Chilli Garlic Mushrooms

Chinese special Stir fried Chili garlic Mushrooms....
Who doesnt love chinese food, This week was cooking chinese at home, so lets share some of the popular recipes & Also technique of stir frying & how is it healthy

Mushrooms are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese). Though neither meat nor vegetable, mushrooms are known as the "meat" of the vegetable world

Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture.
Stir frying and Chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not over rich, provided calories are kept at a reasonable level

About Mushrooms
Mushrooms are a low-calorie food eaten cooked, raw or as a garnish to a meal. In a 100 g (3.5 ounce) serving, mushrooms are an excellent source (higher than 20% of the Daily Value, ) of B vitamins, such as riboflavin, niacin and pantothenic acid, an excellent source of the essential minerals, selenium and copper and a good source of phosphorus and potassium. Fat, carbohydrate and calorie content are low, with absence of vitamin C and sodium. There are 27 calories in a typical serving of fresh mushrooms .Mushrooms are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese). Though neither meat nor vegetable, mushrooms are known as the "meat" of the vegetable world best Used for stir frying along with Other vegies like Spring onions

Ingredients

Button Mushrooms: 1/2 packet
Oil: 3-4 sp
Onion: 1
Capsicum:1
Garlic: 7-8 flakes
Chili powder/ Paprika: 1sp
Pepper powder: 1sp
Soya sause: 1sp
Tomato sause :1sp
Spring onion: 1
Honey: 1sp


Method:

In a Pan add Oil, Fry farlic & Onion then add capsicum & fry
Add chopped spring onions saute
Add tomato sause & chili powder Mix well
Then add Mushrooms, pepper powder & soya sause & give a mix
Add salt to taste, Lastly add Honey & toss on high flame
Chili Garlic Mushroom stir fry Ready to serve

Garnish with spring Onion

Hydrabadi Brinjal Gravy

Hyderabadi cuisine could be found in the kitchens of the former Hyderabad State that includes Telangana, Marathwada region (now in Maharashtra), and Hyderabad Karanataka region (now in Karnataka). 

The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat, and rice. Therefore, an addition of a certain herb, spice, condiment, or a combination of these adds a distinct taste and aroma. The key flavours are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes. The key difference from the North Indian cuisine is the use of dry coconut and tamarind in its cuisine.

Hydrabadi Brinjal Gravy.....Tastes Super spicy & tangy Name of the dish "Baigan ka salan" Goes well with biryani...Try this you will love it !!!

Recipe of this tangy spicy hydrabadi brinjal

Ingredients:

Brinjal: With slits: 10

Onion: 2

Tomatoes: 2

Chili powder: 2-3 sps

Turmeric: a pinch

Coriender powder: 2sp

Tamarind pulp: 3-4 sps

For Dry Roasting:

Poppy seeds (Khuskhus); 2sp

Dry coconut(Copra): 1 cup

Ground nuts: 8-10

Method:

• To Make the Gravy first Dry roast all ingredients under dry roasting & Keep aside
• In a pan add little oil fry Onion sliced 2, tomatoes chopped 2 till mushy. 
• Then add all these to a blender with above dry roasted ingredients along with Coriender powder, Chilli powder,turmeric....add 1 cup water & blend to a paste
• Add salt to taste to the masala & Mix

• Choose small size Brinjals, Clean the brinjals keep the cap intact...just slit halfway to make a pocket
• Stuff the masala in each brinjal as shown below

• In a pressure cooker/ Kadai add 5-6 sps oil add little crushed pepper, curryleaves, 
• Then place stuffed brinjals & fry each side for 2-3 min as shown below

• Then add the rest of masala and add thick tamarind pulp...3-4 SP's(this is the main tasting ingredient don't miss this one ) mix all together add 1 cup water & cook for a vissel till brinjal cooks...

