Steamed Corn on the Cob

December 4, 2021
Credits

Recipe adapted from Amy+Jacky Pressure Cooker Recipes.

Ingredients

Makes up to 6 corncobs

Amount Ingredients
1 cup water
up to 6 ears of corn, shucked

Process
1. Add 1 cup of water to instant pot and drop in trivet
2. Layer corncobs in hash pattern (2 parallel, then 2 perpendicular to them on top and so on)
```
Pressure: High
Time: 3 minutes
Release: Quick
```
Notes
- Up to 6 ears of corn will fit in a 6qt instant pot.
- Delicious alone, better rubbed with salted butter immediately out of the pot (I recommend Kerrygold)
- You can also cover the corn with elote accoutrements
Accompaniments // Instant Pot // Recipe

dump and go ○ low effort ○ one pot pan or bowl ○ quick ○ vegetarian
Chocolate Cake

December 3, 2021
Credits

Recipe adapted from Bon Appétit.

Ingredients

Makes 1 9″ cake round

Amount Ingredient
160g flour, all purpose
250g sugar
5g baking powder
¼ tsp baking soda
8g salt, kosher
41g cocoa powder
163g oil, vegetable
2 eggs, large
4g vanilla extract
1 cup milk, warmed

Process
1. Preheat oven: 325°F
2. Grease cake pan with butter and lay down a parchment round on the bottom.
3. In a large bowl, mix all the dry ingredients.
4. In a medium bowl, whisk together the wet ingredients (except the milk).
5. Add wet ingrediets to dry and mix with a spatula; it will be firm and pasty.
6. Add warmed milk and mix until just uniform and combined.
7. Pour immediately into prepared cake pan
```
Bake: 40-50 minutes
```
1. Let cool before cutting.
Notes
- Can sub regular table salt for kosher, use slightly less.
Oven // Recipe // Sweets

baking ○ dump and go ○ one pot pan or bowl ○ vegetarian
Mango Milkshake

December 1, 2021
Ingredients

Makes 52 oz (1 blender full)

Amount Ingredient
250g mango, frozen
1,200g milk
27g dates, pitted

Process
1. Add all ingredients to a blender
2. Blend for 1 minute or until liquefied and homogeneous
Nutrition

100g = 63 calories

Notes
- If using fresh mango, you may want to add ice
- A high powered blender is ideal, I recommend the Vitamix
- Dried out dates do not need to be rehydrated, they can go into the mix as-is
- Different date types will have different sugar content; Medjool dates will make a thicker and sweeter shake. As written, recipe is low sugar and not too sweet
- Can add spinach or other greens to this recipe for a small health boost
- Can store extra milkshake in airtight glass jars or water bottles; it’ll keep in the fridge for up to 3 days. Freshness / quality may be effected; shake before enjoying.
Blender // Drinks // No Cook // Recipe

calories calculated ○ desi ○ dump and go ○ one pot pan or bowl ○ pakistani ○ quick ○ vegetarian
Yogurt

November 30, 2021
Ingredients

Makes 3 cups

Amount Ingredient
3 cups milk
2 T yogurt

I use 2 T to be on the safe side, you can get away with using less than that.

Process

Instant Pot
1. Pour 1 cup of water in the instant pot, set in the trivet and then place 1 glass jar into the pot.
2. Fill jar with 3 cups of milk (you can skip step 1 and pour the milk directly into the pot).
3. Cover jar with foil or some other loose-fitting, heat-proof cover
```
Steam: 1 minute
```
1. After cycle completes and pot is safe to open, let milk cool to room temp and add yogurt; mix to incorporate.
2. Shut the lid (no need to seal) and press yogurt button; let incubate for 8 hours (it should begin counting down from 8:00).
3. Refrigerate
Stovetop
1. Bring 3 cups of milk to a rolling boil in a medium sauce pot, then turn off the heat and let it cool to room temp.
2. Pour milk into whatever container it’s meant to set in (old yogurt container, glass jar, etc.). Add 2 T yogurt, mix, and set to incubate in a warm environment (such as the oven with the oven light turned on or a warm area near the stove) for 8 hours.
3. Refrigerate
Notes
- If yogurt is still a bit runny after 8 hours, let it incubate for longer, up to or exceeding an additional 8 hours. It’ll be fine.
- Yogurt will set up further while refrigerated.
- Sugar or some flavorings can be added during incubation, though I’ve never tried this.
- Yogurt can be used any way store-bought plain yogurt would be.
- Strain for thicker consistency (“Greek style”).
- Can add milk powder as a thickener, or heavy cream though I’ve never tried either.
Base Ingredient // Pot-in-Pot // Recipe // Stovetop

cold ○ desi ○ one pot pan or bowl ○ pakistani ○ photo ○ vegetarian
Rose & Cardamom Milk Tea

November 30, 2021
Credits

Recipe adapted from u/srividhya17 on Reddit.

