Rinku Bhattacharya's Blog, page 29

Keema Matar Biryani – Rice with Ground Chicken and Peas

This keema matar biryani, or really Subji Keema Matar Biryani . This is inspired by a moreish similar dish for the Instant Indian cookbook. Combining keema or ground meat with peas is a common affair resulting in the dish we call Keema Matar. I make this with lots of other vegetables, such as potatoes, carrots, and beets. Adding rice and a few key spices makes this a comforting one pot meal.

You can make this with any ground meat of your choice, including soy crumbles. I tend to stick to chicken, mostly because it is what I use most frequently. As for the quarantine. Things often blur in the moment, especially when faced with so much intensity of things. There is a lot I have been grateful for. For starters, the brood is healthy now. The pace of things are much calmer.  Lots of games. comfort food, and lounging around in PJ’s

While, I do want this to end. For a homebody like me, this down time without the constant rush of things feels good. I have not had this kind of down time, well, maybe ever. There is work and given that I work for an essential service nonprofit, a lot of scrambling.  Still, even there I am happy and grateful that I am to a small degree able help with some of this madness. Of course, the economic news is not anything for the week of heart. This is why it is comforting to be able to cook and hold on to any piece of control.

The beets and carrots also give the rice a deep colored hue, along with nicely boosting the nutrition profile of the dish. This is also another another of pack and go meals, and perfect for the family when locked indoors.

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 

PrintKeema Matar Biryani – Rice with Ground Chicken and Peas

Prep Time: 10 minutes

Cook Time: 25 minutes

A wholesome moreish take on rice and ground chicken. A colorful biryani that is perfect for any meal.

Ingredients

2 tablespoons oil
1 large red onion, thinly sliced
1 tablespoon minced ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 pound of ground chicken
2 teaspoons salt
1 teaspoon turmeric
1 small potato, peeled and cubed
1 beet, peeled and cubed
1 medium carrot peeled and cubed
3/4 cup basmati rice
1 and 1/2 teaspoons garam masala
2 bay leaves
1/2 cup peas, can be frozen
Chopped almonds and or other nuts
Chopped cilantro

Instructions

Turn on the instant pot and set to saute mode. Add in the oil and heat for 2 minutes.
Add in the red onion and saute until wilted and golden.
Add in the ginger, cumin, coriander and the ground chicken and mix well.
Add in the salt and turmeric and mix well.
Turn off the saute mode.
Add in the potato, beet, carrot and basmati rice with 3/4 cup of water. Mix well to ensure that nothing is sticking to the bottom of the pot.
Stir in the garam masala and bay leaves.
Cover and set to rice mode and allow for a natural release.
Remove the cover and stir in the peas and chopped nuts, cover and let it rest for 3 to 4 minutes.
Remove the cover and garnish with cilantro and serve hot.
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Essential Spices and 15 Sustainable Recipes

The only thing I am really happy to see these days is that everyone is trying to do more home cooking.  There is a consciousness of ingredients, and more mindful and attention sustainable recipes.  Sustainabity is a passion of mine,  incorporated in the Spices and Seasons, cookbook.

Spices and Seasons is my love letter to sustainbale cooking the Indian way.

Indian cooking gets a bad reputation for needing way to many spices. Most often, however all cooks work with their core essentials. So, I have a lot of spices but have my favorite 7. And, I tend to stick to a waste not, want not approach. It is definitely very prominent in the Bengali kitchen.

We use stalks, stems, and probably greens of every possible persuasion. So let me tell you about my favorite 7 spices and get you on your way with a baker’s dozen plus 2 of mimimalist recipes. So as you can see from the picture, these are my essential 7.

Cumin – yes, the whole seeds, I grind as needed. Coriander – also the whole seeds, mostly used in conjunction with cumin,  red cayenne pepper (use this is many forms, such as crushed red pepper flakes), turmeric, cumin coriander powder (this is my concocction of equal parts of cumin and coriander, gently toasted and ground), garam masala, and last but not the least is panch phoron the Bengali Five Spice Blend.