• Note : if don't have dry copra replace with grated fresh coconut roast it till brown, can add more groundnuts if you like the nutty taste

Serve this spicy tangy Hydrabadi Brinjal gravy with Chapati, Roti's or Biryani

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Mango Sweet & spicy Dip

Mango Sweet & spicy Dip or Sasam....Its Made with Mango pulp of Semiripe Mangoes....Sweet, sour, spicy & tangy...Mango side dish

Club it with Poori, or Chapati...You can even Use it with Rice
Enjoy this Recipe:

Ingredients

Semiripe Mango pulp: 1 cup

Tempering:
Oil: 2-3 sps
Mustard seeds: 1/2 sp
Fenugreek seeds(Methi): 1/2 sp
One Red chili dry

Jagerry: 1-2 sps
Red chili powder: 1/2 sp

Method:

Deskin the SemiRipe Mangoes & take pulp or else just Remove pcs & blend in a Mixer

In a pan take oil & add all Ingredients under tempering, 

Then add Mango pulp, add Red chili powder, & Jagerry mix everything..

If its too thick add 1/2 cup water cook for a minute add salt to taste

Spicy Tangy Mango Sasam is Ready serve with Poori

Butter Garlic Prawns

Love for sea food keeps me Experimenting with different varieties, Here is my signature dish Butter Garlic prawns, Love this Recipe its everyones favourite @ home prawns fried in Garlic Oil & tossed in butter


Ingredients

For the Marinade:

Prawns: 10-15
Lemon juice: 1/2 lemon
Pepper powder: 1-2 sps
Salt to taste

For coating
Corn flour powder

For frying
Chopped garlic: 4-5 sps
Oil for deep frying

For tossing:
Butter: 4sps
Chopped garlic: 1sp
Chopped onion: 1-2 sps
Chopped coriender: 2sps

Method:

Clean the prawns by removing its head & deskin keep the Tail intact
Devein & wash the prawns nicely
Marinate the Prawns in lemon juice, salt & pepper powder for 15 min

In meanwhile to make Garlic oil, Take just enough Oil to slightly deep fry the prawns
(Little more oil than shallow frying dont use too much oil as we will fry garlic in it)
Chop garlic very finely & fry it in oil till gets brown & remove...
discard the garlic use just the Oil

Squeeze excess marinate then Squeeze each prawns nicely & coat with cornflour
Tab a little so that cornflour sticks then Dust off excess cornflour, do this for each prawn

Next step is to deep fry these coated Prawns in the above prepared Garlic Oil
Can fry 4-5 at a time,  just for a minute or so
Remove on an absorbent Paper, Once all Prawns are fried.

Tossing:
Take a Pan keep on low heat add butter
Then add chopped garlic & Onion now turn heat to medium & fry
Once changes bit colour add Fried Prawns & give it a toss
Switch off add coriender spinkles

Serve with lemon wedges crispy buttery Garlic prawns

Sponge Vanilla Cake

Vanilla Sponge cake is best to be served for Tea parties.....Easy & simple to make just suits for kids, once in a while skiping chocolate....

This soft & moist cake can be stored for a few days even without Refrigerating..oops if there are any leftovers which is not quiet often...Whenever I bake this I Make sure I do more Quantity as it just gets finished very soon...Every one at home loves these

Ingredients:

All Purpose flour( Maida): 1 cup
Butter(unsalted): 150gms
Baking powder : 1 tbsp
Eggs : 3
Sugar:Measure 1cup (then powder it)
Vanilla extract: 1tsp
Milk: 1 cup



Method:

• Preheat Oven @ 150*
• Sieve All purpse Flour (maida)  baking powder  together. set aside
• In food processor  With whisker attachment - whisk 3 eggs for 2-3 min, add powdered sugar whisk more. 
• Add butter & whisk all together for 2-3 min
• Add vanilla essence & mix 
• Slowly add Flour mixture & whisk for a minute till all combines
• Add 1cup Milk & run the processor for another minute
• Grease cake tin with butter & dust flour to make a thin layer remove excess
• Pour cake batter & pat so it settles down. 
• Bake for 40 min @ 150*........

