Rinku Bhattacharya's Blog, page 38
May 5, 2019
Easy Perfect Jamacan Rice and Peas (Instant Pot)
Jamacan Rice and Peas at first taste left me wanting. A version from a commercial joint, appeared overcooked and far from memorable. It seemed a little insipid and I was left uninspired. However, after I tasted my friend Geoffrey’s household version, things changed. I realized this is a dish that is comforting, flavorful, and quite nuanced. Quite a bit of trial and error has resulted in this recipe that I share today. It is largely adopted from this version, with a few changes.
I make it in two stages in my trusty instant pot or electric pressure cooker. The seasonings are simple, and I find that brown rice works like a charm for this dish. It lends a nice toothsome finish to the dish. Traditionally made with long grained rice, I use brown Basmatic for my version. I also soak both the beans and the brown Basmati rice. My tip of the day is that soaked brown rice (for about 4 to 6 hours) cooks perfectly in the rice mode. And, yes, I certainly am making sure of this authenticity by a Geoffrey taste test. He is one fussy person, so a Geoffrey taste test is not for the faint of heart.
Effectively, making this dish by first cooking the beans and then adding the rice is true to its traditional style of cooking. I do this to ensure that all things are cooked to equal softness. I do not add the coconut milk while cooking the beans, but add it later with the rice. The soaked rice is cooked in the rice mode, and the low pressure is perfect to let the coconut milk imbue the rice with its rice sweetness. I do add the whole scotch bonnet, and believe it or not, it really is not super spicy when added whole. I made this with fish as a pot-in-pot, more on that later.
The year is actually getting well past the first quarter. It is staring at me and defying my optimism. I refuse to actually give up on 2019, not so early in the game anyway. Tomorrow is an interesting day. I am attending a Yoga fundraising event. Less on the fitness, but, I like the idea of community based fundraising idea. It brings awarenexx to a cause in a fuss free manner. So time to wrap up tonight to make room for tomorrow.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
PrintEasy Perfect Jamacan Rice and Peas (Instant Pot)
Prep Time: 6 hours, 10 minutes
Cook Time: 35 minutes
Total Time: 6 hours, 45 minutes
Yield: Serves 4 to 6
An instant pot take on classic Jamacan Rice and Peas
Ingredients
1/2 cup dried red kidney beans (soaked overnight, at least 4 to 5 hours)3/4 cup brown basmati rice (soaked overnight)
2 tablespoons oil
3 scallions, white and green parts separated and chopped
1 small red or white onion, chopped
1 tablespoon minced garlic
2 cups water
1 teaspoon salt or to taste
2 to 3 springs thyme
1 whole scotch bonnet or habanero chilli
1/2 teaspoon powdered all spice
1/2 teaspoon powdered cinnamon
1/2 cup coconut milk
Instructions
Turn the instant pot onto saute mode. Allow it to heat for about 3 minutes, until the pot registers hot.Add the oil and add the scallion whites, chopped onions, minced garlic and cook for 2 minutes.
Add hte red kidney beans and the water and salt, thyme, whole chili pepper, powdered cinnamon. Cover and cook pressure cook on high for 7 minutes. Do a quick release.
You should have about 1/2 cup of cooking liquid, if it looks like too much remove some of the liiquid.
Add the brown rice and the coconut milk and the scallions (reserve a little for garnishing).
Set on rice mode, allow for a natural release.
Remove the rice fluff and garnish with the scallions and serve.
Notes
Note: You can make this dish with long grained white rice, in that case no soaking is needed. You can use adzuki beans, in which case you can skip soaking the beans.
3.1http://www.spicechronicles.com/easy-perfect-jamacan-rice-peas-instant-pot/
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April 21, 2019
Pickled Beet Devilled Eggs – Instant Pot
I am so thrilled about this deviled eggs! Pickled Beet Deviled Eggs, with the beets quick pickled in the Instant pot or Mealthy Multipot.
All these pretty pink eggs pictures have been making me wistful, finally I took the plunge. Made these eggs. All pink and pretty! I am a happy camper, this was part of our brunch this morning. I made a first batch, as a hostess gift and it back fired on two counts. My daughter found my brine a tad on the sweeter side. The folks that I took this for, did not quite get the pickling thing. They assumed I had used some food color. Take two, this morning worked. The brine had the right balance, the home crew were happy with my efforts. All in all a worthwille endeavor.
