Rinku Bhattacharya's Blog, page 44

Hearty Mixed Lentil and Vegetable Soup

[image error]It certainly is Fall in the air, I took comfort in cooking up this amazing Mixed Lentil and Vegetable Soup. The soup is so deeply satisfying it is difficult to believe that it is vegan and gluten-free to boot. It takes a little time to cook. All the lentils and beans are cooked from the scratch, which essentially is what gives the soup its depth of flavor. Smoky paprika, ginger and turmeric round out the flavors. The kids LOVED it, which really is pretty much all I can ask for. I had thoughts/hopes/intentions of attending the Armonk Cider Festival, but remember about it too late in the day. Actually, just when I started seeing social media posts. The problem with social media, you often end up finding out how much fun you have missed. Sometimes at least…

Lately, I have felt the need to nourish myself. How does one nourish themselves? In my case, I sleep a lot and cook therapeutic foods. Soulful soups, one pot rice and beans and things such as that. I have also been trying to set up manageable bite sized aspirations. Such as getting out this week, to do my promised set of evening activities instead of bingeing on Netflix. Speaking of which I have been watching a bunch of Bengali movies all with an actress in common. I finally took the time to up. Was expecting a different name, not sure why… Do you sometimes associate faces with names, until you actually know them?

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This soup certainly fits the bill. The depth of flavor is created by preparing a chickpea broth, made by simmering chickpeas from the scratch while you prep the rest of the soup. And then you cook the remaining things. You will need to plan for this dish in terms of time but other than the prepping this does cook unattended.

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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 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

PrintHearty Mixed Lentil and Vegetable Soup - Instant Pot

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 to 10 servings

A hearty vegan mixed lentil and vegetable soup. Make a large batch to enjoy through the week.

Ingredients

1/2 cup dried chickpeas
2 teaspoons salt
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium sized onion, diced
1/2 cup black-eyed peas
3/4 cup red lentils
1/2 cup barley
2 teaspoons smoked paprika
1 teaspoon red cayenne pepper
1 teaspoon turmeric
2 tomatoes chopped
1 tablespoon freshly chopped thyme
1 and a half cups diced vegetables (I used a combination of carrots, beans, peas and zucchini)
Chopped Cilantro
Fresh Lime Juice

Instructions

Add the chickpeas, salt, minced garlic, minced ginger and the diced onion with 2 cups of water into the instant pot. Set on 40 minutes of pressure cooking. Do a quick release. Stir well.
Add in the black-eyed peas, red lentils, barley, smoked paprika, red cayenne pepper, turmeric with 2 more cups of water. Add in the tomatoes.
Cover and pressure cook another 15 minutes. Do a natural steam release if time permits.
Remove cover, add extra water if needed. Add in the vegetables, check for salt. Set on saute mode and cook for 5 minutes, until the vegetables are done.
Sprinkle with chopped cilantro and fresh lime juice and serve.3.1http://www.spicechronicles.com/hearty-mixed-lentil-vegetable-soup/

The post Hearty Mixed Lentil and Vegetable Soup appeared first on Spice Chronicles.

Thai Chicken and Mushroom with Basil

[image error]This year one of the things I am experimenting with gardening. Nothing fancy – herbs, a curry leaf plant and Thai basil. Perfect foil for Thai chicken. The Thai basil has blossomed in all its glory. My first soiree with the fresh and delicate fragrance is this simple stir fry. Thai chicken and mushroom with Basil is a spicy and fragrant creation that is perfect with a nice dose of jasmine rice.

Everything tossed into the trusty instant pot. and cooked it for about 2 minutes on high pressure. I did reduce the sauce a little, but, in retrospect probably that is probably not needed. Served with rice, the flavors are perfect for the snowy fragrant backdrop.

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Not sure if a problem can be half solved. Despite all my anxiety, there is some glimmer of hope towards the end of the week. Not all is solved, but certainly partially done. This morning I woke up to a picture perfect early fall morning. Indeed, my favorite season is here! Nature is the magical artist, that does his work when no-one is looking. If you are in the east coast and peek out of your window, you will see the bits of orange and red dotting the trees.

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It is currently a quite sort of evening in the house. Deepta is planning to do Science Research this year. She is currently scoring through loads of university websites, hoping to find a mentor who will guide her in this endeavor. She is one focused young lady! I truly hope that life works out well for her.  She was very happy about dinner today, mostly with the corn on the cob that I made her with fresh golden corn from the farmer’s market. We are also happy that Instant Indian is almost here.

