Instant Pot Ginger Almond Oatmeal

BM# 97: Week 2, Day 1
Theme : Vegan recipes

When I bought Instant Pot almost three years back, a friend of mine told me that I would stop using my regular pressure cooker shortly. I didn’t believe her for a single minute – How could I? I had been using my stove top pressure cooker for almost 2 decades! There was not a single day I wouldn’t use the cooker. So…No. No way that I would stop using my stovetop cooker.

Fast forward a couple of years and I can see what she meant. I have ditched my stovetop cooker for its electric counterpart. The only time I use the old one is when instant pot is not free.

I have resisted buying cookbooks for instant pot till now. Between the library and the internet I have never felt a need for it. But these books always have a long waiting period at the library. And now, there are so many Instant pot cookbooks just for Indian cooking that I finally felt compelled to buy one :D. I ended up buying The Essential Indian Instant Pot Cookbook and I absolutely love it.

This recipe is from the book and I have made it with homemade almond milk to make it vegan. Pressure cooking oats is not something I have done before and I couldn’t believe how creamy it turned out to be. I have already made this a couple of times and I love the taste and the texture a lot. Ginger, almonds, saffron and cardamom with oats…oh it’s delicious!

Recipe source: The essential Indian Instant Pot


    1 cup rolled oats
    2.5 cups almond milk, divided
    1 tablespoon brown sugar
    1 teaspoon grated ginger
    1/2 teaspoon ground cardamom
    A pinch of saffron
    A pinch of salt
    1 tablespoon each almonds and walnuts


  1. Add a cup of water inside the instant pot and keep the trivet inside.
  2. Keep 1 cup of milk aside. Add everything else into a steel bowl or Pyrex bowl that will fit inside the instant pot. Give a stir to combine everything and place the bowl in the trivet.
  3. Secure the lid and make sure it’s in sealing position. Set the timer for ten minutes in Manual setting. Let the pressure release naturally.
  4. The oatmeal would be thick. At the time of serving, add in the reserved cup of milk and mix everything. Serve with a teaspoon of maple syrup if desired.
  • Note:
    • You can use pot in pot method or cooking everything directly in instant pot.
    • If using regular cooker, about 8 whistles would do.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97


    Microwave Scrambled Eggs


    Scrambled eggs? That too on a microwave? I know what you are thinking! It shouldn’t be in a blog, right?! Its that simple a recipe!! And yet, yours truly had no idea that this can be done until I saw it in a cookbook.

    Growing up, microwave wasn’t a part of our kitchen. Amma would cook only what is needed for the day. She would cook in the morning  and leave it on top of the stove. It would all be consumed by dinner time. Rice is prepared fresh for dinner and that would impart the effect of a hot meal. You take a plate, serve yourself and eat. That’s it! There was no question about reheating the meals.

    It was only after my son was born that we bothered to get a microwave. The sole purpose was reheating food as I was refrigerating food more than my mother did. So what I trying to say is that, though this recipe is very simple, I have never thought about preparing eggs this way until recently. Please don’t laugh at me :D. I am compensating for my ignorance and delayed enlightment by making this recipe regularly though.

    The recipe is adapted from Pam Anderson’s  The Perfect recipe for losing weight and eating right. The original recipe had buttermilk and a small chopped scallion too in it. My husband wasn’t a fan of the tangy flavor of buttermilk at first, but he was happy man when I served it as a filling for a sandwich. So I would recommend milk instead of buttermilk if you prefer. Now I completely skip it and cook the eggs alone with salt and pepper.

    Another thing to keep in mind is the timings. That would vary from one machine to another. I followed the book as such and it turned out to be okay for me. You need to experiment a bit in case the timings don’t work out for you. The idea is to cook until it is almost done and to cover and cook using the residual heat for the last part.


    Recipe adapted from:  The Perfect recipe for losing weight and eating right.

    Serves : 1


    • 2 eggs
    • 2 tablespoons milk or buttermilk
    • 2 tablespoons grated cheese
    • salt, pepper and red chilli flakes as needed for seasoning


    Grease a microwave proof dish very lightly with cooking spray or teeny tiny bit of butter. Crack the eggs, add the buttermilk or milk and salt, red pepper flakes and pepper onto the bowl.Whisk until its mixed well.

    Microwave for about a minute until its partially set. Take out, scramble with a fork and microwave again for another 45 seconds or 1 minute until its almost set.

    Add cheese and scramble again with a fork. Cover and keep aside for a minute at least for the eggs to set completely. Serve as such or as a filling for a sandwich.

    This recipe goes to this week’s Cooking from Cook Book Challenge. Please follow the link to know more about the event.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

    Dal dhokli


    There are many recipes from this space that I keep trying again and again. Yet I don’t try taking better pictures of some of the old favorites. Unless there is a push, I don’t think I would. So for this marathon, I had checked with Valli about redoing some of the old posts with new pictures. Dal dhokli was one of the posts I was planning to redo.

