Mushroom Mutton Gravy

Ingredients

• Boneless mutton cut into pieces500 grams

• Button mushrooms cut into halves12-15

• Onions 2 medium

• Oil 2 tablespoons

• Green chillies 4

• Ginger chopped1 teaspoon

• Garlic chopped1 teaspoon

• Potato peeled1 large

• Turmeric powder 1 teaspoon

• Coriander powder 2 teaspoons

• Red chilli powder 3 teaspoons

• Tomatoes finely chopped2 medium

• Salt to taste

• Garam masala powder 2 teaspoon

• Method

  Step 1

  Halve onions and slice.

  Step 2

  Heat oil in a pressure cooker. Add sliced onions and saute.

  Step 3

  Roughly chop green chillies and add along with ginger and garlic, mix and sauté well.

  Step 4

  Add mutton, mix and cook on high heat.

  Step 5

  Roughly chop potato and add along with turmeric powder, coriander powder and red chilli powder and mix well.

  Step 6

  Add mushrooms, tomatoes and 2 cups water and mix well. Add salt and garam masala powder and mix well. Let it get a gravy consistency. That's it!!!!

  Step 7

  Serve hot.

   

Fusili Pasta with Creamy Sauce

Ingredients:

2 portions of fusili pasta (i’m not going to tell you how much pasta to eat!)
1 large onion – finely chopped
2 cloves of garlic – crushed
2 table spoons of cream cheese
1 small pot of single cream (100ml)
1 small bunch of rocket leaves
salt and pepper / fresh herbs


Preparation:

– fill a large pan with salted water and bring to the boil
– meanwhile, saute the onions and garlic, along with some rosemary in a heavy pan, once translucent add the mushrooms and saute gently for 10 minutes until soft and packed with flavor
– add the pasta to the water a boil until you like it (I like a full 8 minutes for dry pasta)
– take the mushroom pan off the heat, pour in the cream then return to a low heat and let the bubble for a further 5 minutes, then off the heat again and add the cream cheese.
– drain the pasta, pour on the mushroom sauce, stir in a bunch of rocket and serve.
eat and of course, enjoy!

Chicken Mushroom Gravy - Delicious in no time :)

3 whole boneless chicken breasts with skin (about 2 1/2 pounds)
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, halved and sliced thin
3/4 pound mushrooms, sliced thin, any variety you like
1/2 cup tomato
 1 cup chicken broth
2 tablespoons minced fresh parsley leaves (optional, for garnish)
Salt to taste

Masala Powder : Dry roast : 8 Dry Chillies, 6 Shallots, Coconut (Fresh /Dry)- 4 tbsp, Fennel seeds - 1/2 tbsp, Pepper - 1tbsp


Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Masala and cook mixture, stirring, until Masala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
S
immer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

Mushroom Soup

This homemade cream of mushroom soup is a quick and simple soup which can prepared in 10 mins, its rich and creamy texture makes everyone to fall in love with it....

Ingredients

White button mushrooms( thickly sliced)- 1 packet

White pepper powder- required

Nutmeg powder- few pinches

Cream- 1/4 cup(Optional)

Salt to taste

Butter- 2 tbsp

Ingredients for white sauce( Basic white sauce recipe)

Butter- 4 tbsp

All purpose flour/ Maida- 4 tbsp

Milk- 3 cups( at room temperature)

Method

In a heavy bottom sauce pan heat 4 tbsp butter.

When butter starts melting add flour and fry flour for few secs on medium heat( make sure the flour is not burned).

When flour smell rises start adding milk slowly and whisk continuously until smooth and semi thick sauce is formed. Remove pan from heat and set aside.

In another sauce pan heat 2 tbsp butter, when butter starts melting add the sliced mushrooms and sauté for few secs and set aside.

Now add the sautéed mushroom to the prepared white sauce, season with nutmeg powder, white pepper powder and salt. Return pan to heat and adjust soup thickness by adding cream and more milk, check the seasoning. 

When soup starts to boil, transfer hot soup to bowls and serve.

Mexican Mushroom Rice

We also eat a lot of rice at our house, especially with Mexican food.  One of my favorite rice recipes is for Lime Cilantro Rice, which i will post it next week.

I also love the red rice you get in most Mexican restaurants.  The only problem is I haven’t been able to find a recipe for that type of rice that I really like.  I usually end up going to our local neighborhood Mexican restaurant and buying rice to go with what I am fixing for dinner.

We had fabulous fajitas for dinner last night so I tried out the rice recipe, will be posting soon.

So I think I finally have found a Mexican rice recipe to post!  Enjoy!

Mexican Mushroom Rice

INGREDIENTS

• 2 Tbsp Olive oil or vegetable oil
• 1  Cup Rice
• 2 Cup chicken broth
• 1 small can tomato juice
• salt and pepper
• Button Mushroom - 150gms

INSTRUCTIONS

Mexican Mushroom Rice

• Heat oil in a skillet,Saute the mushrooms for 3 minutes and keep it aside
• Heat oil in a skillet
• Add the rice
• Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat
• Add the chicken broth
• Add the tomato juice and sauted mushroom
• Add some salt and pepper
• Stir thoroughly
• Reduce heat to simmer and cover tightly with a lid
• (I 'stir' the mixture several times while it's cooking by just shaking/moving the skillet back and forth so that I don't take the lid off.)
• Simmer/cook for about 20 minutes, until the liquid has been absorbed
• Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so

Cabbage Mushroom Fry

Cabbage Mushroom Fry

Worried how make dishes with Cabbage unlike the routine recipes...!!!! Well.., recipes with Cabbage were always tough to me.. as it's a kind of vegetable which goes excellent in Salads or Chinese dishes like the Noodles or the fried rice. But, when want to make some curry with Cabbage I always work out a bit more and here is how this recipe came out. Truly turned out tasty though..!!! Check this one.

