Showing newest posts with label Mushroom. Show older posts
Showing newest posts with label Mushroom. Show older posts

5.4.11

Vegetable Fahita - Coloring My Life:)




Vegetable Fajita:(Mexican Style)

Several times in my School-College-University life...I somehow always ended up having vegetarian room mates:( But kept managing my identity through food, hehe:) No, I never yielded to 'Veganism' or 'Satvik' preachings...and what is peer-pressure, anyway!

There were days, when my hostel mess bill used to be 'Nil' for several months! And I completely survived eating out the whole time:) You know what? It sucks to be a female' when they only provide 'A mess' (vegetarian food) for us girls, whereas boys will always benefit from good 'B mess' (the real food). Anyhooo, finally I am done with those days, now I can be on my own...its so relieving to be an adult (even though none treat me like one!)

Well, coming to the story, it was one of the toughest decision in my life...to take my significant other as my life partner, knowing that he is a strict vegetarian!!! Gosh, life is full of surprises (oh boy, did anyone put spell on me or what?). Anyway...at least now, I learned the spelling for 'V-E-G-E-T-A-B-L-E'...and what it is made of again? hehe:):)

Ingredients:

Onions 1 large sliced
Jalapenos 1 sliced
Mushrooms 4 sliced
Bell peppers green 1 sliced
Bell peppers red 1 sliced
Zucchini 1 sliced
American Squash 1 sliced
Broccoli 1 small head, florets
Salt
Pepper - as per taste
Grated cheese
Sour cream
Guacamole - avocado paste.

Method:

Stir-fry all the above mentioned vegetables over high heat, preferably over iron skillet. Further add salt and pepper, turn them on to serving dish...cover with cheese and sour cream.

Serve as a filling to your corn or wheat tortillas /flat breads or enjoy as a salad:)

29.3.11

Broccoli Casserole - Flavors of Southern Cooking!






Broccoli-Green Beans Casserole:

Another important dish, that is close to heart. No one could turn this down, after a hard day's work. Speaking of work'...I mean real physical activity, okay. In this new age of information world...work is something that is confined to cushioned chairs, driving to destinations, or even making a phone call for scheduling an appointment!!! If you want to realize the pleasures of old time, now move it baby...mow your lawn, today (don't call Andy to do the chore), clean up the garage, burns 350 calories in 35 minutes...and now you deserve the treat, don't you?! Experience the real meal n tell me how you feel...isn't it comforting, worthy?

Ingredients: (Serves Four)

Rice 1 and 1/2 cups
Broccoli 1 head - florets
Green beans 100 grams - no trimming
Corn kernels 1 small cup
Button mushrooms 1 cup sliced
Milk 2 cups
Mushroom cream soup 1 can
Fried onions 1 cup to garnish
Butter few cubes
Grated cheese to garnish
Pepper powder to taste 1 teaspoon, per serving.

Method:

Melt butter in a crock pot, add rice enough salt. Further add water and milk, cover and cook.

Once the rice is half the way done, add cream soup, plus all the vegetables. Maybe be add a little more salt for the veggies.

Cover and cook till tender.

Now, finally add fried onion, cheese, pepper powder.

Serve steaming hot. Enjoy:)

12.2.11

Whole Mushrooms in Pepper Based Sauce / Kalaan Milagu Vadhakkal



Pepper Mushrooms:

If you are wondering...what's with the 'Whole Mushrooms' all the sudden! This recipe was whipped in a Hotel suite' without good knife' or any modern gadgets around!! Just manged something edible, with basics! And got to admit' it tasted great along with that Chinese take out meals:)

Ingredients:

Mushrooms 1 bowl
Onion 1 large sliced
Tomato 1 small crushed
Garlic 7-10 minced
Salt
Pepper powder 2-3 spoons
Oil few spoons
Cilantro leaves to garnish.

Method:

In a wide wok, heat oil. Add garlic and onions, fry real good till fragrant.

Followed by tomatoes, salt and pepper. Fry till the tomatoes wilt, further add the mushrooms...cover and cook briefly.

Then, stir-fry over high heat.

Serve warm to go with your meals:)

13.8.10

Green Beans Casserole - Southern Style






Green Beans Casserole:

Ingredients

Beans 1 bunch
Milk 1 cup
Salt
Pepper
Fried onions
Mushrooms sliced
Mushroom soup 1 cup.

