Rinku Bhattacharya's Blog, page 13

Thayir Sadam – Curd or Yogurt Rice

There has been so much happening the past several days. I automatically gravitated towards making Thayir Sadum or Curd Rice. Kitchen and stove replacement, house being painted and work transition. All good, but a little disruptive here and there. That combined with the hot weather, made me dig up this simple classic. Curd or Yogurt Rice, known as Thayir Sadam is a classic South Indian recipe. Simple, practical, and very flavorful. Just what is needed to beat the heat.

I find that I can easily get a good rice texture using the instant pot. But, honestly, as long as you have leftover rice and yogurt around, you can make this any way you want.

My version is a little brighter with the addition of pommegranate seeds. And, our favorite accompaniment is some potato chips. There is something magical about salty potato chips and tangy flavorful rice. This is adapted from the Instant Indian cookbook.

This is a popular lunch box dish as it served at room temperature.  And you can make your own instant pot yogurt, just like I do.

There are a few essentials to get the texture right,

The rice should be soft or mashed to ensure softness. If I am making it for this dish, I cook it for 6 minutes of pressure in the instant pot.Ideally a short grained neutral tasting rice will get you better results something like Basmati rice.You can add in some milk to get a looser creamier texture, but, I find just adding a generous amount of yogurt works well too.Keep the seasonings simple – chilies, asafetida, ginger and mustard seeds. Why mess with perfection?There are variations with diced mangoes, along with or in addition to the pomegranate seeds.A good Indian pickle is also a good accompaniment to this dish.

Fun fact: This is a staple from my husband’s bachelor days. Seeing this resurface after a while made is so happy that he polished off most of this with extreme delight.

And on today, the last day of July, our 22nd wedding aniversary I want to try a month of gratitude. Yes, the kind you do in November, except I want to try it in August.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group.  Of course Instant Indian my Indian Instant Pot Cookbook is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.

PrintThayir Sadam – Curd or Yogurt Rice

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Serves 4 to 6

Thayir Sadum or yogurt rice is a great summer dish from South India.

Ingredients

3/4 cup rice
1 and 1/2 cups whole milk yogurt
1 and 1/2 teasppoons salt
1/4 teaspoon hing or asafetida
1 tablespoon oil
1 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds (methi) (optional)
1 teaspoon minced ginger
2 dried whole chilies
8 to 10 fresh curry leaves
1/2 cup fresh pomegranate seeds
1 tablespoon chopped cilantro

Instructions

Place the rice in the instant pot with 1 cup of water. Set to 6 minutes of pressure and allow a natural release. Alternately cook on the stove top until very soft.
Remove the lid, and mix the rice well. It should have a very soft consistency.
Beat the yogurt well with the salt and set aside.
In a large pan heat the oil and add in the asafetida and mustard seeds and allow the mustard seeds to pop. Add in the fenugreek seeds if using, stir in the ginger, curry leaves, and whole chilies.
Add in the rice and mix into the spices.
Gently add in the yogurt mixing well. Allow it to cook for about 2 minutes, enough to get warm but not come to a simmer.
Turn off the heat.
Stir in the pomegranate seeds.
Garnish with chopped cilantro and serve.3.1https://spicechronicles.com/thayir-sadam-curd-or-yogurt-rice/

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Kale, Walnut, and Quinoa Patties

This recipe for Kale, Walnut and Quinoa Patties is sponsored by California Walnuts. Simple and satisfying, these small flavorful crispy bites are easy to make and flavorful and crispy. Inspired by Indian green patties called Hara Bhara Kababs. 

Giving these healthy bites an even healthier makeover ended up being all things fun. Traditionally made with potatoes, spinach and peas. I have kept copious amounts of kale and reduced the potatoes to add in walnuts and quinoa. The result is a huge boost in protein and other nutrition. The nutritionally dense walnuts, add in a nice texture, fiber and a rich dose of plant based protein. These patties therefore include a generous dose of omega-3 ALA. 

I pan cook them until they are gently crisped and serve them with a feta yogurt sauce.

These patties are naturally vegan and gluten-free. You can swap out the dipping sauce with anything else that catches your fancy. The world has been a bit topsy turvy. And the wheels of change have been rolling along in my life. Not in a bad way. Change is sometimes the only constant that life affords us. It helps us learn to stay agile. Also, keeps us secure with the possibility of moving along when needed. Vacation and new work schedule. Hopefully something to sync into.

