Under30Min – The Secret Ingredient

Dinner

Mushroom Biryani | Quick Mushroom Pulao | Mushroom Rice Pilaf

By anshu March 1, 2016

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.

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

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

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

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.

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

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

8. Add soaked rice and water. Mix well.

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.

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 Biryani, Pudina Pulao, Curd Rice.

You can try other Mushroom Recipes on The Secret Ingredient: Kadhai Mushroom, Malai Bell Pepper Mushroom, Mushroom Do Pyaaza, Chili Mushroom, Ginger-Sesame Chicken with Bok Choy and Mushrooms, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach, Mushroom Matar, Stuffed Mushroom Cheesy Crack Bread, Stuffed Mushroom and Spinach Braided Bread,

MushroomBiryani_Featured3 [whohit]MushroomBiryani[/whohit]

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Easy Recipe

Avocado Parsley Pasta

By anshu December 8, 2014

I tasted Avocado in Guacamole for the first time in Mexico. Frankly speaking I did ‘nt like its taste. Infact, it had no significant taste, just a creamy texture. But interesting thing about Avocado is that it acquires the taste of ingredients it is blended with and then the taste becomes amazing. Gradually, I started liking Guacamole and started using Avocado in a number of dishes.

When I came to India, I missed eating Avocado. On one of my visits to Delhi’s INA market I found this and bought couple of them. I made Guacamole with one and the second one I used to make this delicious pasta. Its simple, light and very healthy.

Directions:
1. Boil Pasta and keep aside. Learn how to boil pasta here. Chop some tomatoes and take some corn kernels. I used canned but you can always take the packaged ones and boil them till they are soft and tender. Add pasta, tomatoes and Corn kernels together in a bowl.

2. In a blender add avocado pulp. Learn how to peel and cut an avocado. Along with few cloves of garlic and parsley.

3. Pulse the blender to form a smooth paste.

4. Add Salt and Pepper.

5. Squeeze in some lemon juice.

6. Add Olive Oil. And combine.

7. Mix this paste with the pasta mixture evenly.

8. Serve at room temperature as a side dish with your favourite Pan Grilled Chicken or Pan Grilled Fish.

You can even try our other pastas like Pasta Alla Vodka, Sundried Tomatoes Pasta Salad and Sauteed Red Red Pepper & Olive Pasta Salad.

[whohit]AvocadoPasta[/whohit]

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Baking

Italian Frittata with Mushrooms and Spinach | Italian Baked Egg Omelette

By anshu November 27, 2014

I had never tasted Frittata until one night I saw a chef preparing it on a show featuring on TLC. I was smitten by it in its very first sight. It looked simply irresistible. It was almost time for dinner and me and my husband were still wondering what to eat. And then we decided we will make frittata. Although its a breakfast dish but nothing stopped us from having it for dinner. I chopped some mushrooms, bell pepper and Olives and soon we were sitting with Frittata on our dinner table. It was oh sooo delicious!

Frittata is similar to Omelette but still quite distinct. Its cooked like Omelette but for a longer time and then baked on setting. It is somewhat a crustless Quiche. It originated in Italy but many counties have similar egg dishes in their cuisine. It literally means ‘Fried’. It is usually divided into slices and eaten hot or cold and even accompanied with a bowl of salad, or beans or bread. You can add anything of your choice along with eggs like mushroom, spinach, bell pepper, feta cheese, beacon, sausage etc. And since egg is the main component in this dish its important to use good quality eggs like Eggee. The frittata came out pillowy soft. The taste, the softness was incredible.

Directions:
1. Pre-heat oven to 375 degrees F (Learn more about Oven temperatures and Conversions). Chop some mushrooms,capsicum, zucchini, fresh leaves of spinach, previously washed. Thinly slice yellow bell pepper and Olives. Keep aside.

2. Add little oil in an iron skillet, which you can bake it in oven. Add mushrooms and saute them until little brown.

3. Add bell pepper and saute till its soft yet still crisp.

4. Add chopped spinach.

5. Grate Parmesan Cheese and Cheddar Cheese and keep aside.

6. Whisk four eggs in a jar. Season with salt and pepper. Also add red chili flakes if you like it little hot. Pour it over the sauteed vegetables in the baking dish.

7. Sprinkle on top grated cheese and spread the sliced olives.

8. Let it keep cooking undisturbed for 5-7 minutes or until the bottom of the eggs is set. Transfer to a preheated oven and bake for 25 to 30 minutes until brown and everything comes together and nothing remains runny. Run a heat proof silicon spatula under the frittata to ease removing it from the baking dish. Serve hot.

