Mushroom Bellpepper sandwich

Ingredients

Bread - 10 slices
Button Mushroom - 200 gms
Green bell pepper - 1
Red bell pepper - 1
Crushed pepper - 1 TSP
Salt as needed
Shredded cheese - 5 tbsp
Or
Cheese slices - 5
Olive / any oil - 1 tbsp
Italian seasoning - as needed

Preparation

1. Slice the mushroom and chop the Bellpepper to very small pieces.
2. In a pan add the veggies along with oil, pepper and salt and stir fry on high heat. The veggies give out a lot of water. Stir fry till it becomes dry.
3. Take a bread slice. You may apply some butter if needed. Spread the veggie mix evenly. Top it with 1 tbsp shredded cheese. I used a mix of mozzarella and cheddar. If you are using cheese slices, place it on top of the veggies. Sprinkle a little Italian seasoning. Cover with another bread slice.
3. Grill till sandwich is lightly browned.

Serve hot.

Corn and Mushroom Cups

The spicy corn and mushroom cups are a welcome change from the usual snacks we make at home. I had a roll of puff pastry in the freezer and was thinking of some recipe to use it up. That's when I remembered this idea of making cups which I had seen in Kurryleaves(the filling was with chicken). I made a filling of corn and mushroom in a tangy and spicy sauce.

Ingredients:

Frozen Puff pastry sheet - 1
Sweetcorn kernels - 1/2cup
Button Mushrooms  - 3 or 4, sliced fine
Red Chilly Flakes - to taste
Tomato Ketchup - 1 tbsp
Italian seasoning - 1/2 tsp(optional)
Salt to taste
Butter or Oil - 2 tsp + to grease the tray

Preparation:

1. Heat a pan and add oil or ghee. Add sweetcorn and mushrooms and saute for a few minutes.
2. Add chilly flakes, salt and ketchup and toss well. The filling is ready.
3. Preheat oven to 200 C. Cut the puff pastry sheet to squares. I got 4 squares from the sheet. Grease the required number of cups of a muffin tray with butter or oil. Place the squares in the greased cups and press gently. Prick the base of the pastry sheet with a fork. This prevents the base from puffing up much. Fill each pastry cup with the filling. Sprinkle italian seasoning on top.Bake for 20-25 mins or till it is puffed up and golden.

Cool for few minutes and then serve with hot tea or coffee.

Linking to Anyone Can Cook: Series 31 , Monsoon Medley and to Iftar Nights

Kadai Mushroom

I love mushrooms and here comes another recipe :-)

Ingredients:

Button Mushrooms - 250 gms.

Onion - 1, diced

Capsicum/Bell Pepper - 1, diced

Tomato puree - of 1 tomato

Ginger garlic paste - 1 tsp

Dry red chillies - 3 to 4

Cumin/Jeera - 1/2 tsp

Coriander powder - 2 tsp

Chilly powder - 3/4 tsp or to taste

Garam masala - 1/2 to 1 tsp

Kasoori methi - 1/2 tsp

Oil - 1 tbsp

Coriander leaves - to garnish

Salt to taste

Preparation:

1. Wash the mushrooms and cut each to 4 pieces. Keep aside.

2. Heat oil in a pan and add jeera followed by dry chillies. Saute for a minute. Add onion and ginger garlic paste and saute till onion is transparent. 

3. Add bell pepper and salt and saute. Now add coriander and chilly powder and saute taking care not to burn it.

4. Add tomato puree and combine well. Add mushrooms, garam masala and kasoori methi. Cover and cook for few minutes till mushroom oozes water and cooks. If you need more gravy, add some warm water and bring to boil. 

5. Garnish with chopped coriander leaves.

Serve hot with Roti or Naan

Linking with Anyone Can Cook: Series 30

Mushroom Pepper Fry

Mushrooms are my favourite and I always have a pack or two in my fridge. Cooking with mushrooms is very quick and easy and it can be used in a variety of ways. Mushroom Pepper fry is spicy and yummy and tasted very different from the other mushroom dishes I make.This recipe is from my blog hop pal Priya Sreeram of Bon Appetit. View her original recipe here. She has lot of yummy recipes in her site, do check it out... Thanks Priya, for this wonderful recipe.Serves best with roti, naan, pulao, fried rice etc...

