anshu – Page 24 – The Secret Ingredient

Dinner

Gravy Gobhi Manchurian | Indo Chinese Style Cauliflower Manchurian in Gravy

By anshu January 20, 2015

Indo Chinese style has a fantastic flavour and this Gobhi Manchurian is in continuation to my other Indo Chinese dishes of Vegetarian Hakka Noodles and Chili Mushrooms. I will soon be posting Vegetable Munchurian, Szechuan Rice, American Chopsuey and many more as a part of this series. This way when you decide to make an indo chinese platter you can easily do it following my posts.

The best part of making these indo chinese dishes at home is that ypu can use as many vegetables you like and make them as healthier as you like. I love to club these with Noodles or Fried rice which are again loaded with vegetables. Since Cauliflower is in season you can utlise them to make Gobhi Manchurian.

Directions:

1. Take some fresh Cauliflowers and remove their stems. Do not throw the stems away for you can use them to make Gobhi Danthal. Cut the cauliflower in to small florets.

2. Wash the florets under running water.

3. Add water in a vessel and bring it to a boil. Add salt to it. And then add the florets to it to blanch for 15-20 minutes.

4. In the meanwhile add All purpose Flour to a bowl.

5. Add to it Cornflour and minced ginger garlic.

6. Also add salt and pepper to it.

7. Add soya sauce and water and combine to make a lump free batter.

8. In a wok add some oil and put it to heat.

9. Drain the water and tap dry them using a kitchen towel.

10. Dip the florets of cauliflower in the batter and fry them in hot oil.

11. Fry them till slight golden brown and remove them on a kitchen towel to soak extra oil.

12. In the same wok add some oil and chopped onions and saute them for a few minutes.

13. Add chopped or minced ginger garlic paste, along with chopped green chilies.

14. In the meanwhile in a small bowl add some corn flour and add little water, Mix it and make a lump free mixture. Set aside.

15. Add soya sauce, salt and pepper to the onion garlic ginger mix.

16. Add water and bring the mixture to a boil.

17. Once the gravy comes to a boil add the cornflour sauce and combine. In a few minutes you will see the sauce has thickened.

18. When the gravy has achieved right consistency add the fried cauliflower florets. Stir and simmer for a few minutes.

19, Garnish with greens of spring onion and serve hot with fried rice or Hakka Noodles.

You can even try the recipe of Szechuan Sauce, Szechuan Vegetable Steamed Dumplings, Chili Mushrooms.

[whohit]GobhiManchurian[/whohit]

[yumprint-recipe id=’96’]

View Post

Bihari Cuisine

Tilkoot | Pounded Sesame balls with Jaggery

By anshu January 13, 2015

Its Makarsankranti, the festival of harvest celebrated by Hindus in India and Nepal. It has a special significance as it marks arrival of Spring in India and it is a traditional event. We celebrate this day by making sweets with Jaggery and Sesame. This tilkoot is made by pounding sesame and mixing it with melted jaggery.

This is a specialty from the states of Bihar and Jharkhand. They are ideal for midnight snacking specially in winters.

Directions:

1. In a flat bottom pan add sesame seeds and roast them on low flame by continuously stirring them.

2. Make sure to keep stirring as they burn very fast and taste not so good. The sesame seeds should be slight golden in colour and will acquire a crunch on getting toasted.

3. Put these sesame seeds in a blender to make a course powder, serving 1/2 cup for mixing later.

4. Pulse the blender for a short duration as longer time will take out the oil from the seeds and it will turn into a thick paste.

5. Cut jaggery into small pieces.

6. Add ghee or clarified butter in a wok.

7. Add jaggery or gur pieces into the melted ghee.

8. As soon as the jaggery melts put the flame off.

9. Add the sesame powder into the melted jaggery and mix evenly.

10. Also add the whole seeds reserved earlier.

11. At this stage act fast and make them into balls using your fist. If the jaggery mixture becomes cold it will be difficult to bring it together. apply ghee on your palms and squeeze the mixture and make it to look like a ball.

11. Serve them at room temperature and store them in an airtight container. Stays good for a very long time.

You can also try Besan Laddoos, Rasgullas and even Sooji Halwa.