You can even try Mushroom and Spinach Quiche, Wrapped French Toast or Mexican Casserole Eggs, Apple & Cinnamon Pan Cakes , Bird’s Nest Breakfast Cups Recipe, Blueberry Buttermilk Pan Cakes, Eggless Walnut Pan Cakes , Fried Egg Over Polenta with Homemade Basil Pesto Recipe,Halloween Special Pumpkin Puree Pancakes , Quick Rava Idli , Rava Pizza Bread, Shahi Poha, Shakshouka ,Soya Veggie Vermicelli for Breakfast.

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Easy Recipe

Sautéed Red Bell Pepper and Olive Pasta Salad

By anshu November 20, 2014

I was planning to make Avocado Pasta Salad for dinner so I boiled some spaghetti Pasta. On cutting open Avocado I noticed it was still unripe. So plan changed and this recipe happened because I had already boiled the pasta. I wanted to make something mild, non cheesy and more like a salad. I sautéed some bell peppers and threw in some olives and before I could do further I had my pasta ready , well almost. 🙂

This experimental Pasta Salad was soo delicious and mild with minimum Ingredients. Each flavour could be noticed separately on your tongue. Its a must try recipe for people who are watching their weight or even for those who want something mild with a bowl of Soup.

Directions:

1. Thinly slice some red bell peppers. You can use any colour of your choice. All I had was red at that moment. Also roughly chop some Parsley leaves. Also cut a lemon in half and keep ready. Take some pitted Olives and cut them into slices.

2. Boil pasta and run it under cold water. Learn how to boil pasta perfectly.

3. In a wok add some olive oil.

4. Add bell peppers and olives.

5, Add some red chili flakes to add a little flavour to the salad.

6. Continue to saute them till they become little soft but still retain their crispiness.

7. Add boiled pasta and combine with the veggies.

8. Add salt to taste and combine.

9. Add chopped Parsley and turn the flame off.

10. Squeeze juice of Lemon as per your taste.

Serve at room temperature with your Favorite Bowl of Soup.

You can even try Sundried Tomato Pasta Salad & Pasta alla Vodka.

[whohit]RedPepperPastaSalad[/whohit]

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Dinner

Arbi Masala Curry | Colocasia Spiced Curry | Taro Spicy Curry

By anshu September 30, 2014

Arbi or Arvi is a close kin of potato, widely available in Indian Vegetable Market during summers. Its known as Colocasia, Taro and even Eddo in English. It is much more starchy than potato and cooked in various ways. I typically like Sookhi Arbi Fried and Arbi Ajwaini, the way my mom makes it. Last three years I was deprived of eating this vegetable, which happens to be one of my favourites, because in Mexico it wasn’t available. So this summer we made this at least once every single week.

This is for the first time I was trying my hand on Arbi Masala Curry. I never had Arbi ever in a curry or gravy before, so I was a little skeptical. But to my surprise it came out delicious. I would love to make this again.

Directions:
1. Thoroughly wash arbi with water. I am using a different variety of arbi found on hills during this time. Therefore, it is longer and slender in size.

2. Put arbi in a pressure pan and add water. Close the lid and let it cook for 5-6 whistles or 8-10 minutes or till arbi is cooked. Don’t let the arbi get mushy.

3. Once the arbi has cooled, gently remove its skin and cut it into half lengthwise. Keep aside.

4. In a blender add tomatoes , ginger and green chilies to make a fine puree.

5. In a wok pour oil and add Cumin seeds and Carom seeds.

6. After tossing them for a minute add tomato puree to the wok.

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

8. Let the curry thicken and reduce till you see oil separating the masala. It should take 6-9 minutes on high flame.

9. Add water and bring it to a boil.

10. Add boiled arbi slices and let it simmer for a couple of minutes till right consistency is reached.

11. Sprinkle some Garam Masala and Fresh chopped Coriander.

Serve hot with Chapati or Swang ke Chawal.

You can even try other recipes for Vrat Makhaney ki Kheer, Swang ke Chawal ki Khichdi, Gajar ka Halwa Rasgulla, Anaar Aloo ka Raita, Sabudana Khichdi, Sabudana Tikki and Kachalu Aloo ki Chaat.

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[whohit]ArbiMasalaCurry[/whohit]

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Appetiser

Sabudana Tikki | Sago Vada | Tapioca Croquette

By anshu September 29, 2014

Sabudana Tikki or Croquettes are simple to make and taste simply delicious. They make a perfect Party entree. You can serve them with Pudina Chutney. The mixture can be made well in advance and cooked just before serving. Since they are without Garlic Onion, they can be enjoyed even during Navratas and other fasts.

The fusion of various ingredients gives it a addictive flavour and crispy texture. Its even popular among kids. All you have to do is control the spice and chilies. I make it for my kiddo as an evening snack and tea time snack for us.

