Poha

 Poha is fairly popular warm breakfast in a couple of states in India; ofcourse each with a little variation. My recipe is a mix of Maharashtra and Gujarat states.

Ingredients:
1. Flattened Rice - Thick Poha - 2 Cups
2. Onion - 1/2 Small
3. Chili - 2
4. Muster Seeds - 1 TSP
5. Oil - 2 TBSP- Extra Virgin Olive Oil/ Vegetable Oil/ Cannola Oil/ Saffola Oil
6. Turmeric Powder - 1 TSP
7. Lime Juice - 1 TSP
8. Raisins - 1/4 Cup
9. Salt - 1 TSP or as per taste

Method:
1. Soak Poha in 2/3 Cup of water. Mix well with a spoon and cover it for 12-15 min.

2. Heat the thick bottom wok, add oil. Once the oil is hot, add muster seeds and chili.

3. Once those start to sputter, add onion. Stir it occasionally and let it change color to translucent. You could add peanuts as well.

4. In soaked Poha, add turmeric powder, salt, raisins and lime juice. Instead of raisins, you could add 2 TSP sugar. Mix all together. 

5. Once the onion turns translucent, add mixture of poha with spices. Mix well. Splash one TBSP of water and cover the lid for 4-5 min on a low heat.

6. Poha is ready by now. If you like you could add more lime juice. 

7. Serve with fresh cilantro.

Mexican Pinto Beans Soup

 This is a high in protein, easy to make soup. It’s a simple  Vegan, Vegetarian recipe which is good for diabetics diet, colic diet, low carbohydrate, low cholesterol diets.

Ingredients:

1. Pinto Beans - 2 Cups Dry or 3 Canned Beans 

2. Onion - 1/2 Medium White/Yellow 

3. Garlic - 3/4 Cloves 

4. Bay Leaves - 1

5. Jalapeño - 2 Medium 

6. Cilantro - 1 Cup
7. Vegetable Broth - 5 Cups for Dry and 1/2 Cup if using canned beans

8. Salt - 1 TBSP or as per taste 

Method:
1. Soak up dry pinto beans overnight. You can use canned pinto beans instead for using right away.
2. Add bay leaf, chopped onion, minced garlic, cilantro, salt in instant pot.

3. Add pinto beans and vegetable broth. 

4. Close the lid and seal the vent. Choose pressure cooker mode for 4 min if using canned beans. If using presoaked dry beans then choose pressure cooker mode for 35 min. Once the timer is off, let the pressure release manually; say around 10-12 min.

5. Open the lid and blend the cooked beans with immersion blender. Choose sauté mode for 5 min and add chopped jalapeños by giving a good stir.

6. Soup is ready to serve with fresh cilantro.

Spinach Tofu Curry

 Famous North Indian curry is made with spinach and paneer; Palak Paneer. I replace the paneer with tofu to keep the fat and cholesterol content down. It is a delicious vegan alternative for Palak Panerr Curry. What’s more? It is Gluten Free, Dairy Free, Diabetics Friendly, Low Fat, Low Cholesterol, High protein, lactose intolerance friendly and low carbohydrate curry.

Ingredients:
1. Spinach- 2 Cups
2. Extra Firm Tofu - 2 Cups
3. Onion - 1/2 Medium
4. Tomato - 1 Medium
5. Oil - 1 TSP (Vegetable/ Saffola/ Extra Virgin Olive Oil)
6. Cumin Seeds - 1 TSP
7. Ginger - 2 Inch
8. Garlic - 6-7 Cloves
9. Green Chili - 1
10. Turmeric Powder - 1 TSP
11. Red Chili Powder - 1 TSP
12. Coriander Powder - 2 TSP
13. Water - 1/4 Cup
14. Salt - 1 TSP or as per taste

Method:
1. Get all vegetables washed and ready to chop. Chop onion, tomato, green chili in small pieces, roughly chop spinach, grate ginger and mince garlic. Drain all water from extra firm tofu and cut into bite size pieces.

2. Start Instant Pot in sauté mode for 5 min. Once the pot is hot, add oil and cumin seeds. Once cumin seeds start to sputter add garlic, ginger and green chili. Once cooked; say a min; add onion and let those become translucent.

