Zucchini Vegetable Sambar – Instant Pot – 5 main ingredients 

                    with Barley Lentils Pakora/ Instant Chickpeas ( BESAN) rava dosa 

Recipe for 4 . 

I tried one more short cut method of preparing Vegetable sambar in Instant pot without adding soaked Dal. It doesn’t taste raw and cooked perfectly in less time and time saving . Sambar is a simple recipe  prepared with Vegetables , Lentils and Spices and served  with  Breakfast( with Idli , Dosa, Upma ) or as a side for Lunch /Dinner . You can eat with just Steamed rice or with Appetizers like vada( Prepared with Lentils) . Right amount of vegetables with right consistency ( Not too thick and not too thin) . Left over Sambar taste good for next day  If you want to pack for Lunch Box.  I cooked for Dinner to serve with barley Lentils  pakora and stays warm for 3 to 4 hours in IP . You can even serve with Instant Chickpea flour Dosa for Lunch as Kids are at home for Summer Vacation . Here is the Simple recipe prepared with every day Ingredients.

Serve for Breakfast/ lunch / Dinner with Barley Lentil Paniyaram or with Instant Chickpea flour Rava  Dosa .



                       Zucchini – 2 ( chopped into big pieces)   or Lauki( green squash ) – Medium size ( Peeled and Chopped into big pieces)

                Onion – Medium ( sliced ) , Garlic – 6 cloves ( Peeled and crushed ) , Ginger – Small piece , Grated

                      Potato – 3 , Tomatoes – 2 chopped and Carrots and finely chopped coriander 

4. Toor Dal – 1/4 th cup and Tomato to grind with Toor dal 

5. Tamarind extract – 1/2 cup and Jaggery – 2 tbsp ( Brown sugar) 

6. Water – One cup and 1/2 cup to cook with Toor dal

7. Oil – 2 tbsp and Ghee – 1 tbsp


     1. Soak Toor dal for 1/2 hour and wash 3 to 4 times before you microwave. Microwave with 1/2 cup water. Cool and Grind with One tomato .

2. Heat a Sauce Pan or Pressure cooker . When warm add Oil . Splutter Mustard seeds, Cumin seeds, Black Split Urad dal , Red chillies, Hing and Curry Leaves.

3. Add thinly sliced Onions fry till golden brown.  Season with salt and Turmeric . Add  crushed Ginger and Garlic and fry couple minutes. 

4. Add Chopped Lauki or Zucchini , Chopped tomato , Chopped potato , Carrots , Tomato , sambar powder, Tamarind extract with 1/2 cup water , Jaggery and One measuring cup water .

5. Pressure cook for 2 whistles . When Pressure comes down add Ghee and finely chopped Coriander .


1. Soak toor dal . Wash and microwave for 3 minutes . Cool and grind with 1/2 cup water and One tomato .

2. Turn Instant pot on Saute mode . When warm add Oil . Splutter Mustard seeds, Cumin seeds, Black Split urad dal, Red chillies , Hing, Crushed Garlic , ginger. Fry for a minute. Add thinly sliced Onions. Season with salt and turmeric. Fry till Onions are brown .

3. Add Chopped Zucchini , chopped Potato ,Carrots and Tomato.

4. Add Sambar powder, Tamarind extract , Jaggery ,  Toor dal water and One more cup water . Close lid .

5. Manual 5 minutes. Unplug when silver button pops up. NPR . Open lid and add Ghee and finely chopped Coriander .

                 TASTE for salt and Spices and add accordingly 


1. Soak 1 cup Urad dal , 1/2 cup Channa dal , 3/4 th cup Barley and 3/4 th Brown Basmati rice , Fenugreek seeds for 2 hours.

2. Grind with Sufficient water and salt .

3. Ferment overnight in Instant pot or on Kitchen counter or in Oven . ( If you   ferment paniyaram won’t  be dense ) or If you don’t want to ferment add Yogurt to  the batter along with chopped vegetables .

4. To One cup of fermented batter add Chopped Onions, Green chilli paste, Grated carrots, Chopped ginger and finely chopped coriander .

5. Heat Paniyaram pan on medium heat. Grease the cavities with little Oil . When warm pour 2 tbsp batter and cook for 2 minutes on Medium flame.

6. After 2 minutes flip them and cook on 4 sides.

                               SERVE with ZUCCHINI VEGETABLE SAMBAR 




Instant pot Gongura  – 5 Ingredients .  .

