Chettinad Mushroom Masala#Alphabet Challenge

Button mushrooms sautéed in spicy Chettinad curry. Happened to taste this dish at a local Indian restaurant, since then wanted to try it out myself. Tried this recipe with my own blend of Chettinad spices and it turned good and it's a superb recipe. Chettinad Masala powders have special ingredients which gives the unique taste to the dish.

Ingredients

To Dry Roast Each Separately
3 Dry Kashmiri Red Chilies
1 Tablespoon Heaped Coriander seeds
¾ Teaspoon Cumin seeds
1 Teaspoon Poppy seeds
1 Teaspoon Split Roasted Gram / Pottukadalai/Dalia
1 Tablespoon Heaped Grated Dry Coconut or Desiccated Coconut
To Grind along with the above Roasted Ingredients
5 Shallots/Sambar Onion
1" Piece Ginger
5 Cloves Garlic
5 Curry leaves
¼ Teaspoon Turmeric powder
1 Teaspoon Kerala Garam Masala
Other Ingredients
200 Grams Button Mushrooms - chopped
1 Large Tomato - chopped
1 Green Chilly - slit
1 Bay leaf
2 Small Piece Dagdful /Black Stone Flower / Kalpasi
5 Curry leaves
1 Tablespoon Chopped Coriander leaves
½ Teaspoon Salt or to taste
3 Tablespoons Oil
125 Ml Water

Method
Clean, chop the mushrooms, cut them into pieces and keep aside. Slice them vertically for a even look.

Dry roast the ingredients separately will each releases an aroma . Let them all cool. Grind all the spices and coconut powder in a spice blender/ mixer and powder them to fine texture. This is your dry masala powder. To this add the small onions, ginger, garlic, curry leaves & turmeric powder to the spice powder and grind to coarse texture. A few pulse in the mixer will be sufficient to chop the onions and ginger garlic. 

Keep this wet masala ready for the preparation.

In a kadai, heat oil and toast the bay leaves, dagdful, green chilly and some curry leaves. Now add the wet masala mixture and fry along for few minutes.

Add the sliced mushrooms and tomatoes at this stage and add half cup of water. Cover and cook for 5-6 minutes over low flame.

Mushroom has the tendency to release water when cooked, so the gravy will be watery at this stage. Simmer till it reaches a semi-thick consistency, over low flame for the oil to separate.

Now garnish with chopped coriander and curry leaves and switch off. Serve as a side with rice or roti of you choice, this goes well with idli and dosa too!

My Notes
Poppy seeds & split roasted gram is added to give thickness to the gravy.

Labels: Alphabet Challenge, South Indian, Mushroom, Vegetarian, Sabzi, Side Dish, Indian
Let's take a look at the recipes being shared today with Alphabet "C"

Alphabet Challenge Please add your Blog Name/ Blog URL/ Recipe Title in the corresponding weeks below Alphabet Challenge-Week C - Jan 29

• Sneha’s Recipe: Chettinad Mushroom Masala
• Food Lust People Love: Chicken Chorizo Traybake
• Blogghetti: Captain Crunch French Toast
• Mayuri’s Jikoni: Chickpea Chaat Salad
• Karen’s Kitchen Stories: Hot Chocolate Cookies
• A Day in the Life on the Farm: Cider Glazed Chicken Wings
• Magical Ingredients: Cheesy Corn Dip
• Jolene’s Recipe Journal: Chia Seed Protein Bites
• A Messy Kitchen: Cappuccino Mousse
• Culinary Cam: Lemon Lavender Blackberry Cake
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheesy Cheddar Taco-Seasoned Corn Chip Dip

Bhune Mutton Paya#Alphabet Challenge

This an easy and delicious paya / trotters curry. I am already posted a recipe earlier Paya / Trotters Ka Salan , this is a another delicious one. I have added potatoes in this dish, but you can avoid it.

