This is the Quickest Pulled Chicken Fajita Tacos recipe ever! Juicy and fall-apart tender chicken seasoned with Mexican chili powder, smoked paprika and earthy cumin, soaked in sweet and tangy salsa, folded in a fire grilled corn tortilla, now that’s a recipe for a party in your mouth! Another pressure cooking wonder where dinner is on the table in under 30 minutes.
I love Tacos!
I have to admit that I’m addicted to Tacos! Give it to me in any form, warm, cold, deep-fried, char-grilled, with any kind of meat, any kind of toppings and I’ll be happy. But this recipe is ever so simple that if dinner got any easier, I’d have to call it take-out. These Pulled Chicken Fajita Tacos can be easily transformed into Pulled Chicken Fajita Sliders for game day parties as well. This recipe can be made low-carb, by switching the tortillas with lettuce cups, my husband loves those. Continue Reading…
Toor Dal, also known as Arhar Dal or split yellow pigeon peas, is probably the most popular lentil all over India. It’s a staple for many households and is made daily in some homes. There is something about this light and flavorful lentil, that places it among the soul foods in Indian cuisine.
I love to dress it up with a tadka (tempering) made with mustard seeds, onions and curry leaves. I love the crunch and the zing this tempering adds to this creamy dal. This recipe is a combination of my mom’s, and my mother-in-law’s- best of both worlds! Have it like a soup or with steamed rice, or with a slice of toasted french bread. I bet this will become one of your go-to meals!
I have adapted this recipe for the Instant Pot here, but this can be made on a stove-top as well as a regular pressure cooker. Check out details in “notes” section.
We pair toor daal with several different rice, although traditionally in India, its paired with Basmati rice.
Rinse and soak lentils in hot water while you prepare tempering. Turn Instant Pot on SAUTE. Wait 30 seconds for it to heat up. Add oil, asafoetida (heeng) and mustard seeds, wait for them to sizzle. Add chopped onion, curry leaves and a green chili. Sauté for 30-45 seconds, till the onion turns pink. Remove the onion mix in a bowl.
Add ginger-garlic paste and sauté for 30 seconds. Add diced tomato and sauté for another 30 seconds. Add salt and all dry spices and sauté for 30 seconds. Add strained lentils, 2 cups water and stir well. Close the lid. Set vent to SEALING. Hit MANUAL for 4 minutes. (If you prefer a mushy texture, set the time to 6-7 minutes)
Wait for NPR (natural pressure release). Open the lid after the pin drops. Add the tempering and the chopped cilantro and stir. Enjoy warm!
Stove top: Follow steps 1 and 2 in a sauce pan or a dutch oven. Cook the lentil for 15 minutes on Medium heat, covered. Continue with step 3.
Indian Pressure Cooker: Follow steps 1 and 2. Close the lid of the pressure cooker. Cook on high-heat till 1 whistle and then reduce to medium heat and cook for 5 minutes. Wait for pressure to release naturally before opening. Continue with step 3.
My 20-minute Chicken Tortilla Soup is pure comfort in a bowl for my family. It has a perfect harmony of flavors. With an intense earthy flavor from the chili powder and cumin, smokiness from the paprika, zing from the lime juice, all that combines with soft tender chicken, creamy beans and sweet corn. This super easy and delicious soup is the perfect finale to any day!
Chicken Tortilla Soup:
Chicken Tortilla Soup is a Mexican traditional soup, where the broth is simmered with tomato, onions, garlic and spices. You sprinkle fried tortilla chips before serving. This simple, 20 minute, one-pot version is my go-to recipe at the end of a long day. I just put all the ingredients in and turn the Instant Pot on. I call it a fill-it, shut-it, forget-itmeal!
You can customize it by making it plain, or by adding your choice of vegetables, meat and your favorite toppings- sour cream, shredded cheese and of course- Tortilla chips!
You can cook this easy soup on the stove-top too. Follow the same instructions and simmer the soup, covered for 20 minutes. I like to make variations of this soup and add vegetables to make it more hearty and healthy for my family.
Prep: Chop garlic and vegetables. Slice Chicken breast into 2. I find the chicken to be more flavorful this way.
Turn on Instant Pot on Sauté. Wait 30 seconds for it to heat. Add oil, onions and garlic. Sauté for 1 minute.
Add all the vegetables, broth, beans, corn, tomato paste, spices and chicken breasts. Stir well. Close the lid, set vent to "sealing". Cook on Manual (high pressure) for 6 minutes.
Let pressure release naturally, take out chicken breasts and shred them using two forks. Put them back in the soup. Add chopped cilantro, squeeze of a lime and top with your favorite toppings- cheese, sour cream and tortilla chips.
Lamb is the #1 choice of red meat in my house. I can cook it in any preparation like kebab, curry or chops and chances are, there won’t be any left-overs. Different preparations have different cooking times, but this recipe for Homemade Grilled Lamb Chops is one of my weeknight specialities. Tender, juicy, lemony and spiced with an earthy mediterranean spice blend, they are bursting with flavor and simply delicious.
With a prep time of under 10 minutes and a cook time of 6 minutes, this is one of my favorite “dinner in 30” recipes. It pairs great with my lemon saffron rice or my quinoa tabbouleh salad or just a warm pita with a greek salad. Serve it with a glass of Pinot noir or Cabernet Sauvignon, and that’s an official “date-night“!
Easy Peasy Recipe
I like to marinate the chops and leave them aside for 15 minutes while I prep the sides and salad. These short 15 minutes allow the chops to absorb the flavors of the marinade and stay juicy while grilling them. I always have the spices for a mediterranean marinade handy as I use it for other proteins like chicken and shrimp too. I mix in greek yogurt with dry spices, freshly grated garlic (or garlic powder), freshly grated lemon zest and a splash of lemon juice. Apply this mix liberally all over the chops. Put them on a plate or in a Gallon Size Storage Bags and let the chops hang out in the marinade for 15 minutes.
Cooking/Grilling the Lamb chops:
These lamb chops can be grilled three ways, on an outdoor grill, in a stove-top skillet, or, under the broiler in the oven. I keep switching between these three methods based on convenience, mood and who’s grilling 🙂 We like our grilled lamb chops almost well done, so please adjust the timing to your taste. Reduce the timing by a minute or so per side to get a medium doneness on these chops. Here are the three ways:
Outdoor Grill: My husband is the grill master of the house, so, if he’s cooking, outdoor grill it is. 3 minutes on each side (on a medium-high heat zone), flipping half way through, rest for 5-10 minutes and you have the most succulent lamb chops.
Oven: If my stove-top burners are occupied, or if my kids are cooking these, then I use the broiler for cooking the lamb chops. I place them on a lined baking sheet and pop it under the broiler, such that the meat is about 4 inches away from the heat. 3-4 minutes on each side is all they need, flipping them half way through. So, I would say roughly 7-8 minutes should give you well done chops. Be sure to rest them for 5-10 minutes before serving.
Stove-top: These lamb chops turn out amazing in a skillet too. Heat the skillet on medium high heat. I like to use a grill pan for these to get the gorgeous grill marks, but believe me, an omelette pan will work just as well too. 3 minutes on each side, flipping half way through, rest for 5-10 minutes and you’re done!