Vegetable Masala Soup in Instant Pot

A flavorful combination of vegetables with some Indian flair!

• 2 potatoes chopped roughly
• 1 cup carrots
• 1 chopped onion 
• 1 can chickpeas 
• 1 can diced tomatoes 
• 1/4 head chopped cabbage
• 3 cloves garlic
• 3 tbls masala
• 2 tsp marjoram
• 2 tsp ginger powder
• 2 tsp lemon juice
• 1 cup water

Add all ingredients to instant pot and set timer to cook for 10 minutes.  Once finished cooking, spoon out vegetables with a slotted spoon and place in blender or food processor.  Pulse until desired consistency it met, then return to pot and stir.  Garnish with hot sauce, spinach leaves, and plain yogurt.  Perfect when accompanied by basmati rice or naan bread. 

Pressure Cooked Tandoori Masala Wings

 

Amazing wings with mild heat! Easy pressure cooker recipe.

• 1 bag of frozen wings
• 4 cloves of crushed garlic
• 1 onion chopped
• 2 tbls chopped ginger
• 1 tbls lemon juice
• 1/8 cup tandoori bbq masala seasoning

If you do not have pre-packaged tandoori masala, you can make your own:

• 1 tbls coriander
• 1 tbls cumin
• 1 tbls chili powder
• 1 tbls turmeric
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp powdered ginger
• 1 tsp dry mustard
• 1 bay leaf
• 3 cloves
• 1/2 tsp nutmeg
• 1/2 tsp caraway
• 1/2 tsp cinnamon
• 1/2 tsp cardamom

Place all the ingredients inside pressure cooker for 15 minutes. Using the Instant Pot, I use the poultry selection.  Once the chicken is cooked, arrange on a baking tray covered with foil.  Put your oven on broil and cook chicken about 10 minutes or until crispy on the outside. 

If desired, take some of the sauce from the pressure cooker and simmer in a saucepan.  Add 2-3 tbls butter and whisk on low with the sauce.  Toss your wings with the sauce after broiling.  Serve with Greek yogurt seasoned with pepper and crushed garlic.

Gyros with Naan Bread

I love the soft, chewy texture of Naan bread and the salty seasonings of a gyro topped with tzatziki...which is why my variation of this Greek classic has an twist of the Middle East!

For the Naan bread:
1 package of yeast (.25 oz)
1 Cup warm water
1/4 Cup of white sugar

Combine these ingredients and set aside for 10-15 minutes.
Then add:
4.5 Cups of white flour (you can also use equal portions of wheat and white if you prefer)
1 beaten egg
2 Tablespoons of milk
2 Teaspoons of salt

Knead until the dough pulls away from the bowl and ingredients are well combined. Place in a well oiled bowl and cover with a warm damp cloth. Keep in a warm, dry place for about 1 hour or until dough doubled in size. I like to turn the place my rising dough in the laundry room and turn the dryer on! This keeps the yeast happy and growing on cold winter days :)

As your dough is rising, prepare the gyro meat. 
1 lb ground lamb
1 lb ground beef
4 cloves of crushed garlic
2 Tablespoons marjoram
1 Tablespoon rosemary
1 minced onion
Salt, pepper, and parsley to taste

Place everything into the food processor to combine.  If using a rotisserie, shape the meat mixture into a small cone and wrap with plastic.  Place in the fridge for at least 30 minutes to hold shape.  If you are using the oven, press the meat into a baking pan.

Cook at 325 for about 1 hour or until internal temperature reaches 160.  If using a rotisserie, the temperature should be the same, but watch for browned edges.  Put foil around the outside if the meat is cooking to fast to avoid burning it.
For oven: place the pan of meat into a larger pan of water to create additional moisture in the oven and keep heating evenly distributed.

While the meant is cooking, you can make the tzatziki.  However, I find that the tzatziki is best after about 24 hours of "mingling".  Combine the following ingredients:

16 oz plain Greek yogurt

Fresh dill, about 5-6 sprigs

1 large cucumber, peeled, seeded, and chopped

1 tsp salt

1 tsp pepper

4-6 large cloves garlic, finely minced

1 tablespoon olive oil

2 tsp vinegar

Now that the tzatziki is finished and the meat is almost cooked, prepare the doubled naan dough and separate into balls that are just smaller than fist size.  Roll each ball into a thin disk and place them on an oiled heated skilled (medium temperature) until golden brown on each side. Brush with butter if desired.

After the meat is cooked, let it rest for about 15-20 minutes. Slice the gryo meat and top with lettuce, tomato, onion, and tzatziki.  Enjoy!