Rinku Bhattacharya's Blog, page 52

Cozy Instant Pot No Cream Butter Chicken

[image error]Fall evening like last night, are what I call craving some evenings.  I found myself craving rich and  comforting butter chicken. That soulful, rich and soothing combination of a tomato and fenugreek sauce. As we all know this creamy vibrant siren is often that which brings many of you to your favorite Indian restaurant.

Last night was quite the night! After a long time, I felt compelled to drag myself to the local poll booths. Before, you feel light I take my civic duties lightly, please hear me out. It was a busy evening at work. As I stepped out to the dark streets, I was greeted with rain, the chilly November variety. Cold, persistent and unfriendly!

Just the kind of rain that seduces you to the inviting comfort of your warm kitchen. As I crawled into the train, a small sneaky voice suggested that I should just head home… But, there were a lot of local elections on the ballot. The basic premise of a democracy dragged me to the polls and then I ran home wanting my butter chicken with a greater gusto!

In a little over twenty minutes, dinner was done! Thank you instant pot, for doing this while I got time for a hot shower! In general, this variation was much lighter as I used Greek Yogurt and finished off with a knob of butter.

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Served over a bed of easy cumin rice and made ahead dal all felt good and calm. I saw a somewhat off beat but watchable movie on Amazon Prime and  treated myself to an early night. I am probably the only person that I know who watches Amazon Prime. However, ever so often, I meander through the selections and once in a while I find myself pleasantly surprised. In fact, Butter Chicken aside, the election results this morning made me quite happy that I had done my civic duty and exercised my right to vote.

PrintCozy Instant Pot No Cream Butter Chicken

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

An easy healthy and no fuss variation of butter chicken, the kind made for a chilly fall evening.

Ingredients

2 tablespoons oil
1 medium size red onion, finely diced
4 cloves of garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon tandoori masala
1 tablespoon kashmiri mirch or paprika
1/2 teaspoon red cayenne powder
2 pounds of boneless, skinless, chicken thighs
1 teaspoon salt or to taste
1/2 cup of finely chopped tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
1/2 cup Greek Yogurt
1 tablespoon dried fengreek leaves or kasuri methi
1 tablespoon fresh organic butter or ghee

Instructions

Turn on the instant pot on to start mode. Alternately, you can begin this process in the bottom of a heavy bottom pan. Add in the oil.
Add in the chopped onions, garlic and the grated ginger and saute for about 6 to 8 minutes, stirring well, to allow the onions to gently turn pale golden brown.
Add in the tandoori masala, kashmiri mirch or paprika, and the red cayenne powder and add in the chicken thighs and salt and mix well for another 3 to 4 minutes.
Add in the tomatoes, tomato paste and the sugar and stir well. Add in the Greek Yogurt and mix well.
Cover and turn the instant pot to manual and cook for 10 minutes and let the steam release naturally.
If cooking on the stove top, cover and cook on low for about 40 minutes.
Remove the cover stir well, gently stir in the fenugreek leaves and the butter.
Serve with bread or steamed fresh hot rice.

Notes

The tomatoes can be substituted with 1 cup of canned tomato sauce.

3.1http://www.spicechronicles.com/cosy-instant-pot-butter-chicken/

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Instant Pot Dal Tarka or Dal Fry

[image error]Dal Tarka if you understand the meaning might sound like an oxymoron. After all, tarka or the process of tempering is what makes Indian lentils the magical soft pools of goodness that we all love. The dal tarka actually reverses this process.  Instead of finishing with the tarka we start with it, making this dish perfect for fix and forget cooking. On a busy evening, you can whip up this amazing pot of goodness, serve it with homemade or store made parathas and you are in business.

The house feels somewhat empty and somewhat normal, with mom and Guru Kamala gone.  Ah Guru Kamala, what an amazing personality who touched our lives and made it so much richer. My son Aadi, misses her deeply.  In his life, it is a void something that we are not sure how to completely fill.  Aadi remains his lovely charming self, while his sister has morphed into the demon that is a teenage daughter.

