Mango Chutney & Easy, Delicious Instant Pop Indian Recipes with Vegan Richa (VEGAN & OIL-FREE)

Richa is a best selling author, and widely loved and trusted in the vegan community.
Richa was in tech when she had to have brain surgery and became limitedly abled after. She started cooking when she could stand for a bit and eventually started blogging. Richa’s Indian kitchen cookbook was a bestseller for years in the Indian category, even among popular meat and dairy heavy Indian cookbooks, new and old. Her aim is to show that there’s more to Indian comfort food than chicken tikka masala, by highlighting regional Indian veggie centric food, and there’s more to vegan food than smoothies.

She strives to to help everyone by adding allergy friendly options with all recipes. She has been blogging since 2009, she also donates portion of her books’ income to several charities and organizations. Her latest cookbook just came out. https://www.amazon.com/dp/0306875039?...

Facebook:   / veganricha  
Instagram:   / veganricha  
Twitter:   / veganricha  
Pinterest:   / veganricha  
Youtube:    / veganricharecipes  

Mango Chutney

Makes 6 servings • Soy-free gluten free
Nut Free

1 teaspoon safflower or sunflower oil ,optional
2 cups (330 g) diced (1/2-inch [1.3 cm] or smaller) very ripe mango
1 teaspoon minced fresh ginger
1/2 teaspoon red pepper flakes, or 1 dried red chile, broken into pieces
1 small garlic clove, minced (1 teaspoon) 1/4 teaspoon salt
1 tablespoon apple cider vinegar or distilled white vinegar, or more as needed
2 tablespoons sugar, or more as needed (optional)
2 tablespoons golden raisins (optional) 1/8 teaspoon ground cinnamon
A good pinch of ground cardamom
A good pinch of ground cloves
A good pinch of freshly grated

1 Pour the oil into the Instant Pot and swirl it around to coat the bottom of the pan(optional, some instant pots can scorch for recipes with less liquid, add 1/4 cup of water instead). Add the remaining ingredients, except for 1 tablespoon of the sugar, and mix well.
2 Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 7 minutes.
3 Once the cooking cycle is done, let the pressure release naturally for 5 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure. Open the lid.
4 Select the Sauté setting, add the remaining 1 tablespoon of sugar, and cook until the mixture is thickened to your desired consistency. Taste, adjusting the vinegar or sugar, if needed. Select the Cancel setting.
5 Let cool, then store in an airtight container in the refrigerator for up to 1 week.

Dump & Done Spinach Rice & Chickpeas

This simple one-pot meal is a dump-and-done, recipe. Rinse the rice, add vegetables, spices, and any beans you want. Mix it all up and pressure cook, and you get a flavorful rice-and-bean dinner.

Makes 4 servings • Soy-free • Nut-free • Gluten-free

1 cup (185 g) uncooked white basmati rice 1 teaspoon safflower or sunflower oil
1 teaspoon minced fresh ginger
2 garlic cloves, minced (about 1 teaspoon)
1 hot green chile, such as serrano, finely chopped
1-1/2 cups (230 g) frozen spinach, thawed and squeezed
1/2 cup (90 g) chopped tomato
1/2 to 1 teaspoon garam masala
1 (15-ounce [425 g]) can chickpeas, drained, or 11/4 cups (213 g) cooked chickpeas
2 bay leaves
3/4 teaspoon salt
1 cup (240 ml) water

GARNISHES
Freshly squeezed lemon juice
Red pepper flakes
Chopped fresh cilantro

1. Rinse the rice, then soak in warm water to cover at least 15 minutes while you begin the recipe.
2. Put the oil in the Instant Pot and tilt the pot to coat the bottom. Add the ginger, garlic, green chile, spinach, tomato, garam masala, chickpeas, bay leaves, salt, and water. Drain rice, add it to the pot, and give it a good stir.
3. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 5 minutes.
4. Once the cooking cycle is done, let the pressure release naturally for 8 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure. Open the lid and fluff the rice. Remove the inner pot (to keep the rice from continuing to cook) or transfer the rice to a serving bowl.
5. Garnish with lemon juice, red pepper flakes, and cilantro.


NOTE
• Once the cooking cycle is done, you want to wait 7 to 8 minutes, then fluff up the rice really well and remove the inner pot, so that the rice does not get overcooked as the heating element is still hot.

VARIATION
• Substitute another cooked bean, such as black- eyed peas, mung beans, kidney beans, or white beans for the chickpeas.

PER SERVING Calories 280, total fat 2 g, saturated fat 1 g, sodium 472 mg, carbs 50 g, fiber 5 g, sugar 3 g, protein 8 g.