Mushroom Pulao

Mushrooms and rice go really well together. You can add various other vegetables like green beans, carrots, cauliflower, etc. to make a different version of your own. I usually don’t like to keep a fixed recipe. Most of the times I add ingredients according to my taste buds at that point of time. That way one can come up with fresh recipes every single time. Hope you all like this one. 🙂

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This is what you will need:-

Ingredients

½ cup Basmati Rice

1 cup diced button mushrooms

1 medium-sized red onion cut in julienne

2-3 garlic cloves

1 green chilli

1 tsp finely chopped ginger

¼ cup diced capsicum

2-3 sprigs of fresh coriander

3-4 black peppercorns

Shahi biryani masala (Everest)

1 pinch asafetida

1 tsp cumin seeds

1 tbsp clarified butter

1 tsp fresh lemon juice

Salt to taste

Method

  • Heat clarified butter in a vessel. Add cumin seeds and asafetida. Saute on a medium-high flame.
  • Add ginger, garlic and green chilli. Saute for 2 minutes.

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  • Next, add onions and sauté until they turn translucent.

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  • Add button mushrooms

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  • Next, add rice, biryani masala, black peppercorns, salt to taste and around one cup water.

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  • Cover the vessel with a lid and let it cook on a medium low flame for 5-7 minutes. Check at regular intervals. Add more water if required. Give it a taste to see if rice is properly cooked.

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  • Add fresh lemon juice and finely chopped coriander. Have with any nice Indian gravy or curd.

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Happy Cooking! 🙂

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Vegetable Long Rolls

Hello to all my lovely readers! 🙂

It has been a while since I’ve posted anything on my blog. Reason being, I have been involved in a lot of travelling since the past two months. I stayed for about a month and a half in Sydney, and also got a chance to visit the calm and serene capital of Australia- Canberra. Apart from all the crazy fun I had during my stay in Australia, it has also been a great learning experience for me. My visit to Australia is definitely going to be one of the most memorable trips of my life. A visit to this place should be on top of everybody’s bucket list. I really can’t describe it in words how lovely the country is. There is something out there for everyone and nobody really can get bored at all. One has to see it to believe it.

A nice quote I came across inside the Opera House

                                                   A nice quote I came across inside the Opera House

My coastal walk from Bondi to Bronte beach. Simply amazing!

                                  My coastal walk from Bondi to Bronte beach. Simply amazing!

One of the most exciting things I did in Sydney! Jumping from 14000ft. Still want to go for it again! ;)

One of the most exciting things I did in Sydney! Jumping from 14000ft. Still want to go for it again! 😉

Coming to my cooking, I really missed posting recipes on my blog. It is always nice to have close friends around you helping out in the kitchen. It just doubles the fun! A few pictures are clicked by my friend and a little help from her as well. The cutlets I have made here contain fresh carrots and broccoli along with potatoes and are toasted on a non-stick pan making them a completely healthy snack to munch on! The sandwich is easy to make and you can modify the veggies according to your taste.

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This is what you will need:

Ingredients
3 Long Rolls (Use any other bread of your choice)

4 Boiled Potatoes

1 medium-sized red onion finely chopped

2 green chilies finely chopped (can be adjusted)

1 tsp finely chopped Ginger

1 small sized finely chopped carrot

½ of broccoli cut in small pieces

4-5 pieces cherry tomatoes

1/2 tsp cumin seeds

1/2 tsp red chili powder

1/2 tsp cumin powder

A few sprigs of chopped parsley

For the cheese sauce- cheddar cheese, milk, salt, pepper and red chili sauce (qty. can be adjusted)

Salt to taste

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Method

  • Add all of the above ingredients for the cutlets and mix well.

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  • Form shapes; drizzle some olive oil and lightly toast them on both sides on a non-stick pan.

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  • To make the cheese sauce, add cheddar cheese, milk, salt, pepper and red chili sauce in a bowl and microwave for 30 seconds and combine until it becomes a thick sauce.
  • Assemble the sandwich by adding your favorite veggies and sauce along with the cutlets.

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  • Grill them for two minutes and relish them right away.

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Happy Weekend 🙂

3 Ways to use Frozen Pineapple

Iced treats are a great way to cool off in this scorching heat and when humidity is at its worst. Fruit based frozen treats are flavorsome and at the same time guilt-free too. Tropical fruits are definitely my most preferred fruits for making fruit based recipes. If you don’t want to have fruits right away and you think they might get spoiled, best way is to peel and cut them followed by storing them in the freezer in an air-tight freeze-proof container for future use.

