Juicy Baked Pork Ribs in 40 minutes


GLUTEN FREE

REALLY QUICK TO MAKE

Why this recipe? How is it green? How am I contributing to making this earth green by following four steps or less recipes?

A similar conventional recipe takes 3-4 hours in oven or grill. Using Pressure Cooker will take 20-25 minutes on stove and 15 minutes of oven time. Meat comes out as tender as a marshmallow and falling off the bone.

You save: 90% of fuel energy and 3 hours of your precious time that you can spend doing something more productive with your loved ones.

SERVES: 2-3
PREPARATION TIME: 20 minutes
COOKING TIME: 35-40 Minutes

INGREDIENTS:

For Tenderizing and Marination
25 ml lemon or lime juice (one lime or lemon)
1 teaspoon salt
½ kilo Pork ribs/riblets
100 grams yogurt
50 gms frozen or fresh crushed ginger
50 gms frozen or fresh crushed garlic
2-3 finely chopped green chillies
1 tablespoon all spice

For Basting
50 ml barbecue sauce
20 ml thai sweet chilli sauce
20 ml Teriyaki sauce
1 teaspoon oil

For Cooking Ribs
1 teaspoon oil
8-10 black pepper corns
2 bay leaves

For Side
½ kilo baby potatoes

PREPARATION:
Put lemon juice and salt on ribs to tenderize for 10 minutes
Add all marination ingredients to yogurt and smear it on ribs to marinate it for 10-15 minutes

COOKING STEPS:
STEP 1. Put black pepper corns and bay leaves in heated oil in pressure pan, and place marinated ribs to cook on slow heat for 20-25 minutes..
STEP 2. Open cooker lid when all steam is released and place ribs on a foil tray to be put in the oven preheated to 550F maximum heat (Broil option)
STEP 3. Mix all Basting sauces and baste ribs with it before putting it in the oven for 5 minutes. Repeat basting every 5 minutes for 2-3 times
STEP 4. When ribs are baking in the oven, put baby potatoes along with all ribs broth/juices from the pressure pan under the ribs tray. Both ribs and potatoes will be ready at the same time.

Serve with one of the delicious and healthy Yogurt dips

HANDY TIPS:
1. Always wait for the steam in pressure cooker to release by itself. This is a safety precaution as well as retains all flavour of the food.
2. You may want to put baby potatoes in the ribs broth/juices from the pressure pan at the time of preheating the oven, this will give additional time for potatoes to cook. This will maximize the use the oven heat.

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Cheesy Spinach Mushroom Side-पालक अखरोट खुँभ

SERVES: 2-3

GLUTEN FREE- LOADED WITH NUTRITION -QUICK TO MAKE

COOKING TIME: 5-7 minutes

INGREDIENTS:
1 tablespoons oil
250 grams baby spinach
100 grams cut mushrooms
100 grams grated cheese
2 inch of frozen ginger or 50 grams of fresh grated ginger
2 green chilli chopped
50 grams walnuts
1 teaspoon salt

STEPS:
Step 1. Put all ingredients in heated oil, cover lid for 4-5 minutes
Step 2. Open lid, add grated cheese sauté for 1-2 minutes

IMG_0821HANDY TIPS:
1. Goes well as a side with any barbecue preparation or by itself to quench the hunger.
2. Be creative to add or take away any ingredients that please your taste buds.

हरी भरी धनिआ मिर्च चटनी- Hot Coriander Chutney

INGREDIENTS:

1 bunch of fresh coriander leaves
10 frozen crushed green chilli chopped
½ small raw green mango chopped fresh or frozen
½ lime squeezed
1 pinch asafoetida powder
2 teaspoons Cumin
2 teaspoons salt
1 teaspoon mango powder

THE ONLY STEP:
Put everything in a food processor and grind it all up together till you get a fine smooth chutney.

HANDY TIP:
If you do not have raw green mango, replace it with handful of dried roasted chickpea, or peanuts or cashews or any other nuts. Raw mango gives the right density and sour flavour to the chutney. The flavour will vary if you replace with another ingredient, you may want to add a little more of mango powder or lemon juice to get cover the sour side of the chutney. Just be creative..IMG_0706

CHICKEN TIKKA-जला भुना मस्त मुर्गा


Grilled/Barbecue/Sautéed

SERVES: 3-4

GLUTEN FREE- LOADED WITH PROTEINS -QUICK TO MAKE

COOKING TIME: 10-15 minutes
INGREDIENTS:

750 grams chicken breast cut into pieces
100g yogurt
4 inch frozen garlic or 8 crushed cloves
4 inch frozen ginger or 50 grams freshly grated
1 teaspoon salt
1 teaspoon red chilli powder
1 tablespoon meat masala powder
1/2 teaspoon orange food colour
For stove cooking: 1 tablespoon of sweet chilli sauce or 1 teaspoon of sugar

STEP 1 .Mix all ingredients and add boneless chicken except sweet chilli sauce and/or sugar (if using stove method). Leave it for 30 minutes, to get best flavours, you can choose to marinate it for lesser time or just cook right away.

