health4u – Page 4 – The Secret Ingredient

Easy Recipe

Couscous Salad | Couscous Salad with Chickpeas in Lemon Olive Oil Vinaigrette

By anshu August 14, 2015

I was introduced to Couscous in Mexico. Couscous is a traditional North African dish made with semolina and cooked by steaming it. Its a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya. But owing to its nutritional benefits its becoming very popular all across the globe. Couscous is made by sprinkling semolina with water and rolled with hands to form small tiny balls. It is then sprinkled with dry flour to keep them from sticking. These small balls or pellets are then steamed and cooked.

In a modern scenario couscous is available as instant couscous which requires soaking in hot water for 5 minutes. For this salad I have used Instant Couscous. The salad featured in Laura Vitale’s Webspace and I was so determined to try it. I found couscous and made it. It was sooo delicious, filling and refreshing. Its a boon for all weight watchers. The salad can be made with any fresh vegetable you like. You can use green onions, boiled beans even blanched beans.

Directions:

1. In a sauce pan add some water and bring it to a boil. Turn the flame off.

2. Now add equal quantity of couscous to the water. Let it get soaked and cooked for 5 minutes. Put the lid on and let it rest.

3. Peel a fresh cucumber. I partially peeled it for an amazing texture. Also deseed it using a spoon.

4. Chop Cucumber into bite size pieces. Also chop onions and tomatoes. I have used cherry tomatoes you can use any. Set aside.

5. For the vinaigrette, in a bowl add zest of a lemon. Also add lemon juice.

3. Add Extra Virgin Olive Oil and season it with salt and pepper.

4. Add chopped veggies to the vinaigrette along with boiled chickpeas.

5. Top it with fresh chopped parsley and combine everything.

6. Fluff up the soaked couscous with a fork.

7. Season it with salt and pepper.

8. Add couscous to the veggies and combine. Check for additional salt and pepper.

9. Serve at room temperature or refrigerate overnight to enhance the flavours. Its a full meal in itself.

You can even try Fresh Mexican Black Bean Salad with Mangoes, Avocado Parsley Pasta, Sundried tomatoes Pasta Salad, Thai Green Papaya Salad Recipe.
[whohit]CouscousSalad[/whohit]

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Appetiser

Fresh Mexican Black Bean & Mango Salad | Ensalada de Frijoles Negros y Mango

By anshu July 16, 2015

Its been a year and a half I am back from Mexico. In just three years we feel Mexico has become our other home. Its culture, cuisine and people have touched us deeply and made us a part of them. I miss Mexico day in and day out.

Today I decided to use the black beans I got from Mexico. This salad I have been planning to make for months. Finally I soaked the black beans overnight and boiled them first thing in the morning. With ripe mangoes and diced red onions, this salad was exceptionally delicious and nutritious. Such diverse ingredients blend together to form a melody of flavours. Its truly divine.

Directions:

1. Soak black beans* overnight and boil them in water.

2. I used a pressure pan because it speeds up the cooking process by leaps and bounds. I added epazote** and bay leaf to the beans before boiling.

3. For the Vinaigrette take Apple Cider Vinegar in a bowl.

4. Add honey and lemon juice.

5. Also add roasted cumin powder to the vinaigrette and combine.

6. Whisk continuously and pour canola oil to the bowl.

7. In a large mixing bowl add drained boiled black beans and chopped onions.

8. Peel and chop some ripe but firm mangoes *** . Also add to the bowl chopped red bell pepper and deseeded jalapeno pepper. I was out of both these. So I replaced with green capsicum and red chilli peppers.

9. Drizzle the vinaigrette on top and mix together.

10. Season it with Salt and black pepper.

11. Serve fresh as a side dish with grilled chicken or barbecued meat. You can devour it just like that, it makes an amazing healthy snack.

You can also try Mexican Black Bean Soup or Sopa de Frijol.

Other Mango recipes you can try here are : Mango Pudding with Coconut Milk, Raw Mango Sweet and Sour Chutney, Raw Mango Mint Chutney, Instant Raw Mango Pickle South Indian style, Aam Panna.

