Rinku Bhattacharya's Blog, page 46

Gzik – Something to salvage and unplanned holiday!

[image error]I have been waiting for a bunch of things to happen, and the days on the calendar have been zooming by. So, here was the fourth, and I had nothing planned for this hump day holiday! Gzik, just came my way thanks to a handful of very well meaning people at work! Gzik essentially is a homemade dip with cottage cheese (in my case sort of paneer) and fresh veggies. I picked some fresh radish and chives, chopped up a red onion and I was happy.

My kids expect a happening summer, well, and if you are at crossroads it often is less than happening.  After all, things slow down for summer. Your wait often just gets longer. Fortunately, in my household as long as you can gussy up a bagels and lox platter. Well. about that platter, I will tell you how I do it on a later day… We do it our way, and I have to confess, it usually is pretty satisfying. So this dip ended up added some brightness and spark and we ended up subbing it instead of cream cheese. I first tasted it over potatoes and stay tuned for the potato salad that this inspired. But for today, it filled the bill for veggie cream cheese.

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I am always looking for summer time recipes, ones that survive the craziness that life dishes out and still feel seasonal. Gzik fits the bill. With some research, I realize that this is an adaptable recipe that can accommodate other vegetables of choice. Think carrots and bell peppers! As for the potato part of things, it just does not get better than it already is. As for a mid-week holiday, well, not sure… Depending on the situation, I could take this sometimes. Maybe not over a Monday or a Friday. But that is why there is the gzik. I did a short video. I am being trained to do my own kind of video.

PrintGzik – Something to salvage and unplanned holiday!

Prep Time: 15 minutes

Total Time: 15 minutes

Gliz is a gorgeous and delicate dip made with fresh homemade cheese.

Ingredients

1 and 1/2 cups fresh cottage or ricotta cheese
2 tablespoons sour cream or yogurt
1/4 cup finely chopped radishes
1/4 cup finely chopped red onions
2 tablespoons fresh chives
1 teaspoon salt or to taste
Freshly ground black pepper

Instructions

Mix the cheese and sour cream or yogurt to create a dip like consistency.
Stir in the radishes, onions and chives.
Add in the salt and black pepper.
Enjoy as a dip.
3.1http://www.spicechronicles.com/gzik-polish-fresh-cheese-dip/

 

 

 

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Pico Di Gallo – Tomato Onion and Cilantro Salad

[image error]It took some time to decide on the name of this post! Blame it on everything and anything. Or as the girl child will say, just blame on my summer course! But Pico di Gallo it is.  It might seem as a major surprise that someone might be confused about such a basic dish. The ingredients are very similar to that of a basic red tomato salsa. Or what is known as Salsa Cruda in everyday terms!

In my salad days (no pun intended), I dated a gentleman from Austin, TX. He introduced me to many things Tex-Mex, including advising me that if the ingredients are chunky a Pico di Gallo it is. Not sure if it true.. but the young ones find this a cooler name than a salsa, so a Pico di Gallo it is.

What you might ask, happened to the man in question, well the long story… for that we need margaritas. And the short story, well, he was the one who got away…

So, this is a very basic salad without which all things, Mexican, taco and such is incomplete. Anytime I make my smoky beans and my shredded chicken, this basic condiment is a must.

[image error]This is such a basic summer condiment, when the tomatoes are overflowing, this is what surfaces. I of course use it in the obvious stuff, but, also use it with fish, and in a grilled cheese. But, then again I am a tomato addict! What is a tomato without its cohorts the cilantro and lime. In fact, throw in some chopped cucumbers you have the Indian cousin that we call Kachumber. For today and this weeknight we shall keep and basic and simple. We shall focus on the versatile Pico Di Gallo without which summer in my kitchen is practically incomplete.

PrintPico Di Gallo – Tomato Onion and Cilantro Salad

Prep Time: 10 minutes

Total Time: 10 minutes

A light and refreshing condiment, this Pico di Gallo adds a pop of color and freshness to almost anything.

