Madhu Knits and Cooks

New Go-To Instant Pot Chana Masala Recipe - Thanks "Ministry of Curry"!

With the local libraries now open for browsing, I've returned to picking up cookbooks on a whim.  One of my latest is The Essential Indian Instant Pot Cookbook by Archana Mundhe, who runs the Ministry of Curry blog.  The first recipe I tried was her Chickpea Curry or Chana Masala.  One benefit of this recipe is that you don't need to soak the chickpeas overnight, approx. 4 - 5 hours in hot water is sufficient to result in creamy, evenly cooked chickpeas.

I've made this recipe twice, and I suggest making a few modifications:

• I've halved the dried chickpeas to 1/2 cup each time, and this amount of chickpeas probably can be cooked in less than 35 minutes.  I recommend starting at 32 minutes on high pressure the next time.
• Omit the coriander - it's just not to my personal preference.
• Try substituting a chana masala spice blend for the garam masala, per the online recipe (I've only used the garam masala before, but want to try mixing it up because I do like the chana masala spice blend I have).
• Note:  The online recipe calls for 1 tsp. of minced ginger and 1 tbsp. of minced garlic, but the cookbook calls for 1 tsp. each so not sure how much garlic would end up tasting if I follow the online recipe next time.

Dishoom's Rajma - good, not great, with an unexpected twist

With the Dishoom cookbook now mine, all mine, I've been trying more of their recipes, including their version of rajma.  I made some modifications to Dishoom's recipe though, including estimating ingredients to make ~100g of the onion masala, using the Instant Pot to pre-cook 2/3 cup of dried red beans, and omitting tomato paste because I didn't have any at home.  

The resulting flavor was very good, with an unexpected added richness from butter, which I don't think I have ever seen in a rajma recipe.  

Ultimately, I would say this recipe was very good but not excellent - nice ginger, garlic, and tomato flavors coupled with well-cooked red beans - but nothing really wowed me.  I think the tomato paste would have added a deeper sweet and tart flavor to the beans though, so that will be a feature of my next attempt which I imagine is more months and years ahead instead of in days or weeks.

Vegan Pho - Surprisingly Easy and Delicious Complete Meal

We ordered our first pho delivery of the pandemic several weeks ago, which reignited my desire to make vegan pho at home.  I've been quietly planning for this moment for years, with star anise in the pantry and dried rice noodles at the ready.  But whenever I've thought about actually making vegan pho, I've rejected what I thought would be a too-consuming effort to produce a quality meal.

Of course, the punch line is that making top-quality vegan pho at home couldn't be easier.  You don't need to simmer the broth for too long (30 minutes before adding the vegetables and noodles) thanks to charring ginger and onion in broiler beforehand to achieve deep flavor.

The final broth is umami-rich and deeply sweetly spiced, with almost caramel notes, and contrasts nicely with the fresh cilantro, scallions, and chile.  Thanks to two online recipes - Gimme Some Oven and Cookies and Kate - for providing basic guidance and inspiration for my personalized, mushroom-free approach.

Ingredients

(2-3 main course servings)

• 1/2 red onion, halved
• 1.5 inch piece of ginger, cut into 3-4 large chunks
• 1 star anise
• 2 cloves
• 1 cinnamon stick
• 1 tbsp. Better than Bouillon No Chicken Base
• 1 tbsp tamari or soy sauce
• Splash of rice vinegar
• ~8-10 Baby bok choy, cleaned and halved, or greens desired
• 1/2 package dried rice noodles, prepared via package directions (I soaked in hot water for 30 minutes while the soup broth simmered)
• Diced scallions, cilantro, green chile, or other toppings (e.g., Thai basil, sprouts) to taste
• Lime wedges for serving

Directions

• Pre-heat broiler on high, and place halved red onion and ginger on baking sheet.  Broil on high for 8 minutes approx. 4 inches from broiler, turning once halfway
• In a soup pot or dutch oven, dry toast the star anise, cloves and cinnamon for 3 minutes on medium-high heat or until fragrant
• Add 6 cupes water, charred onion and ginger, Better than Bouillon, and tamari, and bring to a boil
• Reduce heat to medium and simmer broth for 30 minutes
• Remove the spices, ginger, and onions from the broth, and add a splash of rice vinegar and the halved baby bok choy.  Cook for 3 minutes, then add noodles for another 2 - 4 minutes.
• Served immediately with scallions, cilantro, chile, and lime wedges

The Tik Tok Feta Tomato Pasta Sensation - Via the Washington Post

I don't have Tik Tok, but as the Washington Post recently displayed with their version of the Tik Tok #bakedfetapasta, its reach far surpasses the app.  With some leftover feta in the fridge, why not try this global sensation?

Despite my modifications to fit the amount of feta I had, the result was very good - creamy, spicy, tart, and salty.  A great and easy weeknight pasta!  My modifications were as follows:

• I didn't measure the olive oil, but think I had slightly more than half the amount of sauce with 1.25 pints of grape / cherry tomatoes and 4 oz of feta
• I put may more crushed red pepper than called for, and probably could have reduced to the called-for amount
• Cooked for 40 minutes
• Approx. 8 oz of pasta
• No basil 

A Truly Unique and Mouthwatering Saag Paneer - with Feta!

