Category Archives: Entrée / Starters

Foodlyrics gets an assistant cook.. lol …. Girish !!! & cooking Mushroom chili

Hey guys..

How are you doing? It’s been a long time the Foodlyrics kitchen has been active.  Like I
have mentioned earlier been busy with work and I hardly get time (silly excuses). I have been following all your blogs..well mostly all of them as and when I can. I so missed this part and I wish I can get back to it again.

After a lot of thought Girish and I have decided to begin a new journey together (again) in this amazing world of culinary delight. We plan to post recipes and photos. It’s a small beginning and we truly hope we can make it large. We would need all your love and support for our new venture. We will try our best to visit your blogs and reply.

There are few things in store, beginning with a new look to Foodlyrics which is long due (and will take some more time).  A couple of recipes that are waiting to go live, loads of clicks and lots of love :).

It’s a great feeling to back, but as of now we will be posting recipes mainly on weekends and holidays. I will try my best to visit all your blogs and reply to everyone as much as possible. Thanks to Google reader that I have the feeds & and the links to your wonderful blogs.

Girish has been very active in the kitchen since our wedding and mainly after we moved to Pune. He is a big time foodie and I am glad that he is so interested in cooking as well.

A line or two from Girish,

Hello Everyone, I know many of you from the blogs and the delicious food that you cook. I happen to sit besides Deepa and get hungry looking at the tasty recipes. I wasn’t a great cook or interested in this part of the food process till recent times. Thanks to Deepa, her simply and easy cooking methods, Masterchef Australia because of whom the cook in me is alive ;)

I am glad that I am a part of this awesome experience…especially with Deepa which makes it double fun. Can’t wait to post, surf and reply on your wonderful recipes.

 Mushroom Chili

Sometimes we cook a dish at the last moment. On Sundays we generally plan the dinner menu well n advance. BUT then the inevitable thing happens. Girish says, “let’s eat something different, am pretty bored eating this.” I know he would be having what’s going to be cooked for dinner, but “something different” has to be there…Always.

We started thinking of what can be cooked as “something different” ;). Finally we landed on Mushroom chili. I had bookmarked a few in the past and after browsing through further I found this to be best and easiest recipe.
Thanks for sharing this recipe, it’s perfect & simple to understand and cook.

I haven’t followed the recipe to the point. Adding and removing bits accordingly.
The best part of this was most of the ingredients were readily available. Sent Girish to fetch fresh mushrooms and began cooking. Within a matter of half an hour this awesome tasty dish was ready. A perfect beginning to our dinner.


Capsicum – 1 ½ thinly cut strips
Onion – 1 big, thinly sliced
Mushrooms – 8 to 10 pieces cut into halves (thoroughly cleaned)
Garlic – 5-6 pods thinly chopped
Green chili – 1 deseeded & roughly chopped
Soya sauce – 1 ½ tbsp
Green chili sauce – 1 tbsp
Tomato Sauce – 3 tbsp
Corn flour – 1 tbsp
Water – ½ cup
Olive oil – 1 tbsp
Salt to taste


  • In a wok or khadhai, heat oil.
  • Add garlic and green chili and sauté for 3-4 minutes on medium flame
  • Add onions and capsicum, sauté for 5 minutes on medium flame
  • Add soya, green chili & tomato sauce and mix thoroughly and keep stirring for 2-3 minutes. Meanwhile, mix the cornflour in a half a cup of water and stir it so that no lumps are formed. Keep it aside
  • Add mushroom and salt, mix well
  • Stir the cornflour mixture properly and pour it in the wok
  • Mix properly and let it simmer on low flame till the gravy thickens & the mushrooms are entirely coated with the gravy
  • Serves – 2/3 as a starter
  • Tips – This is a wonderful starter, side dish and can be served with rice and noodles

Tips – This is a wonderful starter, side dish and can be served with rice and noodles
You can use cubes paneer/ tofu (healthy ehh) instead of mushrooms took cook a tasty Paneer chili


Stir fried exotic vegetables

Last week I wanted to eat something different and healthy. A recipe which I had never tried to prepare. I always had stir fry in my mind, yet never prepared it. It was a perfect day to go ahead and cook. It’s quite simple and fast to cook. So I headed out and bought some awesome looking exotic veggies. Within no time I had them cut, cooked and plated : ready to eat.

It’s very healthy and I have planned to cook it every week. So go ahead and enjoy this tasty yet healthy recipe.


Ingredients –

Broccoli – 1 cup florets, blanched

Red & yellow bell pepper and green capsicum – 1 piece each, cut into 1 inch square

Baby corn – 1 cup, sliced and blanched

Butter – 1 table spoon

Garlic – 1 table spoon, finely chopped

Italian seasoning – 1 tea spoon


Procedure –

  • Heat butter in a pan.
  • Add finely chopped garlic, sauté for 1-2 minutes.
  • Now add all the veggies and give it a nice stir.
  • Cover it with a lid for about 3-4 minutes and just before serving add the Italian seasoning.

Tips –

  • You can add zucchini, mushrooms.
  • For garnishing you can you lettuce.
  • Oh and did I miss mentioning, we had some too good, roasted garlic bread with it. Yummy.


Kothimbir (Cilantro) Vadi


Kothimbir (Cilantro) vadi is extremely famous snack especially among the maharashtrians. Many maharashtrian eateries boast of serving excellent and yummy Kothimbir vadi.

Cook it, take a bite and let me know. :)

Serves – 3 – 4

Ingredients –

Coriander (Cilantro) springs – 1 bunch
Chana dal (chick pea) – 2 cups
Green chilies – 3
Salt – as per taste
Oil- for deep frying

Procedure –

  • Wash and finely chop the coriander springs.
  • Soak the chana dal in water for half and hour. Drain the excess water and grind it along with the green chilies.
  • In this paste add the finely chopped coriander springs and salt.
  • In a cooker vessel spread this mixture evenly till it fills the vessel by approximately 1 inch in height.
  • Cook for 4 whistles. Let the mixture cool.
  • Now with a knife cut this cooked mixture in to squares (vadi) of 1.5 inch x 1.5 inch.
  • Deep fry these squares in oil.
  • Serve hot.

Tips –

Can be eaten with a ketchup or green chutney as starters.
The cooked (but not deep fried) vadis stay good for 2-3 days if stored in a refrigerator in an air tight container.
Instead of soaking the chana dal you can use besan (chick pea flour). Add water accordingly. Make sure the mixture is a thick batter.