• Chana Pulao

    Credits

    Recipe adapted from Tea for Turmeric.

    ingredients

    amountingredient
    300grice, basmati
    2 cupswater
    40g // 3 Toil
    1onion, medium, sliced
    1tomato, small, quartered (optional)
    2½ tspsalt, divided
    3 clovesgarlic, minced
    ⅓ pieceginger, minced
    2bay leaves, small
    ½ tspblack peppercorns, whole
    1″cinnamon stick
    1cardamom, black, small
    5cloves, whole
    1 tspcumin seeds
    ½ tspblack pepper
    15ozchickpeas, cooked (chanay)

    process

    1. wash rice, set aside to soak 30 minutes
    mode: sauté
    heat: high
    1. add oil, onions, bay leaves and 1 tsp of the salt; brown the onions
    2. add ginger, garlic; sauté 2 minutes until fragrant (deglaze with a splash of water, as needed)
    3. add tomato, removing skins as they come loose (optional)
    4. add whole spices along with the rest of the salt, mix well; add chickpeas
    5. drain rice, add to instant pot along with the 2 cups of water
    pressure: high
    time: 5 minutes
    release: 5 minutes natural release
    1. open pot, fluff rice; serve

    notes

    optional additions / changes

    • can add peeled and chopped potatoes at the same time as the chickpeas
    • can add ½-1 green chili like Serrano, slit several times
    • can use 15 oz of cooked and frozen chickpeas, or a 15oz can, drained
  • Lahori Chole

    Also known as “chikad chole” or “chikar chole” which translates to “muddled chick peas”.

    Don’t be intimidated by the long list of ingredients. If you cook desi food often, you likely already have them all on hand. I’ve broken the process down into its simple, individual components for the sake of clarity.

    Because this is a recipe that uses interesting techniques, I highly recommend reading through the whole post before getting started.

    Credits

    Recipe adapted from Flavour of Desi Food. Watch the video linked to see the process and also if you’re confused on any particulars (like, “how much is 3 pieces of cinnamon?”). I’ve adapted the recipe from her, so there are some small changes, but the video is an excellent resource regardless.

    Shoutout to user farzadalirdofficerscci4689 who dropped the written recipe in the comments. You a real one.

    ingredients

    amountingredient
    500gchickpeas, dry
    1 tspbaking soda
    1 tspsalt*
    110goil
    1 Tginger garlic paste
    1 smallonion
    1 tspsalt*
    1 tspcayenne
    1 tspchili flakes
    1 tspturmeric
    1 tspblack pepper
    1 smallpotato
    ~½ cupwater
    3 piecescinnamon
    3black cardamom
    1 tspcumin powder
    1 tspcoriander powder
    1 tspchole powder**
    1chicken bouillon cube
    1 tspamchur powder
    115gyogurt, whole milk (dahi)
    3 cupschickpea cooking liquid (aqafaba)**
    1 tspdried fenugreek (kasuri methi)
    1jalapeño, thin sliced
    to tastecilantro, fresh
    *salt is listed twice, as it’s used in 2 places
    **see notes

    Onion paste

    Making the onion paste is easy: just blend 1 small onion into a smooth paste. I used a mini food processor that came with my stick blender, but you could use a stick blender, regular blender, or even a spice grinder.

    I used a mix of red and yellow onions, but feel free to use whatever you have on hand.

    Thickening paste

    Boil the small potato until fork tender. Since this will be blended up, I did not bother to peel the potato (and I like potato peels, anyhow, so why do more work?). I just cut out any suspicious areas or eyes in it and set it to boil. Once done, let cool. You can cut it into a few pieces to help speed up the process.

    To the potato, add a ½ cup of cooked chickpeas, and the ~½ cup of water. Blend until a smooth paste forms. I used the same mini food processor from the onion paste.

    Naturally, because it uses some of the cooked chickpeas, this thickening paste must be made after the chickpeas are cooked, so it can’t be prepared ahead of time.

    Spices

    Everything was made easier by portioning out my spices ahead of time since the flavors are layered in different stages. I prepped as many things ahead as I could, particularly the dry ingredients so that I wasn’t worried about measuring or missing something during the cook.

