Rinku Bhattacharya's Blog, page 40
January 26, 2019
Channa Saag – Chard or Spinach with Chickpeas
[image error]Well, want to start with my 2019 updates – Week 4 into the year 2019, there is some action, time will tell where this will lead me. To combat the bitter cold weather, I made some channa saag, or chickpeas with green, actually in my case rainbow chard. Pairing chickpeas with greens are common. Usually, a more soupy and wet prepartion. This recipe that I am sharing today, showcases the chard in all its colorful glory, and is somewhat drier in consistency. Actually, prepped this recipe to test and put together for an upcoming cooking class, to pair with parathas. Comfort food done well and right. Perfect for the season. Of course, for me, legumes and greens are perfect for all the weather.
January has been quite the stellar month of culinary escapades. I have been creating some pretty good stuff, mostly in the good old instant pot, but, done my share of baked things too! Only a crazy jumbled up cook like me will end up doing so much January baking. But as all you wonderful readers know, my kitchen follows my rules. The only place in the world that I am able to control without reservations.
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Thank god for that! With all the running around that the children are doing these days, I almost feel that I am spending even more time husling up meals. More meals on the go… and of course the never ending quest for snacks. Although it is gratifying even to have the older (read quieter, more phone addicted) teen, run in and tell me she is hungry and glad that I have cooked her favorite comfort food.
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Which actually is usually anything with homemade paneer or chickpeas. I guess, protein cravings to keep the young brain going. Often, when cooking chard, I discard the stems. This time I did use the tender bring stems and cooked them along with the chickpeas. This was a batch from the farmers market and given that it was a winter market, it was a pricey bunch of greens/reds. I did not want to waste anything. The rest of the greens got folded in towards the end. The result, this nutrious and comforting dish.
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.
PrintChanna Saag – Chard or Spinach with Chickpeas
Prep Time: 6 hours, 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 7 hours, 20 minutes
A hearty wintery chickpea dish with winter rainbow chard. Vegan and hearty.
Ingredients
1 large bunch fresh rainbow chard2 tablespoons oil
1 teaspoon whole cumin seeds
1 tablespoon minced ginger
2 teaspoons minced garlic
2 medium sized red onions, finely diced
2 teaspoons freshly ground cumin
1 teaspoon freshly ground coriander
1 teaspoon freshly ground black pepper
2 tomatoes, chopped
1/2 cup dried chickpeas (soaked for a few hours)
1 teaspoon salt or to taste
1 teaspoon red cayenne powder
To finish
Fresh lime juice
Diced onions
Instructions
Separate the stalks and the leaves from the chard. Trim any thick ends and finely chop the remaining stalks. Place in a bowl.Coarsely chope the leaves and set aside.
Turn the instantpot onto saute mode. Add the oil and heat for a couple of minutes. Add the whole cumin seeds and saute for a minute. Add in the onions, ginger and garlic and saute for about 3 to minutes.
Stir in the chard stems.
Add in the ground cumin, ground coriander, black black pepper and the tomatoes and saute for another 2 minutes.
Turn off the saute mode and add in the chickpeas with 1 and 1/2 cups of water and the salt and cayenne pepper.
Cover and set on 35 minutes of pressure and allow a natural release if possible.
Remove the cover and stir well. The chicpeas should be soft and there should not be too much liquid.
Stir in the chard leaves and allow them to wilt.
Sprnkle with lime juice and chopped cilantro and enjoy.
Notes
This can be done with a stove top pressure cooker, it will take almost the same time.
It can be done on the stove top, if not using a pressure cooker, add 1 and 1/2 cups more water and simmer the chickpeas for about 2 hours.
The post Channa Saag – Chard or Spinach with Chickpeas appeared first on Spice Chronicles.
January 21, 2019
Ginger and Mace Scented Orange Bread
[image error]I started my day with attending a service commemerating Martin Luther King, Jr. The event left me inspired, but also very aware of the weather. It is bone-chilling out there. If like me you are off today, it is the perfect kind of day for soup or something that entails turning on your oven. My inspirations creating a beautiful orange and spice scented loaf. Not too sweet, bursting with the fresh scent of oranges, perfect with a good cup of spiced tea. And thus my Ginger and Mace Scented Orange Bread is born.
