Rinku Bhattacharya's Blog, page 7
August 21, 2022
Thai Tomato Basil Fried Rice
Thai Tomato Basil fried rice is what happens with you love tomatoes and life gives you lots of Thai Basil. The flavors used in this recipe have lots of Thai influence. This being said, it is a product created in my kitchen. I love fried rice, you can tell by my recipes Indo-Chinese Garlic Scape Fried Rice, Thai Pineapple Basil Fried and Forbidden Black Rice Fried Rice. They are all ways to get a quick meal on the table on short notice. And a great way to use up what I have on hand.
This variation needs just a handful of ingredients, which you probably have on hand. The absolute non-negotiable in this and any fried rice is leftover rice that is nice and dry. I always have this on hand. I have made this with jasmine rice, which I love as much as Basmati rice. You can quite easy make this with any leftover well chilled rice you have on hand. It is the gentle licorice notes of the Thai basil, meshing with sweet
Now if you are planning to make rice just for this dish, I suggest that you plan a few hours ahead. You will need to make the rice ahead of time, spread it out and pop it in the freezer for 30 minutes or the fridge for at least two hours. I used grape tomatoes and softly scrambled eggs and lots and lots of Thai Basil. Poke around your refrigerator for a few vegetables, I found a pepper and some frozen peas. And yet, if you add all of this together you will have a meal that is wholesome and perfect for a busy day. Make a double batch and you will be happy through the week.
The last week ended up being super crazy hectic, with my mother changing her plans last minute. Almost many hundred dollars and fancy footwork later, she is now in Seattle.
She does find the smaller city vibe better than my suburban home. All said, this fried rice offered a great meal for all of us on short notice. Try it and you will see why.
PrintThai Tomato Basil Fried Rice
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4 to 6
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An easy and flavorful take on Thai Fried Rice, using summer tomatoes and Thai basil.
Ingredients
1 tablespoon fish sauce or tamari soy sauce1 tablespoon brown sugar
3 tablespoons fresh lime juice (about 1 medium sized lime)
1 and 1/2 teaspoons salt, divided
2 eggs
5 tablespoons oil divided
2 to 3 eggs
1 medium sized red onions or 2 shallots diced
2 cloves of garlic minced
1 tablespoon fresh ginger, minced (about 1 inch piece)
1 bell pepper, diced
1 and 1/2 cups of cooked jasmine rice, refrigerated overnight
1 cup of halved grape tomatoes or diced tomatoes
1/2 to 3/4 cup frozen peas
1 cup of chopped fresh Thai Basil
Instructions
In a small bowl mix the fish or tamari soy sauce, brown sugar and the fresh lime juice with about half the salt and set this aside.Beat the eggs with the remaining salt.
In a large pan heat half the oil for 2 to 3 minutes gently scramble the eggs on medium heat forming large clumps. Remove when the eggs are just set but still moist.
Clean the pan lightly and add in the remaining oil and heat for two more minutes.
Add in the diced onions or shallots, garlic and ginger and cook for 4 to 5 minutes until the onions soften and the mixture is very aromatic
Stir in the bell pepper and cook for 3 minutes.
Add in the rice and mix well until uniformly coated.
Add in the fish sauce mixture. and stir well to coat.
Mix in the tomatoes and the frozen pea and cover and cook for 3 minutes, until the tomatoes just begin to soften.
Mix in the eggs and the basil. It will seem like you are adding a lit of basil but the basil wilts quickly and reduces significantly.
Sever hot.3.1https://spicechronicles.com/thai-tomato-basil-fried-rice/
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August 10, 2022
Instant Pot or Oven Grape Clafoutis
Extra summer fruit and a few staples find their way into a happy and delicious desert called Clafoutis. A cross between a cake and custard, a clafoutis is the French solution to a summer treat. I love desserts that come together quickly and taste absolutely amazing. There are so many simple treats like this that are the mainstay of a busy home cooks repertoire. And this came to my rescue when I suddenly found myself with a fridge full of grapes and some very hot weather. And since I did not wish to turn on the oven, the instant pot came to my rescue.
Made with milk, butter, eggs, sugar and fruit it is just the easy kind of dessert you want in your back pocket.
