I never thought I would cook Indian food I actually like! Every recipe I’ve come across for this dish contained the spice mix garam masala, which I despise. Finally, I decided to try leaving out the garam masala. I came up with this and IT IS AWESOME. I can’t get over the fact that I made edible Indian food! And in my new instant pot!! Easily doubles in my 6 quart IP.
- 1 medium onion, thinly sliced (I buy chopped frozen and throw straight in)
- 2 tomatoes, diced
- 4 cups cauliflower florets (I buy a bag of frozen and throw straight in)
- 1 large potato, peeled and cut into small chunks (I used a giant russet)
- 1 tbsp cooking oil
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp coriander powder or seeds
- 1 tsp curry powder
- 1 tsp ground fennel
- 1 tsp ground ginger
- 1 tsp salt
- fresh cilantro for garnish
- Turn Instant Pot to Saute mode.
- Add oil and coriander seeds. Sauté for 30 secs.
- Add onions and mix well; cook until soft.
- Add tomatoes, mix and cook for another min.
- Add the rest of the seasonings. Stir
- Add potatoes and cauliflower florets.
- Add 1/2 cup water (HIGH ALTITUDE-3/4 cup). Mix well.
- Put Instant Pot lid on with pressure valve to sealing. Cook on Manual (Hi) for 3 mins (HIGH ALTITUDE 5 minutes).
- Quick Release and stir gently. Check potatoes for softness. Cook longer if necessary. Garnish with cilantro.
- Serve hot with naan or jasmine rice (love using my IP as a rice cooker).
http://foodnessgracious.com/rosemary-cheddar-irish-soda-bread/.
Next time, I’ll lower the heat on my oven for a longer bake time and perhaps make smaller loaves.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 290 kcal
Author foodnessgracious
Ingredients
2 cups all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons fresh chopped rosemary
2 cups grated sharp cheddar
1 cups buttermilk
1 whole large egg
Instructions
Heat the oven to 425 degrees F. Lightly flour a non stick baking tray or spray with a non stick spray.
In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, pepper, rosemary and cheese.
Add the egg to the buttermilk and beat until mixed.
Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms.
Dump the dough out onto a flour dusted work surface and roughly knead the dough into an ball shape. It may be on the wet side so have some extra flour on hand for dusting.
Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut an X on top of the soda bread.
Season the top with some more salt and pepper and bake in the oven for 25 minutes and the top is golden brown.
Let cool for 20 minutes before slicing and serving with butter.
6 Egg Yolks
1 1/4 C Sugar
2 tubs of Marscapone Cheese
1 3/4 C heavy whipping cream
Lady Fingers (I think I used two boxes of the 3.5 oz Roland brand– could use more or less)
6 T warm water
4 T Espresso (I used Instant)
2 cups coffee liqueur
Cocoa Powder (for Dusting)
Combine Egg Yolks and Sugar in a mixer and mix until light lemon color. Add Mascarpone and mix until combined. Whip whipping cream (I added some vanilla and think cinnamon would be great too) in a separate bowl until consistency is right– think peaks, not butter :). Fold whipped cream into Marscapone/ Egg Mixture.
Combine Espresso with the warm water, let it dissolve. Add in the coffee liqueur. One at a time dip the ladyfingers into the mixture–think 4-6 seconds as you want the cookies to still have a crunch.
As you soak the ladyfingers, lay them in the pan. Once a layer is complete add half of the cheese mixture. Repeat the same steps for the second layer. Smooth cream and dust with the cocoa powder.
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Adapted from the NYT. Next time going to try only mushrooms to Lighten the dish further.
INGREDIENTS
Extra virgin olive oil½ sweet onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
1 stalk celery, finely chopped
Sea salt
Italian seasoning to taste
Freshly ground black pepper
1 pound chopped mushrooms
1 pound ground beef (not lean)
1 ½ cups dry Italian white wine
1 cube beef bouillon dissolved in 2 cups simmering water
⅓ cup heavy cream
1 pound rigatoni
¾ cup freshly grated Parmigiano-Reggiano cheese
PREPARATION
Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper and Italian sausage seasoning. Add the mushrooms and then the beef to the pan, breaking it into walnut-size pieces, and brown well.
Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then.
Bring a pot of water to boil for pasta. On the bolognese, taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.
Serves 3-42/3 pound elbow macaroni (yield: 4 cups cooked)
1 1/4 cups whole milk
1 1/4 tablespoons all-purpose flour
1 1/4 tablespoons unsalted butter
3 ounces Muenster, shredded
3 ounces sharp yellow cheddar cheese, shredded
2 ounces Gruyere, shredded
1 ounce Pecorino, shredded
Kosher salt
Freshly ground black pepper
Olive oil
3/4 cup sharp yellow cheddar cheese, shredded
1/4 cup breadcrumbs
Directions
1. Preheat the oven to 400 degrees.
2. Bring a pot of salted water to a boil over high heat and cook the pasta until al dente (8–10 minutes). Drain the pasta
and rinse with cold water. Place in a large mixing bowl. Add a touch of olive oil and toss lightly.
3. In a saucepan over medium heat, bring the milk to a boil. Remove from heat.
4. In a medium, heavy-bottomed saucepan over medium-high heat, melt the butter. Reduce the heat to low and
whisk in the flour, cooking for 3-4 minutes. Be careful not to brown the mixture. Slowly add the hot milk, whisking
constantly (this will ensure that there are no lumps).
5. Add all four cheeses. Stir frequently, until the cheese is melted and the sauce is slightly thickened. Taste and
season with salt and pepper.
6. Remove from the heat, stir, pour the mixture over the pasta, and mix thoroughly. Transfer to a baking dish.
7. Combine the shredded cheddar and breadcrumbs. Sprinkle the mixture on top of the macaroni.
8. Bake for approximately 10–15 minutes at 400 degrees.
For this, I made Pinch of Yum’s Lentil Curry recipe and serviced over rice and stir fried okra, accompanied with avocado and lots of cilantro. Make a big batch and freeze some for later 😎 
Tator tots. Bacon. 1cup brown sugar. 1/4 cup adobo sauce. Bake
400 25 – 30 minutes
faux foodie 