Earlier this with, I noted with sadness the passing of one of my teachers. My school music teacher no less. Her presence and music filled our lives through our formative years. Not an essential subject, and yet probably one of the most essential things that we learnt. After all, what is the world without music. I got the messages through social media, and also felt the distance from things of my childhood. As I always say, social media makes the world both closer and further at the same time. As time passes, it is different events and life moments. But, the distance is still visible and highlighted.
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My school shaped and formed so much. I realize the value of a well rounded education so much more these days as the children are growing up. The same kind of well rounded education does come with a steep price in the US. Nonetheless, I am glad the high school change has worked out so well for Deepta. A few more more weeks and we wait to see what the future holds for Aadi.
Week 3, 2019 update. It is been a slightly hectic, somewhat restless kind of week. Still pausing on goals and changes, after all it is just January.
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Taking advantage of the luxury of a super chilly holiday, I played around with a few variations of an orange bread. Essentially a fuss free loaf cake of sorts. Basically tried playing with spice enhancements and settled for ginger and mace. Although, just ginger will work too! And then tried it with and without chocolate chips. My chocoholic crew obviously rooted for the chocolate chip version. I like it without the chips, it showcases the lofty fresh scent of the citrus better. Even though I call it orange loaf, I did add just a little lime juice to add more intensity to the citrus flavors. Here is wishing you an absolutely wonderful week ahead.
Looking at the temperatures ahead, this week promises to be a cold one. Just the kind that does justice to a warm thick slice of this bread, maybe with some marmalade for good measure.
PrintGinger and Mace Scented Orange Bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: Serves 15 to 20
Serving Size: 1 slice
A sunny cirtussy loaf that brings a burst of citrus and sunshine on a cold winter's evening.
Ingredients
1 stick butter solftened plus extra to grease the loaf pan1 cup of brown sugar
2 eggs, beaten
3/4 cup orange juice, divided (about 4 oranges)
3 tablespoons orange zest (from 4 oranges)
3 tablespoons lime or lemon juice (1 lime or lemon)
2 and 1/2 cups all purpose or white wheat flour
1 teaspoon freshly ground mace
1 teaspoon powdered ginger
3 teaspoons baking powder
1/2 cuo chocolate chips (optional) (see note)
Instructions
Grease a regular sized loaf pan and set aside. Pre-heat the oven to 350 degrees.In a mixing bowl, cream together the butter and the brown sugar, until pale and creamy, about 2 minutes with a standard hand mixer.
Add in the eggs and mix until just incorporated.
Add in 1/2 cup of the orange juice, the zest, and the lime or lemon juice.
In a separate bowl mix the the flour,mace, ginger and baking powder until well mixed.
Mix into the butter mixture.
Stir in the chocolate chip cookies if using and pour into the loaf pan.
Bake for about 45 to 50 minutes, until the top is golden and a toothpick interested in the center of the cake comes out clean.
Remove from the oven.
Gently loosen the sides. Poke a few holes into the center around the bread and pour the remaining orange juice and let the loaf rest to absorb the juice.
Invert the cake over to remove from the pan.
Cut into slices to serve.
Notes
If adding the chocolate chips skip the ginger. Just the mace is enough to flavor the loaf.
3.1http://www.spicechronicles.com/ginger-mace-scented-orange-bread/
The post Ginger and Mace Scented Orange Bread appeared first on Spice Chronicles.
January 20, 2019
Goalondo Steamer Curry – Rustic Chicken Curry (Instant Pot)
[image error]Heritage Bengali cuisine, has finally come of age. It is nice to hear talks and tales of original recipes and ways of getting them to everyday tables. I will confess that several of these recipes are complex. I enjoy hearing about them, but they often skip my layers of “must try”. A few years ago, there was a lot of talk and dscussion about the Goalondo Steamer Curry. I did not pay much heed assuming that it was one such complex recipe. Once I tried it, this rustic chicken curry stole my heart.
In fact, I had first heard about this chicken curry glancing though this blog. I found the name funny and then I moved on to other things.
After all, this is hardly a recipe from my childhood. This weekend, as I am persusing through recipes, the simplicity of this recipe caught my attention. The sparse and essential ingredients and simple technique had me hooked, Onion, garlic, ginger and loads of chilies certainly proved that this recipe had loads of East Bengal or Bangladeshi influence. Pritha Sen, a food historian and writer insists that the key ingredient in this recipe is dried shrimp. The Goalondo steamer, originates from the Goalondo ghat. connecting folks from Goalondo, a small station at the confluence of the Padma and the Brahmaputra to Assam or Burma.