As for mom, I always miss her quiet presence, I slowly observe that every time she visits, she slows down just a little bit more.Well, the void for me as with almost anything else is filled with errands that are backed up, other things that are a part of life that goes on. And, guess what last week was fairly busy at work. Making me turn to the instant pot with a gusto.

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For these coolish autumn evenings well into winter, a dish like this will be your friend. Thrown in a bunch of grated vegetables, think squash, zucchini, chopped bell peppers or anything that your heart fancies… Voila! Now we have our veggies covered. I often through in whatever I have handy, and something like this weekend I savor the dal just by itself.

Try the recipe and tell me what you think…

PrintInstant Pot Dal Tarka or Dal Fry

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

A beautiful comforting fix and forget meal that is perfect for a busy autumn weeknight.

Ingredients

2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon minced ginger
1 tablespoon minced garlic
3/4 split moong lentils
3 cups water
3 medium tomatoes, chopped coarsely
1/2 teaspoon turmeric
1 teaspoon red cayenne pepper
1 teaspoon salt or to taste
2 tablespoons lime juice
2 tablespoons chopped cilantro
Crushed red pepper flakes to garnish

Instructions

Turn the instant pot to saute. Heat the oil at the base of the instant pot.
Add in the cumin seeds, mustard seeds, minced ginger and minced garlic and saute until fragrant.
Add in the lentils and saute lightly.
Add in water, tomatoes, turmeric, cayenne pepper, salt cover and turn the setting to 20 minutes on the manual mode.
Let the steam release naturally.
Stir in the lime juice, garnish with cilantro and crushed red pepper flakes to serve.

Notes

This can be made in a stove top pressure cooker or the stove top following the same process. You need to adjust the cooking time down for the stove top cooker and increase the cooking time for the regular stove top.

3.1http://www.spicechronicles.com/instant-pot-dal-tarka-dal-fry/

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Light and Lively Bhindi Masala – Stir Fried Okra

[image error]A Bhindi Masala, really is a basic flavorful take on okra, they key being a good crispy okra nicely coated with a tomato based plethora of spices. Crispy okra is on not really an oxymoron on the Indian table, but there is a decent amount of oil involved. I have a killer recipe for this dish in Spices and Seasons, but this time I actually roasted the Okra in a sheet pan. This gave me the desired level of crispness and saved me some time. Yes, my favorite kind of food hack!

The added bonus of this dish is that everyone in my family loves Okra, possibly why I have just one okra recipe on this site. Well, honestly speaking I do not do too much with the vegetable. The key to good okra is simple – ensure the okra is dried well, and cook on high heat with minimal stirring. This is typically achieved on the Indian table with shallow frying, but, let us face it nothing beats roasting!

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I am still catching up on down time, from all the business of the arangetram. The daughter has been ridiculously busy in school but seems to be thriving on everything. I wish she would learn to relax a little. I guess, that is easier said than done, given that she is the product of two people who love to stay super busy. I have amassed a large assortment of quick fix dishes which will probably take me longer to make than to transcribe.

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Fall has held out this year, to just a little later to allow me some respite and a chance to savor the lovely colors. It was mom’s first fall and despite the cold weather she was delighted by the lovely colors of the season. The okra that I made for this was the last of the garden, green, crisp, bright and tender.

PrintLight and Lively Bhindi Masala – Stir Fried Okra

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

An easy rendition of bhindi masala or stir fried okra.

Ingredients

2 pounds tender okra, trimmed and cut into 1/2 inch pieces
3 tablespoons olive oil
1 and 1/2 teaspoons salt
1/2 teaspoon turmeric
1 medium sized red onion diced
1 tablespoon freshly grated ginger
2 cloves of garlic, minced
1 teaspoon powdered cumin
1 teaspoon red cayenne powder
1 large tomato diced
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro

Instructions

Pre-heat the oven to 450 degrees.
Place the okra in a single layer in a large baking sheet and drizzle with a tablespoon of oil and 1/2 teaspoon salt and the turmeric.
Place in the oven and cook for about 7 to 10 minutes until the okra begins to brown on the edges. Watch this with care, as the okra does burn easily.
In the meantime place the remaining oil in a skillet and add the onion, ginger and garlic and cook for about 7 minutes until the onion softens and begins to turn softly golden.
Add in the powdered cumin, red cayenne powder and the remaining salt with the chopped tomato until the tomato softens. This will take another 2 to 3 minutes.
Fold in the roasted okra.
Sprinkle with the lime juice and cilantro and serve hot.
3.1http://www.spicechronicles.com/bhindi-masala-stir-fried-okra/

 

 

 

 

 

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Basic Curry Masala – Instant Pot

[image error]A curry masala is something that I make often to tide me through the week, offer a jump start to anything and everything. This month’s recipe redux theme is about gut health, and I will wager that this useful and fragrant sauce with ginger, cumin and anything nice will be pretty good for your gut.

I have been resurfacing from planning a major event, at least major by my family standards. I am not quite upto sharing major details or tips and tricks from that. All I can tell you is that, at the end of the day, planning is not over rated. Plan, Plan and Plan again.

Sort of what I do at a cerebral level with my cooking.  It is something like

Examine the refrigerator on Thursday.
Go Grocery shopping on Friday evening, I realize that for most people, they have funner things to do. But, it really is good for beating the weekend crowds.
Splurge and planning cooking on the weekend. The planning should be synced with your calendar for the week, as in day in late, kids weeknight, routine, well you get the drift.
Coast Survive the week with reasonable meals most days of the week.
At the risk of sounding terribly like my accountant self, I will add, review and refine the planning.

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Most of the time, I make enough to get me through the week, usually 2 jars of this base. There are times in fall when the tomatoes are in super abundance, I make a few extra batches and freeze. I usually cook down fresh tomatoes about 4 pounds at a time. Let me tell you a secret, in a bind, canned tomatoes will not hurt.

I am still toying with the idea of a small cookbook project before the end of the year. Yes, that means in two months. Maybe?



PrintBasic Curry Masala – Instant Pot

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A curry sauce made in a large batch, done easily in the instant pot.

Ingredients

1/3 cup of canola oil
1 tablespoon cumin seeds
1 and 1/2 cups of diced red onions (about 3 red onions)
2 tablespoons minced garlic (about 10 cloves)
2 tablespoons grated ginger
1 tablespoons minced green chilies
4 pounds diced tomatoes
1 tablespoon ground coriander
1 tablespoon ground cumin
1 and 1/2 teaspoons salt (this is relatively low)

Instructions

Turn the instant pot setting to saute and add in the oil. After about 3 minutes add in the cumin seeds. The seeds should begin to sizzle.
Add in the onions and cook for 3 to 4 minutes until the onions begin to wilt and soften.
Add in the garlic and ginger and cook for another 2 minutes.
Add in the chilies, tomatoes, cumin and coriander and the salt and cook for 5 minutes.
Cover and cook for 7 minutes on manual mode.
Let the steam release naturally.
Remove the lid and mix well to form an even base.
Turn on saute more and let the mixture thicken for about 5 minutes.
Store in jars.
This sauce can be frozen or it will keep in the refrigerator for up to a week.3.1http://www.spicechronicles.com/basic-curry-masala-instant-pot/

 

 

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Almond Yogurt Apple Cake for a reflective Fall Day

[image error]This almond yogurt apple cake was just what the spirits needed after an intensely rumble tumble weekend. It is the time of the year for apple desserts, think of this one a year ago.

The upside of doing various things has been that I have not been excessively focused on the news. Too much bad, hopefully the upcoming holidays will offer a positive lift to our spirits.

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In many parts of the world, we are beginning to think of some festivity. Navrathri or Durga Puja is here. If you are Jewish, you are just bringing in a New Year, so Shannah Tova. Two different holidays, and I am sure there are countless others around the world. Both offer a time of reflection, moment to start fresh and hopefully wash away your sins. In our house, just Fall brings in enough of an opportunity to celebrate.  There is something magical about watching those leaves beginning to fall.

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At a personal level, I did something different and brave. I asked for something at work. Whether my brave move will pay off or not, time will tell, however, I asked. It is a big deal for someone who typically goes with the flow and lets things happen as then come. It is a cultural thing. Still many projects all with their classic balls in the air. Deepta is settling  happily into her new school.