And in this time of waste not, want not here are some simple recipe ideas for you. Beet Greens are a gift from nature available with your fresh bunch of beets.

Beet Greens with Garlic and Toasted Almonds
Toss them with potatoes, you have Beet Greens with Poatoes

Of course, you can make the above recipes with spinach or any other greens of your choice. If you have a bunch of root vegetables, roast them and cobble up this assertive salad.

3. Collard Greens and Roasted Root Vegetable Slaw.

Have a whole bunch of odds and ends, put them together in this beautiful Pau Bhaji, a vegetable pate of sorts that gets done in the instant pot. And now let me introduce you to the Bengali Panch Mishali, which is essentially a synchronized medley of vegetables, here are three from this site,

Panch Mishali Chorchori – A Spring Medley

6. A seasonal medley with Split Peas

7.Bengali Rainbow Chard Medley, yes, with all that chard that is around in the market now.

And then there is Chard and Turmeric Rice, another one for the instant pot.

Sometimes, life does not need to be very complicated. That is why carrots and green beans exist.

9. Stir Fried Carrots and Green Beans. 

Odds and Ends will help you with this Lentil and Mixed Vegetable Soup.

11.  Fresh ginger truly brings out the delicate flavors of this carrot asparagus ginger stir-fry, and then there is cauliflower,

12 Enjoy with red beans as a one pot meal.

13.  Toss them with potatoes for this classic combination, Alu Gobi never goes out of style in our house.

Frozen peas, are a life savers, I love making this easy almond and green pea pesto or just toss them together with tofu or paneer cheese to make this easy.

Matar Paneer done in the instant pot. You know, I had to end with an instant pot recipe.

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 

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Millet Idli – Sort of Ansi

Just before we all got bouts of getting sick, I had made a large batch of idli batter. This time round it was a millet idli batter. All getting me some very perfect idlies. So idlies are these soft and comforting steamed rice and lentil sourdough buns. Traditionally, made with rice and lentils but there are plenty of variations. Today’s variation gets me millet idlies.

Earlier this week my son got sick. Really sick, but more like a stomach flu kind of sick, then it was me. Now it ended up being all of us. It is very nerve racking because none of want to visit the doctor. Fortunately, via a kind friend we figured out we did have a bug, just not the dreaded Corona. And, something like these idlies are perfect in small doses. These do not really taste very different from the regular rice based version, just a little heavier. They are however much richer in fiber with all the goodness of millet.

The ratio that I have used for this is 2 cups of millet to 1 cup of skinless urad dal or white lentils. The batter ferments well in the instant pot. While it is best to make these idlis right away, the batter keeps well in the refriderator for about a week. You can also use some of this for idlies and some for making dosas. More on dosas later. While these are a hallmark of south Indian cuisine, they are very popular in my house. I find it extremely useful to have a batch of these idlis on hand. By the way the pre-made idlies freeze well too!

And after steaming, the instant pot rice setting works like a charm. And, I find the whole process of soaking, fermenting, and steaming all very comforting.

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

Pick up a copy of my Instant pot cookbook Instant Indian  here, along with The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring.

PrintMillet Idli

Prep Time: 16 hours, 15 minutes

Cook Time: 35 minutes

Total Time: 16 hours, 40 minutes

Steamed Millet Idlies a whole take in the instant pot.

Ingredients

2 cups of millet (such as Bobs Red Mill)
1 cup of white skinless lentils (urad dal)
1 teaspoon fenugreek seeds (methi)
1 cup of rice flakes (poha)
1 and a half teaspoons salt
Oil for greasing the moulds

Instructions

Soak the millet with 2 cups of water and soak the white lentils with the fenugreek seeds with 2 cups of water 6 hours or overnight.
The lentils would have absorbed most of the water, the millet should have some residual water, but it needs more water for grinding.
In a heavy duty grinder such as the stone grinder or a vitamix, first grind the lentils. Grind them without adding extra water until they are smooth and fluffy. This is important for the softness of the idlies.
Remove the lentil puree and place in the instant pot steel insert. Grind the millet well. This will take about the same time as the lentils but your will be left with some texture which is important and necessary.
Add to the lentil mixture. Add in the rice flakes and the salt and mix everything together ideally with your hands.
Place in the instant pot. Cover and place on yogurt setting for about 8 hours. I find this adequate for a well fermented batter.
To prepare and steam the idlies. Place about 1 and 1/2 cups of water in an empty steel insert.
Grease the idli moulds and fill with the batter. Leave some room for the idlies to rise do not overfill.
Place in the instant pot and do the rice setting. Allow a natural release. Remove the idli mould, gently remove the idlies and serve warm with your favorite chutney or other accompaniment.