Given that this curry is made by the boatmen, for their meal, it makes sense that it is made with a few simple ingredients. Traditionally, slow simmered, I am able to achieve the same results in the instant pot without hours of cooking. The reason is pretty simple – trapped and sealed flavors.
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Syed Mujtaba Ali, perhaps the first foodie writer of the early 20th century, states, “For 30 years I have travelled on the Goalondo steamer. A few things have changed here and there but not the smell. It’s a little damp, a little musty but the overriding smell is that of the ‘murgir jhol’ being cooked by the khalasis”.
So, today in this cold and slightly snowy and icy weekend, I try my hand at this nostalgic recipe, using the instant pot no less. I was thrilled with the flavors of this simple and spicy chicken curry. Spice lovers, this recipe is for you. The flavors are simple and cooking it is pretty much a dump and go exercise. Served with piping hot steamed white rice, this is just what the doctor will order on a cold wintery evening. This has now sent me on a quest for all original dump and go recipes. Depending on your persuasion, this can be enhanced with potatoes and eggs.
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As I enjoy this dish, I can picture the boatmen, singing Bengali folk songs. It filled my heart and mind with a tune. A tune without a name, yet once that is familiar and full of nostalgia. This rustic chicken curry will be one that I will relish on many days. Try it and you will see why. An essential ingredient in this curry is mustard oil. If you do not have it use a full bodied extra virgin olive oil.
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.
PrintGoalondo Steamer Curry – Rustic Chicken Curry (Instant Pot)
Prep Time: 1 hour, 5 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 35 minutes
A rustic chicken curry that is full flavored and very easy of make.
Ingredients
3 to4 tablespoons mustard oil2 pounds bone-in chicken thighs or drumstickes
1 tablespoon soy sauce (optional) but increase the salt if not using
1 teaspoon salt
1 cup chopped onions (about 3 medium sized onions)
3 to 4 cloves chopped garlic
1/2 tablespoon cayenne pepper
1 tablespoon crushed red pepper (adjust to taste)
1 teaspoon turmeric
4 hard boiled eggs, shelled
Instructions
Mix together the mustard oil, chicken, soy sauce, salt, onions, garlic, cayenne pepper, crushed red pepper and turmeric and mix well. Set this askide for at least an hour or longer.Add in 1/2 cup water, set on 4 minutes of pressure allow for a natural release. Remove the lid and stir well. The sauce should be bright, fragrant and a little thin.
Add in the eggs and turn on the saute mode and cook for 2 minutes. Turn off the heat and serve with steamed white rice.
Notes
Most of the time is for marinating and resting.
3.1http://www.spicechronicles.com/goalondo-steamer-curry-rustic-chicken-curry-instant-pot/The post Goalondo Steamer Curry – Rustic Chicken Curry (Instant Pot) appeared first on Spice Chronicles.
January 13, 2019
Jowar Ki Kheer – Sorghum Pudding (Instant Pot)
Sorghum Pudding – Instant Pot
There was something about that jar of Sorghum that beckoned me this morning and this Sorghum Pudding was born. It is a soothing pretty pink creation. Easy and satifying.
My instant pot is giving me a weird CL6 error message, which is not really making me happy. Anyway, the nice support people should hopefully be in touch with me tomorrow and we can find out the fate of my machine.
For some deluded reason I had thought today was meant to be quite. Not quite so, certainly not the morning anyway. Now as I sit and let the evening pass, there is an errie silence in the house. The crew have gone to Washington for a presentation.
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Well, the young ones are presenting and Daddy is doing the driving. It is very rare that we are not all on the road together, but, I needed to pass this time round. Much as I am relishing the quite, I cannot help wonder what life will be like when the kids leave home. I claim I will deal with it better that the husband, but sometimes I wonder.
Let me take a moment on the 2019 tracker – still going good with dry January. There are times, I think it is silly. Well, times when the red wine beckons, but so far so good. Nothing else eventful, but nothing bad either. In that quest for mindfulness I am also trying a weekly fast day. Not sure why, but, I imagine that it cannot hurt. I tried it last week and am not too worse for the wear. We ate sabudana khichdi for dinner, but I also indulged some major cheese cravings. So week two, still status quo.
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Back to this sorghum pudding. I have learnt that one of the things that the instant pot does well is cook complex ancient grains without fuss and fanfare. I made this pretty pink breakfast porride or pudding if you will. Used almond milk and maple syrup just because I love maple syrup. I think you know that! I made this as a brunch item and it was much appreciated. The warm comforting texture offered perfect foil for the chilly wintery morning. Of course, as with all my recipes it is very easy and practical to put together.
