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