Ingredients:

Button or Closed cup mushrooms - 150 gms, diced

Capsicum/Bell Pepper - 1, diced (I used 1/2 each of yellow and red to make the dish colourful)

Onion - 1 large, diced

Green chillies - 2, slit

Garlic - 2 to 3 cloves, chopped

Tomato - 1, chopped

Black Pepper powder - 2 tsp (adjust as per the spice level)

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Cumin powder - 1/2 tsp

Oil - 1 tbsp

Fennel seeds - 1 tsp

Curry leaves - a few

Coriander leaves chopped - to garnish

Preparation:

1. Heat oil in a pan and add the fennel seeds. When they sizzle, add garlic, green chillies and curry leaves and sauté till you get the aroma. Now add the pepper powder and sauté for few seconds. 

2. Add onions,capsicum and salt and sauté for few minutes. The aroma while they get fried is awesome, but I choked a little :-). Add the tomato and when it becomes soft, add turmeric, cumin and coriander powders and combine well.

3. Add mushrooms and keep stir frying while it cooks. Mushroom releases water and if you want a little more gravy, you can add some water. Do a taste check and adjust the spiciness. Garnish with coriander leaves.

Linking this with Blog Hop Wednesdays-Week 1,a new challenge initiated by Radhika of Tickling Palates. Each time, bloggers paired and they need to cook and present a recipe from their partner's blog. Radhika has put a lot of effort in forming groups and pairing them. Meet all my blog hopper friends here...

Also linking with Anyone can cook: Series 28

Also sending to  Let's Cook: Sabzis for rotis 

I am taking taking this to Friday Potluck Dinner-2 hosted and Show and Tell

Linking to Food Palette Series - Black @ Torview

Linking to Joy from Fasting to Feasting-IV at Yummy Food

Please do visit and send your entries for my Ongoing event - Fusion Food:Pasta

Hot and Sour Veggie Soup

It was a perfect cold evening for a hot and sour soup and I had lots of veggies in the fridge that I could use. Hot and Sour is my favourite soup and when we were in Bangalore, everytime we eat out I used to order this, either veggie or with chicken. My husband tells me to try something different, but I don't bother. The perfect balance of spiciness and sourness makes the best hot and sour soup. I know many of my friends who do not try to make this at home, as they feel it is time consuming. But the recipe is very simple, only chopping the veggies take some time.This is a basic recipe and you may add egg or  chicken(cooked and shredded) to customize this.

Ingredients:

Oil - 1 tbsp

Finely chopped ginger - 1 tbsp

Finely chopped garlic - 1 tbsp

Carrot - 1 small

Beans - 4 or 5

Cauliflower - 2 florets

Capsicum/Bell pepper - half, I used yellow.

Cabbage - 1/4 cup, shredded (As I didn't have green cabbage in stock, I used purple)

Mushroom  - 1 or 2

Spring onions - 1 tbsp for cooking and 1 tbsp for garnish

Veg Stock cubes - 1 pack(I used Maggie and one pack has 2 cubes)

Water - 1 litre

Soy sauce - 1 tbsp

Red chilly sauce - 1 tsp (Adjust based on the hotness)

Tomato ketchup - 3 tbsp

Vinegar - 2 tsp (I used White Wine Vinegar)

Pepper powder - 1/2 tsp

Corn flour - 1 tbsp or more (adjust to the consistency you need)

Chinese 5 spice shake - 1/2 tsp (optional, but it gives a very nice flavour)

Salt

Use the above quantities as a guideline and adjust as per your taste. I like it to be spicy and sour.

Getting ready

1. Chop carrot, beans and capsicum to small pieces. Chop the cauliflower florets and mushroom and cut the cabbage and spring onion into thin strips.

2. Boil 1 litre of water and add the 2 stock cubes. Follow the instructions on the pack as the amount of water differs for other brands stock cubes. The cubes dissolve and the stock is ready.

3. Mix corn flour in 1/4 cup of water.

Preparation:

1. Heat oil in a large pan and saute ginger and garlic till you get the aroma. Now add carrot, beans,capsicum,cauliflower and cabbage and saute well for a few minutes.

2. Add the prepared stock and bring to boil. Add mushrooms and spring onions.

3. Now add all the sauces, vinegar and salt and let it boil. Do a taste check.

4. Check if the veggies are cooked. They shouldn't get mashed. Add the cornflour and bring to boil. Add some pepper powder and chinese spice shake. Turn off the stove.