Directions:

1. Soak Sabudana in water for 2-3 hours . The water should be enough to cover the sabudana. If you add more water they will become mushy. Also boil and peel potatoes.

2. Put the potatoes in a bowl and mash them using a potato masher or simply with your clean hands.

3. Add pre soaked sabudana to potatoes. Drain water before adding to potatoes, if any.

4. Add red chili powder.

5. Add chopped coriander leaves, chopped green chilies and finely grated ginger.

6. Add salt or sendha namak and amchur.

7. Combine them together using your fingers.

8. Pour Oil in a pan and let it heat on a medium low flame. I plan to use little oil to fry them so Iam using a flat bottom pan. I f you wish to deep dry them you can pour oil in a wok byall means. Also you can use Paniyaram or Appe Maker Pan for oil free sabudana vada.

9. Take little mixture in your palms and shape it into a croquette or tikki. Make them thin so that they cook till inside even on frying. Remember we are not deep frying them. You can roll them into balls, if you like.

10. Put them on the pan to fry with hot oil.

11. Cook on both sides till they acquire golden brown colour.

12. Transfer them on a kitchen paper towel so that extra oil can be absorbed by paper. Remove them after a minute or else the paper might stick to the croquettes.

13. Serve them hot with Pudina Chutney or Spinach Coriander Chutney without onion garlic.

You can even try other recipes for Vrat Makhaney ki Kheer, Swang ke Chawal ki Khichdi, Gajar ka Halwa Rasgulla, Anaar Aloo ka Raita and Kachalu Aloo ki Chaat.

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Dessert

Sabudana Kheer | Tapioca Milk Pudding | Sago Pudding

By anshu September 26, 2014

Since I was a little girl I love Sabudana Kheer. More for its texture and less for its taste. The swollen tapioca /sago pearls makes it gooey and creamy. I personally like it cold and refrigerated for the kheer becomes thick and dense. The only time I get to eat this is during Navratras when I am fasting.

It is definitely a delicious delight. But if you have some guests coming over you can make this in a jiffy. Just that you have to soak Sabudana in water few hours in advance.

Directions:

1. Soak Sabudana Pearls in water for atleast 2 hours. Overnight is Best. Pour water only to the level of sabudana.

2. In a deep pan put ghee and roast the dry nuts until crisp. Set aside.

4. Add milk in a wok or milk boiler and bring it to a boil. Let it simmer on low flame for 10-15 minutes till it reduces to almost half.

5 . Add soaked sabudana discarding the water, if any. Keep Stirring till milk reduces and sabudana absorbs the milk.

5. Add saffron strands and crushed cardamom. You must not miss adding rose water to give it that extra deliciousness.

6. Add sugar and stir.

7. Garnish with roasted dry fruits, fresh rose petals and even dried rose petals will add glamour to the pudding. Serve Hot or refrigerate to serve cold.

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, Swang ke Chawal ki Khichdi, Kaddu Ka Halwa, Sabudana Khichdi .

[whohit]Sabudana-Kheer[/whohit]

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Appetiser

Healthy Kachalu Aloo Chat | Yam Potato Chat

By anshu September 18, 2014

Chat is referred to a savoury tangy snack served usually as a street food in India. It can be a mix of fruits, spices, specially chat masala, lemon, tamarind and many other combinations. There are so many types of chats, probably every city will have its own specialty. This Kachalu Aloo Chat is a specialty from the ancient and historical city of Gaya.

Kachalu Aloo Chat is made with boiled potatoes and yam. You can even eat it during Navratras or fasting period. Since it is not fried you can eat it as a healthy snack. I made this for the first time and it was hit in my family. If you do not find kachalu or yam, you can substitute it with sweet potato. It will taste good with both root vegetables.

If you are fasting and are looking for more Navratri or Satvik recipes you should try : Swang ke Chawal ki Khichdi, Makhane Ki Kheer, Vrat Wale Dahi-Paneer Kebabs. I am listing more recipes at the end of the page. In case you try any, give me a shout out on instagram or facebook.

Directions:

1.Wash Yam and Potatoes and put them ina pressure cooker for 15 minutes or 6-7 whistles or until they are soft.

2. In the meanwhile julienne ginger into thin sticks and dip them in lemon juice and refrigerate.

3. Peel the skin of potato and yam and dice them into cubes.

4. Slice a banana with the potatoes and yam.

5. In a small bowl mix tamarind pulp, Lemon juice, chat masala , salt, red chili powder and sugar.

6. Pour it over the cubed potatoes and banana. Fold the sauce with the potatoes so that all cubes are evenly coated with tamarind sauce.

7. Add Pomegranate Pearls to the bowl along with fresh chopped coriander leaves and minced green chilies.

Transfer to a serving bowl and garnish with refrigerated ginger pickle. Serve at room temperature.