What Fruit to Use
Yes, I made this version with grapes. However, any small fruit such as cherries, berries or such are all great ideas. In fact, you can even use frozen cherries. Essentially any fruit that you have an abundance of can be whipped together into this moist and comforting dessert.
Method of Cooking
The same recipe can be worked with either the instant pot or the oven. They are both great options. The oven results in a more cake like texture, while the instant pot yields a softer pudding like consistency. In fact, people often think it is a variation of bread pudding. Now I am a little biased, but, I also feel that the Instant Pot results in a more hands-off and hence easy to put together version. This said, you do need to wait a little bit to allow the texture to dry out before serving for the instant pot version.
What to Serve this With
Warm Clafoutis is perfect by itself, maybe dusted with a little powdered sugar. There is however something quite magical about topping this with ice cream or whipped cream. Letting it melt over the warm moist and comforting goodness of the custard like base.
Some Interesting Notes
I added just a little powdered cardamom into the batter. This gave it a slightly different flavor. And I used brown sugar for some hints of richness. But that is me. Vanilla and regular sugar are just fine if that is what you have on hand.
The bottom line is whip yourself a batch and you will be making this easy treat over and over again.
PrintInstant Pot or Oven Grape Clafoutis
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: Serves 4 to 6
A delightful and easy to put together dessert using a few ingredients and fresh summer fruit.
Ingredients
2 eggs1/2 cup brown sugar
1/4 teaspoon freshly ground cardamom
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup of whole milk or half and half
1 and half cups seedless small grapes or pitted cherries
Instructions
Place 1 and 1/2 cups of water in the base of the instant pot insert or pre-heat the oven to 350 degrees.Grease a round 8-inch pan well.
In a mixing bowl, add in the eggs, brown sugar, ground cardamom and mix well. Sift in the all-purpose flour and the baking powder and the vanilla extract. Stir in the milk and beat well.
Stir in the fruit and pour this into the round pan.
If cooking in the oven place in the oven and cook for about 25 minutes until set. Turn off the oven and let it cool for 10 minutes and serve warm.
If using the instant pot. Cover the container with foil, place this on a raised trivet and set to cook on cake setting for 20 minutes. Release the pressure after 10 minutes.
Carefully remove the foil opening, let the dessert cool for 10 minutes before serving.3.1https://spicechronicles.com/instant-pot-or-oven-grape-clafoutis/
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July 25, 2022
50 Ways and Counting to Love your Legumes
So I have an IACP talk tomorrow, and like most food events I am not prepared. This said I LOVE my beans so much, this talk is spontaneous. In that, most talks are somehow sort of around my cookbooks. You know either around The Bengali Five Spice Chronicles or Instant Indian and may Spices and Seasons… This said, I wanted to see if I have 100 maybe recipes on this blog.
As you might or might not know, legumes are healthy, versatile and just so flexible.
That Dal Chawal or Rice and Grain Kind of Thing – Saucy, fancy and then some…
Simple Bengali Khichuri3. Instant Pot Khichuri I love this so much, it is even on the cover on one of my cookbooks…
4. Bhooni Khichuri or Fancy Bengali Khichuri
5. Rice and Green Lentils with Shrimp
6. Bise Bele Bhaat – Classic Rice and Lentils South Indian Style
7. Chickpea Biryani with Seasonal Herbs
8. The Nostalgic Chickpea Biryani (has to have Potatoes)
9. Rajma Pulao – One Pot Indian Style Red Beans and Rice
8. Pongal – Rice and Lentils with Toasted Cashew Nuts and Cracked Black Pepper (These are a few of my favorite Things)
10. Gallo Pinto – Thank you dear Arlene for this one
11. Lemon Rice with Adzuki Beans and Peanuts
12.Lemon Rice with Cranberries
14. Comfort Chickpeas and Fish Pilaf (Those Dorm Room Memories)
Salads are US!
