Vegetarian – Page 4 – The Secret Ingredient

Baking

Baked Paneer Corn Kababs | Oven Fresh Cottage Cheese & Vegetable Croquettes

By anshu July 26, 2015

Its raining cats and dogs as Monsoon is here in full swing. One tends to get carried away with the pleasant weather and feel like indulging in fried pakodas or tikkis or something sinful accompanied with a hot cup of tea. I am one of you , guilty of indulgence. The other day I came across this baked kebab recipe. It was worth every effort as it seemed promising, keeping all those extra calories at bay 🙂

The Kebabs were not only easy to put together but also delicious and barely brushed with oil. Finally I found a guilt free monsoon friendly snack. Try it..you will thank me 😛

Directions:
1. In a bowl add crumbled paneer and boiled sweet corn kernels. *

2. Add bread crumbs** and freshly chopped coriander leaves.

3. Add to this grated carrots and chopped green chilies.

4. Mix this with a spoon and add turmeric powder and salt.

5. Also add amchur and red chili powder.

6. Also add some Kasuri Methi and some raisins.

7. Combine everything well.

8. Take small portion in your palms and make patties with the mixture.

9. Place half cashew on top and press a little.

10. Place them on a baking sheet lined with parchment paper or aluminium foil. Cling wrap them and refrigerate for 25-30 mins. In the mean while preheat the oven on 180 degree for 10 minutes and brush the top of kababs with oil.

11. Bake them in centre rack for 25-30 minutes until the crust is golden brown. Serve hot with Pudina Chutney or Palak Dhaniya Chutney.

Try other Monsoon Special Snack: Arbi Ke Patton Ke Patode, Sabudana Tikki, Healthy Kachalu Chaat.

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French Cuisine

Potage Parmentier | Classic French Potato Leek Soup | Potato Green Onion Soup

By anshu July 20, 2015

Its the same time of the month when Spatula Force member and my fellow blogger Stuti Baxi challenged us to do French Cuisine. I wanted to do something fancier but then this Classic Potato Leeks soup was on my to-do list for a very long time. I grabbed the opportunity and hurriedly made this soup.

In India you do not find Leeks, so I used the close kin to Leeks which is green onions. Leeks are sweeter and have a subtle flavour but on the other hand Green Onions are a little strong in taste. This did not stop me from making this french classic and that too Julia Child’s recipe. The soup turned out much more delicious than I have initially thought. The incredible taste of thyme with soft creamy potatoes and butter sauteed green onions gave this soup an amazing texture and divine taste.

Directions:

1. Wash Potatoes and boil them in a pressure pan for 10 minutes or for three to four whistles depending upon the size of potatoes. Peel the skin and set aside.

2. In the meanwhile wash * and chop green onions or leeks if you are using.

3. Finely chop Garlic. Set aside.

4. In a pot add some butter and add chopped garlic and saute for a minute.

5. Add chopped green onions to the butter. Reserve a few greens for the garnish. Let it cook for 8-12 minutes until they sweat, soften and acquire some colour. Stir occasionally.

6. Add slightly mashed potatoes to the pot.

7. Add Bay Leaf, Salt and Pepper.

8. Add vegetable stock. I have used stock cube and have added water.

9. Add thyme. I used dried thyme. And cover with a lid. Let it simmer for ten to twelve minutes on medium high flame.

10. Remove the bay leaf and turn the flame off. Puree the soup with hand held blender when it has cooled off.

11. Turn the flame on and cook for a few minutes more. Add a little Cream and turn the flame off.

112. Serve hot and garnish with some reserved greens or fresh chives. I paired this soup with some paneer stuffed oven fresh buns. What a meal it was 🙂

Other soups you can try on The Secret Ingredient are: Borsch: Classic Russian Beetroot Soup, Tomato Soup, Mexican Chicken Soup with Rice, Mexican Black Bean Soup, Zucchini Garlic Soup with Zak Cheese Shreddings.

[whohit]potatoLeekSoup[/whohit]

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Dinner

Punjabi Style Bharwan Tinda | Stuffed Indian Round Gourd | Spicy Stuffed Apple Gourd

By anshu June 8, 2015

Do you belong to the clan of LTT (Lauki, Tinda, Touri) repellents 😛 ? Well Try this spicy recipe of stuffed tindey, plural of tinda, this will change your opinion and you will love eating these tasty vegetable. I also posted the recipe of Touri waddiyan some time back which was well appreciated by you. This encouraged me to post this delicious recipe given to me by my mommy.

