Archive for the ‘: INDIAN’ Category
Garlic Brown Lentil Dal (Pressure Cooker)
May 10, 2019 Lee
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Garlic Brown Lentil Dal (Pressure Cooker)

Adapted from an internet recipe.
This is an Indian inspired recipe for dal as there is no major spices used. This will use a pressure cooker as well as a pan on the stove top. I will be using my 9 liter (9½ quart), 12 psi (80 kPa) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 2 hours 12 minutes
Course Lunch, Main Dish
Cuisine Indian
Servings 6 servings

Ingredients
  

  • 1 cup whole brown lentils
  • water, as needed
  • 1 tablespoon cooking oil
  • 6 cloves garlic, divided
  • ½ teaspoon red pepper flakes, divided
  • 1 teaspoon salt, and to taste
  • ¼ cup ghee, or 2 tablespoons oil AND 2 tablespoons butter
  • ¼ cup onion, thinly sliced
  • ½ teaspoon cumin seeds, or ¼ teaspoon ground cumin
  • hot cooked rice, for serving

Instructions
 

  • Rinse the lentils, place in a mixing bowl and cover with 1 inch of water, set aside to soak for 2 hours.
  • When you are ready to cook, first let's prep the onion and garlic. Mince 2 cloves of garlic and toss those into the pressure cooker. Thinly slice 4 cloves of garlic and set those aside, then thinly slice the onion and set that aside.
  • Drain and rinse the lentils, place them in your pressure cooker. Add ¼ teaspoon of red pepper flakes to the pressure as well. Add 4 cups of water and the oil to the pressure cooker.
  • Place the lid on and lock, add the weight (jiggler), turn on high heat. when the jiggler starts to move and vent pressure, start timing for 7 minutes, and reduce heat to low or medium low to just keep the jiggler moving and venting. Time for 6 minutes for firmer lentils, and if using lentils you have had in your pantry for a long time, you may want to increase the time 8 minutes. When the time is up, turn off the heat and move the pressure cooker to an unused burn to allow a natural pressure release, meaning just let it set and cool until you have indications there is zero pressure inside the cooker.
  • While the lentils are cooking (and releasing pressure), heat the ghee in a non stick pan on medium heat, when hot, add the onion and cook, stir often, for 3-4 minutes and let the onion start to brown.
  • Add the garlic, cumin seeds, and another ¼ teaspoon of red pepper flakes, cook while stirring for another 2-3 minutes or until the garlic is fragrant.
  • When the pressure is released from the pressure cooker and it is safe to open, remove the lid and stir the lentils.
  • Add the onion mixture, ghee and all, into the lentils, stir to mix everything, stir in the salt. Taste and season with additional salt as needed.
  • Serve over hot cooked rice with a salad on the side. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: INDIAN
Chicken & Egg Curry
April 10, 2019 Lee
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Chicken & Egg Curry

Adapted from an internet recipe.
Sounds like an excellent dish, and easy to make. Common ingredients are used, this recipe assumes you have hard boiled already. On my to make and taste list.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Indian
Servings 2 servings

Ingredients
  

  • 2 chicken breasts, boneless, skinless, diced
  • 2 hard boiled eggs, peeled
  • 3 tomatoes, chopped
  • 2 medium onions, grated
  • 2 tablespoons ghee, or cooking oil
  • ¼ teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder, if using Thai, use ¼ teaspoon
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • ½ cup water

Instructions
 

  • In a large non stick pan on medium heat, add the ghee or oil, when hot, add the diced chicken, cook, stirring often, until no longer pink. Use a slotted spoon and remove the chicken to a bowl.
  • To the pan, add the cumin and onion, stir fry until the onion is golden colored and soft, about 5 minutes or so.
  • Add the garlic, chili powder, coriander, turmeric, and salt, stir fry for 30 seconds.
  • Stir in the tomatoes, reduce heat to low, cover, and simmer for about 20 minutes.
  • To the pan, add the water, eggs, and chicken, cover again and simmer on low heat for 20 minutes.
  • Serve with rice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: INDIAN,CHICKEN & TURKEY,EGGS - ALL,Eggs - Chicken
Saffron Curry Rice
February 6, 2019 Lee
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Saffron Curry Rice