Method:

Wash and clean the beans, do not trim their ends.

Now bake them briefly with pinch of salt and a cup of milk.

Add mushroom cream soup to the same and top[ them with sliced mushrooms, sprinkle the fried onions too. Now bake them for atleast 20 minutes over 350 F. Once the moisture is all dried up and beans comes out out well-cooked, its done.

Enjoy:)

27.4.10

Mushroom Pepper Masala





Kalaan Milagu Varuval:

Mushroom Masala. Mushrooms Thokku. Mushrooms & Onions Stir-fry. Fried Mushroom Masala. Hot and Spicy Mushroom Masal. Pepper Mushrooms, Peppery-Mushrooms.

Sometimes, I really go off the key - what to rant about! And its so boring to praise myself in each and every post. Come on, its bit awkward to claim my own creation as the best and great...it should actually come from the person who enjoyed it, right. So, this dish is highly appreciated by Someone (to whom, I painstakingly create every meal). Yeah, yeah its worthy...I get the appreciation, whenever Someone goes for second helpings.:)

Ingredients:

Button Mushrooms 1 cup, thinly sliced
Green chili 1 sliced
Onions 2 large, thinly sliced
Garlic 2 - minced
Ginger 1" grated
Tomato 1 small chopped
Curry leave few
Salt
Turemric 1/4 spoon
Chili powder 1/4 spoon
Pepper powder - freshly ground 2-4 spoons
Garam masala powder 1/4 spoon
Corinader seeds - 1/2 spoon - toasted & powdered
Cumin seeds - 1/2 spoon - toasted & powdered
Sesame oil few spoons.

Method:

Heat oil in a heavy bottomed skillet. Add curry leaves, chilies, ginger, garlic and onions. Stir-fry over high. Add tomatoes, and all the above mentioned powdered spices.

Further add the mushrooms and cook over medium heat. Maybe cover it with a lid.

When it is almost done, remove the lid and cook over high heat, stir-fry for couple of minutes or until oil shows up on the sides.

Serve to go with your rotis or enjoy with steamed rice.

18.2.10

Pasta Alfredo - Pasta it is!!!



Pasta Alfredo with Stir-fried Vegetables and Fried Shrimps on the side:

Cook Penne pasta as given in the box-directions.

Rinse and retain the shells. Mix with your favourite Alfredo's sauce, I like the one which has lots of garlic and mushrooms.:) Sprinkle a lot of Parmesan, as though you were waiting for me to suggest...duh!

Now for the side dish, if you're vegetarian...choose your favourite veggies. I picked broccoli and zucchini...not that I liked, but just had them in the fridge, lol.

Well, heat olive oil...add garlic powder?(yeah powder), salt and chili flakes(optional). Stir-fry vegetables briefly and set aside.

Here I come, Shrimps:) Okay, heat up the skillet, add olive oil. Put-in the garlic powder, chili flakes and shrimps...stir-fry for couple of minutes and add the tomato puree. cook over high heat...until the shrimps turn crisp and aromatic. Wow, its done.

Well, arrange them in a platter and treat yourself or others.

30.1.10

Mushroom Manchurian - Vegetarian's Heaven!!!




Mushroom Manchurian:(Restaurant Style)

During rainy afternoons, day dreaming, is so inevitable. I prefer day dreaming, to be honest...it just smacks of sentimentality. Not that a trait, I inherited or anything. Just like to live in my own post-apocalyptic life style...hunting, fishing, foraging, building tools?...

Hmmm, looking seriously to join the hunting troop at Oxford (only thing that stops me is, its so unusual for girls)! Just want to experiment 'how it would be to hunt and forage for our dinner plate'! What kind of karmic feeling do we actually experience, while doing so!!

Well, for today's recipe...I didn't gather this mushrooms for sure. Though I strongly wish to do in future...but I am ain't sure, how far my instincts are sharp to analyse an edible or poisonous mushrooms!!

