Under30Min – Page 2 – The Secret Ingredient

Breakfast

Soya Veggie Vermicelli Seviyan Upma

By anshu July 24, 2014

Vermicelli Seviyan Upma is a healthy and quick breakfast option which is loved by all. To make a new breakfast recipe every day is a constant struggle. The bigger concern is to have a healthy meal for a healthier start to the day. Coming from a Punjabi Family where breakfast largely revolves around stuffed Parantha cannot be considered healthy for every morning. So I started making this quick vermicelli with veggies and soya granules. Vermicelli is nothing but broken thinned wheat pasta, known as Sevai or Seviyan in Hindi and Fideo Pasta in Spanish Nowadays you get roasted Vermicelli in market which further cuts down the cooking time and uses less oil.

Also if you are a bachelor or working women you can buy a pack of frozen chopped vegetables and dump it in your freezer for making your life convenient. But nothing compares to the taste and freshness of fresh vegetables. Anyways, the choice is yours.

Directions:

1. Finely chop Capsicum, Onions, Green Beans and Carrots.Take lukewarm water in a bowl and put frozen corns to thaw. Keep aside.

2. In a pan or wok pour some oil and add Mustard Seeds. When they start to splutter add Cumin seeds.

3. Put chopped onions and saute them till they start sweating.

4. Add Kaddi Patta.

5. Add capsicum, green beans and carrots and cook for 5 minutes or till you see they loose their firmness.

6. Drain water from the corns and put them along with the vegetables to cook.

7. Add salt, turmeric and red chili powder.

8. Add water and cover with a lid and cook on medium low flame for 5 minutes till the vegetables become tender.

9. Add vermicelli and Soya granules.

10. Mix everything together and add water.

11. Cover with a lid and let it cook on low flame till the water is absorbed.

12. Fluff it up and Serve hot with tomato ketchup.

Other Breakfast recipes you can try : Italian Frittata with Mushrooms and Spinach, Fried Egg Over Polenta with Homemade Basil Pesto, Blueberry Buttermilk Pan Cakes, Apple & Cinnamon Pan Cakes, Shakshouka, Shahi Poha.

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Baking

Wacky Vegan Chocolate Cake Recipe | Basic Chocolate Cake Recipe

By anshu June 25, 2014

I stumbled upon this recipe on the internet which is eggless, butterless and vegan. It is a sure shot no hassle super moist cake which can be made in less than 30 minutes from start to finish. No wonder it has been rightly named Wacky Cake. It has an interesting history which fascinated me and motivated me to try this recipe.

This recipe was born during war times and the economic depression when food was scarce specially eggs, milk, sugar and butter. It was during those crucial times this cake was introduced. Its fondly known as ‘War cake’. If you are new to baking then this is the cake which you should try because it doesn’t require any difficult steps. Its largely mix and bake. You can make this whenever you want to bake a cake using everyday ingredients without much effort.

Directions:

1. Preheat your oven to 180 degree Celsius (Learn more about Oven Temperatures and Conversions). Brush a 8 inch baking dish with cooking oil. Don’t forget to brush the sides. I am using a silicon Mould which works well. You can use aluminium mould, stoneware, ceramic and even borosil flat bottom dish. These all are oven friendly.

2. In a bowl put All purpose flour, Cocoa powder*, powdered Sugar or castor sugar.

3 . Also add baking soda and salt. Basically, put all dry ingredient together. Now gently mix all the dry ingredients for an even mixture.

4. In another bowl add Oil and Vanilla Essence.

5. Also add warm water and Vinegar to the wet ingredients and combine.

6 . Add wet ingredients to the dry ingredients and mix with a spatula. Ensure the flour is all moistened and its a lump free batter. Do not overmix**.

7. Pour the batter in the greased mould and tap to remove any trapped air bubbles. Immediately*** put the dish in the preheated oven and bake for 20 to 25 minutes. Insert a toothpick in the center of the cake and if the stick comes out clean, your cake is ready. If the batter sticks then cook for a few minutes longer and check again with toothpick.

8. Remove it from oven and let it come to room temperature before unmolding it. You can frost this cake with your favourite icing. Or dust with some confectioner’s sugar and slice as it is and serve with your favorite cup of tea or coffee.

