2 cups loosely-packed fresh cilantro leaves
1 cup loosely-packed fresh mint leaves
1 jalapeno pepper seeded
1 1-inch piece fresh ginger, peeled
3 to 4 cloves garlic peeled
2 tablespoons fresh lime juice
1 – 2 tablespoons water
1 teaspoon sugar
1/2 teaspoon salt
Combine all ingredients in a food processor and pureé until smooth. Taste for seasonings and add more salt if desired.
2 cups cauliflower florets cut into 3″-4″ pieces
1.5 cups water
1 large onion cut into thick, 2″ pieces
1 cup carrots, turnips, or potatoes cut into thick 2″ pieces
1 cup canned tomatoes
2.5 cups water
1-1.5 tsp Sambhar powder
1 tsp salt
1 tsp turmeric
Pour all ingredients into the inner liner of your pressure cooker and stir well.
Cook on LOW pressure for 3 minutes. Let the pot sit undisturbed for 10 minutes and then release all remaining pressure.
Open the pot, stir to mix and serve.
Ingredients
1/2 cup chia seeds
1.5 cups hot water
14 ounce full fat coconut milk canned
1/2 teaspoon Pandan extract
1/3 cup sweetener or sugar
Mix the hot water in with the chia seeds. Using hot water causes the chia seeds to absorb the water and swell much faster than tap water–which means your pudding will be done sooner and you can eat sooner!
I mean, that’s really the only thing you need to know. Other than that, mix everything together, and let it chill.
The chia will make it gel and set into a pudding, and coconut milk will make it creamy, and the pandan will make it delicious.
24 ounces cauliflower florets
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1/4 teaspoon white pepper
2 tablespoons vegetable oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 onion, diced
6 ounces broccoli florets, chopped
2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
2 green onions, thinly sliced
1/2 teaspoon sesame seeds
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
Serve immediately, garnished with sesame seeds, if desired.
*24 ounces cauliflower florets is equal to about 5 cups.
2 tablespoons canola oil
1 teaspoon mustard seed
1/2 red onion, chopped
1 teaspoon cumin seed
2 large garlic cloves, minced
1 small jalapeño pepper, seeded and finely chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon red pepper flakes (optional)
2 small yukon gold potatoes, cut into 1/4″ pieces
1 large tomato, finely chopped
1 medium head green cabbage, cored and thinly sliced
1/2 cup water
1 tablespoon apple cider vinegar
Fresh cilantro for serving
Heat oil in a large pot over medium high heat. Once hot, add the mustard and cumin seeds, and cook until they start to sputter, about 1 to 2 minutes.
Add the chopped onion, garlic, and jalapeño pepper and cook, stirring occasionally, until soft and fragrant, about 3 to 4 minutes.
Add the salt, cumin, turmeric, coriander, and red pepper (if using), and stir to combine. Cook 1 minute more.
Add the chopped potato and tomato, mix to combine well, and cook for 2 minutes.
Add the cabbage, water, and apple cider vinegar.
Cover pot, reduce heat to medium, and cook, stirring occasionally, until cabbage has cooked down and potatoes are tender, about 15 minutes.
Season to taste with additional salt if needed. Serve hot topped with plenty of fresh cilantro
2 medium yellow onions
4 garlic cloves
1 teaspoon ginger, grated
1 teaspoon shrimp paste (belachan)
1 tablespoon water
2 tablespoons canola oil
1 teaspoon sesame oil
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
1 1/2 pounds boneless, skinless chicken thighs
1 14 oz can coconut milk
2 teaspoons kosher salt
1 packet rice noodles
1/2 cup shallots, thinly sliced and fried to a crisp
3 eggs, boiled and chopped
2 tablespoons chili powder
2 tablespoons cilantro, chopped fine
2 limes, quartered
Peel and chop the onions and garlic cloves into chunks. The size doesn’t matter as they are to be ground.
Place the onions, garlic, ginger, shrimp paste, and water in a blender or food processor. Pulse well till you have a smooth paste.
Clean and chop the chicken into bite size pieces. Wash well and drain.
Heat canola and sesame oils in a Dutch oven. Add the onion paste and sauté for 3 to 5 minutes to get the rawness out of the onions.
Add turmeric and chili powder. Stir to incorporate them into onion mix.
The chicken goes in next. Sauté the chicken for 2 to 3 minutes, stirring well to coat with spice mixture.
Add coconut milk and 1 cup of water. Stir well and bring the soup to a boil. Lower the flame, and let the soup come to a simmer. Cover the saucepan and let the soup simmer for 20 minutes, stirring occasionally.
