Rinku Bhattacharya's Blog, page 41

Quinoa Upma – Quinoa Breakfast Pilaf

[image error]The past few weeks were sort of intense. Not a lot to show for it. However, I did come up with a cheery version of breakfast quinoa.  A quinoa upma, somewhat like the cracked wheat or daliya upma/pilaf in Instant Indian. Upmas are savory breakfast pilafs, that are wholesome, satisfying and hearty. So, there is more to breakfast cereal than oatmeal. In my house anyway. As I had mentioned earlier my mother-in-law had been visiting.  I am proud of the fact, for the most part I was able to do a good job with a basic lentil dish and vegetable most dinners. And, this upma for a couple of breakfasts. This and the rawa idlis were both well recieved by the kids and the grandmother. At least something still works!

I am closing out the year, with a small New Years eve party. Not something I have done before, usually, I just stick to Thanksgiving. The past few months have been a little tricky and celebratory cooking is almost like my detox to clear my thoughts. How are you winding down the year? The kids have just been so busy, it has been almost unreal. Especially the daughter! I have been involved with the parent association this year at her school and have enjoyed feeling more connected with the community. Over the past few months, I have reconnected with their school routine, an opportunity that means a lot to me. Amazing, how the little things in life make a difference.

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Speaking of little things, the special ingredient to this upma are pommegranate seeds. They add just the right pop of color and crunchy tartness. Of course, if your are still looking for cookbooks  for the foodie in your life do think of my cookbooks. They are all bonafide small press books that supports little people.

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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.

PrintQuinoa Upma – Quinao Breakfast Pilaf

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A lovely colorful dish of quinoa. This quinoa upma is bursting with flavor.

Ingredients

3 tablespoons oil
2 tablespoons blanched skinless raw peanuts
1 teaspoon mustard seeds
1 tablespoon finely diced ginger
10 to 12 curry leaves
1 or 2 dried red chilies
1 medium to large potato, peeled and cubed
2 carrots, peeled and cubed
1 cup quinoa, can be bi-colored
1 and 1/2 teaspoons salt or to taste
3/4 cup green peas
2 tablespoons chopped cilantro
3 tablespoons fresh lime juice (about 1 lime)
2 tablespoons pomegranate seeds

Instructions

Turn the instant pot onto saute mode and add in 1 tablespoon oil. Heat for 1 minute and add in the peanuts.
Stir for a couple of minutes until the peanuts are golden. Remove with a slotted spoon.
Add in the remaining oil and heat for another couple of minutes. Add in the mustard seeds and wait until the seeds crackle. Add in the ginger, curry leaves and chilies and stir well.
Turn off the saute mode.
Add in the potato, carrots and quinoa and the salt and mix well. Add in 1 cup of water.
Cover and set the instant pot on 2 minutes of pressure cooking. Do a quick release after 5 minutes.
Remove the cover and ddd in the peas and cover for 2 minutes.
Add in the chopped cilantro and stir in the fresh lime juice.
Add in the peanuts and sprinkle with the pomegranate seeds.3.1http://www.spicechronicles.com/quinoa-upma-quinao-breakfast-pilaf/

The post Quinoa Upma – Quinoa Breakfast Pilaf appeared first on Spice Chronicles.

Quinoa Upma – Quinao Breakfast Pilaf

[image error]The past few weeks were sort of intense. Not a lot to show for it. However, I did come up with a cheery version of breakfast quinoa.  A quinoa upma, somewhat like the cracked wheat or daliya upma/pilaf in Instant Indian. Upmas are savory breakfast pilafs, that are wholesome, satisfying and hearty. So, there is more to breakfast cereal than oatmeal. In my house anyway. As I had mentioned earlier my mother-in-law had been visiting.  I am proud of the fact, for the most part I was able to do a good job with a basic lentil dish and vegetable most dinners. And, this upma for a couple of breakfasts. This and the rawa idlis were both well recieved by the kids and the grandmother. At least something still works!