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

PrintThai Chicken and Mushroom with Basil

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A gorgeous saucy rendition of Thai chicken and mushrooms with basil.

Ingredients

2 tablespoons oil
1 tablespoon minced garlic
1 and 1/2 tablespoon minced ginger
1 pound of boneless skinless chicken thighs, cut into small pieces
1 teaspoon minced lemon grass or 2 tablespoons lime juice
1 tablespoon sriracha sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon brown sugar
1 and 1/2 cups of thick sliced mushrooms
1 cup chopped thai basil (note: in a pinch you can use sweet basil)
Optional Jasmine rice to serve

Instructions

Turn the instant pot onto saute mode. Add in the oil. After a minute, add in the ginger, garlic and lemon grass. Add the chicken and stir in for a minute.
Add in chicken thighs, lemon grass, sriracha sauce, soy sauce, fish sauce, sugar and the mushrooms. Cook for a minute.
Turn off the saute mode. Add 2 tablespoons of water to glaze and set on 2 minutes of pressure cooking. Do a release after 10 minutes. Remove the lid, if you wish you can turn on the saute mode to reduce the sauce.
Stir in the basil and serve over the jasmine rice.3.1http://www.spicechronicles.com/thai-chicken-and-mushroom-with-basil/

The post Thai Chicken and Mushroom with Basil appeared first on Spice Chronicles.

Lemon Chicken Pulao and Pink Ladoos

[image error]This post spans a few lifetimes, crisscrossing through time and reflections. If comes in the form of a fragrant Lemon Chicken Pulao. A pulao that had its origins in the microwave. Indeed, the begins of this homey dish was in a graduate school dorm, something I used to toss together after a long day of almost everything. A pulao, essentially is the Indian equivalent of fried rice.

My other, more advanced (in culinary terms) colleagues used to make this in their pressure pans. I did not own a pressure cooker back then. My mother was very concerned about my being able to handle it without major damage. Well, now, I do this sometimes on the stove top and sometimes in my instant pot.  The good news is that for concerned mothers, the instant pot is pretty safe in terms of shutting off.

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I recently made this, in lieu of chicken curry mostly because of a phone call from my aunt. She called to tell me that my cousin was expecting their second child. As it turns out another girl. There was a hint of apology in her voice. She then added, “well, you like girls anyway!”. As it turns out, I do, and had hoped for two daughters. However, as in in divine justice, my son and I bond more. This pulao is perfect with a side of raita and in a hurry just sliced cucumbers.

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However, the point is, people still have gender preferences favoring the male child in our culture. Something, that just may not go away. That hankering for a male child.  Possibly why these folks have started a pink ladoo project. Indeed equality is sweet!

Back to my simple and humble pulao, what I love about it is the lemon. Back, in my grad school days, I could not always readily find or afford fresh lemon, making do with that awful synthetic stuff. Folks, that ingredient seals this dish. Make sure you use fresh lemon, both as zest and as the finishing juice. Your taste buds will thank you. This makes a perfect lunch box dish, especially for those school lunch boxes.

PrintLemon Chicken Pulao and Pink Ladoos

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 4

A fresh and flavorful take on chicken pulao a pot rice and chicken dish.

Ingredients

3 tablespoons oil
1 large red onion, sliced
1 tablespoon minced garlic
1 tablespoon minced ginger
3/4 pound of chicken, cut into small pieces
1/2 teaspoon turmeric
1/2 teaspoon powdered cumin
1/2 teaspoon powdered coriander
1/2 teaspoon powdered red cayenne
1 large potato quartered
3/4 cup basmati rice
1 tomato, quartered
1 teaspoon salt or to taste
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon garam masala
3 tablespoons fresh lemon juice
Chopped cilantro

Instructions

Turn the instant pot on to sauté mode and add in the oil. Add the onion and sauté for about 5 to 6 minutes.
Add in the ginger and the garlic and sauté for a minute.
Add in the chicken, turmeric, cumin, coriander and red cayenne powder and mix well.
Add in the potato, tomato and the rice. Stir in the salt. lemon zest and 3/4 cup water and mix well.
Turn of the sauté mode. Cover and set on rice mode. Release the pressure after 5 minutes.
Sprinkle with garam masala, fresh lemon juice and garnish with chopped cilantro and serve.
Stove Top
Follow the same process in a heavy bottomed pan. Add 1 and 1/2 cups of water instead of 3/4 cup. Cover and cook for 20 minutes. Let the rice rest for 5 minutes, before finishing with the garam masala, lemon juice and chopped cilantro.
3.1http://www.spicechronicles.com/lemon-chicken-pulao-pink-ladoos/

 

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Saag Muglai – Wilted Greens with Carmelized Onions and Raisins

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This post was originally published on November 19, 2010.

