Mushroom | Oh Taste n See.....

Chettinad Mushroom Biryani

Aug 092012

The cuisine of Chettinad is always known for the bold use of spices and the right combination of spices. Non Vegetaraian specialties like chicken chettinad and chettinad mutton briyani are well known. But, to give the vegetarian the taste of these delicacies without meat, I made this Chettinad Mushroom Briyani. Here, the mushrooms are marinated in a spices and yogurt and then cooked along with rice.

The mushrooms are like sponges and absorb all the flavors of the spicy marinade. This marinade also ends up flavoring and cooking the rice. This is a yummy one pot meal and a very flavorful too.

Ingredients:
4 cups basmati
1 8 oz carton of mushrooms, sliced(I used cremini/baby portobello mushrooms)
3 tbsp ginger garlic paste
2 tsp coriander powder
2 tsp fennel powder
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp briyani masala
1/2 tsp cumin powder
1/3 cup of yogurt
3 tbsp canola oil
4 each: cloves, cardamoms, cinnamon sticks
1 star anise
2 onions, sliced
4 green chillies, slit
2 tomatoes chopped
1 bell pepper, sliced(optional)
cilantro, chopped – 1/4 cup
Salt to taste

Method:
Marinate the sliced mushrooms in a mixture of yogurt, ginger garlic paste, coriander powder, fennel powder, chilli powder, garam masala, briyani masala, turmeric powder and cumin powder. (See notes, if you don’t have fennel powder on hand). Let the mushrooms sit in the marinade for at least an hour, if not overnight.

When ready to make the briyani, place the basmati rice in a bowl with enough water to cover, set aside. (Soak for no more than 20 minutes.)

In a heavy bottomed pan, heat the oil over medium heat. Add the cloves, cardamom, cinnamon sticks and star anise. Let it infuse the oil and fry up a bit. Add the onions and slit green chillies. Let this cook, until onions are soft and golden brown. Add in the tomatoes and a pinch of salt. Let cook until the tomatoes are soft. Add in the marinated mushrooms. Let the mushrooms cook along with any remaining watery marinade for at least 10 minutes. You should see all the water evaporate and the oil separate from the mushroom mixture, and the raw smell of the ginger garlic paste and the masalas

Transfer this to a rice cooker and add in the soaked basmati rice along with 6 cups of water.( 1/12 cups of water, per cup of basmati rice). Add in salt to taste and the chopped cilantro leaves, saving some for garnish and let it cook until rice is done. Fluff with a fork and sprinkle with cilantro leaves. Serve hot with accompaniments of choice. I served it with some chips, chilli chicken(recipe coming soon) and cucumber slices.

Verdict: This was a very flavorful rice and the taste of earthy mushrooms almost gave it the taste of having a non vegetarian dish. And this was because, the mushrooms were soooo flavorful, soaking up all the wonderful taste of the marinade. This is a very easy dish to put together and also a great dish to take to a potluck.

Notes:
- Please do not omit the fennel powder in the marinade. This is a unique and essential ingredient here. If you don’t have ready made fennel powder, gently roast the fennel in a dry pan(just until warm, no need for it to turn color). Let cool and grind to make fennel powder.
- I made this dish in the rice cooker, but it can easily be made in the pressure cooker or even in a wide heavy bottomed pan. Just cook the rice until most of the water is absorbed, reduce the heat to low, clamp a lid and let sit for 8 minutes. Fluff with a fork and you’re done!

Sending this to:
- Show me your HITS: Rice, event series by Sangee
- Celebrate JCO: Independence Day, event series by Jagruti
- Anu’s South India Kitchen Series
- Manjula’s Kitchen contest for the month of August.

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Mushroom Asparagus Frittata

Asparagus, Breakfast/Brunch, Diabetes Friendly, Egg, Mushroom, Phase 1, South Beach Diet

Apr 192012

Once you discover the ease with which you can make frittatas, you will make them a regular part of your dinner menu. Yes, I said dinner. Who said frittatas are for breakfast only. I almost always make them for dinner. They make a very filling and protein rich meal. Here, I have combined whole eggs along with egg whites, to reduce the fat and bump up the protein. You may add any veggies you like, but I find mushrooms are great in frittatas.I have used cremini mushrooms, or baby portobello mushrooms along with asparagus. You may use any veggies you have on hand. Here is my recipe:

Ingredients:
2 eggs
1/2 cup liquid egg whites(or 3-4 egg whites)
2 tsp olive oil
2 cups sliced cremini mushrooms
1 cup asparagus cut up into 2 inch pieces
1 clove garlic, minced
1/2 tsp dried thyme
1/2 cup grated parmesan cheese
salt, pepper to taste

Method:
Take a pan with nonstick surface and an oven safe handle. Heat the oil in the pan over medium heat. Swirl to coat the pan with oil evenly. Add the garlic and the asparagus. Cook until slightly soft. Add in the mushrooms. It will appear that there is a lot of mushrooms. But, it will cook down and shrink. Don’t salt the mushrooms as it will draw out the moisture. Meanwhile, Whisk the eggs, egg whites, thyme, parmesan cheese, salt and pepper in a bowl.

