Mushroom Pepper Roast | Koon Kurumulakittathu

Did you know mushrooms are the only source of vitamin D in the produce aisle? These are the only exceptional one to the rule that plants don't naturally contain vitamin D (read it here).They also are a rich source of many antioxidants, minerals and has beta glucans (an important factor for immunity stimulating there by reducing chances of allergies). What more are you looking for in such healthy mushrooms, go ahead and try out your favorite recipes. Also, please scroll down the page for more mushroom recipes as well.

Mushroom Pepper Roast is one of the quickest stir-fry that you can try using button mushrooms. This can be served with chapathis or hot steamed rice. Mushrooms shouldn't be left in water when washing, as they tend to absorb water. Mushrooms leave out water and shrink on cooking, they cook faster than other veggies. This is a yummy stir-fry with shallots, ginger-garlic paste, green chillies and spices. Whole peppercorns are crushed and added for that crunchy bites in the mushroom roast. Give this a try and enjoy !!

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4

Ingredients

button mushrooms 200 g

onion 1 medium-sized, diced

shallots, 1 handful crushed

ginger-garlic paste 1 tsp

green chillies 2 vertical slit

fennel powder (perumjeerakam) 1/2 tsp

whole peppercorns crushed 1.5 tsp

coriander powder 1.5 tsp

hot chilli powder 1/2 tsp

turmeric powder 1/4 tsp

salt to taste

oil 2tbsp + 1 tsp(garnish)

curry leaves, a sprig

coriander leaves chopped 2 tbsp

Watch on YouTube -

Method

• Wash under running water and drain immediately. Clean the mushrooms by peeling the outer skin of the mushrooms if soiled. Cut in halves and quarters if very big.
• Add oil to a pan and add the ginger garlic paste. Sauté until raw smell disappears.Add the crushed shallots and sauté until translucent. Slide in the diced onions and green chillies. Sauté till light brown.
• Add the spice powders on low flame and sauté. To this, add curry leaves. Add 1/2 cup water and cook covered for 2 minutes until onions become soft.
• To this, add the cut mushrooms. Mix well and add salt. Cook covered for 5 minutes on medium flame. Then, add crushed pepper corns and fennel powder. Mix and simmer covered again for 2 minutes.
• Adjust salt if needed. Finally, add in chopped coriander leaves. Dry up all moisture left on high flame and add a tsp of coconut oil to finish. Leave covered for 5 minutes and mix. Serve warm.

              

NOTES

* Mushrooms will leave out water, so don't add too much water.

* Adding coconut oil at the end is optional, just enhances the nutty flavour of coconut oil.

RELATED MUSHROOM RECIPES-

* Restaurant Style Mushroom Masala

* Mushroom Korma

* Kadai Mushroom

* Stuffed Mushroom

*Mushroom Theeyal

*Chettinadu Mushroom Masala

*Mushroom Fry

*Mushroom Butter Masala

*Mushroom -Paneer Pulao

*Cream of Mushroom Soup

*Mushroom Thoran

*Mushroom Manchurian

*Mushroom Quiche

*Mushroom Idli

*Mushroom Tikka in a Oven

* Mushroom Dum Biriyani

Restaurant Style Mushroom Masala | Mushroom Curry (VIDEO)

Mushrooms are rich in so much nutrition that this is a great choice for vegetarians. But the meaty texture of mushrooms is not liked by all vegetarians. Back here, we all love mushrooms and so are the number of posts that I have listed justifies the same(check at the end of the post for more mushroom recipes). 

As we are observing lent, and so only vegetarian posts are posted now till Easter. Vegetarian meals are equally enjoyed at home in these times, and I do try out many forgotten veg recipes during this time. This is a restaurant style mushroom masala or curry that is very simple to prepare. Depending on the gravy consistency, you can classify this as curry or masala. I personally prefer the masala type, as the mushrooms get nicely coated with the spices and gravy. Cashews are added to elevate the richness and thickness of the gravy.This is a yummy curry to be served with naan, phulkas or any Indian staples. Do give this a try and enjoy !!