William Kennison, United States.
This recipe comes from a good friend who has made curry rice and saffron rice on many occasions, he decided to combine the two. His results is great curry rice with a subtle flavor and body from the saffron. Here is his original recipe. Two methods are listed for this, Stovetop and Rice Cooker. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine Indian
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1½ cups dry Jasmine rice, rinsed and drained
  • 2 cups chicken broth, fresh or from powder, Shortcut
  • 1 pinch saffron threads, (6-8 threads)
  • 1 tablespoon madras curry paste, or 1½ teaspoons of yellow curry powder

Instructions
 

Stovetop Method

  • In a saucepan, add all the ingredients and stir together.
  • Heat the saucepan to boiling, stirring occasionally. Reduce heat to low and cover for 10 minutes.
  • Remove from heat, fluff rice, serve as a side dish with any Asian dish.

Rice Cooker Method

  • Add the rinsed rice, curry powder, and saffron to your rice cooker.
  • Add the broth and stir together.
  • Cover and set the cooker to Cook setting and let it complete the cook cycle and automatically switch to Warm setting.
  • Unplug the cooker and fluff rice with a rice paddle. Serve as a side dish.
  • Serve as a side dish, enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
Variant: 1. Use yellow curry powder in place of the madras paste, excellent curry flavor with a bit less heat. 
#1 Go-To Recipes,5 Ingredients or Less,: INDIAN,SEASONED RICE,Seasoned Rice - Rice Cooker,SIDES
Chicken Tikka Masala (Pressure Cooker)
January 16, 2019 Lee
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Chicken Tikka Masala (Pressure Cooker)

Adapted from an internet recipe.
This is an excellent pressure cooker chicken recipe! Very tasty! I made this on 22 Jan 2022 and the family loved this, this will be a regular now. I used my 9 liter (9½ quart) stove top pressure cooker with a pressure of 12 psi (80 kPa), so this will work as written with a electric pressure cooker. Links to the Shortcuts are listed in the Notes section.
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Prep Time 15 minutes
Cook Time 4 minutes
Passive Time 2 hours
Total Time 2 hours 19 minutes
Course Main Dish
Cuisine Indian
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

For the Marinade

  • 1 kilo chicken breasts, boneless, skinless, (2 lb)
  • 2 cups plain yogurt
  • 1 tablespoon garam masala, Shortcut
  • 1 tablespoon lemon or lime juice
  • ½ teaspoon cayenne pepper
  • ⅛ teaspoon ground ginger

For the Sauce

  • 2 cups tomato sauce, Shortcut
  • 4 cloves garlic, minced
  • 1½ tablespoons garam masala, Shortcut
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 cup whipping cream

Instructions
 

  • Rinse the chicken and cut into 1½ to 2 inch pieces, place in a mixing bowl.
  • To the mixing bowl, add the remaining Marinade ingredients.
  • Mix into the chicken. Cover and place in the fridge to marinate for 2 hours.
  • In another mixing bowl, add all of the sauce ingredients, except the whipping cream, mix until well combined.
  • When you are ready to cook, add the chicken and marinade to your stove top pressure cooker, NO LID at this point. Turn on the heat to medium or medium low and for about 5 minutes, stirring often.
  • Add all the sauce mixture to the pressure cooker and stir to mix in. (And I missed taking this photo.)
  • Once all mixed, place the lid on the pressure cooker and lock, turn heat to high and place the weight (jiggler) on the lid.
  • When the jiggler starts to vent pressure, indicating full pressure, reduce heat to low or medium low in order to keep the jiggler just moving and venting pressure. Set your timer for 4 minutes.
  • When 4 minutes have passed, turn off the heat and move the cooker to an unused burner to release pressure naturally, meaning just let the cooker set with no interaction from you.
  • When the cooker indicates zero pressure inside, remove the lid, and place the cooker back on low heat. Stir in the cream and allow to simmer until sauce is thickened, about 5 minutes. (This photo is just showing the chicken right after I removed the lid, before stirring in the cream.)
  • Serve with rice, as there is plenty of sauce.

