Rinku Bhattacharya's Blog, page 28

Soft Spongy Sorghum Pancakes or Injera

Injera is a soft spongy pancake made of teff flour. This creation, is my attempt at making Injera with the sorghum flour on hand. It is pretty good, these soft spongy sorghum pancakes are great with any kind of stew. Another winner with my instant pot ferment function. I make them to complement this misir wat. They are also very good just for breakfast, with some butter and or jam.

Light, soft, and soothing. Perfect for the mood of our times. At least, my current mood anyway. And, yes they are a perfect compliment to the misir wat that I made last weekend.  We have one Ethiopian restaurant at least that I know of near us. They are more fusion these days. Their classic dishes are good. However, they have adapted their menu plenty to keep up with the Jones so to speak. We love going into NYC for Ethiopian food. I also realize that is not going to be happening anytime soon.

I am however grateful, that this staying at home is giving me the opportunity to try out some favorite cuisines at home. Also, grateful that our dinner rotation is not really suffering. In fact, it is actually blossoming with a vengance. Yes, as may be expected I am instantpotting a lot. I just invented that word. See, since I am at home a lot more, I can actually take breaks to start and stop things. I still cannot really supervise the cooking hence instantpot is still going strong.

Now, I used sorghum instead of teff here because the texture is somewhat similar. I do not have teff on hand. I do have sorghum flour. Known as jowar in hindi, this ancient grain is no stranger to a well stocked Indian pantry.

What I can say is that this recipe is close to the original spongy and sour injera. I have tried this with both yeast and sourdough. I think the yeast version is quicker and gets this closer to what I have in mind.

And, if you are looking for some Sunday inspiration with pantry staples. This whole grain meal is right there for you.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest 

PrintSoft Spongy Sorghum Pancakes or Ingera

Prep Time: 2 hours

Cook Time: 25 minutes

Total Time: 2 hours, 25 minutes

An easy glutenfree spongy crepe. This injera is made with sorghum flour, and is the perfect accompaniment for your ethipian meal.

Ingredients

1 and 1/2 cups sorghum flour
1/2 cup rice flour
1 teaspoon sugar
1 and 1/2 teaspoons salt
1 and 1/2 teaspoons rapid rise yeast
1 and 1/2 cups of warm water
2 tablespoons lemon juice (optional, but gives it a nice tang)

Instructions

In a mixing bowl or the insert of the instant pot, mix together the sorgum flour, rice flour, sugar, salt, and rapid rise yeast. Add the warm water and mix well.
Place in the instant pot and set on yogurt mode for 1 and 1/2 hours. If possible give the mixture a stir in between.
If you do not have or do not want to use an instant pot, stir the mixture, cover and set aside in a warm place (about 65 degrees) for 3 hours.
The mixture should be frothy and bubbly when ready. Stir in the lemon juice if using.
Heat a cast iron or other heavy skillet. Grease lightly. Turn the heat on low. Pour a ladleful of the batter. Cover and cook for 3 minutes, remove the cover, your mixture should set and the pancake/crepe should come of easily from the pan. If it does not give it a little more time. Turn and cook on the other side for about 20 to 30 seconds. Set aside.
Continue this way until all the batter is used up. Enjoy with your favorite stew or serve warm with jam or any other topping.3.1http://www.spicechronicles.com/soft-sorghum-pancakes-injera/

The post Soft Spongy Sorghum Pancakes or Injera appeared first on Spice Chronicles.

Easiest ever Mexican Skillet and Tamale Pie

There are times when a ridiculously easy recipe, receives rave reviews from the home crowd, like this Mexican skillet. It is then I say score. This is a ridiculously simple recipes that I serve as is sometimes topped with cheese and or sour cream. I love it as a filling for tacos. And earlier this week, I topped it with a fluffy cornbread like crust and turned it into tamale pie. My son proclaimed that this was the best thing ever.

