Rinku Bhattacharya's Blog, page 39
March 17, 2019
Seven Ingredient Chicken Curry
[image error]It is rare that I stick to meal planning for more than a week, but so far week 2 and I am still in the game. I even created this six-ingredient chicken curry, with the holy trinity of arromatics that I made. Well, actually all the garlic was used up, making a gorgeous garlicky pasta. So, this curry had onions and ginger. There are seven ingredients to this flavorful curry. My hack for this week is that it gets converted into something different mid-week. Counting the cilantro and black pepper I use to garnish, we are talking 9 ingredients. Totally keeping you in control of that weekday dinner.
I really do not want this weekend to end, but, then again I do. I need to get to Wednesday, and see if Week 13, 2019 is truly the turning point week for the year.
So, here are some meal planning thoughts –
Monday – Start with my black bean makhani, it is comforting and easy to make. Bonus, I use the leftovers for the base of a killer 7-layer dip. Everyone wonders about this one.
Tuesday – Make a batch of this chicken curry, you can make a double batch and do my Friday makeover.
Wednesday – Make a springlike pasta, it always works
Thursday – Try some salmon, this maple soy salmon is as good as any other
Friday – Makeover the chicken curry with some mint and coconut, as simple as that.
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At the risk of falling from the pedestal, let me tell you that this chicken curry is not as revolutionary as it sounds. My mother makes simple dishes like this all the time. Especially in her days of being a weeknight warrior. Light and flavorful, brimming with a few key ingredients it is what Indian home cooking is really about. This recipe is great either on a stove top or in the instant pot. Depending on my mood, I do either way. It is perfect, for these coolish evenings. A note on the garam masala, do try to make a batch, it is well worth the effort.
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Dear all, think of me this weekend. I could use some good wishes and good luck. I am also, so very ready for spring. Did I tell you, I work up early this morning to listen to the birds chirping?
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.
PrintSeven Ingredient Chicken Curry
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
A simple and easy chicken curry with a few essential ingredients.
Ingredients
4 tablespoons oil1/2 cup minced onions (about 1 medium sized red onion)
2 tablespoons minced ginger
1 and 1/2 pounds boneless, skinless chicken thighs cut into 2-inch pieces
1 teaspoon turmeric
1 teaspoon salt or to taste
6 diced tomatoes or 1 16 oz can of tomatoes
1 tablespoon finely chopped green chillies (about 4 to 5)
1 tablespoon fresh garam masala
Chopped cilantro
Freshly ground black pepper
Instructions
Turn the instant pot onto saute mode and add in the oil and heat for 3 minutes.Add in the onion and ginger and saute for about 3 minutes. Add in the chicken and mix well to coat. Stir in the turmeric
Turn off the saute mode.
Add in the salt, tomatoes, green chillies and garam masala. Stir well, cover and set the instant pot on 4 minutes pressure. All a natural release.
Stir well.
Garnish with cilantro and a few grinds of fresh black pepper. Serve over steamed white rice.
For the stove top
Saute and cook as directed for about 6 to 7 minutes. Add in the tomatoes and bring to a simmer. Add in the salt, tomatoes, green chillies and garam masala. Cover and cook for 20 minutes. Serve garnished with cilantro and black pepper.
Notes
To keep this recipe vegan, cook the sauce as described. When done, add in cubed tofu and 1/2 cup green peas and cook through. Garnish as serve as described.
3.1http://www.spicechronicles.com/six-ingredient-chicken-curry/The post Seven Ingredient Chicken Curry appeared first on Spice Chronicles.
Maya Kaimal and a Giveaway
[image error]If you have been reading this blog for a while, you would know about my love of all things local. I am naturally thrilled to bring you a giveaway with Instant Indian and Maya Kaimal Fine Indian Foods. Yes, a very New York based company. In fact, I met Maya at a demo at the Rhinebeck Farmer’s Market and was happy to sign a copy of Spices and Seasons for her.
So, let me tell you more.
