Rajma (kidney beans) with jeera (cumin) rice

Ingredients:
For the jeera rice
Basmati rice - 2 cups
Ghee - 1 tbsp
Cumin seeds - 1 tsp
Salt - 1 tsp or to taste
Water - 3 cups

For the rajma
Kidney beans - 1 cup
Ghee - 1 tbsp
Oil - 2 tbsp
Black cardamom pods, gently crushed - 2-3
Green cardamom pods - 4
Black peppercorns - 8-10
Bay leaf - 1
Onion, halved, grated coarsely, and drained - 1 large
Sugar - 1 tsp (optional)
Ginger, grated - 1" piece
Green chilies, chopped coarsely - 1 large or 2 small
Cilantro stem and root, finely chopped - 1/2 to 1 cup
Tomatoes, puréed - 3 medium-large
Red chili powder - 1 tsp
Turmeric powder - 1tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Salt - 1 1/2 tsp or to taste

Jaggery - 2 tsp (optional)
Fenugreek leaves, dried and crushed (kasoori methi) - a handful
Cilantro, finely chopped - 1 cup

Method:
Jeera rice:
Wash the rice three times and soak for 15-20 min. Heat a pot, add ghee. When ghee is hot, add cumin seeds and splutter. Drain rice and add into pot, mix well. Add salt and mix. Add water. Bring to a boil and then cook covered on a low flame until rice is done (~20 min). Let rest for 10 min, then gently mix with a fork or spatula.

Rajma:
Wash and soak the kidney beans in at least 3 cups of water for 8-10 hours. Drain, wash, and reserve.

Turn the Instant Pot to SAUTÉE mode (HIGH). When hot, add the oil and ghee. Add the cardamom pods, pepper, bay leaf, and stir for a minute or two. Add the onions and mix well to coat. Add sugar if using and stir. Add ginger. Cook until onions are golden brown. Add cilantro stem and root, mix. Add tomato purée. Continue stirring to avoid burning the bottom. When the liquid has evaporated and the tomatoes are cooked, add the spice powders and salt and mix. When the oil starts to separate, add 3 cups of water and the drained kidney beans. Mix well.
Switch to PRESSURE COOK (HIGH) and cook for 30 min. Allow natural release. Test beans by crushing one between fingers. It should turn to paste easily. If not, pressure cook for 5 more min and allow natural release. Fill a cup with some cooked beans and blend to coarse paste with a hand blender. Set aside.
Switch to SAUTÉE mode (LOW). Add some hot water (1 cup) if the mixture is too thick. Add jaggery and stir well. Add the blended beans and mix well. Cook for 10 min. Add crushed fenugreek leaves and garnish with chopped cilantro. Serve with rice and lemon wedges.

Author: Shrinkingsodacan

Salad with grilled chicken

Ingredients:
For the grilled chicken
Chicken breast, frozen - 2
Cooking oil spray
Red chili powder - 1/2 tsp
Black pepper, ground - 1/2 tsp
Salt - 1/4 tsp

For the croutons
Rye bread slices, diced  - 4-6
Olive oil - 2 tbsp
Garam masala - 1/2 tsp
Black pepper, ground - 1/2 tsp
Salt - 1/4 tsp

For the dressing
Olive oil - 1/3 cup
Mustard - 1 tbsp
Balsamic vinegar - 1 tbsp
Salt - 1/2 tsp
Sugar - 2 tsp (optional)
Lemon - 1/2 of a large one
Black pepper, ground - 1/2 tsp

For the salad
Salad greens
Granny Smith apple, diced - 1 large
Red onion, thinly sliced - 1/4 of a large one
Almonds, sliced - a handful
Pumpkin seeds - 1/3 cup
Walnuts - 1/3 cup

Method:
Grilled chicken
Place a trivet in the Instant Pot. Add 1 cup of water. Place the frozen chicken breasts on the trivet, ensuring that they don't touch the water. Pressure cook on high for 10 min and allow natural release for 5 min and then release the pressure manually. Spray oil on each side, sprinkle a mixture of red chili powder, black pepper, and salt. Repeat on other side. Preheat air fryer to 200 C/390 F for 3 min, then air fry each side for 8 min or until browned. Cut into strips or dice.

Croutons
In a bowl, mix the oil, garam masala, pepper, and salt. Add the bread pieces and coat evenly. Preheat air fryer in BAKE setting to 190 C/375 F. Place bread pieces in tray and bake for 8 min, shake well, then bake for another 8 min.

Dressing
In a bowl, beat the oil and mustard until well mixed. Gradually add the balsamic vinegar, salt, sugar, and lemon juice and continue beating. Add pepper. Adjust salt and sugar for taste.

Assembling the salad
Add the diced onions and apples and nuts to the dressing and fold to mix well. Add the chicken pieces and coat evenly. Toss with the salad greens.

When individual servings are ready, sprinkle croutons on top of each portion.

 

Author: Shrinkingsodacan 

Parangikkai (butternut squash) poriyal

Ingredients:
Butternut squash, cut into bite-size pieces - 1
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Curry leaves - a handful
Dried red chili - 1
Green chilies, chopped - 2
Asafoetida - a pinch
Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp
Salt - to taste
Water - 1/2 cup
Grated coconut - 1/2 cup
Jaggery - 1 tsp (optional)
Coriander leaves, chopped - a handful

Method:
Heat oil, add rai and udad and splutter. Add curry leaves, dried red chili, chopped green chilies, and hing. Add the butternut squash pieces and mix well. Add turmeric powder and red chili powder and mix well. Add a small amount of water, close the lid and cook on a medium flame for 10-12 min or until tender but not overcooked. Mix in grated coconut and a small amount of jaggery. Garnish with coriander leaves.