16. Roasted Sweet Potato and Chickpea Salad
18. Bengali Potato and Chickpea Salad
20. Sprouted Moong Lentils and Peanut Salad
THOSE THEY CALL CLASICS
21. Rajmah – Classic Indian Red Kidney Beans
22. Choley – Indian Spiced Curried Chickpeas
23. Pindi Choley – Signature Pakistani/North Indian Style Chickpeas
24. Easiest Ever Instant Pot Chana Masala
26. Red Lentils with Tomatoes and Cilantro
27. Ethiopian Style Red Lentils or Missir Wot
28. Red Lentil Chickpea soup with Mint
29. Indian Spiced Corn on the Cob
30. Easiest Ever Instant Pot Rajmah
SNACKS AND STARTERS
32. Seriously Addictive Bengali Potato Fritters
33. Bengali Lentil Fritters – Daler Bora
34. Crispy White Lentil and Onion Fritters
35. Crispy Batter Coated Eggplant Wedges
38. Potato Patties with Green Beans
39. White Bean Puree with Oven Roasted Tomatoes
40. Creamy Five Ingredient Bean Soup
ANYTHING AND EVERYTHING
42. Shrimp Red Bean and Cauliflower Soup
43. Turkey or Chicken Posole Rojo
44. Creamy Curried Adzuki Beans
45. Mexican Skillet and Tamale Pie
47. Chana Masala with Vegetables
48. Red Beans with Cauliflower Rice
49. Adzuki Bean Breakfast Quesadillas
50. Idli – Perfectly Soft Steamed Rice and Lentil Cake
So next time you have beans on hand and are looking for inspiration, here are some ideas and then many more to keep you going.
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July 17, 2022
Pantry Staple Tomato Onion Chutney
Just like a tested and tried pantry staple salsa rojo, it is important to have a recipe for a tomato onion chutney. This recipe is perfect with idlies, dosas and actually perfect for anything else. I am thinking masala nachos or a sandwich spread. I love to make this with pearl onions, but regular onions will do. Truth be told, every time I have a package of pearl onions, I have a handful leftover. Making them perfect for a small batch of chutney. Having made this many times, I felt that it is time to write it down. There are many kinds of tomato chutney on the Indian table. This tomato onion chutney tends to be closer to South Indian style chutneys. A Bengali tomato chutney is sweeter in flavor.
It has been way to busy in this household. Work, mom, and then everything in between. It is all about routine. Shifts tend to be a challenge. I also realize, how practical my everyday cooking routine is. I do not cook for a week, but do tend to cook a fair amount in advance. This is still not the Indian way. Mom finds it difficult to get used to the fact that food is cooked ahead and then stored even for two or three days. So, lately I have been doing more meal prep rather than just meal cook ahead. And then of course there are condiments. Chutneys, relishes and such always have a special place on the Indian table. They cross boundaries, mesh boundaries and bridge boundaries.
A few keys to getting the right texture and taste for this chutney.
The onions should cook with the tomatoes until they are nice and soft. So, this takes about 30 minutes on the stovetop or zero minute on the pressure cook setting on the instant pot.There are just a handful of ingredients in the chutney, so it benefits from using an interesting variety of dried chili. Something like a hatch chili, chipotle or something else is a very good idea.All in all maybe five or six ingredients and a condiment to be proud of.Make this with any tomatoes on hand, fresh or canned, it’s all good.
This recipe makes about 3/4 cup. It can be double or scaled to an amount of choice. It will keep happily in the refrigerator up to at least a month. Try your hand at this and let me know what you think.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group.
Pick up a copy of my I nstant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook , Twitter , Instagram , Pinterest. And of course, sharing is caring!
PrintPantry Staple Tomato Onion Chutney
Ingredients
2 tablespoons good quality oil, such as extra virgin coconut or olive oil1 teaspoon mustard seeds
3 cloves of garlic
20 to 25 pearl onions, or one medium sized onion chopped
1 teaspoon salt
1/2 cup diced tomatoes (canned or 3 medium sized fresh tomatoes)
2 dried medium level chilies, torn into pieces (such as chipotle or red hatch chilies)
Instructions
Turn on the instant pot or place a medium sized heavy bottomed pot on heat. Add in the mustard seeds and wait until the seeds crackle. Add in the garlic cloves and the pearl onions and stir well.Add in the salt and the tomatoes and the chilies.
Cover the instant pot and set to zero minutes of pressure and allow a natural release, alternately cover and cook on low heat for 25 to 30 minutes.
