Author Archives: Margaret Christo

Instant Pot Banana Bread with Walnuts

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IMG_8192 2

Recipe by Chop Secrets with slight modifications

Ingredients:

1 teaspoon baking soda
½ cup sour cream
1 cup sugar
1 stick butter
2 eggs
1 teaspoon baking powder
2 ripe bananas, mashed
1 teaspoon vanilla extract
1½ cups flour
½ cup chopped walnuts

Directions:

Coat the inside of a 6-cup bundt pan with non-stick spray.

In a medium bowl, combine baking soda in the sour cream. Set aside to allow the baking soda to dissolve.

Using an electric mixer, cream the butter with the sugar in a large bowl until thoroughly combined. Add the eggs one at a time and beat until uniform.

Add the baking powder, bananas and vanilla extract to the sour cream mixture and stir to combine, then fold into the large mixing bowl with butter/sugar mixture. Add the flour and walnuts. Stir until just combined. Do not overtax. 

Pour batter into the bundt pan, tap gently on the counter, and cover loosely with foil. Do not seal. Place in the silicone sling.

Put 1½ cups of water in the Instant Pot. Carefully lower the bundt pan into the Instant Pot. 

Select “Pressure Cook” or “Manual” function. Use (+) or (-) to set the time for 45 minutes.

When the time is up, press “Cancel” and let the pressure naturally release until the pin drops (typically 15-20 minutes), then careful remove the pan from the Instant Pot and let cool for 5-10 minutes.

Turn out onto a plate while still warm.

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Instant Pot FriChik Curry

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FriChik Curry-lastIngredients:
For the spice blend

12 Cashew nuts
½ cup hot water
5 cardamoms
5 cloves
2 1-inch piece of cinnamon
1½ teaspoons fennel seeds
1 small piece of black stone flower, optional
¼ cup grated coconut
2 sprigs curry leaves
2 tablespoons cilantro

Directions:

Add the cashew nuts to a small bowl. Cover them with half a cup of hot tap water and let them soak for 15 minutes. Add the cashew nuts, along with the water they were soaking in, into a blender. Add the rest of the ingredients and blend to a smooth paste. Set aside until you are ready to use it in the curry. 

Ingredients:
To make the curry

¼ cup oil
1 teaspoon cumin seeds
1 cup ground onion
1 tablespoon ginger-garlic paste
1 teaspoon turmeric
1 cup diced tomatoes
1 teaspoon cumin powder
2 teaspoons Kashmiri chilli powder, depending on heat and your preference
2 teaspoons coriander powder
1 teaspoon garam masala, optional
2 medium potatoes, each cut into quarters
1 cup Lima beans
1 large can (2 lbs) Worthington FriChik original, drain and cut into four pieces
Salt
3 cups water
2 tablespoons finely chopped cilantro

Directions:

Select sauté to pre-heat the Instant Pot. When the word “Hot” appears on the display add the oil. Add cumin seeds and ground onion. Sauté for 2 minutes. Add the ginger-garlic paste and turmeric. Sauté for another 2 minutes. When the raw smell of turmeric disappears add the tomatoes. Sauté for a minute. Add cumin powder, chili powder, coriander powder, garam masala, potatoes, peas, FriChik, and salt. Mix well. Add water. 

Close and lock the lid. Select “Pressure Cook” or “Manual” and set 4 minutes. When time is up use Quick release. (Release pressure instantly, by pressing (Cancel) and then turning the steam release handle on the lid to “Venting” position.)

Instant Pot Vegetable Pulao

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20121021-201118.jpgIngredients:
For the spice blend

2 teaspoons coconut oil
2 1-inch pieces of cinnamon
5 cloves
5 cardamoms
1 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 tablespoons chopped cilantro
¼ cup grated coconut
¼ cup warm water

Heat coconut oil in a small pan on medium heat. Add the cinnamon, cloves, and cardamom. Fry for a minute, and remove from heat, and cool. Add all the ingredients to a blender with the warm water, and grind to a smooth consistency. Set aside till ready to use.

Ingredients:
For the rice

3 tablespoons coconut oil
½ cup chopped tomatoes
1 tsp turmeric
½ cup diced carrot
½ cup diced French beans
1-2 green chillies, slit in half, optional
½ cup green peas, fresh or frozen
Salt
2 cups rice
3 cups water

Rinse the rice and soak it in fresh water for 15 minutes. Strain the water and set aside.

