Rinku Bhattacharya's Blog, page 45

Creamy Vegan Black Beans/Dal Makhani

[image error]Dal Makhani literally means buttery lentils. Traditionally made with Urad Dal, these are usually slow cooked or pressure cooked. This weekend I made the way we commonly have it in our house, made with regular black beans and a splash of coconut milk. Some variety of black beans are popular all over northern India and the central Asian highlands. These wholesome naturally creamy legumes are comforting, wholesome and nourishing. All at the same time. So, this week I finally paid attention to something that my husband has been complaining about for a while. I have a pantry bursting in the seams… I realized what he meant. It was indeed bursting in the seams.

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Partly because anytime I go to my favorite Indian grocery store, I tend to stock up on autopilot. OK, that and what I want to cook versus what time permits. Now, I am on a quest for a pantry shelf clean down.  Given that I am someone who cannot even stick to a weekly meal plan, this frugal self imposed version of Chopped is going to shape up to be.  Stay Tuned as they say…

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This is the time of the year I get a little nostalgic about summer heading out. Somehow, the start of another school year, reminds the kids are getting just a little bit older. The dark and deep daughter and my still very affectionate son brace for another year. As for Anshul and I, we roll with the punches. This dal Makhani set the perfect mood for the rainy Sunday. Cool and peaceful, it was my kind of a Sunday. I did errands, did some episodes of Scandal and toyed with the idea of finding a new book to read. I am also playing around with the idea of making a savory biscotti, the kinds that will use up the herbs in the garden and work well with my tea. As we move on, think of making a large pot of these black beans the possibilities are endless.

 

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 Vegan Black Beans/Dal Makhani

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 6 servings

A comforting bowl of black beans, this vegan black bean makhani is perfect to set your weeks right.

Ingredients

2 tablespoons oil
1 teaspoon whole cumin seeds
1 medium sized red onion, diced plus 1 tablespoon for garnish
1 tablespoon minced garlic
1 tablespoon grated ginger
1 tablespoon garam masala powder
1 teaspoon salt or to taste
1 teaspoon red cayenne powder
1 cup chopped tomatoes
1 cup dried black beans soaked for an hour (if time permits)
1 and 1/2 teaspoon kasuri methi (dried fenugreek leaves)
1/2 cup coconut milk
2 to 3 tablespoons fresh lime juice
Chopped cilantro
Chopped nuts, optional

Instructions

Turn the instant pot onto saute mode and add in the oil. Add in the whole cumin seeds and the chopped red onion and saute for 2 to 3 minutes. Add in the minced ginger and garlic and saute well.
Add in the garam masala powder, salt, red cayenne powder and the chopped tomatoes and mix well.
Add in the black beans with 1 and 1/2 cups water.
Turn off the saute mode and set to pressure cook for 25 minutes. Do a quick release. Stir in the coconut milk, the dried fenugreek leaves mix well.
Stir in the lime juice and garnish with the chopped nuts if using and serve with rice or flat breads.3.1http://www.spicechronicles.com/creamy-vegan-black-beans_dal-makhani/

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Chocolate Buttermilk Cake (Instant Pot)

[image error] Waiting, watching and uncertainly are never my friends. Although, they often serve me well, because I deal with most unpredictable situations by cooking. Usually desserts, a lot of which I give away. Right on the heels of my banana bread success, I made a chocolate buttermilk cake, in the instant pot. I actually found this one’s texture spot on. This one goes to work with me tomorrow. So, it got gilded with a buttermilk glaze. This cake brings back memories of a childhood oasis. I had a few of those where I escaped too, away from the confines of my residential school. Most of these belonged to well meaning friends who were kind enough to host me.

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One such friend was Ruth, a Syrian Christian, whose family introduced me to some amazing food. However, the chocolate cake was something that we secretly baked in her upstairs room in a tiny portable oven. Actually, it is not something I have every seen again. At least that particular variety. The distinctness of that chocolate cake that we made was that it had a tender crumb and used yogurt. Today, I realize the combination of yogurt or buttermilk makes for a cake with a tender crumb and great texture. It is just perfect for a chocolate cake. In the memory of that cake, I made tonight’s cake. I added a buttermilk glaze, something that my family finds too sweet but hopefully will work well for the people at work.