Place in a blender and process to a puree, and serve with anything of your choice, at room temperature.3.1https://spicechronicles.com/pantry-staple-tomato-onion-chutney/
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July 6, 2022
Tofu Curry with Tomato, Bell Peppers and Fenugreek
This Tofu Curry with Tomato, Bell Peppers and Fenugreek is an easy and flavorful dish conjured up over the long weekend. It has some elements of my passionate tofu. A little bit from the rainbow tofu from the Instant Indian cookbook. All in all, though it is its own simple thing. My mother is here. She has a preference of sorts for saucier curries. More interesting to enjoy with both rice and flatbreads. Two ingredients that give this dish a characteristic taste – Dried fenugreek Leaves and Freshly ground black pepper. And the way I make this dish offers a good illustration on using the instant pot to cook something like Tofu. Despite its simplicity it is a mom approved meal.
With the hot weather out and about, it is time to pull out those instant pots. Not that I really need a reason to tell you to check out my instant pot, but hey I just did. This year, I have gradually revived the curry garden. It has been woefully overgrown, so most of this year’s work has been about getting the backyard into shape. I have some random tomatoes. I also hope to try my luck with some late summer to fall plants. It is a nice and peaceful feeling to hang around the yard. I think that the green offers all kinds of calmness.
Work continues to be busy and will probably stay that way until the end of this year. Thus, in the dawn of little things I am happy to find my morning and refresh my soul. I am planning and teaching a few fun cooking classes over the new few weeks. I am happy that I am able to do more classes in person.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Get the Instant Indian with its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest
PrintTofu Curry with Tomato, Bell Peppers and Fenugreek
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
A flavorful and practical take on tofu with an Instant Pot sauce.
Ingredients
For the Tofu1 pound block of extra firm tofu
For the sauce
4 tablespoons olive or other vegetable oil, divided
1 medium sized onion, cut into eights and layers separated
1 red bell peppers, cut to match the onions
1 teaspoon whole cumin seeds
1 medium sized onion, finely chopped
3 cloves garlic, minced
1 tablespoon minced ginger
2 tomatoes, diced
1 tablespoon tomato paste
1 teaspoon powdered cumin
1 teaspoon powdered coriander
1/2 teaspoon red cayenne pepper
1 teaspoon salt
1 teaspoon sugar
1 tablespoon tomato paste
To finish
1 tablespoon dried fenugreek
Several grinds freshly ground black pepper
Chopped cilantro
Instructions
Remove the tofu from the packaging and cut into 2-inch pieces and place on paper towels to blot and drain out the excess moisture.Turn the instant pot on high sauté mode, add in the large chunks of onions and bell peppers and sauté lightly until the onions are a little translucent and the bell peppers are somewhat softer.
Remove from the instant pot and set aside.
Add the remaining oil and add in the whole cumin seeds and allow the seeds to splutter. Add in the chopped onion, garlic and minced ginger and stir well.
Add in the diced tomatoes with 2 tablespoons of water and use this to deglaze the pot.
Add in the powdered cumin, coriander, salt and sugar.
Stir in the tomato paste and 1/4 cup of water. Cover and cook on high pressure for 2 minutes. Release pressure after 5 minutes.
Use an immersion blender and lightly puree the sauce.
Stir in the stir-fried onions and bell peppers and the tofu. Simmer for 5 minutes until the tofu is cooked through.
Stir in the powdered fenugreek and freshly ground black pepper.
Garnish with the chopped cilantro and serve.3.1https://spicechronicles.com/tofu-curry/
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July 2, 2022
House Special Guacamole
I would love to tell you that my House Special Guacamole is unique. It is a really good recipe. It has one essential requirement. A perfectly ripe avocado. The rest of the ingredients just mesh together. In happy soulful harmony. This recipe is one of the first recipes my daughter has nailed. And it is consistent and a perfect summer offering. On a warm or pleasant summer day, we can make a meal of this guacamole and chips. Just like we did today!
I call this my House Special Guacamole because, we have this on quick demand all four seasons. Because, avocadoes are always from somewhere other than New York. The rest of the ingredients are pantry staples. My kitchen and world would be incomplete without tomatoes, onions and cilantro. So that mashed with lime and minced jalapeno gets us all the ingredients for guacamole.
There are very few rules to this guacamole, but rules are rules.
The perfect avocado matters. Look for that soft and perfectly ripe avocado.The onion and jalapeno need to be very finely chopped. Almost minced.Tomato, lime and cilantro are all good ideas.When it comes to serving up guacamole, go classic. It is tortilla chips all the way! If you must add things to the mix, settle for some pico de gallo. And there you have it a perfectly simple and wholesome mix.