[whohit]BeanMangoSalad[/whohit]

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Food without Onion Garlic

Aalubukhara Smoothie | Plum Smoothie | Plum Mango Punch

By anshu June 23, 2015

I live in the hills where the backyard of every house is occupied by the fruit trees and those trees are laden with ripe fruits. This time of the year we get plums or Aalubukhara in abundance. Although they are easy targets of monkey menace but we manage to get some fruits for ourselves.

I am not very fond of plums as a fruit per se, but love to make delicious pies and chutney out of it. I finished making a batch of Plum Chutney and I still had a few lying unused. I decided to make a quick plum smoothie. I added some mango pulp to balance the tartness of plums. Ohh it was amazing and so very refreshing and not to mention how it helps to regulate High Blood pressure and Improves Bone Health.

Directions:

1. Pick some ripe plums and wash them thoroughly.

2. Cut the plums into slices and discard the stone. Also scoop out pulp of a ripe mango.

3. Put the plums and mango in a blender and add brown sugar or mascabado sugar. You can even use jaggery powder.

3. Add a pinch of salt and add water.

4. Blend it together to form a smoothie. Serve chilled and enjoy this summer drink.

You can try other thirst busters from The Secret Ingredient: Musk Melon & Cucumber Minty Smoothie & Aam Ka Panna.

[whohit]PlumSmoothie[/whohit]

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Beverage & Drinks

Musk Melon & Cucumber Smoothie with Mint

By anshu June 9, 2015

Summers in India can be treacherous. You have to constantly hydrate yourself specially if you are going out any good day. I am lucky to be living in the hills where the temperature is still tolerable, Where the plains have transformed into furnaces hills are a soother. To keep yourselves cool we regularly need something to drink and if it is healthy, its an icing on the cake.

Last week when my parents sent us musk melons or as we call them kharbooja in hindi, we had to finish them before they start perishing. I decided to do this smoothie. I wasn’t sure if it will taste right, but anyways I went ahead and tried it. It tasted just wonderful and guiltfree. Since then it has been a regular feature in my daily routine.

Directions:
1. Wash and peel a cucumber. Take a small bite to check for bitterness. It should not be bitter as it will spoil the taste of smoothie.

2. Cut it into half and further half and scoop out the seeds with the help of a spoon. Cut it into cubes.

3. Cut open a musk melon and dice it into cubes.

4. Place the cucumber pieces and melon pieces into a blender along with few leaves of mint.

5. Add a drizzle of honey.

6. Squeeze in juice of a lemon and blend it into a smoothie.

7. Pour it into glasses and serve cold.

You can try other things to beat the heat like Mango Coconut Pudding, Quick Pista Badam Kulfi.

Other Smoothies and Beverages you can try are: Plum Smoothie, Raw Mango Drink with Mint and Roasted Cumin, Ginger Papaya Mint Smoothie, Central Himalayan Wild Bayberry Syrup, Litchi Lemonade, Mango Chamomile-Mint Tea Lemonade, Kiwi Chia Pudding, Peach Lemonade, Spiced Mango Lassi

[whohit]MelonCucumberSmoothie[/whohit]

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Breakfast

Instant Ragi Dosa | Instant Finger Millet Flour Crepes | Manduwa Ka Dosa

By anshu May 25, 2015

Finger Millet also known as Ragi or Manduwa or Maddua is a gluten free cereal which is very widely consumed in Uttrakhand where I live now. Other than Uttrakhand it is a popular millet used in South Indian Cuisine. It is a rich source of amino acid methionine.

In Kumaoni Cuisine Maddua plays a very important role for it is used in variety of dishes. It is also believed to keep you warm in thick cold. So I was tempted to try this super cereal and got its flour from the local market. I debuted my adventure with Ragi by making this Instant Ragi Dosa. I saw Malar Muthu’s post one fine day and could not resist trying it. It was quick and required no fermentation. Luckily I had Sambar and Coconut Chutney to accompany this. The dosa came out crisp and so delicious. Even my kiddo loved them to the core.

Directions:

1. In a bowl add urad dal or split black gram. Add water and let it get soaked for atleast an hour.

2. Transfer the soaked lentils with little water in a blender. Make a fine paste.

3. Transfer the paste to a larger bowl and add to it. Ragi Flour and Rice Flour.

4. Add water and salt. Combine to make a dosa consistency batter. It should neither be thick nor thin.

5. Heat a flat griddle or dosa tawa. Add oil. Wipe it with a kitchen towel.

6. Add a ladle full of batter in the center and spread in circular motions evenly. Drizzle some oil on dosa and flip after 2-3 minutes. Cook on the other side.