    I combine anything that’s going in together in the same bowl, no need for individual ramekins for each spice.

    bowl 1bowl 2bowl 3
    saltcumin powderchicken cube
    cayennecoriander powderamchur powder
    chili flakeschole powder
    turmeric
    black pepper

    I also took out and set aside the cinnamon and black cardamom.

    Process

    This recipe requires a bit of planning ahead, but does offer some downtime in which to multitask and prep ingredients (see previous section). I’ve listed the processes below with this in mind to help streamline everything.

    Overnight soak

    Add dry chickpeas and baking soda to a large mixing bowl and fill it with water. Yes, fill it—the chickpeas will expand considerably and drink up most of it. Cover the bowl with a dinner plate / tea towel / aluminum foil (whatever you have on hand) and let soak for 12 hours.

    Cooking the chickpeas

    After 12 hours, drain the chickpeas and rinse them under cold water. Add them to the Instant Pot along with 1 tsp of salt, then cover with water. There should be enough water in the pot to cover the chickpeas with and an additional 2″ of water on top of that.

    pressure: high
    time: 14-16 minutes
    release: 20 minutes natural release

    When done, DO NOT DRAIN!

    This is a good place to make the thickening paste using ½ cup of the cooked chickpeas.

    If you’re using your IP for the rest of the cook, then transfer the chickpeas with their cooking liquid back to the mixing bowl (you washed it, right?), cover, and set aside. Wash the IP insert and move onto making the base gravy.

    Base Gravy

    1. add oil + ginger garlic paste to Instant Pot
    sauté: medium
    1. spread paste around evenly and cook gently until fragrant, ~30 seconds
    2. add onion paste and cook, stirring periodically, until it changes color to an even, toasty brown and most of the water has evaporated
    sauté: low
    1. add the first round of spices (bowl 1) and sauté for 1 minute; the heat is reduced so that the spices don’t burn
    sauté: medium
    1. add the thickening paste and sauté well until everything is nicely incorporated; this may take several minutes
      • if the potato mixture is quite thick, it may stick to the pan; if this happens, add water as needed (a few tablespoons at a time) and scrape the bottom frequently so nothing burns
    2. add cinnamon and black cardamom, cook for 2-3 minutes
    3. add the next round of spices (bowl 2) and mix thoroughly
    4. crumble up the chicken cube and add it to the gravy along with the amchur powder (bowl 3); mix

    Bring It All Together

    1. add cooked chickpeas and yogurt; mix mix mix
    2. add the aquafaba and stir to combine everything; it will be pretty soupy at this point
    3. cook uncovered for ~20 minutes until the salan reduces to your desired consistency
      • stir regularly and scrape the bottom of the pot to make sure nothing is sticking
      • as you stir, crush the chickpeas against the sides of the pot to muddle everything together, make it thicker and give it the signature look

    Finishing

    Add all the fenugreek and half the cilantro + jalapeño slices (reserve the other half for garnish); mix thoroughly and cook for ~3 minutes.

    Notes

    • be generous with the ginger garlic paste; I use a heaping tablespoonful
    • the original recipe listed “garam masala” but I dislike it a lot, so I substituted with a boxed mix (Shan or other brand) of generic “chole masala”…you could probably get away with using any sort of box mix spice blend here. Or use garam masala if that’s your thing. If you have none of those, skip it.
    • aquafaba is the sometimes foamy, cloudy liquid leftover from cooking chickpeas, which we’ll hold onto and won’t discard in this recipe; this is NOT the soaking water that the chickpeas sat in overnight (which had baking soda added to it)

    I made this entire recipe in my Instant Pot (first cooking the chickpeas, and then the whole dish in it), but you could make it on the stove top just as easily. I do recommend using the IP or another pressure cooker to cook the actual chickpeas themselves because that will take a lot longer any other way. But apart from that, you can proceed with the rest using any pot you prefer.

    Lahori Chole
  • Chocolate Zucchini Cupcakes

    Credits

    Recipe adapted from Sally’s Baking Addiction. She has lots of incredibly helpful information so I encourage reading through her post.

