Mushroom Caldin Recipe

Mushroom Caldin Recipe
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Mushroom Caldin is one vegetarian recipe from Goa, India born out of Portuguese influence where the mushroom is cooked in coconut milk and tamarind paste with light spices. Usually, the gravy is yellow in colour but here, only cumin and coriander powder are added. Perfect for a light meal anytime with some buttered bread on the side. It is easy and therefore you can make it for your weeknight dinner.
Ingredients
  • 200 grams Button mushrooms
  • 1 cup Coconut milk
  • 1 Onion , chopped
  • 5 Garlic pods
  • ¼ teaspoon Ginger , paste
  • 4 teaspoon Tamarind Paste
  • 1 teaspoon Cumin powder , roasted
  • ½ teaspoon Coriander Powder , roasted
  • ¼ cup Water
  • 2 teaspoon Olive Oil
  • 4 Bread slices
  • 2 teaspoon Butter
  • Salt , to taste
Instructions
  1. To begin making the Mushroom Caldin recipe, heat a medium saucepan with olive oil. Add onions and cook till they become soft and translucent.
  2. Cook for about a minute and then add ginger, garlic, and salt. Mix and cook for another one minute.
  3. After a minute, add the whole mushrooms, tamarind paste, cumin powder and stir fry for a minute. Add water, mix and cook for 2 minutes.
  4. Finally, add the coconut milk and boil for few more minutes. Check for seasoning. Toast the breads on tawa with butter till almost crispy brown in colour. Serve hot.

 

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Maize Daliya Khichri Recipe

Maize Daliya Khichri Recipe
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
An old fashioned recipe cooked together with rice and lentil is known as Khichri, a dish of South Asian origin. To add more nutritious goodness, organic broken maize dahliya is added with some risotto rice instead of lentils and plain rice. Maize grain contains essential nutrients which lowers cholesterol, prevents, hypertension, diabetes, and few amazing health and beauty benefits one must not forget. So let's use this these nutritious dried broken corn with Indian spices and make a hearty and simple vegan dish.
Ingredients
  • ½ cup Maize Daliya
  • ¼ cup Govind Bhog Rice , or risotto rice
  • ½ cup Carrot , chopped
  • ½ cup Green beans (French Beans) , chopped
  • 1 Potato (aloo) , cubed
  • 2 teaspoon Ghee
  • ½ teaspoon Panch Phoran Masala
  • 1 Green Chilli
  • ½ teaspoon Ginger , paste
  • 2 Cardamom (Pods /Seeds)
  • 1 Bay leaf (tej patta)
  • ¼ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 2-1/2 cups Water
  • Salt , to taste
Instructions
  1. To begin making Maize Daliya Khichri, firstly wash rice and maize for two to three times. Keep it aside.
  2. Heat a pressure cooker with ghee and add the ginger paste and rest of the dry ingredients stir fry for few minutes.
  3. Add maize and rice, stir well with salt and the vegetables for 5 minutes.
  4. Finally, add the water and cook up to 4 -5 whistle on medium heat until maize is fully cooked.
  5. Once it is cooked, add garam masala powder and add little water if it dried. Let it simmer for one more minute and serve.

 

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Montreal Mushroom And Chicken Stir Fry

Montreal Mushroom And Chicken Stir Fry
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Sometimes we love to cook up a simple easy stir fry recipe using continental spice mix. Here is a dry mixed spice variation of Montreal, USA is used to bring out an awesome flavour for your next barbecue party. In making a simple dish use the best of your talents while cutting the ingredients in different artistic shapes, to make the recipe platter look tasty at first glance. Mushroom and chicken with some vegetables is stir fried with a spoonful of spice, garnished with chopped parsley is all that you need to do.
Ingredients
  • 200 grams Button mushrooms
  • 1 Chicken breasts
  • 1 teaspoon Montreal Spice
  • 1 Carrot , sliced
  • 2 Onion
  • 5 Garlic pods
  • 1 teaspoon Olive Oil
  • 1 teaspoon Butter
  • Parsley leaves , A handful
  • 1 teaspoon Lemon juice
  • Salt , to taste
Instructions
  1. To begin making the Montreal Mushroom and Chicken recipe, firstly prepare all the ingredients.
  2. Cut the carrot, mushroom, the chicken in long thin slices, and onions in large chunks. Chop the parsley leaves.
  3. Heat a grilling pan with oil and butter. Add salt and garlic and let it cook for about a minute.
  4. After a minute, add the chicken,carrot and onions. Mix well and let them cook for 5 minutes.
  5. After 5 minutes, add the mushrooms and montreal spice, toss well for 2 minutes on high heat. At the end, check the salt and add lemon juice. Serve on platter garnished with parsley leaves.

