anshu – Page 10 – The Secret Ingredient

Dinner

Wild Fiddlehead Fern & Angel Hair Pasta | Pahadi Lingda with Garlic and Herb Pasta

By anshu July 19, 2016

I am always curious to try new food, especially which are localised. When monsoons engulfed the hills we were blessed with some interesting looking vegetables. They caught my attention and I decided to bring them home. They looked curvy coiling and simply gorgeous! I enquired the locals about its name and to share its recipe. It is known by many names Lingda, Lingadh, Lingude, Lingru, Loongru, Lungdu, Liyon, Languda, Kutelda, Kasrod, Nuri, Neuri, Nigro, Niyuro, Dhekia Xaak.

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Interestingly it is found in spring season on hilly terrain near marshy areas. In the Indian subcontinent, it is found in the Himalayan North and North Eastern states of India. Also these are found in Canada, Alaska, France and East Asian Countries.

I asked my readers to suggest recipes from their regions and I am elated I have a few I would like to try. In the meanwhile I experimented and decided to cook it with Angel hair pasta. To my surprise it was beautifully delicious. The ferns which are thin and tender are best suitable for cooking and you can cook them directly without steaming or boiling. But if you end up finding ferns which are thicker simply boil them and the thicker outer skin will come out easily. This will help you save time on peeling.

Directions:

1. Wash the entire fern under running water and specially the centre are which can have a lot of insects, after all its a wild plant. Once you wash them out. Run a kitchen towel it will clean out all the brown membranes , hair like structure and cut the ends.

2. In a pot boil some water and add the ferns to blanch for good 8-10 minutes, in case they are thick and if you see they are tender about 2-3 minutes will do the trick. Do add salt and drain them once done.

3. After draining them you will be able to peel out the top thick skin easily even with your hands, or else use a knife. Discard the skin and reserve the tender portion. Cut the tender portion into bite size pieces. I liked the coil shape of the fern so dint cut the circle.

4. In another pot add some water and boil some angel hair pasta or rice noodles. Cook them for 5-8 minutes and drain the water. Run them under cold water and reserve.

5. In a pan add some butter and olive oil.

6. Add chopped onions and garlic and saute them over low flame. Add chilli flakes to bring up the heat.

7. Add boiled and peeled Ferns and saute them till they become slight brown in colour. Add some fresh herbs, I used fresh thyme and chives from my kitchen garden. If you do not have fresh herbs add a combination of dried herbs.

8. Season with salt and ground black pepper.

9. Add the drained pasta and toss iot around carefully. Add a drizzle of olive oil to unite them.

10. Divide the portions into individual serving plates and grate some parmesan cheese. Serve hot.

Other Pasta dishes you may like to try here: Avocado Parsley Pasta, Cheesy Chicken Lasagna, Healthy Broccoli Pasta, Pasta Alla Vodka, Sautéed Red Bell Pepper and Olive Pasta Salad, Sundried Tomato Pasta Salad, Vegetarian Mushroom Lasagna in Creamy White Sauce.

[whohit]FiddleheadFernPasta[/whohit]

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Dinner

Dal Ghiya with Punjabi Vadiyan | Lentils with Bottle Gourd and Sundried Lentil Dumplings

By anshu July 13, 2016

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I know I know you are here to kill the curiosity, as to how a lauki or bottle gourd can be so tasty. The truth is to make it to perfection just like my mommy does. I am thankful to her to teach me the basics to make all undesirable vegetables taste divine. I often share her recipes and this one is a new addition to the list. If you haven’t tried Bharwan Karele, Bharwan Tinda, Touri vadiyan, Punjabi Pethey ki Sabzi then its high time you join the wagon and leave all the hatred back.

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I understand its not fair to gulp in things which dont taste good. Just because they are healthy doesn’t mean they have to be eaten. All I am saying what if the same distasteful things can be cooked in such a manner that they become delicious and tempting. I know you cant imagine Lauki and delicious in the same sentence. Lets hold this argument only once you have tried this recipe and if you still find it bland and boring and unappetizing I will put down this post 🙂 Do leave me your valuable feedback.

