Mushroom & Green Peas Curry - East Indian Style

This is  a quick and yummy curry, vegan and gluten free.
Ingredients 

200 Grams Button Mushrooms - sliced
½ Cup Fresh Green Peas
1 Large Onion
2 Green Chillies - finely chopped
1 Big Clove Garlic - minced
¼ Cup Tomato Puree
1½ Teaspoon Bottle Masala
1 Veg Stock Cube
½ Teaspoon Sugar
1½ Teaspoon Lemon Juice
2 -3 Tablespoon Oil

Grind  To A Fine Paste

1 Tablespoon Grated Dry Coconut - dry roasted 

2 Cloves Garlic

½” Piece Ginger 

1 Bay leaf

6 Mint Leaves

Method

For the Paste

Dry roast the coconut on a non stick frying pan till light golden ( can use desiccated coconut). Cool and grind this to a fine paste with rest of the ingredients adding just a tablespoon or two of water.

In a kadai heat oil, add minced garlic and fry till it just starts to change color, add chopped onions, green chillies and fry till  onions turn light golden.  Add in the ground paste, bottle masala, tomato puree and 2 tablespoon water,stock cube   saute' till oil separates. Now add the   mushrooms, peas mix well, add a cup of water and cook on low flame till mushrooms and peas are cooked, stirring after every 2 minutes.   Taste for salt, add the sugar and adjust the gravy consistency by adding water accordingly . Bring this to a boil. Switch off the flame, add lemon juice and garnish with coriander leaves. 

 Enjoy with chapattis or rice.

Labels : Mushroom, Green Peas, Bottle Masala, Main course, East Indian, Vegan, Gluten free, Vegetarian  

Fresh Green Peas Soup With Veg Cheese Parcel#Soupswappers

Ingredients
1 Small Potato - chopped
1 Small Onion - chopped
1 Cup Shelled Fresh Pea
700 Ml Vegetable Stock
2 Tablespoons Mint leaves
1 Teaspoon Olive Oil
Salt to taste
Black Pepper powder to taste

Method

In a pan heat the oil add  the onion until it just begins to soften. Add the potato and the vegetable stock and bring to a simmer. Once half done, add the peas and simmer for a further 5 minutes. Once potatoes and peas are well cooked, add the fresh mint leaves and then blend the soup thoroughly until it is completely smooth. 

If the soup is too thick for you, you can add some more vegetable stock to thin it out until you have a consistency you like. 

Serve with Veg Cheese Parcel and Enjoy 
Veggie Cheese Parcel

A savory snack; soft & fluffy from outside with gooey cheesy inside. It is a perfect dish which you can prepare as breakfast or an accompaniment to a soup, or as kids tiffin box.

We had these with a our soup and this was our filling dinner.

Ingredients 
1 Cup Besan / Chickpea Flour
1/4 Cup All Purpose Flour
½ Teaspoon Sendav Namak/Himalayan Salt 
½ Teaspoon Black pepper powder
Salt to taste 
Water as required to make a omelette  consistency batter
½ Teaspoon Baking Powder
Bread slices as required
Cheese slices as require
1 Small Onion Finely Chopped Onion
2 Tablespoons Finely Chopped Green Capsicum
1 Finely Chopped Green Chilly
Oil as required

Method

Take besan & all purpose flour in a mixing bowl. Add black salt, black pepper & salt to it. 

Prepare a dosa batter by adding water to it. Add water gradually while whisking so that no lumps are left.  It should be of spreadable consistency so that it spreads on its own when we pour it. Keep this aside for till we get rest of ingredients together.

Trim the edges of the bread slice.Keep these bread & cheese slices ready.

Now add the baking powder, chopped onion, capsicum and green chillies to the batter.  Give it a good mix.

Heat a  non stick pan with a teaspoon of oil. Spread it with a tissue so that entire pan is coated evenly.

Now on low flame, take a laddle full of batter and pour it on pan. Lift the pan and tilt it on all sides so that batter is spread properly.  Place a bread slice on it and turn it immediately so that it is coated with some batter on both sides. 

Place a cheese slice on this bread. Sprinkle some oil near the edges of pancake and let it cook on medium flame.

Check the edges of the pancake after a minute or two.  

