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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.

Recipe Courtesy: Chef Atul Kochhar

Instant Pot Delicious Beef Rogan Josh
 
Prep time
1 hour
Cook time
40 mins
Total time
1 hour 40 mins
 
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
  • For marinating Beef or Lamb
  • Beef or Lamb- 1 Kg or ½ lb
  • Ginger, grated- 1 inch slice
  • Garlic, grated- 2 large cloves
  • Saffron strands- 2 pinches
  • Yogurt- 1 cup
  • Salt- 1 tsp
  • Whole Spices to Crush Coarsely
  • Cumin seeds- ½ tsp
  • Black peppercorns- ½ tsp
  • Whole cardamom- 2
  • Whole cloves- 2
  • Whole cinnamon- 1 inch slice
  • Star Anise- 1
  • For cooking
  • Oil- 2 tbsp
  • Onions, sliced thin- 2
  • 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
Instructions
  1. For making this dish, you could either use beef or lamb.
  2. In a large bowl, combine beef with all the ingredients mentioned 'for marinating beef'. Let marinate for an hour or longer or overnight.
  3. Using a mortar and pestle, crush coarsely the above mentioned whole spices.
  4. 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.
  5. Turn on Instant Pot.
  6. Select Saute Mode- Normal Temperature. Let display turn to Hot.
  7. Add oil and add the pounded whole spices, sauce for 1 minute till aromatic.
  8. Add sliced onions, season with ½ tsp salt. Cook till onions turn light brown- for 5 minutes.
  9. Add the marinated beef, combine well.
  10. Add Kashmiir chili powder, turmeric powder, coriander powder, garam masala and ½ tsp salt, combine well.
  11. Do not add water.
  12. Close the pot with the lid.
  13. Cancel Saute Mode and Select Pressure cook Mode.
  14. High pressure and set time to 25 minutes.
  15. After 25 minutes, do a quick pressure release.
  16. The beef will be cooked very tender. If the gravy is thin, cook in saute mode for a few minutes till gravy thickens.
  17. Add chopped cilantro, combine well.
  18. Turn off Instant Pot.
  19. Remove the stainless pot from the main pot and keep covered.
  20. This is an extremely flavourful and fragrant dish, can be served with chapati, naan or basmati rice.
Notes
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.
3.5.3251

 
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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.

Here is the recipe for the Hyderabadi chicken biryani made by adding this spice mix. 

Homemade Indian Spice Mix- Homemade Biryani Masala
 
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
 
Author: Thasneen
Cuisine: Indian
Serves: 3 tbsp
Ingredients
  • Coriander seeds- 1 tbsp
  • Fennel seeds- 1 tsp
  • Whole black peppercorns- 2 tsp
  • Whole cloves- 8
  • Whole cardamom- 15
  • Dried bay leaves- 2
  • Whole Mace- 1
  • Star Anise- 1
  • Whole cinnamon sticks, 1 inch slice- 10 slices
Instructions
  1. Place a pan over medium heat, add all the whole spices and saute for a few minutes till they turn aromatic. Be careful to not to brown the whole spices.
  2. Let cool down for a few minutes, grind to a fine powder.
  3. This recipe will yield around 3 tbsp. Store in an air tight container.
  4. For making more, double or triple the recipe.
3.5.3251

 
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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!

Cooking Video

Instant Pot Easy Thai Red Curry Chicken- Total Cooking Time 20 minutes - YouTube

Instant Pot-Thai Red Curry Chicken
 
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Author: Thasneen
Recipe type: Main
Cuisine: Thai cuisine
Ingredients
  • Chicken breast or thighs, diced- 2 breasts
  • Thai red curry paste- 2 tbsp
  • Oil- 1 tbsp
  • Yellow Onion, chopped- 1
  • Kaffir lime leaves- 2
  • Salt- 1 tsp
  • Potatoes, cubed- 2
  • Thai red curry paste- 1 tbsp
  • Red pepper, diced- 1
  • Coconut milk- 1 cup
  • Green onions, chopped- 2 stalks
  • Cilantro, chopped- 2 handfuls
  • Salt- ½ tsp
Instructions
  1. In a bowl, combine chicken and 2 tbsp Thai red curry paste, keep aside.
  2. Turn on the Instant pot, select saute mode at normal temperature.
  3. Let hot sign show on the display.
  4. Add oil followed by onion, season with salt. Saute for a minute.
  5. Add kaffir lime leaves. If you don't have this you can skip adding.
  6. Add potatoes and Thai red curry paste, combine well.
  7. Add the marinated chicken. Combine well.
  8. Close the pot with its lid.
  9. Cancel saute mode and turn on pressure mode- high pressure.
  10. Set the time to 5 minutes.
  11. After 5 minutes pressure cooking, do a natural pressure release.
  12. Open the lid and give everything a good mix.
  13. Select Saute mode at normal temperature.
  14. Add red pepper and coconut milk. Combine well and cook for 2 minutes.
  15. Taste and add ½ tsp more salt.
  16. Add green onions and cilantro, combine well and cook for a minute.
  17. Turn off IP.
  18. Remove the stainless steel pot from the main pot and keep covered.
  19. Serve along with basmati, jasmine or brown rice.
3.5.3251

 
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Kerala style lunch: Coconut rice (Thengachor), Shrimp Curry, Cauliflower Masala stir fry and fried potatoes...

