Friday, June 23, 2017

Jeevi's Kurma

For grinding. 
Garlic - 3 pcs
Green chilly - 1-4 (Jeevi used 1 chili for mild)
Cloves - 2 
Cinnamon - about an inch 
Ginger - about half inch
Saunf (fennel seeds) - 1 Tablespoon (Tbs)
Pottu kadala - 2 Tbs
Coriander powder - 3Tbs
Coconut - 2/3 cup
Cashew - 3 (optional)
Grind all the above to a fine paste. 

Oil in pan. Add a bay leaf. Then add your veggies to it. Add some water, salt and let cook for 5 mins.  Then add the ground paste to it. And let everything cook till the raw smell goes. 

Veggies - tomato - 1, carrot, beans, cauliflower, green peas, potato would go well.

Monday, June 12, 2017

Instant Pot Black Beans and Rice

1/2 onion, diced
1 tsp garlic
1 red pepper, diced
1 c. frozen corn
1 can (15 oz) black beans, drained and rinsed
1 cup rice
2 Tsp taco seasoning
olive oil

Set instant pot to Saute.  Add oil, then onion and garlic, eventually red peppers and corn and taco seasoning.  Cook for a few mins, then mix in the black beans and rice.  Add proper water ratio for the amount of rice (I added 1 c. sona masonry rice, and 2.75 c. water).  Season with salt (1/2-1 tsp).  Cook on manual mode (high pressure) for 9 mins.  10 mins rest then QR.

Garnish with chopped avocado, cilantro, salsa, and grated cheese.
*I could have used 2 cans beans to make it a more hearty dish
*next time I'll increase the taco seasoning to 1 Tb. as the dish was on the bland side
*both kids ate it!

Monday, May 15, 2017

Ethiopian Potato Carrot Alicha

1 onion, thinly sliced
1 tsp garlic
2 med potatoes, precook in micro and cut into cubes
3 carrots, peeled and sliced
4 Tb oil
1/2 tsp turmeric
salt

Heat pan and add onions, cooking for about 2 mins.  Add oil.  Cover and cook for another 4 mins (med heat), stirring once or twice.  Add garlic and carrots, and a little water.  Cover and cook another 4 mins.  Add turmeric and salt, cook a few more mins.  Add potatoes, a little more water, and cook a few more mins until everything is well seasoned and carrots are tender.

Adapted from http://howtocookgreatethiopian.com/ethiopian-potato-and-carrot-alicha/

Tuesday, May 2, 2017

Broccoli Crisp

I definitely want to try this recipe from Deepshikha's Food Diaries.

Broccoli Crisp

Thursday, April 27, 2017

Wednesday, April 5, 2017

Chunky Granola

5 c. rolled oats (not quick cooking)
3 c. mix-ins (nuts, fruit, coconut)
1/2 c. vegetable oil
1/2 c. honey
1/3 c. brown sugar
1/2 tsp salt
1 T. vanilla

Combine oil, honey, sugar, salt, vanilla.  Stir in rolled oats and mix-ins. Use large baking sheet covered with parchment paper and preheat oven to 325 degrees.  Spread mixture evenly over baking sheet and press down.  Bake for 30 mins, rotating pan halfway through.  Remove and allow granola to cool for an hour before breaking it up into chunks.

*I baked for 35 mins, and some of the raisins were a little overdone.  Also, the granola was slightly crunchy but chewy in some areas.  Still delicious.  Next time I might try to add the raisins halfway through baking.

Recipe is from The Wholesome Dish blog
http://www.thewholesomedish.com/basic-large-chunk-granola-recipe/