Ingredients

4 tomatoes, diced
1 jalapeno, very finely chopped
1 red onion, diced
3 tablespoons chopped cilantro
3 to 4 tablespoons fresh lime juice (juice of a lime)
1 teaspoon salt or to taste

Instructions

In a large mixing bowl, add in the tomatoes, jalapeno, red onion and cilantro and mix well.
Add in the cilantro, lime juice and the salt.
Let the mixture rest for at least 30 minutes before using. Enjoy as needed.3.1http://www.spicechronicles.com/pico-di-gallo-tomato-onion-and-cilantro-salad/

 

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Shredded Cilantro Lime Chicken (Instant Pot)

[image error]We all have our tested and tried recipes for tacos, sandwiches and everything in between. My go to recipe is this shredded Cilantro Lime Chicken that gets done pretty much by itself. It is also super quick in the instant pot. Allow yourself 20 minutes after you through everything in and we are good for a gaggle of hungry eaters. Those are usually the robotics team that seems have become extended family for us.  The best part of this dish is that it also freezes very well.

This morning I woke feeling surprisingly caught up with some things. I wanted to sneak in a little me time. Just something that might help me brace through some of the upcoming challenges this week holds. Not the least of which entails extra chauffeuring duties for the girl child.  I tried a nail salon and to my surprise loved the place. My first time ever getting a pedicure done by a male attendant. Another gender steriotype busted at least for me.  I am glad  that I had an extra batch of this chicken on hand, no cook tacos were totally in order for this obviously hot day.

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Not a lot to show for in terms of the weekend otherwise.  Have been doing a lot of binge watching of Frasier on Netflix. Also, been watching short films on Youtube.  In fact, the later has been quite a surprise as well. Some very good Indian short movies, reflective and mostly within 20 to 25 minutes of watching time. I am toying with the idea of picking up a good summer read. Of course, most weekends time does not really present itself.  This year, I am also doing better with my sun room gardening escapades. I will post some pictures in the next post. But for today, I will leave with this very easy very good chicken.

PrintShredded Cilantro Lime Chicken (Instant Pot)

Prep Time: 3 minutes

Cook Time: 25 minutes

Total Time: 28 minutes

Yield: Serves 6

A gorgeous easy and flavorful recipe for shredded chicken, that freezes well. This is perfect for those hot summer days when cooking can be daunting.

Ingredients

2 tablespoons oil
1 teaspoon cumin seeds
1 medium sized red onion, chopped
2 teaspoons minced garlic
2 pounds boneless skinless chicken thighs
1/2 teaspoon turmeric powder
1 and 1/2 teaspoons smoked paprika
1 teaspoon freshly powdered cumin
1 teaspoon freshly ground black pepper
1 and 1/2 teaspoons salt or to taste
3 tablespoons lime juice (juice of 1 lime)
1/4 cup chopped cilantro

Instructions

Turn the instant pot onto saute mode. Add in the oil and the cumin seeds and wait until the seeds begin to sizzle.
Add in the red onion and the garlic and saute well.
Add in the chicken thighs, turmeric, smoked paprika, cumin, black pepper and salt and mix well to coat.
Add in the chopped tomatoes with 1/4 cup water. Mix well to deglaze the base of the pressure cooker.
Cover and pressure cook for 5 minutes and all for a natural release for at least 10 minutes. This ensures moist and tender chicken.
Remove the cover. Continue on saute mode to evaporate all the moisture. Shred the chicken with a fork.
Add in the cilantro and lime juice. Enjoy as desired.3.1http://www.spicechronicles.com/shredded-cilantro-lime-chicken-instant-pot/

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Ricotta Eggs for Breakfast or Anytime

[image error]We are in the ricotta business! That is ever since I figured out how to make ricotta at home. Last weekend, I made these ricotta eggs and breakfast is now a changed meal. Actually, my new salvation is  doing special Saturday breakfasts. There is something absolutely therapeutic about doing weekend breakfast right. It is a very manageable aspiration to accomplish on most Saturdays.

While these ricotta eggs are great!  We served them over toasted whole wheat english muffins. I actually think this dish tastes pretty good even without the eggs. Just a thought if you want to lighten the going, or just savor the delicate cheese by itself.  My second date with destiny seemed to work out well. Of course, time will tell if it really did work out and whether there will be a take 3.