Notes

While this will take a little planning, it is very easy and fool proof in the instant pot.

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Air Fryer Samosa and my fool proof crust

We love these samosas. One of the many things that I like to make at home. My daughter loves my samosas. This weekend as we were home bound I worked on making these with her. In the past few months, I have perfectly adapted the dough for the air fryer or oven. It does work better in the air fryer, but you can get very good results in the oven. Comforting and flaky, without the fuss of stirring and frying each samosa this might be just what you are looking for. The good news is that well packaged these samosas freeze very well. You can make them in batches and serve them piping hot for company.

If you want to fry your samosas, fret not. Here is a traditional recipe for you.

This weekend, the gave me the perfect opportunity to bond and spend quite time with my daughter. My son is feeling under weather with a stomach bug. This is making big sister anxious. She is unsure about what to do. Unsure as to how to respond. The information and news swirling all around us is not helping. This is when you want something that offers you distraction. Rolling and filling samosas gave us just what we needed.

The important ingredient in my dough is vegetable shortening.Just making sure this is trans fat free. If you do not want to take chances, you can use coconut oil. Another dense and rich oil, that will give you a good flaky coating.  Using the food processor to mix the dough ensures a well mixed dough done in minutes.  This gets chilled for about 30 minutes. This is when I prep the filling and let it cool gently.  I shape and fill directly on to the air fryer basket and let it cook in batches.

With Deepta I set up an assembly line. She rolled and I filled. In about an hour we all savored these samosas. Perfect with a cup of tea, along with your favorite glass of wine or just anything else you can think of.

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

Pick up a copy of my Instant pot cookbook Instant Indian  here, along with The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring.

PrintAir Fryer Samosa and my fool proof crust

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 20 cocktail samosas

A light and easy take on Samosas. These samosas are air fried or baked.

Ingredients

For the crust
1 and 1/2 cups all purpose flour
2 tablespoons vegetable shortening or coconut oil
1 teaspoon salt
1/3 cup water

For the filling
2 tablespoons oil
1 teaspoon whole cumin seeds
1 red onion, thinly sliced
1 large potato, peeled and cubed
1 medium sized sweet potato, peeled and cubed
1 teaspoon red cayenne pepper
1 and 1/2 teaspoon salt
1/2 cup of green peas

Instructions

Place the flour and the shortening and salt in the base of a food processor. Process until well mixed. Add in the water and run for about a minute. The mixture should come together and then form a ball.
Remove from the food processor and give it a good knead. The dough should be smooth and a little elastic. Place in a container, cover and place in the refrigerator.
In the meantime heat the and add in the cumin seeds and wait until they sizzle. Add in the red onion and saute until wilted and beginning to turn golden.
Add in the potato, sweet potato, cayenne pepper and salt mix well. Add in about 1/2 cup of water, cover and let the vegetables cook for 10 minutes. Remove the cover and add in the peas. Let the mixture cook until any water has evaporated. The potatoes should be soft enough to mash with the back of a spoon. Allow the mixture to cool enough to handle comfortably.
Remove the dough from the refrigerator and break into walnut sized balls for small samosas or larger balls for larger samosas. Roll out to a circle. Cut into half. Shape into a cone and fill enough to comfortably fill the pocket. Carefully seal the edges. Place on the air fryer basket or sheet pan.
Complete until filled. To air fry cook at 500 degrees for 5 minutes. Turn and cook for another 5 minutes. Serve hot.
Bake at 400 degrees for 20 minutes turning once.
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25 Creative and Simple Beans/Legumes Recipes

 

A lot us are working with food we can stock up. This includes beans and legumes. While beans and legumes is the cornerstone of my kitchen, it is not so for all. In fact, I am actually getting questions from people trying to work without canned beans for the first time. Well, honestly with a little planning and the instant pot in tow if needed you are in good shape. Beans are rich in fiber and minerals and a powerhouse of vegetarian protein. They are comforting and shine in their simplicity.

