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Richa Gupta

Eating. For real. Left the big city for beach life in #Auroville Email: richa@myfoodstory.com #myfoodstory

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I dreamt a fondue dream! Full of cheesy comfort and winter cuddles. So here's me whipping up this 15 minute fondue that dreams are made off. My plan? To dive right into it ofcourse 😜 and polish it off with a side of sourdough, blanched brocolli, freshly baked potato wedges and carrots and anything cheese loving I can get my hands on! Go on give yourself a cheesy fondue day, full of dreamy winter bites. Here's what you'll need to whip it up 1 Garlic Clove, grated 1 cup dry White Wine 200 grams / .4 pounds Emmentaler cheese (at room temperature) 200 grams / .4 pounds Gruyère cheese (at room temperature) 50 grams / .1 pound Smoked Cheddar (at room temperature) 2 tablespoons Cornstarch 1 tablespoon fresh Lemon Juice Toasted bread cubed and/or lightly blanched vegetables, for dipping Cooking Instructions. Prep: Shred or grate all the cheese finely and toss well with cornstarch. Cook: Add wine and garlic to a heavy bottomed pan and bring to bubbling simmer and start adding cheese by the handful. Keep whisking as you go to incorporate the cheese till the mixture is smooth and the cheese has melted. The mixture should be smooth but have a slight elasticity to it. Add the lime juice and gently stir it in. Season with salt and pepper if you like but I didn’t need to add any extra salt. Dippers: Transfer to a fondue pot and serve with dippers such as bread bites, lightly blanched broccoli, potatoes, steak bites, breadsticks etc. and chilled white wine. #myfoodstory #fondue #feedfeed#food#cheese #buzzfeast #huffposttaste #bhgfood #foodgawker #todayfoodclub #foodwinewomen #thekitchn #recipe #igfood #instayum #hautecuisines #huffpostgram #bhgfood #tastespotting #thatsdarling #partyfood #f52grams #ourplatesdaily #dailyfoodfeed

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The chills are in and my soups are out and on the table! I love this Thai Ginger Carrot soup for so many reasons. The flavors are bold and the texture extra creamy for that slurp of delicious winter comfort that you can feast on for breakfast, lunch or even dinner. I top it up with noodles, cucumber, lime and lots of roasted peanuts for extra slurps and that umami winter fun. What would you top it up with? Here's the recipe: 1 teaspoon Oil 2 tablespoons Thai red curry paste 1 inch piece Ginger, peeled 1 small Onion, roughly diced 8-10 large Carrots, peeled and roughly diced 2 cups Water or Vegetable Broth ((I prefer water)) Salt to taste 2 tablespoons Peanut Butter Noodles, roasted peanuts and lime juice for topping Instant Pot or Electric Pressure Cooker: Saute the red thai curry paste, ginger and onions in oil for a few minutes. Add the carrots, water (or broth) and salt. Set on high pressure for 12 minutes, and then do a quick release. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool a bit before blending. Top with your favourite topping and serve hot. If you are making it on the stove top then Heat oil and add the red thai curry paste, ginger and onions for a few minutes. Add the carrots, water (or broth) and salt. Bring it to a boil and then simmer till the carrots are cooked through and soft. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool a bit before blending. Top with your favourite topping and serve hot!

