Rinku Bhattacharya's Blog, page 50

Two Facebook Groups and why should I buy an Instant Pot?

[image error]It has been no surprise that I have become quite the fan of the instant pot.  I have actually started two facebook groups to share my enthusiasm. Beans and legumes in the instant pot and Indian regional cooking in the instant pot. I hope you check these groups out and join the fun.

I get a lot of questions on the instant pot.

The first one, what is an instant pot and why should I buy one?

An instant pot is an electric programmable pressure cooker and essentially it is a useful addition to your cooking arsenal. If you are already a stove top pressure cooker user you will appreciate the ability to use a pressure cooker without having to watch it do its job.

If you have not used a pressure cooker and would like to use one, the instant pot takes the guess work out of the process. Overall, pressure cooking is not instant (sorry folks, I cannot lie), but it I certainly cuts down cooking time significantly. The added advantage with the instant pot is that it runs its cooking cycle and turns off on its own. This is a tremendous advantage for someone like me.

Naturally, the pressure cooker is not for everything, but it is a good fit in the Indian kitchen.

And outside of the pressure cooking, I find the steaming function, the yogurt or fermentation function a great help. To my extreme surprise I realized that the saute function providing a steady uniform cooking temperature is extremely helpful. It works for cooking down milk (an absolute essential for Indian cooking) like magic. The only disadvantage I find is that it is fairly large and will take up quite a bit of counter space.[image error]

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Tuscan White Bean Soup

[image error]This is a fulfilling week on various fronts. I have managed to complete all kinds of things that I had started doing without feeling overwhelmed. It is comforting much like this soothing bowl of Tuscan White Bean Soup.

I made this soup last Saturday, when the weather was at is super chilly well below freezing best. My very new vegetarian daughter  is making sure that I am glad I love beans and legumes. This is a simple and super nourishing soup and can be made vegan by simply skipping the freshly grated Parmesan.

At heart, this recipe is about white beans, tomatoes and a few key vegetables. We do not usually have celery in our house so I have used chopped green pepper. Some greens are always a good idea, I have used seasonal freshly chopped chard. I did make this in my instant pot. I have made this several times in a  regular pressure cooker or the stove top would work just fine. On a rice roll, did I say alliteration?

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A lot of fun cooking going on as usual. This year is trickier with winter produce. It has been so frightfully cold, I have not been able to visit any of the just started local farmer’s markets. We did not really have too much this year to freeze so the winter will be full of wholesome spartan fare. I had soaked the beans for about a couple hours which is optional. The soaking helped me get the whole thing together in about 30 minutes done in the instant pot.

I always use pressure cookers for cooking lentils, and am a believer of soaking them just a little. It helps for more uniform cooking and of course helps remove some of the more complex difficult to digest sugars.

PrintTuscan White Bean Soup

Prep Time: 2 hours, 10 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 50 minutes

Yield: 4 servinvs

A hearty Tuscan White Bean Soup.

Ingredients

2 tablespoons olive oil
1 medium sized red onion, diced
4 cloves of garlic, minced
2 medium carrots, peeled and chopped
1 bell pepper, diced
1 tablespoon chopped thyme
1 teaspoon chopped rosemary
1 and 1/2 cups cannelloni beans (I had soaked them for a couple of hours)
1 and 1/2 teaspoons salt
2 cups water
2 and 1/2 cups chopped jarred tomatoes (I use the Pomi brand)
1 and 1/2 teaspoons crushed red pepper flakes (optional)
2 cups chopped fresh kale, spinach or swiss chard
2 tablespoons freshly grated parmigiano reggiano

Instructions

Turn the instant pot to the saute mode. Add the oil and add in the chopped onion and garlic. Saute for 2 to 3 minutes.
Add in the carrots and bell peppers with the chopped thyme and rosemary.
Add in the cannelloni beans, salt, water and chopped tomatoes.
Add in the crushed red pepper.
Cover and cancel the saute mode.
Set the instant pot to the soup/bean setting for 25 minutes.
Let the pressure release naturally.
Stir in the chopped greens and mix well.
Serve in soup bowls garnished with the parmigiano reggiano.3.1http://www.spicechronicles.com/tuscan-white-bean-soup/

 

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Shukto – A Bengali Bitter-Sweet Medley (Instant Pot)

[image error]Ok! So I made shukto, in my instant pot.  This is “take two” to get the right consistency.  The husband and I both enjoy Shukto! I always pick up the assortment of vegetables when I make a mega Indian store run. Shukto is an heirloom Bengali dish. It offers a classic combination of vegetables with a delicate, nuanced bittersweet taste. The bitterness comes from using bitter gourd or korola balanced with an assortment of vegetables such as squash, radishes, eggplant, green bananas.

