Beef Rogan Josh, a signature dish in Kashmiri Cuisine...
One of the the favourite Indian dishes of my Man and I is Rogan josh. While I order beef rogan josh, my Man will go with lamb rogan josh and we will be seen enjoying it with naan. Making homemade rogan josh that tastes like restaurant style is not that hard- just follow this recipe and your taste buds will be on cloud nine.
It's all about the aromatic whole spices that's used in this recipe and the marinated meat. Whole spices like cardamom, cloves, cinnamon, star anise, peppercorns and cumin are coarsely ground and added to the oil. Onion is cooked till browned and marinated beef is cooked along with it. The whole spices and saffron makes this dish extremely aromatic and fragrant.
I made this in the Instant Pot- cooked the beef for 25 minutes at high pressure with quick pressure release.
Kashmiri Chili powder- 1 tsp (mild and intense red color)
Turmeric powder- ⅛ tsp
Coriander powder- 1½ tsp
Garam Masala- ½ tsp
Salt- 1 tsp
Cilantro, chopped- 2 handfuls
For making this dish, you could either use beef or lamb.
In a large bowl, combine beef with all the ingredients mentioned 'for marinating beef'. Let marinate for an hour or longer or overnight.
Using a mortar and pestle, crush coarsely the above mentioned whole spices.
If you don't have a mortar and pestle- add the whole spices into a ziplock bag and crush using a rolling pin. Keep aside.
Turn on Instant Pot.
Select Saute Mode- Normal Temperature. Let display turn to Hot.
Add oil and add the pounded whole spices, sauce for 1 minute till aromatic.
Add sliced onions, season with ½ tsp salt. Cook till onions turn light brown- for 5 minutes.
Add the marinated beef, combine well.
Add Kashmiir chili powder, turmeric powder, coriander powder, garam masala and ½ tsp salt, combine well.
Do not add water.
Close the pot with the lid.
Cancel Saute Mode and Select Pressure cook Mode.
High pressure and set time to 25 minutes.
After 25 minutes, do a quick pressure release.
The beef will be cooked very tender. If the gravy is thin, cook in saute mode for a few minutes till gravy thickens.
Add chopped cilantro, combine well.
Turn off Instant Pot.
Remove the stainless pot from the main pot and keep covered.
This is an extremely flavourful and fragrant dish, can be served with chapati, naan or basmati rice.
If you don't have an Instant Pot- use regular pressure cooker, add ½ cup water after adding the marinated beef cook for 25 minutes. Or cook in a large pot over stove top- more water will be required and cook covered.
Aromatic, flavorful and it's homemade- Biryani Masala or Indian spice mix...
Store bought spice mix even if it's the top brand cannot possibly beat the homemade version. I'm a sucker for homemade spice mix. I always make my own simple Garam Masala- will be posting the recipe soon. The other day, when I made the Hyderabadi chicken biryani, the recipe called for homemade biryani masala. I was damn sure that the biryani was going to rock because of the homemade biryani masala added to the chicken. It did rock; the aroma, the flavor and the taste of the chicken masala and the biryani was greatly enhanced by the biryani masala.
Since then, this masala or the spice mix has been my ultimate favourite and I add this while making biryani, chicken curries, stews, roast etc.
Aromatic Whole spices are roasted and ground to a fine powder. After I ground the roasted spices, I was seen inhaling the amazing fragrance. Any dish will be taken to the next level by adding this homemade masala.
I always make small batches to preserve the freshness and fragrance, this recipe will yield 3 tbsp. You can double or triple the recipe to make more.
For chicken curries- I add 1 1/2 tbsp of this masala to the chicken along with other ingredients and let it marinate.
One of my favourite Thai dishes is Thai red curry chicken, it was made effortlessly in the Instant Pot...
I don't make my own Thai red curry paste- it's on my to-do list. I always buy Thai Kitchen brand Thai red curry paste - it's the best I've tried so far (not promoting the product, it's my personal favorite).
This is one of the dishes I make quite often and is served with basmati or brown rice. In this recipe, I've also added Kaffir lime leaves- a couple of these dried leaves will instantly enhance the flavour of this dish. I'm truly obsessed with kaffir lime leaves and I tend to add to most Thai dishes- and I'll be seen inhaling the amazing aroma...
This is an easy breezy recipe, I want the chicken to be flavourful so marinated the chicken with Thai red curry paste and added to the onion, pressure cooked for 5 mins with QPR. After that, added diced red pepper and coconut milk. Red pepper shouldn't be over cooked, it should remain crispy. Coconut milk makes this dish rich and creamy.
A flavourful dish that can be served with rice, on a snowy winter day I love to have a bowl of Thai red curry chicken with rice. It's comforting!
Instant Pot Easy Thai Red Curry Chicken- Total Cooking Time 20 minutes - YouTube
Yesss, you can bake a cake in the Actifry or should I say you can airfry a cake in the Actifry???
I used my popular cake in a mug cake batter recipe . In the AirFryer, I used Ramekin to make the cake. Making the cake batter is a breeze, just combine everything in the ramekin. I removed the paddle from the arifryer and placed the ramekin directly on the basket. I had to play with the time, so first air fried for 5 minutes at 350F, it was not done in 5 minutes. So, cooked for 10 more minutes. Total 15 minutes and the cake was cooked well.
I have a T-Fal ActiFry Genuis XL, in that I can place 4 medium sized (4.5 oz) ramekins.
ActiFry Easy Cake- Cake in a Ramekin made in the T-Fal ActiFry
15 minutes and you will have a delicious shrimp curry made in the Instant Pot…
I’m obsessed with shrimp and this is one of the dishes I make often in the Instant Pot. Throw in all the ingredients and pressure cook for 3 minutes followed by a quick pressure release; delicious shrimp curry will be ready and made effortlessly.
5 minutes to saute all the ingredients, 5 minutes for the pressure to build, 3 minutes for pressure cooking and 2 minutes for the final cooking- that’s 15 minutes in total, while pressure building we are not doing anything IP will take care of that.
This shrimp curry can be served with basmati rice, white rice, roti, chapati, appam, idiyappam, orotti etc.
Kerala style lunch: rice, shrimp roast, beans thoran and yogurt/pickle
Sona Massori rice: can be cooked in the rice cooker or over stove top- rinse the rice under running water, add the rinsed rice to a large pot, add enough water to cover the rice and cook for 15 to 20 minutes till the rice has turned soft.