When the mushrooms are cooked, keeping the heat at medium. pour in the egg mixture into the pan. let cook for about 10 minutes. Preheat the broiler. Once the bottom of the frittata is set, but the top is still a bit runny. Place the pan 3-4 inches from the broiler. Keep an eye on it, because it will be done within 1-2 minutes and if left longer will burn. Remove and slide onto a serving platter or cutting board. Cut into wedges and serve for brunch, lunch, dinner or breakfast. It goes well with a simple side salad. If serving for lunch, spoon some marinara sauce over a wedge of frittata, top with a grating of cheese and serve. It tastes very much like pizza.

Verdict: Smooth, earthy and very filling, this is one of my favorite frittata recipes. Once you know the basic frittata version, you can pretty much vary all the components from the veggies to the cheese, to create a completely new dish. Check out my Greek Frittata, for a mediterranean flair to this.

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Caramelized Onion and Mushroom Calzone

Italian, Mushroom, Onion, Sandwiches

Jul 312011

I first had a ‘calzone’ when we went on a trip to Long Islad, NY and had it in one of the little pizza shops in Montauk. I fell in love with this very portable wrapped pizza – into a sandwich style. It has always been on my list of things to recreate at home, and finally I got to do it this week – twice. yes, the first time didnt get good enough pictures, so made it again.
For those who don’t know what a calzone is – think of it as a filled pizza – typically filled with anything you would find on a pizza and cheese(of course!), enveloped in pizza dough – it is a very portable way of eating a pizza.

I have made mine using a filling of caramelized onions and mushrooms along with ricotta and mozzarella cheese. But, you can use whatever filling that you like. I have also used a store bought pizza dough, to make things easy. I have it on my to-do list now, to make the dough from scratch and preferably make it a whole wheat – more healthier option. I made the filling ahead of time, and so making the calzones took me exactly 15 mins – 5 minutes for assembly and 10 minutes for baking. It is a very quick dinner that you can put on the table in literally minutes – if you plan ahead.

Ingredients:
1 tube refrigerated pizza dough
1 large onion
1 8 oz box mushrooms
1 clove of garlic
1 tbsp butter
1 tbsp olive oil
1/2 tsp red pepper flakes
1/2 tsp dried Italian seasoning
1 tbsp choppped parsley
salt/pepper to taste
2/3 cup shredded mozzarella(I used part skim, low fat)
1/2 cup ricotta cheese(I used part skim, low fat)
1 tbsp parmesan cheese

Method:

To make the caramelized onion and mushroom filling:
Slice the onions and mushrooms thin. Finely chop the garlic. Heat the butter and the oil in a pan. Add the red pepper flakes, followed by the onion. Cook over medium heat, until the onions are caramelized and golden brown. Add the garlic, followed by the sliced mushrooms and cook them down. Sprinkle with salt, pepper and the italian seasoning. Do not salt the onions or the mushrooms in the beginning, as salt brings out water and will steam them, rather than caramelize them. Sprinkle with the chopped parsley and set aside to cool.

To make the calzone:
Preheat oven to 450 degrees, with a pizza stone or an inverted cookie sheet in the oven. Gently pop open the pizza dough onto a work surface dusted with flour. Cut the rectangular pizza dough in half using a knife or pizza cutter. Place 1/3 mozzarella cheese on each of the halves in the center. Place 1/4 cup of ricotta on each of the halves. Top this with the cooked caramerlized onion and mushroom mixture.

Using a pastry brush, brush some water evenly onto the edges of the pizza dough. Gently fold the pizza dough over on to itself. Press to get all the air out and seal by using a fork to seam the edges of the dough together. Sprinkle with the parmesan cheese. Gently use a pizza peel or a large spatula to transfer the two calzones onto the hot cookie sheet that has been preheating. Bake for 10 minutes – and remove when the edges start to become golden brown. Remove, and let it rest for atleast 3-4 minutes – the filling will be extremely hot. Cut the calzone into two(they are huge by themselves) and serve with a side of marinara sauce for dipping.

Verdict: I absolutely loved the caramelized flavor of the onions in the filling – the caramelization made it sweet – almost like onion jam – it was countered very well by the mild spice from the chilli flakes and the garlic. The mushrooms gave a nice meaty texture to the sandwich. The calzone itself was exactly the way I remember it – cheesy, gooey, very filling and almost impossible to eat the whole thing.

Sending this to ‘Only Baked’, event series by Pari and to ‘Dish it out – Mushrooms and Onions’ event series by Vardhini.