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  

Vegetable Stew in Coconut Milk#SoupSwappers

A colorful vegetable stew,  mild and aromatic.   This is vegan,  gluten free stew  with flavorful spices  and cooked in creamy coconut milk. It goes great with appam as well as rice. 

We enjoyed this with rice.   
Ingredients  
200 Ml Coconut Milk
1 Onion - boiled and grind to paste
2 Tomatoes - blanched , skinned & blended
1 Potatoes - cut in small cubes
1 Cup Cauliflower - cut into florets
8 - 10 French Bean - chopped
2 Small Carrots - cut on thick roundels  
½ Cup Green Peas
2 Sprig Curry leaves 
½ Cup Oil   - I used coconut oil
1 Medium Onion - chopped
1 Teaspoon Heaped Ginger Garlic paste
1½ Teaspoon Red Chili powder
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin powder
3 Green chilies  - slit
1 Teaspoon Salt  or to taste
2 Tablespoons Chopped Coriander Leaves

Method 

Grind the boiled onion to a paste. In the same jar blend the  blanched tomato. 

Heat the coconut oil in a large kadai, 

fry chopped onion till light golden, add ginger garlic paste, fry for 3 to 4 mins adding little little water 

add in the ground onion paste, blended tomatoes

Cook till oil surfaces. Add in dry spices with ¼ cup, fry for another 5 minutes.

Now add potato,  beans,  the remaining veggies, 

Cover, cook for 7  to 10 minutes, or till the veggies are done.

Lastly add coconut milk, curry leaves, green chilies, simmer on low flame for 3 -4 minutes

Its done, lastly add salt and coriander leaves.

Enjoy with rice or appams.

Would like to see the Appams recipe

Appam (Instant)
Palappam - With Idly Rice - Vegan & Gluten Free
Labels :  Vegetable, Stew, Soup, Soup Swappers, Vegan, Gluten free, Coconut Milk, Kerala, Main course, Mixed Vegetable 
Asian or Asian Inspired Soups for June 2020, Event for Soup Saturday Swappers, Our Host is Juli Meyers.
Karen's Kitchen Stories: Japanese Beef Curry
A Day in the Life on the Farm: Asian Vegetable Noodle Soup
Sid's Sea Palm Cooking: Wonton Soup
Palatable Pastime: Ham and Sweet Corn Soup
Veggies First Then Dessert: Egg Drop Soup
Making Miracles: Japanese Clear Soup
Sneha's Recipes: Vegetable Stew in Coconut Milk
Pandemonium Noshery: Wonton Soup

Tandoori Prawn Biryani For One#FishFirday

This is  mouth-watering , yummy and super delicious dish it's an exotic biryani for sea food lovers.  This does not require any grinding it's so easy.

Ingredients 
150 Grams Cleaned Prawns
½ Teaspoon Freshly Minced Ginger
½ Teaspoon Freshly Minced Garlic
½ Teaspoon Level Sea Salt
½ Teaspoon Red Chili powder
½ Teaspoon Heaped Coriander powder
½ Teaspoon Level Cumin powder
1 Teaspoon Heaped Homemade Tandoori Masala
2 Whole Green chilies
3 Tablespoons Heaped Yogurt - beaten
1 Large Onion - sliced
½ Cup Oil
¼ Teaspoon Garam Masala powder
1  Teaspoon Lemon juice 
1 Teaspoon Kasuri Methi
2 Tablespoons Coriander leaves - finely chopped
A Pinch Yellow color
1 Large Potatoes - cut into small cubes and parboiled
For the Rice 
1 Cup (150 ML Cup Measurement) Level Basmati Rice
1 Teaspoon Heaped Sea Salt
1 Bay Leaf
Method
For the Prawns

Marinate prawns with salt, chilly powder, ginger garlic, cumin, coriander powder, kasuri methi, yogurt, and tandoori masala. Mix it well and keep it in the refrigerator for at least 30 minutes.

As the prawns are getting marinated. Let's cook the rice.

For the Rice

Wash and soak the rice for at least 15 minutes. In a sauce pan bring a liter of water to a rolling boil add the, bay leaf, salt and the rice, lightly give it a stir and then cook till done but firm. Drain and keep aside to cool.

To Assemble the Biryani

In a thick bottom pot / vessel heat oil, add the sliced onions till golden and crisp ( remove a little for garnishing) drain the oil and keep about 2 tablespoon oil in the pan,

add the , parboiled potatoes, fry till the potatoes are lightly browned, 

Add half of the fried onions

now add marinated prawns, 

cover and cook for just a minute. 

Add the lemon juice, whole green chilles , half the coriander leaves and garam masala powder, give it a quick stir. 

Spread the boiled rice on top of the prawn mixture, topped with yellow color and remaining coriander leaves and browned onions 

drizzle a tablespoon of onion oil on top, cover with a tight lid, I covered it with aluminium foil, leave it on dum, on high for 3 minutes then reduce the flame and keep it on low for 10 to 12 minutes . 

