Achari Aloo

November 25, 2021

Credits

Ingredients

Makes 3-4 servings

Amount	Ingredient
500g	potatoes, sliced
1 cup	water
2	tomatoes, chopped
½ tsp	black seeds (kalonji)
½ tsp	fennel seeds (saunf)
½ tsp	mustard seeds
¼ tsp	fenugreek seeds (methi dana)
1 tsp	dried fenugreek (kasuri methi)
1 tsp	cumin powder
1 tsp	coriander powder
1 tsp	salt, to taste
1 tsp	cayenne pepper
½ tsp	turmeric
2 T	tamarind sauce or concentrate
2	serrano peppers, slit
2 T	unsalted butter
half bunch	cilantro, finely chopped

Process

Slice potatoes and soak in water; set aside. Chop tomatoes, slit the peppers.
Add all the ingredients to the instant pot

Pressure: High
Time: 5 minutes
Release: Natural

Add cilantro and stir through.

Although flavorful enough to eat as-is, you can serve with rice or roti / naan / paratha.

Nutrition

Calories: 733 (whole recipe).

Notes

Original recipe (see Credits section above) is for the stovetop, refer to it for stovetop preparation instructions (I’ve made other changes in my version, too, but you can refer to the original for the prep method).
If sauce / gravy is too runny for your liking, set the IP to saute mode and cook off the excess liquid to the desired consistency

calories calculated ○ desi ○ dump and go ○ pakistani ○ photo ○ quick ○ vegetarian

Dal Chawal

November 25, 2021
Both the dal and the rice were made in the Instant Pot at the same time using the pot-in-pot method. You can choose to make them separately if that’s what you prefer.

Ingredients

For the Rice

Amount Ingredient
1 cup rice, basmati
1 cup water
to taste salt

You can also add some oil or spices to the rice, I prefer to leave them totally neutral when pairing with dals.

For the Dal

Amount Ingredient
½ cup dal, masoor
1½ cups water
1 onion, small, sliced
½ tomato, roma
½ serrano, slit
½ tsp cumin seeds
½ tsp cumin powder
½ tsp salt
¼ tsp turmeric
⅛ tsp cayenne pepper
¼ cup cilantro, chopped

Process
1. Rinse rice until water runs clear, cover with water to soak; set aside.
2. Rinse dal, drain, set aside.
3. Slice onions to your preference, slice tomatoes into quarters (this makes it easier to remove the skins) and slit the pepper lengthwise once or twice.
4. Dump all ingredients except rice and cilantro into pressure cooker.
5. Place trivet inside the cooker, drain rice and add it + all the ingredients listed under “For the Rice” into an oven-safe container that will fit on the trivet and inside the pot.
```
Pressure: High
Time: 7 minutes
Release: Natural
```
1. When it’s safe to open, fluff rice with a fork and dish out. Smush tomatoes, peppers, and onions into the dal to homogenize; remove skins if desired.
2. Add cilantro, stir, and serve.
Notes
- You can make any amount of rice, as long as the volume of cooked rice will not overflow the pot-in-pot container. Cook time remains the same.
Mains // Pot-in-Pot // Recipe

desi ○ dump and go ○ mom’s recipe ○ pakistani ○ photo ○ quick ○ rice ○ vegetarian

Amount	Ingredient
1 cup	rice, basmati
1 cup	water
to taste	salt

Amount	Ingredient
½ cup	dal, masoor
1½ cups	water
1	onion, small, sliced
½	tomato, roma
½	serrano, slit
½ tsp	cumin seeds
½ tsp	cumin powder
½ tsp	salt
¼ tsp	turmeric
⅛ tsp	cayenne pepper
¼ cup	cilantro, chopped

Forbidden Mexican Rice

November 25, 2021

Credits

Recipe modified from this Food.com rice cooker version.

Ingredients

Amount	Ingredient
2 T	butter
1	onion, small, diced
1 tsp	garlic, minced
185g	black rice
1¼ cups	vegetable broth
1 can	green chilies
14.5 oz	diced tomatoes
½ cup	roasted red peppers
1 tsp	cumin seeds
½ tsp	red pepper flakes
2 tsp	Mexican oregano
to taste	salt
to taste	black pepper, ground

Process

(Optional) Set IP to saute mode (high), melt butter, add onion and garlic; saute until translucent / fragrant.
Add black rice, stir, and saute for another 2-5 minutes to roast the grain a little.
Add all the other ingredients, seal lid.

Pressure: High
Time: 30 minutes
Release: Quick

Nutrition

Finished dish is 965g and 1,078 calories.

100g = 112 calories

Notes

It may be a little liquidy when done. You can either set the pot on a low saute and stir until the liquid evaporates or drain the liquid.
Using diced tomatoes will result in tomato chunks in the finished dish. If this is an issue, you can substitute for a puree.
Recipe is dump and go if you skip the first two steps.
Works great as a burrito filling or bed for blackened fish.
Picture shows rice paired with black bean burgers.