The new week beckons. I have actually made a doctor’s appointment that I have been putting off forever.
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.
PrintJowar Ki Kheer – Sorghum Pudding (Instant Pot)
Prep Time: 3 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: Serves 4 to 6
A beautiful and pretty pink wholesome pudding.
Ingredients
1/2 cup dried sorghum1 and 1/2 cups almond or other milk
Green cardamoms
1/4 maple syrup
Chopped almonds and pistachios
Instructions
Place the sorghum with 1 cup of water in the instant pot. Pressure cook on high for 10 minutes, allow a natural steam release.Remove the lid and add the milk and crushed cardamoms. Turn onto saute mode and cook for 5 to 7 minutes until the mixture thickens.
Add in the maple syrup and stir well.
Serve warm garnished with the nuts.3.1http://www.spicechronicles.com/jowar-ki-kheer-sorghum-pudding-instant-pot/
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January 10, 2019
Cider Soaked Raisin Sour Cream Cake
[image error]A few different things came together to make this absolutely delightful Cider Soaked Raisin Sour Cream Cake. Starting out, I am on a self-imposed alcohol ban. So, instead of soaking the raisins in rum as I usually do, I started with cider. Orcilating between making scones, and seriously craving a delicate scone texture I added sour cream to the mix. There is not much sugar in the cake, yielding a soft moist crumb like texture that will actually remind you of a scone. In fact, there is such a thing as a scone bread.
Today’s offering however is a bundt cake. Cider Soaked Raisin Sour Cream bundt. A bundt with a story!
What you might ask, is the story of the bundt cake? Here goes, as a general rule I love to take edible hostess gifts to places. Most places and people welcome these with love and affection. Right at the tail end of the year, we were invited to a very snooty gathering.
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The Sunday rolled like this. I am thrilled, running, and excited. My world is running around dreaming of how to work with cider instead of the usual rum for soaking and working with the raisins. Trying something new and different, is always so exciting. It gets the creative juices flowing and helps me stay energized. The mixing, the tossing and the putting together gets me a delightful cake with a soft and golden crumb. I make a wonderful cider glaze to boot. We do not like things too sweet, so the cake without the glaze works perfectly for us.
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Fast forward, I enter the appointed home. I get the look that would freeze hell over. A look that suggested, why would I want to bring something to such a well coiffed event.
Fast forward further, the budnt sits neglected on a counter. Busy home, rustling plates and the generous host brings out the forbidden cake. This to my surprise becomes quite the hit! It even garners an acknowledgement and smile from the grudging hostess. And, now we have a new favorite! In my home, we like it without the glaze, for a perfect gently sweetened soft and crumbly tea cake. Turning out to be quite a long week. For me Thursdays are often the bottom of the barrel, how about you?
PrintCider Soaked Raisin Sour Cream Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 15 to 20
A soft and crumbly cider soaked rasin cake that makes a perfect tea cake.
Ingredients
1 cup raisins1/4 cup cider
1 and 1/2 sticks unsalted butter, softened at room temperature
3/4 cup brown sugar
2 eggs
1/2 cup sour cream
2 and 1/2 cups all purpose flour
1 teapoon baking powder
For the glaze
1/2 cup cider
1 cup powdered sugar
2 tablespoons lemon juice
Instructions
Place the raisins and the cider in a small pan and bring to a simmer and set aside. This should allow the raisins to soften and absorb the liquid.Grease the bundt pan. Pre-heat the oven to 350 degrees.
In a mixing bowl add the butter and the sugar and cream until soft and fluffy.
Add the eggs and mix well. Stir in the sour cream.
Sift in the flour with the baking powder.Stir in the raisins and any remaining cider.
Pour into the bundt pan and bake until golden.
In the meantime heat the cider for the glaze and add the powdered sugar and the lemon juice.
Remove the cake from the oven. Let it rest for 5 minutes and unmouild.
Pour the glaze over the cake and let it rest for 15 minutes.
Place in a clean serving plate and enjoy!
3.1http://www.spicechronicles.com/cider-soaked-raisin-sour-cream-cake/
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January 6, 2019
Awsome Instant Pot Char Siu Chicken
[image error]Day 6 of 2019, and I commemorated it by making Char Siu chicken, with lots of Instant Pot help of course. There are many make or breaks for this year, so there will be markers on my post. My personal counter of sorts! A score card if you will.
