Vegetarian – Page 3 – 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.

MushroomBiryani_Featured2

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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Appetiser

Cream of Broccoli Soup with Chives | Healthy Broccoli Soup

By anshu December 5, 2015

Winters are the best time of the year when you enjoy feasting and gorging on rich food. The body requires certain food to keep it warm. As a result we end up hogging so much that as the summers approach we are up by a few kilos. I know you are nodding in agreement. But this year I have decided to keep a strict watch on my diet. I am staying away from fatty, greasy, fried food by all means. In order to keep the body warm I have started making warm soups every evening, which are healthy and my family enjoys.

Last week when my mommy sent me broccoli from the plains (yeah unfortunately we don’t find this in our hills :() I knew I had to make this soup. Its the best way to ingest broccoli specially when you despise its flavour. I also made Broccoli Pasta which is creamless and a big hit in my family. The soup is made creamy not by adding whole lot of creamy fat but by adding potatoes. It gives it a smooth creamy texture and rich flavour.

Directions:

1. Take two heads of broccoli and cut out their stems. Cut it into florets.

2. Wash the florets under running water for any grit.

3. Chop some Garlic and Onions finely. Peel Potato and cut it into cubes.

4. Add Butter in a large pot and let it melt. Add garlic and onions and saute them till they turn a little pink.

5. Add broccoli florets and potato cubes to the pot and mix them well.

6. Add Salt and Water.

7. Add a cube of broth. I used vegetable broth if you like you can use chicken. Cover with a lid and let it simmer for 15 minutes or until the potatoes have cooked.

8. Open the lid and let it cool off a little. Puree the soup with a blender and make it into a smooth soup.

9. Season with black pepper powder and a little cream.

10. Garnish with freshly chopped Chives and serve hot with soup sticks.

Other Soups you can try here are: Tomato Soup, Zucchini Garlic Soup with Yak Cheese Shreddings, Classic French Potato Leek Soup, Peas and Mushroom Spicy Soup, Russian Beetroot & Vegetable Soup, Chicken Soup with Rice, Sopa De Frijol .

[whohit]CreamOfBroccoliSoup[/whohit]

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Baking

μελομακάρονα | Melomakarona | Greek Traditional Christmas Cookies

By anshu November 28, 2015

Its November end and Thanksgiving is over. I can feel the chill in the air and my nose turns red when I take my daily walk in the hills. I have soaked the dry fruits in Rum for the Christmas Cake, which officially means that Christmas has begun. Hurray!! now who can stop me from baking delicious cakes and cookies.

Incidentally, this months Spatula Force Theme Challenge was Greek Cuisine hosted by my Friend and Food Blogger Bhawna Pandey from Salt and Pepper . This motivated me to try the Greek Traditional Christmas Cookies Melomakarona. They are delicious, melt in mouth, egg shaped cookies with goodness of Olive Oil and Honey. They are Spiced with Cloves, Cinnamon and Orange Zest. Doesn’t that sound very festive and christmasy?

The baked cookies are dipped in Sugar Honey Spiced Syrup and finally glazed with Honey and chopped Walnuts. Ohh!! The taste is absolutely mindblowing and scintillating. You must try these to believe me 🙂 I loved to photograph these cookies and creating a little Christmas like ambience. Thanks to my friend Lily for the beautiful platter she gifted me on her visit. Doesn’t that look amazing!

Directions:

1. Wash and dry a firm Orange and take out its zest, only the orange part using a microplane or zester.

2. In a saucepan add some water and add to it lemon zest and orange juice.

3. Add sugar to the saucepan along with cinnamon and Cloves.

4. Bring the syrup to a boil and then simmer for two minutes. Turn the heat off and add honey and mix well till it is dissolved. Keep aside.

5. In a mixing bowl add Vegetable Oil, Olive oil and Orange juice.

6. Add to bowl baking soda and whisk together with the juice and oils. Let the soda react with the juice.

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7. Add ground Cloves and Cinnamon and combine

8. Add caster sugar or icing sugar to the oil juice mixture and mix well along with orange zest. Add semolina and combine using a whisk.