5. Garnish with spring onions.

Serve piping hot with some breadsticks.

Linking to Anyone can cook: Series 27

Also sending to Iftar moments at Taste of Pearl City

Linking this to Life is Green Event 

Mushroom Thoran

Regular visitors of my blog would have already guessed that I love mushrooms. Mushrooms can be cooked in a variety of  ways and that's why I like to include them in our menu at least once a week.This recipe is a simply stir fry of mushrooms with a little coconut. This goes well with rice or roti.

Ingredients:

Closed cup or button mushrooms - 250 gms

Jeera/Cumin seeds - 1/2 tsp

Onion - 1, chopped

Ginger garlic paste - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilly flakes - 1 tsp

Shredded coconut - 2 tbsp

Curry leaves - a sprig

Salt

Oil

Preparation:

1. Wash and clean the mushrooms and finely slice them.

2. Heat 1 tbsp of oil in a pan and add jeera followed by onions and salt. When onion starts turning brown, add ginger garlic paste and saute. 

3. Add turmeric powder and red chilly flakes and saute for few seconds.

4. Add mushroom and combine well. Mushroom will release water and cook. When the water starts drying up, add the coconut and curry leaves and saute for few more minutes till the thoran becomes dry.

Sending this to The Kerala Kitchen - July 2011 hosted by Magpie.

Mushroom Wrap

Wraps are a convenient option for packing lunch or a quick dinner. You may make the wrap with chappathi/roti or even tortilla. I have chosen a saucy mushroon filling for this recipe.

Ingredients:

Close cup or button Mushroom - 200 gms

Onion - 1, finely chopped

Finely chopped ginger - 1 tsp

Finely chopped garlic- 1 tsp

Red chilly flakes - 1 tsp

Coriander powder - 1 tsp

Jeera/Cumin seeds - 1 tsp

Tomato ketchup - 2 tbsp (adjust to your taste)

Chopped coriander leaves

Salt

Oil - 1 tbsp

Cooked Roti or Tortilla - to wrap

Preparation:

1. Heat oil in a pan and add jeera. Add onions, ginger and garlic and saute till onions are soft. Add red chilly flakes and coriander powder and saute. 

2. Add mushrooms and salt and combine well. Cover and cook till mushroom is done. Mushroom releases lot of water, hence no need to add water for cooking.

3. After mushrooms are cooked and water is evaporated, add tomato ketchup and saute well. Add coriander leaves and give a good stir. The filling is ready.

4. Take a roti and do the filling at the centre. Wrap the bottom and sides. If you are packing it for lunch, wrap in a foil or cling film.

Sending this to Dish It Out hosted by Kalyani of What's Cooking?

Linking to Anyone can cook - Series 26

Sending to Signature Recipes hosted by Saras

Mushrooms and Egg on Toast

I am very lazy to cook breakfast on weekends. So, toast with jam or marmalade,eggs etc are the usual items. Today I just added some mushrooms to egg and the result was a filling sandwich. The unusual thing is that my little girl who is not fond of mushrooms had  lots of  it today and told me it is supaa(her word for super)...I am not happy with the picture above as it was a gloomy morning with no sunlight  and I had no time to take something better. Will try to post a better pic next time when I make this..

Ingredients:

Closed cup or button mushrooms of medium size - 5 to 6, finely sliced
Onion - 1/2 chopped
Garlic - 2 cloves, chopped
Pepper powder - 1 tsp (adjust)
Eggs - 3
Bread slices - 6 to 8
Mayonnaise - for bread spread
Salt
Oil

Preparation:

1. Heat about 1 tbsp of oil in a pan and add mushrooms, onion, garlic and salt.Saute for a few minutes. Mushroom releases water while getting cooked.
2. Add pepper powder and saute till water has evaporated. Break the eggs and scramble well. (You may beat the egg with a little salt before adding to mushrooms if you like it that way). Saute till egg is cooked.
3. Toast the bread slices on  electric toaster or tava. Spread mayonnaise and then top with the mushroom egg mix. Cover with another bread slice. Yummy sandwich is ready.

It can be served as breakfast or a snack. Also suitable for packing kid's lunchbox.

Sending this to Healthy Snacks event hosted by Deepthi

This recipe also goes to Sandwich Mela hosted by Srivalli of Cooking 4 all seasons

Linking to Anyone can cook - Series 26

Mushroom Matar Masala

I love mushrooms and keep experimenting with them. Mushrooms and matar is a great combination and goes well with roti, naan, paratta etc.