Instant Pot // Mains // Recipe

calories calculated ○ dump and go ○ mexican ○ one pot pan or bowl ○ photo ○ quick ○ rice ○ vegetarian

Kichri

November 25, 2021
Both Instant Pot and stovetop instructions are included. I prefer the IP, as it’s faster and more hands-free.

Ingredients

Amount Ingredient
2 cups rice, basmati
2 cups water
1 cup red lentils (masoor dal)
¼ cup oil
1 T cumin seeds
1¼ tsp salt, to taste
½ tsp black pepper (optional)

Process

Instant Pot
1. Wash the rice and lentils (same bowl is fine), soak for up to 30 minutes (soaking is optional)
2. Place all ingredients in IP, close lid and seal.
```
Pressure: High
Time: 7 minutes
Release: 10 minutes natural
```
1. Fluff rice carefully before serving.
Stovetop
1. Wash rice and lentils together and add to a heavy-bottomed pot along with the listed amount of water and black pepper
2. Boil until 80% done (or until there’s just enough water left for “dam,” which is to finish cooking something via steaming)
3. Add oil and cumin seeds, stir to distribute and set pot to dam/steam
4. Once finished, fluff rice and serve.
Notes
- Stovetop will generally require double the amount of water vs the instant pot method
- Increase oil for a more moist kichri (recipe as listed is slightly dry).
- Pairs really well with achar (spicy pickles packed in oil)
- Salt is the main flavor component, so make sure it’s adequately salted. Start with 1 tsp per the recipe and adjust to your tastes.
Instant Pot // Mains // Recipe

comfort food ○ desi ○ dump and go ○ low effort ○ mom’s recipe ○ pakistani ○ pantry ingredients ○ photo ○ quick ○ rice ○ vegetarian

Amount	Ingredient
2 cups	rice, basmati
2 cups	water
1 cup	red lentils (masoor dal)
¼ cup	oil
1 T	cumin seeds
1¼ tsp	salt, to taste
½ tsp	black pepper (optional)

Aloo Aanday

November 24, 2021

Ingredients

Makes 4-5 servings (if using 8 eggs)

Amount	Ingredient
2	potatoes, large
3	onions, sliced
3	chilies, serrano
1	tomato, roma (optional)
2 T	oil, vegetable
1 cup	water
1 tsp	salt
¼ tsp	turmeric
¼ tsp	cayenne pepper
to taste	cumin seeds
to taste	coriander seeds (optional)
6-8	eggs
to taste	cilantro, fresh
to taste	mint, fresh
to taste	red chili flakes

Process

Cut potatoes into thin slices, soak in water (optional); set aside.
Sauté chilies, potatoes, tomato (if using), and 1 cup of onions in oil.
Add spices (including cumin + coriander seeds) and roast for a few seconds; add water throughout the process as needed to deglaze the pan and prevent burning.
Add the rest of the onions and cook for a few minutes.
Add eggs, mix thoroughly to create scramble. It will look like a gooey mess, don’t worry. It will come together. :)
Turn off heat, add cilantro, mint, chili flakes; mix to incorporate.

Serve hot with roti / paratha / naan.

Notes

In step 2, I like to add a cup of the sliced onions right at the beginning so they cook down all the way, then add the rest of the onions later in step 4. This gives two tiers of onion flavor: the sweeter, more caramelized one from step 2 and the still crunchy, stir fried ones that are added later. The latter also adds a good texture to the softer eggs and potatoes.
The potatoes take the longest time to cook here, so in order to get them nice and tender, a medium dice of about a half inch or so will work best. If need be, add some water to the pan and cover to steam / help move things along. Once the potatoes are cooked, you can add the eggs and the dish is done in about a minute.
Feel things out—I ended up using a full cup of water and an extra tablespoon of oil (for a total of 3 T) because I felt it needed it. A bit more salt would have been perfect, as well. Your dish may vary a little depending on the size of your eggs and vegetables.

Mains // Recipe // Stovetop

desi ○ eggs ○ mom’s recipe ○ pakistani ○ photo ○ quick ○ vegetarian

Blackening Rub

May 29, 2020
Credits

Recipe adapted from 101 Cooking for Two.

ingredients

Amount Ingredient
2 T paprika
1 T chili powder^*
1 T onion powder
1½ tsp salt
1 tsp black pepper
1 tsp thyme
1 tsp oregano
½ tsp garlic powder
¼ tsp cayenne
^* this is the chili powder which is a smokey blend of spices often used for Mexican cuisine, NOT a single-pepper powder like cayenne

process
1. mix all ingredients together
2. store in airtight, glass container away from heat and light
Base Ingredient // No Cook // Recipe

cajun ○ pantry ingredients ○ quick ○ spice blend ○ vegetarian
Burger Sauce

May 20, 2020
Ingredients

amount ingredient
220g mayonnaise
110g ketchup
50g relish, sweet pickle
13g sugar
15g vinegar, white
5g black pepper

Process
1. mix all ingredients together; refrigerate
Notes
- made using homemade mayo; can use storebought
Base Ingredient // No Cook // Recipe

american ○ better than takeout ○ condiment ○ one pot pan or bowl ○ quick ○ sauce ○ vegetarian

Amount	Ingredient
2 T	paprika
1 T	chili powder^*
1 T	onion powder
1½ tsp	salt
1 tsp	black pepper
1 tsp	thyme
1 tsp	oregano
½ tsp	garlic powder
¼ tsp	cayenne

amount	ingredient
220g	mayonnaise
110g	ketchup
50g	relish, sweet pickle
13g	sugar
15g	vinegar, white
5g	black pepper

Potato Leek Soup

April 5, 2020

Credits

Recipe adapted from Cooking Carnival.

