anshu – Page 12 – The Secret Ingredient

Chutney

Italian Basil Pesto | Fresh Basil Pinenut Salsa

By anshu May 1, 2016

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Authentic Italian Pesto needs no prelude. If you have pesto in your pantry I can assure you, you can do so many things with it. It makes fabulous pasta dishes, makes a delicious marinade for your meats, a lip smacking filling for the Bread and the list is endless. Last time I made a huge batch of pesto and it was devoured by my husband simply by smearing on bread. I saved (read hid) a little for the Chicken Pesto Pasta with Sundried Tomatoes . ~~I shall soon be sharing its recipe~~.

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The essential thing about the pesto is that each and every ingredient in this recipes plays a very crucial role. So please choose good quality ingredients which makes a huge difference in the taste. Other than this its not rocket science to make this salsa. Simply put the ingredients in blender and blitz.

Directions:
1. Remove the pine nuts from the shell and toast them on a pan on a medium low flame, till they become slightly golden in colour. Do not burn them. Set them aside to cool down.

2. In a chutney grinder add fresh basil leaves, thoroughly washed and separated from stems. Also add garlic cloves.

3. Add toasted pine nuts.

4. Add zest of a lemon and then cut it and squeeze in its juice.

5. Season with Salt and freshly ground Black pepper.

6. Add Extra Virgin Olive Oil and blend together into a creamy paste. If the blending gets difficult add more olive oil.

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7. Now add grated Parmesan Cheese to the pesto blend and combine.

8. Your pesto is ready to be used. You can transfer it to a glass jar to store in refrigerator and top it up a little Olive oil so that the moisture stays intact and it doesn’t come in contact with air. This will increase its shelf life.

You can make Chicken Pesto Pasta with this.You can also try Parsley Pistachio Pesto for a new variation.

Other Salsas and Chutney you can try on the Secret Ingredient are: Argentine Chimichurri Salsa, Sweet and Sour Raw Mango Chutney, Pudina Chutney, Greek Purslane Yogurt Dip, Raw Mango Chutney with Mint and Coriander.

BasilPesto_Featured2 [whohit]BasilPesto[/whohit]

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Chutney

Kaccha Aam Aur Lehsun Chutney | Raw Mango Garlic Spicy Chutney

By anshu April 30, 2016

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My Love for Mango is growing with my age. Its not just the ripe pulpy mangoes which makes my heart skip a beat but also the green mangoes which are ideal for making pickles and chutneys. I have a lot of green mango recipes on my blog like the Instant Raw Mango Pickle, Sweet and Sour Raw Mango Chutney, Mint and Raw Mango Spicy Chutney, Raw Mango Rice and the refreshing Aam Ka Panna. Looks like I am not going to stop here I will keep adding more to this inexhaustive list. The other day I saw Bijal, my facebook friend posted a recipe of Raw Mango and Garlic Chutney and since then it was haunting me to try it down. I am happy I did it for it had the most intricate flavours. The Sweetness of Mangoes, the strong flavour of Garlic and the Hotness of Chillies. It made a beautiful melody of distinct flavours.

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Its fairly easy and takes no time to put it together. You can use it as a side dish for your everyday meal but at the same time use it as a dip for your nachos and even top it on your patties in a burger. It gives that kick and takes your dish to another level of deliciousness.

Directions:

1. Peel and chop some green raw mangoes and put them in a blender or chutney grinder. I had a little ripe mangoes, they had turned pale yellow but were still quite sour.

2. Add few cloves of peeled garlic to the grinder.

3. Throw in some salt, red chilli powder and jaggery powder to balance the acidity.

4. Blend it together into a smooth paste.

5. In a pan add some oil and when it gets hot add some cumin seeds and asafoetida.

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6. Pour the blended mango into the pan and cook for a minute or so or until the raw smell of garlic diminishes from the chutney.