Scorecard for week one so far has been uneventful. Nothing worse than the way the year ended. A successful event at the Pleasantville Farmers Market, love the market and the vibe. Need some more action in other areas of life, but for now I will take things as they are. I am also enjoying recreating recipes that I have wanted to make/explore for a while, this week’s edition being Char Siu Chicken.
One of my favorite lunches in NYC used to be the chinese style grilled meacluding the brightly colored bar-b-que pork aka char siu pork. This recipe is done with chicken, making it more manageable. I use bone in chicken thighs, but do leave the skin on. The highlight of my recipe, is the chinese 5-spice powder. I made this at home (will do a post on this soon. I followed this recipe, substituting black peppercorns for the sichuan peppercorns and loved the flavors.
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The reddish hue of the grillled chinese meats are naturally from color. Not unlike tandoori style recipes. I think the darker hues, looks just as beautiful. Maybe with just a little help from the garnishes.
To get some sense of the flavorings, I looked at this recipe and then this one.
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Ultimately, I came up with the recipe that I am ready to share with you. The key to my cooking ( as most of you know) is that I try to avoid getting unnecessary ingredients. Over the years, the bane of my existence has been trying to balance having everything with ensuring a minimalist approach. Still at it. I will say however, I am quite good at estimating portions these days. I am also getting good at using leftovers.
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Of course, now, the brother is working on making a Costco shopper out of me. Seriously?! A longish evening still ahead of me, still too many things left before I can get some shut-eye. Another new semester begins for the girl child.
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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.
PrintAwsome Instant Pot Char Siu Chicken
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: Serves 4 to 6
An easy and comforting rendition of the chinese style barbecue chicken. This instant pot version guarantees a moist chicken, the oven finish guarantees crisp skin.
Ingredients
1/3 cup soy sauce3 to 4 cloves minced garlic
1 tablespoon oyster sauce
2 tablespoons honey
1/3 cup brown sugar
1 and 1/2 teaspoons five spice powder
3 to 4 skin on bone-in skin on chicken thighs
To finish
sesame seeds (optional)
chopped scallions
chopped cilantro
Instructions
Mix together the soy sauce, minced garlic, oyster sauce, honey, brown sugar, five spice powder until well mixed. Toss with the chicken thighs.Place everything in the instant pot and set on pressure for 3 minutes. Release pressure after 5 minutes.
In the meantime, pre-heat the oven to 450 degrees. Place the chicken skin up and the sauce in a flat oven proof dish.
Roast for 10 minutes, until the skin is crispy.
Remove and cut into pieces removing the bone.
To with the sesame seeds, chopped scallions and the chopped cilantro.
Notes
To skip the instant pot, roast in the oven, basting freguently for 30 to 40 minutes. Turn once.
3.1http://www.spicechronicles.com/instant-pot-char-siu-chicken/The post Awsome Instant Pot Char Siu Chicken appeared first on Spice Chronicles.
January 1, 2019
Ragda Pattice _ Soul Food for the New Year
[image error]If I could bottle a New Year’s Day, it would be this one. Depite, not much to anticipate, the year started out with an assortment of everything that I hold dear and precious around me. A houseful of happy well fed people, happy children, warmth and even rain. I love the rain, and while December rain is too cold to get wet in, the musical pitter patter makes my soul happy. Rainy days, call for something crisp, spicy and savory and today was the turn of Ragda Pattice.
What on earth is ragda patties? A comforting street food from Mumbai in Western India. The radga is soft and comforting stewed dried peas. Essentially the same variety that is split and used for split pea soup. This is topped with the pattice, (yes, a local pronounciation of patties), that are crisp potato cutlets. Over this basic combination is pretty much anything your heart desires – tangy tamarind chutney, spicy mint chutney, chopped onions, green chilies and sev. Perfect start to a perfect day!
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A scene from our gathering at our house, that helped us welcome in the new year. We slept in, and enjoyed lots of family time. Board games, good food and in general a warm and inviting atmosphere.
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For all the challenges, I am unable to be totally upset with 2018. I do hoever want to get past the hump and look forward to good things in 2019. The home stretch for Deepta’s high school and a big year for Aadi. I hope all of this can be comfortably managed through the years and beyond.
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Now back to the Ragda Pattice, to get this going the instant pot helps.
