Rinku Bhattacharya's Blog, page 4
April 20, 2023
Kancha Lonka Murgi – Cilantro Green Chili Chicken
The coolish weather and Indian food are a match made in Instant pot heaven. Running around, with simple errands I wanted comfort food for dinner. Simple and easy to make comfort. And comfort for me today looks like this Cilantro Green Chili Chicken.
A dish with herbs, creamy yogurt and simple Bengali flavors.
About this Cilantro Green Chili Chicken
We, Bengalis name our dishes after the dominant flavor or ingredient. I call this Cilantro Green Chili Chicken after the ingredients. So, you can have another version that is named similarly but offers a very different rendition. That is what home cooking is often about. This dish is one of those pure and simple dishes that offer Friday night comfort. This for example is lots and lots different from Kolkata Chili Chicken.
It fills the table it with warmth and comfort, and your tummy with satisfaction. About 7 to 8 delicious tries have given me a version that is instant pot friendly. Now, I have one of favorite dishes converted to quick and easy. Always a win!
This is new and improved version 8
Secret is in the fresh ingredientsMy secret delight for this dish is a sudden fresh garden harvest of cilantro leaves. Right here, in the curry garden. An odd appearance fostered by the suddenly warm spell in November. Just before the chill that is also known as the Northeast Winter. I have made variations playing with herbs on hand, sometimes with mint and basil added in.
The mint gives the recipe a more nuanced and refreshing flavor. I often have mint well into winter, and there is always cilantro in my fridge, just not garden-fresh cilantro.
I fished around for some very basic ingredients to conjure up this Dhoney Pata, Kancha Lonka Moorgi. These are cumin, ginger and garlic and some yogurt to finish. Homemade yogurt giving this dish a nice creamy comforting tang. This recipe is perfect for either the stove top or the instant pot.
I even cooked this in my pressure cooker, making this an extra quick creation. If you have the time, plan and make this a day ahead as the simple flavors settle in making the dish extra flavorful. With all things in life, there is a time for pause and reflection. We have reached that time of the year when we pause to think of the year that just went by and look forward to welcome a new one.
We are home for Christmas after a long time. I am trying to as always salvage the remains of possibilities. What after all is life, without the possibilities. If you liked the fresh flavors in this recipe consider giving my slow cooker green chicken a try.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready to order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
PrintKancho Lonka Murgi – Green Chili and Cilantro Chicken
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
A simple full flavored chicken curry bursting with the flavors of ginger, garlic and fresh cilantro.
Ingredients
2 tablespoons oil1 teaspoon cumin seeds
1 large onion thinly sliced.
1 tablespoon coarsely grated ginger (peeled and using the wide side of the box grater)
2 cloves of garlic coarsely grated.
1 teaspoon powdered cumin
1 teaspoon powdered coriander
2 pounds of boneless, skinless chicken thighs, cut into 2 inch pieces
1 or 2 bay leaves
Salt to taste
3/4 cup of yogurt beaten
2 green chilies, minced.
3/4 cup coriander leaves, chopped.
Instructions
Turn the instant pot onto sauté mode. Add the oil and heat for a minute. Add in the cumin seeds and wait until they begin to sizzle.Add in the chopped onions and sauté until translucent for about 5 minutes until golden brown. Add in the ginger and the garlic and cook for about a minute. Stir in the powdered cumin and coriander.
Add in the chicken and bay leaves and salt and mix well. Turn off the sauté mode.
Add in 3/4 cup water and stir well. Cover and set to 4 minutes of pressure, once the chicken finishes cooking release the pressure after 5 or 6 minutes.
Stir well and stir in the yogurt. It forms a light sauce right away. Stir in the chilies and the cilantro and serve hot with steaming rice.
Notes
Stove Top Version.
Place a heavy bottomed pot on the stove top. Add the oil and heat for a couple of minutes. Add in the cumin seeds and wait until the seeds begin to sizzle.
Add in the chopped onions and sauté until translucent for about 5 minutes until golden brown. Add in the ginger and the garlic and cook for about a minute. Stir in the powdered cumin and coriander.
Add in the chicken and bay leaves and salt and mix well. Continue cooking for 3 to 4 minutes.