7. You are ready to serve your chutney. Let it cool down and place it in a jar or bottle an refrigerate until use.

Other Chutneys you can try on The Secret Ingredient are: Spinach Coriander Salsa| Phalahari Chutney, Green Ber Ki Chutney, Coconut Chutney, Fresh Plum Spiced Chutney , Coriander Chutney without Onion Garlic

MangoGarlicChutney_Featured4 [whohit]MangoGarlicChutney[/whohit]

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Air Fryer Recipes

Kamal Kakdi Kay Koftay | Lotus Stem Air fried Dumplings in Spicy Indian Gravy | Bhein Kofta Curry | Nadru Kofta

By anshu April 26, 2016

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Lotus Stem is edible and is used in Cuisines of China Japan and even India. In Hindi we call it Kamal Kakdi and even Bhein. It is not a very Popular vegetable but I have been eating this since a little kid as my mother make sit very often. But on the other hand my in laws have no taste for this. My mother makes this with Potatoes as a curry and also makes small dumplings by grating them and mixing with chickpea flours. Those dumpling are then deep friend and added to the gravy.

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As a little girl I used to eat those dumplings as soon as she finished them frying. Such glorious days they were when you never had to worry about those calories. But you know what I still popped a few dumplings in my mouth when I made them for this post. Fortunately this time they were air fried and I wasn’t feeling guilty about it.

Directions:
1. Foremost thing, selecting the right lotus stem requires bit of a skill. Firstly, they should be fresh and tender and the colour should be as whitish as possible, the stale ones turn black. Secondly, the stems should be closed from both the ends. If you find them open on one end or broken or bruised from centre, it might be holding a lot of grit and cleaning it will be crazy. Wash and scrape off the skin of lotus stem and cut the ends. Wash again after cutting the sides. You can even use the frozen ones you get at Asian markets. Thaw them before use.

2. Grate the lotus stem in a bowl. Also grate two potatoes with it.

3. Add to the grated vegetables some chickpea flour and salt.

4. Also add red chili powder, turmeric powder and Anardana or dry Pomegranate powder (not in pictures).

5. Add chopped green chilies and Coriander seeds.

6. Mix everything with your hands so that it starts to stick together You are looking for a thick batter like consistency. You can add a tsp of besan to make the batter thicker. You don’t need water as the lotus stem and potatoes will have enough water to bind it together.

7. Make small balls, smaller than golf sized balls. Place them on a tray.

8. Preheat your Air Fryer on 200 degree celsius for 10 minutes. Or you can heat oil in wok if you want them oil fried.

8. Place them in the bucket of the Air fryer and brush with oil from top. Air fry them for 18-20 minutes or till golden brown. You can change sides in half time. You can always deep fry them in oil if you dont care about the calories, I will not judge you 😛 I tried doing both to see the difference in taste. They both were fabulous.

9. Place them on a tray lined with absorbent Paper which will absorb all the extra oil from the koftas and make them more crispier.

10. For the gravy place tomatoes, ginger garlic and red chilies in a blender and make a smooth puree.

11. In a wok or pressure pan add Ghee or clarified butter. Add Cumin seeds and let them crackle.

12. Add tomato puree and salt.

13. Add turmeric powder and red chilli powder and let it reduce till you see ghee separating the masala.

14. Soak Cashews in water for an hour and grind them into smooth paste. Add the paste to the masala and combine.

15. Add little water and let it simmer for 5 minutes till the gravy is thickened.

16. Add koftas and continue to simmer or another 5 minutes or till the koftas have absorbed some of the gravy.

17. Finish with Garam Masala, Fresh Cream and Fresh Coriander Leaves.

18. Serve hot with Roti, Naan or Parantha.

Other recipes from my Mother’s kitchen you can try are: Aloo Methi Punjabi Style, Bharwan Tinda, Stuffed Karela, Kadhi Chawal, Touri Vadi.

BhainKofta_Featured1 [whohit]KamalKakdiKKoftey[/whohit]

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Dressings and Spice Mix

Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans

By anshu April 24, 2016

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The mercury is rising all across the nation and the effect has started to be felt even on our hills. The parched summer gives the appetite a toss and all you can think of eating is Summer Salads and drink cool smoothies and drinks. I have already made my favourite Mexican Mango & Black Bean Salad yesterday and also tried Couscous and Chickpea Salad last week.

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So which means it was time for me to try out something new. I had some Black eyed peas or as we call them lobia in Hindi in my pantry. No one in my home is fond of lobia. I tried to use it in my salad for that protein power and paired it with charred red bell peppers. The most delightful was its dressing. I had canned Anchovies in Oil and I added it to the Red Wine Vinegar and tossed it on my bean salad. The pungent and strong flavour it added to my salad was amazing. If you are a vegetarian or do not eat fish then I would say you can easily skip adding this to your salad. Rest everything remains the same.