Anyhow, I enjoyed this mushroom manchurian at Rain Forest Restaurant, Adyar Chennai with our family friends. Yeah, yeah you got it right...I was accompanied by bunch of vegetarians and that's why happened to taste this interesting appetizers.:)

Ingredients:

Button mushrooms
Salt
MSG
White pepper 1 spoon
Soy sauce light
Green chilies 2 chopped finely
Green onions(white part alone finely chopped)
Corn flour
Egg whites from an egg
Oil for deep frying
Tomato sauce
Soy sauce heavy
Hot sauce(optional, I didn't use any)
Onion 1 medium finely chopped
Green chilies 3-4 chopped
Garlic 7 cloves chopped
Ginger 2" chopped
Green onion 4-6 chopped
Sesame oil few spoons.

Method:

Mix salt, MSG, pepper, chilies, soy sauce, flour, egg white and baste them over the mushrooms.

Now deep fry them in warm oil, till golden to reddish brown.

In a separate pan, heat sesame oil. Add chilies, onions, ginger and garlic, saute them. Add fried mushrooms as well. (Well...I skipped this step, as my mushrooms were very hot already and moreover...I consumed some as soon as they were fried, he he)

Now add all the sauces, let it coat to all the sides. Add green onions and remove from heat.

Enjoy. Yummy right!!!

10.1.09

Chicken & Vegetable Pasta Salad







Chicken Mushroom & Veggie Pasta Salad:

Sometimes salad itself can be a filling meal! On a hectic day...I try to balace my salad with carbohydrate(Omega 3 enriched pasta), vegetables, both animal protein(chicken) & plant protein (mushrooms). Thats all here you go simple and complete planned food!

Ingredients:

Pasta 1 cup
Chicken breast 1 (sliced into strips)
Mushroom 4-6 sliced
Zucchini 1/2 sliced
Bell pepper 1 large cubed
Roma tomatoes 2 cut into wedges
Salt
Pepper as per taste
Ragu white sauce 1 table spoon
Sour cream 1 table spoon
White vinegar 1 cap full
Olive oil few spoons.

Method:

Cook pasta along with little salt in it. Then drain the water & set aside.

Stir-fry chicken strips ith salt and pepper. When they are done, set aside.

Stirfry veggies for few minutes.

Then bring pasta in a large bowl. Add chicken, veggetables and vinegar to it. Mix sour cream and ragu sauce. Mix thoroughly. Cover and leave it in fridge for 4 hours.

Serve chilled as a salad/ main meal!

9.10.08

Mushroom Soy Soup



Mushroom Soup:

Mushroom Thin Soup. Mushroom Soy Soup.

Ingredients:

Mushroom 6-8 pieces
Soy sauce thin 4 spoons
Black pepper 2-5 turns in pepper mill
Salt as per taste
Vegetable broth
Olive oil 1 spoon.

Method:

Slice the mushrooms, stir-fry them..using 1 spoon of oil.

Add soy sauce and vegetable broth. Cover and cook till tender.

Sprinkle pepper finally and serve to go as an appetizer!

10.3.08



Pepper Mushroom Varuval:

Mushroom-Pepper Masala. Kaalan-Milagu Vadhakiyadhu. Kaalan-Milagu Varuval.

Ingredients:

Button-mushroom 1/4 kilo(i prefer feather mushroom, back home - India)
Scalion 1 small - finely chopped
Ginger 2" peeled and grated
Garlic 2-3 beads - peeled and minced
Tomato 1 large - pureed
Salt
Turmeric 1/4 spoon
Chili powder 1/4 spoon
Freshly ground pepper 1 + 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Sesame oil few spoons
Cilantro leaves to garnish.

Method:

Wash and clean button mushrooms. Quarter them and set aside.

In a wok, heat oil. Add mustard, cumin and wait till it pops.

Add onion, ginger and garlic...fry till they loose their raw odour.

Now add toamto puree and fry till oil shows up on top.

Add salt, turmeric, chili and 1 spoon of pepper.

Stir-in mushrooms. Fry for a while. Cover and cook over medium heat without adding any water.

When they are almost done, add another spoon of pepper powder, fry over high heat.

Remove from heat, garnsih with cilantro leaves.

1.7.07


Kadai Mushroom:

Mushroom in Rich Yogurts Sauce. Mushroom Yogurts Curry.