Other cakes you can try are: Sorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese Frosting, Fresh Mango Cake with Vanilla and Chocolate Collar, Festive Orange Blueberry Pound Cake, Vanilla Cake with Pomegranate Syrup, Lemony Pound Cake with Lemon Frosting, Eggless Orange Cake with Candied Orange Peel Filling, Apple Raisins Streusel Bread, Persimmon Rum Cake, Eggless Mediterranean Semolina Cake, Eggless Almond Vanilla Cake, Eggless Black Grape Cake with Strawberry Jam Glaze, Vegan Chocolate Banana Cake, Chocolate Vanilla Marble Cake, Surprise Heart Inside Cake, Pumpkin Cake Rolls, Wacky Vegan Chocolate Cake. Apricot & Almond Cake

[whohit]WackyCake[/whohit]

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Dinner

South Indian style Curd Rice | Thayir Sadam

By anshu May 14, 2014

I must admit I had never tasted curd rice before but had certainly heard from my papa and my friends that its ridiculously yummy. I always used to wonder what could be so special about such a dish, after all its just curd and rice. But the other day when a friend requested this recipe I googled it and found an appealing recipe. When I made it the same very night.. it was like an instant hit!! I now happen to make it every other day. It is the best comfort food ever. Thought to share this recipe with you. Well I found out that it is also known as Thayir Sadam, my south Indian friends will know. 🙂

Update:
I am updating pictures of this blog after I have had tremendous following on this recipe. And especially when its a time of crisis for us and the entire world is dealing with COVID 19. We have limited rations and limited supplies. So best can be when we use our existing supplies in a more creative manner. Making simple, nutritious dishes using lesser ingredients. I made this for my family last night and it was well appreciated. I hope you guys stay safe out there . Sending you hugs from India

Directions:

1. Thoroughly wash rice , soak it in water for half an hour and pressure cook it till soft and gooey.

2. Immediately transfer the rice in a bowl while still hot. Mash them and add hot milk. I also added butter for that rich buttery flavour. But its optional.

3. Let the mashed rice cool down and then add curd to it.

4. Add finely chopped ginger, kaddi patta, coriander leaves, green chilies, salt and asafoetida. Mix well and set aside.

5. In a pan heat some oil or ghee.

6. Add kaddi patta, mustard seeds, halved or broken cashews, urad dal and asafoetida. Roast them for a couple of minutes.

7. Pour the temper over the rice mixture.

8. Garnish with some pomegranate seeds. Serve immediately.

You can try Other dishes from South of India: Quick Rava Idli, Ragi Dosa, Instant Raw Mango Pickle South Indian Style, Tomato Onion Garlic Chutney, Coconut Chutney.

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Breakfast

Mexican Casserole Eggs | Huevos en Cazuela

By anshu January 8, 2014

I tried this recipe in Mexico in a very popular restaurant over a breakfast rendezvous with my friend Teresa. Oh! by the way its her birthday today! This blog is dedicated to her. 🙂 Coming back to the topic, the recipe was simple yet fantastic. Although I am not a huge fan of tortillas, but they tasted so good with them. I decided to make them at home using my wisdom (yeah I am also laughing while writing this :P). It has a Mexican blend of Chili Poblano, Queso Panela,White Onions and Mushrooms. Oh these are known as Casserole Eggs and in Spanish Huevos en Cazuela. Usually, casserole recipes are oven made but I made my version of this recipe on stove top which is equally good. If you can lay your hands on Chili Poblano give it a try today!

Directions:

1. Wash, roast and peel Chili Poblano and cut into bite size pieces. (Learn How to Roast and Peel Chili Poblano?) Set aside.

2. In a wok pour little oil and sauté onion still they become translucent . Add roasted pieces of chili poblano.

3. After sautéing chili add mushrooms and black olives, both drained. If using fresh mushrooms, you can saute them a little longer till they release their water. I preferred to use canned mushrooms and olives. Sprinkle some salt and black pepper.

4. Break in the eggs and mix them evenly with rest of the sauteed vegetables.

5. If you like spicy food, you can even sprinkle some red chili flakes. Lastly, add cubed queso panela or paneer and mix well.

Transfer to a serving bowl and serve with toasted tortillas or bread.

Quick Rava Idli, Wrapped French Toast, Soya Veggie Vermicelli, Rava Pizza Bread ,Italian Frittata, Shahi Poha, Blueberry Buttermilk Pancakes. Apple Cinnamon Pancakes, Eggless Walnut Pancakes.

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[whohit]CasseroleEggs[/whohit]

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