Directions:

1. In a bowl soak lobia or Black eyed peas in water for an hour. Add water and pressure boil it for 15 minutes until al dente. Make sure its not mush. Alternatively you can use canned Black eyed peas.

3. Take red Bell Peppers and Char them and peel its skin. and cut into large chunks and set aside. Learn how to roast Red Bell Peppers in Oven and peel its skin.

3. In a bowl add canned anchovy, without the oil and mix with minced garlic.

4. Add red wine Vinegar and Olive oil.

5. Season with Salt and Pepper.

6. Add Chopped Fresh Coriander Leaves. You could even add parsley instead of Coriander. It will give different yet a fabulous taste.

7. Add boiled and drained Black eyed peas to the Vinaigrette and combine.

8. For the assembly, place the roasted pieces of Bell pepper on the platter and spoon the top with the black eyes peas in the vinaigrette. You can throw in any greens to balance the flavour. I used a few leaves of iceberg lettuce and a few leaves of Fenugreek or methi. I know Fenugreek sounds weird but it totally balanced out the sweetness of Peppers. Last but not the least a generous sprinkle of Parmesan Cheese.

Other Salads you can try are: Grilled Chicken Salad, Couscous Salad with Chickpeas in Lemon Olive Oil Vinaigrette, Fresh Mexican Black Bean and Mango Salad, Sautéed Red Bell Pepper and Olive Pasta Salad, Sundried Tomato Pasta Salad.

RoastedBellPepper&WhiteBeanSalad_Featured6 [whohit]RaostedRedPeppers&BeanSalad[/whohit]

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Breakfast

Shakshouka | Jewish Breakfast Eggs with Red Pepper and Tomatoes | Israeli Shakshuka

By anshu April 22, 2016

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And then it happened! I have been meaning to try this recipe for such a long time, that it is crazy. Sometimes I dont have Red Bell Peppers, sometimes I am running out of fresh Parsley and then sometimes I am just pure lazy. This glorious day in my lifetime I had everything I needed to make Shakshuka or Shakshouka. First let me talk a little about what Shakshuka is. No No its not a Gujarati dish. Do not confuse Shaak for Veggies . Shakshuka is a Jewish Libyan recipe of Eggs with Red Bell Pepper, Tomatoes and Cumin. My sources (read Wikipedia) say, it was believed to have originated in Libya, North Africa by the Jews. Wikipedia says, Shakshouka is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines, traditionally served in a cast iron pan or tajine with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews and Maghrebi Jews, hundreds of thousands of whom immigrated to Israel during the 1950s.

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That’s about its history, let me talk about its present. Its the most delightful, filling and balanced egg breakfast you can think of. I have plenty of other eggs for breakfast recipe on my blog including Italian Frittata, Wrapped French Toast. Mexican Casserole Eggs and soon coming Polenta with Eggs. But this one wins the race. Ever since I made it the first time I have been doing this every weekend. This seems to have been my husband’s favourite currently.

But remember to use fresh eggs because they make a huge difference in the taste. I have used Eggs by Eggee. They deliver the best, freshest eggs handsdown. If you are really an egg lover like me and my family, you will fall in love with Eggee.

Directions:
1. Chop some Onions finely and garlic.

2. Also chop some tomatoes and Red Bell Pepper and set aside.

3. In a cast iron Skillet or a normal pan, pour some Olive oil. You can always buy your Cast Iron Skillet at our Online Store The Gourmet Shop, cheaper than anywhere else on the web and we ship pan India 🙂

4. Add Red Bell Pepper, Onions and garlic and saute them, till they turn a little soft but hold its crunch.

5. Add tomato Puree and combine.

6. Add chopped tomatoes to the skillet.

7. Season with Salt, Paprika and Cumin Powder.

8. Add Water to the skillet and cover the skillet with a lid and let it sit on low flame till the tomato goes all gooey.

9. Make little cavities in your skillet with the help of spoon and crack Eggee eggs into them. Cover the skillet again for next 5-6 minutes for the egg whites to set.

