Posts filed under ‘button mushroom’

Mushrooms stuffed with carrots and Del Monte Mint Mayo

Mushrooms stuffed with carrots and Del Monte Mint Mayo is a quick, bite sized snack. Mushroom caps are stuffed with a mixture of carrots and Del Monte Mint mayo to make this crowd pleasing appetizer. The delightful Del Monte mint mayo bursting with flavor adds zing to the filling and is sure to please those who are not very fond of Mushrooms. The crushed groundnuts add crunch as well as improve the health quotient. This Mint mayo also goes well with crispy tikkas and vegetable sandwiches. Use it as a dip for all grilled & fried snacks like tikkas, kebabs,…

Continue Reading November 11, 2016 at 2:37 am Leave a comment

Refried Beans and Mushroom Tostada

These Re-fried beans and Mushroom Tostadas are a perfect representation of the vibrant Mexican food -a riot of flavours, textures and colours.

Continue Reading July 13, 2016 at 4:50 pm 1 comment

Bake your own Bolillos to make Mexican Tortas!

Tortas make a great meal/snack for a small get-together with family or friends or a kiddie party. Make the different components and let everyone assemble their own sandwiches. This ,a pitcher full of Margarita or Mojito or Sangria (or any other drink) is my version of a homemade Happy Meal!

Continue Reading July 9, 2016 at 3:03 pm 4 comments

Spicy Crepe Packets

These Crepe Packets have been on my mind for quite some time. I had seen crepe packets with a fish filling (I think) on a food show on TV some time back. I forgot to note down the recipe and also forgot where I saw it, but the idea kept hovering in my head.

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There is an ever hungry lad in my house who, sometimes, needs to be fed every hour! The little lady on the other hand is very very choosy. Finding a balance between their diverse tastes and wants is quite a challenge. One rainy afternoon (yesterday actually 🙂 ) when the kids had a holiday, they pestered me to make something ‘nice & tasty’ and so the crepe packets were made! I am happy to report that these Spicy Crepe Packets got a thumbs up from both of them and both of them thought they were ‘nice & tasty’.

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Since I did not remember the recipe I saw, I used a basic crepe recipe. Mushrooms & Corn are loved by the kids in any form. So they went into the filling. The veggies were flavoured with a Cajun spice mix and fresh Oregano from our garden. But as you will see from the recipe, pretty much any seasoning or masala mix or for that matter any filling of your choice should be ok. The lad had the Crepe packets with Sriracha Sauce while the little lady preferred it with Tomato sauce. I thought they were good on their own too.

The crepe packets were accompanied by a glass of Hot Chocolate (made with a Homemade Hot chocolate mix) and the awesome weather !

Participating in food events provides the much needed motivation for me to blog regularly or I just keep posting photographs on My Foodcourt’s  FB page or Twitter or Instagram ( If you are not already following me, please do so now 🙂 Thank you)

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These Spicy Crepe Packets is my second entry to the Monsoon Snack Recipe Challenge @ The Hub hosted by Archana’s Kitchen

Thanks Archana, the Hub is providing the much needed blogging motivation for me 🙂

Here’s the recipe for Spicy Crepe Packets

Makes ~ 8-9 Crepe packets

Ingredients

For the crepes

½  cup Plain Flour/Maida

¼  Cup Whole wheat Flour

¼ Cup Oat Flour (Ground Instant Oats)

1 Tbsp melted butter or Ghee

2 eggs

½ tsp salt

½ cup milk

~ ¾ cup  water (more or less to get a thin consistency batter)

Pinch of baking powder (optional)

For the filling

1 packet button Mushrooms cleaned, stems removed and finely chopped (~ 1 cup chopped mushrooms)

¼ cup Sweet Corn Kernels

1 Onion finely chopped

1 small Bell pepper finely chopped (Red/Yellow or both)

2 Cloves Garlic

2 tsp Cajun Spice mix (I used Spice Supreme)

½ tsp Chilli Flakes

Salt to taste

Grated Cheese as required

Few Fresh or dried Oregano leaves

2 tsp Oil

½ egg for brushing and sealing the crepe packets

3-4 tbsp Ghee or butter for frying the packets

Method

For the filling

Heat Oil in a pan.

Add the Garlic and onion and sauté for few minutes.

Add the corn and cook covered for 4-5 minutes

Add the mushrooms and cook on high flame till the water evaporates (2-3 minutes).