I am closing out the year, with a small New Years eve party. Not something I have done before, usually, I just stick to Thanksgiving. The past few months have been a little tricky and celebratory cooking is almost like my detox to clear my thoughts. How are you winding down the year? The kids have just been so busy, it has been almost unreal. Especially the daughter! I have been involved with the parent association this year at her school and have enjoyed feeling more connected with the community. Over the past few months, I have reconnected with their school routine, an opportunity that means a lot to me. Amazing, how the little things in life make a difference.

[image error]

Speaking of little things, the special ingredient to this upma are pommegranate seeds. They add just the right pop of color and crunchy tartness. Of course, if your are still looking for cookbooks  for the foodie in your life do think of my cookbooks. They are all bonafide small press books that supports little people.

[image error]

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.

PrintQuinoa Upma – Quinao Breakfast Pilaf

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A lovely colorful dish of quinoa. This quinoa upma is bursting with flavor.

Ingredients

3 tablespoons oil
2 tablespoons blanched skinless raw peanuts
1 teaspoon mustard seeds
1 tablespoon finely diced ginger
10 to 12 curry leaves
1 or 2 dried red chilies
1 medium to large potato, peeled and cubed
2 carrots, peeled and cubed
1 cup quinoa, can be bi-colored
1 and 1/2 teaspoons salt or to taste
3/4 cup green peas
2 tablespoons chopped cilantro
3 tablespoons fresh lime juice (about 1 lime)
2 tablespoons pomegranate seeds

Instructions

Turn the instant pot onto saute mode and add in 1 tablespoon oil. Heat for 1 minute and add in the peanuts.
Stir for a couple of minutes until the peanuts are golden. Remove with a slotted spoon.
Add in the remaining oil and heat for another couple of minutes. Add in the mustard seeds and wait until the seeds crackle. Add in the ginger, curry leaves and chilies and stir well.
Turn off the saute mode.
Add in the potato, carrots and quinoa and the salt and mix well. Add in 1 cup of water.
Cover and set the instant pot on 2 minutes of pressure cooking. Do a quick release after 5 minutes.
Remove the cover and ddd in the peas and cover for 2 minutes.
Add in the chopped cilantro and stir in the fresh lime juice.
Add in the peanuts and sprinkle with the pomegranate seeds.3.1http://www.spicechronicles.com/quinoa-upma-quinao-breakfast-pilaf/

The post Quinoa Upma – Quinao Breakfast Pilaf appeared first on Spice Chronicles.

Rawa Idli (Vegetable Semolina Cakes) – Instant Pot

[image error]My all-time favorite Indian cooking is brunch or breakfast dishes. The lastest hit in my house is the Rawa Idli. They are steamed, lentil and vegetable studded semolina cakes.

They are perfect for breakfast, brunch, and or a light lunch. Aadi just comfirmed that his new thing is the Rawa Idli. The added bonus of these idlies is that they are a portable snack. A few in a ziplock bag, and you are in business.

They do not require any fermenting so they work well on short notice. As always, the best part of everything is that they are fun to make. A brainchild of a crazy busy weeknight. Actually right along with a dump sambhar that I promise to post soon.

 

This week was a busy and somewhat crazy kind of week. The kind that is typical in the Spice Chronicles household. Like it or not, it is what what fuels this blog and our table. It has been a while, since I have done the kind of slow, nursing the stove for hours kind of cooking. I have to confess, it is really not my thing. Maybe life just is too fast paced for that kind of a luxury… But then again, you hardly visit my site for that kind of thing, do you? Most of my cooking is desi mommy warrior kind of cooking. Make that mommy warrior under attack kind of cooking!

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This week however, in between my many rounds of dropping kids, picking up fruit, and work I am ready to accept the latest sort of reckoning.

I want to make time for two things – one to pick up some library books to read. (High on my list is this one followed by this one. ) Also, want to get to one of Deepta’s robotics events. God knows, I am racking up enough miles taking her too and from practice.

My hard working daughter, keeps the mommy taxi busy. Also, keeps the snack collection on this site growing!

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I might not be looking forward to getting back to commuting, but, there is a certain forced amount of me time built into that commute, especially if I do not fill it with pricey bad Grand Central sangria.

Here are a handful of tested and tried tips.

