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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Brinjal Fry in Thick Tomato Sauce

The subtle flavor that comes from the brinjal fry combined with a thick tangy tomato sauce just makes this dish so flavorsome and tasty. It does require quite a bit of preparation just like any other Indian curry, but it is just worth the time spent. Nevertheless, it is easy to make and tastes best with a mild dal (lentil) and jeera (cumin seeds) rice – A good combination! Hope you all give it a try and I am sure you all will definitely like it. 🙂

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This is what you will need :

Ingredients (Servings: 3-4)

250 gm brinjal

4 medium sized tomatoes

2 small sized onions

3-4 garlic cloves

2 inch piece of ginger

2 green chilies

1 tsp lemon juice

Whole spices for Spice Mix (1 tsp cumin seeds, 1 green cardamom, 1 black cardamom, 3-4 whole black pepper, 1 small bark of cinnamon stick, 1-2 cloves)

1 tsp cumin seeds

½ tsp red chili powder

1 1/2 tsp turmeric powder

½ tsp chana masala (optional)

¼ tsp asafetida

4 tbsp olive oil

1 tsp salt

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Method

  • Preparing Spice Mix– Dry Roast whole spices in a non-stick pan on a low flame until they release their flavor. Form a powder with the help of a mortar and pestle. Keep aside.

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  • Drop in your green chilies, ginger, garlic and onions in the mixer grinder. Add 2 tbsp water and form a paste.
  • Add tomatoes in the mixer grinder and blitz to form a puree. Keep aside.

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  • Marinating and Frying Brinjal- Cut brinjal into thin slices and drop them in water for a minute or two.
  • Combine 1 tsp turmeric powder, 1 tsp salt (adjust it to your liking) and spice mix (keep 1/2 tsp aside for the tomato sauce) and rub it evenly on the brinjal slices.
  • Heat 3 tbsp oil in a pan and place the slices evenly and fry on a low flame. Check and turn after 5 minutes. Cook and keep aside.

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  • Preparing the gravy- Heat olive oil in a pan. Add cumin seeds and asafetida. Let it release its flavor.
  • Add ginger garlic green chili and onion paste. Sauté for two minutes.
  • Add tomato puree and let it cook.
  • Next, add leftover turmeric powder, chana masala, red chili powder, leftover spice mix and ½ cup water. Simmer and cook until oil comes on top. Add lemon juice.

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  • Combine brinjal with tomato sauce and serve hot.

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It tastes good with rice and mildly spiced yellow dal (lentil)

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Enjoy! 🙂

 

 

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 🙂

Tomato Onion Chunky Chutney

This is my all time favorite recipe. I really enjoy preparing it and of course eating it up!! 😛 It is slightly sweet, tangy and has a little bite to it.

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This is what you will need :

Ingredients (Makes approximately 1 cup under 20 minutes)

4 medium-sized red tomatoes finely chopped

1 red onion finely chopped

3-4 cloves of garlic finely chopped

1 medium-sized green chili finely chopped

2 tbsp tomato ketchup

½ tsp red chili powder

2 tbsp olive oil

1tsp sugar (cuts the acidity of the tomatoes)

Salt to taste

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Method

  • Heat olive oil in a pan. Add green chili and garlic. Let them release their flavor.

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  • Add in your red onions and sauté until translucent. Add a little salt to quicken the process.

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  • Throw in your tomatoes. Add tomato ketchup, red chili powder, sugar and salt to taste. Give it a stir; put the lid on and cook on a medium flame for about 15 minutes or until tomatoes soften up.

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  • You will know it is ready, when the oil separates from the tomatoes.

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 It is that simple. 🙂

Happy Cooking!