Add the bell peppers and cook 1-2 minutes more.

Add the spice mix, salt, chilli flakes and oregano leaves.

Mix well and keep aside.

For the crepes

Sift the flours, salt and baking powder together.

Blend all the ingredients together in a blender or by hand .The consistency of the batter should be thin. Add more water if required. Sieve to remove any lumps.

Keep the batter aside for ½ hr to 45 mins.

Heat a nonstick pan.

Pour a ladleful of batter and swirl the pan immediately to spread the batter evenly. (I used a 6” non stick pan)

Cook for 30-40 seconds or brown spots just appear on the bottom

Take it out the crepe and place it on a flat surface.

Repeat the procedure for more crepes

To make the crepe packets

Place a crepe, cooked side up on a flat surface.

Place about 1 tbsp filling in the centre. Grate some cheese over it.

Fold 1 side of the crepe over the filling and brush with egg.

Fold the other side and brush again with egg.

Fold the ends to make a packet and press slightly to seal.

Brush with egg on the folded side as well as the other side.

Heat 1 tbsp butter or ghee in the same non stick pan and place the crepe packets, folded side down .

Fry on both sides till brown.

Repeat for other packets.

Serve Hot immediately with Sauce or Chutney of choice.

August 12, 2015 at 11:38 am 2 comments

A wholesome weekend Brunch- Veg Fajitas with Guacamole

The lad is a foodie- much to my happiness! He tastes the food and gives an instant ‘thumbs up’ to well made dishes. Some of my trials are met with an honest ‘I didn’t like this much’ feedback along with a suggestion to ‘repair’ the dish. On some Friday nights ‘Would you like to have Pizza for dinner?’ is answered by ‘Do we have fresh Basil and Mozzarella?’ On one occasion when I asked him what he would like to have for dinner (please note: this question gets asked only on weekends) , he picked up one of my cookbooks (the one mentioned below) and wrote down, on a piece of paper -A starter ,soup, a main course and a dessert he wanted me to make for his dinner!

Most of the days it’s a pleasure to feed this child who happily eats his veggies and fruits without any fuss. On the flip side, he needs a lot of variety. He is the ‘forever hungry monster’ specially when I am home. The veggies get grilled, marinated, wrapped, sandwiched or they get topped on whole wheat ‘pizza’ to make them more interesting than the regular Roti-Sabji.

The Veg Fajita (recipe below) is adapted from a book called ‘330 vegetarian recipes for health’. This book which I picked up from the local Crossword store has been one of my ‘super finds’. All the recipes are vegetarian (no-meat, no-fish). The first section in the book includes a whole food guide for fruits and vegetables to grains and from dairy foods to herbs and spices. This vegetarian ‘mini encyclopedia’ includes essential facts about key health benefits as well as information on buying, storing and preparing whole food. The photographs are absolutely drool-worthy. The book showcases hundreds of step by step recipes from around the world. Most of the recipes are not only healthy but are also easy to follow.The book occupies is always kept handy on my book shelf since more than often I find myself referring to it for ideas to keep the foodie lad satiated. The Light meals and side dishes section in the book are our favourites. I would recommend this fascinating book to anyone interested in  finding out more about whole food.

For these colorful  Veg Fajitas, Mushrooms and coloured Peppers (capsicums) are marinated in a little chilli powder/olive oil ,lightly sautéed and wrapped in flour Tortillas. Fresh Mushrooms and coloured capsicums are usually found in our crisper since they are a hit whichever way they get served. I used our regular whole wheat  Rotis (Phulkas) to substitute the Tortillas.

Guacamole is a family favourite. We love Guacamole. Whenever I have access to good quality Avocados, the creamy dip gets slathered on breads or Rotis or is paired up with corn chips, khakras, Tacos anything that can be dipped or wrapped!. One of the very few veggie vendors who stocks ‘exotic’ fruits here in Nashik sometimes sells Avocados. Finding good quality Avocados is a challenge since they travel here all the way from Goa (that’s what the vendor tells me). I was happy to find some lush green Avocados on my trip to Nature’s basket, Bangalore.

