Rinku Bhattacharya's Blog, page 43

Ginger Soy Maple Salmon (with Instant pot update)

[image error]Post Update:

I am actually revisiting this post for  Ginger Soy Maple Salmon after more than 8 years. Well clearly we still love this recipe. It is hard to beat something that pretty much cooks itself, with a few fun ingredients.  I realize are carrying around this recipe since the children’s elementary school days. It almost is difficult to believe that they were once so young. I am doing some re-working of blog recipes and am coming across some old favorites.

And today,  I made an instant pot version of this old favorite as well. It cannot get any easier. 3 to 4 minutes of prepping, frozen salmon and I return home and we have food ready for us. The sauce is a little thinner in the instant pot. If you wish you can thicken in by sauteing it a few minutes. We were fine with it as is.[image error]

Instead of pairing it with rice, for lunch we had it with a side of freshly sauteed tat soy. Easy, breezy and perfect! And for my instant pot version, I use frozen salmon, just cannot believe that is possible.

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Original Post.

Not sure if you have ever walked in late to an elementary school concert. Better yet walked in late with a camera. Just to set the record straight I did not get in later, however I did get in after all the good spots were taken. The spots I refer to are not the spots for sitting, but rather picture taking spots. This my friend is the real war zone.

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Well positioned moms on their haunches with equipment all set up to capture special moments for posterity. You walking in means you actually are upsetting this fine honed balance, and your camera suggests that you might actually want to move them around.

[image error]Once you assure them you have no such intentions you actually find a good seat, despite the delay because well the moms are busy in the corridors with their cameras. I had given up the business of concert photography, until of course they reached the band years. Then it was a different story for my daughter.

The day anyway started with my concerned daughter looking for me because she had a dream about me slipping and falling, so at 6:15 am I traded that last special half an hour of sleep prattling and chatting with her about dreams and their vividness.

Dinner was a simple but very flavorful affair, I was actually very pleased to see the results with a little marinating and then simple baking. Nothing dramatic, 20 minutes at 350 degrees serves with simple steamed rice, just what we need when dinner is need and the time and hands fall a little short.

The same seasoning works well with rainbow trout and red snapper as well. It is good to have a fish with a rich tasting flesh, like the salmon, because this shows off the diversity of flavors of this simple recipe well.

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

PrintSoy Maple Salmon with Green Garlic and Ginger

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

A simple recipe that is one of the many ways that I cook salmon in our house, this recipe relies on flavor from soy and maple. The instant pot version is really simple.

Ingredients

1 tablespoon fresh minced ginger
2 tablespoon maple syrup
1 tablespoon sesame oil
2 tablespoon light soy sauce or tamari
11/2 pounds of salmon divided into 4 parts
2 tablespoons olive oil
1/2 teaspoon sesame seeds
Chopped scallion
1/2 teaspoon crushed red pepper flakes (optiona

Instructions

Mix the ginger, maple syrup, soy sauce or tamari in a bowl.
Mix in the fish and marinate for about 30 minutes.
Heat the oven to 350 degrees.
Grease a baking pan with the oil, place the fish in a single layer with the skin side up and cook for about 15 minutes.
Remove from the heat, serve with the sesame seeds, chopped scallion and crushed red pepper if using.
Instant Pot Instructions
Mix together the ginger, maple syrup, soy sauce or tamari. Turn the instant pot into saute mode. Place the soy mixture and bring to a simmer.
Place the salmon in a single layer (can be frozen) turn off the saute mode. drizzle with olive oil.
Cook on pressure for 2 minutes if unfrozen and 3 minutes if frozen. Do a steam release after 3 to 4 minutes.
Serve immediately.

Notes

The prep time for the recipe includes marinating.

3.1http://www.spicechronicles.com/soy-maple-salmon/

 

 

The post Ginger Soy Maple Salmon (with Instant pot update) appeared first on Spice Chronicles.

Sweet, Spicy, and Sticky Korean Chicken

[image error]Sweet, Spicy, and Sticky Korean Chicken is probably what gave me deep and satisfying happiness this weekend.

The chicken and an unexpectedly soothing prayer gathering. I will tell you about the prayer gathering and the festive season in my next post. Just to keep to the synchronicity of events. Call me decadent, but Indian festivals to me are always about sweets and treats.

I am out of New York City, need to be for the next immediate future. I am relishing the extra found time thanks to the lack of commute.