Ingredients
4 Mutton Paya / Trotters - cut into pieces
2 Large Onions - sliced
3 Large Tomatoes - sliced
1½ Teaspoon Ginger - Garlic Paste
1½ Tablespoons Kacha Masala 
½ Teaspoon Garam Masala powder
3 Green Chillies - optional
2 Potatoes - cut into four pieces (optional)
2 Tablespoons Coriander leaves - chopped
Whole Spices
1 Stick Cinnamon
5 Black Peppercorns
4 Cloves
2 Green Cardamons
½ Cup Oil
1 Teaspoon Level Salt or to taste
2 - 3 Cup Water -  as required for the gravy
Method

Wash the paya thoroughly and then again rub wheat flour on them and scrub them well, then wash them in clean water and keep aside.

In a pressure pan, heat the oil and fry the onions till golden, then add the ginger garlic paste and tomatoes and sauté for 3 minutes add the whole spices, Kacha Masala  and ½ cup water stir it well, cover, cook till the tomatoes are mushy and oil surfaces. Add the paya pieces and sauté well for 5 minutes stirring continuously till they are coated with the masala.  

Add water, cover and and take one whistle on high flame. Reduce the flame to low and cook for 35 minutes. When the cooker cools down , check if the paya is cooked, if the are done then add salt and potatoes, green chillies, stir well, close the lid and cook on high flame for one whistle only.

Let the cooker cool down completely, add the garam masala powder , coriander leaves. Serve hot with steamed rice, rotis or naan. Enjoy!!

Labels: Paya, Mutton, Alphabet Challenge, Trotters, Main course, Pressure Cooker

Let's take a look at the recipes being shared today with Alphabet "B"

• Culinary Cam: A Belated Birthday Bûche De Noël (Yule Log) 
• Mayuri’s Jikoni: Barley Salad 
• Sneha’s Recipe: Bhune Mutton Paya 
• Jolene’s Recipe Journal: Black Bean Sweet Potato Skillet 
• Food Lust People Love: Blistered Snap Peas 
• A Messy Kitchen: Blueberry Basil Cocktail/Mocktail 
• Blogghetti: Boiled Peanuts 
• Magical Ingredients: Buffalo Cauliflower Paneer Dip 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chocolate Espresso Rainbow Brownie Cookies
• Karen’s Kitchen Stories: Coconut Brigadeiros 
• A Day in the Life on the Farm: White Bean and Basil Salad

Aloo Phulkopir Dalna#AlphabetChallenge

Bengali Aloo Phulkopir Dalna is a no onion no garlic delicacy cooked with big chunks of Cauliflower and Potatoes, its light, mildly spiced and full of flavor. It takes hardly 10 minutes to cook.

Ingredients
1 Medium size Cauliflower - cut into small florets
2 Large Potatoes- peeled, cubed
1 Large Tomato - skinned, chopped
1 Teaspoon Cumin seeds
1/2 Teaspoon Asafoetida
1 Bay leaf
2 Tablespoon Ginger - grated
½ Teaspoon Turmeric powder
1 Teaspoon Chilli powder
1 Teaspoon Cumin powder
1 Tablespoon Coriander powder
½ Teaspoon Garam Masala powder
2 Tablespoon Coriander leaves - chopped
2 Tablespoons Oil
2 Tablespoons Ghee
Salt to taste
Method

Immerse the cauliflower in warm water for 10 minutes, then rinse and keep aside.
Heat oil and ghee in a pan , add the cumin seeds, bay leaf and stir fry for a second add the turmeric, asafoetida, red chilly powder, ginger and little water fry for two minutes till moisture evaporates. Then add the potatoes and fry on high flame till the potatoes are slightly brown. Once the potatoes are lightly fried, add the cauliflower florets, mix well. Add salt, tomatoes stir for a minute or two. Cover and cook on medium flame for about five minutes. 

