Pasta in Spinach Nuts sauce and without cheese – Instant Pot 

I tried this recipe on stove top few months back and the same thing I tried in Instant Pot for Yesterday’s Lunch without Cheese , so I can pack for Kids Lunch Box( They like Pasta at least twice a week in Lunch Box and easy for me to Cook in the morning rush hour) ) . It turned out good without burnt bottom. When ever we cook in IP we have to make sure to add sufficient water so it won’t burnt and at the same time sauce  cooks perfectly and don’t smell raw  . Kids like Pasta with Sauce and I’m hiding all bland vegetables which they don’t like to eat ( Now they got used to eating everything ) and they can’t pick and keep aside because the Vegetables gets blended in the Sauce . Spice up the sauce with little Sambar powder or Rasam Powder so it won’t overpower the sauce and taste good with little Black pepper and Mixed Italian herbs. Check my recipe how much water and milk to add . You can soak the nuts for an hour ( Because of Health reasons) or you can grind roasted nuts directly with Milk and water . I added good amount of Spinach and don’t forget to add some deseeded tomato at the end for color and taste. Here is the Simple recipe with few Ingredients. 

Recipe for 3 


1. Whole grain Pasta – 1 cup( Measuring cup)

2. Water – 1 1/2 cup ( to cook Pasta – PIP)

3. Milk – 8 Ounces and Water – 8 Ounces ( To cook the sauce)

4. Spinach –  3 Big handfuls ( Finely Chopped) ,  Roma tomatoes – 2 ( Deseeded and Chopped)

5. Spices – Rasam or Sambar powder ( 1/2 tbsp ) , Black pepper and Italian Mix herbs – 1/2 tbsp

7. Oil – 2 tbsp

8. Cashews and Almonds – 10 each

9. Flour of your choice – 2 tbsp to thicken the sauce

10. Salt 


 1. Wash Pasta 3 to 4 times and transfer to a Steel Bowl and add Water .( We are cooking Pasta along with Sauce . PIP method)

2. Chop Spinach , Tomatoes and gather all Ingredients.

3. Grind Almonds and Cashews into fine powder and add Milk and grind One more time . Add Water .

4. Turn IP on Saute mode . When warm add Oil followed by Flour . Fry for a minute . Add Nuts milk slowly and mix without Lumps. Add all the liquid . Keep  Pasta Bowl along with Sauce  .

5 . Cancel Saute button. Press Manual for 4 Minutes .  Unplug when you see Low .  NPR ( after 5 minutes ) .O pen the lid. 

6.  Take out the Pasta Bowl .

7. Add Rasam powder and Salt  . Taste the sauce . If needed add Salt and Spices .

8 Add Pasta , Chopped Spinach . Cover with lid and Cook for 2 minutes ( saute mode). 

9. If needed add Pasta water to the Sauce .

10 . Add chopped tomatoes , Black pepper and Italian Mixed Herbs.

                          Cover for 5 minutes before you Serve . So the tomatoes and Spinach will cook for some more time. Serve warm. 


Eggplant Biryani with Vegetable Raita – Instant Pot 

Because of Holidays I’m cooking Biryani ( One pot Meal) every other day . It is easy to cook ( Just transfer everything to the pot) and will be ready in less time. Cooks perfectly in INSTANT POT without mushy and burnt bottom .We like Eggplant  and It is our  favorite vegetable . On Lazy cooking days or when I don’t have time to cook Dinner I simply Pan fry and season with Peanut Powder and we eat with Steamed rice. It is like a take out. You can store eggplant for 2 weeks . Wrap each eggplant in a paper towel and into Ziplock or Plastic Bag. Store in last shelf of the refrigerator . They stay good for 2 weeks. Change the Paper towel every 4 days and bring to room temperature and wrap in dry Paper towel if any left. For today’s recipe instead of Cooking separate Curry with Eggplant I just Sauted stuffed Eggplant before adding water and rice. I even added GREEN PEAS ( dried . Soak overnight and Microwave . So they cook along with Rice )or FROZEN Green peas  for sweet taste in between . Adding Biryani Masala is Optional if your Kids doesn’t like it. Still taste good without it or add a Pinch to flavor Eggplant . 