Ingredients:

Button Mushrooms - quartered
Onion paste 1 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 1 cup
Salt
Turmeric powder 1/4 spoon
Kashminri chili powder/Chili powder 1 spoon
Coriander seeds powder 1/2 spoon
Garam Masala powder 1/2 spoon
Fresh yogurts 1 cup
Oil 1/4 cup.

For Tempering:

Dry red chilies 6
Curry leaves few
Oil few spoons.

Method:

In a deep wok, heat oil. Add onion paste and fry till it turns to golden color.

Add ginger + garlic paste now, fry real good until its raw odour leaves.

Now add tomato puree too. Continue stirring until oil shows up on top.

Add salt, turmeric, chili, coriander and garam masala powders. Fry for few minutes.

Now add quartered mushroom pieces and fry real good.

Add 1-2 cups of water. Cover and cook till its tender.

When it is done and gravy thickens as well, stir-in yogurts. Try to set the stove over medium heat now. Do not cover. Let it come to boil once or twice. Remove from heat.

Now in a seperate shallow pan, heat oil. Fry chilies and curry leaves. Garnish the curry with this.

Serve warm as a side dish for chappathis, pulkas or even palin rice.

30.6.07



Mushroom Cream Soup:

Ingredients:

Button Mushroom - sliced 1 cup
Veg or chicken broth 1 cup
Corn Starch 2-4 spoons
All purpose flour 2 spoon
Half n Half(tetra pack milk)4 cups
Butter 1-2 cubes
Salt as per taste
White pepper to sprinkle
Grated cheese to garnish(optional).

Method:

In a shallow pan, melt butter. Add flour and corn starch to it. Saute' them for 2 minutes or maybe till they turn to golden color.

Now add chicken or veg broth to this. Bring it to boil. When it is almost half the way reduced....add half and half and continue boiling.

Let this acheive to rich creamy soup like consistency. Now stir-in sliced mushrooms. Bring this to boil once or twice. Do not over-cook the mushrooms.

Serve warm with melted cheese on it. Sprinkle salt and pepper before serving. Enjoy!

24.6.07


Pepper Mushroom Stew:

Mushrooms in Pepper Stew. Mushroom Curry. Kalan Milagu rassam. Kalan Kuzhambu.

Ingredients:

Button Mushroom 250 grams
Green chlies 3 - cut into matchsticks
Onions 2 - finely chopped
Country toamtoes 2 - finely chopped
Garlic 3-5 pearls - cut into matchsticks
Ginger 2-3" size - peeled and cut into matchsticks
Salt
Turmeric powder - 1 pinch
Chili powder 1/2 spoon
Fresh ground pepper - 2 + 1 spoon
Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Cilantro laves few finely chopped - for garnishing.

Method:

Quarter each button-mushroom and leave it in cold water for some time(20 minutes).

In a shallow pan, heat oil. Add mustards and wait till it pops. Then add cumin and chilies. Let them crack well.

Now add ginger and garlic and fry for few seconds. Followed by onions. Fry real good. Maybe till onions turn to golden color.

Add salt, turmeric, chili an d2 spoons of pepper now. Stir-in tomatoes too. COver and cook for few minutes.

When the tomaotoes are pulpy..remove the lid and continue cooking. When the oil shows up on sides. Add mushrooms + 4 cups of water. Cover and cook till they are done.

Garnish with freshly ground pepper and cilantro leaves. Serve warm as a side dish for palin steam cooked rice.

9.2.07

Cheese Omlette:

Cheese Omlate. Mushroom-Cheese Omlette. Capsicum-Cheese Omlette. Veggie-Cheese Omlette. Vegetable Omlette.

Ingredients:

Eggs 2 or 3
Red/purple Onion 1 small - sliced
Button Mushroom thinly sliced
Capsicum 1 small thinly sliced
Cheddar Cheese 50-70 grams – grated/shredded
Salt as per taste
White pepper ½ + 1/2 spoon
Butter 2 cubes.

Method:

Separate egg whites and yolk in two separate bowls. Beat yolk vigorously with fork. Beat white vigorously with electric beater until foamy. Then mix them together. Set aside.

In a wide skillet, heat butter. Stir fry capsicum, mushroom and onion. Sprinkle salt and 1/2 spoon of pepper to this. When it is half done...set aside.

In the same skillet, heat another cube of butter. Pour the above well beaten eggs into thin crepe.