Quick Release Method for Beans
I have worked through a method to do a quick soak for beans. Essentially do a 1 minute pressure and allow for a natural release. All of this takes about an hour and works like a charm.
To get the sequence going, I do the quick soak, boil and drain potatoes, cook the peas and make the potato cakes while the peas are cooking and assemble. A perfectly wholesome and affordable option for all.
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.
PrintRagda Pattice _ Soul Food for the New Year
Prep Time: 1 hour
Cook Time: 1 hour, 15 minutes
Total Time: 2 hours, 15 minutes
A hearty vegan and gluten free creation of carbs and proten balanced to perfection.
Ingredients
For the Potatoes4 to 6 Yukon Gold potatoes (about 1 and 1/2 pounds)
2 teaspoon salt
1 teaspoon red cayenne pepper
4 to 6 tablespoons rice flour
Oil for shallow frying
For the ragda or split peas
1 tablespoon coriander seeds
1 teaspoon cumin seeds
3/4 cup whole white split peas, soaked for 6 hours or one hour doing the quick soak
1/2 teaspoon turmeric
1 teaspoon red cayenne pepper
4 tablespoons fresh lime juice (about 1 lime)
To assemble
Tamarind chutney
chopped cilantro
chopped onions
sev
Instructions
Place the potatoes in the instant pot with 2 cups of water. Set on pressure for 4 minutes. Do a steam release after 5 minutes. Set the potatoes to drain.Peel and mash the potatoes with the salt, red cayenne pepper and the rice flour.
Lightly toast the coriander and cumin seeds and grind to a powder.
Place the dried peas in the instant pot with 3 cups of water. Add in the coriander and cumin seeds, turmeric, red cayenne pepper and set to pressure cook for 18 minutes and allow for a natural release if time permits.
In the meantime, shape the potatoes into small patties. Heat the oil in a frying pan. Fry the potatoes until crisp and golden on both sides. This takes about 3 minutes on each side.
Remove the instant pot, and stir the peas well, you should have a thick somewhat soupy (not thin) consistency.
To assemble place a generous helping of the pease on a plate, top with 2 to 3 of the potato pattice. Top with tamarind chutney, chopped cilantro, onions and sev to taste and enjoy.
3.1http://www.spicechronicles.com/ragda-pattice-_-soul-food-for-the-new-year/
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December 31, 2018
Apple Crisp and a reflective farewell
[image error] I made an apple crisp on Saturday for a brunch time hostess gift. It is one of the many desserts I made this weekend. An ambivalent year at best, I am happy to bid 2018 adieu on a sweet note. What a fun week this is turning out to be, and a part of me does not want it to end. I am relishing all the home time I am enjoying. If only, I can sustain it. My apple crisp is made with organic Fuji apples, unpeeled and for the base I used no sugar. I used this opportunity to try KetoseSweet + Powder, a product sent to me for a contest.
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Saturday morning, we had brunch with my friends Dan and Maura and the apple crisp was the perfect thing to make and take their way. Anyone who reads this blog, knows that I love Brunch. There is something so seductive about the flexibility that that meal offers. I am also cooking for company this evening, and am delighted with the happy abandon that the process rejuvenates me. However, for next year, I want do more entertain more, but, do this as more off meals. So, what does an off meal mean? It means things like High Tea, brunch and did I say brunch.
Back to apple crisp, the trick on my recipe is extra butter. I guess, somewhere I am channeling my inner Julia Child.
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Well, in this case the little extra butter give you the nicely coveted crispy crust, that makes the apple crisp a crisp. A few pulses of the food processor, sliced apples and freshly ground cinnamon, through all of this in the oven and enjoy the fragrance of what I call an Indian Hudson valley kitchen. My plans for 2019, well, nothing major. I want equilibrium, peace, and some control.
To all you wonderful readers, here is wishing you a wonderful 2019.
PrintApple Crisp and a reflective farewell
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: Makes 6 servings
A gorgeous apple crisp redolent with the goodness of apples and fresh spices.
Ingredients
For the apples6 Fuji or other apples
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground cinnamon
For the topping
3/4 cup all purpose flour
1 cup old-fashioned or rolled oats
2 tablespoons KetoseSweet + Powder or 4 tablespoons brown sugar
1/2 cup (1 stick) butter, softened
1/4 teaspoon freshly ground cinnamon
1/4 teaspoon freshly ground cardamom
Sour cream or Greek Yogurt for Serving
Instructions
Pre-heat the oven to 350 degrees.Core and thinly slice the apples and toss with the lemon juice and ground cinnamon.
