QuickFixMeals – The Secret Ingredient

Easy Recipe

Summer Watermelon Feta Cheese and Olive Salad | Watermelon Goat Cheese Cucumber Salad in Balsamic Vinegar

By anshu May 20, 2017

Come summers and I become so picky about my food. The gravies and rich curries make me nervous. Thanks to the fact that I live in hills, which are pleasant even in the summers. All I want to eat all summers is salad. Therefore, I keep trying new combinations which doesn’t let me get bored. Summers also help me get rid of the winter fat I have picked up. If you are watching your weight and are looking for options I will be posting more such recipes and will also post links to the recipes I had done before.

This time I got adventurous with this Watermelon and feta salad. Not to mention I almost chopped my finger while cutting the watermelon and there was blood all over 😛 This salad uses very few ingredients but makes bomb of a salad. The sweetness of watermelon marries the sourness of feta cheese and the crunchiness of fresh cucumber contrasts well with black olives. The dressing is just minimal imparting it a subtle naughtiness! If you have been hit by summer go for this salad and be easy on yourself. Not everything about summers is bad.. remember we have watermelons to brighten up our lives 🙂

Directions:
1. Chop ripe and fresh watermelon into bite size cubes. Also chop some Tomatoes into cubes. Place them in a salad bowl.

2. Add cubes of Feta cheese and slices of black olives. Peel a fresh Cucumber and chop it into cubes. Add them to the salad bowl. Add leaves of Fresh Mint.

3. In a small bowl add olive oil and Balsamic Vinegar. Mix them well and pour over the salad.

4. Serve and enjoy the bounty of summer.

Other Salad recipes you can try are: Thai Green Papaya Salad Recipe, Charred Peppers Salad with Anchovy White Beans, Couscous Salad with Chickpeas in Lemon Olive Oil Vinaigrette, Fresh Mexican Black Bean & Mango Salad, Sautéed Red Bell Pepper and Olive Pasta Salad, Sundried Tomatoes Pasta Salad, Grilled Chicken Salad, Indonesian Style Patni Red Rice Salad With Boiled Eggs in Pomegranate Molasses Sauce.

[whohit]WatermelonFetaSalad[/whohit]

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Dinner

Classic Cream of Mushroom Soup Recipe

By anshu October 14, 2016

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By now I must stop yapping about my love for mushrooms. Its a known fact and needs no more proof. I have 15 recipes of Mushroom on my blog already what else needs to be said. If you give me just mushrooms, I can happily spend my entire life eating Mushrooms 🙂 If I hadn’t included this classic recipe of Cream of Mushroom Recipe this collective would have been totally incomplete. This time I promised my self to take pictures before all of it is devoured. This recipe doesn’t use any flour to thicken the soup. But if you like you can add 1 tablespoon All purpose flour to it. This soup is a haven for all mushroom Lovers. I often team it up with my fresh homemade Whole Wheat bread.

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Its very easy to put together. Even bachelors can make this and doesn’t require much time and effort. The quantity of cream can always be adjusted and the soup can be made healthier as per your need. If you are looking for other soup recipes you can find the links below.

Directions:
1. Wash Mushrooms for any grit and pat them dry using a kitchen towel. Chop them into thin slices and set aside. Also chop Onions and garlic.

2. In a pot add some olive oil and also add chopped garlic and onions. Saute them till they have become soft and onions have turned pink. At this stage add sliced mushrooms and and toss them with onions and garlic.

3. Add thyme and Parsley. I used both in dried form. Mix together with the mushrooms. Add All Purpose Flour to the mushrooms and saute for a minute. This will make the soup more thicker. This is purely optional.

4. Turn the flame on low and cover it with a lid. Let mushrooms sweat out and release water. This should take about 5-7 minutes.

5. Add water and a cube of vegetable broth. You can even use fresh broth if you like.

6. Season with salt and pepper. You can also add a pinch of nutmeg.

7. Cover it once again and let it come to a boil. Remove the lid and turn the flame off. Puree the mushrooms using a hand blender or instead you can use a conventional blender till everything becomes smooth.

8. Return it back to the flame and bring it to another boil. Add cream and combine.

9. Transfer it to a serving bowl and garnish with chilli oil and add freshly chopped herbs. You can serve it with fresh home made bread. This soup is truly heartwarming.

If you are looking for other soup recipes you can try: Classic Russian Borsch, Cream of Asparagus Soup, Cream of Broccoli Soup with Chives, Peas and Mushroom Spicy Soup, Classic French Potato Leek Soup, Mexican Red Kidney Beans Soup With Baked Tortilla Chips, Tomato Soup , Zucchini Garlic Soup with Yak Cheese Shreddings, Chicken Soup with Rice.

creamofmushroom_featured2 [whohit]CreamOfMushroomSoup[/whohit]

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Breakfast

Farali Suran Ni Khichdi | Jimikand ki Khichdi for Vrat | Elephant Foot Yam Stir Fry with Peanuts Recipe

By anshu October 2, 2016

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There are a few vegetables which are not commonly used in all households. It might be due to difficulty in making them or purely because of their taste. When I saw elephant foot Yam which is also known as Suran or Jimikand in the farmer’s market I asked my mother why we never brought it home. The reason she gave me was that she did not like its taste but that my grandfather was very fond of it. I decided to buy it and experiment it in my kitchen. Sometimes when you make a recipe in your own style disappoints you. What you need is a fresh eye and a new recipe which makes that dish exciting. That is exactly what I did and tried a gujarati recipe which can eaten during navratri fasting.