VIDEO LINK-

 

 Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5 

Ingredients

button mushrooms 200gm

onion 1, medium-sized chopped 

ginger-garlic paste 1 tbsp

tomatoes, 2 medium-sized

whole cashews 10-12

garam masala 1/2 tsp

coriander powder, 1 tsp

hot chilli powder 1/2 tsp

kashmiri chilly powder 1.5 tsp

turmeric powder 1/2 tsp

kasoori methi 1 tbsp crushed

whole spices cinnamon 1/2' pieces-2, cardamom-3, bay leaf-1, cloves -4

salt to taste

sugar a pinch

curry leaves, 2 sprigs

oil 2tbsp

Method

• Soak the cashews for 30 minutes. Wash off any dirt from the mushrooms under running water, pat dry. Slice the mushrooms and keep aside. In the meantime, grind the tomatoes and soaked cashews to a smooth paste without adding any water.
• Heat oil in a pan and add the whole spices, sauté. To this, add chopped onions with curry leaves and sauté until translucent, followed by ginger-garlic paste. Sauté until the onions are lightly browned and raw ginger garlic paste smell goes off.
• To this, add the spice powders except garam masala on low flame and cook 30 seconds to get off the raw smell of spices.
• Finally, add the tomato cashew paste and clean the jar using 1/4 cup water. Pour this too and cook. Add salt lightly and cook covered for 2-3 minutes until the mixture is cooked and oil starts to float on the surface.
• Then, add the sliced mushrooms and mix well. Add 1/4 cup water and salt to taste. Mix well and cook covered on low flame for 5-7 minutes(mushrooms give out water, so don't worry).
• Add the garam masala and pinch of sugar (if adding), taste test and check salt. Cook again a minute and finally add crushed kasoori methi. Switch off flame and leave covered for 5 minutes and then serve warm with chapathis / naan.

NOTES

* Adding both chilli powders gives a nice colour to the gravy.

* Preferably add natti tomato(nadan type) which has sour flavours. The taste is good then.

* Adding cashew paste adds richness and creaminess to the gravy.

* Add more water if you like a watery gravy, but this gravy nicely coats the mushroom slices.

RELATED MUSHROOM RECIPES-

* Mushroom Korma

* Kadai Mushroom

* Stuffed Mushroom

*Mushroom Theeyal

*Chettinadu Mushroom Masala

*Mushroom Fry

*Mushroom Butter Masala

*Mushroom -Paneer Pulao

*Cream of Mushroom Soup

*Mushroom Thoran

*Mushroom Manchurian

*Mushroom Quiche

*Mushroom Idli

*Mushroom Tikka in a Oven

* Mushroom Dum Biriyani

Mushroom Tikka (Step by Step Pics)

Mushrooms are a rich source of B vitamins and are a powerful antioxidants like selenium, which help the body cells from damage. They are very low in calories and is a source of protein. The button mushrooms are mildly flavoured. We love mushrooms and so keep trying variations in recipes too. This time I tried out the tikka recipe with mushrooms. Came out superb and this can be served as a perfect appetizer. Tikka is nothing but small pieces of marinated meat, paneer or fish skewered to a skewer and baked in a tandoor. But these days people have started trying these out in oven as well and so it's kinda easy to prepare anytime. The marination ingredients include spices and yogurt. I have already posted chicken tikka and Special Fish Tikka, do check that out too if interested. Mushroom tikka is so easy to put together but the only care to be taken is when skewering as the stem tends to break easily as it's soft and delicate. Give this a try if you are looking for some good appetizer recipes and do let me know too.

Preparation time ~ 10 minutes

Marination time ~ 30 minutes -8 hours

Baking time ~ 25 minutes

Author ~ Julie

Serves ~ 12-15 mushroom tikka or 4 sticks 

Ingredients

button Mushroom 200g

kashmiri chilly powder 1 tbsp

hot chilli powder 1 tsp

coriander powder 1 tsp

pepper powder 1/2 tsp

garam masala 1 tsp

cumin powder 1/2 tsp

thick yogurt 1/2 cup

ginger- garlic paste 1 tsp

oil 1 tbsp +1 tbsp

coriander leaves 2 tbsp

kasuri methi 1 tsp

salt to taste

for garnish

lemon wedges

chat masala 

Method 

• Clean the button mushrooms and wipe dry. Strain the yogurt and leave for half an hour, to get thick yogurt.

                                              

• Make a marinade using the ingredients listed, marinate the button mushrooms using all the ingredients and refrigerate covered for half an hour till overnight. 

• Pre-heat oven to 400 degrees F for 10 minutes and in the man time, skewer the marinated mushrooms, evenly divided in 4-5 skewers. (I have used steel skewers, but you can use wooden skewers as well. Be careful when attaching the mushrooms as it's very delicate and the stem tends to break if you put force). Place the skewers on a tray and keep ready.
• Place in oven and bake in oven 400 degrees F for 20-25 minutes, turn halfway through and give a 2-min on top rod alone or broil mode.
• Remove from oven, sprinkle a dash of chat masala and squeeze lemon on top and serve.