I am disappointed that she is not off today, unlike the public schools. I did get some me time with my son which is always a treat and fun. Aadi is all of 12 and I am very impressed to see how organized he has become. He starts his morning with a to do list, something I started doing later in life.

A simple skill that really pays off million fold. A simple coping mechanism. At then end of the day that is what life really is about, simple coping mechanisms that keep us safe, sane and happy.

PrintAlmond Yogurt Apple Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 12 servings

A beautiful comforting apple almond yogurt cake.

Ingredients

6 medium tart apples (about 3/4 pounds) It is good to use a mixture
1/2 cup butter softened
1 cup of brown raw cane sugar
1 cup yogurt (I use lowfat yogurt)
2 eggs, beaten
1 and 1/2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup almond meal
1 teaspoon garam masala
1 tablespoon fresh minced ginger

Instructions

Core the apples. Finely dice 5 apples and thinly slice the last apple, it is not necessary to peel them.
Grease a 9 inch round cake pan and pre-heat the oven to 350 degrees Fahrenheit.
In a large mixing bowl add the butter and sugar and cream well until well mixed. I often just use a wooden spoon but a mixer would work well too.
Add in the yogurt and the beaten eggs and mix until well mixed. Do not over-blend.
Stir in the diced apples.
Gradually sift in the all purpose flour with the baking powder and baking soda.
Mix in the almond meal, garam masala and the ginger.
Pour this into the cake pan. You will get a somewhat thick mixture.
Arrange the sliced apples on the top and place in the oven and bake until nice and golden. This will take about 40 minutes. Serve warm.
3.1http://www.spicechronicles.com/almond-yogurt-apple-cake-reflective-fall-day/

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Home Style Instant Pot Saag Chicken

[image error]Pre-Fall often catches me by surprise. I am left wondering how to tackle the rest of the year and make it meaningful!

This year has been a year of the unpredictable, and both good and bad. Mostly pleasant surprises like this lovely saag chicken recipe that should get your back to school routine into shape.

 

 

 

 

This year, back to school came and as always filled me with a new wave of nostalgia. We have a high schooler in our midst. The fact, that in four years, back to school will be somewhere else, away from my world of hurried breakfasts and quick kisses was startling. A few tears shed quietly on my morning commute.

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Back to school often also brings in a different routine. This year, the high schooler has made her way into prep school. Her bus timings do not work, so her dad and I are left with going to two different places, both leaving the house around the same time.  To cope with changes, I ended up creating a super comforting version of Saag Chicken, inspired by a recipe my mother made.

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In mom’s kitchen was a one-pot dish that she actually reserved for times when my dad traveled. It was a very simple rendition of spinach cooked with fresh seasonal greens and Bengali spices. It was pure, wholesome, comforting and redolent with the rich and heady scent of cinnamon, cardamom and fresh ginger. I created this on a casual Sunday, when we had were expecting friends. I did not have a lot of time. I did have a lot of kale and spinach on hand.

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Creating with oodles of simplicity in the instant pot, was just what I needed. I ended up with fork tender chicken, soft fragrant and flavorful greens redolent with ginger and cinnamon. I remembered that one really did not need a lot of cream to bring out the best in a seasonal green dish. From my table to yours is another 30 minute recipe.

PrintHome Style Instant Pot Saag Chicken

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

A fragrant wholesome rendition of chicken with seasonal greens.

Ingredients

2 tablespoons oil
1 teaspoon whole cumin seeds
1 red onion, diced
1 tablespoon freshly grated ginger
1 and 1/2 pounds, boneless, skinless chicken thighs cut into smaller pieces
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 and 1/2 teaspoons salt
1 large piece (about 2 inches) cinnamon, broken
1/2 cup diced tomatoes
1 cup packed very finely chopped kale (I use a food process for very fresh kale)
1 cup packed very finely chopped spinach
2 tablespoons fresh lime juice
Chopped cilantro to garnish