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Chow time is chowder time for me today, which means I'm pulling out my Instant Pot. I could just make a big batch of this Chicken Potato Corn Chowder, add some bacon on top, snuggle under a comforter and wait for winter to set in. Here's the recipe to get you through the cold evenings: INGREDIENTS 8 Bacon Strips, chopped roughly 1 medium Onion, finely chopped 4 Garlic Cloves, minced 2 Jalapenos, deseeded and finely chopped 3 cups Corn Kernels (fresh or frozen) {See Note 1} 2 medium Potatoes, peeled and cut into cubes {See Note 2} 1 Chicken Breast, cut into bite sized pieces 2 cups Chicken Broth 1 teaspoon dried Thyme Salt and Pepper to taste 3/4 cup Cream 3 tablespoons All Purpose Flour Extra cooked bacon and chives for topping INSTRUCTIONS Saute: Switch on the saute function on your Instant Pot and add bacon. Cook the bacon till golden brown. Remove the bacon and set aside, while leaving the fat in the pot. Add onion, garlic and jalapenos and cook till the onions are soft. Pressure Cook: Add corn kernels, potatoes, chicken breast, chicken broth, thyme, salt and pepper. Give everything a quick mix, close the lid and turn the valve to sealing. Use the manual setting to cook the chowder for 10 minutes. After 10 minutes, use quick release by turning the valve to venting with the back of a spoon. Turn on the saute function (switch to normal heat) and bring the soup to a simmer. Whisk together cream and flour and add it to the soup. Keep stirring the soup till it comes to a boil. Simmer for 4-5 minutes till the soup thickens and turn off the Instant Pot. Mix in the bacon, add some chopped chives. If the soup is too thick, add a little water, milk or broth to it to adjust the consistency. Serve: Serve this Instant Pot chicken potato corn chowder hot, topped with bacon and chives. The soup can be refrigerated for up to 4 days.

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I came up with this Hot and Sour Ramen Bowl the other day when my Indo-Chinese, Chinese and Japanese food cravings all struck together. Trust me, these cravings have created the best Asian Fusion recipe ever! Try it out and you'll thank me for this warm, hearty, soul-satisfying recipe. INGREDIENTS 2 tablespoons Vegetable Oil 2 dried Red Chillies, finely chopped (feel free to cut this down to 1 if you like your food less spicy) 1 tablespoon chopped Ginger 1 tablespoon chopped Garlic 1/2 cup chopped Celery 1 cup chopped Carrots 3 cups assorted dried or fresh Mushrooms (I used shiitake mushrooms, wood ear mushrooms and button mushrooms) 2 tablespoons dark Soy Sauce 2 tablespoons light Soy Sauce 1 cup sliced firm Tofu 2 1/2 tablespoons Cornstarch 1 pack Ramen noodles 1 egg, beaten 2 tablespoons Rice Vinegar 1/4 teaspoon White Pepper powder 1/2 teaspoon Salt (optional) 1 teaspoon toasted Sesame Oil INSTRUCTIONS Prep the mushrooms: If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside. Saute: Heat oil in a pan and add red chillies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots. Cook the carrots for a minute or two and add mushrooms, tofu, both the soy sauces and six cups water to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes. Add the ramen to the pot. Thicken: While the ramen is cooking, stir together cornstarch in 1/4 cup water and slowly add it to the pot while stirring continuously. Bring the soup to a quick boil. The soup should start to thicken. Slowly add in the beaten egg, swirling with a ladle as you go to create egg ribbons in the soup. Stir in rice vinegar, white pepper, salt (if using) and sesame oil. Turn off the flame. Top with an egg or just some green onions and enjoy. NOTES Add chicken or pork: If you want to make this soup non vegetarian, add chicken or pork while boiling the mushrooms and tofu Spi

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It's the kind of food I could eat all winter, and thanks to my Instant Pot I don't have to slave over it either! But trust me, I would if I have to, because this Chipotle Chili is the totally worth it! I always have to make extra portions or risk going hungry, since Denver devours these! INGREDIENTS 1 tablespoon Vegetable Oil 500 grams/ 1 pound ground Beef 1 large Onion, finely chopped 6 Garlic Cloves, minced 1/2 teaspoon Chipotle Chili Powder 1 tablespoon Red Chili Powder 1 teaspoon Oregano 1 teaspoon Cumin Powder 2 Chipotle Chillies in Adobo Sauce, chopped roughly 2 cups Pasta Sauce (or canned or fresh tomatoes) 1 cup dried Kidney Beans, soaked overnight 1 cup Water or Broth Salt to taste Suggested Toppings: Avocados, Crushed Nachos, Lime Juice, Soup Cream, Cilantro. Make a batch of this, slip into your jammies and enjoy the weekend! INSTRUCTIONS Saute: Switch on the saute function on your Instant Pot and heat oil. Once the oil is hot, add the ground beef and saute the meat for a 2-3 minutes. Work in batches to brown the meat. Spoon off any extra fat. Add the onions and garlic and saute for another 2-3 minutes. Pressure Cook: Add the chipotle powder, chili powder, oregano, cumin powder, chipotle chillies, pasta sauce, drained kidney beans, water (or broth) and salt. Mix well, close the lid and turn the valve to sealing. Use the manual setting to cook the chili for 30 minutes. After 30 minutes let the pressure release naturally. I like to let the chili sit for an hour and then reheating it before serving. But you can always serve it immediately topped with your favourite toppings!