Steam these with the venting off, or in case of the Ultra with no pressure.
Add in the water and turn on the saute mode, to allow the water to begin boiling before adding in the insert.
Add in the eno or baking soda once the water has started simmering.
Work quickly once you have added in the Eno.
If you do not have Eno, add 2 tablespoons of lime juice to the batter followed by 1/4 teaspoon baking soda to get almost similar results.

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.

PrintRawa Idli (Vegetable Semolina Cakes) – Instant Pot

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A recipe for semolina or instant idli done in the instant pot.

Ingredients

2 cups of coarse semolina
3/4 cup of natural yogurt
1 cup of water
1 teaspoon salt
1 tablespoon oil plus extra for greasing the idli moulds
1 teaspoon black mustard seeds
1 tablespoon black split urad dal
1 tablespoon yellow split channa dal
6 to 10 curry leaves torn
2 tablespoon broken cashew nuts (optional)
1 small carrot diced
1/4 cup frozen peas
1 teaspoon Eno Fruit Salt or 1/4 teaspoon baking soda and 2 tablespoons lime juice
Water for steaming

Instructions

Mix the semolina, yogurt and water and set aside.
Grease the idli moulds and set aside.
Place water in the instant pot, I add in about 1 and 3/4 cup of water, since some of this will evaportate while the prepping process.
Heat the oil and add in the black mustard seeds and wait until the seeds crackle.
Add in the black and yellow lentils and toast for about a minute or two.
Add in the curry leaves and cashew nuts if using. Turn off the heat.
Stir in the carrot and green peas.
Pour this into the semolina mixture.
Gently stir in the Eno Fruit salt or the baking soda with lime juice, the mixture should become frothy.
Working quickly add in about 2 tablespoons of the batter into each pan.
Stack the pans and place in the instant pot or other steaming pot and steam for about 19 minutes. Let it rest for another 5 minutes.
Carefully remove and serve with chutney.3.1http://www.spicechronicles.com/rawa-idly-vegetable-semolina-cakes/

 

The post Rawa Idli (Vegetable Semolina Cakes) – Instant Pot appeared first on Spice Chronicles.

Turkey Coconut Curry (Leftover in the Instant Pot)

Then again, there is a time for leftovers.

I am absolutely ecstatic about the way this leftover turkey coconut curry has turned out. The recipe will work well, with rotisserie chicken or even cubes of uncooked chicken. Depending on what you use, just adjust the time. The leftover turkey version takes about 2 minutes, I increase that to 4 minutes with uncooked chicken.

 

It is important to give a little space sometimes between Thanksgiving and enjoying the leftovers.  This year, I treated myself to a few days out of the house right after Thanksgiving. No where fancy, but just away from home, with just a little bit to reflective time.

This curry is done with classic South Indian seasonings and comes together very quickly in the instantpot.  Spicy, soulful and comforting, it is everything needed to get dinner on the table well under 15 minutes. My version has loads of cracked black pepper and some green beans for good measure. I am surprised with the green beans, they add a nice crunch and freshness to the entire meal. Depending on your mood, you can toss in some cubed carrots and mushrooms as well. It will help transform this into a nice one pot meal.

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With Thanksgiving over, I am watching the rest of the year slowly close out. It has been a strange year of sorts. Not the most peaceful ones, some periods of frantic activity and excitement with some amounts of strange unexplained nothingness.

Somewhere in the middle, a new cookbook to show for my kitchen efforts. The garden is bare and the days are shorter than I would like. Mom and brother have been spending quality time together. None, of them seem to remember me, ha ha! The textbook defination of a good time as they say. My fun trivia learnt from baby brother, they play the dhol during the Kolkata marathon. Who knew? Yes, the Airtel run ended up being my brother’s 2018 Carpe Diem moment.

A great year for the children. That is where lady luck and providence has been unstintingly kind.

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.

PrintTurkey Coconut Curry (Leftover in the Instant Pot)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A great use for leftover turkey or chicken.

