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

Manglorean/Udupi Kori (chicken) Sukka (dry)

Ingredients: 

-- Chicken
2 chicken leg quarters with skin (about 1 kg, "pierna muslo Americano"), bone-in
Salt -- 2 tsp
Turmeric -- 1 tsp

-- Marinade
Ginger-garlic paste – 1 tbsp
Red chili powder (Kashmiri or medium-hot) – 1.5 tsp
Coriander powder -- 1.5 tsp
Turmeric powder -- 0.5 tsp
Lemon juice -- 1 tbsp

-- Sukka (dry) masala
Grated coconut (unsweetened) - 3/4 cup
Dried red chilies -- 4-6
Black peppercorns -- 1 tsp
Cumin seeds -- 1 tsp
Coriander seeds -- 1 tsp
Fennel seeds -- 1 tsp
Cloves -- 3
Green cardamom pods -- 2-3
Cinnamon -- 1-inch stick

-- Cooking
Coconut or avocado oil -- 3 tbsp
Mustard seeds -- 0.5 tsp
Curry leaves -- 2 sprigs
Onion, finely chopped -- 1 large
Water -- 1 cup
Optional ingredients:
    Tomato, finely chopped -- 1 medium
    Jaggery -- 2 tsp (if not available, replace with brown sugar)

Method:

1. Marinate the Chicken
Cut each leg quarter into 2–3 pieces (thigh and drumstick separated). Rub the pieces with turmeric and salt. Set aside for 10 min.
Add marinade ingredients. Mix well and let sit for 30 min minimum at room temperature, or refrigerate for 2–3 hours.

2. Sukka masala:
Heat a wok or thick-bottomed pan. When it starts to smoke, add each of the dry masala ingredients in one by one, stir for a minute or two (not more), and remove the ingredient onto a bowl. Repeat with the remaining ingredients. At the very end, add the grated coconut. Roast until golden brown (you will start to see it release oil). Cool and grind all the dry ingredients into a coarse powder. Set aside.

3. Cook the Chicken
In a wide pan, heat oil. Add mustard seeds and let them splutter.
Add curry leaves, then chopped onions. Sauté until golden.
Add marinated chicken. Press each piece down with a spatula, sauté for a few minutes or until it starts to change colour, then flip over and repeat.
Add 1 cup water. If adding jaggery/sugar, do so now and mix well. Cover and simmer on medium heat for 15–20 min, or until the chicken is cooked and tender. Stir occasionally. No need to brown the skin; the fat renders and adds depth.

4. Add Sukka Masala and Reduce
Add the prepared sukka masala to the cooked chicken.
Sauté on medium-high heat, stirring constantly until the masala thickens and clings to the chicken.
If using tomatoes, add them now and cook till softened.
Continue frying until oil begins to separate and the mixture becomes dry and aromatic (10–15 min). The chicken should be well coated and the skin slightly crisped.
The water must be fully absorbed and the consistency should be that of a dry paste. Remember this is a dry dish!

Garnish with chopped coriander leaves and serve with lime wedges. Enjoy with rice or chapatis.

Author: Shrinkingsodacan

Whole roasted cauliflower

Ingredients:
Cauliflower whole, medium, leaves trimmed -- 1

Marinade:
Yogurt, thick - 1/2 cup
Olive oil - 3 tbsp
Ginger-garlic paste - 1 tbsp
Salt - 1 tsp
Kashmiri red chili powder - 1.5 tsp 
Red chili powder - 1 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Chaat masala - 1 tsp
Lemon juice - 2 tbsp

Method:
– Rinse the cauliflower and pat dry. Slice away any brown bits.
– Whisk together the marinade ingredients in a large bowl.
– Rub marinade over all surfaces of the cauliflower, pour any remaining marinade into small openings between the florets.
– Wrap loosely in foil, place on baking pan and bake at 375 F for 25-30 min. [BAKE mode]
– Unwrap and roast at 425 F for 25 min. [AIR ROAST mode]
– For darker crispier crust, air fry at 450 F for final 5-8 min. [AIR FRY mode]

Slice into wedges and serve with dipping sauce (mayonnaise, tahini-lemon, Asian sesame dressing) and lemon wedges.