Spread stir-fried mushroom, capsicum, onion and cheese on the top before it thickens. Wait until it thickens and becomes slightly brown at the bottom.

Fold them and continue cooking. Sprinkle little more melted butter, if needed.

Serve hot for breakfast.

30.10.06



Mushroom Pulav:

Its quite simple and at the same time tasty food. Try this 'mild pulav with any hot and spicy gravy'.

Ingredients:

Mushroom(button mushrooms) 2 cups
Basmathi Rice/Any Long Grain Rice - 1 cup
Fresh Thick Coconut milk 2 cups
Cinnamon sticks 2
Bay leaves 2
White Onion 1 large thinly sliced
Salt
Ghee 2 spoons.

Method:

In a pressure cooker, heat ghee. Add cinnamon and bay leaves.

Followed by onions, salt and mushroom. Fry them till musrooms wilt and onions turn golden color.

Now add rice. Let the rice get well coated with oil(ghee)

Then add coconut milk. Maintain the stove over medium heat.

Pressure cook the rice for 1-2 whistle sounds.

Serve warm with any spicy gravy.

25.8.06

Hot and Sour Mushroom Gravy: (Chinese Style)

Ingredients:

Button mushroom 250-500 gms - each halved
Green chilies 3 sliced
Green bell pepper 2 large - diced
White onions 2 large - diced
Tomato puree 3-4 cups
Soy sauce 1/2 cup
Tomato sauce 1/2 cup
Fine corn flour 1-2 spoons
Salt as per taste
Ajino motto(mono sodium glucamate) 1 pinch
Ground cloves 1/4 spoon
Ground fennel seeds 1/4 spoon
Ground cinnamon 1/4 spoon
Grated dry red chilies 1/2 spoon
Chili powder 1/2 - 1 spoon
Grated fresh ginger from 2" size
Grated garlic from 3-4 cloves
Finely chopped spring onions/green onions 1 cup
Sesame oil/olive oil/any vegetable oil.

Method:

Take a wide pan. Preferably non-stick. Add oil to it.

When the oil is hot, add your ground spices to it........Cinnamon, cloves, fennel seeds. Fry them for few seconds.

Then add grated dry red chilies, chili powder, grated garlic and ginger too. Fry them real good. Until all the raw smell leaves.

When it is fragrant, add tomato puree, tomato sauce and soy sauce to it. Fry them too. Do not cover them with lid. Let the stove be in medium to high heat. The puree will be bubbling real good.....turns into shiny red color, oil comes in top.

This is the right time to add your mushrooms in here. Stir them to get well incorporated with the mixture you made. Maybe one could cover with lid now. Turn it into medium. Let the mushroom get cooked with its own moisture in it as well as the tomato gravy.

When the mushroom reduced in size and got cooked.....and at the same time....gravy should also come to thickening stage. The oil shows up at the sides.

So....now add your finishing touch. That is.....add diced onions, sliced green chilies and bell peppers to it. Stir in properly.....still over medium heat.

The onions, chilies and bell peppers should not be cooked for long in this recipe. Just another 2 minutes.

When it is all done. Turn off your stove. Then add green onions/spring onions to the this. Mix them thoroughly.

Serve this gravy with rice or any plain noodles.

Variation: One can use ready to use 'asian 5 spice powder' or 'indian garam masala' in place of all ground spices I said above. It still tastes similar.
Hot and Sour Fried Mushroom Rice: (Chinese Style)

Ingredients:

Long Grain Rice(basmati) 1 cup
Button mushroom 250-500 gms - each halved
Tomato puree 1 cup
Soy sauce 2-3 teaspoons
Tomato sauce 2-3 teaspoons(optional)
Salt as per taste
Ajino motto(mono sodium glucamate) 1 pinch
Ground black pepper 1/2 spoon
Ground cloves 1/4 spoon
Ground fennel seeds 1/4 spoon
Ground cinnamon 1/4 spoon
Grated dry red chilies 1/2 spoon
Grated fresh ginger from 2" size
Grated garlic from 3-4 cloves
Finely chopped spring onions/green onions 1 cup
Sesame oil/olive oil/any vegetable oil.