Add in 3/4 cup water and stir well. Cover and simmer for 15 to 20 minutes.
Remove the cover and turn off the heat.
Stir well and stir in the yogurt. It forms a light sauce right away. Stir in the chilies and the cilantro and serve hot with steaming rice.
The post Kancha Lonka Murgi – Cilantro Green Chili Chicken appeared first on Spice Chronicles.
March 12, 2023
Ultimate One Pot Rice and Red Beans (Rajma Chawal)
It is no secret that I love my beans. Rajma being one of my favorite bean dishes. One of favorite recipes is this one pot Rajma Pulao. The only catch is that I do need to cook the Rajma and then make the pulao. And today I tried something. I made this with brown rice and soaked rajma beans. And voila, I have a one (instant pot) Rice and Red Beans that I can stand behind. It is easy, comforting and better for you than the original. It tastes seriously good too! A perfect way to make up that extra lost hour.
The One Pot Rice and Red Beans (Rajma Chawal) Story
I am trying to close out things as we get ready to take a few days. However, I also received, my first order from Rancho Gordo. I have heard so much about these beans, so I had to try them. Just once, before I left. I had to soak a batch of the Tuscan Red Bean. The bean held up well and delivered a rich and creamy texture beautifully complement the nutty balance of brown rice. First taste is clearly first love! I am eager to try the six other varieties once I return.
Rajma or Indian Red Beans is the kind of thing that makes Sundays special. From classic to easy variations, you have them a plenty on this site. I definitely stand my quicker cooking adzuki bean variation for the Instant Indian cookbook. Tonight, features an Indian song at the Oscars. Historic and something to celebrate. This well-seasoned dish is naturally vegan and gluten free. The colors are vibrant, reddish rice with soft red beans peeking through is a great addition to any table. The flavors deepen and improve over time. And it freezes well.
A meal like this does not need much to pull it together. Any of the usual suspects, like a seasonal raita or salad will do. A simple vegetable like a signature alu gobi can round out your meal as well. Here is wishing all a wonderful week ahead.
PrintUltimate One Pot Rice and Red Beans (Rajma Chawal)
Prep Time: 6 hours, 10 minutes
Cook Time: 45 minutes
Total Time: 6 hours, 55 minutes
Yield: Serves 4 to 6
A vibrant and gorgeous one pot rice and red beans dish. A perfect meal for a still chilly day.
Ingredients
1/2 cup red beans (such as kidney beans) soaked overnight.1/2 cup brown basmati rice
2 tablespoons oil
1 teaspoon cumin seeds
1 large onion, thinly sliced
1 tablespoon freshly grated or minced ginger
3 tomatoes diced or 3/4 cup canned diced tomatoes.
1 teaspoon powdered cumin
1 teaspoon powdered coriander
1/2 to 1 teaspoon red cayenne pepper
1 teaspoon salt or to taste.
1 teaspoon sugar
1 stick cinnamon
2 to 3 cloves
2 cardamom pods, bruised.
1 lime or lemon
1/4 cup frozen peas (optional)
2 tablespoons chopped cilantro.
.
Instructions
Drain the soaked beans in a colander and set aside. Wash and drain the brown basmati rice and set aside.Turn your instant pot onto sauté mode.
In the steel insert of the instant pot, heat the oil and add in the cumin seeds. Wait for the seeds to sizzle and add in the sliced onion and cook for about five to six minutes. The onions should soften and turn pale golden. Add in the ginger and cook for another minute or two.
Add in the red beans and the brown rice and stir for a couple of minutes.
Add in the tomatoes, powdered cumin, powdered coriander, red cayenne pepper, salt and sugar.
Stir in the cinnamon, cloves and the cardamom with 1 and 1/2 cups water.
Turn off the sauté mode and set to 25 minutes of high pressure and allow a natural release. All of this will take about an hour. You do not need to do anything, but you do need to plan around it.
Remove the lid, fluff the rice and beans. Cut the lime or lemon (removing the seeds if any) and squeeze in the juice. Stir in the frozen peas if using.
Stir in the cilantro leaves.
