Kitchenwali

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  • Mint Kava

    Ingredients

    Makes 1 cup

    AmountIngredients
    1 cupwater, boiling
    1teabag, black tea
    ½ tsphoney
    1 Tlemon juice, fresh
    5-10mint leaves, fresh

    Process

    1. Add all the ingredients to a teacup and pour boiling water on top
    2. Steep to desired strength

    Nutrition

    25 calories per cup

    Notes

    All measurements are to taste. I prefer it less sweet, more tart, quite minty and weak on the tea but feel free to adjust to your own preferences.

    Mint Kava
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  • Chickpea Salad with Citrus Tahini Dressing

    Ingredients

    Chickpea Salad

    AmountIngredients
    180gchickpeas, dry*
    320gcucumber, diced
    45gtomatoes, diced
    22gshallots or red onion, finely diced
    20gcilantro, chopped
    *Can replace with ~2 15oz cans of chickpeas (drained), or 450g cooked & frozen

    Citrus Tahini Dressing

    AmountIngredients
    75gtahini
    50glime juice, fresh
    40glemon juice, fresh
    26gwater
    ½ tspsumac
    to tastesalt

    Process

    1. If using dry beans, add them to instant pot, cover with water by several inches, add salt and seal lid.
    Pressure: High
    Time: 40 minutes
    Release: Quick
    1. Prepare all the ingredients (chop, dice, juice, etc.)
    2. Toss everything together and taste for seasoning

    Notes

    • This dish is best served cold, so if using dry chickpeas, prepare them in the morning or the night before and refrigerate
    • Shallots are milder than onions but super expensive; use red onions if you’re not a Rockefeller
    • Can use all lemon juice or all lime juice, if that’s all you have on hand
    Chickpea Salad with Citrus Tahini Dressing
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  • Kheer

    Ingredients

    AmountIngredients
    1 gallon // 3.78 Lmilk, whole
    1 cup // 200grice, basmati
    1green cardamom pod, shell discarded
    ½ cup // 100gsugar
    to tasteraisins, golden
    to tastealmonds, crushed/slivered

    Process

    1. Thoroughly wash rice until water runs clear, about 3-4 times
    2. In heavy-bottomed pot or saucepan, set a gallon of whole milk on to boil; add rice and cardamom
    3. Cook down until milk and rice thicken into rice-pudding consistency
      • Be sure to scrape bottom of pot to avoid scorching milk
      • Press the rice against the sides of the pot to mush and thicken; you can use a stick blender or hand mixer to speed up the process and for more even consistency
    4. Once desired consistency is reached, add sugar, raisins and almonds; cook until sugar is thoroughly dissolved and evenly distributed

    Notes

    • Kheer may be served warm (if fresh made), but is most often chilled and served cold
    • Some prefer not to stir the raisins and almonds throughout the dish, instead reserving them for garnish on top of the finished kheer; you can also do both
    • If slicing almonds, microwave in some water in order to soften the nut and loosen the skin for easy removal
    • Chilled kheer may form a skin on top; this is completely normal and nothing to worry about. To avoid this over with plastic wrap and push it down so that it touches the surface of the kheer
    Kheer
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  • Black Bean Burger Salad

    Ingredients

    AmountIngredients
    1tomato, diced
    ½cucumber, large, diced
    66gsalsa
    2black bean burgers, toasted
    15gcheese, shredded, Mexican blend
    38gsour cream
    3 leaveslettuce, iceberg, chopped
    to tastecilantro, fresh

    Process

    1. Prepare black bean burger however you like (airfryer, stovetop, George Foreman grill or panini press, toaster oven, etc.)
    2. Chop tomato and cucumber; toss with salsa and layer on bottom of a plate
    3. Crumble black bean burger over salad base
    4. Sprinkle cheese immediately on top so it melts a little
    5. Add sour cream, lettuce, and cilantro

    Nutrition

    640 calories

    Notes

    • Can mix sour cream with salsa to make a kind of sauce
    • Use whatever brand of black bean burgers you like, except the Don Lee Farms ones, which are bland with no flavor.
    Black Bean Burger Salad
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  • Egg & Cheese Quesadilla

    Tuck a 2-egg omelette into a 10″ flour tortilla and add 2 slices of melting cheese (I like American). Warm in toaster oven, airfryer, or in a dry pan on the stovetop until cheese is melted.

