Butternut Squash Soup in Instant Pot

 

This is an amazing winter soup. You can play with the consistency by adding cream/coconut milk/ milk or just leave it as is. 

Winter time definitely calls for this deliciousness.

VIDEO RECIPE ---> Butternut Squash Soup

INGREDIENTS:

2 cups Butternut Squash (cut and washed)
1 stalk of celery (Chopped)

1 carrot

1 clove of garlic

1 inch garlic piece

1 granny apple

1/2 cup roughly chopped onion

32 oz of Veggie stock +16 oz of water

Salt to taste

Black pepper according to your taste

4 tbsp Heavy cream / 4 oz coconut milk/ 4oz whole milk

METHOD:

Add all the ingredients to Instant Pot and set it to pressure cook for 10 mins.

Natural release(NR) and using a hand blender or a regular blender (make sure you let it cool down before using a regular blender) grind the soup into a smoother consistency.

Stir in the heavy cream. Garnish with cilantro and it's ready to be served.

 

Dahi Vale Began (Eggplant in Yogurt)

For Video Recipe click here ---> Eggplant in Yogurt 

INGREDIENTS:

1 Eggplant
1 cup Yogurt

2.5 cups water

1.5 tsp Ginger powder

1.5 tsp Fennel powder

1 tsp coriander powder

1 tsp red chili powder

1 tsp garam masala

2-3 green chili (depending on how spicy you want)

1 tsp each ginger garlic paste

3 tbsp onion tomato masala (optional)

Salt to taste

oil to cook

1 tsp cumin seeds

Cilantro for garnish

METHOD:

1. Slice eggplant in circles and grill for 2-3 mins each side with minimum oil on a pan.

2. Meanwhile, in a bowl add yogurt, ginger powder, fennel powder and mix it really well. Make sure there are no lumps.

3. Add water to the yogurt mix and mix it well. Keep it aside.

4. Heat a pan with oil and add cumin seeds (let them pop) & turn off the heat. Add the yogurt mix to the pan and keep stir-ing it until it starts to boil. 

5. Turn on the heat to low & add ginger, garlic, onion & tomato paste (this step is optional).

6. Add salt to taste, coriander powder, red chili powder, garam masala & green chilies.

7. Add in all the grilled eggplant pieces, cover & cook for about 5-7 mins.

8. Remove the lid and garnish with cilantro. Ready to be served.

This recipe serves: 4