Recipe for 3


1. Basmati Rice – 1 Cup

2. Water – 1 1/2 cup

3. Green Peas – 1/2 cup ( Soak overnight and Microwave ) or Frozen Green peas 

4. Eggplant – 8 Medium ( Eggplant of your choice)  . Make a slit and stuff with spice powder so they won’t taste bland .

Potato – 1  or 2 ( Peeled and Cubed) ,

2 Roma tomatoes – chopped ( 12 pieces) 

5. Ginger – Snall piece ( Chopped n crushed) and Garlic ( 4 Cloves) – Crushed

6. Green chilli paste – 1/2 to 1 tbsp , Biryani Masala – 1/2 to 1 tbsp or Garam Masala or Spices of your choice 

7. Oil – 2 tbsp andGhee – 1 tbsp

8. Salt to taste 

9. Finely Chopped Coriander and Mint Leaves

10 . Whole Garam Masala – 1 tbsp Cumin seeds , 4 Cloves , 3 Cardamom , Bay Leaves -2 , Cinnamom stick – small – 2


1. Soak rice for Half hour . Wash 3 to 4 times and add Water . Add salt to the Water . Taste the water for Salt . Add   Green  peas to Rice water , Cubed Potato and Chopped Tomato . 

2. Turn IP to Saute mode . When warm add Oil and Ghee followed by Cumin seeds, Cloves, Cardamom, Bay leaves , Cinnamon stick ,  green chilli paste ,Ginger and crushed Garlic. Fry for a minute and add thinly sliced Onions ( Handful) .

3. When Onions are Brown add Eggplant and season with Red chilli powder , little Coriander and Cumin powder and Biryani Masala  or Garam Masala or Spices of your choice .Mix well .

4. Add rice with water , potato and Tomato . Mix  well . 

5. Cancel Saute . Close with lid. Rice mode . When you see the silver button pops up Unplug . NPR ( 5 minutes) . Add finely chopped Coriander and Mint Leaves . Mix gently .

                               SERVE with VEGETABLE RAITA ( Vegetables with Yogurt) Add chopped onions , tomato and grated carrots to 2 cups yogurt and Season with Cumin seed Oil . 

and Mango Pickle .



Try this Mixed milk pudding with Apple when ever you crave for Dessert or for sudden guests or After school snack or during festivals. No stirring and No burnt bottom . You don’t need to do any Cooking only gathering Ingredients .By the time I finished preparing Bajra Lentil Pakora my Dessert was ready . This is one of our favorite Desserts that I like to prepare Over weekends and to satisfy sudden Sweet Cravings. I added Sabudana . If you don’t have time for Soaking you can skip . It taste good with and without Sabudana . Bajra Lentil Pakora are easy to prepare( 5 main Ingredients)  and Kids are going to like them because of little tangy taste. Grind the batter day before and refrigerate . Add vegetables before you prepare . Bring to room temperature so they will cook evenly and won’t be raw in the middle .  Shared recipe at the end. 

Recipe for 3 .


1. Milk – 18 Ounces ( 3 glasses)

2. Whole wheat Vermicelli – Handful

3. Semolina ( sooji) – 2 tbsp

4. Sabudana – Handful ( Soaked) optional for an hour or overnight 

5. Jaggery ( Brown sugar) -1/2 cup  or accordingly

6. Cardamom – 4 ( Powdered)

7. Raisins – Handful

8. Roasted store bought nuts –  Cashews , Almonds and Pistachio’s etc 2 Handfuls( Crushed slightly)

9. Ghee – 1/2 tbsp

10. Apples –  2 ( Peeled and Chopped) Note : Sometimes apple will curdle the milk. Once you finish cooking. Take the inner pot out . Cool some time and add Grated and chopped apples along with Jaggery or Brown sugar. 


1. Turn IP to Saute mode . When warm add Ghee . Roast Vermicelli and Semolina( Sooji) and sabudana . When light  brown  add  Milk . Mix well . Scrape the bottom . 

2. Cancel saute . Cover with  lid . MANUAL 4 minutes . When you see silver button pops  up , Unplug it .  NPR ( 5 minutes) when the silver button drops down. 

3. Open the lid and add Roasted chopped Nuts, Cardamom Powder.  Cool  sometime and add Chopped apples  and Jaggery ( Brown Sugar) . Taste for sweetness and add accordingly .

                     SERVE Warm or at Room temperature.


Recipe for 24 Pakora .

Preparation time : 15 minutes Day Before Cooking time : Less than 15 minutes


1. Urad dal –  1 Cup

2. Split Green moong dal – 1 cup Note : I have used Half  of the batter to prepare the Pakora . 

3. Bajra flour – 1/4 th cup or Oats – 1/4 th cup

4. Yogurt ( curd) – 3 tbsp

5. Chopped Vegetables – Onion , Color Bell peppers and Grated Carrots.

6. Finely chopped Coriander

7 . Salt

8. Oil – 1 tbsp

9. green chilli paste and Chopped Ginger 


1. Soak Urad dal , Split green moong dal for an hour or two . Wash 3 to 4 times and grind with very little water and Salt . Transfer to a Bowl .

