Madhu Knits and Cooks

Madhur Jaffrey's Quinoa Upma - Similar to Steel Cut Oats Upma, Not as Good as the Original

Similar to Madhur Jaffrey's Instant Pot Mung Dal with Spinach, I learned a lot about the Instant Pot itself when I made her Quinoa Upma or Quinoa with Tomatoes recipe.  I had never used the "rice" setting before, nor had I cooked quinoa in the Instant Pot before.  

Both turned out really well, so those are lessons that I will carry into the future (along with the 1.5 water to quinoa ratio for the Instant Pot rice setting).  

However, the final dish itself felt like it had some elements missing - similar to the Steel Cut Oats Upma I made a few years ago.  In both, I didn't include curry leaves, which may have been the key omission, and Jaffrey's recipe also called for the inclusion of mint as well, which I didn't have on hand.  

The recipe could have also benefited from more salt and a more thorough washing of the quinoa.  I definitely did not wash the quinoa sufficiently to remove the bitterness from the grains.

In short, this recipe is good for a decent breakfast or brunch side with a slight spiced tomato flavor coming through and the grains cooked perfectly, but it lacks the depth of flavors to really carry a meal on its own.  I'll report back if I find the modifications that can make this dish the star it should be!

The Best Dal Makhani I've Ever Made - Thank You Dishoom!

A few years ago, I had the pleasure of eating at one of the popular Dishoom restaurant locations in London.  It was my first Indian meal in London during this trip, and definitely spoke to London's reputation as a global destination for fantastic Indian food.

Nearly every dish we got was perfect - well-spiced and cooked just the right amount - such that it was hard to pick out a favorite.  One dish our table kept coming back to though was the "every restaurant" dish of black dal or dal makhani, which we all tried to figure out how they were able to get "THAT good."

Well, thanks to Dishoom's new cookbook, we don't have to wonder any longer as their house black dal recipe is included.  

This dal hits your tongue with a distinct acid tang from the tomato, a slight sweetness from the butter and ginger, and ultimately its creamy and luscious contents melt into your mouth, showcasing the dal's long cook time.  However, I did make a modification to that long cook time in that I pre-cooked the dal in my Instant Pot a few days before I prepared the final dish.

The total cook time for the pre-cooked dal was about an hour to an hour and a half, and I used a scale to measure the remaining ingredients that I added to the warmed up dal.  I halved the ingredients to accommodate our two-person household.

I substituted tomato puree for the tomato puree (I couldn't find a good equivalent to the British tomato puree in the local supermarket) and similarly used heavy cream in place of the recipe's British double cream. 

And then I just cooked away until the dal was creamy and the tomato and butter flavors fully melded into the dish.  I served it with both rice and Indian breads.

Cauliflower with Scallions and Black Mustard Seeds - Cauliflower for a Crowd

In what appears to be a 4 - 5 year trend, I picked up Julie Sahni's Classic Indian Cooking off the bookshelf thinking that it's been some time since I last tried this cookbook, maybe I should give it another try? 

This after an initial recipe attempt in 2010 - Potatoes Smothered in Shallots - which I declared "incredibly bland" and "fairly," and a more encouraging 2015 attempt of Gujarati-Inspired Dal, which has since become a kitchen staple (albeit with several modifications). 

Sadly, this latest 2019 effort more approximated the 2010 Sahni experience than the 2015 one. Perhaps because I again followed the directions fairly closely or maybe because this cookbook just isn't my cup of tea. 

In any case, the recipe I settled on - Cauliflower with Scallions and Black Mustard Seeds - was both a little too long to cook and a little too boring to ever really want to make again. 

It took longer than I expected to cook in that it took not only a long time for the cauliflower to become tender on the stove-top, but also for the water to evaporate in the dish to produce a non-soupy consistency (approx. 15 minutes after removing the cover from the steamed cauliflower). This after I tried to drain some of the cooking water out to expedite the process. And then the final result was a slightly too-mushy cauliflower from overcooking. 

The flavors of the dish were also just...fine. The curry leave flavor didn't come out until I reheated leftovers. The mustard seeds, turmeric and scallion flavors all did come through, but they didn't really wow me. If anything, it was too much mustard seed and turmeric - slight bitterness mixed with each of their distinctive aromas - and not enough other balancing flavors. 

So while this didn't require a lot of hands on time, I don't think this will be a recipe repeat unless I am looking for something relatively benign for a crowd.

