Rinku Bhattacharya's Blog, page 33
November 7, 2019
Creamy Caramelized Onion and Chickpea Pasta (Instant Pot)
Pasta is something my daughter and I agree on. The rest of the household, also happily trots along. This chickpea pasta is rich tasting, wholesome, and vegan. The dish gets its deep and soulful flavor from the garlic and rosemary infused chickpea broth. The rest of the dish just works its way into a balance of wonderful flavors.
The recipe does have a couple of more steps than my typical push and cook instant pot pasta. It is still ridiculously easy. As for the chickpeas, make a double batch to smash over grilled sour dough bread. I promise you will not regret it. This recipe is inspired by a much richer heavy cream infused pasta. Once I tasted the deep and flavorful broth, I did not want to take too much away. Olive oil compliments the chickpeas so well. Rosemary and garlic, pair together beautifully to give the broth a deep and haunting flavor.
The creamy finish is from a splash of coconut milk. This allows a nice nutty character to the pasta. Somewhere in the process, I add in a bunch of baby spinach. Winter greens such as kale or mustard greens will work well in this dish too!
If like me you like things spicy, finish this with a lot of freshly ground pepper. Even my son, the mega cheese lover did not think the dish needed cheese. Protein packed wholesome meals like this made with pantry staples make me happy. I miss the light at the end of the evenings. I am sure that I join many people in the light struggles.
And, as I think of this I imagine that the summer fairy chuckles. Here I am, one of those who claims she does not like summer. One short shift, precisely that one hour and I think of summer. After all, here in the northeast, that is probably the only time when our days are book ended with light.
A few tip and thoughts:
Canned chickpeas are not a good idea for this dish
While it is not absolutely essential to soak the chickpeas for this, it is a good idea to do this if you have time
Do not scrimp on the greens for the recipe
Use thick spaghetti or a robust pasta for the dish, angel hair pasta is too thin
You can make the chickpeas in broth up to one day ahead, the flavors only improve with time
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
Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 35 minutes A hearty vegan pasta simmered with chickpea broth and a splash of coconut milk, finished with chickpeas and caramelized onions. Ingredients Instructions
PrintCreamy Caramelized Onion and Chickpea Pasta (Instant Pot)
1 tablespoons minced garlic
1 tablespoon minced rosemary
1/2 teaspoon red pepper flakes
3 cups water
3/4 cup chickpeas (soaked over night if possible)
1 and 1/2 teaspoons salt
2 red onions, or 4 shallots thinly sliced
2 cups baby spinach leaves
1/2 cup full fat coconut milk
Lots of freshly ground black pepper
Stir in the water.
Add the chickpeas and salt. Set the instant pot to cook on high pressure for 30 minutes. Add five minutes extra if your chickpeas are not soaked. Release the pressure after 10 minutes or allow a natural pressure release.
Carefully drain the chickpeas and reserve the broth.
Place 6 ounces of pasta in the instant pot, add in 1 and 1/2 cups of the chickpea broth. Set to cook for 2 minutes.
While the pasta is cooking, add the remaining olive oil to a skillet. Add the onions or shallot and cook until wilted.
Add in the drained chickpeas and cook stirring well until the edges begin to turn golden. Turn off the heat.
Do a quick release for the pasta after 3 to 4 minutes. Stir in the spinach leaves. Check for salt.
Stir in the chickpeas with the onions. Mix in the coconut milk.
The pasta will seem very soupy but will thicken in a few minutes.
Place in bowls, add freshly ground black pepper and crushed red pepper to taste before serving.3.1http://www.spicechronicles.com/creamy-caramelized-onion-chickpea-pasta-instant-pot/
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November 6, 2019
Keema Matar Pulao (Instant Pot)
A pulao on the Indian table, is sometimes just like fried rice on the Chinese table. It can range from complex and elaborate to a homely everything cobbled together kind of dish. This keema matar pulao, meshing ground chicken, peas and fragrant spices. Adding vegetarian soy crumbles also works well in this recipe. Keema is the hindi word any kind of ground meat. This recipe in my kitchen usually features chicken or ground turkey. It is one of my favorite lunch box ideas.
To put this dish together takes less than 20 minutes of hands-on work. This includes all the chopping, etc. The deep and simple flavors will give your Indian restaurant biryani a run for its money. One all is assembled, I just let the instant pot do its magic. The five servings will save you over $20 an order, if you went to your Indian restaurant. Take the money treat yourself to a pedicure or whatever else you want.