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However, what I miss is the availability of a diverse array of food at my disposal. Yes, with me it is always about the food. Topping things is the sweet, spicy and sticky Korean chicken. This weekend, I tried my hand at replicating the flavors. I even came up with a make ahead sauce. Yes, this is one last bit about Allulose. A rare natural sugar, that works very well in place of sugar. Somewhat less sweet, I have found that the ratio that works is 1 cup of Allulose for every ¾ cup of sugar.

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As for the chicken, I tried it two ways, a simple sheet pan bake and instant potting it.

In both cases, then chicken is done in under 30 minutes.

Great skewered as a snack, no additional accompaniments needed.
Also, perfect over snowy fragrant Jasmine rice as a rice bowl.
Comforting indulgence at its best.

I do not need a crystal ball to tell that there are hours of driving in my future thanks to the daughter. While we do use it for some catch up, she is a girl of a few words. I have however learnt to relish the quite solace of her company. The occasional nugget offers me priceless simple insight into her views that can only be found through this companionship.

To purchase Allulose go to Lang’s Chocolates in their Keystone Pantry. To follow Lang’s Chocolates go to Facebook, Twitter, Instagram and Pinterest.

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

PrintSweet, Spicy, and Sticky Korean Chicken

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A simple easy and healthy take on Sweet, Spicy and Sticky Korean Chicken.

Ingredients

For the sauce

2 tablespoons minced ginger
1/2 cup soy sauce
3/4 cup rice vinegar
4 tablespoons Gojuchang or other chili sauce
1 cup Allulose

For the Chicken

2 pounds chicken, boneless, skinless thighs cut into smaller pieces

To Serve and Garnish

Toasted Sesame Seeds
Chopped Scallions
Chopped Carrots

Instructions

In a small pan add the sesame oil and the ginger and saute for 30 seconds.
Add the soy sauce, rice vinegar, gojuchang and Allulose and bring to a simmer for about 3 minutes, allowing the mixture to thicken slightly.
Cool Slightly
Pre-heat the oven to 400 degrees F.
Toss the chicken with 1 cup of the prepared sauce.
Spread on a sheet pan. Bake for 20 minutes, turning once mid-way.
Broil for 1 or 2 minutes if desired.
Remove from the oven and sprinkle with toasted sesame seeds
Serve garnished with scallions and carrots, over rice for a meal or skewered as a snack.
Instant Pot/Electric Pressure Cooker Directions
In a small pan add the sesame oil and the ginger and saute for 30 seconds.
Add the soy sauce, rice vinegar, gojuchang and Allulose and bring to a simmer for about 3 minutes, allowing the mixture to thicken slightly.
Cool Slightly
Place the chicken with 1 cup of the sauce in the instant pot or your electric pressure cooker. Set on high pressure for 4 minutes and release the steam after 15 minutes.
Turn on the saute mode and reduce the remaining liquid, until fairly dry and it coats the chicken.
Remove from the pressure cooker, sprinkle with toasted sesame seeds. Serve garnished with scallions and carrots, over rice for a meal or skewered as a snack.

Notes

To make this with sugar, you can simply substitute the Allulose with 3/4 cup of sugar.

3.1http://www.spicechronicles.com/sweet-spicy-sticky-korean-chicken/

 

The post Sweet, Spicy, and Sticky Korean Chicken appeared first on Spice Chronicles.

Korean Spicy Sweet Sauce and Marinade

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Korean Spicy Sweet Sauce

One of the ways I save time is by creating these make ahead sauces, pastes and marinades. Today, I made this Korean Spicy Sweet Sauce that doubles well as a marinade. Still working with Allulose, the natural sugar product that I had received earlier from Langs Chocolate.

This natural sugar product is essentially a natural sugar substitute that does not leave any aftertaste. It works just like sugar, somewhat less sweet, so you need to use more to get the same effects. I have been trying a lot of different recipes with the sample that I received and am generally very pleased with it. Of course, the fact that this is naturally healthy and is lower in the glycemic index is just great.

I have done some trial and error to work through this sauce to replicate the taste of what I think are the essential flavors of a Korean Barbecue sauce. It really does not take long to put together, but, again sometimes even the fifteen minutes saved is helpful.

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Korean Spicy Sweet Sauce with Allulose

This sauce does use Gojuchang, the deep and mellow Korean chili sauce. In a bind you can substitute this with any other chili sauce such as Sriracha or Thai chili sauce. The will be some compromise in flavor but certainly not the end of the world. But then in my kitchen it is never the end of the world. The other important thing is to add toasted sesame seeds.  This results is a sticky spicy sauce that works very well with tofu, fish or chicken. My personal favorite is pairing it with chicken. Yes, next up is my sticky spicy chicken recipe.