Author: Shrinkingsodacan

Source: this recipe.

Mixed vegetable soup with black-eyed peas

Ingredients:
Olive oil
1 bunch celery chopped
1/2 onion sliced
1 chayote
1 zucchini
1 beetroot sliced
1 bag spinach leaves
2 cups water
Thick slice of cheese, cut into large pieces
Salt to taste
1 tsp rosemary, crushed
1 tsp thyme, crushed
1 tsp garam masala
1 tsp red chili powder
1 cup black-eyed peas, pressure cooked (Instant Pot: 15 min cook + 15 min natural release). The peas should not be mushy, but they should be cooked through.

Method:

Sauté the celery and onion in olive oil. When the onions soften, add the rest of the vegetables and stir. Add 2 cups of water and mix well. Mix in the cheese pieces. Pressure cook (Instant Pot: 3 min + manual release). Use handheld mixer to blend to smooth liquid. Heat on low flame, mix in spices and salt. Fold in the cooked black-eyed peas and cook for 5-10 min on a low flame.

 

Author: Shrinkingsodacan 

Chayote poriyal without onion

Ingredients:
Chayote, cut into large pieces - 2 big
Turmeric powder - 1 tsp
Salt - 1 tsp

Coconut, grated - 3/4 cup
Dried red chilies - 4-6

Oil - 2 tbsp
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Chana dal - 1 tsp
Green chilies, chopped - 1 big or 2 small
Curry leaves - a handful
Asafoetida - a pinch
Turmeric powder - 1/2 tsp
Salt - 1/2 tsp or to taste

Method:
Bring 4-5 cups of water to boil in a pot. Add turmeric powder and salt and mix well. Add the chayote pieces and mix well. Let cook covered until soft (but not too soft).
In the meantime, grind the coconut with the red chilies. Set aside.
In a wok, heat the oil. Add mustard seeds. When they splutter, add the udad dal, chana dal, and green chilies. Add the curry leaves and asafoetida. Mix well and add turmeric powder. Stir. Add the chayote pieces and stir well to coat with the seasoning. Cook for a couple of minutes. Season with salt. Add the ground coconut, cook for a couple more minutes and turn off the flame. Let sit for 5 min.

Serve with rice or chapatis.

Author: Shrinkingsodacan

Paruppu usli

Ingredients:
Sautéed onions:
Cooking oil - 1 tbsp
Onion, finely chopped - 1 huge
Salt - 1 tsp
Stir-fried dal:
Toor dal - 1/2 cup
Chana dal - 1/2 cup
Dried red chilies - 8
Salt - 1 tsp or to taste
Asafoetida - a pinch
Tamarind concentrate - 1 tbsp
Cooking oil - 2 tbsp
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Curry leaves - 10
Grated coconut - 1/4 cup
Coriander leaves, finely chopped - 1/4 cup

Method:
Wash and soak the dals for 1 hour with dried red chilies.

In the meantime, heat 1 tbsp oil in a wok and stir fry the onions until they turn translucent pink. Add salt, mix well. Set aside.

Drain the dal. Add salt, asafoetida, and tamarind concentrate and grind into coarse mixture (do not add water). Heat a wok. Add oil. When oil is hot, add mustard seeds. When the seeds splutter, add the udad dal and curry leaves and stir. Add the dal paste and stir to coat well. Break into small pieces and keep scraping the wok if the dal sticks to the surface. Stir and cook well (~10 min). Add grated coconut and continue to cook for a few minutes. Fold in the sautéed onions.

Garnish with chopped coriander leaves. Serve with rice or as a side dish to chapati.

Author: Shrinkingsodacan

Pierna y muslo de pollo con hueso with coconut milk and Indian spices

Ingredients

For preparing the chicken:
1 kg pierna y muslo con hueso sin piel
2 tsp salt
2 tsp Kashmiri chili powder
1 tsp turmeric powder

For the gravy:
3 tbsp oil
1 large onion, finely chopped
4 chile arbol verde, slit lengthwise
1 handful minced ginger and garlic
1 large tomato, finely chopped
2 tbsp tomato paste, doppio concentrato
2 cups beans, cut into 2" pieces
1 tsp cumin powder
2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chili powder
1 can coconut milk
1 lemon
3/4 cup coriander leaves, chopped

Method:
Coat the chicken with a mixture of the salt, Kashmiri red chili powder, and turmeric. Set aside while you prepare the gravy.
Set the Instant Pot to sauté mode. When hot, add the oil. Add onion and fry till soft. Add green chilies and fry until the onions start to brown. Add ginger and garlic and stir for a couple of minutes. Add tomatoes and cook until they are soft. Add tomato paste and cook until well integrated. If it sticks to the bottom, add water to deglase and continue cooking. Add the turmeric, chili, cumin, and coriander powders and mix well. Cook until the oil starts to separate, or about 8 min. Halfway through, add the beans and stir well. Add the chicken pieces and coat well. Cook for a couple of minutes and then add 1 cup of water. Pressure cook for 13 min and with 10 min natural release after which you can do a manual release. Uncover, turn to sauté mode (low) and cook until the liquid thickens. Add 1 can of coconut milk and juice from one whole lemon. Stir well and cook for a few minutes. Do not let the coconut milk boil. Check for salt, garnish with chopped coriander leaves. Serve on rice.

 Author: Shrinkingsodacan