The company has an assortment of productions – shelf stable sauces, snacks, condiments and everyday lentils. I am especially fond of their ketchup – which is sweet and spicy. Yes, a little like chutney. Lately however, I am truly enjoying the convienience enjoying the convienience of their everyday dals. With all the rice recipes, in Instant Indian – all you need is a pouch of everyday dal to complete the meal in less than 20 minutes.
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And of course, the sauces are perfect for the instant pot or stove top as well. My favorite combination, is their kidney bean dal (a cousin to rajma, but not quite) with my Mishti Pulao. The slightly sweet festive rice, marries the gentle tartness of the lentils perfectly.
In fact, to prove my point, I am doing a giveaway with them.
One lucky winner gets –
Copy of Instant Indian
An assortment of Maya Kaimal Products
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Here is what you need to do.
Follow me on Instagram @spice_chronicles
Follow me on Facebook/spicechronicles
Leave a comment on either tagging @mayakaimal on facebook or @mayakaimalfoods.
We will draw a winner on April 1st, and that is not a joke!
Also, do watch this space, this is the first of some upcomming giveaways. They have been looming at the horizon, I have just been lazy about posting them. With the sun out today, I am finally getting my act together. If you know me by now, you should know all about the quirky ways that I operate.
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March 16, 2019
Super Flavorful Instant Pot Greek Meatballs
[image error]So, here is a another hack – dump and push Greek Meatballs that can freeze beautifully. Sauce and all. Spend about half an hour on a Sunday, and you will have a Sunday dinner that the family will be excited about.
Want to keep it vegetarian and if you can get past that meatball concept, it works well with cubed eggplant.
Week 12, 2019 and here we go! Looks like spring is just about knocking on my window sill.
But now let us get to the recipe on hand. I cannot believe how quickly this all came together. Leaving us with lots of yummy, flavorful sauce. Now sauteing the meatballs. Just shape stack and cook under pressure for two minutes. The seasonings here are dried oregano and lots of fresh garlic. The sauce uses a can of tomato sauce and a good dose of fruity olive oil. These have potential for working with a large side of salad. Can you guess that is what I served it with? This week was hectic, but, my make ahead prepping came in handy.
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I am rocking this morning so far. It is a rare Saturday, with both children around the house, not racing out on a countless activities. This is just the pace that I love for my weekend. Calm, almost relaxed, with enough action and chatter to remind me that all is well. Gazing out the window, today I see a bright and almost shiny day. This is why, even though I love fall, the beauty of spring is truly difficult to resist.
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Okay, I confess, I have also turned the kitchen into a messy lab. I have been experimenting with perfecting a recipe. I will tell you all about that eventually. For now, let us stick to this super easy, super flavorful Greek meatballs which freeze just perfectly. I will showcase several of these make ahead and get ready recipe in the weeks to come. A new thing, but that is what freezers are made for.
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A couple of pointers/cautionary notes –
The meatballs will feel very sticky, that is OK, resist the tempation to add more breadcrumbs
It is a good idea to make this near a sink, as you will need to wash your hands a few times.
Do not try to saute your meatballs in the instant pot
Do not scimp on the amount of olive oil, it all meshes in and gives it that oh so yummy taste
The turkey in the meatballs is plenty good, do not try to monkey around with some kind of heavier meat
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.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes An easy very simple take on turkey meatballs with Greek inspired flavors. Ingredients Instructions
PrintSuper Flavorful Instant Pot Greek Meatballs
1/4 cup extra virgin olive oil
2 tablespoons minced garlic
1/2 tablespoon dried organo
1/2 tablespoon dried basil
1 16-oz can of tomato sauce (I use kirkland/costco brand)
1 teaspoon salt or to taste
For the meatballs
1 pound of ground turkey or chicken
1 tablespoon minced garlic
2 tablespoons finely chopped onion (about 1/2 a medium sized onion)
1 teaspoon red cayenne pepper
1/4 cup breadcrumbs
1 egg
2 teaspoons dried oregano
3 tablespoons feta cheese
To finish
1 tablespoon feta cheese
1 tablespoon fresh or dried parsely
After a 1 minute, when the garlic turns toffee colored, add in the oregano and basil. Add in the tomato sauce and after a minute turn off the saute function.