 

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Banana Blossom Cutlet

Banana Blossom Cutlet
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
A delicious vegan cutlet recipe made with banana flower and roasted spices covered with bread crumbs and shallow fried in oil. Common in South-East Asian cuisine, a very healthy and nutritious snack perfect for lunch or for an evening snack.
Ingredients
  • 1 medium Banana Blossom
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Cumin Seed
  • 2 pinch Asafoetida powder
  • ½ teaspoon Sugar
  • 2 teaspoon Oil
  • 2 bread
  • ½ teaspoon roasted Cumin powder
  • ¼th teaspoon Coriander powder
  • 2 whole roasted Red Chilli Powder
  • ¼th teaspoon turmeric
  • 3 teaspoon Gram Flour powder
  • 1 cup Bread crumbs
  • Salt to taste
Instructions
  1. To begin with this recipe first cut, clean and chop the banana flower and then soak in salted water for 30 minutes later strain it.
  2. Heat a heavy bottomed saucepan with enough water, salt, little turmeric and banana flower. Once cooked strain the water.
  3. Heat a wok with 2 teaspoon oil.
  4. Add cumin seed , sugar, asafoetida and stir fry the banana flower till dry.
  5. Add the roasted powder, ¼th teaspoon turmeric, gram flour, and bread.
  6. Cook till the filling is ready for about 10 minutes. Check for seasoning.
  7. Make paste of this filling in a grinder.
  8. Transfer in a plate and refrigerate for 15 minutes.
  9. Divide the filling in 6 cutlet balls. Now shape into flat cutlets.
  10. Fill a plate with bread crumbs, coat each cutlet with crumbs. Refrigerate for 15 minutes.
  11. Heat a frying pan with oil and fry both side for 5 minutes each.
  12. Serve hot in a platter with some mustard sauce.

 

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Prawn In Black Bean Sauce

Prawn In Black Bean Sauce
Author: 
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
If you are tired of repeating the same recipe with prawns then follow this simple preparation which is easy to cook and anyone can try to make it successful. An Asian dish with black bean paste that is extremely delicious and very popular in Asian restaurants. Use some mushrooms for the gravy and you are ready to score few extra accolades from your family Fried Rice members.
Ingredients
  • 6 Prawns
  • 5 Garlic , chopped
  • 1 Thai Red chilli (Birds Eye Chilli) , chopped
  • 2 teaspoon Sesame oil
  • 1 teaspoon Ginger , chopped
  • 1 Onion , sliced
  • 2 teaspoon Black beans sauce , or black bean paste
  • 2 Button mushrooms , sliced
  • 2 tablespoons Water
  • Salt , to taste
Instructions
  1. To begin making the Prawn In Black Bean Sauce recipe, first clean and wash the prawns and slit in butterfly cut.
  2. Heat oil in a heavy bottomed pan and add ginger, garlic, onion, and chillies. Let it cook for about 2 to 3 minutes.
  3. After 2 to 3 minutes, add the prawns and let it cook for another 5 minutes.
  4. After 5 minutes, add sauce and mushroom with 2 tablespoons water. Mix and stir till prawns are fully cooked. Serve hot.

 

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Rajma Kofta In Milk And Poppy Seed Gravy

Rajma Kofta In Milk And Poppy Seed Gravy
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Koftas are traditional Indian recipes mostly well done by the vegetarians. A peculiar variation is the key for making interesting koftas and this Rajma Kofta In Milk And Poppy Seed Gravy Recipe uses cooked rajma paste instead of regular besan, lentils etc as the basic ingredient to make the yummy kofta balls for shallow frying in paniyaram pan. Once fried those can be served as an appetizer but I have cooked a special gravy with milk and poppy seeds paste to make this recipe a delightful vegetarian side dish which can be served with various flatbreads or rice recipes.
Ingredients
  • ½ cup Rajma (Large Kidney Beans)
  • ¼ cup Cashew nuts
  • 2 tablespoons Raisins
  • ¼ teaspoon Asafoetida (hing)
  • ¼ teaspoon Cumin seeds
  • 2 tablespoons Besan
  • ¼ teaspoon Red chilli powder
  • 2 teaspoons Coriander leaves (Dhania) , chopped
  • 2 teaspoons Ghee
  • 3 teaspoons Poppy seed, ground to paste
  • 1 teaspoons Fresh cream
  • ½ cup Milk
  • ½ teaspoon Garam masala powder
  • Water, as required
  • Salt, to taste
  • Saffron strands, a few to garnish
Instructions
  1. To begin making Rajma Kofta In Milk And Poppy Seed Gravy Recipe, prepare the koftas first. Remember to first soak the rajma overnight and pressure cook with salt until the rajma is cooked and softened.
  2. Blend the boiled rajma, besan, cashew, raisins, chilli powder, hing, coriander leaves and salt in a food processor. Check for seasoning and adjust. Spread this mashed spiced rajma on a thali or a large plate. Make small round balls of rajma kofta with your palm.
  3. Heat a frying pan with half ghee and fry the kofta balls for about 10 minutes. Set aside.
  4. What you can also do is, heat a kuzhi paniyaram pan, drop in a few drops of oil into each cavity and put in these balls into each cavity. Once browned on the bottom, you can rotate the kofta balls and brown them evenly from the other side as well. This is a healthier way to prepare koftas instead of deep frying them in traditional way.
  5. Take a kadai and heat ghee, add cumin and allow to sizzle.
  6. Once sizzling, add in milk, cream, poppy seed paste and garam masala powder. Add salt and stir. Add water only if needed.
  7. Cook till the mixture comes to one boil and add the koftas and Switch off heat after half a minute. Serve with your favourite garnish like saffron or coriander leaves.