Select “Sauté” to pre-heat the Instant Pot. When the word “Hot” appears on the display, add the oil and sauté the spice blend for 3-4 minutes. Add the tomatoes. Sauté for a minute. Add turmeric and sauté until the raw smell of turmeric disappears.

Add carrots, beans, green chillies, peas, salt, and rice. Sauté gently for two minutes. Add water. Taste to make sure there is enough salt.

Close and lock the lid. Select “Pressure Cook” or “Manual” and then use the (+) or (-) button to set 4 minutes of pressure cooking time. 

When time is up, open the lid using the “10-Minute Natural Release”.
(Let pressure cooker go into “Keep Warm” mode and count up to 10 minutes. Then press “Cancel” and position the steam release valve on the lid to the “Venting” position.

Curried Chickpeas and Potatoes

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Curried Chickpeas and Potatoes
This was my lunch today. Curried chickpeas and potatoes can be eaten with chapati, naan or puri. It is easy to make and all you need is a small can of chickpeas, a few potatoes, and spices that are found on most Indian kitchen shelves. You can adjust the amount of chilli powder in this recipe depending on your preference.

I will be taking a break from blogging to travel, to take some cooking classes, and to catch up with projects around the house. Have a wonderful summer!

Curried Chickpeas and Potatoes
Prep time: 10
Cooking time: 20 minutes
Serves: 4

Ingredients:
4 tablespoons oil
½ teaspoon mustard seeds
½ teaspoon nigella seeds, (kalonji)
2 tablespoons ginger-garlic paste
1 15.5oz can (439g) chickpeas, (garbanzos)
3 medium potatoes, (boiled and peeled)
1 teaspoon Kashmiri chilli powder, (depending on heat and your preference)
1 teaspoon cumin powder
1 teaspoon garam masala powder
½ teaspoon turmeric powder
2 cups of water
salt
½ cup plain yoghurt
1 tablespoon chopped cilantro

Directions:
Place a saucepan on medium-high heat. Add oil. When the oil is hot add mustard seeds and when they crackle add nigella. Add the ginger-galic paste and saute until the raw smell of ginger-garlic disappears. Drain the chickpeas and add them to the saucepan. Cut the potatoes into small cubes and add them too. Saute for two minutes. Then add the chilli, cumin, garam masala, turmeric, water, and salt. Cover with a lid, turn the heat to high and bring to a boil. Once it starts boiling turn the heat down to medium-low and let the chickpeas and potatoes cook along with the spices for about ten minutes.

Beat the yoghurt until it is smooth and creamy. Turn the heat to low and add the yoghurt. Let the curry continue to cook for another ten minutes. The gravy should have thickened by now. Garnish with chopped cilantro. Sorry, I didn’t have any so you don’t see it in the picture!

Reposting – Fishless Tuna Cutlets

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Fishless Tuna Cutlets Fishless Tuna Cutlets
Prep time: 10 minutes
Cooking time: 25 minutes
Makes: 10-15

Ingredients:
3 Yukon gold potatoes, boiled, skins removed, and mashed, (about 3 cups)
2 cans (13oz/369g) Fishless Tuna, well drained
1 green bell pepper, finely chopped
1 small onion, finely chopped, (about ½ cup)
1 Roma tomato, diced
¼ cup finely chopped cilantro
5 mint leaves, finely chopped (optional)
3 green chillies, finely chopped (depending on heat and your preference, optional)
3 teaspoons chilli flakes, (depending on heat and your preference, optional)
½ teaspoon whole cumin seeds
2 teaspoons coriander powder
3 teaspoons dry mango powder, (amchur, optional)
¼ cup Bengal gram flour, (besan)
1 egg, (replace egg with two extra tablespoons of Bengal gram flour for vegetarian/vegan)
salt
Oil for shallow frying

Directions:
Add the potatoes, Fishless Tuna, green bell pepper, onion, tomato, cilantro, mint, green chillies, chili flakes, whole cumin seeds, coriander powder, dry mango powder, Bengal gram flour (besan), egg, and salt into a large bowl. Mix well. Form the cutlets and put them on a small tray.

Place a medium-sized non-stick frying pan over medium heat and add oil for shallow frying. Add a few cutlets at a time. If you over crowd the pan, it will be difficult to turn the cutlets over. Wait until you see the bottom edges of the cutlets turn golden brown in color. Then gently turn them over. Fry the other side until golden. Remove and place on a paper towel lined baking tray.