    Ingredients

    amountingredient
    250gflour, all-purpose
    60gcocoa powder (not dutch processed)
    2 tspbaking soda
    ½ tspbaking powder
    1 tspespresso powder (optional)
    ½ tspsalt
    125goil
    90gapplesauce, unsweetened
    250gsugar
    15gmolasses
    4eggs
    80gsour cream
    360gzucchini, shredded
    180gchocolate chips
    See notes for helpful ingredient information

    Process

    preheat oven: 350°
    1. in medium bowl, combine all dry ingredients (flour through salt in the list); mix thoroughly
    2. in a separate bowl, whisk wet ingredients (from oil through chocolate chips)
    3. add dry ingredients to wet ingredients and mix until just combined
    4. spray muffin tins with spray oil (or use cupcake liners), then divide the batter into the tins, almost filling each cavity
    bake: ~22 minutes
    1. let cupcakes cool for ~10 minutes on the counter, then remove from tray

    nutrition

    whole recipe: 1,495g = 4,517 calories
    1 cupcake = 238 calories

    notes

    substitutions & replacement

    • because of the science involved, the cocoa powder can’t be replaced with dutch-processed cocoa powder; read the original recipe post for more details (see Credits section above)
    • if you do not have applesauce, you can just use oil; you can replace some of the oil in most baked goods with applesauce
    • espresso powder deepens the chocolate flavor, without giving any coffee flavor in this amount; use it if you have it, skip it if you don’t
    • if you don’t have molasses, use 100g of regular sugar and 150g of brown sugar

    other

    • all ingredients should be at room temp; if you’re like me, just heat a cup of water in the microwave to generate heat and steam, then put the sour cream and eggs in the TURNED OFF microwave to warm up before you start
    • oil the tray really well as they will stick to dry spots easily
    Chocolate Zucchini Cupcakes
  • Mac & Cheese

    credits

    Recipe adapted from The Salty Marshmallow.

    ingredients

    in the pressure cooker

    AmountIngredient
    1 lb // 16oz // 453gdry pasta (medium size)
    4 cupswater
    32gno-chicken base
    2 Tbutter
    1 Thot sauce
    1 Tred pepper flakes
    1 tspgarlic powder
    1 tspblack pepper
    ½ tspsalt

    for stir-in

    AmountIngredient
    ½ cup / 120gmilk
    ½ cup / 116gheavy cream
    240gcheddar, preferably sharp
    120gcheese 2*
    60gparmigiana reggiano, shredded (or blended)
    2 tspmustard, stone ground
    1 tspmustard, hot honey (Inglehoffer)
    *see notes

    process

    1. add all ingredients under “in the pressure cooker” to pressure cooker
    Pressure: High
    Time: 5 minutes
    Release: 5 minutes natural, then quick release
    1. add milk, heavy cream, and both mustards, mix thoroughly
    2. add handfuls of cheese, stirring in between until melted, until all cheese is done

    notes

    • any medium size pasta shape will work fine; my favorite is cavatappi
    • any combination of cheeses can be used, but classic mac and cheese flavor relies on a cheddar-forward profile, the sharper the better (or per preference)
    • can replace the milk and heavy cream with 1 cup of milk instead (tested)

    cheese 2

    The original recipe used mozzarella for all 120g of cheese 2, but that was a bit “meh.” This slot is a good place to experiment. The picture below used half Jarlsberg and half shredded Mexican blend. The Jarlsberg adds a really nutty flavor and amazing cheese pull. Also makes a great grilled cheese.

    Mac & Cheese
  • Marinara Sauce

    Credits

    Recipe adapted from Budget Bytes.