As for the tamale topping, it truly did hit the spot. I often buy things like the masa I used for the topping on this pie and then end up with lots of it left over. In fact, I had brought it to make tamales but just never got down to trying them. Now that I have worked on this tamale pie I am a happy camper. It is easy and delivers classic down home comfort and gives me a new use for an old staple.

The skillet itself is easily done combining ground chicken or turkey, black beans, corn, and a few key spices thrown in the instant pot. It is easy and perfect, severed with warm tortillas, just by themselves or with steamed fluffy rice.

Doing the cornbread topping using the masarepa flour is as easy as just mixing a few ingredients. If you want to plan your meals, you can make a double batch of the skillet and then top it with the tamale topping and bake it just before serving. I add in some cumin and use pepperjack cheese for the topping to give it some more flavor.

I do not try to do the topping in the instant pot, because I like the texture that baking gives to this this topping. Warm comforting and flavorful it will add some brightness to a chilly spring day.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest

PrintEasiest ever Mexican Skillet and Tamale Pie

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Yield: Serves 4

An easy 2 part recipe, for a mexican skillet and tamale pie that gets done in under an hour.

Ingredients

For the Skillet

2 tablespoons oil
1 medum sized onion chopped
3 cloves of garlic minced
1/2 pound ground chicken or turkey (you can use ground beef, if you wish)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon red cayenne pepper
1 tablespoon tomato paste
2 to 3 tomatoes chopped or 1/2 cup canned diced tomatoes
1 and 1/2 teaspoon salt or to taste
1 cup frozen corn
1 cup cooked or canned black beans
Cheese and chopped cilantro to finish

For the tamale topping

1 cup masarepa
3 tablespoons olive oil
1 cup chicken or vegable broth
1 teaspoon cumin seeds
1/2 cup grated pepperjack cheese

Instructions

Turn your instant pot onto sauté mode. Add in the oil and add in the onions and garlic and sauté for 3 minutes until the onions soften and begin to turn pale brown.
Add in the ground chicken, cumin, smoked paprika, dried oregano, red cayenne pepper and mix well.
Stir in the tomato taste and diced tomatoes. Mix in the salt. Cancel the sauté mode.
Stir in the corn and black beans. Cover and set to 1 minute pressure. Allow a natural release.
Stir well, this can be served garnished with cheese and cilantro.
To make the tamale pie. Place the prepared mixture in a small 8 inch cast iron pan. Pre-heat the oven to 400 degrees.
Mix the ingredients for the topping in a mixing bowl. Carefully place the topping in an even layer over the meat and corn mixture in the skillet.
Bake in the oven for 20 minutes. Serve hot.3.1http://www.spicechronicles.com/easiest-ever-mexican-skillet-and-tamale-pie/

 

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Misir Wat -Ethiopian Red Lentils

This is a follow up on my adventures in putting together an Ethiopian meal. Misir Wat, is a very easy and flavorful take red lentils. It is common on a typical platter, right alongside their pale yellow companion, Yekik Alicha.

Bolder and spicier, Misir Wat adds a nice pop of brightness to your Ethiopian platter. In today’s somewhat frugal climate, this recipe is a perfect way to brighten your meals. So how do we make Misir Wat?

My ridiculously simple recipe uses home made Berebere a gorgeous fragrant spice mix. Then instead of Nitir Kibbeh, I use ghee (but add in a few extra spices).  And at the heart of this is softly caramelized onions. I do not usually use the saute feature on low or medium, but do so for this recipe. And it is so well worth the effort. The good thing is that with the instant pot or electric pressure cooker, you are able to maintain an even temperature while it cooks.

Now after that, you are down to pushing a few buttons. And voila, you have a lovely soothing red lentil stew.  Traditionally enjoyed with injera, it tastes great with any other flatbread or even steamed rice. I did a first try with the injera, I am still working on something that I am truly happy with.

