Rinku Bhattacharya's Blog, page 19

Meal Planning Week of 11/22/2020

A short week and yes this is Thanksgiving week. I have given in, and have no plans for the big bird. It is a first in 17 years. But then again, this is my first pandemic. So stuff happens. In terms planning for the week, it is also a short in school week.  So tomorrow, I am making a batch of ricotta cheese and spinach pasta.  Also, am making Butternut squash risotto for the Thanksgiving table. I initially had gnocchi on my mind, but, feel it is too much work. This is supposed to be a simpler Thanksgiving of sorts.

For the remaining 2.5 days of eating, this is what I am thinking of . We are running out of bread. So, I have some sourdough gently doing its thing. A nice boule will find its way into our lives sometime late tomorrow evening.

And then there is guaranteed to be a chill in the air, so there is some lentils that need to be done tomorrow. When it comes to dal, red lentils are always the winner. Maybe make my millet, cauliflower, and red lentil soup. I have not done this in a while and it needs to be revived.

In case you are interested and wondering. I am doing doing turkey, just not the whole bird. I am doing a good amount of turkey legs that I plan on doing a confit with. It sounds quite delish and this is the recipe that I am rooting for. My legs are bought and I am ready to go. A couple of changes. I think on good authority and the fact that I do not want to do lots of clean up, I am ditching the idea of duck fat and sticking to olive oil  Other than that this is the recipe I am rooting for.

And dear all, blog readers, students, fellow culinary companions I am grateful to all of you for keeping me sane and going through these exceedingly crazy times.

 

The post Meal Planning Week of 11/22/2020 appeared first on Spice Chronicles.

Gluten Free Almond Tart Shell

With many years a planning, I have realized that making an almond tart shell is very easy. It is naturally GF and makes a good base for serving an Indian dessert. My favorite thing to do with it, around Thanksgiving anyway is to fill it with my Sweet Potato Halwa. The sweet potato halwa is done in the instant pot, and this crust takes maybe 20 minutes tops to put together. Together you have an impressive seasonal treat.  So another score for your easier smaller Thanksgiving.

Reconciling to a smaller Thanksgiving has taken me a little time. But, it is important to be safe and not selfish. I will tell you all the online teaching that I have been doing has helped me a lot. It has helped me build a safe sense of community. Not to mention the lives that I have been doing. The COVID 19 numbers are getting grim again. However, there still way to many pockets of the country that seem to be disregarding caution. There still appear to be too many people willing to travel for Thanksgiving.

As I have been saying, a smaller Thanksgiving does not have to be boring.  Now this tart shell is perfect for anything, but thanks to the cardamom it is especially well suited for Indian desserts. And I use almond meal for the base. It is more robust than almond flour and I think that is actually a good thing for this.

The almond meal browns nicely offering a nice depth of flavor for the shell.
Use fresh cardamom, it does make a world of difference.
To keep the shell vegan you can use coconut oil and 2 tablespoons of ground flaxseed instead of the egg.
The tart shell freezes well so, it can be made ahead and filled when you need to.

If you are going to do my sweet potato halwa thing, the entire dessert can be done ahead and served when needed.

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 is waiting to be ordered, 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.

PrintGluten Free Almond Tart Shell

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4 to 6

An easy to put together naturally gluten free tart shell.

Ingredients

1 and 1/2 cups almond meal or flour
1 teaspoon freshly ground cardamom
5 tablespoons cold butter plus more for greasing the pie shell
3 tablespoons sugar (can be skipped if using as a savory base)
1 egg, beaten

Instructions

Pre-heat the oven to 350 degrees. Grease and prepare a tart pan, preferably a spring form tart pan.
Place the almond meal or flour, ground cardamom, cold butter, sugar and egg in a food processor and process until well mixed. The mixture should form loose ball.
Remove from the food processor and gradually press down evenly around the tart pan, until it is uniformly spread into a thin layer.
Place in the oven and bake for about 15 minutes, the shell should darken and turn fragrant. Remove from the oven and fill and use as needed.
3.1https://spicechronicles.com/30-min-gluten-free-almond-tart-shell/

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Perfect Rustic Mashed Potatoes with Buttermilk

Tis the week before Thanksgiving. Consider these Perfect Rustic Mashed Potatoes with Buttermilk! For your Thanksgiving meal or pretty much any meal that you want an easy side to add to your table. Well, for most of us, it will be different this year. Quite does not mean bad. It just needs a little more planning. You can also use the extra time plan a pretty table. Just take it easy this year. Find a fun board game. Essentially anything that makes sense, since you have a little less to do.