Nailed It - At-Home Creamy and Mild Paneer Makhani

Learning from a past blog post, I've finally found success with a recipe I have long wanted to master at home.  Paneer Makhani, this rich North Indian-inspired dish can be mine, all mine!  And this version is probably much healthier than whatever you get at restaurants to boot.

This recipe produces a creamy, smooth light tomato sauce with a nice and unexpected tang from the inadvertent idli podi that I added, thinking it was chili powder.  I'll report back if the podi is a necessary ingredient, or just something that helps mix things up. 

Otherwise though, the below ingredients produce an evenly spiced dish, not the too-often harshly flavored North Indian recipes one finds on the internet or in books.

Ingredients

• 1/2 block of store bought paneer, cut into 1/2 inch cubes
• 1/2 medium yellow onion, roughly chopped
• 2 cloves garlic, peeled
• 2 plum tomatoes, roughly chopped
• 1 thai green chile, sliced lengthwise
• 2 green cardamon pods, left whole
• 1 cinnamon stick
• 1/2 tsp idli podi or chili powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• ~1/4 cup heavy cream (eyeballed amount)
• sea salt
• olive oil

Directions

• Heat 1 tbsp. of olive oil in a skillet or sauce pan on medium-high heat.  When hot, add the paneer and saute, tossing every minute or two, until all of the sides are lightly browned.  Transfer paneer to a plate or bowl.
• In a blender, puree the onion, garlic and tomatoes until smooth.  
• In the same skillet, add another tbsp. of olive oil and heat until warm.  Add the chile, cardamon, cinnamon stick, podi, cumin and turmeric, and saute for 30 seconds to 1 minute or until fragrant.  
• Then stir in the tomato mixture, reducing heat and simmering the sauce for 10 minutes or until lightly reduced.  
• Then mix in the heavy cream and the paneer, and cook until the paneer is re-heated through.  Season with salt to taste. 
• Remove the whole spices before serving.

Two Sleevers Palak Paneer - An Unfortunate Miss

It saddens me that my latest Two Sleevers Indian Instant Pot cookbook attempt was a bust for a few reasons.  First, I'd love to find an amazing new Palak Paneer recipe.  Second, I would love if I could find an amazing Palak Paneer recipe that is as easy to make as this one.  Third, I have been really liking my past Two Sleevers attempts, so it's unfortunate to break that positive streak.

Fourth, I can't fully identify what we didn't like about this final dish.  It was well-spiced, maybe slightly overly so, but also somehow lacked something to bring it all together.  It also had this slight tang that I didn't quite like.  Unless I figure out how to soften this taste, I'll probably continue to search for other recipes.

The recipe is quite simple to put together - saute most of the ingredients together, and then quickly cook on high pressure before quick releasing the pressure.

This was my first time using the quick release feature, which was a bit scary and fun to see all the steam so rapidly escape from the pot.

You then blend the cooked spinach mixture with an immersion blender, before adding the paneer and serving.  I do think that reducing the water by about half would also been good in the future to avoid too watery of a sauce.

Super quick and easy for a weeknight - sadly, it just didn't work.  Back to the drawing board!

Two Sleevers Paneer Biryani - Delicious Weeknight Side or Main Course

The Two Sleevers Indian Instant Pot cookbook continues to outperform with a seemingly untraditional, but delicious, paneer biryani recipe.  

I used a pre-made garam masala blend, which made this dish a complete breeze to put together.  Basically, saute some onions in oil, and then add the ginger, garlic, and chiles.  

Add the spices, paneer, and frozen vegetables, and then without stirring, pour the pre-washed rice on top of the vegetable / paneer layer.

Pour the water over the dish, and set the Instant Pot to cook for 5 minutes.

Let the pressure release naturally, and voila, perfectly spiced and delicious paneer biryani!

The only change I may make moving forward is to add an additional quarter cup of water because the one cup called for the recipe didn't quite submerge the amount of rice I had and my husband thought the rice was undercooked.  I liked the more stiff rice (felt more like authentic biryani), but I'll probably try this slightly increased water approach to see if I can please all of the palates in our family.

This is both a great weeknight dish, as well as a fantastic dinner party dish.  Look forward to making it again!

Instant Pot Chana Masala - My First Two Sleevers Recipe!

Several month ago, a friend raved about the Instant Pot recipes that he and his wife had been trying from the Two Sleevers blog.  Hearing my friend's voice in my head during a browse on the Queens Library website, I decided to order the Indian cookbook authored by Two Sleevers blogger Urvashi Pitre.