Most people swear by the use of a spice called Radhuni in this recipe. Radhuni or wild celery seeds, is a spice that I have seen used only in Bengali cuisine. I was really surprised to find it in Patel Brothers ,when we went for an annual shopping binge. Radhuni was an unthinkable spice, even a few years ago. Almost all of India has some particular combination combination of assorted vegetables in a soothing basic gravy. In South India you will find Aviyal and in Bengali homes like mine you will find a shukto.

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A general mishmash of vegetables, the shukto is reserved for lunchtime eating. Well, since I cannot imagine savoring a shukto with anything other than steamed white rice maybe with a dollop of ghee, it is just as well. So, like everything else I make, the instant pot cuts out loads of time when making this dish.

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Overall, there really is not set way to make this, ingredients like milk and a poppy seed paste is what I have seen my mother use. Then there is the tempering and this is where the Radhuni comes into play. If you do not have Radhuni, the Bengali Five Spice or Panchphoron will work.

PrintShukto – A Bengali Bitter-Sweet Medley (Instant Pot)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 6

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Shukto is a traditional Bengali bittersweet medley of vegetables. This recipe speeds up the process in the instant pot.

Ingredients

For the poppy seed paste
1/4 cup poppy seeds or posto
Water for grinding

For the Vegetables

1 medium sized bitter melon
1 small eggplant
1/4 kabocha or butternut squash
20 small red radishes
1 green banana or plantain
1 small potato
3 tablespoons mustard oil
1 tablespoon ginger paste
1 and 1/2 teaspoon powdered cumin
1 and 1/2 teaspoons salt
2 teaspoons sugar
3/4 cup water
1 cup milk

To finish

1 tablespoon ghee
1 and 1/2 teaspoons Radhuni or panchphoron (Bengali Five Spice Mix)
2 to 3 dried red chilies

Instructions

Dry grind the poppy seeds and then place in a blender with 1/2 cup water and blend until smooth. Set this aside.
Cut the vegetables into large 2 inch pieces. The seeds of bitter melon should be removed, and the squash and potato should be peeled.
Turn the instant pot onto saute and add in the mustard oil. Add in the ginger paste and the cumin and add in the chopped vegetables and salt and sugar saute lightly for a minute or more.
Add in the water and turn the pressure cooker on manual low pressure mode for 1 minute.
When done do a quick release.
Turn back onto saute and add in the milk and the poppy seed paste and bring to a simmer for a minutes.
In a separate pan, heat the ghee and add in the radhuni or the Bengali Five Spice and the dried chilies and wait until the ghee is fragrant and the chilies darken.
Pour the seasoned ghee over the vegetables and stir in.
Serve hot with white rice.3.1http://www.spicechronicles.com/shukto-bengali-medley-instant-pot/

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Lighter Broccoli Cheddar Soup

[image error]I have wanted to make some Broccoli Cheddar Soup for the longest time, however, the sheer richness has been a little daunting. Yes, even I have my limits. We are currently experiencing beyond perfect soup weather, and I have broccoli in the house. How can I not do some broccoli soup. On a different note, I cannot am the proud owner of an immersion blender and then some.  I had a Cuisinart, but, was not impressed with the power but this time we are in business.

It complements my now loved instant pot very well. I found part of this recipe, somehow, I had a difficult time getting to the entire recipe. I naturally added my own touches of flavor with good results. These touches of flavor included a nice dose of ginger and a tiny bit of cayenne. Just a little bit to add heat to the system.  I am always skeptical of these lightness hacks,  in my mind they are never as good as the real deal. So, the business of adding pureed brown rice, is interesting. It yields a pretty comforting full bodied soup. I can see this hack being used again in my kitchen. Yeah! Another excuse to indulge in my favorite Cabot extra sharp cheddar.