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Happy Diwali folks! 🎇🎇🎇 We're a full house over at Raipur, and the fun, conversations and home-made treats will probably spill over to the weekend, too! Last evening was all about these divine Chinese Potli Samosa Wontons from my mom's collection. They have become my fave every time I land up home during the festive season! Make these lit samosa wontons to get the party rolling!🎉🎉🎉 FOR THE WONTON WRAPPERS 1 cup All Purpose Flour (or Maida) 1 teaspoon Oil Salt (1/2 teaspoon) Water FOR THE FILLING Noodles (1 cup, cooked) 1 tablespoon Vegetable Oil 4 Cloves Garlic (, finely chopped) Carrots (1/2 cup sliced) 1/2 cup Mushrooms (sliced) Capsicum (1/4 cup sliced) 1/2 teaspoon Sriracha Sauce (or any other Chilli Sauce) Soy Sauce (1 teaspoon) Honey (1 teaspoon) Vinegar (1 teaspoon) Salt INSTRUCTIONS Combine together flour, oil and salt and use your fingers to make a breadcrumb like crumble mixture. Start adding water little by little and knead together till you get a smooth but supple dough. Cover and let it rest for 15 minutes. While the dough is resting, make the noodle filling. Heat oil in a pan and saute garlic for a minute. On high flame add carrots and mushrooms and stir-fry for 2 minutes. Add the capsicum and cook for another minute. Whisk together all the sauces and add to the pan, along with noodles and salt. Stir fry on high heat for another minute or two and switch off the flame. To make the wontons, divide the dough into 8 parts. Roll out each dough into a circle about 2 1/2 inches in diameter. Place a tablespoon or so of the filling in the centre, and bring the edges together until they are shaped like a potli bag. Repeat till all the wontons are made. Heat oil in a large pan or kadhai, and fry the wontons on medium high heat till golden brown from outside, and cooked inside. If your pan is not large enough, fry the wonton in two batches. Serve hot with some schezwan dipping sauce.

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Its my favourite time of the year! Diwali is exactly a week away and I'm going to start sharing all my favourite Diwali recipes here. You can bookmark them or take screenshots. Some of these are going to be exclusive shared on Instagram! Are you as excited about Diwali as I am? And what are you favourite Diwali foods?⠀

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Bringing you super addictive Honey Chilli Potatoes on the blog tonight! The kinds that stay crisp and have max crunch. And the kinds that will leave you with sticky fingers that you’ll be licking in the end. Check the blog this evening for the recipe!

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Do you also laugh with your eyes closed?⠀ ⠀ I definitely do! Especially when I’m super happy. And what makes me happy? Beer and good food!⠀ ⠀ @bira91beer is hosting the #InternationalCurryWeek from 12th – 28th Oct at Delhi, Singapore and New York, and some of the best chefs from these cities are dishing out their favourite curries. Go check out Bira 91's International Curry Week at all three cities with food from some of the best chefs in the world! To RSVP hit the link in bio⠀ ⠀ I didn’t want to be left behind, so I made some Coorgi Pandi Curry (swipe right for pictures) and paired it with Bira White because there is nothing like spicy pork curry and a mug of chilled beer. I’ve been making this recipe for years now, after I managed to cajole it out of a Coorgi aunty, and I’m finally sharing this exclusively with you guys on Instagram today. Make it this weekend and watch your world change!! #GotCurry #CurryWeekDEL⠀ ⠀ ⠀ Roast 1.5 tbsp Mustard seeds, 1.5 tbsp Cumin seeds, 1/4 tsp pinch Fenugreek seeds, 1.5 tbsp Black pepper, 1 inch Cinnamon stick, 3-4 cardamom pods and 5-6 cloves in a pan and then grind to a powder.⠀ ⠀ ⠀ 1 kilo of Pork, curry cut (include fat and bones for max flavour)⠀ 1 teaspoon Turmeric Powder⠀ ⠀ 4 tbsp Vegetable oil⠀ 4 Onions, sliced⠀ 1 tablespoon Ginger Paste⠀ 1 tablespoon Garlic Paste⠀ ⠀ 1 tablespoon Coriander powder⠀ 1 teaspoon Chilli Powder⠀ 1-1.5 cups of water⠀ ⠀ 3/4 tablespoon Salt⠀ ⠀ 2 tsp kachampuli⠀ 2-3 green chillies, slit⠀ ⠀ ⠀ Rub turmeric all over the pork and set aside.⠀ In a large pressure cooker, heat oil and fry onions for a few minutes. Add ginger, garlic paste, coriander powder and chilli powder and saute for 2-3 minutes.⠀ Add the pork and cook it on high heat with salt and ground spices. The pork should start releasing fat and water.⠀ Add water and pressure cook for 30 minutes.⠀ Simmer for a few minutes till you have the consistency you want, mix in kachampuli and green chillies and turn off the flame.

