Tag Archives: bay leaf

Brown gravy

26 Jul

Brown gravy (good with turkey)

  • 4 Tbs. tallow
  • 4 Tbs. flour
  • 1 tsp. onion powder
  • 1/4 tsp. dried garlic
  • 1/2 tsp. dried sage
  • 1.5 tsp. dried thyme
  • 1 bay leaf
  • 2 c. broth
  • 1 Tbs. unsalted butter
  • 1/2 tsp. sea salt

Melt the tallow in a saucepan over med-low heat. Combine the spices in a bowl. Add the flour to the melted tallow and whisk thoroughly. Add the spices and whisk for 10-30 seconds. Add the 1/2 c. of broth, keep whisking. When combined, add the remaining 1.5 c. broth. Cook over med-low heat until thickened and turn to low. Before serving, add butter and salt.

Pressure Cooker Vegetable Indian Rice

12 Apr

Pressure Cooker Vegetable Indian Rice (Rice pulao)

  • 1 1/2 c. long-grained rice, rinsed (try presoaking for 15 min. to see difference)
  • 2 Tbs. ghee or coconut oil
  • 1 to 2 bay leaves
  • 1 tsp. cumin seeds
  • 3 green cardamom pods
  • 4 cloves
  • 1/8 to 1/4 tsp. nutmeg
  • 2 inch cinnamon stick
  • 1/2 c. onion, minced
  • 1 tsp. fresh ginger, minced
  • 1 tsp. fresh garlic, crushed and minced
  • 1 1/2 c. vegetables, chopped (e.g. cabbage, cauliflower, carrots, peas, potatoes, green beans)
  • 1 tsp. fresh mint, minced
  • 4 c. water/broth/mixture of both
  • 1/2 tsp. sea salt

Soak the rice in water for at least 15 min. Drain and set aside. In the pressure cooker, saute the bay leaves, cumin, cardamom, cloves, nutmeg, and cinnamon stick in the ghee for ~30 seconds. Add onion. When the onions turn soft, add the ginger and garlic. After ~1 min., add the vegetables and mint. After ~4 min., add the rice. After ~2 min., add the water and salt. Secure the lid. Turn heat to med-high (6). When high pressure whistle blows, turn heat to med-low (3) and cook for ~10 min. (depends on rice used, half the time from stove-top cooking time for that type of rice). Take off of heating element, cover with a towel, and quick release the steam.

Serve with yogurt or raita.