The food cooked in my kitchen has a good mix of spices that are used in most Indian households. The kitchen masala box is the most essential or rather my magic box that is opened for adding its contents to each dish that I am preparing, and a good amount of turmeric, chili powder, coriander powder, garam masala etc. gets used on a daily basis for making the vegetables or non-vegetarian food of the day. I add turmeric to all the sabjis and dals that I make, but of course with some exceptions like the Dal Makhni and some legumes etc. I have always marveled at the magic of the different spices and herbs in our Indian cooking that makes each dish so unique and different. India being a big country comprising of different states, with the methods of cooking varying from region to region, it sure is my pride to belong to this wonderful nation. The south style of cooking varies from the Maharashtrian style, the state from where I belong. Having moved residence within few states of India since the time I got married, yeah you can say the time since I started cooking on a daily basis, resulted in a little bit of adaptation of cooking styles of those particular regions. Having lived in Gujrat I was able to learn the Gujrati cuisine, new dishes for me then, from my friendly neighbors, now they have become part of my frequently cooked menus, with the Undhiyo a vegetarian delicacy made during the winter season being the most favorite. Similarly, living in the north of India, the cold weather during winters saw me making a whole lot of paratha varieties that were definitely never eaten during my own growing up days. The point to emphasize here is that travelling from one place to another definitely enriches our lives as well as benefits our food habits, we get to learn a lot and include a lot of variety in our regular home menus. So those who all love travelling do keep venturing out to new destinations, and those who have not moved from place to place then folks it’s high time that you need to start exploring new places.
Let us get cooking our today’s recipe. The Spicy Mushroom is my method of cooking and giving them the perfect spicy taste that works best as a filling in rolls, wraps, and even Sandwiches. The mushrooms used are the ones that are abundantly seen in the supermarkets here. The spices used are all easily available at home, used in my daily cooking. This is a very easy and Zatpat cooked sabzi, and this is one of the many that is made for kids school lunch, which they have always loved eating.
Chili Powder- 2 Tsp
Coriander & Cumin powder- 1 Tbsp
Wipe the mushrooms clean with a damp cloth or kitchen towel. Dice them or cut them into small size.
Heat oil in a pan or Karahi on the gas stove. Add the mushrooms and sauté, the gas flame should be on high. This helps to dry the water that is seen while cooking mushrooms.
Then add the spices and salt, and cook till all the water is dry. Cooking on high flame with continuous stirring helps to dry the water and the mushrooms get cooked fast without becoming too soggy and limp.
Mushrooms do not take long to cook and after adding the masala care should be taken as to not burn the spices by reducing the flame of the gas stove to medium, if required. The sabzi is ready once all the spices are mixed with the mushrooms . Remove the karahi from the gas stove and empty the contents into a bowl. Our spicy mushroom filling is ready for use.
Tips: The mushrooms could be used as filling in Roti Rolls/Wraps, along with other salads, chutneys, or sauces. Check the Fulka/Roti recipe here. It can be eaten along with plain roti, ghee roti or parathas too.
Do look out for my future post of how I make use of this spicy mushroom filling for my breakfast dishes. Until next time, have a great culinary experience friends.
Greetings from ashu to all my lovely readers who keep me connected to the blog on a daily basis, in spite of me not being regular in my blog postings. It is an overwhelming feeling and gives me a sense of satisfaction to view that maybe someone out there is trying out my style of cooking😃. Thank you folks.
June month saw me visiting my homeland for the wedding of my dearest nephew, a tall handsome young man. It was a week full of fun time with my ever-increasing family, the innumerable wedding functions, grand meals, the dancing, and not to forget all the decking up in lovely saris etc. Weddings in my family have always been grand affairs and the trend still continues even for this generation of kids. All in all it was a fantastic time spent with the whole extended family. The month also brings with it the advancing Monsoons to my homeland, the much awaited rains after a harsh summer. Living in this part of the world where there is scant rainfall and extreme summer months, the home bound trip during the harsh summers is always most cherished. The parched dry land gets soaked in the heavy downpour of rain, petrichor emanating from the ground makes it a heavenly experience. The markets are flooded with fresh stocks of seasonal fruits and vegetables, the foodie in me is on a drooling junket all along. Though it turned out to be a short trip, but I enjoyed some fantastic food dishes, Amrakhand being one of the most favourite. I will be posting my homemade Amrakhand recipe as July post, do look out for it.
Today I share here my way of preparing dry Bhindi masala(Ladies’ finger) recipe with you all. This recipe is on my list as one of dishes when I plan a vegetarian meal or as a vegetable portion while planning a non vegetarian dish. It is extremely simple and is one of the easy-to-make-dishes. When buying the Okra do select the small variety as they can be kept full length and not cut into small size. In case small variety is not available then take which ever you get and try to cut even sized portions.
Preparing the vegetables before starting to make the dish is convenient and prevents burning of the ingredients that are in oil.
Onion: 1 Medium
Garlic: 2-3 cloves
Turmeric: 1/2 Tsp
Salt: As per taste.
Oil: 3 Tbsp. (As per preference, but it is always healthy to eat as less oil as one can)
Chaat masala Powder: 1Tbsp
Red Chilli Powder: 2Tsp
Dry Coriander Powder: 1Tbsp
Cumin Powder: 1Tsp
Garam Masala: 1 Tsp.