Enjoy as a favorite one pot meal.3.1https://spicechronicles.com/ultimate-one-pot-rice-and-red-beans-rajma-chawal/
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March 7, 2023
Rainy Day Chicken Quesadillas
I love the rain, although these chilly rainy days are a little different. And yet, there is always room for opportunity. Room for soup, for finding a corner to snuggle into and for making comfort food. Today’s edition of comfort food is Chicken Quesadillas, with an attitude. I recently made a batch of theplas. And used the leftover theplas instead of tortillas to make these quesadillas. The result is both high impact in terms of flavor and nutrition. And I realize that just like any other sandwich, interesting bread makes all the difference. And I might be biased, but a touch of Indian makes all things better.
To keep this vegetarian, you can just use the cheese mixture or use the cheese mixture with black beans.
The Story Behind Today’s Chicken QuesadillasIt is a busy day at work and a chilly and rainy day in New York. Of course, I am without an umbrella. Something that I am notorious for. Rain for me is like childhood, spontaneous and refreshing! This is a lot like the way my children enjoy the snow, running around and building snowmen. However, today I did return late and needed to find something that comforted me and the brood. The result was these chicken quesadillas with a difference. Luckily, I had all the fixings. I also made guacamole and Pico Di Gallo.
There is a lot of flavors, as the shredded chicken is loaded with lime and cilantro. In a pinch shred up any kind of leftover chicken will do. I normally use whole wheat tortillas but having homemade flatbreads on hand worked out so well. The quesadillas use sharp cheddar along with jack cheese and lots of finely chopped jalapenos and the result is mega flavorful and spicy.
These quesadillas are simple, but the mixture of an assortment of odds and ends make all the difference. All of this is leading up to a fridge clearing effort.
PrintRainy Day Chicken Quesadillas
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
A simple everyday recipe for Quesadillas, made very frequently in our house.
Ingredients
3/4 cup of shredded chicken (any flavorful cooked variety)1/2 cup of sharp cheddar
1/4 cup jack cheese
½ teaspoon powdered cumin
½ cup tomatoes, diced
2 jalapeno peppers, minced.
2 tablespoons chopped cilantro.
Cooking Spray as needed.
8 small flatbreads such as parathas, theplas or tortillas
Instructions
In a mixing bowl, toss the shredded chicken, extra sharp cheddar, jack cheese, cumin, tomatoes and the jalapeno peppers.Place a skillet on the stove on medium heat. Spray evenly with the cooking spray.
Place a flatbread on the skillet and cook for a few seconds.
Spread with the filling and top with another flatbread.
Press down with a spatula and allow it cook for about 2 minutes. The cheese should start melting and you should be able turn the quesadilla without too much of the filling spilling out.
Allow the second side to cook up, this will take about 2 minutes. The goal is to have the flatbreads crisp up and the cheese all melted.
Remove from the skillet and cut into smaller pieces and serve.3.1https://spicechronicles.com/rainy-day-chicken-quesadillas/
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March 5, 2023
Socca with Kale and Goat Cheese
Kale is happy in our yard. I think it like the generally cool weather in our growing zone. Of course, with the weather changing, we have had our share of hot days. Kale tends get somewhat brittle when it is too hot. Anyhow, we have it in such abundance, I often freeze some. It is from that frozen kale is cobbled this Socca with Kale and Goat cheese. It has been a few busy days. Today, I fussed around with very essential pantry staples to come up with this very simple dish that served as our lunch. Kale is something I work with so much, here is a kale and potato soup, and kale and onion stir fry among others.
The Story Behind the Dish
We are doing the wind down before a vacation. This is usually how my fridge truly gets cleaned out. Other times, I kind of say that it will. We have had bouts of not feeling so well the past few weeks. I do not want to write the year off yet, but 2023 had not been one of those years with a bang. The first two months have been spent straightening out the car accident and replacing the car. Now, a little bit of anxiety around the college results.
Hence a somewhat involved brunch. It helps shake the anxiety out.
What exactly is a Socca?A socca is a chickpea flour flatbread, called Farinata in Italy and Socca in France. It has been quite popular with all the emphasis on gluten free cooking. Chickpea flour or besan is such a pantry staple for us. This helped me find a different way to use it.
What I made with this was a breakfast/brunch flatbread with a chickpea flour base. Honestly, it can be an anytime flatbread. Lunch, dinner or snack, it’s all good!
