Sneha's Recipe

Mushrooms In Creamy Gravy#SundayFunday

In: Indian, Main course, Mushroom

This Mushroom in creamy gravy is a luxurious yet simple gravy you’ll make again and again and again It's rich, creamy, and loaded with mushroom flavor!
This gravy is easy to make and ready in about 20 minutes!

Ingredients
100 ML Cream
400 Grams Button Mushrooms - Sliced
¾ Cup Yogurt
2 Teaspoons Roasted Coriander powder
1½ Teaspoons Red Chilly powder
½ Teaspoon Turmeric powder
1/3 Cup Oil
1 Teaspoon Cumin seeds
1 Large Onion - chopped
1 Teaspoon Ginger-garlic paste
½ Teaspoon Black pepper powder
½ Cup Tomato puree
Salt to taste
½ Teaspoon Rajwadi Garam masala powder
Coriander leaves - chopped for garnishing
Method

Remove stalks of the mushrooms, clean and sliced them into quarters. Then fry the mushrooms with pepper powder in tablespoon of oil on high flame for 4 - 5 minutes. Keep aside.

In the same pan add the onions and fry till light brown in a tablespoon of oil. When cooled grind to fine paste. Keep aside

Beat the yogurt in a bowl, add coriander powder, red chilli powder and turmeric powder and mix well.

Heat the remaining oil in the same pan, add the cumin seeds and the ginger garlic paste with little water and fry till the water evaporate and oil leaves the sides. Then add the yogurt mixture and fry till oil leaves the sides. they begin to change color, add the onion paste and tomato puree and fry till oil floats. Add the mushrooms and 1½ cup water . Bring it to a boil, cover and cook for 5 minutes. Add the creamy and stir it for a minute.

Sprinkle the garam masala powder and mix Garnish with the coriander leaves and serve.

Enjoy this for a delicious meal with chapatti or pulao!

Check the other Mushroom recipes
Mushroom In Green Herb Sauce
Clear Oyster Mushroom Soup
Baked Mushrooms
Mushroom & Green Peas Curry - East Indian Style
Peas & Mushrooms Curry
Beef Stroganoff With Oyster Mushrooms
Cream of Mushroom Soup With DIY/Homemade Cream Of Soup Mix
Cheesy Mushroom Calzone
Pražene Gobe z Jajci
Mushroom Pepper Fry - Side Dish
Mushroom And Carrot Soup
Labels: Sunday Funday, Mushroom, Vegetarian Curry, Main course, Indian

Beef Tips with Mushroom Gravy from Palatable Pastime
Boursin Stuffed Mushrooms from A Day in the Life on the Farm
Cheesy Stuffed Mushrooms from Amy's Cooking Adventures
Mushroom Spinach Curry from Mayuri’s Jikoni
Mushrooms in Creamy Gravy from Sneha's Recipe
Quiche Lorraine Filled Portabella Mushrooms from Food Lust People Love
Stir-Fried Cellophane Noodles with Enoki Mushrooms from Karen's Kitchen Stories
Three Mushroom Pâté from Culinary Cam

4 comments

Pound Cake Grilled Cheese & Strawberry Sandwich#FoodieHoliday

In: Cheese, Dessert, Foodie Holiday

Get ready for grilled cheese sandwich like you’ve never had before! Dessert Grilled Cheese Sandwiches are made with pound cake, chocolate, fresh strawberries, gooey and melting cheese!

Speaking of pound cake, I had some left over from the April fool's chicken nuggets and used this to make a gooey dessert sandwich for hubby dear who has a sweet tooth.

Soft pound cake, crispy edges grilled in butter. Melting chocolate fudge sauce, just oozing out the sides of the sandwich. Fresh raspberries releasing their juices, and mixing with the luscious, cream cheese. A dessert sandwich you can't forget... yum..yum...delicious!

