Rinku Bhattacharya's Blog, page 42

Dimer Rezala – Egg Korma Bengali Style (Instant Pot)

[image error]A rezala is a moghal dish, usually made with goat meat. It is the quintessential accompaniment to Biryani. Last month, when my brother was visiting, we had a meatless majority in the house. The brother and the daughter are both in the meatless camp. I decided to tweak my chicken rezala recipe from the Bengali 5 Spice and this egg rezala or Dimer rezala was born. It has been lurking in the corners as I had to remake this a couple of times before it was post worthy.

The brother’s trip commenced and ended with its usual whirlwind quality. As always, there is good food in the center stage.  Working with more vegetarian options adds its own layers of soulfulness. There were more things out and around in the market then. We are now relagated to mostly beets and carrots.

Today is a strange sort of holiday. The daughter has school so I ended up taking her to school. I am now shooting the breeze in a diner, with bottomless cups of coffee as I wait for a train. A train to take me to the dentist at NYC. The story of my life… It has taken me forever to find a dentist I like. After a while, I find one in NYC.  Which would be swell, except that I am not working in NYC anymore.

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Well, that is why I like to remain focused around cooking. In my kitchen, even around my instant pot, things remain more predictable. Flavors, spices and results that I can call my own. The richness of flavor in this dish comes from fried onions and cooking the gravy low and slow. In this instant pot variation, I did the onions but ditched the low and slow part of the sauce. The result was good and done in a predictably quick manner. If like me you have a stash of boiled eggs handy on demand, this dish will become your new party favorite.

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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.

PrintDimer Rezala – Egg Korma Bengali Style (Instant Pot)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A simple and flavorful take on Bengali egg korma or Dimer Rezala done in the instant pot.

Ingredients

4 tablespoons oil
2 bay leaves
2 red onions, thinly sliced
1 tablespoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt or to taste
1 teaspoon sugar
2 teaspoon Bengali or other garam masala
1/4 teaspoon powdered nutmeg
1/2 teaspoon red cayenne pepper
1/2 cup Greek yogurt
6 hard boiled eggs, shelled
1 tablespoon ghee
2 to 3 dried red chillies
1 tablespooon rosewater (optional)

Instructions

Turn the instant pot onto saute mode. Add in the oil and heat for about a minute. Add in the bay leaves.
Add in the red onions and saute for 6 to 8 minutes. The onions should soften and turn golden brown. Remove about 1/4 for garnishing.
Add in the ginger paste and garlic paste. Add in the salt, sugar, garam masala, nutmeg and cayenne pepper and stir in the greek yogurt.
Add in the eggs and 1/4 cup water and stir well. Cover and pressure cook for 1 minute. Release the pressure after 5 minutes.
Stir well.
In a small skillet heat the ghee and add in the red chilies and allow then to cook for 30 seconds. Pour the seasoned ghee over the eggs.
Sprinkle with the rosewater if using.
Enjoy with rice or parathas.3.1http://www.spicechronicles.com/dimer-rezala-egg-korma-bengali-style-instant-pot/

 

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Soy Chunks (Nutrella) Birayani

[image error]Revisting this old post. Looking for some good vegetarian options, and this soy chunks biryani came to mind. I remade this in the instant pot, and it was easy and comforting.  Done with minimal fuss an effort, this Soy chunks biryani ended up being the perfect weekend close out meal. The meaty texture of the soy chunks or nutrella fits in an offers a good low calorie meatless option in this biryani.

The rice setting worked perfectly for this dish.

Original Post from Jul 5, 2011

Today turned out to be a really great day.  Most people find the rain a disappointment. But something about the rain calms and cheers me. I spent the morning revitalizing our grill for the season.  Walking in our back porch amid the dampness and taking in the green blossoming garden was rejuvinating. The backyard was full of life. I  was happy to see that the little fig tree that the husband had gotten for me has found its spot and  sprouted some little small figs. And then I did what I love doing, I made a birayani.

There is something about this regal one dish creation that came to India, through the Mogul rulers of Central Asia that makes me happy.

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I had made this dish a few weeks back and found it when I was cleaning out my pictures. I do not really keep drafts pending but do not upload and tag food pictures until I decide if I want toThis blog about them. Some of the pictures just make their way to the facebook page.

This recipe was one for the husband, he loves nutrela textured soy based protein that added a new dimension to vegetarian cooking. Since, it added a textured protein very different from other vegetarian protein options such as paneer or chickpeas. I use it on occasion, mostly for its nutritional value and to satisfy vegetarian guests. This particular recipe did work out well.

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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.

