Pressure Cooker Cilantro Lime Rice

2 cups vegetable broth 3/4 cup water 2 tablespoons canola vegetable, or grapeseed oil 3 tablespoons juice of lime divided 2 cups long grain white rice Zest of one lime 1/2 cup of fresh chopped cilantro 1/2 teaspoon salt Put the broth, water, oil, 2 tablespoons of lime juice, and rice in the pressure cooker… Continue reading Pressure Cooker Cilantro Lime Rice

Creamy Maharashtrian Chole

1 can chick peas (I use Goya) 1 medium sized onion- diced 1 beefsteak tomato- diced 1 tbsp black mustard seeds 1 tbsp garam masala 3 cloves garlic– crushed and minced 1/2-1 tbsp freshly grated ginger 1/4 cup sour cream 1 tbsp turmeric 1 tbsp chili powder (or to taste) couple tbsp water salt- to… Continue reading Creamy Maharashtrian Chole

Pressure Cooker Bisi Bele Bhath

1 cup rice 3/4 cup toor daal yellow pigeon peas 1 cup cauliflower florets cut into 1 inch florets 1 red potato cubed 1/2 inch 10 pieces drumsticks optional 1/2 cup green beans cut into 1 inch pieces 2 carrots peeled and sliced 1/2 green pepper cut into ½ inch pieces 10 curry leaves optional… Continue reading Pressure Cooker Bisi Bele Bhath

Japanese Ginger Rice

1 1/2 cups uncooked Japanese short-grain rice 1 piece aburaage (deep-fried tofu pouch) or fried tofu cubes (.7 oz, 20 grams) 1 oz ginger (preferably young ginger so it’s less spicy) 1 1/3 cups water Seasonings: 1 Tbsp soy sauce 1 Tbsp sake 1 Tbsp mirin 1/4 tsp kosher salt (Diamond Crystal; use half for… Continue reading Japanese Ginger Rice

Spanish Rice

2 cups white rice 1/4 cup butter 1 yellow onion, chopped 1 clove garlic, minced 2 cups boiling water 1 teaspoon chicken bouillon powder 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon ground white pepper 10 ounces fresh tomatoes, cut into quarters 4 pieces, bay leaves Rinse and drain the rice, set aside. Melt the… Continue reading Spanish Rice

Masala Beans on Toast (two ways)

Dishoom version: 400g tin Heinz baked beans 30g onion-tomato masala 1/4 tsp garam masala 1/2 green chilli, finely chopped 1 tsp chopped coriander leaves A pinch of fine sea salt TO SERVE 4 slices of buttered grilled bread Tip the baked beans into a sieve and allow the sauce to drain off. Discard the sauce.… Continue reading Masala Beans on Toast (two ways)

Bengali Masoor Dal

1 cup masoor dal – split red lentils 3 cups water 1 tsp panch phoran – bengali whole spice mix 1/2 tsp brown mustard seeds 1 tsp paprika – optional for colour 1 cup diced onions 1 Tbsp garlic ginger paste – so much better when you make it yourself 1-2 green finger hot chiles… Continue reading Bengali Masoor Dal

Dal Palak

Spice Mix: 1 tsp cumin powder 1 tsp kashmiri chili powder 2 tsp indian restaurant spice mix or curry powder 1/2 tsp amchoor powder 1 tsp kosher salt plus more to taste at the end For the lentils: 1 cup red split lentils (masoor dal) 1/2 tsp turmeric 3 1/2 cups water For dal palak:… Continue reading Dal Palak

Green Chili Chana Achari

The spices: 1 tsp mustard seed 1 tsp cumin seed 1 tsp kashmiri chili powder 1 tsp cumin powder For green chili chana achari: 3 tbsp vegetable oil – any neutral oil will work 1 large onion – diced 1 tbsp garlic ginger paste – homemade is always better 10-15 curry leaves – fresh. If… Continue reading Green Chili Chana Achari

Bisi Bele Bath

For the rice: 1 cup regular rice (i used sona masuri rice) 1/4 cup raw peanuts 1/4 teaspoon rock salt (edible and food grade) (sendha namak) 2 1/2 cups water for cooking the rice. for the dal 3/4 cup arhar dal (tuvar dal or pigeon pea lentils) 1/2 teaspoon turmeric powder 2 cups water Cooking… Continue reading Bisi Bele Bath

Go-to Basic Dal

For the dal: 1 cup masoor dal (also known as split and dehusked pink lentils, red lentils, or dhuli masoor) 1 teaspoon ground turmeric 1 teaspoon kosher salt 2 tablespoons fresh lime juice (from about 1 lime) For the seasoning (also known as chhonk) 2 tablespoons ghee or olive oil 2 teaspoons cumin seeds 2… Continue reading Go-to Basic Dal

