Homemade pasta sauce from scratch in Instant pot

Pasta sauce can be easily prepared at home. It can be easily prepared at home with very simple ingredients. Here I have used Instant pot for making this sauce. This can be done in stove top too by following the same steps.

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How to prepare:

1. Turn ON instant pot. Press SAUTE. Wait until it is hot. Cut everything to cubes. We are going to blend it. So shape doesn't matters.
2. Add 3 tbsp olive oil, garlic, onions.

3. Add jalapenos, red capsicum and beetroot. 

4. Add tomatoes, salt, and pepper powder. 

5. Add basil leaves, oregano. Mix it. Press CANCEL. Set PRESSURE COOK/MANUAL for 10 minutes.

6. Wait for natural pressure release(NPR). Open the instant pot and blend well using a hand blender such that there are no chunks. Press SAUTE again to simmer until thickened and it is not watery. It took 13 minutes for me to reduce and become thick

7. Cool and transfer to an airtight container. Keep it in fridge for further use.

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A small video presentation:

Ingredients:

Olive oil - 3 tbsp
Garlic - 4 pods
Onion - 1 big
Jalepeno - 1
Beetroot - 1 medium
Tomatoes - 6 medium
Basil leaves - 2 tsp (optional)
Oregano - 2 tsp
Pepper powder - 2 tsp
Salt - 2 tsp

How to prepare:

1. Turn ON instant pot. Press SAUTE. Wait until it is hot. Cut everything to cubes. We are going to blend it. So shape does't' matters.
2. Add 3 tbsp olive oil, garlic, onions.
3. Add jalapenos, beetroot and cubed tomatoes. Add basil leaves, oregano, pepper and salt.
4. Press CANCEL. Set PRESSURE COOK/MANUAL for 10 minutes
5. Wait for natural pressure release(NPR).
6. Open the instant pot and blend well using a hand blender such that there are no chunks.
7. Press SAUTE again to simmer until thickened and it is not watery. It took 13 minutes for me to reduce and become thick
8. Cool and transfer to an airtight container. Keep it refrigerated.

Note:
1. Add beetroot to get natural dark red color to the sauce.
2. Use ripened tomatoes to make this sauce.
3. If you don't have jalapeno, use green chili.
4. Don't omit oregano.

Rosemilk - milk flavored with rose syrup

Hot weather calls for a coolant rosemilk at home. Rosemilk is one of the traditional drink prepared in summer. It is prepared with rose syrup. Roses which are commonly fragrant are simmered with sugar syrup and strained thereafter leaving a fragrant smell in the syrup. It is very easy to prepare and it is always a favorite to kids.

How to prepare:

1. In a saucepan, add 1 liter milk(preferably whole milk) and bring it to a boil. Cool down to room temperature, takes about 2 hrs. Strain to remove malai that is formed on the top of milk.

2. As I use raw cane sugar, i powdered it in mixie so that it easily dissolves into milk. Add it to the milk and mix well until combined.

3. Add rose syrup ( I like roof afza ) and whisk until well combined.

4.  Add a little bit of rose essence(optional). Keep it in fridge for about 2 hrs or in freezer for an hour for a quick chill. Use a hand blender or coffee whisk to make it frothy. Serve chilled.

A small video presentation:

Here is the full recipe:

Serves-4

Ingredients:

Whole milk- 1 liter
Rose syrup - 2 tbsp
Cane sugar - 2 tbsp
Rose essence- 2 drops
Nuts- few(to garnish)

How to prepare:

1. In a saucepan, add 1 liter milk(preferably whole milk) and bring it to a boil.  Cool down to room temperature, takes about 2 hrs. Strain to remove any malai that will be formed on top.
2. Now add, sugar, rose syrup and whisk it well until it is combined well.
3. Keep it in fridge for about 2 hrs or in freezer for an hour for a quick chill.Add a little bit of rose essence(optional). Use a hand blender or coffee whisk to make it frothy.

4. Serve chilled and keep cooled yourselves.

Note:

1.Use full fat milk or whole milk to for better taste. If using low fat milk, simmer for a few minutes until it thickens little bit.

2. Adding rose essence leaves a pleasant smell in the rosemilk. And it is purely optional to add it.