Egg Fried Rice -with choice of veggies and protien

                                            

 Ingredients:

4-5 cups cooked rice, made from about 1 cup of raw rice (cooked and cooled so the grains are separate, preferably left over rice) 

3 Eggs

6 Shrimp, 1 chicken tenderloin (this can be replaced with any choice of meats or skip all together)

1/2 tsp ginger garlic paste (optional)

1 tsp of garlic based seasoning that you have

1/2 tsp chili powder (optional)

6 tsp of soy sauce

1 tsp vinegar or juice of 1/4 lemon

1.5 cup finely chopped cabbage

1 cup finely chopped carrot

1 cup french cut beans 

1/4 red onion chopped in long pieces

1 Jalapeno cut into long strips

2 - 3 tsp chopped garlic

2 tbsp oil

2 tbsp chili sauce

1/2 tsp pepper powder

salt to taste (Soy sauce is salty, so use accordingly)

Directions:

Marinate shrimp and chicken in garlic seasoning, 2 tsp soy sauce, vinegar, ginger garlic paste, chili powder and salt, set it aside for 30 mins. (You can modify how you want to marinate)

Air fry shrimp, chicken, red onions and jalapenos at 400 degrees for 5 mins (or saute in wok on high heat in a tsp of oil for 5 mins) and set aside.

Heat 1 tbsp oil in a wide pan or large wok add chopped garlic, once garlic is fragrant add cabbage, carrots, french cut beans and suate until half cooked. 

Move the veggies to the side and make space in the center, add 1 tbsp of oil and add 3 eggs along with salt and pepper and stir till the eggs are semi cooked.

 Mix all the veggies together with eggs, also add the fried shrimp, chicken, onions, jalapenos to the wok. Add rice and mix it all well. Add soy sauce, chili sauce and salt. Adjust the last three ingredients to taste. 

Enjoy fried rice loaded with veggies and protein of choice. 

Banana, Blueberry, Walnut, Almond flour bread

 Ingredients 

2 1/2 cups almond flour

3 ripe bananas

1/2 cup blueberries

1/4 cup chopped almonds

3 eggs

3 tbsp honey

1/4 cup plain yogurt

2 tsp cinnamon

2 tsp vanilla extract

1 tsp baking soda

1/2 tsp Salt

Directions

Preheat the oven at 350, mine is convection oven so I set it at 325.

Mash the bananas, add eggs, vanilla, yogurt and honey, whisk it all together.

In a separate bowl mix together almond flour, cinnamon, baking soda, salt.

Add this to the wet ingredients and combine them stirring gently.

Add chopped walnuts and blueberries, gently fold them evenly.

Spray or line with parchment paper a 9 x 5 loaf pan (I used 4 small 5 x 3 pans)

Bake for 50 - 55 minutes in a regular oven (I baked for 45 minutes). Toothpick inserted in center should come clear.

Let it cool in the pan for an hour before gently loosening the edges and inverting them onto a cooling rack. Let them cool for another 2 hours and enjoy!!

Chicken Korma (Chicken in yogurt sauce)

                                        

Serves 3-4

Marination 1-2 hours

prep & cook time 1 hour

 Ingredients:

Marinate

1 whole chicken cut in small or 6 chicken thighs skin removed and cut vertically into 2 pieces

1 tbsp Ginger Garlic Paste

1 tsp chili powder

1 tsp coriander powder

1/2 tsp cumin powder

1 tbsp lime juice

2 tbsp oil

1 1/2 cup yogurt

salt to taste

Ingredients

1/3 cup oil

1/2 tsp cumin

6-8 cloves

1 inch cinnamon stick

4 cardamom

8 -10 pepper corns

1/4 tsp turmeric

1 medium onion chopped fine

2-3 large tomatoes chopped

1 Jalapeno cut in large circles

salt to taste

Garnish

Chopped cilantro and mint(optional)

Directions

Marinate all ingredients under Marinate for 1 to 2 hours in refrigerator.

Heat oil, add cumin followed by all the whole spices, stir few seconds, make sure not to burn, add onion and cook till transparent.

Add tomatoes, turmeric and salt, cook until tomatoes are mushy. 

Add the marinated chicken and cook on medium to high heat, stirring every few minutes.

After about 5 - 10 minutes you should see enough liquid coming out from marinated chicken (if not add half cup water), at this time set the heat to medium/low and let it cook for 20 minutes. 

Add Jalapenos and continue to cook for another 10 minutes. 

You should see that the oil is separated and chicken is well cooked. Add cilantro mint, remove from heat and let it sit covered for few minutes.

1/2 cup of water will not be needed most of the time. At the end if you think gravy is too watery cook it on high for few minutes, making sure not to burn. 

Enjoy with flavored rice, white/brown rice, naan or roti!!!!

Eggplant Pulao --Vankaya pulao in Instant pot

serves 5

Time 1 hour 15 mins

Ingredients:

1 large Eggplant chopped into small pieces.

3 cups Basmati rice

1/4 large onion chopped in large pieces

4 green chilies

2 tsp ginger garlic paste

3/4 tsp garam masala

1/4 tsp turmeric

1/2 tsp chili powder

1/4 cup cashews

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1 red chili broken 

Handful of cilantro chopped

1/4 cup oil

salt to taste

4.5 to 5 cups of warm water.

Directions:

Wash rice till water runs clear and soak.

Set the instant pot on saute mode.