Add cumin , coriander powder, mix well. Add little water, cover and cook for two-three minutes. Add more water, enough to make a thick gravy. Cover and cook, for five minutes. Check and see if the the cauliflower and potatoes are cooked well. Add the garam masala powder. Turn off the heat.

Garnish with coriander leaves. Serve steaming hot with steamed rice and fried papad.

Labels: Alphabet Challenge, Vegetarian, No Onion No Garlic, Bengali, Indian, Main course, Sabzi

Let's take a look at the recipes being shared today with Alphabet "A" 
Jolene’s Recipe Journal: Aglio e Olio Pasta
Sneha’s Recipe: Aloo Phulkopir Dalna
Karen’s Kitchen Stories: Apple Latkes
A Day in the Life on the Farm: Apples and Greens with Apple Vinaigrette
Blogghetti: Apple Pie Tacos
Magical Ingredients : Artichoke Baby Greens Dip
Mayuri’s Jikoni: Avocado, Bean & Mango Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Parmesan Acini di Pepe with Potatoes
A Messy Kitchen: Dianna’s Almond Cake
Food Lust People Love: Roasted Asparagus Soup
Culinary Cam: The Polarizing Anchovy + Egg Salad 

Kiwi Yogurt Whip#AlphabetChallenge

There are times when I have a mild sweet craving, but, you want to have something that's healthy and not sugary. Then this fresh fruit kiwi whip is a great thick dessert which is not very sweet, yet packed with fresh fruit, and satisfying - perfect to satisfy that sweet tooth craving.

Ingredients
1 Cup Fresh Yogurt
1 Kiwi - washed & peeled
1 Banana - peeled

Method

Cube the peeled Kiwi and chop the banana.
Place with yogurt in a blender. Give it a good whiz. The fruit should be pureed and blended into the yogurt.
Pour into glasses or bowls, and pop into the freezer for a couple of minutes.

Remove from the freezer and serve chilled.
Enjoy!!
Labels: Glass Verrines, Juices, Healthy, Alphabet Challenge Kiwi, Banana

Let's take a look at the recipes being shared today with Alphabet "Y" 

Jolene’s Recipe Journal: Gingerbread Cinnamon Rolls 

Food Lust People Love: Yemma Aouïcha – Eggplant with Chickpeas 

Karen’s Kitchen Stories: Japanese Milk Bread with Yudane (Shokupan) 

Culinary Cam: Garlicky Yogurt Topped with Çılbır, Turkish Poached Eggs 

Blogghetti: Fresh Fruit Yogurt Parfaits  

Sneha’s Recipe: Kiwi Yogurt Whip 

A Day in the Life on the Farm: Tzatziki 

Mayuri’s Jikoni: Thandai Baked Yogurt 

A Messy Kitchen: Yuzu Pie 

Magical Ingredients: Yuca Paratha 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Jalapeño Yellow Cornmeal Brown Sugar Cookies

Chicken Xacuti#AlphabetChallenge

Chicken Xacuti is actually pronounced as shakuti. The pronunciation "Shakuti" is derived from the word "Chacuti" which is Portuguese. The Xacuti masala that I have used is made by my sister in law's family and it consists of poppy seeds, Goa chillies and other spices. This is a tried and tested recipe. This masala is easily available in super markets and cold storages in Mumbai. This is another yummy traditional Goan recipe. 

Ingredients
700 Grams Chicken - cut into 10 pieces
For Marination
1 Teaspoon Ginger - Garlic paste
2 Tablespoons Curds
¼ Teaspoon Turmeric powder
½ Teaspoon Salt
For the Masala - Grind To Paste
2 Green Chilles
1/2 Teaspoon Ginger - grated
5 Cloves Garlic
2 Tablespoons Coriander leaves
1 Onion - finely chopped
To be dry roasted then ground to paste
1/3 Cup Grated Coconut
1 Teaspoon Rice - washed and drained
Other Ingredients
1/3 Cup Oil
1 Onion - finely sliced
1 Tomato - finely sliced
½ Teaspoon Salt
2 Tablespoons Xacuti Masala
Method

Marinate the chicken with curds, ginger-garlic paste, salt and turmeric and keep aside at least for 2 hours.
Dry roast the coconut and rice till light golden in color and then grind to fine paste with a little water.
Grind the ingredients for the masala to fine paste and keep aside.