Notes

Low cost per serving.
Shortcuts: Garam Masala, Tomato Sauce.
Updated on 22 January 2022.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: INDIAN,Chicken - Pressure Cooker
Rajma – Kidney Bean Curry (Pressure Cooker)
April 28, 2018 Lee
1 Comment

Rajma - Kidney Bean Curry (Pressure Cooker)

Adapted from an internet recipe.
This is a great main or side dish, I made this on 30 April 2018 was truly surprised, excellent flavor! This originates in Northern India and Nepal. This is a modified recipe and not authentic.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Dish, Side
Cuisine Indian, Vegetarian
Servings 8 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 2 cups dry red kidney beans
  • 2 tablespoons vegetable oil
  • 2 teaspoons butter
  • 1 large onion, minced
  • 4 cloves garlic, smashed and finely minced
  • ¼ teaspoon ground ginger
  • ¼ teaspoon Thai chili powder
  • ½ teaspoon ground cloves
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 plum tomatoes, chopped
  • 1 teaspoon sugar
  • salt, to taste
  • water, as needed
  • 2 teaspoons garam masala, optional
  • 1 teaspoon ground red pepper, optional
  • ¼ cup fresh cilantro leaves, chopped, for garnish

Instructions
 

  • Rinse the kidney beans and remove and bad ones and any debris, place in a large bowl and cover with 2 inches of water. Cover the bowl and let that sit for 6 hours.
  • After 6 hours, drain and rinse the beans, just leave in the strainer for now.
  • In your pressure cooking, without using the lid, heat the oil and butter on medium heat. Add the onion and garlic and saute until fragrant, then add in the ginger, cloves, chili powder, turmeric, cumin, and coriander. Cook for a few minutes then add the tomatoes and cook for about 1 minute.
  • Add the drained beans and water to just cover the beans then add 1 more cup of water. Stir in the sugar and salt to to taste.
  • Place the lid on the pot and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing for 8 minutes and turn the heat down to low or medium low to just maintain the jiggler moving and pressure releasing.
  • At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid.
  • Serve as a side dish or a main dish over rice.

Notes

Low cost.
Variants: 1. For a non-vegetarian, add in sliced sausage at Step 4 (this is what I do). 2. Add a spoon or two of lime juice and mix that in before serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: INDIAN,Sides - Pressure Cooker,VEGETARIAN
Red Lentil Curry (Masoor Dal)
October 18, 2017 Lee
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Red Lentil Curry (Masoor Dal)

Stephen Connell, United States.
This is an Indian dish, sounds very good but I would probably serve this with some roasted chicken or maybe some pan fried fish.
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Course Lunch, Main Dish
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 2 cloves garlic, smashed and minced
  • 1 cup dry split red lentils
  • ½ cup onion, finely diced
  • 1 cup fresh tomatoes, diced and drained
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 3 cups water
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh cilantro, chopped, for garnish

For the Tarka

  • 1½ teaspoons vegetable oil
  • ¼ cup onion, thinly sliced

Instructions
 

  • Heat a large sized saucepan on high heat and add the water, garlic, lentils, onion, tomato, salt, turmeric, and cayenne pepper and bring to a boil, reduce to a simmer, place lid off center and cook for about an hour or until the mixture is thickened and the lentils are tender, stir often so no burnt spots. Remove from heat and set aside.

For the Tarka

  • In a small pan, heat the 1½ teaspoons of oil, add the sliced onions and cook, stirring until the onions are golden brown, use a bit more oil if needed.
  • To serve, place some some curry in a serving bowl, top with some of tarka and cliantro.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: INDIAN,VEGETARIAN
Chicken Curry II
October 13, 2017 Lee
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Chicken Curry II

Stephen Connell, United States.
This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 500 grams chicken breasts, boneless, skinless, cut into strips, (1 lb)
  • salt and pepper
  • 2½ teaspoons curry powder, divided
  • 3 tablespoons cooking oil, divided
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated, or ⅛ to ¼ teaspoon powder
  • 2 cups chicken broth
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 1 cup frozen peas, no need to thaw
  • ¼ cup plain Greek yogurt
  • ¼ cup fresh cilantro, chopped