2. To half of the batter  add Bajra flour or Oats , Yogurt ( curd ) , salt , Chopped vegetables, Green Chilli paste , Chopped Ginger  and finely chopped Coriander. Mix well . Taste for Salt and Spices and add accordingly .

3. Heat the paniyaram pan on Medium heat. Grease each cavity with little Oil . When warm enough pour 3 tbsp batter in  each cavity .

4. When the bottom is light Brown flip and drizzle Oil on each Pakora . Cook on four sides .

5. Serve with Dates Tamarind Chutney or ONION Chutney . ( Sweet and Sour Chutney)

RECIPE Link for Onions Nuts Chutney .




Spinach Biryani – INSTANT POT – Kids Lunch Box/Weekend Lunch. Serve or Pack with Carrot raita ( Carrot and vegetables with Yogurt) , Mango Pickle and Papad.

Do you like preparing One pot meal for Weekend Lunch and for Kids Lunch Box. I like One pot meals as they are easy to cook and  taste good Warm or at Room temperature.  I use to prepare this in Rice cooker . For today’s  Lunch I tried in Instant pot . Done in less time and perfectly cooked ( all the ingredients I added) . I added Biryani masala . You can skip if you want to feed to your toddler or if your kids doesn’t like the smell of Biryani Masala . Still taste good without it . Whole Garam Masala will flavor the rice. Serve with Carrot Raita . Soak Channa dal so it will cook along with rice  . Here is the Simple recipe . 

Recipe for Carrot raita : Add grated carrot ( 5 ) to 2 cups of Yogurt ( curd) , Finely chopped Onion , chopped tomato ( 1) and finely chopped Coriander . Heat 1/2 tbsp Oil . When warm enough add 1/2 cumin seeds. Cool and add to yogurt with little salt. 


Recipe for 3 . Preparation and Cooking time – Less than 30 minutes


1. Basmati rice – 1 cup

2. Water – 1 1/2 cup

3. Channa dal -1/2 cup

4. Spinach – 3 to 4 handfuls ( finely chopped) and Finely chopped Coriander and Mint ( Add at the end ) 

5. Tomatoes -2 ( Chopped – 12 pieces), Onion – thinly sliced and Potato – Peeled and cubed 

6. Ginger – 1/2 tbsp and Garlic ( 4 ) – Crushed and Green chilli paste – 1 tbsp

7. Biryani Masala – 1/2 to 1 tbsp , Red chilli powder or SAMBAR POWDER 

8. Salt

9. Whole Garam Masala – 3 to 5  Cloves , 3 Cardamom , Bay leaves – 2 , Cinnamon stick –  1 or 2 small , Cumin seeds – 1 tbsp

10 . Oil – 2 tbsp and Ghee – 1 tbsp


1.Soak rice and Channa dal . Wash 3 to 4 times and add Water n  Salt .Taste water for Salt and add accordingly .

2.Turn IP into saute mode . When warm add Oil and Ghee followed by Cumin seeds and Whole Garam Masala. Add ginger , Garlic paste and Green chilli paste  . Fry for a minute. Add thinly sliced Onions and Potato . Fry for Couple of minutes.

3. Add chopped Spinach . Fry for a minute . Add cubed Potato .

4. Add water with rice and Channa dal ,Biryani masala and Chopped Tomatoes.

5. Cancel Saute . Close IP with Sealing . Rice mode . NPR ( 5 minutes) . Once done Open the lid and Mix gently . Add chopped Coriander and Mint . 

                     Serve with Carrot raita , Mango Pickle and Papad.


Spaghetti with Cherry Tomato sauce – Instant Pot –  5 INGREDIENTS -Kids Lunch Box 

Easy and fast Lunch Box idea for Busy mornings. Bonus – If you have older kids they can prepare their Lunch Box. Easy to prepare One pot meal in IP . Nothing fancy about this recipe but taste delicious in LUNCH Box with all the ingredients I added .  I’m encouraging my daughter ( She is good at Baking) to learn Basic Cooking. So she can prepare her Lunch Box when I’m not around. It will be moist with the extra sauce that can be absorbed by spaghetti by Lunch time.Don’t miss any ingredient to enjoy this tasty pasta.  Spices and Marinara sauce not only adds flavor but taste good too . Spinach for extra nutrition and easy way to make kids eat greens is to hide in their favorite sauce. Mozzarella for little cheesy taste. Here is the Simple recipe. 