Directions:

1. Wash and peel bottle gourd and cut it into small cubes.

2. Soak Channa Dal for half an hour in water.

3. Chop Onions, tomato, Ginger and Green Chilies.

4. In a wok add some ghee and when it becomes hot add cumin seeds. Let them sputter then add coarsely pounded Coriander seeds.

5. Bread a Vadi into small pieces and add it to the ghee and let it saute. Add Ginger, Onions and Green chilli and saute them, then add tomatoes and cook them till you see them soft and gooey.

6. Add salt and Turmeric Powder.

7. Add Red Chili Powder and a pinch of asafoetida.

8. Add channa dal previously soaked and also the cubed bottle gourd.

9. Also add little sambhar masala and then add water till the brim of the sabji. It should barely drown in water. Close the lid of the pressure pan and cook. After the first whistle turn the flame on low and continue to cook for 15 minutes. Do not release the steam instantly, let it release on its own.

10. Garnish with Fresh Coriander Leaves and Garam Masala.

11. Serve hot with Rotis or simply steamed Rice.

Other Punjabi dishes you can try are: Punjabi Maa Choleyan di Dal, Mooli aur Mooli Ke Patton Ki Sabzi, Punjabi Dal Makhani, Punjabi Pethey Ki Sabzi, Punjabi Style Dum Aloo, Punjabi Style Gobhi Danthal, Punjabi Style Bharwan Tinda, Punjabi Style Kaddi Chawal, Punjabi Pindi Choley , Turai Wadi, Bharwan Baingan , Baingan Ka Bhartha, Bharwan Karela.

DalGhiya_Featured4 [whohit]DalGhiya[/whohit]

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Beverage & Drinks

Mango Chamomile-Mint Tea Lemonade | Mango Green Tea Lemonade

By anshu July 11, 2016

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Last week was Mangolicious! First my uncle sent over a box of mangoes and we were eating them day in and day out in order to finish them before they went over ripe. We made so many mango dishes that it was insane. The Mango Saffron Phirni I had posted was result of the same insanity 😛 But this did not end here. My cousin sister visited us and guess what she got for us? Another box of mangoes!! which means another 10kgs of mango madness!!

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I decided not to give up and kept trying more Mango recipes. I came up with this Mango Chamomile-mint Tea Lemonade. It was refreshingly delicious. I still have a few kilos of Mangoes left. Lets see where would this insanity take me 😉 Expect a few more mango recipes in the times to come 😛 If you are suffering from the same mango syndrome as me then do try out these Mango recipes on my blog.

Directions:

1. In a saucepan boil some water and throw in a teabag of Chamomile-Mint. If you cant find chamomile you can use any other green tea of your choice. Let it stay in for a couple of minutes till you see the water is well infused. Add sugar. Let it cool down.

2. In a blender add mango Pulp, Lemon Juice and sugar, depending on the sweetness of mangoes. Blend well into a puree.

3. Add the Green tea to the mango Puree. Mix Well.

4. Throw in some ice and Transfer them to serving glasses. Enjoy!

Other Mango Recipes you can try are: Mango Saffron Phirni, Spiced Mango Lassi, Raw Mango Garlic Spicy Chutney, Mango Tart with Vanilla Pastry Cream, Fresh Turmeric Pickle with Green Mangoes, Raw Mango Rice, Fresh Mexican Black Bean & Mango Salad, Plum Mango Punch, Aam Ka Panna, Raw Mango Chutney with Mint and Coriander, Khatti Meethi Kacchey Aam Ki Chutney, Kacchey Aam Ka Achaar, Coconut Milk Mango Pudding.

Other Refreshing Drinks you can try are: Peach Lemonade, Plum Smoothie, Aam Ka Panna, Ginger Papaya Mint Smoothie, Litchi Lemonade, Musk Melon & Cucumber Smoothie with Mint, Spiced Mango Lassi, Kafal Ka Sharbat.

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[whohit]MangoIcedTea[/whohit]

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Dinner

Hyderabadi Murg Korma | Chicken Korma

By anshu July 9, 2016

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I have started eating Non vegetarian food very late in my life and which also means I started cooking it also very late. But I never panic because my father cooks excellent chicken and by the grace of God I have friends who always come forward to share their recipes and tips to make everything fabulous. The other night I wanted to try out a new recipe of Chicken and I resorted to my bestie Shaheen’s blog Spoon Fork and Food. It has some amazing recipes from lip smacking non vegetarian dishes to delicious, divine vegetarian food.