Heat oil, add mustard, cumin and red chili. 

Add cashews followed by onions and green chilies. 

saute for a minute.

Add chopped eggplant and cook until it is tender.

Add ginger garlic paste and cook for 3-4 minutes.

Add turmeric, chili powder, salt, garam masala and saute for couple more minutes.

Drain the water from the soaked rice and add to eggplant mixture.

Stir for a minute, add cilantro and cancel the saute mode on instant pot. 

Add warm water, close lid and set on pressure cook for 6 minutes. 

After the pressure is released naturally remove lid and gently stir. 

Enjoy with raita!!!

Mutton Dum Biryani -Instant pot

Serves 6

Time 2 hrs (24 hour marination)

 Ingredients:

Marinate

3 lbs Goat leg cut in small pieces

2 tbsp Ginger Garlic Paste

1 cup yogurt

6-8 green chilies slit or 2 Jalapenos cut in quarters

6 cloves

1 inch cinnamon stick

4 cardamoms

8 peppercorns

1 tsp Shahjeera

1 tsp turmeric

2 tbsp lime juice

1/4 cup cilantro chopped

1/2 cup mint chopped

salt to taste

Biryani

4 cups Basmati Rice

4 - 6 cups warm water

1/4 cup oil

2 tbsp Ghee

4 cloves

1 inch cinnamon stick

2 cardamoms

1/4 cup cilantro and mint

salt to taste

Garnish

1 large onion caramelized in a tsp of oil and sprinkle of salt. 

Directions

Marinate all ingredients under Marinate for 24 hours in refrigerator.

Set instantpot on saute and heat 1/4 cup of oil till warm. Add the marinate. 

Cancel Saute mode. Close lid and pressure cook for 12 mins.

Wash the basmati rice till water runs clear and leave it to soak. 

Heat 4 - 6 cups of water, just heat do not boil.

You can caramelize the onion at this time and set aside.

When instantpot naturally releases pressure open lid. You may see good amount of liquid.

Gauge that liquid. With no liquid, you would need 6 cups of water. Reduce water by a cup or two based on the amount liquid you see in the mutton. 

Drain the soaked rice and place on the cooked mutton. 

Add whole spices, cilantro mint and salt. 

Add heated water. 

Add Ghee. 

Do not stir during this process. 

Close lid and pressure cook for 6 mins. 

When pressure is released naturally, gently stir from the bottom.

Move to a serving dish.

Garnish with caramelized onions.

Enjoy!!!!

Lentil Quinoa Soup

Happy New Year 2018!!!

Starting this new year with a resolution to eat healthier. The plan is to focus more on vegetarian one dish meals.

I picked this recipe from a dear friend and tweaked it a little to make it gluten free.
Its a protein rich, simple nourishing one dish meal that can be made in minutes.

Ingredients:

1/2 cup Toor Dal (Split pigeon peas)
1/2 cup Moong Dal (Split Green Gram)
1/4 cup Quinoa
1/2 cup diced onions
1 cup diced carrots
1 cup diced celery
1 cup diced tomatoes
2 cups chopped kale
3 green chilies (adjust to taste)
1/2 tsp crushed or finely chopped ginger
1/2 cup chopped coriander (cilantro)
1/2 tsp coriander powder
1/2 tsp turmeric
salt to taste
6 cups water

Seasoning:

1 tsp crushed or finely chopped garlic
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 broken red chilies
spring of curry leaves (optional)
1 tsp oil

Juice of  half a lemon

Procedure:

Place all the ingredients in a pressure cooker or instant pot and cook just long enough for the lentils to cook.
In instant pot you can cook it on high pressure for 7 - 8 minutes.
Heat oil add crushed garlic followed by mustard, cumin, red chilies and curry leaves and stir for a minute making sure not to burn.
Add this seasoning to the cooked lentils and vegetables.
Add lemon juice.

Note:
Choose vegetables of your choice.  Make sure not to skip tomato.

Palakura --Spinach Curry

Spinach simmered with sautéed onion, ginger, garlic and spices.

Ingredients:

1 lb chopped spinach (preferably frozen)

2 medium or 1 large onion chopped

2 tbsp oil

1 tsp ginger garlic paste

¾ tsp chili powder

¼ tsp turmeric

¼ tsp garam masala

Salt to taste

½ cup milk

Tempering:

¼ tsp mustard seeds

¼ tsp cumin seeds

½ tsp urad dal

1 red chili broken

1 spring of curry leaves

Heat oil in a sauce pan. Add tempering, when it starts to crackle add onions.

Saute for few minutes until the onions are semi transparent.

Add turmeric, chili powder, salt and sauté till the onions are transparent.

Add spinach and sauté for few minutes on medium to high till the spinach is totally defrosted and is well sautéed.

Add milk, when it starts to cook reduce flame and let it simmer.

Half way through simmering add garam masala.

Simmer to desired consistency.

Variation 1

 Bangaladumpa Palakura --Potato Spinach Curry

1 Large or 2 medium potatoes cut into chunks.

Add potatoes after adding turmeric, chili powder and salt.

Sauté till potatoes are semi cooked before adding spinach.

Increase chili powder to 1 – 1 ¼ tsp.

Increase garam masala to ½ tsp.

Increase milk to 1 cup.

Variation 2

Kodi guddu Palakura --Spinach Egg Curry

Add 2 boiled eggs after the spinach is sautéed, stir it for a minute and then add milk.