The chickpea base gets mixed and rests for about 30 minutes. This allows enough time to sauté the kale with onion and garlic. The flatbread get done of one side and is flipped. Topped with the kale and goat cheese and life is good!
A delicious way to feed the family and calm the anxious nerves.
PrintKale and Egg Torta
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 20 minutes
A lovely breakfast dish, created with kale, eggs, red onion and tomatoes over a well seasoned chickpea crust.
Ingredients
For the BaseFor the socca base
3/4 cup chickpea flour (besan)
1/4 teaspoon salt
1 teaspoon cumin seeds
2 teaspoons chopped thyme.
1 teaspoon chopped rosemary.
1/2 teaspoon red pepper flakes
1 teaspoon baking powder
3/4 cup water, a little more or less as needed.
3 tablespoons olive oil, divided
For the kale
1 tablespoon olive oil
1 red onion thinly sliced
1 tablespoon minced garlic
1 and 1/2 cups (about 1/2 pound) fresh or frozen kale finely chopped.
1/4 teaspoon of salt or to taste.
3 tablespoons (about 2 ounces) crumbled goat cheese.
To finish
Smoked Paprika
Freshly ground black pepper
4 tablespoons olive oil
20 grape tomatoes, or two medium sized tomato, sliced
3 eggs, hard boiled and sliced
1 cup of sharp cheddar cheese, grated
Instructions
In a mixing bowl, whisk together the chickpea flour, salt, cumin seeds, thyme, rosemary and red pepper flakes. Add in the baking powder and enough water to make a smooth batter. The batter should be slightly thinner than your regular pancake batter. Stir in two tablespoons of the olive oil.Set this aside to rest for 30 minutes. You can make this batter up to one or two hours ahead.
In a small pan, heat the tablespoon of oil, add in the onion and garlic and sauté until the onion and garlic softens and is fragrant.
Add in the kale and stir until mixed in. Add in about 3 tablespoons of water, this allows the kale to soften and cook through. Stir in the salt and cook until the kale is wilted and the water is absorbed.
Heat a cast iron skillet on the stove top for about 2 minutes, add in the last tablespoon of olive oil and spread until the oil is shimmering.
Pour in the chickpea batter and allow it to cook for 3 minutes on medium heat. You should gradually see the batter settling and bubbles forming on the top.
Gently slide a large spatula under the flatbread and carefully flip the flatbread. This part is a little tricky as it needs to be done when the batter is just set, but allowing it to cook too much burns the socca.
Once turned, spread with the kale and the goat cheese and cook for 2 more minutes. Leave on the pan and remove from the heat. Sprinkle with the smoked paprika and the freshly ground black pepper. Serve warm.3.1https://spicechronicles.com/socca-with-kale-and-goat-cheese/
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March 1, 2023
Achari Turnips with Crispy Toasted Lentils
An often-underrated vegetable is turnips. Treated with love and a good dose of spices however turnips blossom. These Achari Turnips with Crispy Toasted Lentils will change your perception about turnips. This recipe works well for other vegetables like kohlrabi, parsnips, broccoli carrots or a mixture of everything.
Serve this as a side, with a good bowl or dal, or eat a large batch by itself, it is all good. It served me well on this chilly day.
The Story Behind the DishOur farmer’s market (Pleasantville Farmer’s Market) is a rain or shine market. This weekend, despite the snow, I suddenly visited the market. Not a lot of things around, but there were some purple turnips. Right alongside potatoes and all kinds of herbs. I picked up a bunch and this dish is born. My favorite kind of turnips are the small Japanese turnips. I do have to wait a little for them. But until then, this will do. Turnips by the way pack a lot of fiber, folates and potassium. A healthier step up for potatoes. You can enjoy then with Kashmiri Seasonings here and use their greens to make this.
Achari comes from the Indian word Achar, which means pickles. Often, Indian pickles tend to be oil based and leave you with a residue of oil and spices to work with. The spices and oil is often used as a base to season other dishes. That is how achari dishes originate.
Here I mimic some of the more typical pickle spices, like nigella seeds, fennel and mustard oil to create the “achari” effect. This is also done especially for dishes that are not cooked in a saucy manner. As for the lentils, they are a great way to add texture and protein to the dish. If you want, you can add in chickpeas instead of the lentils. If you have the greens you can toss them in as well.