And, my before I go further, is my gratitude thought for the day/post. I am glad that my children enjoy the simple pleasure of life. I am able to hype little things like exploring a new style of cooking and keep them happy for the moment.

In fact, my daughter is coping with all the interruptions this pandemic is posing to her plans for getting ready for college. She is processing all the information with some sadness and general disappointment. I am grateful to her school for how effectively they have transitioned to distance learning.

 

And for now, here is a pretty authentic tasting and very easy recipe for Misir Wat.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest 

PrintMisir Wat -Ethiopian Red Lentils

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

An easy recipe for Ethiopian red lentils or Misir Wat.

Ingredients

3 tablespoons ghee (use coconut oil to keep this vegan)
1 or 2 black cardamoms (optional, and used to flavor the ghee)
2 red onions, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon tomato paste
1 cup of red lentils
1 and 1/2 teaspoons salt to taste
1 and 1/2 tablespoons berebere spice

Instructions

Turn the instant pot on the saute mode. Add in the ghee. Heat the ghee for 2 minutes. Add in the black cardamoms. Reduce the saute temperature to medium heat.
Add in the onions, garlic, and the ginger. Continue cooking the onions, stirring occasionally until the onions wilt down and turn softly golden. This will take about 25 to 30 minutes.
Add in the tomato paste, lentils, salt and berebere spice. Turn off the heat. Remove the black cardamoms.
Add in the 1 and 1/2 cups water (can be vegetable broth if you wish) a set to 12 minutes of high pressure and allow a natural release.
Remove the cover and stir well. Serve with a salad and your choice of a flatbread.

Notes

To do this on the stove top, you can follow the above instructions and cook this in a heavy bottomed pan. Increase the water by 1 cup and simmer this low and slow for about 45 minutes, until the lentils are soft and creamy.

3.1http://www.spicechronicles.com/misir-wat-ethiopian-red-lentils/

The post Misir Wat -Ethiopian Red Lentils appeared first on Spice Chronicles.

Berebere Ethiopian Spice Blend

Like a lot of others, I am cooking my way through the pandemic. Last weekend, I put together a seriously good Ethiopian meal. Well, good by home cooking standards at any rate. I began with creating the Berebere spice blend. A signature spice blend used in Ethiopian cooking. As with all spice blends there are countless versions of the same blend.

My version, fits the spices that I tend to have on hand.  Also, this version is lower on the heat level to accommodate our taste preferences.  A more traditional recipe would replace at least half the paprika with cayenne pepper. I actually tried grilling chicken with this today, also turned out good. Just another option if you do not what to go through the process of cooking the entire stew.

So, my gratitude observation today, is I am glad my spice collection is robust.  Also grateful that for the moment, I am fairly well stocked. Cannot imagine having to have to run to find cumin and coriander in the middle of this crazy pandemic.  Well, those and then some.

This week seems to be getting a little more challenging. For me anyway. All the news filtering in through the networks has not been comforting. If you are in New York like me, I think there is a glimmer of hope and comfort in the state’s leadership. For me anyway! The governors attempts at comfort, soothing, and hope has been very inspiring. Especially since one of his own seem to be stricken.

And for now instead of gloom and doom, let me share with you this bright and fragrant spice blend, the way I do it. And yeah! The blog has a new international section – African. Small joys, small things to celebrate. Maybe this will be the positive effects of this virus



PrintBerebere Ethiopian Spice Blend

Prep Time: 5 minutes

Yield: Makes about 1/2 cup

A versatile and well balanced spice blend. Berebere is used extensively in Ethiopian cooking.