After maybe making this for years and years, I felt like writing this up today. Here is a secret! When I make avocado toast, I use this guacamole. After all, why mess with perfection. Hey, we even use it over nachos. And, while avocadoes are a constant in our house, they are comfort food for us. Not something picked up on a health bandwagon.
And so the weekend and summer continues. Here is to the rest of a perfect weekend. From my home to yours.
PrintHouse Special Guacamole
Ingredients
1 ripe large Haas Avocado1 teaspoon salt
1 lime
1/2 jalapeno pepper minced (about 2 tablespoons or to taste)
1/2 red onion, finely diced (about 3 tablespoons)
1/2 ripe tomato, finely chopped
2 tablespoons finely chopped cilantro
Instructions
Peel the avocado and place in a mixing bowl, add in the salt and cut the limes and squeeze in the lime juice and mix until well mixed and relatively smooth. If your avocado is the right texture, it willMix in the chopped jalapeno, onion and tomato and mix well.
Lastly stir in the cilantro let this guacamole rest for 5 minutes and serve with a basketful of fresh chips and some salsa if desired.
3.1https://spicechronicles.com/house_special_guacamole/
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June 25, 2022
Asian Cucumber Salad with Shisho
The next few weeks are a little on the crazy side. On the bright side, mom is here. After a long struggle navigating the immigration bureaucracy and then COVID. With these crazy high temperatures, this lovely easy to make Asian Cucumber Salad seemed like a great addition to our weekend meals. And it includes something new, well new to me anyway. My first try with this bright herb that is from the mint family. And yes, so if you do not have Shisho, chances are mint or cilantro would do.
With mom, the arrival has been rather bumpy. She has arrived without her luggage. I hope that it shows up in a day or so. Her health is somewhat frail, and it is difficult to do very much with her here. This said, I am grateful that she is here. The bureaucracy is a terrible thing to navigate. Some of her health challenges are also a result of being alone and isolated through the COVID times. The pandemic is over, but its effects have probably scarred us in more ways than we would care to acknowledge.
Back to this salad, the ingredients are pretty much a few splashes of rice vinegar, sesame oil a little soy sauce. And then bits of ginger, red cayenne pepper, sesame seeds and shiso. I have made this salad a couple of times so far. Varying the herbs, and ingredients. I find garlic tends to over powder the Shiso, so I have left the garlic out of the mix. Although adding a little makes for an interesting and slightly different variation.
Thankfully the weather gets nicer again this week. I am a mild weather kind of person. Not too hot, not too cold. But because I love my Hudson Valley fall, I brave the New York winters. My simple summer garden adventures continue.
PrintAsian Cucumber Salad with Shisho
Prep Time: 2 hours, 10 minutes
Yield: Serves 4 to 6
A refreshing and flavorful cucumber salad with Asian Flavors.
Ingredients
1 large organic English Cucumber1/4 cup rice vinegar
1 teaspoon sesame oil
1 tablespoon tamari soy sauce
1 tablespoon finely minced ginger
1 scallion, thinly sliced, greens and whites separated
1/2 teaspoon red pepper flakes
1/2 teaspoon black sesame seeds
2 tablespoons finely chopped shisho (about 15 leaves)
Instructions
Remove the tops of the cucumber, thinly slice the cucumber in a diagonal. This is not necessary, but it yields thinner and larger slices.Place in large bowl.
In a smaller mixing bowl add in the rice vinegar, sesame oil, tamari soy sauce, minced ginger, scallion whites, red pepper flakes and black sesame seeds and mix well.
Toss the cucumbers in this mixture and chill for at least 2 hours.
Stir in the scallion greens and shiso just before serving.3.1https://spicechronicles.com/asian-cucumber-salad-with-shisho/
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June 20, 2022
Smoky Paprika, Oregano, and Labne Kebabs
The weekend turned out to be a bit of a mixed bag. A trip to my favorite Indian store, became a bit of an issue as I left my wallet in the store. I eventually found it. But this cost me my Sunday morning. So, I needed a quick and satisfying meal for the family. And in came these kebabs. They are easy, satisfying and depending on your persuasion perfect as an appetizer. Smoky Paprika, Oregano and Labne Kebabs are just what I need to welcome in summer. And yes, this labne sent to me by Karoun Diaries just rocks.