So, I made the pickled beets in the instant pot. Done quickly, in about 3 minutes of pressure cooking. As the brine cooled I cooked my eggs. I kept the actual filling for the eggs simple. A hint of mayo, a splash of lime juice and a little Djon mustard. For a finish, I topped with minced cilantro, just because I have a lot of cilantro around the house. Minced chives will work just as well. I poked my head out into the backyard, and I see that my chives are back!
Eggs are such a versatile thing. I always have a lot around. In fact, they are one of the few things that we all like and are comfortable with. My daughter is fine with egg part of things in her vegetarian journey. Her journey has certainly taught me a lot about flexible ingredients. Almost anything that I do make with chicken has a vegetarian variation in our house. Adapting things are easier than one realizes. So, here are my pickled beet devilled eggs, made quite simple in my opinion in the Instant pot/electric pressure cooker.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
PrintPickled Beet Devilled Eggs – Instant Pot
Prep Time: 6 hours, 30 minutes
Cook Time: 10 minutes
Total Time: 6 hours, 40 minutes
A preety in pink take on the classic devilled eggs, with a quick beet pickle done in the instant pot.
Ingredients
Quick Pickled Beets2 medium sized beets, peeled
1/2 cup cider vinegar
1 tablespoon salt
1/3 cup brown sugar
For the Devilled Eggs
6 hard boiled eggs
2 tablespoons mayonaise
1/2 teaspoon dijon mustard
Freshly ground black pepper to taste
1 teaspoon fresh lime or lemon juice
Chopped cilantro to garnish
Instructions
Place the beets, cider vinegar, salt, sugar and 1/2 cup of water in the instant pot. Set on 3 minutes of pressure. Allow a natural release if possible.Remove the beets. Pour the brine into a bowl and allow it to cool.
Shell the eggs and place in the brine for at least 6 hours.
Remove the eggs, wash and slice into half.
Carefully remove the yolks into a mixing bowl. Add the mayonaise, mustard, black pepper, lime juice and cilantro and mix into a smooth mixture.
Stuff back into the eggs. Garnish with chopped cilantro and serve.
Notes
Most of the prep time for this recipe is for soaking the eggs.
3.1http://www.spicechronicles.com/pickled-beet-devilled-eggs-instant-pot/
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April 20, 2019
Oatmeal Poha – Savory Breakfast Oats
The 
Savory Breakfast Oats, with lightly toasted mustard seeds, onions and ginger is definitely a thing. In my house at least! Perfect for a morning like today. I woke up the the happy sound of my son singing in the shower. I still marvel at how I have produced this morning person. It is almost in contradiction to the obvious genetics around us. And yet, there you have it. A happy morning person young man in a house full of night owls.
Parenting is that journey of learning. It is finding a part of your in your children, and then of course learning to find the way nature has taken parts of you and reshaped you in a person who is himself or herself. The children like oatmeal. We are not fans of sweet breakfast. So, all grains evolve into good savory stuff in our house.
It has take a few trial and error iterations to get this dish just the way we like it. The oats are soft but not mushy. The gentle spices are just enough to give these the right pop of flavor. This dish is often called oatmeal poha, inspired by the traditional version using rice flakes. This recipe is made either on the stove top or the instant pot or your electric pressure cooker. The fun fact about doing this in the electric pressure cooker is that the you can cook the eggs along with the oatmeal. The recipe is perfect satisfying by itself, but of couse, gets a great protein boost from the eggs. Also, one of those things for us, breakfast is sometimes imcomplete without the eggs.
Also, weekend breakfasts are incomplete without the eggs. Amazing as the runny yolk kind of is, it is a lot of fun to actually have these boiled eggs that can be gently sliced on demand. We are heading out for a few days next week. It is going to be a little hectic, but, fun to actually enjoy a change of routine. It will be great if I can find some time to organize some of the writing that I have in various places. Lots of inspired cooking all coming your way!