Fill a large, deep saucepan with water and bring to a boil on a high flame. Add rice noodles to the boiling water. Take the saucepan off the heat and let rice noodles steep in water for 20 minutes. Drain well and keep aside.
Assemble the soup with a large helping of rice noodles in a soup bowl. Top with ladlefuls of soup. The noodles should swim in coconut broth.
Add pieces of chicken. Garnish with fried shallots, chopped egg, a sprinkling of chili powder, some cilantro, and a large squirt of lime juice.
1/2 cup cilantro leaves with stems, loosely packed
1/4 cup water
1 medium shallot, roughly chopped
2 large cloves garlic, roughly chopped
One 1-inch piece of ginger, peeled and roughly chopped
1 1/2 tablespoons ancho chile powder (or other milder chile powder)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 Thai chile, roughly chopped (optional)
1 tablespoon canola or peanut oil
One 14 ounce can light coconut milk
One 14 1/2 ounce can chicken broth
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1/4 teaspoon salt, or to taste
1 cup shredded, cooked chicken (preferably dark meat)
3-4 ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving
In a food processor, combine the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile (if using). Process until a paste is formed.
Heat 1 tablespoon oil in a pot over medium heat. Once oil is hot, add the paste and cook, stirring often, for 2 to 3 minutes.
Add the coconut milk, chicken broth, lime juice, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.
Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.
Divide soup between three to four bowls and top with fresh cilantro, Thai basil, sliced shallot, sliced chiles, a drizzle of chile oil, and a lime wedge. Serve immediately.
4 tablespoons unsalted butter
3 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon tomato paste
1 1/2 teaspoons tamarind concentrate or paste
1 pound roasted unsalted cashews
70 grams unsweetened coconut flakes (about 1 cup)
Large pinch cayenne, plus more to taste
10 grams ground garam masala, preferably freshly toasted and ground (about 1 tablespoon)
8 grams coarse kosher salt, plus more for sprinkling (about 1 1/4 teaspoons)
Chopped fresh mint, for serving
Heat oven to 300 degrees.
In a medium pot, melt butter, honey, brown sugar, tomato paste and tamarind. Add nuts, coconut, cayenne, garam masala and salt and toss until coated. Spread on baking sheet.
Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugars have begun to caramelize. Sprinkle nuts lightly with salt and let cool completely. Before serving, break up nuts and sprinkle with mint. (Nuts can be stored in an airtight container up to 2 weeks, but don’t add mint until serving.)
Meatballs:
1 egg
1/2 cup panko bread crumbs can use regular
1 clove garlic minced
1/2 tsp minced fresh ginger
1 Tbsp soy sauce
1 tsp sesame oil
3/4-1 lb ground pork
Soup broth:
1 Tbsp vegetable oil
1 tsp sesame oil
4 small carrots diced
1/2 tsp minced fresh ginger
4 cups chicken broth
1 cup water
1/4 cup soy sauce
1-2 tsp Asian Chili Garlic Sauce to taste
To finish soup:
2 Tbsp rice vinegar
2 cups thinly sliced bok choy leaves
2 green onions thinly sliced, divided
Preheat oven to 400F (205C). Line a large, rimmed baking sheet with parchment paper or greased foil. Set aside.
Prepare meatballs: Beat egg in a large bowl. Stir in panko, garlic, ginger, soy sauce and sesame oil. Add ground pork and stir to incorporate seasonings into pork. Shape meatballs using a rounded 1 tsp measuring spoon. Place on prepared baking sheet.
Bake for 18-20 minutes, or until juices run clear and the meatballs are browned in spots. Remove from oven and set aside. *You can make ahead and refrigerate for up to 1 day or freeze for longer.
Meanwhile, heat vegetable oil in a large pot over medium heat. Add sesame oil and carrots and saute for 5-7 minutes, or until carrots are softened. Add ginger and cook, stirring, for 1 minute. Add broth, water, soy sauce and chili garlic sauce. Bring to a boil over high heat, them reduce heat and simmer for 10-15 minutes, or until the carrots are tender.
Add meatballs, rice vinegar and 1/2 of the green onions to soup and allow to cook until meatballs are heated through. Turn off heat under soup. Stir in bok choy until just wilted. Serve garnished with remaining green onion.
2 tablespoons ghee
2 tablespoons raisins
2 tablespoons cashews, raw and unroasted
2 cups carrots, shredded
1 cup whole milk
1/4 cup Splenda, Truvia or sugar
2 tablespoons cashew flour (you do this to add a little thickness to the milk)
1/4 teaspoon powdered cardamom
Melt ghee in your Instant Pot, and then add the cashews and raisins. Fry them until the cashews are golden brown.
