Clear Oyster Mushroom Soup#SoupSwappers

This soup is so simple to make and will be ready from beginning to end in flat 20 minutes. It's a clear soup with a dash of pepper powder only, of course you can add whatever seasoning you like. I wanted it simple and soothing, made this my way. I had 2 button mushrooms, added that too in this soup.

Ingredients 
4 -5 Oyster Mushroom - torn into pieces
2 Button Mushroom 
2 Stalks Celery Ribs- chopped 
1 Small Onion - chopped  
1 Clove Garlic - chopped  
2 Cups Vegetable Stock  
Salt & Black Pepper to taste  
1 Tablespoon Sesame Oil

Method

In a large pot heat oil and sauté the onions and garlic till the onions are translucent. Then add the mushroom and celery ribs , stir them in for a a minute. Add the vegetable stock and salt to taste. Bring this to a rolling boil. Reduce the flame and let is simmer for 7 - 10 minutes. Switch off the flame and serve hot with a dash of black pepper powder to taste.  

This is soothing soup!!  
Labels: Mushrooms, Soup, Soup Swappers, Healthy, Vegan & Gluten Free

For this month's Soup Swappers event the theme is "Mushroom" and our host is none other than the creator and author of this group Wendy of A Day in the Life on the Farm

Soup Saturday Swappers/Mushrooms

Soup Saturday Swappers/Mushrooms

• Clear Oyster Mushroom Soup by Sneha's Recipe 
• Cream of Mushrooms Soup by Culinary Adventures with Camilla 
• Homemade Condensed Cream of Mushroom Soup by Palatable Pastime 
• Slow Cooker Mushroom Soup by A Day in the Life on the Farm 
• Sherried Cream of Mushroom Soup by Sid's Sea Palm Cooking

Crumbed Fresh Herbed Fried Fish#FishFriday

This fish recipe is so easy to prepare and it’s ready in just 25 minutes – that’s your starter for a party or meal is sorted. This fish doesn't require any sauce or chutney to go with it, since it's flavorful and delicious.

Ingredients
3 White Fish Fillets - cut into big squares
Grind To A Coarse Paste
3 Big Cloves Garlic
1" Piece Ginger
1 Spring Onion /Scallion - chopped
½ Teaspoon Cumin Seeds
½ Teaspoon Salt
½ Teaspoon Black Pepper powder
1 Tablespoon Lemon Juice
A Handful Chopped Coriander leaves
For Coating
¼ Cup All Purpose Flour
¼ Cup Fine Semolina
Oil as required for frying
Method

Grind all the ingredients given to a coarse paste without adding water.
Wash and pat dry the fish fillets, Apply the ground paste to the fish well and keep it aside for at least 15 minutes.
Mix the flour and semolina well. Coat the fish in this flour by pressing it well into the mix. Shallow fry them on a cast iron frying pan.

Serve these as a starter or as a main course accompaniment.
Enjoy!! 

Labels: Fish, Fish Friday, Starters, Main course,  Herbs, Pan Fried

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe Seafood Appetizer

• Air Fryer Crab Rangoon from Karen's Kitchen Stories
• Crumbed Fresh Herbed Fried Fish from Sneha's Recipe
• Peel-N- Eat Shrimp from Culinary Adventures with Camilla
• Piri Piri Shrimp from Palatable Pastime
• Spiced Salmon bites from Zesty South Indian Kitchen
• Vietnamese-Style Summer Rolls with Smoked Trout Pate and Smoked Salmon from of Goats and Greens

Air Fryer Tofu 65- Vegan & Gluten Free#MultiCookerMonday

Tofu, this soya cheese which is a perfect replacement for paneer for vegan's. They are excellent source of protein with many health benefits. Tofu has a neutral taste.
Made this Tofu 65 which is an excellent for a starter or else as a snack food for my vegan guest. Since these are air fried it doesn't take much time in cooking. Once marinated, these tofu slices can be grilled in an air fryer with less effort and short time.

Ingredients
400 Grams Firm Tofu
2 Teaspoons Kashmiri Red chilly powder
1 Teaspoon Black Pepper powder
1 Teaspoon Cumin powder
1 Teaspoons Ginger garlic paste
1 Small Lemon juice
1 Teaspoon Garam masala
1 Teaspoon Pink Himalayan Salt or to taste
1 Teaspoon Oil
A Pinch of Tandoori color - optional
½ Teaspoon Oil for brushing the air fryer basket

Method

Drain the water from the tofu and cut as medium thick slices and keep aside.

Take all the ingredients in bowl except the tofu slices, mix the marinade well and then add the tofu slices. apply the marinade well on each slice. Cover and keep it in the refrigerator for at least an hour.

After an hour take it out of the refrigerator and preheat the air fryer for 4 minutes at 180°C.
Grease the air fryer basket with a pastry brush with oil. Then arrange the slices, do no crowd the basket and set the air fryer timer to 10 or 15 minutes so as to how crispy you want.

It took just 25 minutes to make two batches of these in a preheated air fryer,
The first batch I kept for 10 minutes after 6 minutes changed the sides. The next batch to make a little more crispy kept it for 15 minutes, after 10 minutes changed the sides.

I served it Mayo Chipotle Sauce , you can serve this with any sauce of your choice.