Labne or labneh is thick and creamy, forming a deep and rich base for the kebabs. I marinated the chicken overnight, with cayenne, turmeric, smoked paprika and salt. I did not even need to add oil while cooking. These will be perfect on a grill or air fryer. Today, I took the lazy option and placed them on a parchment covered sheet pan. Twenty minutes in a hot oven, cooked the chicken through. The labne caramelized in spots allowing for a delicate crisping at spots. Initially, I was thinking of a little more broiling but kept this simple.
The final finish with lemon juice and lots of oregano ended up being the perfect finish to these kebabs. Serve them, as bite sized pieces on little skewers. I promise you they will go quickly, much like summer. And, we did get in some family time. Missed the girl, but father’s day still felt complete. And mom is coming in this week. I am seeing her after maybe forever. Well, it certainly feels that way.
On a bright and summery note, add this simple kebab to your summer culinary repertoire. Get creative with the protein. Mix and match the herbs. After all, nothing says summer like lots of bright and vibrant herbs. Next time I make these, I even plan on making a dipping sauce with labneh and herbs. Maybe some mint to add some spark to the oregano.
Here’s to summer and a bright and easy dish.
PrintSmoky Paprika, Oregano, and Labne Kebabs
Prep Time: 6 hours, 10 minutes
Cook Time: 20 minutes
Total Time: 6 hours, 30 minutes
Yield: 15-20 appetizer servings
Serving Size: 1 or 2 pieces
A simple and very flavorful take on chicken kebabs, with simple spices, labneh and oregano.
Ingredients
2 pounds boneless skinless chicken thighs, cut into 2 inch chunks3/4 teaspoon red cayenne pepper
1 and 1/2 teaspoon smoked paprika
1 teaspoon turmeric
1 and 1/2 teaspoons salt
3/4 cup Karoun Diaries Labneh
1 tablespoon molasses
Small skewers or toothpicks
1 fresh lemon halved and juiced
2 tablespoons fresh or dried minced oregani
Optional sliced almonds to garnish
Instructions
Rinse the chicken and pat dry and set aside.In a mixing bowl, add the red cayenne pepper, smoked paprika, turmeric, salt, labheh and molasses and mix well.
Add the chicken and toss to coat. Cover and refrigerate for a few hours or overnight.
Line a sheet pan with parchment. Pre-heat the oven to 400 degrees.
Thread the chicken on small skewers or toothpicks and place on the sheet pack.
Bake for 20 minutes, until the chicken is cooked through and begins to char at spots.
Drizzle with the lemon juice and oregano and serve hot.
Garnish with sliced almonds if desired.3.1https://spicechronicles.com/smoky-paprika-oregano-and-labne-kebabs/
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June 6, 2022
Quinoa and Chickpea Salad with Lime and Cilantro
There is a saying that goes, if you build it, they will come. I think my philosophy with my children and healthy eating is that – If you cook it, they will learn. And this Quinoa and Chickpea Salad with Cilantro and lime is a favorite time-tested recipe that we all enjoy. It takes an essential Indian salad – cucumbers, tomatoes and onions. I add body and in turn boost the nutrition by adding chickpeas and quinoa. It has emerged from my early days of playing with quinoa. Instant Pot Chickpeas are a pantry staple. The quinoa is easy to make in the Instant pot as well. The rest is just about chopping and mixing.
My daughter loves this. Well, anything with cucumbers makes her happy. Lots of lime juice and cilantro are happy additions. If you like things spicy a Serrano pepper would not hurt. In the early days, I have served this up on play dates as well. Children have enjoyed it. I have mom’s come back to me asking me for “that Indian salad”. I like to call this my gilded Indian salad. It is as simple and classic as a beautiful summer’s day,
Despite the craziness of the weather, I do not really have cucumbers in the garden, there are small and tender little green tomatoes showing up. But, hopefully next month I will be all ready with these from our garden, and I will have a hit and comforting recipe to put it all together. What more can I ask for? Well, actually I could ask for a successful finish to this weekend, there is way too much happening, that to following a rather frenetic week at work.
So, here is to a recipe that is simple, comforting and nutritious all at once. Play with the beans, increase the veggies, leave it exactly as is. Its all good.