A freshly made Guacamole served with the medley of colorful vegetables wrapped in a whole wheat Tortilla made for a wholesome weekend brunch. The foodie lad was ecstatic and lost count of the number of ‘Tortillas’ that vanished into his little tummy 🙂

Here’s the Recipe for the Veg Fajitas

Ingredients:

1 onion sliced

1 Red Pepper

1 Yellow Pepper

1 Green Pepper ( I skipped this )

1 garlic clove crushed

1 packet Button mushrooms (about  15-16 mushrooms)

6 tbsp vegetable oil ( I used the herb infused Olive oil  )

2-3 tsp Red chilli powder (the original recipe asks for 2 tbsp but I reduced the quantity since our Red chilli powder is quite hot, adjut this to taste)

Salt to taste

Freshly ground pepper for garnishing

To serve:

~ 6 small Flour Tortillas/ Rotis warmed.

Sprigs of fresh coriander

Wedges of 1 lime.

Method:

Slice the onion.

Cut the Peppers into strips.

Mix the onion slices and peppers in a bowl.

Add the crushed garlic.

Wash and dry the Mushrooms on a kitchen towel.

Remove the stems from the Mushrooms (Use them to make stock)

Slice the Mushrooms and add to the pepper mixture.

Mix the oil and Red chilli powder in a small cup and mix.

Add this to the veggie mixture and Keep aside for  20 minutes (or  till you  make the Guacamole recipe below)

Heat a pan or wok till hot.

Add the marinated vegetables and stir fry over high heat for 5-6 minutes, till the veggies are just tender.

Season with salt and crushed black pepper.

Spoon the filling on to each Tortilla and roll up.

Garnish with fresh chopped coriander.

Serve with Fresh Guacamole and  lime wedges.

I did not follow the recipe for Guacamole from the book.This is how I make it:

Recipe for Guacamole

Ingredients:

1 Ripe Avocado

1 small Onion finely chopped

1 small Tomato seeds removed and chopped

1 Green chilli chopped

Juice of 1 lime

Crushed black pepper to taste

Fresh coriander leaves chopped

Salt to taste

Method:

Cut the Avocado in half.

Remove the pit, scoop out the pulp from the peel and put in mixing bowl.

Mash the Avocado with a fork. I like to keep a few small pieces.

Add the onion, tomato, green chilli, lime juice, coriander leaves, salt and crushed black pepper.

Mix nicely and serve immediately with corn chips, Tacos, Khakras or Veg Fajitas.

Note: This is not one of the make ahead kind of dip since the Avocado oxidises very fast. If you haveto keep it for some time before serving cover with a plastic wrap and refrigerate.

July 27, 2012 at 4:42 pm 7 comments

Tandoori Platter

Tandoori-the name itself triggers the taste buds for most of the people. The combination of different aromatic spices with the raw smoked vegetables is sure to tempt even fussy eaters! These are wonderful party starters (if you have the patience) or cocktail snacks.

You can use assorted vegetables like cauliflower, potatoes, yam, fresh green peas with the shells, baby onions or even fruits like pineapple. This is the perfect season for spicy hot Tandoori parties.

My Tandoori platter today has babycorns, mushrooms and Paneer (Indian cottage cheese). I don’t have a Tandoor, so I use a shegri (chulha) – a coal fired stove. You can use the stove top with a griddle or even the oven to grill the vegetables.

 Here’s the recipe for my Tandoori platter:

10-12 Babycorns

10-12 button Mushrooms

10-12 Paneer cubes

For the Marinade:

~ ½ cup thick curd

2 tsp Tandoori Masala

1 tsp Chaat Masala

1 tsp Red chilli powder

¼ tsp turmeric

½ tsp lemon juice

4-5 mint leaves chopped finely (or coriander leaves)

~2-3 tsp oil

Salt to taste

 Whisk the Marinade ingredients together. Adjust the spices to your taste, if required.

Add the Babycorns, Paneer and Mushrooms to the curd mixture.

Mix well so that the curd mixture coats all the pieces evenly.

Keep aside for 30minutes to 1 hr.

Grill on the coal fired stove (using a mesh) or insert into skewers and grill on stove tops or grill in the oven till vegetables are browned or even a little charred (if you like the smoky flavour)

Serve hot direct from the stove top!

Note: Chopped onions sprinkled with salt and red chilli powder and green chutney are good accompaniments with the Tandoori vegetables.

December 29, 2009 at 3:50 pm 6 comments

Vegetable Kung Pao

I wanted to make Kung Pao ever since I saw it on Deeba’s blog here. Being a vegetarian I skipped the chicken and used the available vegetables for this quick and easy vegetable Kung Pao.