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The recipe was self explanatory and came out just amazing. Its a regular at our place now. Whenever we have chicken my husband insists that we must make this again. The addition of nuts and coconut enhances the texture of the chicken and makes it from ordinary to extraordinary. If you are looking for a recipe to win your heart and stomach you must continue to read the recipe.

Directions:

1. In a pan add Almonds and cashew nuts.

2. Add Poppy Seeds and desiccated Coconut. Toast them on low flame till they have become crisp.

3. Let the mixture cool down a bit. Transfer it to a dry grinder and pulse together to make a coarse powder. Set aside.

4. Chop some onions and dry roast them in a pan till they have become brown in colour.

5. Grind them in a paste and set aside.

6. In order to marinate Chicken add yogurt in a bowl along with fresh pieces of chicken. Also add ginger garlic paste and red chili powder.

7. Add turmeric powder, some strands of saffron and salt

8. Add lemon juice combine and refrigerate at least for an hour do that the spices marinate the chicken well.

9. After marinating the chicken, add Ghee or clarified butter in a wok. Add Bay leaf and green cardamom to the ghee.

10. Also add Black Cardamom, Cloves and Peppercorns.

11. Once the ghee is infused with whole spices add the marinated chicken along with the liquid. Add slit green chillies and let the chicken cook and juices run out. Also add coriander powder and keep cooking.

12. When the entire liquid has evaporated and ghee is separated add onion paste and roasted nuts mixture and combine well. Keep stirring and let the chicken cook on low flame till done. You shouldn’t need any water as there is enough curd. But if you feel the spice is getting stuck to the bottom, add little water and keep cooking till the chicken is done. It should take 20-25 minutes for the chicken to cook. You can add more Ghee to the chicken if you feel its dry. The korma tastes better with more ghee oozing out.. as a matter of fast all dishes do 😉 But a little butter or ghee never hurts anyone 😛

13. Garnish with Garam Masala, Coriander and Mint Leaves.

14. Serve hot with Naan, Kulcha and even roti.

Other Chicken dishes you can try are: Butter Chicken, Chettinad Pepper Chicken Masala, Ginger-Sesame Chicken with Bok Choy and Mushrooms, Italian Chicken Meatballs with Spaghetti, Chicken Soup with Rice, Grilled Chicken Salad, Cheesy Chicken Lasagna.

You can also try Baigan Ka Salan from Hyderabad.

ChicikenKorma_Featured5 [whohit]ChickenKorma[/whohit]

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Dessert

Mango Saffron Phirni | Rice Pudding with Mango & Saffron

By anshu July 8, 2016

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Mangoes are an integral part of every Indian. With the wide variety of blissful mangoes available all across the nation, we are almost under its spell throughout the season. You can make desserts, chutneys, main courses, drinks or devour them as it is. My father is a die hard fan of Mangoes and his diabetes hasn’t made any difference to his love for mangoes. He has his meals only for the reason that he can enjoy mango after that 😉 .

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This season I played a lot with fresh and ripe mangoes. I made Mango Tart, Spiced Mango Lassi, Mango and Bean Salad, Coconut Milk Mango Pudding and A Mango Chamomile Iced Tea, which I am yet to post. But making this mango phirni was the most delicious thing I have done the entire season. It was a delight with everyone who got to taste this. You must not wait longer to try this, for mangoes are about to bid us goodbye for the season.

Directions:

1. In a bowl add some rice and soak it in water for half and hour.

2. Drain the water and add rice to the blender and make a coarse paste.

3. Add one fourth cup water to the rice paste to dilute and set aside.

4. In a thick bottom vessel add milk and bring it to a boil.

5. Once the milk has boiled slowly add the rice paste and keep stirring so that no lump is formed. This is very crucial step so whisking is highly recommended. Combine with milk and let it simmer till everything has thickened and reduced.