Thanks to all the planning and coordinating meals, I have actually gotten pretty good at planning. I am guessing that if my plans work, I will have a simpler but festive meal on Thanksgiving. I will also be able to take it easy through the rest of weekend. Of course, I usually catch up with friends over this weekend. This year, not so much. If you follow my posts this week, I will have a fun and easy menu that is well seasoned, easy, and colorful.

By the way, so many of you have reached out to me over the past few weeks telling me how comforting you have found my posts. Honestly, it works both ways. In these times of reflection and solitude this site has been a good outlet for me. I love cooking, and in some ways between everything else I have enjoyed some of the culinary projects I have cobbled up. And like anything else in my life I love being able to track my journey in this space.

Now, these potatoes are a ridiculously easy take on mashed potatoes. I use red skinned organic potatoes or the fingerlings you will find in the farmers markets now. These are rustic, so you do not need to remove the skin. If you wish to cook them in broth, they will have a little more flavor. But, all that is optional.  For a creamier version, used peeled Yukon gold potatoes.  So, that is 15 minutes and you have a gorgeous side under your belt.

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 is waiting to be ordered, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

PrintPerfect Rustic Mashed Potatoes with Buttermilk

Cook Time: 15 minutes

Yield: Serves 4 to 6

Easy to make these rustic mashed potatoes are flavorful and comforting.

Ingredients

2 pounds of organic red fingerling potatoes (skin on)
3/4 cup vegetable broth or water
1 teaspoon salt or to taste
1 tablespoon minced herbs (such as rosemary or sage)
6 whole cloves garlic
1/2 cup buttermilk
2 tablespoons butter
Freshly ground black pepper

Instructions

Place the potatoes and water or broth in the instant pot. Add in the salt, herbs and garlic. Cover and set to 3 minutes of high pressure and allow a natural release. Or cook for 5 minutes on high pressure and do a quick release.
Add in the buttermilk and mash the potatoes using a potato masher or just a fork until smooth.
Add the butter and freshly ground black pepper and serve immediately.

Notes

Stove top Version

Place the potatoes, broth (Increase to 1 and 1/2 cups), salt, herbs and garlic in a heavy bottomed pot. Simmer on medium low heat for 25 minutes, until the potatoes are very tender.
Add in the buttermilk and mash the potatoes using a potato masher or just a fork until smooth.
Add the butter and freshly ground black pepper and serve immediately.

3.1https://spicechronicles.com/perfect-rustic-mashed-potatoes-with-buttermilk/

The post Perfect Rustic Mashed Potatoes with Buttermilk appeared first on Spice Chronicles.

Flexible Meal Planning – Week of 11/15/20

If like me you need some structure in your cooking, I imagine we are not along. I have honestly done well with my once a week grocery trip. It has helped me become less wasteful and I have generally been able to cook up balanced meal options through the week. The in home weeks for the children have needed a little more creativity and planning. I have generally done well with some flexible meal options. So, I am sharing this week with you. My goal has been to have all the meals covered but also have everyone feel happy about eating at home. And of course, not lose my mind.

So this here are five ideas from this week. I bakes a large batch of biscuits, well mostly because I covered them in a cooking class. This however, will keep them interested in breakfast or for noshing.

There is a batch of quick fermented dosa batter with quinoa, for oothapams or dosa. Just so convenient and makes the home crew very happy.

Veggies are needed for almost any meal, so there is a pot of this broccoli done and ready in the fridge. I find the 3 pound Costco bags of broccoli very useful for something like this.

Some brown rice is made and frozen in a zip lock bag. Fried rice is our new best friend. Again, it does not get more flexible than that. A few fun seasonings, and I use the rice to work up whatever I can find. And it would not be complete in my house if there was no dal. Comforting and easy, I have so may recipes with lentils. For this week, I picked this easy and quick to make Instant Pot Tarka Dal. Honestly, the instant pot has been my life savior through this crazy time.