Ingredients

2 Thick Slices Pound Cake
2 Teaspoons Butter
2 -3 Tablespoons Cream Cheese,
A Drizzle Chocolate Sauce-used Homemade Chocolate Fudge Sauce
4 -5 Strawberries - sliced
A Dlollop Whipped Cream

Method
Heat a cast-iron pan or griddle , a panni press or sandwich toaster.

Cut the pound cake into thick slices.

Add the cream cheese on both slices. Place the strawberries on top in one of the slices, drizzle homemade chocolate fudge sauce.

Invert the other slice.

Place the sandwich on the toaster add a teaspoon or more of butter on both side of the sandwich.

Grill the sandwich till grilled.

Transfer to a plate.

When slightly cooled add the whipped cream on top, decorate with a few slices of strawberries and drizzle of chocolate fudge sauce.

Serve immediately and Enjoy!!
Labels: Dessert, Grilled, Cheese, Sandwiches, Strawberry, Foodie Holiday, International Cuisine

Since April is National Grilled Cheese month we are sharing in Foodies Holiday Grilled cheese Recipes

Grilled Cheese Breakfast Sandwich from A Day in the Life on the Farm

Pound Cake Grilled Cheese & Strawberry Sandwich from Sneha's Recipe

Grilled Cheese Club Sandwich from A Kitchen Hoor's Adventures
Spicy Chicken Grilled Cheese from Palatable Pastime

1 comment

Instant White Dhokla#Alphabet Challenge

In: Alphabet Challenge, Breakfast, Dhokla

Homemade Instant White Dhokla is breakfast/snack item of the state of Gujarat in India. Since dhokla goes through a steaming process, it is healthy. It is a perfect addition to your weight loss plan because it is rich in protein, fiber, and other nutrients. It is ideal for breakfast or an evening snack option.

Cup Measurement 1 Cup = 200Ml
Ingredients
1 Cup Raw Rice
½ Cup Poha
½ Cup Yogurt
¼ Cup Fine Rawa / Semolina
½ Teaspoon Salt or to taste
1 Sachet Eno Fruit Salt or 1 Teaspoon
For The Tadka
2 Tablespoon Oil
1 Teaspoon Mustard Seeds
2 Green Chillies - slit
1 Teaspoon Sesame Seeds
1 Teaspoon Chopped Coriander - optional
1 Teaspoon Sugar
½ Cup Water
Method

Wash the rice well. Soak the rice and poha for an hour or maximum 3 hours. After that drain all the water. Grind the rice and poha with the yogurt to a fine paste. Remove this into a bowl, mix the fine rawa and keep it aside for 15 to 20 minutes.

In the meantime grease an 8 inch plate well with oil. Keep a steamer ready with enough water to steam the dhokla. When the water begins to boil place the plate on the stand.

After 20 minutes add the salt and eno and whisk it well till it turns frothy. Pour this into the plate. Sprinkle a bit of chilly powder on top. Cover the lid with a clean cloth so that the water does not fall on the dhokla and make it soggy.

Steam on medium high flame for 15 to 20 minutes or until a knife or tooth pick inserted comes out clean. Switch off the flame. Let the dhokla cool. When it cools cut into pieces.
To Make The Tadka

Heat oil in a pan add the mustard seed, when they splutter add in green chillies and fry for a minute add the water and sugar bring this to a rolling boil add the coriander leaves, sesame seeds. Pour this evenly on the cut dhokla. Let is soak for few minutes. Serve hot with chutney.
My Notes

If you do not have fine semolina then use the regular one only pulse it for 2 or 3 times in the mixer.
If you are making a double batch and do not have a dhokla stand wherein you can steam 2 -3 plates at a time. Then divide the batter in two parts. Add the eno to one batch at time and steam when that is steamed then add the eno to the second batch. You have to be quick once you add the eno or else the dhokla will not be fluffy.
This white dhokla is a thin layer. So do not add too much batter in the plate.