Ingredients

2 tablespoons oil
1 teaspoon mustard seeds
10 curry leaves
2 to 3 dried red chiles
1 small onion, diced
1 tablespoon minced garlic
1 tablespoon minced ginger
2 cups cooked turkey or chicken, cubed
1 teaspoon salt or to taste
1 and 1/2 tablespoons coarsely ground black pepper
2 tomatoes diced or 1/4 cup canned
1/2 cup coconut milk
1 cup green beans halved

Instructions

Turn the instant pot onto saute mode. Add in the oil and heat for a minute.
Add in the black mustard seeds and the curry leaves and wait until they begin to crackle.
Add in the dried red chilies, onion, ginger and garlic and saute lightly for 2 minutes.
Stir in the the turkey or chicken with the salt and black pepper. Turn off the heat.
Add in the tomatoes and the coconut milk and stir well, taking care to deglaze the base of the pot. Mix in the green beans.
Cover and set on two minutes pressure. Release the pressure after 2 minutes and serve.3.1http://www.spicechronicles.com/turkey-coconut-curry/

The post Turkey Coconut Curry (Leftover in the Instant Pot) appeared first on Spice Chronicles.

Spicy Cornbread Drop Biscuits

[image error]Every year I add a recipe or two to my Thanksgiving table. This year, one such recipe is this Spicy Cornbread Drop Biscuits. They are inspired by a couple of different thoughts and sources. I love adding an Indian accent to traditional holiday dishes. I have an entire chapter devoted to such dishes in the Spices and Seasons cookbook. The cornbread recipe in that cookbook called Masala Sunshine Cornbread was actually developed for my cousin Sharmila who then frequented out Thanksgiving table.  With or without her, it is a pretty darn good cornbread recipe.

This year, I kept out table simple somewhat loosely inspired by this menu. Drop biscuits sounded so manageable and so we have Spicy Cornbread Drop Biscuits. I have lately been tinkering with baking soda in my baking. These biscuits are no exception. At this late age, I realize the magic of buttermilk and just a hint of baking soda. And, it feels like a lot of aha in my kitchen. Do you feel happy when you suddenly hit a minute of simple perfection in your kitchen? It has been extra satisfying because, perfection or resolution has been somewhat elusive in my life. The accountant in me craves resolution even when I know there is a time and place for elusiveness.

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This is why I love my kitchen, it is full of possibilities that come to resolution. Like these spice infused Cornbread drop biscuits. A golden cheesy cornbread biscuit that is amazing for both dinner and breakfast. They take scrambled eggs to another level of perfection. We love brunch in this Spice Chronicles household. The more brunch cohorts the merrier. Somewhere on the other side of the world is my brother. I take in his vacation through instagram pictures. I am picturing the Christmas tinsel and plum cakes in New Market.

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All of this, while sipping a perfect cup of tea and warm biscuits. A tiny piece of spice infused heaven. Crisp and Craggy on the outside, soft, warm moist and spicy inside. Maybe not a bad description for my better half. Speaking of whom, even he gives these biscuits an enthusiastic thumbs up. So, try them this Cyber Monday or any day you want some quick comfort on your table.

The post Spicy Cornbread Drop Biscuits appeared first on Spice Chronicles.

Daler Bora – Bengali Lentil Fritters

[image error]The Indian kitchen is bereft without lentils. Lentils are the crown jewel that makes all things better. In fact, we have lentils with lentils like these daler boras.

The humble and much loved daler bora is a very interesting concept. They are small lentil fritters that we Bengalis often enjoy with rice and dal sometimes as a part of a pure vegetarian meal. Essentially, a typical part of the Bengali meal is to pair something fried with the dal. This can be crisply fried pieces of fish or for a vegetarian option the daler bora. I am retrieving the recipe for Mushoor daler bora, or red lentil fritters for this post.

In some ways, this is too humble a recipe to work a blog post around and yet here it is. The reason is because, someone just wanted the recipe. I find it easier to work up a post when I am asked for a recipe. This way I have it for posterity. The distinction of lentils fritters at least in my house is that they are made with yellow or red lentils. This is different from the Southern Indian Lentil fritters which are typically made with white lentils or Urad dal.  All things considered however these fritters are quintessential comfort food.

