Indian As Apple Pie

I love a good Aloo Gobi. It should be at once spicy and dry, but cooked through. My tests in the Instant Pot, however, were not quite meeting my high threshold for taste and texture. Until this recipe. A few tips for you. Keep the cauliflower and potatoes on the slightly larger side. Dice them too much and they will get mushy. You must add at least 1/4 cup of water. More than that and the dish gets mushy because cauliflower and the peas do release some moisture as well. I also don't mix the cauliflower until the dish is...

At once light, airy, and flavorful, this dal is a favorite especially in Punjabi households. We eat it at least once a week. While it may look unfamiliar to you, I know you know where it comes from. In its whole form (with the skin), it is the green Moong Bean - commonly found in most grocery stores. We make that as well, but this version, which is split without the skin is favored for its light texture and quick cooking. Try it in your Instant Pot - I perfected it for you by adding an extra cup of water and a...

Chana Masala is a classic. And now, my recipe from page 85 of my updated first book, The Indian Slow Cooker, has been perfected for the Instant Pot. I've given you ingredients and instructions for 1 cup of chickpeas. I'm excited I got to this in the midst of a nutty high-energy dog, 2 teens going stir crazy at home, and 3 sets of contractors in and out of my home on any given day. Sigh. To get a head start, purchase or make my Chana Masala blend. It's a classic spice made slightly tart with dried pomegranate seeds and green mango...

I added Black Bean Soup to my updated book, The Indian Slow Cooker, to showcase how you can ramp up the taste and add nutrition in unexpected ways. I added cumin seeds and turmeric to a classic Mexican soup and an extra layer of flavor by roasting the jalapeno pepper and corn. Cumin is used quite a bit in Mexican cuisine, but turmeric is not. You'll find the slow cooker recipe on page 48 of my book. And now, I've made the same soup successfully in my Instant Pot. My goal was to translate the 3 cups of dried beans I...

I HAVE NEVER MET A BEAN SALAD I DIDN'T LOVE. This recipe is just such a wonderful combination of tartness, sweetness, and crunch. The black beans offer up the perfect backdrop to it all. Get creative and make your own favorite combination. Maybe add grilled cactus or dried cherry. No corn? No problem. Try some edamame to boost the protein even more. I like to have this on hand as a plant-based addition to quick nachos in the toaster oven or as a layer to quesadillas. I even will add a spoonful to guacamole to give it that earthy black bean...

I SEARCHED FOR AN EASY MEXICAN BLACK BEAN INSTANT POT RECIPE.  I couldn't find one, so I decided to start testing myself. Now, there are plenty of recipes out there. They all start with 'perfect', 'easy', 'fast', 'no soak', 'simple', magic' or something to that effect. Most are not. And, they all come down to one simple mantra. If you are going to make black beans in your electric pressure cooker - whether you soak them or not - the entire process will take you at best a little less than an hour. By entire, I mean from point of...

NOTHING SCREAMS JULY 4TH AND PICNIC LIKE A POTATO SALAD.  Why this Fourth of July when we'll be home and social distancing rather than celebrating with friends and watching fireworks on the lakefront, I wanted to make a large batch of homemade potato salad. We might as well make the best of it, right? What's slightly different about this are the spices I used. I added lemony coriander powder and a light tarka with mustard seeds. Most Indian-spiced potato salads go for the 'traditional' Indian spices like garam masala, cumin seeds, and curry powder. I'm not digging them, largely because...

I NEVER MET A FRENCH FRY I DIDN'T LIKE - NOW I HAVE ONE I CAN EAT ... ... because these fries are baked. And, with the extra spices, they are as good - if not tastier than their fried counterparts. I promise. My flavor and spice bar are extremely high - so take it from me and my two teenagers. They critiqued me until I perfected my fry technique. A few things I've learned that helped: Always soak your potatoes in cold (add ice cubes) water for at least 30 minutes. This pulls out the starch and helps you...

WHEN I CRAVE EGG SALAD I MAKE THIS - DELISH AND SATISFYING.  I've talked about eggless egg salad or mock egg salad on this blog before and in my second book, Vegan Indian Cooking, page 206. Here, I've tweaked the recipe yet again, adjusting the amount of mayo and the spices. A layer of coriander powder or ground coriander seeds will give you an irresistible lemony twist. Coriander is the spice of the week in our #30DayChallenge with Ink & Volt. Click here to download our worksheet to help you get motivated to cook three new recipes every week in...

ONE OF MY FONDEST FOOD MEMORIES STARTS IN THE FREEZER AISLE.  It's a frozen veggie pilau. Not even fancy veggies. Just that nondescript bag of diced carrots, corn, green beans, peas, and lima beans. Likely the one that you have incurring freezer burn in your own icebox at the moment - and even more likely the bag you skip over when you go for the more sexy frozen veggies available today. Growing up in the 70's and 80's in Pennsylvania - that was pretty much all that was there. And, it was perfectly paired with basmati rice in many Indian-American...