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Aadi the foodie man, is learning the joys of enjoy the eggy lusciousness of a soft centered yolk. Their summer is moving along. I hope there is that pot of gold at the end of the rainbow this year. Deepta is a counselor in training at her camp, she is realizing that managing a bunch of kids and keeping them focused is not easy. She claims that she is also learning to sweep after the session, hopefully someday she will apply her housekeeping skills at home. The summer class that she is taking is turning out to be a disaster in terms of my commute. Imagine adding 30 minutes to an already long commute.  The things we do for our offspring!

This weekend promises to be ridiculously hot, so, I am trying to temper my cooking urges. That and catching up on some sleep. This week has somehow ended up being a low sleep kind of week.  That and the fitbit has helped highlight when the sleep hours need to be cranked up.

PrintRicotta Eggs for Breakfast or Anytime

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A gorgeous and flavorful take on ricotta eggs, perfect for an indulgent breakfast or a light meal.

Ingredients

3 tablespoons extra virgin olive oil
1 red onion, diced
1 teaspoon minced garlic (about 4 cloves)
2 diced tomatoes
3/4 cup ricotta cheese
1 teaspoon salt
4 eggs
2 tablespoons chopped cilantro or parsley

Instructions

Heat the oil in a large skillet ad add in the onion and the garlic and saute for 3 minutes.
Add in the tomatoes and cook for 2 to 3 minutes until they soften.
Add in the ricotta cheese and mix in.
Stir in the salt.
Carefully break the eggs in the 4 quadrants of the pan. All the eggs to cook until they are cooked through, but the yolks are still soft.
Garnish with the cilantro and serve.3.1http://www.spicechronicles.com/ricotta-eggs-cheese-breakfast-anytime-eggs/

 

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Smoky Garden Beans ( or Pinto)

[image error]One of the things we grow every year, in our curry garden is beans. We usually have enough left over for dried beans. I use them all through winter making these versatile smokey garden beans. These smokey garden beans can be any bean that you can think of, but the closest substitute is pinto beans.

These beans are so flavorful and a big pot puts you in good shape for the week.  I cook these in a large batch and eat some as is and then make refried beans out of the rest.

The beans have a few basic spices, and therefore are super versatile.  We enjoy them over steamed rice, love them in quesadillas and tacos. I tend to make them a little on the drier side. This gives me the flexibility to add or subtract water as needed by the dish.

These beans i do not take a lot of time to cook but do need soaking.   I made a bunch of tostadas, loosely following this recipe. However, the deal here is pretty simple, before I get to the tostadas you need these beans, then the refried beans and finally the tostadas.

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If you love beans and legumes like me, chances are you have an instant pot. If you want your very own community, do join my facebook group and share your legume love with me. Well, I cook my beans in a pressure cooker or instant pot, which as we know is an electric pressure cooker.  The smokiness in this dish is from smoked paprika. You will be amazed at the lovely deep smokey taste it infuses.

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I am happy that my large batch of beans is all done and ready for all the myriad layers of cooking that the weeknight needs. Camp starts tomorrow. The daughter is super excited that she will be a counselor in training, and I sigh as I see another milestone pass us by.

PrintSmoky Garden Beans ( or Pinto)

Prep Time: 5 hours, 10 minutes

Cook Time: 25 minutes

Total Time: 5 hours, 35 minutes

This is a very versatile recipe for smokey garden beans (or pinto) and is a perfect basic recipe for almost anything.