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Dense chocolate interspersed with sweet slightly tangy glaze. And a cake that you can make even in this sweltering heat. I might just be getting with this instant pot baking program. This is another one-pot cake as in all ingredients mixed together in one bowl. Poured into a cake mold and I let it cook and cool overnight. BTW, I have realized this will make a great party cake, served warm with ice-cream. And yes, hump-day is over.

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.

PrintChocolate Buttermilk Cake (Instant Pot)

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

A beautiful deep and rich chocolate cake, that can be made in the instant pot.

Ingredients

½ cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
¾ cup buttermilk
1 and ½ cups all-purpose flour
½ cup pure cocoa
1 and ½ teaspoons baking powder
1 teaspoon baking soda

For the glaze

1 tablespoon butter
¾ cup powdered sugar
2 tablespoons buttermilk

Instructions

Grease a 7-inch bundt or other cake pan. Add 1 cup water in the instant pot and place a trivet over it.
Place the butter, sugar, eggs, vanilla extract and buttermilk in a mixing bowl. Using an electric hand mixer, beat until well mixed about 2 minutes.
Sift in the flour, cocoa, baking powder, baking soda and mix until well incorporated.
Pour into the prepared cake pan. Cover with foil.
Place over the trivet. Cook on the cake setting for 35 minutes. Allow a natural release.
In the meantime in a small saucepan, melt the butter and add the sugar and buttermilk. Mix until well incorporated and smooth.
Carefully overturn the cake. Drizzle with the glaze and enjoy!
3.1http://www.spicechronicles.com/chocolate-buttermilk-instant-pot-cake/

 

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Thai Red Curry Chicken and Vegetables and a hack

[image error]The base of a Thai curry is something good to have on hand. We tend to lean towards a Thai Red Curry more often than not. Last night, I made this easy and whole some Thai Red Curry Chicken with loads of vegetables. My secret hack – A package of pre-cut stir fry vegetables. I had my own homemade Thai Red Curry paste, I have also tried this to good measure with this commercial brand. This rest of the curry sort of cooks itself. I made this in the instant pot, doing this on the stove top is just as simple. You just need to be around a little bit more.  With the veggies added in, you get a wholesome one-pot meal, perfect with steamed rice. Actually great on its own too! Really a matter of preference.

My pre-cut stir fry mix is more than just a time saving hack. A mixture like this offers a good mixture of vegetables that are sometimes not that easy to gather in small amounts. Thai Red Curry Chicken can very easily be converted into a good vegetarian option by adding tofu, and just adjusting the cooking time accordingly. I am working with a lot of Asian flavors for some diversity in the kitchen, but naturally not straying too far from the spice pantry that I already have. The advantage of knowing your flavors is being able to make some good substitutions. Once done with my book, I am also trying to actually cook down some of the excess items that are overcrowding my shelves.

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August is a strange time, a restless time of sorts. I am bracing for another school year. This was an uneventful and quiet summer. Not the best, but then again not the worst. As the French would say Comme Ci Comme Ca.

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 Red Curry Chicken (Instant Pot or Stovetop)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 6

A gorgeous easy to make Thai Red Curry Chicken brimming with vegetables done in the instant pot.

Ingredients

2 tablespoons oil
1 teaspoon minced garlic
1 tablespoon minced ginger
3 shallots quartered
1 and 1/2 pounds boneless skinless chicken thighs, cut into smaller pieces
1/2 cup coconut milk
1/4 cup water
1 and 1/2 cups chopped assorted vegetables (I used a pre-cut stir fry mixture)
1/2 cup chopped Sweet or Thai Basil

Instructions

Turn the instant pot onto saute mode. Add in the oil and add the garlic, ginger and shallots and cook for 2 minutes.
Turn off the instant pot. Add in the chicken and stir to coat. Add the coconut milk and water and mix well to de-glaze. Cover and cook for 4 minutes on manual pressure cook.
Do a quick release. Stir well. Add in the vegetables. Turn back on saute mode and cook for another 2 minutes.
Stir in the basil and serve with steamed white rice.
Stove Instructions
Cook on a heavy bottomed pan. After sauteing the ginger, garlic and shallots add the chicken with the coconut milk and water. Cover and simmer for 15 to 20 minutes. Add in the vegetables and cook for 2 more minutes. Finish with adding the basil.

