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.
As mentioned in the Vegetable Pulav post, this is the second recipe to the rice series.
I had been to my brother’s place and Ketaki (sister-in-law) had prepared this for all of us. She is a very good cook herself and keeps trying various recipes, especially for my beloved nephew Bhargav and my brother Devdatt. This recipe came as a great change from the typical rice preparations we generally have and till date remains as one of my favourites.
The best part of this dish is that it’s fast and simple to make. It doesn’t require any fancy items and I find it totally fuss-free, especially when you have a toddler around, who keeps you busy round the clock. I feel dishes like these help you keep up with the hobby of cooking as well as gives you enough time to be with your baby.
Thanks a lot Ketaki for sharing this. I hope you guys love it. Give it a try and enjoy it as much as all my family does including my two year old nephew Bhargav, who loves to eat boiled corn :).
Onion (big) – sliced thinly
Tomato Ketchup – 4 tablespoons
Cumin Seeds (Jeers) – 1 teaspoon
Oil – 1 tablespoon
Biryani masala – ½ teaspoon
Dried red chillies – 2
Boiled corn – 1 ½ cups
Red chilli powder – ½ teaspoon
Salt – to taste
For the rice:
Basmati Rice (uncooked) – 1 cup
Water – 1 ½ cups
- First cook the rice in a pressure cooker by mixing the ingredients mentioned under “For the rice”. Cook it for 3 whistles.
- In a pan heat oil and add cumin seeds.
- Once they splutter add sliced onion and dried chillies and sauté for 3-4 minutes.
- Then add the tomato ketchup, salt, and red chilli powder. Mix well.
- Now add the boiled corn and the cooked rice. And mix gently.
- Sauté for about 5 minutes and finally add biryani masala and mix well.
- Serve hot.
You may also add khada masala in case readymade biryani masala is not available.
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.
I am in love with rice be it plain steamed rice, dal rice, varan bhat, bissi belle bhat, narali bhat… whatever can be added before bhat or rice It runs in my family, my parents, mama’s everyone is a rice lover. Our meals do not end without the ultimate curd rice.
They say rice is one of the main causes for putting on fat, who are THEY? I don’t know or care for such they’s …. I do believe anything in moderation can never hurt. So why worry. One such rice preparations is vegetable Pulav. This is very simple to prepare, but full of flavors and very filling.
The goodness of vegetables, dash of spice and the beautiful basmati rice makes a combination to die for.
So here is my version of the Vegetable Pulav
Like Donna Hay would say, fast, fresh and simple
I would also like to mention that this is the first post in the rice series. I’ll try to incorporate as many rice
dishes I can. If you have any recipes you would like to share do send me an email with your recipe and I will share it on the blog.
Basmati Rice (thoroughly washed) – 1 cup
Cauliflower florets – ¼ cup
French beans (cut in thick long strips) – ¼ cup
Carrot (cut in thick long strips) – ¼ cup
Green Peas (pealed) – ¼ cup
Water- 1 ½ cup
Salt – to taste
Ghee/ Vegetable oil – 1 tablespoon
Cashew nuts – 5 -6
Green chilly – 1 (halved)
Bay leaf – 2 leaves (dried)
Cinnamon sticks – 2 small
Cloves – 2-3
Peppercorn – 4-5
- In a pressure pan add ghee or oil and add the green chilly along with all the spices mentioned under spices. Sauté on a low flame.
- Add the cashew nuts and vegetables to this and mix well.
- Now add the basmati rice and mix everything gently.
- Add salt and then add water.
- Once the water starts boiling, close the lid of the pressure pan and cook for 3 whistles.
- Serve hot with raita, Papad, Sol kadhi, pickle.
- Wash the all the vegetables thoroughly.
- You can also cook this rice in a pan on open stove, or a rice cooker. Adjust the time accordingly. The rice grains should be cooked well but not very sticky.
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