Ingredients

1 cup dried pinto or garden beans
3 tablespoons oil
1 medium sized red onion, diced
4 cloves of garlic, minced
2 tomatoes, diced
1 teaspoon salt or to taste
1 and 1/2 teaspoons freshly ground cumin
1 tablespoon smoked paprika
1 teaspoon red cayenne pepper
1 teaspoon dried oregano
2.5 cups water
1 tablespoon fresh lime or lemon juice (optional)

Instructions

Soak the beans for at least 4 to 6 hours or overnight.
Turn on the saute mode and add in the oil with onion and the garlic and saute for about 3 minutes.
Add in the tomato, salt, cumin and smoked paprika and cook for another 2 minutes.
Add in the soaked beans with the oregano and 2 and 1/2 cups of water.
Turn off the saute mode. Cover and cook set on 17 minutes.
Do a natural release or let it rest for 10 minutes and release the pressure.
Add the lemon juice and serve as needed with rice or tortillas3.1http://www.spicechronicles.com/smoky-garden-beans-pinto/

 

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Gajar Halwa (Instant Pot) – Indian Carrot Fudge Pudding

[image error]The boy child or maybe I should say teen child, woke up this morning wanting Gajar Halwa. He sadly informed me, but it takes 3 to 4 hours. Indeed, a traditional recipe like my stove top version here does indeed take a good few hours. It is mostly about the slow process of thickening the milk which gives this dessert its signature rich taste. Well, that and some clarified butter. Ghee never hurt anyone.

Well, I explained to him, when you don’t have 3 to 4 hours, you have the instant pot. In lieu of the thick milk solids or khoya, I added powdered milk. The result was quite magical. The ghee gets added to the end, and helps in caramelizing this dessert. Yay! Gajar Halwa in about 25 minutes! This recipe is one of my husband’s favorite treats, so getting a fuss free version helps! We have also put together our little video. That is my son’s new thing. I am indeed blessed at how much he supports my efforts. Probably, the only one not fed up of my food antics.

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This dessert like most Indian desserts is about a few key ingredients and pure comfort. In these confusing times, it is recipes like this that give you the comfort of that you sometimes need. Whatever has gone wrong, with our rules, borders and everything? Why can we not agree about anything?

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Why must children who do not every know what border crossing is about, suffer.

Yes, and how many deaths will it take ’til he knows. That too many people have died?

Let us make no mistake about the fact, that there are children dying in those detention camp. There are children growing up without the support that they need to make them functional people for today’s society.

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Back to the Gajar Halwa, the last two or three minutes of sauteing is important and you will need to do some active stirring. Other than that, there is nothing much to do. Just as a note, unlike some of my other recipes this one does make a fairly large batch. This does however freeze well. So, feel free to save for that rainy day.

 

To keep up with other instant pot recipes, do not forget to join my Indian Instant Pot facebook group, and if you love legumes like me, there is also my legume love group.

PrintGajar Halwa (Instant Pot) – Indian Carrot Fudge Pudding

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

A 25 minute mostly unattended version of the classic Gajar Halwa.

Ingredients

4 cups grated carrots (shred in a food processor)
1 and 1/2 cups of whole milk, divided
1 cup whole milk powder
1/2 cup sugar
1/2 cup raisins
1/4 cup ghee
Chopped nut such as almonds or pistachios to garnish

Instructions

Place the carrots, half the milk, milk powder and the sugar in the instant pot and stir well. This helps the milk powder to mix in or you will get a burn message.
Add in the remaining milk.
Set the instant pot to 5 minutes of pressure.
Do a quick release, add in the raisins and turn on the saute mode. Cook to evaporate any moisture. This will take about 3 minutes.
Add in the ghee and stir constantly for another 2 minutes. This should give the carrots a rich dense color.
Garnish with the nuts and serve warm.3.1http://www.spicechronicles.com/gajar-halwa-instant-pot-indian-carrot-fudge-pudding/

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Perfect Instant Pot Semolina/Rawa Upma

[image error]I am thinking of my father today. The hustle and bustle of the last few days did not leave a lot of comfort cooking time. Some proactive juggling allowed me to get something simple on the breakfast table this morning. The result is this upma.

It actually makes me realize much of a juggling act, keeping things going really can be. Their generation made it seem more natural. There were no qualms about keeping their priorities together and straight.  My father was very busy with his work, I realize the stresses of supporting the household only too well. This was something that came naturally to their generation. The time that he spent with us was not structured, it was not labelled quality time. But, honestly, if I can accomplish half that quality with my kids, maybe I will be happy as a parent.  Mom heads over to Seattle next week, making me realize that I really need to sort everything before she arrives here. In thinking of Dad, last night mom and I had a deep and soulful chat. Peaceful and satisfying! Much like this recipe that I am about to share.