Tinda is also known as Apple Gourd or Indian Round Gourd or Indian Baby Pumpkin. In Marathi it is known as dhemase, Tindsi in Rajasthan and Meha in Sindhi. But it is popular vegetable in North India specially Punjabi Cuisine. I grew up eating this dish and it is one of the comfort foods made by my mommy. The way the spices marry the gourd creates such amazing taste that its difficult to express in words. You must choose baby tindey for this, which has soft center and tender seeds.

Directions:
1. Choose Baby tindey, usually smaller in size. Wash them and peel their skin using a peeler. If you find the seeds like this then the seeds should be scooped out.

2. Make a cross section insertion on top using a sharp knife. Make sure the cut does not cut the tinda into pieces. Oops I cut this one into half 😛 Never mind still good to use.

3. In a bowl mix Salt, Turmeric powder, Red Chili powder.

Add Media

4. Also add to this Amchur, Coriander powder, Sambhar Masala.

5. Also add Garam Masala and Asafoetida.

6. Mix the spices well and stuff them using a spoon inside the insertions made on tindey.

7. Chop some Onions, Grate some ginger and chop some green chilies.

8. Add ghee or clarified butter in a wok.

9. Add cumin seeds to the warm ghee and let them sputter.

10. Add ginger and green chilies and saute for a minute. Add onions and saute them till soft and tender.

11. Add the stuffed tindey to the wok and carefully toss them to coat them with ghee. Also add the tindey pieces if cut into pieces accidentally 😛 Saute for a minute or two.

12. Take a steel lid just big enough to cover the tindey well. Do not use big ones, we want less space inside and more pressure to cook them.

13. Keep tossing and turning in between and cook for 15 minutes on medium high heat or until the tindas have cooked thoroughly. Insert a knife to check. Turn the flame off. Serve hot with Roti and Raita.

You can even try other summer dishes from Indian Cuisine : Touri Waddiyan, Bharwan Karela, Baingan Ka Bhartha, Baingan ka Salan. Dahi Wala Karela.

[whohit]StuffedTinda[/whohit]

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Breakfast

Instant Ragi Dosa | Instant Finger Millet Flour Crepes | Manduwa Ka Dosa

By anshu May 25, 2015

Finger Millet also known as Ragi or Manduwa or Maddua is a gluten free cereal which is very widely consumed in Uttrakhand where I live now. Other than Uttrakhand it is a popular millet used in South Indian Cuisine. It is a rich source of amino acid methionine.

In Kumaoni Cuisine Maddua plays a very important role for it is used in variety of dishes. It is also believed to keep you warm in thick cold. So I was tempted to try this super cereal and got its flour from the local market. I debuted my adventure with Ragi by making this Instant Ragi Dosa. I saw Malar Muthu’s post one fine day and could not resist trying it. It was quick and required no fermentation. Luckily I had Sambar and Coconut Chutney to accompany this. The dosa came out crisp and so delicious. Even my kiddo loved them to the core.

Directions:

1. In a bowl add urad dal or split black gram. Add water and let it get soaked for atleast an hour.

2. Transfer the soaked lentils with little water in a blender. Make a fine paste.

3. Transfer the paste to a larger bowl and add to it. Ragi Flour and Rice Flour.

4. Add water and salt. Combine to make a dosa consistency batter. It should neither be thick nor thin.

5. Heat a flat griddle or dosa tawa. Add oil. Wipe it with a kitchen towel.

6. Add a ladle full of batter in the center and spread in circular motions evenly. Drizzle some oil on dosa and flip after 2-3 minutes. Cook on the other side.

7. Serve hot with Coconut Chutney and Sambar.

You can even try this dosa with Tomato Onion Garlic Chutney.
Other dishes from South Indian Cuisine which you can try here: Curd Rice, Quick Rava Idli

[whohit]RagiDosa[/whohit]

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Dinner

Baingan Ka Bhartha | Smoky Eggplant Dish | Charred Brinjal Dish | Spicy Roasted Aubergine

By anshu May 16, 2015

Eggplant or Brinjal or Aubergine is the most versatile vegetable available all across the globe. It is found in different colours ranging from white to green to purple and the sizes and shape also varies from small. big and long. The big sized eggplant is used for this dish because it has maximum pulp. This is a North Indian version of this dish. The variants are found all over the world, in the form of Baba Ghanoush, Muttabal from Mediterranean Region, Patlıcan salatası from Turkey, Aubergine caviar from Southern France, Salată de vinete from both Romania and Hungary and the list is endless.