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The recipe was quite simple and the results were amazing. The khichdi turned out delicious, filling and I found a new and interesting way to use Jimikand. I will be trying out more suran recipes in the days to come. Lets see if I can make Suran more appetizing and to my taste buds.

Directions:
1. Apply oil in your hands to avoid irritation and itchy feeling on your hands while handling Jimikand. Cut a piece of suran or jimikand and peel its skin.

2. Grate the yam and soak the grated pieces in a bowl of water till we use it for cooking. This will prevent it from getting black.

3. In a wok add some oil and when the oil is hot enough add cumin seeds and sesame seeds and wait for them to crackle for a few seconds.

4. Add chopped green chillies and pounded peanuts. toss the peanuts till they have got some colour. Do not burn it.

5. Add grated yam and salt. Mix everything and let it cook uncovered for 6-8 minutes.

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6. Add ground cinnamon and cloves and combine. Since its a gujarati Recipe you may like to add a little sugar to it. I am not fond of it so gave it a pass. Turn the flame off.

7. Add juice of lemon and mix thoroughly, this will prevent the itchy feeling when you eat it and overall makes the khichdi delicious. Garnish with fresh Coriander Leaves and grated fresh Coconut.

8. Serve hot with fresh plain curd and falahari Dhaniya Chutney. Its the most fulfilling vrat or fast recipe and can be made in no time.

Other recipes for fasting you can try are: Healthy Kachalu Aloo Chat, Tangy Mint Potatoes, Khajoor Til Ke Laddoo, Vrat Wale Dahi-Paneer Kebabs, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Tapioca Coconut Milk Pudding with Strawberry Preserve, Paneer Ki Kheer, Sabudana Kheer, Kaddu Ka Halwa, Sabudana Khichdi .

surankhichdi_featured8 [whohit]Suran Khichdi[/whohit]

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American Cuisine

Charred Bell Pepper and Pine Nut Pasta Recipe | Roasted Red Bell Pepper & Pine Nuts Fettuccine Pasta

By anshu September 22, 2016

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Sometimes you have a special attraction towards a particular type of ingredient. You may be fascinated by its taste or simply its appearance. I have such a fetish towards bell peppers, the red ones, the yellow ones and oh the orange ones. When I find them displayed in the supermarket I wanna hoard them. I love the way they make every dish look and taste special. The most interesting thing is that when you roast them they become sweeter and have such an amazing smokey taste.

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Last time when I found these I made charred Bell Pepper and Black eyed Peas Salad. Oh that was a hit in my house. The charred flavours of bell peppers lingers on in your mouth and want you to have them more and more. If you wanna know how to roast bell peppers in oven you can click here. For the sheer love of roasted bell peppers I tried pasta with charred bell pepper and pine nuts sauce. It came out so well and delicious that my husband wants this every now and then. Its a perfect under 30 minute dinner idea. Try it to believe it.

Directions:

1. Boil pasta of your choice till al dente. Learn how to boil pasta perfectly. Strain and keep aside. In the meanwhile take some fresh pine nut and remove them from its shell.

2. Toss the pine nuts in a pan on medium high heat for a couple of minutes just to get a bit of colour on them. Do not burn them! Remove them on a plate and set aside.

3. Chop Onion and Garlic finely and set aside. Also roast bell peppers and remove its skin, seeds and membranes. Learn how to roast your bell pepper in your oven.

4. In a grinder add your roasted bell peppers and toasted pine nuts and make a smooth puree.

5. In a pan add some olive oil and add Red Chilli Flakes. We are infusing the oil with the taste of chili. But if you dont like chili you can always ignore this step.

6. Add chopped Onions and garlic and saute them till they have acquired a light golden colour.

7. Add the puree and combine together with onions and garlic. Let it simmer on low medium heat for 5-7 minutes till it starts to bubble up.

8. Season with salt and to make it more velvety add cream to it.

9. Add the boiled pasta and toss it with the sauce.

10. Add Parsley, I used dried because that is what I had on hand. You can use fresh and it will make it more delicious! Also add Parmesan Cheese and combine everything together.