Honestly, for me it really comes down to the taste factor. I find something like this is just so much lighter. The flavors are wholesome. Brown rice fans, you should check out my Brown Rice Shrimp Biryani in Instant Indian.
The blend of fragrant spices in a Biryani Pulao masala is usually great for a recipe like this. If you do not have any around working with garam masala should work.
Sometime when I am organized, I whip up a batch and save in individual containers. All of this keeps me in business for the up-coming few days.
This moreish dish, can certainly become a great dinner item. If you want to make this heartier feel free to add in more vegetables, and even boiled eggs. Sometime, especially for dinner I add in eggs. I scatter a few nuts, sometime throw in raisins. I think you get the idea. This works well with a good raita. I personally love my beet raita this time of the year. It helps me put my garden beets to good use.
Some tips to ensure good balanced results:
For a good balance protein rich dish, do not use too much rice.
I use a combination of saffron and turmeric, try to use both.
Use the rice setting in the instant pot and allow for a natural release.
Large chunks of carrots, cauliflower and or sweet potatoes are great additions to this dish.
A mixture of cranberries and raisins can be added for color and a touch of sweetness.
If you do not have soy crumbles and want to make a vegetarian version you can try this recipe with chickpeas.
If you want something instead of rice in this recipe, you can try making this with millet.
Adding chicken pieces instead of the ground meat also works well.
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 Pulao (Instant Pot)
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
A wholesome one pot meal, combining ground chicken, peas and rice.
Ingredients
3 tablespoons oil2 onions, thinly sliced
1 tablespoon grated ginger
3 cloves of garlic, minced
1 pound of ground chicken (preferably organic)
1 tablespoon Biryani Masala.or store bought
1 teaspoon red cayenne pepper or to taste
1 tomato diced
1 teaspoon turmeric
1 and 1/2 teaspoons salt
3/4 cup basmati rice
1/2 teaspoon saffron strands
1 cup water
3/4 cup frozen green peas.
Chopped mint and crushed cashew to finish
Instructions
Turn the instant pot or electric pressure cooker to saute mode, and add in the oil and heat for 2 minutes.Add in the onions and cook for 5 to 6 minutes until the onions soften, wilt and begin to turn golden.
Add in the ginger, garlic, and ground chicken and mix well.
Add in the red cayenne pepper, chopped tomato, turmeric, and salt and mix well.
Stir in the rice.
Sprinkle with the saffron strands and add water. Turn off the saute mode.
Cover and set the instant pot to cook on the rice setting. Allow a natural pressure release or release pressure after 10 minutes.
Add in the green peas and stir well. Cover for 3 minutes. Remove the cover.
Sprinkle with chopped mint and cashews and enjoy!3.1http://www.spicechronicles.com/keema-matar-pulao-instant-pot/
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Mint and Beetroot Raita (Instant Pot)
The beets in the garden are here. Love these red vivid sweet beauties. The easiest way to cook beets is in the instant pot. The skins just slip off beautifully. And then one of my favorite things to make with these beets is beetroot raita, with yogurt in your instant pot or other favorite electric pressure cooker.
A raita is a lightly spiced yogurt salad. Raita along with an assortment of other well seasoned dished brings balance, nutrition and texture to your meal. In fall, a beetroot raita is one of my favorite ways to enjoy the nutritious beet. Who said, all you can do with beets is to pair them with goat cheese.
Married with some Indian spices, they rock with yogurt. In this raita, I temper the naturally sweet constitution of the beets with some lime and sprinkle with some freshly torn mint leaves. Mint that is still out and about in the garden, add joy and freshness to everything near my life.
To cook the beets, I pop them in the instant pot for about 2 minutes and then release the pressure naturally. Here is the fun thing, once you pull them out, the skin just pops off. As easy as that. So, another Thanksgiving challenge solved. At least I would like to think that way.
Now, here is the deal, Of course, they can be used for this raita. If you just landed a large batch of beets, you can simply cook them and set them aside for use in any way you want. I sometimes just slice one or two along with the rest of my meal. Bursting with color, and rich in antioxidants and fiber, beets are a good addition to your diet.
The very simple recipe for this raita follows below.