Happy Easter and or Passover. What a beautiful time of the year this is, flowers, sunshine and birds.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes A savorty take on breakfast oats with some gentle Indian spices. Ingredients Instructions
PrintOatmeal Poha – Savory Breakfast Oats
1 and 1/2 teaspoons mustard seeds
1 medium sized red onion thinly sliced
1 tablespoon minced ginger
6 to 8 curry leaves optional, but adds a lovely flavor
1/2 teaspoon red cayene pepper
1 and 1/2 teaspoons salt
4 small potatoes, diced with the skin on
1 large carrot, peeled and diced
3 tomatoes, diced
1 cup of old fashioned oats
1 and 1/4 cups of water
4 eggs (optional, but 1 per person if using)
1/2 cup blanced toasted peanuts
3 tablespoons fresh lime juice
2 tablespoons chopped cilantro
Freshly ground black pepper
Add in the onion and ginger and saute for about 3 minutes. Add in the curry leaves if using and turn off the heat.
Stir in the cayenne, salt, potatoes, carrots and tomatoes and mix well.
Stir in the oats and the water and stir well. If adding the eggs, carefull place them into the pot. Set to cook for 2 minutes. Release the steam after 5 minutes. Carefully remove the eggs and place in a colander to remove any loose oats sticking to the eggs.
Stir the remaining mixture well. Stir in the toasted peanuts, lime juice and cilantro.
Peel the eggs and slice into halves. To serve, place the oatmeal into bowls and top with the sliced eggs. Sprinkle with black pepper and enjoy!
Stove Top
Place an heavy bottom skillet on the stove.Add in the oil and heat for about e minutes. Add in the mustard seeds and allow them to crackle.
Add in the onion and ginger and saute for about e minutes. Add in the curry leaves if using and turn off the heat.
Stir in the cayenne, salt, potatoes, carrots and tomatoes and mix well.
Stir in the oats and the water and stir well. If adding the eggs, carefull place them in a separate pot of water and cook for 7 minutes.
Add about 2 cups of water to the oatmeal, cover and cook for 15 minutes until all the water is absorbed.,.
Carefully remove the eggs and place in a colander under cold water and shell and cut into half..
Stir the remaining mixture well. Stir in the toasted peanuts, lime juice and cilantro.
Peel the eggs and slice into halves. To serve, place the oatmeal into bowls and top with the sliced eggs. Sprinkle with black pepper and enjoy!
3.1http://www.spicechronicles.com/oatmeal-poha-savory-breakfast-oats/
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April 15, 2019
Mangsho Gota Moshla – Lamb with whole fragrant spices
I have been working on this dish for a while and am posting it just before the clock winds down on Bengali New Year. This is an easy yet scintilatingly good recipe for lamb or goat, depending on what you have available and around. This is Bengali recipe in the sealed pot or dum style of cooking. Mangsho Gota Moshla or Lamb cooked with fragrant whole spices. In adapting this for the instant pot or mealthy multipot, I have even managed to simplify it lots more. This results in a deeply flavorful dish, that is very fuss free. Other than the marinating, it is all about push and cook.
I am thrilled to get back to this site. What a crazy busy couple of weeks it has been. And this is week 14 of 2019. Still none the worse for the wear. This lamb dish could almost replace the kosha mangsho, which is slow cooked with fragrant spices but also dredgred with caramelized onions. I have a classic recipe in Bengali5spicechronicles and here is a round up of some seriously good Bengali Recipes.
Now on to the recipe on hand. Because, a Monday is pretty much about business without much rambling. This dish is all about marinating the lamb and then slow cooking it, with its own juices. This is done tranditionally in a sealed clay pot. I do it in the instant pot. I made this a couple of times to get the proportions right. This weekend, I had to whip up some luchis to enjoy with the tender flavorful meat. Some things just shout out for each other. There are few things more majical than dunking the hot and flaky luchi into the flavorful gravy. Bliss on a plate.
Here is wishing anyone celebrating a very happy new year. For others enjoy tax day and the incredibly good weather. I have a giveaway in action to celebrate just that. You will find details here.
Wishing you and yours a magical Monday!
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
PrintMangsho Gota Moshla – Lamb with whole fragrant spices
Prep Time: 6 hours
Cook Time: 45 minutes
Total Time: 6 hours, 45 minutes
A simple and amazingly flavorful dish that is perfect for festive occasions.