Gongura ( Tangy Sorrell leaves ) stir fry is a simple 5 ingredient recipe. Serve with steamed rice or as a side for your meal. I tried this in Instant Pot ( as we all know less Cooking time and no monitoring ) . It stays good for 4 to 5 days in refrigerator. Wash leaves 4 to 5 times and dry leaves for an hour or so and stir fry . Cooks fast and won’t get spoiled. No need to add tamarind or Lime as I prepared with red stemmed leaves which is more tangy. Spring and Summer is the season and you can find it easily in Indian grocery store.  One thing you have to remember is fry Onions till brown and cook leaves till dry ( Doesn’t take much time as we drying leaves overnight on a cloth or Paper Towel) . Add sufficient spices and oil to enjoy this tasty stir fry . 

Gongura is a plant grown for its edible leaves. It is popular in some states. In Marathi it is called Ambadi , Gongura in Andhra, Pitwae in Hindi, Kenaf leaves in English . Chin Baung in china and Pandi Pundi in Kannada . A baby gongura leaf is a full leaf. As the leaf grow older, the leaf splits into 4 or more parts. It is a summer crop and hotter the place , the more sour the leaf gets. It comes in 2 varieties . Green stemmed leaf and Red stemmed . The red stemmed variety is more sour than green stemmed variety . We can prepare many variety of pickles and curries with Gongura . Rich source of Iron, Vitamins , folic acid and antioxidants essential for human nutrition. 

Recipe for 4 . Preparation and Cooking time :  Less than 30 minutes 



Gongura Leaves – One bunch ( Pluck leaves . Wash 3 to 4 times and dry overnight or for One hour ) or you can cook immediately as it takes few more minutes to stir fry

2. Channa dal – 1/2 cup ( Soak for half hour) 

3. Onion – One big ( Finely chopped )

4.Garlic – 6 ( Peeled and crushed)

5. Green chillies – 6 ( Whole, taste good as they cook with Gongura)

6. Oil – 3 to 4 tbsp

7. Salt and Turmeric

8. Curry Powder – 1 to 2 tbsp ( Blend of red chilli powder , Coriander and Cumin Powder , Crushed garlic) 


1. Turn IP on saute mode. When warm add oil . Splutter mustard seeds, Cumin seeds, Red chillies, Hing, Green chillies.

2. Add finely chopped Onions . Season with Salt and Turmeric .Fry till light browm . Add crushed Garlic. Fry for a minute.

3. Add soaked and washed Channa dal . Mix well .

4. Close IP lid . Manual 3 minutes . NPR .

5. Open lid and add finely chopped Gongura. Saute mode. Fry till water evaporates ( for 3 to 4 minutes) . If needed add Oil . Unplug and add Curry powder . Cool and transfer to a Pyrex Bowl. 

SERVE with Steamed Rice .


Instant Pot Tindora  Stir fry with Raw Mango – Side for Roti – 5 Ingredients . Less time when compared to stove top .

Tindora stir fry with raw mango in Instant pot.  Tindora is a very tasty vegetable you feel like eating as a snack . You can serve with Steamed rice, Roti( Indian Bread) or with Scrambled egg . This is the first time I tried Tindora in IP . I cooked in 6 qt so it will have wide space to saute( if you want little roasted vegetable)  once you pressure cook . I’m trying to cook all vegetables in IP. To my surprise they cooked in  very very less  time . I added 2 tbsp  water to build the pressure. Next time I will try without water. I cooked Banana Peppers without water and no burnt bottom. I added 20 big  handfuls of sliced Tindora . All cooked perfectly . I added corasely grinded raw mango with spices at the end as raw mangoes are in season. Here is the Simple recipe with few ingredients.

Tindora is good source of fiber . Fiber intake has number of benefits to the body. Fiber supports healthy blood sugar levels by helping body to digest sugars slowly , offsetting the effect of sugar entering the bloodstream . Eating foods high in fiber promotes feeling of fullness which helps curb appetite and support healthy weight . Source : HM 

Recipe for 4 .

Preparation and Cooking time : Less than 30 minutes


1. Tindora – 20 Handfuls ( wash and chop into 2 inch circles) for 4 people .

2. Onion – One ( finely chopped) , Crushed Garlic – 6 , Ginger – 1 tbsp , Green chillies – 4 , Curry Leaves

3. Green Peas – Half cup or Roasted Peanuts 

4. Mango spice powder – Dry roast 2 tbsp sesame seeds, 1/2 tbsp Cumin and coriander seeds, 5  to 10 Almonds  or Walnuts , 2 red chillies. Cool and grind with Handful of coconut and 2 Green chillies . Add raw mango pieces and grind coarsely .

5. Oil – 3 tbsp

6. Salt and Turmeric – 1/4 th tbsp 

7. Finely chopped coriander and Mint leaves 

Cut into 2 inch circles :


1. Turn IP on saute mode . When warm add Oil . Add Crushed garlic , Mustard seeds, Cumin seeds , Black Split urad dal . Add Onions , Green chillies. Season with salt and Turmeric. When Onions are light brown add  crushed ginger . Fry for a minute. 