[whohit]TilKoot[/whohit]

[yumprint-recipe id=’95’]

View Post

Baking

Persimmon Rum Cake

By anshu January 11, 2015

persimmonrumcake_featured1
Some days back the food groups on facebook were infested with posts to guess this new kind of fruit ultimately revealed as Ram Phal, Japani Phal and in English Persimmon. I couldn’t restraint myself when I saw these babies in the market. They were at a throw away price so I bought them a kilo. Now after eating a few I was thinking where else can I utilise them. I found this incredible recipe to make a spiced cake with persimmon, just perfect for the cold weather.

persimmonrumcake_featured2

The persimmons were sitting on my shelf for a few days now so they had become super ripe just the way they are needed for this cake. The cake came out so moist and delicious that my husband declared it the best cake baked by me so far.

Directions:

1. Wash and Cut the persimmons into half.

2. Scoop out the pulp with the help of a spoon and throw away the peels.

3. Put the pulp in a blender and make a smooth puree. Set aside.

4. In a small saucepan pour some rum and raisins and bring them to a boil on medium low heat. Remove from heat and cover. Let them come to a room temperature.

5. In a bowl add All purpose Flour, Cinnamon powder, Baking Soda and salt.

6 . Also add nutmeg powder for that extra spice.

7. In the same bowl add castor sugar and mix everything. Set aside.

8. In a different bowl crack eggs and add the persimmon puree and also add rum soaked raisins.

9. Also add to this vanilla extract. Combine everything making sure everything mixes evenly.

10. Grease a ten cup pan spring pan or bundt pan. Also preheat your oven to 175 degree Celsius.

11. Make a well in the center of the flour mixture and pour the wet ingredients into it.

12. Also add melted butter. Also add toasted walnuts or pecans.

13. Combine everything using a spatula till everything is moistened. But do not overmix.

14. Transfer it to a greased pan and even out from the top by tapping the pan.

15. Bake in preheated oven between 40 minutes to 1 hour or until the inserted toothpick comes out clean. Remove from Oven and let it cool completely. Invert the cake into a serving plate.

Slice it like that only or you can top it with Cream Cheese Icing.

You can even try Persimmon Sorghum Cup Cakes with Cream Cheese Frosting, Pumpkin Cake Rolls and Spiced Raisin Cake.

[whohit]PersimmonCake[/whohit]

persimmonrumcake_featured3

[yumprint-recipe id=’94’]

View Post

Dinner

Langar Wali Dal | Punjabi Maa Cholleyan di Dal | Urad Dali Channa Dal | Split Black Gram & Split Bengal Gram Lentils

By anshu January 8, 2015

This is my favourite Dal after Dal Makhni. Traditionally this is made with split bengal gram and split black gram, also known as kali peeli or yellow black dal on slow cooker. It derives its name Langar ki Dal as it is served in Community Kitchen in Sikh Gurudwaras or temple all across the globe.

My parents tell me that in gurudwaras they put the lentils with water and whole spices to cook on slow flame in the evening and keep stirring it to become thick and creamy. By morning its ready to be served to the devotees after tempering it. My mother taught me to make a much quicker yet tastier version. It is so flavourful and delicious, specially when guests come over.

Directions:

1. Take Urad dali or split black gram and Channa dal or split bengal gram in 2:1 proportion. More Black lentil and lesser yellow lentil. Atleast this is the way my mom has taught me. You can even take it half and half.

2. Wash it and soak it in water for atleast an hour.

3. In the meanwhile roughly chop tomatoes, green chilies and garlic cloves and put them in a blender to make a smooth puree.

4. To your Pressure pan add socked lentils.

5. Add to this five times water.

6. Add the tomato puree to the pressure pan.

7. Add salt, turmeric powder and red chili powder.

8. Add Asafoetida.

9. Close the lid and pressure cook for 30 minutes on low flame. First turn the flame on high and when the pressure builds up turn the flame on low.

10. In a wok add little ghee or clarified butter.

11. Add cumin seeds and let them splutter for a few second.

12. Add chopped ginger and onions for the temper. Saute them till the onions become soft and tender.

13. Add boiled lentils to the temper.

14. Check for salt .

15. Add channa Masala.

15. Add garam Masala and garnish with freshly chopped coriander.

16. Keep on flame for another 8-10 minutes till it becomes creamy. Keep stirring in between. If you like add little cream or whisked malai.