Ingredients

1 large stick cinnamon (about 3 inches) broken into smaller pieces
1 teaspoon cloves
2 teaspoon whole all spice berries
1 teaspoon fenugreek seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/4 cup mild chili powder (such as New Mexico or Kashmiri chili powder)
1/4 cup sweet paprika
1 tablespoon red cayenne powder
2 teaspoons ginger powder
1 tablespoon garlic powder
2 teaspoons onion powder

Instructions

Place the cinnamon, cloves, all spice, and fenugreek seeds in a small skillet and toast until fragrant. About 3 minutes.
Place in a spice or coffee grinder and grind until powdered.
Place this mixture in a bowl. Add in the mild chili powder, paprika, red cayenne powder, ginger powder, garlic powder, and onion powder.
Mix well and store in a clean dry jar and use as needed.
3.1http://www.spicechronicles.com/berebere-ethiopian-spice-blend/.

 

 

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Creamy Simple One Pot Pasta with Broccoli

This is the first week of getting back to school for the kids. It is week 3 of this new normal. I am still finding my way with prepping and adjusting.  Making quick lunch during the week is a new thing for me. This one pot pasta with broccoli is one such lunch option. I found the inspiration for the recipe from the kitchn.

I did a few things to make it my own – reduced the number of ingredients, increased the garlic and made this instant pot friendly. All resulting in a very rich tasting and ridiculously easy pasta. And yes, I added chives. The first chives of the season.

The beautiful springtime is giving me hope and optimism like spring always does. My new project is a clean up what I do not need project. I seem to have too many duplicate spices. Combining and discarding is my project while this quarantine lasts. They all exist because I hate to run out of things. In general,  I am cooking more these days. With everyone stuck at home, it is pretty much 3 meals everyday.

In the spirit of trying to be hopeful, I plan on including gratitude logs with these posts that are becoming an almost daily affair.

I am grateful, that I have not had to adjust too much in terms of my culinary routine. A few things here and there. Weekly shopping is something that I am used to doing. So, here is a comforting and easy recipe. It got finished in one quick setting. And, I think it will grace our tables often.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest 

PrintCreamy Simple One Pot Pasta with Broccoli

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Serves 4

A simple easy and reasonably healthy springtime pasta.

Ingredients

1/4 cup extra virgin olive oil
1 tablespoon fresh minced garlic
2 cups chopped broccoli florrettes
1 and 1/2 cups dried pasta (about 8 ounces)
salt to taste
3/4 cup sour cream or Greek yogurt
1/2 cup grated Parmesan
Lots of Freshly ground black pepper
1/2 chopped fresh chives or another herb of your choice

Instructions

Turn the instant pot into saute mode. Add all but 2 tablespoons of the oil and heat. Add in the garlic and cook until fragrant and toasty.
Add in the broccoli, cover and saute for about 7 minutes, until tender crisp.
Remove from the instant pot.
Add in 1 and 1/2 cups of water and de glaze the pot. Add in the pasta, salt and remaining oil. Cover and set on 2 minutes of pressure. Do a release after 3 to 4 minutes.
Stir in the sour cream, broccoli, Parmesan and ground black pepper.
Sprinkle with the chives and serve immediately.3.1http://www.spicechronicles.com/creamy-simple-one-pot-pasta-with-broccoli/

The post Creamy Simple One Pot Pasta with Broccoli appeared first on Spice Chronicles.

Sour Cream and or Creme Fraiche in the Instant Pot

Rich and comforting, thick and creamy there is something magical about good Sour Cream or Creme Fraiche. Now, technically these two are similar but not the same. Sour Cream is usually a little lighter, and is a combination of milk and cream. It is set using lemon juice and waiting until the mixture sours. Creme Fraiche is made with just cream and natural bacteria, much like yogurt.  Here is a nice article telling you the difference. 

Now let me tell you my way! How I do this in the instant pot. Easy and pretty good! Works like a charm for baking or anything else that suits your fancy. Mexican food, is never the same without a dollop of sour cream. For me any way.

Now, I use active yogurt since I make my own yogurt in the instant pot all the time. And now I use the same formula for either sour cream or creme fraiche. The difference is in the milk/cream. For Creme Fraiche, I am using all cream and for the sour cream I am using a mixture of cream and milk in equal proportions. Essentially, half and half. The flavor and rich taste is quite magical. Just a note, for the sour cream you may want to add just a little lemon juice. I like it as is, and I leave it this way.

