Insta pot Orange Marmelade

Have a lot of oranges and wondering how to finish it up, or ever wondered how to make orange marmelade at home then you have come to the right post 😊

This marmelade is very easy to make if you have an insta pot or mealthy. If you don’t have an insta pot you can try this in a pressure cooker or stove top too.

Ingredients

• 8-10 medium sized oranges ( approx 1.5 kg )
• 1 lemon
• 1 medium sized apple
• Sugar (350 g will vary based on how much juice you extract out of the orange )
• 1 cup water (1/2 cup to cook apples and 1/2 cup additional )

Method

• Juice the oranges and save the pulp and the juice in separate containers
• Save the peel from one orange and chop finely into thin strips. Save the skin from a a few oranges as well while you juice. All of this will enhance the flavor of your jam.
• Juice a lemon and grate the lemon rind and keep aside
• Measure the juice, mine was 275 ml
• Core and chop the apples with skin into fine pieces and cook in 1/2 cup water until the apples are nice and tender. The water reduced to approximately 75 ml ( note down the measure of the left over water )
• I now have 275+75 = 350 ml water
• Add the orange juice, orange pulp, finely chopped orange rind, orange skin, lemon juice, lemon rind and 1/2 cup water in the insta pot or mealthy
• Pressure cook on high for 15 minutes ( it not using an insta pot pressure cook for 4-5 whistles in a pressure cooker or 30-40 minutes on stove top stirring at regular intervals until the orange rind, pulp are super soft )
• Once it’s done switch off the pot and let it release pressure naturally
• Open the pot and for a minute enjoy the aroma of your marmelade
• Add the sugar to the mixture and switch on Sauté High for 5 minutes and keep stirring
• Cancel the high sauté mode and switch on low sauté mode for the next 10-15 minutes until the liquid is reduced by half. Keep stirring at regular intervals, the mixture will stop bubbling and the consistency will be similar to a syrup. It is okay if it’s a little runny as the marmelade will thicken later
• Once the jam cools down it will thicken naturally so don’t worry if the jam is a little liquidy after 15 minutes of sauté, just make sure you keep stirring at regular intervals and the liquid reduces by half

Enjoy the marmelade as a dip with scones, bread or anything you like 🙂

Do share your feedback !

Insta Pot Akkaravadisal

Akkaravadisal is a yummy sweet dish similar to sweet Pongal. Its made by cooking rice and moong dal in milk, which gives it a rich and yummy taste. It’s super easy to make it in the insta pot or mealthy pot, and is ready under 15 minutes.

Ingredients

• 1/2 cup raw rice
• 1/4 cup moong dal
• 2 1/2 cup milk
• 1 cup water
• 1 1/2 cup jaggery, powdered
• 1/4 cup, plus 1 tbsp ghee
• 1 cardamom
• Cashewnut and raisins for garnishing
• a few strands of saffron

Method

• Roast the moong dal on stove top until you it’s slightly red and emits a nice aroma
• Soak the saffron strands in 1/2 cup warm milk and keep aside
• Wash the moong dal and rice and soak in 1 cup water for 10 minutes
• Switch on the insta pot or mealthy on Sauté high mode
• Add 1 tbsp ghee to the insta pot
• Drain the water from the rice and dal
• Add the rice and dal to the insta pot and sauté for a few minutes
• Add milk and water and stir well to make sure that rice and dal do not stick to the bottom of the pot
• Cancel Sauté mode
• Switch on Pressure cook mode and Preaaure cook for 10 minutes
• Let the pressure release naturally
• In the meantime dissolve the jaggery by in a little water and heat on stove top on medium flame until the jaggery dissolves completely. Strain and keep aside.
• Roast the raisins and cashew in 1 tbsp ghee until golden and keep aside
• Once the pressure releases, open the insta pot or mealthy pot
• Switch on Sauté mode on Low and mash the rice and dal
• Add the jaggery and mix well
• Add the milk mixed with saffron, cardamom and mix well
• Add the ghee in batches and continue mixing
• The consistency of this dish must be a little mushy. The Payasam will should be a little runny as it thickens with time. When you feel that stage is reached switch off for he insta pot or mealthy
• Garnish with raisins and cashews

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Cherry tomato jam in insta pot or mealthy pot

This is my first recipe in the series of insta pot or mealthy pot recipes. Ever since I got my mealthy pot, I have been really busy experimenting with it and hardly got time to keep up with my blog 😀 Now you will see more recipes in this category.

Ingredients

• Cherry tomatoes 20-25
• 2 cups sugar
• 1/2 cup water
• A few cloves
• A small piece of cinnamon
• Juice from half a lemon
• 20-25 almonds blanched and peeled

Method

• Wash the cherry tomatoes well and keep aside
• Add cherry tomatoes, 2 cups sugar, 1/2 cup water, cloves, cinnamon and the blanched and peeled almonds to your instapot or mealthy
• Pressure cook on high for 4 minutes
• Once it’s done switch off the pot and let it release pressure naturally
• Open the pot and for a minute enjoy the aroma of your tomato jam
• Switch on sauté mode on high for 5 minutes and keep stirring in between
• Cancel the high sauté mode and switch on low sauté mode for the next 10-15 minutes until the liquid is reduced by half. Stir in the lemon juice toward the end
• Once the jam cools down it will thicken naturally so don’t worry if the jam is a little liquidy after 15 minutes of sauté, just make sure you keep stirring at regular intervals and the liquid reduces by half

Enjoy the jam as a dip with scones, bread or anything you like 🙂 Do share your feedback !