Update:

Wow, I cannot believe that 8 years have gone by since I started blogging. So, much has happened since then. I love the fact that this space allows me the opportunity to reflect and reminiscence.  I remembered this post, because Deepta is reading Little Women now. Despite all our differences surprisingly, she loves Jo too! Although, in some ways much like her. My lovely bookish daughter.

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I still love greens.  In particular, gently wilted spinach! I have graduated to mostly seasonal varieties. Anyone following this blog can tell that we eat a lot of kale these days. I have lately also discovered the wisdom of using whole bunches of spinach. As mom would tell you, that is where the real fiber is.  The kids have been noticing the difference. Among the many other things that my better half has done for them, he has trained them to eat well.

True, I do the cooking, but for the most part I coast along. I think in all the turbulence of life, I am indeed saddened that I cannot truly enjoy everything that the kids have managed to accomplish over the past few months.  As with other old recipes, I have done an Instant pot update on this one. Not a huge difference in time, but, hey! This wilted spinach is also great with dried cranberries, making it an all time holiday dish.

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Original Post.

I loved reading Little Women and all the rest of the series, like a lot of people my heart was captured by Jo, the independent almost tomboyish sister. Jo had lovely hair, refereed to as her one beauty in several places, I think like Jo, my one redeeming eating habit is my love for greens. I love them year long.

These dish was a quick side dish that I had put together the other night with a package of baby spinach. It really is a good idea to buy organic spinach, since the leaves taste significantly better and need less fuss in terms of cleaning.

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

PrintSaag Muglai – Wilted Spinach and Greens with Carmelized Onions and Raisins

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A spinach recipe that is very elegant and uses the mughal style of adding dried fruit and nuts to enhance the flavor of the dish.

Ingredients

3-4 tablespoons fruity extra virgin olive oil
1 teaspoon grated ginger
1 medium sized red onion, halved and cut into thin slices
1/2 teaspoon sugar
1/2 teaspoon turmeric
1/2 cup raisins or raisins (I like the green Persian variety)
3 cups (about 5 oz) baby spinach leaves or a bunch of young spinach chopped
3/4 teaspoon salt
1/3 cup coarsely chopped walnuts
1/2 teaspoon red pepper flakes

Instructions

Heat the oil and the ginger and cook for 20 seconds to let the ginger cook very lightly.
Add in the onion, sugar and the turmeric and turn the heat on low and cook the onion, stirring frequently for about 12- 15 minutes. The first 5-6 minutes do not need much attention as the onion softens and gently wilts. Gradually, the onion turns pale golden and then eventually it is nice fragrant and a healthy caramel color, as it starts darkening it is important to make sure that the onions do not burn or crisp unevenly. Add in the raisins and cook for 30-40 seconds.
Gently stir in the leaves in thirds to let the leaves shrink just a little.
Stir in the salt and the walnuts and stir the leaves until they are just lightly wilted. Do not overcook the leaves or they will loose their vivid green color.
Stir in the walnuts and the red pepper and serve immediately.
Instant Pot Instructions
Turn the instant pot to saute mode. Heat the oil and the ginger and cook for 20 seconds to let the ginger cook very lightly. Add in the onion, sugar and turmeric and cook for about 5 to 6 minutes allowing the onions to turn golden. Add in the raisins or dried cranberries and cook for 30-40 seconds. Turn off the saute mode.
Add in the spinach and salt and 2 tablespoons water. Mix well. Cover and set on zero minutes of pressure. Do a quick release.
Add in the chopped walnuts and the red pepper flakes and stir well.
3.1http://www.spicechronicles.com/saag-muglai-wilted-greens-with-carmelized-onions-walnuts-and-raisins/

 

The post Saag Muglai – Wilted Greens with Carmelized Onions and Raisins appeared first on Spice Chronicles.