NOTES

*If you are using wooden skewers, dip in water for half an hour before use. 

* Use Greek yogurt if you get it available at your place.

* Brush oil on top halfway through on the mushrooms to prevent drying out and at the end too.

* Water oozes out of the mushrooms as it gets cooked when we turn halfway through.

RELATED MUSHROOM RECIPES-

* Mushroom Korma

* Kadai Mushroom

* Stuffed Mushroom

*Mushroom Theeyal

*Chettinadu Mushroom Masala

*Mushroom Fry

*Mushroom Butter Masala

*Mushroom -Paneer Pulao

*Cream of Mushroom Soup

*Mushroom Thoran

*Mushroom Manchurian

*Mushroom Quiche

*Mushroom Idli

 

Mushroom Idli (Step by Step Pics)

Kids are confined to homes for the last one and half years, and they have nearly forgotten to play in groups. Though, kids have got used to the new pattern of online learning and are spending most of the time in front of gadgets. Still the chit-chats at school, the play ground time, the group works are all missed to a large extent. All of us have lost two important years in life, but I thank the almighty for keeping us safe. One small virus took a heavy toll of humans across the globe. And India especially Kerala is still striving hard to get rid of Corona and so this may still take months or even a year when things may seem normal to some extent. 

Anyway, back to today's recipe, it's a simple one to make with the leftover idlis. What do you do with leftover idlis ?? I have already shared two recipes with left over idli- Baked Idli snack and Idli Upma. Both are a hit at home whenever I prepare. Usually the breakfast idlis when served in the same form for the evening tea is a big 'no' and so these transformations to new forms are born. This is a nutritious remake with sliced mushrooms, and my kids love mushroom. The mushrooms have an earthy meaty kind smell and have a noticeable flavour in anything you add to. When mixed with cut idlis they add a perfect taste, and they totally loved it. The first time I made this was by chance as I had a few button mushrooms in hand and couldn't take pics either. But now I make it often whenever there are left over idlis and mushrooms ready at hand. Do give this a try and enjoy !!

TRANSFORM YOUR LEFT OVERS TO NEW RECIPES:

*Left Over Idlis-  Baked Idli Snack

* Leftover Idli Dosa Batter - Kuzhi Paniyaram, Punugulu

* Cooked Rice- Uthappam with left over rice

* Left Over Idli -Idli Upma

* Cooked Rice- Crispy Rice Balls 

* Left over idiyappam(string hoppers)- Idiyappam Upma

* Left over Dhokla-  Amiri Khaman

Preparation time ~ 10 mins

Cooking time ~ 12 mins

Author ~ Julie

Serves ~ 2 or 3

Ingredients

button mushroom 10 

idlis 5-6

onion 1 medium sliced

tomato 1 medium sliced

ginger-garlic paste 1 tsp

green chilly 1 sliced

mustard seeds 1 tsp

urad dal 1/2 tsp

kashmiri chilly powder 1/2 tsp

turmeric powder 1/4 tsp

oil 2tbsp

salt to taste

curry leaves

Method

• Wash the mushrooms under running water and wipe dry on a paper towel. If you see the covering is dirty then peel the outer skin like in pic and keep aside. Slice thin.
• Wash and cut the tomatoes, add in blender and grind smooth without adding any water.

• Heat oil in a pan and splutter mustard seeds. Add in urad dal and wait till lightly browned.
• To this add sliced onion, green chilli and curry leaves. Sauté until lightly browned and add ginger-garlic paste. Add chilli powder and turmeric powder on low heat and sauté.
• To this, add tomato paste and cook until the tomatoes get cooked and oil separates.

• Slide in the sliced mushrooms and cook for 4 minutes on low flame, add salt as needed. Don't add any water, as mushrooms leave out water.
• Then finally add the cut idlis, mix well and cook covered for another minute or two till the masala is dried up. Serve warm with tea.

NOTES

* You can add fried cashews or almonds for added crunch.

* Sprinkle sev or mixture on top to give another variation.

* Garnish with coriander leaves, too.

* For another variation, you can make the mushroom masala and stuff in idlis too. For that, pour half batter in idli mould and then place spoonful of mushroom masala and then cover with batter. Steam cook just like regular idlis.

