Mushroom and Baby Corn in Green Chilli Sauce

We as human beings, are bound to make mistakes at some point or the other in our lives. Most important thing is to accept those mistakes, learn from them and try not to repeat them again in future. I guess that’s how one moves on in life and grows into being a better person. I remember my initial days in the kitchen. There are numerous kitchen disasters I have had from them till now. During that course of time I have learned so much and in fact still learning.

Coming to my recipe, I have used store bought green chili sauce. It is very simple to prepare it at home too if you like. All you have to do is blend green chilies, onion and garlic in a mixer grinder. Heat oil in a wok  and add the green chili paste; let it cook for 15 minutes on a medium-low flame. Add 1/2 tsp sugar and vinegar and salt to taste. Check the consistency. Turn off the flame when cooked. Use veggies according to your liking. This curry is spicy and tangy because of the lemon juice. Overall, it is light on the palate and tastes best with mildly flavored rice.

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Ingredients

5-6 sliced mushrooms

1 medium-sized red onion

3-4 pieces baby corn

2 red (cayenne) pepper

4-5 cloves of finely chopped garlic

1 finely chopped green chilli

1 tsp finely chopped ginger

6-7 zucchini slices (optional)

½ cup green chilli sauce

1 tbsp tomato ketchup

1 tsp cornflour

A pinch of asafoetida

Juice of a half lemon

Freshly ground black pepper

Salt to taste

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Method

  • Heat oil in a wok and add asafoetida. Next, add garlic, green chilli and ginger. Saute on a medium flame until it releases its flavor. Next, add onions and saute until translucent.
  • Next add zucchini, cayenne pepper and baby corn. Saute for 2 minutes and add green chilli sauce.
  • Add a cup of water to the wok. Next add mushrooms. Let it cook on a high flame.
  • Add salt and freshly ground black pepper.
  • While the vegetables are getting cooked, in a separate bowl add cornflour and 2 tbsp water; form a paste and add it to the wok and stir immediately to avoid lumps.
  • Add lemon juice and tomato ketchup. Stir and give it a taste. Adjust the taste accordingly.

Mushroom and Baby Corn in Green Chili Sauce

There you go! This recipe does not take much of your time. Enjoy it with your favorite stir-fried rice. We chose to have it with Broccoli Rice this time.

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Happy Cooking 🙂

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Easy: Vegetables in Penne Pasta

Sometimes you wish for something and you get something else in return totally unexpected. That is how unpredictable life is. I believe food and life are very similar to each other. You can make anything out of it. Be it a complete mess or something nice and beautiful! Something worth tasting. 🙂 Usually, you need a particular sauce to go with your plain boiled pasta. But, what if you don’t want to make any? No worries, this pasta I’ve made here doesn’t  require you to make any kind of sauce and is quick and easy to prepare. Oh! And of course, delicious too. No compromising on taste. Feel free to use your own choice of vegetables.

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Ingredients (Serves 2-3)

Penne Pasta

250 ml milk

1 medium-sized onion (julienne)

3-4 cloves of finely chopped garlic

2 cubes processed cheese

¼ chopped capsicum

½ carrot cut in small cubes

1 bowl of Button Mushrooms

½ cup of cottage cheese cut in cubes

1 finely chopped green chilli

2 tbsp Olive Oil

Salt to taste

Freshly ground Black pepper

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Method

  • Add pasta to a pot of boiling water. Add salt and a tsp of Olive oil. Let it cook al dente.

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  • Heat Olive oil in a seperate pan. Add garlic and green chilies. Saute for a minute or two on a high flame.
  • Add onions and a pinch of salt
  • Next, add cottage cheese, carrots, mushrooms and any other veggies of your choice except capsicum. Let them cook on a medium flame. Add cheese cubes cut in small pieces (so that they melt easily).
  • Add milk and bring it to a boil.

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  • Add pasta and capsicum.  Mix well. Sprinkle freshly ground black pepper and hog onto it with buttered garlic bread! Slurp :p

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Happy cooking! 🙂

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! 🙂

Lemony Ginger Soupy Noodles

In the past one year, I seem to have developed a rare fondness for South Korean dramas/films. It all started after a friend gave me this long list of K-dramas to watch. Just randomly, I picked out Boys over Flowers not knowing how famous this show already was. Since then, even after I finished with my friend’s list, I continued to create my own list of favorites. I recently watched Let’s Eat. It is highly recommended for a food lover. The food scenes on the show will urge you to rush to your kitchen and get something to eat for yourself. :p (Not joking)! Now, I am also keen on knowing more about Korean Cuisine. This dish is inspired from all the different kinds of food stuffs that I have seen on South Korean Films/Dramas. 😉