17. Serve hot with Rotis or Kulcha.

You can even try Dal Makhni or Pindi Cholley

[yumprint-recipe id=’93’]

View Post

Arabic Cuisine

Basbousa | Eggless Mediterranean Semolina Cake

By anshu January 6, 2015

Basbousa is traditional Somali or Arabic Dessert. It is very popular in Eastern Mediterranean Countries like Turkey, Arabia, Greece, etc. It is known with many names like Ravani, Revani, Hareesa, Manmaura, Shamali. It is made with semolina and soaked with sugar syrup which is flavoured in orange blossom water or rose syrup.

I found this recipe on Chef at Large and instantly I decided I am making it . It came out delicious and my little baby eat with pleasure.

Directions:

1. In a large bowl Semolina and Coconut Powder.

2. Add castor sugar and baking powder.

3. Add melted butter, vanilla extract and sugar syrup.

4. Mix together using a spatula.

5. Add milk little by little and keep stirring so that no lumps are formed.

6. Put it in a greased baking dish and level it up. Leave it in fridge for 2-3 hours covered. Overnight is best.

7. In a pan add water and boil. Add almonds to blanch them for 5-7 minutes. Remove the peel and cut them into two halves.

8. After 2-3 hours preheat the oven on 200 degree Celsius. Lightly mark the batter with knife into 3cm square and place a blanched almond in the center of the square. bake it for 15-20 minutes or until the toothpick inserted comes out clean.

9. Cut it into squares using a knife. And bake again for another 10-15 minutes or until the crust is slightly golden brown and the cake begins to leave the sides.

10. For the sugar syrup add water in a saucepan.

11. Add sugar and bring the water to a boil. Let the super dissolve.

12. Add Lemon Juice and and boil for another 5 minutes. As the syrup cools down add orange blossom water and rose water. Stir together.

13. Pour the hot syrup on the baked cake and let the cake absorb the entire syrup.

14. Allow the cake to cool down completely and serve the cake. You can store and refrigerate for couple of days.

You can try other eggless cakes like Almond Vanilla Eggless Cake and Wacky Vegan Chocolate Cake.

[whohit]Basbousa[/whohit]

[yumprint-recipe id=’92’]

View Post

Baking

Peanut Butter Cookies with Chocolate Chips

By anshu January 3, 2015

When you and your son loves peanut butter, what can be a better way to use whole of it than baking this soft, gooey chocolaty cookies. We loved baking these delicious babies and equally enjoyed devouring them.

If you like the flavour of Peanut butter these cookies are definitely for you. You can store them in your cookie Jar and relish with your favourite cup of coffee or even tea. Bake them for your friends and gift them as personalized presents. Nothing brings more joy than that.

Directions:

1. Preheat your Oven to 350 Degree F (Learn more about Oven Temperature and Conversions).In a bowl add some All Purpose Flour and baking soda.

2. Add salt to it and combine the dry ingredients and set aside.

3. In a different bowl add butter at room temperature and mix white and brown sugars to it. Cream them together using a whisker, till sugar and butter have creamed together.

4. Add egg and vanilla essence and mix until combined. If you want to make them eggless see the notes below*.

5. Add Peanut butter and mix further til you get an even mixture.

6. Add dry ingredients to the butter mixture.

7. Combine them together till no dry flour is spotted.

8. Add chocolate chip cookies and fold them in the batter. Do not overmix.

9. Take an ice cream scooper and place one scoop of the cookie dough on a baking sheet lined with parchment paper. I have used Oddy Uniwraps Parchment Paper, because it makes baking a breeze. It makes the cookies bake perfectly without sticking to the paper or tray and makes cleaning hassle free.

10. Press them gently to flatten them using your fingers,

11. If you wish you can make patterns using a fork. Bake them on a preheated oven for 15 to 18 minutes till they become slight golden in colour around the edges. Let them cool on baking sheet for a minute and then transfer on wire rack to cool completely.

12. Enjoy with your favourite Cup of Coffee.

You can even try other cookies like Chocolate Coconut Cookies and White Chocolate Chip Cookies.

[whohit]PeanutButterCookies[/whohit]

[yumprint-recipe id=’91’]

View Post

Dinner

Punjabi Style Dum Aloo | Baby Potatoes in Cashew Yogurt based Dry Gravy

By anshu January 1, 2015

Punjabi Dum Aloo is a very aromatic and rich dish made with baby potatoes tossed in cashew based gravy. Potatoes are found everywhere in the world and it is the most versatile vegetable. There are innumerable ways you can cook them. This delicious recipe of dum aloo in aromatic spices in cashew yogurt gravy is a delicacy from Punjabi Cuisine. It tastes heavenly.

