In a Pinch?: 3 Ingredient Tomato Sauce

I am sure we have all been there, had a crazy busy day and its almost time for dinner. Now what? 

We were visiting my sister in CA this summer and between us we had 5 kids. The days were packed with activities and fun outings and by the time we came home no one really had the energy to put together a meal. So I got this idea from my sister. She had this fresh tomato basil sauce in her refrigerator at all times and it was so easy to steam some broccoli, boil the pasta and toss with some olive oil and tomato sauce, sprinkle some fresh Parmesan and a fresh kid friendly meal was ready in 15 minutes.

The possibilities on how you can use this sauce are endless. I have used it as my base for Homemade Chilli. I have even used this sauce on fresh homemade pizzas and it works great. So I make it ahead of time and store it. I have never been a fan of pasta sauces in Jars or cans but am guilty of using them when pressed for time but I will try not to buy them again after tasting the freshness of this homemade sauce. It is super simple and healthy and most of all has no fillers or preservatives like the store bough one. 

Roasted Tomatoes, Basil and Garlic

RECIPE: 3 Ingredient Tomato Sauce

Ingredients

6 tomatoes, roasted and peeled
2 cloves Garlic, chopped
handful of  fresh Basil leaves, chopped
1 Tbsp Olive Oil (to drizzle after cooking sauce)
Salt and Pepper to taste

Method

1. Heat the oven to 400 degrees and roast the tomatoes for 25 minutes. Let them cool, peel them and remove the core with a pairing knife. This will prevent a lumpy sauce later on.
2. Put the tomatoes in a sauce pan and cook them on medium heat. they will thicken and reduce a little. Now add the garlic, basil, salt and pepper and let them cook for about 7-10 minutes. Cover and turn off stove.
3. In case using it with Pasta, I like to drizzle some Olive Oil after I have tossed some pasta with the sauce. Sprinkle some Parmesan Cheese and enjoy.

Daal Amritsari

Daal Amritsari

This daal is made with Whole Black Urad Lentils and Red Kidney beans in a 1:2 ratio respectively (you can find them at whole foods or any ethnic store around you). You cook the daal separately in a pressure cooker or a pot of water. If you plan ahead you can even make this in crockpot. I am making it in a pressure cooker just because I didn't plan ahead and this is a quiker way of softening the lentils. After your Daal and beans are cooked you make a Tarka, a common word used in India cuisine to describe the word seasoning. This Daal needs to cook on low heat setting for hours to get the creamy and appealing color and taste.


My Menu for today is going to be Daal Amritsari, Malai Kebab and Rotis served with some fresh salad. This is going to take a while so lets begin.

RECIPE: Daal Amritsari
Ingredients
For the Daal
1 Cup Whole Black Urad Lentils
1/2 Cup Red Kidney Beans
salt to taste
1" Cinnamon stick
1 Star Anise


For the Tarka
1 Cup Onions, chopped
1 Roma Tomato, chopped
1 Tbsp Tomato paste, heaped


Daal Amritsari Spice Mix
Whole:
1 Dry Red chilli
2 Black Cardamoms
2-3 Green Cardamoms
1/2 Tbsp Cumin seeds
1/2 Tbsp Coriander seeds
5-6 Peppercorns
1 Bayleaf
1/2 tsp Fenugreek seeds
2 Cloves
Powders:
1/4 tsp Mango powder (amchoor)
1/8 tsp Nutmeg
1/4 tsp Asfoedita (Hing)


