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" 

• 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

Warm Chicken & Mushroom Salad - Keto#SundayFunday

A complete meal with added chicken, feta cheese, and seeds makes u this luxurious main dish. Do try this unique and really tasty salad!
Ingredients
3 Large Mushroom - sliced
1 Small Onion sliced
½ Each Bell Pepper - Red, Yellow, Green- diced
2 Cloves Garlic - finely chopped
1 Cup Chopped Lettuce
1 Cup Cherry Tomatoes - halved
100 Grams Feta cheese - cubed
Olives, Avocado, sunflower & pumpkin seeds- optional
1/2 Cup Shredded Cooked Chicken
1 Tablespoon Olive Oil
For The Dressing
2 Tablespoons Mayonnaise
2 Tablespoons Fresh Cream
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Red Wine Vinegar
2 Teaspoons Sriracha Sauce
Salt and Pepper to taste
Method

Mix all dressing ingredients keep aside.
Sauté the garlic for minute add onion till translucent then add in the mushroom and on medium high flame sauté till all the moisture evaporates then add the capsicum and chicken mix well till warmed. Switch off the flame.

Take this on to a serving platter add the lettuce leaves. Pour the dressing mix well. Enjoy.

Labels: Salad, Main course, Chicken, Mushroom, Cherry Tomatoes, Feta Cheese, Dressing, Sunday Funday, International Cuisine, Iceberg Lettuce, Keto
For Sunday Funday we are sharing Main Dish Salads.

• Arugula Salad with Pork by A Day in the Life on the Farm
• Bacon Cheeseburger Salad by Amy's Cooking Adventures
• Hearty Taco Salad by Our Good Life
• The King of Salads: A Lighter Crab Louie by Culinary Cam
• Warm Chicken & Mushroom Salad - Keto by Sneha's Recipe

Vegetarian Creamy Mushroom Risotto#SundayFunday

This mushroom risotto is delicious, creamy and packed with mushroom flavor. It’s really easy to make and makes a perfect meal.

1 Cup = 150 Ml
Ingredients
700 Ml Vegetables Stock
1 Tablespoon Olive Oil
1 Small Onion - finely chopped
125 Button Mushrooms - sliced
1 Cup Arborio Rice
1/3 Cup Parmesan Cheese
1 Tablespoon Butter 
¼ Teaspoon Black Pepper powder

Method 

Place vegetables stock with salt to taste in a saucepan over medium heat till it comes to a boil. Reduce the flame to low let it simmer.

Heat oil in a pan, add onion and mushrooms. Cook, stirring until onion has softened. Add rice, cook, stirring, for 1 to 2 minutes or until coated. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender. Remove pan from heat. Stir in parmesan, pepper powder and butter. Set aside, covered, for 2 minutes.

Serve with grated parmesan. 

This risotto is creamy and rich and tastes as if there may be cream in it , of course there is none. 
Check this Risotto Recipe 
Spicy Grilled Shrimps With Pea Risotto

Labels: Arborio Rice, Italian, Vegetarian, Sunday Funday, Risotto, International Cuisine, Mushroom, Parmesan Cheese

Sunday FunDay - 27 October 2024 - Risotto The initial link list is ready!

• Creamy Shrimp Risotto - Instant Pot from Food Lust People Love
• Just in Time for Halloween: Spooky Risotto from Culinary Cam
• Risotto ai Funghi from Our Good Life
• Risotto with Chicken and Cranberries from A Day in the Life on the Farm
• Shrimp Risotto from Karen's Kitchen Stories
• Vegetarian Creamy Mushroom Risotto from Sneha's Recipe

Savory Chicken Muffins For Two#SundayFunday

You can have this for breakfast or as a filling brunch or even for evening snacks or Hi Tea party. These are so easy to make, just keep all ingredients chopped and the bread slices cut and pack them into a air tight container or zip lock bag. Whenever your wish to make these, just whisk the eggs lightly , assemble them and bake. Your done with a filling and healthy breakfast. Another thing about these muffins is that you can use whatever veggies you have or liked by you. 