Instructions

Heat the oil at the base of the instant pot. Add in the cumin seeds and wait until the seeds begin to sizzle.
Add in the diced red onion.
Add in the ginger and saute for about 5 minutes, until the onion softens and wilts.
Add in the chicken thighs, turmeric, cayenne pepper and salt and mix well. Add in the cinnamon and stir well.
Add in the tomatoes, kale and spinach and cover and cook under pressure for 12 minutes.
Let the instant pot cool come to low pressure naturally.
Stir in the lime juice.
Garnish with cilantro and serve.3.1http://www.spicechronicles.com/home-style-saag-chicken/

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Gnocchi with Fresh Tomatoes and Basil

[image error]Summer’s swan song for me are tomatoes. At least here in downstate New York, we get the the best tomatoes in August.

Plump, red, tart and juicy, last week my first batch of garden tomatoes was to good use. I conjured up this tomato basil gnocchi. A dish that made for a quick and hearty snack.

I can feel fall in the year, as the household gears up for another year – back to school. I need to get a series of pictures of Deepta’s new school. It is fun to see how she is gradually getting used to the idea of a new place. We did not go on a regular vacation this year, but managed to get in a few day trips including two short camping trips.

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Even as I write this post, I can sense the tides of the season turning, the leaves are getting a gentle orange hue. It is a reminder that school starts in 2 days. Another beautiful year ahead, with all their adventures to me had, memories to made and milestones to be conquered. And for me, another year to figure out how to race just a little faster against the clock.

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Tomorrow, I go bangle shopping with my daughter. If only, she displayed a little more enthusiasm for all things girly. ��I am more enthused than she is about, well, bangle shopping. I have conjured a few interesting creations including a killer saag chicken sans cream. As for this gnocchi, I could eat an entire skillet in one sitting. It reminds me of the memories of tomato sandwich and pie all in one. What a lot of good a truly local and vine ripened tomato can do.

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My accomplishment this summer is to have sprouted a jasmine plant from seeds. Whether we shall ever see jasmines remains to be seen. For now, here is my tomato basil gnocchi.

PrintGnocchi with Fresh Tomatoes and Basil

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A comforting soulful pasta dish with all the spirit of late summer.

Ingredients

1 package gnocchi (I used the Trader Joe's brand which was pretty decent)
2 tablespoons EVOO
1 red onion, minced
3 cloves garlic
1 and 1/2 teaspoons salt
2 tablespoons cream cheese
4 medium sized ripe tomatoes cut into chunks
1 teaspoon fresh thyme
Lots of freshly ground black pepper
1/2 cup freshly grated parmasan
1 cup fresh basil cut into ribbons

Instructions

Cook the gnocchi according to the instructions on the package and set aside to drain.
Heat the oil and add in the garlic and cook until fragrant, add in the red onion and saute for about 4 to 5 minutes.
Add in the cream cheese, salt and the tomatoes and cover and cook on low heat for about 3 minutes until the tomatoes begin to release their juices.
Add in the thyme and the gnocchi and mix well.
Add in the black pepper and Parmesan and stir well to gently coat.
Add in the basil and serve hot or warm.3.1http://www.spicechronicles.com/gnocchi-with-fresh-tomatoes-and-basil/

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Daliya Upma Cracked Wheat Breakfast Pilaf

[image error]This breakfast style cracked wheat pilaf has become my go to on busy weekday mornings particularly now that the kids are at home this week.

This months recipe redux theme is all about savory breakfasts and giving me the opportunity to share my new lifesaver.

An Indian breakfast is usually savory or when going the festive dimension, something savory and sweet. A mélange of grains and vegetables, think poha or idlies. An upma is a gently seasoned mélange often made with semolina. Here using cracked with or bulgur ups the nutritional ante and makes it perfect for the instant pot. The toothsome grain cooks down into fluffy perfection in ten minutes. This ten minutes is well utilized into  brewing a good cup of masala chai, or just soaking in the vibe of a peaceful morning.

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One of the benefits of the marathon project that I worked with was that I discovered the joys of using a mobile hotspot. Finding connectively on the train has come a long way in helping me finish answering emails, getting headway on a post like this. Morning train rides especially in these final days of summer are peaceful and set the perfect mood for jotting thoughts and recipes.