The way the gravy marries the boiled potatoes is beyond description. You can only know once you taste it. Ever since I started making this, my husband has been requesting me frequently to make this. If you are looking for something interesting to impress your guests you are on the right track.

If you are looking for more potato dishes you can even try Honey Chilli Potatoes, Mint Potatoes, Rosemary Garlic Roasted Potatoes. I am sure all these dishes are unique and will be appreciated by you.

Directions:

1. Wash and boil baby potatoes. If using a pressure pan you can cook them 3 whistles and turn the heat off. Let them cook in the steam. If using a dutch pan for boiling it will take somewhere to 20 minutes. Make sure the potatoes do not break open on over boiling.

2. Peel the potatoes and prick them from all sides using a fork.

3. In a wok add some ghee and shallow fry the potatoes till they acquire a slight golden colour.

4. Set them aside on a plate.

5. In a coffee grinder or dry grinder add cashews, green cardamom, coriander seeds, cumin seeds, cinnamon and cloves, and make a dry mix powder. Set aside.

,

6. In the same wok add more ghee and a pinch of asafoetida and bay leaf.

7. Add chopped onions and saute them till they become soft and tender.

8. Add to it ginger garlic paste and saute them till the raw smell of garlic goes away.

9. Add the dry cashew spice mix and saute for a minute.

10. Add whisked yogurt/curd and add little by little so that it doesn’t curdle.

11. Add turmeric powder and red chili powder. Stir continuously for bout 3-4 minutes of till the oil starts to separate.

12. At this stage add the shallow fried potatoes to the gravy.

13. Add salt, sugar and kasuri methi or dried leaves of fenugreek.

14. Add water and bring it to a boil.

15. When it starts boiling, put the lid on and cook for five seven minutes or till the gravy has reached the perfect consistency. Garnish with Green Coriander Leaves.

16. Transfer to a serving bowl. Serve hot with Rotis or Puris.

You can try other dishes from Punjabi Cuisine like Bharwan Karela, Dal Makhani, Besan Kaddhi, Langar wali Dal, Shalgam ka Saag,

[yumprint-recipe id=’90’]

View Post

Dinner

Dahi Wala Karela | Bittergourd in Yogurt based Spices

By anshu December 29, 2014

Karela or bitter gourd is my favourite. Its lingering bitterness cooked with spices makes it a die for vegetable. I always had karela in a stuffed form known as Bharwan Karela, the way my mother makes it in a punjabi style. But some time back I came across a recipe on facebook food group from a fellow member which intrigued me to try this variation. Its made with addition of plain yogurt to the spice mix.

I gave it a try and to my surprise it was loved by everyone in the family. Definitely this recipe is for keeps. Thanks Ruchi for this incredible recipe.

Directions:

1. Wash Karelas and pat them dry using a kitchen towel.

2. If you like you can remove the peel. I made them with the peel. Cut them into lengthwise chunks. If the seeds are hard, remove them.

3. Rub some salt over them and let them rest for 15 minutes.

4. In the meanwhile chop some onions and set aside.

5. In a iron skillet or wok add some mustard oil and let it heat. The taste of mustard oil and bittergourd cooked in iron skillet is a match made in heaven.

6. Add cumin seeds and let them splutter. Also add asafoetida.

6. Add chopped onions and saute them till they become soft and tender.

7. Squeeze out extra water from karelas and add them to the wok and saute them.

8. Add Coriander powder and red chili powder. You can add fennel powder, I did not because I am allergic to fennel.

9. Also add turmeric powder,garam masala and salt.

10. Cover it with a lid preferably a smaller one which covers the karelas without any gap. It will help them cook faster and make them more crispier. Let them cook on low flame for 10 minutes or so.

11. In the meanwhile whisk some yogurt and set aside.

12. After 12 minutes this is how my karelas look.

13. Add whisked yogurt and combine everything. Cook uncovered till yogurt combines and makes like a dry gravy.

14. Sprinkle on top garam masala and fresh chopped coriander leaves. Serve hot with roti.

You can even try Punjabi Bharwan Karela, Punjabi Pindi Choley, Tori wadiyan and Besan Pakoda Kaddhi.