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Spicy Sweet Korean Sauce

Another week begins, and I brace myself in anticipation. Wonder what this week will bring my way.

To purchase Allulose go to Lang’s Chocolates in their Keystone Pantry. To follow Lang’s Chocolates go to Facebook, Twitter, Instagram and Pinterest.

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

PrintKorean Spicy Sweet Sauce and Marinade

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: Makes 1 cup

A Korean inspired Spicy Sweet Sauce and Marinade.

Ingredients

1 tablespoon sesame seeds
2 tablespoons minced ginger
1/2 cup soy sauce
3/4 cup rice vinegar
4 tablespoons Gojuchang or other chili sauce
1 cup Allulose

Instructions

Gently toast the sesame seeds until pale golden and set aside.
In a small pan add the sesame oil and the ginger and saute for 30 seconds.
Add the soy sauce, rice vinegar, gojuchang and Allulose and bring to a simmer for about 3 minutes, allowing the mixture to thicken slightly.
Sprinkle with sesame seeds and use as needed.

Notes

To use sugar in this recipe replace the Allulose with 3/4 cup of sugar.

3.1http://www.spicechronicles.com/korean-spicy-sweet-sauce-marinade/

 

 

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Sweet Jasmine Rice with Toasted Ginger, Coconut, and Basil

[image error]Two events coincided over the last couple of weeks, I visualized and wanted to try something similar to Thai Sticky Rice with Coconut, but wanted a fuss free version. I was asked to participate in a contest using Allulose – a natural sugar replacement.  It is a natural sugar sweetener that is relatively low glycemic, hence a better option for someone wanting. Thus Sweet Jasmine Rice with Toasted Ginger, Coconut and Basil was born.

Now, I am fairly skittish about trying replacement products. So, when when my supply of Allulose first arrived I gingerly tried a couple of teaspoons. It tasted natural, without any aftertaste in fact, just a little less potent. I

have found that for every 1/2 cup of sugar, you will need about 3/4 cup of Allulose to get the balance right. So, yes, if you want to try this with sugar that will give you the substitution.

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This recipe is very flavorful, and the aroma of toasting the rice and ginger is quite amazing. In fact, I would make this again and again just to experience that heady fragrance. This also gently browns the rice giving this beautiful caramel color. Today, I wanted a general pick me up, but, was as usual pressed for time.  This recipe came together so quickly, and it hit all the right notes. My son pronounced it as perfect.

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For about 10 minutes of active time, prep and all included, who am I to mess with perfection. If you want to get even lazier about it, there is always the instant pot. It will not mess with your active cooking time, but the instant pot will allow you to get out and run your errands while this is cooking. So, entirely up to you.  Served warm, this will offer you just the right amount of guilt-free indulgence especially on a busy, chilly evening. The recipe is naturally vegan and GF.

To purchase Allulose go to Lang’s Chocolates in their Keystone Pantry. To follow Lang’s Chocolates go to Facebook, Twitter, Instagram and Pinterest.

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

PrintSweet Jasmine Rice with Toasted Ginger, Coconut, and Basil

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: Serves 4

An easy take on Thai Sticky Rice with Mangoes. This recipe uses fragrant Jasmine rice for perfect results.

Ingredients

2 tablespoons coconut oil
1 tablespoon minced ginger
1/2 cup Jasmine Rice
3/4 cup of Keystone Pantry Allulose
3/4 cup coconut milk
3/4 cup cubed fresh mango (1 large mango) See recipe note
1 teaspoon black sesame seeds (optional)
1 tablespoon chopped thai basil

Instructions

In a heavy bottomed pan add the coconut oil and heat for about 1 minutes.
Add the ginger and cook for about 30 seconds. Add in the rice and toast the ginger and the rice for about 3 to 4 minutes. The rice will be very fragrant and begin to turn golden.
Add in the Allulose and the coconut milk and 3/4 cup water.
Cover and set on low and cook for 35 minutes. Let the rice rest for 15 to 20 minutes.
Place the rice in a serving bowl, or divide into 4 medium sized ramekins.
Top with 1/4 of the cubed mango. Sprinkle with the sesame seeds if using and the thai basil. Enjoy warm.
Instant Pot Method
Turn the instant pot to saute mode add the coconut oil and heat for about 1 minute.
Add the ginger and cook for about 30 seconds. Add in the rice and toast the ginger and the rice for about 3 to 4 minutes. The rice will be very fragrant and begin to turn golden. Turn off the saute mode.
Add in the Allulose and the coconut milk and stir well. Set to rice setting and allow a natural release. Place the rice in a serving bowl, or divide into 4 medium sized ramekins.
Top with 1/4 of the cubed mango. Sprinkle with the sesame seeds if using and the thai basil. Enjoy warm.