Notes:
1. Drain the Fishless Tuna and discard the water. Put the tuna in a sieve and press it with a wooden spoon so you can get all the water out before you use it.
2. Have all the ingredients ready before you mix them together, form the cutlets, and shallow fry them. If you mix the ingredients and leave it in the bowl to rest the onion, green pepper, and tomato will give out water which will make it difficult for you to form the cutlets.
3. Fry the cutlets on medium heat until you see the edges on the bottom of the cutlets turn golden brown.
4. If you like tartness, then add the dry mango powder (amchur).
5. Both Bengal gram flour and dry mango powder can be bought from an Indian grocery store.
6. These cutlets freeze well.
7. Replace the egg with two extra tablespoons of Bengal gram flour to make these cutlets vegetarian or vegan.
8. Fishless Tuna is a product of Atlantic Natural Foods Meatless Select. The cans are available at the Potomac Adventist Book & Health Food Store in Silver Spring, Maryland.

Fishless Tuna Burger1October 22, 2014 – Attaching a picture of the cans for those that asked. If you don’t have a store that sells this, you can contact the company directly: Atlantic Natural Foods Meatless Select at: http://www.foodprocessing.com/vendors/products/2013/atlantic-natural-vegetarian-proteins/
Fishless Tuna Can Pic

Mattar Paneer Pulao

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Mattar Paneer Pulao1
When I go to an Indian restaurant for a meal, I often order mattar paneer. Mattar paneer is a North Indian vegetarian dish that consists of green peas (mattar) and cubes of fresh Indian cheese (paneer) in a creamy tomato based sauce. I enjoy eating mattar paneer with naan (Indian bread). That was my inspiration for the mattar paneer pulao recipe that I’m sharing with you today.

Paneer can be made at home by curdling heated milk with lemon juice or vinegar. Sometime soon, I will share the steps on how you can make paneer at home. Until then, you can buy paneer from the Indian grocery store. You will find it in the frozen food section.

Mattar paneer pulao can be made mild or spicy depending on your level of comfort. You can add the same number of spices that I’ve suggested or reduce them by half. You can also add green chillies or leave them out. This pulao pairs well with a simple cucumber raita or tomato chutney.  Try it out, and let me know if you agree.

Mattar Paneer Pulao
Prep time: 20 minutes
Cooking time: 35 minutes
Serves: 4

Ingredients:
2½ cups Basmati rice
14 oz (400g) paneer
3-4 teaspoons oil
¼ cup ghee
1 large onion, (sliced)
1 bay leaf, (torn into two bits)
6 cloves
2 star anise
6 green cardamoms
1-inch piece cinnamon
10 whole black pepper corns, (optional)
1 teaspoon cumin seeds
2 tablespoons ginger-garlic paste
3 large Roma tomatoes, (blanched and diced)
4 green chillies, (slit in half, optional)
½  teaspoon turmeric powder
1 teaspoon Kashmiri chilli powder
salt
4 cups water
1 cup green peas, (fresh or frozen)

Directions:
Place the rice in a small bowl and add enough water to cover it by two inches. Using your hands, gently swish the rice grains so that it releases starch. Pour the water out, leaving the rice in the bowl. Do this three or four times until the water runs clear. Soak the rice in fresh water for 15-20 minutes. Drain the water before you use the rice in this recipe.

Cut the paneer into bite sized cubes. Heat one teaspoon of oil in a medium non-stick frying pan, over medium heat. Fry a few paneer cubes at a time, until they turn light brown. Remove and put them directly into a bowl of hot tap water. Fry the rest of the paneer cubes in the same manner. Let them soak in the water until they are called for in the recipe.

Melt ghee in a large saucepan over medium-high heat; add the onion and cook until softened, about four minutes. Add the whole spices – bay leaf, cloves, star anise, cardamoms, cinnamon, black pepper, and cumin. When you get the fragrant smell of spices, add the ginger-garlic paste.  Stir and cook until the raw smell of the ginger-garlic paste disappears. Add tomatoes, green chillies, turmeric, chilli powder, and salt. Cook until the oil separates. Add four cups of water. Turn the heat to high, and let the water come to a boil. As soon as the water starts boiling, turn the heat to medium, drain the rice, and add.

Drain water from the paneer and add it to the rice. Add the peas and stir everything gently just one time so the rice, paneer, peas, and spices are well combined. Let the rice cook on medium heat until you see bubbles appearing on top of the rice. Cover the saucepan with a lid. When you see steam escaping through the lid, turn the heat to low, and cook the mattar paneer pulao for 10-15 minutes. Fluff the rice with a fork before serving.