Here’s the recipe:

Ingredients: 

8-10 button mushrooms sliced

1 large carrot diced

1 small Red cabbage diced

4 spring onions, white bulbs and green tops cut separately into 1/2″ pieces

1 red/yellow bell pepper, chopped

3 Tablespoons soy sauce

1Tablespoons sherry

2 teaspoons cornstarch

2 teaspoons sugar

2 Tablespoons white-wine vinegar

2 teaspoons Asian sesame oil

1/3 cup water

2 Tablespoons cooking oil

3/4 cup cashews

1/4 teaspoon dried red pepper flakes

3-4 garlic cloves, sliced

In a small bowl, combine the sugar, vinegar, sesame oil, water, soy sauce, sherry and cornstarch.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.

Add the cashews and stirring until light brown, about 30 seconds. Remove from the pan.

Heat the remaining 1 tablespoon oil. Add the garlic & chili flakes. Stir for 2 minutes till fragrant & light pink.

Add the white part of the spring onions, carrot & cabbage and cook, stirring, for 1-2 minutes.

Add the bell pepper and mushroom and cook for a 1-2 minutes more.

Add the soy sauce mixture and the onion greens and simmer for 1-2 minutes Stir in the cashews.

Serve hot over steamed rice.

December 26, 2009 at 7:00 am 8 comments

Onion Magic

  “It’s probably illegal to make soups, stews and casseroles without plenty of onions.” -Maggie Waldron

 It’s hard to imagine my food without Onion and Garlic. The flavor of Onions and Garlic being sautéed in the ‘tadka’ is simply irresistible. Especially in the evenings nearing dinnertime, you go for a walk and you are sure to get this irresistible aroma from someone’s kitchen window. Both onions and Garlic add the required ‘zing’ to my food.

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Here’s a simple starter from Tarla Dalal. Very quick and easy to make; yummy to taste-family opinion. Baby onions (I used Madras onions) and mushrooms sautéed in butter and seasoned with Tabasco sauce and Oregano (I used the oregano seasoning you get with Dominos pizzas). This can be served as a starter or as a side dish. I served it as a side dish with Tomato- Basil Pasta.

 onionmushroom

recipeOnion Mushroom with Oregano recipe as adapted from Tarla Dalal

 

Ingredients

  • 10 baby onions , peeled
  • 10 button mushrooms
  • 1 teaspoon Tobasco sauce
  • 1 teaspoon oregano
  • 1 tablespoon butter
  • salt to taste

 Heat the butter in a saucepan and sauté the onions till they turn light brown.

Add the button mushrooms and cook for some time (till the excess water evaporates).

Finally add the Tobasco sauce, oregano and salt and mix well.

Serve hot with toothpicks pierced in each mushroom and onion.

 The original recipe recommends spring onions for garnishing. I did not have any on hand so I have not added.

Here’s some more Allium magic for Click: August 2009 (Allium).

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                                 Allium Magic

Thanks Jai and Bee for hosting Click.

August 25, 2009 at 2:11 pm 2 comments

Thai style vegetables in Red curry and Saffron Rice

In contrast to week days, Weekends I cook some elaborate meals. This weekend I made this Thai style vegetables in Red curry and Saffron Rice.

For the curryI made everything from scratch right from coconut milk.

I used the recipe for the Red Curry paste from Sanjeevkapoor. This spicy Thai style vegetables in Red Curry we had with Saffron Rice. I used lime leaves from our garden to flavour the curry .

I followed this recipe for Saffron Rice, Except that I made it in the Rice cooker and with our regular long grained white rice-no jasmine rice.

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Thai style vegetables in Red Curry recipe

For about 4-5 servings

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For the Red curry paste

redcurryingred.jpg

8 Red chillies whole

2-3 Lemon grass stalk (I have used dried sticks)

1 tsp Coriander seeds/powder

1 tsp Cumin seeds

8-9 Peppercorns

2 medium sized Onions (chopped)

4-5 cloves Garlic (chopped)

Salt to taste  

For the Vegetables in gravy

thaivegingred.jpg

200 gms tofu cubed

7-8 button mushrooms, thoroughly washed and sliced

6-7 Babycorns slit lengthwise

1 large Yellow capsicum julienned

~ 2 cups cabbage diced

3/4 cup thin coconut milk

~ ½ cup Mung sprouts

A handful of roasted peanuts (crushed)

1 tsp Lemon juice

4-5 lime leaves torn with hand

1 tbsp oil

Salt to taste 

To make Coconut milk

Take about ½ cup fresh , grated coconut in a blender along with ~ ½ cup lukewarm water. Blend till the coconut becomes creamy. Sieve through a fine mesh (like a cheesecloth)to get the coconut milk. Repeat this procedure with the coconut ‘flesh’ and less water one or two times more till most of the milk comes out.  