Author: Shrinkingsodacan 

Tandoori chicken with the Ninja DT251

Ingredients:
Chicken legs/thighs - 1 kg (big pieces preferable. I get four legs)

Onions, large, sliced - 2

Marinade:
Yogurt, thick - 1/2 cup
Ginger-garlic paste - 1 tbsp
Salt - 1 tsp
Kashmiri red chili powder - 1.5 tsp 
Red chili powder - 1 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Chaat masala - 1 tsp
Mustard oil or ghee - 1 tbsp
Lemon juice - 1 tbsp

Ghee for basting - 2 tbsp

Method:
– Whisk all the marinade ingredients together. Make deep cuts in the chicken and rub the marinade thoroughly over the chicken pieces. Refrigerate overnight.
– Take the sliced onions in a huge bowl. Add 1 tbsp salt and mix the salt into the onion pieces with your hands. Leave in a colander for 1 hour. Squeeze the onions to remove more water.
– Layer the Ninja DT251 pan with aluminium foil. Spread a little ghee over the surface. Place the onions evenly over the surface and gently place the marinated chicken on top (remove as much of the marinade stuck to the chicken as possible).
– Set the Ninja DT251 to Air Fry mode at 400 F. Cook the chicken for 10 min then flip, baste with 1 tbsp ghee, and cook for 10 more min. Flip over again and baste with 1 tbsp ghee. Set to Air Roast and cook for 5 min on each side or until both sides start to blacken and/or the onions are well browned.

Serve with lemon wedges and raita.

Author: Shrinkingsodacan 

Chicken soup

Ingredients
 Chicken thighs and legs - 4
Mirepoix - 4 cups (if possible, 2:1:1 ratio of onions:carrots:celery)
Moong bean sprouts - 1 packet
Stock - 7 cups (3 tbsp stock)
Garlic, minced - 6-8
Bay leaves - 3
Thyme - 1 tsp
Rosemary - 1 tsp
Black pepper, ground - 1 tsp
Coriander leaves, chopped - a handful
Lemon, juiced - 2

Method
Heat a skillet and add 1 tbsp of oil, spread uniformly. Place the chicken and lightly brown. Flip over and repeat. Set aside.

Bring a pot to medium heat, add 6 tbsp of oil. Lower the heat to medium, add mirepoix and stir well. Cook until soft (about 10 min). Add garlic and stir for a minute. Place the chicken on top of the mirepoix and add the stock. Add the bay leaves, thyme, rosemary, and black pepper. Cook on medium-low to low for 40 minutes. Remove the chicken and cut into smaller pieces (or shred) and put back in the pot. Cook for another 10 min. Garnish with chopped coriander leaves.

Serve with bread, lemon juice, and hot sauce.

Author: Shrinkingsodacan

Mooli (radish) sabzi with greens and besan (chickpea flour)

Ingredients:
Radish with greens - 1 kg (approx. 3 large)
Spinach - 1 bunch
Besan - 1 cup
Oil - 2 tbsp
Ajwain (carom seeds) - 1/2 tsp
Turmeric powder - 1/2 tsp + 1/2 tsp
Asafoetida - a pinch
Coriander leaves, finely chopped - 1 cup
Red chili powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - 1.5 tsp or to taste

Method:
Finely chop the radish greens and spinach. Soak in salted water for at least five minutes, then drain and set aside.
Peel the radish and chop into small pieces. Set aside.
Heat a pan and sift the besan into it when hot. Stir and cook for a few minutes until you smell the besan being cooked. Avoid browning. Set aside.
In a saucepan or wok, heat oil. Crush the ajwain with your hands and add to the oil. Add the asafoetida and half of the turmeric powder. Add the radish pieces and mix well to coat. Add the chopped coriander leaves and stir quickly. Add the greens and stir. Add salt to taste and mix again. If the mixture is very dry, add no more than 1/4 cup of water. Cook covered on a medium flame for 5-7 min or until the radish pieces are well cooked. At this point, the mixture should be relatively dry! Add the chili powder, remaining turmeric, and cumin and coriander powders. Add the besan and stir well to coat evenly. Cook for five more minutes on a low flame.
Garnish with juice from half a large lemon.

Source: this recipe

Author: Shrinkingsodacan

Instant Pot Gaajar (carrot) Halwa

 Ingredients:
Carrots, grated - 1.5 kg
Milk - 1 L
Ghee - 4 + 2 tbsp
Sugar - 1 cup (about 200 g)
Cardamom powder - 1 tsp (optional)

Method:
Set the Instant Pot to heat up in Sauté mode, high heat. Melt 5 tbsp of ghee and add the grated carrots. Stir until coated well. Continue stir-frying for 10 min or until carrots are soft. Add milk until the carrots are just about covered (slight under 1 L of milk in total). Turn the Instant Pot to Pressure Cook mode. Set pressure to high and cook for 10 min. After 10 min of natural release, depressurise manually.

Turn the Pot back to Sauté mode, medium heat. Add sugar and mix well. Stir until most of the moisture evaporates.Add the remaining 2 tbsp of ghee and cardamom powder (if using) and stir well. Fry for 15 min or until almost all of the moisture is gone.

