I'm pre-diabetic, and susceptible to gout. Therefore I cook a lot of dishes loaded with vegetables, even when I'm eating meat. I've learned to enjoy dishes where the small amounts of meat act as seasoning, rather than the centrepiece of the dish. You'll notice most of my recipes include extra vegetables, extra mushrooms and extra beans/lentils compared to other similar recipes. Beans and lentils are great cooked in the pressure cooker with meat, as they absorb some of the meat flavours during cooking. Mushrooms seem to absorb any spare fat in a dish, again absorbing meat flavours as meat renders down during cooking. The pressure cooker is also a much faster and less messy way to cook beans and lentils without "bean foam" stuck to your pans to scrub at the end of cooking. Since I'm often eating vegan/vegetarian food several days a week, I've found I need a lot of spices and herbs to make them taste of anything, as I'm unimaginative, a lot of my dish...
2 tablespoons oil Seeds: 1 teaspoon cumin seed 1/2 teaspoon fennel seed 2 teaspoons ground coriander 1/4 teaspoon garlic powder 1/4 teaspoon celery seed 1 green chili, finely chopped 1 cup green peas/veg, frozen 1 teaspoon garam masala 1/2 teaspoon red chili powder 4 medium potatoes, chopped into 2cm pieces 1 tablespoon coriander leaf Salt to taste Method 1. Instant Pot on, saute mode 2. Add oil, when hot, add seeds to sizzle 3. Add remaining spices and frozen peas/veg, mix 4. Add spuds, mix 5. Pressure cook, 3 minutes, high pressure, closed vent 6. Do the quick pressure release, use a wooden spoon to do it safely 7. Once release, restart saute mode with lid off 8. Stir in coriander leaf, let heat dry off the filling Use with pastry to make samosas
Start making this in the frying pan/wok before you make the curry I can't be arsed making or buying ghee, so I used a mix of butter and canola oil. This made about 4-5 portions of rice Ingredients 1 chopped onion butter/oil Spices - 1tbsp turmeric - 1 clove - 3 cardamon pods 1 cup Brown Rice Mix (mainly brown rice with red/black rice mixed in and quinoa) 2.5 cups Water 1. Fry onion in butter/oil for 10 mins on low, get it brown on edges, transparent the rest 2. Add the dry spices, stir through for 2 mins 3. Add rice and water to the pan, stir through. 4. Transfer the mix to the rice cooker 5. Allow rice cooker to do its thing - cook the curry in the meantime 6. Leave the seeds and clove in to see who wins
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