Mix together all the ingredients for the meatballs except the feta cheese. With clean hands (hands washed well), take about 1 and 1/2 teaspoons of the meat mixture and make a pocket, add a litte feta cheese and close the pocket covering the feta and place into the tomato sauce.
Continue this way until all the turkey mixture is used up. You will need to stack the meatballs into two layers. So you will have uncooked meatballs not covered with sauce.
When all is done (you should end up with about 25 walnut sized meatballs). Cover and set on 2 minutes of pressure. Let this cook and release pressure after 10 minutes or allow a natural steam release if you have time.
Remove the cover. Gently stir the meatballes into the sauce. Let them rest for 2 minutes and do this again after 3 to 4 minutes.
To serve, garnish with the feta cheese and parsley.
To freeze some of the meatballs, allow the mixture to cool and place in a large ziplock bag and freeze.3.1http://www.spicechronicles.com/super-flavorful-instant-pot-greek-meatballs/
The post Super Flavorful Instant Pot Greek Meatballs appeared first on Spice Chronicles.
March 9, 2019
Masuur Dal – Whole Brown Lentils and Meal Planning – Hack One
[image error]Keeping a structure is extremely important to managing these sometimes insane weeks. I have a few tested and tried food hacks, and some basic meal dishes that are flexible and can be varried based on what I have in my refridgerator. This recipe for Masuur Dal or Whole Brown Lentils is one of those. It is comfort and salvation rolled into one.
A few blog readers have been asking me for meal planning posts. I gave this some thought, as more than just meal planning, I do a lot of meal prepping. It is my pay it forward kind of thing that helps me survive whatever life throws at me during the week. Especially, a week like this week 11. I do not want to comment on the craziness of the week other than just saying, I am glad that it is over. This being said even the worst weeks end with a silver lining! I loved the program that I did for Mt Kisco Library today. It was peaceful and successful.
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I introduced the instant pot, to a few newbies. Yes, wish the instant pot people would appreciate the number of instant pots I am selling during these programs. Sure, I sell books, in fact, I am glad to see people suddenly rediscovering Spices and Seasons, Simple Sustainable Indian Flavors, right along with Instant Indian.
I am trying this new series. It will be less of the conventional meal planning series that you will find out there. It will be more a focus on some meal prepping and survival tips. I would love to hear what people think of these ideas as we move along. I am waiting to see yellow, the daffodils and the forsythia. They are somewhere, just waiting to surface.
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Survival Hack – Holy Trinity of Aromatics
So, here is one my survival hacks. I always start the week with a large batch of what I call the holy trinity of essential cooking, in my kitchen at least. In fact, this comes in handy for a lot of things that I cook. This to me is chopped onions, ginger, and garlic. This is where the food processor comes in handy. You can chop and keep what I am doing here for up to a week in the refridgerator. You can definitely do this in larger amounts and freeze.
This fragrant dal or lentil soup gets done in just 25 minutes (start to finish) or cooking, if you have, the aromatics chopped. In my basic recipe, I add chopped carrots. Do note the two other variations to flavorings and the dish. I made this last Thursday evening, the home crew loved it so much, I had to make it again today. I made a large batch. So, before I move on to the recipe, here are some thoughts for the week ahead.
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Brown Lentil Soup – Perfect for Meatless Monday, try it with steamed rice or your favorite kind of flatbread.
Taco Tuesday – How about this recipe ?
Wednesday – Mushrooms and Chickpeas, why not?
Thursday – An easy one pot pasta dish, this one has my vote.
Friday – Let us celebrate the fact that we survived the week with an instant pot chicken korma.
If you join me social, I will try to stick to sharing some of these ideas. I will depending on time, as usual share other recipes, but folks I am taking the time to wish everyone a wonderful week ahead. It is week 12, and we are getting pretty close to spring.