While it still wet on top and slightly done down. Fold it into a parcel. Don't let the pancake cook completely else it will start breaking in the process of folding.

Cook it on pan till it os golden brown on both sides.

So cheesy

Enjoy these delicious Veggie cheese Parcel with  the soup and
 you have a filling and light filling dinner.

Labels: Cheese Slice, Soup, Soup Swappers, Green Peas, Bread Slices, Besan, Healthy Dinners  
See other recipe of  soup using fresh vegetables, our host  Colleen Delawder
Colombian Crema de Aguacate by Pandemonium Noshery
Cream of Mushroom Soup by Palatable Pastime
Fresh Corn Soup with Seared Scallops by Karen's Kitchen Stories
Fresh Green Peas Soup With Veg Cheese Parcel by Sneha's Recipe
Minestrone from Campania by A Day in the Life on the Farm
Pesang Manok by Culinary Adventures with Camilla
Poached Shrimp & Spring Onion One-Pot Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Tuscan Style Turkey Soup by Making Miracles

Spicy Grilled Shrimps With Pea Risotto#FishFriday

I  made this  risotto with sweet fresh peas for a complete yet a light meal  with  Spicy Grilled Shrimps.  Creole spice gives a nice kick to the shrimps. Try and make this and you will love it.

Single Serving
Ingredients
For the Shirmps
1 Tablespoon Oil
1 ½ Teaspoon Creole Spice Blend
1 Tablespoon Lemon juice
200 Grams Cleaned & De Veined Shrimps

Salt to Taste

For the Risotto
1 + 1 Tablespoon Butter
1 Small White Onion - chopped
2 Big Cloves Garlic - minced
½ Cup Arborio Rice
2 Tablespoons White Wine
1 ½ Cups Vegetable broth 
1/3  Cup Fresh Peas
2 Tablespoons Parmigiana Cheese - grated
Salt & Black pepper powder to taste
1 Teaspoon Lemon juice

Method
For the Shrimp

Mix the oil and creole spice blend and marinate the shrimp in it. Keep it aside for 15 minutes. 

After 15 minutes grill the shrimp in a lightly oiled pan until cooked, about 3 minutes per side.
For the Risotto
In a pan boil the fresh peas till done. Drain the water and keep aside.
In a another heat the stock and keep it simmering on low flame.

Melt a tablespoon of butter in large pan. Add the onion and garlic, saute until the onion softens only, for about 3 - 4 minutes. 

Add the rice  

stir to coat with the butter.  

Add the wine, de glaze the pan and stir while simmering until it is gone.

Add 1/2 cup of the stock at a time and stir while simmering until it is gone 

 and nearly absorbed.

Continue until the rice is cooked al dente. 

Mix in the  parmigiana  and remaining tablespoon butter and stir until the cheese, black pepper powder and butter. Stir it  till the cheese melts. 

Mix in the peas and 

give stir it well.

Remove from heat and mix in the lemon juice.

Serve this in a plate with the grilled shrimps on top. 

Enjoy !!!

Labels : Single Serving, Grilled, Shrimps, Risotto, Arborio Rice, Wine, Green Peas, Italian, Fish Friday, Seafood/Fish, Creole Spice Blend, Mexican

Fish Friday Foodies - July 2019 - Grilled Seafood - Host of the month is Stacy.

Campfire Salmon from Culinary Adventures with Camilla
Grilled Gumbo from Palatable Pastime
Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe

Colcannon#Foodieextravaganza

This traditional Irish food staple, Colcannon, an essential Irish St. Patrick's Day potato recipe it’s a mixture of creamy mashed potatoes with veggies.

Ingredients
1 Cup Shredded Cabbage
3 Medium Potatoes
1 Leek  - chopped

½ Cup  Green Peas - boiled 
A Pinch of Nutmeg powder
1 Tablespoon Heaped Butter

1 Tablespoon Level All Purpose Flour 

250 to 300 Ml Milk 
Salt to taste
Black pepper powder  to taste
3 Tablespoons Grated Cheddar cheese

Method

Boil the potatoes till they are  are fork tender. Peel them and then grate or use a ricer, keep them aside. 