Place the apples in a 6 inch baking dish.
Place the flour, oats, Ketosesweet +powder or brown sugar, butter, ground cinnamon and cardamom in a food processor and pulse a few times.
Place in a mixing bowl and work with a fork to loosen and make crumbly, like breadcrumbs.
Place over the apples.
Place the pie dish in the oven and bake for 40 to 45 minutes. The apples should be soft and bubbly, and the topping should be fragrant and golden.
Serve topped with sour cream or Greek Yogurt.3.1http://www.spicechronicles.com/apple-crisp-reflective-farewell/
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December 25, 2018
Sweet and Spicy Roasted Dijon Chicken
[image error]So, I did a whole roast chicken mostly doing this in the instant pot and finishing it in the oven and there is no going back. For seasoning, I used Dijon Mustard, KetoseSweet + Liquid,s paprika, ginger and garlic. Hence, Sweet and Spicy Roasted Dijon Chicken. I was sent samples of the Stevia product and was happy to try it in this recipe. I tried this both ways, a regular done in the oven roasting and of course the mostly instant pot and finish in the oven version. For the very little effort and fuss, the instant pot version wins my heart. I also did this with game hens, for which I guess I am happy to stick to the oven. Either way, this is a fool proof, good looking recipe..
I have been terribly sick the past week. That and other things have added to the general sense of quiteness around the holidays. We did however have a peaceful, relaxing, day today. Including the cliched visiting of a Chinese restaurant. Other than that I have been reflective and quite. Mei aur Meri tanhai…
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The kids and Anshul have also been quiet and busy. All wrapped up with their things. Deepta, is working furiously (doesn’t she always?) trying to find a mentor to guide her through her science research. She is also plugging through her rounds of high school robotics. She is determined to take her underdog team to State level competetions.
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Aadi closed out the year nicely, becoming the Geography Bee school champion. Well, at least catching up to his sister. He has been working with me on planning an event for the indoor Pleasantville Farmers Market. As everyone knows, I love the market. I cannot think of a better place to start my 2019 food trails around.
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While I am not one for big food changes. I am trying two new things, this January. Going alcohol free (well, need to give that one a try!) and avoiding refined sugar. This stevia based natural replacer should help.
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.
PrintSweet and Spicy Roasted Dijon Chicken
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
A sweet and spicy take on roast chicken with an instant pot version.
Ingredients
For the marinade2 teaspoons smoked paprika
2 teaspoons red cayenne pepper
1 and 1/2 tablespoon KetoseSweet + Liquid
1 tablespoon kosher salt
2 tablespoons country style Dijon mustard
1 tablespoon freshly grated ginger
1 tablespoon chopped thyme
For the chicken
3 to 4 pound roasting chicken
2 limes or lemon
1 tablespoon salt
10 cloves of garlic peeled and halved
2 onions thickly sliced
2 carrots, peeled and thickly cut into 2 inch pieces
3 red skinned potatoes, halved
Olive oil for greasing and rubbing
Instructions
To prepare the marinade, place the smoked paprika, red cayenne pepper, KetoseSweet + Liquid (can be replaced with 1 tablespoon sugar), kosher salt, Dijon mustard ,grated ginger and thyme in a small bowl and mix to form a thick paste.To prepare the chicken, gently loosen the skin and remove any inner gizzards and things. Rub well with the lime thoughly, squeezing the juice as needed. Rub with the salt and then rub evenly with the marinade. If desired you can do this the night before and let the chicken marinate well.
Tie the legs and prepare as you wish before roasting.
Instant Pot Plus Oven Method
Place 1 cup of water in the instant pot. Place the trivet over the water. Place the chicken on the trivet. Set on 4 minutes of high pressure. Allow for a natural release if you have time.Open the instant pot and remove the chicken and trivet. Discard all but 1 cup of the pan drippings.
Pre-heat the oven to 400 degrees.
Grease a baking dish. Layer with the onions, carrots, potatoes, garlic. Pour 3/4 cup of the pan drippings. Place the chicken over the vegetables. Pour the remaining 1/4 cup of pan drippings. Roast for 25 minutes, until the vegetables are soft and the chicken is browned. Serve hot.
Oven baked method
Pre-heat the oven to 350 degrees.