Here are 25 creative ways and simple ways to work with them, and if you look through Spice Chronicles you will probably find 25 more. But these are my favorites. And, plenty of instant pot options.

All these recipes are gluten free and either vegan or vegetarian.

Cayenne colored orange or red lentils, is probably my favorite. Starting I think about these Bengali Red Lentils with Tomato and Cilantro. Perfect as a soup and absolutely lovely with buttered toast or steaming white rice. Better yet, mix this with some rice and vegetables and throw this in the instant pot with some vegetables, you get nourishing khichuri, Red Lentil Risotto, Indian style. Mix up your flavors and simmer a little longer, you have this Moroccan Red Lentil and Chickpea Soup with Mint.

Speaking of chickpeas, while they take just a little longer to make, rich and luscious I could eat them everyday. Here is a comforting Pasta with Chickpeas, a bright and vivid Beetroot Hummus, sparkling crispy chickpeas, air fried or conventional. And then a last one for the road is this super flavorful and ridiculously simple chickpeas with mushrooms.

While chickpeas blend with their creamy rich taste, black beans bring to your table and dish a smoky addition to most food.  Here is a Cuban style black bean soup. A lovely take on Indian buttery Dal Makhani, make a double batch and transform them into Black Bean Nachos. 

To take a break from the stews, here are some lentil fritters or Daler Bora or Black Bean Burgers all work well.

If I have to pick another favorite, I love white beans. This simple puree is so rich tasting and healthy. A Greek style Fasolada is just what these restless times demand. A somewhat different vibe, is this Tuscan Bean Soup and then is a 3 bean chili.

And of there is so much more. A lovely Sri Lankan Style Lentils. A vegetarian Gallo Pinto, pairing rice and beans. And then there Black Eyed Peas, a lovely mess with pumpkin or just cooking it simply Punjabi Style. 

A creamy dreamy lentils with coconut and then there are these yellow lentils with cabbage.

Here is hoping everyone has a safe and healthy week ahead.

May these anxious times go their way, far and far away from us.

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

Pick up a copy of my Instant pot cookbook Instant Indian  here, along with The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring.

 

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Crisp Salmon in a Spicy Orange Sauce

I am happy to say that the general atmosphere at home is not overly anxious. In fact, I am even using this opportunity to empty out some pantry discards. This said, it is not easy to avoid the craziness outside. Some of the intensity does creep in. My way to combat this is by cooking. Working with new flavors. This suddenly landed me with this Crispy Salmon in a Spicy Orange Sauce. Inspired by a recipe from the mealthy app. The cooking time in this recipe is too much for chicken. Plus, I wanted to work with fish. The use of fresh orange juice is brilliant! So, now read along to see what I did.

First off, I did coat the fish light in a mixture of tapioca starch and corn starch. I have been using this combination and find it better than adding all purpose flour. Keep this gluten-free and crisps up nicely. The key word here is a dusting. It does give the fish enough adherence to let the sauce coat nicely.

You will need about 8 small to medium oranges for this recipe to get the 1 cup of juice. It really is well worth it, to use the fresh oranges in this recipe. The brightness of flavor is huge. The rest of the ingredients are very minimal. I have notched up the ginger and added a healthy dose of crushed red pepper flakes to spice up the sauce. I also throw in a nice amount of broccoli and air fry the same. All of this gets tossed in this luscious bright tasting sauce. The results are really very good.

I have to make this dish again soon, to take better pictures. For anyone looking for a bright and easy recipe with lots of immune boosting ingredients look no further. And everyone enjoy the lovely weather that is coming our way this weekend.

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

Pick up a copy of my Instant pot cookbook Instant Indian  here, along with The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring.