6. The milk will acquire porridge like consistency.

7. At this stage add condensed milk and cardamom powder. Cook a few minutes more and blend everything well. Turn the flame off and let it come to room temperature. Refrigerate for at least an hour.

8. Scoop out the pulp of ripe mangoes and blend them into a smooth puree.

9. Add this Mango puree to the milk custard and combine well.

10. Add saffron strands and slithered almonds and pistachios and combine well.

11. You can transfer them to individual serving bowls or clay pots and refrigerate further till chill. Serve with additional saffron strands and pistachios.

Other Mango Recipes you can try are: Spiced Mango Lassi, Raw Mango Garlic Spicy Chutney, Mango Tart with Vanilla Pastry Cream, Fresh Turmeric Pickle with Green Mangoes, Raw Mango Rice, Fresh Mexican Black Bean & Mango Salad, Plum Mango Punch, Aam Ka Panna, Raw Mango Chutney with Mint and Coriander, Khatti Meethi Kacchey Aam Ki Chutney, Kacchey Aam Ka Achaar, Coconut Milk Mango Pudding.

Other traditional Indian Desserts you can try: Apple Lapsi, Kadda Prashad, Paneer Ki Kheer, Gram Flour Semolina Balls, Kaddu Ka Halwa, Gajar Ka Halwa, Kesari Seviyan, Makhane Ki Kheer, Sooji Halwa , Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni.

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[whohit]MangoPhirni[/whohit]

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Dinner

Punjabi Pethey Ki Sabzi | Spicy Yellow Pumpkin in Indian Spices | Kaddu ki Masaledar Sabzi

By anshu July 6, 2016

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Everyone has his/her own comfort food. After eating it all you can think about is love, deliciousness and indulgence. It may not be fancy schmancy but the simplicity of that dish connects you to the higher self. My Soul food is my mother’s Pethey ki Sabzi or Punjabi style Pumpkin. This recipe makes this humble vegetable the most desired one.

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Back when I was a little girl I never liked any of these vegetables . By ‘these’ I mean any of these from the gourd and squashes family. As I grew up and was married away I realised that this is the kind of food I have grown on and is an integral part of my life. I started longing for pethey ki sabzi, bharwan karela, bharwan tinda, kaddhi chawal and more. This ignited the spark in me to learn these recipes from my mommy. I am glad my mommy taught me all of these and I can play the role of perfect mommy for my sonny boy. For me growing on these dishes is a sign of perfect childhood 😉

Directions:
1. You will need a round pumpkin with green skin and yellow inside. remove the seeds and membranes and peel off its skin. Chop it into very small pieces. Set aside.

2. Also chop finely some onions, ginger root, green chilies and tomatoes.

3. In a pressure pan add ghee or clarified butter.* As it melts add cumin seeds till it crackles.

4. Add crushed coriander seeds, asafoetida and fenugreek seeds. Toss them in ghee.

5. Add chopped ginger along with green chilies. Saute them for a few minutes and then add onions to saute.

6. When the onions have caremalized add chopped pumpkin. Add salt and combine.

7. Also add, turmeric, red chilli powder and sambhar masala. Yes you read that right. Sambhar masala makes a huge change in taste which you wouldnt like to skip. Coat the spices with pumpkin.

8. Add chopped tomatoes and mix.Close the lid and cook the pumpkin on high flame for one whistle or till when the pressure has reached its maximum. Turn the flame on low and let it cook for another 15 minutes.After that turn the flame off and let it cook in the steam. Do not open the lid.

9. After the steam has escaped you will see there will be water in the base of pan. Again turn the flame on let the water evaporate. Slightly mash the pumpkin with the back of spoon.