In a kadai heat oil add the onions and fry till light golden in color then add the tomatoes fry till mushy and oil leaves the sides. Add the ground masala paste, coconut paste and fry again till oil leaves the sides, add the xacuti masala and little water, continue to fry again till oil leaves the sides. Add the marinate chicken and fry till the masala coats the chicken well. Add water, salt and a cup water, give it a quick stir. Cover and cook till chicken is done. Adjust consistency of the gravy by adding water as required. This gravy is on a thicker side so do not add more water. 

Garnish with coriander leaves and serve hot a rice or rotis. Enjoy!!

Labels: Alphabet Challenge, Chicken, Goan, Goa, Indian, Main course

Let's take a look at the recipes being shared today with Alphabet "X"
• Karen’s Kitchen Stories: Brothless Ramen with XO Sauce 
• Sneha’s Recipe: Chicken Xacuti 
• Mayuri’s JikoniMushroom Xacuti 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: X’s & O’s (Hugs & Kisses) Brown Sugar Cookies
• Jolene’s Recipe Journal: Xavier Soup 
• Blogghetti: Xiaodianxin Recipe 
• Food Lust People Love: Xmas Eggnog Fudge 
• Culinary Cam: Xoconostle Tartlets 
• Magical Ingredients: Xoconostle Xnipec Paratha 
• A Messy Kitchen: Xoi - Vietnamese Sticky Rice 
• A Day in the Life on the Farm: Xylocarp Cocktail 

Cheesy Wafer Pav - Mumbai Street Food#AlphabetChallenge

This is an unique/innovative street food. Street vendors are getting so innovative now days, you find new snacks created by them. This may seem like a totally bizarre dish, but it’s worth a try! 

There is no fancy prep required for this. Just a handful of chips thrown inside a pav with different sauces that they use chiptole sauce, piri piri or schezwan masalas, some onion and lots of cheese. You can use any spicy or non spicy sauce you want according to you taste buds. Try this and you will love this street food, wherein all are going ga..ga over it!
Made this for friends and they enjoyed it.

Ingredients
Pav - I used this Single Rise Brioche Dinner Rolls
Homemade Keto Chipotle Sauce
Mint Chutney
Spicy Lay Wafers
Grated Cheeza Cheese
Method

Take the pav slit it from between then apply chipotle sauce and mint chutney then place lays on both the pav's. 

Then add cheese and cover it on each other top it with so more cheese and grill / toast it. 

Grate some more cheese on top and your Cheesy Wafer Pav is ready. It does look tempting right? Enjoy!!

Labels: Wafers, Alphabet Challenge, Laadi Pav, Sauces, Chutney, Cheese, Street food, Mumbai

Let's take a look at the recipes being shared today with Alphabet "W" 
Jolene’s Recipe Journal: Whole Wheat Waffles  

Culinary Cam: Roasted Watermelon Radish with Maple-Kissed Tahini Sauce

Karen’s Kitchen Stories: Homemade Wonton Soup with Pork and Ginger

Blogghetti: Slow Cooker Ham and White Bean Soup 

Food Lust People Love: Honey Walnut Brittle 

A Messy Kitchen: Whiskey Sriracha Caramel Corn 

Sneha’s Recipe: Cheesy Wafer Pav 

A Day in the Life on the Farm: Salted Caramel Whiskey Espresso Cocktail

Mayuri’s Jikoni: Walnut Chocolate Tartlets

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey-Soaked Raisin Baked Stove Top Stuffing

Magical Ingredients: Wintermelon Whole Wheat Paratha

Veggies Mixed Dal Khichdi#Alphabet Challenge

It's in most people minds that khichdi as a meal for the sick people or it is served to kids its bland and tasteless. But now a days, dal khichdi has become very famous and it has got a place in the restaurant menus as well. A simple and healthy dish ideally served for lunch and dinner, super delicious and satisfying meal.