3. Add tomato, turmeric powder, coriander powder, red chili powder and salt. Mix well. Let all mixture cook for a min or two.

4. Add water and spinach and stir well.

5. Cover with lid. Set the vent to seal mode. Choose pressure cooker mode for 2 min. 

6. Once the timer is off. Let the pressure release naturally. Open the lid, you will see cooked mixture almost reduced to half the size. 

7. Using immersion blender, mix everything together well. Gently add tofu and mix well. Let the spices soak in for 4-5 min. Now ready to serve with roti or paratha or rice dish.

Oatmeal

 I have read, heard a countless benefits of eating oatmeal at the breakfast. So I decided to give it try. Instant pot cooks it in 6 minutes tops. I play dress up so I don’t get bored eating it often. I have listed the variations; basically one fruit and nuts is a must. I keep sweetener and spices optional depending on fruit and nuts.

Ingredients:
1. Steel Cut Oatmeal - 1 Cup
2. Water - 2.5 Cups

Method:
1. Add oatmeal and water in the Instant Pot.

2. Choose Poridge setting. By default 12 min timers shows up on the display. Reduce it to 6 min. By the time it’s ready, I like to chop fruit and have other toppings ready to be added. 

Toppings 1: Strawberry, Maple Syrup, Slivered Almonds and a dash of cinnamon 

Toppings 2: Raspberries, Brown Sugar, Roasted Cashew

Toppings 3: Mango, Roasted Pistachios 

Toppings 4: Blueberries, Toasted Walnuts, Dates

Toppings 5: Apple, Raisins, a dash of Cinnamon 

Toppings 6: Banana, Toasted Walnuts, Cardomon 

Toppings 7: Mango, Toasted Coconut Chips

Toppings 8: Applesauce, Almond Butter

Eggplant Sweet Potato Curry

 Traditionally eggplant and potato curry is common in Indian households. In an attempt to make a healthy version, I replaced the potato with sweet potato. I have to go through few trials and errors until I settled with this particular recipe I am about to share.

Ingredients:
1. Eggplant- 1 Large
2. Sweet Potato - 1 Large
3. White Onion - 1/2 Medium
4. Garlic - 4/5 Cloves
5. Ginger- 1 inch
6. Baigan Bharata Masala - 1 TBSP
7. Oil - 1 TBSP
8. Cumin Seeds- 2 TSP
9. Muster Seeds- 2 TSP
10. Turmeric Powder- 2 TSP
11. Red Chili Powder- 1 TBSP
12. Curry Leaves- 7/8
13. Water  or Vegetable Broth - 1 Cup
14. Cilantro- Handful to garnish

Method:
1. Wash all veggies. Peel the sweet potato. Since cooking make all the veggies turn mushy, chop veggies in rather large pieces.

2. Start instant pot in sauté mode for 5 min. Add oil, muster seeds and cumin seeds. Once the seeds start to sputter add curry leaves and turmeric powder.

3. Add chopped onion and stir until those turn translucent. Add minced garlic and shredded ginger. Let those cook for another 2-3 min.

4.Time to add chopped sweet potato and eggplant along with red chili powder, bhaigan bharta masala,  water or vegetable broth and salt. Sweet potato brings in sweetness. So the spices levels I mentioned will make this a sweet and spicy curry in true sense.

5. Set the vent in closed position and close the lid. Set the Pressure cooker mode for 3 min. Once the timer is off, let it cool down naturally; about 10-12 min. Open the lid and you have a ready to serve curry. Serve it topping with fresh cilantro. 

Upma

 One of the healthiest breakfast from my home state is Upma. Roasted semolina brings in earthy texture and flavor. You can add various fresh veggies. It’s a matter of few minutes 10-15 min to make in an instant pot or pressure cooker.