10. Add Freshly chopped coriander.

11. Also add garam masala and a little sugar to balance the flavours.

12. Serve hot with Roti or puris. Do not forget to team your meal with raw red onion slices.

Other Punjabi dishes you can try are:Aloo Methi Punjabi Style, Bharwan Tinda, Stuffed Karela, Kadhi Chawal, Touri Vadi. Punjabi Dal Makhani, Punjabi Style Dum Aloo

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[whohit]PetheyKiSabzi[/whohit]

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American Cuisine

Apple Crisp | Gluten Free Baked Apples with Oats | Flourless Apple Crumble

By anshu July 2, 2016

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American Independence day falls on 4th of July and is a national Holiday. Americans love to celebrate this day with pomp and show. They love to host barbeque parties and often enjoy the day in picnics with friends and family. With 4th of July just in a couple of days I wanted to make something American. And when I got a chance to visit a hotel resort right in the middle of an Apple Orchard I knew what I had to bake with those gorgeous fresh apples hanging on the trees. I am doing a food consult for them and this was an ideal recipe to be brought on the menu.

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Apple Crisp is what they call it in America and Canada and its known as Apple Crumble in Britain. But as they say what’s in a name and the proof of the pudding is in the eating. The cinnamony taste of baked apples along with the crispiness of Oats makes it an incredible dessert specially if you have to feed a crowd. You can make it like a casserole dish and serve the entire battalion with pride. This recipe is ideal for people with gluten allergies as it is flourless and must more healthier than other recipes around.

Directions:

1. Preheat your oven to 375 degree Fahrenheit (Learn more about Oven temperatures and Conversions).Wash, peel and core the apples. Cut them into slices.

2. Put the apples in a bowl and add lemon juice and little vanilla essence and toss them to coat evenly.

3. Place apple slices in a baking tray in one single layer.

4. In a bowl add quick cooking oats, brown sugar and cinnamon powder.

5. Add butter at room temperature but still not melted. Mix this together with your fingers to make a crumbly mixture.

6. Spread this crumbly mixture on top of the Apple layer and pop it in the preheated oven or 45 minutes or until the topping looks crunchy and the apples have turned tender.

7. Take the baking tray out of the oven and let it come down to room temperature. Serve warm with a scoop of Vanilla Ice Cream or Whipped cream. You can make this in advance and warm it up little before serving.

Other desserts you can make for festivities are: Peach Cobbler , Basbousa , Brigadeiros , Coconut Macaroons , Coconut Milk Mango Pudding , Mascarpone Cherry Compote Cheesecake Glasses , Tapioca Milk Pudding , Tapioca Coconut Milk Pudding with Strawberry Preserve, Mango Tart.

AppleCrisp_Featured2 [whohit]AppleCrisp[/whohit]

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Beverage & Drinks

Peach Lemonade | Fresh Peaches & Lime Drink

By anshu July 1, 2016

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A few weeks back I had posted the recipe of Peach Cobbler and it got tremendous response from you all. I was asked if we could use peaches in any other ways and the best way I knew was to make this refreshing lemonade with these juicy delicious peaches. This lemonade brings out the real taste of peaches and makes it a fabulous quencher for thirst specially in sultry summer weather.

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When I made this lemonade last week my friends were here and they insisted I make another batch for it was one of its kind and made from fresh fruits. You must try this for your family I am sure your kids will love it. You can make this drink ahead of time and will be ideal for your barbeque parties.

Directions:

1. Thoroughly wash fresh peaches cut them into slices. No need to remove its skin. Place these slices in a sauce pan.

2. Add water and sugar and bring it to a boil.

3. Simmer it for 10 minutes till the peaches have become slightly tender.

4. Let it cool down a bit and put them in a blender along with the water and blitz it into a smooth puree.

5. Add lemon juice to the puree.

6. Add cold water and Ice cubes and dilute the concoction to your taste. Serve with a slice of Lemon.

Other Summer Drinks you can try : Mango Green Tea Lemonade. Plum Smoothie, Aam Ka Panna, Ginger Papaya Mint Smoothie, Litchi Lemonade, Musk Melon & Cucumber Smoothie with Mint, Spiced Mango Lassi, Kafal Ka Sharbat .

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[whohit]PeachLemonade[/whohit]

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Australian Cuisine

Traditional Australian – New Zealand Anzac Biscuits | Australian Memorial Day Biscuits | Eggless Oats & Coconut Cookies

By anshu June 24, 2016

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As a foodie I feel life is so short and there are so many cookies, cakes and dishes in this world. One has to really keep trying as many new things as possible. With this thought in mind I often like to try out new cookies whenever I get a chance. My blog is already over flowing with cookies and biscuits of a wide variety.