RELATED MUSHROOM RECIPES-

* Mushroom Korma

* Kadai Mushroom

* Stuffed Mushroom

*Mushroom Theeyal

*Chettinadu Mushroom Masala

*Mushroom Fry

*Mushroom Butter Masala

*Mushroom -Paneer Pulao

*Cream of Mushroom Soup

*Mushroom Thoran

*Mushroom Manchurian

*Mushroom Quiche

 

Goan Vegetable Curry (Step by Step Pics)

Goan vegetable curry is a simple veg curry that pairs well with parathas, naan or jeera rice or ghee rice. I love Goan dishes for two reasons-one they are mostly similar to Kerala recipes and most of them have coconut flavor in them which I know would suit my families taste buds. The second reason is that I love Goan Cuisine to some extent and so have tried few of the Goan dishes listed below. This was tried during the lent time before Easter and I made it with jeera rice which was a lovely combo. 

The curry is spicy depending on the type of chillies used and also has the sweet nutty flavour of the coconut. You can always increase the use of spices as per tolerance. The ground paste adds the thickness to the gravy and so is a veg kuruma style curry too. The usage of tamarind can be replaced with tomatoes or dry mango pieces if you wish. The use of any kind of vegetables is good for this curry, but I had some mushroom, baby corn, capsicum and so used it. Do give this a try if you are a hard core veggie or if you love to taste a veg curry sometime.

MORE GOAN RECIPES-

Goan Fish Curry

Chicken Xacuti

Malvani Prawns curry 

Kormolas(Christmas delicacy)

Chana Doce

Preparation time ~ 15 minutes

Cooking time~ 30 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

mixed veg 4 cups (I used baby corn- 1/2 cup, carrot -1cup , beans cut -1 cup, green peas - 1/2 cup, mushroom -1/2 cup, capsicum -1/2 cup)

onion 1 sliced

green chilli 2

turmeric powder 1/2 tsp

coconut oil 1 tbsp

salt to taste

for paste

grated coconut 1/2 cup

black pepper corn 1 tbsp

kashmiri chilli dry 3

coriander seeds 1 tbsp

cumin seeds 1 tsp

garlic cloves 3

onion 1/2 sliced or a small one

tamarind, a little piece(amla size)

Watch on YouTube -

Method

• Wash and chop the veggie in about 1 ' piece, keep aside.
• Grind the ingredients listed under the 'paste' and grind to a smooth paste by adding little water.
• Heat oil in  a heavy bottomed pan and add sliced onions followed by green chillies and curry leaves. Saute the onion to slightly translucent.
• Add turmeric powder to this and saute. Then add the chopped vegetables.

• To this, add the ground paste and half cup of water to the mixer jar cleaning it up. Pour this to the pan, add 1/2 cup more water and simmer the mix to a boil. Cook until the vegetables are nicely cooked, it may take 5-7 minutes. Add salt as needed.
• When the gravy looks thick enough switch off flame. Increase the amount of water or decrease the amount of water as per the desired thickness of gravy.
• Switch off flame, adjust salt if needed. The oil can be seen floating on top of the gravy once cooked and is nicely thickened. Garnish with coriander leaves(optional) and is ready to serve with parathas, jeera rice or naan.

NOTES

* Increase or decrease the usage of green chilli as per tolerance.

* The mixed veggies can be as per your choice or availability. 

* I have adapted the recipe from here.

RELATED POSTS
* Tomato Side curry

Mushroom Korma(Kuruma) | Appam Sides

The wave of corona is much stronger this time and looks scary too. How is it at your places, friends? Hope all are doing good and keeping safe. We have confined ourselves at home and hus only moves out when there is an essential purchase needed. Hoping to take care of ourselves as much as possible. Rest is beyond our control if at all we get the virus. My heart goes to all the frontline corona warriors who have been staying away from family and taking care of the sick and seriously ill. Hoping everything will be back in place atleast by the end of this year.