Notes

This can be made completely vegetarian by adding tofu instead of chicken

3.1http://www.spicechronicles.com/thai-red-curry-chicken-and-a-hack/

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Instant Pot Banana Bread with Coconut

[image error]It has taken me a lot of time to actually muster the courage to try a cake in the instant pot. Well, after my first attempt… It was too disastrous to discuss let alone consider posting about. But, then I keep seeing all these amazing recipes. I have my eye on this one… And last evening, we had three over ripe bananas at home.

We had been mostly at home given all the rain and I knew we needed to use them for banana bread. While the rain certainly broke the intense 100 degree spell of heat we had been having, I still did not feel inspired to actually turn on the oven. That is something about banana bread, we get the most perfect banana bread worthy bananas in summer. Yes, especially those weeks in august when you run miles away from the oven.  So this was out of the question. But the nagging wish to make banana bread lingered. The daughter was home after 3 weeks… It was nice to have my brood back and intact. In fact, Deepta has come back excited after meeting so many people from different part of the world. Especially, excited about meeting someone from Saudi Arabia. Who knew?

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Well, I could not help thinking, there is always the instant pot. Other than my failed attempt, I knew that the instant pot cakes yielded a dense and moist texture. We like the moist part of it. No one is particularly excited about the dense part of it. So, with some thinking I added two ingredients that add lightness to traditional baking – buttermilk and shredded coconut. Added both of them to these creation. The net result was moist and not overly dense. So, yes, looks like we have a keeper for the summer days when we do not want to turn on the oven. I also used cake flour, homemade version.

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BTW, a lot of Indian homes use a conventional stove top pressure cooker for baking cakes.

A few notes on instant pot cake making.

Do 

Sift and re-shift your flour, this is important

Grease your baking/cooking tin well

Cover the cake with foil while steaming.

Do Not

Weigh your cake down with extra ingredients

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 Banana Coconut Bread

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 to 10 servings

A dense lightly sweet moist banana bread done in the instant pot. This needs about 10 minutes of active time.

Ingredients

3 very ripe bananas
1/2 cup salted Butter, softened (1 stick)
1/2 cup brown sugar
2 Eggs
1 tsp vanilla extract
1/3 cup butter milk
2 cups Flour or cake flour, sifted twice
1 tsp Baking Soda
1 tsp Baking Powder
½ teaspoon powdered cinnamon
½ teaspoon powdered cloves
½ cup shredded desiccated coconut

Instructions

Grease a 7-inch cake tin thoroughly. I used a spring form bundt tin.
Peel and place the bananas in the mixing bowl. Add the butter, brown sugar, eggs and vanilla extract and beat with a wooden spoon or electric hand mixer until the mixture is light and fluffy. This takes about 2 minutes with the hand mixer.
Add the buttermilk, sift in the flour, baking soda, baking powder, cinnamon and cloves. Mix in well. Do not over mix.
Stir in the shredded coconut. Pour into the cake pan. Cover with foil.
Place 1 cup water in the base of the pot. Place the foil covered cake pan in the instant pot. Cover and turn the cake setting or the manual pressure on to 35 minutes. Let the pressure release naturally. Cool, un-mould and cut into pieces and serve.
3.1http://www.spicechronicles.com/instant-pot-banana-bread-coconut/

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Chicken Redang – Stovetop or Instant Pot

[image error]A chicken curry is often a very basic simple item to piece together.  Chicken Redang, is an Indonesian Style curry, very popular in Malaysia. The healthier cousin of Beef Redang. The curry is distinct in its flavors from star anise and coconut milk.  The slow cooked style of this dish will remind you of Bengali kosha moorgi, but flavors like toasted coconut flakes, star anise and lemongrass will offer a nice variation and distinction. I have adapted this for a simpler quicker variation, so it is not as dark as some of the other variations you will find out there. The major difference is often the time one takes to slow cook the onions. Given that I managed to get this done from the scratch in well under 30 minutes, I think the few short cuts are well worth it.

I highly recommend using chicken on the bone for dishes like this. In this case, I served this for company so I later pulled the chicken off the bone for serving. The very best part of a dish like this is the leftovers. They taste so much better the next day. I can vouch for it, as it was my Sunday lunch!

The other change in my version is that the chicken is soupier than some other recipes. If you want to dry it out further just cook it down, until it is very dry and this will allow you to do more browning as well. August  appears to have arrived with its own share of eventfulness.  It will however slow down. Just like all good things need its rest and August at least in the US tends to be just a wee bit slower than other months.