Here is wishing everyone a great week ahead.

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 is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

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Cornbread Biscuits Drop or Not

If you like cornbread you will like these cheesy cornbread biscuits. They are the perfect combinations of all that is interesting in a cornbread made into a biscuit.

I love adding an Indian accent to traditional holiday dishes. I have an entire chapter devoted to such dishes in the Spices and Seasons cookbook. The cornbread recipe in that cookbook called Masala Sunshine Cornbread was actually developed for my cousin Sharmila who then frequented out Thanksgiving table.  With or without her, it is a pretty darn good cornbread recipe.  And now inspired by that recipe are these biscuits. I have been making biscuits a lot lately, it makes everyone happy, and they are really ever so easy to make.

This year, I am planning a simple Thanksgiving somewhat by this menu. Drop biscuits sounded so manageable and so we have Spicy Cornbread Biscuits. I have lately been tinkering with baking soda in my baking. These biscuits are no exception. At this late age, I realize the magic of buttermilk and just a hint of baking soda. And, it feels like a lot of aha in my kitchen. Do you feel happy when you suddenly hit a minute of simple perfection in your kitchen? It has been extra satisfying because, perfection or resolution has been somewhat elusive in my life. The accountant in me craves resolution even when I know there is a time and place for elusiveness.

 

This is why I love my kitchen, it is full of possibilities that come to resolution. Like these spice infused Cornbread drop biscuits. A golden cheesy cornbread biscuit that is amazing for both dinner and breakfast. They take scrambled eggs to another level of perfection. We love brunch in this Spice Chronicles household. The more brunch cohorts the merrier.

So, these biscuits will spread, and not remain a uniform circle no matter how you make them. So, here is my usual tips and tricks and ways to make these,

These do not need to be laminated unlike the classic buttermilk biscuits. however, the concept is otherwise similar.
You can use a biscuit cutter, and make them in a cast iron pan, or a baking sheet. And, you can certainly drop then by spoonful’s without much worry.
Do use a nice sharp cheddar as it will work well with the spice. The rest is just a bit of mixing and a hot oven.

All of this, while sipping a perfect cup of tea and warm biscuits. A tiny piece of spice infused heaven. Crisp and Craggy on the outside, soft, warm moist and spicy inside. Maybe not a bad description for my better half. Speaking of whom, even he gives these biscuits an enthusiastic thumbs up. So, try them on any day you want some quick comfort on your table.

Lately for me that has been almost everyday.

PrintSpicy Cornbread Drop Biscuits

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

A beautiful golden spicy cornbread biscuit.

Ingredients

1 and 1/2 cup cornmeal (can be yellow or white)
1 cup all purpose flour
1 and 1/4 tablespoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoon red pepper flakes
1 teaspoon salt
1 tablespoon chopped thyme
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro
4 tablespoons very cold butter
1/2 cup sharp cheddar (such as Cabot) cut into cubes, plus 2 tablespoons shredded to top
3/4 cup buttermilk

Instructions

Grease the baking sheet and or line with parchment paper. Pre-heat the oven to 410 degrees.
In a mixing bowl add the flour, cornmeal, baking powder, baking soda, red pepper flakes, salt, chopped thyme, ground black pepper and the fresh cilantro.
Using a box grater, grate in the butter and stir lightly to mix well.
Add in the cubed cheese.
Gently add in the buttermilk to form a soft dough. Do not overmix. You can either drop the dough in large drops onto the baking sheet. Alternately, you can spread on a lightly floured surface and cut into rounds and place on a baking sheet.
Top with grated cheese. Place in the oven and bake for 15 minutes, until golden and gently spread with scraggy crispy cheese edges.
Enjoy Warm.3.1https://spicechronicles.com/cornbread-biscuits-drop/

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Sheet Pan Pizza Bianca with Potatoes and Sage

This Sheet Pan Pizza Bianca is another winner. And the potatoes, they fall head over heels in love with the garlic and cheese. The result is pure magic. I did this in a class recently. The home crew liked it so much I have to post it. The pictures are not the greatest. Today being the cloudy rainy sort of day that it is. Except this is pure magic on a day like this. And the sourdough pizza crust adds a love dimension of flavor. But any base works. The magic of this recipe is combination of garlic and cheese.