PrintTurnips with Carmelized Onions and Toasted Lentils
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A simple stir fry with turnips and turnip greens. Perfect over warm toasted bread and cheese.
Ingredients
1 teaspoon coriander seeds1 teaspoon fennel seeds
4 to 6 medium sized turnips, cut into a medium dice
1 teaspoon powdered turmeric
1/2 teaspoon cayenne pepper powder
1 teaspoon nigella seeds
1 tablespoon mustard oil
1 cup of cooked brown lentils
1 tablespoon olive oil
Salt to taste
2 tablespoon fresh lemon juice
1 tablespoon finely chopped cilantro
Instructions
Pre-heat the oven to 400 degrees.Set aside two half sheet pans.
Crush the coriander and fennel seeds and place in a small bowl.
Spread the turnips out on a sheet pan.
Add the turmeric, red cayenne pepper and the nigella seeds to the bowl with the coriander and fennel seeds. Rub this over the turnips and drizzle with the mustard oil.
Place in the oven.
In the next sheet pan spread the brown lentils and drizzle with the olive oil.
Cook these for 20 minutes. The turnips should be crisp, golden and cooked through.
The lentils should be nice and crispy.
Sprinkle the turnips with the lentils and sprinkle with salt.
Sprinkle with the lemon juice and the cilantro3.1https://spicechronicles.com/achari_turnips_lentils/
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February 19, 2023
Butter Chicken or Chicken Tikka Masala – Chicken in a Fenugreek Laced Sauce
This Chicken Tikka Masala is developed in the spirit of, when you can’t beat them, join them. If you have been following me anywhere, you probably know that the daughter has flown the coup and my son is almost there. In the bad outside world Tikka Masala’s rule supreme. And not surprisingly my daughter loves them. This is my somewhat healthier version. Easier too! I made a large batch with paneer for her. Yes, a welcome care package! And by swapping the protein chicken tikka for the son. And now let me tell you about the healthier swaps and the recipe in general.
I have made countless variations of the dish for my cooking classes. It is a much-requested recipe. Here is an instant pot variation for butter chicken, which can be found in the Instant Indian cookbook. However, this is not so much a household staple. A chicken tikka masala is chicken tikka or cubes of tandoori style chicken, reimagined in a fenugreek laced tomato sauce smothered with cream and butter.
In this streamlined recipe, everything else is the same, I smother with almond cream. It is a little lighter, but really tastes very close to the real deal. With higher protein and lower saturated fat.
About Chicken TikkaIf you want, you can make this without the pre-cooked chicken tikka, but the essence of the curry does include using pre-cooked chicken tikka. A recipe for chicken tikka, I do have, so I have linked it right here rather than re-writing it again for you.
This variation since it is diary free freezes very well. Another bonus of using the almond puree.
Soak 1/2 cup of almonds overnight. The skins will peel off very quickly, and the soaking will soften the almonds. Place the peeled almonds in the blender with 1/2 cup of water and blend into a smooth puree. Do check for the smoothness. And use this as needed.
PrintButter Chicken or Chicken Tikka Masala – Chicken in a Fenugreek Laced Sauce
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 4 to 6
A restaurant staple, chicken tikka masala is about succulent grilled chicken simmered in a tomato fenugreek sauce finished with cream and butter.
Ingredients
3 tablespoons oil1 medium onion, cut into a small dice.
1 tablespoon fresh ginger garlic paste.
11/2 cups diced tomatoes.
3 green chilies finely chopped.
1 teaspoon cumin-coriander powder
1 teaspoon sugar or honey
Salt to taste
1/2 cup water
1 teaspoon garam masala powder
1 recipe prepared chicken tikka
1 tablespoon dried fenugreek leaves
1/2 cup almond cream prepared as described in the body of the post
1 tablespoon butter (optional)
2 tablespoons finely chopped cilantro.
Instructions
Heat the oil on medium heat and add in the onions and cook for about 4 minutes, stirring frequently until the onions soften and begin to turn a soft share of golden.Add in the ginger garlic paste and stir well and cook for another two minutes.
Stir in the chopped tomatoes and the green chilies and cook for at least 7 to 10 minutes, until the tomatoes are soft and pulpy.