For Granish
Dollop of butter
1-2 Tbsp Coriander leaves, chopped


Method

1. For the Daal: Wash the Urad lentils and Red Kidney beans. Add them to the pressure cooker with plenty of water. Add the minced ginger, garlic, salt, star ainse and cinnamon stick.
2. Let the pressure build up on hight heat and let the whistle blow 5-6 times. Lower the heat to low and let it ccook for an additional 15 minutes.
3. Turn off the heat and let all the steam escape before you open it.
4. Open the lid and let it simmer on low heat.
5. For the Tarka: I like to make my own spicce mix by roastinn whole spices. In a small pan, on medium heat dry roast 1 Dry Red chilli, 2 Black Cardamoms, 2-3 Green Cardamoms, 1/2 Tbsp Cumin seeds, 1/2 Tbsp Coriander seeds, 5-6 Peppercorns, 1 Bayleaf, 1/2 tsp Fenugreek seeds, 2 Cloves. Make sure you stir it so it does not burn. You will smell the woody aroma once the spices are lightly roasted. Let them cool a little.
6. In a coffe grinder, add the roasted spices and the powders, 1/4 tsp Mango powder (amchoor), 1/8 tsp Nutmeg, 1/4 tsp Asfoedita (Hing).
7. Grind them till it makes a very fine powder.
8. Heat 1 Tbsp ghee (clarified butter) in a skillet and add onions to it. Cook on medium heat for 5-6 minutes till they brow a little. Add the tomatoes, tomato paste and the grinded spice mix. Lower the heat and cook for 15-20 minures till the oil separates from the mix.
9. Add it to the steamed daal and simmer for 4-5 hours. On a heat sourcce you have to keep stirring it every few minutes unlike in a crockpot.Adjust seasonig as needed.
10. Pour it  into the serving bowl and garnish with a dollop of butter in the center and Coriander leaves.

Step-by-step process,

Whole Black Urad and Red Kidney Beans

For the Daal: Wash the Urad lentils and Red Kidney beans. Add them to the pressure cooker with plenty of water. Add the minced ginger, garlic, salt, star ainse and cinnamon stick.

Let the pressure build up on hight heat and let the whistle blow 5-6 times. Lower the heat to low and let it ccook for an additional 15 minutes.

Turn off the heat and let all the steam escape before you open it. Open the lid and let it simmer on low heat.

For the Tarka: I like to make my own spicce mix by roastinn whole spices. In a small pan, on medium heat dry roast 1 Dry Red chilli, 2 Black Cardamoms, 2-3 Green Cardamoms, 1/2 Tbsp Cumin seeds, 1/2 Tbsp Coriander seeds, 5-6 Peppercorns, 1 Bayleaf, 1/2 tsp Fenugreek seeds, 2 Cloves. Make sure you stir it so it does not burn. You will smell the woody aroma once the spices are lightly roasted. Let them cool a little.

In a coffee grinder, add the roasted spices and the powders, 1/4 tsp Mango powder (amchoor), 1/8 tsp Nutmeg, 1/4 tsp Asfoedita (Hing). Grind them till it makes a very fine powder.

Heat 1 Tbsp ghee (clarified butter) in a skillet and add onions to it. Cook on medium heat for 5-6 minutes till they brow a little. Add the tomatoes, tomato paste and the grinded spice mix. Lower the heat and cook for 15-20 minures till the oil separates from the mix.

Add it to the steamed daal and simmer for 4-5 hours. On a heat sourcce you have to keep stirring it every few minutes unlike in a crockpot.Adjust seasonig as needed.

Pour it  into the serving bowl and garnish with a dollop of butter in the center and Coriander leaves.

Malai Tikka (Chicken)

Malai, a South East Asian term used for cream. When you boil whole milk and let it cool down, the cream layer that sets on the top is called Malai. So when making these kebabs in India I would use the fresh cream.

Tikkas, It is traditionally small pieces of boneless chicken baked using skewers, in a clay-based oven called a tandoor, after marinating in spices and yogurt. These can be served as an appetizer with a salad or in the main course with other curry dishes.

Malai Tikka

RECIPE: Malai Tikkas
Ingredients
1 Lb Boneless Chicken Breast, cut in 1" pieces

Marinade #1
2 Tbsp Vinegar
1 tsp olive oil
1 Tbsp Ginger paste
1Tbsp Garlic Paste
Salt and Pepper to taste

Marinade #2
1/2 Cup Greek yogurt
1/4 Cup Part-skim Ricotta Cheese
1 Egg
1Tbsp Cornflour
2 Green Chillies, finely chopped (optional)
2 Tbsp Coriander leaves, chopped
salt and pepper to taste