Here is the recipe...

Ingredients:

Closed cup or button mushrooms - 250 gms, cleaned and cut into peices
Green peas - 1 cup
Onion - 2, finely chopped
Tomato -1, finely chopped
Cumin seeds - 1/2 tsp
Ginger Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1/2 to 1 tsp as you like (Check cooking tips for the recipe)
Pepper powder - 1/2 tsp (optional)
Chopped coriander leaves - to garnish
Salt
Oil

Preparation:

1. Heat oil in a pan and splutter cumin seeds.
2. Add onion and saute till it becomes soft.
3. Add ginger garlic paste and saute for a minute.
4. Add Turmeric, chilly and coriander powder and combine well and saute for a few seconds.
5. Add tomatoes and salt and cook till they are soft and mushy.
6. Now add the mushroom pieces, combine well and cover and cook for 5 minutes. Note that there is no need to add water as mushroom has a lot of water content which gets released as it cooks. The secret of cooking mushroom well is not to add water at all.
7. After 5 mins, add the green peas, garam masala and pepper powder. You can see that there will be enough water in the pan to cook the green peas. If you want more gravy add 1/2 cup of water and cover and cook till peas is done.
8. Garnish with coriander leaves and serve hot.

Linking this to Life is Green Event 

Mushroom Biriyani

Mushroom Biriyani is a quick and easy meal. I make it quite often when I'm lazy to cook something elaborate . It is a tasty dish to pack for lunch too...

Ingredients:

Closed up or button mushrooms - 250 gms (cut each into 4 or more pieces)
Onion - 1 finely chopped
Tomato - 1  finely chopped
Ginger Garlic paste - 2 tsp
Fennel seeds - 1/2 tsp
Cinnamon - a small piece
Cloves - 2 or 3
Cardamom - 2
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Garam masala - 1 tsp (Check cooking tips for the recipe)
Basmati Rice - 1.5 cups
Hot water - 3 cups
Lemon juice - 2 tsp
Coriander leaves - to garnish
Oil/Ghee
Salt

Preparation:

1. Heat oil in a big pan and add the fennel seeds, cardamom,cinnamon and cloves.
2. Add onions and saute till soft.
3. Add ginger garlic paste and saute for a minute.
4. Add tomatoes and when they turn soft, add the masala powders and saute for a minute.
5. Add mushroom pieces and cover and cook for 2-3 mins. Mushroom releases lot of water.
6. Add the rice and combine well. Add 3 cups of hot water, lemon juice and salt and mix well.
7. Cover and cook till rice is done.
8. Garnish with coriander leaves.

Serve with raitha...

Linking to Rice Recipes

Mushroom Manchurian

Hey, I'm all excited. This is my first blog post.

A perfect way to get started is with a starter :-) And here is the recipe...

Ingredients:

Closed cup or button mushrooms - 250 gms
For the batter
Plain flour/maida - 1 cup
Cornflour - 1/2 cup
Egg -1 (Optional)
Pepper powder - 1/2 tsp
Salt

For the masala
Sunflower oil - 1-2 tbsp
Finely chopped Ginger, Garlic and Green Chillies - 1 tsp each
Finely chopped Onion - 1 big
Soya sauce - 1 tbsp
Tomato ketchup - 2 tbsp (or more to suit your taste)
Chilly powder - 1 tsp
Pepper powder - 1/2 tsp
spring Onions and Coriander leaves chopped - a handful

Method of Preparation:

1. Beat the egg and add flour/maida and cornflour. Add Pepper powder and salt. Mix well and add a little water to make a thick batter.
2. Clean and cut mushroom to bite size pieces. Dip them in the batter and deep fry till they turn golden brown.
3. Drain and keep it aside.
4. Heat oil in a pan and add the chopped ginger, garlic and green chillies. Saute for a minute.
5. Add the chopped onions and saute till it becomes soft.
6. Now add soya sauce, tomato ketchup, chilly powder and pepper powder and mix well.
7. Add the fried mushrooms and give it a good stir. Make sure that the mushrooms are coated well with the masala
8. Add the chopped spring onions and coriander leaves and mix well.
9. Serve hot :-)

This dish tastes best when served piping hot. Best paired with fried rice