Let's cook. And eat.

I drool just thinking about Rajasthani food. My family in India knows it too - no wonder it was at my sister’s place that I first had daal baati churma. She loves to cook, I love to eat and when I visit she goes all out to pamper us all. Some people are a blessing and she is one such person in my life. Anyhow, when I made this dish for the first time, I followed Manali’s recipe. It’s easy and good - and the baati is baked. The saunf/fennel in the baati adds a nice touch of flavor. This dish has been made multiple times during the lockdowns. Definitely a winner!  https://www.cookwithmanali.com/rajasthani-dal-bati/ (With a crunchy pickled salad on the side)

This particular recipe has come together multiple times in my kitchen. It’s quick and easy - throw ingredients together in the instapot and let it do the magic. https://www.chelseasmessyapron.com/instant-pot-or-crockpot-mexican-tortilla-soup/ There was no enchilada sauce this time around so I added some taco seasoning, tomato paste, dried oregano, cumin powder and a tablespoon of white vinegar. It works! Instead of sour cream we used Greek yoghurt. And pita chips instead of tortilla chips. Substitute is the rule of the day sometimes.  Mr S and Master S both enjoyed it. Which is surprising since Mr S is a pseudo vegetarian these days. For him I took out the stew base with veggies before shredding the chicken up. To this stew base, we added tofu - and we had a happy camper.