9. Now add All purpose flour little by little and combine to make a smooth dough. Do not over work the dough.

10. Divide the dough into walnut size elliptical or oval shape balls and press them against a grater to get the pattern. Other wise you can use a fork to make pattern of your choice.

11. Place them on a baking sheet lined with parchment paper or silicon mat, with amble space between each cookie* and bake for 25-30 minutes on 200 degree Celsius in middle rack. Keep an eye after 25 minutes, for it shouldn’t get over baked.

12. Immediately as they come out of the oven dip them in the syrup we prepared before for 20 seconds. You can use slotted spoon to take them out.

13. Let them drain and rest on a wire wrack. When they cool down drizzle them with Honey and sprinkle on top some coarsely ground walnuts.

14. You are ready to dig into them and make this Christmas more special and Joyous.

Other Cookies you can try on The Secret Ingredient are: White Chocolate Chip Cookies , Ragi & Whole Wheat Biscuits, Coconut Chocolate Cookies, Peanut Butter Cookies with Chocolate Chips and Italian Almond Biscotti.

If you are looking for Delicious Cakes and Sweet Breads: Apple Raisins Streusel Bread , Chocolate Vanilla Marble Cake, Eggless Almond Vanilla Cake, Eggless Orange Cake with Candied Orange Peel Filling, Lemon Cake with Lemon Glaze, Persimmon Rum Cake, Pumpkin Cake Rolls , Vegan Chocolate Banana Cake, Wacky Vegan Chocolate Cake , Whole Wheat Vegan Banana Bread with Melon Seeds.

Other Greek Cuisines from my fellow Bloggers participating in this challenge are: Spanakopita Triangles or Greek Spinach Pie by Binjal Pandya from Binjal’s Veg Kitchen, Baklava by Pooja Khanna from 2Bliss Of Baking.

[whohit]Melomakarona[/whohit]

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Dinner

Cous Cous Pilaf | Couscous Vegetable Pulao | Mixed Vegetable Couscous Pulav

By anshu November 2, 2015

Its been a few months now I have been maintaining the regime to eat healthy and exercise daily. Luckily I have been able to shed a few kilos (Happy Dance!!) but a few kilos are still to go. I have been eating everything but in control and avoiding sugar and fried food as much as I can. I made Couscous Salad with Chickpeas some time back and it is a regular at my place.

I wanted to try the couscous pilaf which tasted flavourful with some spices and vegetables. All I can say it was amazing, filling and gets ready in minutes. If you are hungry and looking for quick dinner options, dont think twice make this healthy pulao which looks gorgeous and tastes divine. Its a good option when you want to avoid hi starch rice pulav.

Directions:

1. Chop Onions and Garlic Finely. Also chop Red and Yellow Bell Pepper in strips lengthwise. You can even add mushrooms, I did not have on hand. Set aside.

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

3. Add Couscous to the boiled boiled and top it with ghee or clarified butter*. Cover and let it sit for 5-7 minutes or till the couscous gets cooked. Fluff it up with a fork and set aside.

4. In a pan add oil and heat it.

5. Add cumin seeds and let them crackle for a couple of seconds. Also add whole red chilies.

6. Add garlic and saute. Also add onions and saute till it turns soft and translucent.

7. Add bell peppers and mushrooms if you are using. Saute them till they become cooked but still crisp.

8. Add turmeric Powder and salt. Combine.

9. Add cooked and fluffed couscous to the veggies and combine. Garnish with freshly chopped coriander leaves.

10. Serve hot with some Aloo Anaar Raita or plain yogurt.

Other Pulav or Pulao or Pilaf recipes you can try are: Mint Pulav, Mango Rice, Curd Rice, Kathal Ki Biryani, Veggie Vermicelli Pulao.

If you are looking for other healthy recipes you can try, Couscous salad with Chickpeas, Mango Black bean Salad, Grilled Chicken Salad, Healthy Broccoli Pasta.