Notes

If you want to try this recipe with regular sugar use about 1/2 cup sugar and brown sugar would work better.
If you do not have fresh mangoes, you can use Trader Joe's frozen cubed mango.

3.1http://www.spicechronicles.com/sweet-jasmine-rice-toasted-ginger-coconut-basil/

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Beet Greens with Potatoes and Bengali Spices (Instant Pot or Stove Top)

[image error] This post was originally published on August 12, 2013. I have now updated it with Instant Pot Instructions.

This simple creation of Beet Greens with potatoes and Bengali spices is almost ageless. It features during spring and fall in my kitchen. It reminds me of the red spinach we get in India called Laal Shaag

Today is an incredibly hectic day, the last day of mom’s visit. I seem to want to pack everything between these last few days. The children are  feeling the same way, too! I think my poor mother has critiqued countless versions of Maacher Chop. 

This while she is  the picking of several buds of Mocha or banana blossom flowers.

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She has in turn watched my daughter current dance piece and listened to her piano pieces enough times to forget that Beethoven might have really existed and the little fellow too has regaled her with his art work and music.

All of this being said, to make life work we have substitutions and we make them work – so in this case Lal Shaag is so not Beet Greens, but then again it is. There is more red or lal power to Beet Green than most leafy things I am know, the problem with with Beet Greens and myself is that they have to work extra hard to prove themselves.

Meetings in a world where family members do not live close to each other, often entail farewells and tonight was her last dinner with us for this visit. Among other things, I cooked some beet greens with potatoes, using a simple Bengali seasoning. My love for Beet Greens is well known, and to add some spark to our family repertoire I created this recipe to join the other summer recipe that is already a family favorite.

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The delicate reds in the Beet Greens seep into the potatoes giving them a pretty and very unique color. It also shows us how nature is indeed the master artist.

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

PrintBeet Greens with Potatoes and Nigella Seeds

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4

Beet Greens get a nice Bengali touch. A colorful seasonal recipe that will warm and brighten your table.

Ingredients

2 tablespoons mustard oil (can be substituted with regular olive oil)
1 teaspoon nigella seeds or cumin
1 small to medium red onion, very finely chopped
1 teaspoon grated ginger
1 medium potato, peel, halved and thinly sliced
2 carrots, peeled and sliced (optional)
1/2 teaspoon turmeric
1 teaspoon salt or to taste
1/2 teaspoon sugar
1 teaspoon red cayenne powder
3 cups finely chopped beet leaves (finely chopped)

Instructions

Heat the oil on medium heat for about a minute.
Add in the nigella seeds and add in the onion and sauté it for 3 to 4 minutes and let it turn lightly golden at the edges.
Add in the ginger and sauté well.
Add in the potatoes and carrots if using and mix well. Add in the potatoes and the salt and mix well and add in sugar.
Stir in the green chilies and mix well.
Add in the beet leaves and cook for 4 minutes, stirring and mixing well until the beet leaves wilt and mix into the potatoes. Serve as a side to any meal of your choice.
Instant Pot Directions
Turn the instant pot onto saute mode. Add in the oil and heat for a minute. Add in the nigella or cumin seeds and let them sizzle and get aromatic. Add in the onion and the ginger and stir well.
Add in the potato and the carrots if using. Stir in the turmeric, salt, sugar and the cayenne powder.
Stir in the beet greens and turn off the saute mode. Mix well. Sprinkle about 2 tablespoons of water. Cover and set on zero minutes pressure. Do a quick release, this will take about 10 minutes. You can dry out any excess water if desired. Serve with any meal of your choice.3.1http://www.spicechronicles.com/beet-greens-potatoes-nigella-seeds/

 

The post Beet Greens with Potatoes and Bengali Spices (Instant Pot or Stove Top) appeared first on Spice Chronicles.

