Chef Cheenu’s Recipes
Chef Cheenu
My Signature Quinoa Pulao
Fragrant, fluffy quinoa with whole spices and vegetables, made in the Instant Pot (vegan)
Serves 4 (about 9 cups)
Total time: about 40 minutes
Equipment: Instant Pot
Ingredients
1.5 cups Quinoa, rinsed well
1 tbsp Neutral oil
1 tsp Cumin seeds
1 Bay leaf
2 Green cardamom pods, lightly crushed
4 Whole cloves
1 Cinnamon stick (1 inch)
1 Medium onion, thinly sliced
2 Green chilies, slit lengthwise
1 tbsp Ginger-garlic paste
1 Carrot, small dice
1/2 cup Green peas (fresh or frozen)
1/2 cup Green beans, chopped
1 tsp Coriander powder
1/4 tsp Turmeric
1/2 tsp Garam masala
1 tsp Salt
1 3/4 cups Water
1 tbsp Fresh lemon juice (after cooking)
1/4 cup Mint and cilantro, chopped (after cooking)
Instructions
Rinse the quinoa. Rinse the quinoa in a fine-mesh strainer under cold water for about 30 seconds, rubbing gently, to remove the bitter coating. Shake well so extra water does not dilute the pulao.
Bloom the whole spices. Set the Instant Pot to Saute (Normal) and add the oil. When hot, add the cumin seeds, bay leaf, cardamom, cloves, and cinnamon stick. Stir 30 seconds until fragrant.
Cook the aromatics. Add the onion and cook 3 minutes until soft. Add the ginger-garlic paste and green chilies and stir 1 minute.
Add vegetables and spices. Add the carrot, green beans, and peas. Sprinkle in the coriander powder, turmeric, and garam masala and stir 30 seconds.
Toast the quinoa and deglaze. Add the quinoa and stir 1 minute to toast. Pour in the water and add the salt. Scrape the bottom well so nothing sticks, which prevents the BURN message. Level the surface and do not stir further.
Pressure cook. Cancel Saute. Seal the lid, set the valve to Sealing, and Pressure Cook on High for 1 minute. The pot needs about 10 minutes to come to pressure first.
Release. Let the pressure release naturally for 10 minutes, then carefully quick-release the rest.
Fluff and finish. Open the lid, fluff with a fork, and fold in the lemon juice and herbs. Cover and rest 5 minutes before serving.
Notes
Measure the water exactly. About 1 part quinoa to 1.17 parts water keeps the grains separate rather than mushy.
Naturally vegan, gluten-free, and nut-free.
Spinach Dal
Creamy toor dal with wilted spinach, with the mustard seeds and garlic bloomed right in the pot
(vegan, one pot)
Serves 4 (about 4.5 cups)
Total time about 65 minutes
Equipment: Instant Pot only
Ingredients
2 tbsp Neutral oil
1/2 tsp Mustard seeds
1 1/2 tsp Cumin seeds
2 Dried red chilies
1 pinch Asafoetida (hing)
10 Curry leaves (optional)
4 Garlic cloves, thinly sliced
1 Medium onion, chopped
1 tsp Fresh ginger, grated
1 Medium tomato, chopped
1 tsp Coriander powder
1/2 tsp Kashmiri chili powder
1/2 tsp Turmeric
1 cup Toor dal (split pigeon peas), rinsed until water runs clear
3 cups Water
225 g (8 oz) Fresh baby spinach (or 10 oz frozen, thawed)
1 tsp Salt (added after pressure cooking)
1.5 tbsp Fresh lemon juice
Instructions
Rinse the dal. Rinse the toor dal in several changes of water until it runs mostly clear. No soaking is needed.
Pop the mustard seeds. Set the Instant Pot to Saute (Normal) and add the oil. When it shimmers, about 2 minutes, add the mustard seeds. Rest the lid loosely on top, unsealed, or use a splatter screen, and let them pop for about 30 seconds.
Bloom the whole spices. Add the cumin seeds, dried red chilies, hing, and curry leaves. Stir for 15 to 20 seconds until the cumin sizzles. The curry leaves will sputter.
Golden the garlic. Add the sliced garlic and stir about 45 seconds until pale golden. Do not let it darken, since browned garlic turns bitter.
Cook the base. Add the onion and cook 3 minutes until soft. Add the ginger and tomato and cook 2 minutes until the tomato softens.
Add dry spices. Stir in the coriander powder, Kashmiri chili powder, and turmeric for 20 seconds.
Add dal and water, deglaze. Add the dal and the water. Scrape the bottom thoroughly so no garlic, mustard seeds, or browned bits remain stuck, which prevents the BURN message. Do not add salt yet.
Pressure cook. Cancel Saute. Seal the lid and Pressure Cook on High for 12 minutes. Allow 10 to 15 minutes for the pot to come to pressure first.