PrintSoy Chunks (Nutrella) Birayani

Prep Time: 1 hour

Cook Time: 1 hour

Yield: Serves 4 to 6

A vegetarian birayani made with soy chunks

Ingredients

2 cups boiling hot water

1/2 cup dried nutrela chunks

1/2 cup Greek low fat yogurt

1 teaspoon powdered mint

1/2 teaspoon red chili powder

1 teaspoon salt plus extra for rice if desired

3 tablespoons oil
1 thinly sliced medium onion
1 teaspoon ginger paste
1/2 teaspoon garlic paste (optional)
2 tomatoes (well chopped in a food processor)
1.5 teaspoons powdered garam/birayani masala (see recipe below)
2-3 cardamoms
1 large stick cinnamon
2 tablespoons ghee
3/4 cup basmati rice soaked for at least 2 hours
1/2 cup green peas
1 cup of water
2 tablespoons chopped cilantro
1 teaspoon saffron strands
2 tablespoons milk

Instructions

Place the water and the nutrela chunks in a bowl and let the chunks swell up, this takes about 5minutes. Drain the chunks well, and return to a mixing bowl with the yogurt, powdered mint, salt and chili powder and let the mixture marinate for at least 1/2 hour.
Heat the oil in a large cooking pot on medium heat for about 1 minute and add in the onion. Lower the heat and cook for about 5 minutes until the onion is soft, translucent and beginning to turn golden.
Add in the ginger paste, garlic paste, tomatoes and the garam masala powder and cook for about 5 minutes and add in the marinated soy chunks with the marinade and cook this mixture for about 3-4 minutes.
The mixture should be nice and thick. Add in the whole spices and the ghee with the rice and the green peas and stir well.
Stir in the water and cover the pot and cook the mixture on low heat for about 25 to 30 minutes.
Check the seasonings and stir in the cilantro. Dissolve the saffron in the slightly warm milk and sprinkle over the rice. Gently fluff the rice and leave covered for about 10 minutes before serving.

Notes

Place the water and the nutrela chunks in a bowl and let the chunks swell up, this takes about 5minutes. Drain the chunks well, and return to a mixing bowl with the yogurt, powdered mint, salt and chili powder and let the mixture marinate for at least 15 to 30 minutes
Turn on the saute mode and add the oil and heat for about 1minute. Add in the onion and cook for about 5 minutes until the onion is soft, translucent and beginning to turn golden.
Add in the ginger paste, garlic paste, tomatoes and the garam masala powder and cook for about 5 minutes and add in the marinated soy chunks with the marinade and mix well.
Add in the whole spices and the ghee with the rice and the green peas and stir well.
Add in half cup water. Turn off the saute mode and release the pressure after 10 minutes.
Check the seasonings and stir in the cilantro. Dissolve the saffron in the slightly warm milk and sprinkle over the rice. Gently fluff the rice before serving.

3.1http://www.spicechronicles.com/soy-chunks-birayani/

 

The post Soy Chunks (Nutrella) Birayani appeared first on Spice Chronicles.

Punjabi Lobia – Punjabi Style Black-Eyed Peas

[image error]Lobia or specifically Punjabi lobia is an acquired taste for me. I generally love more complex beans such as chickpeas and red kidney beans. However, the lobia cooks down with 15 minutes of electric pressure cooking and no soaking. Its efficient demeanor has won over my heart. There are obviously many ways to cook this pretty and delicate bean. In Instant Indian, I share a Konkani recipe which is from the Southern Part of India. Today’s recipe is a Punjabi variation. Something that I make often during the week.

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Woa! and what a week it has been! I was super determined to beet the jinx and make sure we had a complete dinner tonight. This blog exists because of my deep need to have balanced food on the table a few times a week. On a bad week, when that does not happen I feel especially dejected. It is really about control. Controlling the kitchen and food on the table keeps me grounded.

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Today, depite the freezing cold, I did the farmer’s market round. Yes, a couple of rounds to the school, it seems to have become my second home. Work, school, school work and sometimes home. You get the drift. I have been toying with the thought of facebook live series, just a little unsure about the technology. OK, I tried a session and it was a bit of a disaster. There is something a little daunting about talking, live and unfettered for 30 minutes. Also, the fact that I am not sure if the effort is worth it. For me there is always a bit of fun, in trying something new, but, sometimes, I am not sure whether the end justifies the means. In my case, whether the time justifies the means. You knew that is what I meant. And now time for some simple and piping hot lobia.

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 pre-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.

PrintPunjabi Lobia – Punjabi Style Black-Eyed Peas

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

A quick take on North Indian style black-eyed peas or lobia.