Achari Chicken – Chicken Curry with Pickling Spices

[image error] Achari Chicken seems to be very popular these days. I find it especially interesting to see this as as a part of a Bengali repertoire. It is not really something I have grown up eating. But, having said that the achari or pickling spices are mostly from the Panchphoron the ever green Bengali Five Spice Blend. In fact, that is why I actually just use that for this recipe in my kitchen.  This recipe is actually the most ridiculously simple recipe that you can think of. It is done in my instant pot. I sometimes wonder what I did before I had one.

The past few with have been a little unsettled and yet in some ways very exciting and full of possibilities.  It is sometimes just getting the hang of balancing the different things. Now you would think that by now I would have practice in all this, but, in life the balls aka things that you juggle are never the same.  So then need different handling, different getting used to. In other words a different kind of adapting depending on the circumstances.

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I had a sort of coming out of the closet with the blog the past week and I am feeling immensely good about it. For various reasons, I keep the other side of my life (as in the financial professional) separate from the food writing. Last week, when I asked I happily chatted with a recruiter about Spice Chronicles, the cookbooks, etc. It felt good! My version of coming out of the closet.

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Now, this chicken is ridiculously simple. The only snag is that you need the Bengali Five Spice Blend in for it. There is no real substitute for those flavors. I recently read an Amazon review complaining that I had not offered substitutes for various ingredients in Instant Indian.

Well, the truth is I try to use readily available ingredients whenever I can. But, for somethings in life there just are no substitutes. I mean you can make up your own, but, I would not be true to the craft then.

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

PrintAchari Chicken – Chicken Curry with Pickling Spices

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A beautiful full flavored chicken curry with pickling spices done in the instant pot.

Ingredients

3 tablespoons oil (mustard oil if you have it)
1 and 1/2 teaspoons whole panch phoron (Bengali Five Spice)
1 red onion, diced
1 tablespoon freshly grated ginger
1 tablespoon minced chopped garlic
2 pounds boneless skinless chicken thighs, cut into smaller pieces
1 tablespoon ground panch phoron
1 teaspoon ground cumin
1 teaspoon ground cayenne powder
1 teaspoon turmeric powder
4 green chilies minced
4 tomatoes, diced

To finish

1 tablespoon oil
1 teaspoon nigella seeds (kalonji)
2 tablespoons lime juice
Chopped cilantro

Instructions

Turn the instant pot to the saute setting.
Add the oil and heat for a minute. Add in the whole panch phoron and wait until it crackles.
Add in the onion, ginger and garlic and saute lightly for about 4 minutes. Add in the chicken thighs and the ground panch phoron, cumin, cayenne powder, turmeric powder, minced green chilies and mix well. Cook for about a minute.
Turn off the saute mode. Deglaze the instant pot with about 2 tablespoons of water. Add in the tomatoes.
Cover and set the instant pot on high for 3 minutes. Allow a natural release. This is highly recommended for a good soft textured chicken.
Remove the lid.
Heat the remaining oil in a small skillet and add in the nigela seeds and allow them to sizzle slightly. Pour over the chicken. Sprinkle with lime juice and chopped cilantro and enjoy with rice or flatbreads.
3.1http://www.spicechronicles.com/achari-chicken-chicken-curry-pickling-spices/

 

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Lime and Peanut Quinoa (Stove top or Instant Pot)

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Quinoa gets done so perfectly in the instant pot, I needed to update this recipe for the instant pot. Try it!

This post was originally published on December 13, 2011

The rice substitution challenge started a few years ago. I focus less on the general concept of complexity but more on challenge. Nonetheless, the grain challenge commenced, there was brown rice, barley and finally there came Quinoa. They dueled valiantly, and I have to confess rice did not loose its competitive shrine but quinoa was a close second. I use it whenever I am feeling good and conscious about what I am eating. Well, now the daughter likes quinoa as well, offering it some more brownie points, she has my love for lime and lemons, so this lime and peanut quinoa was a huge plus.

Quinoa, has a mild taste and pairs wonderfully with stronger seasonings. It health and nutritional benefits do not hurt. I had tried this recipe in summer, with a chockfull of summer vegetables and we were thrilled with the wonderful one dish meal, nutritious, balanced and complete with gentle fresh flavors. I have mostly worked with white or golden Quinoa, its texture is better suited as a rice substitute.

