Shepherd Pie

 

For mashed potatoes :

Russet Potato - 3.5 lbs

Butter - 1 stick 

Salt

Heavy Cream - 1 cup

Parmesan cheese optional for topping the mashed potatoes

For meat gravy:

Ground Lamb - 2.5 lbs

Yellow onion - 1 big, or 2 medium sized ones, finely chopped

Garlic - 4 or 5 cloves, minced

Carrots - 3, medium sized, chopped into small cubes

Frozen Peas - 8 oz

A few sprigs of fresh thyme leaves

Worsestershire Sauce - 1 tbsp

Homemade Tomato sauce - 1 cup  or 2 tbsp of tomato paste along with 1 cup chicken stock to make the gravy. Can add a little flour too to make the gravy

Wash, peel and chop the potatoes. Rinse the peeled potatoes in water. Cook till fork tender either in instant pot for 10 minutes or in a big pot of salted water. Rinse cooked potatoes immediately after draining the water. This double rinsing prevents gumminess in the mashed potatoes.

Now add 1 stick of salted butter and salt and mash till smooth with a potato masher. Cover with a cling and keep aside

Brown the meat in a large pan without adding any extra oil.  Remove the meat and keep aside. In the same rendering fat (can reduce the fat by a tbsp), add onion, garlic and carrots. Cook till carrots are just done.

Then add tomato sauce/paste, thyme and Worcestershire sauce. Mix well and add the meat back. Adjust seasoning. Cook for a minute, add the frozen peas and remove from heat.

Preheat oven to 425F. Heat a cup of heavy cream and mix in gently with the prepared mashed potatoes. layer the meat in a prepared pan, fill half of the pan and then top with mashed potatoes. Sprinkle some parmesan cheese on top to help it brown. 

Cook in the center rack for 30 to 45 minutes till the potatoes have browned.

Serve hot.

Chicken Tortilla Soup

 

Raw Chicken Breast - 2 large ones, chopped into small cubes

Onion - 2 small white sweet ones, chopped finely

Garlic - 10 cloves, minced

Jalapeno - 1, chopped

Olive Oil - 1 tbsp

Frozen Corn - 1 cup

Homemade Tomato sauce - 1 large glass jar

Canned northern beans - 1, drained

Stock/ Water - as desired

Chili Powder - 1/2 tsp

Cumin powder 1/2 tsp

Cilantro - a handful, chopped

Salt and pepper to taste

Butter - optional

Fresh lemon, sour cream and tortilla chips to serve

Add olive oil, onion, garlic and jalapeño to a large pot and sauté till the onion is soft.

Then add chicken. Add frozen corn and tomato sauce. Cook for a few minutes

Add a couple of cups of water or stock and the spices. Bring to boil and simmer for a few minutes

Then add the beans and cilantro. Let the soup come to a boil and cook till desired thickness. Add a tbsp of butter. 

Serve with squeezed lemon juice, sour cream and Tortilla chips.

Shrimp Fried Rice

• 1 lb 26-30 count uncooked shrimp , (peeled and deveined)
• 1 tsp corn starch
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 Tbsp olive oil
• 4 large eggs, beaten
• 1 onion, finely chopped
• 3 cups leftover chilled white rice 
• 2 chopped carrots and a cup frozen peas
• 1 box of mushrooms
• 2 Tbsp soy sauce or coconut aminos , or added to taste
• 1 1/2 tsp sesame oil

1. Marinate shrimp in cornstarch, salt, and pepper for 10 minutes.
2. Cook the shrimp – Heat the skillet over medium/high heat, add cooking oil, and cook the shrimp for 1 minute per side. Transfer the shrimp to a plate and reduce the heat to medium.
3. Add beaten eggs into the hot skillet and scramble with your spatula until no longer runny. Transfer to the same plate as the shrimp.
4. Cook the mushrooms in butter till brown and done.

1. Heat a mix of sesame oil and olive oil. Cook chopped onion along with sliced ginger and garlic. Then add the remaining vegetables and cook till done. 
2. Spread cooked rice into the skillet and sizzle for 1-2 minutes without stirring. Flip and sizzle another 1-2 minutes.
3. drizzle in Soy sauce. Add cooked shrimp, mushrooms and eggs back to the pan and stir to combine, and add more soy sauce to taste. 

Miracle Noodles Stir Fry

 

Miracles Noodles - 1 packet, washed under running water and drained

Chicken Breast - 1, cut into thin strips

Soy sauce - 1 tbsp + 1 tbsp

Ginger garlic - 1 tsp, minced / sliced

Shaozing Wine / Rice Wine Vinegar - 1 tsp

Arrowroot Powder / Cornstarch - 1 tsp

Baking Soda - 1/8 tsp

Sweet White Onion - 1, cut into wedges

Broccoli, Green Beans, Carrots - Steamed lightly and kept aside

Marinate the chicken strips in 1 tbsp Soy Sauce, Minced Ginger Garlic, 1 tsp water, 1 tsp Shaozing Wine / Rice Vinegar, 1 tbsp arrowroot powder, 1/8 tsp baking soda for at least 15 minutes.