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An upma is a classic morning breakfast dish, made with a grain such as the semolina or cracked wheat known as daliya. This version is made in the instant pot, but, can be easily done in the stove top, much like my polenta upma that you find here. There are two variations of this dish, the soft porridge like one I share here and the drier pilaf like version that is made with coarser semolina.

In going through different variations, I have learned that a

1 is to 3 water to semolina ratio is the key to allow the semolina to cook without getting the burn message.
Do not forget to toast the peanuts! It makes a big difference.

The rest of the dish is fairly adaptable. Aadi has put together a short video. For more instant pot fun, please check out my facegroup on Indian instant pot cooking.

PrintPerfect Instant Pot Semolina/Rawa Upma

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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A quick and easy recipe for instant pot semolina/rawa upma.

Ingredients

3 tablespoons plus 1 oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
10 to 12 curry leaves
1 medium sized onion, diced
1 tablespoon freshly grated ginger
1 teaspoon cayenne pepper or to taste
1 teaspoon salt or to taste
1 cup semolina or rawa (try the pre-roasted variety)
1 cup chopped vegetables
1 tomato chopped
3 cups water
1/4 cup blanched peanuts (skinless)
2 tablespoons chopped cilantro
3 tablespoons fresh lemon juice

Instructions

Turn on the instant pot to saute mode. Add in the 3 tablespoons oil. Add in the mustard seeds, cumin seeds and curry leaves.
Add in the onion and the ginger and saute for 2 minutes. Add in the salt and cayenne.
Add in the semolina, chopped vegetables and tomato and mix well.
Add in the water. Stir well. Turn off the saute mode.
In the meantime heat the remaining 1 tablespoon of oil and toast the peanuts.
Cover and set on 2 minutes of pressure cooking. Do a quick release.
Stir in the peanuts, lime juice and the cilantro and enjoy!
3.1http://www.spicechronicles.com/perfect-instant-pot-semolinarawa-upma/

 

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Homemade Ricotta Cheese and Early Summer Ramblings

[image error]We love ricotta cheese in our house and I finally got down to making it. I scoped out this recipe, and this one and even this one and finally settled on something we all liked. And like they all say, once you have made your own it will be very difficult to go back to store made variety. Sigh! As if I do not already have enough trouble with homemade paneer. That is the story of my life, I have a difficult time sustaining my own good intentions. I am still concerned and thoughtful about that date with destiny. It seems to be moving with destiny appearing to smile just a little. Time well tell if she will continue.

Now the ricotta is a simple creamy whey cheese. Most of the recipes are conflicted between the amount of cream versus milk and the temperature of the milk. It has surprisingly taken me a little time to get this to the texture we like. My surprise was at the difference the slight variations in preparations make. After all, I have been making paneer for ages. After all the permutations, I have found that a mixture of 1 part milk and 1 part half and half works best for our taste. No ultra pasteurized milk, as that make it difficult to separate. I keep the freshly made cheese for up to a week but it is best enjoyed the day it is made.

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Our all time favorite thing to do with ricotta cheese is to make this pasta with it. We have a new an improved colorful version that I will be updating the post with shortly. Trying to get a lot of things off the plate, I am not sure how much I will accomplish. I have now instilled a purpose in Aadi – food video making. The minute variety!

PrintHomemade Ricotta Cheese and Early Summer Ramblings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

A recipe for making homemade ricotta cheese.