This weekend I re-worked an old classic – Lime or Lemon Rice. The first time around I added turmeric to the cooking water and the appearance of the cooked Quinoa was a disappointment. Instead of the delicate pale yellow hues, the naturally beige color of the quinoa came streaked with a yellow mealy texture. Since I had a bowl of toasted peanuts and freshly squeezed lemon juice I persisted and Lime Quinoa was born. Take two, I added turmeric later in the game and a beautiful dish was born. I had a carrot lying around that I tossed in for color as well. Later in the game in this case meant, I added it in with the tempering oil.

With the husband and kids, this dish became all about the peanuts! Of course, for me it was mostly about the lime, something for everyone!

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

PrintLime and Peanut Quinoa

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 3 to 4

A quinoa version of the South Indian classic recipe for lemon rice.

Ingredients

¾ cup white quinoa
Water for cooking the quinoa
1 and ½ teaspoons salt
½ cup raw blanched peanuts
2 tablespoons oil
1 teaspoon black mustard seeds
½ teaspoon cumin seeds
10-15 curry leaves
2 dried red chilies
1/8 teaspoon asafetida
½ teaspoon turmeric
1 small tomato, cut into a dice (optional)
Two limes
1 medium sized carrot grated
2 tablespoons chopped cilantro

Instructions

Place the water and the quinoa in a cooking pot and bring the water to a simmer. Add in the salt, t and the quinoa and cook for about 20 minutes, until the quinoa is soft. I add plenty of water and then drain the quinoa in a colander
While the quinoa is cooking, place the peanuts on a skillet and lightly toast the peanuts until they are pale golden.
Heat the oil on medium heat for 1 minute. Add the mustard seeds and the cumin seeds and wait till the mustard begins to crackle.
In quick progression add in the curry leaves and the dried red chilies and the asafetida.
Stir in the turmeric and mix the drained cooked quinoa.
Add in the tomato if using.
Gently stir in the peanuts, cut the limes and squeeze in the juice.
Stir in the grated carrots.
Stir in the cilantro and serve hot.
Instant Pot Directions
(Note: the order of ingredients will be different)
Turn the instant pot to saute mode. Add in the oil and heat for a minute. Add in the mustard seeds and wait until the seeds begin to crackle. Add in the cumin seeds and curry leaves. Add in the asafetida. Stir in the turmeric and the tomato.
Add the quinoa with 1/2 cup of water and the salt. Turn off the saute mode. Cover and set on 1 minute pressure. Release the pressure after 5 minutes.
While this is cooking, gently dry toast the peanuts.
Stir in the peanuts and the lime juice. Garnish with the cilantro and serve.

Notes

Most of the time in this dish is for cooking the quinoa which pretty much happens by itself.

3.1http://www.spicechronicles.com/lime-peanut-quinoa-2/

 

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Aloor Cutlet – Bengali Style Potato Croquettes

[image error]One of my duties as a robot mom, is to make snack for the team. Not sure how I got enlisted to this duty. It is going to be around for as long as my son does this activity. Today’s snack is made Aloor Cutlet, or Bengali style potato croquettes.  Cooking potatoes in their jackets is common in Indian cooking. It is then used for an assortment of things – mashed into these cutlets, cubed and cooked into curries and more.

I am exhausted today, and am not feeling creative in the kitchen. That is when I turn to something like this, foolproof and without any chance of going wrong.

Here is a trick, you can add potatoes in their jackets in water and set your instant pot on pressure for 2 minutes. Allowing the pressure to release naturally will give you the perfect texture of potatoes for this dish.  Another day saved by the instant pot.

The ideal potato for a dish like this is a basic variety like Idaho potatoes.  In this dish, the potatoes are cooked until soft but not mushy. I essentially set the instant pot to cook the potatoes, leave them overnight and use them in the morning. The feature of the instant pot that I love the most is the fact that I do not have to worry about turning it off. In fact, with all the craziness I am culling together quite a food extravaganza for the weekend. Thank goodness, for the instant pot! It certainly is helping that I do not have to babysit everything.  The flavors of this dish appetizer is very basic, but it does need the roasted spice blend that is essential to certain Bengali dishes.

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Well, Instant Indian is officially out tomorrow. A whole bunch of people will be actually getting my book and I hope they like what they get.  There are so many beautiful Indian cookbooks hitting the shelves this fall, I know what I will be getting for myself over the next several months. Another week looms ahead, so much wait and watch for, not the least of which is baby brother’s visit. Aadi is officially on a meal planning binge.  I will share some of our creations as soon as I make them/.