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It is often the same calm that I relish when cooking alone in the mornings in my kitchen. It allows me to think of possibilities and creative cooking. For a dish like this, I use a medley of vegetables, for  a quick cooking hack a bag of frozen organic mixed vegetables comes in handy. Shocked? Well, there are winter days when no veggies are to be found, during such days such hacks come in handy. I think once I am done with this year’s bout of marathon hosting I will become the queen of culinary hacking. Sort off.

PrintDaliya Upma or Cracked Wheat Breakfast Pilaf

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Daliya Upma or cracked wheat breakfast pilaf is a soothing wholesome and nutritious way to start your morning.

Ingredients

2 tablespoons oil
1 teaspoon black mustard seeds
1 tablespoon freshly grated ginger
1 medium to large red onion, finely diced
10 to 12 curry leaves
2 to 3 dried red chilies broken
1 red potato, diced (skin on)
1 cup assorted mixed vegetables (I used a carrot, 1 ear of corn and a handful of green beans, chopped)
1/2 cup coarse bulgur or cracked wheat
1 teaspoon salt
1/2 teaspoon garam masala powder (optional)
1/4 cup frozen green peas
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice (about 1/2 fresh and juicy lime)

Instructions

Turn the instant pot into saute mode. Add in the oil and the mustard seeds and wait until the seeds crackle.
Add in the ginger and the red onion and saute until soft and translucent.
Add in the curry leaves and the dried red chilies and mix well. Add in the potato, mix vegetables, cracked wheat and the salt and stir well.
Stir in the garam masala (if using) and add in a cup of water. Cover the pot and set the timer to 12 minutes usually the rice mode.
Let the pressure cooker cool down naturally. Remove the lid and turn in the frozen peas. Stir in the cilantro and the lime juice and let it rest for about 10 minutes before serving.3.1http://www.spicechronicles.com/daliya-upma-or-cracked-wheat-breakfast-pilaf/

 

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Cauliflower Gashi- Cauliflower in a spicy coconut curry

[image error]A gashi is a thick coconut based stew from the coastal region of Mangalore. Often made with chicken and for a vegetarian variation we have the cauliflower gashi. I have been remiss about getting this recipe all squared up. I owe it to the students from my last cooking class.

I am beginning to get a little out of the woods with the monster project. It has taken up way too much time over the past several weeks. Suddenly, I realize that summer is on its last leg, and of course then there are tomatoes. To get this ��gashi down to a consistency that I liked, as always it took a bit of trial and error. I am happy to report you can even try this in the instant pot.

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Crazy or not, cauliflower has been a frequent visitor on my menu long before it became trendy, probably for the same reasons that it is now so trendy. Cauliflower is mild and soothing but can stand up to its share of assertive spices. In this dish, it proves its mettle and then some. ��The cauliflower is lightly sauteed in a blend of savory and fragrant spices (fenugreek, cumin, coriander, black pepper and cinnamon). It is then simmered until fork tender and served with either your choice of rice or piping hot naan.

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I have lately learnt the value of retrying and perfecting the nuances of a recipe a few times. I of course, always do it before I post, but lately I seem to have found a newer appreciation for the tested and tried. On other matters, I have trying to redo some things in the house and have discovered how little can be accomplished on a weekend. Seriously people, I cannot be the only one not wanted to take all the time in the world off to deal with errands. On that note, here is the recipe.

PrintCauliflower Gashi- Cauliflower in a spicy coconut curry

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4 to 6 servings

A beautiful well seasoned rich tasting cauliflower curry.

