Kitchenwali

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  • Chocolate Cake

    Credits

    Recipe adapted from Bon Appétit.

    Ingredients

    Makes 1 9″ cake round

    AmountIngredient
    160gflour, all purpose
    250gsugar
    5gbaking powder
    ¼ tspbaking soda
    8gsalt, kosher
    41gcocoa powder
    163goil, vegetable
    2eggs, large
    4gvanilla extract
    1 cupmilk, warmed

    Process

    1. Preheat oven: 325°F
    2. Grease cake pan with butter and lay down a parchment round on the bottom.
    3. In a large bowl, mix all the dry ingredients.
    4. In a medium bowl, whisk together the wet ingredients (except the milk).
    5. Add wet ingrediets to dry and mix with a spatula; it will be firm and pasty.
    6. Add warmed milk and mix until just uniform and combined.
    7. Pour immediately into prepared cake pan
    Bake: 40-50 minutes
    1. Let cool before cutting.

    Notes

    • Can sub regular table salt for kosher, use slightly less.
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  • Waffles

    Credits

    Recipe adapted from OneShyofaBunch on Allrecipes.com.

    Ingredients

    Makes 4 Belgian waffles

    Amount (weight)amount (volume)Ingredients
    2—eggs
    240g2 cupsflour, all purpose
    410g1¾ cupsmilk
    100g½ cupoil, vegetable
    13g1 Tsugar
    15g1 Tbaking powder
    3g½ tsalt

    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

    See the freezing guide for tips and information on freezer-safe food storage.

    Waffles
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  • Mango Milkshake

    Ingredients

    Makes 52 oz (1 blender full)

    AmountIngredient
    250gmango, frozen
    1,200gmilk
    27gdates, pitted

    Process

    1. Add all ingredients to a blender
    2. Blend for 1 minute or until liquefied and homogeneous

    Nutrition

    100g = 63 calories

    Notes

    • If using fresh mango, you may want to add ice
    • A high powered blender is ideal, I recommend the Vitamix
    • Dried out dates do not need to be rehydrated, they can go into the mix as-is
    • Different date types will have different sugar content; Medjool dates will make a thicker and sweeter shake. As written, recipe is low sugar and not too sweet
    • Can add spinach or other greens to this recipe for a small health boost
    • Can store extra milkshake in airtight glass jars or water bottles; it’ll keep in the fridge for up to 3 days. Freshness / quality may be effected; shake before enjoying.
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  • Fish on a Bed of Salad

    Pair breaded and frozen white fish fillets on a pile of lightly dressed, bagged salad.

    Products

    Costco

    • Panko crusted tilapia
    • Mediterranean crunch chopped salad

    Assembly

    1. Prepare the fish in toaster oven, air fryer, George Foreman grill, or panini press (no need for any extra oil).
    2. Lightly dress salad with included dressing; no need to use up the entire dressing packet.
    Fish on a Bed of Salad
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  • Canned Peaches in Yogurt

    Pair canned peaches with yogurt, using some of the syrup from the peaches for sweetener.

    Canned Peaches in Yogurt
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  • Yogurt

    Ingredients

    Makes 3 cups

    AmountIngredient
    3 cupsmilk
    2 Tyogurt

    I use 2 T to be on the safe side, you can get away with using less than that.

    Process

    Instant Pot

    1. Pour 1 cup of water in the instant pot, set in the trivet and then place 1 glass jar into the pot.
    2. Fill jar with 3 cups of milk (you can skip step 1 and pour the milk directly into the pot).
    3. Cover jar with foil or some other loose-fitting, heat-proof cover
    Steam: 1 minute
    1. After cycle completes and pot is safe to open, let milk cool to room temp and add yogurt; mix to incorporate.
    2. Shut the lid (no need to seal) and press yogurt button; let incubate for 8 hours (it should begin counting down from 8:00).
    3. Refrigerate

    Stovetop

    1. Bring 3 cups of milk to a rolling boil in a medium sauce pot, then turn off the heat and let it cool to room temp.
    2. Pour milk into whatever container it’s meant to set in (old yogurt container, glass jar, etc.). Add 2 T yogurt, mix, and set to incubate in a warm environment (such as the oven with the oven light turned on or a warm area near the stove) for 8 hours.
    3. Refrigerate

    Notes

    • If yogurt is still a bit runny after 8 hours, let it incubate for longer, up to or exceeding an additional 8 hours. It’ll be fine.
    • Yogurt will set up further while refrigerated.
    • Sugar or some flavorings can be added during incubation, though I’ve never tried this.
    • Yogurt can be used any way store-bought plain yogurt would be.
    • Strain for thicker consistency (“Greek style”).
    • Can add milk powder as a thickener, or heavy cream though I’ve never tried either.
    Yogurt
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  • Chocolate Chip Banana Muffins

    Credits

    Recipe modified from LittleMuffinWhore on Reddit.