Natural release. Let the pressure release naturally, about 15 minutes, then open the lid carefully.
Mash, wilt the spinach, season. Whisk or mash the dal until creamy. Press Saute, stir in the spinach and salt, and cook 3 to 4 minutes until wilted but still bright. Add a splash of hot water if the dal is thicker than you like.
Finish. Stir in the lemon juice just before serving. Taste and adjust salt.
Notes
You might have to try several brands of hearts of palm and see which one you like best. Some are more tender than others. The recipe calls for 1 whole habanero, but if you don't eat a lot of spicy food I would add 1/2 or even a 1/3 of a pepper. Oil is optional. Avocado would go really well with this.
Notes
Everything cooks in one pot. The mustard seeds, cumin, chilies, hing, curry leaves, and garlic are bloomed in the oil first and then pressure cooked with the dal. The flavor is more mellow and blended than a finishing tadka, and the garlic comes out soft rather than crisp.
Keep the garlic pale golden before adding the onion. Dark garlic turns bitter and can trigger a BURN message.
Salt goes in after pressure cooking so the dal softens evenly. Skim off any foam after opening the lid.
Hing sometimes contains wheat flour. Look for a gluten-free brand if anyone asks.
Naturally vegan and nut-free.
Zucchini Kofta Curry
Serves 4 (about 16 koftas)
Total time: about 75 minutes
Equipment: oppi pan for frying, saucepan for the gravy
Ingredients
Koftas
680 g (1.5 lb) Zucchini (about 3 medium), grated
1/2 tsp Salt, for drawing out water
3/4 cup Besan (chickpea flour)
2 tbsp Rice flour
1 Green chili, minced
1 tsp Fresh ginger, grated
1/2 tsp Ground cumin
1/4 tsp Ajwain (carom seeds), lightly crushed
1/2 tsp Red chili powder
1/2 tsp Garam masala
2 tbsp Fresh cilantro, chopped
3 tbsp Neutral oil, for the oppi pan
Tomato-cashew gravy
1.5 tbsp Neutral oil
1 tsp Cumin seeds
1 Bay leaf
1 Medium onion, finely chopped
1 tbsp Ginger-garlic paste
4 Ripe medium tomatoes, pureed
1/4 cup Raw cashews, soaked in hot water 15 min
1/2 cup Water, for blending the cashews
1 tsp Coriander powder
1/2 tsp Turmeric
1 tsp Kashmiri chili powder
1/2 tsp Garam masala
1 tsp Kasuri methi, crushed
1 tsp Salt, adjust to taste
1 cup Water (use the squeezed zucchini liquid first)
2 tbsp Fresh cilantro, chopped, for garnish
Instructions
Sweat the zucchini. Toss the grated zucchini with the 1/2 tsp salt and let it sit 10 minutes. Meanwhile, put the cashews in hot water to soak.
Squeeze it dry. Wrap the zucchini in a clean kitchen towel and wring out as much liquid as you can. Save the liquid for the gravy. Dry zucchini is the key to koftas that hold together.
Mix the batter. Combine the squeezed zucchini with the besan, rice flour, green chili, ginger, cumin, ajwain, red chili powder, garam masala, and cilantro. The mixture should hold when pressed. If sticky, add more besan 1 tbsp at a time. Do not add water.
Blend the cashew cream. Drain the soaked cashews and blend with the 1/2 cup water until completely smooth. Set aside.
Fry the koftas. Heat the oppi pan on medium-low and put a few drops of oil in each cavity. Fill each cavity about three-quarters full with batter. Cook 4 to 5 minutes per side, flipping with a skewer, until deep golden and firm. Repeat in batches, adding oil as needed. Keep finished koftas on a plate.
Start the gravy. In the saucepan over medium heat, warm the gravy oil. Add the cumin seeds and bay leaf and cook 30 seconds. Add the onion and cook 6 to 7 minutes until golden.
Add paste and spices. Stir in the ginger-garlic paste and cook 1 minute. Add the coriander powder, turmeric, and Kashmiri chili powder and stir 20 seconds, adding a splash of water if they stick.
Cook down the tomatoes. Add the tomato puree and salt. Cook 8 to 10 minutes, stirring, until thick and the oil separates at the edges.
Finish the gravy. Stir in the cashew cream and the water. Simmer 5 minutes. Add the garam masala and kasuri methi. Taste for salt, and if the tomatoes are tart add a pinch of sugar.
Combine and serve. Just before serving, gently slide the koftas into the hot gravy and simmer 2 minutes only. Garnish with cilantro.
Notes
Make-ahead: fry the koftas in advance and store them separate from the gravy. Add them to hot gravy only at serving time so they stay intact.
Nut-free swap: replace the cashew cream with 1/4 cup full-fat coconut milk stirred in during step 9 (per 4 servings).
Naturally vegan. Gluten-free if your garam masala and chili powders are.