Creamy Tomato Basil Soup

 Ingredients 

2 (28 oz) cans San marzano  crushed tomatoes

2 yellow onions diced

4 cloves garlic minced 

3 tbs butter 

1/2 tsp crackled pepper 

1/4 tsp salt (optional)

1 tablespoon sugar 

4-5 basil leaves minced 

3 tsp better than bullion (chicken)

2 cups water/broth 

1/4 cup heavy whipping cream 

2 tbs Parmesan cheese (optional)

Instructions 

Heat a stainless steel Dutch pan, and add butter over medium heat and add the diced onions and garlic sauté for 10-15 minutes till it’s translucent add the crushed tomatoes, 2 cups broth followed by the spices and basil bring it to boil.

Reduce heat and let it simmer for 12 minutes, at this point use an immersion blender and purée the contents to the desired consistency. Adjust salt and pepper to taste.

If you don’t have an immersion blender you could wait for the soup to cool and run it in a regular blender.

Finally, add in the heavy cream and serve with some fresh  basil and grated Parmesan.

Enjoy with some warm grilled cheese sandwiches!

Insta Pot Mutton Green Curry

Ingredients 

Mutton - baby goat 3 to 4 Lbs
Potatoes-2 large peeled and cubed 
Onions- 2 chopped 
Ginger -2" piece chopped 
Garlic- 8 to 10 pods peeled to make a paste

Green Chili-10-12 (depends on spice level)
Curry leaves- few sprigs
Cilantro - 2 bunches 

Fennel powder -2 tsp
Coriander powder -1 tbs
Pepper powder-2 tsp

Turmeric powder 1 tsp

Chili powder 1 tsp

Garam masala powder 1 tsp

Coconut -1 cup grated
Poppy seeds-1 tbs

A few almonds or cashews it’s totally optional to grind  along  with coconut
Salt to taste
Oil to fry
Lemon juice 1 tbs 

Water 1-2 cups 

Whole Spices 

• Cinnamon 
• Cardamom 3
• Cloves 5
• Dagad phool  4 pieces 
• Bay leaves 2/3
• Fennel seeds  couple pinches 

Method

1.Wash the mutton with  turmeric and salt let it marinate 

2. Make a paste of the ginger, garlic,green chili, cilantro and 2 sprigs of curry leaf

Make a paste of coconut,poppy seeds  and almond or cashews

3.Marinate the mutton with 1 tablespoon of the green masala turmeric, chili powder and salt 

4.Cook it  in the insta pot along with 1cup water for 10 minutes on high and release pressure naturally if you don’t have one you can  pressure cook using a regular pressure cooker for 10 min  approximately 2 whistles 

5.Remove the meat from pressure pot or pan rinse and  set the pot  to sauté mode add enough oil 2 -3 tablespoons  to sauté the whole spices  for 30 sec 

5.Now add the chopped onions, curry leaves 2 sprigs once it turns translucent add the remaining green paste and cook till the raw smell disappears 

6. Add the rest of the spice powders except garam masala 

followed by 1/4 cup water to deglaze the pan you can also use the stock that came from the meat while cooking 

7.Press cancel and move to the pressure mode add the  marinated meat, potatoes and check for salt cover the lid cook on high pressure  for another 8 minutes in the insta pot 

8. Once the pressure releases naturally I open and add the ground coconut and poppyseed paste  let it boil at this point I would add the garam masala as well and squeeze a tablespoon of fresh lemon juice 

9. Garnish with cilantro serve it with piping hot white  Rice or coconut rice it’s a great combination  

10. You can make the same curry using any meat beef lamb goat or chicken just the timing will vary with the chicken 

ENJOY 

Cashew Chicken

Cashew Chicken

Ingredients

Chicken 3 Boneless,Skinless Chicken Breast

Cut into bite size pieces

Cashews 1/2 cup 

Oil to saute I used canola, could use olive oil
2 tablespoons all purpose flour or corn flour
1 tsp chili powder

SAUCE

2 tablespoons rice vinegar

2 tablespoons soya sauce 

2 teaspoon tomato ketchup

1 teaspoon brown sugar

2 tablespoons Hoisin sauce
2 tsp Chilli paste (optional) 

Salt to taste

2 tablespoons chopped ginger
2 tablespoons chopped garlic
1 medium sized onion diced
1 cup Peppers diced (yellow,red,green)
4 Red chilies (dried )
1/4 cup diced Celery
Snap peas a few


Instructions
In a mixing bowl add all the sauce ingredients mentioned above whisk together set it aside
Marinate the chicken with some salt,flour and chili powder
Take a frying pan add enough oil to fry the pieces of chicken till nice and brown to it add the the ginger,garlic,onions and peppers saute for a few minutes,now add the red chili paste,the sauce mixture,give it a stir making sure nothing is sticking to the pan
You can a splash of water if the sauce is too thick,finally toss the roasted cashews and garnish with green onions 

Simple Toor Dal Recipe

Dal Recipe 

For Pressure Cooking


Tuvar Dal-2 cups (Yellow split peas)
Water 3 cups or more  (approx)

Whole Fenugreek- big pinch
Garlic 4 pods
Cumin Powder 1/4 tsp
Turmeric powder 1/4  tsp
Avacado or coconut  oil 1/2 tsp

Seasoning

Oil to fry
Mustard seeds few

Cumin seeds 1/2 tsp 
Asafotida powder pinch
Onions sliced 1
Curry leaves few sprigs 
Red chilies 2-3 deseeded 
Tomatoes Diced 2 or substitute with juice of 1/2 lemon 
Salt to taste
Ghee

Method

Wash and soak the lentil with enough water for an hour
Pressure cook for 12-15 minutes or for 2 Whistle's with the above mentioned ingredients.