Salmon Tikka Masala (Guilt-free version) and Metro North Worries

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Note: This post was first published on February 6, 2015

Update: I did not of course change a thing with the original recipe, we still love it as is. However, earlier this week, I make an instant pot version. And it rocked! I could not help sharing with you.  Did I tell you that there is a killer shrimp tikka masala in Instant Indian?  The only difference, I see is that the instant pot, does yield a darker color.

I made this salmon tikka masala on Monday.  A cold and snowy day. The the kind you spend boxed in enjoying fluffy soft snow flakes. This beauty complimented a nice pale golden dal. Just what is needed to make things right through the week. Guaranteed to sustain us through digging, and cold and chilly evenings. Unknown to me this curry happened be on our dinner table after a crazy evening. On a night where all the trains are derailed after one of the worst accidents in the history of Metro North.

I am very shaken since last evening, taking solace in the calls of the few friends and family. The train and the line happens to be my regular train. What makes something hit home? Possibly context?

In the past few months, there have been other accidents.  None in my town and certainly none on the line that I travel on. A general realization that life is both precious and short. A sense of sorrow at the losses of others who like me are possibly parents who run around. All in the quest of trying to make a living. The activity of bringing in enough bread and butter for the family. meal.

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The train in concern was my usual train, I just happened to miss the train, an occurrence that happens at least once a week, in fact, often when stopped on my way out by my boss who gets his last minute snippets of conversation in. The rest of the week has progressed in a daze with all of us taking in the craziness of events and disruptions of life and feeling just a little grateful to be around. I had been using the White Plains Station and the county center parking lot for a couple of evenings trying to make the best of things, finally yesterday the trains began running from our little station in Valhalla.

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Last evening, I went to sleep early exhausted from just the sheer stimulus of things. Fortunately a good comforting meal was just what the doctor had ordered. This dish, is pretty interesting as it is almost guilt free. I have swapped chicken for leaner omega rich salmon, and used just Greek Yogurt for the sauce.  It is still pretty indulgent but not butter or cream in the mix.

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In my book Spices and Seasons, I have a fairly robust section called Masaladani which includes essential Spice blends and sauces, and one of the classic sauces are for this creamy fenugreek sauce that we call Tikka Masala. Making it in bulk need a few minor adaptations but overall well worth it on a busy night, if you have or are planning on getting the book, this section makes for a useful read. One of our favorite ways of using this sauce is in making fish, salmon in particular which holds out well for the robust seasoning that this dish offers. I personally find that salmon’s rich and firm texture makes for a good compliment to most North Indian style dishes, which have a preference for tomato based sauces certainly when working with fish or chicken. It also happens to be my fish loving husbands favorite dish.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for 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

PrintSalmon Tikka Masala - Grilled Salmon in a Tomato Cream Sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A delicate and flavorful rendition of tikka masala, this salmon in a tomato and yogurt and fenugreek sauce will please your eyes and taste buds. The recipe also has an instant pot version.

Ingredients

For the Salmon
2 pounds of wild salmon
4 tablespoons yogurt
1 tablespoon tandoori masala
1 teaspoon salt
1/2 teaspoon red cayenne pepper
1 tablespoon oil

For the Tikka Masala Sauce

2 tablespoons oil
1 teaspoon whole cumin seeds
1 medium sized onion, diced
2 cloves garlic, minced
1 tablespoon freshly grated ginger
4 ripe tomatoes, chopped or 1/2 cup jarred diced tomatoes
1 teaspoon salt
1 teaspoon red cayenne pepper or to taste
3/4 cup whole Greek Yogurt
1 tablespoon dried fenugreek leaves (kasuri methi)
1 tablespoon butter (optional)
1 tablespoon chopped cilantro
Sliced almonds to garnish

