Tag: curry

The French Dal

GrishmaLeave a comment
French Lentils Dal

French Lentils Dal (Instant Pot)

Soup season? I’ll eat anything warm at this point. I even want my cocktails warm around this time of the year. I wanna live in a fuzzy grownup onesie and not leave my apartment till spring. Or my couch. Between work, boxing, school (Karm’s) and bed, I’ve completely ignored that trip I needed to make to the Indian grocery store, like 3 months ago. I’ve run out of any sort of Lentils n grains that a “good Indian kitchen” should never be caught without. So on my recent trip to the neighborhood Whole Foods store, I picked up a bag of French Lentils because the child requested “dal rice” for dinner with his big brown eyes seriously sad. Necessity and stuff. You know how that goes. The best part, it’s healthy, it’s quick & it’s delicious.

Ingredients

  • 1 cup French Lentils.
  • 2-3 tbsp oil
  • 1 tsp cumin seeds, coriander seeds and fennel seeds each.
  • 1 medium onion, chopped
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 1 tomato, chopped
  • Salt
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tbsp curry powder/ Chana masala powder
  • 1 tbsp paprika powder
  • 3 cups Water
  • 1/2 cup chopped cilantro

Preparation

  1. Soak the lentils in boiling water for about 30 minutes.
  2. Turn the Instant Pot on Sauté mode and heat the oil.
  3. Fry the seeds until they start sputtering.
  4. Sauté the onions, garlic and ginger until they’re golden brown.
  5. Add the tomatoes, spices and salt. Sauté until the masala is cooked.
  6. Add the lentils and water. Give it a good stir and close the lid while sealing.
  7. Cook on manual for 9 minutes.
  8. Quick release, add the cilantro and serve!
Advertisement

The No Boundaries Meal

Grishma1 Comment
Chana Dal & Oats Dosa

Chana Dal & Oats Dosa

Did I mention how amazing the weather’s been in NYC? School’s out and so are we, at least most of the time, which probably explains the lack of blogposts & recipes. I’m not lazy or anything. Really! And bartending at a Rooftop bar in Manhattan in this weather is not a job for the faint hearted so cut me some slack alright?!

And while I’m being honest, the only new recipes that my brain have cooked up in the last entire month, are more of the liquid kind. So I decided to do what I do the best, reinvent the mighty Dosa, again!! I served this healthy (slightly inspired by the chilla from the East) Dosa with a spicy red chili & coconut masala calamari (slightly inspired by its Goan counterpart) & harissa sauce, straight from the Middle East. Nope, no boundaries for this meal.

Ingredients

  • 1 cup Chana Dal, washed, soaked and drained.
  • 1 cup old fashioned rolled oats, rinsed
  • Salt to taste
  • Butter to cook

Preparation

  1. Grind the chana dal and oats using just enough water to make a smooth batter, slightly runnier than your average pancake batter.
  2. Season with salt.
  3. Heat a Dosa/crepe/non stick griddle and spread a ladle full of batter forming a thin layer of crepe. (YouTube video if you’re a first timer)
  4. Spread about a tbsp of butter evenly and let it brown on the underside.
  5. Roll and serve hot with your choice of accompaniment.

This little piggy went to Goa

GrishmaLeave a comment

Goan Style Pork Curry

Goan Style Pork Curry

I love everything that has anything to do with Goa. The last I was in Goa was probably about 9 years ago and every time I think back, I have this vague memory of eating a bowl of delicious pork curry at some old school Portuguese restaurant, right off the Baga Beach. Well, this is my not-so-authentic version of that memory and it’s definitely healthier and very very quick thanks to my Instant Pot.

Ingredients:

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2-3 cloves
  • 5-6 peppercorns
  • 1 cardamom
  • 1″ stick of cinnamon
  • 1 bay leaf
  • 1 red onion, sliced
  • 3-4 cloves of garlic, sliced
  • 2 boneless pork chops, cut into cubes
  • 3 tbsp vinegar
  • 2 tbsp tomato paste
  • 2 tbsp tomato ketchup
  • 1-2 tbsp sugar
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 2 tbsp smoked paprika powder
  • 1 tsp cumin powder
  • 2 tbsp curry powder
  • 1/2 cup water
  • 1/4 cup non fat sour cream

Preparation:

  1. Turn the Instant Pot on Sauté mode and heat the oil.
  2. Fry the seeds, garam masala and onions & garlic till golden brown.
  3. Add the pork and sauté till Brown.
  4. Add the vinegar, tomato paste & ketchup and cook for a minute.
  5. Add the spices and seasoning.
  6. Add the water and cover the lid and Seal.
  7. Switch to Meat setting and set the timer for 15 minutes.
  8. Let the pressure release naturally.
  9. Add the sour cream and cook for a few more minutes on Sauté mode till it’s semi-dry.
  10. Serve as tacos, kathi rolls or with roti. Or any other way you can think of!

Chicken curry for the soul

GrishmaLeave a comment

Coconut Chicken Curry (Instant Pot)

Coconut Chicken Curry

Okay, let’s get one thing straight. This ain’t no butter chicken but it’s definitely better chicken. It’s delicious, easy, quick and a whole lot healthier. It’s the kind of chicken recipe you need when you have a 6 year old who thinks you’re some sort of a genie who can just blink some dinner into existence at the shortest notice. Well it’s not exactly as easy as blinking but it comes pretty close if you have an Instant Pot.

Ingredients

  • 2 tbsp oil
  • 1 tsp each of mustard & cumin seeds
  • 1/2 red onion (large), chopped
  • 1 tbsp chopped ginger
  • 3-4 cloves of garlic, chopped
  • 8 chicken drumsticks, skinless
  • 1/2 tsp turmeric powder
  • 1 tbsp paprika powder
  • 1 tsp cumin powder
  • Salt to taste
  • 1 tbsp sambhar masala (optional)
  • 1-2 tsp cayenne powder (optional)
  • 1 (8oz) can tomato sauce
  • 1 (14oz) can lite coconut milk
  • 1/2 cup chopped cilantro

Preparation

  1. Instant Pot on the sauté mode, heat the oil and fry the seeds, onions, garlic & ginger.
  2. Add the chicken and sauté till they turn golden brown.
  3. Add the spices and seasoning.
  4. Add the tomato sauce and coconut milk.
  5. Stir and close the lid while sealing.
  6. Turn the Instant Pot on Manual mode and cook for 5 minutes.
  7. Let the pressure release naturally.
  8. Simmer for a couple minutes on sauté mode so the curry thickens.
  9. Add the cilantro and it’s ready to go!