[whohit]dahiWalaKarela[/whohit]

[yumprint-recipe id=’89’]

View Post

Dressings and Spice Mix

Pumpkin Pie Spice

By anshu December 26, 2014

After I posted the recipe of Pumpkin Cake Rolls, requests started pouring in for the recipe of Pumpkin Pie Spice. I promised I’ll post the recipe soon. This spice mix is so aromatic and can be made with few ingredients, probably you will have it on hand. This can be used in cakes and muffins to spice them up and also used in making Pumpkin Pie and even sprinkled on top of your favourite Coffee Latte for that perfect spicy flavour. This

Directions:

1. In a bowl add Cinnamon Powder and dry Ginger Powder.

2. Add Cloves powder and Mace Powder. Adding mace powder is purely optional. But I like to add it.

3. Lastly add nutmeg powder and combine everything.

Put it in a airtight container and store. Use it sparingly in your favourite Pumpkin Roll Cake and coffee and of course Pies.

You can even try other spice mix like Homemade Punjabi Pindi Cholley Masala. Domino’s Oregano Seasoning.

[whohit]pumpkinPieSpice[/whohit]

[yumprint-recipe id=’88’]

View Post

Baking

Vegetarian Mushroom Lasagna in White Sauce

By anshu December 21, 2014

Vegetarian Mushroom Lasagna

Vegetarian Mushroom Lasagna in white Sauce is my favorite. By now you know anything with mushrooms becomes my favourite by default. I have expressed my deep love for them in my earlier post of Chili Mushrooms. So when Lasagna and Mushroom in white Sauce comes together its sheer bliss for my taste buds. There are two types of people one who like pasta in Red Sauce and the others who like in White Pasta. I belong to the later category.

Vegetarian Mushroom Lasagna

I like Lasagna but most of the time its baked in red sauce which is too much for me to handle. So I was looking for a Lasagna in White Sauce and I found a perfect recipe of Mushroom Lasagna in White Béchamel Sauce. The icing on the cake is that it is 100% vegetarian recipe. It doesn’t use any egg or meat.

Directions:

1. Boil Lasagna Sheets as per the packet instructions. I used no boil Lasagna sheets so I am skipping this step. Also wash and chop Mushrooms in length and keep aside.

2. Chop Onions and garlic and set aside.

3. In a dutch oven or any deep pan add butter.

4. Add mushrooms and cook them till they release their water and become soft and tender. Cook them further till all water evaporates.

5. Set them aside in a plate.

6. In the same pan add more butter and heat it till you start seeing it become frothy.

7. Add chopped garlic and onions.

8. Add All Purpose Flour once the onions and garlic have become soft.

9. Use a whisk to keep the flour from getting over browned, It will taste bad if you let it over toast.

10. Add milk and keep whisking to avoid any lumps.

11. Add bay Leaf.

12. Add black pepper,salt and nutmeg powder. Let the sauce thicken and simmer for ten minutes. You can whisk it occasionally.

13. Remove the bay leaf and add Parmesan Cheese.

14. The sauce should thicken. The test is that it will start sticking to spatula. Turn the heat off.

15. Grease a 8x6x2 inches baking dish with some oil or butter. You can use any size dish you have on hand. Preheat the oven for 475 degree (Learn more about Oven temperatures and Conversions)

16. Layer the bottom with Bechamel Sauce, about 1/4 of it.

17. Place Lasagna Noodles on top and cover the surface.

18. Put on top more white sauce and spread it. Take 1/4 of Mushrooms and lay it on top of the sauce.

19. Shred some Mozzarella Cheese and sprinkle on top of mushrooms. Also sprinkle some chopped fresh parsley.

20. Repeat step 17,18 and 19 twice.

21. Cover the dish with aluminium foil. You can grease the inside of the foil with oil so that the cheese doesn’t stick to it.

22. Bake it covered for 20 minutes till it starts bubbling and then uncovered for 10 minutes till the cheese starts to get brown.

23. Wait for 15-10 minutes for it to cool down. I know its difficult! But if you try to cut it while still hot the sauces will run out and Lasagna wont get a chance to set.

Serve hot with Cheesy Garlic Bread or Domino’s Garlic Breadsticks.

You can also try Quick Vegetarian Lasagna in a mug , Cheesy Chicken Lasagna in Red Sauce, Chili Mushrooms and Home made Vegetarian Pizza.

Vegetarian Mushroom Lasagna

[yumprint-recipe id=’87’]

View Post