Vacation looms ahead in about less than a week. In my world, it is never to soon for vacation. I just never  can find enough time to really let my hair down. The house is all topsy turvy. Although Patrick the handyman promises me that he will be done in a day or two.

With limited resources, these patties came together quickly. Minimal whole some pantry staples. Three kinds of green – Kale, Peas and Fresh Mint. Quinoa, potatoes and coarsely chopped walnuts offered a healthy wholesome crunch. They make a great snack. If you eat enough of them you can pass them off as a healthy light meal. And here is to an absolutely wonderful week ahead.

PrintKale, Walnut, and Quinoa Patties

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Yield: Makes about 20 small patties

To crush the walnuts you can use a rolling pin.

Ingredients

1 medium russet potato
3/4 cup cooked quinoa
8 ounces frozen kale
1/2 cup frozen green peas
1/2 cup chopped mint
2 tablespoon lemon juice
2 green serrano chilies, minced
2 teaspoons salt to take
1/2 cup coarsely crushed walnuts (see note)
1 and 1/2 teaspoons garam masala powder
3/4 cup garbanzo bean flour (also known as besan)
2 tablespoons whole walnuts
Neutral oil such as canolla for shallow frying

for the serving sauce
1/2 cup natural yogurt
4 tablespoons crumbled feta
1 teaspoon red pepper flakes
Extra crushed walnuts for garnish

Instructions

Cut the russet potato in half and boil in its jacket until the potato is soft and cooked through. Cool the potato. Peel and mash well.
Place the mashed potato in a mixing bowl. Add in the cooked quinoa.
Squeeze the extra water from the frozen kale and add into the potato and quinoa. Smash the frozen peas and add into the bowl. Add in the chopped mint and lemon juice.
Add in the green chilies, salt, crushed waltnuts and mix well. Stir in the chickpea flour and shape into 2 inch patties. Allow these to chill for 30 minutes.
Press a few walnuts over the top of the patties.
Heat about 3/4 cup of neutral oil in a skillet. Add in the patties, about 3 to 4 at a time and cook for 2 minutes and turn and cook for another 2 minutes. Remove and place on paper towels.
The patties should turn golden and crisp.
To make the serving sauce, blend the feta and the yogurt together. Stir in the red pepper flakes.
Serve alongside the patties for a healthy delectable snack.3.1https://spicechronicles.com/kale-walnut-and-quinoa-patties/

 

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Matar Paneer without onion and garlic

Jain or Satvik style Indian cooking eschews the use of onion and garlic. This automatically alters the style of seasoning. This is the preferred culinary style for my husband’s family. I cook a few things seasoned this way, when they visit. But my repertoire of main dishes is not huge. A couple of weeks ago, I made this Matar Paneer without onion and garlic. I loved the way it turned out. As did my paneer loving daughter. And now I have to save this recipe for posterity.  Using homemade paneer does make a difference. It is softer, but this will work with any paneer you have on hand. It will work with tofu as well.

Careful use of hing and asafetida and a finish using dried fenugreek or kasuri methi gives this dish deep and simple flavors. The last few days have been hectic as I am closing out work to move to something new. With a sort of break in the mix. The last week I almost wanted to finish everything. After some soul searching on Friday, I realize that I can do what I can do and the rest will be on someone else’s dime.

I have been better about getting to the gym. I have also been pretty good about getting in my quota of walking steps. It is not so much that I have lost 30 pounds. While that would be nice, I still feel energized after a little exercise. It is almost like I am able to do something for myself. Trackers and tools such as Fitbit help. At least, for someone like me. I relish routines and simple targets. As I winddown this week, my goal is to stay calm and focused.

And for you I offer you my newest Matar paneer recipe. Matar Paneer for the uninitiated is soft Indian cheese (paneer), cooked with peas (matar) in a tomato based gravy. If you are looking for an instant pot version, you can try this one.