Ingredients

Amount	Ingredient
28g	butter
25g	celery, diced
1	bay leaf
2 tsp	garlic
270g	leeks, greens removed
540g	potatoes, Yukon Gold
3½ cups	water
21g	vegetable base^*
1 tsp	thyme, dried
½ cup	heavy cream
~½ tsp	MSG
½ tsp	salt
to taste	black pepper, fresh cracked

^*I use Better Than Bouillon

Process

chop and wash leeks, set aside

Mode: sauté

melt butter in pressure cooker, add celery, bay leaf, garlic; sauté
peel and rough chop potatoes
add leeks, potatoes, water, vegetable base, thyme into pressure cooker

Pressure: high
Time: 7 minutes
Release: natural release

discard bay leaf, blend using immersion blender until smooth
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

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

Instant Pot // Recipe // Soup

better than takeout ○ calories calculated ○ comfort food ○ freezer friendly ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

Chocolate Chip Cookies

August 16, 2016
Credits

Recipe adapted from Sally’s Baking Addiction.

Ingredients

amount ingredient
280g flour, all purpose
1 tsp baking soda
1½ tsp cornstarch
½ tsp salt
170g butter, unsalted, melted
35g molasses^*
200g sugar
1 whole + 1 yolk large eggs, room temp
180g chocolate chips, semi-sweet
^*see notes for brown sugar usage/substitution

Process
1. Large bowl, whisk: flour, baking soda, cornstarch, salt
2. Medium bowl, whisk butter, brown sugar, sugar until no lumps; whisk in egg, then egg yolk. Whisk in vanilla
3. Pour wet ingredients into dry, mix
4. Fold in chocolate chips
5. Cover + chill for up to 3 days
6. Remove dough from fridge, let sit 10 minutes
```
Preheat oven: 325º F
```
1. Line baking sheets with silicone baking mat
2. Roll dough into balls 2 or 3 tablespoons each, roll taller than wide; ~8 balls per sheet
```
Bake Time: 10 minutes for 2 T cookies; 13 minutes for 3 T cookies
```
1. Allow to cool on silicone mat, 10 minutes
2. Transfer to wire rack to finish cooling
Nutrition

Yields: 16 or 24 cookies

Calories

whole recipe: 4,156
per 3 T cookie: 260
per 2 T cookie: 173 per

Notes

Brown sugar is just regular sugar with molasses added back into it after the refinement process. If you don’t have molasses on hand, you can just use brown sugar instead (135g of it) and reduce the regular sugar down to 100g.

See the freezing guide for tips and information on freezer-safe food storage.
Oven // Recipe // Sweets

american ○ baking ○ better than takeout ○ calories calculated ○ comfort food ○ cookies ○ freezer friendly ○ one pot pan or bowl ○ quick ○ vegetarian
Pizza Sauce

April 26, 2016
credits

Recipe from Kalville Free Presss.

Ingredients

Amount INgredient
12 oz tomato paste
1 ½ cups water
½ tsp oregano, dried
¼ tsp basil, dried
¼ tsp black pepper
¼ tsp salt
¼ tsp sugar
⅛ tsp garlic powder
⅛ tsp onion powder
⅛ tsp MSG

process
1. in small bowl: oregano, basil, black pepper, garlic powder, onion powder
2. add enough water to get everything wet and microwave
```
Power: 30%
Time: 2 minutes
```
1. mix spices with tomato paste, water, salt, sugar
nutrition

Yields: 990g pizza sauce
Calories: 485 total; 50 calories per 100g sauce

Notes

This is a Little Caesar’s copycat recipe. It can be used immediately if necessary, but the flavor will be best after it’s been in the fridge for 3-5 days.

See the freezing guide for tips and information on freezer-safe food storage.
Base Ingredient // Microwave // Recipe

better than takeout ○ calories calculated ○ dump and go ○ freezer friendly ○ italian ○ one pot pan or bowl ○ quick ○ sauce ○ vegetarian

amount	ingredient
280g	flour, all purpose
1 tsp	baking soda
1½ tsp	cornstarch
½ tsp	salt
170g	butter, unsalted, melted
35g	molasses^*
200g	sugar
1 whole + 1 yolk	large eggs, room temp
180g	chocolate chips, semi-sweet

Credits

Ingredients

Process

Nutrition

Notes

Ingredients

For the Rice

For the Dal

Process

Notes

Credits

Ingredients

Process

Nutrition

Notes

Ingredients

Process

Instant Pot

Stovetop

Notes

Ingredients

Process

Notes

Credits

ingredients

process

Ingredients

Process

Notes

Credits

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Calories

Notes

credits

Ingredients

process

nutrition

Notes