Instructions

Cut the salmon to 2 inch pieces.
Mix the yogurt, tandoori masala, salt and red cayenne pepper in a bowl and add in the salmon pieces and marinate for about 15 minutes to half an hour.
Toss with the oil and broil on low for about 3 to 4 minutes on each side. Remove from the oven.
In the meantime, heat the oil and add in the cumin seeds and wait until they sizzle, add in the onion and cook the onions until soft and turning pale golden. Add in the ginger and the garlic and cook for another minute or two.
Stir in the tomatoes, salt and red cayenne pepper and cook until the tomatoes are soft and pulpy (about 6 to 8 minutes). Stir in the yogurt and mix well and cook for about 3 to 4 minutes. Cool slightly.
Place the tomato mixture in a blender with 3/4 cup water and blend until smooth.
Return to the cooking pot and gently stir in the fenugreek leaves and bring to a simmer. Stir in the salmon and simmer for 3 to 4 minutes. Do not cook this on high heat.
Stir in the butter if using and the cilantro.
Remove from the heat and garnish with sliced almonds and serve with rice or naan.
Instant Pot Instructions
Cut the salmon to 2 inch pieces.
Mix the yogurt, tandoori masala, salt and red cayenne pepper in a bowl and add in the salmon pieces and marinate for about 15 minutes to half an hour.
Turn the instant pot onto to saute mode.
Add in the oil and add in the cumin seeds and wait until they sizzle, add in the onion and cook the onions until soft and turning pale golden for about 3 minutes. Add in the ginger and the garlic and cook for another minute.
Add in the tomatoes and using an immersion blender puree the mixture with the yogurt.
Turn off the saute mode. Add in the salmon and set on low pressure for 2 minutes. Do a quick release.
Turn back the saute mode. Stir in the dried fenugreek leaves. Add the butter if using. Garnish with chopped cilantro and sliced almonds. Enjoy with steamed Basmati rice.

Notes

A delicate and flavorful rendition of tikka masala, this salmon in a tomato, cream and fenugreek sauce will please your eyes and taste buds.

3.1http://www.spicechronicles.com/salmon-tikka-masala-metro-north-worries/

 

The post Salmon Tikka Masala (Guilt-free version) and Metro North Worries appeared first on Spice Chronicles.

Creamy Dreamy Green Putanesca

[image error]I get a New York Times digest every days, with the heading what to cook this week. I do not always end up cooking things, but, it does spark ideas. One of the things that caught my attention was this blond putanesca. And then there was all the wonderful fresh basil that I had picked up this weekend at the White Plains Farmers Market. And creamy, dreamy, green putanesca was born.

I wanted to improvise and use that as well. In short, I was looking for a simple dish that would serve as a festive dinner of sorts for my husband’s birthday. Pasta always works when nothing else does. We love our carbs!  Pasta is simple (especially these  instant pot days) and well there are so many possibilities. Now, the truth be told, the name does sound strange, or maybe not. A putanesca is a bold and bright pasta creation, in the style of a whore or a puta. Now, the suggestion of a creamy, dreamy whore does sound a tad strange… What do you think?

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At any rate, this pasta is certainly a winner. The name can be just my placeholder until I think of something different. My daughter is terribly skeptical of capers as they are very salty. In this dish, they infuse it with a deep briny flavor. After some hesitation, she agreed to stop picking them out. Eventually, she agreed that they did add a nice and nuanced flavor to the mix. Basically, I cooked this sauce with garlic and capers (no anchovies, because I did not have any) and an oil packed can of tuna. While the pasta did its thing, I made a basil cream sauce. A spicy basil cream sauce. This got tossed towards the end with some fresh lemon juice. Some shavings of Parmesan and a new star was born.

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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 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

PrintCreamy Dreamy Green Putanesca

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A spicy and indulgent green take on Putanesca. Perfect for the still fresh basil found in Farmers Markets.

Ingredients

3 tablespoons olive oil
6 cloves of fresh garlic minced
1 teaspoon crushed red pepper flakes
3 tablespoons capers
2 cans of tuna in olive oil
8 ounces dried linguini
2 cups of baby arugula
½ cup cream
1 bunch of fresh basil
1 teaspoon salt
1 small green chili pepper
Shaved Pecorino cheese

Instructions

Turn the instant pot onto the sauté mode. Add in the olive oil and the minced garlic. Cook for about a minute or so stirring until the garlic is fragrant and is a golden toffee color.
Add in the crushed red pepper flakes and the capers.
Lightly drain the tuna and stir into the mixture. Turn off the sauté mode.
Break in the linguini and add in 1 cup of water. Use the water to gently deglaze the bottom of the instant pot.
Cover and set on 2 minutes of high pressure.
While this is cooking, place the cream, basil, salt and green chili and puree until smooth.
When the pressure cooker is done, do a quick release. Stir the pasta well, there should be some liquid with the pasta. Stir in the arugula.
Stir in the basil cream sauce and serve topped with shaved Pecorino cheese.
3.1http://www.spicechronicles.com/creamy-dreamy-green-putanesca/

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Singapore Curry Noodles -Instant Pot

[image error]September is turning out to be a mixed month. Full of challenges and possibilities. I capped off a busy week with my first copies of Instant Indian and a bright and comforting bowl of Singapore Curry Noodles. Today as we savored the leftovers for lunch, we also enjoyed the weather and some lovely music courtesy the White Plains Jazz Festival.  Mostly, via trying to find something affordable and fun to do today. Honestly, the county and area offers so much, most of the time we do not take the time to appreciate it.