Method

1. Cut the chicken into bite size pieces
2. For Marinade #1: Put 6 cloves of garlic, a piece of ginger, 1 tsp olive oil and 2 Tbsp vinegar in a small blender and make a smooth paste. Marinate the chicken in it for 1/2 hour.
3. For Marinade #2: Mix together 1/2 Cup Greek yogurt, 1/4 Cup Heavy Cream, 2 Eggs, 1Tbsp Cornflour, 2 Green Chillies (chopped fine), 2 Tbsp Coriander leaves (chopped), salt and pepper to taste. After the chicken has been marinated with #1 for about 30 minutes. Add this to the bowl. Let it sit in the fridge for 2-3 hours.
4. When ready to cook, pre-heat oven to 400 degrees F. Put the chicken pieces on bamboo skewers. Set them on a tray sprayed with some oil and bake for about 15-20 minutes. Make sure that you turn them over haflway into the baking.
5. Now shift the oven rack to broil position and broil the chicken for about 5 more minutes till they brown a little. Don't let the Chicken overcook or it will get tough and chewy.
6. To serve, garnish with lemon wedges, pickled onion rings and chutney.

Step-by-step process,
Cut the chicken into bite size pieces

For Marinade #1: Put 6 cloves of garlic, a piece of ginger, 1 tsp olive oil and 2 Tbsp vinegar in a small blender and make a smooth paste. Marinate the chicken in it for 1/2 hour.

For Marinade #2: Mix together 1/2 Cup Greek yogurt, 1/4 Cup Ricotta Cheese , Egg, 1Tbsp Cornflour, 2 Green Chillies (chopped fine), 2 Tbsp Coriander leaves (chopped), salt and pepper to taste. After the chicken has been marinated with #1 for about 30 minutes. Add this to the bowl. Let it sit in the fridge for 2-3 hours.

When ready to cook, pre-heat oven to 400 degrees F. Put the chicken pieces on bamboo skewers. Set them on a tray sprayed with some oil and bake for about 15-20 minutes. Make sure that you turn them over haflway into the baking.

Now shift the oven rack to broil position and broil the chicken for about 5 more minutes till they brown a little. Don't let the Chicken overcook or it will get tough and chewy.

Browned after broiling

 To serve, garnish with lemon wedges, pickled onion rings and chutney.

They turned out really soft and succulent, hope you enjoy making them.

Dinner rolls

These Rolls are a cross between dinner rolls and biscuits. They are light, flaky and a perfect texture to eat with a soup or dip in a gravy. My kids love these and can't wait for them to come out of the oven.

RECIPE: Dinner Rolls

Ingredients

2 cups of Bisquick

1/2 cup of Greek Yogurt (Fage 0% Milk)

1/4 to 1/2 cup of 7-Up soda

1/4 cup of butter

Method

1. Add the Bisquick into a medium sized mixing bowl.
2. Fold in the Greek Yogurt.
3.  Then add the 7-Up little by little and mix until a soft dough ball is formed. You don't want to make it too watery so add a little at a time.
4.  Then add the 7-Up and mix until a soft dough ball is formed.
5. Place the dough ball on top and use your hand to press the dough out.
6.  Use a drinking glass to cut out biscuits.
7. Tilt the pan so the bottom is lightly coated with the melted butter.
8. Place the cut out biscuits over the butter in the baking pan.
9. Bake in oven for 12-15 minutes or until biscuit tops are golden brown.  Remove from oven and let sit for 5 minutes before transferring to a bread basket or serving platter.

Step-by-step process,

Add the Bisquick into a medium sized mixing bowl. Fold in the sour cream.

Then add the 7-Up and mix until a soft dough ball is formed.

Dust the counter top or cutting board with a little Bisquick. Place the dough ball on top and use

your hand to press the dough out. Use a biscuit cutter, round cookie cutter or drinking glass to cut

out biscuits.

Roll it into a ball again, flatten it and cut out more rolls

Then melt the butter and place it into a 9” round baking pan. Tilt the pan so the bottom is lightly

coated with the melted butter. Place the cut out biscuits over the butter in the baking pan.

Bake in oven for 12-15 minutes or until biscuit tops are golden brown. Remove from oven and let

sit for 5 minutes before transferring to a bread basket or serving platter.

Served with the Bean and green soup