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
PrintMint and Beetroot Raita (Instant Pot)
Ingredients
6 medium sized beets3 tablespoons fresh lime juice (about 1 lime)
1 cup natural yogurt
1/2 teaspoon salt
2 teaspoon chaat masala (if you do not have it, you can use equal parts of powdered cumin and black pepper)
1 tablespoon minced mint
1/2 red onion, finely chopped
Sliced almonds (optional)
Instructions
Place the beets with 2 cups of water in the instant pot. Cook under pressure for 2 minutes and allow a natural release. If you are in a rush, pressure cook for 5 minutes and do a quick pressure release.Cool the beets and drain. Remove the skin from the beets.
Cut into a dice.
In a mixing bowl add the yogurt, salt, chaat masala and mint and mix well.
Stir in the chopped beets and chopped red onions. Sprinkle with sliced almonds if using.3.1http://www.spicechronicles.com/mint-beetroot-raita-instant-pot/
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November 4, 2019
Savory Oatmeal Breakfast Medley – Oatmeal Poha
I have mixed feelings about the end of daylight savings time. Sure I like to wake up and have light around, but do not like returning home when it’s dark. But, let us stick to the positive. Weekend breakfasts tend to be my favorite thing to make. This savory Oatmeal Breakfast Medley or Oatmeal Poha is what came from my thoughts and puttering about this weekend.
It is turning chilly fast and furiously this year. As I ventured towards making my usual Poha (a medley made with rice flakes) I wanted something heartier. Something like fall, and I subbed old fashedioned oats instead of rice flakes and Oatmeal Poha came to be. This is a distinctly fall Oatmeal Poha, with toasted peanuts and lots of fresh pommegranate seeds.
The bright jewel like seeds add a bright and vibrant color right along with a tart taste and crunchy texture to the dish. And folks if you have peanut lovers like my daughter in the house, do take the time to toast your own peanuts. That extra three minutes makes a world of different in taste. I have been doing a lot of demonstrations courtesy Instant Indian and resorted to using pre-roasted salted peanuts in a bind. Huge difference in taste!
So, other than that I added some chopped carrots, peas, and cubed red skinned potatoes. You can add any vegetables in any proportion that your heart desires. If you want you can just stick to the spices and toasted peanuts and pommegranate seeds. It would actually taste pretty good and balanced just like that. I have done this twice and have realized that making a big batch stays well in the refridgerator. Works well during the week, and can be heated up on short notice.
You see my husband has rather strange hours, since he has a lot of flexibility with his work schedule. This really translates to weird hours. So, I have a lot of nutritious light meals handy to accomodate his strange hours. Dinner is when life in our household comes together.
PrintSavory Oatmeal Breakfast Medley – Oatmeal Poha
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 4
A colorful and hearty fall breakfast. This savory oatmeal breakfast medley is a great start to any day.
Ingredients
3 tablespoons oil1/2 cup blanced raw peanuts
1 teaspoon mustard seeds
1 teaspoon cumin seeds
8 to 10 curry leaves
1 red onion, finely chopped
1 tablespoon freshly grated ginger
3 small red skined potatoe or 1 large red skinned potatoe, diced skin on
1 medium sized carrot, peeled and chopped
1/2 teaspoon turmeric
1 teaspoon salt or to taste
3 green chillies minced
1/2 cup frozen peas
1 cup old fashioned oats
1/2 cup fresh pommegranate seeds
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
Instructions
In a large wok or skillet heat 1 tablespoon oil and gently toast the peanuts turning frequently until golden brown. This takes about 3 minutes. Remove and set aside with a slotted spoon.Add the remaining oil and heat for a couple of minutes.
Add in the mustard seeds and cumin seeds and when the mustard seeds crackle add in the curry leaves.
Stir in the red onion and cook for about 4 minutes.
Stir in the ginger, potatoes, carrots, turmeric, salt and green chilies and mix well.
Add 1/2 cup of water and cover and cook for 8 minutes.
In the meantime, rinse the oats throughly and soak for 2 to 3 minutes and then drain well.
Remove the cover of the vegetables, stir well and add in the peas and cook for 2 minutes, Make sure most of the water has evaporated. Stir in the oats and mix well, cook for 1 or 2 minutes until the oats are soft and mix well with the remaining ingredients.
Stir in the pomegranate seeds.
Sprinkle with lime juice and cilantro and serve hot!3.1http://www.spicechronicles.com/savory-oatmeal-breakfast-medley-oatmeal-poha/
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November 3, 2019
Super Simple Matar Paneer (Instant Pot)
Matar Paneer is a popular everyday dish common in Indian restaurants and Indian households. It is also one of my daughter’s favorite dishes. Earlier this week, I concoccted a super simple version of this recipe. I made this as a main dish for Bhai Phota, and had very happy children. My secret weapon is my basic curry sauce. You will find this in my Instant Indian cookbook, and also here on this site.