In a heavy bottom pan add the butter, flour and roast till flour for 3 to 4 minutes  or till it releases an aroma.  Add the milk and make a thick smooth sauce.   Add the veggies and cook till they are  wilted  or for 3 -4 minutes. 

Keep stirring continuously  till the sauce thickens. Add the black pepper, nutmeg powder,  cheese.  Taste for salt and then add the mashed potatoes and stir it till thoroughly mixed.  

Serve it immediately garnished with chopped scallion greens, a dash of nutmeg and black pepper powder. 

 This is the ultimate comfort food, its creamy and delicious.

Labels: Irish, Ireland Vegetarian, Foodie Extravaganza Party, Cabbage, Potato, Green Peas, Leek, Butter, Cheddar Cheese, Savory, Side Dish, Salads,International Cuisine 

March 17 is National Irish Food Day, or National "Eat Like an Irishman" Day. My #FoodieExtravaganza friends and I are all sharing Irish themed recipes to celebrate! Karen of Karen's Kitchen Stories, is our host. Check out this collection of recipes celebrating Irish food:
Beef and Smoked Sausage Cabbage Rolls from Food Lust People Love
Colcannon from Sneha's Recipe
Colcannon (Irish Potatoes and Cabbage) from Caroline's Cooking
Cold Irish Day Cocktail from Our Good Life
Dublin Coddle - Irish Bacon, Sausage, and Potato Stew from Karen's Kitchen Stories
Instant Pot Dublin Coddle from A Day in the Life on the Farm
Irish Cheese and Walnut Biscuits from Simply Inspired Meals
Irish Coffee from Tara's Multicultural Table
Mushy Peas from Pandemonium Noshery
Shepherd's Pie from Palatable Pastime
Traditional Shepherd's Pie from Cookaholic Wife

Bragoli - Maltese#Improv

I saw this recipe Bragoli recipe on tv,  it's a Maltese recipe,  very flavorful and taste delicious.  It's  the red wine in the gravy that gives an awesome taste to it.

When I, surfed the net seen so  many different variations, so you can alter your bragoli according to your taste.   I made this as seen on tv and altered it as per my taste.

  

Ingredients

2  Eggs - hard boiled and diced
6 Bacon Rashers
4 - 5 Beef Tenderloin Steak - flattened with a meat tenderizer
2  Big Cloves Garlic  - minced
1 Tablespoon Chopped Flat Parsley
2 Tablespoons breadcrumbs
Salt to taste

Red  Pepper flakes to taste
Olive oil for frying
Toothpicks

For the Gravy 
2 Bay leaves
2 Medium Onions  - finely chopped 

1 Green Chilly - finely chopped

5 Medium Tomatoes - blanched, skinned & finely chopped

2  Carrots -   diced
1 Stick Celery  - chopped
1½ Cup  Red wine

1  Cup  Green Peas - used frozen

Method
Hard boil the eggs and set aside. Once cooled chop them and the bacon.

In a bowl mix  the eggs, bacon, garlic, parsley, red chilly flakes, salt to taste and breadcrumbs.

Flatten the steak with a meat tenderizer.

Place a tablespoon of the filling  on one end of the steak.

Wrap your meat around the mixture by rolling the meat to make a wrap.

Fasten with toothpicks.

In a deep pan / kadai  heat  oil and add the bay leaves.

Over a medium heat lightly brown your bragoli and set aside.
In the same pan, add  the onions, garlic and green chillies  fry  for 2 - 3 minutes. Add the carrots,  celery and tomatoes and a cup of water cook for 5 minutes on low flame . Add the wine and  place the browned bragoli on top and  bring it to a boil. Simmer on medium low flame for an hour,  keep stirring in between.  

After an hour or so,  if you find that the bragoli are nearly cooked,  add the peas and cook till the peas and bragoli are full done. 

After an hour and a half the bragoli is cooked.

Remove the toothpicks and bay leaves before serving.

Serve with mashed potatoes and steamed french beans, or  asparagus.   I had this with steamed rice. 

Sending this Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Bacon & Onions".

Labels :  Beef, Steaks, Tenderlion,Bacon, Eggs, Red Wine, Carrots, Green Peas, Improv Cooking Challenge, Malta, International Cuisine

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