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Great as these delectable spicy morsels taste with rice and dal, they work very well as a small and humble appetizer. Perfect, serviced with ketchup, India’s favorite condiment. Sure there are chutneys on the Indian table, but when all else fails we love our ketchup. BTW, folks if you have not tried the Sriracha ketchup you should. If you are a Sriracha fan like me, this ketchup is a game changer. It adds just the right amount of attitude to ketchup.

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The weekend draws to a close, I am feeling incredibly well rested and just a little reluctant to head back to the general craziness of things. It is for moods like this some crunchy daler bora calls your name.

PrintDaler Bora – Bengali Lentil Fritters

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

A simple humble fritter from the Bengali table.

Ingredients

1/2 cup red lentils (mushoor dal) soaked for a couple of hours
1 small knob of ginger (about 1/2 inch)
3 green chilles
1 teaspoon turmeric
1 teaspoon salt or to taste
1 medium sized onion chopped
1/2 cup chopped cilantro

Oil for frying

Instructions

Place the soaked lentils, ginger, green chilies, turmeric and salt with 2 tablespoons in a blender. Blend to a paste.
Mix in the onions and cilantro
Place about 1/2 cup oil in a small wok and heat until smoking.
Drop the batter in small spoonfuls and fry on medium low heat until golden brown. They will take about 3 to 4 minutes and will need to be turned.
Serve hot.3.1http://www.spicechronicles.com/daler-bora-bengali-lentil-fritters/

The post Daler Bora – Bengali Lentil Fritters appeared first on Spice Chronicles.

Instant Indian Cookbook Love

[image error]With Thanksgiving behind us, we are right into official holiday season.

As we all know, cookbooks make great gifts. The new cookbook naturally is  Instant Indian. Perfectly timed and poised to complement your deeply discounted Black Friday Instant Pots.

Next weekend, I have two events where you can sample some of the food and pick up a personalized copy.

Please stop by Barnes and Nobles in Yonkers on Saturday 12/1 or at Williams Sonoma, Westchester on Sunday 12/2.

[image error]Non Instant Pot fans looking for regular cookbook, do not feel left out.

There is something for everyone.

For the cook who loves to read the history and nostalgia behind the book, we have the gourmand award wimming Bengali Five Spice Chronicles. A collection of almost 200 nostalgic recipes that will take you to Eastern India.

It takes you to my grandmother’s kitchen in Kolkata, meanders through other aspects of my life and brings you right back here to my crazy New York kitchen.

And then if you are a sustainable cook, who wants a book that is beautiful and well illustrated, you have Spices and Seasons. A gorgeous hard cover that will make anyone on your gift list happy.

All these books have kindle editions, but, there is still something nostalgic about turning the pages of a cookbook, looking at some mess marks on your favorite pages.

So, if you cannot attend an event, and want a custom copy, do not fret. Reach out to me at spicesandseasons@gmail.com and tell me who and where you want the book shipped. I will be happy to discuss with you and get the books out to anywhere in the US.

I take payments through paypal make sure that the books are shipped myself. So, this holiday season if you are looking for an Indian cookbook do keep this independent author in mind.

Now that I am done with my PSA, I will leave you to your shopping, noshing and savoring the rest of the holiday season.

 

The post Instant Indian Cookbook Love appeared first on Spice Chronicles.

Malaysian Yellow Festive Rice (Instant Pot)

[image error]Yellow Festive Rice in Malaysian cuisine is reserved for very special occasions. It is often served with Sambal Eggs, or Malaysian Red Eggs, which are also ridiculously easy to make. Just to mix things up I often serve these two dishes separately. But, I love the eggs very much too!

Today however we are talking about this beautiful coconut infused, peppercorn studded yellow festive rice.

I have made a couple of tweaks to make this recipe work with my pantry staples. My recipe uses Jasmine Rice instead of glutinous rice since Jasmine Rice cooks so well in the Instant pot. I also use screwpine water instead of Pandan Leaves. The reason is pretty simple, the flavor is very simmilar.

Pandan is the vanilla of Southeast Asia. In the Indian kitchen, you find screwpine water or kewra, which gives you the same flavors but lives comfortably in the refridgerator.