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

PrintAloor Cutlet – Bengali Style Potato Croquettes

Prep Time: 1 hour, 20 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 35 minutes

Aloor Cutlet or Well Spiced Bengali Croquettes is the ultimate Bengali comfort snack. Enjoy while the fall potatoes are in season.

Ingredients

For the Bhaja or Roasted Masala
2 red chilies
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds

For the cutlets

2 pounds of Idaho potatoes
1 and 1/2 teaspoons salt or to taste
1 tablespoon roasted spice blend (as prepared above)
2 teaspoon salt or to taste
2 tablespoons fresh lime juice (about 1/2 lime)
3 tablespoons chopped cilantro
3/4 cup all purpose flour
2 cups prepared breadcrumbs
Canolla oil (about 2 cups) for frying

Instructions

Place the red chilies, fennel seeds, coriander seeds and cumin seeds on a skillet and roast until the spices darken and smell toasted. Grind to a powder. Store any remaining spice blend in a small air tight container.
Place the potatoes in their jacket in water in the instant pot. Set to 2 minutes of pressure with a natural release, or 4 minutes of pressure. Release the pressure. Cool slightly. Peel and place in a mixing bowl.
Add the roasted spice blend, half the salt and the lime juice and cilantro and mash until smooth.
Shape into 2 inch flat cakes.
Mix the all-purpose flour with the remaining salt and enough water to make a smooth batter.
Spread the breadcrumbs in a large plate.
Dip the potato cake into the flour batter and then coat well with the breadcrumbs.
Place the coated and breaded cakes in the refrigerator for 1 hour.
Add the oil to a frying pan and heat for 4 to 5 minutes. Add the cutlets 3 or 4 at a time and cook on medium low heat for 2 to 3 minutes on each side.
Serve hot with ketchup.3.1http://www.spicechronicles.com/aloor-cutlet-bengali-potato-croquettes/

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Bengali Rainbow Chard Medley- Laal Shager Panchmisali

[image error]  I am working hard to keep the momentum of cooking going. Next weekend we are expecting special guests. The kind that put a full course Bengali meal on to your table.  My kind of Bengali that is. Tradition with a healthy dose of practicality. Such as they Bengali Rainbow Chard Medley.

Another name for a dish like dish is panch mishali  or Bengali mixed vegetables come in handy. Panch is five, think Panch phoron or Bengali Five Spice mixture and a panch mishali is a typical mishmash of five vegetables. Actually if you are looking for Bengali recipes, there is always my Bengali Five Spice Chronicles. It is especially appropriate for this time of the year.

Well, the panch mishali I cobbled up is redolent with the seasonal vegetables that are typical for this time of the year. I added in some cooked quinoa for body. It is not uncommon to add in some protein, usually lentils for body and balance. I often have quinoa and similar whole grains, so today it is time for quinoa. I let the quinoa cook in the instant pot, as I did the rest of the prep and it all worked out well. The net result was a beautiful and soulful medley. I did indeed end up with five ingredients counting the quinoa. The young people in the house loved this creation. That often is what makes me a happy mama.

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Deepta has been going out of her way to comment on things that she knows will make me happy. Things that she normally just assumes I know. Ours is a quieter relationship that what I share with my son. A more peaceful one at that. I am however, deeply grateful for a daughter like her. She is motivated, kind, simple and peaceful. What more can I ask for? Every time I walk into her school, I am reminded of how lucky I am. Back to my simple and wholesome creation. There are two ways to do this, make the quinoa in the Instant Pot, while the doing the rest on the stove top. Alternately, finish the quinoa and then prepare the rest of the dish in the Instant Pot. Either way, you have a winner!

PrintBengali Mixed Vegetables – Laal Shager Panchmisali

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A beautiful fall Bengali vegetable medley with rainbow chard. I add in some quinoa for some good measure.

Ingredients

1/4 cup quinoa
2 tablespoons oil (preferably mustard oil)
1 and 1/2 teaspoons panchphoron or Bengali Five spice blend
2 green chilies, tops removed and lightly slit
1 red onion, diced
1 potato, peeled and diced
2 carrots, peeled and diced
1 large bunch rainbow chard, leaves and tender stems chopped
1 teaspoon salt or to taste

Instructions

Place the quinoa in the instant pot with 1/4 cup water and set to 1 minute of cooking and do a quick release.
In the meantime, heat the oil in a large skillet and add the panchphoron and the green chilies followed by the onion. Saute well until the onion is translucent.
Add the potato and the carrots. Stir well. Cover and cook on low heat until the vegetables are tender.
Stir in the chard and the salt and mix well. Cook until the chard has wilted.
Mix in the quinoa and serve.
3.1http://www.spicechronicles.com/bengali-rainbow-chard-medley-laal-shager-panchmisali/

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Laksa Soup – Malaysian Coconut Curry Soup

[image error]The first couple of days of this week, it has been raining cats and dogs.  Just the kind of weather for a comforting bowl of Laksa.