Add all other ingredients except cardamom and cook at High Pressure for 10 minutes. Let it release pressure naturally.
Open up the lid and do not freak out at the curdled milk. It will homogenize shortly. Just stir it up really well.
Smoosh the carrots together a bit, and cook on Sauté for a few minutes to thicken the mixture.
Add the cardamom and let it rest for a while to thicken up. This can be eaten hot, cold, or at room temperature.
Feel free to pour in a little heavy cream or half and half if you’re trying to add fat to your diet–or taste to your life.
1 pound chicken thighs (adjust times for other cuts)
Blend together:
1 ounce cashews (or sub with almonds if you prefer)
1 onion, chopped
1/2 cup tomatoes, diced
1/2 green Serrano, Jalapeño, or Thai chile pepper
5 cloves garlic
1 teaspoon minced ginger minced
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground Cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to your preference)
1/2 cup water (to slosh about in the blender jar and then pour into the Instant Pot)
For Finishing:
1 teaspoon garam masala
1/2 cup unsweetened coconut milk
1/4 cup cilantro, chopped
Blend together the vegetables and spices listed in the “blend together” section. Basically blend everything except chicken, coconut milk, cilantro, and set aside one teaspoons of garam masala for the end.
Pour the sauce into the inner liner of your Instant Pot.
Place the chicken on top. If your chicken is frozen, just push it down into the sauce a little.
Set it at High Pressure for 10 minutes and let it release pressure naturally.
Carefully take out the chicken and cut into bite size pieces.
Add coconut milk and garam masala, put the chicken back in, and eat.
Garnish with cilantro if you’d like.
1 1/2 cups paneer cut into cubes
2 teaspoons oil
3-4 cloves of garlic minced
2 teaspoons minced ginger minced
1/4 cup cilantro chopped
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoons turmeric
1/2 teaspoons ground cumin
1/2 teaspoons ground coriander
1/2 teaspoons smoked paprika for color and a slightly smoky taste
1/2 teaspoons cayenne pepper
1 tablespoon ghee for cooking the paneer
1 lemon Juice of 1 lemon for sprinkling before serving
Place paneer into a bowl and add oil and all the spices. Gently mix everything, taking care to not break the paneer (use hands). Allow this mixture to marinate for about 30 minutes.
Heat a skillet, and when it’s hot, add two tablespoons of ghee. Lay the paneer cubes in a single layer in the pan.
Let it sear for 1-2 minutes, and then using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish warming the paneer.
Spritz the lemon juice right before serving.
Spices for tempering:
2 tablespoons ghee or butter
1/2 teaspoon cumin seeds
1 stick cinnamon
3-4 whole cloves
4-5 peppercorns
4-5 green cardamom pods
OR USE 2 TEASPOONS GARAM MASALA
Veggies:
1 onion, thinly sliced
1 piece minced ginger thinly sliced
4 cloves garlic, crushed
2 jalapeno peppers, diced
1/2 cup cilantro, chopped
6-8 sprigs mint, finely chopped
Chicken and Rice:
1 pound boneless skinless chicken thighs, cut into bite size pieces
1 cup basmati rice, rinsed and drained
1 cup water
salt, to taste
1 tablespoon oil
1 teaspoon cumin seeds
4 cups cauliflower florets (about one medium cauliflower)
2 cups potatoes, sliced (about 1 large potato)
1/2 cup tomato, diced
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 cup water
Heat the Instant Pot and when it’s hot, add the oil, and when the oil shimmers, add the cumin seeds. They’ll splutter like popcorn.
Once this happens, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond at the bottom to flavor the final dish.
At this point, add the spices and sauté briefly.
Then add in the tomatoes and the water and scrape up all the lovely fond at the bottom.
Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
Quick release the pressure and garnish with chopped cilantro, if needed.
1 cup diced onion
5 cloves garlic
2-3 slices minced ginger
1 tablespoon oil
1/4 cup white vinegar
1 cup chopped tomato
1 teaspoon salt
1 teaspoon Garam Masala
1 teaspoon smoked paprika
1/2 – 2 teaspoon cayenne pepper (adjust to desired spice level)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 pound chicken thighs boneless skinless
1/4 cup water
In a pan, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
Pour this into a blender and combine with all other ingredients except turmeric, water and chicken. Blend this to a smooth paste.
Place chicken in the bowl you used earlier, and pour the spice and vegetable mix it, mixing well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well.
Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
Pour the chicken and marinade into your Instant Pot.
Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.
