Vegan Mushroom Roast/Koon Olarthiyathu -Kerala Style

This  is a  side dish, very tasty,  vegan & gluten free delicacy, very tempting and irresistible.
Serves 2
Ingredients 
250 gm Button Mushrooms 
¼ Teaspoon Chilly powder
½ Teaspoon Coriander powder
½  tsp Teaspoon Garam masala
¼ Teaspoon Teaspoon Black  Pepper powder
1  Green chilly– slit
1 Medium Onion– finely chopped
1 Teaspoon Finely Chopped Ginger 
2 Sprigs Curry leaves
½ Teaspoon  Mustard seeds
2 Dry Red Chillies
2 Tablespoon Oil
8 Coconut pieces or 1 Tablespoon Grated Coconut 
½  Small Tomato  - de seeded and diced
½ Cup Thick Coconut Milk
Salt to taste
Method 
Wash and cut the mushroom into slices.
In a kadai add this mushroom pieces along with chilly powder,coriander powder,garam masala,crushed pepper,salt and thick coconut milk. 
Cover  with a lid  and cook this in medium flame until the mushroom gets cooked and all moisture evaporated/dry . Keep this aside.
Now take another pan and heat oil and temper mustard seeds,dry chilly and  few curry leaves .Now add  ginger and finely chopped onion ,green chilly slits and pinch of salt.  Mix well and saute until the onion turn into light brown color. 
Now push this to the side of the pan and add chopped coconut pieces or grated coconut and saute till it changes color. 
Add this too the cooked mushroom and Add the tomato pieces and the remaining curry leaves. 
Saute for a minute. give it a good mix and cook in low flame for at least for 3 -4 minutes. 
It's done.
Remove this on to a serving dish and the yummy mushroom roast is ready to serve.
Its a great combo with chapathi.
Labels : Vegan, Gluten free, Mushroom, Side Dish, Main course, Kerala, Vegetables, Vegetarian, Healthy

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Seyal Pav/ Sindhi Style Masala Pav- Vegan

This is traditional Sindhi Breakfast but makes a prefect brunch too. Its so filling that it gives you enough fuel till past lunch time.
Serves 2

Ingredients
4  Pavs
2 Medium Onions
2 Medium Tomatoes
1 Small Potato - sliced
1 Cup Chopped Coriander
2 Green Chilles
2 Big Cloves Garlic - minced
1/2 Teaspoon Salt or to taste
1 Teaspoon Red chilly powder
1/2  
Teaspoon Turmeric powder
1.1/2  Cup Water
3 Tablespoons Oil
Method
Chopperize the green chilles and onion.  Keep this aside.
Add the tomatoes and chopperize it too.
In a kadai heat oil add the add the garlic and fry it till it turn light pink then add the onions and chilly and fry till onions are light pink add the tomatoes and  all spices, water and cook till  oil surfaces.
  Add  the coriander leaves(reserving a tablespoon for garnishing) and mix well , now add one bread at a time.  When it starts to puff up turn the sides and pour some gravy over it.  Remove with slotted spoon on to a serving plate.  Likewise add the rest. 
Keep them in separate serving plates.  Pour some gravy over it and serve garnished with coriander leaves .  
 Enjoy!!
Labels : Sindhi, Masala Pav, Seyal Pav, Breakfast, Brunch, Vegan

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Norwegian Flaked Salmon & Potato Mini Tarts#FishFriday

These are absolutely  delicious and amazing to look at.  Must try these.  Love the Pink Salmon.  We very rarely get to see this fish in super market.  When I, seen this fish it reminded of the fish preparation that I enjoyed during our stay in Norway.
Ingredients for Tart 
1 Cup Flour
45 Grams Unsalted butter
Salt to taste
1 Tablespoon or Less Cold water
For The Filling 

1 Medium Potato - cut into tiny cubes
75  Grams Grated Cheese
To Poach the Salmon 
200 Grams Norwegian Salmon fillet
½ Cup Milk
1 Fresh Red Chilly 
3 Garlic Cloves
¼ Teaspoon Salt or to taste
For the Dill  Sauce 

200 Ml  Milk
2 Tablespoons Corn Flour
½  Tablespoon Butter
¼ Teaspoon Black Pepper powder
¼ Teaspoon Red Chilly Flakes
A Pinch of Nutmeg  powder
Salt to taste

1 Tablespoon Chopped Dill
Dill for garnishing

Method

Rub the cold butter with the flour, salt and oregano till it resembles coarse crumbs. Add ice cold water. Using your fingers, mix very gently to bring the flour and butter mixture together to form dough. Wrap the dough in a cling film and refrigerate it for 30 minutes. Take out the dough, place it between two parchment papers and roll it gently to form a circle. Place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion. Now fill the tart with beans. Bake the tart crust at 180 degrees C for 15 minutes.