Ingredients

3 to 4 tablespoons oil
1 teaspoon whole cumin seeds
1 medium sized red onion, finely diced
2 cloves of garlic, minced
1 tablespoon fresh ginger minced
1/2 cup canned or jarred diced tomatoes or 3 medium sized tomatoes, diced
1 teaspoon salt or to taste
1 teaspoon turmeric
1 teaspoon red cayenne pepper
3/4 cup dried black-eyed peas aka lobia
3/4 cup water
1 teaspoon dried fenugreek, kasuri methi (optional)
1 teaspoon fresh garam masala
2 tablespoons chopped coriander leaves
1 or 2 teaspoons fresh lime juice

Instructions

Turn the instant pot onto saute mode, add in the oil and let it heat for about a minute. Add in the whole cumin seeds and wait for them to sizzle.
Add in the chopped onions, garlic and ginger and saute for 4 to 5 minutes. You need to saute them until the mixture is fragrant and arromatic.
Add in the tomatoes, salt, turmeric and red cayenne pepper and mix well.
Add in the lobia beans and the water. Cover set on 15 minutes of pressure.
Release the pressure after 5 minutes.
Mix well and check for the seasonings. Stir in the dried fenugreek (if using), add in the garam masala and the chopped coriander leaves.
Sprinkle with the lime juice and serve with rice or flatbreads.3.1http://www.spicechronicles.com/punjabi-lobia-punjabi-style-black-eyed-peas/

 

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Gulab Jamun Cake – Eggless Cardamom Scented Milkcake

[image error]A gulab jamun is a cardamom scented milky doughnut drenched in syrup. It conjures memories of all things festive. The week as I think of Diwali – the festival of lights, I remember all the comforting treats of the past and present. Gulab Jamun is on my mind, but, I want something different. Something that brought all the memories of the classic Gulab Jamun but with some novelty. Something to spark up a conversations and the Gulab Jamun Cake is born.

The Gulab Jamun cake takes all the classic ingredients of the Gulab Jamun and turns it into a cake. The cake is finished with a drenching of light cardamom laced syrup. Warm and Soothing. This cake will bring to your table all the memories of a good gulab jamun. With a lot less fuss, mess and effort. The cake is also more forgiving. You do not need to worry about getting just the right consistency with the syrup or balls.

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As for the time and effort saved. Let us not even go there. Instead of individually shaping each ball and frying them to perfect shade of golden before dunking it in syrup we pour the batter in a cake pan and bake it.  For all you potheads out there I have worked on an instant pot version as well. The texture is very different as is the case with a cake “baked” in the instant pot. The oven version is tighter and somewhat crisp at the edges. The instant pot version is very moist and has a deep softness when drenched with the syrup.

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Do I have a preference? Actually, in this instance it is difficult to truly decide. The poll in our household is divided. The husband and the son like the oven baked version. The daughter likes the instant pot variation. Try both for yourself and decide.

PrintGulab Jamun Cake – Eggless Cardamom Scented Milkcake

Prep Time: 25 minutes

Cook Time: 30 minutes

A recipe for a cake with all the flavors of a gulab jamun, what we calling a Gulab Jamun Cake.

Ingredients

1 cup heavy or whipping cream
1 cup whole milk powder
¾ cup all-purpose flour
1 and ½ teaspoons powdered cardamom (about 10 cardamom pods)
1 teaspoon baking powder
1 and ½ cup water
1 cup sugar
5 whole cardamoms
1 tablespoon rosewater (optional)
Oil or butter for greasing the pan

Instructions

Heat the oven to 350 degrees. Grease an 8 inch round cake pan.
Whip the cream and fold in the whole milk powder, all purpose flour, powdered cardamoms and the baking powder. Stir in half cup water.
Pour into the prepared cake pan and bake for about 25 minutes. The sides will appear golden brown and begin separating from the sides of the pan.
While the cake is baking prepare a simple syrup with the remaining water and sugar and cardamoms. Simmer for 15 minutes. The syrup should not be more than a half strand consistency.
Remove the cake from the oven and pour the syrup over the cake. Do this in batches to allow the syrup to soak in.
If you wish to do this in the instant pot. Start simmering 1 cup of water using the saute mode. Pour into the pan and cover and place on a trivet. If using an Ultra steam without any pressure for 20 minutes. Otherwise steam with the vent open.

Notes

Most of the time for this cake is hands off.

3.1http://www.spicechronicles.com/gulab-jamun-cake-eggless-cardamom-scented-milkcake/

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Jalebi – Indian Funnel Cakes

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The jalebi is probably the simplest and most popular of Indian desserts. It lives in the recesses of my mind in the form of pleasant and soothing childhood memories. The kind of memories that lure and seduce me out of my bed when I visit Kolkata on vacation. With all the orange holidays around the corner, jalebi is on my mind.