Stir in the cumin-coriander powder and mix well.
Add in the sugar and salt and the water and bring the mixture to a simmer for 3 minutes.
Cool slightly and blend into a smooth puree.
Return the mixture to the cooking pot, add in the garam masala powder and the chopped chicken tikka and stir in the dried fenugreek leaves.
Simmer for about five minutes.
Stir in the almond cream and cook through, melt the butter if using and serve with warm rice or bread.3.1https://spicechronicles.com/butter-chicken-chicken-tikka-masala-chicken-fenugreek-laced-sauce/
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February 17, 2023
Chicken Kofta Masala and learning from being careless
Finally, Friday!!! Just the kind of Friday for this Chicken Kofta Masala or Curried Chicken Meatballs. It has been a bit of a week. However, ending on a positive note! I have wheels again. And they are electric. Assuming, I can keep them on the road for longer than the last time 2023 should be on the road. The pictures are a little hurried, but I will most likely make these again and again. Being more homebound, has offered me a little more time to reflect. And, I have been spending a lot of time reflecting on food choices, rethinking sustainable living and life in general. I have done the dry January thing. While I feel happy that I did it, I will confess I do not necessarily feel like a new woman. Just putting it out there for people. What I did differently about these koftas, is add in flavor differently.
I also make these chicken koftas with ground turkey. Both these meats fare well in the lean department, I wanted a little more moisture with adding extra fat. I mean, that defeats the purpose, correct? So, I tinkered around. When mixing the meatballs, I add in very finely chopped carrots, onions and bell peppers. The result is that this all cooks together and infuses a nice sweetness and keeps the koftas moist. The rest is just a nice dose of spices. The overall effect is very different from these Saag Kofta.
So, yes, I served this with spaghetti. No real reason, just playing around. Serve this with whatever you feel like, it is all good. Since the sauce is on the milder side, I think it is overall versatile. Meatballs are such an adaptable dish, here is another one of our favorite recipes.
Indian meatballs or even vegetarian balls are called koftas. They were brought to India from Central Asia, then also adapted for vegetarians.
PrintChicken Koftas or Meatballs
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4 to 6
A comforting recipe for chicken meatballs or koftas in a curry sauce.
Ingredients
For the koftas1/2 pound of ground chicken
2 teaspoons freshly ground ginger
1 teaspoon freshly ground garlic
2 medium carrots very finely chopped.
2 bell peppers, very finely chopped, divided.
2 green chilies minced.
1/2 teaspoon salt
1/2 teaspoon sugar
For the curry
2 tablespoons oil
1 red onion, finely chopped.
1 tablespoon grated ginger
1 teaspoon powdered coriander
1 teaspoon powdered cumin
3 tomatoes finely diced.
2 pods cardamom
2-3 cloves
1 small piece cinnamon, broken.
1 teaspoon salt
4 tablespoons chopped cilantro.
Instructions
Mix the ground chicken with the ginger, garlic, carrots, half the bell pepper, green chilies, salt and sugar. Set aside for 2 hours or overnight. Shape into small meatballs.Add in the onion and ginger and cook for 2 to 3 minutes stirring frequently. Add in the remaining bell peppers.
Add in the cumin, coriander and cook for 2 minutes.
Add in the tomatoes, cardamom and cloves and cook on medium low heat, stirring the tomatoes occasionally to break them down to a smooth consistency for about 7 minutes.
Add in the chicken koftas with 1 cup of water. Add in the koftas in a single layer and simmer for 15 minutes, allowing the koftas to cook through and the sauce to thicken.
Stir in the cilantro and serve right away.3.1https://spicechronicles.com/chicken-koftas-masala/
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February 6, 2023
Zucchini Cacio E Pepe
Caccio E Pepe literally means cheese and Pepper in Italian. These two simple ingredients when meshed with spaghetti offers you a sophisticated and well-seasoned dish. Not all cheeses are made equal, so the cheese of choice here is Pecorino Romano. More on the cheese later. A few weeks ago, I received a review copy of the cookbook, the Vegetarian Reset and this recipe is inspired and adapted from the cookbook. There are a lot of fun recipes using vegetable noodles aka zoodles and cauliflower rice. This particular one, seemed so easy and doable. It works so well with my better for you goals, so I have played with this enough to make it mine. And here you get Zucchini Cacio e Peppe
Whether you want this to feel like pasta or just a fun and elegant take on zucchini, you need to get the texture right. Zucchini is a watery vegetable, so giving it a high heat sear with garlic does wonders for it.