I have also spent some time reflecting how much sharing food and thoughts on this space means to me.  In weeks that are reflective and not all that they could be, I realize that this space, cooking and food writing is one of the few things that I do for myself. It is my creative spot, my very own space that I carve out for myself.  Probably why I have sustained this activity so well for myself. Amidst good and bad times. Probably, largely supported by this blogs biggest fan – my son Aadi.

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I am still working through all the piles of things that seem to be around in my pantry.  The timing could not have been better. I can use the time and effort saved to focus on other things. The next few weeks are guaranteed to be busy ones. Hopefully, well worth the time and effort spent in the long run. I have been sleeping a lot lately. One of my favorite things to do when things are turbulent.

Back to these curry noodles, at one point of time, they used to be something that was a staple for Anshul and I, whenever we went out. I am glad to come up with a from the scratch version. Done in about 20 minutes flat.



PrintSingapore Curry Noodles -Instant Pot with Stove Top Instructions

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

A wholesome and amazing one pot dish of Singapore Curry Noodles. Done with pantry staples in about 20 minutes.

Ingredients

3 tablespoons plus 1 tablespoon oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 large red onion, thinly sliced
2 eggs well beaten with 1/2 teaspoon salt
2 green chilies minced
4 ounces chicken or shrimp cut into small pieces (optional)
1 teaspoon turmeric
1 teaspoon coriander powder
1 and 1/2 teaspoons salt or to taste
1 tablespoon soy sauce
4 to 6 ounces rice vermicelli/noodles
1 red bell pepper, thinly sliced
1/2 cup frozen green peas
Chopped scallions
Chopped cilantro
2 to 3 tablespoons lime juice plus extra lime to serve

Instructions

Turn the instant pot onto saute mode. Add in the 3 tablespoons oil and after a minute add in the ginger and garlic and saute for a minute until aromatic. Add in the onion and saute until translucent.
Move the aromatic mixture to the side and add in the remaining oil and add the eggs and scramble. Remove most the the eggs and set aside.
Add in the chilies and the chicken or shrimp if using. Mix well.
Add in the turmeric and coriander powder and the salt and soy sauce and stir well.
Add in the rice noodles with 3/4 cup water. Set the instant pot to 1 minutes on low pressure. Do a quick release.
Stir in the scrambled eggs, bell pepper and green peas. Mix well. Cover the pot and let the noodles rest for 5 minutes.
Mix well. Serve garnished with chopped scallions, cilantro and lime juice.
Stove Top
Follow the above instructions to saute the ginger, garlic and onion.
Follow until adding in the noodles. In case of the stove top. Soften the noodles for a minute in hot water and drain in a colander.
Add in the spices and chicken with the noodles and salt.
Mix in the vegetables and eggs cover for 2 minutes.
Garnish with scallions and cilantro and sprinkle with lime juice and serve.3.1http://www.spicechronicles.com/singapore-curry-noodles-instant-pot/

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

 

The post Singapore Curry Noodles -Instant Pot appeared first on Spice Chronicles.

Minute Apple Chutney with a New School Year

[image error]These weekend for various reasons is testing my faith in humanity. I am cooking in fits and starts and that is where a recipe like a minute apple chutney comes in handy. This recipe was inspired by the lone apple I found in my refrigerator yesterday. And, the Bengali in me thought about Apple chutney or chaatni as we say in Bengali.

This chutney is done in the instant pot and needs a minute of pressure cooking followed by a quick release. It is perfect for a side dish, but especially good for braising and poaching things like pork chops or anything that favors a sweet and spicy flavor. This chutney would perfect on a Thanksgiving table and great in your turkey sandwich. Hint: It has cranberries too! In some ways, it resembles my life right at this moment – a motley assortment of flavors. Put together they are not altogether bad.

