Gingerbread cookies

My 9 year old and I tackled the gingerbread cookies other day.  After checking few recipes online. i settled on this one and made modifications to avoid the eggs and shortening.  We rolled some cookie sheets thick (1/4th of an inch) and others slightly thinner. The thin ones reminded me of of Biscoff cookies. Thick ones were slightly soft.  All in all good cookies. We made around 8 dozen cookies. Ingredients 1/2 cup ghee 1/2 cup unsalted butter 1 cup light molasses 1/4 cup water…

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Day 8 Instant Pot: Rice and Beans

We ate beans ((called Rajma) with rice quite regularly growing up in my parents house but beans and rice were always cooked separately. Cooking the rice and beans together as a single dish was something i got introduced to after moving to the USA. I first started to make it at home using a recipe from How to Cook Everything Vegetarian by Mark Bittman where rice and beans are cooked in the oven. Over the years, I have simplified this recipe for a quick under 30 minutes one pot…

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Day 7 Instant Pot: Perfectly steamed potatoes for patties

Puffed pastry sheets stuffed with samosa like stuffing (a.k.a patties in India) and baked in the oven is technically not an instant pot dish but I have found instant pot to be a great appliance for perfectly steaming the potatoes. Potatoes come out cooked all the way to the middle but not falling apart. Since I can set the instant pot and forget it, it also takes the guess work out when boiling potatoes on the stove top. I had signed up to bring a finger…

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Day 6 Instant pot: Vegetarian pho broth

There is a recipe for vegetarian pho broth in the Bowl book that I have been meaning to make for a long time. A long list of ingredients and availability of great vegetarian pho in many of Seattle’s pho spots has kept me away from making it at home. But trying to put my instant pot to use was a great incentive to collect all the gazillion ingredients it needed. I used the recipe in the book and cooked it in the instant pot on slow…

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Day 5 Instant Pot – Tomato soup

I still have tomatoes I picked during my annual trip to Yakima farm(s) (sometime soon I will do a separate post on that). Those are the juiciest, most flavorful tomatoes I know. Because I buy more than I can reasonably use, after I am done cooking many batches of sauces and canning, I end up freezing excess tomatoes. The tomato soup from these tomatoes have so much more flavor compared to the ones we get in the store. And more importantly, it reminds me of…

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Day 4 Instant Pot: Black bean, Squash chili

It appears like I have fallen into a rut of making stew like recipes using the instant pot. But at this time of the year, coming back to a warm wonderful one pot meal has been wonderful. It takes approximately 10 minutes to prep and set the instant pot and then dinner pretty much cooks itself while I am gone. On my return, I am able to focus on more frivolous matters like preparing a suitable side, relish or garnish for the main dish. This…

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Day 3 Instant pot: Kerela’s kootu curry – Split pea/cabbage stew

Kootu, a South Indian stew like dish made with chana dal (split chickpeas), cabbage, potatoes, fresh coconut is one of the favorites. To get the right consistency and best texture for dal and vegetables, cook dal and vegetables separately and let everything simmer together in the end. Once again, i used instant pot to get a head start on this weeknight meal. Ingredients 1 cup chana dal, 1 tsp turmeric powder, half a head of cabbage, 2 medium size potatoes steamed, 1 cup freshly grated…

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Day 2 Instant Pot: Jasmine lemon rice

I have to admit that I am a skeptic of using any appliance for making rice. I am of the philosophy that the easiest and fastest way to cook rice is by using a pot directly on the stove top. But I had some leftover sambhar from the previous day and decided to make jasmine rice in instant pot for quick weekend lunch. I followed the recipe in the recipe book that came with. Basically 1:1 ratio of rice and water, pressure cook for 4 minutes, let…

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Day 1 Instant Pot: Sambhar and rice

I decided to make sambhar using the Instant Pot. Sambhar is a spicy and sour lentil-vegetable stew like dish from South India. It is a great one pot dish and with rice makes a complete meal. By using Instant pot, I got a head start in boiling the dal and vegetable mixture in the morning. After coming back from work, we prepared the rice and finished making sambhar to get the dinner ready in <30 minutes. There are many recipes online for making sambhar. There are…

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30 days of using Instant Pot challenge

I finally submitted to one of the (not so) latest cooking appliance fads – yes, i ended up buying this Instant Pot. They have been around for a while, but since I already own a Crockpot slow cooker and 4 stove top pressure cookers, I have not felt the need to buy an Instant Pot. I use my stove top pressure cookers almost everyday. My biggest reservation against an electric pressure cooker is the amount of time it takes for pressure to build before the…

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