The advantages to me of making this at home is having this fresh when I need it. I can make it in small proportions as needed. And, one of my secret guilty pleasures is to have creme fraiche over toast with jam. Try it and you will see what I mean.

It is more forgiving than yogurt, I just heat the milk/cream for a minute in the microwave. That is it. Here is to another week. Let us see what this brings our way.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest 

 

PrintSour Cream and or Creme Fraiche in the Instant Pot

An easy way of making Creme Fraiche or Sour Cream in the Instant Pot.

Ingredients

1 cup heavy cream or 1/2 cup heavy cream and 1/2 cup milk (see note)
1 and 1/2 teaspoons natural yogurt

Instructions

Place the cream or cream milk mixture in the microwave and heat for a minute. It should be warm to touch.
Stir in the yogurt.
Cover and place in the instant pot or electric pressure cooker and set on yogurt mode for 8 hours. Remove and enjoy as needed.

Notes

For Sour Cream use a mixture of cream and milk.

3.1http://www.spicechronicles.com/sour-cream-and-or-creme-fraiche-in-the-instant-pot/

 

 

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36 Hour Instant Pot Sourdough Starter

One of my bucket list items has been to make a sourdough starter. After playing around with all kinds of things over this quarantine, I have one. And, I have used the instant pot to speed things up. Well, you kind of knew that was coming right?  Well, I am a huge fan of the yogurt setting. It is great for fermenting things.

This is still in someways a work in progress. It is relatively new for me and I have not explored all possibilities. I have a few more in between stage pictures on my instastories, which you are welcome to check out. One of the many ways I am keeping myself engaged these days through bucket list cooking.

Some disclaimers on this sourdough starter

These steps have had the starter going and it has been getting close to double in about 4-5 hours outside the instantpot.I have tried these for small things like rolls and crepes and pancakes.
I have not yet tried it for a loaf of bread.
All these food experiments is making my scientist husband very nervous.

In a nutshell

Anyhow, in an essence, this is my 36 hour instant pot sourdough starter. It is done with 5 feedings and 3 12 hour settings in the instant pot in yogurt mode.  I have used whole wheat four, NY tap water, a wooden spoon and a large mason jar for this. I have also tried this with all purpose flour, I do not think that there is a huge difference with that, so use what you have handy.

Why is it quicker?

Essentially, a sourdough starter is happy at about 70 degrees F. The yogurt setting provides 110 degrees consistent heat, speeding this up but not killing the progress. You can try this in an oven with the pilot light setting. The temperature there is about 90 degrees.

If you are home bound, here is something new to check out. I do hope everyone is coping well during these crazy times.

Print36 Hour Instant Pot Sourdough Starter

My 36 hour starter, done in the instant pot.

Ingredients

2 cups of whole wheat flour
water as needed

Instructions

In a large mason jar mix 3/4 cup of the flour with 3/4 water, using a wooden or plastic spoon. Cover and place on a trivet (with handles), it is easier to get them out this way. Set to the yogurt setting for 12 hours.
Remove and you should see some frothiness in the starter. Remove about 1/4 of the starter. Mix in 1/4 cup of the flour with 2 tablespoons of water.
Set for another 6 hours. Remove and feed the starter. Continue this process 3 more times. By the end of this, your starter should be doubled and it should smell fruity.
Your starter is ready for use. 3.1http://www.spicechronicles.com/36-hour-instant-pot-sourdough-starter/

 

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10 Instant Pot Chicken Curry Recipes to help you cope

Chicken Curry is one of my go to comfort food. There are so many ways to make a good chicken curry. But for me there is something magical about slow simmered tender chicken in a soothing well spiced sauce. Yes, aka curry. Now, I could go on a tangent about curry, but, I will not. The world does not need more intensity at this point in time.  How has everyone been coping? I have launched on to a new routine.