Rain or no, I am totally savoring this warmer November weather. Also, trying to add some structure into things before the year closes out. Around the world there is so much excitement about the vaccine. Who knew that 2020 would be the year when we would again be excited about shots. I will confess, being a creature of habit and routine, I seem to finally feel somewhat in place. This time of the year is when I start looking at things with a sense of reflection. And, as the years move on, I realize that 2020 like any other year is a mixed bag. It really has not been all bad. I have not been as homebound as some people and am happy that we are all healthy.

So, down to this Sheet Pan Pizza,

While I give you my formula for a go to sourdough pizza base, feel free to substitute this with your favorite pizza dough.
This tends to be most interest with a combination of cheeses. I usually use either a mixture of cheddar and parmesan, but also use up the odds and ends that I have on hand.
I use sour cream because I like the tang, but goat cheese or some other soft cheese works.
Skin on potatoes add texture and color.
Any variety of herbs work but sage is lovely especially in fall

And so without much fuss, here is my Pizza Bianca a la casa.

PrintSheet Pan Pizza Bianca with Potatoes and Sage

Prep Time: 20 hours

Cook Time: 15 minutes

Total Time: 35 minutes

An easy and comforting pizza Bianca topped with potatoes and sage.

Ingredients

Pizza Dough

2 cups whole wheat four
1 tablespoon olive oil
2 teaspoons salt or to taste
Freshly Ground black pepper
1/2 cup active sourdough starter
3/4 cup water

For the Pizza

2 cups of grated cheese (equal parts of parmesan and cheddar cheese)
2 tablespoons (about 6 cloves) fresh minced garlic
6 Yukon gold or red skinned potatoes very thinly sliced
3 tablespoons sour cream
Minced sage and freshly ground black pepper

Instructions

To prepare the pizza dough, mix the flour, olive oil, salt, freshly ground black pepper in a mixing bowl. Mix together the flour and the sourdough starter with enough water to make a smooth dough. Set aside to rise for 6 hours. Give the dough a good knead and let it rise for about 2 more hours. This dough will store for about a week in the refrigerator.
To prepare the pizza
Pre-heat the oven to 400 degrees.
Grease a sheet pan well. If you wish, you can line with parchment paper.
Stretch the pizza dough, this can be done by hand in a rustic uneven style.
Sprinkle with most of the cheese. Top with the potatoes in a single layer.
Sprinkle with the remaining cheese and fresh garlic. Dot with the sour cream.
Place in the oven and bake for 15 minutes. The mixture should be fragrant and cheese should be turning golden.
Sprinkle with the sage and freshly ground black pepper and serve immediately.

Notes

The time does not include making the pizza dough

3.1https://spicechronicles.com/sheet-pan-pizza-bianca-with-potatoes-and-sage/

 

 

 

 

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Cranberry and Clementine Chutney

This is a different Thanksgiving for a lot of us. I am taking the opportunity to build a menu around my favorite hits. It is a compact menu. Well, by my standards anyway. And, will feature lots of color. If anyone knows me by know, I cook food with color. So, right up now is my Cranberry and Clementine Chutney. It is one of those that have survived the test of time. It is a variation of my Cranberry Date Chutney from The Bengali Five Spice Chronicles. Essentially, it is a good simple Bengali style Chutney. And score, I have one side done.

In addition to updating my post, I am refreshing the pictures. However, the recipe remains unchanged. This is why it features in my top of Thanksgiving menus. And, if you are looking for a mashed potato suggestion. Here is a ridiculously simple version done in the Instant Pot.

Original Post from November 5, 2014

Well, some weeks will not be that great, at least in the beginning… We are not yet at hump day, yet, so I am optimistic. Of course, as I began my efforts on consciously shaking away my blues, I began to realize there had been a big high to my day.

Someone just emailed me, that my khichuri recipe had inspired her to try it out with her 10 year old!!!

Here is the genesis of the twitter conversation.

