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creamofmushroom_featured5

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.


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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.


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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.


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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.


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


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


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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.


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

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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 BorschCream of Asparagus SoupCream of Broccoli Soup with ChivesPeas and Mushroom Spicy SoupClassic French Potato Leek SoupMexican Red Kidney Beans Soup With Baked Tortilla ChipsTomato Soup , Zucchini Garlic Soup with Yak Cheese ShreddingsChicken Soup with Rice.

creamofmushroom_featured2[whohit]CreamOfMushroomSoup[/whohit]

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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.


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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.

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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.


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


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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.

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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.


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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 ChatTangy Mint PotatoesKhajoor Til Ke LaddooVrat Wale Dahi-Paneer KebabsSwang Ke Chawal Ka HalwaSwang Ke Chawal Ki PhirniTapioca Coconut Milk Pudding with Strawberry PreservePaneer Ki KheerSabudana KheerKaddu Ka Halwa,    Sabudana Khichdi .

surankhichdi_featured8[whohit]Suran Khichdi[/whohit]

[yumprint-recipe id=’248′]

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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. 

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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.


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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.

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


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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.


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

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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.


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


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

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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.


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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 PastaHealthy Broccoli PastaPasta Alla VodkaSautéed Red Bell Pepper and Olive Pasta SaladSpaghetti Vegetable PastaSundried Tomato Pasta SaladWild Fiddlehead Fern & Angel Hair Pasta

roastedbellpepperpasta_featured1[whohit]RoastedBellPepperPinenutPasta[/whohit]

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MicrowaveMugLasagna_Featured2

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.


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


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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.


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

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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.


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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 SauceCheesy Chicken Lasagna .

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

MicrowaveMugLasagna_Featured1[whohit]LasagnaMug[whohit]

[yumprint-recipe id=’238′] 

RoastedBroccoli_Featured2
After months of consistent exercise regime and healthy eating I am ten kilos down. The irony of a Food Blogger is that you have to cook fancy schmancy food which is not always healthy. At the end of the day that ends up in your butt. But the only way to escape is to compensate all those calories with equal amount of exercise. In the past few months I also ended up cooking and baking healthy recipes which makes eating a guilt free experience. Addition of soups and salads in my diet has uplifted by energy level. 

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Boiling Vegetables is so underrated and cruel. Roasting them gives them that crisp coat and enhances its flavour. I love to roast vegetables and doing it with my favourite Broccoli makes it top notch delicious. The addition of Garlic to this makes it a lethal combination. You must try it to believe me. If you like a little spicy, pep it up with some red chilli flakes.

Directions:
1. Preheat your Oven to 200 degree Celsius (Learn more about Oven temperatures and Conversion). Cut a Broccoli head into small sized florets. Place them in a colander and wash them thoroughly under running water for any grit. 


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2. Chop some cloves of garlic finely and toss them with the broccoli florets.


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3. Add a drizzle of Olive oil.

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4. Season with Salt & Black Pepper. 


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5. Transfer the broccoli in a baking dish and place in a single layer. Sprinkle some Red Chilli Flakes.


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10. Bake in the oven for 20-25 minutes until the broccoli is tender. Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

Other Broccoli recipe you can try here are: Healthy Broccoli PastaCream of Broccoli Soup with ChivesBaked Broccoli Cheese Patties.

You can even try Roasted Potatoes with Garlic and Rosemary.

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When it comes to Pastas, my heart skips a beat. I can eat pasta in any form, any sauce and even boiled 😛 But when you see an authentic Italian pasta on a platter that love transforms into madness. I made Italian Basil Pesto the other day and me and my husband were going gaga over it. We finished more than half the jar by simply smearing it on our breads and eating it. Then I gave an ultimatum to my husband that we are not eating it like this any more and that I needed to make something with this. 

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I had some chicken breast and a jar of sun dried tomatoes. Believe it or not the pasta came together in fifteen minutes. By the time I finished boiling the spaghetti, the chicken was ready. I arranged everything together and served. What an amazing dinner it was. So refreshing, light and still filling. In my unconscious mind I took a small trip to Italy <3

Directions:

1. Boil the pasta of your choice till al dente and set aside. (Learn how to Boil Pasta perfectly). Take out the sundried tomatoes from the jar. And cut them into small bite size pieces. Set aside.


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2. Cube the chicken breast. Also mince some garlic and set aside. You can always substitute Chicken with Mushrooms for the vegetarian twist.


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3. In a pan add some Olive oil and add minced garlic to the pan and give it a toss.


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4. Add Chicken and cook till it has turned white from pink. 


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5. Season with Salt and Black pepper. Turn the flame off when it’s cooked.


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6. Add the Basil Pesto to the Boiled pasta and also add the chopped sundried tomatoes.


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7. Toss them together using a set of forks.

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8. Transfer to a serving platter and drizzle some Lemon juice on it. Serve it hot or at room temperature. 

