Tag Archives: Vegetarian

SPicy Dal with Coconut milk

I can eat dal anytime, anywhere. As a soup by itself, with rice or quinoa, or with rotis. My non-Indian friends are always surprised with the number and variety of dals that we make. In fact, about a week ago, I was orienting a friend through the aisles of a newly opened Indian super market and she was shocked at the colors and shapes of the lentils (dals) that flooded the aisles. This particular dal is one I make regularly in the Instant Pot. The melding of the dal with the spiciness of the chillies and ginger, the sweetness/tartness of the tomatoes, and the creaminess of the coconut milk, just create a dish that is packed with flavors. While the list of ingredients appears to be long, you will still come out with a pretty good dal even if some of the spices are missing.

Ingredients:

  • 1/2 cup tur dal, washed a few times and set aside
  • 2 tsps cooking oil (I used canola)
  • 2 tsps mustard seeds
  • 2 tsps cumin seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp asafetida
  • 2 inch piece ginger, finely chopped
  • 7 green chilies, four finely chopped, three slit lengthwise
  • 1 sprig curry leaves
  • 3 medium sized tomatoes, chopped
  • 1 tsp turmeric powder
  • 1 tsp brown sugar
  • 2 tsps salt
  • 1/2 cup coconut milk
  • 1.5 cups water

How to:

1. Turn on the Instant Pot and set to Sauté function

2. Add the oil to the Instant Pot and when it is hot, add the mustard seeds, cumin seeds, fenugreek seeds, asafetida, ginger, green chilies and curry leaves. Sauté for a minute, till the mustard seeds stop crackling.

3. Add the tomatoes, turmeric powder, brown sugar, and salt and sauté for a couple of minutes.

4. Set the Instant Pot to Pressure Cook Mode, add the tur dal, the coconut milk, and 1.5 cups water to the tomato mixture and cook at full pressure for 15 minutes. After that, let the pressure release naturally for ten minutes.

5. Move the pressure valve to the release position and let any remaining pressure release. Once all the pressure has been released, open the lid. You can now either smash the dal with a spatula against the wall of the cooker or run a hand blender once or twice.

6. Serve with rice or quinoa or rotis.

Enjoy!

Let’s Do Rasmalai in a cake, shall We?

Not too long ago, I tried to make a decadent Rasmalai cake that was created by the very talented Melissa Clark. It was a work of labor and love. More recently, looking at the aisles of Rosogolla in the Indian store sparked an interesting thought. What would happen if I somehow weaved store brought Rosogollas into a tres leches style cake batter with some rasmalai flavors infused in?

That is the experiment that went down in my kitchen tonight. I started with making a tres leches cake base, swapping in cardamom for the vanilla. When the cake batter was ready, I folded in sliced Rosogollas (I squeezed out their sugar syrup first), baked the cake and gave the final touch – a soak in a tres leches (three milks) concoction flavored with saffron, cardamom and crushed pistachios.

My parents were over the moon happy, their neighbors delighted with this unexpected gift and me? I was just beaming because yet another idea came to life beautifully! Here’s how this cake came together.

Ingredients:

  • 1.5 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 tsps cardamom
  • 12 small store bought Rosogollas (I bought a can of Bikaner mini Rosogollas)
  • 1 stick (1/2 cup) butter, softened
  • 1 cup sugar
  • 5 eggs
  • 1/2 cup half and half
  • 1/2 cup 2% milk
  • 1 can condensed milk
  • 4 strands of saffron, crushed
  • 1/8 cup shelled pistachios, toasted and crushed
  • 1/2 tsp cardamom
  • 1 tbsp ghee or butter for prepping pan
  • 1 tbsp flour for prepping pan

How to:

1.Preheat oven to 350 degrees Fahrenheit. Brush a 9×13 inch pan with one tbsp of ghee or butter and dust it with the tbsp of flour.

2. Whisk the flour, baking powder and cardamom (two tsps) in a bowl.

3. Slice the Rosogollas in half, gently squeeze out the sugar syrup and set it aside.

3. Cream the butter and sugar together until nice and fluffy. Add the eggs one at a time and beat till blended.

4. Slowly add the flour mixture to the egg mixture, and mix till the ingredients are blended.

5. Fold in the Rosogolla slices into the cake batter.

6. Transfer the batter to the prepared pan and bake for 30 minutes, or till the top of the cake is light brown and a cake tester comes out clean.

7. Remove the cake from the oven, poke holes all over the cake with a wooden skewer or toothpick and set aside to cool.

8. Prepare the tres leches mixture by mixing the half and half, 2% milk, condensed milk, saffron, pistachios, and 1/2 tsp cardamom in a bowl.

9. Pour the tres leches mixture over the cake.

Enjoy every milk infused crumb and be transported to flavor nirvana!

It’s a Peachy ChutNey

I saw three farm fresh peaches call my name. I turned around and there was a hot round chili and a piece of ginger that did not want to be left behind. So I rounded them up with a few spices and out emerged this chutney with a perfect amalgamation of flavors – sweet, tart, spicy. I had this immediately as a side dish with rotis and vegetables, but tomorrow, this will be the spread on toast that will form the base for a slightly runny egg.

Ingredients:

  • 3 large peaches, skin and pit removed and cut into medium sized pieces
  • 1 jalapeño, round chili or green chili, finely chopped
  • ½ inch piece of ginger finely chopped
  • 1 tbsp cooking oil
  • 1 tsp mustard seeds
  • 1 dried red chili
  • 1 tsp urad dal or peanuts
  • 1 sprig curry leaves
  • 1 tsp salt
  • 1/2 tsp turmeric powder

How to:

1.Heat the oil. 

2. Add the mustard seeds, red chili, urad dal or peanuts.  When the mustard seeds stop crackling, add the curry leaves, ginger and green chilies.  Sauté for a minute. 

3. Now add the chopped peaches, salt and turmeric powder.  Cook for five to six minutes uncovered, smashing the peaches with a wooden spoon so they are blended with the spices. 

Enjoy!