Serves 7
Measurement 1 cup = 150 ml
Ingredients
1 Cup Rice
1 Cup Mixed Dal ( yellow moong, masoor, tur & chana dal)
8 Cups Water
½ Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
1 Teaspoon Meat Masala
¼ Teaspoon Red Chilly Flakes
Salt to taste
1 Tablespoons Desi Ghee
10 French Beans - chopped
1 Small Potato - diced
1 Carrot - diced
½ Cup Green Peas
8 Florets Cauliflower
1 Medium Onion - chopped
1 Medium Tomato - chopped
1 Teaspoon Ginger Garlic paste
½ Teaspoon Cumin seeds
For The Tadka
2 Tablespoons Desi Ghee
1 Teaspoon Mustard seeds
2 - 3 Button Red Chillies
¼ Teaspoon Asafoetida
¼ Teaspoon Red Chilly powder
Method
Wash & soak dal for around 30 minutes to an hour. After the soaking time add it to large pressure cooker along with washed rice. Add 5 cups water and salt to taste. Cook it for 2 whistles on high flame. Let the cooker cool.

In a large kadai /pot heat desi ghee, add cumin seeds when they splutter add the chopped onions sauté till it turns translucent. 

Add the ginger garlic pate and sauté for a minute. Add all the veggies and tomato fry on high flame for a minute.

Then add all the dry spices and salt to taste for the veggies. Fry for a minute or two. Now add 2 cups water and bring this to a boil. Then reduce the flame, cover and cook till the veggies are nearly done. 

Now add the cooked rice dal and and a another cup of hot water, give it a good mix. Taste for salt add if necessary, cover and cook for 2 - 3 minutes stirring in between or else it will burn at the bottom. Switch off the flame.
For The Tadka

Heat ghee in a tadka pan, add mustard seeds when they splutter add the button red chillies and give it a stir, add asafoetida and switch off the flame. Then add the red chilly powder and pour this over the khichdi . Cover it let is rest for 2 - 3 minutes.

Stir and serve garnished with coriander leaves. Enjoy with this raita and papad. 

Labels: Alphabet Challenge, Khichdi, Lentils, Rice, Mixed Veggies, Healthy, Main course, Indian, Gluten Free Jolene’s Recipe Journal: Vanilla Mug Cake 

Culinary Cam: Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns  

Sneha’s Recipe: Veggies Mixed Dal Khichdi 

Karen’s Kitchen Stories: No Churn Vietnamese Coffee Ice Cream 

Blogghetti: Homemade Vanilla Latte 

 Mayuri’s Jikoni: Vegetable Cutlets

A Day in the Life on the Farm: Vietnamese Chicken Stirfry

A Messy Kitchen: Tropical Vols Au Vents 

 Food Lust People Love: Spicy Vinegar Braised Chicken

Magical Ingredients: Val Dal Veggie Paratha

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Balsamic Vinegar Deviled Eggs

Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto#Alphabet Challenge

With the festival season, we need a lot of naivedyam or upvas/vrat recipes. This one dish is always prepared for Ganapati. I simply love it, and make it often since it is rich in protein and most of all keto, this is so addictive that you can't stop eating it. This is also called by different names in different states like Verkadalai Sundal, Verusenaga Guggillu in south states of our country. This is a very easy dish to prepare.

