Avocado Chive Yogurt Dip- अवोकाड़ो दही का चक्का चटनी

thumb_IMG_1382_1024Gluten Free, quick and nutritious
Ingredients:
500 grams greek yogurt
1 ripe large avocado
1 teaspoon salt
2 tablespoon lemon juice
2 teaspoon all spice powder
10-12 strands of chives chopped
Preparation:
If you do not use greek yogurt, you will need to extract water from regular yogurt.For this put yogurt in a muslin cloth and hang it for 1-2 hours for the water to drain out.
STEPS:
Step 1. Mash Avocado
Step 2. Add salt, mashed avocado, frozen crushed green chilli, chives, lemon juice and all spice powder to greek yogurt or block of yogurt in muslin cloth.
Step 3. Mix everything thoroughly and it is ready to enjoy.
AvocodoHandy Tips:
1. You can be as creative as you want to be , replace  chives with other herbs like spring onion, dill weed, rosemary, basil, mint, coriander or spices like red chilli pepper, black pepper.
2. You can also add finely chopped bell peppers, tomatoes, mushrooms or cucumber.

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.

HOT CORIANDER CHUTNEY-हरी भरी धनिया मिर्च चटनी

INGREDIENTS:

1 bunch of fresh coriander/cilantro 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:
thumb_IMG_0825_1024

Put everything in a food processor and chop it all up together till you get a 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..

Spicy Roasted Nuts-चटपटा भुना मेवा


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

Using microwave and stove cooking in place of oven cooking for this recipe will take less than 10 minutes in all whereas it will take 20-30 minutes otherwise. 

This recipe saves you : more than 70% of fuel energy and 20 minutes of your precious time that is about 16 to 20% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)

Allows you to explore your creative side. Add any nuts, herbs and spices or no spices as you like. 

COOKING TIME- 8-10 minutes

INGREDIENTS:

200 grams Almonds
200 grams Cashews
200 grams Pistachos
1/4 glass of water
1 table spoon melted butter or oil
1 teaspoon salt
2teaspoon red chilli powder
2 teaspoon all spice -garam masala powder

STEPS:
1. Mix all nuts together in a microwaveable plate and put it in microwave for a total of 2-3 minutes moving it every minute.
2. Move all nuts into a pan with heated butter or oil. Add salt, spices and water. Cover the Lid.
3. Move nuts in 2-3 minutes once, replace the lid. After 5 minutes remove the lid and sauté for another 2 minutes with lid removed.

HANDY TIPS:IMG_0777
1. Be creative and add other nuts or spices or herbs that you like.
2. Crushed dry mint tastes very good on nuts.
3. Try using Maple syrup or fresh orange juice instead of water. It will give a distinct flavour to the nuts and very few people will be able to find out the secret behind the unique flavour.

Reason to be here..

lavina masand mehraIt’s taken me weeks and days to finally put these thoughts down. This is about a recipe that is THE reason why I endeavoured to start my blog Four Steps or Less. This simple recipe first hit me hard and then motivated me to do something about what struck me most. Looking at it positively, this recipe for चटपटा भुना मेवा – Spicy Roasted Nuts – that I will be posting later today is the source of inspiration for me to think about, and talk about green cooking or being energy smart. This started when a TV cooking show hosted by a popular chef was running in the background and my subconscious self was possibly paying attention to it while I was actually doing something else. I was dismayed and shocked to see that a conventional recipe of roasting nuts suggested that the oven needed to be preheated  to 300 to 400 degrees then left running for another 20-30 minutes to roast nuts. Considering that we are becoming mindful and feeling responsible about making the earth green and reducing our carbon footprint, this much oven time for the simple pleasure of enjoying roasted nuts seemed criminal to me. This subliminal viewing of a cooking show made me pay attention to the amount of oven cooking happening in this part of the world. After some research and observing more conventional recipes for most popular dishes I discerned that most recipes that asked for an average of 30-45 minutes of oven time could actually be prepared using alternate cooking methods in less than half the time that oven cooking took. That would mean if we are really serious about saving energy and time and genuinely trying out alternative cooking methods, we could reduce the carbon footprint of our cooking by half.

I fully recognize that oven baking is popular as it is convenient, it gives that scrumptious golden brown colour and a delectable crisp crust to savour. To add to these reasons, all of us are so used to conventional oven cooking that it seems like it is the only way to cook a particular dish. However, I honestly feel that the colour and crust both could still be achieved by using alternate green and smart cooking methods. I am determined to try out some conventional oven recipes by replacing the energy-sucking oven cooking method with alternate smart cooking methods or a fusion of green cooking being used for most of the cooking time with some time on the oven, if needed. I sincerely hope that this will contribute to minimizing damage to the environment. This recipe will be the first one in the series that I will try my hands at and post them on my blog in the days to come. If it makes even one of you try this energy efficient method, I would have achieved my purpose of starting this conversation about green cooking.

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.