Wash, clean and pat dry the okra with a kitchen towel. Cut and discard both the ends of each okra and give a slit to it so we can apply dry masala paste to the insides. Peel and slice the garlic. Slice the onion.
Take a small bowl, put 1 tbsp oil and add and mix the dry masala powders with it. (Mix these with oil-chaat masala, coriander powder, cumin powder, little red chilli powder, salt, pinch of turmeric, and the garam masala.)
Apply this masala paste inside the slit okra and keep aside for 10-15 min.
Heat a Kadai or pan on the gas stove. Add the remaining oil to the kadai. Add the sliced garlic, onions and saute till the onions are pinkish in colour. Add the chilli powder, turmeric, and salt. Then put the prepared okra and cover the kadai or pan for 2-3 minutes with a lid and remove the cover. Cook the okra on slow heat for 10-15 min or till they are just soft. Once done empty into a serving bowl and garnish with freshly chopped green coriander.
Tip: One could also sprinkle some red pomegranate pearls on top as garnish to give it a more inviting look.
Each kitchen has its unique way of preparing the vegetables, though the ingredients might be same but a difference in method results in different taste, and this is my favourite method for preparing the small okra. I prepare a lentil combination or Dal Tadka to go along with this dish as a lunch or dinner time meal. Do give it a try and leave a comment if you like it.
In continuation with my earlier kheema preparations, today it is time to post kheema palak (lamb mince with spinach) recipe. My dad loved the lamb mince cooked with spinach and I have seen my mom cook it so often, but I have adapted it to my taste. I do use spinach sometimes when cooking meat or chicken. We can give the gravy a nice aroma and flavour just by adding a few leaves to the masala paste when grinding the ingredients, and also a different colour. As I like the natural colour of the vegetables, I tend to incorporate most of it in my dishes.
Spinach or any greens should not be cooked on high flame and also not cooked for a longer period. In this recipe, spinach is cooked only till it gets bit tender. With each bite we should taste the ginger and experience the spinach and onion crunch. The stock is added to make the dish little moist, it should not be watery thin.INGREDIENTSUSED: 1 Bowl of finely shredded spinach
2-3 Spring Onions
4-5 Garlic cloves -finely chopped
1 small piece ginger- julienned
2-3 green chillies- finely chopped
250g- boiled lamb mince
1 bowl stock of boiled mince
1 small tomato- gas flame cooked, and pureed
Turmeric/red chilli powder/salt- as per taste
oil- 2 Tbsp.
Heat oil in pan, add the cumin, green chillies, garlic, ginger, and when this is cooked add the chopped green onion.
Then add the pureed tomatoes, mixing all the contents of the pan, then add the spinach to the pan and toss. Next add the turmeric, chilli powder and salt. Finally add the boiled lamb mince and mix everything. The meat should get evenly coated with the seasonings and all the other ingredients of the pan.
Next add the meat stock, this is to keep the taste and make dish bit moist. Adding water will not bring out the desired taste as is obtained by adding the meat stock.
After adding the stock, simmer the sabzi for few minutes and then put off the flame.
Serving Options: This is a side dish, which is not spicy, so one can include it in menus which have a spicy gravy as the main dish. This can also be served with a vegetarian meal that includes dals, lentils, and other vegetables. One could even use it as a sandwich filling, but then cook it as a dry sabzi with all the liquid reduced or by not adding the stock at all. The eating choices are so many, decide how you would like to eat it. Preferred choice at my home is with hot fulkas or parathas (Indian bread types).
This is one of my favorite way of cooking boiled eggs to make a sabzi that the family enjoys for meals during travel, by either road or train. Food is an essential part of travelling for my family. So much so, that they agree to come along based on the food available during long journeys! This recipe is just one of the few easy on-the-go recipes I use to satiate my hungry kids. Going through the pictorial depiction of the ingredients and method of cooking, you would agree with me how easy and yummy this simple recipe turns out. Go ahead and have fun cooking this, and do let me know your comments.
Boiled Eggs, Onions, Green Chilies, Tomato, Ginger, Garlic, Oil- 30 ml, 1 tsp Cumin, 2 tsp Red Chilli Powder, Salt to taste and Sprig of fresh mint. Little water will be needed for mixing the ingredients.
Prepare the Ingredients for use:
I sliced the onions and chopped the tomatoes. Each egg was sliced into four. As the yolk is not preferred, I used yolk of only two eggs.
The cumin, green chilies, garlic and ginger were roughly crushed using mortar and pestle as we don’t need a fine paste.
Heat oil in a Kadai/frying pan and add the sliced onions to it. Fry onion till pinkish in color. Add the coarsely ground chilies and ginger garlic mix. Then add the chopped tomatoes.
Cook the tomatoes for sometime, then add the turmeric, and chili powder and salt.
Then add the sliced eggs and little water to mix all the ingredients. Simmer for few minutes. Garnish with mint and green chili and serve either with paratha or roti or any type of bread.
The onion masala can be kept ready in the fridge to be used for later and thus by just adding boiled eggs to it the dish can be made in no time.