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People say early days are indicative of an year. With three days under its belt so far I like 2018. Having said that, let us give it a few more days. Santa was good to me, in addition to the mentioned blender I got two other toys, I shall share my toy stories later. I just signed up for #cook90. mostly to help myself organize my meals. Yes, I cook enough, but never really plan it all. This often results in more bought lunches and wasted food at home. So, trying to stomach my own cooking for an change so to speak.

PrintLighter Broccoli Cheddar Soup (Instant pot or Stove Top)

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4

A lighter take on a broccoli cheddar soup, livened up with some spice.

Ingredients

3 cups broth (can be chicken)
1/4 cup brown rice
1/4 cup olive oil
1 red onion, finely chopped
4 cloves of garlic, minced
1 pound coarsely chopped broccoli
1 cup of low-fat milk
1 and 1/2 teaspoons salt
1 tablespoon freshly grated ginger
Several grinds of fresh black pepper
1 and 1/2 cups grated sharp cheddar cheese
Crushed Red Pepper flakes to serve

Instructions

Place the broth and the brown rice in the instant pot and cook on the multi grain setting for 10 minutes, release the pressure and cool and puree. Alternately simmer on low heat in a covered pot for 30 minutes and puree.
Turn the instant pot to a saute setting and add the oil, onion ad garlic and saute for about 2 minutes. Add in the chopped broccoli, pureed rice, milk, salt, ginger and the black pepper.
Cover and cook on manual pressure for 5 minutes and let the pressure release naturally after 10 minutes.
Stir the soup well, and coarsely puree with an immersion blender.
Stir in the cheese and stir well.
Serve hot garnished with crushed red pepper if using.
If you want to cook this on the stove top, simmer on the stove top for about 25 minutes and follow the same steps.
3.1http://www.spicechronicles.com/lighter-broccoli-cheddar-soup/

 

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Instant Pot Penne ala Vodka, new year, dare I say resolution?

[image error]Another new year came in… In some ways, I welcomed it, with most things I treasure. We had great company, some truly good people, I have come to treasure, lots of good food.

To you and yours, wishing you a wonderful, warm

Yeah, the refrigerator is super full with pretty good food. We had people after a while, despite dishwasher troubles, I had managed to put together a pretty good meal, thank you instant pot!

I make a version of Penne ala vodka, that is usually a big hit with the younger audience. This recipe skips out the vodka. I have been doing that since the longest time, there has not been a huge difference or compliant. I tried this in the instant pot! It certainly is good enough to share.

I was pretty skeptical about creating a pasta dish, sauce and all in one shot, well, skeptical no more! The thing I tweaked a little at take two was cooking it a little less. These pictures are from the first try, but, will up update the next time round.

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So, I oscillate on this resolution thing! This year however, it feels like I should make some, it feels more legit if I actually make them and share on this site. General everyday food related, I have been struggling with these for a while.

Food and Meal Planning Related

Take stock of Food cooked on Sundays to plan meals better! Try a weekly meal planning exercise, really a do not overcook exercise.
Try to take my own breakfast and lunch to work, again, I struggle with this one. I am so bad at actually organizing my own meals.

Fitness Related

Find a regular exercise routine, that fits my insane schedule and stick to it.
When it is not so ridiculously cold charge my fitbit and try to do the 15K steps I have committed too!

With Other Life Issues

Need to break out of the super comfort zone, I have settle into and do what I have been planning.
Work on my book project, to get this where I need to go with it.

So what are your new year resolutions? Want to share?

PrintInstant Pot Penne a La Vodka

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

A beautiful rendition of pasta in a tomato cream sauce, a non-alcoholic creation of Penne a la vodka.