For filling

Poach the salmon in milk, salt, garlic and fresh red chilly for a minute or two on each side. 
Take it out and let it cool then flake it with a fork.
Peel, wash the potatoes and cut into small cubes. Parboil the potatoes them. Keep aside to cool . Season with salt and fry in very hot oil. When the potatoes are fried, place them on a absorbent paper to take off all the excess oil.
For the  Dill Sauce
Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. 

Dill sauce is ready.
Place the potato cubes on the baked mini tarts
then add the prepared salmon mixture over it
 add  Dill Sauce
sprinkle a little grated cheese 
garnish with dill leaves.
Preheat the air fryer for 4 minutes at 140°C,  and bake until golden, 7 minutes or till the cheese melt and edges are golden. 
Enjoy.
Labels: Salmon, Norwegian, Mini Tarts, Potato, Flaked Fish, Dill Sauce, Dill, Seafood/Fish, Air Fryer, Baked, Fish Friday

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Jambul/Java Plum Giant Bundt Muffins#BundtBakers

I made Jambul/Jamun Giant Bundt Muffins to celebrate my friends birthday. They  turned out crispy on the outside and soft on the inside. I just frosted them with icing sugar and the Jambul puree .  We enjoyed these freshly made.


Bundt pan size 5½"x 2"
Makes 2 Giant Muffins
Ingredients 
65 Grams Salted Butter
80 Grams Caster Sugar
65 Grams Egg - see notes 

½ Teaspoon Vanilla essence
150 Grams All Purpose Flour
½ Teaspoon Level Baking powder
60 Grams Milk
125 Grams Jambul /Jamun - see notes


Method 
Sift together the flour and baking powder, keep aside.
In a large bowl add the sugar,  slighlty melted butter, egg, milk and beat until light and fluffy. Add the essence and mix.
Add sieved  flour combine lightly using a spatula till well incorporated. 
Add the chopped jambuls  
lightly mix it
Pour  the batter into the bundt pans. 
 Bake in a 170℃ oven for 35 minutes
When cooled the de- mould them
For the frosting
Just mix in the jambul puree and icing sugar. Pour it over.
My Notes
Cracked 2 small eggs and lightly beat them , then weighed it 65 Grams.
These were frozen jambuls - squeezed out the syrup and then weighed.

Labels : Bundt, Jambul, Java Plum, Jamun, Muffins, Giant, Bundt Bakers, Baked


BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our ;Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page

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Eggless Red Velvet Cake With Whipped Cream Frosting#FantasticalFood

Made this Eggless Red Velvet Cake for my hubby's birthday.   
Makes One 6" Round Tin Sponge
Ingredients
For The Red Velvet Sponge

100 Grams All Purpose Flour
1 Teaspoon Cocoa Powder
¼ Teaspoon Salt
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
150 Grams Condensed Milk
80 Grams Butter
50 Ml Milk
75 Ml Water
1 Teaspoons White vinegar
1 Teaspoon vanilla essence
1–2 Tablespoon Red Gel Color or to achieve desired  color

For The Frosting
2 Cups Whipped Cream
Method  
For The Red Velvet Sponge

Sift the flour, cocoa powder, baking powder and baking soda well. Keep aside.

Grease and line a 6" round tin. Preheat the oven to 175°C.

Mix the milk , vinegar and water .

In another large bowl cream the butter and condensed milk. Add vanilla essence and mix well. Now fold in the flour mixture a litter at a time alternating with milk mix.

Pour this batter into the prepared tin and bake for 30 to 35 minutes or unless a toothpick inserted comes out clean. 

Allow the cake for cool down in the tin for 10 minutes. De-mold and cool overnight on a the rack.
For The Frosting

Beat the cream till stiff peaks.
Cut the cake into 2 parts and wet it with water or sugar syrup.
On one layer spread a good amount of whipped cream.  
Keep the other layer on top of this a lightly press it. Sprinkle sugar syrup on it and crumb the top  and sides with whipped cream.  Keep this in the refrigerator to set.  
Fill a piping bag with whipped cream and with a star nozzle pipe flowers .  
Decorate it with chocolate garnish and some cake crumbs,  chill it in the refrigerator.  
Slice
Enjoy.  
Labels : Cake, Red Velvet , Whipping Cream, Birthday cake, Eggless, Delicious, Fantastical Food Fight 


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