Makes 6 muffins

Ingredients 
100 Grams Chicken Mince - cooked
¼ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder 
2 Eggs
1 Small Tomato - de seeded and chopped into tiny cubes
1 Small Onion - chopped into tiny cubes
2 Green Chillies - finely chopped
3 Mushrooms -finely chopped   

6 Bread Slices
¼ Teaspoon Level Black pepper
¼ Teaspoon Level Mixed herbs
¼ Teaspoon Level Mustard sauce 

Cheddar Cheese Slices

Chopped Coriander leaves 
Method
Cook the chicken mince with salt and pepper powder. ( I pressed this into a pan & steamed it for 20 minutes) Then cut into small pieces. 
Pre-heat oven to 180°C with both elements on.

Cut the bread slices with a round cutter.

Slightly roll bread slices with rolling pin.

Apply butter to the slices on both sides ( top and bottom). 

Place the each slice into cups of tray.

Fill with chicken pieces, all the chopped veggies.

In a separate bowl, beat the eggs, add salt, pepper and mustard and mixed herbs pour equally into muffin cups, add pieces of cheese slices on top, sprinkle with coriander leaves.

Bake for 8 minutes.

Ready.. Enjoy!!

Labels : Baked, Bread Slices, Chicken Mince, Capsicum, Onion, Tomato, Eggs, Healthy, Savory, Muffins, Cheese, Mushroom, Breakfast, Brunch, Hi Tea, Snacks, Sunday Funday 

Sunday Funday

Main Dish in a Muffin Tin

• Bacon Cheeseburger Cups by Amy's Cooking Adventures
• Personal Mini Ravioli Lasagnas by Food Lust People Love
• Pizza Cups by Our Good Life
• Poke Cups by Culinary Cam
• Savory Chicken Muffins For Two by Sneha's Recipe
• Sloppy Joe Cups by A Day in the Life on the Farm
• Teriyaki Chicken Cups by Karen's Kitchen Stories
• Tuna Noodle Casserole Cups by Palatable Pastime

Red Pepper Mushroom#SundayFunday

Red Pepper Mushroom is a simple, dish made with mushrooms & peppers. This is a spicy, tasty and full of flavor sabzi recipe.

Ingredients

4 - 5 Kashmiri Red Chillies - soak in warm water for an hour
1/2 Cumin Seeds
8 Flakes Garlic
1 Inch piece Ginger
1 Large onion - Sliced
1 Large Tomato - Sliced
1 Large Capsicum - Chopped
1 Packed of Mushroom - sliced
1/4 Cup Oil
3/4 Teaspoon Salt
1/2 Teaspoon Sugar
1 Teaspoon Kasuri Methi 

Method 
Grind to fine paste the chillies, cumin ginger and garlic.

In a pan heat oil add the sliced onions and sauté till light brown then add the ground paste and the little water, sauté till oil leaves. Then add the tomatoes, sauté till mixed, cover and cook till the tomatoes are mushy and oil floats on top. Then add the kasuri methi, capsicum and mushroom sauté for a minute, add salt, cover and cook on low flame till done and oil leaves the side. Add the sugar and give a quick stir. Bring down from flame and serve hot with chapattis or rotis. 

Labels: Mushroom, Sunday Funday, Spicy, Indian, Main course

Sue of PalatablePastime served up Chicken and Mushrooms in Wine Sauce
Wendy of A Day in the Life on the Farm made Mushroom Paprikash with Homemade Spaetzle
Mayuri of Mayuri's Jikoni created Mushroom Spinach Hand Pies
Amy of Amy's Cooking Adventures shares Sauteed Mushrooms, Onions, & Peppers
Stacy of Food Lust People Love made Stuffed Portabella Mushrooms
Renu of Cook with Renu served up an Easy Vegan Mushroom Pulau (Instant Pot Lunchbox Recipe)
Sneha of Sneha's Recipe shares Red Pepper Mushroom  

Mushrooms In Creamy Gravy#SundayFunday

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

Cheesy Mushroom Calzone#BreadBakers

Calzone is an Italian delight which looks absolutely tempting when served. This cheesy vegetarian calzone is so deliciously mouth watering, prepared using simple ingredients like mushrooms, tomatoes, mozzarella, and basil leaves. 

This makes a perfect snack to go with your tea or coffee, kitty parties, buffets, birthdays or picnics or pack these calzones in kids tiffin. I served this for my friends at our get-together and they relished them.