2 teaspoons oil (use peanut oil if possible as it has a higher smoke point)
1/8 teaspoon black mustard seeds
1/8 teaspoon cumin seeds
1/4 onion, chopped
2 tomatoes, chopped
1/2 cup water
1/4 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin (grind coriander and cumin together if you’d like)
2 cups frozen peas
1 cup Indian paneer
1/2 cup half & half , 1/2 c fat-free evaporated milk
Pour oil into a pan that has a well-fitting lid.
As the oil starts to smoke, put in the mustard and cumin seeds. Wait for a minute or two until they start to pop and sound like popcorn popping.
Put in the chopped onion and cook on medium heat for a few minutes until the onion softens and the edges get brown.
Add chopped tomatoes and 1/2 c of water and stir the mixture well.
Add all remaining spices and mix. Let it come to a boil for the flavors to meld.
Pour in half & half or evaporated milk and mix well over low heat until the sauce melds together.
Put in frozen peas and thawed paneer. Cover and cook over gentle heat until heated through.
Garnish with chopped cilantro if desired and enjoy!
1 tablespoon oil
1 tablespoon garlic
1 tablespoon minced ginger
1 pound chicken thighs boneless, skinless, cut into bite size pieces
1 1/2 cups onion sliced thick
4 red potatoes quartered
2 carrots chopped thick
1 1/2 cups water
1/2 package Japanese (or House Vermont) Curry Paste (6 squares)
1/2 cup coconut milk
Add all ingredients except the coconut milk into the inner liner of your pressure cooker. Place the curry paste on the top to prevent scorching.
Cook on high pressure for 4 minutes, and then release pressure quickly.
Stir well and mix in the coconut milk, stirring until well incorporated.
Serve with rice or noodles, or with a side salad.
1/4 cup water
1/2 teaspoon dried turmeric (or a 1/2-inch piece fresh turmeric, peeled and grated)
1 1/2-inch piece ginger, peeled and grated
1 cardamom pod
1 cinnamon stick
3 black peppercorns
1/2 tablespoon honey
1 cup milk (or nut milk)
1 black tea bag
In a small pan over low heat, add the water, turmeric, ginger, cardamom, cinnamon, peppercorns and honey. Bring to a simmer, then pour in milk, and add the tea bag. When milk is steaming, use a spoon to taste, and add more honey if you like. Pour through a fine-mesh strainer right into a cup, and drink while hot.
1/4 cup sesame oil
6 dried red chilis
1/4 cup smashed garlic peel cloves, smack with the side of a knife
2 Tablespoons ginger sliced into matchsticks
2 pounds boneless skinless chicken thighs cut in half.
1/4 cup soy sauce
1/4 cup rice wine or pale dry sherry
Salt to taste
For Finishing
1/4 cup Thai basil chopped, or regular basil
1/2 teaspoon xanthum gum or 1 tablespoon cornstarch mixed with water for a slurry
Turn your Instant Pot to Sauté and when it is hot, add the chilies, ginger, and garlic and let them fry for 2 mins until the ginger and garlic are just starting to crisp.
Dump in everything except the basil.
Cook for 7 mins, then let pressure release naturally for 10 mins.
Open the lid and turn the pot on Sauté.
Add chopped basil leaves and stir.
When the liquid boils, sprinkle the xanthum gum and let it thicken, or add cornstarch slurry to let it thicken
2 tablespoons oil
2 tablespoons diced ginger
1 tablespoon minced jalapeño or serrano pepper
1 1/2 pounds boneless skinless chicken thighs cut into 4 pieces each
1 cup chopped tomatoes
2 teaspoons turmeric
1 teaspoon garam masala
1/2 – 2 teaspoon cayenne
For Finishing
1/4 cup chopped cilantro
2 tablespoons lemon juice
1 teaspoon garam masala
Heat a nonstick 10-inch pan and when it’s hot, add in the oil. You want a wide saucepan.
To the hot oil, add the ginger and jalapeños.
Add the chicken and let the chicken sear on one side and then flip over.
Add in tomatoes and stir well.
Add all the spices and stir.
Now, you’re going to cook this lovely, fragrant mixture until it is all well cooked. Do NOT add water. Do NOT cover.
Stir once in a while. This is the point you’ll be happy you used a nonstick pan.
As the chicken and tomatoes cook, you’re going to see the water evaporating, the tomatoes caramelizing and mushing up–and most importantly, the oil separating.
Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken.
By the time the water has mostly or completely evaporated, your chicken will be done. Verify this with a meat thermometer so it is at 165F.
Add all the finishing ingredients and have at it!
You can make a vegetarian version of this with either Paneer, or with boiled chickpeas.