The next few weeks I will be at home, taking time to find a new professional home. I am hoping to breathe and ease the children into their school year during this process.

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Now, to enjoy this chutney as a condiment beyond just a side chutney it might be best to chop the apple into smaller pieces. This will give the chutney a softer texture probably closer to applesauce. Easier to manage and incorporate into other things. Like the chicken or the pork chops that I mentioned earlier. Life can be a roller coaster when we least expect it.

I welcome another school year, it is time to thing of possibilities. I would still love to take first day of school pictures, not sure if I am allowed to do that. My daughter now finds almost all picture taking silly, except of course the surreptitious selfies that she and her brother end up taking themselves.

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

PrintMinute Apple Chutney with Dried Cranberries

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A easy sweet, spicy and savory chutney.

Ingredients

1 tablespoons oil
1 teaspoon nigella seeds
2 to 3 dried red chilies crumbled
1 tablespoon minced ginger
2 apples, cored and chopped
3 tablespoons cider vinegar
1 stick cinnamon
1/4 cup dried cranberries
1/2 cup brown sugar
1/3 cup water

Instructions

Turn the instant pot to saute mode. Add the oil and add in the nigella seeds and wait for 30 seconds for the seeds to sizzle. Add in the chilies and ginger and turn off the heat.
Add in the apples, cider vinegar, cinnamon, dried cranberries, brown sugar and the water.
Cover and set on pressure for 1 minutes. When done do a quick release. Allow the chutney to cool slightly and enjoy.
Stove Top instructions
To make this on the stove top, follow the instructions described above and allow the chutney to simmer for 10 minutes in a saucepan until the apples are soft and the chutney has thickened.3.1http://www.spicechronicles.com/minute-apple-chutney-new-school-year/

 

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Intensely Flavorful Mushroom Pulao

[image error]I think that a person’s reactions to things change with age, at least mine sure does. I used to be very emotional when I was much younger and then when through a more serene phase. Now, I seem to be back to my old ways. Recipes like a mushroom pulao, simple and comforting, helps!  Especially very flavorful farmers market mushrooms.

Interestingly enough, both my children have rather different temperaments. My daughter is rather pragmatic like her dad. She is never quite sure what to make of this. On the other hand my son actually fuels and adds to the drama. In fact, he calls me, “my beautiful mother”.

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Well, I have been oscillating between high and emotions the past week. I have a little project on the way – a cookbook. It is much my kind of a project, being published by a very local boutique publisher, it allows me a lot of creative room to do more than share my recipes. There is some element of fear and nervousness at putting my recipes, “out there” more formally, but then again you have to try something at least once… Also, a project, that I have ventured into with childlike spontaneity, I am not so sure off.

I mean it is always wonderful to hear the story of that tiny publisher and no name author, but then for every one that we hear there are so many disappointments!

So, readers of this blog will be possibly listening to more stories about the book. If you really want to follow the countdown, do stop by the facebook page, Spice Chronicles and become a fan.

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Going through these posts because, I just wanted to see how much I have on this site. I realize that this book is now the beautiful Spices and Seasons, Simple Sustainable Indian Flavors. Now down to the recipe, this simple pulao, is an ode to cumin and of course lovely lush mushrooms. It is amazing how much flavor a few small ingredients can produce. It actually is a great meatless dish since the mushrooms add both texture and good dose of meatiness to the dish. And the cashew nuts, you can never go wrong with some luscious crunch.

PrintMushroom Pulao with Cashew Nuts

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 servings

A simple and very festive mushroom pulao, rice and cashew nuts!

Ingredients

2 tablespoons coconut oil
1.5 teaspoon cumin seeds
1 onion, cut into a dice
3 pods cardamom
2 bay leaves
1 stick cinnamon
3 to 4 cloves
1 cup thickly sliced button mushrooms
1.5 cups of white basmati rice
1 and 1/2 teaspoons salt or to taste
1/2 cup dry roasted cashew nuts
Red pepper flakes (optional)