Labels: Alphabet Challenge, Ready/Instant Mixes, Dhokla, Gujarat, Breakfast, Kids delight, Rice, Rawa, Steamed, Healthy

Sneha’s Recipe: Instant White Dhokla
Mayuri’s Jikoni: Iceberg Wedge Salad
A Day in the Life on the Farm: Instant Pot Bean and Smoked Pork Soup
Jolene’s Recipe Journal: Italian Beef Sandwiches
Culinary Cam: I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream
Karen’s Kitchen Stories: Italian Pane di Genzano
Magical Ingredients: Instant Aloo Paratha
Palatable Pastime: Indonesian Bami Goreng
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Orange & Feta Italian Orzo Pasta Salad
Blogghetti: Strawberry Hibiscus Iced Tea Recipe

5 comments

Campanelle Pasta In Creamy Beetroot Pesto Sauce#SundayFunday

In: Beetroot, Dill, Healthy

This is a vegetarian and delicious pasta dish which is easy, quick and delicious. You will love it.

Serves 2
Ingredients
2 Cups Campanella Pasta
1 Large Beetroot - boiled, cooled and grated,
3 Cloves Garlic - chopped
1 Small Onion - chopped into big cubes
½ Cup Sliced Black & Green Olives
3 Sliced Green Jalapenos
3 Sliced Red Jalapenos
Salt To Taste
½ Teaspoon Black pepper powder
½ Teaspoon Oregano1½ Tablespoon Toasted Pine nuts
2 Cups Milk
½ Cup Dill Sauce
2 Tablespoons Olive Oil
8 Basil Leaves - torn

Method

Boil the pasta until al-dente for 10 - 12 minutes or as per the packet instructions. Do not overcook the pasta. Retain some of the liquid.

Make the Beetroot Pesto

Grind the chopped beetroot, pine nuts , garlic, black pepper to a smooth paste. Add the reserved pasta liquid if the mixture is too dry and you need some liquid for grinding.

Heat the olive oil in a pan and fry the onion and cook until soft and translucent . Add the beetroot pesto, oregano, pepper and stir for a minute. Add the Dill Sauce and ½ cup of the pasta liquid keep stirring till it thickens.
Add the salt, olives half of sliced jalapeno, olives and Campanella and stir for about 2 minutes until the sauce covers the pasta well.

Garnish with jalapeno for some extra spice and torn basil leaves and jalapenos, olives.
Enjoy this creamy pasta
Labels : Pasta, Beetroot, Jams & Sauces, Vegetarian, Olives, Dill, Main course, Healthy, Sunday Funday

Sneha’s Recipe: Campanelle Pasta In Creamy Beetroot Pesto Sauce
Palatable Pastime: Pasta with Pancetta
Culinary Cam: Handrolled Pasta alla Gricia
A Day in the Life on the Farm: Tuna Pasta Salad
Mayuri’s Jikoni: Pasta With Vegetarian Bolognese Sauce
Cook with Renu: Vegan Summer Pasta Salad (Oil-Free, Cheese-Free)
Amy's Cooking Adventures: Homemade Gnocchi

4 comments

Cauliflower Curry Pathare Prabhu Style#SundayFunday

In: Cauliflower, Curry, Gluten free

This is a quick and delicious Vegan & Gluten free Cauliflower Curry. Perfect mildly spiced curry that can be enjoyed with rice or phulkas.

Ingredients

1 Medium Cauliflower - cut into florets
1 Medium Potato - cubed
2 Tablespoons Heaped Pathare Prabhu Masala - Homemade
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
4 Tablespoons Freshly Grated Coconut
1 Teaspoon Heaped Ginger Garlic paste
Salt to taste
4 Tablespoons Oil

Method
Immerse the cauliflower florets in warm water and a tablespoon of sea salt, Keep it aside for 15 minutes. After 15 minutes wash in fresh running water 2 -3 times. Keep it to drain in a colander.

Grind the coconut to a fine paste add the pathare Prabhu masala and grind again it well mixed.

In a kadai heat oil , add the ginger garlic paste and saute for 2 minutes , then add the onion and fry till starts to turn golden.