Give it a stir lightly and serve 

Enjoy!!
Labels :  Prawns, Shrimps, Biryani, Easy, Seafood/Fish, Fish Friday, Main course, One Dish Meal

Fish Friday Foodies June 2020
Fish/Seafood Biryani Recipes
Hosted by Sneha

Here is the final HTML
Instant Pot Shrimp Biryani from Making Miracles

Prawns Biryani + Homemade Naan from Culinary Adventures with Camilla
Shrimp Biryani from Karen's Kitchen Stories
Bay Scallop and Shrimp Biryani from Food Lust People Love
Tandoori Prawn Biryani For One from Sneha's Recipe
Seafood Biryani from  A Day in the Life on the Farm

Homemade French Onion Soup Bundt Meatloaf With Ham & Sausage#BundtBakers

We always make meatloaf in a loaf pan. Making a meat loaf in a bundt pan is so cute, you get a perfect ring slice of meat loaf to enjoy. The meat loaf also looks fancy when placed on the dinning table. 

For this month's event for Bundt Baker's the theme is Meat Loaf Bundt and  I am the host.

Ingredients250 Grams Beef Mince
2 Ham Slices
3 Cocktail Sausages
1 Small Onion - finely chopped
2 Cloves Garlic - minced 
2 Tablespoons Homemade French Onion Dry Soup Mix 
2 Tablespoons Hot & Sweet Sauce 
1 Slice Small Bread - make into crumbs 
1 Egg 
Salt to taste 
1 Tablespoon Butter

For the Glaze1/3 Cup Ketchup
1 Tablespoon Hot & Sweet Sauce
1 Tablespoon Chipotle Sauce
1/4 Teaspoon Smoked Paprika


Method

Chopperize the mince, sausages, ham, onion and garlic. Take this into a bowl and add rest of the ingredients. Shape into a ring. 

Place this into a greased bundt pan and bake in a preheated oven for 30 minutes at 180°C  for 20 minutes and 140°C for 10 minutes skewer inserted comes out clean. 

Let it cool. When still warm un mould it on to two layers of aluminium foil.

For the Glaze
Mix all ingredients well. Keep aside.

Brush  the glaze on the meat loaf and bake again for 10 minutes.

 Cool 

slice  

Enjoy.

Lables :  Meat Loaf, Baked, Beef, Ham, Sausages, Bundt, Bundt Bakers, Party pleasers, International Cuisine

June 2020 Meat Loaf Bundt

Homemade French Onion Soup Bundt Meatloaf With Ham & Sausage from Sneha's Recipe
Mini meatloaves with Strawberry Rhubarb Glaze from A Day in the Life on the Farm
Spicy Salmon Shrimp Loaf from Food Lust People Love
Dates, Peanuts Meatloaf Bundt from Patyco Candy Bar
Beef Veal & Pork Meatloaf Bundtlets from Sweet Sensations
Classic Bundt Meatloaf from Making Miracles





#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Spinach & Masoor Dal-Pressure Cooker#MultiCookerMonday

Palak With Red Masoor Dal nutritious, healthy, wholesome and packed with protein and fiber.  It's very delicious and tasty.  Usually this is made with tur dal/pigeon pea, but, do try this with red lentil and you will love it.  This is made in the pressure cooker so it quick  to make.

Ingredients 
1/2 Cup Masoor Dal/Red Lentil
2 Green chillies - slit
1 Teaspoon Level Ginger Garlic paste
3/4 Teaspoon Level Sea Salt or to taste
1 Small Onion -chopped
1 Medium Tomato -chopped
21/2 Cups Water

1 Bundle Palak / Spinach Leaves

For the Tadka  

2 Tablespoon Oil
1 Teaspoon Mustard Seed
1/2 Teaspoon Cumin seed
2 Whole Dried Red Chillies
1 Tablespoon Bottle Masala
A Sprig Curry Leaves

Method 

Wash the  palak  leaves well. Remove the stems and take only the leaves. Keep it aside in a colander to drain the excess water.

Blanch the spinach and blend it with an immersion blender. Keep aside. 

Wash the masoor dal. In a pressure pan add the dal, onion, green chillies, tomatoes,  salt and 2 cups water.  Cover with a lid and on high flame take one whistle.  Reduce the flame to low and keep it for 5 -7 minutes.  Switch off the flame and set it aside till the cooker cools. 

When it cools  open the cooker and add the palak,  give it a good mix, taste for salt and dal consistency, add the remaining water and if necessary add more.  Keep it again on low flame to simmer for 5 - 7 minutes, stirring it in between.  

For the Tadka   

In a small pan heat oil mustard  and cumin seeds, when they crackle add the dried red chillies,  curry leaves and give it stir.   Switch off the flame and wait for a minute.  Now add a tablespoon of bottle masala. 

Pour the prepared dal in a serving bowl and add the tadka and serve.  

Enjoy this with boiled/steamed rice.

Labels :  Dal, Masoor dal, Palak Leaves, Pressure Cooker, Healthy, Main course, Multicooker Monday,  Vegan, Gluten free, East Indian

Multicooker Monday June 2020:
Recipes using Small Kitchen Appliances 
Beef and Smoked Sausage Goulash from Food Lust People Love
Instant Pot Ground Beef and Pasta from Making Miracles
Black Eyed Pea Hummus from Karen’s Kitchen Stories
Sweet Potato Fries using the Breville Smart Oven (air fryer) from A Day in the Life on the Farm
Crockpot Veggie Fajitas from Veggies First Then Dessert
Spinach & Masoor Dal – Pressure Cooker from Sneha’s Recipe
Saucy Taco Chicken Wings from Palatable Pastime (You are Here!)
Toaster Oven No-Knead Rolls from Sid’s Sea Palm Cooking