Ingredients
6 to 8 tablespoons fresh lime or lemon juice (juice of 2 limes or 1 lemon)½ cup beaten yogurt
1 large onion quartered
2 tablespoons garlic (about 20 cloves, grated)
1 inch piece of peeled ginger
2 teaspoons salt
2 and ½ pounds lamb (some on the bone)
Tempered Fragrant Spices for Cooking
2 tablespoons oil or clarified butter
1 teaspoon black peppercorns
2 bay leaves
2 to 3 dried red chilies or 1 teaspoon crushed red pepper flakes
3 to 4 whole cardamoms
6 cloves
1 large stick cinnamon
Instructions
Place the lemon or lime juice, yogurt, onion, garlic, ginger and salt in a food processor and blend until minced.In a large bowl, toss the lamb with the lemon or ginger and salt.
Set aside and cover and marinate for 6 hours or overnight. This is best done outside the refrigerator up to temperatures under 55 degrees
Place the mixture in the instant pot.
In a separate skillet, heat the oil or clarified butter and add the black peppercorns, bay leaves,, dried red chilies, cardamoms, cloves and cinnamon.
Cook for about a minute to allow the spices to darken and turn slightly fragrant.
Pour the fragrant oil over the marinated lamb.
Cover and set on pressure cook for 30 minutes. Allow a natural release if possible. Enjoy!
Overn Method
Alternately set the oven to 350 degrees. Place the mixture in a large oven proof dish . Cover and bake for 2 hours.
Cover and cook in the oven for about 2 hours. Remove from the oven, stir well. Check to ensure that the lamb is tender and serve hot.
3.1http://www.spicechronicles.com/mangsho-gota-moshla-lamb-whole-fragrant-spices/
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April 3, 2019
Red Lentil Chickpea Soup with Mint
[image error]The idea for this Red Lentil Chickpea Soup with Mint comes from the cookbook The Malaysian kitchen. I picked up the book from a recent visit to the library, along with a few other books and have been enjoying myself perusing new recipe ideas. The author refers to this recipe as Pudina Sambhar. I am pleasantly surprised to see that the red lentils and chickpeas can be cooked together to produce this nourishing and substantial meal.
I have combined chickpeas and lentils in other recipes but have always cooked the chickpeas separately and then added in red lentils. The only restriction here is to soak the chickpeas.
This time following the essential instructions I cooked the red lentils and the chickpeas together. The mixture cooked beautifully in the instant pot. Yes, you can certainly try this in your mealthy multipot or stove top pressure cooker. Set to 30 minutes and go about your business. Enjoy a delicious and comforting meal. To infuse the mint, I made a creamy coconut mint topping. It completes the soup with just the right spot of elegance. I have a large pot that will take me right through hump day. Yay! Have suddenly been longing for more shut eye this week. Not sure why.
I have ahem, successfully finished my course. The first of six. Taking a shop course after a while. I feel well stimulated.
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This morning, I have set aside time to just ensure some catch up. There seem to be scores of little items that are just sitting out there. They are beckoning me to complete them, get and set them out on their way. And yay. the daffodils are out. In my garden, they have their heads out. I know that they will be in full bloom by the time I reach home. Spring certainly has kept us waiting this year.
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The beauty of cold weather of course is the ability to enjoy soothing comforting bowls of soup. I have quite a few of them planned for you this month. For now, get those chickpeas out and cook up a large batch of this soothing homey fragrant soup.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
PrintRed Lentil Chickpea Soup with Mint
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
A gorgeous simple and satisfying soup made with lentils and chickpeas.
Ingredients
4 tablespoons oil (such as olive oil)2 medium sized onions, finely diced
1 tablespoon minced garlic
1/2 cup dried chickpeas soaked overnight
3/4 cup red lentils
3/4 cup diced tomatoes (4 fresh or 1/2 cup diced canned tomatoes)
1 large cinnamon stick
1 and 1/2 teaspoons salt or to taste
2 tablespoons tomato paste
1/2 cup fresh mint leaves
1/3 cup coconut milk
2 tablespoons lime juice
Instructions
Turn your instant pot or pressure cooker on to saute mode.Add in the onion and garlic and saute for 3 to 4 minutes, until the onion softens and begins to turn toffee colored.Add in the chickpeas and red lentils.