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Which curry bowl will you pick?⠀ My favourite beer @bira91beer is hosting the #InternationalCurryWeek from 12th – 28th Oct at Delhi, Singapore and New York because curry is not just a dish, it’s a global culture! And I’m celebrating with these bowls, that are inspired by all three cities – the tikka bowl from New Delhi, the crab bowl from Singapore and the street bowl from NYC! I had sooooo much fun creating these!⠀ Go check out Bira 91's International Curry Week at all three cities with food from some of the best chefs in the world! To RSVP hit the link in bio ⠀ .⠀ .⠀ #GotCurry #CurryWeekDEL #myfoodstory #indianfood #indiancuisine #desifood #desikhana #tasteofindia #indianfoodbloggers #indiancooking #foodofindia #masala #foodtalkindia #dilsefoodie #dinner #simplefood #food52 #cleaneating #fromscratch #yuminthetumrepost #eatingfortheinsta #MakesMeWhole #feedfeed #eattheworld #momentsofmine #meandmymanfrotto #hereismyfood #mycanon #goopmake

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Do you love soup? I mean I love soup sooooo much that I have entire folder of recipes dedicated to soup and I make them every single day when the chill hits. If you really love soup, and want to see more soup recipes tell me in the comment below. Also tell me what kind - veggies, chicken based, chunky or smooth - what do you love?

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These pakoras have a SECRET INGREDIENT - actually two to take their crunch level to the max! You'll have to watch the video to guess which one. Those ingredients are almost never used to make pakoras up north, but they really take these to the next level! #myfoodstory⠀ .⠀ .⠀ .⠀ .⠀ #pakora #desikhana #desi_diaries #indianfood #video #recipevideo #indiancooking #indiancuisine #pakoras #indianrecipes #indianfoodie #instayum

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Made this super easy salsa with @hafele_india brand new Nagold Blender which I’ve fallen in love with because it’s so powerful! The salsa was ready in seconds and I have the entire recipe on Instagram Live - only available for 24 hours! Swipe right to watch me enjoying the salsa 🎉🎉 it’s fresh, made with real ingredients from scratch and incredibly easy to make! I also loved their experience Center at Chennai and if you are a gadget lover like me, you must check it out! #myfoodstory #teamsalsa #mexicanfood #salsarecipe #partyfood #feedfeed #dailyfoodfeed #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram

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How I will miss you Croatia! The last ten days have been a discovery of emotions, colours, people, and life. I made friends from Lebanon, Ukraine, America, Poland, Saudi, UAE, Ireland, UK and Croatia and these are people that I know I’ll stay in touch with forever. There is nothing like travel to remind you how big and small the world is at the same time. And my world just got bigger, happier and fuller. Big shoutout to @goyaladiti @evakosmasflores @bealubas @qmamkasze @youmiyamyam @melangedubai @natiwo @pepperazzi_food_photography @table_culture @omi_photography @emilyabdinor @alisa___cooper @depressedcakeshop @tournantpdx @travellingoven for making this is an incredible trip! #travel #croatia #croatia🇭🇷 #firstweeat

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