Ingredients

3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes (optional but adds a nice perk)
3 cups of diced tomatoes in their juice (I use a 16 oz pack of Pommi tomatoes)
1 teaspoon salt or to taste
1 tablespoon sugar
1/2 cup heavy cream
2 cups water
12 oz penne pasta
1/2 cup grated Parmesan cheese
Chopped basil to garnish

Instructions

Turn the instant pot to the saute mode.
Heat the olive oil and add in the chopped garlic and saute until fragrant.
Add in the red pepper flakes and the diced tomatoes and stir well. Note, the tomatoes should be finely diced, if they are chunky puree lightly with the immersion blender.
Add in the sugar and the cream and the pasta with the water.
Add the instant pot cover and set to manual pressure for 1 minutes.
Let the pasta rest for 10 minutes and set release the steam.
When you remove the cover the pasta will appear watery, it settles and the pasta absorbs the liquid pretty quickly.
To serve sprinkle with the parmasan and the chopped basil and serve.

Notes

If you wish to add in vodka, you can add about 1/3 cup vodka with the tomato sauce.

3.1http://www.spicechronicles.com/instant-pot-penne-ala-vodka/

 

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Perfectly Soft Steamed Rice and Lentil Cakes_Idlies (instantpot)

[image error]Serendipity is when all paths lead to the same dish. In this case, serendipity is all about iddlies. Soft and fluffy steamed rice and lentil cakes. This month’s recipe redux theme is about picking a book and getting to a page number that is some combination of 2017. My book is the Udupi Kitchen and a basic recipe for idlies. A classic relatively light steamed rice and lentil cake that is a popular breakfast item on Indian tables. Idlies are served with fresh coconut chutney and or a light lentils stew called sambhar.

Idlies are made with a naturally fermented sourdough batter, that can be also used for dosas and uthapams. In short, a very versatile and useful batter. The basic challenge with making them is getting the batter to ferment properly in these cold winter months. A challenge that you can happily overcome with your instant pot!

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The yogurt button on your instant pot gets you perfectly fermented batter in 8 hours. In short, if you set this before you sleep you are guaranteed perfect sweet smelling idly batter for your weekend breakfast. And, yes you can steam them in your instant pot as well.

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You will need a little bit of planning for making idlies, as you do need to soak your grains before you grind them. But, it really is a systematic routine for me. I usually measure out about 2 cups of idli rice and 3/4 cup of urad dal (white lentils) and soak these separately the night before. The next evening I grind and set the batter out for fermenting. I have been using the yogurt for the instant pot a lot lately for fermenting and even sprouting legumes (more on that soon). In general, I have invested in a second insert that I find quite useful. It also allows me to have them in the dishwater without interrupting my culinary routine. But now on to my idly.

PrintPerfectly Soft Steamed Rice and Lentil Cakes_Idlies (instantpot)

Prep Time: 16 hours

Cook Time: 10 minutes

Total Time: 16 hours, 10 minutes

A recipe for steamed idly using the instant pot for steaming and fermetation.

Ingredients

2 cups idli or other parboiled rice (do not use Basmati rice for this)
3/4 cup urad dal (white lentils)
1/2 teaspoon fenugreek seeds
2 teaspoons salt
Water for soaking
Oil for greasing the moulds

Instructions

Soak the rice and the lentils for at least six hours with about 2 cups of water each. Add the fenugreek seeds and the salt with the rice.
In either a stone grinder or the blender, first blend the lentils with very little water until light and fluffy.
Remove and set in a large container or in the steel insert of the instant pot.
Add the rice mixture and blend until smooth with just a hint of texture. Mix with the lentil mixture. You can use your hands to mix, the bacteria from your hands actually assists with the fermentation.
Place the mixture in a warm place or in your instant pot. If using the instant pot, set the instant pot to the yogurt setting. Let it ferment for 8 hours. Open the lid to be greeted with well fermented batter.
Grease the idli moulds and pour the batter into the moulds until about 3/4 filled.
Place an empty pot in your instant pot and fill with about 1 and 1/2 cup of water. Place the idli stand in the instant pot.
Steam for about 7 minutes and let the pressure release naturally.
Remove and serve hot with your favorite chutney.3.1http://www.spicechronicles.com/idlies-steamed-rice-lentil-cakes/

 

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Perfect Instant Pot/Pressure Cooker Bengali Khichuri

[image error]This Friday the beauty of the season finally hit me. I was meandering in the snow for a good two hours and then came home wet, cold and hungry. I was craving instant gratification, as in khichuri, soft warm and comforting. Bengali Khichuri for the uninitiated is one of the ultimate Bengali comfort foods. You do not mess with a Bong and their khichuri. It is summoned on wet rainy days, lazy weekend days and almost anytime the heart desires.