Ingredients:
1. Semolina/ Rava/ Sooji - 1 Cup Roasted
2. Ghee or Oil - 1 TBSP
3. Green Chili - 1
4. Urad Dal - 1 TBSP
5. Onion - 1/2 Medium
6. Tomato Paste - 2 TBSP
7. Carrot- 2 Medium
8. Green Peas - 1/2 Cup - Fresh or Frozen
9. Ginger - 1/2 Inch
10. Cumin Seeds - 1 TSP
11. Curry Leaves- 7-8
12. Salt - 1 TSP or as per your taste
13. Water - 3 Cups or Vegetable Broth
14. Lemon Juice - 1 TBSP 
15. Cilantro- Handful to garnish 

Method:
1. Soak urad dal in water for 15-20 min.
2. Dry roast semolina for 4-5 min or until are browned.

3. Start instant pot in sauté mode for 5 min. Add oil and cumin seeds. Once cumin seeds start to sputter add curry leaves, green chili, urad dal. Let it fry for a min.

4. Add chopped onion and cook until color is translucent.

5. Now add chopped carrots, green peas. You could add bell peppers as well. Let those soften a min or two. 

6. Add roasted semolina, tomato paste, vegetable broth, lemon juice, salt with a good stir.

7. Turn the vent to close. Close the lid. Pressure cook only for a min. As soon as the timer is off, release the steam and open the lid.

8. Stir the cooked upma and take out the steel pot from instant pot. Now cover it for 5 min. and it’s ready to serve. I like to garnish with fresh cilantro.

Applesauce

 Homemade applesauce is as delicious as sugar can get. I like to replace sugar in baking recipes with applesauce; simply to use sugar in a natural form as possible. Added benefit is that using applesauce in recipes as much as possible makes it diabetes friendly. This particular recipe is as kids friendly as 9 months and onward. Cinnamon is an excellent spice for a baby to have as a first spice to taste. Applesauce is a delicious way to introduce an apple to baby.

Ingredients:
1. Organic Gala Apples - 8 Medium
2. Water - 1 Cup
3. Lemon Juice - 1 TBSP
4. Ground Cinnamon - 1/2 TSP

Method:
1. Even using organic apples, wash apples thoroughly.

2. Peel and core all of those. Roughly slice and place in an instant pot.

3. Add water, lemon juice and ground cinnamon. 

4. Close the lid of instant pot with vent on manual mode. Set the pressure cooker for 8 min. 

5. Let the instant pot cool down. You have well cooked apple slices now.

6. Mash up the cooked apple slices depending on how smooth texture you prefer. 

7. Once completely cool down, refrigerate the applesauce. It’s good to use for 7-10 days.

Banana Carrot Spinach Muffins

 In an attempt to add more veggies and fruits I came across this recipe and I improvised it so it suits my taste. It has whole wheat flour and organic ingredients. The muffins comes out as good as the ingredients are. These are eggless. These are hit with kids and grownups.

Ingredients:
1. Whole Wheat Flour - 2 Cups
2. Banana - 2 Medium
3. Carrot - 1/3 Cup Purée - 3/4
4. Spinach - 1/3 Cup Purée - 1 Cup Packed
5. Baking Powder - 2 TSP
6. Baking Soda - 1/2 TSP
7. Salt - 3/4 TSP
8. Yogurt - 1 Cup (Greek Yogurt)
9. Sugar - 1/2 Cup
10. Oil - 1/4 Cup - (Canola/Saffola/Vegetable Oil)
11. Vanilla Extract - TSP
12. Lemon Zest - 1 Lemon

Method:
1. Mashup both bananas. Purée carrots and spinach separately.

2. Start with combining dry ingredients; whole wheat flour, baking powder, baking soda and salt.

3. Add in yogurt, sugar, oil, vanilla extract, lemon zest. I am using cake mixer. At this point I mix those at setting 2 for 2 min.

4. Add all three in cake mixer to mix at setting 2 with sets of 2 min each until you get consistent batter. While mixing I start to preheat oven at 350 degree Fahrenheits on convection. 

5. Once batter is ready, line up mini muffins tray with cooking spray. Add a spoonful in each. I have a tray for 24 mini muffins. This recipe makes 24 mini muffins and 4 big ones. Two empty spots are filled in with water about 3/4 of size. You cannot leave those empty in the oven.

5. Mini muffins need 18-20 min in the oven. I like to do toothpick test right in the middle of one of the muffins before pulling out the tray. Big muffins needs 5 more min than mini muffins. These are ready to serve right away; refrigerate these for 3/4 days or freeze those for later use.