Thankfully, I often have the sauce handy. It has been quite my salvation on this craxy week. I am getting quite sick of being sick.
The good news is that I do think that I am on the mend. Anyway, this ridiculously simple matar matar paneer, usued ready made sauce, cubes of paneer and is finished with homemade garam masala. Yes, of course you can use store made masala. The taste will be flatter.
Anyway, for this dish, I dumped the sauce, paneer, and frozen costco green peas into the instant pot and set it on 1 minute of pressure which a quick release. Add in some light cream and garam masala and cooked it though.
That is a weeknight warrior kind of matar paneer recipe. The kind of recipe that we must all have in our back pockets. They come in handy when mom is sick and something festive needs to be made. They come in handy when you or your teen is having a long day. A block of paneer or extra firm tofu is very much a pantry staple for me. Yes this recipe works fine with extra firm tofu and you can splash in some coconut milk instead of the light cream to keep the recipe vegan.
Pair it with some steamed rice, or your favorite flatbread. Here is another great option for your dinner rotation.
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
PrintSuper Simple Matar Paneer (Instant Pot)
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
A super easy version of matar paneer, green peas with paneer cheese made with pre-made masala done in the instant pot.
Ingredients
1 cup Basic Curry Masala Basic Curry Masala1 pound of store bought paneer or extra firm tofu cubed
1 and 1/2 cups frozen green peas
1/2 cup light cream
1 teaspoon garam masala powder
Instructions
Place the Basic Curry Masala, paneer or tofu and frozen green peas in the instant pot.Cook on 1 minute pressure and release the pressure after 5 minutes.
Stir well. Mix in the light cream and garam masala powder. Turn on the saute mode and cook for 3 to 4 minutes.
Serve hot with rice or flatbreads.
Notes
To keep this recipe vegan, use extra firm tofu and coconut milk.
3.1http://www.spicechronicles.com/super-simple-matar-paneer-instant-pot/The post Super Simple Matar Paneer (Instant Pot) appeared first on Spice Chronicles.
November 1, 2019
Air Fryer Gulab Jamun
I have been on a sweet kick for the past few days. Well, interspersing that with not feeling so good! The two are not related, they just happen to have found there place on earth together. And so came these air fryer Gulab Jamuns.
I wanted to make the Gulab Jamuns, however I was very skeptical about the results. I am now a believer. This recipe is made using milk powder, so it is much quicker that the traditional version that uses khoya or milk solids. There has been some playing around to get what I think is a pretty good texture. So, let me tell you how I did it.
A Gulab Jamun is a milk based ball, that is traditionally deep fried soaked in scented syrup. The key to a good Gulab Jamun is a soft texture.
The major advantages of making these in the air-fryer is:
Nice and healthy!
Quick and hands off cooking!
It is not messy, no pots of oil and dripping to worry about.
The challenges or things to get the hang of, is to get a relatively soft texture. With my layers of tial and error, I do two things to get this to work.
I fry the gulab jamuns until golden, rather than darker brown. This keeps them soft enough to absorb the syrup.
Two kinds of syrup – a thin syrup and a thicker finishing syrup.
All of this gives me a dessert that I can whip together in 30 minutes. There is some additional time involved in letting the dough rest and soak the syrup.
I have taste tested this on many unsuspecting people, Unless they all were certifiably polite, I think what I have here is something that helps you eat your gulab jamun without loads of guilt.
If you like this recipe and want more ideas, do join my Instant Pot Facebook group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube
PrintAir Fryer Gulab Jamun
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 20 minutes
An air fryer version of Gulam Jamun, healthier, easier and less messy.
Ingredients
1 cup of whole milk powder2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon ghee
2 tablespoon yogurt
Extra milk if needed
For the syrup
2 cups water
2 cups syrup
a few whole cardamoms
1 tablespoon rose water
Instructions
In a mixing bowl, mix together the milk powder and all purpose flour. Stir in the baking soda and baking powder.Mix in the ghee with your fingertips.
Add in the yogurt and gradually work the mixture to form a soft smooth dough, adding a little milk milk if needed. You want a smooth dough, but do not overmix. Break pieces of the dough into small walnut sized balls. Cover with a moist paper towel and set aside to rest for 20 minutes.