Grease a baking dish. Layer with the onions, carrots, potatoes, garlic. Drizzle with olive oil. Set the chicken oven the vegetables. Drizzle with more olive oil. Roast the chicken for 3 hours, basting occasionally after the first hour.
Remove from the oven, discard extra liquid and carve and serve with the roasted vegetables.
Notes
The instant pot pre-cooking results in a lot less fat and a nice and moist bird. The traditional roasting results in a richer tasting bird.
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December 24, 2018
Bengali Shoestring Fries – Jhuri Alu Bhaja
[image error]On chilly gloomy days, especially when my mood matches the weather only Bengali comfort food will do! But you sort of knew that right? I have spent the last several weeks drooling over a new Bengali cookbook. Taste of Eastern India, is penned and photographed by the lovely Kankana at Playful Cooking. A beautiful volume that combines a nice compact assortment of Bengali recipes. My new favorite from her book is her rendition of Jhuri Alu Bhaja or Bengali Shoestring Fries.
There are several recipes that I have marked up to try, but, last Sunday I made these lovely shoestring fries, and served them with rice and red lentils.
I would have done more with this post, but, absolutely had to share and talk about the book before 2018 goes away. It is one of those things. I often like to do a clean start, compleating all the little things that I can. Do you have little things that define annual milestones for you?
Bengali cooking and food is so special for me. Much as I like the complex and fancier recipes, it is often the simple homey recipes that makes this the cuisine of my childhood, the cuisine that is still soul food for me. As I have often said, however, the magic of any home cuisine rests in the gentle creativity of the homecook.
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This creativity is beautifully showcased in The Taste of Eastern India, both in Kankana’s equisite photography and her original touches to classic recipes. It is fun to find new ways to rediscover classic favorites. I absolutely love her fish recipes and have bookmarked the Kabiraji cutlet for an indulgent evening. And for the ageless Bengali shoestring fries, I love the addition of peanuts and mint. The milder weather has actually prompted a few sprigs of mint to sprout in our backyard. I was happy to pick them for yet another round with these delicious fries.
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BTW, my son now likes them with his breakfast eggs and as they say, why not? To add another unique book to your collection, do not forget to pick up a copy.
PrintBengali Shoestring Fries – Jhuri Alu Bhaja
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes
Yield: Serves 4
A lovely fresh take on a simple homey Bengali dish.
Ingredients
2 large potatoes1 and 1/2 tablespoons salt
Oil for deep frying
1/4 cup peanuts
12 fresh mint leaves
Instructions
Wash the potatoes throughly. Using the big holes of a cheese grater, grate the potatoes. Place the potatoes in a bown and add water to cover. Sprinkle with the salt and allow the grated potatoes to soak for 15 minutes.After 15 minutes, drain the grated potatoes using a colander. Wash the potatoes several times to get of as much starch as possible. Layer a kitchen towel on a plate or chopping board and spread the grated potatoes evenly on the kitchen towel. Place another towel on top and pat it lightly so the towel soaks up as much moisture as possible. Set aside for 15 minutes and allow the kitchen towel to soak up more moisture. Change the kitchen towel if needed. The grated potatoes shouldn't feel too wet.
Once you are ready to make the fries, prepare another large plate with a kitchen towel in a deep heavy bottomed pan over medium-high heat, pour enough oil to reach a depth of 1 inch (3cm) Once the oil reaches about 350F (177C), add the peanuts and fry for 2 minutes. Using a slotted spoon, transfer the peanuts to the prepared plate to drain.
Next, fry the grated potatoes. Remove the kitchen towel that was on top of they layered grated potatoes. Take a handful of the grated potatoes and very carefully add it to the hot oil. Depending on how big your pan is, fry in batches without overcrowding. Adding too much will clumb the potatoes. Using a slotted spoon stir 2 or 3 minutes, or until the potato strings look golden brown in color. Transfer to a plate with the fried peanuts. Sprinkle a pinch of salt and continue frying the rest of the grated potatoes.
Once you are done with the potatoes, turn off the heat and add the mint leaves to the pan. They will sizzle and curl up immediately. Remove with a slotted spoon and add the leaves on top of the potatoes.Toss everything very delicately. The potatoes stay chrunchy even after several hours and can be stored in an airtight container once cooled completely.
Notes
Recipe reprinted from Taste of Eastern India
- Delicious Authentic Bengali Meals You Need to Try
By Kankana Saxena (c) 2018
Page Street Publishing
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