PrintCrisp Salmon in a Spicy Orange Sauce

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4 to 6

A fragrant and flavorful take on orange salmon. The key ingredient here is the fresh orange juice.

Ingredients

For the salmon

2 pounds thick cut salmon, cut into 2 inch chunks
1 egg white
1/2 teaspoon salt
1 cup brocolli florettes
1/2 cup cornstarch
2 tablespoons tapioca starch
Cooking spray


For the sauce

2 tablespoons oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon sesame oil
2 tablespoons brown sugar
1 tablespoon red pepper flakes
2 tablespoons tamari soy sauce
1 cup fresh organge juice
1 tablespoon cornstarch
1 cup fresh orange juice
1 tablespoon sesame seeds for sprinkling (optional)

Instructions

Wash and pat the salmon dry.
Beat the egg white until frothy. Add in the salt. Toss the salmon with the egg white. Let it rest for 15 minutes.
In the meantime, place the broccoli in the air fryer basket and cook for 7 minutes at 450 degrees. Remove and set aside.
Mix the cornstarch and tapioca starch. Dredge the salmon in this mixture until uniformly coated. You want a thin and uniform coating.
Line the air fryer basket with a piece of parchment paper. Place the salmon in the air-fryer basket. (you will need to do this in two batches).
Cook at 500 degrees for 6 minutes, turn and cook for 6 more minutes. Repeat with the remaining salmon.
In the meantime heat the oil for the sauce and add in the garlic and ginger and saute for 2 minutes. Add in the sesame oil, brown sugar, red pepper flakes and the soy sauce and stir well.
Add in the orange juice and bring to a simmer. Remove 1/4 cup of the liquid, let the remaining mixture continue simmering. Mix in the tablespoon of cornstarch and mix well. Pour this into the simmering mixture and cook for 2 to 3 minutes until the sauce thickens.
Add in the salmon and the broccoli and toss well. Sprinkle with sesame seeds if desired.
Serve hot over rice.

Notes

You can sub the salmon with any other firm fleshed fish of your choice or even use shrimp.

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Creamy Millet Pudding (Bajra Kheer) Instant Pot

This simple and very satisfying pudding is something I can pass of as my contribution to Holi. Bajra Kheer or Bajra ki Kheer is millet pudding. Essentially, a comforting and whole grain version of rice pudding. I have shared a phirni or rice pudding, and a vermicelli pudding in Instant Indian. Then of course, there is my coconut rice pudding and today it is time for this millet pudding. As with any thing in the instant pot, once you get the hang of it, this becomes very easy. I tested this about 4 times and once more to get this where I wanted it. Luckily for me, the final effort coincided with Holi, and I claimed credit for ensuring my festival cooking was in check.

A homey milky pudding like this is very typical of Northern India. It is toothsome and gets most of its flavor from the milk, cardamom, and the millet cooking together in gentle harmony. Unlike richer payesh or kheer, there is not a need to thicken the milk too much. I use a combination of whole milk and half and half, when I am feeling indulgent. You can use just whole milk if you wish. To get this down to a good comforting texture,

Use 2.5 cups of milk to every 3/4 cup of millet
Use the low pressure setting. It takes a little longer but gives you great results without any chance of curdling the milk.
Add the sweetener later. Use a wholesome sweetener like cane sugar or even honey.
Do not over sweeten the pudding.

This pudding is great served both warm or chilled. I find that either way tastes good. This is a great substitute for your breakfast oatmeal. Try an and you will be a believer. In my home at least there is very little left to be enjoyed cold. It goes almost as quickly as it is cool enough to enjoy.

And for some extra indulgence do scatter a few strands of saffron, it makes almost everything better.

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

Pick up a copy of my Instant pot cookbook Instant Indian  here, along with The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring.

PrintCreamy Millet Pudding (Bajra Kheer) Instant Pot

Prep Time: 3 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

An easy and comforting millet pudding done easily in the instant pot.