There are some sweet treats that keep well and are designed for storage. Most Indian fudges or burfees fall into this category. Then there are desserts that need to be enjoyed fresh.  The Jalebi falls into the enjoy fresh category! The best jalebi is served warm.  This slightly sticky crisp sweet treat is the stuff dreams are made off. 

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The crispness is attributed to the chickpea flour and the tang from good fermentation. I add in rice flour to my batter as well, adding a foolproof guarantee of crispness. The other tricky thing about the jalebi is getting them into a well coiled set of spirals shape. Practice is helful, even in the same session of jalebi making. Soak a little extra batter to make a few practice ones and you will be in business. Thickness in a jalebi is a personal choice. It is controlled by the size of the nozzle of the batter dispenser, not unlike icing. I use a ketchup bottle and like jalebis of a medium thickness.

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In North India, jalebis are dolled up with bits of almonds, chopped pistachios and strands of saffron. In Kolkata, there is no such fanfare. The fresh jalebis are available crisp with thicker patches of soft tangy batter. Jalebis in Kolkata are available only during the early hours of the morning usually with their cohorts the Bengali shingara.

Essentials for a good Jalebi

Well Fermented Batter: The characteristic tang is the result of slightly fermented batter.  You batter has reached the right degree of fermentation when it has a few tiny bubbles and a slight yeasty fragrance. I ferment my batter in the instant pot. Fermenting outside the instant pot is not a problem. Just plan for 18 to 24 hours. Over-fermenting is also not a good idea.
Crispness: Guaranteed by the addition of chickpea and rice flour in this recipe.
Good syrup consistency: About 1 and half strands consistency
Frying: Consistent frying in medium hot 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 pre-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.

PrintJalebi – Indian Funnel Cakes

Prep Time: 8 hours

Cook Time: 30 minutes

Total Time: 8 hours, 30 minutes

Yield: 15 to 18 medium sized jalebis

A simple yet classic recipe. Jabelis are homey, comforting and essential.

Ingredients

For the Jalebi Batter

1 cup all-purpose flour
¼ cup rice flour
2 tablespoons chickpea flour or besan
¾ cup water for the batter
A few drops of orange color


For the syrup

2 cups water
3 cups sugar
2 cups Canolla or Grapeseed oil for frying
Almonds and Pistachio to garnish

Instructions

In a mixing bowl, mix the flours with the water. Add the water a little at a time. Add more if needed to form a pour able batter. This should be the thickness of pancake batter, not too thin or thick. Stir in the food color.
Place the batter in the instant pot and set on 8 hours in the yogurt setting. Alternately, let it rest overnight for about 18 to 24 hours until fermented. The batter will have tiny bubbles and smell slightly yeasty.
Place the sugar and the water in a saucepan and boil until it reaches a medium strand thickness. It should be a 1 and half strand thickness. This takes about 15 minutes of simmering.
While this is happening, fill the ketchup bottle dispenser with the batter.
Place the oil in a wok and heat until frying temperature. A drop of batter when added to the oil should sizzle and rise to the top immediately.
Set the syrup near the all the oil.
Add the batter into spiral rounds, I have found that doing the shape of an 8 and circling around it is helpful. You can do 3 to 4 at a time, it is important to allow them to cook without bumping or crowding the oil.
Fry for about 45 second to a minute and turn. It is essential to allow the jalebis to turn golden brown and firm. Dunk the jalebis into the syrup. Let them rest for about 2 minutes and remove and place on a flat platter.
Continue until all the batter is used up.
Garnish with almonds and pistachios.

Notes

The prep time is mostly for fermenting and does not need any hands on intervention. If not fermenting in the instant pot, you will need to plan a little longer.

3.1http://www.spicechronicles.com/jalebi-indian-funnel-cakes/

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Potato and Kale Soup (Instant Pot)

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Today is all time soup weather. I revived one of our favorite soups. This soup is designed for any rustic green and hearty green. This is my potato and Kale Soup.  It needs a green with a little bite.

The first time, I made it I had made it with mizuna, a crisp tasting mustard green. Since then of course, I have tried this soup with good results using Kale, dandelion greens and event, good old spinach. Despite my husband’s suggestions to the contrary, I braved the weather and went to the market. My reward was the veggies for this soup. Lots of fresh leeks, slightly wet and fresh potatoes and kale.

This soup is simple enough to be done in 30 minutes.
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I had originally done this in a stove top pressure cooker. I have since adapted it for the instant pot.  This soup gets an unusal pop of flavor from fresh ginger. Do not leave it out.  This soup while simple,is also quite elegant. It is great as is, and if you wish, you can drizzle chili oil over it.
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The subtle mix of spices brings out the richness of the base. If you have some good crusty bread around, you have a good meal in a pot. (ok pot and blender). I seem to be unable to make a soup without pureeing it. In this case the immersion blender comes in handy.  There is something right about a soup being smooth and pureed, at least from when I come from!
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I have fussed with various greens and aromatic balances in this recipe. Over the years, I have reduced the amount of cream or coconut cream in the recipe. I even leave the potato skin on, for organic potatoes. I like the texture it adds to this soup.