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: 25 minutes Total Time: 30 minutes Yield: Serves 4 to 6 A fragrant and nourishing lentil soup or dal. Ingredients Instructions Notes Variation One Add in 1 cup of other vegetables, such as peppers, peas and beets to enhance the veggie content. Variation Two Add in 1 cup of cubed boneless skinless chicken with the onions and saute for 2 minutes while cooking.
PrintMasuur Dal – Whole Brown Lentils and Meal Planning – Hack One
1 teaspoon cumin seeds
1 medium sized onion minced (about 3/4 cup)
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 cup whole brown lentils ( masuur dal)
3/4 cup chopped tomatoes (fresh or canned)
1 and 1/2 teaspoons salt
1 teaspoon cayenne powder
1 large stick cinnamon
1 bay leaf
2 carrots, peeled and diced
to finish
Chopped cilantro
Fresh Lime Juice
Add in the cumin seeds and wait until the seeds sizzle.
Add in the garlic and ginger and saute lightly.
Add in the tomatoes, salt, cayenne, cinnamon, bay leaf, and the carrots.
Add in 3 cups of water. Turn off the saute mode. Set to cook for 15 minutes. When done do a quick release.
Discard the cinnamon stick and bay leaf.
Sprinkle with cilantro and lime juice and enjoy!
The post Masuur Dal – Whole Brown Lentils and Meal Planning – Hack One appeared first on Spice Chronicles.
February 26, 2019
Easy Instant Pot Fried Rice
[image error]Most people probably have guessed that I am quite the carboholic. Fried rice is not surprisingly one of the dishes that call my name. I have done some good versions the traditional day old frozen rice way. This instant pot version is pretty decent too. I will tell you right away, the texture of this rice is just a little softer than what you might call perfect, however, other than that it makes for a gorgeous weeknight meal. It is fairly balanced, and my version is also loaded with vegetables. I add in eggs and shrimp, but you can keep the recipe vegetarian if you so desire. I had offered to make some fried rice for an international festival at my daughter’s school and first created this recipe as a test. Since I like the way it turned out, dinner roations have a new addition.
And we are actually into week 11 of 2019. This month has been somewhat mixed. Of course, as with everything else in life the outcome of possibilities can change things. Yes, week 11 is all about hopeful possibilities. The girls robotics team had made it into the State Level competetions. So, the season is not really over, one more week and level to go. The daughter is happy, she meets her goal for the year. The news comes as a surprise. A mixed one, but, there is always something to be said about accomplishing a goal. It is the pursuit of these goals that keep us in the race.
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We are back to soup weather again. Spring where in the world are you? That groundhog is just as unreleable as any other weatherman. I have set my heart on an indo-Chinese style corn soup and looks like this weather will be just the incentive to ensure that I do bring that into my repetoire. The weather might not be warmer, but the days certainly have been getting longer. The best part of this time of the year, it the afternoon sun, that does bring with it the possibility of spring. As I said before, life is nothing but the promise of possibilites. And this simple, wholesome recipe brings to your table the possibility of many comforting meals. Play with it and make it your own.
f 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: 25 minutes Total Time: 30 minutes Yield: Serves 4 to 6 A quick and easy take on fried rice done in the instant pot. Ingredients Instructions
PrintEasy Instant Pot Fried Rice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 small shallot, ginely chopped
2 to 3 scallions, thinly sliced white and green parts separated
1 teaspoon sesame oil
3/4 cup jasmine rice
2 tablespoons tamari
1 tablespoon oyster sauce
1 large carrot, peeled and diced
1 bell pepper, diced
1/2 pound friozen shelled shrimp
2 eggs
1/3 teaspoon salt
1/2 cup frozen peas
Add in the sesame oil and the jasmine rice and stir well for 2 minutes allowing the rice to toast and absorb the mixture.
Add in the tamari, oyster sauce, carrot and bell pepper and mix well. Stir in the shrimp.
Add in 2/3 cup water, stir well adn cover and set on rice mode. Allow the cycle to finish and do a quick release.
While this is cooking, heat the remaining tablespoon of oil in a small pan. Beat the eggs with the salt and add to the pan and scramble.
