Blend the tomato, ginger and chilli to a paste. In your pressure cooker, heat ghee (about 1 tbsp), then add the cumin and hing. Heat until it darkens a few shades, then add the paste and turmeric and cook until very fragrant and the oils separate.
Add in the salt, toor dal, water and potato, and the water. Cook on a low pressure setting for 15 minutes. When cooked, stir in the amchoor and garam masala.
Serve sprinkled with chopped coriander.
Put the beans (and can juice), onion, garlic, chilli and cumin into a saucepan with the stock. Bring to boil, then reduce heat and cook, stirring intermittently, until it thickens.
Take off the heat and stir in the lime juice, and the chopped coriander root/stems. Add salt to taste (you probably won’t need it).
Serve with coriander leaves roughly chopped on top.
This is a bastardisation of a recipe from from Manjulas Kitchen, but my version comes out pretty well.
For Christmas, Kelly and I were given an electric pressure cooker. Before now, I had never cooked with one, and I have found it a lot of fun experimenting, firstly by trying out different recipes on the web, and secondly by trying to re–interpret other recipes using the skills learned.
One such recipe is this Chinese–style rib dish.
We have been heading out the Chinatown to do fortnightly shopping at Paddy’s markets, and inside Market City is a great Chinese–style butcher. They sell ribs, and will cut them for you Chinese–style if you ask.
Set your pressure cooker to browning, and brown off the ribs. Take them out of the cooker, then add in about one tablespoon of oil (canola or vegetable) with one teaspoon of sesame oil. Add in the onions, garlic and ginger, and cook until fragrant.
Add back in the ribs, with the potatos, wine, soy sauces and the stock.
Close the pressure cooker, and cook for 14 minutes on a high pressure.
When done, serve with rice and Chinese greens with oyster sauce.
Here is my newly-invented recipe for a batch of about 40 party–sized sausage rolls that I made for Oscar’s birthday party yesterday.
I chickened out on the shortcrust pastry, and used frozen puff. Both work well, apparently.
In a food processor, chop the shallots, garlic and carrots together until they are very small.
Heat some butter in a fry pan and gently cook the processed mix until the shallots go transparent. Put them back into the food processor and blend in the parsley and the coriander.
Put the minced beef into a bowl and mix in the ingredients from the food processor. If I wasn’t cooking for kiddies here I would add chilli I reckon, to taste.
Mix the ingredients with your hands, add salt and pepper to taste. When combined, mix in the egg and the breadcrumbs.
Lay out a sheet of frozen pastry, thawed to almost floppy, cut down the centre. Put a sausage-shape of the mix down the centre. Roll the pastry around it. Do this until you have 8 such shapes.
Brush each with milk, then sprinkle with sesame seeds. Poppy seeds or other such things would be nice here.
If you have baking paper, put them on a sheet of it.
Bake at 180° until golden on top. You may need to turn them upside-down to crisp up the bottoms.
Cut into whatever length you like, and eat!