10. Sprinkle some freshly chopped Parsley leaves on top and serve with bread to dig into that yummy sauce.

Other Breakfast Recipe with Eggs you can try out are:Apple & Cinnamon Pan Cakes, Blueberry Buttermilk Pan Cakes, Mexican Casserole Eggs, Italian Frittata with Mushrooms and Spinach, Wrapped French Toast

If you are looking for Vegetarian Breakfast Options you may try: Eggless Walnut Pan Cakes, Quick Rava Idli, Rava Pizza Bread, Shahi Poha, Soya Veggie Vermicelli.

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Air Fryer Recipes

Baked Broccoli Cheese Patties | Healthy Broccoli Croquettes

By anshu April 21, 2016

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Its been a while that I have fried anything in my wok. I either air fry stuff or bake them to perfection. I guess eliminating fried food from my life has helped me lose weight and I actually feel good about it. Some time back I had posted Baked Paneer and Corn Kebabs, they were immensely loved by you all and also by my family. So the other day I had Broccoli florets and I wasn’t in a mood for Cream of Broccoli Soup. I decided to make baked croquettes with Broccoli with an addition on egg and bread crumbs. What I thought would turn out an average dish came out an amazing recipe.

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We tugged it under a burger bun and smeared some Parsley Pistachio Pesto over it and enjoyed our lunch in comfort. It was the best broccoli recipe I have ever made. If you have Broccoli Naah! people in your family, surprise them with this amazing dish.

Directions:

1. Take one head Broccoli and cut it into florets. Wash well under running water.

2. In a large pot add some water and bring it to a boil. Add salt to it.

3. In a wire mesh submerge Broccoli florets in water for seven to nine minutes or until they are blanched al dente. Don’t let them go mush.

4. Drain the broccoli and place them on a kitchen towel and squeeze out all the water. Give broccoli a coarse chop under the knife and set aside.

5. Chop Onions and Garlic and set aside.

6. In a pan add little oil and add chopped onions and garlic. Oh I had some chopped red and yellow bell pepper I added them too for colour. But its optional. Saute them until they are slightly cooked.

7. In a bowl mix Broccoli, eggs, onions and garlic, grated cheese and breadcrumbs.

8. Add salt and pepper to the mix and combine.

9. Line a tray with Parchment Paper and preheat the oven* to 200 degree Celsius.(Learn more about Oven temperatures and Conversions). Take a little dough in your hands and shape them into patties.

10. Place them on baking sheet and brush them with oil.

11. Bake in the oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

12. Tug them inside a burger bun and top it with Parsley Pistachio Pesto and enjoy hot. You can also line the burger with veggies and cheese.

Other Broccoli dishes you can try are: Healthy Broccoli Pasta, Roasted Broccoli with Garlic and Lemon & Cream of Broccoli Soup with Chives

Other Croquettes and Kebabs you can try here are: Baked Paneer Corn Kababs, Tapioca Croquette, Veg Shami Kabab, Airfried Yogurt & Cottage Cheese Kebabs for Fasting.

BroccoliPatties_Featured2 [whohit]BroccoliCroquettes[/whohit]

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Baking

Mango Tart with Vanilla Pastry Cream | Mango Tart with Creamy Custard

By anshu April 18, 2016

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The summers are here and so are mangoes which brings a big smile on my face 🙂 I was looking to make some mango dessert. Last year I had made Coconut Milk Mango Pudding and it was a hit. But when this season I spotted Mangoes in market I had my mind started thinking what crazy thing I can do with the King of Fruits. The plan got a shape as I reached home and after an hour it was executed to perfection. Yes yes I am giving modesty a little break for a while 😉

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I barely clicked the pictures hurriedly as it was getting dark and after half an hour there were no traces of the tart as my husband ate the entire tart for dinner and you are asking me to be modest 😉 You must must try this. Oh I also made another similar thing with Mangos and Vanilla and this time it was in the form of a Cake. It was for a client and it was one of the best cakes i have done till date.

Directions:

1. For the pie crust, in a bowl add All Purpose Flour, Salt and Castor Sugar. Combine together.

2. Add cold butter cubes and mix with your finger tips or fork till you get a coarse mixture.

3. Keep kneading till everything comes together in a dough mass. No adding water please. Refrigerate the dough for 15 minutes so that it becomes easy to roll.