Paripoo (Sri Lankan Lentils)

1/2 lb. red lentils 2 cups water 1/2 onion, chopped 2 to 3 green chilies, sliced 2 cloves garlic, sliced 1-inch piece pandanus (optional) 1-inch stalk lemongrass 1-inch stick cinnamon 1 cardamom pod 1 clove 1/2 teaspoon turmeric 1/2 cup coconut milk salt to taste tempering: 2 tablespoons oil 1/2 onion, sliced 1 sprig curry… Continue reading Paripoo (Sri Lankan Lentils)

African Peanut Soup with Chickpeas, Sweet Potatoes, and Spinach

1 tablespoon coconut oil 1 onion, chopped 3 garlic cloves, diced 1 tablespoon ginger, grated or minced 1 Serrano chili, diced (for less spice add the whole chili (uncut)when adding the broth and then remove before serving) 1 teaspoon smoked paprika 1/2 teaspoon black pepper 2 teaspoons ground coriander 1 teaspoon ground cumin 2 cups… Continue reading African Peanut Soup with Chickpeas, Sweet Potatoes, and Spinach

Dal with Spinach and Tomatoes

The spice mix: 1 Tbsp coriander powder 2 tsp cumin powder 1 tsp kashmiri chili powder 1 1/2 tsp salt The dahl: 1 cups red split lentils masoor dahl 3 1/2 cups water 1/2 tsp turmeric 8 oz baby spinach coarsely chopped The tempering: 4 Tbsp vegetable oil 1 onion finely chopped 2 green chilies… Continue reading Dal with Spinach and Tomatoes

Restaurant-Style Pilau Rice

1 tbsp ghee 4 green cardamom 1 2″ piece cassia bark 1/2 tsp cumin seed 1 tej patta Indian bay leaf (optional) 1 cup basmati rice 1 1/2 cups water 1 tsp kosher salt – a bit less if you are using regular sea salt 1/2 tsp turmeric Pick a pot with a tight fitting… Continue reading Restaurant-Style Pilau Rice

Pressure Cooker Garlicky Beans With Broccoli Rabe

1 pound dried cannellini or other white beans 7 garlic cloves: 4 smashed, 3 thinly sliced 4 tablespoons plus 1/2 cup extra-virgin olive oil, plus more as needed 2 1/2 teaspoons kosher salt, plus more as needed 1 large sprig fresh rosemary 1 bay leaf 1 carrot, trimmed 1 large or 2 small red onions,… Continue reading Pressure Cooker Garlicky Beans With Broccoli Rabe

Quick Black Bean Butter Masala Chili

1 lb dried black beans (~2 cups), rinsed 5 cups water 1 teaspoon salt, or to taste 1 jar Brooklyn Delhi Cashew Butter Masala For serving Cheese – grated sharp cheddar, crumbled feta or cotija Sliced avocado Sour cream or plain yogurt Chopped red onions or scallions Chopped cilantro Tortilla chips or roasted pepitas Brooklyn… Continue reading Quick Black Bean Butter Masala Chili

Easy Chana Masala

2 Tbsp neutral oil (e.g. canola) 1 tsp cumin seeds 4 Tbsp onion – finely diced 2 cloves garlic – crushed 1 green chili – finely diced 3 Tbsp fresh tomato – diced 1 1/2 tsp tomato paste – mixed with a couple tablespoons water 1/4 cup water 20 pieces finely julienned fresh ginger 1… Continue reading Easy Chana Masala

Amti

Ingredients 1 cup Arhar dal (Split Toor Dal) 1/2 teaspoon Turmeric powder (Haldi) 3/4 cup Water 2 teaspoon Maharashtrian Goda Masala 20 grams Tamarind , in 2 tablespoon of water 1/2 teaspoon Jaggery Salt , to taste Coriander (Dhania) Leaves , for garnish For tempering 1 teaspoon Oil 1 teaspoon Ghee 1 teaspoon Mustard seeds… Continue reading Amti

Perfect Pot of Beans

1 pound dried beans, picked over and rinsed Water 1/2 yellow or white onion, peeled 3 garlic cloves, peeled 2 bay leaves One (5-inch) strip kombu (dried seaweed, optional) 1 tablespoon kosher salt, or more to taste STOVE TOP: In a large Dutch oven or other heavy pot set over medium-high heat, combine the beans… Continue reading Perfect Pot of Beans