@Wchestermasala I’m trying it as I Tweet, and it’s awesome. The 10-year-old will soon be having it for dinner. I’ll keep you posted.:)

— Karen Branch-Brioso (@branchbrioso) November 4, 2014

            @Wchestermasala An absolute thumbs up from Daniel. He ate every bite. pic.twitter.com/BmwT6R642Y — Karen Branch-Brioso (@branchbrioso) November 4, 2014

Gosh, I could write poems on khichuri…which made me think of beguni and of course chutney! After all, what is a Bengali table without chutney, and this time of the year, I have been thinking of Cranberry Chutney.

Earlier this week, I took the recipe for Cranberry and Tomato Chutney from the Bengali Five Spice Chronicles and lightened it, and what will end up with is a light and lively rendition. If you are a fan of nuts and dried fruits, you might actually like the recipe that I have in the Spices and Seasons cookbook. This year, I have finally embraced what my husband has been pushing for all these years, the concept of an open masala Thanksgiving. There is plenty of inspiration in the Indian for the holidays segment of the Spices and Seasons, but all of this calls for a pinterest board. If you would like to join the fun, and add to this just let me know.

So, spices are in, but turkey is not going to be out… and with any good turkey, you will need cranberries. Speaking of turkey, there seems to he a huge movement underway, to replace the turkey with, well pork.

Now back to the cranberry chutney, how else will you brighten up that rather pale looking bird. This chutney fits in very well, on a variety of tables, it certainly works well with that bright yellow bowl or plate of khichuri, or your Thanksgiving turkey. I love making chutneys, Bengali style chutneys, there are so quick and easy and I feel the cranberry with its bright and vivid hues was born to be a chutney. As for leftover chutney, if there is any, you will enjoy tranforming these into lovely gently spiced cranberry muffins. The cranberry offers me a brighter option for tomatoes, which is a popular table favorite for chutneys in India, where they are plentiful and available all year round.

PrintCranberry and Clementine Chutney

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A delicately seasoned chutney with apple cider, cranberries and clementines that will add a lovely touch of color and flavor to your table.

Ingredients

1 tablespoon oil

3/4 teaspoon black mustard seeds

1/2 teaspoon fennel seeds

1/2 tablespoon freshly grated ginger

1 cup apple cider

1/2 cup sugar

2 clementines zested and juiced

11/2 cups about 12 ounces cranberries

1 -2 star anise (optional)

Instructions

Heat the oil and add the mustard seeds and wait until the mustard seeds begin to crackle. Add in the ginger and stir well.
Add in the cider and the sugar and the clementine zest and cook for 5 minutes, until the mixture has thickened.
Add in the clementine juice and the cranberries and the star anise if using. Cook for about 5 minutes, just until the cranberries begin to pop.
Turn off the heat and cool and use as needed.
3.1https://spicechronicles.com/cranberry-clementine-chutney/

 

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Bhapa Sondesh – Steamed Sondesh

A steamed Sondesh is a classic Bengali treat. It is a simple variation of the classic Sondesh, except steamed. Essentially is a an Indian cheesecake of sorts. But nuanced and subtly flavored. As with a lot of Bengali desserts, it is about making good channa or fresh paneeer.This version is flavored with orange and saffron. And I am finally getting back to posting on this site.

A somewhat restless and troubled week for me. The inaction with the election did not seem to help. I bought myself a virtual film festival pass and watched about 4 movies. All pretty good movies. While I miss what used be the normal life, I like having more virtual access to things. I connect and talk to more people via zoom across different parts of the world. And of course. application craziness continues in our house.

COVID fears still loom and do not go away. It is troubling to see the world again seeing ups and downs. All the second waves and of course for countries like the US and India, the first wave just does not end. Will things ever be resolved? Will things ever be the way they used to be?  So many question that do not seem to have any answers.  At least, the craziness of the election rhetoric will be behind us. For a little bit at any rate. No matter, what team one supports the last few weeks of fighting is just too divisive.

So, down to the sondesh. It is probably a really easy confectionary once you make your own paneer or channa. I use the instant pot to steam it, cool and then cut into squares. Just like that. Easy and simple.  If you are looking for a simple relatively healthy dessert this one is it. Just three things to do with it,

Do all the paneer to drain well.
Knead the paneer (I use a food processor) do not over knead.
All the steamed sondesh to cool, before unmolding and serving.