Add in the diced tomatoes, cinnamon stick, salt and tomato paste with 4 cups of water.
Cover and set on 30 minutes of cooking. Allow a natural release if time permits.
In the meantime, place the mint, coconut milk and lime juice in a blender and blend into a puree.
To serve stir the soup well. Ladle onto bowls and serve topped with the mint and coconut cream.
3.1http://www.spicechronicles.com/red-lentil-chickpea-soup-with-mint/
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March 31, 2019
Tomato Onion Cheddar Oothapams and Giveaway
[image error]This Tomato Onion Cheddar Oothapams were a source of much happiness this morning. I am thrilled, I actually slept in a little but was able to wrangle them for breakfast. The children are thilled with the results. Last but not the least, I finally used some cookware I was asked to try out. And, you should be thrilled that I have a giveaway for you
Oothapams are essentially savory pancakes made with leftover dosa batter. They are usually studded with vegetables of choice and served with traditional fixings, like chutney and sambhar. In Insant Indian, you will find a traditional recipe for Oothapams and Sambhar. Today’s version is a little more contemporary, but kind of complete on its own. In short, fuss free enough to fit into the morning even after a late start. The batter also is made with a fair amount of whole grains, with just a little rice. But is perfect for a morning treat. I basically cook these on low heat, until the base is shatteringly crisp, the toppings get added after the pancakes set a little. Gradually I add the cheese which melts to offer you this deliciousness on a plate.
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Earlier this year, Nirali sent me some sample cookware to try out. They offer a good collection of non-stick and hard annodized cookware – dosa pans, tarka pans, and woks and saucepans. This mini oothapam pan is one of their offerings. I like that fact that they include a wooden spatula along with the pan. A small detail to keep your non-stick surface intact. Overall, lots of little well thought out details in their construction. They are reasonably priced and can be found on Amazon.[image error]
In fact, to prove my point I am including a tarka pan along with a copy of my much loved cookbook – The Bengali Five Spice Chronicles.
So to enter the giveaway, you need to:
Follow me on instagram and leave a comment @spice_chronicles and or
Follow my facebook page and the Nirali facebook page and of course leave a comment
I will be selecting winners by April 7th, 2019 so that you can get your cookbook by the Bengali New Year on April 15th, USPS permitting or certainly soon enough.
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If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
PrintTomato Onion Cheddar Mini Oothapams and Giveaway
Prep Time: 8 hours
Cook Time: 30 minutes
Total Time: 8 hours, 30 minutes
A recipe of tomato onion and cheddar mini oothapams.
Ingredients
1/2 cup of white lentils soaked for 6 hours1/2 cup of parboiled rice soaked for 6 hours
1/2 cup of ragi (finger millet) or jowar (millet) flour
2 teaspoons salt
Oil for greasing and preparing the pan
2 tomatoes slices
1 red onion, halved and thinly sliced
Chopped green chilies (optional)
3/4 cup grated cheddar
Chopped cilantro
Instructions
Place the soaked lentils in the blender with just enough soaking liquid (about 1/4 cup) to make a frothy batter. Remove and place in the instant pot insert.Add the rice to the blender with 1/2 cup of water and blend untll smooth. This should be done in a few intervals to allow for a good smooth batter. Add to the lentil mixture in the instant pot.
Add in the finger millet or millet flour and mix well with the salt. Add in up to another 1/2 cup of water to get a smooth consistency. Cover and set the instant pot on the yogurt setting for 8 hours.
This should get you well fermeted batter.
Stir the batter well.
Place your mini-oothapam pan on the fire and add a little oil on each of the pancake moulds.
After a minute, add enough batter to fill the base of the pancake wells. Turn the heat on low and allow the pancakes to cook until just a little set.
Add the onion, tomato and green chilies if using. Let them cook until the bottom is crisp and the top is set.
Add about 1 tablepoon of the grated cheese over each pancake and cook until the cheese is melted.
Remove the pancakes. Clean the pan well with a moist paper towel and make the next batch.
Continue until all the batter is used up. This makes about 3 batches of 7 pancakes each.
Garnish with chopped cilantro.
Notes
If you do not have a mini oothapam pan, you can make these on a regular flat tawa, in larger amounts.