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Breakfast

Eggless Walnut Pan Cakes

By anshu September 17, 2014

Two days back I posted the recipe of Blueberry Buttermilk Pancakes, they were a big hit and requests started pouring in for me to share recipe for eggless pancakes. The challenge was to come up with a recipe which makes similar soft and fluffy pancakes without the use of Eggs. I gave them a try yesterday and to my surprise they came out as good as pancakes with eggs. My kiddo was hovering over my plate and was asking for more more and more.

The walnuts gave it an extra kick. The flavour of pancakes, walnuts and maple syrup gives it an irresistible taste. If you are making for your little kids and fear they may choke on walnut pieces, you can even grind the walnuts and add them to the batter.

Directions:

1. In a bowl combine all purpose flour and sugar. I used raw brown sugar. You can use simple white sugar if you like.

2. Also add to it salt which gives it a slight savory touch.

3. Take few spoons of flour mixture and toss walnut pieces in it. Keep aside.

4. Add milk to rest of the dry mixture and also add melted butter. You can substitute butter with vegetable oil. I like the buttery taste.

4. Whisk everything together to form a lump free batter.

5. Add baking powder to the batter and combine. Let the mixture sit for another 5-7 minutes so that the baking powder starts working. *(Check Notes)

6. Fold in the flour tossed walnuts. Do not over mix.

7. Preheat a non stick griddle or flat bottom pan over medium high heat and brush it with butter or you can even spray with cooking oil. I used butter.

8. Pour about 1/3 cup of batter on the griddle using a ladle or a measuring cup. Do not spread. The consistency of batter should neither be thick nor runny . You can add little extra milk to make the consistency right. If the consistency is perfect the batter will spread evenly and form a perfect pancake circle. Even if they don’t, do not worry we eat for taste not for perfect shapes 😛 Mine were also not that perfect but tasted great.

9. After about 2-3 minutes you will spot some bubbles on the top, specially around edges. This is the time to flip it and cook it on the other side.

10. Cook the other side also for 2 minutes or till it has acquired golden colour.

Serve hot with Maple Syrup or Honey or Caramel Sauce or Nutella or Chocolate Syrup. You can top it with additional walnuts if you desire.

Also try Blueberry Buttermilk Pan Cakes. You can even try our other Breakfast recipes like Shahi Poha, Casserole Eggs, Quick Rava Idli, Rava Pizza Bread, Soya Veggie Vermicelli or Wrapped French Toast.

[whohit]EgglessWalnutPanCakes[/whohit]

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Breakfast

Blueberry Buttermilk Pan Cakes

By anshu September 15, 2014

Pan Cakes are my all time favourite Breakfast. And when they are with Fresh Blueberries, I don’t need anything else. They are easy and soft and ready in no time. The buttermilk makes them extra fluffy. You can make instant buttermilk at home, You don’t need to plan in advance. Just put few ingredients together and you have a wholesome healthy breakfast. You can top your pancakes with Maple syrup, Honey, Caramel Sauce or simply butter. You can even put fresh chopped fruits before drizzling the syrup.

My kiddo is just like me he likes pan cakes but loves blueberries. So the combination of blueberry and pan cakes becomes irresistible.

Directions:

1. In a bowl put together All purpose Flour, Baking Powder, Baking Soda, Sugar and Salt. Whisk them together and set aside.

2. In a smaller bowl dust the blueberries with few spoonful of flour mix. Set aside.

3. Separate the egg yolk from the egg whites.

4. In a third bowl combine egg yolk, melted butter and buttermilk. Whisk them together and set aside. You can make your own instant buttermilk at home. You can follow the recipe in link.

5. In another bowl whisk the egg whites to make stiff peaks. You can use a hand whisker or electric whisker.

6. Pour the buttermilk mixture in the flour mix an whisk everything until evenly combined. Gently fold in egg whites and blueberries. You have be very gentle in folding as the egg whites should not deflate.

7. Preheat a non stick griddle or flat bottom pan over medium high heat and brush it with butter or you can even spray with cooking oil. I used butter. Pour about 1/3 cup of batter on the griddle using a ladle.

8. After about 2-3 minutes you will spot some bubbles on the top, specially around edges. This is the time to flip it and cook it on the other side.

9. Cook the other side also for 2 minutes or till it has acquired golden colour.

Serve hot with Maple Syrup or Honey or Caramel Sauce. Top it up with fresh fruits.

Also try Eggless Walnut Pan Cakes. You can even try our other Breakfast recipes like Shahi Poha, Casserole Eggs, Quick Rava Idli, Rava Pizza Bread, Soya Veggie Vermicelli or Wrapped French Toast.

[whohit]BlueberryPanCakes[/whohit]

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