PrintMatar Paneer without onion and garlic

Ingredients

1 cup chopped or canned tomatoes
1 green chili
2 tablespoons oil
1 teaspoon whole cumin seeds
1/2 teaspoon hing or asafetida
1 tablespoon minced ginger
1 teaspoon powdered coriander
1 teaspoon powdered cumin
1 teaspoon salt
1 and 1/2 cups cubed paneer
1 cup frozen green peas
1/2 cup coconut milk or light cream
2 teaspoons dried fenugreek leaves
Chopped cilantro to finish

Instructions

Place the tomatoes and green chilies in a blender and puree until smooth.
Heat the oil in a cooking pot and add in the whole cumin seeds and wait until the seeds sizzle.
Add in the asafetida and the ginger and sauté for about 1 minute.
Stir in the powdered coriander and cumin and cook for another minute.
Add in the pureed tomato and the salt cook for 5 to 7 minutes until the mixture thickens considerably.
Add in the paneer, peas and the coconut milk or cream and simmer for 2 to 3 minutes until the peas are cooked through.
Stir in the fenugreek leaves. Serve garnished with cilantro.
3.1https://spicechronicles.com/matar-paneer-without-onion-or-garlic/

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Indian Spiced Corn on the Cob

A great fourth. Perfect in many ways! The house is bustling with loads of energy. The girl is here for a visit. And, there is a lot of corn on the cob action! This Indian Spiced Corn on the Cob is her favorite.

A really simple way to cook the corn which gets a lively boost from Indian spices. Just a handful of them. I make this often. However, lately I have been reviving old and simple recipes mostly for my daughter’s benefit.  Much as it is difficult to see her spread her wings and fly, I feel happy about the person she has become. Thoughtful, compassionate, and confident. It is that beautiful time in her life when every new thing is magical. Not unlike grilling fresh corn with light Indian spices.

Corn roasted over open flames or coals, slathered with lime, cayenne and black salt is quintessential Indian street food. It is found all over, and is especially popular during the monsoons. The key elements in getting this corn right is to ensure a little bit of char on the corn. So, yes it is perfect for grilling. However, depending on time and weather I roast it in the oven or air-fry it. However, to get the char it is a good idea to hold it over an open flame like your gas. That is if you have an open gas stove.  If this is not an option the roasted variations still taste plenty good. In fact, I sometimes feel that the boiled corn on the cob rather boring.

They key ingredients are finishing the corn. Since I use olive or mustard oil to cook the corn, this recipe is naturally vegan. In fact, to the best of my memory the Indian street corn does not use any oil or maybe just a little. When I make the corn, I make a double batch as it tastes great as a chaat. Grilled corn can also be used as a regular stir fry. And of course, it tastes just lovely on its own.

So both the oven and the air fryer offer hands off options. The oven takes a little bit longer. And of course, if your grill is fired on throw the corn right over. Honestly, cooking this is more of an instinct rather than a recipe. Try it and then make it your own.

PrintIndian Spiced Corn on the Cob

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: Serves 4 to 6

A flavorful Indian spiced corn on the cob that is a great variation on your standard fresh corn.

Ingredients

6 medium sized fresh corn on the cob
3 tablespoons mustard or olive oil
2 limes cut into wedges
1 teaspoon black salt plus more to finish
1 teaspoon cayenne pepper
Freshly ground black pepper
Chopped cilantro, optional

Instructions

Rub the corn with some of the oil. To grill the corn place on the grill and cook for about 15 minutes, turning occasionally. You want the corn to turn golden and get a nice char at spots.
To roast the corn, pre-heat the oven to 400 degrees and cook for 20 minutes, turning once. Using a pair of tongs cook for 1 or 2 minutes on an open flame to allow it to char deeper.
To air fry the corn, cook at 450 degrees for 12 to 15 minutes turning once.
While the corning is cooking mix the remaining oil with the black salt and cayenne pepper.
Rub the hot corn with lime wedges, and brush with the spiced oil. Sprinkle with the ground black pepper and cilantro before serving.3.1https://spicechronicles.com/indian-spiced-corn-on-the-cob/

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Spicy Scrambled Eggs with Toasted Bread Cubes

An  easy go to breakfast in my house is spicy scrambled eggs. Very similar to what is called Akoori or Bhujri in Indian homes.

However the version my son aka apple of my salivates over has a slight twist. Add a long time ago my my father. It includes toasted bread cubes folded right in.  This replaced the need for toast. Most imporantly it gives leftover bread a face lift when toasted lightly in olive oil and butter. This simple addition is pure genius. My dad used Amul butter, I use salted butter. Just a little. I used bits of sourdough or whole grain bread. Essentially anything I have in the refridgerator that needs rescuing. The only caveat here is that you do need stale bread. Fresh bread absorbs too much oil.

