For when you don’t have the ingredients or can’t be bothered to make shahi raita.
| amount | ingredient |
|---|---|
| — | yogurt |
| — | black pepper |
| — | cumin seeds |
| — | salt |
Crush the cumin between your palms and mix it (along with the rest of the spices) into the yogurt. Thin with milk to desired consistency.
All amounts are to taste; it’s not that serious.
Recipe adapted from Don’t Go Bacon My Heart.
| amount | ingredient |
|---|---|
| 120g | mayo |
| 120g | sour cream |
| 1 T | white wine vinegar |
| 1 tsp | parsley, dried |
| 1 tsp | oregano, dried |
| 1 tsp | garlic, minced |
| pinch | sugar |
| pinch | salt |
The covering and chilling is actual pretty vital to this recipe, although it’s tempting to skip the step. If you eat it right away, the flavors will feel off and disjointed, maybe too sweet or too tart. But once it’s had a chance to meld together in the fridge, everything becomes much more cohesive.
| amount | ingredient |
|---|---|
| ½ | onion, red |
| 1 | jalapeño |
| ⅛ – ¼ tsp | salt |
| ½ | lemon, juice of |
These pickles are best made and enjoyed fresh, but can be stored covered in an airtight container in the fridge for several days. They will lose some of their snap as the acids continue to work on the vegetables, but will still be tasty.
Recipe adapted from Foolproof Living.
| Amount | Ingredient |
|---|---|
| 1 | lemon, zest of |
| 1 clove | garlic, grated (about 1 tsp jarred) |
| 2 T | lemon, juice, fresh (about ½ a lemon) |
| 3 T | balsamic vinegar |
| 3 T | olive oil |
| 1 tsp | salt, kosher* |
| 1 tsp | mustard |
| ½ tsp | black pepper |
Recipe adapted from Iowa Girl Eats.
| amount | ingredient |
|---|---|
| 2 lbs | potatoes, Yukon Gold |
| 2 T | garlic, minced* |
| 4 oz // ½ block | cream cheese |
| 60g // ¼ cup | heavy cream |
| 2 T | butter |
| 2 T | dill, fresh |
| 2 T | parsley, fresh |
| to taste | black pepper |
| to taste | salt |
| ~½ tsp | MSG (optional) |
Pressure: high
Time: 8 minutes
Release: quick
You can switch up the herbs used to whatever you have on hand. I’ve tried a variety of combinations including:
If you have leftover herbs, you can portion them out and mix them into the 60g of heavy cream and freeze them. Then, the next time you make these, just drop the whole block of heavy cream + herbs into the potatoes in step 4.
See the freezing guide for tips and information on freezer-safe food storage.
Recipe adapted from Simply Mamá Cooks
| Amount | Ingredients |
|---|---|
| 175g | corn flour, nixtamalized (masa harina) |
| 15g | cornstarch |
| 3g | salt |
| 1 cup | water, warm |
100g (cooked) = 218 calories
Recipe adapted from Culinary Hill.
| Amount | Ingredients |
|---|---|
| 14g | oil, vegetable |
| 2 | bell peppers, small, sliced |
| 2 | red onions, medium, sliced |
| ½ tsp | salt |
| ½ tsp | oregano, Mexican, dried |
100g = 71 calories
Recipe adapted from Amy+Jacky Pressure Cooker Recipes.
Makes up to 6 corncobs
| Amount | Ingredients |
|---|---|
| 1 cup | water |
| up to 6 | ears of corn, shucked |
Pressure: High Time: 3 minutes Release: Quick
Pair canned peaches with yogurt, using some of the syrup from the peaches for sweetener.
A cup of balsamic vinegar can be cooked down as-is into a thick, syrupy glaze. This is my preferred method, which I find sweet enough. If you must add sugar, use the recipe below.
| Amount | Ingredient |
|---|---|
| 1 cup | balsamic vinegar |
| 1 T | sugar |
Any kind of sugar should work here (cane, raw, brown, granulated,). I would avoid powdered, as I haven’t tested that and it tends to behave in sometimes unexpected ways.