Roast Eggplant Mash (Baingun Bharta)-गुणों वाला बैगुन भर्था

Why this recipe? How is it green? Am I saving some time by following four steps or less recipes?

GLUTEN FREE, Source of  dietary fibre, vitamins and rich in antioxidants compounds

Using Pre sautéed onions and pre roasted eggplant/Aubergine is saving 15-25 minutes of your time.

You save: 40% of fuel energy and 15-25 minutes of your precious time that is about 8 to 10% of the total time you spend in kitchen on an average(assuming you spend a total of 2-3 hours in a day in the kitchen).

COOKING TIME: 10-15 Minutes with preparation following time saving tips 

INGREDIENTS:
1 teaspoon oil
1 large roasted egg plant, peeled and cut into small pieces
1 big tomato chopped
2 big onions chopped small (and sautéed, if you followed save time for next time tip)
2 inch frozen ginger
1 inch frozen chopped green chilli
1 bay leaf
1 cinnamon stick
1 teaspoon salt
½ teaspoon red chilli powder
1 ½ teaspoon coriander powder
½ teaspoon of mango powder or pomegranate powder
Coriander leaves or spring onion for garnish

STEP 1. Put bay leaf and cinnamon into heated oil, let them get brown and add sautéed onion (If using fresh cut onion , sauté until they are translucent)
STEP 2. Add chopped roasted aubergine, salt, chilli powder and coriander powder
STEP 3. Add chopped tomatoes and sauté until all water from tomatoes dries out
STEP 4. Add pomegranate powder or mango powder before putting it in serving dish.

HANDY TIPS:
Aubergine/eggplant can be roasted right on the stove by putting it on a metal mesh or in the oven. Conventional recipe requires it to be roasted in a clay oven called tandoor. To get the smoky flavour on an oven or stove roasted eggplant, follow the process in smoking hot tip

To ensure energy efficiency and minimize carbon footprint of your cooking, put the eggplant in the oven when you are using the oven for some other baking. Roasted eggplant can be stored in fridge for days before you make the bhartha/Mash.

To save time for this recipe use pre sautéed onions that you stored in your fridge the last the time around. (remember the save time for next time tip)

Cocothai curry-गरीथाई करी


SERVES: 3-4

Why this recipe?

Gluten Free , Quicker than any quick recipe. Just 3 Steps

COOKING TIME: 6-8 minutes

INGREDIENTS:
1 teaspoon oil
2 teaspoons of sesame seeds(white til seeds)
1 tablespoon of Thai curry paste (Red, Green or Yellow)
1 can of coconut milk or coconut cream
500 grams of mixed frozen vegetables or fresh mixed veggies

STEP 1. Put sesame seeds in heated oil. Stir for 30 seconds and add thai curry paste to it.

STEP 2. Thaw frozen veggies in microwave for 2-3 minutes or steam fresh veggies with a cover in microwave for 2-3 minutes.

STEP 3:Add coconut milk, thawed frozen vegetables and salt. Keep it on the heat for 2-3 minutes with lid covered. Let it simmer for 3-4 minutes with lid covered.

HANDY TIPS:thumb_IMG_0381_1024
1. You can add boneless chicken or any other meat to make it a non-vegetarian option.
2. This preparation can be served as a soup, a topping on grilled veggies or meats or as curry to go with rice or with roti, naan or bread.
3. Bring your creative side to play and add some flavourful herbs like lemon basil, rosemary, cilantro or dill.
4. If you do not have readymade curry paste, make a paste with ginger, green chillies and fresh curry leaves or coriander leaves for a green curry.

Coconut Veggie – Cocotom curry-तु॑गटम सब्ज़ी


SERVES: 3-4

Why this recipe?

Gluten Free , Quicker than a quick recipe. 

COOKING TIME: 6-8 minutes

INGREDIENTS:
1 teaspoon oil
2 teaspoons of mustard seeds
5-10 tender curry leaves
2 medium sized chopped tomatoes
1 can of coconut milk or coconut cream
500 grams of mixed frozen or fresh vegetables
½ teaspoon of red chilli powder
1 square inch of frozen chopped green chilli
2 square inch of frozen grated ginger or 25 grams fresh ginger

STEP 1. Put mustard seeds and curry leaves in heated oil. Stir for 30 seconds to a minute.
STEP 2. Add chopped tomatoes, ginger, green chilli and red chilli powder and let it simmer for 2 minutes with lid covered.
STEP 3. Thaw frozen vegetables or steam fresh veggies in microwave in the meanwhile for 2-3 minutes
STEP 4. Add coconut milk, thawed frozen vegetables and salt. Keep it on the heat for 2-3 minutes with lid covered.

HANDY TIPS:thumb_IMG_0374_1024
1. You can add boneless chicken or any other meat to make it a non-vegetarian option.
2. This preparation can be served as a soup, a topping on grilled veggies or meats or as curry to go with rice or with roti, naan or bread.
3. Bring your creative side to play and add some flavourful herbs like lemon basil, rosemary, cilantro or dill.