Instructions

Heat the oil and add in the cumin seeds and cook for about 30 seconds till the cumin sizzles becomes very aromatic.
Add in the onion and cook for 7-8 minutes, till the onion softens, wilts and begins to turn golden. If you love cumin and onions as much as I do, you will simply do this step just to savor the fragrance of these two ingredients cooking together.
Add in the powdered cumin, cardamoms, bay leaves, cinnamon and cloves and the mushrooms and cook for another minute.
Add in the basmati rice and mix gently.
Add in 3 cups water and the salt and bring the water to a boil, let it simmer and cover and cook on medium heat for 18 minutes. Turn off the heat and leave covered for another 5 minutes.
If you do not have roasted cashew nuts, place the raw cashew nuts on a skillet and lightly roast them till they turn very lightly golden at spots. This process enhances the flavor of the nuts.
Remove the cover and stir in the nuts, sprinkle with red pepper flakes if desired and serve either alone or as a side.
Instant Pot Instructions
Turn the instant pot onto saute mode. Add in the coconut oil and saute for a minute. Add in the cumin seeds and the onion, cardamom, bay leaves, cinnamon and cloves and saute for 3 to 4 minutes. Add in the mushrooms and saute for another minute. Turn off the saute mode.
Add in the rice, salt and 1 and 1/2 cups water and the cashew nuts.
Set to Rice mode and allow it to finish cooking and allow for a natural steam release.
Add red pepper flakes if desired and serve hot.3.1http://www.spicechronicles.com/intensely-flavorful-mushroom-pulao/

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Crisp Coconut Cookies with Cloves and Cardamom

[image error]The next best thing to being on vacation this week is baking on a Sunday morning. These perfect, fragrant and crisp Coconut Cookies are living proof. These coconut cookies are really made with pantry staples. They are delicate, crisp and fragrant and make the house smell of warmth and comfort.

As I child in India, I enjoyed something called Nice biscuits. I had no idea that these were a real thing as in a biscuit with a history. Well, my cookies do bring back those childhood memories, but are actually very different. These are made with whole wheat flour and have the right notes of spice in them.

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As the weather moves on to getting just a little cooler, these cookies  that I adapted using this  recipe, are everything you are looking for, they are:

foolproof.
have just the right amount of sweetness to enjoy with a good cup of tea.
ridiculously easy
made with mostly pantry staples

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Speaking of pantry staples, week one of the pantry clearing is going pretty well. This week I stuck to my list (well, as much as I am capable of doing). I also for the most part am sticking to my cooking plan.

I discovered three things in this process

shopping with a list saves you time and money.
I am t00 ambitious when doing meal planning
Meal planning does end up with a balanced number of dishes for the week.

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As of now, the refrigerator is looking pretty good. Let me see how far into the week, yesterday’s four hours of cooking prep takes us. The goal as always is to get some weekday down time.  Look I even managed to make time for class prep and baking. As for these addictive cookies, they are going down pretty fast. Even the supposedly healthy husband scarfed down two. The first two were enjoyed by the kids, still just a little soft and still warm.  Here is wishing everyone a wonderful week ahead.

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.

PrintCrisp Coconut Cookies with Cloves and Cardamom

Prep Time: 1 hour, 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 30 minutes

Yield: Makes 3 dozen cookies

A spice scented crisp coconut cookie that is very addictive.

Ingredients

1 cup salted butter softened (2 sticks)
3/4 cup brown sugar
1 and 1/2 cups of whole wheat flour
1/2 cup semolina
1 and 1/2 cups of desiccated shredded coconut
1/2 teaspoon ground cardamom (seeds from about 8 green cardamoms)
1/2 teaspoon ground cloves
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup milk (any kind works)

Instructions

Place the butter and sugar in a large mixing bowl and beat until soft and well mixed.
In a separate mixing bowl mix in the flour, semolina, coconut, ground cinnamon, ground cloves, baking powder and baking soda.
Gradually mix into the butter mixture, adding milk as needed to allow the mixture to bind.
Tear 3 pieces of wax paper (to roll the cookie dough), divide into 3 parts and shape into logs. Place in the refrigerator for at least 1 to 2 hours up to 3 days. Note, this mixture freezes well,
Pre-heat the oven to 350 degrees, grease a large baking sheet.
Cut the logs into 1/3 inch circles and place about 2 inches apart. Bake for 10 minutes, until the cookies turn a rich toffee colored shade.
Turn off the oven, remove the baking sheet. Allow the cookies to cool for 30 minutes and then remove to enjoy warm or cool completely. The cookies will be soft when removed from the oven, they turn firm later.3.1http://www.spicechronicles.com/crisp-coconut-cookies-cloves-and-cardamom/

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