Mushroom kuruma is a simple off white or creamy colored dish, mildly spiced that pairs perfectly with appam or bread. We love mushroom in any form and it tastes delicious too. The grinded coconut, cashews and khus khus gives this dish the richness and creamy texture. The spice is adjusted with the green chillies, you can alter as per tolerance and pepper powder adds a final punch. I have already shared a paneer kuruma which is also a must try. Do give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking times ~ 15 minutes

Serves ~ 3-4 

Author ~ Julie

Ingredients

button mushrooms 100 gms

onion/ savala 1 medium chopped 

ginger- garlic paste 1 tsp

green chilli / pacha mulaku 3 sliced

whole garam masala cinnamon 1/2 ‘ piece, cardamom 3, cloves 4, bay leaf 2

turmeric powder / manjal podi 1/4 tsp

pepper powder / kurumulaku podi 1/2 tsp

curry leaves 2 sprig

oil 2 tbsp

salt to taste

to grind

coconut grated 1/2 cup

whole cashews 12

khas khus (poppy seeds) 1 tsp

                                             

Method

• Wash and clean the mushrooms, remove from water immediately. Slice the mushrooms and cut in wedges. Soak the cashews and kus kus in water for 20 minutes.
• Grind the coconut, cashews and khus khus to a smooth paste with water and keep aside.

• Heat oil in a pan and add whole garam masala. Add in the sliced onion, green chillies and curry leaves. Saute until lightly brown, add in ginger- garlic paste. Saute until raw smell disappears and add pepper powder. Add in the mushrooms and saute.

                                        

• Saute until lightly cooked and ground paste. Add the turmeric powder and add 1.5 cups water, cook covered for 6-7 mins on medium flame. The gravy thickens nicely and the consistency totally depends on your wish. Garnish with coriander leaves(malli ela), Switch off flame.

                                                    

NOTES

* You can keep this korma white if you don't add turmeric powder. Omit if you wish to give it a white color.

* You can grind the chillies with grated coconut for added spice. But we prefer it low spiced to serve with bread.

RELATED MUSHROOM RECIPES-

* Kadai Mushroom

* Stuffed Mushroom

*Mushroom Theeyal

*Chettinadu Mushroom Masala

*Mushroom Fry

*Mushroom Butter Masala

*Mushroom -Paneer Pulao

*Cream of Mushroom Soup

*Mushroom Thoran

*Mushroom Manchurian

*Mushroom Quiche

                                                                                          

    

Kadai Mushroom (2nd Version) | Side Dish for Chapathis/ Rotis

Since we are observing lent, am in hunt for good vegetarian recipes that goes on well with chapathis and breakfast sides. The rice sides have never been an issue for me as they are many dishes that I frequently make. However, vegetarian sides with chapathis, appam and for other traditional items and my people at home need variety each time and so I keep trying out different recipes. I love some simple recipes that can be put together swiftly and should taste delicious as well. I have already posted a kadai mushroom which is a gravy type curry that goes well with rotis sometime back but this one is a semi gravy type dry one which is unique in is own way.The cashew paste adds a sweetness and richness to the masala. This is one such recipe where in you can combine to make a delicious side for chapathis/ rotis or even use this for filling up wraps /rolls too. We totally loved this recipe. I have adapted the recipe from Chef Harpal Singh and tweaked slightly to suit our taste buds. Do give this a try and lemme know too how it turns out to you.

Also check out a few mushroom recipes that I posted earlier-

Stuffed Mushroom

Mushroom Theeyal

Chettinadu Mushroom Masala

Mushroom Fry

Mushroom Butter Masala

Mushroom -Paneer Pulao

Cream of Mushroom Soup

Mushroom Thoran

Mushroom Manchurian

Mushroom Quiche

Preparation time ~ 20 minutes

Cooking time ~ 20 minutes

Serves ~ 3-4

Author ~ Julie

Ingredients

button mushroom 100 g

onion / savala 1 medium-sized sliced

tomato / thakkali 2 medium chopped

ginger - garlic paste 2 tsp

capsicum or bell pepper 1 small cubed

garam masala 1/2 tsp

coriander powder 1.5 tbsp

kashmiri chilly powder 1.5 tsp

turmeric powder 3/4 tsp

coriander leaves 2 tbsp

kasoori methi 1 tbsp

cashew nuts 10 or paste 2-3 tbsp

dry red chillies 2 

whole garam masala 1/2' piece cinnamon, cardamom 1, cloves 3

salt to taste 

oil 2-3 tbsp

Watch on YouTube -

Method

• Wash the mushrooms under running water and wipe it dry with a paper towel. Remove any struck dirt or soil. If it's too dirty, then peel a layer of the skin and clean. If not, then just wash, wipe and use. Cut in slices or cubes as desired, but please don't cut very thin slices or cubes.
• Soak the cashews in water for half an hour and then grind in a blender until smooth.
• Then, heat oil in a thick bottomed pan, add dry, red chillies, whole garam masala followed by cumin seeds. Sauté and then add chopped onion. Fry until the onion turns translucent and slightly browned. Add salt to fasten the process.
• Add in the ginger-garlic paste, sauté until raw smell disappears. Then add in chopped tomatoes and cook till the tomatoes turn mushy. Finally, add in coriander powder, turmeric powder and chilli powder. Sauté until the oil starts separating. Add the cashew paste.

