Author: abhiyerra

From Swasthi’s recipes. https://www.indianhealthyrecipes.com/moong-dal-recipe/#wprm-recipe-container-38286
1/2 cup moong dal, rinsed
1tbs ghee
1/4 cup onion finely chopped
1 tbsp ginger paste
1-2 green chili
4-5 curry leaves
1/2 tsp cumin seeds
1/2 cup tomato, finely chopped (1-2)
1 tsp salt
1/8 tsp tumeric
1/4 tsp red chili powder
1/2 tsp garam masala
1 3/4 cup to 2 cup water
1 tsp kasuri methi ( at end)

Instant Pot directions
in saute mode
add ghee then onion, cumin seeds, green chilis, curry leaves. saute for a minute or two. add ginger paste. saute for 1 min. add tomato, tumeric, chili powder, garam masala, salt. saute for a couple minutes. turn off
add moong dal and 1 3/4 cup water. deglaze pot. cook on high pressure mode for 10 minutes. let pressure drop naturally. add kasuri methi and then turn to saute mode to reduce amount of water until desired thickness.
could add tempered spices if desired. could also add some spinach at final saute as well.

Serve with pickle, rice or chapati, yogurt or raita.

• Tumeric
• Red Chilli
• Black Pepper
• Salt
• Curry Leaves
• Ghee

Roast on the pan until they are toasted.

A fridge cleaning exercise with delicious results. Loosely inspired by smitten kitchen and few other recipes that had similar ingredients

Ingredients

• pasta
• snap peas, cut on diagonal
• spinach or other greens
• ricotta
• lemon
• green sauce -pesto or salsa verde or sub for mix of olive oil, chopped herbs, acid, and garlic
• parm, optional
• seasoned breadcrumbs, optional

boil water with a good amount of salt.

zest lemon and add zest to small bowl with ricotta and salt. mix well

cook pasta as directed until there is 2-3 minutes left of cook time. add peas, then greens to boiling water and pasta. let veggies blanch (turn bright green) and then drain. return to pot and add green sauce and toss with a bit of olive oil and black pepper.

serve in bowls with dollops of lemony ricotta and a sprinkle of parm and breadcrumbs

Copy cat from Cheese Board Collective
recipe mashup adapted from their pecan millet muffins and raspberry orange muffins because I’m obsessed

makes 12 muffins
preheat oven to 375
grease and flour muffin tin, grease top around cup too!

Wet
2 eggs
1 cup plain yogurt
1 cup buttermilk or more yogurt thinned with milk and lemon juice
1 tsp vanilla extract

Dry
2 1/2 cup whole wheat flour
1/2 cup hulled millet
1/2 tsp cinnamon
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp kosher salt
3/4 to 1 cup brown sugar
zest of 1 lemon (optional)

1 stick butter, cold and cut into 1 in cubes
1 1/2 to 2 cups of blueberries (lightly tossed with a little bit of flour)

Mix wet ingredients together in small or medium bowl

Mix dry ingredients. Use stand mixer or pastry knife to cut butter into the dry mix until butter is size of small peas. Make a well in dry ingredients and pour in wet mix. Lightly mix until combined. No overmixing! Fold in blueberries.

Spoon batter into muffin tins. Do not be afraid to fill generously so muffins will have nice muffin tops.
Bake for 25-30 or until muffins are golden brown and springy. Let cool for 10 minutes in the pan and then transfer to wire rack to let cool completely before storing

Seafood Cheese Tteokbokki (Spicy Rice Cake) – Korean Bapsang

Seafood Cheese Tteokbokki (Spicy Rice Cake)

An old reliable from NYT

• 2lb chicken thighs

Marinade:

• 2 lemons (or a couple teaspoons of vinegar)
• 1/2 cup olive oil (or less)
• 1 tsp salt
• 6 cloves of garlic or 2 TBsp of dried onion flakes
• 2 tsp black pepper
• 2 tsp paprika
• 2 tsp turmeric
• 2 tsp cumin
• pinch of cinnamon
• red pepper flakes or chili powder to taste

For cooking:

• 2 red onions quartered

Optional roasted vegetables:

• cauliflower
• eggplant
• more onion
• squash

White sauce:

• minced garlic marinated in lemon juice for a while
• yogurt
• mayo
• salt and pepper

Mix up marinade and add chicken, let sit for 12-24 hrs.

If cooking in oven – preheat to 425. (you can also cook on the grill)

add onions to chicken and toss. put chicken-onion mixture on a sheet pan and cook for 30-40 mins.