Author: Shrinkingsodacan

Murungai (drumstick, moringa) sambar

Ingredients:
Toor dal, pressure cooked with twice as much water and 1 tsp turmeric for 8 min in the Instant Pot - 1 cup
Oil - 2 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - a handful
Asafoetida - a pinch
Shallots - a dozen
Green chili, slit - 1-2
Tomato, cut into large pieces - 1-2
Drumstick - a dozen pieces
Other veggies (carrots, brinjal, peas, baby corn) - 2 cups (optional)
Salt - to taste
Turmeric powder - 1 tsp
Sambar powder - 2 heaped tablespoons
Water
Chopped coriander leaves - 1 cup

Method:
Heat the oil and add mustard, fenugreek, and cumin seeds. When they splutter, add the curry leaves and asafoetida. Add the shallots and stir to coat well. Add green chili and tomato, cook until tomatoes are soft. Add the drumstick and other veggies if using, stir to coat, and add salt and turmeric powder. Stir. Add sambar powder and enough water. Cook covered for 10-12 min. Add tamarind juice, bring to boil and cook 5 min. Add mashed cooked toor dal and check for salt. Simmer for 5 min, garnish with coriander leaves.

Author: Shrinkingsodacan
Source: This recipe.

Chicken empanadas

Puff pastry -- enough to make as many.empanadas as you require

Ingredients for the stuffing:
Onion, finely chopped - 1 medium
Zucchini, finely chopped - 1 medium
Bell pepper, finely chopped - 1 medium
Garam masala - 1 tsp
Cumin powder - 1 tsp
Chicken stock - 1/2 cup
Salt - 3/4 tsp
Pepper - 1/2 tsp
Olive oil - 2-3 tsp
Shredded cheese (I used provolone) - 1/3 cup or to taste
Egg, beaten - 1

Method:
Heat a pot and add the oil. Sautée the onions until soft, add garlic, stir for a few minutes. Add the peppers, stir for a few minutes. Add the zucchini and cook until soft. Add the garam masala and cumin powder, salt and pepper, and mix well. Add the stock and cook until the liquid evaporates. It is important to ensure that the mixture doesn't contain moisture in order to ensure the dough remains pliable without getting moist. Cool the mixture, and add shredded cheese if using.

Roll out the puff pastry and cut circles out of it. Place 1-2 tsp of stuffing in each circle, fold carefully and crimp at the edges using a fork. Coat with the egg wash.

Preheat oven to 375 F. Place the dough in the oven and bake until golden brown (approximately 20 min).

Author: Shrinkingsodacan

Air fryer potato wedges

 Cut potatoes into wedges, soak in water for 30 min.

Mix garam masala, coriander powder, cumin powder, sambar powder (or use chili powder), salt, and amchur together.

Drain the potatoes, and place in a large bowl. Add oil and coat well. Mix in the spices. Now mix in corn starch.

Turn fryer on to Air Fryer setting (rack 3 will light up). Cook for 20 min at 400 F, turning halfway through.

Garnish with coriander leaves.

Chayote koottu

Ingredients:
Moong dal, split - 1/2 cup
Moong dal, whole - 1/2 cup
Chayote, cut into bite-size pieces - 2
Dried red chilies - 3
Salt - 1 tsp or to taste
Sambar powder (optional) - 1 tsp
Cumin seeds - 2 tsp
Coconut, grated - 3/4 cup
Oil - 3 tbsp
Mustard seeds - 1 tsp
Asafoetida - a pinch

Method:
Wash and rinse the dal until the water runs clear. Soak for 10-15 min and drain. Add 2 cups of water, a pinch of turmeric and two drops of oil and mix.

Add 2 cups water to the Instant Pot.  Using a trivet, place a container with the dal and place the chayote pieces on top in another container. Pressure cook on high for 8 minutes.

In the meantime, blend the coconut and 1 tsp of cumin seeds along with 1-1.5 red chilies and enough water to make a thick paste.

Heat a saucepan and add oil. Add mustard seeds and the remaining cumin seeds and chilies. Add asafoetida. Mix well. Stir in the chayote pieces and coat well. Add the lentils and 1/2 cup water, mix well. Cook on a medium-low flame until the ingredients come to a boil. Add the sambar powder if using, and cook until the raw smell goes away. Add the coconut paste, mix well, and cook for another five minutes.

Serve hot with rice or chapati.

Author: Shrinkingsodacan

Japanese Golden Curry with beef and mushroom

 This recipe.

Once beef is seared, remove from pan and set aside. Stir fry the mushrooms in the pan. When done, add the rest of the ingredients and continue with the instructions as above.

Bharwan Baingan

 https://www.youtube.com/watch?v=Q4R5tENjnMU&ab_channel=CookWithParul

Instant Pot Chicken Salad

 From this recipe:

https://instantpoteats.com/instant-pot-chicken-salad/

1 kg chicken, 1 L water, 1 tsp salt, pressure cook for ZERO minutes and then 10 min natural release followed by manual release. Shred.