This weekend has been just lovely having my daughter back. I have been crazy busy, but I realize it is exactly how I like things. This morning breakfast brought a happy smile to their faces. Growing up Deepta used prefer simple soft scrambled eggs over these Indian varieties. Now she likes Indian Bhujri, but it has to be her Dadu’s versions with bread cubes.  One humble ingredient and what a difference.

A few techniques to get this just right,

Toast the bread cubes until crispy, but do not over do the oil and butter.  Set this aside.Cook the eggs on low heat to ensure the right consistency.Fold in the cheese towards the end and finally the bread crumbs.

I have been enjoying this gentle cool rainy weather. It is preferable it to the sultry hot and humid days. So, my favorite drink with these eggs is undisputable a good cup of masala chai.

PrintSpicy Scrambled Eggs – Mom’s Bragging Rights

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 1 to 2

A very simple and homey breakfast or brunch dish that is usually a staple on Indian tables.

Ingredients

2 tablespoons oil
1 tablespoon salted butter
2 slices stale bread, cut into 1 cm cubes
1/2 teaspoon cumin seeds
1/4 red onion, finely chopped
1 medium sized (or 20 grape tomatoes), chopped (about 3/4 cup)
4 eggs, lightly beaten with a little salt
1/4 cup grated extra sharp cheddar
1 green chilie such as a Seranno, finely chopped
1 tablespoons chopped cilantro

Instructions

In a large pan, heat 1/2 tablespoon of the oil and 1/2 the butter.
Add in the bread cubes and toast the cubes stirring frequently until they are golden brown and crisp. Remove and set aside.
Add in the remaining oil and butter add in the cumin seeds and let the seeds sizzle. Add the onion and cook for about 4 to 5 minutes until the onion is soft and sweaty.
Add in the tomato and cook for about 2 to 3 minutes until the juices begin to run.
Turn the heat on low and add in the eggs and let the eggs cook softly, stirring the eggs occasionally.
Add in the cheese and the green chilies.
When the egg are just set (but still moist) stir in the cilantro, garnish with lots of freshly ground black pepper. Lastly fold in or scatter the bread cubes just before serving.

Notes

Notes: this recipe can be increased as needed.

3.1https://spicechronicles.com/spicy-scrambled-eggs-anda-bhurjri/

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Canteloupe Lassi for the love of Melon

Summer is when I remember fruits. Except, I am not really big on Melons. The other day I picked up a Cantaloupe and used in to make a lassi. And, cantaloupe lassi is born. I now have a new and wonderful way to enjoy my favorite summer drink. And, we are in the cantaloupe business to be specific in the Cantaloupe Lassi business.

Light and frothy, refreshing and just a little tangy. This is the perfect summer drink to start your morning.

Just in case, for the uninitiated a lassi is a refreshing yogurt based smoothie. It can be sweet or salty. Fruit lassis are getting increasingly popular. The most common fruit lassi is of course mango lassi. After all, it is a main stream Indian restaurant staple. In summer fruit lassis are a breakfast staple for me, you can find my strawberry lassi and peach and papaya lassi here. Thanks to the instant pot making homemade yogurt is also a daily thing for me these days. Well, mostly daily, I make it on demand.  More potential fruits for you lassi repertoire ae blueberries, nectarines and watermelon to name a few.

The house is so much quieter without my daughter. With her in New Mexico now, my groove seems off.  I wonder if a part of me is just gone forever.  And not quite the same as the baby birds flying coup. After all, birds have new bird babies every year. As I reflect, I have been generally reflective today. I used the excuse/opportunity to skip my evening walk. The highlight of this week has been the fact that we have been able to get out and about in person this week.  I hit my favorite City Limits twice, once for happy hour.  Life’s simple pleasures are those that we sometimes take for granted. And then when they are gone we miss them and crave for them again.

Now to wind down and get ready for the weekend ahead. Hope your weekend is a good one.

PrintCanteloupe Lassi for the love of Melon

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Serves 4

A light and refreshing and frothy yogurt smoothie this cantaloupe smoothie is a great way to start your morning.