In meantime, if making roasted vegetables, cut veggies into large bite-sized pieces and toss in the remaining marinade from the chicken. you might need to add a bit more olive oil and spices if it looks bland, and definitely add more salt. put on a separate sheet pan and cook for 20-30 minutes until done.

After the chicken is cooked through, you can broil the pan of chicken and onions for a bit to get a little bit of char.

Serve with white sauce, sumac, flatbread, veggies, (cucumber) salad, rice (pilaf).

Loosely adapted from NYT

Press firm tofu to remove water. Cube into bite sized pieces

Marinade (approximate measurements)
1 tbsp brown sugar
1 tbsp gochugaru chili flakes
2 tbsp sesame oil
splash neutral oil
2 tbsp gochujang paste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp minced garlic
1 tbsp minced/ grated ginger
sesame seeds
tbsp or so of cornstarch, optional (reserve until ready to bake)

Gently mix tofu into marinade so all pieces are covered. Let sit for 30 mins to a couple hours. When ready to cook, mix in cornstarch if using. Preheat oven to 400F.
Spread tofu on a baking sheet covered in lightly oiled aluminum foil. Bake for 20ish minutes until the tofu looks good, stirring occasionally.

Serving ideas:
lettuce cups
steamed rice (https://whattocooktoday.com/how-to-cook-fluffy-jasmine-rice.html)
kimchi
a sauce of some sort – soy/scallion/vinegar chili oil or thinned out gochugaru w/ vinegar
veggie pancakes
simple sauteed veggies (snap peas, or mushrooms, or spinach with sesame seeds and scallions and salt) (see this recipe for inspo https://drivemehungry.com/korean-shiitake-mushroom-side-dish/)
korean cucumber salad (https://drivemehungry.com/spicy-korean-cucumber-salad-oi-muchim/)
radish pickle (https://drivemehungry.com/korean-pickled-radish/)

Make into lettuce cups or eat on top of rice and enjoy.

from s a l l y ‘ s b a k i n g a d d i c t i o n

Filling

• 5 large egg yolks (use the whites in the meringue below)
• 1 and 1/3 cups (320ml) water
• 1 cup (200g) granulated sugar
• 1/3 cup (38g) cornstarch
• 1/4 teaspoon salt
• 1/2 cup (120ml) fresh lemon juice
• 1 Tablespoon lemon zest
• 2 Tablespoons (28g) unsalted butter, softened to room temperature

Meringue

• 5 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar
• 1/8 teaspoon salt

Instructions

preheat oven to 375.

blind bake pie crust until golden brown. reduce oven temp to 350

separate eggs with yolks in medium bowl and white in large bowl

In sauce pan, whisk 1 cup sugar, 1/3 c cornstarch, 1/4 tsp salt, 1/2 cup lemon juice, and zest together on medium heat. The mix will go from thin and cloudy to to thickening and bubbling after about 6 mins. Once thickened, whisk it and reduce heat to low. Very slowly, stream in some spoonfuls of lemon mix into beaten eggs while whisking. Then slowly pour egg yolks into the saucepan. Turn heat back to medium and cook until mix is thick and big bubbles burst at surface. Remove from heat and whisk in 2 tbsp butter. Spread filling into partially baked crust and set aside.

Make meringue: beat egg whites and cream of tartar together on med for 1 min and then increase to high until soft peaks form (about 4 more mins). Then add 1/2 cup sugar and 1/8 tsp salt until glossy stiff peaks form (~2more mins). Spread meringue on top of filling all the way to the edges to touch crust.

Bake on lowest oven rack for 20-25 mins. if meringue is browning too quickly, tent with piece of foil.

Chill before serving ( 1 hr at room T and then in fridge).

Pancakes, from Julia Turshen’s small victories serves definitely 2, maybe 4

Ingredients:

• 3/4 c flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 eggs
• 1 tbsp sugar (brown is better)
• 1 cup yogurt or sour cream or ricotta or buttermilk
• butter for cooking and serving

• toppings

  Combine flour, baking soda, salt, sugar in a medium bowl. Add eggs and whisk. Stir in yogurt. It’s ok if the batter isn’t totally mixed – better undermixed than over-mixed. If batter is ridiculously thick, add a tbsp or so of water.

  Heat cast iron pan on medium heat with 1 tbsp of butter. If a sprinkle of water in the pan dances, then it is ready. Add about 1/4 c of batter per pancake. Cook pancakes until small bubbles appear and underside is browned, about 1-2 minutes. Flip and cook until the second side is nicely browned and pancakes don’t look raw, about another minute or so.

  Enjoy with butter, syrup, honey, peanut butter, fruit, more yogurt.