4. Grease your pie pan with oil or butter.

4. Place a sheet of Parchment Paper on your kitchen counter and roll the dough on top of it with rolling pin. Parchment paper helps you to lift the rolled dough easily. If the pastry sheet tears, put it back in the refrigerator for a little more time.

5. Place the rolled sheet on the greased pie sheet carefully and set it with your fingers. Remove the extra trimmings. If you see a little portion of pastry has teared you can patch it up with a small piece of trimming. Extra trimmings can be used to make smaller tartlets. Place the pie pan in freezer for 15 minutes, till then preheat the oven on 210 degree Celsius (Learn about Oven Temperatures and Conversions)

6. Prick the pie pan with fork all over. Bake it in preheated oven for 15-18 minutes on 210 degree C till you see it has golden colour. Set aside to cool. Once its cold, gently remove it from the pie mould and set aside.

7. For the custard dressing, whisk together eggs and caster sugar. If you are looking for eggless Custard check notes below.

8. Sieve in Corn Cornflour and All purpose Flour and whisk well.

9. Add milk in a saucepan and put it on stove. Add Vanilla Essence*. When the milk just starts to boil that is when you notice some bubbles on the sides, turn the flame off.

10. At this stage add the whisked eggs mixture little by little to the milk. Make sure you keep whisking continuously or else the eggs will get cooked and the mixture will curdle.

11. Put the saucepan back on flame on medium slow and bring it to a simmer. Keep whisking for another 30 seconds till it starts to thicken.

12. Immediately transfer the custard in a bowl and cover with cling wrap. Make sure the cling wrap touches the cream. This will prevent a skin formation on the cream. Let the custard come to room temperature and then place it in refrigerator to cool down.

13. After 15-20 minutes of cooling down whisk it again to remove any lump.

14. Spread the custard on the prepared pie crust. Even it with spatula.

15. Now for the top mango garnish, peel the skin and cut it into half, removing the seed. Then further cut halves into thin slices.

16. Arrange the mango slices on top, starting in the outside circle and then taking it inwards to mimic flower petals.

17. If you like you can add pomegranate seeds for the centre of the flower. Serve as it is or cover with cling wrap to serve later.

Other Fruit based bakes you can try here are: Apple Raisins Streusel Bread, Blueberry Bars, Coconut Chocolate Cookies, Persimmon Rum Cake, Eggless Orange Cake with Candied Orange Peel Filling, Papaya Chocolate Muffins, Vegan Chocolate Banana Cake, Whole Wheat Vegan Banana Bread with Melon Seeds . Cherry Rosemary & Sea Salt Focaccia Bread, Italian Focaccia Bread with Strawberries.

MangoTart_Featured1 [whohit]MangoTart[/whohit]

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Dips

Greek Purslane Yogurt Dip | Greek Kulfa Raita | Turkish Purslane Dip

By anshu April 16, 2016

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I had a Turkish employer in Mexico, the Studio me and my husband worked for. He introduced us to this Purslane Dip when he invited us for dinner at his place. I looked at the leaves and exclaimed “Kulfa!” It was native to my motherland. You dont know the feeling when you find something or someone from your country. I am glad my mother had made me try this vegetable so I instantly recognised it. But unlike Indians they dont make a saag with this. Instead they eat it like a dip with breads or crackers. The idea was new for me and all I can say it was a delicious idea.

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Last time when I visited INA Market I found Kulfa. I instantly bought it. When I reached home I decided to make this dip. Oh it was healthy and so refreshing. If yo can lay your hands on kulfa do spare a little bunch for this different yet tasty dip. You can pull this together in minutes and doesn’t require any cooking.

Directions:

1. Separate the leaves of purslane from the stems.

2. Run it thorughly under water and check for any grit.Coarsely chop them. Set aside.

3. Whisk thick creamy Yogurt in a bowl. You can use Greek yogurt or hung curd. Grate garlic into the yogurt.

4. Add Olive Oil.

5. Season it with Salt and Pepper.

6. Add washed leaves of purslane to the yogurt and combine well.

7. Chill it in the refrigerator and serve with Crackers or Bread of your choice.

Other Raita or yogurt based dishes you can try are : Bathua ka Raita, Aloo Anaar ka Raita, Baigan ka Raita.