Heat a wok. Saute the drained noodles for a few minutes till they get dry. Keep aside.

Add a tbsp of avocado oil and add the chicken strips in one single layer. Cook for a couple of minutes without disturbing. Once the strips start getting brown on the sides, turn. 

When the chicken is almost cooked, increase the heat, add onion cut in wedges, minced ginger and garlic. Stir dry for a minute. Then add steamed vegetables. Stir fry for another minute on high heat and add the noodles. Add another tbsp of soy sauce along the rim of the wok. Mix well and adjust seasoning. Serve immediately.

Potato Egg Breakfast Curry

Yukon Gold Potatoes - 4 small, cut into long thin rectangular pieces
Eggs - 3, beaten well with a little salt and pepper
Whole garam masala - 1 inch Cinnamon stick, 4 Cloves, 1 whole Cardamom, 2 bay leaves
Oil - 2 tbsp
Sweet Yellow Onion - 1 small, chopped
Green Chili - 3, finely chopped
Garlic - 4 cloves, thinly sliced
Ginger - half inch grated
Tomato - 1, chopped
Turmeric - half tsp
Garam Masala Powder - 1 pinch
Cilantro - a few sprigs, chopped for garnishing

Heat oil in a cast-iron pan. Add the whole garam masala, ginger, garlic and onion. Saute for half a minute.

Then add the potato, green chili and turmeric. Mix well. Cook till the potatoes are half done, stir it once in a while so that the potato doesn't stick to the pan. Add chopped tomato, mix well and continue to cook.

Once the potato is done, increase the heat, add another tbsp of oil and mix in the beaten egg. Toss everything well and saute till the eggs are well scrambled and fully cooked.

Sprinkle some garam masala powder and cilantro and serve hot with puris.

Matar Paneer

Homemade Paneer - made from 1/2 gallon milk, cut into cubes
Frozen Peas - 1 cup
Yukon Gold Potato - 1 big, diced
Oil - 2 tbsp
Sweet Onion - 1 big, chopped
Tomatoes - 4 big, grated
Bay Leaf - 1
Green cardamom - 1
Cumin Seeds - 1 tsp
Turmeric
Red Chili Powder - a pinch
Coriander Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Almond Flour - 3 heaped tbsp
Butter / Ghee - 1 tbsp

Heat a cast iron pan. Add 1 tbsp of oil, sprinkle some turmeric and salt on the cubes of paneer and fry lightly till light brown on the edges. Keep aside. Add the diced potatoes and fry till almost done.

Heat a pan. Add oil, cardamom, bay leaf and cumin seeds. Saute for a few seconds and add the chopped onion. Mix well and cover and cook for 10 minutes till the onion gets soft and begins to get slightly brown.

Add grated tomato, almond flour, turmeric, chili powder, coriander powder. Cook for a couple of minutes.

Now add a little water and cover and cook. In between remove the lid and mix well for a few times.

Once the tomatoes are cooked and oil floats on top, add the frozen peas and potato. Sprinkle salt and mix well.

Add a cup of water and bring it to boil Once the gravy reaches desired consistency, add fried paneer, garam masala and a tbsp of butter/ghee. Mix well and serve hot.

Fried Squash Blossoms

Squash Blossoms - 4

Chickpea Flour / Besan - 2 heaped tbsp
Rice Flour - 1 tbsp
Salt
Turmeric Powder - a pinch
Red Chili Powder - a pinch
Nigella Seeds / Kalojeera - a pinch
Poppy Seeds - 1 tsp
Water to make thick batter

Make a thick batter of all the above ingredients. Dip the blossoms in the batter and deep fry in hot oil till golden brown on all sides.

Cinnamon Almond Coffee Cake

Almond Flour - 21/2 cups
Salt - 1/4 tsp
Baking Soda - 1/2 tsp

Large Eggs - 3
Soft Butter - 1/4 Cup
Honey - 1/2 cup (or Maple Syrup - 1/3 cup +1 tbsp)

Topping:
Melted Butter - 1/4 cup
Coconut Sugar - 1/4 cup
Ground Cinnamon - 2 tbsp
Sliced Almonds - 1/2 cup

Grease a 8 or 9 inch baking pan with butter and sprinkle some flour. Keep aside.

Mix almond flour, salt and baking soda.

Take soft butter in a bowl and add 3 eggs. Whisk well. Add honey or maple syrup and mix well.

Add it to the flour. Spread the batter onto the baking dish.

Combine melted butter, coconut sugar, cinnamon, sliced almonds and sprinkle over the cake batter. The topping (without the sliced almonds) can be made in double quantity and half of it spread on the baking dish before putting the batter.

Bake in a preheated 350F oven for around 30 minutes.  Cool and serve.

