Instant Pot Appetizer with Red Kidney Beans and Cauliflower . Serve with Capsicum pumpkin seeds chutney 

Recipe for 30 Pakora . 

When ever I cook Red kidney Beans first thing that come to my mind is pakora’s . Kids like finger foods than curry and roti . I cooked red kidney beans in Instant pot and used one measuring cup cooked beans for this recipe. Rest I refrigerated and use later in the week. I added good amount of Cauliflower  and rice flour for binding and for crispiness. I microwaved small cauliflower florets for 2 minutes so it will get mixed with other ingredients . Just add the amount of water I mentioned , so the pakora’s will come out without sticking to the basket .  I even shared the recipe for Capsicum pumpkin seeds  Chutney to serve with the Pakora’s . . You can prepare the Chutney in INSTANT POT or On stove top . Here is the Simple recipe with 5 main ingredients. 


RECIPE for  Red Capsicum Pumpkin seeds chutney :

In sauce pan add 1 tbsp oil . When warm add 1 tbsp Cumin seeds , chopped red bell pepper , 2 tomatoes . Season with salt and turmeric powder. Add small piece of tamarind ( optional) . Once finished cooking. Cool before  transferring  to a Blender and grind coarsely or fine with roasted pumpkin seeds ( 1/4 th cup)  . Add seasoning. Heat 2 tbsp Oil followed by crushed garlic( 4 cloves) and 1/2 tbsp cumin seeds. Add this seasoning to the Chutney . Taste for salt and spices and add accordingly. Add finely chopped coriander . 


Red rice is the special variety of rice found mostly in southern eastern coastal regions of South America . Good source of Iron . 100 grams of raw red rice flakes contains 20 grams of Iron . Pair with vitamin C as it helps improve Iron absorption . Without enough Iron children can develop Iron deficiency anemia a Common but often undetectable condition that affects energy levels and the immune system and has been linked to behavioral problems. High in fiber because of Bran and vitamin B6 .

                   It also keeps you full for longer time and helps you decrease the desire to eat. One serving of red rice can meet 23 percent of Vitamin B6. Vitamin B6 helps the body make melatonin which is important in helping regulate internal clock. Getting Vitamin B6 through food is better alternative . B vitamins are important for healthy hair ,skin,eyes and liver. B complex vitamin plays an important role in converting food into energy and helps body metabolize fats and protein. Red rice is considered as a great meal option for diabetics as it promotes slow release of sugars in the blood stream . High in fiber making them effective for weight mgt and reduction of blood cholesterol. Source : HM 




INGREDIENTS : One cup – Measuring cup

1. Red kidney Beans – 1 cup ( Cooked and Mashed ) . I cooked Red kidney beans in Instant pot .   Raw 2 cups . Soaked overnight . Transfer to Instant pot Bowl . Add salt and cover with enough water . Manual 15 minutes . Unplug when you see low. QPR after 20  minutes.

2. Rice flour – 3/4 th  cup

                             or Red rice poha – 1/2 cup and rice flour – 1/2 cup 

3. Vegetables – Onion – 1 ( thinly sliced ) , Cauliflower florets  – 2 measuring cups , Grated carrots, Green chilies – 3 ( chopped or paste) , Garlic cloves – 6 ( Peeled and chopped) , Ginger – small piece ( Chopped) . Finely chopped Coriander or Spinach  . 

4. Oil – 2 tbsp to Spray the Pakora’s .

5. Water – 1/2 cup if using only rice flour and Water – 1/4 th cup if using red rice poha and rice flour ( Wash red rice poha 3 to 4 times and no need to soak in water ) 

6. Ajwain ( carom seeds ) – 1/2 tbsp ( Optional) . Helps in digestion of Beans . 


1. Transfer mashed red kidney beans , Chopped Onions , Microwaved cauliflower florets ( small florets for One or two minutes) , grated carrots , green chillies, ginger ,  Crushed garlic , Chopped coriander , rice flour, salt , Ajwain ( carom seeds) to a bowl . Mix well . You can add little red chilli powder , coriander and cumin powder or Sambar powder – 1/2 tbsp to 3/4 th tbsp . 

2. Now add water slowly and mix like pakora batter. Note : 1/2 cup water is sufficient .

3. Taste for salt and spices and add accordingly .


4. Grease Air fryer basket with Oil . Take batter and place in the Air fryer ( in the shape of Pakora) .  Ten at a time .

5.  Bake at 370 degrees for 7 minutes. After 7 minutes open the basket and spray oil . Bake for another  5 to 7 minutes.

SERVE with Capsicum pumpkin seeds  CHUTNEY . 