PurslaneDip_Featured2 [whohit]PurslaneDip[/whohit]

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Dips

Parsley Pistachio Pesto | Parsley Pistachio Salsa

By anshu April 14, 2016

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Last week we baked some beautiful buns and decided to make some burgers for dinner. I decided to make Broccoli Patties for the burger but then I thought I dont have any sauce to go with it. I dont like (read “hate”) ketchup. Then something struck me, I had a lot of Parsley which was on the verge of turning yellow. I decided to make a pesto with it.

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With a handful ingredients the parsley pesto came out delicious and went very well with the Broccoli Patties Burger. You can use this as a marinade for your meat or simply as a dip for your croquettes. Its a versatile dip with a sharp flavour which you wouldn’t like to miss. Its a close kin to Argentine Chimichurri but still has its own unique flavour.

Directions:

1. Separate the leaves of parsley from the stem and wash them thoroughly for any grit. Put them in a chutney blender.

2. Add Garlic Cloves.

3. Add salted Pistachios without the shell to the blender.

4. Add Olive oil.

5. Season with Salt and Pepper and add juice of lemon (not in pictures).

6. Blend together into a smooth paste. If you feel its not blending easily you may add a little more olive oil. Your Parsley Pesto with Pistachio is ready.

Other Salsas and Chutney you can try here are: Fresh Plum Spiced Chutney, Argentine Chimichurri Salsa, Coconut Chutney, Guacamole, Indian Plum & Mint Dip, Sweet and Sour Raw Mango Chutney, Pudina Chutney, Spinach Coriander Salsa| Phalahari Chutney, Coriander Chutney without Onion Garlic, Raw Mango Chutney with Mint and Coriander, Szechuan Sauce

ParsleyPesto_Featured2 [whohit]ParsleyPesto[/whohit]

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Air Fryer Recipes

Vrat Wale Dahi-Paneer Kebabs | Airfried Yogurt & Cottage Cheese Kebabs for Fasting

By anshu April 12, 2016

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Ever since my husband gifted me this Air fryer I cant stop trying recipes which I had earlier put in abeyance for I never wanted to eat fried food. This Navratri I was very excited because a lot of fasting food is fried and I gotta a chance to try variety of dishes in air fryer. Yesterday when I noticed my facebook friend Geeta di had posted the Dahi Paneer Kebabs for Vrat or Fasting, I could not control myself and made these in a jiffy. They were so delicious that my boys (Fully grown as well as my little kid) ate them tastefully.

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The taste was enhanced by the fact that they were healthy. I used half a teaspoon of oil for 9 kebabs, which isn’t bad at all. Ishall be posting more of my trial in my new Airfyer <3 Oh man! I am loving this..

Directions:

1. Wash and Boil some potatoes and peel off their skin. Place them in a mixing bowl.

2. Add crumbled paneer or Cottage Cheese to it.

3. Add Chopped Green Chillies and Grated Ginger.

4. Add Plain Thick Yogurt. You can even use hung curd. I had a creamy thick curd which wasnt runny, so I used that.

5. Add salt, red Chilli Powder and Garam Masala.

6. Add chopped Coriander leaves.

7. Add Singhara flour or also known as Water Chestnut Flour and combine everything well.

8. Take small portions and shape them into patties and place them all on a plate.

9. In the meanwhile preheat your Air Fryer to 180 degrees for 10 minutes.

10. Place the kebabs into the basket of air fryer and brush them with little oil on top.

11. Air fry them for 15-18 minutes till you get a golden colour on top. If you wish you can brush them with more oil in half time. I did not. Serve them hot with Phalahari Chutney.

Other Navratri recipes you can try are: Sabudada Khichdi, Swang ke Chawal ki Khichdi, Sabudana Tikki , Khajoor Til Ke Laddoo, Arbi Masala Curry, Gajar Ka Halwa, Makhane Ki Kheer, Rasgulla, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Anaar Aloo ka Raita, Palak Dhaniya Chutney, Coriander Chutney without Onion Garlic, Vrat Ki Roti.

VratWaleDahiKebab_Featured3 [whohit]DahiKebabForVrat][/whohit]

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