Ingredients

1 cup whole milk
1 cup half and half
3 tablespoons lemon juice

Instructions

Add the milk and the half and half to a pan and bring to simmer. It should be about 190 degrees Fahrenheit.
Add in the lemon juice ans stir well. Check after 10 minutes. The milk should have separated, if not try with a little more lemon juice until the milk separated.
Strain using a cheesecloth and drain the ricotta cheese, store in a jar and use as needed. The ricotta will keep in the refrigerator for up to 4 days.3.1http://www.spicechronicles.com/homemade-ricotta-cheese-early-summer-ramblings/

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Perfect Yogurt or Dahi in the Instant Pot

[image error]I have been meaning to post about yogurt for a while, as I have had loads of queries about yogurt on the facebook group for Indian cooking. I hope you are a part of the group? If not, I would love to see you there. And if you share my love for legumes, also join the legume love group. It is difficult not to think of Bapi, with Father’s day looming. As anyone reading this blog know that I think of him often. In someways, maybe this post was meant to sync with Father’s Day.  Both my father (was) and the resident dad are fastidious and particular in their preferences. This is a deep need for precision in all that they do. Much like yogurt.

I had switched to making my own yogurt a few years ago, mostly using the warm oven method. After the instant pot however, it makes a lot of sense to use the instant pot for yogurt making. It took me some trial and error to get to what works for me and I am excited about the consistent results I have been getting all the time.

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There are really three key things to note with yogurt making –

A good starter or active culture. Note, the batch that has been going strong started with Trader Joe’s Greek Yogurt. I like it because when we travel or something and my starter is gone I have something to fall back on.
The right temperature – I use a thermometer for this and it has been well worth it. The right temperature for me has been about 125 F.
Lastly, I have actually found using a metal non-reactive container works better than the ceramic glass ones

Now, the milk can be boiled in the instant pot if you wish, but I tend to find it quicker and easier to boil the milk on the stove top.

PrintPerfect Yogurt or Dahi in the Instant Pot

Prep Time: 8 hours

Cook Time: 15 minutes

Total Time: 8 hours, 15 minutes

A recipe for making homemade yogurt in the instant pot.

Ingredients

2 cups of whole milk ( you can use 2% if you wish)
2 tablespoons of yogurt starter (your own or any yogurt with an active culture.

Other items
A non-reactive metal container
A thermometer

Instructions

Bring the milk to a boil and allow it to cool down to 125 degrees Fahrenheit. I use a thermometer to check this and have found that yields the most consistent results
Place the milk in the setting container, a non-reactive metal container works best for this.
Stir in the yogurt starter and cover the container.
Place in the instant pot and turn on the yogurt setting. After 8 hours, enjoy thick homemade yogurt.3.1http://www.spicechronicles.com/perfect-yogurt-dahi-instant-pot/

 

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Station House in Portchester

[image error]A new comforting spot in town is always welcome! Especially if it is one that is lined right next to a train station. As a daily commuter, I can so relate to Station House in Port Chester.  Joining, its sibling the Village Beer Garden, this spot is the kind where if you frequent everyone is will eventually want to know your name. I am so jealous I do not use the Port Chester Station for communting.

However, the great thing about this spot is that it is more than something that commuters can enjoy.

One of the highlights for me is how effectively they use the coal fire.

I am not an oyster fan, but there is something quite different about smokey briny roasted oysters! These signature Roasted Blue Points, are meshed with shallots, herbs and butter.

Pair these with some fruity original cocktails, with interesting station themed names like “Hop on Board” which features New Amsterdam Vodka, Honey, Lemon,  and Flower Power IPA. The “New Haven Bound” that I have in the picture features Tito’s, Lime, and Strawberries.

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If you are still not convinced, there is freshly grilled bread with a pile of house made ricotta. This is my new favorite. All it needs is that right amount of honey and thyme. Homemade ricotta is my best friend. Try it, it just will be yours too! Along with all of this, there is the usual share of wings, and some amazing mac and cheese.  Well, you can see where my son gets his cheese cravings from.

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Veggie lovers will not be disappointed. There is enough green to keep you happy. I absolutely loved their summer asparagus, with soft farro, tomatoes and a fresh and zippy Dijon vinaigrette.

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But, then there is pizza and truly you will fall in love with these diverse creative smoky pies.

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From traditional to innovative, you have simple house pizza’s, luscious mushroom and enough meat based varieties for the carnivore. The Station house is open 7 days a week.

The 411 on the Station House

914 939 4500

3 Broad St,

Port Chester, NY 10573

 

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