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PrintPotato and Mizuna (or Spinach) Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings

On of our favorite wintery soups that we love to welcome the crisp cold winter or spring days with.

Ingredients

1/3 cup extra virgin olive oil
2 medium sized onions, chopped
1 large leek thinly sliced, whites and pale greens only
4 cloves (about 1 tablespoon minced garlic)
11/2 tablespoons minced ginger
3 to 4 medium, cubed potatoes (you can leave the skin on) (any potato works)
4 cups of chopped kale, spinach or mustard greens
1 teaspoon salt
1 teaspoon black peppercorns
4 cups of stock or water
1/2 cup coconut or whole milk
Red pepper flakes to finish (optional)

Instructions

Turn the instant pot onto saute mode, Add in the oil and add in the onions and leeks. Cook for about 15 minutes stirring occasionally until the onions and leek soften and begin to turn golden. You can continue cooking for another 5 to 10 minutes if you have the time.
Add in the garlic and the ginger and cook for 1 or 2 minutes.
Add in the potatoes, salt, black peppercorns and stock or water and the greens.
Set to 3 minutes of pressure and release the steam after 5 minutes.
Stir in the cream or coconut milk and stir well.
With an immersion blender puree the soup until smooth.
Place in serving bowls and garnish with the red pepper flakes and serve.

Notes

This recipe uses a pressure cooker.

3.1http://www.spicechronicles.com/potato-kale-soup-instant-pot/

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Cholar Dal – Bengali Yellow Split Lentils with Toasted Coconut (Instant Pot)

[image error]Dals or lentils have a pedigree in the Bengali kitchen. Complex yellow split lentils or cholar dal is reserved for celebrations and special occasions. The festive way to cook these lentils is with chips of coconut and even raisins.  My uncle’s classic cholar dal is described in the Bengali Five Spice Chronicles.  This recipe is my brother’s favorite rendition of cholar dal, but not in Instant Indian.

So here it is for all of us to enjoy and savor.

Cholar dal has unique and nuanced flavors would have added more Bengali recipes than needed. I wanted a balanced cornocopia of regional Indian flavors for the Instant Indian book. What still facinates me about Indian cooking is the sheer diversity of flavors, spices and textures.

My brother is now a card holding member of esteemed vegetarian official ranks, yes, right along with my daughter. With all the soup recipes around, we are officially into soup season. On the Indian table, we usually turn to piping hot dal especially on chilli days. Dal is Indian comfort food that is ubiquitious irrespective of the region of India.

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Once upon a time this dal cooked the festive way was the only dal he ate. Now he loves all dals with equal gusto. Complex and yet mellow, imbued with the creamy nuttiness of coconut, these lentils epitomize simple indulgence. They grace Bengali wedding tables and can be found at festive breakfasts, along with their cohort – the Bengali luchi or puffed breads. This  instant pot cholar dal is created for the instant pot in honor my brother’s last visit.

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I have made a couple of changes from the original. The ghee is swapped out with coconut oil and desicated coconut replaced fresh coconut chips.  This gives the lentils are more intense and deep and rich coconut flavor and in turn keeps it vegan. Using coconut oil, for a coconut infused dish is pure magic. It adds a much greater depth of flavor. With soup season upon us, give these lovely nutty, mellow and slightly sweet lentils 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 for pre-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.

PrintCholar Dal – Bengali Yellow Split Lentils with Toasted Coconut (Instant Pot)

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Serves 4 to 6

A classic sweet and savory dal from the Bengali table done in your instant pot.

Ingredients

2 tablespoons coconut oil, divided
1/3 cup coconut flakes
1 tablespoon freshly grated ginger
1/2 teaspoon turmeric
1 teaspoon red cayenne pepper
1 tablespoon brown sugar
3/4 cup yellow split lentils, known as channa dal or Bengal Gram Lentils
1/3 cup coconut milk, plus extra to drizzle on top
1 and 1/2 teaspoons salt or to taste
1 teaspoon cumin seeds
1 2 inch stick cinnamon, broken into smaller pieces
1 whole dried red chili

Instructions

Turn the instant pot onto saute mode. Add 1 tablespoon of coconut oil and add in the coconut flakes. Gently toast until fragrant and aromatic. Add in the ginger and saute lightly. Turn off the saute mode.
Add in the turmeric, cayenne, brown sugar, lentils, coconut milk, salt and 2 cups water.
Set on 15 minutes pressure, release the steam after 5 minutes.
In a small skillet, heat the remaining 1 tablespoon of coconut oil and add the cumin seeds, cinnamon stick and the dried red chili. Allow the spices to darken and turn fragrant. Mix into the dal.
Drizzle with extra coconut millk and serve hot.