Now add the ground masala paste and ¼ cup water fry the masala till oil starts to leave the sides.

Add the cauliflower, potato and fry

till the masala coats it.

Add a cup of water and salt to taste, mix it well, bring it to a rolling boil.

Cover with a lid and cook till the potato and cauliflower is cooked and oil surfaces. Add the chopped tomato and mix well, let it simmer for 2 minutes . Taste for seasonings.

Serve garnished with fried curry leaves. Enjoy with rice or phulkas.

Check out these easy Cauliflower recipes

Baked Cauliflower Breadsticks
Baked Tandoori Cauliflower /Tandoori Gobhi
BBQ Whole Cauliflower Tikka
Cauliflower / Gobhi Sabzi
Cauliflower Rassa
Doi Gobhi/Yogurt Cauliflower
Gobhi Kolhapuri Masala / Cauliflower Kolhapuri Masala
Grilled Cauliflower Tikka Masala
Mughlai Cauliflower
Pasta in Cauliflower Cream Sauce

Roasted Cauliflower And Garlic Soup
Stuffed Gobhi (Cauliflower) Parathas
Tandoori Gobhi/Cauliflower Made On Gas Stove
Vegan & Gluten Free Tomato Cauliflower Rice

Lables: Cauliflower,Gobhi, Potato, Pathare Prabhu, Masala, Homemade, Curry, Vegan, Gluten free, Vegetarian, Sunday Funday

Buffalo Cauliflower Quinoa Bowls from Amy's Cooking Adventures
Cauliflower Cheese from Karen's Kitchen Stories
Cauliflower Curry Pathare Prabhu Style from Sneha's Recipe
Copycat Cracker Barrel Broccoli Cheese Casserole from Palatable Pastime
Creamy Cheddar Cauliflower Soup (Instant Pot) from Food Lust People Love
Stirfry Chicken, Broccoli, and Cauliflower from A Day in the Life on the Farm
Tandoori Cauliflower Steaks from Mayuri's Jikoni

4 comments

Salmon & Avocado Towers#EatTheWorld

In: Amuse Bouche, Appetizer, Denmark

This appetizer is easy to make, pretty show-stopping, delicious and good for a quick lunch too. Avocado is rich with vitamin C, vitamin E, and potassium. This is one of the all-time most popular special occasion dish which is so easy to do and it will impress your guests!

Makes 3 Towers
Ingredients
½ Lemon Zest
1 Tablespoon Finely Chopped Wild Garlic
Salt & Black Pepper Seasoning - to taste
1 Large Fillet Salmon

For The Avocado Mixture
1 Small Cucumber - finely diced
1 Spring Onion - only green part - finely chopped
1 Clove Garlic - finely minced
¼ Teaspoon Red Chilly Flakes
A Juice and Zest Of One Lemon
1 Large Avocado - mashed
Salt & Black Pepper - to taste
1 Tablespoon Chopped Dill
Microgreens or Coriander Leaves - To Garnish

Method

In a pan add a cup of water, salt, 1 tablespoon finely chopped wild garlic, lemon zest bring this to a boil, add in the salmon fillet and poach it for 2 minutes, turning the side and again poach it for 2 minutes. Let this cool and fish out the salmon pat it dry the salmon . Shred the salmon into small pieces. Keep aside.

Mash the avocado. Put mashed avocado in a bowl and mix in lemon juice, red chilly flakes, spring onion and cucumber.
Season to taste with salt and pepper.
In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.

Place 6-8cm ring moulds onto small serving plates.
Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon.
Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly.
Divide the remaining avocado on top of the salmon and smooth the tops.
Chill until ready to serve.

When ready to serve, simply lift the moulds up to reveal the towers.
Top with a garnish of micro greens or coriander leaves and a sprinkle of salt and pepper.

Labels: Eat The World, International Cuisine, Appetizer, Salmon, amuse Bouche, Seafood/Fish, Denmark

Join us as we Eat the World!!!