Makes 8
Ingredients
For The Filling
250 Grams Mushrooms - chopped
4 Medium Tomatoes - chopped
10 Basil Leaves
Salt & black pepper to taste
1 Tablespoon Olive oil
1 Tablespoon Butter
1 Teaspoon Cumin seeds
175 grams Grated Mozzarella
For The Pizza Dough
200 Grams Bread Flour
10 Grams Sugar
3 Grams Instant Sugar
2 Grams Salt
10 Grams Butter
170Ml +- Milk
Method

In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon, then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With damp hands, roll each piece into a rough ball and place into a container with 2 tablespoons of oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature till double.
For The Filling 

Place a large pan on medium flame with oil and butter. Once the oil is hot enough, add cumin seeds chopped tomatoes, mushrooms, salt, black pepper powder in it. Fry the veggies until they are cooked. Then add the chopped capsicum and basil leaves sauté for 2 minutes Now, remove the pan from the flame and transfer the cooked veggies in a bowl.
To Make The Calzone
Pre-heat the oven at 180 degree Celsius. 

Start dividing the pizza dough into 8 small balls.  

Using a rolling pin and flatten them into circles like rotis.

Add the filling prepared in it.

Add mozzarella cheese

Fold the other half of the circle to cover it. Seal the edges well.

Grease the baking sheet now, using a little olive oil. Place the calzones over it and brush the upper layer of calzones with olive oil.  

Slide this in the pre-heated oven and bake it for minimum 20 minutes until the dough is puffed. 

Brush them with butter or oil.

Your calzones are now ready. Serve them hot with your favorite dip and enjoy.

Labels: Breads, Bread Bakers, Calzone, Italian, International Cuisine, Vegetarian, Eggless, Mushroom, Tomato, Cheese, Appetizer, Snack, Kids delight

• Pepperoni and Mushroom Pan Pizza from Karen’s Kitchen Stories
• Cheesy Mushroom Calzone from Sneha’s Recipe
• Wild Mushroom Flatbread from A Day in the Life on the Farm
• Mushroom Swiss Bread from Palatable Pastime
• Mixed Mushroom Soft Bread Sticks from Food Lust People Love
• Porcini Swirl Bread from A Messy Kitchen  

Peas & Mushrooms Curry#SundayFunday

I often make this delicious curry at home. Peas & Mushrooms is a main course dish. This curry is best relished with steaming hot phulkas. Both mushrooms and green peas are a storehouse of nutrients like fibre, zinc, potassium, folic acid etc.

Ingredients
Grind To A Fine Paste
2 Medium Onions - chopped
3 Cloves Garlic
1" Piece Ginger
2 Tablespoons Melon Seeds
6 Whole Cashews
1 Teaspoon Oil
Other Ingredients
2 Teaspoons Sunday Masala
½ Teaspoon Kasuri Methi
1 Teaspoon Sugar
1 Cup + - Vegetable Stock or Water
1 Cup Green peas
Salt to taste
2 Tablespoon Yogurt
200 Grams Mushrooms - sliced
2 Tablespoons Chopped Coriander Leaves
1 Tablespoons Oil
1 Tablespoon Butter

Method

Heat oil in a pan, add the finely chopped onions , ginger garlic, melon seeds and cashews sauté till onions start to brown lightly. Cool and then grind this to a fine paste.

In another bowl add the yogurt, Sunday masala, kasuri methi and whisk well to form a nice smooth paste. Keep this aside.
Par boil the green peas if you are using fresh. If they are frozen they no need to par boil.

In another pot heat oil and butter and sauté the mushrooms till all the moisture evaporates. Then add the parboiled peas and the ground paste, yogurt paste and sauté well till oil surfaces. Add vegetable stock or water, sugar and salt to taste to make a thick consistency gravy. Bring this to a boil. Reduce the flame to low and let it simmer for 5 minutes, stirring in between.

Switch off the flame. Serve garnished with chopped coriander leaves. 

Enjoy with rotis, naan or phulka.
Labels: Vegetarian Curry, Green Peas, Mushroom, Indian, Main course, Sunday Funday

Sunday Funday

Meatless Main Dishes 

• 4 Cheese Ricotta Pizza by Amy’s Cooking Adventures
• Peas & Mushrooms Curry by Sneha’s Recipe
• Matar Ka Nimona by The Mad Scientist’s Kitchen
• Easy Meatless Lasagna by A Day in the Life on the Farm