In the mean time add the sugar and water in a heavy bottomed pan and bring to a simmer. Add in the cardamom seeds. After 6 to 7 minutes remove 1 cup of the liquic and place in wide bottom bowl.
Simmer the rest of the syrup for another 10 minutes. Add in the rose water. This can be done while the gulab jamuns are cooking.
Place the gulab jamun balls in the air fryer baset and cook at 350 degrees for 10 minutes, remove twice or thrice to turn the balls to allow untiform browing.
Turn the heat up to 425 degrees and air fry for another 5 to 7 minutes until the balls turn golden brown.
Place in the thinner syrip and let them soak for 15 minutes and then add in the thicker syrup.
Serve warm.
Notes
Most of the prep time is for allowing the batter to rest and soak the syrup.
3.1http://www.spicechronicles.com/air-fryer-gulab-jamun/The post Air Fryer Gulab Jamun appeared first on Spice Chronicles.
October 29, 2019
Mango Coconut Rice Pudding (Vegan, Instant Pot)
This mango coconut rice pudding has been in the works for a while. I had once done a coconut rice pudding for a vegan cooking class eons ago. It had somehow come together. My friend Susan Hubbard has asked me for the recipe forever. There is a difference between cooking something and then putting together a recipe. For me anyway. I cook from my heart, when I like what transpires, then we move on to creating a recipe.
A recipe has constrainsts. It is like bottling that spontaneity of creation in a confined bottle. A recipe is meant to be predictable, something that works everything and brings happiness everytime it is made. This rice pudding is fuss free, comforting, and made ridiculously simple. Folks, while this is completely diary free, it is very rich and scrumptious. All the richness and goodness of coconut milk, mango, and rice in a happy marriage. I finish this with maple syrup which adds both a depth of flavor and a little more sweetness to round out the recipe.
Here is a more conventional rice pudding recipe also done in the instant pot. However, this coconut mango rice pudding give it a run for its money and everything else along with it. The best part I have realized is that this rice pudding freezes very well. So, double batches are in. Being able to produce something that that a good 30 minutes to simmer from the convienience of your freezer is good. Seriously good!
A great way to put the canned mango pulp to good use. A note here, the canned mango pulp is available on amazon, but is much pricier than what you would find in your local Indian store or market. Just letting you know. I cook this on low pressure so as to not let the ingredients curdle. I add raisins, keeping it nut free. Sometimes scatter rose petals, but that is rather optional.
You can add what ever suits your fancy.
If you like this recipe and want more ideas, do join my Instant Pot Facebook group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube
PrintMango Coconut Rice Pudding (Vegan, Instant Pot)
Ingredients
1/2 cup jasmine or basmati rice1 and 1/2 cups (abotu 15 oz) full fat coconut milk
1 cup mango pulp plus more to garnish
3/4 water
1/2 cup maple syrup
1/4 cup raisins )optional)
Instructions
Place the rice, coconut milk, mango pulp and water in the instant pot. Mix well.Set the instant pot 30 minutes on low pressure. Allow a natural release.
Remove the lid and mix well. You should get a soft creamy somewhat thick consistency.
Stir in the maple syrup and raisins if using.
Serve drizzled with extra mango pulp.
3.1http://www.spicechronicles.com/mango-coconut-rice-pudding-vegan-instant-pot/
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October 25, 2019
Chaapli Kebabs – Spicy Flat Turkey Kebabs
I am so beyond exicted with the way these Chaapli Kebabs turned out. Another Air Fryer Creation that I am excited about. The kebabs also helped test out a new toy from Mealthy. So Mealthy now has a new deep air fryer basket, to compliment its CrispLid.
If you are in the market for a CrispLid, you can use the Code SPICECHRONICLES at checkout for $10 off. Now, all that said, this recipe can be made in any air fryer. I am absoluitely thrilled with the flavor and texture of this simple creation. I have a baked version here as well.
A chaapli kebab is a flat well seasoned patty that is usually made with ground beef or lamb. It is shaped and shallow fried. I am thrilled with this recipe as I have managed to lighten it at many levels.
The lean turkey is much lighter than beef or lamb.
I am air-frying this with minimal added fat.
I have added 1 tablespoon of ghee while shaping the patties, which gives you all the flavorful you need without frying the patties. The added bonus here is that lean organic turkey is readily available and actually meshes very well with the spices.
