1/2 gallon whole milk
1/2 can condensed milk
Mix and cook at high for 4 hours in a slow cooker on high
Stir in 3/4 cup rice (more if you like more rice)
Cook at high for an hour more
Let it cool and serve it with almonds, raises and cashews.
I am sure there is a recipe of my shrimp curry somewhere on this blog. The diff today was the Bengali tadka of cinnamon and cumin tempered in ghee. Makes all the difference.
For the curry I make a ginger-garlic-onion-tomato masala every two weeks and keep it ready in the fridge. It’s a jump starter for 70% of my recipes. So it comes in handy.
To make the curry I prepare a tempering of mustard oil, mustard seeds, curry leaves, and whole red chili. Add to that the masala mentioned above. And after it has mixed well with the tempering, add coconut milk. Bring it to a boil, add the shrimp. And take it off the gas as soon as they turn pink.
Heat ghee, cinnamon powder and cumin powered together and add it to the curry. Voila 🙂
Take two of my favorite things and sauté them with some fresh tadka and tadaaaa
Boil the beats and cut them into cubes
Slice the coconut into thin and short slices
Heat olive oil and add mustard seeds, curry leaves and slit green chili
Add beets and coconut and toss it around
Add a sprinkle of salt and cumin powder
Close the lid and cook for 3 min.
Garnish with fresh coriander and enjoy!
I turn into a super chef when travel is around the corner. Knowing that I won’t be in my kitchen this long and extended weekend, worried me enough that I decided to put all the lingering ingredients to use this weekend. The accidental five pound bag of potatoes were put to good use last night with potato peanut tikki. They turned out pretty good. Tara enjoyed them too, since there was no spice in her version of it.
The boiled chole from Friday were put to some good use with Chole kulche. I bought the kulche from the store. This version of chole is no oil, and needs no cooking. Agam’s Mom introduced us to this version of chole when we were in India last winter. We tried them again when they were here last summer. And finally I made them myself. Here’s a simple but finger licking recipe –
I cooked the boiled chole (2 cups) for 5 more minutes on high, in the instant pot, with 1/4 cup water. They need to be pretty mushy for this recipe.
Chop a small onion, a small tomato. Finely chop some ginger – fine slivers taste the best. If you like it spicy, add some chopped green chillies. And of course chop a lot of green and lovely coriander.
Lightly roast cumin seeds, and make a fine powder in a mortar & pestle.
Squeeze juice from 2 large lemons.
Salt to taste. You can also add kala namak, or chaat masala if you like
Toss all the ingredients together, and add a dash of salt, and tamarind-jaggery chutney.
Mix it well.
Voila! Enjoy with warm kulchas.
For the Aloo-Peanut tikki here’s what I did. Mix all the ingredients below together and make round bolls, flatten them on your palm. Take a little oil in a flat pan, and lightly fry the tikkis.
These, Dadu’s bday cake and two cups of ginger chai were the culinary highlights weekend.
We are so excited about our upcoming Seattle trip. All three of us lost our friends to Seattle last year, and as promised, we are heading there next weekend to meet up with friends we sorely miss.
This is a rather odd post, especially written for D. Instead of sending her a recipe of Moong dal in an email, I decided to put it here, so more folks can enjoy.
There are so many different ways to temper Moong dal, that I am losing the count, but here are a few ways I like it – and yes, I really like Moong dal. It is a comfort food for me.
Base step — Boil Moong Dal with lil salt and turmeric to a desired consistency. Some like it pureed, some like it whole, but cooked. Pick your type.
If you like spicy version of these, add finely chopped green chilies to the tempering, or a pinch of garam masala when tempering. Voila!
One of the advantages of learning cooking from the internet is that you are not tied to one particular cuisine or style of cooking. You experiment with different styles and use what works best for you.
I was craving simple daal chawal entire week. So before going to bed, I boiled some toor dal in prep for lunch. When I woke up this morning, I was craving some hot and spicy rasam. Conflicting temptations resulted in what I’d call a pretty decent experimental dish. Let’s call it – rasambhar 😉
Boil 1 cup Toor dal with 2 cups water, turmeric, cumin powder and salt. 12min on high pressure and instant release.
For tempering use oil, mustard seeds, hing, curry leaves, whole red chili. Wait for the mustard seeds to splutter.
Add finely chopped tomatoes. Ripe and juicy tomatoes are best for this.
Add a heaped tsp each of cumin power and coriander powder. Crush some black pepper (a lot of it). And add 1 tbsp jaggery
Let the tomatoes cook for a few minutes. Add 1 tbsp tamarind paste.
Add the boiled dal, and 1 cup water – depending on how thin you want this to be. Add salt as needed.
Seal and cook on high pressure for 3min. Quick release.
Add some freshly chopped coriander and enjoy with some steaming idlis.
I don’t use store bought rasam and sambhar masalas. They are pretty easy to make yourself and you get to control the ingredients.
No pictures since Agam, Tara and I licked the bowls clean in no time 😛
Since Randy was coming for dinner, I indulged in making a sinful dessert tonight. Payasam/coconut milk kheer, in my instant pot. Recipe below.
I didn’t think I could put together a sumptuous meal for us on a weeknight. But when it comes to cooking for some of your favorite people – there is no stress, and just a lot of warmth and love.
He met Tara for the first time today. I hope Tara gets an opportunity to work for bosses like Randy in her career. A good manager can make a huge difference. I have not found a more competent consultant than him thus far. And even though our stint was short, surprisingly we keep running into each other. And every time I meet him, I learn something new, we eat home made curry, and talk about all sorts of things – CPQ, millennials, Trump, Pakistan, cricket, and travels. It is always easy to strike a memorable conversation with Randy.
2 cans of coconut milk
1/2 can of condensed milk
1/4 cup rice
Cardamom – 5-6 pods
Kesar – a few strands
Soak rice in water for 10min
Boil 1/2 cup water in the pot and then add coconut milk
Simmer on sauté for 10min
Add condensed milk
Simmer for another 5 until it starts boiling
Close the lid and set to high pressure for 20min
Open the lid immediately