A khichuri or khichri is an essential melange of lentils and rice. This melange is found across India in different avatars. There are two main variations of the dish in the Bengali culinary universe. One made with moong dal or yellow split lentils and another made with red lentils. The major difference is in the seasonings. The red lentil version is finished with a rich addition of golden brown onions, followed by the ghee toasted cumin seeds.

The Bengali khichuri needs some precision with the texture, the rice and lentils need to dissolve into a soft porridge like texture. This is complimented with soft vegetables that retain their integrity.  It has taken be a couple of tries to get that in the instant pot.

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The good news is that every attempt has reduced the cooking time, until this version takes 4 minutes with a natural steam release. Can you believe that. The kichuri does get a little bit of finishing, with the onions and the cumin tarka. I  have struck a compromise here with cooking the onions in the instant pot but finishing the tarka later. There is not a lot more to do with this dish. Messing around with the tested and tried is almost blasphemy.

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On a different note, I made the best ever brown rice in my instant pot. I could actually discern the brown Basmati grains. Can you tell that I am in love? Actually I am pretty intrigued with all I can do.

PrintPerfect Instant Pot/Pressure Cooker Bengali Khichuri

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 servings

Ingredients

4 tablespoons of vegetable oil
1 medium sized red onion thinly sliced
3/4 cup red lentils (masuur dal)
½ cup Basmati or kalajeera rice (note if you want to use brown rice, see my note on substitution)
1 teaspoon powdered cumin
1 teaspoon powdered coriander
1 tablespoon freshly grated ginger
½ teaspoon red cayenne pepper powder
1 teaspoon salt or to taste
½ teaspoon turmeric
2 cups (about ½ head of cauliflower) cauliflower florets
1 medium sized Yukon gold potato, peeled and cubed (see notes)
4 cups of water
1/2 cup of frozen peas

To Finish

1 tablespoon ghee or coconut oil
1 and ½ teaspoons cumin seeds
2 whole dried red chillies
½ teaspoon crushed red pepper (optional)
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro

Instructions

Turn your instant pot to sauté and add in the oil. After about a minute add in the onions and sauté the onions until they turn golden. This will take about 5 to 6 minutes.
Add in the red lentils, rice, powdered cumin, powdered coriander, grated ginger, cayenne pepper, salt and turmeric.
Add in the cauliflower, potato and water and stir well.
Cover the instant pot and cook on manual for 4 minutes. Let the dish rest for 10 minutes or longer and then release any residual pressure and stir well. Turn the instant pot to the sauté mode. Add in the green peas.
Heat the ghee or coconut oil in a small pan, add in the cumin seeds and the crushed red pepper if using, and the whole dried red chilies and cook until the mixture crackles and is fragrant.
Pour the fragrant mixture over the khichuri. Gently stir.
Squeeze in the lime juice and garnish with cilantro and enjoy.
Notes: I often use organic red potatoes quartered with their skin on. If you wish, you can also throw in vegetables like broccoli or carrot for a more substantial khichuri.

Notes

Notes: I often use organic red potatoes quartered with their skin on. If you wish, you can also throw in vegetables like broccoli or carrot for a more substantial khichuri.

3.1http://www.spicechronicles.com/perfect-instant-potpressure-cooker-bengali-khichuri/

 

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Loaded Leek and Potato Latkes

[image error]Latkes are great by themselves, but one of our favorite brunch treats is to have them loaded. These Loaded Leek and Potato Latkes are topped with smoked salmon and creme fraiche and bits of red onion, capers and dill.

Despite the snow I went out on Friday night, and did my grocery shopping. I also reveled in the sheer beauty of the snow.  It looked like a scene out of a movie. I noticed an older couple – an Indian man and his Caucasian companion walking to the store with their arms linked. The gentle affection evident from a distance. I felt the gladness touch my heart. It was just the kind of night when I could have ordered a large hot chocolate and watched the snow for another hour.  I knew that I needed to get home.

Beauty aside, it is wonderful to hit the stores on a bad weather night. It is nice to be away from the insane crowds. I came home and made myself an easy twenty minute meal in the instant pot. It hissed and fixed itself while I took a nice warm shower.