Hearty Lentil Soup with Rasam Powder

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Lentil Soup with Rasam Powder3
I pretend I’m on the TV show Chopped, when my fridge and pantry are down to their last few vegetables – one potato, one onion, one carrot, a few stalks of celery, tail end of the parsley, and lentils. That is how I came up with this recipe.

The rasam part of the recipe was included because both my daughter and I had sore throats. Rasam is a watery, spicy, tart Indian soup. The English called it mulligatawny soup. The name originates from the Tamil words milagu and thanni which translates to pepper-water.

Rasam powder can be bought at Indian grocery stores. Its spicy but you can adjust the amount you use to your own level of comfort. This soup is excellent when you have a cough or cold. It clears the sinuses, helps with digestion, and it is rich in vitamins. I hope you enjoy this soup as much as we did.

Hearty Lentil Soup with Rasam Powder
Prep time: 15 minutes
Cooking time: 1 hour
Serves: 6-8

Ingredients:
1 cup diced onion
3 tablespoons oil
6 medium garlic cloves
2 teaspoons whole black pepper, (optional)
2 teaspoons whole cumin seeds
1-2 tablespoons Aachi Rasam Powder, (depending on heat and your preference)
1 cup whole green lentils, (French green lentils)
1 cup whole brown lentils, (masoor dal)
3-4 cups water, (enough to cover the lentils by two inches)
1 cup carrot cubes
1 cup potato cubes
½ cup diced celery
14.5 can of diced tomatoes
32 oz (2 lbs) vegetable or chicken broth, (99% fat free, low sodium)
1½ teaspoons balsamic vinegar, (optional)
salt
2 tablespoons minced parsley, (optional)

Directions:
Fry the onion in a large pot over medium-high heat, stirring occasionally, until the onion becomes translucent.

While the onions are getting translucent, crush the garlic, black pepper, and cumin in a mortar and pestle. Crush them well so the pepper breaks into tiny pieces. Add the crushed ingredients to the onion and cook until fragrant, about three minutes. Add the rasam powder, stir and cook for 30 seconds. Add the lentils and enough hot water to cover the lentils by two inches. Bring to a boil, reduce the heat to medium-low, cover partially, and cook for 30 minutes.

Increase the heat to high and add carrot, potato, celery, tomato, vegetable broth, balsamic vinegar, and salt to taste. Reduce heat to low, cover partially, and simmer for 20 minutes or until the vegetables are soft and the lentils have darkened. Add parsley and cook for another five minutes with the lid off. Stir well and serve hot. Can be refrigerated in an airtight container for two days. Warm over low heat until hot.

Reposting – Doughnuts – Indian Style

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Doughnuts Usha
This picture was taken by my friend, Usha David, who made these doughnuts for her family recently. Thank you for sharing this picture with me, Usha.

Doughnuts – Indian Style
Ingredients:
2 cups all-purpose flour, plus more for dusting
1 cup confectioners’ sugar
¼ teaspoon salt
1½ teaspoon baking powder
1 egg
¼ cup vegetable oil or melted ghee
1 teaspoon vanilla
¼ cup milk
Peanut or canola oil for deep-frying
Confectioners’ sugar for dusting

Directions:
In a bowl, sift flour, sugar, salt, and baking powder. In another bowl whisk together egg, oil and vanilla. Add egg mixture into the flour and gently mix until crumbly. Add milk little by little until the dough hold together. Add a few teaspoons of flour if the dough is sticky. Knead until it forms a nice smooth dough. Cover with a damp paper towel, and let it rest for 15 minutes.

Divide the dough into two portions. Turn one portion out on to a lightly floured work surface. Roll out to a ten inch round. Cut using a doughnut cutter which is dipped in a little flour. This helps the doughnuts to slide off the cutter easily. Do the same with the other portion of the dough. Line a platter with paper towels.

In a deep, heavy saucepan, pour in oil to a depth of two inches, and heat. When oil is hot place a few doughnuts at a time in the hot oil. Using a slotted spoon remove doughnuts when they turn golden brown on both sides. Place them on paper towel lined platter to drain. If you like, you can use a fine mesh sieve to dust the doughnuts with confectioners’ sugar.

