Sneha's Recipe

Mushroom In Green Herb Sauce#Foodieextravaganza

In: Foodie Extravaganza Party, Gluten free, Healthy

Mushroom is know as Khumb in Hindi , is a very versatile veggie. This dish has a awesome look and tastes delicious, since I have used fresh coriander to get that great color. Try this Mushrooms In Green Herb Sauce / Khumbi In Green Herb Sauce and you too will enjoy it and make it often. Since mushrooms are high in protein , I always make mushrooms at least once a week.

This month for Foodie Extravaganza Party , our host is Wendy and we are celebrating National Mushroom month and this dish is apt for the theme. Thank you Wendy for choosing a wonderful theme.

Ingredients

200 Grams Buttons Mushrooms
3 Medium Onions - chopped
1/3 Cup Packed Coriander leaves with stems
2 Cloves
4 Peppercorns
1 Black Cardamom
2 Green Cardamom
1 Cinnamon
1 Teaspoon Cumin Seeds

1 Inch piece Ginger
3 Cloves Garlic
3 Green Chilies or as per taste
1 Teaspoon Heaped Roasted Coriander powder
1/2 Teaspoon Heaped Roasted Cumin powder
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
1/3 Cup Thick Yogurt - beaten
2 Tablespoon Fresh Cream

Method

Wash and clean the fresh button mushroom properly and peel the skin. Chop them in four pieces.

Whisk the cream and yogurt well.

In a pressure pan add the onions, garlic and ginger with quarter cup water. Close the cooker and take 2 - 3 whistles, when the cooker cools completely, then blend the boiled onions, garlic, ginger mix along with the green chillies and coriander leaves with the stem into a paste in a blender.

Heat oil in a kadai / pan, add whole cardamoms, cloves, cinnamon, peppercorns and cumin seeds, let it splutter. Now add the blended mixture and fry till oil separates. Add turmeric, coriander powder, salt and quarter cup of water, fry again till oil separates.

Take the kadai off flame, then add the cream and yogurt mix, and give it a quick stir. Add a cup of water and mix well. Keep the kadai, back on flame and stir continuously till oil surfaces on top. Keep stirring continuously , add in cumin powder, mushrooms and mix in well. Cover and cook for 4-5 minutes or until the mushrooms are done. Add the garam masala powder and give it a quick stir. Adjust the gravy consistency and seasonings and serve

hot.

Labels : Mushroom, Vegetables, Vegetarian, Foodie Extravaganza Party, Healthy, Gluten free
Here are the rest of the mushroom recipes:

Chicken & Mushroom Vegetable Medley by Reviews, Chews & How-Tos
Chicken and Mushroom Puff Pastry Pie by Food Lust People Love
Mushroom quesedillas by Caroline's Cooking
Mushroom, Sausage, and Spinach Strata by Karen's Kitchen Stories
Mushroom In Green Herb Sauce by Sneha's Recipe
Portabella Mushroom Cheesesteak Sandwich by Simple and Savory
Salisbury Steak with Mushroom Gravy by A Day in the Life on the Farm
Steak with Porcini Mushroom Gravy by Palatable Pastime

5 comments

Besan Ka Cheela / Gramflour Crepes / Dosa - Gluten Free & Vegan

In: Breads, Breakfast, Chickpea flour

Besan Cheelas are simple spiced gram flour pancakes from Indian cuisine. Cheelas / Crepes or Pancakes of chickpea flour are know as Besan ka cheela/Gramflour crepes/Kadalamaavu Dosai.

Isn't it interesting that crepes / pancakes in India are referred to as, cheela's in Gujarat, Rajasthan and in the North and in the South they are call it dosai or dosa, since it's very similar to dosa only the names are different . But unlike the South Indian dosa, there is no soaking of grains, grinding and fermentation process. This is an instant cheela / dosa recipe.

This is a simple and instant crepe/ pancake. Since it's made to chickpea flour in the south is called Kadalamaavu, hence it's Kadalmaavu Dosai. Its quick and very easy to make and can be made with readily available ingredients in your kitchen pantry. Cheela's can be enjoyed with a chutney or ketchup or any sauce of your choice. It's quick and easy to make Indian breakfast or great evening snack accompanied with a cup of tea or coffee.

