Back to blogging after all the festivities of Ganapati. I must confess I have had loads of sweets, especially modaks. Not that I am complaining but one tends to get other cravings too. So back to savory cooking!!
Sometimes there are days when I spend more time in the kitchen than I usually do and I end up making tiny bit of snacks to gobble up every now and then. There was lunch, there was gharge i.e. sweet pumpkin puris (again sweet!!!) and yet I wanted to make something for the evening snack. I usually have mushrooms in the refrigerator and saw a green bell pepper next to it. So what can be done with these things. Think think..
Actually without thinking much I started cooking what came to my mind which would need minimum efforts. And here it was. Girish and I actually ate it off the pan. Couldn’t wait any longer. Hope you guys like it too just like we did!!
Button Mushrooms – 15-18
Green Bell Pepper/ Capsicum – 1 finely sliced
Ching’s Secret Dark Soy Sauce – 1 ½ tablespoons
Ching’s Secret Green Chili Sauce – 1 ½ teaspoons
Oil – 2 tablespoons
Garlic (finely chopped) – 1 ½ tablespoons
Salt- to taste
- Roughly slice the mushrooms vertically.
- In a fry pan heat 1 tablespoon oil and add ¾ tablespoon finely chopped garlic.
- Sauté the garlic for a minute and then add the sliced mushrooms.
- Sauté the mushrooms on high heat till it starts leaving water. Strain the water and transfer the mushroom-garlic mixture back to the pan.
- On medium heat stir fry the mushrooms till they have dried up but not charred.
- Meanwhile in another frying pan add the remaining oil and garlic and stir for a minute. Add the sliced green bell pepper. Keep stirring in between.
- Till the mushrooms are ready the bell pepper slices should be done.
- Now add green chili sauce and soy sauce to the mushroom pan. Add a little salt and mix well. Stir this on a medium flame.
- Add the sautéed green bell pepper slices to the above mixture and turn off the gas.
- Mix well and serve hot.
- Always taste the mixture before adding salt, since soy sauce has good amount of salt in it. Sometimes it may not be necessary to add any.
- Even if the mushrooms sweat a lot, do not panic. It happens to be that mushrooms have lot of water and they tend to release it. Just strain the water and you are good to go.
- You may also add any other colored bell peppers.
I have to thank Donna Hay for introducing me to the filo pastry and various recipes related to it. A couple of months back I was watching her TV show Fast, Fresh and Simple in which she showed how to prepare a Spinach and Feta pie using filo pastry sheets. It was a very tough job to find the pastry sheets and finally my favorite store Dorabjee’s at Camp, Pune came to the rescue. (Personally I feel these ready to use pastry sheets are a little expensive but it also involves lot of effort to make one. So the choice is yours).
The first time I made it was impromptu and for filling I used mushrooms, onion and homemade paneer. A lot of things went haywire and caring for the pastry sheets is one hell of a job. But the second time everything went smooth and following is the result. I would definitely recommend this to all of you with its pros and cons. Enjoy!!
Potatoes (boiled) – 4 medium sized roughly chopped
Green Peas (pealed) – 1 cup
Onion (finely chopped) – 1 medium sized
Garam masala – 1 teaspoon
Red chili powder – 1 teaspoon
Salt –to taste
Oil- 1 teaspoon
Parmesan cheese (grated) – to garnish
Filo Pastry sheets, each cut in to 5 inch square – 12
Butter – to brush
- Cover the filo pastry sheets with wet muslin cloth to avoid drying up.
- In a pan heat oil and sauté the onion till it turns transparent.
- Add the green peas and mix well.
- Add the roughly chopped potatoes and then add the garam masala, red chili powder and salt to taste.
- Mix well and set it aside to cool.
- Line a baking tray with parchment paper.
- Brush each filo pastry sheet with butter and place one on top of the other.
- Divide the filling into 6 pastries leaving a 2 cm border.
- Fold over the edges of the pastry to form a border.
- Sprinkle it with grated parmesan.
- Bake for 20-25 minutes or till the pastry is golden at 200 degrees Celsius.
- Serve hot or the base might become a little soggy.
You may try different types of filling like mushroom and paneer.
Hello everyone, this Girish and today I would be your chef for the day
This is a very simple dish to prepare and enjoy specially when it’s raining outside and you are lazed to cook anything complex. Same situation made me prepare this recipe. It’s been raining and raining in Pune since 2-3 days. A typical Sunday with such a climate is a concoction for an amazingly lazy weekend. It was my cooking day so I decided to prepare today’s breakfast and chose one of the simplest yet tastiest dishes to go. I am egg lover since childhood. Boiled eggs, sunny side up, half fries, scrambled eggs.. you name it, I love it. Not to forget the Spicy egg curry
This is a go win situation for any amateur cook. You cannot go wrong with this dish. So give it a try and enjoy those lazy days.