These kababs are great by them serves possibly with some green chutney. They are a wonderful spicy filler for sliders. Back in the day, when I had first tried making these, I found them in an easy Indian cookbook by Madhur Jaffrey. I Well, fast forward many years later, I now make my own version.
I have mentioned the deep air fryer basket. Here is what it looks like. I personally find the extra room helpful for both fitting in more food, and also turning the food easily. The two rotating handles also make it easier to get it in and out of the pot. It is almost here, and will be available for purchase any day now.
As for me, I am still nursing what we are calling the India bug. It remains unidentified and it keeping me functioning at about 85% capacity. Which essentially means I am doing pretty much everything just not totally with it. This said, life could be crazier. As for these kababs, they are everything I want in a quick fix meal. As side notes they freeze very well. Pop them back in the air-fryer basket and you will be back in business.
And for anyone celebrating, Happy Diwali!
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 .
PrintChaapli Kebabs – Spicy Flat Turkey Kebabs
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes
Yield: Serves 4 to 6
A lighter take on chaapli kababs, traditional well spiced meat patties. This recipe is done in the air fryer.
Ingredients
1 and 1/2 pounds ground turkey or chicken2 teaspoons ground cumin
2 teaspoons ground coriander
1 and 1/2 teaspoons garam masala powder
1 tablespoon minced garlic
2 teaspoons minced ginger
3 to 4 green Serrano chillies
1 and 1/2 teaspoons salt
3 tablespoons fresh lime juice
1 tomato finely chopped
2 tablespoons chopped cilantro
1 egg, beaten
2 tablespoons chickpea flour
1 tablespoon ghee or oil
To Finish
Thinly Sliced onions
Chopped Cilantro
Instructions
Place the turkey or chicken in a mixing bowl.Add in the ground cumin, coriander, and garam masala powder.
Add in the garlic, ginger, chillies, salt, lime juice and cilantro and mix well. I recommend using your hands for this.
Mix in the egg and the chickpea flour and the ghee.
Let the mixture rest for 30 minutes if possible.
Shape into medium sized flat patties about 2 inches wide. I got about 10 patties.
Plate in the basket.
Cook at 450 degrees for 9 to 10 minutes. Turn and cook for another 8 minutes. The patties should be nicely browned and golden.
Remove and serve garnished with onions and chopped cilantro.
Notes
This recipe can be baked using a sheet pan, you will need to grease the sheet pan and also finish with broiling the kababs to get the crisp finish.
3.1http://www.spicechronicles.com/chaapli-kebabs-spicy-flat-turkey-kebabs/The post Chaapli Kebabs – Spicy Flat Turkey Kebabs appeared first on Spice Chronicles.
October 24, 2019
Chicken Malai Reshmi Kabab
These Chicken Moghlai Kebabs post is sponsored by Lifeway Kefir foods.
I have had so much fun creating this recipe that I had to share with you! This is a healthy makeover of a creamy marinade, that traditionally uses cream and butter. I used whole kefir, almonds, and reduced the cheese to get really good results.
This is a new family favorite. The natural enzimes in the kefir does a great job of tenderizing the chicken, so follow along to see how I did it.
Lifeway Kefir is a tart and tangy cultured milk smoothie that is high in protein, calcium and vitamin D. You can check them out on facebook, instagram pinterest, and twitter for fun recipes and food ideas. Their fruit flavors like strawberry and blueberry are quite refreshing and perfect to start your morning with. You can purchase at ACME market, Stop and Shop, and Target.
In this recipe for Malai kabab, I have cut down the fat considerably without compromising the flavor. Also, added almonds to the marinade boosting the protein content and smokey richness. Served with your favorite salad or side, these kababs offer you a meal fit for royalty. Well, in my house royalty is the resident prince and princess. So, once approved by them all is well.
A malai kabab is traditionally made with a cream, butter, and cheese marinade with a few nuanced spices. The word malai means cream.
The whole milk kefir replaces the cream and butter found in original recipes. The kefir also does a great job of tenderizing the meat. In fact, that is what hits you first in this recipe. In settling for this blend, I tried this a few times and am happy with the variation I present here. I have also experimented with both cheddar and Feta cheese and thing that they both work fine with the flavor profile.