The first recipe I made from the cookbook - Chana Masala - was fantastic, even though I made a number of modifications to fit my even lazier cooking schedule than the easy-to-follow recipe allowed.

First, I ended up cooking the chickpeas a few days before I made the chana masala because the day I pre-soaked the chickpeas, I was just too tired at night to put together the full recipe.

Second, instead of pre-making the onion masala, I concocted my own fake onion masala (just sauteing the onion, tomato, etc. in the Instant Pot immediately before adding the cooked chickpeas).  It seemed to work completely fine for the end result, so I think I will keep doing this moving forward.

Because I omitted the Instant Pot-made onion masala, I didn't really need to use the Two Sleevers recipe because the Instant Pot was only critical for cooking the chickpeas.  I do think I will continue follow this recipe though because the inclusion of pre-made chana masala powder really brought the dish together.  I had never thought of using store-bought until reading Pitre's strong guidance that the ready-made blend was close-enough to the real thing to offset making your own.   

So the pre-made spice blend and Two Sleevers approach have won the chana masala recipe war!  This will be my go-to moving forward.

An Instant Pot Version of a Madhu Knits and Cooks Favorite - Gujarati Dal

In addition to making new recipes in the Instant Pot, I also have been wanting to to experiment with some of my favorite standbys in this time-saving gadget.  I finally did so with the Gujarati Dal I really enjoy making - could the Instant Pot actually improve this recipe?

Sadly, my verdict is one of disappointment.  While it was nice to not have to stand over the stove while this dal was cooking, the ultimate texture was one of...mush.  Mush that was well-flavored to be sure, but mush nonetheless. 

I used approx. 3/4 cup of a mix of toor, masoor, and split moong dal, with approx. 1.5 cups of water.  I cooked this recipe at 15 minutes on high pressure, allowed 12 minutes for natural depressurization.

I think my flaw was perhaps that this was just too much cooking time, or the Instant Pot may not be as good to use for these thinner, faster cooking lentils.  Or maybe even I should have cooked at low pressure instead of high.  In any case, I was so dismayed with this Instant Pot effort that I may not even try to perfect this approach moving forward.  Oh well, back to the heavier Instant Pot beans!

An Instant Pot Version of a Madhu Knits and Cooks Favorite - Gujarati Dal

In addition to making new recipes in the Instant Pot, I also have been wanting to to experiment with some of my favorite standbys in this time-saving gadget.  I finally did so with the Gujarati Dal I really enjoy making - could the Instant Pot actually improve this recipe?

Sadly, my verdict is one of disappointment.  While it was nice to not have to stand over the stove while this dal was cooking, the ultimate texture was one of...mush.  Mush that was well-flavored to be sure, but mush nonetheless. 

I used approx. 3/4 cup of a mix of toor, masoor, and split moong dal, with approx. 1.5 cups of water.  I cooked this recipe at 15 minutes on high pressure, allowed 12 minutes for natural depressurization.

I think my flaw was perhaps that this was just too much cooking time, or the Instant Pot may not be as good to use for these thinner, faster cooking lentils.  Or maybe even I should have cooked at low pressure instead of high.  In any case, I was so dismayed with this Instant Pot effort that I may not even try to perfect this approach moving forward.  Oh well, back to the heavier Instant Pot beans!

Mint Raita - Simple Accompaniment to Many a Meal (or a Snack on Its Own)

I've been making different types of raita, a refreshing Indian yogurt accompaniment, for years, but only recently did I realize that I have never blogged about this simple, protein-rich side dish.  

What finally inspired this long overdue post was that I used a new ingredient for my latest raita - fresh mint from my mother's garden.  I usually use cilantro as my standard herb, but the mint added a nice freshness, and made this type of raita a great stand-alone breakfast or side to spicy Indian curries.  Look forward to continuing to experiment with more ingredients and will report back with any new findings!

Mint Raita

Ingredients:

• Approx. 1.5 cups of 0% Fage Greek Yogurt
• 1 seedless cucumber, diced into 1/4 inch square pieces
• 2 tbsp. scallions, divided
• 2 tsp. minced mint, divided
• 1 tsp. minced jalapeno, divided
• Pinch of cumin, or to taste
• Pinch of coriander, or to taste
• Salt, to taste 
• Lemon juice, to taste

Directions:

• Divide the ingredients in half, and place each Fage serving in a separate bowl.

• Add equal amounts of vegetables and seasonings to each bowl, and mix together.

• Let ingredients sit for 15 - 20 minutes, and then serve.  Store any leftovers in the fridge - will keep for ~3 days.