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This time I decided to use pineapple. The three forms I’ve prepared here have the same recipe, therefore making it very hassle-free to prepare depending on the time you have. Pineapple Cooler takes the least time as you don’t have to wait for it to set. The recipe is tangy, minty with a hint of ginger. It is really refreshing and cooling! Hope you all like it.

This is what you will need:

Ingredients

5-6 slices of frozen pineapple (Cut pineapple into slices or small pieces and store it in the freezer)

A handful of fresh mint leaves

2 inch piece of ginger

Juice of 1 lemon

2 tbsp powdered sugar (Can be avoided)

Method

  • Muddle ginger and mint leaves together in a mortar and pestle.
  • Cut the core of the pineapple slices and keep aside.

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  • In a blender/mixer grinder, add all the above ingredients along with the ginger mint mixture and blitz. Give it a quick taste to see if it is as per to your liking. Make changes accordingly.

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Pineapple Cooler- Now if you want to have it like a drink, simply pour it in a glass and relish!

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Granita- For Granita, pour it in a freeze-proof container and set it to chill. Give it a good scrape with the help of a fork after every 1-2 hours. Don’t let it set completely. We are looking for a soft slushy texture. It tastes delicious with vanilla ice cream.

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Popsicles- Pour it in Popsicle moulds and chill overnight. I have used paper cups here to support the sticks.

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There you go! These are my favorite ways of having an amazing chilling experience. What’s yours?

I am linking this recipe to Four Seasons hosted by Delicieux and Eat your Veg.

Enjoy 🙂

Strawberry Frozen Yogurt in Chocolate Cups

Strawberry is always such a fun ingredient to work with in the kitchen, because of its lovely aroma, its juicy texture and awesome sweet taste. It blends so well with chocolate, I decided to combine the two and whipped up a quick easy dessert. There are so many ways to consume this amazing dessert, really–Imagination is the key!

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Ingredients (Serves 10 chocolate cups)
350-400 gm fresh strawberries
1 ½ cup hung curd
150 gm strawberry/chocolate cream biscuit crumble
80 gm fine dark chocolate
1 cup powdered sugar

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Method

  • Melt chocolate for a minute in the microwave (30 seconds—mix—30 seconds)
  • Mix biscuit crumble and chocolate nicely and spread it evenly in silicon moulds. They are easy to use. Place them in the refrigerator to set. This chocolate mixture tastes really yummy on its own. :-p

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  • Combine hung curd and sugar (quantity can be adjusted).

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  • Roughly chop up your strawberries and microwave for 1 minute.
  • Place the bowl on ice and let it cool for 5 minutes. Combine the strawberries and hung curd together with the help of a mixer grinder.
  • Pour it in a plastic or aluminum container and place it in the freezer to chill. You can set it to chill in small serving glasses as well. That will take lesser time, comparatively.
  • Unmould the chocolate cups and fill it with frozen yoghurt and enjoyyy..!! 😀

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If you don’t wish to make chocolate cups, you can even serve it up in some stylish glasses.

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Enjoy! 🙂

Black-eyed peas Fresh Veggie Salad

I really like the taste of bell-peppers with a dash of lemon and a little salt. Only this time, I tried them with a legume.  

Review at home: Refreshing.Nutritious.Tasty!

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Feel free to add  any of your favorite veggies/fruits as per you liking. 🙂

Ingredients

1 cup cooked black-eyed peas (pressure cook ½ cup legume in 2 cups water with ½ tsp salt, ¼ tsp turmeric powder and 1 tsp cumin seeds, for approximately, 2-3 whistles)

½ cup each red, yellow, green bell-pepper

4-5 florets of blanched broccoli (add broccoli in hot water and a pinch of salt for two minutes and strain)

1 tsp finely chopped green chili

Freshly ground black-pepper

Roughly chopped fresh coriander

Juice of half a lemon or more

Salt to taste

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Method

Toss all of the above ingredients and serve! So quick 😀 ! Especially, when you have all your ingredients in place.

Served with Papadum

Served with Papadum

Happy tossing! 🙂

I am linking this recipe to Tinned Tomatoes for the No Croutons Required Challenge