 

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Hyderabadi Laziz Lamb Handi

Hyderabadi Laziz Lamb Handi
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
A royal Hyderabadi lamb dish, Laziz Lamb Handi is an extremely rich and delicious prepared with assorted spices, cream, tomatoes, onion, ghee and chillies. Here the fun is to make this recipe in a handi, that definitely adds up the extra flavor with slow cooking. The succulent lamb pieces melt in your mouth exploring the aromatic spices and fresh onion tomato gravy paste blended in ghee. Add extra hot chillies to make it spicier. The roasted meat brings out the flavor of fat and that contributes to the satisfy along with Tawa Paratha or Jeera Rice for a weekend lunch or dinner.
Ingredients
  • 700 grams Lamb ribs
  • 3 teaspoon Ghee
  • 5 teaspoon Yogurt (Curd)
  • 4 teaspoon Kashmiri red chilli powder
  • 5 teaspoon Ginger , paste
  • 10 Garlic pods
  • Salt , to taste
  • 2 tablespoon Cooking oil
  • 6 Onion , sliced
  • 1 teaspoon Garam masala powder
  • 2 teaspoon Tomato , paste
  • 3 Tomatoes
  • 3 teaspoon Fresh cream
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Turmeric powder (Haldi)
  • ½ teaspoon Cumin powder
  • ½ teaspoon Coriander Powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Lemon juice
  • 11/2 cup Water
  • Coriander leaves (Dhania) , Few, chopped
Instructions
  1. To make Hyderabadi Laziz Lamb Handi, first marinate the lamb ribs with salt, kashmiri, chilli powder, half ginger paste, curd and keep for 30 minutes.
  2. Heat a copper Handi with ghee and garlic for 1 minute. Add the meat and cook it for about 5 minutes on high flame. Keep it aside.
  3. Add onion, ginger paste, bay leaf, whole garam masala, and fry till half caramelized.
  4. Now add red chilli powder, turmeric powder, cumin powder, coriander powder, salt, tomato, tomato paste and cook for about 10 minutes.
  5. After 10 minutes, add the lamb meat and water. Cover and cook until the meat is fully cooked.
  6. Extra dry the gravy water if more than one-fourth water is left. Check for salt.
  7. Add garam masala powder, lime juice, cream and coriander leaves for garnish. The roasted meat brings out the flavor of fat and that contributes to the satisfy along with Tawa Paratha or Jeera Rice for a weekend lunch or dinner.

 

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Tom Yum Egg And Shrimp Soup

Tom Yum Egg And Shrimp Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Soup is all time favourite, especially if addition of asian spices is introduced to the recipe making. Here I have used a very simple easy to make Tom Yum Egg And Shrimp Soup, a soup with egg and shrimps but have added the tom yum malaysian fresh spicy readymade paste mix. A fresh aromatic chilli, oil and herb based preparation almost resembles like a pickle. Try this recipe to rejuvinate your tastebuds with this shrimp and egg soup recipe for a refreshing week ahead.
Ingredients
  • 6 Prawns
  • 1 Egg
  • 1 tablespoon Tom Yum Paste
  • 1 inch Ginger , sliced
  • 1 Carrot , sliced
  • Green Bell Pepper (Capsicum) , few (sliced)
  • 1 teaspoon Scallion chopped
  • 1 teaspoon Corn flour
  • 1 teaspoon Water
  • 2 cups Chicken stock , or vegetable stock
  • Salt , to taste
Instructions
  1. To begin making the Tom Yum Egg And Shrimp Soup recipe, first cut all the vegetables and keep all ingredients ready.
  2. The recipe only will need ½ of one beaten egg.
  3. Heat a saucepan with chicken broth and bring to a boiling point. Add prawn, ginger, capsicum, cook for 3 minutes.
  4. Add the tom yum paste and give a single stir. Add cornflour mixed with water and add to the soup. Check for salt seasoning.
  5. Drizzle the egg from top with a fork but dont stir. Stop the flame.
  6. Garnish with scallion and serve the hot soup immediately. Serve Tom