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 is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

PrintBhapa Sondesh – Steamed Sondesh

Prep Time: 4 hours

Cook Time: 15 minutes

Total Time: 4 hours, 15 minutes

Bhapa Sondesh is a steamed easy to make Bengali sweet.

Ingredients

3/4 gallon whole milk
1 to 2 fresh limes
Zest and Juice of an orange
1/2 cup sugar (can be more to taste)
1/2 teaspoon saffron strands
Sliced almonds to garnish

Instructions

Heat the milk in a heavy bottomed pot (or the instant pot in the saute mode) and bring to a rolling boil.
Turn off the heat and squeeze in the lime juice, about 1 lime at a time until the milk curdles and separates from the whey.
Drain in a cheese cloth lined colander. You can save the whey if you wish. Let the paneer drain for a few hours to make sure that there is no excess water.
Place the fresh paneer in a mixing bowl or food processor. Add in the zest, orange juice, sugar and the saffron strands and whip in the food processor for about 30 to 45 seconds.
Grease a round pan and place the whipped paneer into the pan and cover with foil.
Add 2 cups of water in the instant pot. Place the pan with the paneer over a trivet and steam (without pressure for 15 minutes. Allow the sondesh to cool for at least 45 minutes.
Gently remove and unmold the sondesh.
Cut into cubes and garnish with almonds if desired and serve cool3.1https://spicechronicles.com/bhapa-sondesh-steamed-sondesh/

 

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Instant Pot Nigerian Lamb Stew

I made this Nigerian Lamb Stew a while ago, to match with this Jollof.  With a few years and several childhood visits to various parts of Africa, I am always nostalgic about anything related to Africa. Although, I will tell you that back then I had not sampled a lot of local food. I certainly had tried Jollof, and had tried some variation of a goat curry. And lots of Sambusa.

Anything that I try to cook from the continent is simply things I have acquired to feed my nostalgia, or satisfy my tastes. The great thing about this stew is that it is easy and perfect for the instant pot. Sure you can slow braise it on the stove top following this recipe. It is after all that time of the year when you want to start simmering things.

This week has a strange sort of feeling around it. A lot of anxiety around the elections. Halloween is just a shadow of what it usually is. In our neck of the woods at any rate. The children have kind off grown out of Halloween and it has not been huge the last couple of years. But, it still tends to be a busy night. Especially on a work day. Well, this year in spite of the weekend it is quiet. I have not done a lot tonight. Just enough to keep everyone fed and going. Some people might even say that I am going though a bit of a kitchen burnout.

It is possible even for one such as I. I think a lot of this is about perceived options. Yes, there are more meals being cooked at home mostly to take care of lunch time for husband and the kids. That is lunch on the weeks they are doing school from home. However, we really have never done a lot of random eating out. However, it is a perceived option, because well we thought that it was there for us.

An now back to this stew, I use this curry powder blend for it, but I am sure it will work well with any other blend.

PrintInstant Pot Nigerian Lamb Stew

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: Serves 4 to 6

A gorgeous lamb stew from Nigeria.

Ingredients

Tomato Base
4 tomatoes or 2 cups of canned diced tomatoes
1 bell pepper, seeded and cut into smaller pieces
1 small scotch bonnet pepper (you can add more to taste)
1 tablespoons Caribbean Style Curry Powder (search recipe on site)
1 tablespoon chicken bouillon (I use better than bouillon)
3 cloves garlic
4 tablespoons oil
1 large onion, thinly sliced
2 pounds bone in lamb

Instructions

Place the tomatoes, bell pepper, scotch bonnet pepper, Curry powder, chicken bouillon, garlic cloves in a blender and blend to a puree.
Turn the instant pot onto sauté mode, Add in the oil and heat for about 2 minutes. Add in the onions and the lamb and cook for about 6 to 7 minutes until the onions are wilted and turning golden.
Add in the prepared tomato sauce.
Give everything a good stir. Turn off the sauté mode. Cover and set on 20 minutes of high pressure and allow a natural release.
Remove the lid and turn the sauté mode on, and simmer the stew until it reaches a good thick consistency. This will take about 5 minutes.
Serve with any side such as rice of your choice.3.1https://spicechronicles.com/instant-pot-nigerian-lamb-stew/

