Instant Pot Nutella Bread Pudding

BM# 103: Week 2, Day 3
Theme : Recreate into a new dish

I always pack snacks for my son so that he has something to eat on the way back home after his practice or a match. He is very hungry at that time and can eat one or two sandwiches easily. Sometimes I pack a little more than what he needs as his hunger quotient cannot be exactly determined. So it’s not too uncommon to be left with some leftovers. Recently when I ended up with two extra Nutella sandwiches, instead of devouring it immediately, I decided to make bread pudding out of it.

I made some more sandwiches, cut it into big cubes and added a custard made with eggs and milk/cream to it. Traditionally bread pudding is made in oven, but I used the Instant Pot instead and the pudding was so moist and delicious! I loved the taste of it, it wasn’t too sweet and the Nutella tasted great in there. The next time, I might add some Nutella or chocolate chips to the custard as well, because everything tastes a little better with chocolate.

Read on for the recipe.

Recipe source : Nutella Croissant Bread Pudding

Ingredients:

  • 6 Nutella sandwiches*, cut into cubes
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • Almond slices for serving, optional

*I used bakery bread with about 2 teaspoons of Nutella for each sandwich.

Method:

  1. Mix the eggs, cream, milk, vanilla and sugar in a bowl. Whisk well to combine.
  2. In a big tray or plate add the sandwich cubes and add 1/2 of the whisked custard. Let the bread absorb some of the custard.
  3. Now transfer this to a stainless pot or Pyrex bowl that fits well inside the Instant Pot and add the rest of the custard on top of it.
  4. Add one cup of water to instant pot bowl and place the trivet inside it. Place the bread pudding inside the Instant Pot bowl and cover it with a lid that fits or aluminum foil.
  5. Set instant pot to Manual mode and set timer to 25 minutes. Let the pressure release naturally. Serve warm or cold with sliced almonds on top.

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Coriander Pesto Pulao

BM# 103: Week 2, Day 2
Theme : Recreate into a new dish

I had picked up a bunch each of basil, mint and coriander when I did grocery shopping last month. I made pesto with basil leaves and then made another pesto with the coriander and mint leaves with almonds. Since there was so much pesto, I was looking at ways to use it up beyond pesto pasta and sandwiches. Pesto rice came to my mind and it sounded like a good idea.

Since the base for my pesto was already coriander, I decided to make it similar to the coriander pulao I usually prepare. I still have some pesto leftover, I think I will be making this pulao again. This pairs well with plain yogurt and chips.

Read on for the recipe.

Ingredients:

  • 2 cups basmati rice
  • 3 cups water
  • 2 tablespoons rice
  • 1 onion, cut in half and sliced into thin pieces
  • 2 carrots, diced into 1/2″ pieces
  • 8-10 beans, cut into 1/2″ pieces
  • 1/2 cup diced capsicum
  • Salt

To grind:

  • 1/3 cup mint coriander pesto
  • 1/4 cup shredded coconut
  • 2 green chilies
  • 2 cloves of garlic
  • 1″ ginger piece

Method:

  1. Wash and soak the rice in 3 cups of water. Set aside.
  2. In a blender jar, blend everything under the “to grind” list to a smooth paste. You might have to add a tablespoon or two of water to help with grinding. Set aside.
  3. In the Instant Pot, turn the Sauté function on. Add ghee or oil and once it’s hot, add the onions and all the other vegetables. Sauté and cook under the vegetables are almost cooked.
  4. Add the ground pesto coconut paste and cook over low heat for about a minute.
  5. Drain the rice and add it to the pot. Sauté for a minute. Add three cups of water and salt as needed. Cancel the Sauté function and change it to Manual function. Cover and cook for 2 minutes. Let the pressure release naturally.
  6. Serve it hot with an onion Raita or plain yogurt on the side.

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Instant Pot Jeera rice

BM# 102: Week 4, Day 3
Theme : One bowl recipes

Jeera rice is one of the oft repeated dish at my place. Most of the times I am making a North Indian curry, I always make some Jeera rice to serve it with. It pairs very well with Rajma, Chana masala, mushroom Chettinad and almost all the Curries. The rice pairs especially well with spicier curries. I serve the meal in a bowl with rice on one half and the curry filling the other half.

Earlier I used to cook rice first and then prepare and add the tadka separately. Now I just add everything to the rice and cook for 1 whistle if using stovetop pressure cooker or 2 minutes if using Instant Pot. So just grab a pot that fits inside the Instant Pot or stovetop cooker, add the cleaned rice, 1.5 times water, peas, salt, Jeera and ghee. It’s a good idea to let the rice rest for 30 minutes before cooking. If I need to go out, I set the timer function for 30 minutes in Instant Pot for this. With the timer on, the cooking starts after the set time has elapsed, so the rice starts cooking after 30 minutes. The peas is optional here, but I like it. Read on for the recipe.

Ingredients:

  • 1 cup basmati rice
  • 1.5 cups water
  • 1 teaspoon jeera/cumin seeds
  • 1/2 cups frozen green peas
  • 1 tablespoon butter/ghee
  • Salt as needed

Method:

  1. Wash and drain the rice. In a stainless steel vessel that would fit inside Instant Pot, add the rice and everything else. Let it rest for 20-30 minutes.
  2. Add a cup of water to the inner pot of Instant Pot. Keep the pot inside trivet. Select Manual mode and set the timer for 2 minutes. Let the pressure release naturally. Serve with any curry of your choice.

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Roasted Makhana/ flavored Fox Nuts

BM# 102: Week 4, Day 2
Theme :
One bowl recipes

Makhana / Foxnut / lotus seeds make a tasty and healthy snack. Though you can find flavored ones from Indian stores, it’s very easy to make it at home. The advantage is that you can try more flavor options per your taste.

When I saw Priya Srinivasan’s post, I knew have to give it a try. I have never made these at home before. The effort is minimal, especially if you are roasting the makhana in microwave. I don’t think you save a lot of time when it comes to stovetop vs microwave, since you will have to do multiple batches in microwave to avoid overcrowding. But there is more ease to doing this in a microwave than stovetop.

The flavor options are up to your imagination, it can be as simple as salt and pepper or you can make even caramel or wasabi makhana version. Anything that works with popcorn, would work here as well. So it’s all up to you.

Read on for the recipe.

Ingredients:

    100 grams makhana
    1/4 teaspoon red chili powder
    1 teaspoon oil
    Salt as needed

Stovetop method:

  1. Heat 2 teaspoons of oil in a pan. Add makhana, lower the heat and roast makhana for about 10 minutes or until makhana is crispy and crunchy. You’ll have to keep stirring in between to prevent burning.
  2. Add the chili powder and salt and mix it in. Remove from heat and serve in a bowl.

Microwave Method:

  1. In a microwave proof plate, layer the makhana without crowding. I had to do the 100gm packet in three batches.
  2. Microwave for one minute, stop and mix everything and microwave for another minute. Repeat this two more times until all the makhana is roasted.
  3. Now heat oil in a deep pan. Add the salt and chili powder. Add the roasted makhana and mix carefully. Since it’s weightless, it tends to jump off the pan, so use a deep pan or be careful while stirring/mixing.
  4. After a minute of sautéing, turn off the heat. Let it cool in the same pan before storing in an airtight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100