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In my latest bout of craziness, I picked up a 99c tomato kit in July. Yes, it was cheap because tomato season was over. I planted them just because… They are growing so well, now, I cannot help wishing and wanting tomatoes. And now back to the chicken Redang. This soupy saucy version is guaranteed to put a lift to your hump day.

PrintChicken Redang – Stovetop or Instant Pot

Ingredients

For the spice paste

1 teaspoon coriander seeds
1 teaspoon whole cardamom
1 large stick (about 2 inches) cinnamon
2 to 3 star anise
2 whole dried red chillies
1 teaspoon turmeric
3 shallots
3 cloves garlic
1 and 1/2 teaspoon chopped lemon grass
1 inch piece ginger or galangal

For the chicken

3 tablespoons dried shredded coconut
3 tablespoons oil
1 medium onion, thinly sliced
2 pounds skinless chicken on the bone, or boneless skinless chicken
1 cup coconut milk
1 and 1/2 teaspoons salt to taste
Chopped cilantro to finish

Instructions

Place the coriander seeds, whole cardamom, large cinnamon stick, star anise and dried red chillies in the spice grinder and powder and process until powdered.
Place the shallots, garlic, lemon grass and ginger in a small chopper or blend and blend until very finely chopped. Add in the powdered spices and process until well mixed.
Turn the instant pot onto saute and dry toast the coconut until golden and fragrant. Remove from the pot.
Add in the oil and heat for 1 minute. Add in the onion and cook until softened. Add in the chicken and the spice paste and cook until the chicken is golden and the mixture is fragrant. Add the coconut milk and salt and stir well to de-glaze the pot.
Turn off the saute mode, cover and set on high pressure for 4 minutes. Release pressure after 10 minutes. If the sauce is too thin, turn back on to saute mode to thicken. Stir in the toasted coconut flakes. Sprinkle with chopped cilantro and serve.
Stove Top Instructions
Process cooking in a heavy bottom pan. Simmer the chicken for 25 to 30 minutes, until very tender. Allow the sauce to dry out while cooking,
Sprinkle with chopped cilantro and serve.
3.1http://www.spicechronicles.com/chicken-redang-stovetop-or-instant-pot/

 

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Stuffed Naan Rolls – Proofing in the instant pot

[image error]It is difficult not to enjoy fresh bread. Who would however want to turn on an oven in this heat? Well, making naan rolls offers a compromise. Because Naan cooks quickly. Given that we are in August with still time for picnics, these naan rolls will help you steal the show.

And the instant pot is great for proofing the dough quickly. You do not need to make the dough in the instant pot. But, if you have one why not put it to good use. It gets soft and puffy in an hour!  Proofing refers to the process of letting the dough ferment and rise. I looked up the term and could not really figure out where it comes from. Anyhow, back to the recipe on hand, these stuffed naan buns are like the love child of a samosa and a naan. I use a mixture of whole wheat and all purpose flour which give the buns a nice crusty texture. They are portable and of course healthier than samosas.

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I have tried them with the shingara filling here and also the tomato and cheese filling that I describe in the recipe. In short, the possibilities are quite endless.  The proofing process is pretty simple, place the dough in the instant pot with the yogurt setting on. Leave it for an hour. Open to find well risen dough. I am doing a public speaking training/group. My first time actually doing something like this and I have been enjoying the process a lot. It is a lightweight training with a lot of feedback.

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It has been a rather crazy week. Deepta is still away, I had very little time with Aadi. Today, I ended up going into work so I am feeling a little weekend deprived. Also looking at the final proofs for Instant Indian. Given the crazy year, this has turned out to be I cannot believe I managed to get it done on time.

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.

PrintStuffed Naan Rolls – Proofing in the instant pot

Prep Time: 1 hour, 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 30 minutes

A great picnic recipe for stuffed naan balls. These are a nice portable take on Naan bread.