Pack for KIDS LUNCH BOX : One pot meal .

Recipe for 2 . Preparation and Cooking time : 10 minutes


1. Sphagetti – 4 Handfuls

2. Cherry Tomatoes – 25 and Shallots – 4 ( thinly sliced) , Crushed garlic cloves – 6 , Ginger – Chopped ( 1 tbsp )  and Chopped Spinach – 3 handfuls 

3. Oil – 1 tbsp

4. Marinara Sauce – 4 tbsp or 1/4 th Cup or Tomato sauce or Pizza sauce 

5. Water – 2 Measuring cups 

6 . Mozarella cheese

7. Black pepper and Mixed herbs – 1 /2 tbsp each , Sambar powder – 1/2 tbsp , Red pepper flakes 


1.Turn IP on saute mode . Add Oil . When warm enough add Crushed Garlic , Red pepper flakes and Shallots.

2. When shallots turn light Brown add Cherry tomatoes. Season with Salt and 1/2 tbsp Sambar powder . Mix well .

3. Add Broken Spaghetti and Water.  Close the lid. Cancel Saute mode . Vent closed . 

4. Manual 5 minutes . Unplug when you see Low .  NPR ( 5 minutes)

5. Add Chopped spinach , Black pepper, Mixed herbs, Pizza sauce  and Mozarella cheese. Mix well . Taste for Salt and Spices and add accordingly .



Vegetable Sambar ( Short cut Method) without adding soaked dal – Instant Pot 

 Many of you must be knowing how to prepare Vegetable sambar. But do try my  version of Short cut Vegetable Sambar without Cooking Dal separately or adding everything  directly in INSTANT POT. Even in Instant Pot you must be adding soaked dal which may not be cooked properly or you won’t get the right consistency like  traditional method of cooking dal  in Pressure cooker. Check my Sambar masala paste I shared in the Ingredients and how much  water we need to add so you don’t have a burnt bottom . Here is the Simple recipe .

Recipe for 4 to 6 .


1. Channa Dal – Handful  ( Soaked)

2. Vegetables ( Chopped) – Medium Lauki( Bottle gourd) , Tomatoes – 2 , Potatoes – 2 ( Peeled and chop into circles ) , Carrots- 10 ( Chopped bite size) and Drum stick 

3. Water – 4 Measuring cups

4. Sambar Paste  – Dry roast 1 /2 tbsp Cumin seeds, 1/2 tbsp Coriander seeds, 5 Pepper cons, 3 Red chillies . Cool and Grind with 2 tbsp dry coconut , 3 cloves of Garlic and small piece of Ginger. Add One chopped tomato and One measuring cup water and grind into fine paste .

5. Tamarind – Small Lemon size  ( Soak in warm water and extract the juice – One measuring cup juice)

6. Jaggery – 2 tbsp or accordingly 

7. Salt and Turmeric – 1/4 th tbsp

8. Oil – 1 tbsp and Ghee – 1 tbsp

9. Finely chopped Coriander and Curry Leaves

10 . Tadka ( Seasoning) – 1 tbsp Black split urad dal, 1/2 tbsp Cumin seeds, 1/2 tbsp Mustard seeds and 2 Red chilies and Hing – Pinch 


1. Dry roast the spices and grind into fine powder . Then add  One Chopped Tomato and One Measuring cup water and grind into fine paste.

2. Grind Soaked Channa dal with One measuring cup water. Transfer to the Sambar paste Bowl . 

3. Add Jaggery , salt, Tamarind extract water  and 2 Measuring cups water. Check for Consistency and add accordingly .

4. Turn IP on saute mode . Add Oil and Ghee. Add Black split urad dal , Mustard seeds, Cumin seeds, red chillies , Curry leaves followed by finely chopped Onions. season with Salt and Turmeric.

5. Once Onions are light brown add Chopped Vegetables except tomato . Cover with glass lid and cook for 3 to 4 minutes.

6. When vegetables are half cooked add the Sambar Paste water and Chopped tomato  . Mix well . Cancel saute button . Manual 8 minutes .NPR after 10 minutes.

7. Taste for salt and spices and add accordingly. Add chopped Coriander leaves and Half tbsp Ghee .

Note : You can add Tadka one more time with 1/2 tbsp Oil , 1/2 ghee and Black split urad dal , Mustard seeds and Cumin seeds.