 

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South Indian Grilled Fish With Spicy Fusion Sauce

South Indian Grilled Fish With Spicy Fusion Sauce
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
South Indians loves to eat fish and as far as we all know they are fond of eating very spicy dishes especially the people of Kerala and Tamil Nadu. My fusion recipe will support their tasty palettes and balance the smoky grilled, saucy, coconut, sour flaky fish when served with curd rice. Perfect for a grand sunday lunch with non veg appetizers, rasam, vadas with sambar and a traditional dessert and this South Indian fusion fish recipe.
Ingredients
  • 500 grams Fish
  • 2 teaspoon Ginger , paste
  • 2 tablespoon Yogurt (Curd)
  • 2 tablespoon Red mustard seeds , paste
  • ½ teaspoon Tamarind Paste
  • 5 Dry red chilli
  • 2 Green Chilli
  • ¼ cup Fresh coconut
  • 2 teaspoon Coconut Oil , or sunflower oil
  • 4 teaspoon Sunflower oil
  • ¼ teaspoon Mustard seeds
  • ¼ teaspoon Chana dal (Bengal Gram Dal)
  • 3 sprig Curry leaves
  • Black Salt (Kala Namak) , A pinch
  • Salt , to taste
Instructions
  1. To begin making the South Indian Grilled Fish With Spicy Fusion Sauce recipe, make the South Indian Grilled Fish with Spicy Fusion Sauce. First, clean the fish, make few slits on it and marinate with plain salt for 15 minutes. Slice the fish into two halves.
  2. Take a bowl and mix together ginger paste, red mustard seed paste, tamarind paste, green chillies, red chilli paste, half coconut freshly grated, curd, salt and 2 teaspoons sunflower oil.
  3. Marinate the fish with the mixed spice, cover and refrigerate for 30 minutes. Heat a grilled iron skillet with 2 teaspoon sunflower oil, and cook the fish about 20 minutes or until fully cooked.
  4. Transfer to a platter. Heat coconut oil in a frying pan and slowly add black mustard seed, 2 red chillies, lentil seeds, a pinch of black salt, curry leaves and grated coconut on high flame. Pour this over the grilled fish.
  5. Serve South Indian Grilled Fish With Spicy Fusion Sauce as a side dish along with Jeera Rasam and Steamed Rice for a weekday meal.

 

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Onion And Bell Pepper Stir Fried Pulao

Onion And Bell Pepper Stir Fried Pulao
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Pulao is a delicious rice preparation of Indian cuisine. The taste and ingredients are totally dependent on the regional preferences from North to South and from East to West, each recipe is unique. Here the Onion And Bell Pepper Stir Fried Pulao Recipe that includes mainly basic pulao spices with which you can turn either mixing vegetables or adding non-vegetarian ingredients to name accordingly. Bell Pepper is stir-fried and added to the pulao recipe at the end. It definitely brings out the appetizing happy rainbow colors and can be served with plain raita to my choice of egg curry on the side.
Ingredients
  • 1-1/2 cups Basmati rice
  • 1 Tablespoon Ghee
  • 1 Onion , chopped
  • 1 teaspoon Ginger , paste
  • 1-1/4 cup Onion , sliced
  • 2 cloves Garlic
  • 2 Dry red chillies
  • 1 Bay leaf (tej patta)
  • 2 Cardamom (Pods /Seeds)
  • ¼ teaspoon Cumin seeds
  • 2 Star anise
  • 1 Mace
  • 1 teaspoon Whole Black Pepper Corns
  • 1 teaspoon Turmeric powder (Haldi)
  • Salt , to taste
  • 2-1/4 cups Water
  • 1 cup Yellow Bell Pepper (Capsicum) , cut into cubes
  • 1 teaspoon Tomato Ketchup
Instructions
  1. To begin making the Onion And Bell Pepper Stir Fried Pulao recipe, first soak the rice in enough water in a bowl for 10 minutes. Drain the water and keep it aside.
  2. Heat ghee in a heavy bottomed frying pan and add onions. Fry the onions till they turn brown in colour. Keep it aside.
  3. In the same pan, add all the dry spices, ginger, garlic and salt. Mix, add rice and cook for about 2 to 4 minutes.
  4. Add the required water and top with fried onions. Close the lid and cook for about 10 to 15 minutes until done. Rest for a while before opening.
  5. Again heat a frying pan for with ghee and fry the chopped onion, bell pepper and tomato ketchup for few minutes. Serve on side or on top of pulao.

 

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