Ingredients

For the dough
1/2 cup milk
1 teaspoon sugar
1 tablespoon yeast
3 tablespoons butter
1 egg
1 cup whole wheat flour (atta)
3/4 cup all purpose flour plus extra if needed for rolling and shaping.
1 teaspoon salt
1/4 cup yogurt

For the stuffing
1/2 cup chopped mozzarella
1/2 cup diced tomatoes
1/4 cup chopped onions
1/4 cup chopped cilantro or basil

To top
Nigella seeds
Pumpkin or nigella seeds
Melted butter

Instructions

Turn the instant pot onto saute mode for a minute. Turn off. Add the milk and sugar and stir well. Add in the yeast and cover for a few minutes. Remove the cover, the mixture should be frothy.
Add in the butter. Beat and add the egg. Mix in the whole wheat flour, all purpose flour, salt and the yogurt to form a soft dough.
Turn the instant pot to the yogurt setting for an hour. Remove the lid, the dough should be well risen.
Remove and place on a working surface, add in a little more flour if the dough is too sticky.
Break into lemon sized balls.
Grease a baking sheet and turn the oven on to 450 degrees.
Mix the ingredients for the filling.
Roll out the balls and place about 2 tablespoons of the filling and cover and roll the balls back to seal.
Place on the baking sheet. Press a few nigella seeds and pumpkin seeds on the balls.
Complete all the balls in this manner.
Bake for 15 minutes, until the balls are golden. Brush with butter if desired and serve warm.
Regular proofing instructions
Warm the milk for 15 seconds in the microwave and add the sugar and yeast and let it turn frothy. Place the flours in a mixing bowl and make a well and add in the yeast mixture, beaten egg, salt and the yogurt. knead well. Place in a warm place and allow to rise for 3 to 4 hours. 3.1http://www.spicechronicles.com/stuffed-naan-rolls/

 

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Farmer’s Market Nasi Goreng (Instant Pot)

[image error]This Nasi Goreng is what I made for tonight’s dinner after spending over 5 hours on the road. Nasi Goreng is essentially Indonesian Fried Rice. A medley of vegetables and meat (if desired) usually serve with an egg on top. My version is relatively simple, no complex ingredients, made with rice cooked from the scratch and done in the instant pot. Did I tell you that I made it with brown basmati rice?

Last weekend, we were running around dropping the daughter off to sleep away camp for the first time. As always I am feeling sad. We plan on bringing her home over the weekends, hence the 5 hours on the road. It did give me time to do something I rarely have time to do – talk to her for a while. What really surprised me was how independent she is feeling. Her mind has opened up to many new concepts about living.  She generally has handled her time away responsibly. I realize the value of her spending this time away from us. It will go a long way in preparing her for the world outside. Once again making me realize, often right decisions in parenting hurt. As they say, there is a price for everything.

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Back to the Nasi Goreng, I looked at this recipe and then this one to get a sense of the flavors and seasonings. I used loads and loads of fresh veggies I had picked up at the farmer’s market. In a nutshell, the flavors for this dish needs to be salty, spicy, tangy and sweet.  I used Kecap Manis, one of favorite things to use. I skipped shrimp paste, and added chilies and a hint of tamarind. A satisfying meal was created.  I garnished this with lime, an egg and chopped scallions.

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Chances are if you are reading this, you like my instant pot recipes. Please consider pre-ordering my new Instant Pot Indian Cookbook on Amazon. Of course, if you have not done so already please join my facebook group.

So much going on, looking forward to a busy and hopefully wonderful week ahead!

PrintFarmer’s Market Nasi Goreng (Instant Pot)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

A healthy and flavorful version of Nasi Goreng - Indonesian Fried Rice, made with brown rice done easily in the instant pot.

Ingredients

3 tablespoons oil
1 large onion, thinly sliced
1 tablespoon, minced garlic
2 to 3 fresh chilies, minced
2 boneless skinless chicken thighs (cut into small pieces) (optional)
2 carrots, peeled and diced
1 beet, peeled and diced
¼ cup chopped mushrooms
¾ cup brown basmati rice
1 tablespoon kecap manis (sweet soy sauce)
1 tablespoon tamari or fish sauce
1 teaspoon tamarind paste or 1 tablespoon fresh lime juice


To garnish

Chopped scallions
Lime wedges
Chopped cilantro
1 egg per person

Instructions

Turn the instant pot onto sauté mode. Add in the oil and heat for a minute.
Add in the onions and sauté for 3 minutes.
Add in the garlic and chilies and sauté for another minute.
Add in the chicken if using and the vegetables and mix well.
Add in the rice and stir well.
Add in the kecap manis, the tamari or fish sauce and the tamarind. Add in 1 cup of water.
Turn off the sauté mode, cover and set on pressure for 7 minutes. After this completes cooking let it rest for 10 minutes. Release any residual pressure and remove the lid. Stir the mixture well.
Carefully crack the eggs over the rice. I do this in four corners for the 4 of us.
Cover for 1 minute, the steam will cook the eggs. If you want the runny yolk showing version, you will need to do this in a separate skillet.
Serve the rice with an egg, garnished with chopped scallions, cilantro and lime.