Ingredients

2 cups of cantaloupe cubes (about 1 pound)
1 cup of whole milk yogurt
1/2 cup water
1/4 cup shelled almonds
1/2 teaspoon salt
2 tablespoons sugar

Instructions

Place the cantaloupe, yogurt, water, almonds, salt and sugar in a blender and blend until smooth.
Pour over ice in glasses and enjoy.3.1https://spicechronicles.com/canteloupe-lassi-for-the-love-of-melon/

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Lemon Poppyseed Muffin Squares

I love the idea of muffins, but the thought of filling muffin wells sometimes wears me out. This is where muffin squares come in. Same warm and light comfort but done in a square pan. Today I bring to you lemon poppyseed muffin squares. A classic made just a teeny bit easier. And guess what this recipe works just as well make in a muffin pan.

Every father’s day, much like several other days in moments high and low I think about my father. I wonder whether if indeed he is watching over us. Looking down in pride at his grandaughter, fussing about my intense work habbits and fretting over COVID. Well, I will never know. I can just home that wherever you are dad, you are well fed and happy.

Now this mufin recipe is simple and comforting. It is actually adapted from the cookbook Sunny Side Up. A result of a productive library visit.  I picked up two reading books and a couple of cookbooks. Life feels more normal again. And, when I can visit India, I will feel full circle.

These muffins are for lemon lovers.

I have added a lot of lemon juice and zest.The poppyseeds give them a nice texture.I have used very little sugar, just enough to balance out the lemon. So if you want it sweeter, add some more.

The rest is just about sheer simplicity and a great way to start your morning. Perfect with a good cup of coffee or tea. And of course a good idea to tag some along for a mid day snack. It has been a quiet yet balanced kind out Father’s Day weekend in our household. Ended with zooming with my daughter. I suppose, there can always be ways to bridge distance. If not, there are muffin squares.

PrintLemon Poppyseed Muffin Squares

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Make 12 squares

Serving Size: 1 square

A beautiful and easy to make recipe for lemon poppyseed muffins, done as a squares.

Ingredients

1 and 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sugar
3 tablespoons poppyseeds
Juice and zest of two lemons seeded
2 eggs
3/4 cup oil
3/4 cup milk (whole or any kind)

Instructions

Pre-heat the oven to 375 degrees.
Grease a square 8 inch cake pan.
In a mixing bowl stir together the flour, baking powder, baking soda, sugar and poppy seeds.
In another bowl, add in the juice and lemon zest. Beat in the eggs. Stir in the oil and the milk.
Gradually add this to the flour mixture and mix until just incorporated.
Pour this into the prepared pan and bake for 20 minutes until just set. The center should spring back lightly when pressed.
Turn off the oven, Let the muffin squares rest for 5 minutes. Remove and cut into squares and serve warm.3.1https://spicechronicles.com/lemon-poppyseed-muffin-squares/

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Namkeen Gosht – Peshawari Mutton Curry

This recipe caught my attention while looking at the feed of Picturenama. A gorgeous blog maintained by a husband and wife couple. I have a thing for simple recipes with a few essential ingredients. And this mutton/goat curry fits the bill. In doing some research I find that it originates from the Peshawar. A city in Afghanistan but very close to the Pakistan. This mutton is in a lighter vien and is a signature recipe from Peshawar.

Being the appliance nut that I am, in addition to trying this in the instant pot and stove top, I also gave it a slow cooker run.  For this dish, cooked low and slow on the stove top works the best and then the instant pot follows. The slow cooker took about 4 hours and did not necesarily add much by way of flavor. I used goat meat here, but, I am sure you can substitute with lamb. If you like goat or lamb dishes you can try my mutton brown rice biryani or slow cooked Bengali lamb.

When I say key ingredients, it is just that. Ginger, garlic, salt, black pepper (lots of it) and tomatoes. In fact, the tomatoes seem to be debatable. Some recipes exclude the tomatoes.  I like tomatoes, so I opted to keep them in.

A good co-hort for this light and flavorful stew is some kind of flatbread. A paratha fits the bill. And guess what, I added my cheesy parathas of good measure. If you are on the look out for a simple wholesome mutton stew this one should work. Yes, it can be enjoyed with rice. In fact, that is how I enjoyed by day two leftovers. But warm soft dunkable bread is actually a better idea, Yes, much like some fresh homemade naan.

It feels so strange and quite in the house without Deepta. I will be embarking on a new work journey soon. Hopefully that will distract me from this obviously empty house.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian my new Indian Instant Pot Cookbook is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.

PrintNamkeen Gosht – Peshawari Mutton Curry

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

Yield: Serves 4 to 6

A very simple goat meat stew with Afghan/Pakistani roots. This Namkeen Gosht will blow your mind.