                                                

• Finally, slide in the cubed capsicum and then mix well for two minutes. Add salt as needed.
• Then add the cubed or sliced mushrooms, mix well and cook covered for another 5 minutes. The water oozes out of the mushrooms, so please don't add any water to cook. Also, the gravy of kadai mushroom is not very thin.
• Lastly, the mushroom gets cooked and oil separates. Add the garam masala, mix well and add coriander leaves and kasoori methi for garnish and switch off flame. Keep covered till served.

NOTES

* You can add cubed onions too along with capsicum to add volume. I have not added, as I have added chopped onion in the beginning.

* You can use paneer instead of mushroom to make kadai paneer as well.

* You can add a tomato and one onion as cubes, along with capsicum. I have done in video recipe.

* You can add dry red chillies in the begininng or green chillies vertical slit at the end.

                                                   

Few more vegetarian curries that can be served with chapathis/pooris/rotis /naan are
*Kashmiri curried apple
*Dahi bhindi
*Mattar-Paneer
*Bell Pepper-Potato Curry

*Makai palak Curry

*Paneer Lababdar
*Chole masala
*Rajma masala

* Aloo Palak
*Mixed veg kuruma

*Palak Paneer Masala 

*Paneer Korma

*Baby Corn Butter Masala

*Kashmiri Dum Aloo

Check out this link for mushroom recipes here.

                                         

Mushroom Quiche(Wheat flour Crust)~ Baking Partners Challenge

Quiche(pronounced K-E-E-S-H) is an open pie or savory pie filled with a custard,meat,sea food or veggie filling.Its a French dish served as a party food and can be served hot or cold though I love it warm.This takes up a lot of calories as butter,cream,eggs and the filling if its meat/chicken makes is used.Each time I planned to try quiche was postponed because of the same reason of calories.However,Baking partners challenge for this month suggested by Swathi@ Zesty South Indian Kitchen and Arthy @ Cook with Arthy Sharma was a quiche.And finally gave it a try by trying the mushroom quiche with Indian spices.The pie crrust is first blind baked and then baked with the veggie or meat filling and topped with custard and cheese.You can always alter the spices in the filling and add according to your taste buds.The fillings are versatile and can be made as per preferences.I have followed the recipe suggested except that I added half of wheat flour and all purpose flour(maida) to the crust which worked fine.This serves good for an appetizer and can be cut in eight pieces.If you love the savory pies,am sure you will love this too.The buttery flaky crust with the creamy delicious filling makes it scrumptious.Try this out !!

Preparation time~1 hour
Resting time~2hours-overnight
Baking time~more than 1 hour(2 bakes)
Serves ~9" round quiche
Ingredients
whole wheat flour 8tbsp /1/2 cup
all purpose flour(maida) 8tbsp /1/2 cup
butter unsalted,chilled cut in cubes 85g or 6 tbsp
salt 1/2tsp
chilled water 1.5-2tbsp

for filling
button mushrooms 175g /slightly lesser than 1/2 lb
ginger chopped fine 1/2tsp
garlic chopped fine 1/2 tsp
shallots1/4 cup chopped
spring onion/green onion bulb 1/4 cup
finely chopped spring onion /green onion 1 cup
butter 1tbsp
turmeric powder a pinch
coriander powder/malli podi 1 tsp
chilly powder /mulagu podi 1/2 tsp
salt to taste

for custard
heavy cream 1/2 cup
egg 1
chilly powder 1/2 tsp
pepper powder 1/4tsp
salt to taste

topping
parmesan cheese /cheddar cheese 55g/slightly more than 1/2 cup

Method

• In a bowl,add the flours,salt and cut the butter in cubes.Rub through the flour to get dispersed well.The dough may look crumpy,add in the chilled water.Each clump should hold shape when pressed and not fall together.Cling wrap the dough and refrigerate for two hours -overnight(I refrigerated for two hours).

• In the mean time,when the quiche dough is resting for chilling in refrigerator,you can prepare the filling.I used mushroom filling.Heat butter or oil in  a pan (I used oil) and add in  the sliced shallots,sliced onion bulbs and followed by chopped ginger and garlic.To this add all the spice powders listed in filling and saute on low flame.Add the mushrooms and cook till it starts to leave the water.Cook until the moisture is dry and then finally add green onions.The moisture should be completely dried up else it becomes soggy.

