Stir fried mushrooms with garlic in white sauce -Served here with cheese buns

Button Mushrooms- 1/2 kg
Garlic-1/2 bowl

Olive oil
Basil, oregano, and cilantro- 2 tsp
Maida (white flour)- 3 tbsp
Milk- 1 large glass (to make it smooth and yum!)
Salt and pepper- to taste

Clean mushrooms by putting in cold water i.e. 'shocking' and gently rubbing skin upward to remove dirt and outer skin.

Chop mushroom into small pieces. Also, chop lots of garlic.
In a pan or kadhai, add some oil and fry mushrooms with salt and pepper till they reduce and become dry. When they are boiling, keep removing 'liquid' and retain 'stock' in a bowl.

In a huge pan, heat olive oil or butter and add garlic. Next, add 3 tbsp of maida and fry till golden brown. Switch off and after 1 minute, add 1 huge glass of milk and 1 bowl of stock.Mix to make a paste. Add 2 glasses of water, 1 tsp of basil+ cilantro and oregano (or just garlic bread seasoning or pizza seasoning

😉) Switch on gas and keep stirring till it starts thickening.

Put in mushrooms and 2 drops of oil. Stir and cook till thick. (It may need more stock or water)
This can be served with types of bread, Indian bread, noodles, buns, pasta or stirred with bread pieces, topped with bread crumbs & cheese and baked as a casserole too!

Comments

Healthy vegetarian Biryani (Soya Chunks Biryani)

INGREDIENTS Rice- 200 grams (1 cup) Soya Chunks (Nutrela brand is famous)- 15 Red chilli powder- 1-2 tsp Onion- 2 Ginger- garlic paste- 1 tsp Pudina- chilli paste- 1 tbsp (Paste made from ½ bowl of mint leaves and 1 green chilli) Mint leaves- 8 Curd- ½ cup Saffron (optional)- 6 to 7 strands soaked in ½ cup milk Oil or Ghee to fry Water- 2 cups Biryani masala – 2 tsp I use Everest Shahi Biryani Masala- is quite tasty Or Quick Biryani Mix {(2 Cardamom, ½ inch cinnamon,3 black pepper, 2 cloves powdered), 1 small bay leaf, ¼ tsp coriander powder, ½ tsp red chilli powder) Salt- to taste PROCEDURE Wash rice rice well, strain and leave for atleast half to one hour before cooking. Heat 2 cups of water. Remove from heat. Add 1 tsp salt and red chilli powder. Immerse the soya chunks and leave for atleast 20 minutes. Take out squeeze and put in again for 10 minutes. Squeeze out water, taking care not to break any and leave aside. Slice onions into thin slices. Fry one onion till golden b

Dahi Pakhala (Orissa)

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt.

6 layer watermelon,yoghurt & crunch dessert

This is an interesting and a very healthy twist to conventional milk-based desserts. Children like the combination of fruits, crunch from chikki, chocolate and yoghurt. It reminded my daughter of smoothies and 'Naturals' icecream :-) Ingredients Watermelon-1/2 Sweet curd and aamkhand/shrikhand- 2 bowls each( you may use rabdi if you like it sweet,) Muesli-1 bowl Pomegranate: half a bowl Chikki-crushed-1 tsp Crushed munch-3 Layer 1 Take 1 tbsp sweet curd and spread at base of bowl. Layer 2 Place a little muesli and chikki and sprinkle with few pieces of watermelon on top. . Layer 3 Spread rabdi/aamkhand (mango flavoured sweet curd). Layer 4 Repeat watermelon and Crunch: muesli/ chikki Layer 5 S pread sweet curd. Layer 6 Top with pomegranate and crushed munch. Serve immediately. Best within 15-20 minutes. Can be served after refrigeration too. It is quite tasty!!

Food from all across the world and lots more...

Search This Blog