Ingredients
1 Cup Besan

2 Tablespoon Rice flour
3/4 Teaspoon Chilly powder
1/4 tsp Turmeric powder
A pinch of Baking soda
A pinch Asafoetida

1 Green chilly - finely chopped
Salt to taste
2 Tablespoon Coriander leaves - finely chopped
1 Spring Onion - finely chopped
1 Tomato - deseeded, finely chopped
Oil as required

Method

Take all the dry ingredients in a bowl, to this add the chopped coriander leaves, green chilly, the spring onion and tomato together and and mash it lightly with your hand. Gradually add water and mix it to a slightly thin batter (The batter should not be too watery or thick).

Keep the dosa griddle on a medium flame, grease it with a teaspoon of oil. Pour the batter in the center and spread it. Drizzle a teaspoon of oil and cook it for a minute.Now flip the dosa to the other side and cook it for a minute, add another tsp of oil. Remove it from the griddle.

Serve it immediately with coriander or mint chutney.

My Notes

One important point while preparing this, it should be cooked in low medium flame until it becomes slightly crispy. Otherwise, you will get the raw taste of besan which you will not like.

These should be served hot and crisp.
Labels : Pancakes, Crepes, Dosa, Chickpea flour,Rice flour, Gluten free, Vegan, South Indian, Breads, Breakfast, Healthy, Instant Mixes

7 comments

Almond Chicken Soup#Soupswappers

In: Almond, Almond Meal, Appetizer

Its time to share our recipe with Soup Saturday Swappers today for which I am the host. The theme for this month is "Almonds".

I love this nut for all its nutrition and other benefits. I especially crave for the salted ones, these are tempting and can munch on them non stop.. really they are so addictive. If you can get a bag of these you must buy them. Coming to this soup I, have used the unsalted ones.. made Homemade Almond Meal, easy and simple to make.

Serves 5
Ingredients
1 Chicken Breast - cubed
6 Cup Chicken Stock OR

6 Cups Water + 1 Big Chicken Stock Cube
4 Tablespoons All Purpose Flour
2 Tablespoons Butter
3 Tablespoons Heaped Homemade Almond Meal

½ Teaspoon Salt or to taste
1 Cup Milk
½ Teaspoon Black or White Pepper Powder or to taste
Bread Croutons as required for serving
2 Tablespoons Fresh Cream for garnishing

Method

Melt butter in a pan, add chicken pieces till it turns pink to white.

Homemade Almond Meal

Then add flour with pepper , salt and almond meal, saute for 2 minutes, add stock, cook till chicken tender and soup thick, keep stirring , remove soup from the flame, add milk, sugar, salt, stir well and keep it again on medium low, cook for 5 minutes.

Just before serving drizzle with cream.

Enjoy this soup with bread croutons.

Labels : Almond, Almond Meal, Chicken, Soup, Soup Swappers, Healthy, Main course, Appetizer

An InLinkz Link-up

6 comments

Corn & Peas Tuna Puff Pastry Patties#FishFriday

In: Baked, Fish Friday, Homemade

Have a puff pastry sheet ready then this is really simple to put together. From start to finish takes less than 40 to 45 minutes with a simple ingredients, ta da you get freshly baked Tuna Puff Pastry Patties that’s deliciously crisp, piping hot from the oven. Instead of tuna, you can literally replace it with any other fish you love to eat too.

Simply cut puff pastry, top with fillings, fold the sheet of puff pastry, egg wash and pop them into the oven. In 15 to 20 minutes’ time or slightly more of baking time, a lovely hue of perfectly golden pastry is ready to be served !

Come with us today as the Fish Friday Foodies share Picnic Fare. I, am happy to be in Fish Friday Foodies which is a group started by Wendy. This gives me chance to try different recipes every month and Am loving it.