Notes

For a stove top verson, follow the same process but allow the lentils to simmer for an hour until soft and creamy.

3.1http://www.spicechronicles.com/cholar-dal-bengali-yellow-split-lentils-toasted-coconut-instant-pot/

 

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Kumro Chingri Torkari -Stir Fried Butternut Squash or Pumpkin with Shrimp

[image error]A visit from my brother and a recipe redux theme, allowed me to rework an old recipe. I had posted this Kumro Chingri or Shrimp with Butternut Squash on May 12, 2009. I remade this with pumpkin recently.

Recently, my brother picked up the largest pumpkin, he could find and brought it home. I made soup with half of it and this dish with the other half.  Actually, I made this two ways. I tried an instant pot variation. You knew that was coming. Come on, I love my instant pot, can’t you tell? I just wrote a book about Indian cooking in the Instant pot. But, seriously speaking the instant pot worked very well too! It gave the dish just the right soft texture.

If you do not wish to add shrimp, that works well too. You can increase the coconut, to give you some added texture. The traditional winter squash on the Bengali table is pumpkin, I however, find that the butternut squash works well both in terms of taste and texture as a substitute. And, if you have pumpkin, go for it.

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Original Post.

I often pick up an off season winter squash, as it is so much a part of the Bengali kitchen, I substitute a whole assortment of squash for the ubiquitous pumpkin or kumro, over the years I have settled for Butternut Squash, Kabocha Squash and the Delicata Squash. Combining it with shrimp, like in this recipe is also a very typical preparation. The names of such dishes are well, literally Kumro Chingri or Pumpkin Shrimp. Well, I should have posted about mother’s day, etc, etc. For starters I actually did not cook much this weekend and also ended up with a mixed bag over the weekend.

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Let me see, had a fight with my husband, mixed up a fun party invite, thought it was Sunday when it was actually Saturday day – I did have a decent dinner on Saturday, for some reason I decided to stretch my luck and go out for lunch on Sunday as well.

 

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I am recovering from my son’s lunchtime performance. For some reason, in a very crowded restaurant (think mother’s day lunch), he decided to suddenly scream out loudly. Once he had appropriately attracted enough attention he continued with his business as though he had no idea what was going on. Think the salad scene at When Harry met Sally.

Ok, not quite, but the impact was the same. Anyhow, this recipe uses my favorite spice panch phoron, the classic bengali 5-spice mixture. This is a comforting spice blend for me, I have grown up listening to its musical splutter when thrown into hot oil and then taste its wonderful balanced ‘all in one” taste. Anyhow, I have used this in a weeknight dinner with butternut squash and shrimp. Pairing shrimp with vegetables is also a very Bengali concept, the only difference here is that we tend to get absolutely fresh tiny shrimp in India, so it does not contrast and offer as much texture as the large shrimp does in this recipe. But this was good too! This dish is best enjoyed with rice and dal.

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 pre-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.

PrintKumro Chingri Torkari -Stir Fried Butternut Squash with Shrimp

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4 to 6

A Bengali style recipe pairing butternut squash or pumkin with shrimp, seasoned with Bengali 5 spice and ginger.

Ingredients

1/2 lbs large peeled and deveined shrimp
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
2 teaspoon salt
2 tablespoon olive or mustard oil
1/2 teaspoon panch phoron (bengali 5-spice nigella, cumin, mustard, fenugreek and fennel seeds)
1-2 whole dried red chilies
1 teaspoon finely chopped ginger
1 shallot, finely chopped
2 cups peeled cubed butternut squash or pumpkin
1 tablespoon flaked coconut, dried or fresh
2 tablespoons coconut milk
Lots of freshly ground black pepper
1 tablespoon chopped cilantro

Instructions

Coat the shrimp with the turmeric, chili powder and half the salt.
In a heavy bottom pan heat 1 tablespoon of the oil and cook the shrimp lightly. It just needs to be done for 1 or 2 minutes. Remove and set aside.
Heat the remaining oil in the same and add the whole red chilies and the 5-spice mixture.
When the mixture begins crackling, add in the ginger and shallots and stir for 1-2 minutes and add in the squash or pumkin with the remaining salt and begin cooking on low. Stir in the dried coconut and the coconut milk. Cover and cook the squash untill almost done (about 5 minutes).
Remove the cover and stir in shrimp and cook for another 3 minutes. Turn off the heat.
Stir in cilantro and black pepper.