Ingredients

Makes 1 cup

Amount Ingredient
½ cup milk
½ cup water
1 tsp tea, black, looseleaf (or 1 teabag)
2 pods cardamom, crushed
1 rosebud, dried
1½ tsp sugar

Process

Instant Pot
1. Add 1 cup of water to instant pot, place trivet inside and put pot-in-pot vessel on top.
2. Add all the ingredients to the smaller vessel and seal the lid.
```
Pressure: High
Time: 3 minutes 
Release: Quick
```
1. Strain into cup, enjoy hot.
Stovetop
1. In a small sauce pot on the stove set to medium high heat, add all the ingredients and cook until contents reach a roiling boil and threaten to spill over.
2. Lower heat and simmer for 5 minutes.
3. Strain into cup, enjoy hot.
Nutrition

Calories: 103

Notes
- Can add fennel seeds
- Can replace sugar with honey
Drinks // Pot-in-Pot // Recipe // Stovetop

calories calculated ○ desi ○ dump and go ○ pakistani ○ photo ○ quick ○ vegetarian

Amount	Ingredients
1 cup	water
up to 6	ears of corn, shucked

Amount	Ingredient
160g	flour, all purpose
250g	sugar
5g	baking powder
¼ tsp	baking soda
8g	salt, kosher
41g	cocoa powder
163g	oil, vegetable
2	eggs, large
4g	vanilla extract
1 cup	milk, warmed

Amount	Ingredient
250g	mango, frozen
1,200g	milk
27g	dates, pitted

Amount	Ingredient
3 cups	milk
2 T	yogurt

Amount	Ingredient
½ cup	milk
½ cup	water
1 tsp	tea, black, looseleaf (or 1 teabag)
2 pods	cardamom, crushed
1	rosebud, dried
1½ tsp	sugar

Chocolate Chip Banana Muffins

November 29, 2021

Credits

Recipe modified from LittleMuffinWhore on Reddit.

Ingredients

Makes 12 muffins

Amount	Ingredient
300g	banana, ripe, mashed
50g	sugar
240g	flour, all-purpose, unbleached
1 tsp	baking powder
½ tsp	baking soda
½ tsp	cinnamon
1 tsp	salt
90g	chocolate chips, semi-sweet
245g	milk
50g	oil
2 tsp	vinegar, white

Process

Preheat oven to 350°F
Mash bananas and sugar together in a shallow bowl, set aside
In a large bowl, mix dry ingredients until uniform. Add chocolate chips; mix. Add banana mash + wet ingredients and mix gently until most of the flour is absorbed (some dry patches here and there are fine)
Spray muffin tray with spray oil and divide batter evenly between all 12 cavities

Bake: 25 minutes

Remove from oven and let muffins cool in tray

Nutrition

100g = 278 calories

Approximately 193 calories per muffin.

Notes

The recipe is very forgiving and will work with less banana or a little bit more
If you fall short in banana amount, you can make up the difference using some other fruit puree or applesauce (to keep the moisture ratio)
Process can be simplified by mashing bananas in the same large bowl as everything else will go in
Oven temperatures vary; start checking on the muffins at around the 20 minute mark, then every 5 minutes or so
If using frozen bananas:
- thaw in fridge overnight or in microwave if in a pinch
- squish defrosted bananas in bag to mash

Oven // Recipe // Sweets

breakfast ○ calories calculated ○ dump and go ○ one pot pan or bowl ○ photo ○ vegetarian

Creamy Tomato Basil Soup

November 29, 2021

Ingredients

Makes 8 servings

Amount	Ingredient
3 T	butter
1 large	onion, diced
2 stalks	celery, diced
1	bell pepper, red, large, diced
1 tsp	garlic, minced
4 tsp	Better Than Bouillon no-chicken base
30oz	water
30oz	tomatoes, diced
¼ cup	basil, fresh
2½ T	tomato paste
1 tsp	salt + to taste
1 tsp	fresh ground black pepper
2 T	balsamic vinegar + to taste
½ tsp	MSG + to taste
½ cup	Parmesan cheese, fresh grated
½ cup	heavy cream

Process

Instant Pot

set Instant Pot to sauté mode, melt butter and sauté onions, celery, and bell pepper until tender
add garlic, cook 1 minute until fragrant
add the rest of the ingredients (except Parmesan and heavy cream)

Pressure: high
Time: 5 minutes
Release: quick

purée contents with immersion blender until smooth
stir in Parmesan and heavy cream, let warm through; serve hot

Stovetop

Use a heavy-bottomed pot and instead of pressure cooking in step 3, simmer until everything is tender and starts to break down.