Notes

The vegetables in this dish can be substituted with any assortment of your favorite vegetables.

3.1http://www.spicechronicles.com/farmers-market-nasi-goreng/

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Potato Egg Salad with Purslane – Girl goes away

[image error]This potato egg salad with purslane is my inspiration for the day! Actually one of the three things that I cobbled up as part of an indoor picnic platter. You know those chic looking platters that people serve up with such poise and aplomb.

The household is a little frenzied. Dad and daughter are making a list and checking it twice. Deepta is going away to an educational stay away program for three weeks at Princeton. I am thrilled that my extra long drive is over. Yeah! I survived those 4 weeks. I am however filled with mixed feelings as I know that this going away is almost the beginning of the partings. As the time moves on they all spread their wings. Fly and move on to their destinations. Having left home myself, without a return button I know it is an inevitable part of life.

But, then I feel bad at all milestones. I fuss and then get used to everything.

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This salad is a simple salad made with farmer’s market potatoes and purslane picked from my backyard.  The eggs and potatoes are cooked together in the instant pot or stove top and then tossed with yogurt, black pepper and salt. A hint of olive oil and minced garlic for good measure! Yes, no mayo!

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When in doubt, I can always rely on my carbs. Essential comforting new potatoes. Just like a good black dress. Got a few loose ends tied up, with my car inspection all done. Have still got some other paperwork to finish. Am taking a weekend of from my volunteer gig. And I have started a new series on Netflix.  I have actually not had time to do much summer reading this year. My kindle rests somewhere woefully out of charge. Instead, I rack up driving miles helping the daughter fulfil her dreams.

PrintPotato Egg Salad with Purslane – Girl goes away

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A flavorful summer potato salad, made with garden purslane and no mayo.

Ingredients

1 pound baby potatoes (red skinned organic is perfect)
6 eggs
1/2 cup blanched peanuts
3/4 cup Greek Yogurt
1 and 1/2 teaspoons salt or to taste
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
2 teaspoons (several grinds) freshly ground black pepper
1 cup finely chopped fresh purslane

Instructions

Place the potatoes and the eggs in the instant pot and set to 2 minutes. Alternately, cook together on the stove top until the potatoes are tender.
Release the pressure and drain.
In the meantime, gently toast the peanuts until they turn pale golden. Coarsely crush the peanuts.
Cut the potatoes into cubes (with the skin on). Place in the mixing bowl.
Shell and cut the eggs. Mix in the with the potatoes. Add in the peanuts.
Mix together the yogurt, salt, garlic, olive oil and black pepper.
Add to the potatoes and mix well.
Stir in the purslane. Enjoy in place of your favorite salad.3.1http://www.spicechronicles.com/potato-egg-salad-purslane-girl-goes-away/

 

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One Pot Pongal – South Indian Rice and Lentil Porridge

[image error]Pongal or South Indian Khichuri as my mother likes to call it is one of my favorite all time comfort foods. Melted ghee or clarified butter and the toasted cashew nuts make all the difference. I have adapted this recipe to make it in just one step for the instant pot. I often make this with a combination of quinoa and rice.

A lovely bright and sunny morning. My indulgence for the day was this pongal, which I made just for myself.  It was easy enough in the instant pot, and the magic at least for me rests in the tempering. Or as my husband says, it offers me my excuse to indulge in clarified butter or ghee. If you want to keep this recipe vegan, there is always coconut oil.

Rice and Lentil medleys are the rice and beans of the Indian kitchen. Ever present, available in myriad different flavors. The year which had started out on a somewhat high note seems to have hit a pensive note. I have concluded that Lady luck really is not one of my friends. I am not especially unlucky, but, that is probably the best I can say about chance in my life. Yes, actually right about now, I could really use a visit from Lady Luck.  Please, pretty please can you knock on my window today.

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However, as I say I am also looking forward to next weekend. I have a mini-reunion of sorts with a bunch of school friends.  They are all flying from different parts of the country and we meet up here in the Big Apple.  And I get to try Bergdorf Cafe for the first time. Additional Bonus, we are expecting very spring like weather.