Overall this kabab, is great for a wholesome meal, you can make them smaller and use them for appetizers. I serve this over my easy cumin rice which I make in the instant pot, while the chicken cooked in the oven. The simple and fragrant spices – mace, cardamom, allspice, and black pepper are nuanced and fragrant. The flavors are my favorite fall flavors.
Try this and let me know what you think? Do not skimp on the marinating time, it is needed for the deep tender texture for the chicken.
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 .
Prep Time: 6 minutes Cook Time: 25 minutes Total Time: 6 hours, 25 minutes A lighter take on the classic Malai kabab, using Lifeway kefir and fragrant spices. Ingredients Instructions Notes To air fry the malai kababs you can cook at 450 degrees for 9 minutes. Turn and cook for 9 minutes more.
PrintChicken Malai Reshmi Kabab
1 small piece whole nutmeg (or 1 teaspoon ground)
1 and 1/2 teaspoons whole black peppercorns
3/4 cup whole Lifeway Kefir
1 tablespoon freshly grated ginger
1/2 cup whole almonds (divided)
1 and 1/2 teaspoons salt or to taste
1/2 teaspoon red cayenne pepper (optional)
1 teaspoon turmeric
3 tablespoons grated cheddar or feta
2 pounds boneless skinless chicken thighs
2 tablespoons olive oil
1 tablespoon finely chopped cilantro (optional)
Place the kefir, the ground spices, ginger, and 1/4 cup of almonds. Add in the salt, cayenne (if using) and turmeric and blend until smooth.
Place in a large bowl. Mix in the cheese and the chicken thighs and marinate for 6 hours or ovenight.
Thread the chicken onto skewers.
Pre-heat the oven to 400 degrees. Place the skewers on a sheet pan.
Coarsely crush the remaining almonds and scatter over the chicken.
Drizzle with olive oil. Roast the chicken for 25 minutes, turning once.
Serve sprinled with cilantro.
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October 20, 2019
Turkish Chicken Wings Kebabs (Air-Fried)
This recipe for Turkish hicken wings, is full flavored, easy to make and perfect for any meal of the day. Yes, from tailgating to dinner this will have you covered. Marinating the chicken, takes this to the next level.
I love air-fying them. Less oil, less mess and deep flavor. So, you just cannot go wrong.. I use my Mealthy CrispLid for this. You can use any air-fryer of your choice.
I am quite hooked on to using the air-fryer for small batch grilling. In fact, I like using my air fryer as much for things like grilling as I do for actual “air” frying. I find the overall process less messy, I also like the fact that excess oil drips off. Lastly, for small batches it is energy efficient. In short, a win-win kind of prospect. Another gadget adopted!
Actually, visting India this time, I realize that the air-fryer is very popular in India. Not surprising, since a lot of households still shy away from using their ovens, or alternately use a portable oven. So, the air-fryer fits in beautifully. As for these wings, the color is all natural, the paprika also adds a nice rich smokiness. My inspiration for this recipe is from this recipe here. Of course, with several degrees of simplification.
Ideally, plating these bright wings on red is not the smartest of moves. I did however want to doccument the recipe as I did not want to forget. I even have a video here for you. So, on a different day, I will make it again and re-plate but for now, savor this simple and flavorful recipe. This is great with my Turkish rice and a fresh green salad. Just the kind of meal that fits in almost anywhere. Adding color and taste to your table just got easier. The short video gives you a tutorial on making these wings.
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 .
PrintTurkish Chicken Wing Kebabs (Air-Fried)
Prep Time: 6 hours
Cook Time: 30 minutes
Total Time: 6 hours, 30 minutes
An easy turkish inspired take on chicken wings. The wings get an amazing depth of flavor from the marinating.
Ingredients
1/2 cup yogurt1 tablespoon minded fresh garlic
1 teaspoon turmeric
1 tablespoon paprika
1 teaspoon red cayenne pepper
1 teaspoon salt or to taste
2 pounds chicken wings
Thinly sliced Red Onions
Fresh Lemon Juice
Sumac to finish (optional)
Instructions
Mix together the yogurt, fresh garlic, turmeric, paprika, cayenne pepper and salt.Marinate the wings in this mixture for 6 hours or overnight.
Place the wings in your air-fyer basket ( I did this in 2 batches).
Cook at 450 degrees for 10 minutes and turn the wings. Add in the onions. Cook for another 8 to 10 minutes.
Sprinkle with fresh lemon juice and sumac if using. Serve hot.3.1http://www.spicechronicles.com/turkish-chicken-wings-kebabs-air-fried/
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