My baker friend Jayshree Nischal from The Baking Sutra is super talented and her bakes are an inspiration, I tried her Anzac Cookies and these were one of the bestest cookies I have made so far. I have been eyeing these special cookies for a while now and when Jayu posted them one day I could not control my temptation.

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A brief background check on Anzac Cookies or Biscuits, these are traditional biscuits from Australia and New Zealand and are suppose to be eaten on the Anzac (Australia New Zealand Army Corps) Day. This day is celebrated on 25th April every year in honour of soldiers who have lost their lives in the wars, especially World War I. During the war times, these biscuits were sent overseas on ship to locations where the soldiers were stationed. The biscuits were nutritious and had a good shelf life and even survived the long ship journey. Also they were pretty solid and wouldn’t break easily. They were also known as “Anzac Tiles” or “Anzac Wafers”. However, the new modern recipe of Anzac makes them soft unlike the traditional ones. I wouldn’t keep you busy in history anymore. Here goes the recipe.

Directions:

1. Preheat your oven to 160 degree Celsius (Learn more about Oven Temperature and Conversions). Line a baking sheet with Parchment Paper or Silicon Mat (You can order this silicon mat online from The Gourmet Shop, our online Gourmet e store). In a bowl add Flour and Rolled Oats. I have used Whole Wheat Flour you can also use All Purpose Flour or Maida.

2. Add dessicated Coconut to the the bowl along with castor sugar. You can even use Brown sugar powder also. Combine them and keep aside.

3. In a sauce pan add water and butter. Turn the heat on, on medium and let the butter melt.

4. Add honey and combine. Then add baking soda. The mixture will become all frothy. Turn the flame off .

5. Add this liquid to the dry ingredients and combine till everything comes together.

6. Take a spoonful of this mixture in your palm and roll it into golf size ball. Place them on a baking sheet and press them slightly to flatten them. There should be at least 3 inches gap between each cookie as they spread a lot on baking.

7. Bake them for 15 minutes on 160 degree Celsius on the centre rack. When you see them they are light golden remove them from oven and let them rest for ten minutes on wire wrack. It will help them crisp up further. Dunk them in a glass of cold milk and you will be straight in heaven 🙂

Other Cookies and Biscuits you can try are: Chickpea Flour & Corn Flakes Eggless Cookies,Coconut Chocolate Cookies, Gingerbread Man Cookies, Peanut Butter Cookies with Chocolate Chips, Italian Almond Biscotti, Greek Traditional Christmas Cookies , Ragi & Whole Wheat Biscuits, Subway Copycat Oatmeal Raisin Cookies, White Chocolate Chip Cookies .

AnzacCookies_Featured1 [whohit]AnzacCookies[/whohit]

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Ayurvedic Recipes

Kafal Ka Sharbat | Central Himalayan Wild Bayberry Syrup

By anshu June 17, 2016

This is a tiny story as to how I ended up making Kafal Ka Sharbat. I was unaware of these beauties until I moved to Almora. I often heard kids shouting and yelling and throwing pebbles at a tree in our yard. When I asked my local caretaker what tree it was, he told me it was “kaafal”. I couldn’t understand what he meant for there are plenty of things here which have different names to things. When the season arrived and the tree was laden with these delicious berries I did my search and found these were actually bay berries or as the locals call it ‘Kafal‘ or ‘Kaaphal‘. These berries are wild in nature and native to Central Himalayan region. They have a phenomenal taste which can be compared to ‘Falsa‘, another summer berry fruit from Northern India. It seems somewhere between Mulberry or Shehtoot and Falsa.

I ended up spending an afternoon capturing them through my lense. They look so pretty and tastes even amazing. I ate a large bowl and let me tell you they are very addictive. Once you start you cant stop. But my husband is not a fruit person. He specially hates small berries with pits. He says it’s a waste of time to eat such tiny miny berries and that too has pits. Well I can’t agree with him in totality. I still wanted him to taste the berries. So I decided to make the sharbat with it. Its similar to Falsa Sharbat and equally refreshing. If you cant lay your hands on Kafal use Falsa. Rest of the recipe remains same.