Red Quinoa and Asparagus Salad

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Red Quinoa and Asparagus Salad
Quinoa comes in a rainbow of colors. You can even find a packaged blend in rainbow colors. When cooked, each color is slightly different from the other in texture and flavor. I find white quinoa is the best substitute for rice and it cooks a little faster than the others.

Red quinoa, in today’s recipe, works really well because it has a rich nutty flavor and a slightly chewy texture. Check the package to see if the quinoa is pre-washed. If not, wash the quinoa in several changes of water to remove the bitter outer coating, before cooking. You can buy quinoa at Wegmans or Trader Joe’s. You can also purchase it on line from Amazon.

What’s your favorite way to eat quinoa? Please share your comments on my blog or on my Facebook page.

Red Quinoa and Asparagus Salad
Prep time: 20 minutes
Cooking time: 20 minutes
Serves: 4-6

1 cup red quinoa
2 cups chicken or vegetable stock
1 bunch asparagus, (about one pound)
5 radishes, cut into matchsticks
1 cup cherry tomatoes, halved
2 tablespoons finely minced parsley
1 lemon
salt and pepper to taste
5 oz (142 g) sweet baby lettuce (or lettuce of your choice)

Cut the asparagus on bias into 1-inch pieces. Blanch the asparagus in a pot of salted, boiling water, for three minutes. Drop into an ice bath to stop the cooking. Drain and set aside.

Wash the quinoa in a sieve under running water, until the water runs clear. Drain. Add the quinoa and stock into a medium saucepan. Bring to a boil over medium-high heat. Turn the heat to the lowest point, cover with a lid and let it cook for 20 minutes. Cool.

Juice and zest the lemon and add to a large bowl. Add asparagus, radish, tomatoes, parsley, salt, and pepper. Add the quinoa and toss to combine. Chill for five minutes.

Put a large handful of baby lettuce on a plate and top with the red quinoa and asparagus salad. No dressing required.

Zucchini and Corn Fritters

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Zucchini and Corn Fritters
There are several ways to enjoy these zucchini and corn fritters. You can put them in a sandwich, have them as a side dish, or pair them with a spring salad for a lovely, light lunch. You can make these fritters gluten free by using one cup of pure cornstarch instead of the cornstarch and all purpose flour listed in the ingredients. While reading about gluten free, I learned that anything can be contaminated with gluten during processing. If you want to be on the ultra-safe side, it’s always best to buy ingredients that are certified gluten-free.

When I made these fritters the first time, I did not squeeze the excess water from the shredded zucchini and it made my batter too thin. So, use a cheesecloth to squeeze the excess water from the zucchini. Save the liquid. You can always add a tablespoon or two of the zucchini water to make the batter a thick, pouring consistency.

Summer is a great time to experiment with fresh herbs. I used oregano in this recipe but you can use whatever herbs float your boat! Or, Indianize it with cilantro, whole crushed cumin or coriander seeds, and dry chilli flakes.

What are some of your favorites herbs and spices? Do you use herbs like rosemary, thyme, oregano, parsley, basil, and marjoram to give your Indian recipes a new twist? I look forward to your comments on my blog or on my Facebook page.

Zucchini and Corn Fritters
Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 20

2 eggs, slightly beaten
¾ cup Argo cornstarch, (Argo & Bob’s Red Mill are gluten free)
¼ cup all purpose flour
½ teaspoon baking soda
¼ teaspoon pepper
1¼ teaspoons salt, (or to taste)
4 cups shredded zucchini, (squeeze water out)
1½ cups thawed frozen corn
1 cup finely chopped green onions, (white and green parts)
1 tablespoon finely minced fresh oregano leaves
1 tablespoon finely minced jalapeño, (optional, depending on heat and your preference)
5 tablespoons grape seed oil, (or oil of your choice)

In a large bowl add slightly beaten eggs, cornstarch, flour, baking soda, pepper, and salt. Use a cheesecloth to squeeze excess water from the shredded zucchini. Save the liquid. Add zucchini, corn, green onion, oregano, and jalapeño to the rest of the ingredients in the bowl. Mix well to combine. Stir in a tablespoon or two of the zucchini water if the batter is too dry.

Heat a large non-stick frying pan on medium heat. Add a tablespoon of oil for shallow frying and when it shimmers, add half cup of the batter. Gently spread to form a three-inch pancake. Make three more fritters. When the edges start turning light brown, about three minutes, turn over and fry the other side for two minutes. Remove on to a paper towel lined sheet pan. Make the rest of the fritters.