7. Serve hot and enjoy the incredible taste of Roasted Pell Pepper and Pine nut Sauce Pasta. All I need is a glass of wine to make my day 🙂

Other pasta recipes Avocado Parsley Pasta, Healthy Broccoli Pasta, Pasta Alla Vodka, Sautéed Red Bell Pepper and Olive Pasta Salad, Spaghetti Vegetable Pasta, Sundried Tomato Pasta Salad, Wild Fiddlehead Fern & Angel Hair Pasta,

roastedbellpepperpasta_featured1 [whohit]RoastedBellPepperPinenutPasta[/whohit]

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Dinner

Quick Vegetarian Lasagna in a Mug Recipe | Mushroom Lasagna in a Microwave

By anshu July 30, 2016

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I am an extremely lazy person and when that laziness assimilates in me I look for all possible ways to cut short my work, be it cooking, exercise or anything else. Such times see emergence of use of microwave in my kitchen. I hate microwaves and use it only for reheating. I detest baking in it but this lasagna recipe made me change my opinion about microwaves. This single serving lasagna in a mug is like your best buddy and can be made by anyone. Bachelors will love some quick fix dishes and so will people who are lazy like me.

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This no cook pasta sauce has been a boon in disguise. I love it for my pizzas and for everything which requires red sauce. Gets ready in a jiffy without any hassle. The ricotta cheese can also be made in no time. Its just paneer with a little salt which is not set and has a crumbly texture. All you need is to curdle milk, drain the whey and its ready to use. Check out a detailed step wise step recipe to make Ricotta Cheese at home.

Directions:
1. In a glass microwave friendly bowl add water and Lasagna sheet and microwave for 3 minutes. Cut it into small squares and set aside.

2. Chop Mushrooms and Shred Mozzarella Cheese, set aside.

3. In a bowl add Chopped mushroom, Ricotta Cheese, ground black pepper, granulated garlic,red chili flakes, chopped basil leaves and salt. Set mixture aside.

4. Prepare the sauce by mixing all the ingredients under No Cook Red Pasta Sauce. Set aside for assembly.

5. Pour 2 tablespoons of pasta sauce at the bottom of the mug. Top with a piece of softened pasta sheet. Add some mushroom mixture, 2 tablespoons of mozzarella, and a pasta sheet. Continue building the lasagna, ending with a layer of pasta sheet at the top. Sprinkle mozzarella over the pasta.

6. Microwave everything for 1 minute 30 seconds or until Mozzarella Cheese melts. Serve hot.

Other Lasagna recipes you can try: Vegetarian Mushroom Lasagna in Creamy White Sauce, Cheesy Chicken Lasagna .

Other Pasta dishes you can try: Healthy Broccoli Pasta, Pasta Alla Vodka, Sautéed Red Bell Pepper and Olive Pasta Salad , Sundried Tomato Pasta Salad, Wild Fiddlehead Fern & Angel Hair Pasta , Avocado Parsley Pasta.

MicrowaveMugLasagna_Featured1 [whohit]LasagnaMug[whohit]

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Breakfast

Fried Egg Over Polenta with Homemade Basil Pesto Recipe

By anshu July 27, 2016

We are an egg loving family. For us our breakfast has to be with eggs but the same old omelette and fried eggs can be boring at times. So when I picked up this Polenta from SOS organics I was keen to make something with it. Polenta is widely used in Italy as a porridge. Its also known as Corn Semolina. The corn is coarsely ground in a mill and is used widely in place of wheat and rice. Its excellent for those people with gluten allergies.

This is not exactly an elaborate recipe post as you are used to seeing on my blog but its an interesting breakfast idea which can be made in a jiffy and which is utterly delicious and nutritious. You must be well aware by now what emotions I have with respect to Eggs. I have recently come across high protein, organic and nutritious Eggs from Eggee. And trust me I never had better eggs than this in India. If you can lay your hands on Eggee I insist you try any recipe with it and you will feel the difference in taste and texture. Earlier I had posted a few other egg breakfast recipes on blog like Spinach Mushroom Quiche, Italian Frittata with Mushrooms and Spinach, Shakshouka, Wrapped French Toast , Mexican Casserole Eggs. However, this combination of simple fried or poached egg with polenta and pesto is a killer. If you are looking for homemade Italian Basil Pesto you can try here. Nevertheless, you can buy in a jar. Just cook your polenta following the directions below wand assemble everything together.

Directions:

1. For polenta, pour water in a saucepan and bring it to a boil. Add polenta and simmer it for 20-25 minutes till the polenta is cooked and has absorbed water.

2. Take it off the flame and season with salt, pepper and parmesan cheese. Mix thoroughly and set aside for assembly.

3. Fry eggs. If you like you can even poach them.

4. You can make your own pesto by using fresh ingredients and you can follow this recipe. Now in order to plate this dish ladle some Polenta in a large serving bowl, garnish with Pesto and olive oil and place your fried egg in the centre resting on the bed of Polenta and pesto. You can even garnish with pine nuts.

Related Recipes: Italian Basil Pesto

Other Delicious egg recipes you can try: Italian Frittata with Mushrooms and Spinach, Shakshouka, Wrapped French Toast , Mexican Casserole Eggs.

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