[whohit]CouscousPilaf[/whohit]

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Breads

Vrat Ki Roti | Kuttu Singhara Sama Ke Atta Ki Thalipeeth | Buckwheat Water Chestnut & Barnyard Millets Flour Flatbread

By anshu October 19, 2015

This is no ordinary food. Its special food we eat during Navratri, the nine day Fasting period of Hindus. The fasts are more like feasting. So much of mouth watering dishes are made during this time that its hard to stay empty stomach 😉 Oops!! I hope I dint offend the Gods 😛 This is my mom’s recipe which is soo delicious and different from the usual recipes you make during fasting. It has Buckwheat flour also known as Kuttu ka Atta, Water Chestnut Flour also known as Singhara Atta and Barnyard Millet Flour also known as Sama or Swank k Chawal ka Atta. The flours are tossed in shredded pumpkin and radish and mixed with boiled mashed potato.

The rotis or flatbread are very flavourful and filling at the same time. You will not need anything to eat for a good time after gorging on to these. You can eat them with a dollop of butter or at the same time team them up with Vrat wale Aloo and Chaach. Ohh its Divine!

Directions:

1. Grate or shred Radish and a little pumpkin in a bowl.

2. Add a boiled potato to the bowl.

3. Add all the three flours. Buckwheat, Water Chestnut and Barnyard Millets Flour.

4. Season it with salt and red chilli powder.

5. Mix the flour and vegetables together with your hand. You should not require any extra water as the radish with salt will release its own juices enough for you to make a pliable dough.

6. In order to roll it you need a clean plastic sheet. You can also use a ziplog bag. Place it on top of your counter and grease it with ghee or oil.

7. Place a ball of dough double the size of a golf ball on the greased plastic sheet. Place the other end of sheet on top of the dough.

8. Press with your fingers to spread the dough to take the shape of a flatbread or roti.

9. If you like to make the shape perfect which is purely optional, you can cut the perfect round using a lid. Uneven shape will also taste as good as even shaped roti 😛

10. Put little ghee on a hot flat skillet or tawa.

11. Remove the Plastic Sheet and carefully place the roti on a well heated tawa.

12. Cook on one side and add ghee on the top side and flip. Cook on the other side till you get a slight brown colour on both sides.

13. Serve hot with a dollop of butter. You can serve Aloo ki sabzi, curd and chaach along with it.

Other Navratri recipes you can try are: Sabudada Khichdi, Swang ke Chawal ki Khichdi, Sabudana Tikki , Khajoor Til Ke Laddoo, Arbi Masala Curry, Gajar Ka Halwa, Makhane Ki Kheer, Rasgulla, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Anaar Aloo ka Raita, Palak Dhaniya Chutney, Coriander Chutney without Onion Garlic.

[whohit]VratKiRoti[/whohit]

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Appetiser

ต้มยำกุ้ง | Veg Thai Tom Yum Soup | Thai Hot & Sour Clear Soup With Rice Noodles

By anshu October 10, 2015

I have always been fond of clear soups. They are flavourful, light and don’t make you feel overly full. One day I was surfing on web to look for some delicious clear soup options. I was spell bound by the description of Thai Tom Yum Soup. It was spicy, sour and loaded with veggies. I planned to give it a try as I had lemongrass growing in my kitchen garden and galangal I had just got from my recent Delhi trip. I wanted to make a vegetarian version of this without shrimps. There are so many variations available. This is without coconut milk and tomatoes. Also I haven’t used any Thai Red Curry Paste.

Tom Yum soup was followed by Thai Red Curry and Sticky rice in main course. That night’s dinner was unforgetful. I am still recovering from the blast of flavours I had in my mouth. If you have never tried this soup before I would say go for it. Its a weight watcher’s haven.

Directions:

1. Chop lemongrass into small pieces. Last three inch you can trim and discard.

2. Peel off Galangal root and roughly cut into pieces.

3. Put both chopped lemongrass and galangal in a mortar and crush it with a pestle. You want it to release its juices.

4. Bring water to a boil in a dutch oven or any pot. Add crushed lemongrass and galangal.

5. Let the water boil further along with lemongrass and galangal. Reduce heat to low and simmer 15 minutes. Remove galangal and lemongrass.