Instant pot Instant Vegetable Drumstick sambar – without Dal – LUNCH /DINNER/APPETIZERS

If you cook vegetable sambar regularly and have no time to soak dal or your dal is not cooking properly in Instant pot you can try this Instant sambar . I bought fresh drum sticks from Indian store and want to cook for Lunch and no time to soak dal . It turned out tasty as if dal is added. You don’t find any difference . Left overs taste good. What you like about vegetable sambar , you can eat with any grains or with breakfast like Idli ,, Dosa or with appetizers like vada, pakora etc. Check my recipe for the amount of water , spices to add and vegetables. I can say one of the easiest Vegetable sambar recipe in 3 easy simple steps.

RECIPE for 4 


1. VEGETABLES : DRUMSTICKS – 5 ( cut into 3 pieces) , Onion – medium ( thinly sliced) , Tomatoes – 3 ( finely chopped ) , Carrots , Potatoes – 4 ( sliced) and Lauki ( green squash ) or Zucchini – Medium

2. TADKA ( SEASONING) to add at the end – Oil – 2 tbsp , ghee – 1 or 2 tbsp , Black split Urad dal – 2 tbsp , Cumin seeds and mustard seeds – 1/2 tbsp each , Hing – Pinch , Red chillies – 4 , Curry leaves – 10 and

3. Crushed garlic – 6 , Ginger – 1 tbsp

4. WATER –  In a bowl add 2 measuring cups water . To this water add  2tbsp chick pes flour and mix without lumps , salt , turmeric powder – 1/4 th tbsp , red chilli powder – 1/2 tbsp , Sambar powder – 1 tbsp or more ( store bought or Home made) , tamarind pulp – 3 tbsp and Jaggery ( Brown sugar) – 2 tbsp or according to your taste .

5. Finely chopped coriander to add at the end .


1. To the inner pot add all the vegetables  .

2. Then add the spiced water prepared in the bowl . Mix well . Taste for salt, spices , sweetness and sourness . Add accordingly .

3. Close the lid . Manual 5 minutes. NPR ( after 10 minutes ) . 

4. In a small pan add oil . When warm add split black urad dal , red chillies , mustard seeds, Cumin seeds, Hing , curry leaves. Add this seasoning to the Drumstick sambar. Mix well .

5, Add finely chopped coriander and ghee . 

                SERVE with grains of your choice or with Idli , Dosa , vada or with any appetizers. 


Round Samosa – Not Deep fried – Instant pot – 5 ingredients – Kids Lunch Box/Appetizer 

Samosa is a popular street food of India which is deep fried with Spicy Potato filling that has Crispy and Outer flaky layer made with APF flour or Wheat flour served with Green Chutney and Sweet Chutney as an afternoon snack / appetizer / Tea time snack .

For today’s recipe I made a little change , instead of triangle  shaped  , I shaped them round , so that I can fry in Paniyaram Pan ( 12 at the same time) instead of deep frying or shallow frying ,believing shortcut to innovative dish is not to spend hours in Kitchen . I never tried samosa at home because of all the work . We enjoy this famous snack at restaurants /Movie theater . This week I decided to prepare at home by giving make over to the traditional dish . Believe me it tasted so good. The outer covering is Crispy like the traditional Samosa . The filling is very tasty prepared with Cooked Potato , green peas , Bell pepper and for flavor I added Ginger garlic paste and seasoned with Curry powder. For tanginess I added mango powder . While traditional samosa are deep fried , instead I  fried in Paniyaram pan  . No compromise in taste.

GI is a measure of how quickly a food raises your levels of Blood sugar . Eating lower GI foods tends to sustain your energy levels as these foods digest more slowly . The same amount of White potato and Sweet potato contain the same amount of Carbohydrates ( 1/2 cup = 15 grams of carbs) . Sweet potatoes however have more fiber and slightly lower in GI . Fiber is essential for helping to control appetite , burn fat , maintain healthy digestion and build muscles. If you are trying to loose weight Sweet potatoes are a great food because of high amount of dietary fiber and low Calorie content. Other benefits of Sweet potato includes 52 percent of the daily recommended intake of Vitamin C and excellent source of Vitamin A ( in the form of beta carotene) . One cup of Sweet potato contains 114 Calories and whopping 377 percent of your daily intake of Vitamin A . Source :HM


1.  Sweet potato – 1 medium ( Optional) and White potato –  3 ( Peeled and Cubed )  or 2 Sweet Potato and 2 White potato .