Remove the lid and stir in the green peas and eggs.
Let it rest for a minute.
Serve the rice garnished with the scallion greens.
3.1http://www.spicechronicles.com/easy-instant-pot-fried-rice/
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
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February 18, 2019
Energy Bar Blondies
[image error]Energy Bar blondies have been a collaborative effort in our household. It has taken me 3 attempts to get this right. This recipe has evolved much like a stone soup, or a make up artists work. Chocolate from the chocolate chips, moist goodness from the coconut and finally the banana and freshly ground cinnamon. Normally, cardamom is my baking spice of choice, but, for these lovely chewy bars the cinnamon felt just right.
What an insane weekend this has been. In spite of myself, I have been working. A habbit that I do have a difficult time ditching. In spite of promising myself, to take time to wake up and smell the roses, at least during this one year local hiatus, I have morphed into my usual crazy busy self. The busier I tend to get the more I seem to do in the kitchen.
Often, some of the best recipes though end up getting a little sidestepped because I do not have time to post them. Not this one though, it is determined to find it’s place in the sun. Or at least on this blog. Wondering, would it be the same. Not really… After all, bloggin is probably the exact opposite of finding a place in the sun. It is finding a place in the shade. Finding a quite spot, to pen thoughts that come uninhibitted as I type. I have not done any recent rewinding project on the blog, but love to look at old posts. It brings back memories and thoughts. Maybe the biggest benefit of this online space. For me it is never about hits and pageviews.
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The popularity context has its place. I am happy to see good days with lots of hits, however, it is hardly my main objective. In fact, interestingly with baked goods, it is very much about chronicling the way the home crew enjoyed it. Another break week, that I am working. The next best thing to a hug in person, is leaving a batch of these moist, fragrant blondies for everyone.
PrintEnergy Bar Blondies
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
A beautiful bar cookie that brings together all the insredients for your favorite energy bar in a fragrant cookie.
Ingredients
1/2 cup butter, softened1 cup brown sugar
1 egg
2 ripe bananas
1 cup all purpose flour
1/2 teaspoon baking soda
2 cups old fashioned oats
1 teaspoon freshly ground cinnamon
1/2 cup flaked unsweetened coconut
3/4 cup semi-sweet chocolate chips
Parchment paper and additional butter or oil for greasing
Instructions
Pre-heat the oven to 350 degrees.Grease a small baking sheet and line with parchment paper and set aside.
In a large mixing bowl, beat the butter and sugar and egg until soft and fluffy.
Mix in the bananas.
Sif in the flour and the baking soda and beat well.
Mix in the oats and powdered cinnamon.
Stir in the coconut and chocolate chips. Spread the mixture on the prepared sheet. Bake until golden and fragrant (about 35 to 40 minutes).
Turn off the oven and let the mixture rest for 10 minutes. Remove from the oven and cut into brownie/blondie sized pieces.
Serve warm.3.1http://www.spicechronicles.com/energy-bar-blondies/
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Easier, Healthier, Cauliflower or Chicken Manchurian
[image error]An iconic dish in the Indo-Chinese tradition is Cauliflower Manchurian. Made with chicken, it is chicken manchurian. Essentially deep batter coated morsels dunked in a garlicy, spicy sauce. How can you go wrong? I have made my share of this dish, enjoyed eating quite a few pieces of the crisp melt in your mouth batter coated cauliflower. Today, I recaptured that dish, with a lot less frying and fuss. A sheet pan and the instant pot was involved. Overall, turned out quite well. A lot less clean up, somewhat less fuss and frying pretty good results. My kind of recipe makeover.
I have loads of scallions on my refridgerator. Not sure why, cannot remember what I was planning to make with them.
So, some Asian style dishes will be coming your way, . I am quite tied up for a long weekend. But, often that is the way life is. Toda, I had a gaggle of children in our house. All revved up and bracing for an international competetion. I made this manchurian as a snack, it was much appreciated and promptly devoured. Well fed happy campers. As always I am happy that my experiment was successful. It has been a good weekend of soulful cooking. I could go into a detailed description on Indo-Chinese cooking, but then you have already seen many posts on that. Telling you all about, szechuan, manchurian all done India style, such as this one, and this.