PrintQuinoa with Chickpea Salad and Lime and Cilantro
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
A simple fresh tasting quinoa and chickpea salad that makes a great one-dish meal.
Ingredients
1 cup cooked chickpeas (preferably, homecooked with no salt)1 cup (about 1 large seedless english cucumber), diced cucumber
1 red onion, finely diced
1 medium sized tomato, diced (about 3/4 cup)
1/3 cup minced, fresh cilantro
2 tablespoons minced fresh mint
1/2 small bell pepper, diced (optional)
3/4 cup cooked quinoa (mixing up the colors helps in visual appeal)
Salt to taste
1/2 teaspoon red cayenne pepper
3 tablespoons extra-virgin olive oil
11/2 fresh limes
Instructions
Place the chickpeas in the mixing bowl.Mix in the cucumber, red onion and tomato and the bell pepper (if using) and stir well.
Add in the cilantro and mint and stir in the quinoa.
In a separate mixing bowl, add in the salt, red cayenne pepper, extra-virgin olive oil.
Squeeze in the lime juice and mix well.
Pour the dressing onto the salad and let the salad rest for 15 minutes before serving.3.1https://spicechronicles.com/quinoa-chickpea-salad/
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June 3, 2022
Paneer with Burst Grape Tomatoes and Green Peas
This post is sponsored by Karoun Dairies
My daughter loves paneer. I make it a few times when she visits. This recipe is a variation of her favorite matar paneer, this recipe features very gently seasoned burst grape tomatoes, garlic, homemade garam masala and of course paneer and peas. Hence it is my Paneer with Burst Grape Tomatoes.
With just a few ingredients, the sauce is delicate, sweet and fragrant. A perfect foil for the fresh soft paneer that I used in this recipe.
There is nothing heavy about this recipe. Perfect served steaming hot, but with room temperature potential. It is very much my kind of cooking. I know this sounds strange but even with spices less is more. A gentle touch sometimes accentuates key flavors. Like in this case the sweetness of the tomatoes. The house always feels empty without the energy Deepta brings. I am a little sorry that I am travelling the next weekend when she visits.
My new activity this year is the garden. Tackling some woefully overgrown garden and weed infested garden beds to boot. I do not want to give up a whole year. So, I am weeding the best I can. I have cleared enough to do some planting this weekend. Maybe for this year, I will stick to the one bed and tackle the second one next year. I have to confess I am impressed at how easy people make gardening seem. And for me it is a new and challenging frontier.
I am a complete newbie to the gardening side of things. It is an interesting feeling. A strange sense of connect with nature. And a strange sense of awe at the power of nature. Just the weeds with their persistence, their need to claim the land as their own is a testimony to the resilience of nature.
If you are a paneer lover, try this simple recipe and vibrant recipe. Perfect for a festive weekend or easy weeknight meal.
PrintPaneer with Burst Grape Tomatoes and Green Peas
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4
A light and gentle dish meshing grape tomatoes with paneer and green peas.
Ingredients
2 tablespoons oil1 teaspoon whole cumin seeds
1 medium sized red onion, finely diced
4 cloves of garlic, minced
1 and 1/2 cups of grape tomatoes (about 1 pint)
1/2 teaspoon red cayenne pepper
1/2 teaspoon turmeric
1 teaspoon salt
1 8 oz pack Gopi Paneer, cubed
1 and 1/2 cups of frozen peas
1 teaspoon fresh garam masala
1 tablespoon chopped cilantro to finish
Instructions
Heat the oil and add in the whole cumin seeds and wait until they sizzle.Add in the onion and sauté until the onions are soft and wilted. This takes about 3 to 4 minutes
Add in the garlic and sauté for about 1 minute.
Add in the grape tomatoes, cayenne pepper, turmeric and the salt. Cover and cook on medium heat for about 6 minutes.
Remove the cover, and at this point most of your tomatoes should have split releasing their juices. You still want them to retain some shape.
Stir in the paneer and mix well.
Stir in the frozen peas and the garam masala and simmer for 3 minutes, until the peas are cooked through.
Remove from the heat and sprinkle with cilantro and serve.3.1https://spicechronicles.com/paneer-with-burst-grape-tomatoes-and-green-peas/
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