Noodles are my ultimate weakness. I am ever ready to make room for noodles in my tummy. I have made this recipe once before but hadn’t clicked any pictures so, I could not post it. I was too hungry and a tad lazy. 😉 Most of the time, my laziness tends to get in the way! Anyhow, it was really delicious and wanted to share it on my blog. Therefore, I decided to make it again. 🙂

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This is what you will need:-

Ingredients (Serves 3 super hungry people :p )

3 packets Instant Noodles

1 bowl button mushrooms

1 tbsp chopped ginger

4-5 cloves garlic

1 red onion cut in julienne

1 finely chopped green chili

1 lemon

100 gm cottage cheese/paneer cut in thin cubes (Can use Tofu if available)

Soy Sauce

Chili Sauce

1 tsp Sugar

1 tsp oil

Salt to taste

A few sprigs of coriander

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Method

  • In a non-stick pan, brown cottage cheese on both sides on a medium flame. Season with salt. Add a dash of soy sauce and coat evenly. Keep aside.

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  • In the same pan, heat oil. Sauté green chili and garlic. Add ginger and sauté until it releases its aroma.

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  • Add onions and sauté until translucent. Add a pinch of salt to quicken the process.

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  • Next, add mushrooms, 1 tbsp soy sauce (add more if you like-keep a check on the salt), sugar and chili sauce (according to your taste). Cook until mushrooms begin to lose their moisture. Pour ½ litre water. Bring to a boil, add cottage cheese; cover the pan and let it simmer for 5 minutes. Add coriander.

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  • Meanwhile, add lemon juice, 1-2 tsp soya sauce, and a dash of salt to around 3 cups of boiling water for the noodles. They will soak in the entire flavor preventing them from being bland.

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Now, either you can add the broth to the noodles in your bowl, or you can combine the noodles with the broth beforehand and serve. I preferred the latter.

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Happy Slurping! 🙂

Toasted Veggie Rice Paper Rolls with Sweet Chili Dip

Making rice paper rolls was a first timer for me. It is a lot easier to prepare than I thought it would be. I was a little hesitant about the rolling bit, but frankly speaking it wasn’t bad at all.  More importantly, they taste delicious. I tried to make them in 2-3 different styles. I personally liked the toasted ones the most. You can enjoy them in the form of a salad, fresh and crunchy summer rolls (for example, the most popular one, Vietnamese Salad) or as a snack like Spring rolls…Anything your taste buds are looking for… 😉

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This is what you will need:

Ingredients

4-5 Rice Paper Sheets

For the filling

2 cups mushrooms

1 medium-sized onion

2 de-seeded cayenne pepper

½ cup cottage cheese (Paneer)

1 tsp soya sauce

½ tsp Sugar

2 tsp Olive Oil

Salt to taste

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Method

  • For the filling– Drizzle a trickle of oil in a non-stick pan, keeping a medium flame, brown cottage cheese fingers on all sides, season with salt and pepper and keep aside. I also sprinkled a little chaat masala for a little extra kick.

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  • In the same pan, heat olive oil and add onions. Sprinkle salt and sauté. Add Cayenne Pepper, soya sauce and sugar. Give it a mix. Next, add in your mushrooms and cook on a medium flame. Mushrooms will release its moisture and shrink. Increase the flame and add cottage cheese. Give it a stir and keep aside.

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Tasty Mushroom and Onion filling

Tasty Mushroom and Onion filling

  • For the rice paper rolls- Take water in a vessel, big enough for the rice paper to soak in. I used a plate here. We will also require a clean and dry muslin cloth (kitchen towel). Spread it out.
  • Soak the rice paper sheet in water for a few seconds (15-20) and place it on the kitchen towel for a minute. Dab if required. Lift it carefully, and place it on a clean dry plate. At this point, it will be a little sticky.

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  • Place cabbage (optional) and a little filling towards the end. Give one fold from the left and right. Then from below. Tuck in the filling and give it a roll.

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Toast them evenly in a non-stick pan and dig into it…Slurp!!

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I served it with fresh cucumber salad (tossed in salt, pepper and a dash of lemon juice) and a sweet chili dip.

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Note: Sweet Chili Dip- Chopped fresh red chili,  2 parts sugar and 2 part water, 2 tsp lemon. Heat sugar and water. Add it to chili and lemon juice.  Mix well.

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Not so long ago, I made these rolls with a different filling and had them cold. They  were equally relishing! 🙂