Sourdough starter

 

Day 1: 50 g flour + 50 ml water
Day 2: 50 g flour + 50 ml water
Day 3: Discard 100 g, add 100 g flour + 100 ml water
Day 4: Discard 150 g, add 100 g flour + 100 ml water
Day 5: Discard 200 g, add 150 g flour + 150 ml water
Day 6: Discard 250 g, add 200 g flour + 200 ml water
Source.

Store in fridge if not using daily. To feed, throw away half of starter and replenish with equal masses of flour and water.

Optionally, to turn this into "solid" levain: stand mixer on low speed for 6 min. Cover with plastic wrap, poke centre. Leave at room temperature for 6h then chill overnight.
Source.

When making bread, the first step involves mixing in the starter and then a long rise (~12h). You can then reserve some of the resulting risen mixture as the starter for the next session.
Source.

Some recipe options:
100% rye sourdough (Irish)
Danish (60%) rye bread with sourdough
100% rye sourdough
100% rye sourdough (German)

Instant Pot non-white rice

Rose matta rice: 1:5 water, 27 min, natural release, drain water and rinse

Wild rice: 1:2.5 water, 35 min, manual release

Sprouted brown rice: 1:1 water, 18 min, natural release for 10 min then manual release

Brown basmati rice: 1.5:2 water, 15 min, 10 min then manual release

Soymilk fish curry

 Ingredients:

White fish fillets or whole fish, preferably boneless -- 1 kg

Olive oil for searing fish - approx 1 tbsp

Red onion, finely chopped - 1 large

Ginger, finely chopped - 2" piece

Green chilies (arbol verde), finely chopped - 4

Garlic cloves, whole - 4-6

Cooking oil - 2-3 tbsp

Medium tomatoes, cut into large pieces - 3

Chopped veggies (carrots, cauliflower, broccoli) - 2 cups (I used half a frozen bag)

Coriander leaves, finely chopped - 1 bunch

Soymilk, unsweetened - 2 cups or as needed

Salt - 2 tsp or to taste

For the paste:

Tamarind paste - 2 tbsp (optional; if not using, garnish at the end with juice from a large 

                                      lemon)

Coconut, grated (unsweetened) - 1.5 cups

Cumin powder - 1.5 tsp

Dried red chilies (mild, something like ancho) - 2 large (if using a spicier variety, use 1)

Method:

Blend the tamarind, coconut, cumin, and red chilies into a thick paste using as little water (or soymilk) as possible. Pour the paste into a bowl and mix in 1 cup of soymilk. Set aside.

Heat a cast iron griddle and brush a few drops of olive oil on it. Sear the fish on medium-high heat until both sides are seared well. Let cool, then cut into bite-size pieces. Set aside.

Heat oil in a large saucepan. When hot, add the onions, green chilies, garlic, and stir fry for a few minutes. When the garlic turns translucent, add salt and mix well. Add the tomato pieces and mix well. Cook on a medium flame for 5 minutes, then toss the frozen veggies in. Stir well and cook for 5-7 minutes. Cook covered until the tomato pieces are soft. Mix in the spice paste and stir well. Bring to boil on a medium-low flame, then cook covered for 10 minutes. Add the remaining 1 cup of soymilk and cook on a low flame until it starts to boil. Add the chopped coriander and mix well. Add the fish pieces and slowly mix them into the gravy. Cook covered for another 5 min and turn off the flame.

Check for salt. If no (or not enough) tamarind was used, garnish with lemon juice.

Serve on rice or as a thick soup.

Author: Shrinkingsodacan

Chicken Mughlai Handi

Ingredients:
Chicken breast, cut into bite-size pieces -- 1 kg
Pepper, ground -- 1-2 tbsp
Salt -- approx. 2 tsp
Onion, grated -- 1 large
Ginger, grated -- 2 tbsp
Garlic pods, crushed -- 6-8
Turmeric powder -- 1 tsp
Red chili powder -- 1 tsp
Coriander powder -- 1 tsp
Cumin powder -- 1 tsp
Tomatoes, quartered -- 4 medium
Cashews -- 1/2 to 1 cup
Yogurt -- 1/2 cup
Water -- about 300 ml
Green chilies, slit lengthwise -- 3-4
Garam masala -- 1 tsp
Kasuri methi (dried fenugreek leaves) -- 2 tbsp
Cilantro, chopped -- 1/2 cup
Mustard oil -- 2 tbsp
Avocado oil -- 2 tbsp

Method:
Mix the pepper and 1 tsp of salt into the chicken pieces and marinate for 30 min.
Blend the cashews with the yogurt into a thick paste.
Heat a wok and add oil. When hot, add the onions and stir fry well. Add the remaining salt and sautée until the onion changes colour. Add the ginger and garlic, sautée for a few minutes. Add the chicken pieces and mix well on high heat until the chicken turns white. Mix in the turmeric, red chili, coriander, and cumin powders, sautée for a few minutes. Stir in the tomato pieces and cook covered on a medium flame until the oil separates to the sides. Add the cashew paste and mix on low heat. Cook covered until the oil separates again. Add approx. 300 ml water and the slit green chilies and cook covered on low heat for 10-15 min.
Add garam masala and kasuri methi, mix well. After 2 min, add the cilantro and serve hot with basmati rice or rotis.

Author: Shrinkingsodacan

Instant Pot Ulavu charu (horse gram soup)

Ingredients:
Horse gram - 1 cup
Water - 5 cups
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Asafoetida - a pinch
Tamarind concentrate - 2 tsp
Shallots, chopped - 3
Garlic - 3 cloves
Salt - 1 tsp or to taste
Oil - 1 tbsp

Method:
Pressure cook the horse gram with 5 cups of water for 30 min followed by natural pressure release. Blend half of the cooked lentils into a thick paste.

Heat oil in a pot, and add the cumin, mustard, and asafoetida. When the seeds splutter, add the chopped shallots and garlic. Stir for a few minutes, then add the cooked liquid and lentils, and the tamarind concentrate. Cook for five minutes then add salt to taste and the paste. Cook for 10-15 minutes on a low flame. Garnish with chopped coriander seeds.

Author: Shrinkingsodacan

Appalam vaththal kuzhambu

 Ingredients:
Appalams, fried and broken into bite-sized pieces - 6
Sesame oil - 4 tbsp
Mustard seeds - 2 tsp
Fenugreek seeds - 1 tsp
Cumin seeds - 1 tsp
Garlic - 20 pods
Onion, finely chopped - 1 large
Tomato, finely chopped - 3 medium
Turmeric powder - 1 tsp
Salt - 2 tsp or to taste
Sambar or vaththal kuzhambu powder - 3-4 tbsp
Tamarind concentrate - 1 tbsp
Boiled water - 2 cups

Method:
Heat the oil in a wok. When hot, add the mustard, fenugreek, and cumin seeds. When the seeds splutter, add the garlic pods and stir until well coated. Add the onions and half of the salt, stir well. Add the tomato pieces and turmeric powder. Cook uncovered for 5 minutes and then cook covered on a medium-low flame until the tomato pieces are soft. Mix in the sambar powder and then the tamarind concentrate and boiled water. Stir well and bring to a boil and continue cooking until the raw smell of the sambar powder goes away and the oil separates. Add the appalam pieces and stir gently. Turn off the stove and let sit for a few minutes.

Author: Shrinkingsodacan