Coconut Rice, for recipe click here

Shrimp Curry

Cauliflower Masala Stir fry

Fried Potato

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ActiFry cake in a Ramekin...

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
 
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: Thasneen
Recipe type: Dessert
Ingredients
  • All purpose flour- 4 tbsp
  • Sugar- 1½ tbsp
  • Cocoa powder- 1 tbsp
  • Baking powder- ¼ tsp
  • Milk, skim or whole- 3 tbsp
  • Oil- 2 tbsp
  • Vanilla extract- ¼ tsp
Instructions
  1. Use 4.2 oz or 136 mL ramekin, add all the above mentioned ingredients to the ramekin, combine well till smooth batter without any lumps.
  2. Remove the paddle from the T-Fal ActiFry.
  3. Place the ramekin directly on the basket. Close the ActiFry.
  4. Set the temperature to 350 F.
  5. Set the time to 15 minutes.
  6. In T-Fal ActiFry Genius XL, you can place 4 ramekins on the basket.
  7. Let cook for 15 minutes. After 15 minutes, insert a fork into the centre of the cake, it should come out clean.
  8. Take the ramekin out of the ActiFry (it's hot so ensure to wear an oven mitten or use tongs).
  9. Let cool down for a few minutes.
  10. Enjoy, you could even drizzle some Maple syrup over the cake if you prefer or add whipped cream. YUM!
3.5.3251

 

 

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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.

Cooking Video

15 minute Instant Pot Shrimp Curry- Easy Shrimp Curry - YouTube

15 minute Instant Pot Shrimp Curry- Easy Shrimp Curry
 
Prep time
5 mins
Cook time
8 mins
Total time
13 mins
 
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
  • Oil- 1 tbsp
  • Cumin seeds- ½ tsp
  • Onion, chopped- 1
  • Garlic, grated- 1 large clove
  • Ginger, grated- 1 inch slice
  • Tomatoes, chopped- 2
  • Green pepper, diced- 1
  • Shrimp, de-veined and shelled- 25
  • Chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Cumin powder- ½ tsp
  • Coriander powder- 1½ tsp
  • Salt- 1 tsp
  • Cilantro, chopped- 2 handfuls
Instructions
  1. Turn on Saute Mode- Medium Temperature.
  2. Let Hot sign display on the screen.
  3. Add oil and cumin seeds, saute for 3 seconds.
  4. Add chopped onion, season with ½ tsp salt.
  5. Add tomatoes, saute for a minute.
  6. Add green pepper.
  7. Add shrimp, combine well.
  8. Add chili powder, turmeric powder, cumin powder, coriander powder and ½ tsp more salt, Combine well.
  9. Add Garam Masala if you prefer.
  10. Close the IP with its lid.
  11. Ensure the whistle is kept tight and in place, just push it down.
  12. Select pressure mode: High pressure and set time to 3 minutes.
  13. After pressure cooking, do a quick pressure release.
  14. Open the lid, combine well.
  15. Add chopped cilantro, combine well.
  16. Taste and if required add more salt and chili powder if you want the curry to be spicy.
  17. Serve into a bowl, serve with rice, roti, chapati, appam etc.
Notes
To make Shrimp Korma: after pressure cooking, you could add ½ cup coconut milk and cook for 2 minutes in saute mode.
3.4.3177

 
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Kerala style recipes that can be served for lunch…

My weekend lunch included Rosematta rice, Ulli Theeyal, Okra or lady’s finger masala in yogurt and my most favorite prawns pickle.

Here are the recipes:

Rosematta Rice

Cooking Rice- Boil & Drain Method- The way our Grandma's did it and the best - YouTube

Ulli Theeyal- Small Onions cooked in Roasted Coconut Gravy

Okra Masala in Yogurt Recipe

Prawns Pickle- Kerala Chemmeen Achar

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Kerala style lunch: rice, shrimp roast, beans thoran and yogurt/pickle

Recipes:

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.

Tomatoes in Coconut Yogurt Gravy

Shrimp Roast Recipe click here

Beans Thoran Recipe click here

Instead of cluster beans add green beans.

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