6. Chop some veggies . I used Baby corn, Broccoli, Red & yellow bell pepper and mushrooms.

7. Add them to the pot of aromatic water. Put the lid on. Boil them till the vegetables are tender.

8. Add Fish sauce. If you are a vegetarian skip this altogether.

9. Add Soy Sauce.

10. Squeeze in a juice of lemon. Season with salt and also add sugar to balance the acidity.

11. Add chopped red chilli .

12. Add Rice Noodles and give the soup a boil.

13. Garnish with torn basil leaves and chopped coriander leaves.

Serve hot and enjoy the freshness of flavours.

Other International Cuisines you can try here are: Italian Frittata, Chinese Steamed Baos with Custard Filling, Mexican Black Bean Salad with Mangoes, Argentine Chimichurri.

If you are looking for more healthy soups : Russian Beetroot & Vegetable Soup , Zucchini Garlic Soup with Yak Cheese Shreddings, Classic French Potato Leek Soup , Chicken Soup With Rice, Tomato Soup, Soup of Red Kidney Beans.

[whohit]TomYumVeg[/whohit]

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Dinner

Healthy Broccoli Pasta | No Cream Broccoli Pasta

By anshu September 30, 2015

I have mentioned time and again that I am a die hard fan of pasta in all its forms. I don’t mind if its cheesy, boozy, creamy or simply loaded with veggies. Pasta holds a sacred place in my heart. As my little up is growing up I have seen similar or more violent streak to devour pasta. This makes the matter serious since we are a complete pasta loving family and I have to come up with more and more pasta recipes. Sigh!

Well lately my husband and me are on a load shedding spree, which means creamy and cheesy pastas have to be kept at bay. 🙁 I decided to make this healthier pasta with Broccoli which uses no cream and very little cheese and that too is purely optional. I have always loved such simple pastas. You can enjoy them without feeling very guilty ;). I had earlier posted Sauteed Red Bell Pepper & Olive Pasta which was also without cream and cheese.

Directions:

1. Cut the broccoli into florets and wash them under running water to make it dirt free. Boil pasta as per packet instructions. You can choose any shape you like. Learn how to boil pasta perfectly.

2. Drain water and keep the florets aside. Also finely chop some garlic or you can even mince it.

3. In a pan add some olive oil.

4. Add chopped garlic and Red chilli Flakes to the oil. Let the oil get infused with garlic and red chili flakes while it heats up.

5. Add broccoli florets and give it a toss in the oil.

6. Add water and stock bullion. Or you can use vegetable stock only.

7. Season with salt and let it cook covered on low medium heat till broccoli is partially cooked. You will be able to cut the broccoli with a spatula.

8. Add boiled pasta to the broccoli and combine.

9. Season it with Ground Black pepper.

10. Add little butter to make it smoother.

11. Top it up with Parmesan Cheese.

12. Serve it hot with Cheesy Garlic Bread on the side.

Other Pasta recipes you can try here are: Pasta Alla Vodka, Sauteed Red Bell Pepper & Olive Pasta, Avocado Parsley Pasta, Sundried Tomatoes Pasta Salad, Spaghetti Vegetable Pasta , Chicken Lasagna, Mushroom Lasagna in Bechamel Sauce.

[whohit]BroccoliPasta[/whohit]

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Easy Recipe

Potato Smileys | Homemade Potato Smiles

By anshu September 16, 2015

Any mother would understand how difficult it is to make your little ones eat. You have to apply so many tricks to handle and control their eating tantrums. The food has to be glamorized so that they at least give it a try. This could be very maddening at times.

Another challenge is to make them eat healthy and something which is not processed. These days super markets are stacked with frozen snacks which are processed and have no nutritional value. Unfortunately kids are tempted by its appearance and taste. One such snack is Smiley Potatoes by McCain. So I decided I would recreate those smileys at home from fresh products. To my utter surprise they were delicious and tasted almost the same as store bought but many times healthier. I could see the excitement in my kiddos eyes as he grabbed one piece after another. Only a mother would know what satisfaction this brings in.

Directions:

1. Boil potatoes till they are done and peel their skin off.

2. Mash the potatoes with a Potato masher in a bowl. Add corn Flour and mix with a spoon.

3. Add ginger garlic paste. Season with salt and red chili powder. If your kids don’t eat chili you can skip it.

4. Add little turmeric powder and juice of half a lemon.

5. Mix and mash everything together till everything comes together in the form of a soft dough. Refrigerate for 30 minutes.