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Deepta is going through her ethical phase, she has turned vegetarian or rather pescetarian on me.  Given my son’s pronounced fish allergies that essentially creates quite a challenge. This Saturday, much to my shock and surprise I found myself escorting her to detention. The prophesy of the terrible teenage years has come true and I am not sure I have been enjoying the prophesy. Of course, the prophesy also assures us that the teenage years will eventually go away and your child shall become a human being again.

Thank god we all agree on legumes in this family. Dal, chickpeas and dal again.

These loaded latkes are make upon my son’ request. Thankfully, they were peaceful fare that we gobbled up and all was well in the Spice Chronicles household again.

PrintLoaded Leek and Potato Latkes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 to 5

Serving Size: 4 loaded latkes per person

Loaded Latkes are our favorite brunch or party treat. Potato Pancakes topped with smoked salmon, creme fraiche and anything else that your heart desires.

Ingredients

For the latkes

5 medium sized russet potatoes (makes about 20 latkes)
1 teaspoon salt or to taste
1/2 cup leek greens (soft green and pale green parts only)
2 cloves garlic, minced
1/2 red onion, thinly sliced
1/4 cup matzoh meal
2 eggs, beaten
1 and 1/2 cups of canola oil (for frying)

For the toppings

4 ounces smoked salmon (your favorite kind)
1/3 cup Creme Fraiche or sour cream
2 tablespoons diced red onions
2 tablespoons of capers
Snipped Dill

Instructions

Peel and grate the potatoes, yes, I still use a box grater for this. Place in a cheesecloth lined colander. Sprinkle with salt.
After about 20 minutes, gather the potatoes in the cheesecloth and form into a ball and twist and squeeze out the water from the potatoes. Spend a few extra minutes on this. It is well worth the effort.
Place the squeezed potatoes in a mixing bowl, add in the chopped leeks, garlic, red onion, matzoh meal and the beaten eggs.
Heat the oil in a shallow skillet.
Carefully shape the potatoes into 2 inch oval pancakes and add to the heated oil about 4 to 5 at a time (depending on the size of your skillet).
Fry on medium low heat for about 2 to 3 minutes on each side until the potato pancakes are golden.
Top gently with smoked salmon, add a little creme fraiche or sour cream.
Sprinkle with the red onions, a couple of capers and a little dill.
Nosh with your family and get ready to welcome a new year.3.1http://www.spicechronicles.com/loaded-leek-potato-latkes/

 

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Latke Love – 50 recipes for Latkes and Fixings

[image error]I love candles, brightness and fried things… So, not surprisingly I love latkes and Hanukkah.  Every year, this time of the year I look for recipes to capture and create for all the latkes that I can find. I decided this year to actually capture that experience virtually. Scope through my virtual journey and share my findings.

May the festival of lights bring brightness to you and yours.

So, here is what I found.

Melissa Clark’s Classic Potato Latkes from New York Times
Perfect Crispy Latkes from Tory Avey with tips on the Crisp Factor
Food Network Latkes
My almost classic potato Latkes
Potato Latkes from the Splendid Table
Potato Latkes from Real Simple
Potato Latkes from Saveur
 A caviar topped version from Smitten Kitchen
 Another one that looked convincing
 An Indian Spiced Latke from Food 52 (I told you, I was not alone)

Latkes – Beyond Potatoes, some of these are really good!

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Tandoor Caulifllower Latkes from me

Mixed Vegetable Latkes from the Overtime Cook

14. Sweet Potato Latkes from my Jewish Learning

Waffled Vegetable Latkes from Skinny Taste

Harvest Latkes from yours truly

17.  Tri-Color Veggie Latkes from Genius Kitchen (now this one has leeks, I’m in)

18. Roasted Root Vegetable Latkes (another one I am excited to check out)

Root Vegetable Latkes from Leite’s Culinaria

Colorful Vegetable Latkes from Kosher.com

And one more for the balanced kitchen

And for the road, my zucchini and vegetable pancakes

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Not really latkes, but seriously good fried stuff and Gluten-free to boot..