7. Serve hot with Coconut Chutney and Sambar.

You can even try this dosa with Tomato Onion Garlic Chutney.
Other dishes from South Indian Cuisine which you can try here: Curd Rice, Quick Rava Idli

[whohit]RagiDosa[/whohit]

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Dips

Bathua Ka Raita | Chenopodium Album Yogurt Dip | Lambsquarters Yogurt Dip

By anshu March 31, 2015

The best part about winters and spring is that you get a lot of green leafy vegetables. They are not only nutritious but also very tasty. I love to indulge in Sarson ka Saag, Palak Paneer, Methi Aloo, Methi Matar Malai every other day. But my favourite is the delicious Bathua Ka Raita. It is a yogurt dip made with a kind of seasonal weed plant known as Bathua or Bathuwa. Its english name is Chenopodium Album. It may be a weed but it is extensively grown as a crop in Northern India.

I had no clue that it was a weed until I moved to Almora. My maid came with a bag of leaves and she said would you mind if I take these home? I asked her what it was and she told me its bathua which she plucked from the wasteland above the house on the hills. I told her to take it on a condition, if she could also fetch for me 🙂

With abundance of bathua around me I can enjoy this raita more than ever before. My husband always avoids yogurt complaining its cold in here. So the other day I decided to make this for myself. To my surprise the bowl was half empty when I decided to pour for myself. He kittenishly said “why you did not tell me before it was going to be so tasty”. He finished half of it and was asking for more.

Directions:

1. Separate Bathua leaves from its stem. Also separate the coriander leaves from its stem. Wash both the leaves separately and keep aside.

2. In a pressure pan put washed bathua leaves and 1/4 cup of water.

3. Also add salt and put the lid on. Cook for one whistle or 2 minutes after the pressure has reached its peak and switch off the flame. Let it cook in the steam. After the steam has released open the lid. Drain the water using a colander or wire mesh. You can use this nutritious water to knead dough for rotis.

4. Squeeze out extra water using your hands.

5. Place the squeezed bathua in a blender.

6. Add to it washed coriander leaves, green chilies. red chili powder and salt.

7. Add on top curd.

8. Also add ground ginger powder or sonth and roasted ground cumin powder. Pulse this together for two seconds or until the green colour appears.

9. Transfer it to a serving bowl. Sprinkle more roasted ground cumin powder and red chili powder. Serve as a side dish with anything you please.

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

[whohit]BathuaKaRaita[/whohit]

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Appetiser

Zucchini Garlic Soup with Yak Cheese Shreddings

By anshu March 17, 2015

I Live in a small town in the Himalayas where Summer has still not beckoned us but there are traces of spring here and there. When I saw Zucchini in the Farmer’s Market I knew summer isn’t that far off. I picked it up and wanted to make something light for my kiddo who like all kids his age is a fussy eater. I made it into a soup and wola!!!! He loved it. That is the greatest joy a mother can feel. Little shreddings of yak cheese gave this humble soup a new meaning. It was flavourfully devoured by my little one his daddy and his mumma 🙂

Directions:

1. Wash zucchini and if the skin is hard peel it off otherwise retain the skin and cut it into cubes. Set aside The soup will be more green with the skin on.

2. Chop Onions and Garlic. Set aside.

3. In a pressure pan add butter and melt it on a low flame.

4. Add chopped onions and garlic and saute them till they are soft and tender.

5. Add the cubed zucchini and saute it for a minute.

6. Add water with chicken/vegetable bullion or chicken stock.

7. Add salt and ground black pepper.

8. Close the lid and cook for ten minutes till the zucchini is soft.

9. Open the lid and puree the soup with a hand blender till soft and creamy.

10. Serve hot with a dollop of fresh cream and yak cheese shreddings. You can also have this cold.

You can also try other soups from The Secret Ingredient like Russian Borsch, Mexican Chicken Soup with Rice, Tomato Soup, Mexican Soup of Kidney Beans.