Labels: Air Fryer, Vegan , Gluten Free, Healthy, Tofu, Starter, Party Pleasers, Multi Cooker Monday

Multicooker Monday

• • Air Fryer Buffalo Chicken Wings by Karen's Kitchen Stories
  • Fryer Tofu 65- Vegan by Sneha’s Recipe
  • Instant Pot Kheer by Magical Ingredients
  • Slow Cooker Barbecue Green Beans by Palatable Pastime
  • Slow Cooker Steak Fajitas by A Day in the Life on the Farm
  • Toaster Oven Mexican Rice by Sid's Sea Palm Cooking

Herbed Whole Wheat Piadinas & Sandwiches#SundayFunday

Piadina or Piada is a thin Italian flatbread. When we visited Italy, we enjoyed having these sandwiches. This was on my to do list, for a long time. Thanks to our Sunday Funday event wherein each Sunday a theme is chosen, we prepare dishes what our family loves. Today our host for Sunday Funday is Sue of Palatable Pastime and the theme is Roman or Italian Recipes.

Makes 9 - 10 Flatbreads - depending on the size
Ingredients
2 Cups Whole Wheat Flour
2 Cups All Purpose Flour
1 Teaspoon Sea Salt
2 Teaspoons Baking Powder
1⁄4 Teaspoon Baking Soda
1 Teaspoon Mixed Italian Herbs
½ Teaspoon Dried Basil
1⁄4 Teaspoon Dried Thyme
2 Tablespoons Olive Oil
1½ Cold Water

For the Sandwiches
Butter as required 
Vegetarian
Mayonnaise
Lettuce Leaves
Tomato Slices - deseeded
Broccoli Tater Tots
Cheese Slices
Non Vegetarian
Mayonnaise
Thousand Island
Lettuce Leaves
Tomato Slices - deseeded
Ham Slices
Cheese Slices

Method

Mix all the dry ingredients well. Now add the oil and again mix till the olive oil is well incorporated. Add water a little at a time and knead into a soft dough. Keep the dough aside covered for at least 15 minutes to rest.

After 15 minutes divide the dough into 9 - 10 equal balls.

Take one ball of dough and on a well dusted work surface roll it into a thin circle approximately 8 -9" round. Like wise roll all and keep aside.

Bake the bread on a medium hot skillet till golden spot appear on both side on medium low flame. 

Wrap them in a cloth and store them in a container. You can also use olive oil for frying.  These are really soft to enjoy!! 
Serve with any dish. I love them with soups or make sandwiches or enjoy them with grilled veggies.

Made sandwiches and enjoyed them for dinner. For my hubby veg, with broccoli tater tots and cheese for me with ham and cheese. 

For the Veg Sandwich 

Apply mayonnaise on the piadina, then lettuce leaves, sliced and de seed tomato , broccoli tater tots

Top it up with cheese, fold it

Grilled them in the sandwich toaster with butter.

For the Non Veg

Applied mayo, then thousand island , lettuce leaves, tomato slices, ham slices and top it with cheese then grilled them in sandwich toaster with butter.

These are yum.. yum !!
Labels: Breads, Flatbread, Italy, Italian seasoning, Dried Basil, Dried Thyme, Olive Oil, Whole Wheat Flour, Vegan, Sandwiches, Broccoli, Ham, Main course 

Sunday Funday Roman or Italian Recipes.

Sunday Funday: Roman or Italian Recipes

(as a Tribute to Augustus Caesar, namesake of August)

• • • • Authentic Italian Meatballs by Making Miracles
      • Herbed Whole Wheat Piadinas & A Sandwich by Sneha’s Recipe
      • Honey Glazed Pork Loin by Amy’s Cooking Adventures
      • Lasagna Bolognese by Karen's Kitchen Stories
      • Spaghetti Cacio e Pepe by A Day in the Life on the Farm
      • Spaghetti Carbonara by Palatable Pastime
      • Supplì al Telefono and a Quintessential Roman Pasta by Culinary Adventures with Camilla

Fried Eggplant Curry#Improv

This is side dish, has a thick saucy gravy and it's tangy and delicious. Try it, you too will love it. 

Serves 2
Ingredients
1 Medium Eggplant/Brinjal
1 Medium Onion - finely chopped
4 Cloves Garlic
2 Medium Tomato - chopped
1 Cup Hung curd
1 + 1/2 Teaspoon Salt
1 Teaspoon Kacha Masala
1/2 Teaspoon Chilly Flakes
1 Teaspoon Sugar
2 Tablespoon Oil 
Oil as required for frying the eggplant/brinjal slices
1 Tablespoon Coriander leaves - finely chopped

Method

Slice the brinjal in roundels and then in four parts. Rub a teaspoon of salt on both sides of the eggplant pieces, keep it in a strainer for an hour atleast. After an hour wash the brinjal pieces well and pat them dry.

Whisk the hung curd and chilly flakes till smooth. Keep aside.
Fry the brinjal slices in little oil, till brown on both sides. Keep them aside. 
Blend the tomatoes and garlic to a smooth puree. Keep aside. 
In a deep pan / kadai heat oil, add onion and saute till brown. Add the coriander leaves, blended tomato puree, salt  and Kacha Masala , and fry till oil separates.  Add sugar, a cup of water , take  the pan aside and add half of the whisked hung curd, mix well.  Place the pan again on low flame, stirring continuously till it comes to a boil, cover and let it cook again till oil separates.   Arrange the brinjal slices in the gravy, cover and cook or a minute for two only.

Serve hot with the remaining hung curd and enjoy with roti, phulkas or parathas.

Labels: Brinjal, Eggplant, Side Dish, Vegetables, Kacha Masala, Improve Cooking Challenge, Main course, Serves Two

Improv Cooking Challenge: August 2021

Eggplant and Tomatoes

Classic Moussaka from Palatable Pastime
Fried Eggplant Curry from Sneha's Recipe
Catalan Escalivada from Culinary Adventures with Cam
Mirza Ghasemi - Vegan Version by Magical Ingredients
Eggplant and Tomato Tian byA Day in the Life on the Farm
Eggplant Prosciutto Caprese Panini from Cookaholic Wife