In India it is served with Roti or Parantha and a Yogurt dish or raita is often accompanied. My mother makes the best Baingan ka Bharta. Its simple recipe without much effort but many things have to kept into mind to bring out the best of its flavour. Its Spicy and absolutely a comfort food. I am including this recipe specially for those who are new to cooking. I also learnt this from my mother one of the first few dishes 🙂

Directions:
1. Roast the Brinjal and peel its skin off. Learn how to Roast an Eggplant on your stovetop? Make sure the brinjal is properly roasted otherwise it effects the taste and texture of bhartha.

2. Mash it roughly using your knuckles. It will resemble a slimy semi solid paste. Keep aside.

3. Chop Onions, Green Chilies and Ripe Tomatoes*.

4. Add ghee or clarified butter in the wok or pan.

5. Add Onions and green chilies and let them saute till the onions become transparent and soft.

6. Once onions are sauteed add chopped tomatoes.

7. Add salt to the tomatoes so that they cook faster.

8. Cook the tomatoes till they are soft and gooey. This till take good 5-8 minutes.

9. Once tomatoes are in mashable consistency add the roasted brinjal and mix.

10. Add red chili powder and check if more salt is needed. Combine thoroughly until the eggplant has mixed well with onion tomato. Cook for another 5 minutes.

11. Garnish with freshly chopped Coriander Leaves and Garam Masala.

12. Serve hot with Rotis and Raita of your choice.

You can even try simple everyday dishes from Indian platter like Tori Wadi, Curd Rice.
Some of the Raita recipes you can try, Aloo Anaar ka Raita, Bathua Ka Raita , Chukandar ka Raita

Other dishes made with brinjal are Hyderabadi style Baingan Ka Salan. Bharwan Baingan, Baingan ka Raita , Begun Bhaja

[whohit]BainganKaBhartha[/whohit]

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Dinner

Malai Bell Pepper Mushroom | Mushroom Bell Pepper in White Sauce

By anshu April 25, 2015

I needn’t say again and again that how much I love mushrooms. My unconscious mind plans to make all possible mushroom recipes on earth 😛 . When I am surfing the net my hand stops where my eyes are fixed and my heart skips a beat, you know I am looking at a new mushroom recipe which I want to try. This happened when Suganya Hariharan a fellow blogger from Relish the Bite posted recipe of Mushroom Bell Pepper in White Sauce on a food group. Without wasting time I tried it and it was a masterpiece. It not only looks tempting it is one of my favourites now.

The fusion of gooey Mushrooms and crisp Bell peppers creates an interesting melody. Not to mention the white sauce is not bland but rather full of flavours. Oh! I cant stop talking about this dish, why don’t you just follow the recipe and make it for your self 🙂

Directions:

1. Slice Mushrooms and cut Bell Peppers in bite size pieces. I had on hand red and yellow.

2. In a small bowl soak poppy seeds in a table spoon of water. Set aside.

3. Also chop some onions, ginger, garlic and green chilies.

4. In a wok add some ghee.

5. Add bay leaf and green cardamoms.

5. Once the aroma starts coming add onions, ginger, garlic and green chilies. Saute them till onion turns soft and transparent.

6. Turn the flame off and add cashews once the sauteed onions have cooled a bit.

7. Add the soaked poppy seeds with its water and onion mixture to the grinder. Pulse it together to make a smooth paste. You can leave out the bay leaf.

8. In the same wok add a little more ghee or clarified butter.

9. Add the chopped onions and mushrooms. Also add kasuri methi or dried fenugreek leaves. Saute them on medium high heat till they become little soft but still crisp.