2. Add chopped Tindora. Season with little salt. Mix well . Add 2 tbsp water.

3. Close IP lid. Cancel saute. Manual 4 minutes . When you see silver button pops up unplug. QPR . Open the lid . Add 2 tbsp Oil if needed . 

4. Turn on saute  high . Add 2 more tbsp Oil and let it brown for 3 minutes without mixing. After 3 minutes Mix and cook for another 3 minutes or till Tindora is light Brown.  Add Green peas or Roasted Peanuts. Leave in the Pot for sometime , the heat from the inner pot will brown the Tindora little more . 

Transfer to a Pyrex Bowl or in the same Pot . 

5. Add Mango spice powder, Red chilli powder , coriander and cumin powder , Chopped coriander and  Mint . Taste for Salt and Spices and add accordingly .

                   SERVE with STEAMED RICE or Grains of your choice OR Jowar roti or PARATHA ( INDIAN BREAD) 


1. Heat a wide pan on medium high flame. Add Oil . When Oil is warm add crushed Garlic and Ginger, Mustard seeds, Cumin seeds and Black split urad dal . Add Onions, Curry leaves  and Green chillies. Season it with salt and Turmeric.

2. When Onions are light brown add Chopped Tindora. Season with salt. Mix gently . Close lid and cook till Tindora is soft. Mix in between to avoid burning.

3. Open lid and add 2 more tbsp Oil and fry till Tindora is light brown. it will  take 5 minutes if you cook on Medium high flame and mix in between gently without touching the vegetable .

4. Once Tindora is brown add Green Peas or Roasted Peanuts , Mango spice powder ,Chopped Coriander and Mint.

5. Taste for salt and spices and add accordingly. 

                    SERVE with Roti ( Indian Bread) or Steamed rice or Grains of your choice.


Ten Instant Pot Desserts . Prepared with few ingredients and very less cooking. No stirring and  No Baby sitting. Enjoy these Unique Desserts any time of the year  with very very Less work.You can feed the crowd with these Desserts.

1. COCONUT HALWA – INSTANT POT . Do you like your Dessert ready in less time and with few ingredients . Perfect Dessert recipe to pack for Kids Lunch Box or for unexpected guests or to offer god during festivals. Rich and Creamy without adding any rich ingredients. Transfer all ingredients to the pot and will be ready in very less time. 

2. PURAN POLI  ( short cut method) : With 2 different fillings and Less Cooking time . No water left.

Once you unplug it you don’t need to cook any further on stove top or in Instant pot. You can freeze left over filling  . Instead of rolling like a Paratha I like to dip in batter and fry in Paniyaram Pan. They are crispy with Outer covering and tasty filling . Less work and one Pan to clean ,

Recipe :  

3. INSTANT POT APPLE BREAD PUDDING with BAKED VEGETABLE POCKETS :  If you like Bread Pudding then you will like this Dessert with Apples and Bread . Easy to prepare Dessert with apples and Bread.  Add apples after you cool sometime. It amy curdle the milk .Add toasted bread before you serve .

Recipe : 

4. MIXED MILK PUDDING WITH APPLE . No stirring and no monitoring. You can feed the crowd with this Dessert. Cool the dessert and add Apple so it won’t curdle the milk. Just gather the ingredients.




6. PINEAPPLE KESARI ( SHORT CUT METHOD) – INSTANT POT  . Very very easy to prepare Dessert .  Pack for Lunch Box as a Dessert or for unexpected guests or for Weekend Lunch or to offer God. No sauting . Just transfer everything to the pot and done in less time. Serve it in a Bowl as a Kesari or stuff in Paratha or Dip in Dosa Batter and fry in Paniyaram pan . 


7. BOONDI ( STORE BOUGHT ) CASHEW LADOO with JAGGERY and PEANUT SESAME CASHEW LADOO with JAGGERY . Easy to prepare Dessert and they stay good for more then 2 Weeks. I even tried with Mixed nuts and jaggery. Jaggery good source of Iron. Healthy dessert for everyone in the family .

Recipe : 

8. RICE PUDDING WITH COOKED RICE. You are going to like the rich taste of the pudding. Right consistency and no burnt bottom .

Recipe : 






Peanut Sesame Cashew Ladoo with jaggery , Mixed Nuts Ladoo  and Boondi Cashew Ladoo – STOVE TOP /INSTANT POT 

One of the easiest Dessert any one can prepare without fail. I tried in Instant Pot . Once you unplug it cook on Sauté mode till you get ball consistency. I’m sharing how to cook on Stove top and Instant pot. Either way you can try. You can use store bought roasted Peanuts, Cashew nuts. Or else you can roast on stove top . Doesn’t take much time. These Ladoo’s stay good for more than 2 weeks. One or two  will be sufficient to satisfy  your Sweet cravings.  Some times I prepare with Mixed Nuts. Sometimes with store bought Boondi and Cashews ( BOONDI CASHEW LADOO with JAGGERY) .Here is the recipe with few ingredients . 