• Thaw the quiche dough for 15-20 minutes after refrigeration so that you can roll it down easily.Now,take two parchment papers of large size or baking mats and keep the dough in between sandwiched to roll them in thin circle of 10-10.5" diameter to cover a 9" pie pan.
• Pull the top parchment paper and gently transfer the rolled out dough on to the pie pan by inverting so that the parchment sheet is on top now..Pull the parchment paper and now gently remove any excess dough on the sides of the pie pan and shape the sides by gently tapping with fingers on all sides and round with your fingers.If you have any scarps left out,use for any areas were the dough looks thinned out or torn.Using a fork,prick the dough at the bottom of the pan so that it doesn't puff up.

• Refrigerate the pie pan for another 15-20 minutes and then pre heat oven to 200 degrees C or 400 degrees F.Add a sheet of parchment paper covering the center of the dough and the sides(for blind baking).Fill the pie pan with legumes or cereals or rice,I used vanpayaru or red oriental beans,but you can use any other cereal or legumes(helps to weigh down the dough so that it doesn't puff up).The beans or legumes used for blind baking may not be fit for cooking as it is exposed to high temperatures then,so use accordingly.Blind bake the pie for 20 minutes and then remove the beans along with parchment paper.Bake again for 15 minutes.Remove and keep aside when you see the sides getting browned and the sides starts to leave the pan.

• To make Custard- Whip the cream,egg and spices together with some salt nicely.Keep aside.
• To assemble-Pre heat oven to 350 degrees F and spread the quiche crust with half of the parmesan cheese or cheddar cheese.Then add in the mushroom filling.Fill the custard and top it up again with remaining parmesan cheese.Bake in pre heated oven for 35 minutes or until the filling is set and firm.Serve warm or cold once out of the oven(I cut the slices when it was hot and so the filling was goeey,wait till its warm on touch to cut in slices).

NOTES
* You can add milk instead of cream if you would like to reduce calories.But that may take longer time to set.
* The ratio of cream/milk to eggs is 2:1.So,add accordingly.
* I used a 9" pie pan but this can be done in a 8" pie pan too.
* This is an Indianized version of the filling but you can always alter as per taste preferences.
* I have used a mix of all purpose flour(maida) and wheat flour but you can always use all purpose flour alone.In that case just use 1.5tbsp of chilled water.

Chettinadu Mushroom Masala (Step by Step Pics)

Chettinadu flavors are full of spices and they taste really delicious.I have already tried a few chettinad flavors(listed at the end) and we loved them all.This is another interesting recipe from chettinadu with mushrooms.This recipe is very quick to make if you have the ground chettinadu masala ready at hand.I had bookmarked this recipe sometime back but don't have the link of the source with me.The ingredients list may look long but the procedure is real simple and easy to prepare.The gravy is thick and well coats with the mushroom pieces.This serves as a healthy side dish with chapathis or steamed rice.Do try and enjoy !!

Preparation time~ 30 minutes
Cooking time~ 10-15 minutes
Serves ~4
Ingredients
button mushrooms 10-12
green chilly 1 vertical slit
onion 1 small medium sized,finely chopped
shallots 5-6 sliced
ginger garlic paste 1tsp
tomato 1 big chopped
turmeric powder 1/2 tsp 
curry leaves a sprig/thandu
coriander leaves/cilantro 2tbsp 
salt to taste
oil 2tbsp 

to grind
dry coconut 4tsp
dry red chillies 3
coriander seeds 1.5 tbsp
cloves 3
fennel seeds 1/2 tsp
cumin seeds 1 tsp
peppercorns 1tsp
cardamom 2
mace 1 very small piece
cinnamon 1/2" piece
star anise 1 small petal
nutmeg powder a pinch
poppy seeds 1tsp
split dalia/pottukadala  1tsp

Method

• Heat a pan and warm up the spices listed under 'to grind' except dry coconut and nutmeg on  low flame.Switch off flame and add the dry coconut and nutmeg.Let it cool and then grind in a blender to fine powder without adding any water or very little water to make smooth paste(I didn't add any water and finely powdered).

• Wash the mushrooms quickly and wipe them dry with a paper towel.If the skin looks soiled and gently peel off the skin starting from the base and then cut them in thick slices.Keep aside.
• Heat a pan and add oil.When oil is hot,add the onions,shallots,green chilly and curry leaves.When the onion turns translucent and slightly browned,add the ginger-garlic paste.Saute until raw smell disappears,now add in the tomatoes.Cook the tomatoes until it turns mushy and comes together.