Essentially going through work, which actually has been super busy. Pausing, and taking time to make dinner. Planning menus and something to cook everyday with my son. It keeps us both happy and grounded.  The important thing really is something to keep you grounded. That is if you need grounding. One way or the other, there is always room for good chicken curry. Especially the instant pot kind.

Well there is butter chicken, one of my favorite recipes from the Instant Indian cookbook.
 Then there is my 7-ingredient chicken curry, which can be whittled down to 5 if you so choose. This one is getting a lot of mileage in our house right now.

A little creamy and very simple, this chicken korma will give any restaurant version a run for its money. Another good dish from Instant Indian.

And, my newest favorite recipe, well for the moment at least. Coconut Cardamom Chicken Curry. 

Love coconut, I do too, so try this Coconut Chicken Curry with Mint.

6.  I love lentils so much, I pair them with chicken too. Here is my chicken curry with split chickpeas.

An old favorite, this Saag Chicken or Chicken Curry with Spinach, is one of my mother recipes.

Light and Soupy, this recipe is great almost anytime of the year. It is my light and soupy Bengali chicken curry.

Chicken Kulambu is a bold and flavorful curry from South India, just in case, you are looking for more variety.

And then there is this chicken curry, another Bengali classic, that I call my Wednesday Chicken Curry.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest 

 

The post 10 Instant Pot Chicken Curry Recipes to help you cope appeared first on Spice Chronicles.

Coconut and Cardamom Chicken Curry

Today’s comforting dish is a coconut and cardamom chicken curry. I suddenly decided that I need this in my life today.  Creamy fragrant and soothing. Some of us need soup for comfort. Much as I love soup, eventually it comes down to a soothing chicken curry. This recipe packs heat from black pepper, a nuanced kind of heat, nicely toned with the flowery notes of cardamom. The curry uses both black and green cardamom, but you can just use the green variety if you do not have the black variety.

So you ask, is there a difference? Yes, the smaller green cardamom is sweeter in fragrance and flavor. The black cardamom is smoky and somewhat more intense. Speaking of coconut milk, it is one of my pantry staples and should really be in your pantry too! Mellow and comforting, it adds flavor and creaminess to any well seasoned curry. Just a note on cocconut milk, do not use the low fat variety. A hearty bowl of this curry over rice or quinoa, and inhale the fragrant flavors.

It will get you through your latest crisis and build all the immunities needed to cope with your crisis of the day. Viruses, streaming through life, managing online learning. You get the picture.

The flavor is not the same. Use less of the full fat variety, as needed. This way you can balance both the fat and flavor.

So a few tips to get the perfect flavors for this curry. Since, the curry relies on a few key ingredients for its flavor, how we work with them is important.

Use full fat coconut milk
Ensure that your are using fresh peppercorns and ginger
Use chicken thighs, makes a huge difference in the flavor.
Do not try to skip the lime juice at the end.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest 

PrintCoconut and Cardamom Chicken Curry

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

A comforting creamy chicken curry, this coconut, cardamom chicken curry is soothing and flavorful.

Ingredients

2 tablespoons oil
1 teaspoon whole cumin seeds
1 medium sized onion, diced
1 tablespoon freshly minced ginger
2 pounds boneless, skinless chicken thighs
1 and 1/2 teaspoons salt or to taste
1/2 teaspoon turmeric
1/2 teaspoon red cayenne pepper
1 tablespoon freshly ground black pepper
3 to 4 green cardamoms, gently crushed
2 black cardamoms
1 small stick cinnamon
1/2 cup full fat coconut milk
2 tablespoons fresh lime juice
Chopped cilantro to garnish