Ingredients

2 cups whole milk
1/2 cup half and half
3/4 cup pearled millet
3 whole green cardamoms, lightly crushed
1/2 cup of cane sugar or honey (more to taste)
1/2 teaspoon saffron strands
2 tablespoons sliced almonds and dried fruit like cranberries or raisins

Instructions

Place the whole milk, half and half, pearled milled, and green cardamoms in the instant pot. Set to 15 minutes of low pressure and allow a natural release.
Remove the cover and stir well. Stir in the sugar or honey. Turn on the saute mode and cook for another 3 minutes stirring occasionally.
Sprinkle with the saffron strands, sliced almonds and dried fruit.
Enjoy warm or cold.

Notes

To make this on the stove top, simply place the milk, millet, and cardamoms in a heavy bottomed pan. and simmer for about 45 minutes, stirring occasionally.
Stir in the sugar or honey and heat through.
Sprinkle with the saffron strands, sliced almonds and dried fruit.
Enjoy warm or cold.

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Seriously Good Vegan Ragu

When making a vegan or vegetarian dish, to replicate its meaty counterpart, exture is important. In this amazing ragu, shredded mushrooms and jackfruit offer the perfect texture and savory flavor.  My son does not mind the taste of mushrooms but is not hot about the texture. My daughter loves mushrooms in any form. In this recipe, grated mushrooms offer the deep umami without a chewy texture. Actually, similar to the concept of Duxelles.

Today is also International Women’s day. In our house, it is my little woman’s birthday weekend. It is also exams week for her. Hence birthday is simple and limited to time with us. That and connecting with the friends via social media to study APUSH. I actually now know more about US history that I ever thought possible.

Holiday break is also turning out to be a little chaotic. We are reworking college visit plans to accomodate COVID19. This made us shuffle our original college visit schedule.  I am just joining them for one of the three visits. The others just are not super relevant at the moment. The downside of this is that I practically do not see them the second week of spring break.

Well, I did a lot of cooking over the weekend to make her feel important.  All in all, there are many things just not fun in her universe this birthday. Thanks to her simple and sensitive nature she does pick up little things like my doing a special run to find allspice for her cake.  And her cake, I have to share the recipe soon. I am quite excited about how it turned out. Just like this pasta.

The sauce has a great deep flavor, and is done in about 30 minutes, prep time and all. You can do the pasta in the instant pot.  Or like me, cook it on the stovetop while the sauce is cooking.  And yes, the ragu does well with low stove top cooking.

As with anything that uses wine, get the kind you want to drink, in fact, more that you want to cook with. I love finishing this with something crunchy, but that is entirely optional.

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

Pick up a copy of my Instant pot cookbook Instant Indian  here, along with The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring

PrintSeriously Good Vegan Ragu

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

A rich and flavorful vegan ragu, that gets done in under 30 minutes in the instant pot. The tastes are wholesome, satisfying and fairly light.

Ingredients

4 tablespoons olive oil
3 shallots, finely chopped
2 cloves of garlic, minced
1 tablespoon dried thyme
1 cup coarsely grated or minced cremini mushrooms (about 8 oz)
1 medium carrot, peeled and diced
1 and 1/2 cups chopped jackfruit (see note)
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablepoon soy sauce
1 tablespoon freshly ground black pepper
1/2 cup dry red wine
2 cups of cooked pasta
1/2 tablespoon pine nuts (optional)
1/2 tablespoon toasted pumpkin seeds (optional)

Instructions

Turn the instant pot on to saute mode on medium heat. Heat the olive oil for about 1 minute.
Add in the shallots, garlic, thyme and the mushrooms. All the mixture to cook for 4 to 5 minutes. The mixture releases water and begins to get drier and intensely arromatic.
Add in the carrot and the jackfruit and stir well. Turn off the heat.
Add in the tomato paste, dried oregano, dried basic, soy sauce and black pepper and give things a good mix.
Add the red wine and use this to deglaze the pot. Add in the water.
Cover and set to 5 minutes of pressure. Do a quick pressure release. Stir well. If the mixture seems watery, turn the saute mode back on and allow it to cook for 3 to 4 minutes. The sauce does not get too thick in this recipe.
Divide the pasta into 4 servings. Do the same with the ragu. Sprinkle with the pine nuts and pumpkin seeds if using and serve hot.