Back to the pongal, this recipe is about as easy as it gets. Just a note, I add a little more turmeric and lentils than a lot of traditional recipes. I feel it just helps balance out the nutritional level. The consistency is soft and porridge like.

If like me you are hooked onto the instant pot, do consider pre-ordering my new cookbook. 

Hang out with me on my Indian facebook group, and if you cook something and share on social media please use the #spicechronicles so that I can see it.

PrintPongal – South Indian Rice and Lentil Porridge

Prep Time: 2 minutes

Cook Time: 20 minutes

Total Time: 22 minutes

Yield: Serves 4 to 6

A comforting well seasoned rice and lentil porridge.

Ingredients

2 tablespoon ghee or clarified butter
2 tablespoons cashew nuts
1 teaspoon black mustard seeds
1 tablespoon coarsely ground black pepper
2 dried red chillies
8 to 10 curry leaves
3/4 cup moong lentils
3/4 cup rice
1 tablespoon minced ginger
1 teaspoon salt
1/2 teaspoon turmeric (optional, note this is usually not added)
2 cups water
1 and 1/2 teaspoons salt or to taste

Instructions

Turn the instant pot onto the saute mode. Add 1 teaspoon of the ghee or clarified butter and add the cashew nuts. Gently brown the nuts and remove with a slotted spoon.
Add the remaining ghee and heat for about 1 minute. Add in the black mustard seeds and wait until the seeds crackle.Add in the dried red chilies and the curry leaves and pour the mixture over the rice and lentil mixture and stir well. Turn off the saute mode.
Place the rice, dal, ginger, salt, turmeric water and salt and black pepper in the instant pot. Turn on the porridge mode for 12 minutes. Let the pongal rest for 10 minutes and do a steam release.
Mix well and stir in the cashew nuts. Enjoy hot!
Enjoy hot!3.1http://www.spicechronicles.com/pongal-south-indian-porridge/

 

The post One Pot Pongal – South Indian Rice and Lentil Porridge appeared first on Spice Chronicles.

Instant Indian – My New Instant Pot Cookbook

[image error]Well, I figured it was time to make it “blog official” – I have new cookbook coming out in October! If you’ve been reading over the past year or so, it should come as no surprise that my third book combines my love of the Instant Pot and healthy, practical Indian cooking. So here is a first look at Instant Indian: Classic foods from every region of India made easy in the Instant Pot ®! This is the first authorized Instant Pot cookbook to explore the regional diversity of Indian cuisine.

Instant Indian will be published on October 2nd, 2018 by Hippocrene Books. You can preorder it now on Amazon.com. This collection of 100 recipes includes numerous vegetarian and vegan options, and nearly all are gluten-free. There is a traditional naan recipe because—apologies to the gluten-intolerant—there’s nothing like fresh naan to dip into your dal, or sop up the last bits of rich sauce clinging to the bowl. The naan gets proofed beautifully in less than one hour in the instant pot!

It has been a dream of mine to write a book showcasing the cultural diversity of Indian cooking, but I wanted to keep it easy and accessible for everyone. Thanks to the Instant Pot, I have been able to do just that.

You’ll find recipes for takeout favorites such as butter chicken and aloo gobi alongside Spaghetti Squash Poriyal and Tamatar Masala Anda  (India’s take on Shakshouka). The best part of adapting my go-to recipes is that I didn’t have to compromise on taste or healthfulness, as the pressure cooker retains complex flavors and allows you to use less oil.

Homey dishes like this Bengali Kichuri takes less than 20 minutes of cooking time.

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The pressure cooker has long been a part of the Indian kitchen, as the perfect tool to get creamy dals and mouth-wateringly tender meat, while reducing cooking time and energy use. My grandmother’s pressure cooker lasted for 30 years, and later I was given one as a wedding gift and incorporated it into my routine. If you haven’t tried an electric pressure cooker, you’ll be delighted with the automatic cooking and shutting down— no more babysitting! Plus the multi-function Instant Pot also opens up possibilities like raita with homemade yogurt or perfectly steamed idli.

I’ll be giving a first look to members of my IP Facebook group, so be sure to join so you don’t miss out! I’ll be sharing more about the book, including giveaways, closer to publication so be sure to follow me on Facebook and Instagram to get the latest news.

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If you make one of the recipes from the blog, tag me on social and use #SpiceChronicles so I can see it!

Also, if you like it visual check out my youtube channel with its growing library of instant pot videos.

 

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