Other Pasta recipes you can try here are:  Avocado Parsley PastaHealthy Broccoli PastaItalian Chicken Meatballs with SpaghettiPasta Alla VodkaSautéed Red Bell Pepper and Olive Pasta SaladSautéed Red Bell Pepper and Olive Pasta SaladSundried Tomato Pasta SaladVegetarian Hakka Noodles

ChickenPestoPasta_Featured4[whohit]chickenPestoPasta[/whohit]

[yumprint-recipe id=’217′]

MintPotatoes_Featured3

Its the third day of Navratras, the holy week of fasting for Hindus. Already I am tired of eating Sama Ke chawal ki Khichdi, Halwa, Phirni, Sabudana Khichdi, Sabudana Tikki and even the new Tapioca Pudding with Coconut Milk I tried a day back. The problem with me is I have to find something new to eat, whether fasting or not fasting. Its the kick which I get after trying new type of food. Of Course there are times I wanna stick to the traditional food which is where the comfort lies.

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Potato is one versatile vegetable which can be modified in any way you like. It makes great appetizers for parties, a fabulous main course option and even for desserts you can use it. And when you are fasting that’s one vegetable which saves the day 😉 I tried to make a minty tangy Potatoes which we can enjoy as a snack in the evening. They are without Garlic and Onion which makes it suitable for fasting as well. It has a very tangy flavour which will be simply fabulous for parties as a finger food.

Directions:
1. Wash and Boil some potatoes in water until al dente. Peel off their skin and cut them into cubes, set aside. You can also use baby potatoes for this.

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2. In a blender add some washed coriander and mint leaves separated from their stems and also green chilies. Blitz them and make a smooth puree. Set aside.


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3. In a pan or wok add some ghee or clarified butter. The vegans can substitute it with cooking oil.

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4. Add Cumin seeds and wait for them to sputter.

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5. Add the mint coriander puree and cook for a minute until the rawness fades away.

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6. Season it with Salt, Red Chilli Powder.


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7. Also add turmeric Powder and Amchur Powder. Combine them in the mint puree for another minute.


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8. Add cubed boiled potatoes and toss them in the masala.


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9. Add a little water and keep it on simmer till the potatoes absorb all the spice and the liquid evaporates.

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10. Serve hot and enjoy the tangy minty Potatoes.

You said you love Mint? try this Mint Pulav or Mint Chutney you will thank me later.

Other Potato recipes you can try here are: Punjabi Style Dum Aloo, Rosemary Garlic Roasted PotatoesPomegranate Potato in Spiced YogurtYam Potato ChatPotato SmileysTapioca Potato in Indian Spices

MintPotatoes_Featured4[whohit]MintPotatoes[/whohit]

 

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MushroomBiryani_Featured1

I think someday my tastebuds will get salvation after constantly feeding them with different mushroom recipes. I hope that never happens in this lifetime. I get swayed when I see any new recipe with Mushrooms. Well I needn’t explain this again and again. If you follow my blog, you must have already known by now. I saw this amazing recipe on Beulah’s blog Full Scoops and I was infatuated. I tried and it turned out it was love at first bite.

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Mushroom and rice married so well in the harmony of spices that the flavour was to die for. Who knew Mushroom rice could taste so well. It was a one pot recipe and I made a few changes to the original recipe by omitting the tomatoes and adding mint leaves directly. It was the best next rice recipe I have tried after Mint Rice. If you are looking for a quick fancy recipe for some guests , you have reached the right page. Don’t think twice just go for it 🙂

Directions:
1. Wash and soak rice for half an hour. I have used non basmati long grain rice. You can use any non sticky rice.

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2. Wash and slice button mushrooms and keep aside. Also slice onions in length and finely chop some green chillies.


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3. In a pressure pan add some ghee or clarified butter, bay leaf and cinnamon stick.


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4. Also add green cardamom, cloves and star anise.


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5. Saute sliced onions and green chillies in ghee. Also add ginger garlic paste and saute till the raw smell of ginger garlic fades away.


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6. Also add to the pressure pan mint leaves, garam masala and ground cumin powder.


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7. Add Salt and coconut milk to the pan and mix well.


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8. Add soaked rice and water. Mix well.


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9. Top it with freshly chopped coriander leaves. Close the lid and let it cook for 10 minutes or three to four whistles or till fully cooked. Dont open the lid immediately, let them cook in the pressure.

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10. Fluff up with a fork and serve hot with Raita: Potato and Pomegranate Yogurt side dish.

Other Rice Biryanis and Pulao you can try are: Kathal Ki BiryaniPudina Pulao, Curd Rice.