Notes

For this recipe, I used a 20 oz can of Trader Joe's jackfruit in brine. I drained the jackfruit, rinsed and dried it and then coarsely chopped the jackfruit.

To do this on the stove top. Proceed as described above, you will need to simmer on medium low heat for about 25 minutes stirring occasionally. As needed add more water or wine.

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Kancha Lonka Murgi – Green Chili and Cilantro Chicken (Instant pot)

The cold weather and Indian food are a match made in Instant pot heaven.  To celebrate we have put together a Bengali style Green Chili and Cilantro Chicken. In Bengali, this is Kancha Lonka Dhoney Pata murgi.

We, Bengalis name our dishes after the dominant flavor or ingredient. I call this Kancha Lonka or Green Chili, Dhoney Pata or Cilantro Chicken. So, you can have another version that is named similarly but offers a very different rendition. That is what home cooking is often about. This dish is one of those pure and simple dishes that offer Friday night comfort .

It fills the table it with warmth and comfort, and your tummy with satisfaction.  About 7 to 8 delicious tries have given me a version that is instant pot friendly. Now, I have one of favorite dishes converted to quick and easy.  Always a win!

This is new and improved version 8.

 

My secret delight for this dish is a sudden fresh garden harvest of cilantro leaves. Right here, in the curry garden. An odd appearance fostered by the suddenly warm spell in November. Just before the chill that is also known as the North East Winter. Now, I have also made this with some mint added in. The mint gives the recipe a more nuanced and refreshing flavor. I often have mint well into winter, and there is always cilantro in my fridge, just not garden fresh cilantro.

I fished around for some very basic ingredients to conjure up this Kancha Lonka Dhoney Pata Moorgi. These are one largish tomato, cumin, ginger and garlic and some yogurt to finish. Homemade yogurt giving this dish a nice creamy comforting tang. This recipe can be done easily on the stove top, in which case you do not need the Greek yogurt as the texture tends to be tighter when done on the stove top.

I even cooked this in my pressure cooker, making this an extra quick creation. If you have the time, plan and make this a day ahead as the simple flavors settle in making the dish extra flavorful. With all things in life, there is a time for pause and reflection. We have reached that time of the year when we pause to think of the year that just went by and look forward to welcome a new one.

We are home for Christmas after a long time.  I am trying to as always salvage the remains of possibilities. What after all is life, without the possibilities.

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  to 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.

PrintKancho Lonka Murgi – Green Chili and Cilantro Chicken

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A simple full flavored chicken curry bursting with the flavors of ginger, garlic and fresh cilantro.

Ingredients

2 tablespoons oil
1 teaspoon cumin seeds
1 large onion, thinly sliced
1 tablespoon coarsely grated ginger (peeled and using the wide side of the box grater)
2 cloves of garlic, coarsely grated
2 pounds of boneless, skinless chicken thighs, cut into 2 inch pieces
1/2 teaspoon red cayenne pepper
1 or 2 bay leaves
1 or 2 black cardamoms (optional)
Salt to taste
4 to 6 green chilies, minced
3/4 cup coriander leaves, chopped
3/4 cup Greek yogurt, beaten

Instructions

Turn the instant pot onto saute mode.Add the oil and heat for a minute. Add in the cumin seeds and wait until they begin to sizzle.
Add in the chopped onions and saute until translucent for about 5 minutes until golden brown. Add in the ginger and the garlic and cook for about a minute.
Add in the chicken, cayenne pepper, cardamom and bay leaves and salt and mix well. Turn off the saute mode.
Add in most of the cilantro and green chilies (save a little to garnish) and cover. Add in 1/4 cup of water and use this to deglaze the pot. Set the pressure for 4 minutes. Release the steam after 10 minutes.
Remove the cover and add in the beaten yogurt right away
Garnish with the cilantro and chilies and serve with rice or flat breads. Alternately, save overnight and serve the next day. The flavor improves significantly.

Notes

The cook time is for the pressure cooker method. For a regular stove top rendition, you need to cook this for 20 minutes more.