    Dal dhokli is chapati dough seasoned with spices cooked in lentils. There are so many variations to this dish. My original post was an adapted version with a lot of vegetables. When I started cooking, I decided to make the original version and not redo my take on it before. So no vegetables and just dal with cooked dough in it. I went to the original source for my previous post and followed it for most part. I halved the recipe and added a handful of peanuts, but other than that, no changes.

    Read on for the recipe.


    Serves: 4

    Recipe source: Flip Cookbook


    For the dal

    • 1 tablespoon ghee
    • 1/2 teaspoon jeera seeds
    • 1/2 teaspoon mustard seeds
    • 3-4 dry red chillies
    • a good pinch of hing
    • 1 cup moong dal, cooked
    • 2 tablespoon toor dal, cooked
    • 2 tablespoon chana dal, cooked
    • 2 teaspoon coriander powder
    • 1 teaspoon red chili powder
    • 1/2 teaspoon turmeric powder
    • handful of peanuts, optional
    • coriander leaves
    • salt to taste
    • lemon juice to taste

    For the dough

    • 1 cup wheat flour
    • 1/2 teaspoon red chili powder
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon ajwain
    • 2 teaspoons oil
    • salt as needed
    • water to kneed into a dough


    To make the dough, add the spices and oil to the flour and mix lightly using your hands. Then slowly add water, little by little and kneed into a soft dough. Cover the bowl and let it rest at least 20 minutes.

    Wash and pressure cook the dals together with about 4 cups of water. I did this in Instant Pot for 8 minutes in Manual mode. Once the dal is cooked and the pressure is released, lets start the tadka. Heat ghee in a pot big enough to hold the cooked dal. Add the jeera seeds, mustard seeds, hing and dry red chillies. Let the seeds splutter.

    Add the cooked dal, spice powders and salt as needed. Mix well and let it come to a slow boil. Meanwhile take a lemon sized ball out of the dough, pat it in some flour and roll it out into a circle. Cut out diamond shapes using a pizza cutter.

    Add the dough pieces into the dal and let it cook.  Keep adding the dough until you are done with the dough. You can add more water if there isn’t enough liquid. Let it cook for about 10-15 minutes until the dough is cooked completely. If you feel like, you can roast one handful of peanuts in ghee and add it to the dal dhokli as well. Take off the heat, add a handful of chopped coriander leaves. At the time of serving, squeeze some lemon juice if preferred.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

    Spinach Dal

    1spinach dal

    This time our India trip wasn’t exactly a vacation. Our to do list was a long one but at the end of it, we could scratch off most of the items in the list. That meant our days would be spent outside going from one place to another, ticking off things from our list once they get done. 

    One of the things was to sort out our personal things left behind in Chennai. We had rented out our house with one bedroom used as our storage. It was a huge task going through each and every thing, give off whatever we didn’t need and bringing back everything else to my in laws place. It sounds simple but it honestly was time and effort consuming. It took more than 2 complete days to get the stuff back to my in laws place and even more to sort it out.  I got a lot of stuff back to US including cooking books, food props and even my favorite wooden board. 

    This recipe is from a bunch of print outs that I brought back from there. I just couldn’t throw it out even though it’s ten plus years old. So that makes the recipe a perfect candidate for Cooking from Cookbook challenge. It’s protein rich so that makes it good for Blogging Marathon #80 as well. 


    • 1 cup moong dal
    • 1/2 a medium tomato, chopped
    • a pinch of turmeric powder
    • 1 bunch of spinach, about 250 gms
    • 3 green chillies
    • 1/2″ piece ginger
    • 1 garlic clove 
    • 1 teaspoon ghee
    • 1 teaspoon each jeera seeds and mustard seeds
    • salt and lemon juice per taste 


    1. Wash and clean the dal.  Pressure cook along with the chopped tomato, a pinch of turmeric powder and enough water to cover everything completely.
    2.  Grind half of the spinach bunch with green chillies and ginger. Chop the rest of the spinach and keep aside.
    3. Once the dal is cooked and the pressure is released naturally, heat ghee or oil in a pan. Add the jeera seeds and mustard seeds. Let it splutter.
    4. Add the garlic and once it’s brown slightly, add the chopped spinach. Sauté for a few minutes. 
    5. Add ground spinach and cook for a few minutes. Add in the dal and salt as needed. Add water to bring it to the consistency you prefer and bring everything to a boil. Taste test and adjust the seasonings. Take off the heat and add lemon juice if preferred. 
    6. Serve with hot rice, a spoonful of ghee and a papad on the side.

    2spinach dal
    This goes for the September Week 4, Cooking from Cookbook Challenge Group.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80