• Then,add the ground masala,turmeric powder and toss.Slide in the mushroom too.Combine well.Add a cup of water,adjust salt and cook covered for 5 mins.Then,check the consistency and add water if required.Simmer two more minutes and switch off flame.Garnish with coriander leaves/cilantro.
• Serve warm with chapathis/phulkas.

NOTES
* You can use freshly grated coconut too.In that case add with the spices and warm it up.
* You can use cashews instead of dalia/pottukadala for a richer taste.Also skip adding dalia,if you don't like the gravy really thick as poppy seeds to the consistency.
* This yields a moderately spicy curry.Increase/decrease spices as per tolerance and personal preference.
* Try to use all the spices listed so that you get the real flavors of chettinadu masala.
* You can use the same chettinad masala to cook other vegetables other than mushrooms.

A few more chettinad flavors that you may be interested from this space-
* Chettinadu Fish Fry
* Chettinadu Egg Paniyaram
* Pepper Chicken Chettinadu
* Chettinadu Prawns Curry

Enjoy with chapathis/naan/ steamed rice !!

Mushroom Manchurian(Dry Version) | Veg Appetizer | Step By Step Pics

Mushroom manchurian is a tempting starter that tastes delicious.This is a dry version of mushroom manchurian and we prefer this to the gravy version of manchurian.Mushrooms are first stuffed and then fried with a coating,the cover is crisp and the mushroom inside feels shrinked soft,jelly like.This is perfect to be served with fried rice.We had this with broccoli-tomato pulao and all enjoyed.The stuffing tastes delicious with grated potato and spices.Do give this a try and enjoy making your own batch at home !!

Preparation time~ 15 mins
cooking time~ 30 minutes
Serves~ 3adults(12 pieces)

Ingredients
for stuffing
button mushrooms 10-12
potato 1 small;cooked & mashed /grated
chilli powder 3/4 tsp
cumin powder 1/2 tsp
cilantro chopped 1tbsp
salt

to fry
all purpose flour 1/2 cup
corn flour 1/4 cup
salt lightly
pepper powder to taste
oil to fry

for manchurian sauce
ginger chopped 1tbsp
garlic chopped 1 tbsp
chilli sauce 1tbsp
tomato ketchup 1 tbsp
dark soy sauce 2 tsp /light soy sauce 4tsp
corn flour 1tbsp
water 2 tbsp
green chillies 3 chopped
cilantro chopped 2tbsp
green onions chopped  3stalk (whites & green separated)
sugar 1/2 tsp
oil 2tbsp

Method

• Wash the mushrooms under running water,drain quickly and wipe them dry with a paper towel.Remove the stems like we do for stuffed mushrooms.Keep the bulbs intact.Chop them fine and mix with grated or mashed potato,chilli powder,cumin powder,salt and coriander leaves(cilantro).Place this mixture in the bulb and fill all the remaining bulbs.
• Make a thick paste using all purpose flour(maida),corn starch,pepper powder to taste and salt lightly.

• Heat a pan with oil and wait till its hot.Dip the mushroom bulbs in the paste,carefully place the coated bulbs in oil with a spoon.Using a slotted spoon,turn and fry all sides.Drain on  a paper towel,once lightly browned.
• Repeat the same step until you finish frying all mushroom bulbs.

• Heat another pan,add 2tbsp of oil.Add in the chopped ginger,garlic and green chillies.Saute until lightly browned,add the chopped white portion of green onions and cilantro chopped.
• Add in the sauces,sugar and saute again.Mix the corn starch in 2tbsp of water and then add to the pan.Mix well,finally add in the fried mushrooms.Toss for a minute and then switch off flame.
• Garnish with the chopped green  onions.Serve with fried rice  or jeera rice/plain rice !!

NOTES
* I didn't add any salt in the gravy as the sauces contains salt and that was enough,you can add as per your tastes.
* I have used light soy sauce.
* The mushroom don't remain crisp once mixed with sauces so mixing the sauce should be done once you are ready to have the meal,it hardly takes any time to mix and serve.


MORE MUSHROOM RECIPES FROM THIS SPACE-
Cream of Mushroom soup
Kadai Mushroom
Stuffed Mushroom
Mushroom Pepper Fry
Mushroom Butter Masala
Mushroom Thoran
Mushroom-Paneer Pulao 
Mushroom Theeyal