3.1http://www.spicechronicles.com/kancha-lonka-dhoney-pata-murgi-cilantro-chicken/

 

The post Kancha Lonka Murgi – Green Chili and Cilantro Chicken (Instant pot) appeared first on Spice Chronicles.

Coconut Tofu Tikka Masala

An instantpot cooking class this weekend resulting in this Coconut Tofu Tikka Masala. I am in love with this easy comforting recipe.  As, I have added in a bell pepper is somewhat similar to this stove top version.

What I am sharing is an instant pot cousin. There are a handful of changes here and there.

As with me, once I get excited I have to cook some more. Two batches of a good thing can only mean double delight! And, puts me in a good standing for a Monday.

 

Honest confession – this should have a different name! It is definitely inspired by the iconic butter paneer or tikka masala. That is however just the beginning.  Creamy, fragrant and comforting, it kind of almost deserves its own name and identity.  Well, I caved and just added the word coconut before it. So, how coconut lovers, this beautiful tofu dish is for you. This is mostly about pantry staples.  Looks like it is next on my list to revive.

A few must haves – extra firm tofu (works better than just firm), kasuri methi and homemade garam masala. Kasuri methi is dried fenugreek leaves and is easily available on amazon.

Make your own garam masala, it is well worth the effort.

Classic paneer butter masala, is finished with a nice dollop of butter, in this recipe I finish it with coconut oil. The coconut oil finish is a very good idea. It gives the dish that extra rich finish and blends well with the delicate flavor profile. Lent or meatless Monday, or as in my case just another meal, this dish will not disappoint. Serve it with fragrant Basmati rice. Serve with with toasted store bought naan. As they say, its all good!

If you have the Instant Indian cookbook and have the makhani sauce ready made, this is dinner in 10 minutes flat. I do like the chunky chewy tofu for this curry.

If you wish cauliflower or mushrooms are good bets as well. And for a legume based variation there is always my butter chickpeas. And we head into March, warmer longer days, and hopefully all things bright and beautiful.

The world could certainly use some spring, brightness and yellow to feel hopeful about.

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

Pick up a copy of my Instant pot cookbook Instant Indian  here, along with The Bengali Five Spice Chronicles and Spices and Seasons.

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PrintCoconut Tofu Tikka Masala

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 4 to 6

A delicate and easy take of tikka masala. This coconut infused recipe is vegan and gluten-free.

Ingredients

2 tablespoons coconut oil
1 teaspoon whole cumin seeds
1 medium size red onion, diced
1 tablespoon chopped ginger
1/2 tablespoon chopped garlic
6 tomatoes diced or a can of diced tomatoes
1 red or yellow bell pepper cubed
1/2 teaspoon red cayenne pepper
2 teaspoons fresh garam masala
1 and 1/2 teaspoons salt or to taste
1 pound block extra firm tofu
1 and 1/2 cups (one 15 oz can) of full fat coconut milk
1 teaspoon brown sugar

to finish
1 tablespoon kasuri methi (dried fenugreek leaves)
1 tablespoon lime juice
1 tablespoon coconut oil
Chopped cilantro
Sliced almonds

Instructions

Turn on the instant pot or electric pressure cooker. Add in the coconut oil and heat for 2 minutes.
Add in the cumin seeds.
After 30 seconds, add in the onion, ginger and garlic and saute for 3 to 5 minutes, stirring occasionally until the onions soften and begin to turn golden.
Add in the tomatoes and bell pepper. Turn off the saute mode.
Add in the salt and the garam masala. Cover and set to 2 minutes of high pressure.
In the meantime cut the tofu into 1 inch cubes.
Do a quick release. Add in the coconut milk and the brown sugar. Using an immersion blender, blend the sauce until smooth. Stir in the tofu.
Turn on the saute mode and simmer for 2 minutes.
Add in the kasuri methi and lime juice.
Turn off the heat. Add the coconut oil and stir.
Serve garnished with chopped cilantro and almonds/
3.1http://www.spicechronicles.com/coconut-tofu-tikka-masala/

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