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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Scrambled Cottage Cheese/Paneer Sandwich Recipe

Scrambled Cottage Cheese/Paneer Sandwich Recipe
Author: 
Recipe type: Sandwich
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Scrambled Paneer Sandwich Recipe is a high protein sandwich recipe that is easily done in the morning's rush hour and can be made for lunch boxes. Fresh homemade paneer or Chenna can be made the same day or the previous night. You can either add the finely chopped green chillies, or omit them if serving to kids. You can also add a pepper seasoning if you want to replace the green chillies. You may also add a teaspoon of ghee on each bread slice while toasting them to make them crispy, or simply dry toast them on the tawa. Serve Scrambled Paneer Sandwich Recipe along with fresh fruits and chopped carrots in the lunch box, or along with a glass of Rose Lassi Recipe as an after school snack. Did you know: Perhaps common knowledge by now about paneer is a good source of protein especially for vegetarians who do not get their intake from meat products. 100g of paneer yields about 18g of protein which is good for people who weight train as they need protein for muscle building and repair. Cottage cheese contains all the essential amino acids needed for it to qualify as a complete protein. Eat cottage cheese, and you'll boost your intake of calcium and selenium. A single serving of either full-fat or low-fat cottage cheese provides all the selenium you need in a day. This selenium fights the aging process due to its antioxidant function, and it also supports immune system function. In addition, cottage cheese contains calcium, an important component of healthy bone tissue.
Ingredients
  • 200 grams Paneer (Homemade Cottage Cheese) , grated
  • ¼ cup Onion , finely chopped
  • 1 Green Chilli , finely chopped (optional)
  • ½ inch Ginger , chopped
  • ¼ teaspoon Mustard seeds
  • 1 pinch Kalonji (Onion Nigella Seeds)
  • ¼ teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Fresh coconut , grated
  • 5 Curry leaves
  • 1 tablespoon Cashew nuts , chopped/broken finely
  • 2 teaspoons Cooking oil
  • Salt , to taste
  • 6 Bread slices , cut diagonally
Instructions
  1. To begin making Scrambled Paneer Sandwich Recipe, prep all the ingredients, grate paneer and finely chop onions, cashewnuts, ginger and green chilli (if you are using. You can skip green chillies altogether if you are serving for kids who do not like spicy sandwich.
  2. In a small frying pan, heat a bit of oil. Once the oil is hot, add mustard seeds on a low medium heat, and allow them to splutter. Once they splutter, add nigella seeds, green chilli and curry leaves. Saute for a few seconds.
  3. Add the chopped onion and ginger pieces, and on a medium heat, fry them by stirring occasionally until lightly browned.
  4. Reduce the heat to low, add the grated coconut, paneer, turmeric, cashewnuts, salt and stir till the paneer is well fried and there is a delicious cooked smell from the sandwich filling.
  5. Check on seasoning to adjust to your taste, you may add black pepper (freshly ground) to the mixture, stir well to combine and turn off heat.
  6. Allow the filling to cool down a bit, if you want to accelerate cooling, you can transfer the sandwich filling paneer mixture to a plate, spread and place on the countertop for a faster cooling.
  7. Meanwhile, on a flat skillet, place the diagonally cut breads and toast them on low heat until browning a bit. Flip and toast further for about half a minute till the other side is also browned.
  8. Either prepare the sandwich by smearing a good amount of scrambled paneer on the toasted breads, or pack the stuffing in a separate container for your kids for lunch.
  9. Serve Scrambled Paneer Sandwich Recipe along with fresh fruits and chopped carrots in the lunch box, or along with a glass of Rose Lassi Recipe as an after school snack.

 

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