Makes 15 Patties

Ingredients

1 Sheet Puff pastry - this is Homemade
1 Big Can Tuna chunks - drained (400 Grams Can )
1 Medium Onion - minced
1½ Tablespoons All Purpose Flour

1 Cup Milk

1/4 Cup Boiled Green Peas

1/4 Cup Boiled Sweet Corn
½ Teaspoon Lemon juice - optional
1 Tablespoon Butter

1/2 Teaspoon Black Pepper powder

1/4 Teaspoon Red Chilly Flakes

2 Tablespoons Corinader leaves - chopped

Salt to taste

1/4 Cup Grated Cheddar Cheese or as required
For the Egg Wash:
1 Egg + 1 Teaspoon Water

Method

In a pan heat butter add the onions and saute till soften and transparent, add the flour and black pepper powder, chilly flakes saute for a minute, slowly add the milk stir continuously till it is thick, add the corn, peas and tuna chunks stir lightly till combined, taste for salt.

Take off flame add the coriander leaves, lemon juice and cheese. Mix well, keep aside to cool.

Roll the puff pasrty .

Cut the puff pastry sheet into 4 inches broad and in long strips. Cut each strip into 8 inches long.

Egg wash the puff pastry at all the edges and place a tablespoon or two of the tuna mixture at one end (see pic).

Fold the puff pastry and and press lightly to seal the edges. Brush the top with egg wash.

Bake the puff pastry in a pre-heated oven at 200 degrees C for approximately 15 minutes, after that reduce the temperature to 180 degrees turn the sides of the tray. If you have kept two trays like I did then change the tray position too and keep it for another 10 to 12 minutes or

until puffed, crisp and golden.
Remove from oven and serve. Kids enjoyed these tuna patties.. "Dill Mange More" was their tag line.😋😋

Labels : Homemade, Puff Pastry Sheet, Tuna, Puff Pastry Patties, Seafood/Fish, Picnic , Party pleasers, Fish Friday, Baked, Kids delight

An InLinkz Link-up

3 comments

Black Bottom Apple Bundlets#BundtBakers

In: Apple, Baked, Black Bottom Apple Bundlets

Today for Bundt Bakers I, am posting these beautiful and delicious Black Bottom Apple Bundlets. These are so cute, they do not require any icing or extra trimmings, they are so yum on it's own.

By the way these are suitable for any occasion, a formal affair, to a breakfast treat or will make an excellent dessert too, top them up with a scoop of ice cream - of your choice and serve.. yum yum..surely whoever part takes of this dessert are lucky to enjoy this.

For our event this month the theme is "Apples" and our Host is Wendy Thank you Wendy for hosting this event.

Few I, made in a aluminium bundt molds, these had to be loossend from the sides then unmold, the silcions one are the best for these Black Bottom Apple Bundlets.

If you have any bundts remaining then refrigerate them. These taste yum even when cold.

Makes 12 bundlets

Ingredients
For the Apple topping
2 - 3 Big Apples - skinned and cubed
¼ Cup Brown Sugar
1 Tablespoon Heaped Unsalted butter
For the Cream Cheese topping
150 Grams Cream cheese
¼ Cup Brown Sugar
1 Large Egg
½ Teaspoon Vanilla essence
For the Black Bottom
¾ Cup All Purpose Flour
½ Cup Apple Juice
3 Tablespoons Oil
¼ Cup Brown Sugar
3 Tablespoons Cocoa powder
1½ Teaspoon Apple Cider Vinegar
½ Teaspoon Vanilla essence
½ Teaspoon Baking soda
½ Teaspoon Cinnamon powder
¼ Teaspoon Salt

Method
For the Apple topping

In a pan cook apples, brown sugar and the butter , Cook, stirring once, 5 minutes or until apples are caramelized.

Let cool.
For the Cream Cheese topping

Meanwhile in a bowl beat cream cheese, brown sugar, vanilla essence and the egg until smooth, light and fluffy . Set aside.
For the Black Bottom

In another bowl place the remaining brown sugar, cinnamon powder, cocoa powder, flour, baking soda, salt, vanilla essence, apple cider vinegar, apple juice (except cooked apples) and whisk until well blended.

Divide evenly among the bundts - at the bottom add a tablespoon cocoa mix then a heaped tablespoon cream cheese mixture, top each with a tablespoon apples.