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Kewra or Pandan water is used to season festive rice dishes like a good biryani.  If you do not have any around, well, just leave it out. The rice will still be plenty flavorful. Especially since I am using jasmine rice.

This weekend, away from home I am using the time to catch up on a couple of pending recipes. These are tested and tried and waiting to now become a part of your table. Vegetarians rejoice, you will find loads of wonderful recipes all waiting for you in the next few weeks as the MIL is visiting.

It is a quite kind of evening, rare for me. I am sitting and cranking out thoughts and some recipes as I get a little bit of time away from it. A part of me wants to get started on holiday cards. A part of me wants to coast and wait fighting with the part that wants some certainity. All of me wants to share this easy and flavorful recipe with you.

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Fragrant Rice, luscious coconut, how can you go wrong?

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.

PrintMalaysian Yellow Festive Rice (Instant Pot)

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

A beautiful fragrant Malaysian dish for festive yellow rice.

Ingredients

2 tablespoons coconut oil
1 tablespoon freshly grated ginger
3/4 teaspoon turmeric
3/4 tablespoon blackpeppercorns
1 cup jasmine rice
1/2 cup coconut milk
3/4 cup water
1 teaspoon salt
1 tablespoon fresh lime juice
1 tablespoon pandan or kewra water or 2 pandan leaves (note if using leaves add to the rice while cooking)
Chopped cilantro or mint to garnish

Instructions

Turn the instant pot onto saute mode, add in the coconut oil.
Add in the ginger, turmeric and black peppercorns and stir for a minute.
Turn off the saute mode, mix in the rice.
Add the coconut milk, water and salt. Cook on rice mode and release the pressure after 5 minutes.
Stir in the lime juice and pandan extract.
Garnish with the cilantro and mint. Serve with your favorite curry.3.1http://www.spicechronicles.com/malaysian-yellow-festive-rice-instant-pot/

The post Malaysian Yellow Festive Rice (Instant Pot) appeared first on Spice Chronicles.

Eggless Apple Upside Down Cake

[image error]Thanksgiving is done! One of my menu highlights was a simple but surprisingly good apple upside down cake. It is eggless too boot. Hence an Eggless Apple Upside Down Cake.

I am still tinkering with the recipe, mostly trying to figure out the fruit to cake ratio. That, and I do need an excuse for pretty pictures. I am still a very focussed cook when it comes to cooking for occasions, I cannot truly pause to take pretty pictures. Also, the bitingly cold weather makes me want to bask in the warm comfort of my kitchen.

We have taken a trip to Albany, for the rest of the weekend. I need a little time away just to break a little of the intensity of the past few weeks. Less to reflect, more to be reflective. Just to break the sheer monotonous uncertainity of things. A few thoughts of what ifs? A girl can think, hope and wonder… This cake is extremely fuss free as most of my baking usually is. The cake has a bit of dense pound cake like texture, rich and comforting. The fruit layer is mostly about the goodness of apples and brown sugar. Easier than apple pie, but almost as comforting and full flavored. Good enough for breakfast.

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As for the turkey leftovers, they are waiting for me to be transformed into something memorable. Or just transformed. What I will say is that Thankgiving with the instant pot is a game changer. No more regular mashed potatoes. I will save that for another post. Given my deep and simple carbohydrate love, I have to tell you all about it.

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Back to the cake, I made two of these cakes. One with a pear topping and one with this apple topping. The pear version wins the topping contest. This from a compulsive apple lover. The magic ingredient for me was a dose of cardamom and nutmeg. Simple and haunting! Try it and let me know.

PrintEggless Apple Upside Down Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

A gorgeous eggless upside down apple cake.

