Spinach & Masoor Dal-Pressure Cooker#MultiCookerMonday

Palak With Red Masoor Dal nutritious, healthy, wholesome and packed with protein and fiber.  It's very delicious and tasty.  Usually this is made with tur dal/pigeon pea, but, do try this with red lentil and you will love it.  This is made in the pressure cooker so it quick  to make.

Ingredients 
1/2 Cup Masoor Dal/Red Lentil
2 Green chillies - slit
1 Teaspoon Level Ginger Garlic paste
3/4 Teaspoon Level Sea Salt or to taste
1 Small Onion -chopped
1 Medium Tomato -chopped
21/2 Cups Water

1 Bundle Palak / Spinach Leaves

For the Tadka  

2 Tablespoon Oil
1 Teaspoon Mustard Seed
1/2 Teaspoon Cumin seed
2 Whole Dried Red Chillies
1 Tablespoon Bottle Masala
A Sprig Curry Leaves

Method 

Wash the  palak  leaves well. Remove the stems and take only the leaves. Keep it aside in a colander to drain the excess water.

Blanch the spinach and blend it with an immersion blender. Keep aside. 

Wash the masoor dal. In a pressure pan add the dal, onion, green chillies, tomatoes,  salt and 2 cups water.  Cover with a lid and on high flame take one whistle.  Reduce the flame to low and keep it for 5 -7 minutes.  Switch off the flame and set it aside till the cooker cools. 

When it cools  open the cooker and add the palak,  give it a good mix, taste for salt and dal consistency, add the remaining water and if necessary add more.  Keep it again on low flame to simmer for 5 - 7 minutes, stirring it in between.  

For the Tadka   

In a small pan heat oil mustard  and cumin seeds, when they crackle add the dried red chillies,  curry leaves and give it stir.   Switch off the flame and wait for a minute.  Now add a tablespoon of bottle masala. 

Pour the prepared dal in a serving bowl and add the tadka and serve.  

Enjoy this with boiled/steamed rice.

Labels :  Dal, Masoor dal, Palak Leaves, Pressure Cooker, Healthy, Main course, Multicooker Monday,  Vegan, Gluten free, East Indian

Multicooker Monday June 2020:
Recipes using Small Kitchen Appliances 
Beef and Smoked Sausage Goulash from Food Lust People Love
Instant Pot Ground Beef and Pasta from Making Miracles
Black Eyed Pea Hummus from Karen’s Kitchen Stories
Sweet Potato Fries using the Breville Smart Oven (air fryer) from A Day in the Life on the Farm
Crockpot Veggie Fajitas from Veggies First Then Dessert
Spinach & Masoor Dal – Pressure Cooker from Sneha’s Recipe
Saucy Taco Chicken Wings from Palatable Pastime (You are Here!)
Toaster Oven No-Knead Rolls from Sid’s Sea Palm Cooking 

Homemade French Onion Dry Soup Mix

This is a Vegan and Gluten Free  French Onion Soup  Dry Mix. Watched this recipe on a Cookery show was  excited to make it home.  

This is the powdered version of soup mix.
Onion soup mix is very versatile and can be used in number of things, like soups, pot roast, meatloaf, burgers chicken, dips etc. 
Let's make the - Homemade French Onion Soup Mix

Ingredients

½ cup Dried Onion Flakes / Dehydrated Onion flakes
3 Cubes of Chicken / Veg  Stock Cubes
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Teaspoon Celery
1 Teaspoon Ground Black Pepper
1½ teaspoon Dried Thyme
1 Tablespoon Dried Parsley
½ Teaspoon Sea salt
½ Teaspoon Turmeric powder

Method

Mix all ingredients and store in a jar.
 I have also used this french onion mix on a meat loaf  and it tasted so good - check this post to see the  recipe soon.
Check the recipes made with this mix

Vegan & Gluten Free French Tomato Soup

Labels : Homemade, DIY, French Cuisine, Dehydrated, Onion Flakes, France 

Strawberry Lemon Basil Pasta Salad#Improv

Strawberry Lemon Basil Pasta Salad is a healthy and delicious dish that will brighten up any plate. A pasta side dish made with strawberries, lemon and fresh basil , it's perfect for a light and filling  summer meal. A  simple salad wherein the dressing can be made a day ahead and tossed  just before serving.

Ingredients 
2 Tablespoons Olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon Balsamic vinegar
1 Tablespoon Sugar
1/2 Teaspoon Sendhav Namak / Himalayan Pink Salt
1/4 Teaspoon Red Chilly Flakes
1/4 Teaspoon freshly ground black pepper
2 Cups Campanella Pasta
A Handful of Fresh Baby Basil leaves
2 Cups Sliced Strawberries
1 Lemon - cut into round slices

Method

Boil the pasta in water with a tablespoon of sea salt when the water comes to a boil add the pasta and cook it on high flame till al dente. It took 10 to 12 minutes to cook. Drain and cool it completely. 

In a large bowl, whisk together oil, lemon juice, balsamic vinegar, sugar, salt and pepper until sugar is dissolved. Add pasta, basil, lemon zest and strawberries, toss to coat.
Salt and pepper to taste. Refrigerate covered until ready to serve.  

Serve garnished with a lemon slices and enjoy.  

Labels: Pasta, Salads, Strawberry, Healthy, Main course, Improv Cooking Challenge, Vegetarian, Vegan,  Pasta & Noodles

Check out what the other bloggers have made!