I checked out Priya Krishna's great Indian-ish cookbook from our library ebook reader, and the recipe that immediately caught my eye was the Feta Saag Paneer recipe.  

Feta instead of paneer?  Yes, it works!  And it works really, really well.  The saltiness and brine of the feta melts wonderfully into the cooked spinach to create a creamy, tart, and herby dish, though I think Krishna's liberal use of butter helps enhance the flavor as well :-)

I made a few modifications to this recipe - substituted 1 tsp. of ground coriander for seeds based on the recipe reviews and personal preference, less butter (don't remember how much, but I think just a small amount works), and one Thai red chile.  I also reduced the spices overall because I had only 10 oz of spinach and about 4 oz of feta.  

Yum!  I look forward to making this recipe again.

Whole Roasted Cauliflower in a Gobi Manchurian-ish Style

When I saw Milk Street had a recipe inspired by one of my Indian-Chinese favorite dishes, gobi manchurian, I knew it was a "when" not "if" for my first attempt at this recipe.  

Unfortunately, while the flavors were slightly reminiscent of the sweet-spicy gobi manchurian I know and love, I overall found this roasted cauliflower too overspiced for my preferences.  It was similar to the last whole roasted Milk Street cauliflower recipe I made, but without the additional herbs, tomatoes, etc. to cut the very strong deep dried spice flavor.  So I think this will not be a recipe repeat.  

Fettuccine with Kale, Parmesan, Olive Oil, and Garlic - A Simple Weeknight Dinner

With leftover homemade fettuccine in the freezer, and leftover kale in the fridge, I decided to put the two together.  But how?  Enter Bon Appetit.  I modified their recipe by using my homemade fettuccine instead of spaghetti, about 3/4 of a bunch of dinosaur kale, 2 cloves of garlic, less olive oil (maybe 2-3 tbsp. instead of a quarter cup), and a sprinkling of shaved parmesan on top.  

The result was very good, though slightly more on the bland end.  A bit more salt, kale, olive oil, and parmesan to taste would have helped, so in the future, I will not reduce the original recipe amounts.

Updated Favorite Homemade Vegetable Noodle Soup - with Potatoes and Kale

With some leftover potatoes and kale in the fridge, I decided to do the easiest thing I could think of - throw them in a soup!  

I used my favorite vegetarian noodle soup recipe, and added the cubed potatoes in for 9 minutes to fully cook while the ripped kale only took a few minutes.  Both were fantastic additions to the soup, with the kale in particular really adding to satisfying meal.  Look forward to adding these again to my future soups!

Baked Spinach and Ricotta Manicotti - An Adaptable Recipe that Produces a Hearty Dinner

With leftover spinach ricotta filling from my first stuffed pasta, I decided to attempt the Cook's Illustrated Baked Manicotti.  I thought the manicotti would be less time consuming than making and stuffing fresh pasta again, and while I was correct, the multiple steps required also make this more of a weekend than weeknight meal.

I first sautéed leftover spinach, red onion, and garlic, and combined it with leftover ricotta to supplement the pre-made spinach and ricotta filling.  I then soaked the Wegmans no-boil lasagna noodles as directed, and then filled and rolled the shells with the filling.  The approx. half leftover spinach ricotta filling was enough to fill 4 rolls and then newly sautéed spinach mixture enough for 2.  I then decided to use jarred tomato sauce - Wegmans Diavolo - instead of fresh, grated some parmesan on top, and baked the manicotti for 34 minutes.  As directed, I then broiled the dish before serving.

Many steps, but for a great result - tangy from the tomato sauce, fatty and rich from the ricotta, and fresh herb-y flavors jumping out from the spinach.  The recipe took very well to my adaptations (jarred sauce, leftover filling with different ingredients, an improvised new filling of leftovers), such that I think this will be a well used recipe in the future.

An Improvised Chickpea Salad Sandwich - Bland, but Different Meal

I recently went on a vegetarian sandwich googling kick, after feeling a bit exhausted from my lunch salad routine.  One of those searches resulted in an unexpected discovery - vegetarian/vegan chickpea salad sandwiches!  Who would have thought?

When I got to actually making the sandwich filling, I improvised significantly from the recipes linked above, simply to accommodate what I had in my fridge and pantry.  So I eyeballed some cooked chickpeas, dijon mustard, mayonnaise, chopped red onion and scallion, herbes de provence, salt, and pepper into a bowl, and then lightly mashed the chickpeas as I stirred these ingredients together.

I then spooned the filling into some toasted bread, added some thin sliced tomatoes, and sat down to eat.

The result was somewhat bland, but still pretty tasty to eat smashed, flavored chickpeas in bread.  I think the key changes to make in the future are to include fresh celery for a textural contrast, some lemon juice for a more sharp tartness, and some herbs (as called for by the ATK recipe) would have definitely helped as well.  So a work in progress!