Kaththirikkai (brinjal/eggplant) poriyal

A traditional Tamil recipe

Ingredients:
Oil - 3 tbsp
Vadagam - 1 tsp
(optional; if you don't have this, use 1 tsp cumin seeds and 1/2 tsp mustard seeds)
Eggplant, large, cut into large pieces - 1
Onion, large, chopped fine - 1/2
Garlic cloves - 6-8
Curry leaves - 8-10
Tomatoes, medium, chopped - 2
Salt - to taste
Sambar powder - 2 tsp
Kuzhambu powder, or red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Water - 1/2 cup
Coriander leaves, chopped fine - 1/2 cup

Method:
Heat a wok and add the oil. When hot, add the vadagam and stir fry for a minute. Add the curry leaves, stir fry, and add the onions and garlic. Mix and cook until the onions soften. Add the tomatoes, stir, and cook until the tomato pieces soften and some of the water is lost. Add the sambar, kuzhambu, and turmeric powders and salt and mix well. Cook uncovered for a few minutes until the raw smell of the powders goes away. Add a couple tbsp water if the mixture is too thick and starts to stick to the bottom of the work. Add the eggplant pieces and coat well with the paste. Cook covered on a medium low flame for 3 min, stirring occasionally to prevent sticking. Add half a cup of water and mix well. Cook covered for 10 min, stirring occasionally. Remove the cover and cook for a few more minutes until the eggplant is soft. Garnish with coriander leaves. Serve with white rice.

Author:
Shrinkingsodacan

Poha (flattened rice, a.k.a. "aval" in Tamil) upma

 

Introduction:
Upma = "uppu" (salt) + "maavu" (flour). Those are the basic ingredients, and there are therefore many variations of this dish. It is one of the most ubiquitous breakfast dishes in South India, and can be enjoyed at any time of day either as a snack or a meal. This version uses flattened rice, which is sold at Indian stores as either "aval" in Tamil or "poha" in Hindi/Marathi. This is really quick dish to make -- ten minutes at best, and is therefore a great option for when you're hungry.

Ingredients:
Oil - 2 tbsp
Chana (split Bengal gram) dal - 1-2 tsp
Cashews, halved (optional) - 2 tbsp
Mustard seeds - 1 tsp
Hing (asafoetida, optional) - a pinch
Curry leaves - 6-8
Green chilies (I use chile arbol verde), chopped fine - 2-3
Ginger, chopped - 1" piece
Onion, chopped fine - 1 medium
Salt - to taste
Turmeric powder - 1/2 tsp
Poha - 2 cups
Hot water - 1/4 to 1/2 cup
Cilantro leaves, chopped - 1/2 cup
Lemon juice (optional) - 1 tsp or to taste

Method:
Heat the oil in a wok. When hot, add the mustard seeds, chana dal, and asafoetida. Add cashews if using. Mix and add curry leaves. Add ginger and green chilies. When they splutter, add the onions and stir well to coat. Cook on a medium high flame for a few minutes. Add salt to taste and cook until onions are soft. Add turmeric powder and stir. Add the poha and mix well. Cook for 2-3 minutes on an open flame. Add 1/4 cup of hot water and stir immediately. Lower flame to medium and cook covered for 5-7 minutes -- check the water about 2 min in, if necessary, add a few tbsp more. Wait until all the water is absorbed and the poha turns fluffy. Turn off the stove. Garnish with chopped cilantro and lemon juice before serving.

Enjoy hot! To add extra crispy texture, sprinkle sev on each serving.

Source: Mom's recipe
Author: Shrinkingsodacan

Coconut chutney restaurant style

Ingredients:
Dalia (roasted chana dal) - 3/4 cup or 100 g
Coconut, grated, unsweetened - 1 cup or 100 g
Ginger - 1" piece
Green chilies (I use chile arbol verde) - 3
Water - 1.5 cups
Coriander leaves - 3/4 cup
Sesame oil - 2 tbsp
Red chilies, dried - 3-4
Mustard seeds - 2 tsp
Asafoetida - a pinch
Curry leaves - a handful
Salt - to taste

Method:
Blend the chana dal, coconut, ginger, and green chilies with 1/2 cup water till it forms a thick paste. Separate into two parts and blend each part separately as follows. Add 1/4 cup more water and blend till a paste is formed. Add 1/4 more cup if required. When almost ready, add half of the coriander leaves and blend until done. Repeat the procedure with the other part. Gather both blended parts in a bowl, add salt and 1/2 cup more water. The result should be a pouring-consistency chutney.
Heat the sesame oil. When hot, add the mustard seeds and red chilies. When the seeds splutter, add the asafoetida, turn off the stove and add the curry leaves and mix well. Pour this onto the chutney and mix well.

Author: Shrinkingsodacan