Notes

Instant Pot Variation

Coat the shrimp with the turmeric, chili powder and half the salt.

Turn the instant pot onto saute mode, and add in 1 tablespoon of oil and cook the shrimp. and cook the shrimp lightly. It just needs to be done for 1 or 2 minutes. Remove and set aside.

Heat the remaining oil in the same and add the whole red chilies and the 5-spice mixture.

When the mixture begins crackling, add in the ginger and shallots and stir for 1-2 minutes and add in squash or pumkin with the remaining salt and flaked coconut and coconut milk. Turn off the saute mode.

Add in the shrimp and set on low pressure for 2 minutes. Release pressure after 10 minutes.

Stir in cilantro and black pepper.

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Instant Pot Beetroot Halwa

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Beetroot Halwa

Using sweet vegetables such as beets and sweet potatoes for desserts is a common thing in the Indian kitchen. This weekend, I have loads of bright, vivid, fresh beets. Also, loads of Beet leaves, which we promptly devoured. Now, I am on to the beets. I wanted to make a quick dessert for an event that we were headed to. I whipped up this 30 minute beetroot halwa.

Believe me, this is a seriously good halwa done in 15 minutes. It is a somewhat different variation from the shared here, much easier and just as luscious. That is my kind of adaption.  Done in between errands, and was the saving grace for an event I attended.

I showed up looking like something the cat dragged in. The halwa more than made up for my scruffy appearance.

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Beets, you can always count on them to save the day with their appearance. I recently tried a carrot pudding, where the halwa was finished with rosewater. I tried that for this particular variation and loved the results.

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It is a time for celebration. It is fall, my favorite season. In West Bengal, we are celebrating Bijoya, the triumph of good over evil. It is a time of bonding and festivities. To all my readers, this is a moment to wish you the best of the season. Thank you for your comments, best wishes and feedback. It helps me keep this blog going. It helps to know someone out there is sharing this journey with me.  A lot of the food here is from my journey of life, it is nice to have others share it sometimes. The virtual connections sometimes are as meaningful as the live ones. In today’s world with friends and family in so many different places, the virtual often merges with realty.

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 pre-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.

PrintInstant Pot Beetroot Halwa

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Serves 4 to 6

Beetroot Halwa, done easily in the instant pot.

Ingredients

3 pounds of fresh beets
1/2 cup whole milk
1/2 cup powdered milk
1 teaspoon powdered cardamom
1/2 cup brown sugar (more if you like things sweet)
3 tablespoons ghee or clarified butter
1 tablespoon rosewater (optional, but lends a lovely depth of flavor)
Chopped almonds and pistachios to garnish

Instructions

Peel the beets and place in a food processor and process until finely chopped.
Place the beets and the whole milk in the instant pot and stir well. Set to 4 minutes of pressure. Release the steam.
Remove the lid and stir in the powdered milk and the cardamom and set on saute. Allow the mixture to cook until all the liquid is mostly absorbed. Add in the sugar and cook for another 5 minutes, stirring occasionally.
Add in the ghee and cook for another minute.
Stir in the rosewater.
Serve garnished with the chopped almonds and pistachios.3.1http://www.spicechronicles.com/instant-pot-beetroot-halwa/

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Wednesday Chicken Curry – Boodhbarer Moorgi

[image error]Days of my childhood just seemed so much more relaxed. The kinds where food like this Wednesday Bengali Chicken Curry thrived in all its glory.

I did my share of activities, I do not remember the jostling of activities that seem to take up the weekends.  Some of it probably had to do with the fact that life indeed was a little more relaxed. The rest as is nostalgia. The wonderful filter that allows us to explore the past through rose-tinted glasses.

Food is always a very big deal in my household. Fortunately, I have been able to carry on that part of childhood into our household. Growing up,  a lot of my friends had a tradition of a heavy Sunday lunch. Something usually replete with mutton or goat meat or at least a slow cooked Chicken curry.

This was less of a Sunday tradition in our household. All of us had a thing for late mornings and lazy brunches. If you are Bengali like me, this brunch will usually mean a meal replete with luchi (puffed, deep fried breads) and alur dom (spicy dried whole potatoes).

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My father and I delighted ourselves by sleeping in late. A ritual giving my mother the time to catch up on things, and read her Sunday Statesman without interruptions. Her Sunday rituals also included, catching up with the relatives that did not merit the everyday call (aka, read her sister-in-laws). They did merit the need to catch up with to co-ordinate family events, weddings and children’s grades. Everyday conversational relatives, had classic topics such as the new saree shop, or the increase in vegetable prices, election news all hot button issues.