2. Onion – medium ( finely chopped),   grated Ginger – small piece  and Crushed Garlic ( 4 cloves) , Green chilli paste 

3. Green peas – 1/2 cup, Finely chopped vegetables of your choice

4. Red chilli powder, coriander and cumin powder –  1 tbsp and  Juice of Lime or Dry raw mango powder( to supress the sweet taste of Sweet potato)

5. Salt accordingly  and Turmeric- 1/4 th tbsp

6. Oil – 2 tbsp ,  Cumin seeds and Mustard seeds – 1/2 tbsp each

               and finely chopped coriander  n Mint leaves 


1.  Turn IP on Saute mode add   Oil and Mustard seeds followed by Cumin seeds. Add finely chopped Onions . Season with salt and Turmeric. Mix well . When Onions are light brown add Grated ginger ,crushed garlic and green chilli paste . Fry for couple of minutes.

2. Add Green peas and finely chopped vegetables. Cook for couple of minutes.

3. Add  cubed  white potato and  sweet potato  , Red chilli powder , Coriander and Cumin powder or Sambar Powder  . Mix well . Cancel Saute .  Close lid. Manual 5  minutes . Unplug when silver button pops up . NPR after  5 to 10 minutes. 

NOTE : No need to add water. Keep chopped potato in water till you add to the pot to avoid discoloration. Washed potato will help build the pressure and no burnt bottom.

4.  Mash the  curry lightly  . Cool and squeeze Juice of lime or Mango powder . Taste for salt and spices and add accordingly . Transfer to a Bowl . Mix well and cool the mixture .

5. Divide the mixture into  24 equal parts .

6. Prepare dough with whole  wheat flour. Take small  Lemon size dough and roll palm size roti with 1/2 inch thick. Place the Potato ball on the rolled roti . Seal from all sides. Grease hands with little oil and shape them like round balls . Repeat the process . 

7.  Heat the Paniyaram pan on medium heat. Grease the cavities of Paniyaram pan with Oil.

8. Place  round samosa in the cavities and cook on medium flame  on four sides .

9. When you flip drizzle Oil on each ball. Cook on four sides. It takes 5 to 7  minutes.

10.  Cool and  Pack in Kids Lunch Box with Dates and Tamarind chutney or Ketchup. 

Pack for Luch Box / Breakfast/Appetizer 



INSTANT POT APPETIZER –   BREAD PAKORA ( Not Deep fried) – 5 ingredients 

Now it is easy to prepare Vegetable potato filling in Instant pot. No need to cook Potatoes separately and prepare the curry . I didn’t add any water and no burnt bottom. Prepare the filling and batter to coat the bread  in your free time and refrigerate . So you can prepare the appetizer before you serve. I applied coriander chutney and Dates tamarind chutney on bread slices on bottom and top of the filling  for extra taste. You can use store bought chutney’s( Optional ) The pakora’s taste good without chutney’s  . Simple recipe prepared in 2 easy steps and with everyday ingredients from your pantry . Filling , Batter for outer covering, chutney’s( Optional) and Bread slices. You don’t need to shallow fry the Pakora. Pan fried are crispy as if they are shallow fried. If you try share your feedback with me.

INGREDIENTS : In 3 qt . No need to add ANY WATER 

1.  VEGETABLES : Potato – 4 big or 8 Medium and Frozen green peas – 1/2 cup , Chopped carrots and Bell peppers – 1/2 cup ,  Onion – One  ( Finely chopped ) , Green chilli paste – 1 tbsp , Crushed Garlic – 4 cloves , Crushed Ginger or chopped  – 1 tbsp

2. Spice powders – Red  chilli powder , Coriander and Cumin powder – 1 tbsp ,                          Dry mango powder or Juice of Lime or Grated raw Mango  

3. Oil – 2 tbsp , Salt accordingly and Turmeric – 1 /4 th tbsp

4. Seasoning – Mustard seeds – 1/2 tbsp , Cumin seeds – 1/2 tbsp 

5 . Finely chopped coriander leaves and Mint leaves 


1. Peel the Potatoes and cut into small cubes . Keep them in water till you are ready to cook and to avoid discoloration. Moisture  from potatoes will help build the pressure without adding any water .

2. Turn Instant Pot to saute mode . When warm add Oil . Splutter Mustard seeds, Cumin seeds .

3. Add crushed garlic, Ginger and green chilli paste. Fry for a minute.

4. Add finely chopped Onions . Season with Salt and Turmeric. Mix well . Close with lid and cook for 2 minutes . Uncover and fry till onions are light brown.

5. Add  Chopped carrots and Bell peppers , cubed potato . Mix  well . DON’T ADD ANY WATER . Close the  instant pot lid. Manual 4 minutes. Unplug when silver button pops. QPR after 5 minutes. 