Ingredients:


2 cups Cabbage chopped
1 cup Beans chopped
1 cup Mushrooms chopped
5 Green chillies slit
1 tsp Cumin seeds(Jeera/Jeelakarra)
1 tsp Mustard seeds(Raai/Aavalu)
1 tbsp Black gram(Urad dal/Minapappu)

Cabbage Mushroom Fry

1 tbsp Red Chilly Powder
1 tbsp Ginger paste
1 tbsp Coriander powder
Coriander leaves
Salt to taste
Directions:


1. Heat oil in a pan, add cumin, black gram and mustard seeds and let them splutter.
3. Add chillies, fry them for a while and add chopped cabbage. Fry it for 5 min and then add beans and mushroom. Add salt and mix well. Close the lid and let the vegetables cook on medium flame. Mix it with a spoon once in a while in between while cooking.
4. Once the vegetables are soft enough, add coriander powder and Red chilly powder to it, also chopped coriander leaves and mix well. Let it rest for 2 min and remove from the flame.
5. Serve hot with Chapathi's.

*We welcome your valuable suggestions/comments on this Recipe*

MUSHROOM PEAS PULAO/PILAF

MUSHROOM PEAS PULAO

A Simple and delicious pulao for Mushroom lovers.I always love to prepare one pot dishes as it is quick and easy with very less chopping,less ingredients and no grinding. I have not used any powders for this pulao, so if needed add according to your taste and enjoy.

This is one of my daughter's favorite.:)

For this pulao you need
6- 7 nos. of Button Mushrooms 1 cup of peas 1 onion 1-2 nos. of green chillies(acc. to ur taste) 1 tsp. of ginger-garlic paste 2 nos. of cardamom 1 Bay leaf 1" cinnamon stick 2 nos. of cloves 1 star anise Salt Ghee

MUSHROOM PEAS PULAO

Oil

Preparation

Wash and slice the button mushrooms, chop the onion and split the green chilly lengthwise.

Heat oil and ghee in the pressure cooker. Add bay leaf, cardamom, star anise, cinnamon and cloves. Saute for a min.

Add the ginger-garlic paste, saute it until the raw smell extracts from it . Add the mushrooms and peas and saute it for 5 mins. Meanwhile wash the rice. Drain the water and keep it aside.

After 5 mins, add rice with these mushroom and peas , saute it for a min. 

Now add two cups of water along with salt and allow it for 2 whistles.

When the pressure is down,this delicious pulao is ready to be tasted...................

 

Peas Mushroom Masala

Matar mushroom masala, mushroom and matar cooked in spicy onion tomato gravy and richen by cashew paste. Serves best with rotis, paratha or pulaos. .

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 servings

Ingredients

2 tbsp oil
4 cardamoms
1 stick of cinnamon (dalchini)
1 cup chopped onions
2 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup tomato puree
1 tbsp chilli powder
2 tsp coriander (dhania) seeds powder
1 tsp turmeric powder (haldi)
1 tsp garam masala
salt to taste
1/4 cup cashewnut (kaju) paste
1 1/2 cups green peas
200 gms mushrooms (khumbh) , cut into halves

For The Garnish2 tbsp chopped coriander (dhania)

 

Method

1. Heat the oil in a pan, add the cardamoms, cinnamon stick and onions and saute till onions turn golden brown in colour.
2. Add the ginger-garlic paste, mix well and cook for 2 minutes on a medium flame.
3. Add the tomato puree, chilli powder, coriander seeds powder, turmeric powder, garam masala and salt and cook till the oil leaves the masala.
4. Add the cashewnut paste dissolved in 1 cup of water and mix well.
5. Add 1/2 cup of water and bring it to a boil.
6. Add the green peas and mushrooms and simmer for 8 to 10 minutes or till the green peas are cooked.
7. Serve hot garnished with coriander.

MUSHROOM RICE

Here’s an easy and quick recipe of mushroom rice. this mushroom rice recipe i had made for lunch and everyone liked it.
the most amazing thing is that, it is not an elaborate or complicated recipe. easy for bachelors, students and single people. if you have leftover rice than you could use it right away to make this recipe.

Bissibellabath with Mushroom masala and Rava Laddu

Bissibellabath with Mushroom masala and Rava Laddu

A very simple and easy Biryani recipe without much spices .
This goes well with raitha, papads and chips. If you have all the vegetables cut and kept ready, then it hardly takes 10 minutes to prepare this. Even bachelors can prepare this as it requires no elaborate grinding of masalas etc. So bachelors out there, do not spoil your health by eating outside often, here is a simple and yummy biryani recipe that can be prepared at home in no time.  Now to the recipe
Prep Time: 15-20 mins
Cooking Time: 20-30 mins 

Makes: For 2
Shelf Life: 1 Day
Serving Suggestion: We had this with mushroom dry curry and it tasted awesome.