If you’re Using an  insta pot and cook on pressure mode  for 8 min, allow natural  release  for 10 min after that you can switch to pressure release knob from sealing to venting to release any steam.

In a separate skillet heat oil,add the mustard seeds wait for it to sputter then add the  cumin seeds and asafotida  followed  by the onions fry until it is wilted,then add the curry leaves,red chillies and sauté  till the spices are aromatic,now add the diced tomatoes, finally  add the cooked dhall bring it to a boil.Garnish with chopped cilantro leaves!

Enjoy this yummy Dhal with some Roti or just hot Rice and a dollop of  Ghee!

Apple Dumplings

Apple Dumplings

Ingredients


Green Apple(Granny Smith ) - 2(peeled,cut into 4,cored)
1 can Sprite
1/2 tsp Cinnamon Powder
Pinch of Nutmeg
1/4 tsp Vanilla essence
3/4 cup brown sugar(dark or light)
5 tbs butter
1 can Pillsbury crescent dinner roll 8 oz


Grease a 9 x 13 inch pan with some butter
Peel, cut and core the apples
Unroll the dough separate it and roll the apples in each crescent roll

Take a saucepan melt the butter on medium flame,add the brown sugar,vanilla essence,nutmeg and cinnamon powder.This mixture should be grainy and lumpy!
Lay the individually wrapped apple crescent roll in the baking pan.
Now pour the mixture on top of the apples making sure you coat each one.
Finally pour the sprite around the edge of the pan I just used one small can  8 oz.

Bake at 350 degrees for 50 minutes....approximately.


Enjoy it warm with a dollop of vanilla Ice cream!!

QUINOA DOSA

Quinoa Dosa 

(Quinoa Crepes)

Ingredients

 3 cups Organic Quinoa
1 cup Boiled Rice
2 tsp Fenugreek seeds
1/2 tbs Chana Dhall
1 cup Urid Dhall


Directions

• Wash the above ingredients using a strainer
• Soak the ingredients in water for about 5-6 hours,drain and discard the water.
• Grind in a high powdered blender.
• Grind it in two batches adding enough water to make the right consistency,let it ferment overnight.I left mine near the heating vent closed with a tight lid,the heat activates the fermentation process....when you see the batter frothy,almost doubled it is ready for crispy dosa's!

Serve quinoa dosa's  hot with Sambar,Chutney or just plain old Dosa or Idly  Podi!

Ambur Chicken Biriyani

Ambur Chicken Biriyani

Ingredients

- 5 medium Onions sliced lengthwise (red)
- 5 Tomatoes (diced)
- 5 tbs Ginger Paste
- 5 tbs Garlic Paste
- 15 slit Green Chilli
- 4 pounds Chicken cut into pieces
- 5 cups Seeraga Samba rice (You can also use basmati if you prefer.)
- 1 Cup each Chopped Coriander and Mint leaves 
- 1/2 cup Yogurt (optional)
- Salt to taste
- Oil to fry

Marinade for chicken

- 4 tsp Chilli Powder

- 2 tbs Coriander Powder
- 1 tsp Turmeric
- Salt to taste

- 1/2 cup yogurt (or can sub by adding the juice of 1 Lemon)
- Marinate overnight

Whole Spices

- 4 Cinnamon stick
- 6 Cloves
- 5 pods of Cardamom
- 2 Bay leaf
- 1 Star Anise

- 3-4 pieces of Kalpasi 

- 1 Javathri
- 1 Black cardamom

Water 9-10 cups 

Directions


Wash and Soak the rice for 30-45 minutes. 

Marinate chicken for a couple of hours, preferably overnight.


In a pressure cooker or big vessel, pour a ladle or more of oil to cover the base of the pan, add the whole spices to it wait for it to sputter then add the onions fry it till tender. Add the ginger garlic paste fry it till the raw smell disappears.Now add the chopped tomatoes, followed by green chilies, and some salt to taste.  Fry till oil is seen on the top. Add the marinated chicken.

Do not add any water.

The chicken will cook in this masala for approximately20- 25 minutes till tender.
Add the chopped mint and Coriander leaves.

Bring some water in a large stock pot to boil. Measure out water and pour it in the masala bring it to boil. Check for salt, when the water boils and add the rice, cook for 10-12 minutes approximately. Add 2 tablespoons of Ghee on the top and put it in Dum mode for 20 minutes.
Fluff with a fork.
Garnish with some chopped cilantro Enjoy a delicious with Raita and eggplant curry