The fermenting as with all instant pot functions does not need any hands on time.
The post Tomato Onion Cheddar Oothapams and Giveaway appeared first on Spice Chronicles.
March 29, 2019
Cashew Lime Rice with Mint
[image error] This cashew lime rice, is everything you need to celebrate after a busy week. Today is one of those days, you just celebrate Friday and welcome the weekend. I actually made this rice first using the pot in pot method with my 7-ingredient chicken curry. In short, I made a retty cool dinner in about 30 minutes, prep time and all. Getting in early has such huge perks.
Unlike other rice pilafs, I just added ingredients and water and pushed a few buttons. I was thrilled with the subtle and nuanced flavors. Made as a part of a complex meal, I could not deprive this rice dish its moment on the blog. I first made it without the mustard tempering. My tasting crew insisted on this addition. I have to confess, it does up the ante a little. Also, ditched the whole chilies. Added some more mint, so now we have Cashew Lime Rice with Mint. To make sure this recipe is still workable with PIP, the tempering is either before or after adding everything else. Served with minted yogurt and other fixings, this can be a good meal by itself and perfect as a side.
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What makes the flavors complete is the addition of coconut oil. I Who knew? It complements the lime and ginger perfectly. Still working around book events. I love being able to connect people in places that I would not other wise meet. And, I love libraries. But, it is almost farmer’s market season. I will be visiting quite a few markets this summer. Another bunch of my happy places.
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This weekend, Aadi and I have planned a whole bunch of meals. It is our new things. There are the weeknight meals. The kind that makes me a successful weeknight warrior and then we have our weekend adventures. It is something that we have been having a lot of fun with. A new way to make the mundane magical, well enjoyable at least. A quarter of 2019 is over. I have to confess, it has been an enjoyable year thus far. Not without its own share of crazy, but I have seen worse. April, you are looking good and happy.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
PrintPush and Cook Cashew Lime Rice
Prep Time: 12 minutes
Cook Time: 12 minutes
Total Time: 24 minutes
A gorgeous fuss free fragrant rice dish, that is the perfect compliment to almost anything.
Ingredients
2 tablespoons coconut oil1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1 teaspoon black lentils (optional)
3/4 cup basmati rice
1 teaspoon salt or to taste
1 teaspoon turmeric
1 tablespoon finely chopped fresh ginger
1/2 cup toasted cashew nuts plus 1 teaspoon to garnish
4 tablespoons lime juice
1 tablespoon dried mint or 2 teaspoons fresh mint
Instructions
In a small pan add the coconut oil and heat until smoking. Add in the mustard seeds and wait until the crackle. Stir in the red pepper flakes. Add to the instant pot or cooking pan. If you want a stronger flavor, do this after the rice finished cooking and then stir into the cooked rice.Place the rice, salt, turmeric ,ginger and cashew nuts in the instant pot. Add 3/4 cup water.
Cover the instant pot and set on rice mode.
Allow the rice to finish cooking and release pressure after 10 minutes.
Gently stir in the lime juice.
Garnish with mint and the remaining one tablespoon of cashew nuts.
For a pot in pot, with another dish, place the rice in a bowl, cover with foil and place on the trivet and cook along with the other recipe. (I have found 3 minutes of pressure cooking and natural release works well with the PIP method)
Notes
This can be done on the stove top, just increase the water to 1 and 1/2 cups.
3.1http://www.spicechronicles.com/push-and-cook-cashew-lime-rice_mint/The post Cashew Lime Rice with Mint appeared first on Spice Chronicles.
Push and Cook Cashew Lime Rice
[image error] This cashew lime rice, is everything you need to celebrate after a busy week. Today is one of those days, you just celebrate Friday and welcome the weekend. I actually made this rice first using the pot in pot method with my 7-ingredient chicken curry. In short, I made a pretty cool dinner in about 30 minutes, prep time and all. Getting in early has such huge perks.
Unlike other rice pilafs, I just added ingredients and water and pushed a few buttons. I was thrilled with the subtle and nuanced flavors. Made as a part of a complex meal, I could not deprive this rice dish its moment on the blog. What makes the flavors complete is the addition of coconut oil. I Who knew? It complements the lime and ginger perfectly. Still working around book events. I love being able to connect people in places that I would not other wise meet. And, I love libraries. But, it is almost farmer’s market season. I will be visiting quite a few markets this summer. Another bunch of my happy places.