Instructions
 

  • After the chicken is sliced into strips, about ¼ inch thick or so, spread them out and sprinkle with about ¾ teaspoon of salt, ¼ teaspoon of black pepper, and 1 teaspoon of curry powder, mix together.
  • Using a large non stick pan, heat 1½ tablespoons of oil on medium high heat, when hot but not smoking, add the chicken in a single layer and cook, stirring often to just lightly brown them, no need to cook all the way through, about 3 minutes. Remove from the pan and set aside.
  • Reduce the heat on the pan to medium and add the rest of the oil, and the onion and cook until softened and translucent, then stir in the garlic, ginger, and remaining curry powder and cook until fragrant, maybe a minute or so, stir often.
  • Whisk the cornstarch, sugar, and a pinch of salt into the broth then add the broth to the pan, bring to a boil then reduce to a simmer until the sauce is thickened, about 5 minutes. Return the chicken to the pan along with the peas and simmer until the chicken is cooked through, takes just a few minutes.
  • Remove the pan from the heat, stir in the yogurt and cilantro, taste and adjust seasoning with salt and pepper if desired.
  • Serve with steamed rice.

Notes

Figure about 70 Baht for the chicken. For 4 servings, this is about 52 cents per serving.
Variant: 1. Replace the chicken with beef or large prawn.
* Best Value $1 or Less per Serving,: INDIAN,CHICKEN & TURKEY
Saffron Rice (Rice Cooker)
September 20, 2017 Lee
1 Comment

Saffron Rice (Rice Cooker)

Adapted from an internet recipe.
This is Indian in nature, if you have never used saffron, understand it is the most expensive spice in the world, this is not cheap, and top dollar is paid for this spice. I used my small rice cooker for this and this is really good exactly as written.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side
Cuisine Indian
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 cup dry Jasmine rice
  • 1¼ cups chicken stock, fresh or from powder
  • ¼ teaspoon saffron threads, (6-7 threads)
  • ⅛ teaspoon ground turmeric
  • ⅛ teaspoon ground cumin
  • ½ clove garlic, pressed or finely minced
  • ⅛ teaspoon chili powder
  • ¾ teaspoon fish sauce
  • lemon juice, just a squeeze or so

Instructions
 

  • Add the stock into a small pot and place over high heat and bring to a boil then remove from heat.
  • To the hot stock add the saffron, turmeric, cumin, garlic, chili powder, and fish sauce and mix well.
  • Add the dry rice to the rice cooker pot then pour in the stock mixture. Stir, cover, and set to Cook mode.
  • When the rice cooker switches to Warm, fluff the rice with a paddle. Taste for saltiness, add fish sauce to adjust, and if too salty, add a squeeze or two of lemon or lime juice.
  • Serve as a side dish with any Asian or Indian dish.
#1 Go-To Recipes,: INDIAN,Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Tandoori Fish
September 17, 2017 Lee
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Tandoori Fish

Adapted from an internet recipe.
An Indian dish and this does sound very good. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 4 hours
Total Time 4 hours 25 minutes
Course Main Dish
Cuisine Indian
Servings 6 servings

Ingredients
  

  • ⅓ cup white vinegar
  • 4 cloves garlic, smashed and finely minced
  • 1 tablespoon fresh ginger, peeled, grated
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ cup vegetable oil
  • 1 kilo whitefish fillets, cut into 3-4 pieces each

Instructions
 

  • Mix together the first 8 ingredients. Brush the fish pieces with the marinade to coat evenly and place in a shallow dish, pour the remaining marinade over the fish. Place the fish in the fridge to marinate for at least 4 hours.
  • Preheat your oven's broiler, brush off excess marinade and reserve marinade, then place the fish in a broiler safe dish or pan.
  • Broil on the center rack for 10 minutes, remove the rack, turn the fish, brush with the marinade, broil for another 7 to 8 minutes or until the fish easily flakes with a fork.
  • Serve with rice and a steamed vegetable for a complete meal.

Notes

Pangasius would cost about 120 Baht/kilo. For 6 servings, this is about 60 cents per serving.
* Best Value $1 or Less per Serving,: INDIAN,FISH - ALL,Fish - White Fish