Note: Temperature of Oven May Vary for OTG & Microwave so check Your Instuction Pamplet of Oven for Baking

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Methi Poori

Poori Sabzi is one of the Favourite North Indian Breakfast dishes..... Hot hot puffed up poori with allo sabzi is a great combo, To add to it if you want extra flour here is Methi poori...

Methi/ Fenugreek leaves gives a distinct taste to the poori & can even add bit of chili powder to make it a savoury Poori

Methi/ Fenugreek  is used as a herb (dried or fresh leaves), spice (seeds), and vegetable
Methi leaves are usually added to enhance the flavor of the food.

Puri is prepared with wheat flour, either atta (whole wheat flour), maida (refined wheat flour), or sooji (coarse wheat flour). Maida flour is the most common flour used in making Puris.  A dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and served hot, I have added Fenugreek leaves gives a distinct taste to the poori 

Recipe for Methi poori

Wheat flour : 2 cups
Oil: 2 sp's
Milk : 1/2 cup
Water: 1/2 cup
Methi leaves: 3/4thcup appx
Salt to taste
Turmeric pinch
Ajwain: 1sp(optional)
Red chili powder: 1/2 sp (optional)

• Take Methi & remove just the leaves...wash leaves nicely & pat it dry chop finely

• Take flour add methi leaves, turmeric, red chili powder, Ajwain, salt mix make a hole add Oil, milk & water

• Mix every thing slowly to form a soft dough...add water or flour if necessary

• Knead & keep aside for 5 min then

• Make balls for poori & make little thick poori ie
• Roll out in a small circle or roll out and cut out in small circles 

• Deep fry in hot oil & remove on absorbent paper 

Serve hot with sabzi of your choice, Like Aloo sabzi/ Mashed Potato Recipe below

Potato/ Aloo gatte sabji

• Boil & peel potatoes & dice them
• In a pan heat 2 sps Oil add mustard once splatters 
• Add chana dal & fry, add jeera(cumin)1/2 sp
• Then add Greenchilies 2 fry add Onion chopped 1
• Fry onions add salt to taste, turmeric &mix
• Add diced potatoes toss mix well
• Add paste of 3sp Besan with 1 cup water
• Mix all cook for a min till thickens
• Garnish with coriender leaves

Mint Rice with Beans

Mint Rice is a One pot Rice with Mint flavour, Refreshing & also full of Vegetables which makes it a healthy & Complete Rice Meal

Also called as Pudina pulav....It has a unique taste of blended coconut which gives it a Mild flavour rather than Spicy Pulav....All My favourite Vegies & Double beans makes it full of Protiens & Carbs Keeps You full....Pack this up for Lunch to Office as well as for Kids, (nice way to include vegies for kids)...

Ingredients-
Oil 3sps
Cinamin 1 inch
Cloves:  5
Bayleaf: 2
Carrot:  2
Capsicum :1
Onion :2
Tomato :2
Double beans: 1cup
Peas:  1cup
Pudina leaves: 1/2cup
Greenchilies : 4
Coconut grated: ½ cup
Gingarlic paste : 2sp
Rice (soaked for 10 min ): 2cups

Recipe:

·        In a Cooker Heat Oil add cinamin cloves, Bay leaf, then add Slit green chillies-2

·        Add Onion slices & fry, add gingarlic paste saute,

·        Add all vegies one by one, add chopped pudina fry, add tomatoes chopped & fry

·        Add salt to taste, close lid to soften tomatoes for 2 min,

·        Then add paste of Coconut & 2 grren chillies MIX ALL TOGETHER

·         And Finally add Rice add water 4 cups (1:2 ratio for rice)

·        Close & cook 2 vissels

Serve with Raita 

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