Ingredients

1 and half teaspoons whole cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 stick (about 2 inches) cinnamon, broken into smaller pieces
1 tablespoon freshly grated ginger
1 and 1/2 teaspoon salt
1 teaspoon turmeric
1 large cauliflower cut into small pieces
2 to 3 tablespoons oil
1 teaspoon mustard seeds
8 to 10 curry leaves
2 to 3 whole red chilies, lightly crushed
1 medium sized red onion chopped
1 and 1/2 cups coconut milk
2 tablespoons lime juice (optional)
Cilantro to garnish

Instructions

Place the cumin, coriander and fenugreek seeds, black peppercorns and the cinnamon in a spice grinder and grind to a smooth powder.
Place in the mixing bowl with the ginger salt and turmeric, and toss the cauliflower to coat with the mixture.
In a large cooking wok heat the oil and add in the mustard seeds and wait until they crackle. Add in the curry leaves, red chilies and the onion and saute lightly for 3 to 4 minutes.
Add in the cauliflower and cook on low heat stirring frequently until the cauliflower is lightly browned and the spices and fragrant.
Add in the coconut milk with about 1 cup water and cover and simmer the cauliflower for 20 minutes until tender.
Stir well and check the seasonings.
Sprinkle with the cilantro and lime juice and serve.3.1http://www.spicechronicles.com/cauliflower-gashi-spicy-coconut-curry/

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Laal Maas – Rajasthani Red Lamb Curry

[image error]I did a class at home after a while… Among other things the class featured Laal Maas or Rajasthani Red Lamb Curry. The curry was a drop dead seriously good creation. ��I realize that I need to plan more classes once I am done with the kids dance recital.

My pressure cooker addiction has morphed into a full blown love affair with the instant pot. Can you blame me?

I am acquiring quite the collection of instant pot recipes, and am enjoying the process of learning how to adapt things for the electric pressure cooker. In case, you missed my last recipe, here it is. While I particularly savor cooking down these heavy cuts of meat into fall off the bone tenderness, I have made several good vegetable dishes with real success.��[image error]

Laal Maas is a bold and full flavored curry from the princely state of Rajasthan. I have to confess to truly get the rich red color I need to notch up the red chilies in this dish even more. I have lightened this dish some by making this in an instant pot, which allows me to seal the flavors. The traditional recipe does this with lots of clarified butter or ghee. This includes a good dollop of ghee with garlic at the end to wrap up. I skipped the finishing ghee and we did fine. In fact, have no ghee for this dish.

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I finish with added the chopped garlic at the end, inspired by this recipe. The result was awesome. I marinate the lamb overnight resulting in a very well flavored dish.

PrintLaal Maas_Rajasthani Red Lamb Curry

Prep Time: 6 hours

Cook Time: 45 minutes

Total Time: 6 hours, 45 minutes

Yield: Serves 6

A gorgeous full bodied lamb curry robustly spiced with cayenne and garlic.

Ingredients

For the marinade

2 inch piece ginger
6 cloves peeled garlic
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1 tablespoon freshly ground red chili powder (I use 10 dried red chilies)
1 tablespoon powdered kashmiri red chili powder or paprika
2 pounds of lamb on the bone, trimmed and cubed
1 and 1/2 teaspoons salt

For the gravy and sauce

2 tablespoons oil
1 cup chopped red onions (1 and 1/2 medium onions chopped)
1 or 2 pieces cinnamon (2 inch stick)
2 black cardamoms
1 cup yogurt (low fat 2% Greek yogurt)
2 tablespoons minced fresh garlic
Chopped cilantro to garnish

Instructions

Puree the ginger and the garlic into a paste and mix in the ground cumin, ground coriander, ground red chili powder, kashmiri red chili powder or paprika and rub onto the lamb. Mix in the salt.
Set this aside to marinate for 6 hours or overnight.
Heat the oil in a pot or the base of the instant pot (using the saute setting) and add the onions. Cook the onions stirring frequently, until they begin to sweat and gently turn golden. This takes about 5 minutes.
Add in the cinnamon black cardamoms and the lamb and saute for about 4 minutes.
Add in the yogurt and mix well.
Cover and cook in the instant pot for about 30 minutes or cover and cook on the stove top for 1 and 1/2 hours until fork tender. If cooking on the stove top, add in 1 and a half cup of water.
Let the pressure settle (about 10 minutes) remove and stir in the minced garlic.
Serve after two minutes garnished with the chopped cilantro.3.1http://www.spicechronicles.com/laal-maas-rajasthani-red-lamb-curry/

 

 

 

 

 

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