In Appetizers, Favorite Recipes, Vegetarian, Week night meals on April 12, 2016 at 9:43 pm
My not so new instant pot has been working hard for me lately. I love the convenience of having a slow cooker, pressure cooker, steamer all in one handy electric pot. It adapts especially well to desi cooking. I steamed the eggplant in the instant pot and finished the curry on the stovetop, though you could easily make it in the instant pot.
Half an onion finely diced
Half a cup of strained tomatoes
A heaping teaspoon of ginger garlic paste
A little turmeric powder (1/2 tsp)
A punch of cayenne powder
A teaspoon of cumin powder
Half a teaspoon of coriander powder
Fresh coriander leaves to garnish (which I didn’t have)
Cut the eggplant into quarters and steam in the instant pot (I added a cup of water and used the steamer insert). While the eggplant is steaming, heat a little oil in a saucepan, add finely diced onions and sauté till translucent. Add the ginger garlic paste and cook for a few minutes being careful not to burn the ingredients. Add salt along with turmeric, coriander and cumin powders and cayenne if you are using it. Once fragrant, add the tomato purée and stir, let it cook on a low medium heat till you see the oil separate. Once the eggplant is done, Mush the eggplant lightly with a fork and add to the saucepan. Combine the eggplant well with the masala and cover the saucepan with a lid. Let it simmer in its juices for 10-12 minutes on low heat. Garnish with coriander leaves.
In Favorite Recipes on January 7, 2016 at 11:05 am
It’s definitely soulful food kinda weather here in the PNW. While some shrimp and grits, chicken pot pie or a steaming bowl of kitchri would be amazing, I am making healthier choices. This recipe was made mostly because I had leftover chicken, lots of kale and some carrots. Cannellini beans have a delicious creamy texture and that’s definitely makes this soup feel in the words of my 2 year old – “comfy cozy”.
Cannellini, kale and chicken soup
One chicken breast cooked and coarsely shredded
One can of Cannellini beans (drained)
One bunch of kale chopped up
A little celery
Two carrots sliced up
1/4 chopped up onion
Two cloves of garlic
2 teaspoons of oil
2 cups of chicken stock
A few sprigs of thyme
Heat oil in the insta pot (manual) or on the stove top. Sauté onion, celery and garlic. Add the carrots and cook. Next add the thyme, chicken, beans and the chicken stock, salt and slow cook for 2 hours or on the stove top on low medium for 30 minutes. Once it’s cooked through and the house smells delicious, add the kale and let it cook for another 5-10 minutes. I don’t like the kale to get too soggy.
In Favorite Recipes on January 4, 2016 at 10:32 am
the weather is dreary to say the least. The children are sick and home for winter holidays. We decided to nourish ourselves with simple chicken noodle soup. It was finished way faster than we made it.
One Bone in chicken breast
Two cloves of garlic
A few slices of onion
1/4 onion chopped finely
A few carrots cut up
One celery rib chopped finely
A sprig of thyme
1/2 packet of egg noodles
Cups of water
Slow cook in your instapot the chicken with onion and one clove of garlic, if you don’t want to slow cook, you can boil the chicken. I slow cooked in the instapot for 2 hours and the chicken was done. Take the chicken out, and strain the broth, keeping the broth and discarding the onion and garlic.
In a teaspoon of oil, add the chopped onions, other clove of garlic and celery. Sauté, and then add the carrots. Add the chicken stock, 1 or 1.5 cups of water, a few pinches of salt and bring it to a simmer. Take the chicken off the bone and cube it, add to the soup. Also add the thyme.
If the carrots are cooked, take off heat, add the egg noodles and cover. It takes about 5-8 mins for the egg noodles to cook off the heat, but we like our noodles softer so I cook with the heat on for a few minutes as well.