It will release some water. I toss it a bit of half and half and finally the cheese. Essentially using the zucchini and garlic liquid to form its own sauce. By the way, here is a cacio e pepe recipe that we make with shrimp and pasta.
Traditionally Cacio E Pepe is made with Pecorino Romano, a sheep milk cheese that is saltier and aged less than Parmesan. My son loves Parmesan so drawing inspiration from the original recipe, I use a mixture of both. A note here is that, the cheeses make this quite salty. I strongly recommend not adding any extra salt. But that is me. You taste and try this and decide how you want to handle it. The cheese is tossed in and the zucchini is stirred until it melts. And then we have lot of black pepper!
All in all, you have a show stopping dish for all seasons.
PrintZucchini Cacio E Pepe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
An elegant and indulgent take on zucchini that comes together quickly and easily, making it perfect for a special occasion meal.
Ingredients
2 tablespoons olive oil2 tablespoons (about 8 cloves) minced garlic.
1/4 cup half and half
1 teaspoon cornstarch
4 zucchinis spiralized
1/2 cup grated pecorino Romano cheese.
1/4 cup grated parmesan cheese.
2 tablespoons freshly grated black pepper.
Instructions
Heat the skillet for about 2 minutes and add in the olive oil and allow the oil to heat through, this will take another minute.Add in the garlic and cook for about 2 minutes until the garlic is pale golden and fragrant.
Add in the zucchini and stir and cook for 3 to 4 minutes. Stir in the half and half and the cornstarch and bring to a simmer and allow the sauce to thicken.
Add in the cheese (reserving a little to garnish) and stir into the mixture. Turn off the heat and stir in the black pepper and garnish with the cheese and enjoy!3.1https://spicechronicles.com/cacio-e-pepe-zucchini/
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February 5, 2023
Spicy Sesame and Scallion Noodles
These Spicy Sesame and Scallion Noodles are made with Chickpea Pasta!!! It is all kinds of delicious and has managed to get me on the Chickpea Pasta bandwagon. My 2023 explorations with food is to generally explore more in the wholesome area. And after much trepidation I tried chickpea pasta. Just as an FYI, it is still not low carb, if that is what you are after, however it definitely is better for you than regular pasta. And in this dish it tasted pretty good! This of course, is my own observation and not a sponsored post. In general, the flavors make this dish. It is spicy, cozy and an easy to toss together meal.
The general spicing is done with garlic, red and black pepper flakes, ginger, toasted sesame oil and a splash of coconut aminos and low sodium tamari. The last two ingredients can be happily substituted for soy sauce. And of course, scallions. Lots of scallions! And a splash of tahini to add a done of creaminess. If like me you love your scallions, check out my recipe for scallion pancakes. On the sesame camp, here is a sesame fish recipe.
To make this work as a quick and complete meal. Something one can grab on the go. Or while working at home, I have added in spiralized zucchini and carrots. To further simplify life, you can certainly pick up a package of spiralized vegetables. You can definitely add in diced vegetables. I have found adding them in spiralized help them blend better into the noodles and absorb the flavors better. Now that is me, you do you.
It is looking like a busy week ahead. And, at the risk of sounding like a stuck record, I still do not have a car. On the bright side, it has gotten me out of running a few errands. On the not so bright side, I really do not like the lack of flexibility. Clearly, more cons than pros.
PrintNoodles in Scallion and Red Chili Oil
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4 to 6
A quick dish with lots of good flavor, from scallions and sesame seeds.
Ingredients
1 bunch of scallions1 tablespoon tahini or peanut butter
2 tablespoons oil
2 tablespoons minced garlic.
1 tablespoon minced ginger
1 tablespoon red pepper flakes, more or less to taste
2 dried ounces noodles or spaghetti cooked al dente (I have used chickpea pasta)
2 zucchinis, spiralized
1 carrot spiralized
1 tablespoon coconut aminos
1 tablespoon low sodium tamari
2 teaspoons toasted sesame oil.