Check out all the wonderful Danish dishes prepared by fellow Eat the World members and share them with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

Amy’s Cooking Adventures: Frikadeller (Danish Meatballs)

Culinary Cam: Stegt Flæsk Med Persillesov

Kitchen Frau: Aebleskiver (Danish Pancake Balls)

A Day in the Life on the Farm: Poached Halibut in Orange Lemon Sauce over Braised Lettuce Sugarlovespices: Pandekager (classic, thin Danish Pancakes)

Sneha’s Recipe: Salmon & Avocado Towers

2 comments

Homemade Hollandaise Sauce#Alphabet Challenge

In: Alphabet Challenge, Butter, Egg

Making hollandaise sauce is one sauce that I was very apprehensive to make. Every time an opportunity would arise to make it, but, because of fear that I will not succeed, the sauce will curdle and all ingredients will be wasted, always put me off. But, somehow today I took a positive step, today 'am going to make it, since I wanted to enjoy the traditional egg benedict muffin sandwich.

I must have seen around 20 videos on YouTube to see the exact technique of making one of the most difficult mother sauces of the French cuisine. With a positive attitude in mind ventured to make this Hollandaise Sauce. Hip Hip Hurray I succeeded in making it perfectly. My hubby licked his fingers so that nothing is wasted so delicious was this sauce. Made of one egg only, since this sauce cannot be refrigerated and has to be had warm.

The key of perfecting this sauce is the temperature of the water, I made this on a double boiler. The pan for the water and the bowl for making the sauce should such that the pot should not touch the water and temperature of the water should be just warm, not boiling. The flame of the stove should be on sim.

I started making this sauce with cold ingredients, the butter and egg were cold. This sauce has just two ingredients the others are just added according to your taste.

Ingredients
75 Grams Cold Unsalted Butter - cubed
1 Large Egg Yolk
½ Teaspoon Freshly Squeezed Lemon juice
Salt to taste
A Pinch of Cayenne Pepper
¼ Teaspoon Chopped Dill
Method
In a large sauce pan filling it just a cup of water . Place this on low flame.

In a meantime take a bowl that will exactly fit on top of the pan, but it should be shallow. Do not take a deep bowl or else it will touch the water and the sauce will curdle.

Add the butter into the bowl, one teaspoon normal tap water, a pinch of salt and the lemon juice. Take a whisk in your hand and get ready. As soon as you seen that base of sauce pan bubble start to appear. Place the bowl of butter on top of the pan and start to whisk till the butter start to melt and you can hold the bowl with your other hand, i.e left hand, when you feel that the bowl is getting hot, take the bowl off the pan and whisk it on the kitchen platform whisking continuously,

when the bowl again starts to get a cold, place it again on the sauce pan and start to whisk till the butter is melted and when you dip your finger into the butter it should feel warm, take the bowl from the sauce pan and add the egg yolk and and whisk vigorously to mix it well, when it is well mixed and the mixture is smooth, but has a watery consistency, place bowl back again on the sauce pan seeing that the water is not bubbling. If the water has started to bubble or lots of steam is emitting switch off the flame and take sauce pan on the kitchen platform then place the bowl and continue to whisk till it starts to thicken a little at this stage also you should be able to hold the bowl with your other hand comfortable.

The time you feel the bowl is getting hot, take it off the sauce pan and whisk it on the kitchen platform continuously till it starts to thicken a little. This sauce is not as thick as a mayonnaise.

To check the sauce is done, take a spoon and dip it into the sauce, if the sauce coat the back of spoon it's done.

At this stage taste for salt and lemon juice, I add a dash of lemon juice, cayenne pepper and dill, give it good whisk and it's ready to be served.

Serve this warm!!

This sauce can be enjoyed with poached egg, steamed broccoli or asparagus , eggs benedict, fried fish fillet, I would say this will taste good on anything. It's a finger licking sauce, sad but this sauce cannot be refrigerated or enjoyed cold, it has to be served warm.