    Nutrition

    481 calories

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  • Burrito Bowl

    Ingredients

    AmountIngredients
    196gSimple Rice & Potatoes
    76gsalsa
    30gcheese, shredded, Mexican-style
    110gMexican chicken
    50gsour cream
    4 leaveslettuce, torn

    Assembly

    1. Top rice with salsa, sprinkle a little water over it and heat in microwave for ~2 minutes or until piping hot
    2. Add cheese and heat for 30 seconds, removing halfway through to stir and insure even melting
    3. Add chicken on half of the hot rice mix and cover with the other half (to heat through)
    4. Add sour cream and lettuce

    Nutrition

    Calories: 688

    Notes

    Microwaved chicken has a bad smell and worse taste. Covering the chicken with the hot rice helps mitigate that. You can also heat the chicken, rice, and salsa in a dry pan on the stove over medium-low heat, stirring frequently, then fold in the cheese.

    Burrito Bowl
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  • Simple Rice & Potatoes

    Ingredients

    AmountIngredients
    360grice, basmati
    2 cupswater + Mexican chicken reserved liquid
    50goil, vegetable
    150gonion, sliced
    360gpotatoes, Yukon gold
    1 tspsalt
    1 tspcumin seeds

    Process

    1. Wash the rice and cover with water to soak; set aside
    2. Set instant pot to sauté mode, add oil, onions, half the salt, and cook until nicely browned; add a tablespoon or 2 of water if onions start browning too quickly or unevenly
    3. Add potatoes, cumin seeds
    4. Add rice, water / liquid, and the rest of the salt; stir to combine; close lid and seal
    Pressure: High
Time: 7 minutes
Release: 10 minute natural

    Nutrition

    100g = 153 calories

    Notes

    1. This recipe uses the leftover liquid that’s drained from the Mexican chicken recipe. Use as much of the liquid as you have, then add water until you have 2 cups of liquid total.
    2. If you do not have the reserved liquid or you did not make that recipe at all, use all water.
    3. I prefer to add half the salt to the onions while browning in step 2, but you can add it all.
    4. The flavor is somewhere between Mexican rice and Pakistani pulao.
    5. Can be enjoyed as-is, or you can pair it with all the fixings of regular chicken tacos to make a taco rice bowl: fajitas, Mexican chicken, and any sauces.
    Simple Rice & Potatoes
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  • Mexican Shredded Chicken

    Credits

    Recipe adapted from Carlsbad Cravings

    Ingredients

    AmountIngredients
    10goil, vegetable
    770gchicken breast, boneless, skinless, raw
    100gsalsa, medium
    12gsugar
    4ozdiced jalapenos, hot, canned
    10oztomatoes, diced, with chilies, drained
    1 Tchili powder
    1½ tspsalt
    1 tspground cumin
    1 tspgarlic powder
    1 tsponion powder
    ½ tspblack pepper
    ½ tspsmoked paprika
    ½ tsporegano, Mexican, dried
    1 tspliquid smoke

    Process

    1. Add the oil to the bottom of the instant pot, swirl to coat
    2. Add all other ingredients, seal lid
    Pressure: High
Time: 13 minutes
Release: 15 minutes natural
    1. Open instant pot and shred the chicken; mix it all together to rehydrate and seal the lid again
    Pressure: High
Time: 5 minutes
Release: 10 minutes natural
    1. Drain excess liquid and serve (see notes)

    Nutrition

    100g (drained) = 124 calories

    Notes

    This is a base Mexican chicken recipe, which can be used:

    Keep the strained liquid from Step 4 and make rice, beans, or any other dish where these flavors will shine.

    • Can sub regular oregano in place of Mexican
    • Shred chicken using 2 forks or by pressing chicken pieces against bottom and sides of pot; they should fall apart
    Mexican Shredded Chicken
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  • Fajita Vegetables

    Credits

    Recipe adapted from Culinary Hill.

    Ingredients

    AmountIngredients
    14goil, vegetable
    2bell peppers, small, sliced
    2red onions, medium, sliced
    ½ tspsalt
    ½ tsporegano, Mexican, dried

    Process

    1. In a large skillet or wok, sauté bell peppers and onions in oil until desired consistency; cook less to keep them snappy, longer to make them soft
    2. Add salt and oregano

    Nutrition

    100g = 71 calories

    Notes

    • Can sub regular oregano for Mexican oregano
    Fajita Vegetables
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  • Steamed Corn on the Cob

    Credits

    Recipe adapted from Amy+Jacky Pressure Cooker Recipes.

    Ingredients

    Makes up to 6 corncobs

    AmountIngredients
    1 cupwater
    up to 6ears of corn, shucked

    Process

    1. Add 1 cup of water to instant pot and drop in trivet
    2. Layer corncobs in hash pattern (2 parallel, then 2 perpendicular to them on top and so on)
    Pressure: High
Time: 3 minutes
Release: Quick

    Notes

    • Up to 6 ears of corn will fit in a 6qt instant pot.
    • Delicious alone, better rubbed with salted butter immediately out of the pot (I recommend Kerrygold)
    • You can also cover the corn with elote accoutrements
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