    Ingredients

    makes 4 32oz jars

    106 oztomatoes, whole, peeled
    300gonion, yellow, diced
    110gbutter
    2 Tgarlic
    2 Tbalsamic vinegar
    2 Tsugar
    2 Tbasil, dried
    1 Toregano, dried
    1 Tcrushed red pepper
    to tasteblack pepper
    2 tspsalt
    1 tspMSG

    Process

    1. add all ingredients to pressure cooker
    2. mash everything up roughly with potato masher, or crush up tomatoes with hands
    Pressure: low
    Time: 30 minutes
    Release: natural
    1. blitz with immersion blender to desired consistency

    Notes

    • 106oz of whole, peeled tomatoes = 1 giant 10# can from Costco
    • can also add negligible amount of baking soda to cut acidity instead of sugar (untested)
    • can also slow cook for ~8 hours on low
      • after slow cooking, onions don’t necessarily become translucent, still have some raw bite; consider:
        • running on high for 4 hours instead (untested)
        • pressure cooking as above in addition to slow cook
        • sauteing onions in  butter and maybe some olive oil briefly before step 1 (untested)
    Marinara Sauce
  • Applesauce Muffins

    Credits

    Recipe modified from DrCackle on Reddit.

    Ingredients

    Makes 12 muffins

    AmountIngredient
    240gflour, all purpose
    50gsugar
    2 tspbaking soda
    1 tspsalt
    1 tspcinnamon
    ¼ tspground cloves
    80graisins
    105gapple, peeled, finely diced
    113gbutter, unsalted, melted
    380gapplesauce, unsweetened

    Process

    1. preheat oven to 350° F
    2. in medium, microwave-safe bowl: melt butter; add raisinsa + applesauce, heat through again if necessary (this is to hydrate the raisins)
    3. add all dry ingredients to large bowl and mix
    4. to the same bowl, add the rest of the ingredients, including the heated mixture from step #1
    5. mix until just combined (batter will be quite thick)
    6. lightly spray muffin tin with spray oil and divide batter evenly between tins
    Bake: 30 minutes

    Allow to cool on countertop for at least 15 minutes.

    Nutrition

    Whole Recipe: 867g = 2,409 calories
    1 Muffin (73g) = 203 calories

    Notes

    • these are extremely low sugar, which is how I like them; most people may want to up the sugar and raisins
    • recipe can probably handle increasing apple, cinnamon, and maybe even cloves
    • these taste very healthy and could pass for breakfast muffins; try experimenting with adding additional vegetables like shredded carrots or zucchini.
    Applesauce Muffins
  • Waffles

    Credits

    Recipe adapted from OneShyofaBunch on Allrecipes.com.

    Ingredients

    Makes 4 Belgian waffles

    AmountIngredients
    2eggs
    240gflour, all purpose
    410gmilk
    100goil, vegetable
    13gsugar
    15gbaking powder
    3gsalt

    Process

    1. mix all the ingredients together in a large bowl
    2. pour batter into waffle iron in batches until all the batter is used up

    Nutrition

    1 waffle = 580 calories

    Notes

    I use this vertical waffle maker, which I bought from Costco for $35 about 5 years ago. Works fabulously and makes big waffles with deep wells. The pour spout on the top makes it easy for kids to help as well, since the risk of burns is reduced.

    Although great plain, see below for serving suggestions.

    Mix-ins

    • chocolate chips
    • blueberries

    Toppings

    • nutella
    • maple / pancake syrup
    • fresh fruit
    • fresh whipped cream
    • berry compotes, jams, or jellies
    Waffles
  • Creamy Tomato Basil Soup

    Ingredients

    Makes 8 servings

    AmountIngredient
    3 Tbutter
    1 largeonion, diced
    2 stalkscelery, diced
    1bell pepper, red, large, diced
    1 tspgarlic, minced
    4 tspBetter Than Bouillon no-chicken base
    30ozwater
    30oztomatoes, diced
    ¼ cupbasil, fresh
    2½ Ttomato paste
    1 tspsalt + to taste
    1 tspfresh ground black pepper
    2 Tbalsamic vinegar + to taste
    ½ tspMSG + to taste
    ½ cupParmesan cheese, fresh grated
    ½ cupheavy cream

    Process

    Instant Pot

    1. set Instant Pot to sauté mode, melt butter and sauté onions, celery, and bell pepper until tender
    2. add garlic, cook 1 minute until fragrant
    3. add the rest of the ingredients (except Parmesan and heavy cream)
    Pressure: high
    Time: 5 minutes
    Release: quick
    1. purée contents with immersion blender until smooth
    2. stir in Parmesan and heavy cream, let warm through; serve hot

    Stovetop

    Use a heavy-bottomed pot and instead of pressure cooking in step 3, simmer until everything is tender and starts to break down.