[image error]This weekend I did a wonderful, peaceful couple’s cooking class. I often feel the vibe of the students impact the quality and end results of the food I cook. What do you think? Do you believe that the atmosphere around you influences your cooking? Spring is on its way, I can feel it in the sunshine. The brightness of the afternoons. The weather has been just lovely this weekend. Deepta finished her robotics season. Not a huge success, but not a failure either. She is tired and taking the weekend to revive her spirits. Together we are perfecting a recipe that is still evolving. Another, sure fire successful recipe. But one recipe at a time, so today let us do the manchurian.
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Now, the instant pot sauce that I made turned out just fine without any cornstarch or additional thickener. One less step tp worry about. For the chicken version, I used ground chicken, it seemed to work well. In particular, since I baked it.
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.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
PrintEasier, Healthier, Cauliflower or Chicken Manchurian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4 to 6
A lighter and healthier take on the Indo-Chinese classic, cauliflower or chicken manchurian.
Ingredients
For the manchurian sauce3 tablespoons oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1/2 cup chopped white onion or scallion whites
1 teaspoon freshly ground black pepper
1/2 to 1 teaspoon red cayenne pepper
1 cup tomato sauce (canned or jarred)
1/2 cup soy sauce
2 tablespoons cider vinegar
2/3 cup sugar
1/2 cup water
For the caulifower or chicken binding
1 egg, beaten
1 and 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup cornstarch
1/2 cup all purpose flour
enough ice cold water to make a thick batter
1 head of cauliflower, cut into medium sized floreets or 1 pound ground chickem or a mixture of both.
1/4 cup canolla or vegetable oil plus extra for greasing.
To garnish
Chopped scallion
Chopped cilantro
Chopped green chilies (Optional)
Instructions
Turn the instant pot onto saute mode.and heat the oil for 2 minutes. Add in the garlic, ginger, and scallioon whites and onion and saute for 2 minutes on high.Add in the black pepper, red cayenne pepper, tomato sauce, soy sauce, cider vinegar, sugar and water and stir well.
Set on 2 minutes of high pressure and allow for a natural release.
While this is cooking, set the oven on to 450 degrees. Grease a sheet pan.
Prepare the batter by mixing the egg, salt, cornstarch, all purpose flour with enough water to make a thick batter.
If making the cauliflower, dip the cauliflower pieces and place in a single layer on the baking sheet. Drizzle with oil and bake for 20 minutes. Turn the cauliflower once halfway.
If making the chicken, mix the chicken with 1/2 the batter, shape into balls and place on the baking sheet. Bake for 10 minutes, turning once half way.
Remove the lid for the instant pot. Stir well. Add in the crisp cauliflower or chicken. Let it soak for a minute/
Garnish with the chopped scallion, cilantro and green chilies.
Serve as an appetizer or with rice as a main dish.
Notes
If you like this spicy you can increase the heat.
3.1http://www.spicechronicles.com/easier-healthier-cauliflower-chicken-manchurian/The post Easier, Healthier, Cauliflower or Chicken Manchurian appeared first on Spice Chronicles.
February 16, 2019
Keema Pau – Spicy Ground Chicken with Buttered Rolls
[image error] So, now into week 6 of 2019. The year is solidly moving along. Week six, is still full of possibilities. As with all years gone, it is shaping up to be a ferously busy year. Keema Pau, is just the antidote to a ridiculously busy week. I am working through the idea of meal planning posts. I have my rough sort of planning that gets me through the week. More on that for a different day. I promise to do a better job of a planning series of posts. One of these days, I will set up an eventbrite listing for a group class. This for the lovely people who have asked me for these things. I am just letting you know, I hear you. There is a lot of good intentions, it is just getting them all to work out in the right sequence.
