Besanwala Chilaca (stir-fried chilaca peppers with chickpea flour)

Ingredients:
Bell peppers, diced into bite-size pieces (not too small) - 2
Chilaca peppers, deseeded and thinly sliced - 6
Chickpea flour - 4-6 tbsp or as desired
Red chili powder - 1 tsp
Cumin seeds - 1 tsp
Oil - 6 tbsp
Salt - to taste

Method:
Cut the chilaca peppers lengthwise and remove the seeds thoroughly. Discard the tops of the peppers. This is done to reduce the heat level. Chop into thin slices.
Dice the bell peppers.

Heat a wok. Add oil. When oil is hot, add cumin seeds. The oil must be hot enough that the seeds immediately splutter. Add the bell peppers and chilaca and salt. Stir well. Continue to sauté on a medium flame until the bell pepper pieces start to soften and the skin starts to blister. Make a hole in the middle of the wok, pour some oil in. Into this oil, add the red chili powder. Mix the puddle of oil well, then mix that puddle into the peppers. After a couple of minutes, gradually start sprinkling the chickpea flour evenly onto the peppers. After every tbsp of flour, stir to mix thoroughly. Repeat until there is a coating of flour on the peppers. Continue to sauté for 5-10 min (the flour needs to cook). Add some oil if the mixture seems dry.

Serve with flatbread or rice.

Author: Shrinkingsodacan

Cucumber raita

Ingredients:
Cucumber, grated
Thick yogurt
Salt to taste
Cilantro, chopped (optional)

Method:
Grate the cucumber. Mix some salt into it and place in a strainer. Let drain for 15-30 min. Reserve the liquid. Add yogurt to the drainer cucumber bit by bit, mixing each time until a creamy mixture is formed. Add small amounts of the liquid to loosen the mixture if desired. The final product should not be too watery, so use only as much of the liquid as needed. Taste for salt and adjust. Garnish with chopped cilantro if desired.

Author: Shrinkingsodacan 

Thayir saadam (curd rice)

Ingredients:
Raw rice - 1.5 cups
Yogurt
Milk
Salt
Seasoning:
Oil
Mustard seeds
Udad dal
Chana dal
Dried red chili
Green chilies slit lengthwise
Ginger, finely chopped
Curry leaves
Asafoetida
Cashews (optional)
Cilantro, chopped (optional)

Method:
Wash and cook the rice with enough water to have the grains be somewhat sticky (1:2 instead of 1:1.5). While still warm, transfer to a mixing bowl and pour enough milk to almost cover the rice. Leave to cool. When cool enough to touch, mix and mash the rice by hand. The consistency of the resulting mixture should be paste-like, almost buttery.

Heat the oil. When hot, add mustard seeds, udad dal, chana dal, cashews (if using), green chilies, ginger, and red chilies. When the udad dal starts to brown, add the curry leaves and hing. Transfer into the rice mixture.

Once the mixture is cool, mash the yogurt into the rice bit by bit. Taste and adjust salt. Add more yogurt if necessary. You're looking for a slightly watery result which will thicken with time. Garnish with chopped cilantro if using.

If refrigerated, it may thicken further and dry out slightly. Add more yogurt when serving again.

Author: Shrinkingsodacan 

Saag paneer

A mixture of greens with homemade paneer

Ingredients:
Spinach - 3 bunches
Acelga (Swiss chard) - 2 bunches
Berza (collard greens) - 1 bunch
Berro (watercress) - 1 bunch
Chile serrano, slit lengthwise - 1
Mustard oil - 6 tbsp
Onion, finely chopped - 2 large
Dried red chili - 2
Tomatoes, diced - 4 medium
Ginger - 4" piece
Garlic - 6-8 cloves
Turmeric powder - 1 tsp
Red chili powder - 1 tsp
Garam masala powder - 1 tbsp
Jaggery - 2 tbsp (optional)
Salt - 2 tsp or to taste
Paneer, cut into bite-size pieces - 1 kg
Ghee - 3 tbsp

Total yield: about 3.5 kg

Method:
Frying the paneer
Preheat air fryer at 375 F for 3 min. In the meantime, toss batches of paneer with 1 tsp of ghee each to coat well. Place in air fryer baskets and air fry for 6 min at 375 F. Shake to redistribute, fry for 4 min. Shake again, fry 4 more min.

Preparing the saag
Cook the greens in two batches in the Instant Pot. For each batch, add 1 cup of water to the pot and place the greens cut into large pieces. Pressure cook on high for 2 min, natural release for 10 min, and then manually release the pressure. Use a hand blender to purée the greens.

Heat a pot and add mustard oil to it. Add the red chilies and fry for 2 min. Add the onions and some of the salt and fry until the onions start turning brown. Add the ginger-garlic paste and fry for 2-3 min. Add the tomato pieces, stir to coat, then cook covered, stirring periodically until the tomato is mushy. Add the remaining salt and turmeric powder, garam masala, and red chili powder. Stir-fry for 2-3 min and then add a little bit of water. Mix well. Fold in the blended greens and cook on low heat for 5 min. Add the paneer pieces and cook for 5 more min.

Author: Shrinkingsodacan

Besan wala chilaca (chile chilaca stir fried with chickpea flour)

Ingredients:
Chile chilaca - 6-8 large
Oil - 3-4 tbsp
Cumin seeds - 1 tsp
Salt - 1 tsp or to taste
Chickpea flour (besan) - 3 tbsp

Method:
Thinly slice the chilaca. Heat 2 tbsp oil in a pot and add cumin seeds. When they splutter, add the sliced chile and stir well to coat. Fry for 7 min on medium heat, stirring every minute to avoid the chile sticking to the pot. Add salt and mix well. Add 1 tbsp of oil, stir, and increase the heat to medium-high. Sprinkle 1 tbsp of besan and mix well. Gradually add the remaining besan, stirring constantly. Cook until the raw smell of the besan goes away, and the besan starts to stick to the bottom of the pot. The besan should smell roasted. Turn off the stove. Scrape the bottom of the pot to salvage the delicious roasted besan and mix well.
Serve mixed into rice or with chapatis.

Author: Shrinkingsodacan

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