23. Pumpkin pakoras – Chickpea Flour coated pumpkin fritters

Kale and Red Onion Pakoras

25. Radish and Scallion Pakoras

26. Vegetable Pakoras from I love Vegan

Potato Pakora – Getting pretty close here

Vegetable Pakoras from BBC good food

29. Corn Pakoras

30.  Palak or Spinach Pakoras

Fixing and Toppings to make the dish complete

31.  Applesauce from simply recipes

Classic Applesauce from Martha Stewart

Unsweetened Applesauce

Applesauce with dates and star anise

8 epic toppings for latkes from the Joy of Kosher

8 more wacky ways to top the latkes from Food 52

37. Creamy Horseradish Sauce

Love the idea of a feta and sour cream sauce

39. Basil Pesto, why not?

40. Jalapeno Dill Sauce, sounds like another winner

And something sweet to complete the meal, doughnuts all the way…

Stained Glass Cookies

Chocolate Babka, there is always a reason for these.

Marshmallow Dreidels

Coconut Macaroons a perfect treat for all occasions

Hanukkah Gelt Cookie Cake

Striped Star of David Cookies

Sufganiyot or Jelly Doughnuts

Pumpkin Jelly Doughnuts with Cranberry Jelly

Mom’s Apple Fritters

And the Washington post version

So, whatever your inclination or fancy this winter season, may your table be filled with wonderful delicious food.

 

 

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Cheerful Sweet Potato Halwa (Instant Pot)

[image error]This Sweet Potato Halwa hit the bright spot on a weekend that went downhill today. On a bright and sunny day like today, I am sick. My silver lining is that I have used the snowy Saturday to further my instant pot adventures. It was a busy weekend, I am glad that I had prepped effectively for it. I used the IP to make fresh yogurt and a nice large batch of yogurt, sambhar and this easy sweet potato halwa for a sweet and soft finish.

A halwa in Indian parlance is a pudding.  The carrot halwa is usually a more common affair. In winter, I have to find ways to bond with my roots (no pun intended and sweet potatoes with their vibrant colors never fail to please. I experiment with all varieties of sweet potatoes. My favorite is the North Carolina Orange Sweet potatoes.

In this simple sweet treat, the natural sweetness of the sweet potato is accentuated. It is complemented with brown sugar and raisins and finished off with almonds and crushed dried rose petals. The rose petals were just a whim, but it added a delicate and exotic finish to the dish. However they are truly optional, the delicate cardamom holds its own and perfumes the sweet treat.

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The rest of the clouds on this sunny day was a fight with my daughter. She has hit the teenage years and how. As with most things that bother her, the object of her problems and whims are usually me. Her mother of course. Dealing with this phase is stressful. The fever does not help! Life is good for us, but like most of us doing the treadmill shift in NYC too busy for sorting out little things like this. So, as with most things in her life I will wait and watch until things even out for her in her head. They always do.

PrintSweet Potato Halwa (Instant Pot)

Prep Time: 3 minutes

Cook Time: 30 minutes

Total Time: 33 minutes

A gorgeous winter to fall dessert that add brightness and the right amount of indulgence to your winter table.

Ingredients

6 medium sized sweet potatoes (about 1 and 1/2 pounds) I used the orange North Carolina variety)
1 cup whole milk (can be half and half if you are feeling indulgent
1/2 cup brown sugar
4 green cardamoms, gently bruised
1/2 cup green raisins
1/4 cup green (clarified butter)
1/4 cup sliced or slivered almonds
1 teaspoon crushed dried rose petals (optional)

Instructions

Peel and halve the sweet potatoes and place in the base of the instant pot with the milk and brown sugar.
Cover the base and cook on manual for 7 minutes and do a quick release.
Remove the whole cardamoms, mash the sweet potatoes into the milk. Add in the raisins
Turn on the saute mode and cook for about 5 to 6 minutes, stirring frequently. At this point, the mixture should form a smooth fairly thick mass and move with the direction of the spoon.
Add in the clarified butter and cook for another 4 minutes.
Place in a serving bowl.
Garnish with slivered almonds and sprinkle the rose petals if using.
Serve the dessert warm.

Notes

This can be done on your stove top, you need to cover the sweet potato and milk in a heavy bottomed pot and cook for 30 minutes until soft and follow the process.

3.1http://www.spicechronicles.com/sweet-potato-halwa-instant-pot/

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