Ingredients

3 tablespoons oil
1 and 1/2 pounds goat meat on the bone
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 teaspoon coarsely ground pepper
1 teaspoon freshly ground pepper
1 teaspoon salt
2 tomatoes, quartered
Chopped cilantro and extra black pepper to finish

Instructions

Heat the oil and add in the goat meat and the ginger and garlic. Cook for 5 to 7 minutes until well seared. Add in the black pepper and the salt and mix well.
Add in the tomatoes and cook for 1 or 2 minutes until the tomatoes start releasing their juices. Add in 1/2 cup water and cover and cook for 1 and 1/2 to 2 hours. You can check occasionally. The meat cooks in its own juices and eventually turns fork tender.
Serve garnished with the cilantro

Notes

Instant Pot Instructions
Start the dish on saute mode. Continue as described above. Add in about 3/4 cup of water and set on 40 minutes of pressure and allow a natural release.
The dish will be soupier than the stove top version so turn back the saute mode and allow the sauce to thicken a little. Serve garnished with cilantro

3.1https://spicechronicles.com/namkeen-gosht-peshawari-mutton-curry/

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Rajma Pulao – One Pot Rice, Tomatoes and Red Kidney Beans

Original Post was published on September 8, 2014

Rajma is a comforting dish of red kidney beans, that is usually Sunday supper in North India. There is something nostalgic about soft red kidney beans swimming in a sweet and tangy tomato based sauce. Served of course with soft snowy Basmati rice. This dish brings to your table that same evocative comfort as a one pot meal. Rajma Pulao combines the flavors of classic Rajma and tranforms it into a portable one-pot dish. Perfect for a quick meal, a lazy weekend brunch or something to carry along to school or work.

It is of course, very nutritious and a perfectly balanced meal at that.  This weekend has been about staying on eggshells and craving comfort. This dish has most of the notes of a classic rice and beans medley. With lots of good summer tomatoes to boot.  I revived this dish recently for a class. You will find stove-top and instant pot variations.

All things considered, it does take some getting used to all the new routines and snags. The third grader remains to be a ball of sunshine, and his big relief is that so far he likes his teacher more than his older sis predicted he would. Her third grade year was somewhat difficult and I did not have enough time to focus on the transitions. Deepta’s big transition is moving on to middle school, she is still trying to wake up early enough to make it to school. This week, I am on school drop duty, yes, there is no school bus as middle school is too close to our house. My goal is to be able to drop her and make the early train.

Even while I am so close to planning a blog transition – stay tuned folks – Spice Chronicles is on its way! I seem to be faced with work transitions that I am not necessarily looking forward to. I hate transitions, possibly a result of all the travel that I have had to do as a child. However, essentially I had more of a professional wanderlust, which seems to be something I do not have much time for these days. There is already too much going on with balancing all their myriad lessons and activities.  I am just trying to eke out a living and stay solid through the school years, at least until they both hit middle school.

Well, man proposes and as I like to say, God laughs! We shall find out soon, whether it is a laugh or just a smile. Until, then I shall be loading up on comfort food, watching the eggshells and sleeping.  One pot protein packed meals like this always save the day.

The colors of this Rajma pulao ranges from red to golden red. Depending on the tomatoes (canned tomatoes offer a deeper color.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian my new Indian Instant Pot Cookbook is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.

PrintRajma Pulao – One Pot Rice, Tomatoes and Red Kidney Beans

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4 to 6

A comforting one dish creation of rice and red kidney beans, Rajma Pulao is a perfect one-dish meal.

Ingredients

2 tablespoons oil
1 teaspoon cumin seeds
1 tablespoon grated ginger
3 tomatoes, diced or 3/4 cup canned diced tomatoes
1 cup of cooked red kidney beans
1 teaspoon powdered cumin
1 teaspoon powdered coriander
1 teaspoon salt or to taste
1 teaspoon sugar
1 cup basmati rice
1 stick cinnamon
2 to 3 cloves
2 cardamom pods, bruised
1 lime or lemon
Chopped red onions
Chopped cilantro

Instructions

Heat the oil and add in the cumin seeds and wait until they begin to sizzle. Add in the ginger and stir lightly.
Add in the tomatoes and cook until the tomatoes are nice and soft and almost mushy.
Add in the kidney beans and the cumin and coriander powder and mix well. Stir in the salt and the sugar with 1 cup of water and simmer for 10 minutes.
Add in the rice with another cup of water and add in the cinnamon, cloves and cardamom pods. Reduce the heat to medium low and cover and cook for 12 minutes and check to see if the rice needs more water, if needed add in the water and cover and cook for 10 more minutes, until the rice is nice and soft.
Turn off the heat and let the rice rest for 5 to 10 minutes.
Cut the lime or lemon and remove the seeds and squeeze in the juice. Garnish with chopped onions and cilantro and serve with a side of yogurt if desired.