[image error]
This weekend, Aadi and I have planned a whole bunch of meals. It is our new things. There are the weeknight meals. The kind that makes me a successful weeknight warrior and then we have our weekend adventures. It is something that we have been having a lot of fun with. A new way to make the mundane magical, well enjoyable at least. A quarter of 2019 is over. I have to confess, it has been an enjoyable year thus far. Not without its own share of crazy, but I have seen worse. April, you are looking good and happy.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
PrintPush and Cook Cashew Lime Rice
Prep Time: 12 minutes
Cook Time: 12 minutes
Total Time: 24 minutes
A gorgeous fuss free fragrant rice dish, that is the perfect compliment to almost anything.
Ingredients
2 tablespoons coconut oil3/4 cup basmati rice
1 or 2 dried red peppers gently crushed
1 teaspoon salt or to taste
1 teaspoon turmeric
1 tablespoon finely chopped fresh ginger
1/2 cup toasted cashew nuts plus 1 teaspoon to garnish
4 tablespoons lime juice
Instructions
Place the rice. peppers, salt, turmeric ,ginger and cashew nuts in the instant pot. Add 3/4 cup water.Cover the instant pot and set on rice mode.
Allow the rice to finish cooking and release pressure after 10 minutes.
Gently stir in the lime juice, garnish with the remaining one tablespoon of cashew nuts.
For a pot in pot, with another dish, place the rice in a bowl, cover with foil and place on the trivet and cook along with the other recipe. (I have found 3 minutes of pressure cooking and natural release works well with the PIP method)
Notes
This can be done on the stove top, just increase the water to 1 and 1/2 cups.
3.1http://www.spicechronicles.com/push-and-cook-cashew-lime-rice/The post Push and Cook Cashew Lime Rice appeared first on Spice Chronicles.
March 27, 2019
Spicy Maple Garlic Noodles – Instant Pot Push and Cook
[image error]Some evenings are meant for the determined . Weeknight Warrior kind of determined! Me on a weeknight,, that is. Where I have to make sure I am cooking dinner. This translated to my Spicy Maple Garlic Noodles. It is what I call a classic push and cook dish. Or, cover and cook depending on your preference.
The easiest dishes can certainly be done in the Instant pot or Mealthy Multipot, but can certainly be done on the stove top as well. Might take a little longer, but, still should be up there with your seriously easy and delicious recipes. The kind that will satisfy your hangry cravings.
Depending on your preference, the dish can be soupy or just somewhat moist. It just is a matter of varying the amount of liquid. Now, for a hack/live saving tip. Always have a good back of washed organic power greens handy. They work with anything. I add them to dal, soups, rice and chicken. That is just to list a few options. There is never any doubt about the nutritional powder of a handful of greens. Just scoop out a bunch and allow it to wilt into the dish.
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They tend to last very well in the refridgerator as well. So, win, win, win.
As for this recipe, the hint of maple syrup takes this to the next level. I used gochujang for the spicy base, in a pinch Sriracha will do. You will compromise a little on the flavor. Just a tad, not enough to deter you from trying what will become your next favorite meal. I will tell you this, it sure has become mine.
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Of course, I have a thing for anything in a comforting bowl. A bowl to me just evokes comfort. It is what I need when a plate does not cut it. My mother things this is quite crazy. What about you? Do you like bowls? We are just over the hump today, so hear is wishing you a amazing rest of the week. And, yes this is week 12, almost of the new year.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
PrintSpicy Maple Garlic Noodles – Instant Pot Push and Cook
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
A gorgeous full flavored bowl of comforting goodness. Spicy Garlic Maple Noodles.