    Nutrition

    Calories = 1,215 total recipe (152 per serving)

    Notes

    • blend less for chunky soup
    • use (1) 28oz can or (2) 14 oz. cans for the tomatoes. 2 oz less than the full 30 called for in the recipe isn’t a big deal but the difference can be made up with fresh tomatoes so a third can isn’t opened unnecessarily
    • a 30oz box of stock can be used instead of the BTB base + water
    • a large carrot can be substituted for the red bell pepper, though the latter is tastier
    Creamy Tomato Basil Soup
  • Thai Curried Butternut Squash Soup

    Credits

    Recipe modified from Cookie + Kate.

    Ingredients

    AmountIngredients
    2 Toil
    2 lbsbutternut squash (~1.5 squashes)
    1onion, yellow, medium
    4 clovesgarlic
    2-3 TThai red curry paste
    2 tspcoriander powder
    1 tspcumin powder
    ¼ tspsalt
    ⅛ tspred pepper flakes
    1 Tlime juice, fresh
    32 ozvegetable broth
    ½ cupcoconut milk, full fat
    handfulchopped cilantro, mostly leaves

    Process

    1. slice squash in half lengthwise, scoop out seeds and spray cut side lightly with oil and roast in the oven (optional)
    Temp: 450º F
    Time: 1 hour
    
    1. peel and chop into rough chunks when cool enough to handle

    Instant Pot

    1. turn IP to saute mode and add oil, squash, onions, garlic, curry paste, coriander, cumin, salt, and red pepper flakes; cook for 8-10 minutes
    2. add broth, close the lid and seal pot
    Pressure: high
    Time: 5 minutes
    Release: 10 minute natural
    1. use immersion blender to puree soup to desired consistency; taste for salt and curry paste, adjust as necessary
    2. stir in lime juice, coconut milk, and chopped cilantro

    Stovetop

    1. in medium sized, heavy bottom pot, add oil, squash, onions, garlic, curry paste, coriander, cumin, salt, and red pepper flakes; cook for 8-10 minutes
    2. add broth, bring to a boil, then reduce heat and simmer for 15-20 minutes
    3. using immersion blender, puree soup to desired consistency; taste for salt and curry paste, adjust as necessary
    4. stir in lime juice, coconut milk, and chopped cilantro

    Nutrition

    100g soup = 71 calories

    Notes

    • roasting is an optional step, but increases flavor and makes peeling/chopping the hard butternut squash much easier
    • roasted squash pulp can be stored in the fridge for ~a week or so; freeze if storing longer
    • this soup freezes well; fresh cilantro and a hit of lime juice can help wake up the flavors a little bit when reheated from frozen
    Thai Curried Butternut Squash Soup
  • Potato Leek Soup

    Credits

    Recipe adapted from Cooking Carnival.

    Ingredients

    AmountIngredient
    28gbutter
    25gcelery, diced
    1bay leaf
    2 tspgarlic
    270gleeks, greens removed
    540gpotatoes, Yukon Gold
    3½ cupswater
    21gvegetable base*
    1 tspthyme, dried
    ½ cupheavy cream
    ~½ tspMSG
    ½ tspsalt
    to tasteblack pepper, fresh cracked
    *I use Better Than Bouillon

    Process

    1. chop and wash leeks, set aside
    Mode: sauté
    1. melt butter in pressure cooker, add celery, bay leaf, garlic; sauté
    2. peel and rough chop potatoes
    3. add leeks, potatoes, water, vegetable base, thyme into pressure cooker
    Pressure: high
    Time: 7 minutes
    Release: natural release
    1. discard bay leaf, blend using immersion blender until smooth
    2. add heavy cream, MSG, salt and pepper

    Nutrition

    Yields: 1,974g soup
    Calories:  1,216 total, 62 per 100g

    Notes

    • leeks must be washed multiple times and only AFTER cutting to remove all dirt and grit
    • can substitute stock base and water for 3½ cups vegetable stock
    Potato Leek Soup

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