4 eggs beaten
1 onion medium sized finely chopped
1 tomato medium sized finely chopped
1 tablespoon deseeded finely chopped green chilies
½ teaspoon mustard seeds
½ turmeric powder
¾ teaspoon garam masala
2-3 cloves of finely chopped garlic
1 tablespoon vegetable oil
1 tablespoon coriander finely chopped for garnishing
Salt to taste
- Heat the oil in a pan and add mustard seeds, turmeric until mustard seeds crackle
- Add finely chopped garlic and chilies, give it a stir. Tip in the onion and sauté well till onion is transparent
- Add tomatoes, give a stir
- Add garam masala, sauté till the tomatoes are soft or they break in
- Add eggs and salt, keep stirring till the eggs are scrambled and mix well
- Garnish with chopped coriander
- Serve hot with rotis or bread
- Add a little milk to the egg while beating to make it more soft
- You can exclude the garam masala, if you do not like the extra spice
- Can you also serve it on a tortilla or pita bread or buns
This recipe is dedicated to all the men and women who are busy taking care of their jobs, household and loved ones. Many a times I have seen women (mostly in India) who have a long scheduled day but hardly a few minutes for themselves. In this rush everyone tends to eat or grab a bite of whatever is available and most of the times it is the greasy fast food that becomes are first choice. In a way I have also been a part of this mad rush.
I firmly believe that there are recipes or ways to prepare many on the go dishes in a matter of max 10-15 minutes. (Oh noo..not ata Maggie!! ;)).
Here is another recipe that I believe can be prepared before you go to office and begin you hectic day. It can be power packed breakfast or a mood lifting lunch after a boring meeting or a tasty snack after you come back home. Full of nutrients and easy to carry too.
I really hope that after trying this you will say bye to the unhealthy take aways.
Let’s wrap it up and start cooking!!
Onion (small) – 1 finely chopped
Tomato (small) – finely chopped
Chapatis – 4-5
Paneer/ Cottage cheese – 200 gms
Salt –to taste
Garam Masala – 1 teaspoon
Chilli Powder – ½ teaspoon
Coriander springs – to serve
Any vegetable Oil – 1 tablespoon
Mustard Seeds – ½ teaspoon
- Crumble the paneer and keep aside.
- In a pan heat oil and add mustard seeds. Once the mustard seeds crackle add onion and sauté. Then add the tomatoes, garam masala and chilli powder. Sauté till the tomatoes are done.
- Add the crumbled paneer and salt. Mix well.
- Let it cook on a medium flame for 3-4 minutes.
- Warm the chapatis, then spoon the cooked paneer onto a chapatti and top it with few springs of coriander. Add extra chopped onion if you wish.
- Ask everyone to help themselves: fill, roll and eat!
- Instead of using paneer you many use tofu.
- If chapatti or roti is not easily available then try pita bread or flour tortillas.
- This makes a great snack for children. Adjust or eliminate the chilli powder accordingly.
Who doesn’t love corn ! it could be corn rice, in a pizza, sweet corn soup or simply a “bhutta”, well it’s irresistible. I haven’t met a person who doesn’t like bhutta. Specially when it’s raining.WOW, bhutta and a mix of salt and chili powder spread over it and a dash of lemon to get it going. Whoohoo :). Another favorite of mine is this recipe. I call it Lemon corn salad. Well it’s a real quickie, tangy and very healthy too. It’s that perfect 4 pm food. Very easy to prepare and super tasty too.
It’s been raining in Pune for a few days. And I had got a couple of raw corn on the cobs stacked up. Rains, stacked corn & cool weather a perfect combination to get this recipe going. Well, who said healthy food ain’t tasty. Every mall or theater has a counter which sells this. But Why wait for a movie, go ahead and give it a try. Am sure you’ll like it.
Sweet Corn Kernels – 1 cup
Chaat Masala – ¾ teaspoon
Lemon – 1 small wedge
Black pepper powder – ½ teaspoon
Fresh coriander leaves- a few springs
Water (to boil) – 2 cups
- Boil 2 cups of water in a pan. Turn off the gas and then add 1 cup sweet corn kernels to it and cover the pan . Let it soak for 5-8 mins.
- Drain the water and transfer the boiled corn in a bowl.
- Add the chaat masala, black pepper powder to it.
- Squeeze the wedge of lemon and add finely chopped coriander leaves.
- Mix well.
Lemon Corn Salad is ready to eat
- You may use fresh, canned or frozen sweet corn. I’ve used fresh.
- Add salt to taste if you need. I haven’t added any to keep my salt intake in check. (Perhaps you won’t miss it since chaat masala is quite sufficient).
- If you want you can add a dash of butter for a rich taste. Again I have given it a miss. (Healthy fooooood people, healthy food )