This week also welcomes a somewhat different change of pace for me. A life change, and an opportunity to be more local.  In some ways, a big lifestyle adjustment, some good and some bad.

As is always the case with life. It is a mixed bag for you to make what you will with it.

I am celebrating with Laksa, a deep rich comforting bowl of goodness. Laksa is a well seasoned coconut curry soup from Malaysia.  As with all things Asian, it is important to make sure that the seasonings are fresh and well made.

I make the base or the Laksa paste myself. There is a fair amount of dried shrimp and fish sauce in the mix, so unfortunately not as easy to make vegetarian as most recipes on my blog. Having said that, there is my mixed lentil soup which is vegan and just as hearty and full of deep and essential flavors.

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Now, the deep red color does come from Kashmiri red chili powder. A deep red variety of mild chili powder. This soup base ranges from yellowish orange to red. I am partial to the deep reddish hues, hence my version is this bright red variety. The key ingredients in my curry paste base are freshly ground coriander, lemongrass, ginger, garlic, dried shrimp and chilies.

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There is something universally comforting about chicken noodle soup, however, for it to cut muster in our household we need a good dose of spice. Speaking of noodle soups, there is a gorgeous vegetarian thukpa (Tibetian Noodle Soup) in Instant Indian. Have you pre-ordered your copy yet?

For a wonderful one pot comforting meal, do give this gorgeous this a try! It will warm your cockles and your heart.

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

PrintLaksa Soup – Malaysian Coconut Curry Soup (stove top or instant pot)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A gorgeous deep and soulful coconut curry soup. Laksa is a keeper.

Ingredients

For the Curry Paste
2 tablespoons dried shrimp
3 dried red chilles
1 tablespoon kashmiri red chili powder (this is optional, I use this for the color)
1 and 1/2 teaspoons freshly ground coriander
1 tablespoon finely chopped lemon grass
1 teaspoon ground turmeric
2 shallots quartered
5 cloves of garlic peeled
1 large 1 -inch piece fresh ginger
2 tablespoons fish sauce

For the soup

3 tablespoons oil
3 chicken drumsticks or thighs, skinned and on the bone
3 cups water
2 carrots, thinly sliced
1 bell pepper, thinly sliced
1 can of coconut milk (15 oz) plus additional water
2 to 3 ounces thin rice vermicelli
2 tablespoons fresh lime juice
Chopped basil and cilantro
Lime wedges

Instructions

Soak the dried shrimp and the chilies for 5 to 10 minutes in hot water.
Place the dried shrimp, chilies, kashmiri red chili powder (if using), ground coriander, turmeric, shallots, garlic, ginger and fish sauce in the food processor and process until finely minced.
Turn the instant pot onto to saute mode, and add in the oil. Heat for a minute and add in the prepared spice paste and saute for a minute.
Add in the chicken and the 3 cups of water. Turn off the saute mode. Stir well to remove any loose spices sticking to the bottom of the pan.
Set the instant pot to 5 minutes of high pressure. Do a steam release after 5 minutes. Remove the meat for the the bones and cut into shreds. Remove the bones from the soup.
Add in the carrots, bell pepper, coconut milk and water and stir in the dry rice vermicelli.
Cover and set for 1 minute on low pressure. Do a quick release. Stir well.
Sprinkle with lime juice
Serve in bowls garnished with chopped basil and cilantro and the lime wedges.
Stove top Instructions
Instead of the instant pot, use a heavy bottomed large pot.
Saute the curry paste and add the chicken and saute for 2 minutes.
Add in 4 cups of water and cover and simmer for 25 minutes. Shred the chicken, discard the bones.
Add in the carrots, bell pepper, coconut milk and water and simmer for 5 minutes.
Add in the rice vermicelli and cook until tender about 1 or 2 minutes, do not over cook.
Sprinkle with fresh lime juice and serve with the chopped basil and cilantro.
3.1http://www.spicechronicles.com/laksa-soup-malaysian-coconut-curry-soup/

 

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