Friday, November 24, 2017

Instant Pot Eggplant Gosthu

I adapted this recipe slightly from a FB group recipe. The adults in the family loved it!  Kids don't like eggplant and wouldn't eat it.

1 medium or large eggplant, diced
1/2 c.  frozen pearl onions
1-2 tomatoes, diced
1/4c. moong dal
2 tsp sambar powder (used store bought)
2 Tb. tamarind concentrate

In a few Tbsp oil, splutter mustard seeds and add curry leaves. Add pearl onions and saute for a few mins.  Toss in eggplant and tomatoes.  Add moong dal, sambar powder, tamarind, salt and enough water to cover the vegetables.  Cook on manual high pressure for 12 mins.  NPR or 10 mins then QR. Mash it up a little, and serve with pongal.

Thursday, November 16, 2017

Red Beans and Rice

This recipe from Emilieeats was pretty great with a few tweaks!  I used 2 cans of red beans instead of 1 lb. dried beans, and I cut back the veg broth to 3c. since the beans were already cooked.  I didn't have liquid smoke or regular paprika, so I subbed smoked paprika, and I let everyone add their own hot sauce at the end.

https://www.emilieeats.com/cajun-style-vegan-red-beans-rice/

Everyone like it except S, who refused to try.  I served it with brown rice and a side of stir fried okra.

Monday, October 30, 2017

White Bean Chili with Cornbread

I made this recipe from vegetarian ventures, and it was great!  Half the family loved it (Gma, Ro, me) and D and Sahana thought it was just ok.  Could have used a little more kick for D.  I used 1 jalapeƱo.  I also reduced the cumin to 2 tsp and added 1 tsp mexican chili powder.

https://www.vegetarianventures.com/creamy-vegetarian-white-chili/

Cornbread:
1 box jiffy corn bread/muffin mix
1/2 c. buttermilk
1 egg

Follow directions on the box- bake at 400 for 15-20 mins in 8x8 pan and top with butter after taking it out of the oven.

Tuesday, October 24, 2017

Instant Pot Butternut Squash Pasta

I use the instant pot to make the sauce for this recipe and I simultaneously cook the pasta on the stove.

1 lb butternut squash, peeled and cubed
1 onion, diced
1 tsp garlic, minced
1 tomato, diced (optional)
1-2 Tb. olive oil
salt and pepper

1 lb pasta (I used egg noodles)
handful grated parmesan cheese

In a large pot on the stove, cook the pasta in salted water according to directions on the package.  Drain and return to the pot to keep warm.

Meanwhile, press saute on the IP, and add olive oil to the pot.  When hot, toss in the onions.  Cook, stirring often, until translucent.  Add the garlic and tomato and saute until the tomato begins to break down.  Add the butternut squash, 1 c. water, and a generous amount of salt and pepper.  Cook for 10 mins on manual mode ("high").  Allow to sit for 5 mins then QR.  Pour it all into the vitamix and blend until smooth.  Remember to leave the lid ajar to let steam escape, and cover the opening with a towel to protect yourself from hot splatters.

Stir the sauce and pasta together on the stove, adding more salt and pepper to taste.  Serve warm and garnish with parmesan cheese.





Sunday, October 22, 2017

Instant Pot Sambar

1/2 c. toor dal
1 tomato, diced
1/4 onion, chopped
1.5 tsp store bought sambar powder (or 1 tsp for mild)
1.5 c. water
salt to taste

Cook in instant pot for 9-10 mins manual "high pressure".  NPR or QR after 10 mins. I've made this PIP with rice (9 mins) or pongal (10 mins) and it has turned out well.

In a pan, heat oil and add mustard seeds and curry leaves, a sprinkle of asafoetida (optional).  Stir this into cooked sambar before serving.


Instant Pot Pongal

1c. sona masoori rice
1/3c. moong dal
4 c. water

Cook in the Instant Pot for 10 mins manual "high pressure".  NPR or QR after 10 minutes.  Add salt to taste.

In a small pan, heat 1 Tb. ghee, then add 1 tsp cumin seeds, 1 tsp whole peppercorns, handful cashews, few curry leaves.  Stir this into the rice/dal mixture.  Add another Tb. of ghee if desired, and serve warm.

Ideal side dishes: chutney, eggplant gosthu.

I cooked this pot-in-pot with sambar (see IP sambar recipe).

Coconut Chutney

1c. coconut (frozen, thawed in micro at 50%)
1-2 tsp tamarind
1/2 tsp ginger paste
1 Tb. fried pottu kadalai
salt
water (add minimum needed for grinding)
1 fresh green chili (mild, ok for kids) or 2-3 green chilis (spicy)

Add it all to vitamix and blend on low speed, eventually increasing until smooth.

Heat a little oil in a pan, add mustard seeds, 1 tsp urad dal, few curry leaves.  Stir this into the chutney when ready to serve.