Ingredients

1/2 cup plus 1 tablespoon butter softened
2 small apples cored and thinly sliced (about 1 cup)
1 and 1/4 cup brown sugar, divided
2 cups whole wheat pasrty flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
3/4 cup buttermilk

Instructions

Pre-heat the oven to 350 degrees.
Grease an 8 inch round baking pan with the 1 tablesoon of butter
Place the remaining butter in a mixing bowl.
Layer the apples on the base of the greased pan. Sprinkle with the 1/4 cup brown sugar.
Place the remaining sugar in the bowl with the butter and beat well.
Sift together the flour with the baking powder, baking soda, cardamom and nutmeg and mix well.
Mix in the butter milk and pour the mixture over the apples.
Place in the center of the oven and bake for 35 to 40 minutes until the top is golden brown. Turn off the heat. Remove the cake after 10 minutes.
Gently run a knife along the side of the cake and unmould on to a place.
Serve warm.3.1http://www.spicechronicles.com/eggless-apple-upside-down-cake/

The post Eggless Apple Upside Down Cake appeared first on Spice Chronicles.

Instant Pot Bengali Fish Curry (macher patla jhol)

[image error]Do you have a dish that you absolutely need in your life to comfort you? The kind that makes you happy when skies are grey? This Bengali fish curry comes pretty close in my world. It is a very simple thin broth like stew, or in Bengali what we call patla jhol. Seasoned with a mélange of a few key spices, this curry is packed with loads of vegetables and chunks of firm white fish.  This instant pot version took a little trial and error. But, now I think I have it down pat.

Cooking fish needs a subtle and gentle hand. This just needs 2 minutes of pressure cooking. The stove top variation  is in the Bengali Five Spice chronicles.  Essential vegetables for this are potatoes and cauliflower, the rest vary depending on the season.  I add chunks of bright purple egg plant in summer and golden cubes of squash in winter. Peas are never a bad idea. Honestly, the possibilities are endless.

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A splash of coconut milk to finish add some richness but not  not essential. It is ideally served with hot steaming rice. In my kitchen, this is a hot item particularly in the winter months right alongside khichuri. In particular, this is a Friday night special. A full fledged bonafide fish curry that I can whip up in about 20 minutes,

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A few key pointers to get this done right in the instant pot –

Cut the fish into 3 to 4 inch chunks, you can use frozen fish fillets.
The fish of choice for a dish like this will be cod, halibut or tilapia.
Cut the vegetables into large chunks
Keep the gravy broth like, this is not one of those thick sauces think bouillabaisse

This week turned out to be an action packed week with all kinds of things unexpecting coming together. Not to mention the unexpected winter storm. This patla macher jhol is what I turn to when I need to brace and cope with life. I might get some thanksgiving recipes in before the week is up, but one way or the other enjoy yourself on turkey day.

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.

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PrintInstant Pot Bengali Fish Curry (macher patla jhol)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A classic Bengali curry adapted for the instant pot.

Ingredients

2 to 3 tablespoons oil
1 tablespoon panchphoron or (1/2 tablespoon whole cumin seeds and 1/2 tablespoon whole mustard seeds
1 tablespoon freshly grated ginger
3 dried red chilies
3 tomatoes, diced
1/2 head of cauliflower (cut into large florettes about 3/4 pound of cauliflower)
1 large potato (peeted and cut into wedges (about 1 cup)
1 cup cubed winter squash
1 and pounds firm white fish cut into 3 inch pieces (can be frozen)
1/2 teaspoon turmeric
1/2 teaspoon red cayenne pepper
1 and 1/2 teaspoons salt or to taste
1/4 cup coconut milk (optional)
1/4 cup frozen green peas
2 tablespoons fresh lime juice
1 tablespoon chopped cilantr

Instructions

Turn the instant pot onto saute mode and add in the oil. Heat for 1 minute or more and add in the panch phoron and cook until the seeds begin to crackle.
Add in the ginger and the dried red chilies and stir well.
Add in the tomatoes and mix well. Add in the cauliflower, potato, winter squash, and the fish.
Stir in the turmeric, cayenne, salt and 1 cup water. Turn off the saute mode.
Set on 2 minutes of pressure.
Release the steam after 5 minutes.
Remove the lid and add in the coconut milk if using and the green peas. Stir well.
Sprinkle with lemon juice and cilantro and serve over steaming white rice.3.1http://www.spicechronicles.com/instant-pot-bengali-fish-curry-macher-patla-jhol/

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