Nutrition

Calories = 1,215 total recipe (152 per serving)

Notes

blend less for chunky soup
use (1) 28oz can or (2) 14 oz. cans for the tomatoes. 2 oz less than the full 30 called for in the recipe isn’t a big deal but the difference can be made up with fresh tomatoes so a third can isn’t opened unnecessarily
a 30oz box of stock can be used instead of the BTB base + water
a large carrot can be substituted for the red bell pepper, though the latter is tastier

See the freezing guide for tips and information on freezer-safe food storage.

Instant Pot // Recipe // Soup // Stovetop

better than takeout ○ calories calculated ○ freezer friendly ○ italian ○ one pot pan or bowl ○ photo ○ vegetarian

Simple Aloo Salan

November 29, 2021

Credits

Recipe from My Heart Beets.

Ingredients

Makes 4 servings

Amount	Ingredient
1½ lbs	potatoes, peeled, whole
2 T	oil
2 tsp	cumin seeds
½ tsp	mustard seeds
1	Serrano pepper, minced
2 cups	water
1 tsp	salt
1 tsp	turmeric
½ tsp	dried mango powder (amchur)
½ tsp	Kashmiri chili powder / paprika
¼ tsp	black pepper
¼ tsp	cayenne

Process

Dump all the ingredients except the cilantro in the instant pot

Pressure: High
Time: 10 minutes
Release: 10 minutes natural

Break up the potatoes into chunks, squishing some into the soup to thicken.
Garnish with cilantro.

Nutrition

Calories: 197 per serving (¼ of recipe)

Notes

If adding eggs, steam in instant pot separately

Pressure: High
Time: 6 minutes
Release: Quick

It’s possible to do the eggs at the same time as the salan by using a high trivet, but the potatoes would need to be chopped in order to account for the reduced pressure time, I haven’t perfected the timing yet so experiment at your own risk.

Instant Pot // Mains // Recipe // Soup

calories calculated ○ desi ○ dump and go ○ eggs ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

Balsamic Reduction

November 28, 2021
A cup of balsamic vinegar can be cooked down as-is into a thick, syrupy glaze. This is my preferred method, which I find sweet enough. If you must add sugar, use the recipe below.

Ingredients

Amount Ingredient
1 cup balsamic vinegar
1 T sugar

Any kind of sugar should work here (cane, raw, brown, granulated,). I would avoid powdered, as I haven’t tested that and it tends to behave in sometimes unexpected ways.

Process
1. Add all ingredients in a small sauce pot set on medium high heat.
2. Boil until reduced by half or desired consistency is reached.
3. Cool to room temp before using (optional)
Notes
- Extra reduction can be stored in the fridge in an airtight container, preferably glass.
- Pairs great with caprese salad, bruschetta, caprese appetizers, drizzled on artisanal pizzas, in paninis, etc. Some rave about drizzling it over vanilla ice cream.
Accompaniments // Recipe // Stovetop

cold ○ condiment ○ dressing ○ italian ○ pantry ingredients ○ quick ○ sauce ○ vegetarian
Shahi Raita

November 28, 2021
All amounts are really to-taste. The below “recipe” is just an approximation.

Ingredients

Amount Ingredients
225g yogurt
1½ tsp cumin seeds
¼ tsp salt
¼ tsp black pepper
2 T mint, fresh, ribboned
2 T cilantro, fresh, chopped
120g cucumber, chopped
70g tomatoes, chopped
100g milk

Process
1. Combine all the ingredients except milk in a medium sized bowl.
2. Add milk to thin until desired consistency is reached
Nutrition

52 calories per 100g

Notes
- I like to keep all the liquid from the tomatoes to help thin out the final product; it might also give it a pretty, slightly pink color.
Additions & Variations
- finely diced onions
- shredded carrots
- chaat masala (makes it tangy/chatpata)
- tamarind (makes it a bit tart)
Accompaniments // No Cook // Recipe

calories calculated ○ cold ○ desi ○ dump and go ○ one pot pan or bowl ○ pakistani ○ photo ○ quick ○ vegetarian

Credits

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Instant Pot

Stovetop

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Instant Pot

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Instant Pot

Stovetop

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Credits

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Ingredients

Process

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Additions & Variations