    Ingredients

    Makes 12 muffins

    AmountIngredient
    300gbanana, ripe, mashed
    50gsugar
    240gflour, all-purpose, unbleached
    1 tspbaking powder
    ½ tspbaking soda
    ½ tspcinnamon
    1 tspsalt
    90gchocolate chips, semi-sweet
    245gmilk
    50goil
    2 tspvinegar, white

    Process

    1. Preheat oven to 350°F
    2. Mash bananas and sugar together in a shallow bowl, set aside
    3. In a large bowl, mix dry ingredients until uniform. Add chocolate chips; mix. Add banana mash + wet ingredients and mix gently until most of the flour is absorbed (some dry patches here and there are fine)
    4. Spray muffin tray with spray oil and divide batter evenly between all 12 cavities
    Bake: 25 minutes
    1. Remove from oven and let muffins cool in tray

    Nutrition

    100g = 278 calories

    Approximately 193 calories per muffin.

    Notes

    • The recipe is very forgiving and will work with less banana or a little bit more
    • If you fall short in banana amount, you can make up the difference using some other fruit puree or applesauce (to keep the moisture ratio)
    • Process can be simplified by mashing bananas in the same large bowl as everything else will go in
    • Oven temperatures vary; start checking on the muffins at around the 20 minute mark, then every 5 minutes or so
    • If using frozen bananas:
      • thaw in fridge overnight or in microwave if in a pinch
      • squish defrosted bananas in bag to mash
    Chocolate Chip Banana Muffins
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  • 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

    See the freezing guide for tips and information on freezer-safe food storage.

    Creamy Tomato Basil Soup
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  • Simple Aloo Salan

    Credits

    Recipe from My Heart Beets.

    Ingredients

    Makes 4 servings

    AmountIngredient
    1½ lbspotatoes, peeled, whole
    2 Toil
    2 tspcumin seeds
    ½ tspmustard seeds
    1Serrano pepper, minced
    2 cupswater
    1 tspsalt
    1 tspturmeric
    ½ tspdried mango powder (amchur)
    ½ tspKashmiri chili powder / paprika
    ¼ tspblack pepper
    ¼ tspcayenne

    Process

    1. Dump all the ingredients except the cilantro in the instant pot
    Pressure: High
Time: 10 minutes
Release: 10 minutes natural
    1. Break up the potatoes into chunks, squishing some into the soup to thicken.
    2. Garnish with cilantro.

    Nutrition

    Calories: 197 per serving (¼ of recipe)

    Notes

    • If adding eggs, steam in instant pot separately
    Pressure: High
Time: 6 minutes
Release: Quick
    • It’s possible to do the eggs at the same time as the salan by using a high trivet, but the potatoes would need to be chopped in order to account for the reduced pressure time, I haven’t perfected the timing yet so experiment at your own risk.
    Simple Aloo Salan
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  • Shahi Raita

    All amounts are really to-taste. The below “recipe” is just an approximation.

    Ingredients

    AmountIngredients
    225gyogurt
    1½ tspcumin seeds
    ¼ tspsalt
    ¼ tspblack pepper
    2 Tmint, fresh, ribboned
    2 Tcilantro, fresh, chopped
    120gcucumber, chopped
    70gtomatoes, chopped
    100gmilk

    Process

    1. Combine all the ingredients except milk in a medium sized bowl.
    2. Add milk to thin until desired consistency is reached

    Nutrition

    52 calories per 100g

    Notes

    • I like to keep all the liquid from the tomatoes to help thin out the final product; it might also give it a pretty, slightly pink color.

    Additions & Variations

    • finely diced onions
    • shredded carrots
    • chaat masala (makes it tangy/chatpata)
    • tamarind (makes it a bit tart)
    Shahi Raita
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