Blogging Marathon #31: Week 1/ Day 3 Theme: Meatless Dishes Dish: Pepper Mushroom fry I am so excited that I am doing the ‘Blogging Marathon’. It has introduced me to get in touch with so many bloggers and visit a lot of blogs. Truly it has been a learning experience. My kudos to Srivalli for taking the effort to put this together. This is no ordinary feat to organize bloggers across the world to participate in such an event. My first week’s theme is ‘Meatless Dishes’, and it has been an interesting challenge. Do check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31. The past few days I have used soya chunks and tofu to replace meat in dishes that are typically made with meat. Today I have used mushrooms in my signature ‘Pepper chicken fry’ recipe, which I just realized I have never gotten to post here on the blog. So, here is the recipe with mushrooms subbing in for the chicken. I have heard that portobello mushrooms are a great substitute for meat in many dishes, and I have tested this out in this recipe. I saw this pack of beautiful baby bella mushrooms at Costco and used them in the recipe. You can use any type of mushroom you have on hand. I was very much surprised at how delicious this dish tasted, and my husband confirmed that it was on par with the pepper chicken recipe. Ingredients: 1/2 lb baby bella mushrooms(you can also use regular button mushrooms) 3 tsp black pepper 2 tsp fennel seeds 2 tsp cumin seeds 2 tbsp oil 1 onion, finely chopped 1 tsp ginger garlic paste 1/2 tsp turmeric powder 1 tomato, chopped 2 sprigs curry leaves 1/4 cup cilantro, chopped lime, to taste salt, to Read More..
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 Read More..
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 Read More..