10. Add the onion cashew paste to the wok.

11. Keep tossing the sauce with the mushrooms and peppers on low flame till the raw aroma of the paste fades away.

12. Add milk, salt and water. Let it simmer for about 5 minutes. The sauce will gradually thicken up.

13. When the sauce has thickened add cream or whisked malai. Let it cook for a couple of minutes more on low heat.

14. Garnish with Garam Masala and Chopped fresh Coriander.

15. Serve hot with Rotis.

You can try other Mushroom recipes from The Secret Ingredient : Mushroom Do Pyaaza, Chili Mushroom, Vegetarian Mushroom Lasagna in White Sauce, Mushroom Spinach Frittata, Baby Corn Mushroom Masala, Classic Cream of Mushroom Soup, Mushroom Lasagna in a Microwave, Creamy Spinach Curry with Stir Fried Mushrooms, Mushroom Rice Pilaf, Peas and Mushroom Spicy Soup, Cheesy Mushroom Pull Apart Bread, Mushrooms in Dry Spicy Gravy, Italian Arborio Rice with Mushrooms

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Breads

Matar Ka Parantha | Indian Stuffed Flat Bread with Peas

By anshu March 31, 2015

Indian Flatbreads or Paranthas are famous all over the globe for the variety of stuffing. They can be vegetarian as well as non vegetarian. Basically there is no end to them, you just have to be creative with it.

My husband and kiddo are not very fond of Peas or matar. They eat it when only when pressurized or when I have to raise my eyebrow 😛 So making them eat this parantha was a challenge. I borrowed this recipe from an adorable friend whom I met in Mexico, Garima Kedia Harlalka. From the moment she shared this recipe I knew I had to make this. But unfortunately it took me soo much time as I was bust relocating to India,

I tried it and it came out soo well that both my fussy boys relished it to the core. Thank you soo much Garima this is for you.

Directions:

1. Take peas, I am using frozen, but you can use fresh if you like.

2. Defrost them in the Microwave for about 3-4 minutes. Time can vary on the power of your microwave. You can even put them in hot water to defrost without microwave. Later you can drain them.

3. Add the defrosted peas with ginger and green chilies in a grinder.

4. Add a few spoons of water to make a paste of it.

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5. In a wok or pan add oil.

6. Add cumin seeds and let them sputter.

7. Add the paste, salt, Dry Coriander powder & Amchur.

8. Also add roasted cumin powder and garam masala.

9. Combine everything and cook on medium low flame till all the moisture is absorbed and it becomes dry.

10. Take the dough and roll it into a small circle. Add two spoons full of peas mixture and place it in the center.

11. Close it from all ends to make it look like a money bag.

12. Roll it carefully in a circle using a roller pin and dry flour. Ensure you don’t put a lot of pressure while rolling as the stuffing can ooze out.

13. Add ghee on an iron tawa or pan and put it on heat.

14. Cook on both sides flipping after every few minutes until its crisp and golden brown on both sides. Serve hot with a bowl of fresh natural curd and stuffed chili pickle.

You can try other recipes with peas like Methi Matar Malai.

[whohit]MatarParantha[/whohit]

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Appetiser

Zucchini Garlic Soup with Yak Cheese Shreddings

By anshu March 17, 2015

I Live in a small town in the Himalayas where Summer has still not beckoned us but there are traces of spring here and there. When I saw Zucchini in the Farmer’s Market I knew summer isn’t that far off. I picked it up and wanted to make something light for my kiddo who like all kids his age is a fussy eater. I made it into a soup and wola!!!! He loved it. That is the greatest joy a mother can feel. Little shreddings of yak cheese gave this humble soup a new meaning. It was flavourfully devoured by my little one his daddy and his mumma 🙂

Directions:

1. Wash zucchini and if the skin is hard peel it off otherwise retain the skin and cut it into cubes. Set aside The soup will be more green with the skin on.

2. Chop Onions and Garlic. Set aside.

3. In a pressure pan add butter and melt it on a low flame.

4. Add chopped onions and garlic and saute them till they are soft and tender.

5. Add the cubed zucchini and saute it for a minute.

6. Add water with chicken/vegetable bullion or chicken stock.

7. Add salt and ground black pepper.

8. Close the lid and cook for ten minutes till the zucchini is soft.

9. Open the lid and puree the soup with a hand blender till soft and creamy.

10. Serve hot with a dollop of fresh cream and yak cheese shreddings. You can also have this cold.

You can also try other soups from The Secret Ingredient like Russian Borsch, Mexican Chicken Soup with Rice, Tomato Soup, Mexican Soup of Kidney Beans.