Instructions

Turn the instant pot onto saute mode. Add in the oil and heat for a couple of minutes.
Add in the cumin seeds. Add in the onions and ginger and saute for about 3 minutes, until the onion softens, wilts and begins to turn golden.
Add in the the chicken and salt. Stir for a minute and turn off the heat.
Add in the turmeric, red cayenne pepper, crushed black pepper, and the green and black cardmoms and cinnamon stick.
Add in 1/4 cup of water and mix well, using this to deglaze the pot.
Cover and set to 2 minutes of pressure and allow a natural release.
Remove the cover and stir in the coconut milk. Turn back the saute mode to allow a quick simmer.
Turn off the heat. Add the lime juice and sprinkle with cilantro.
Serve over rice or a grain of your choice.3.1http://www.spicechronicles.com/coconut-cardamom-chicken-curry/

 

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5 Ingredient White Bean Soup (well mostly)

This white bean soup has literally 3 core ingredients (white beans, garlic, and olive oil). I add in rosemary and just a splash of coconut milk or cream to finish. In this case, In this case I am adding in the subtext “well mostly” because I added in about 1/3 cup of adzuki beans to complete the 3/4 cup of white beans that I had.  Ideally we want to stick to all white beans.

However,  this recipe resulted in a soup that I can best describe as magical.  The second day that I am working from home, I could get used to this.  The refridgerator is strangely empty as I have been cooking meals as we need them. Of couse, I find working from home requires a discipline that I am still getting used to. The husband of course is a pro at this.

After two days of excessive binging. Call it stress eating, LOL! I am back to simple healthy timely cooking. Much like this soup. It cooks it self either on the stove top or in the electric pressure cooker. The important thing is to watch the garlic while it is cooking to ensure a golden and gorgeous toasty flavor. The soup is finished with an additional layer of flavor from olive oil and rosemary. The process of finishing with warm and seasoned oil is common to Indian cooking. It is what we like to call tarka.

We ended up with a large batch of soup perfect for packing in cartons to give away to someone. In these trying times, it is always nice to remember someone who is struggling with their cooking or just getting around.  The coconut milk keeps this vegan, and a little lighter than adding heavy cream. However, I have done this with both and both work just fine. A hint of black pepper to finish also is a good idea.



Print5 Ingredient White Bean Soup (well mostly)

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: Serves 6 to 8

An easy comforting white bean soup, make with just five ingredients. Done in the instant pot with stove top instructions.

Ingredients

1/4 cup extra virgin olive olive plus 2 tablespoons
1 and 1/2 tablespoons minced fresh garlic (about 4 cloves)
1 cup white beans (any kind)
1 tablespoon fresh or dried rosemary
Salt to taste
1/4 cup coconut milk

Instructions

Turn the instant pot to saute mode and add the 1/4 cup olive oil and heat for 2 minutes.
Add in the garlic and cook for about a minute and turn off the saute mode. Gently continue stirring the garlic will turn golden and fragrant with the residual heat.
Add the white beans and 1/2 tablespoon of rosemary and salt. Add in 3 cups of water. Set to pressure cook for 12 minutes and allow a natural release. Remove the lid. The beans should be very soft at this time.
Add in the coconut milk and puree with an immersion blender, add a little more water if needed.
Heat the remaining oil and add in the rosemary and cook for 30 seconds. Drizzle this over the soup.
Serve in bowls splashed with the little extra coconut milk if desired.

Notes

Add the the olive oil to a heavy bottomed pot and heat for 2 minutes. Add in the garlic and gently continue stirring the garlic is golden and fragrant.
Add the white beans and 1/2 tablespoon of rosemary and salt. Add in 5 cups of water. Cook for 45 minutes stirring ocasionally.
Remove the lid. The beans should be very soft at this time.
Add in the coconut milk and puree with an immersion blender, add a little more water if needed.
Heat the remaining oil and add in the rosemary and cook for 30 seconds. Drizzle this over the soup.
Serve in bowls splashed with the little extra coconut milk if desired.

3.1http://www.spicechronicles.com/5-ingredient-white-bean-soup/

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