Notes

Instant Pot Instructions

Turn the instant pot onto saute mode. Heat the oil and add in the cumin seeds and wait until they begin to sizzle. Add in the ginger and stir lightly.
Add in the tomatoes and cook until the tomatoes are nice and soft and almost mushy.
Add in the kidney beans and the cumin and coriander powder and mix well. Stir in the salt and the sugar and stir in the rice with the the cinnamon, cloves and cardamom pods. Set to rice mode and allow a natural steam release.
Cut the lime or lemon and remove the seeds and squeeze in the juice. Garnish with chopped onions and cilantro and serve with a side of yogurt if desired.

3.1https://spicechronicles.com/rajma-pulao-one-pot-rice-tomatoes-red-kidney-beans/

 

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Red White and Blue Potato Salad

People are ready for summer. With the weather temperatures soaring people are looking for cooler options. Room temperature options and a potato salad fits the bill. Not a heavy potato salad. This is a nice and vibrant salad, with natural yogurt, lively spices, and organic potatoes. There are so many colored potato options, allowing a patriotic themed salad. I am partial to thin skilled Melissa’s potatoes. In order to capture the colors you will need to do these skin on. The potatoes are tender and cook easily. They take about 15 minutes on the stovetop and 2 minutes of high pressure in the instant pot.

This salad is a chaat of sorts. A little lighter, as there are no chutneys used.

This gorgeous salad is completely vegetarian. If you are a fan potato salads with eggs here is an interesting one for you. Over the years, I have conditioned my potato salad tastes. Sure slathering on a lot mayonnaise onto boiled potatoes is fine. But, with a little bit of tweaking here and there, you can do so much more.

Good flavorful potatoes matter! Since we are just working with a small number of ingredients here, it is important to make them count.

I use lively natural yogurt for this dish. To get the flavors into the potatoes,

Make sure you toss the lime juice, oil and spices with the hot potatoes to allow the potatoes fully absorb the flavors.Do not overcook the potatoes.Do not overdo the yogurt or any other dressingIf you like a spice kick feel free to add in a nice dose of cayenne into the potato medley

I tried a new thing this week. I attended a 3-day training conference. It is different from a short zoom. As with everything in life, there are pros and cons to the experience. Pros, I can do the sessions in pajamas, the cons you miss the fun and socializations. So like with most things it is a mixed bag. And so if you are looking for inspiration for your Fourth of July Table, this might just be it.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian my new Indian Instant Pot Cookbook is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.

PrintRed White and Blue Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4

A gorgeous well seasoned Alu Chat inspired potato salad with gorgeous gemstone potatoes.

Ingredients

1 and a half pounds tricolored baby potatoes (about 15)
1/2 teaspoons salt
2 tablespoons oil such as olive or mustard oil
1 and 1/2 teaspoons chat masala (you can substitute with freshly ground cumin)
3 tablespoons lime juice (about juicy lime)
2 tablespoons chopped red onions (about 1/2 a small red
4 tablespoons fresh pomegranate seeds
1/4 cup whipped yogurt
4 to 6 papri crisps or some tortilla chips
2 tablespoon finely chopped cilantro

Instructions

Cook the potatoes until fork tender. You can do this by boiling them for about 15 minutes or cooking them in the instant pot for 2 minutes of high pressure and following a quick release after five minutes.
While this is cooking, mix the salt, olive or mustard oil, lime juice and together.
Drain the potatoes and cut into smaller pieces. Place them in a mixing bowl while still hot. Add in the prepared lime dressing. Mix in the chopped onions.
Place on on a serving platter. Scatter with the pomegranates and drizzle with the yogurt.
Crush some of the papri crisps or tortilla chips and finally garnish with the cilantro.3.1https://spicechronicles.com/red-white-and-blue-potato-salad/

 

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