[whohit]ZucchiniSoup[/whohit]

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Baking

Whole Wheat Sandwich Bread Recipe

By anshu December 14, 2014

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I tried my hands numerous times to bake a perfect bread. After a lot of hit and trial I finally figured out what goes into that perfect loaf of bread. Since then I have been experimenting with new recipes and have stopped buying bread from market. Its been half a year now and I oo don’t miss eating that crappy bread.

A lot of people say that they just cant get the bread right, the dough never rises. Its because the yeast is either expired or the temperature of water is not perfect for yeast to rise. Always check the colour of your yeast it should be whitish and not brown in colour. If its brown it means it is of no use, simply throw it in the bin. If you want to under yeast better you must read “All you ever wanted to know about yeast“. I have started using instant yeast which can be mixed with the dry flour and kneaded into a dough, leaving no room for any error. You can buy Instant yeast from our online store The Gourmet Shop.

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I had earlier posted a recipe of White Sandwich bread which come out beautiful. But lately, I have tried to cut All Purpose Flour from my daily life, therefore eating Whole Wheat bread is always a better open. But to make a whole wheat bread is a little different. If you are using whole wheat flour or atta the bread comes out dense and bulky. The reason being that unlike All Purpose Flour Whole wheat flour doesn’t have that much gluten which is essential for making a airy light bread. Therefore, if you add additional gluten to the flour while kneading the bread will come out just amazing.

Directions:

1. In a bowl add wheat flour and salt.

2. Also add milk powder, Gluten and oil. If you dont know what vital gluten looks like, its just like any other flour. You can always buy at our Online store.

4. In a container take some lukewarm water. It should neither be hot nor cold, just hot enough to comfortably put your finger into it. The right temperature of the water is very important for yeast to activate. Put yeast into it. Along with yeast add some sugar.

5. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.

6. Add the proofed yeast to the flour little by little and mix till it comes together. You dont have to knead at this stage. Just mix it with hands or even a wooden spatula. Let this sit for 10-15 minutes. This is known as autolyze.

7. After 10-15 minutes dust your counter with some flour and place your dough on it and start to stretch and knead. This kneading is different than kneading a dough for roti. You have to knead for 10-15 minutes in order to gluten to develop. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread“

8. How would you know if you have kneaded the dough properly. Give it a finger test. Make a ball of dough and slightly poke with your finger if you see it bounces back it means its ready to be proofed. Remember the bounce will be very slight and if it doesn’t happen you need more kneading time. Start again and check with your finger.

9. Transfer the dough to a greased bowl. Cover with a kitchen towel or cling wrap. Turn the dough upside bowl so that it is also coated with a layer of oil. The size of the bowl should be big because on proofing the dough will become double in size and there should be ample room for it in the bowl. Let it sit for an hour or so to double up in size. The time of proofing depends on the temperature of the kitchen. If the weather is cold it might take longer and if its hot the dough will rise quickly so time it accordingly.

10. Punch it down and deflate the dough. Knead for another 5-7 minutes. Divide the dough into two.

11. Grease two bread pan with oil and dust with some flour. I have used two 8 inch rectangular bread mould

12. Roll half dough into a circle using a roller pin.

13. Take one end and roll it together . Fold in the sides and pinch the seam.

14. Place the rolled dough in the baking pans with seam side down. Cover the dough loosely with a towel or cling wrap and let it rest again for 30 minutes or till it rises again. The dough will reach the lip of the pan that’s when you have to bake it. Preheat the oven to 180 degree Celsius for 10 minutes. (Learn more about Oven temperatures and Conversions)

15. If you wish you can score the bread with a sharp knife. You can choose to brush the top gently with milk wash or egg wash. This time I chose to just dust it with flour for a rustic look.

16. Bake it in the center rack of your preheated oven for 35-40 minute. Change sides half way for even cooking. If you feel your bread is browning too fast tent it with aluminium foil and continue to bake.

17. Remove from the tin after 5 minutes you have removed them from the oven or else the bottom with become soggy. Let the bread cool down completely on a wire wrack before slicing it.

18. Smear some butter and enjoy the delicious home made whole wheat bread.

You can also try Honey Oats Bread, Rosemary Garlic Foccacia Bread, Domino’s style Garlic Breadsticks, Vegetarian homemade Pizza, Russian Bublici, Chinese Black Sesame Steamed Buns, Cherry Focaccia Bread with Rosemary and Sea Salt, Cinnamon Raisin Bread, Beetroot Bread with Garlic and Thyme.