6. Open the lid . Saute for 2 minutes ( Optional) . Add  frozen green peas , red chilli powder , Coriander and Cumin powder .  Add Chopped coriander and Mint leaves.

7. Squeeze Juice of lime or dry mango powder or grated raw mango. Mix gently .

                            TASTE for Salt and Spices and add accordingly .



 1. Mix  Chickpea flour and Rice flour , Red Chilli Powder, Coriander powder, Cumin Powder, Aajwain and Salt.Add Water slowly  and Mix well without any Lumps. Batter must be little thick to coat the Bread . 

3.. Cut the Bread into triangle .  Apply Coriander Chutney on one Side  of the Bread Slice.

4. Spread the  vegetable potato  filling .  Wet your fingers and Spread the Mixture evenly on ONE SIDE. Now Spread Tamarind and Dates Chutney on Potato Filling. Cover with another Bread traingle . Seal the edges with wet fingers . 

5. Heat a Non stick Pan and Grease the Pan with little Oil . Dip the Bread Pieces in Chickpea flour Batter and Place the Bread triangles in a Single Layer and Pan fry them on both sides till golden Brown.

                          Serve with Tomato Ketchup or Onion and Tomato Salad.





Instant pot Appetizer with Dried Yellow peas – 5 Ingredients

There are number of recipes we can prepare with dried Yellow or Green peas. Today I’m sharing some that I prepare for my family . They are easy to prepare except soaking overnight so they will cook in less time in Instant pot. Along with dried yellow peas I cooked whole potato.  You can serve this dried yellow peas curry as an appetizer with no grains. Just with chopped onions and Lime. If you want to eat for Lunch or Dinner. Serve with piece of toast or Phulka or Plain Paratha( Indian Bread) . Once you have cooked peas you add them to SALAD  or prepare a CHAAT ( With Bhel , cucumber , tomato , chopped onions , chaat masala and Mint n Dates Tamarind chutney ) or you can prepare BIRYANI ( Rice , Tomato , cooked Yellow peas or Green peas , Whole garam Masala , Spice powders etc and serve with Raita ) or prepare a MASALA CURRY with cooked peas and Serve with ROTI ( Indian Bread) 

Do try this Appetizer prepared with every day Ingredients from your pantry . Recipe looks Simple but taste delicious with Cooked peas , crumbled potato , tomato and Spice powders. 

Recipe for 3


One cup – Measuring cup 

1. Dried Yellow Peas –  One  cup ( raw) Soak overnight  , Potato – 2 Big  and Water to cook Yellow peas and Potato – 2 cups and Salt 

2. VEGETABLES : Onion – Medium ( Finely chopped) , Garlic – 4 ( Peeled and crushed) , Ginger paste – 1 tbsp ( fresh ) , green chillies paste or chopped – 2  and  Roma tomatoes –  2 ( Finely chopped) 

3. Turmeric – 1/4 th tbsp , Salt to taste and Oil – 2 tbsp 

4. Cumin seeds – 1/2 tbsp and Mustard seeds – 1/2 tbsp

5. Spice powders – Red chilli powder , Coriander and Cumin powder – 1 tbsp or curry powder or Sambar powder – 1 tbsp and Garam Masala – 1/2 tbsp  or Pav bHaji Masala .

6. Finely chopped coriander and Mint Leaves 


1. Soak Dried Yellow Peas overnight. Wash 3 to 4 times before transferring to the pot. Transfer washed Yellow peas along with 2 Potatoes , little salt and  2 cups water .

2. Close the lid. Manual 15 minutes. Unplug when you see LOW. NPR .

3. Open the lid . Transfer Cooked peas and Potato to a Bowl . Discard the water .

4. Peel the potato and crumble ( Not chopped) .

5. Turn instant Pot on saute mode . When warm add Oil followed by Mustard seeds , Cumin seeds and Finely chopped Onions.  Season with Salt and Turmeric. Once Onions  turn light pink , add Crushed Garlic , Ginger paste and Green chilli paste. Fry for a minute.

6. Add Chopped tomatoes and Spice powders and cook until tomatoes are soft ( Say 2 to 3 Minutes)  .

7. Once tomatoes are soft add Cooked Yellow peas and Crumbled Potato . Mix gently .

8. Add Chopped Coriander and Mint Leaves .

SERVE warm with chopped onion and Lime 


1.  VEGETABLE BIRYANI with Cooked Yellow or Green Peas


Cooked  YELLOW or Green Peas Masala Curry – Side for Roti : 

Cooked  Yellow or Green Peas Chaat with BHEL :