Instant Pot Indian Black Eyed Peas Curry


When I visited this website, I frankly stared at the website owner’s photo for 5 minutes.  She’s so pretty.  Yes, prettier than her recipes.  Way, way prettier.

But other than her beauty, that I can’t seem to get enough of, I also love how healthy the food she cooks is.

I have this goal of finishing all beans and lentils we have at home before they expire so my recipe review will be full of this kind of meal.

My Heart Beets is probably one of the best recipe website I have ever been to.  The layout is clean, the photos are impeccable, and the author just writes interesting tidbits along with the recipe.  I know I would keep going back to this website for more recipes to try.

I didn’t change anything in the recipe except that the fat I used is ghee.  I love ghee.  I can put it on every thing I cook but I have to stop myself because it does not work on every recipe.

And can I just say that if you still don’t have an Instant Pot, buy one now.  Or make that your birthday gift to yourself.  Or tell your husband that food will taste better with Instant Pot.  Whatever reason you have to make, make it and get one.  It really saved me a lot of time.  I will write a different entry about how it became one of my favorite kitchen gadgets.

Highly Recommended

Spicy Ginger Chicken

I was looking for some easy stir fry chicken dishes.  I wanted a recipe like Filipino adobo that is ready by 20 minutes tops.  When I saw this recipe from Simply Scratch, I thought, this is a kind of tedious but let me try.

Here are some changes I had to make:

  1.  I don’t know what a low sodium tamari is so I used low sodium Kikkoman soy sauce.
  2. I don’t have a hand held grater so the ginger was finely chopped instead of grated.
  3. I ran out of chili paste so I used Sriracha sauce but I used twice as much.
  4. I did not have kosher salt so I used regular table salt.
  5. The oil that I used for frying is canola oil.
  6. I used red onion instead of yellow onion.  I cook Indian food half of the time and Indian food uses red onion a lot so I never buy yellow onion.
  7. I didn’t have broccoli so I skipped that.  I think it would have looked more authentic with the broccoli.

It took me one hour and a pile of dishes to finish cooking.  I like that I finally learned how Chinese does stir fry chicken but the recipe can use more salt and chili.

I will try this again next time using chili paste.  I think it would make a whole lot of difference.





Highly Recommended (1)

I would have wanted it to have more salt and more chili hot flavor as what I made was a little too bland for my taste.

Don’t blame the recipe maker, I made a lot of changes to this recipe.