RECIPE FOR 25 Medium Ladoo’s .


One cup – Measuring cup

1. Roasted Peanuts – 3 Measuring cups

2. Roasted Cashews – One cup

3. Roasted Sesame seeds – 1/2 cup

4. Jaggery ( Brown sugar) – 3 measuring cups

5. Water – 1/2 cup

6. Ghee – 1/2 tbsp

7. Cardamom Powder – 10 cloves( Powdered)

8. Ghee – 1 tbsp 


1. Store bought Boondi – 3 Measuring cups

2. Roasted Cahews – 2 measuring cups

3. Jaggery – 3 cups

4 . Water – 1/2 cup

5. Cardamom powder – 10 cloves ( Powderd) 

6. Ghee – 1 tbsp 


STOVE TOP : 1. Transfer Powdered Jaggery and Water to a wide Pan . Cook on medium high flame . Keep stirring in between .

2. When syrup thickens ( say after 10 minutes)  take 1/2 tbsp  syrup and pour in a bowl of water as shown in the picture.Try to make a ball with your fingers. If you are not able to ,cook for few more minutes .

TO CHECK THE SYRUP for Ball consistency in Water . 

3. When the syrup is ready switch off the stove. Add 1/2 to 1 tbsp Ghee .

4. Pour roasted Peanuts, Cashews , Sesame seeds and powdered cardamom. Mix gently .

5. Cool in the same Pan.

6. When it is light warm and you are able to handle the heat , take a handful of the mixture and shape  them into balls. Grease your hand with Ghee if needed . Repeat the process with the rest of the mixture.

THEY STAY GOOD FOR MORE THAN 2 WEEKS if stored in an airtight container .



1. Transfer powdered Jaggery , water and ghee to inner pot. Mix well . Close the Lid .

2. Manual 20 minutes with  vent open .

3. After 20 minutes open the lid and transfer to a wide pan . or COOK IN SAUTE MODE UNTIL YOU GET BALL CONSISTENCY . 

 4. Cook until you get ball consistency . Say 5 minutes or little more time .

 5. Once you get ball consistency add roasted Peanuts, Cashews , Sesame seeds, Ghee and powdered Jaggery . Mix gently .

6. Cool in the pan .

7. When you are able to handle the heat take a handful of mixture and shape Ladoo’s . If needed grease your hand with little Ghee.

8. Repeat the process.

STORE IN AN AIRTIGHT CONTAINER and they stay good for  more than 2 weeks .


TEN KIDS LUNCH BOX RECIPES Prepared with Lentils and vegetables.Cooking time Less than 15 minutes to prepare 2 Lunch Boxes .

5 ingredients. easy to prepare recipes in the morning if you do preparation night before. Some are shallow fried with 1/2 cup Oil ( Some taste good when shallow fried) and others in PANIYARAM PAN .

1. CABBAGE PAKORA . Now you can pack Cabbage in Kids Lunch Box. I added good amount of Cabbage . 5 ingredients. Shallow fry with 1/2 cup Oil and in PANIYARAM PAN . Pack with Dates Tamarind Chutney 


2. BREAD PAKORA. Stuffed and Pan fried with Green Moong dal salad 


3. RED KIDNEY BEANS PAKORA with Sweet rice in Rice Cooker. You can prepare 2 Lunch Boxes in less than 10 minutes with Salad and Fruit 


4. VERMICELLI MOONG DAL PAKORA. Kids are going to like these Crispy vegetable Moong dal pakora. They taste good at room temperature and not going to be dry because of vegetables. Shallow fried with 1/2 cup Oil . Do preparation night before and it will take less time to prepare 4 Lunch Boxes.


5. SEMOLINA URAD DAL PAKORA with Ladoo, Crackers and Banana . 5 ingredients. You can grind Urad dal night before and refrigerate . Add rest of the ingredients before you shallow fry with 1/2 cup Oil .


6. TANGY SPINACH PAKORA WITH CARROT  LIME RASAM . These Pakora won’t absorb oil . If you don’t like Shallow frying you can cook in Paniyaram pan . Doesn’t need any dip . They taste good on their own. With Cucumber and Blue berries .


7. PANEER PAKORA with Baked Chirotte  and Orange. Not deep fried. In Paniyaram Pan .


8. SPLIT GREEN MOONG DAL PAKORA. Prepared with Split Green Moong dal and Oats. 5 ingredients. Just soak dal for an hour . Grind and add rest of the ingredients.