I love the smell of Indian spices 🌶Especially when pouring the piping hot coconut oil to the lentil soup, the delightful smell spreads throughout the kitchen.Oh what a pleasure Last night I made a super easy biryani. Usually making biryani has lots of steps, but using a rice cooker, so easy and still the taste great!!
🌶Rice cooker Biryani
1 rinse gently 2cups basmati rice, soak at least 20min in 2cups water
2 add a tin of rinsed chickpeas 1.5tsp sea salt, 1/4Tsp turmeric, 1/4tsp Garam masala, 1/4tsp cumin powder, 1/4 coriander powder, 1TBS curry powder, pinch cayenne pepper, bay leaf, mix gently
3 in a small sauce pan, heat 2TBS coconut oil, add mustard seed, cumin seed, cardamom pods, heat until mustard seeds are popping
4 pour this coconut oil to the rice5 set rice cooker to cook or white rice mode
🌶Tandoori tofu-“chick’n”
1 press firm tofu, drain water freeze it, and thaw naturally, squeeze water, and break with hands, dip in batter (mixture of flour, plant milk)
2 coat with seasoning mix (corn or potato starch, nutritional yeast, crushed corn flakes, light salt, and pepper)
3 deep fry until surface is nicely brown, and crispy
4 in a bowl, marinate tofu in the Tandoori mixture for 20min.* Tandoori mixturegrated ginger, 2TBS tomato ketchup, 2TBS olive oil, 1TBS curry powder, 3TBS plant yogurt, 1/2tsp sea salt, pinch cayenne
5 bake, or pan fry the tandoori tofu chick’n until crispy, sprinkle black pepper
🌶 Lentil curry soup
1 sauté ginger, red pepper, cumin, turmeric, coriander, cardamom, cinnamon with canola oil
2 add rinsed lentils, diced carrots, and potatoes, add water, heat until carrot is nicely cooked
3 pinch sea salt, pepper and pinch cayenne
4 in a small pan, heat coconut oil, add mustard seed, curry leaf, and pour into the curry