Method:

Rice: Things to remember/follow before cooking rice. Wash thoroughly rice using plenty of water. Use running water that would be good. Wash rice until the water runs clear. The excess of starch will make the rice sticky....which wil eventually affect this dish.

Now.....as usual add 1:2 ratio water(1 cup of rice:2 cups of water).

Further add salt and few spoons of oil to this rice. Cook rice in a regular fashion.(either microwave/pressure cook/electric/stove top)

Once when the rice is done......spread it over a wide open tray/plate. Let it stay under fan if possible. Allow it to cool. We need cold rice for this recipe. Its always this way I make my cold rice. If you got your leftovers.....its still nothing wrong using it.

Preparation:

Take a wide pan. Preferably non-stick. Add oil to it.

When the oil is hot, add your ground spices to it........Cinnamon, cloves, black pepper, fennel seeds. Fry them for few seconds.

Then add grated dry red chilies, grated garlic and ginger too. Fry them real good. Until all the raw smell leaves.

When it is fragrant, add tomato puree, tomato sauce and soy sauce to it. Fry them too. Do not cover them with lid. Let the stove be in medium to high heat. The puree will be bubbling real good.....turns into shiny red color, oil comes in top.

This is the right time to add your mushrooms in here. Stir them to get well incorporated with the mixture you made. Maybe one could cover with lid now. Turn it into medium. Let the mushroom get cooked with its own moisture in it.

When the mushroom reduced in size and got cooked.....and there is no water anymore in the pan. Its right time to go to next step.(or if it is still moist and mushroom is not done....cover the lid and wait till it is done)

Bring your cold rice and mix it with this set up.....in the same pan. Fry them over high heat. Let the rice get well coated with oil and all spices with mushroom. The rice should be slightly crispy and shiny. The rice should probably change color.(usually red)

When it is all done. Turn off your stove. Then add green onions/spring onions to the rice. Mix them thoroughly.

Serve this food real hot with tomato sauce and hot sauce.

12.4.06


Mushroom Omlette:


Mushroom Omlate. Kalaan Omlette.

Ingredients:

Onion 1 chopped
Green chilies 3-4 chopped
Button mushroom 1 cup chopped
Salt
Eggs 4
Oil few spoons.

Method:

In a pan...heat 2 spoons of oil. Fry onion, chilies and mushroom for a while. Maybe mushroom should be half done here.

Transfer this into a large bowl. Add salt and eggs. Mix them well.

Spray oil on a heated pan. Make thick crepe. Cover and cook. Turn over and cook the other side too.

Wonderful mushroom omlette is ready.

22.2.06



Mushroom Biriyani:(Mughalai Style)

Ingredients:

Cinnamon sticks 2-4
Cloves 5
Cardamom pods 5
Bay leaves 3
Biryani flower 2
Marathi mokku 3
Ghee 2 cup
Green chillies 6-8 slitted
One large onion finely sliced
3-4 ripe tomato finely chopped
Mint one cup
Lemon juice 2-4 spoons
Ginger-garlic paste 4-6 spoon
Coriander leaves 4-6 twigs- chopped
Curd half cup
Rice 3 cups(Basmathi rice)
Mushroom 3 cups(preferably button mushrooms)
Salt to taste
Red chili powder 1-2

Method:

1. Add 1 spoon of ginger-garlic paste with mushroom. Further add salt +lemon juice + curd and set this aside/in fridge. Maybe for 20 minutes minimum.

2. Pour generously ghee in the pressure cooker and bring it to smoky hot...now add the spices one by one...cinnamon, cardamom, bay leaves, cloves, maratti mokku and birinji flower to it. Let them fry for a while.

3. Add chillies, and wait till it splutters.

4. Followed by onion and remaining ginger-garlic paste. Fry them well till its raw smell leaves.

5. Now add tomatoes, coriander leaves and mint. Fry them until all water content evaporates and oil shows up in the top.

4. Now start adding marinated mushroom to this and toss them well.

5. Add food color(optional), salt and red chili power. Semi cook them without adding any water....until the raw smell of chili powder goes.

6. Now add water 5 cups of water and bring it to boil followed by rice. Pressure cook them over medium heat till one whistle or two maximum. Never release the pressure before time. Let it be on dum for 10-15 minutes.

7. Garnish with roasted cashew nuts.

Serve hot with onion raita or brinjal serva.