[whohit]ZucchiniSoup[/whohit]

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Dinner

Methi Matar Malai | Fenugreek Leaves with Peas in Creamy Sauce

By anshu March 15, 2015

Methi Leaves or Fenugreek leaves are widely available in winters. The slight bitterness in these leaves brings an interesting flavour to the dish. Usually in my kitchen I make Fenugreek with Potatoes or as we call it in hindi, Aloo Methi . But this time I wanted to try something new so tried cooking Methi Matar Malai.

It was my maiden attempt at this dish and I am proud to say it came out very yummy. The bitterness of leaves, the crunchiness of peas and the creaminess of malai or cream gives it a unique, balanced flavour.

Directions:

1. Separate the fenugreek leaves from their stem. Wash it rigorously and chop it coarsely.

2. In a grinder add Cashew Nuts, Onion, Ginger, Green Chilies and Garlic.

3. Make a smooth paste without using water. You can add a spoon of water if there is difficulty in making a paste.

4. In a wok add little ghee or clarified butter.

5. Add cumin seeds till they splutter. Then add the ground cashew mixture.

6. Saute the mixture till rich aroma starts coming. You don’t have to brown the paste.

7. Add chopped fenugreek leaves and pour 1/4 to 1/2 cup water.

8. Simmer for a few minutes then add boiled peas and Cream or malai.

9. Keep simmering it further. Now add salt and sugar to balance the bitterness of fenugreek.

10. Give it a mix. and keep simmering for a minute or two.

11. Garnish with Fresh Coriander Leaves and little Garama Masala.

12. Serve hot with Rotis.

You can even try Aloo Methi.

If you are looking for more winter dishes you can try Swanjhane Ke Phool Ki Sabji.Besan Kaddhi Pakora, Kathal ki Sabji.

[whohit]MethiMatarMalai[/whohit]

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Dinner

Swanjhane Ke Phool Ki Sabji | Drumstick Flowers with Peas

By anshu March 2, 2015

Swanjhane ke phool or drumstick flowers as it is known in English are bitter flowers available at this time of the year. These are also known as Moringa flowers, sahjan k phul, swanjhra gulah and are widely popular in Sindhi Cuisine. My mother being a punjabi makes this amazing dish which is known in lessor households, rather not a lot of people know that these flowers can be cooked. When I made this last time my parents in law tried it for the very first time.

This is my favourite dish and I yearn to eat this whenever these flowers are in season and I am at my mother’s place. I haven’t been able to perfect this recipe but this is the exact recipe she follows. I think its the addition of love which makes it more delicious. Many people dislike this because they complain of being very bitter. But my mom’s recipe makes it neutral and delicious. You must try it out. It has that earthy taste which makes it simply delicious.

Directions:

1. When you buy the flowers and buds of drumstick just ensure it doesn’t have any unwanted stems.

2. Boil some water in a pot and add salt.

3. When the water comes to a boil add the flowers and let it cook for a minute and then turn the flame off.

4. Close the lid and let it sit overnight or 8 to 9 hours. This will take out the bitterness out of the flowers.

5. After soaking for 8 hours this is how it will look. The water will become brown.

6. Now drain the flowers and put them under running water.

7. Put the flowers back in the pot and add fresh water.

8. Keep boiling it for 20-25 minutes till the flowers are soft and cooked. You can take a flower and try to mash it with your fingers.*

9. Drain the flowers using a colander.

10. Squeeze out extra water using your hands. It will mash up the flowers but its okay. You can do it in batches.

11. Keep them aside on a plate. In the meanwhile chop some onions, tomatoes and green chilies for the temper.

12. In a wok add some ghee or clarified butter,

13. Add peas and cook them for five to seven minutes till they become soft and crunchy.

14. Add chopped onions and saute them till they become transparent and little brown.

15. At this stage add chopped tomatoes and green chilies. And cook till tomatoes are softened.

16. Add salt and red chili powder.

17. Cook for five minutes or until the oil begins to separate.

18, Add boiled and drained flowers and mix.

19. Cover it with a fitting plate and let it cook on low flame for five minutes.

20. Sprinkle some Garam Masala.

Serve hot with Rotis.

You can try other recipes from my Mother’s Kitchen like Tori Wadiyan, Bharwan Karela, Besan Kaddi Pakora, Aloo Methi, Gobhi Danthal, Dal Makhni.

[whohit]SwanjhneyKPhool[/whohit]

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