Ingredients
1½ Cup Raw Peanuts – soaked
½ Cup Packed Freshly Grated Coconut
1 Teaspoon Mustard Seeds
2 Dried Red Chillies
A Sprig Curry Leaves
2 - 3 Tablespoon Oil
A Pinch Asafoetida
Salt to Taste
Method

Soak the peanuts in water 30 minutes. Then wash it well.
Add about ½ teaspoon sea salt to the soaked peanuts.
Pressure cook for one whistle on high then keep it for 5 minutes on low. Drain the water completely and set aside.
In a wok or kadai, heat the oil / ghee. Add mustard seeds and wait till they splutter. Turn the flame to low add red chillies, curry leaves and asafoetida. Stir-fry for a minute. Add the cooked peanuts and grated coconut. Stir-fry for a couple of minutes. Add salt to taste, if required. Mix well. Switch off the flame.

Serve warm or at room temperature.
Labels: Shengdane, Peanuts, Vrat, Alphabet Challenge, Maharashtra, Keto, Low Carb, Indian

Let's see what other recipes are being served in alphabet "U" today..

• Culinary Cam: Curry Udon with Prawns 
• Blogghetti: Easy Homemade Peach Upside Down Cake 
• Karen’s Kitchen Stories: Stir-Fried Udon Noodles with Chicken and Vegetables (Yaki Udon) 
• Food Lust People Love: Spicy Urad Dal 
• A Messy Kitchen: Ube Muffins
• Magical Ingredients: Ube Paratha 
• A Day in the Life on the Farm: Ukrainian Cod in Tomato Sauce
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Unsweetened Coconut Oatmeal Peach Crisp
• Sneha’s Recipe: Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto 
• Jolene’s Recipe Journal: Utah Buttermilk Scones 
• Mayuri’s Jikoni: Vegetable Upma  

Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet#Alphabet Challenge

These are yummy and mouth melting, one will not be able to guess, that these are made of tender coconut meat. Quick and easy, less oil. Simply divine...

Ingredients
1 Tender Coconut Meat - chopped finely
1 Potato - boiled and mashed
2 Green chilies - finely chopped
3 Cloves Garlic - finely chopped
1 Tablespoon Coriander leaves - finely chopped
Salt to taste
2 Tablespoons Corn flour
Oil to fry
For The Dip
1 Cup Thick Yogurt
1 Tablespoon Fresh Cream 
1 Teaspoon Green Chutney

Method

Grind the garlic, green chillies, coriander leaves and little salt in a mixer finely to make a chutney.
Chop the tender coconut finely. Do not use a chopper to do this or else this will become watery and you will not be able to form cutlets.
For The Dip

Beat the yogurt and fresh cream till smooth add the ½ a teaspoon of the ground chutney and mix well. Keep this in the refrigerator to cool.
To Make The Cutlets 

Combine chutney about a teaspoon, coconut, potatoes, corn flour together. Knead this mixture to make soft dough and separate it into equal portions. Shape each portion into a cutlet. Form cutlets and then put these cutlets in a refrigerator for about 15 minutes. In a pan, heat a tablespoon oil and fry both sides of cutlets on medium flame until golden brown. Drain and place cutlets on kitchen paper for a few minutes. Serve hot with the dip. Do not skip making this dip because the combo awesome. 

Labels: Tender Coconut Meat,Kebabs,Starters,Chutneys & Dips, Alphabet Challenge, Vegetarian, Vegan, Gluten free, Indian

Let's see what other recipes are being served in alphabet "T" today..
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Baked Chicken Tenders with Crushed Fritos
A Messy Kitchen: Blackberry Tiramisu
Karen’s Kitchen Stories: Chicken Teriyaki Rice Bowls
Food Lust People Love: Stuffed Turkey Cutlets
Jolene’s Recipe Journal: Taco Tater Skins
Sneha’s Recipe: Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet
Palatable Pastime: Thai Basil Chicken (Gai Pad Krapao)
Culinary Cam: Toasted Croutons
Mayuri’s Jikoni: Tomato Onion Chutney
A Day in the Life on the Farm: Tomato Tart
Blogghetti: Turkey Cuban Sandwich Puffs