Adapted from https://elanaspantry.com/cinnamon-coffee-cake/

Tri Colored Quinoa with Chickpeas and Peanuts

Quinoa - 1/2 cup
Water - 1 cup

Olive Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Green chilies - 1. finely chopped
Ginger - 1/2 inch, grated
Urad dal / Split Black Gram - 1 tbsp
Curry leaves - a few, (optional)

Boiled chickpeas or Boiled Brown Lentils - 1/4 cup
Roasted Unsalted Peanuts - a handful
Salt

Mung Dal with Vegetables

Olive Oil - 2 tbsp
Jeera / Cumin Seeds - 1 tsp
Bay Leaf - 2
Green Chili - 2, chopped
Ginger - 1 inch, minced

Yellow Mung dal - 1 cup, boiled
Water - a few cups
Mixed Vegetables - Green Beans, Cucumber, Squash
Turmeric - 1/2 tsp
salt
Roasted Cumin powder - 1 tsp
Paprika - 1/4 tsp
Ghee - 1 tbsp

Add olive oil, cumin seeds, bay leaf, green chili and ginger to a heated pan. Sauted for a couple of minutes.

Then add the chopped vegetables, turmeric and salt. I used green beans and chopped cucumber.

Cook till the vegetables are almost done.

Add the boiled dal, a couple of cups of water and salt. Mix well. Bring it to boil. Cook till the dal thickens and the vegetables are soft.

Add a tbsp of ghee, roasted cumin powder and paprika on top and serve hot.

Sweet Appam / Yereyappa

White Rice - 1 cup, wash and soak for a few hours
Jaggery - 3/4 cup, crumbled
Fresh Grated Coconut - 1 cup
Poha / Flattened Rice - 2 tbsp, soaked for a few minutes
Banana - 1 tbsp, mashed
Cardamom Powder - a pinch

Blend everything together in a blender with little water to make a thick batter. Batter should be thicker than Dosa/Pancake batter.

Using a spoon, drop a tablespoon of the batter and deep fry in medium high oil in batches till brown on both sides. remove on paper towel to remove the excess oil. Cool completely and store in a air tight container for a week.

Instant Pot Masoor Dal Khichdi

White Rice - 1/2 cup (I used Chinigura / Gobindabhog)
Red Masoor Dal / Red lentils - 1/2 cup
Water - 3 cups
Olive Oil - 1 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 1
Cloves - 4
Cinnamon - 1 inch
Onion - chopped
Green Chili - a few, finely chopped
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Salt
Mixed Vegetables - Carrots, Cauliflower, Green Peas, Green Beans - cut into medium chunks
Ghee - 1 tbsp

Wash the rice and dal in water and keep aside.

Start the instant pot in sauce mode.

Add olive oil and then all the spices - cumin, bay leaf, cloves, cinnamon, onion, green chili and ginger.

Saute for a few minutes till the onion changes color. Then add the vegetables and salt and cook for a couple of minutes.

Add the washed rice and masoor dal, salt and 3 cups of water.

Cook on manual pressure cook for 2 minutes.

Release pressure after 10 minutes. Serve hot with some ghee on top.

Instant Pot Pongal

White Rice - 1/2 cup (I used Chinigura / Gobindabhog)
Yellow Mung Dal - 1/2 cup
Water - 4 cups
Ghee - 2 tbsp
Cumin Seeds - 1 tsp
Asafoetida - a pinch
Curry Leaves - a few
Whole Black Peppercorns - 10
Green Chili - a few, finely chopped
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Salt

Optional Tempering - Dried red chili, a few curry leaves, cashew nuts in ghee

Start the instant pot in saute mode.

Add ghee and then all the spices - cumin, asafetida, curry leaves, peppercorns, green chili and ginger.

Saute for a couple of minutes till the ginger begins to brown.

Add the washed rice and mung dal and 4 cups of water.

Cook on manual pressure cook for 3 minutes.

Release pressure after 10 minutes. Serve hot or you can add an additional tempering of red chili, curry leaves and cashew nuts in ghee over the pongal.

Spicy Potato Masala

Yukon Gold Potatoes: 4 

Curry leaves: a few

Mustard seeds: 1/2 tsp

Cumin seeds: 1/3 tsp

Asafetida/hing: a pinch

Salt

Turmeric

Oil: 1 tbsp

For the spice powder:

Coriander seeds: 1/2 tsp

Chana dal: 1/2 tsp

Arhar dal: 1/2 tsp

Whole dry chilies: 1 or 2

Wash and cook the potatoes till cooked through but not mushy. Chop in small cubes. Keep aside.

In a pan heat 1 tsp oil and roast the spices till aromatic. (on low flame it should take 4-5 minutes). Cool it and then grind to a coarse powder. Keep aside.

Heat 1 tbsp oil in a heavy cast iron pan and add the mustard and cumin seeds, followed by curry leaves and asafetida. Then add the chopped potatoes. Sprinkle salt and turmeric and cook on medium flame. Cook for 10 minutes or till the potatoes look somehow crusty. Sprinkle the spice powder, cook a couple of minutes more.

Adapted from : http://www.ahomemakersdiary.com/2017/08/spicy-potato-roast-south-indian-style.html

Paneer & Veg Pulao