2 tablespoons finely chopped cilantro.
1 tablespoon black sesame seeds
Instructions
Separate the scallions into greens and whites. Cut the green parts into 1 cm pieces and mince the white parts.Mix the tahini or peanut butter with 1/2 cup warm water and set aside. The peanut butter or tahini will dissolve into the water gradually, while you continue with the rest of the prep.
Heat the oil in a large wok or skillet until almost smoking and add in the garlic, ginger and the scallion whites and cook until fragrant and slightly darker. This takes about 2 minutes.
Add in the red pepper flakes and the pasta, zucchini and carrots and stir well for 3 minutes. This allows the vegetables to soften and absorb the flavors.
Add in the tahini or peanut butter mixture, the coconut aminos and the tamari and mix well. Stir in the scallions reserving about 1 tablespoon to garnish. Allow the noodles to cook for about 2 more minutes. Stir in the sesame oil, and the chopped cilantro.
Sprinkle with the black sesame seeds.3.1https://spicechronicles.com/sesame-and-scallion-noodles/
The post Spicy Sesame and Scallion Noodles appeared first on Spice Chronicles.
February 1, 2023
Better for you – Nankhatai
I have been eyeing posts like this and this staring wistfully longing for this delicate melt in your mouth cookies. An Indian Style shortbread of shorts. I also want to play around with the flour in the recipe. Chickpea flour and almond flour are kind of my new flour experiment kind of things. All things considered, they are definitely less processed than all-purpose flour. Higher in protein and nutrition than whole wheat flour. So I made Nankhatai today with a combination of almond and chickpea flour. Nankhatai is an Indian shortbread cookie. Made with just a handful of ingredients. I mixed up the ingredients, cooked them until they were dark and toasty. The results were this absolutely flavorful better for you cookie. Well, it is still a treat. It contains butter and maple syrup. But so good!
What is a Nankhatai?
Nankhatai’s are a simple egg less Indian shortbread cookie, light tasting and filled the richness of melted clarified butter. I never really have so much ghee on hand, so this recipe uses melted butter. The word nankhatai is derived from the Persian word naan meaning bread and khatai from a Dari Persian word meaning biscuit.
A vegan version on this site is here. So yes, you can make this recipe by substituting with coconut oil. If you are looking for a more conventional cooking with an Indian accent, you might want to try these coconut cookies.
My variations in this Better for you NankhataiThis recipe is gluten free and refined sugar free as I use chickpea flour, almond flour and maple syrup. The net result of all of this is that it boosts the nutritional profile a little. I bake this until dark brown, it enhances the depth of flavor with the chickpeas. This is optional, if you want a more delicate looking cookie just reduce the bake time by three minutes.
Freshly crushed cardamom! So now go ahead and get on the nankhatai bandwagon!
PrintAlmond and Cardamom Cookies (Nankhatai)
Prep Time: 12 minutes
Cook Time: 12 minutes
Total Time: 24 minutes
A delicate almond cookie that is fragrant with freshly crushed cardamoms.
Ingredients
15 green cardamoms6 tablespoons butter melted.
2 cups almond flour
1 cup chickpea flour (besan)
3 tablespoons maple syrup or honey
Slivered or chopped almonds to garnish.
Instructions
Peel the cardamoms and grind the seeds in a mortar and pestle (it is important to use fresh cardamom seeds for this recipe).Pre-heat the oven to 350 degrees
In a mixing bowl place, the melted butter and add the almond flour, chickpea flour and the crushed cardamom seeds. Gently work in the almond and chickpea flours.
Add in the maple syrup and keep mixing until they are all mixed. You should be able to form a soft dough. If desired, knead a little with your hands.
Grease the cookie sheet and shape the dough into 1-11/2 inch round and flatten and place on the tray 1-11/2 inches apart.
Add some slivered almonds in the center and bake the cookies for about 18 minutes. This results in a roasted texture and dark golden color, for a lighter softer texture, bake for just 15 minutes.
Remove from the oven and enjoy after they are cooled a little.3.1https://spicechronicles.com/better-for-you-nankhatai/
The post Better for you – Nankhatai appeared first on Spice Chronicles.