Improv Cooking Challenge: June 2020

Ingredients: Strawberries and Basil

• Strawberry Basil Lemonade by Making Miracles
• Grilled Chicken Breasts with Balsamic Strawberry Basil Topping by A Day in the Life on the Farm
• Strawberry Basil Crumb Bars by Veggies First Then Dessert
• Strawberry Lemon Basil Pasta Salad by Sneha's Recipe
• Strawberry Basil Avocado Toast by Palatable Pastime
• Strawberry Basil Smoothies by Our Good Life
• Grilled Strawberry & Blue Basil Granita by Culinary Adventures with Camilla
• Strawberry Basil Bourbon Smash by Cookaholic Wife

Colombian Arroz Atollado

For the Eat The World, this month we are travelling to Colombia.  Arroz atollado is a traditional Colombian cuisine dish, more like a risotto except it’s a bit more mushy. Apart from rice, it contains chicken, pork, potatoes of various kinds, vegetables and seasonings. 

Recipe Adpated From Here  

Serves 2 - 3
Ingredients 
3 Tablespoons Oil

1 Tablespoon Butter
1 Medium Red bell pepper - chopped
1 Medium Yellow bell pepper - chopped
2 Cloves Garlic - chopped
1 Medium Onion - chopped
100 Grams Bacon - chopped
100 Grams Beef strips- cooked
100 Grams Boneless Chicken - chopped

½ Teaspoon Black Pepper powder 
1½  Cups  Homemade Rice Roni 

3 Cups Water
Salt to taste
1 Chicken  Stock cube

Method

In large pan, heat  oil to medium heat. Add garlic and onion. As soon as they are golden, add the chicken and bacon, stir-fry till the chicken changes from pink to white, now add the beef  and black pepper powder, let is fry for a minute.  Cover and let the chicken cook completely.  

Add the water, stock cube bring it to a rolling boil. Add the rice roni and stir it well.  Let this come to a rolling boil. Cover and reduce to flame to low, let it cook till  the rice roni  is nearly done. Now stir in the veggies and mix it lightly. Cover and cook again till the rice roni is done and the flavors have blended well. Taste for salt, add the butter and give it a light stir.  

Serve hot.

Labels : Rice, Spaghetti, Beef, Chicken, Bacon, Colombia, Main course, Eat the World, International Cuisine


Check out all the wonderful Colombian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Bollos de Mazorca (Steamed Fresh Corn Rolls) 

Sneha’s Recipe: Colombian Arroz Atollado 

Amy’s Cooking Adventures: Cañón de Cerdo (Colombia-Style Pork Loin Roast) Pandemonium Noshery: Bandeja Paisa - Colombian Platter 

Making Miracles: Arepas Con Carne Asada 

Dinner By Dennis: Pan De Bono (Cassava and Corn Cheese Bread) 

Sugarlovespices: Aguacate Relleno (Stuffed Avocado with Smoked Salmon and Egg) 

Kitchen Frau: Pan de Yuca (Warm Cheesy Buns) 

Palatable Pastime: Sweet & Spicy Fried Plantains (Platanos Maduros Dulces y Picante)

Corn Bread#BreadBakers

Soft and spongy corn bread, my hubby who does not like corn also enjoyed this  corn bread. This corn bread contains cornmeal as well as corn kernels. It's a yeasted bread.

Ingredients 
75 Grams All Purpose Flour 

45 Grams Cornmeal  

60 Grams Caster Sugar 

1 Egg 

90 Ml Milk 
25 Grams Unsalted Butter - melted 

½ Teaspoon Instant Yeast 

120 Grams Fresh Corn Kernels
¼ Teaspoon Salt

Method

Grease and line a 6" square pan with parchment paper.

Sieve the all purpose flour. In a bowl add the all the dry ingredients - all purpose flour, cornmeal, salt, sugar and yeast. Mix it with a hand whisk.

In a another sauce pan melt the butter. Keep it to cool.

When the butter cools add the egg, milk and whisk till just blended, do not over whisk till it is foamy.

Mix in the dry ingredients and whisk till it is incorporated and no traces of flour is seen, now add in the corn kernels and mix it lightly. 

Cover the bowl and keep it aside till it doubles in volume (it took around an hour or so).

When it doubles in volume, give it a light mix and pour this into the prepared pan. 

Cover and leave it aside till it again doubles in volume for about 30 minutes or so. After 20 minutes preheat the oven at 170°C for 15 minutes. 

When the batter doubles in volume, bake it in a preheated oven for 35 to 40 minutes. 

When baked keep it on a wire rack to cool for 15 - 20 minutes. 

Lift the corn bread by the parchment paper and 

place it on the wire rack till it comes to room temperature. 

Slice it when warm and enjoy it with your tea.

 This make a perfect bread for breakfast for Hi Tea party.

Enjoy!!

Labels:  Breads, Corn kernels, Cornmeal, Egg, Yeast, Baked, Breakfast, Hi Tea, Healthy

"Let's get corny' is our tag line for this month's bread baker's and our host is Stacy of Food Lust People Love.

Do check here some of the corny breads our other baker's have done this month. 

Bacon Country Bread with Corn from Karen's Kitchen Stories
Corn Bread from Sneha's Recipe
Grits Sandwich Bread from Pastry Chef Online
Honey Skillet Cornbread from Making Miracles
Hot Water Cornbread from Palatable Pastime
Iowa "Corn" Pancakes from A Messy Kitchen
Polenta Rosemary Garlic Sourdough Bread from Spiceroots
Polenta-Crusted, Kernel-Dotted Sourdough from Culinary Adventures with Camilla
Sourdough Cornmeal Dinner Rolls from Zesty South Indian Kitchen
Southwestern Chicken Skillet with Cornbread Topping from A Day in the Life on the Farm
Studded Golden Cornbread from What Smells So Good?
Sweet Peach Cornbread from Food Lust People Love
Yeast Corn Breakfast Bread from AmbrosiaBlurb and badge: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.