Today let us talk Keema Pau or Spicy Ground Chicken with Buttered Rolls. This dish materialized with some chicken that I had marinating post cooking chicken burgers. The traditional recipe uses ground goat meat, it works well with ground chicken. Try it and you will agree.
Pau traditionally is a delicately sweet soft roll, that is served with a variety of concocctions found in the streets and beach stalls of Mumbai (the city formerly known as Bombay). The most popular vegetarian dish is in this style of cooking is Pau Bhaji. There is a great recipe for Pau Bhaji in Instant Indian. I serve the Keema Pau with toasted whole wheat rolls.Tthe amount of butter depends on the day or my mood. Basically long day, need extra comfort, slather on the butter. Well rested, on a Sunday, a little more moderation. You get the picture.
One of my major Sunday indulgences is a giant cup of Indian style coffee or perfectly brewed tea. How about you? Do you have those little indulgences that take you to through those long weeks. Sometimes those indulgences are what makes a good day great, don’t you agree? Life is so much about the little things, that make the big things complete.
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This recipe takes about 20 minutes to cook and hits the spot on a chilly evening. Or on a snowy cozy sort of day like today. My version uses ground chicken as that is mostly the meat of choice in our house. You can work with any kind of ground meat or even veggie granules. A gorgeous variation, for the stove top is this version from BBC food. As I sit at home today, I am so tempted to hit the kitchen for more cooking, but, there is just way to much work to finish before that. So, until the next post, here is my recipe.
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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.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
PrintKeema Pau – Spicy Ground Chicken with Buttered Rolls
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
A street style take on Indian ground chicken or Kheema Pau.
Ingredients
2 tablespoons oil1 teaspoon whole cumin seeds
2 onions, very finely diced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound of ground chicken (can be lamb)
2 teaspoon powdered cumin
1 teaspoon powdered coriander
1 teaspoon red cayenne pepper
3 tomatoes, very finely chopped
1 and 1/2 teaspoons salt
To garnish
Chopped cilantro
Chopped red onions
Sev noodles
To finish
Toated rolls
Butter
Instructions
Turn the instant pot onto saute mode and heat for a minute. Add in the whole cumin seeds and let the seeds sizzle.Add in the onions, garlic and ginger and cook for 3 minutes allowing the onions to turn golden.
Add in the ground chicken, powdered cumin and coriander and mix well. Add in the tomatoes and the salt and mix well.Cover.
Turn off the saute mode and set on 2 minutes of pressure. Do a quick release after 5 minutes.
Remove the cover and stir well. You can turn on the saute mode for 2 to 3 minutes to evaporate any residual liquid.
To serve gently toast the rolls on a skillet with a little butter.
Pour the ground chicken or kheem on the roll or serve in a bowl. Top with chopped onions and cilantro and enjoy.3.1http://www.spicechronicles.com/keema-pau-spicy-ground-chicken-with-buttered-rolls/
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February 1, 2019
Winter Weather Soups On – 10 Soups (including Instant Pot) to get you going
[image error]I am not that winter winter weather fan that you see waiting out there with there hats and gloves all sorted out in ultimate delight. The occasional snow day that offers everything shut down and an opportunity to completely brace with things. All soups for me are winter weather soups. Note, in all my soup recipes on this site, I do not really have any chilled soups aka warm weather soups.
While soups can sometimes take a while, these mostly instant pot soups are done in 30 minutes. So check them out and get your pot on simmer.
As for that kick off your feet kind of day, week 5 of 2019 clearly proves that 2019 is not going to be a year that offers me too much kick up your feet kind of time. Certainly also not going to be one of those years for Deepta. Her school change while challenging for us in many ways has paid off well for us in terms of the sheer motivation that it has offered her. I watch in wonder, fear and joy as she clearly shows all the signs of someone transitioning away from her childhood years.
So, to warm the cockles here are 10 nourishing soups for you.
Potato and Kale Soup (instant Pot): Wholesome rich and luscious, yet it is so very good for you. Need I say more?