STEP 2

  • On the Stove: Put marinated chicken on a heated pan with one tablespoon of oil, cook for 5 minutes on high heat with lid on and then add one tablespoon of any sweet chilli sauce or half a teaspoon of sugar. Cook for about 5 minutes with lid open on high flame. Chicken will be dry, little burnt and crisp with smokey flavour.
  • On the Barbecue: Put chicken pieces on BBQ sticks and put them on high fire for 5 minutes turning in between.
  • In the Oven-To bake place chicken on silver foil (poke holes in foil cause the chicken will let out water) and put in oven for 20 minutes.

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Serve with one of the delicious and healthy Yogurt dips

Crazy Spicy Cranberries- फ़िरंगी करौंदे

Why this recipe?

This is a quick recipe. Unique flavour of spices added to cranberries.

Cranberries are loaded with vitamin C and dietary fibres, calcium and other vitamins. Needless to say cranberries are a known remedy for so many gynaecological problems, so try it if you want to experience a different flavour of the same good old cranberries.

COOKING TIME: 5-8 Minutes

INGREDIENTS:
1 teaspoon cooking oil
250 grams of frozen or fresh cranberries (karonde)
2 inch of frozen green chillies or 4 fresh green chillies
¼ glass of water
1 tablespoon of cumin seeds (jeera)
1/2 tablespoon salt
1 tablespoon sugar
2 teaspoons red chilly powder
IMG_0812STEPS:
Step 1. Put cumin seeds (jeera) in heated oil, sauté for 30 seconds
Step 2. Add all of the rest of ingredients to the pan and cover lid. Keep on heat for 3 to 4 minutes.
Step 3.Open lid and sauté for 1-2 minutes.
Step 4. Enjoy spicy, sweet, sour crazy cranberries.

Roasted Garlic-भुनी लहसुन

As healthy as garlic is, it adds a distinct flavour to our foods. This stinking rose, if roasted does wonders and turns an ordinary recipe into a gourmet meal. Check out the steps below for a quick way to always have roasted garlic ready with you to add to any recipe.
STEPS:
Step 1. Cut the garlic bulb into half horizontally.
Step 2. Wrap the halves of bulbs in silver foil and throw it in the oven when the oven is already in use for something else. Roast for 15-20 minutes.
Step 3. When the foil cools down, open the foil and hold the half cut bulb in the foil and press it to squeeze roasted garlic out of it. It will smoothly come out completely mess free leaving the shell of the cloves within the foil.
Step 4. Store roasted cloves in an airtight container in the fridge. These can be stored for months without it going bad.
Handy Tip:
Add mashed roasted garlic to yogurt dips, hummus or any other recipe that requires garlic as an ingredient.

Freeze Fresh Herbs-हरी बर्फीली सलाह


We all love herbs and their distinct flavours, however whenever we buy fresh herbs we do not use them all at the same time. It seems cumbersome to save them and keep them fresh until the next use. For me, it is really painful to see the herbs die down and then thrown away.

IMG_0706An easy way to use the herbs multiple times is that you can freeze fresh herbs by simply washing and chopping them while they are fresh and wet (no need to dry them out). Put chopped herbs in an empty ice cube tray. Put as much quantity in each cube as you would need for your average recipe. Add a little water to the cubes to help herbs freeze well and form the shape. Once frozen, store these cubes in the tray itself or in a freezer zip bag or container. When you use frozen herbs, you will find them in the same colour and as flavourful as they are when fresh.

Flavourful Tip-ज़ायकेदार सलाह

thumb_IMG_0237_1024Bhuna Jeera, as it is called in India, roasted cumin seeds can add a distinct tangy flavour to any recipe. It can be used a spice while cooking and it goes really well when added to yogurt drinks, cocktails, fruit punches and salads. Prepare Bhuna Jeera (roasted cumin powder) at home by simply roasting cumin seeds in microwave for 1-2 minutes moving it every 30 seconds so that it does not burn. Grind the roasted seeds to a coarse powder and store in air tight container.

YOGURT DILL DIP-दही की चक्का सोई चटनी

Gluten Free, quick and nutritious
Ingredients:
750 grams yogurt
1 teaspoon salt
2 inch frozen crushed green chilli
2 teaspoon dill weed or fresh dill
Preparation:
Put yogurt in the muslin cloth and hang it for 1-2 hours for the water to drain out.
STEPS:
Step 1. Remove yogurt block from the muslin cloth and put it in a container.
Step 2. Add salt, frozen garlic, frozen crushed green chilli and dill weed.
Step 3. Mix everything thoroughly and store in refrigerator.
Handy Tips:IMG_0450
1. You can be as creative as you want to be , replace Dill weed with other herbs like chives, rosemary, basil, mint, coriander or spices like red chilli pepper, black pepper.
2. You can also add finely chopped bell peppers, mushrooms or cucumber.

Energy Smart Tip-बिजली बचाओ सलाह

When baking a cake or using an oven for a recipe, consider using the same electric energy and your time to roast/bake/ grill ingredients for another recipe for another day. If you think hard, there will always be something that can be done like roasting an eggplant, potatoes, or another vegetable, or meat or nuts that can be stored in the refrigerator for use for another meal. Conventional cooking range ovens have enough space to accommodate several dishes on its racks, so make use of the space, energy and time.

This way not only you get better organized for the next meal, you help make the earth green, save some carbon footprint you may otherwise leave with using oven time and again.  To add to this, be Energy Smart and check out the off peak time for your province and plan using the oven at a time when it costs the least and you can save energy cost.