Ingredients
1 tablespoon oil1 tablespoon minced garlic
1/2 teaspoon caynenne pepper
1 and 1/2 tablespoons gochujang or sriracha
1 and 1/2 teaspoons maple syrup
1 teaspoon sesame oil
1/3 cup soy sauce
1 bell pepper thinly sliced
1 carrot, peeled and sliced
6 oz lo-mein noodles or thin spaghetti
1/2 cup shelled and de-viened shrimp or cubed tofu
1 cup of broth or 2 cups if you want it soupy
1 cup baby spinach or kale
Instructions
Turn the instant pot on to saute mode and add the oil while doing the rest of the prep. Stir in the garlic and saute gently. If you are too busy for this, just skip and add with the remaining ingredients.Turn off saute mode. Add in the cayenne pepper, gochujang or sriracha, maple syrup, sesame oil, soy sauce, bell pepper, carrot and noodles.
Add in the shrimp or tofu.
Pour in the broth.
Cover and set to 1 minute of pressure cooking. Do a release after 5 minutes.
Stir in the spinach and kale in batches and allow it to wilt.
Serve in bowls and enjoy!
Notes
To do this on the stove top.
Saute the garlic and add in the ingredients as directed abover. Add in an extra half cup of broth.
Cover and simmer on low heat for 6 to 7 minutes. Stir well.
Add in the spinach before serving.
The post Spicy Maple Garlic Noodles – Instant Pot Push and Cook appeared first on Spice Chronicles.
March 25, 2019
Instant pot Sabzi Polow – Herbed Persian Rice
[image error]I have been longing for all things yellow and saffron. More, yellow… To me it is the color of spring. My longings inspired this lovely fragrant Persian herb rice called Sabzi Polow. A fragrant rice dotted with loads of herbs and streaked with bits of golden saffron. I will confess, that the butter does not hurt, it is what keeps Persian rice extra separate. It also makes the rice dishes taste extra special.
I need extra special today, particularly to help brace for a week ahead. A week, where I can see the beginnings of a cold. Sabzi in the Persian kitchen refers to an assortment of herbs. Polow or Polo, is another word for pilaf. I always have a bunch of herbs towards the end of the week, or the begining of the week depending on your perspective. This rice dish is of course just the perfect way to use it up.
Interestingly, this dish is a traditional item during the festival of Nowroz, the Persian New Year. Here at Spice Chronicles, we are firm believers of living with the seasons. I also believe the the seasons beckon us to savor and enjoy their offering. Getting this bi-color effect for the rice was surprisingly easy using the electric pressure cooker. You can use a pot in pot technique in either your instant pot or Mealthy multipot. Of course, this can be done to fluffy perfection on the stove-top.
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Down to the herbs, I used a combination of fresh and dried. Dried fenugreek, dried parsley, and fresh mint, cilantro and dill. I am sure you can modify to your pantry and taste. You will get a fragrant and easy rice dish no matter what. I want to be grateful for the lovely weather that we have been experiencing. Love the fact that I have some time to enjoy the longer days. I am actually mentoring a high school student over the next few weeks and am thrilled with how rewarding it has been already. By the way, just in case you are interested, you can get a pre-mixed package of dried herbs on Amazon.
[image error]Here is to a beautiful week ahead. Wishing you smiles, sunshine and loads of fragrant golden rice.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons. Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes A fragrant herb infused rice dish, dotted with saffron. Ingredients Instructions Notes For the stove top To make this on your stove top. Place the 1/4 cup rice separately in a small pan with a lid. Add 1/2 cup broth.
PrintSabzi Polow – Herbed Persian Rice
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon saffron strands
1 cup chopped fresh or dried herbs (a mixture mint, cilantro, parsley, chives and fenugreek if you have some)
1 and 1/4 cup broth (2 cups if doing this on the stove top)
Place the remaining rice, butter, salt, saffron strands, mixed herbs and the broth and place in the instant pot or electric pressure cooker.
Place a trivet on the rice. Place the bowl with the 1/4 cup rice over the trivet. Set on the rice mode.
Allow for a natural release if time permits.
Remove the cover and remove the smaller bowl of rice.
Stir the saffron rice and herbs. Stir in the white rice. Serve hot with your favorite dish.
You will need 2 cups of broth instead of 1.
Place the remaining ingredients with a larger pan with a lid. Add 1 and 1/2 cups of broth.
Place both on the stove top. Cook for 18 minutes. Let the rice rest for 10 minutes, before removing the cover and proceeding to mix.
The post Instant pot Sabzi Polow – Herbed Persian Rice appeared first on Spice Chronicles.