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Laksa (Malaysian Curry Soup) (Instant Pot): Brimming with spice and coconut goodness, this soup is naturally one of my very favorite soups to make and enjoy.
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Mixed Lentil and Vegetable Soup (Instant Pot): Another wholesome creation, that can actually help with fridge clearing. After all, why not do double duty when you can.
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Tuscan White Bean Soup (Instant pot or Stove Top) why don’t you decide?
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Muligatawy Soup (instant pot)– Another one of my very favorite Soups
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Broccoli Cheddar Soup – Instant Pot and this one is just a little lighter than some of the versions out there.
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Mushroom Barley Soup (Instant Pot) – Hearty, Vegan and Full of the goodness of Barley and Spice
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Creamy Acorn Leek and Squash Soup
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Last but not the least, is this vegetarian take on the Cuban black bean 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.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
The post Winter Weather Soups On – 10 Soups (including Instant Pot) to get you going appeared first on Spice Chronicles.
January 30, 2019
Pulled Butter Chicken Sliders (Instant Pot)
[image error]Ever so often, we stumble onto a recipe that spells genius for us. For me, at week 4 of 2019 this genius creation is this pulled butter chicken. Done in practically a dump and push step in the instant pot, I am left with a batch of seriously good chicken that can be adapted for several things. With superbowl round the corner, today’s use is doing sliders. I have a thing for mini single hand sized sandwiches. There is something portable and pocket sized about them. Added bonus – kids love them. In my case teenagers that it. The younger one getting to teen space is a difficult one for me.
All things considered, I will confess with my daughter I might have reached a level of balance. She is not the extra affectionate kind. Definitely not with me. There is some of that reserved for that. When it comes to parenting the gender steriotypes rule supreme in my house. Girl child bonds with Dad. Boy child bonds with me. They pretty much stop there though. Girl child is a little on the clutsy side and has no interest in cooking. Boy child on the other hand, as I have often said before is my budding chef.
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Now back to this butter chicken, there was no sauteeing onions, or fussing involved. Added the ingredients, turned on the instant pot, let the chicken cook. Pulled the chicken into shreds with my fork. Yes, it was soft and fork tender. I cooked down any additional liquid.
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There was just enough left to ensure that the chicken stayed moist. A yougurt and cilantro dressing brings the perfect contrast to the flavors. So when it is cold, cold, cold try this batch of easy and comforting pulled butter chicken.
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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.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
PrintPulled Butter Chicken Sliders (Instant Pot)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
A dump and push kind of instant pot butter chicken, that is perfect for sliders or just over rice.
Ingredients
For the Pulled Butter Chicken1/2 cup yogurt
1 and half pounds boneless skinless chicken thighs (the bone in ones will offer extra flavor)
2 teaspoons minced garlic
2 teaspoons minced ginger
1/2 cup chopped tomatoes
1/4 cup canned tomato sauce
2 teaspoons tandoor masala
1 teaspoon garam masala
1 and 1/2 teaspoons salt
1 and 1/2 teaspoon sugar
3 tablespoons butter
2 teaspoons dred fenugreek leaves (optional, but seriously amps up the flavor)
For the cilantro yogurt sauce
4 to 6 tablespoons chopped cilantro
1/2 cup natural yogurt
1 teaspoon salt
1/2 teaspoon sugar
Mini Hamburger buns or dinner rolls
Instructions
Mix together the yogurt, chicken, garlic, ginger, tomatoes, tomato sauce, garam masala and salt and sugar. See note.Place the mixture in the instant pot, set on five minutes of pressure and allow for a natural release.
Remove the cover, turn on saute mode and add the butter and fenugreek leaves if using.
Pull the chicken into shreds using two forks and remove any bones.
Cook for 3 to 4 minutes until most of the sauce is evaporarated.
Mix the yogurt with the chopped cilantro.
Split the rolls, spread with the chicken mixture. Top with a little yogurt sauce. Sandwich together and serve.
Notes
Marinating the chicken earlier helps a lot with both flavor and planning ahead.
3.1http://www.spicechronicles.com/butter-chicken-sliders-instant-pot/
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