You can try other Mushroom Recipes on The Secret Ingredient: Kadhai MushroomMalai Bell Pepper MushroomMushroom Do PyaazaChili MushroomGinger-Sesame Chicken with Bok Choy and Mushrooms Mushroom RisottoItalian Frittata with Mushrooms and SpinachMushroom MatarStuffed Mushroom Cheesy Crack BreadStuffed Mushroom and Spinach Braided Bread

MushroomBiryani_Featured3[whohit]MushroomBiryani[/whohit]

[yumprint-recipe id=’193′]

BokChoyChicken_Featured3

Oriental flavours have always enticed me. They have that strong taste and the way it blends with meat and veggies cannot be defined in words. The combining sauce is often a blend of soy sauce, vinegar and ginger. This recipe has everything which gives it an authentic Oriental character. Recently, I found Bok Choy at my local farmer’s market. Honestly, I had no clue what it was. I asked the seller and even he was perplexed 😛 I bought it anyway and when I googled it I found it was bok choy, which I have always relished at my favourite oriental eatery.

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I decided to use it in an oriental asian stir fry recipe. I had some chicken on hand and also mushrooms, bell pepper. I was actually feeling rich given the fact such ingredients are scarce where I live. The Stir fry came out absolutely aromatic and full of flavours. We had it greedily with rice and it was decided then and there that it will be a regular feature in our household (whenever we have those ingredients :P)

Directions:

1. Cut Boneless Chicken into cubes and set aside.

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2. Wash heads of Bok Choy and split it into half. Cut the root part crosswise into squares. Leaves can be used in bokchoy soup, so reserve them.


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3. Wash and Chop Mushrooms in slices and Red Bell Pepper in Small Squares.


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4. In a pan add some vegetable oil and saute onion till they release their water and become a little brown.Remove them on a plate lined with Oddy Food Wrapping Paper, so that excess oil is soaked.


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5. Now add little more oil to the same pan and add Red bell Pepper and Bok Choy. Stir Fry till they have cooked but still retain their crisp character. Also remove them on the plate lines with Food Wrapping Paper.


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6. Repeat the same with Cubed Chicken. Stir Fry in the same pan by adding little oil. Season it with Salt and Pepper.


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7. In a saucepan add some Chicken Broth or if you are using Broth Cubes add water and Broth Cube. Bring it to a boil and then turn the flame off.

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8. In the same sauce pan add Sheer or White Wine, Soya Sauce and Sugar.


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9. Also add Rice Vinegar, Cornstarch dissolved in water and sesame oil.


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10. Also add Red Chili Flakes to the sauce pan and mix till everything is dissolved.

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11. In a pan add oil and saute minced garlic and ginger for a minute and then add all the stir fried veggies and chicken. Mix well.


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12. Add the sauce and let it simmer till it has reduced and thickened a little bit.

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13. Transfer to a bowl and sprinkle some roasted sesame seeds. Serve hot with some boiled rice.

Other Indo Chinese Recipe you can try on The Secret Ingredient are: Chili MushroomGravy Gobhi ManchurianCrispy Honey Chili Potatoes with Sesame SeedsIndo Chinese Vegetable Chop SueyVegetarian Hakka Noodles.

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[whohit]BokChoyChicken[/whohit]

[yumprint-recipe id=’191′] Sending this Recipe to Oddy Uniwraps

Mooli aur Mooli Ke Patton Ki Sabzi is a winter delicacy. Winters are here in full swing and the most inviting winter produce we get in India are white long radishes. In mexico I have seen red colour variation of these. But nonetheless both are delicious in their own ways 🙂 The radish which are sold now often come with the leaves on. If you are lucky to visit the market in the morning you might find the fresh radish with their greens on. That what you must pick for this recipe. The tender the leaves the more delicious they will be. This is an interesting way to cook radish than to have it just as a salad or stuffed in a parantha.

It is my maternal aunt Neena’s recipe which she often makes with ground poppy seeds and mustard seeds. I tried this first time fearing my fussy husband wouldn’t like it. He simply detests radish and its close kin turnip. But I was hellbent to impress him. The dish came out delicious and it was proved without doubt when my husband took a second helping 🙂

Its not only delicious but very nutritious. The fresh greens and radish are a rich source of roughage and helps to regulate blood pressure. It fights constipation and is extremely good for asthmatic patients. Who doesn’t wanna like this humble vegetable with such health benefits.

Directions:
1. Take some firm radish with fresh tender leaves. Wash the radishes. Cut the neck of the radish and separate the leaves. Do not throw them away. Peel the radish. 


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2. Cut the radish into small cubes and separate the tender leaves.


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3. Wash these leaves well so that no grit remains. Chop them finely, set aside.


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4. In a dry grinder or coffee grinder add poppy and mustard seeds and grind them to a powder. Set aside.


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5. In a wok or kadhai add mustard oil and smoke it. Add the mustard, poppy seeds powder and saute for a minute.


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


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7. Add chopped raddish and mix well with the spices. Cover with a lid and cook on medium low heat for 7-8 minutes or until your see its partially cooked.


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8. Add the chopped radish greens to the wok and mix well. Cover it and further cook for another 5 minutes.


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9. Serve hot with Roti and with some Bathua raita on the side.

For more everyday recipes you can try: Gobhi Danthal ki Sabji, Aloo Methi Punjabi Style, Swanjhane ki Sabji, Methi Matar Malai.

 

[yumprint-recipe id=’183′] 

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