 

 

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Mint, Ginger, Feta, and Romanesco Parathas

Parathas and Pancakes both fight for their space on our Sunday list of indulgences. And this Sunday, I conjured these Feta and Romanesco Parathas. Redolent with the freshness of mint and ginger, these parathas are everything that you look for in Paratha. This joins my Alu/Potato Paratha and Paneer Paratha recipe. The truth is that your can pretty much stuff anything into a paratha and be happy about it.  A great vehicle for any vegetable of your choice. I actually did this as a Demo for my Greenmarket instagram live series. The technique and flavors are very similar to the other flatbread recipes in the Spices and Seasons cookbook.

Romanesco is a fun cross between broccoli and cauliflower. I love to pick some up in season which is fall. In fact, I cannot believe I have not posted or written about it before. In essence it has more character than cauliflower and is milder than broccoli.  As for the feta, its briny notes are perfect with the mild fresh flavors of every thing else.

I seem to have gotten the hang of these on weeks and off weeks of hybrid schooling. Well sort of. Last week was quite busy and all meals were covered. This week is live at school week. They seem to be happy about the change in lunches. Mostly of course, they are happy to be back in school. As for me, I am happy that I can now make good biscuits on demand.

And for the parathas, the best way to get lots of flavor and veggies into to your flatbread is to use a good food processor to chop everything up. This saves you the effort of having to cook the filling. It is easy to fill as well. The entire head of romanesco , went into the 8 parathas that I made. Balanced with whole wheat flour it made fore a nice and wholesome meal.

So, here is an interesting way to get your romanesco on.



PrintMint, Ginger, Feta, and Romanesco Parathas

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: Serves 4

A fun and flavorful way to enjoy seasonal romanesco.

Ingredients

For the dough
2 and 1/2 cups whole wheat flour (atta), plus extra flour for rolling
1 teaspoon salt
2 tablespoons olive or coconut oil
¾ cup to 1 cup water (enough to form a soft pliable dough)

For the filling
2 cups of romanesco (about 3/4 pounds)
1/2 cup of chopped mint
1/4 cup of chopped cilantro
2 cloves of garlic
1 inch piece of ginger, peeled
¾ teaspoon red cayenne pepper powder
1/2 pound of crumbled fresh feta cheese
Extra salt if needed

Extra oil to fry the parathas

Instructions

Sift the whole wheat and all purpose flour into a large mixing bowl. Add the salt and work in 1 and ½ tablespoons of ghee until mixed. The mixture will be crumbly.
Gradually add in water a little at a time and work in to form a pliable smooth dough. It should not be too soft or wet.
Place the dough on a flat surface and knead well for about 2 minutes.
Shape into a ball and cover and let the dough rest for about 30 minutes.
In the meantime, place the romanesco, mint cilantro, garlic and ginger in a food processor. Process until finely chopped. Place in a bowl. Mix in the cayenne pepper and the feta cheese. Add in the salt if needed.
Give the prepared rested dough a good kneading. Gently knead the dough and break into 16 uniform lime sized balls.
Working with 2 balls at a time, roll them out to about 5 inches in diameter. Fill with a comfortable amount of the filling. It should be just slightly heaped. I use about 3 to 4 tablespoons for each paratha. Cover with the second circle. Using your hands gently seal around the edges.
Place back on a floured rolling board and gently roll out until the edges fuse further and the paratha flattens a little.
Place a cast iron skillet on fire and heat for 2 to 3 minutes. Place the paratha on the skillet and let it cook for about 2 to 3 minutes and turn. The paratha will lighten considerably and develop golden spots at several places.
Cook the second side for another 2 to 3 minutes until you get a generous amount of golden brown dots across the surface of the paratha.
Gently drizzle a teaspoon of oil around the paratha and allow it to cook and crisp. Turn and do the same on the other side.
Place in a tortilla warmer and continue cooking the remaining parathas. Serve hot with pickles and raita.3.1https://spicechronicles.com/mint-ginger-feta-and-romanesco-parathas/

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