• 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.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

Diwali Preparation Tips | Diwali 101 | Top tips for preparing for Diwali

 How to prepare for Diwali in advance | Snacks and Savory Dishes from Scratch

Hello Foodies,

       Are you ready for Diwali Festival? Deepavali or Diwali is the biggest and the brightest of all festivals. Diwali, the festival of light, is one of my favorite Hindu festivals. It’s particularly associated with Lakshmi, the Goddess of Wealth & Prosperity, and marks the beginning of the financial year. Prepare a festive meal, making sweets, snacks, and savories are a tradition for Diwali. So get ready to prepare some tasty festive treats! 

A celebration of prosperity, Diwali gives us the strength and the zeal to carry on with our work and goodwill for the rest of the year and thus, promising us success and prosperity. 

Video Recipe:

My Aai(Mother) prefers to keep ready the basic ingredients before she starts making Diwali Faral(Sweet and Savory dishes) so that do not require much time when you actually start making Diwali treats. Plan your dishes in advance and make arrangements like making ghee, slicing coconut, slicing dry nuts to decorate your sweets, making bhajni(multigrain flour), etc. I will be posting all of the ingredients I plan to use to make my Diwali sweet and savory snacks. So get ready to make some essential items to keep handy for making Diwali delights.

To have the best Diwali celebration ever, make sure you follow these simple tips:

How do you set the scene for Diwali? Is there anything you do in advance? So Yes, here is my list: 

Butter and Ghee:

• Starting with this Homemade 15-minutes Butter and Ghee in an Instant Pot recipe.
• Use Ghee to Make Besan Ladoos, Rava Ladoos, Balushahi, Kada Prasad(Wheat Halwa), Nankhatai, and Gulabjamun.

Coconut Fresh and Dried: 

• Scrape the skin of the fresh coconut, wash and pat dry it, and grate the coconut or grind it. Use grated fresh coconut to make Rava Naral Ladoo(Suji Aur Nariyal Ke Ladoo), Naral Ladoo(Coconut Laddu), and Olya Narlachya Karnjya, Coconut Burfi. 
• Slice the Dry Coconut and store it in the airtight container. Use Sliced dried coconut to make Poha Chivda, Laxmi-Narayan Chivda.

Jaggery:

• Grate jaggery and store it in an airtight container.
• Use grated jaggery to make Besan ke Ladoo, Puranpoli, Kapnya(Shakarpara), Tilgul-Khoya Burfi, Peanuts Ladoo.

Khoya/Mawa:

• Make Khoya/Mawa at home and keep it in an airtight container in the fridge.
• Use Khoya to make Khoya Paratha, Rava-Mawa Ladoo, Malai Ladoos, Sesame seeds & Mawa Burfi, Carrots Halwa.

Multigrain Flour/Chaklichi Bhajni:

• Make Multigrain Flour and store it in an airtight container. It will be edible for more than a year.
• Use Multigrain flour to make Thalipeeth and Chakli.

Powdered Sugar:

• Grind sugar in a grinder and store it in an airtight container.
• Use powdered sugar to make Shaknkarpali, Rava Mawa Ladoo, Nankhatai, Cakes, and Cookies.

Poha(Thin, Thick, and Dagdi Poha / flaked rice / flattened rice):

• Strain poha and sundry them or microwave or dry roast in a pan on low flame until crunchy and crispy.
• Store strained and roasted poha in an airtight container.
• Use roasted poha to make Poha Chivda and Laxmi-Narayan Chivda.

Sliced Dry Fruits(Chopped Dry Nuts):

• Soak and slice the dry nuts and store them in an airtight container.
• Use sliced dry nuts to garnish Diwali sweets and savory dishes.

If you don’t have time to cook from scratch then you can buy readymade mixes in which you can prepare countless Indian sweet and savory dishes. 

Here is the List:

• Instant Gulabjamun Mix
• Instant Chakalichi Bhajni
• Roasted Semolina/Rava
• Use Readymade Powdered Sugar
• Sliced dried coconut and fresh grated frozen coconut
• Chakli Mix
• Basundhi Mix
• Dhokla Mix
• Ladoo Mix

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so 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!!!