To make the Red curry

Blend all the ingredients of the Red curry paste together to a smooth paste. 

To make the Vegetables in gravy

Heat oil in a pan.

Add the mushrooms and sauté till all the water dries up.

Add the babycorns and the Mung sprouts. Add about ½ cup water. Cover and cook for 5 minutes.

Add the cabbage. Cook for few minutes more.

Then add the tofu and capsicum. Cook for few more minutes.

Add the red curry paste. Mix nicely and heat on high flame for few minutes.

Stir in lime juice and salt and mix nicely.

Add the coconut milk , simmer for 2 minutes.

Add the lime leaves and crushed peanuts.

Serve hot with Saffron Rice.

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August 13, 2007 at 4:02 pm 11 comments

Oat Patties

This has been quite an ‘Oaty’ month in my house. I could lay my hands on some Quick cooking oats and Oat Bran and I have tried to utilize their goodness to the fullest. I have been adding Oats to many dishes including some Bhel!

I wish we would get some more varieties of Oats here- old fashioned, steel cut etc. The search is on….

In addition to their health benefits Oats have also introduced that ‘Feel Good’ factor in our daily lives. Just the thought that we are eating something so nutritious is making us feel nice.

Oat Patties, I can say, is one of my most successful experiments with this ‘wonder-grain’. If you are a person like me ,who cannot start her day with a sweet breakfast this is something you are gonna truly like.

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Its spicy, its delicious, it masks the nutty flavour of Oats very well (if you don’t like it) and its quite simple to make.

I have thrown in the ingredients I had in my fridge to cook up this wholesome breakfast.

Nutritious Oat Patties for WBB#13 –Oats

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Oat Patties recipe

Makes~ 7-8 patties

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½ cup Quick cooking Oats

½ cup Oat Bran

½ cup button mushrooms chopped

½ cup grated/mashed tofu

½ cup French beans boiled and finely chopped (or veggie of your choice)

1 tsp ginger-garlic paste

1 small onion finely chopped (you can add spring onion with the greens)

4-5 sprigs fresh coriander leaves

3 tsp Red chilli flakes (or green chilli paste)

½ tsp cumene seeds

2 tsp Soy Sauce

Salt to taste

Olive Oil for shallow frying 

Toast the Quick cooking Oats in a pan till they turn to a light brown colour. (You will get the smell similar to when you are roasting Rava or Poha) Keep them aside.

Heat 1 tsp olive oil in the same pan.

Add the cumene seeds and the ginger garlic paste. Fry for a second and then add the chopped onions and fry till they turn translucent.

Add the chopped mushrooms and fry for 1-2 minutes. The mushrooms will ooze out some water. Cook till the water evaporates. Remove from heat and cool in a bowl in which you can mix the other ingredients.

Mix together the toasted Quick cooking Oats, sautéed mushroom, grated tofu, beans, chopped coriander leaves, Red chili flakes, Soy sauce and salt.

Knead the mixture to mix all the ingredients nicely.

The moisture from the veggies and tofu is enough to hold together the mixture. If you feel it is a a bit dry and difficult to hold together dip your hand in water and knead the mixture with the same hand.

Make lemon sized balls of this mixture and press to make them into round discs.

Brush a non stick pan with little olive oil and fry the patties on both sides till brown and crisp. Alternatively grill the patties.

Serve immediately with some ketchup or chutney of your choice. (They tend to get a little soggy/ sticky if kept for a very long time) 

To serve: For a wholesome filling breakfast- slice a whole wheat Bun or burger bun. Add a slice of cucumber, tomato. Spread some tomato ketchup and keep an Oat Patty and grill in the oven for 2-3 minutes.Serve immediately.

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July 24, 2007 at 11:07 am 16 comments


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