Sending this Bread to YeastSpotting

[whohit]WholeWheatBread[/whohit]

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Breakfast

Apple & Cinnamon Pancakes

By anshu November 18, 2014

Pancakes are the most delicious breakfast which can be made in a jiffy. They are also known as Hotcakes, Griddlecakes or Flapjacks. They can be sweet or savoury. Each country has its own style of making them with unique toppings or ingredients. Apple Cinnamon Pancakes are a classic combination. Filling, Fast and yet so tasty.

I had so many apples which needed to be put to some use. I made apple bread, apple chutney, Apple Lapsi and what not still they were plenty. So I utilized few of them to make these amazing pancakes. The cinnamon gives the pancakes that divine flavour that its difficult to describe in words. You must try to understand it.

This is kid’s favourite. Its a good nutrition for them and they even relish the taste. Oh before I forget recently, I contributed few of my recipes to Indusladies to an event for 100 Kids Lunch Box Recipes. They got published in an e-book. You can download the e-book here for some delicious recipes.

Directions:

1. Whisk an egg in a bowl.

2. Add melted butter to the whisked egg.

3. Add milk and combine. Keep aside.

4. Wash, core and peel apples. Grate them using a grater. Add them to the wet ingredients. Keep aside.

5. In a separate bowl add All purpose Flour and Baking Soda. Combine evenly.

6. Add ground cinnamon and brown sugar. Combine.

7. Add the dry ingredients to the wet ingredients and whisk to combine.

8. Heat a griddle and butter it well.

9. Pour one ladle or 1/4 cup of pancake batter in the center of the griddle. Do not spread, it should spread on its own. If it doesn’t, it needs more milk to liquefy it further to achieve perfect consistency.

10. When you see holes appearing on the surface of cakes its time to flip. It should take somewhere between 3-4 minutes. Transfer to a serving platter, loosely cover with some Aluminium Foil so it doesn’t get dry and cold. Repeat with remaining batter.

11. Serve hot with maple syrup, chocolate syrup, whipped cream or even custard. You can even throw in some nuts or fruits.

You can even try Blueberry Buttermilk Pancakes and Eggless Walnut Pancakes.

Other breakfast recipes you can try here are: Quick Rava Idli, Mexican Style Casserole Eggs, Wrapped French Toast, Soya Veggie Vermicelli, Rava Pizza Bread ,Italian Frittata, Shahi Poha.

Other Apple Recipes you can try: Apple Cinnamon Swirl Bread, Apple Cider Spiced Doughnuts, Apple Spiced Butter, Apple Crisp, Apple Raisins Streusel Bread,

[yumprint-recipe id=’74’] [whohit]appleCinnamonPancakes[/whohit]

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Breakfast

Shahi Poha | Beaten Rice with Dry Fruits

By anshu January 6, 2014

Beaten Rice or Pohe as they are called in Marathi makes an interesting and healthy breakfast or quick snack. My father is very fond of pohe. I remember a normal evening in my house where my Father would be sitting on his porch. My Mom would ask him if he would like to have his tea. And with a spark in his eye he will say ” It will be great if chai is accompanied with pohe”. And in no time comes a platter of pohe with namkeen bhujia sprinkled on top along with raw onions, freshly chopped coriander and hint of lemon.

Well, back at home that is still the regular evening snack. I guess some tastes do not change. I call this recipe “Shahi” or “Royal” because it is cooked with dry fruits instead of just vegetables. You can vegetables and dry fruits both.

Directions:
1. In a colander put the beaten rice and run it under cold water. Move it with your fingers gently so that the entire rice is soaked in water for a minute or so. Keep aside and let the beaten rice become soft and excess water drains out.

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2. In a pan pour oil and add cumin seeds and mustard seeds. As they begin to splutter add fresh Kaddi Patta or dried. Keep your flame on medium low for you would not like to over toast your seeds.

3. Add Cashew Nuts, Almonds, Raisins and Peanuts and toast them for a minute . You will notice the raisin has swollen and dry fruits are acquiring colour.