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While some of this seemed trivial to me, I now realize that the symbolism of this second category. These  include events that impacted her life directly, on a daily basis. Hence not surprisingly reserved for the daily relative category. Actually, I have probably truly disappointed mom, in the saree department. I rarely wear all the lovely sarees that she had selected for me as a part of my wedding collection. I make a note to do better in the saree department as I move on to talking about the chicken curry. This is the Wednesday Bengali chicken curry recipe that we shall eventually get to.

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Howeve  chicken curry I am talking about is something I am familiar with. It is even christened Robibarer moogri or, Sunday chicken. The term Sunday, implying slow, relaxed and leisurely. A ritual in some households that began with actually selecting the live chicken to be cooked.

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We are talking about onions cooked slowly and caramelized, with a gradual addition of spices.  The spices cooked until aromatic and then the chicken is well browned in this spice blend.  Finally they come together and everthing is simmered to slow perfection with potatoes. The potatoes, in this style of chicken curry are extremely essential since they absorb loads of flavor.  They result in a very flavorful curry that is enjoyed with steamed white rice. I often get cravings of this dish on a Wednesday, the proverbial hump day. It is for these cravings, this dish is born. It also has an instant pot version.  Even simpler – as the instant pot traps in a lot of flavor allowing me to short cut the browning of the chicken.

This version is born on a Wedneday, and done using chicken thighs rather than a whole chicken. It is quicker and perfect for a Wednesday and works pretty well for a hurried Sunday. A chicken curry, that is almost as satisfying as its parent. Today’s recipe is more about practical indulgence, the kind you can fit into the weekday routine with maybe just a little planning. I used some fingerling potatoes, that I was able to pick up at the farmers market.  Also could find some late season tomatoes and green chilies to add to this chicken curry.

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 pre-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.

PrintWednesday Chicken Curry – Boodhbarer Moorgi

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A savory and well flavored chicken curry, redolent with Bengali seasonings, filled with hearty fingering potatoes, practical enough for a weeknight dinner.

Ingredients

2 pounds of boneless, skinless chicken thighs cut into 1 inch sized pieces
1 teaspoon turmeric
1 teaspoon red cayenne powder
Salt to taste
2 to 3 tablespoons oil
1 large red onion, cut into a fine dice
1 tablespoon freshly grated ginger
2 pods garlic minced
2 to 3 bay leaves
1 stick of cinnamon (about 2 inches, broken)
11/2 teaspoon coriander seeds
1 teaspoon cumin seeds
1 dried red chili
2 tomatoes, diced about 3/4 cup canned diced tomatoes
1 teaspoon sugar
4 to 6 baby potatoes peeled
2 green serrano chilies, minced (optional)
1/2 cup frozen green peas
Freshly chopped coriander leaves

Instructions

Place the chicken in a non-reactive mixing bowl and sprinkle with the cayenne, turmeric and salt and set aside.
Heat the oil on medium heat for at least a minute in a heavy bottomed pan and add in the onions and continue cooking for several minutes, stirring frequently allowing the onion to soften and then turn gently golden.
Add in the ginger and the garlic and continue stirring for another minute or so and add in the chicken.
Add in the bay leaves, cinnamon and start stirring and browning the chicken.
While the chicken is cooking, place the coriander seeds, cumin seeds and the dried red chili in a spice grinder and grind until smooth.
Add to the chicken and cook for about 5 minutes, until the chicken in well browned and softened.
Add in the tomatoes and cook for 3 minutes or so, until the tomato has softened. Stir in the sugar and the potatoes and the Serrano chilies if using and mix well.
Add in about ¾ cup of water and simmer the curry for about 15 minutes, until the chicken is very soft and the sauce is nice and smooth. Add in the peas and cook for a minute or so.
Sprinkle with coriander leaves and serve with rice.

Notes

If you do not want to mess with whole spices, add 1 tablespoon of garam masala, 2 teaspoons each of the cumin and coriander powder.

Instant Pot Instructions

Place the chicken in a non-reactive mixing bowl and sprinkle with the cayenne, turmeric and salt and set aside.
Turn the instant pot onto saute mode and add in the oil and add the onions and saute well for about 5 minutes. Do this stirring frequently allowing the onion to soften and then turn gently golden.
Add in the ginger and the garlic and continue stirring for another minute or so and add in the chicken.
Add in the bay leaves, cinnamon and start stirring and browning the chicken for another 3 minutes.
While the chicken is cooking, place the coriander seeds, cumin seeds and the dried red chili in a spice grinder and grind until smooth.
Add to the chicken and mix well.
Add in the tomatoes and the sugar and 1/2 cup water with the potatoes and chopped green chilies if using. Cover and set on 4 minutes of pressure and release the steam after 10 minutes. Add in the green peas and mix well.
Sprinkle with coriander leaves and serve with rice.

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