6. Take a spoon full of potato dough and shape it into a ball.

7. Flatten it by pressing between your hands about 2mm thickness. In alternate you can use a cookie cutter or small lids to make perfect shapes.

8. Use a clean pencil back end to make eyes.

8. And a spoon end to make the smiley face.

9. Heat oil in a wok or kadai and fry these smileys till crisp and golden.

10. Absorb the oil on a kitchen paper towel and serve. You can put these as a lunchbox snacks for your kid.

Other kids recipes you can try here are: Vegan Chocolate Muffins, Whole Wheat Banana Bread, Soya Veggie Vermicelli.

Other Potato recipes on The Secret Ingredient: Punjabi Style Dum Aloo, Punjabi Style Aloo Methi, Aloo Patty, Yam Potato Chat, Aloo Anar Raita, Sabudana Vada, Roasted Potatoes with Garlic Rosemary.

[whohit]Potato Smileys[/whohit]

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Dinner

Cholai Ka Saag | Stir Fried Amaranth Leaves

By anshu August 19, 2015

Amaranth Saag

I just attended my brother’s wedding last week and I realised I was much plumper than before (I don’t wanna demean my self by calling fat :P). So on returning back my husband and me decided to go on good healthy diet with proper exercise. Its been a week and we still seem to be on the right track. I have been avoiding sweets and cheese and bringing in more vegetables and proteins in my diet. One such vegetable is the nutritious leafy vegetable which is known as Cholai or Chaulai in Hindi and Amaranth or Amaranthus in English. I made this stir fried Amaranth Leaves with spices.

Grains of Amaranth are also used in food and are very good source of energy. I found these leaves in the farmer’s market and quickly decided to make something out of them. The colour of leaves vary from purple to red and green to gold. I have used the former types as I love these colours but you can use any variant. Amaranth leaves are good antioxidants and good source of Vitamin A and Vitamin C. If you eat amaranth in leafy form, it acts as a good roughage and helps cure constipation. It is very easy to cook amaranth. Its a simple recipe with bountiful of nutrition.

Directions:

1. Separate the leaves from the stems. Place them together.

2. Wash the leaves thoroughly as there can be a lot of grit in the leaves.

3. Chop them coarsely and set aside.

4. In a wok or karahi add clarified butter or ghee and turn the flame on. Vegan may use any other cooking oil.

5. Add Cumin seeds and A bay Leaf.

6. Add Ginger Garlic paste along with chopped green chilies and saute them until the raw fragrance of garlic diminishes.

7. Add onions and continue to saute till the onion becomes soft and translucent.

8. At this stage add the chopped cholai leaves and toss them with the onions.

9. Season with Salt, red chilli powder.

10. Also add coriander powder and Garam Masala.

11. Cook on medium low flame, uncovered until soft and thoroughly cooked. Serve hot with Chappatis.

Other simple everyday recipes you can try on The Secret Ingredient: Tori Wadi, Masaledar Arbi, Baingan ka Bhartha, Langar Wali Dal.
Other dishes with Leafy vegetables you may try: Palak Paneer, Aloo Methi, Arbi Ke Paton Ke Patode, Pudina Pulav, Methi Matar Malai.

Amaranth Saag

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Dinner

Andhra Style Raw Mango Rice | Manga Sadam

By anshu July 30, 2015

There is a story behind this Andhra Style Mango Rice. This year I have been lucky for I made so many recipes with raw mangoes which I received from my home tree from my parents. I went crazy and made Instant Raw Mango Pickle South Indian Style, Sweet and Sour Mango Chutney, Aam Ka Panna, Raw Mango and Mint Chutney. When a few mangoes were left almost turning yellow I decided to do this Andhra style Manga Sadam or Mango Rice. It was incredible!!!

There is another version of this rice and also from Andhra Pradesh which uses freshly grated Coconut. It is often made on the occasion of Maavinakayi Chitranna. But the recipe I am posting is simpler and you would probably have all the ingredients at home.

Directions:
1. Wash and soak rice in a bowl for 15 minutes. Cook in a pressure pan that every rice grain remains separate. Keep aside. In the meanwhile peel some raw mangoes and grate them using a grater.