Stuffed Mushrooms In Spinach Almond Gravy
An experi-mental vegetable dish which turned out to be very palatable! I thought this would be different in taste and texture. Goes well with phulka, chapati and parathas.
Ingredients for the gravy
Pressure cook these ingredients to 1 whistle with no water added, once cool grind to a paste
1 bunch of spinach cleaned
8 almonds
1 large tomato chopped roughly
8 garlic cloves
2 tspns ginger grated
3 green chillies slit (adjust according to your taste)
Garam masala to be added later not while grinding
Mushrooms to be stuffed
3 boiled potatoes, peeled and mashed with salt, dry mango powder, some chilli powder, chopped coriander
8 mushrooms big sized, middle portion scooped out, to be filled with the above mixture and either grilled in an oven with a little oil or you can even pan roast them. Keep them ready to add in the gravy.
Now in a pan take some butter, add a bit of turmeric powder, add the spinach gravy, salt to taste, some garam masala. Let it cook a bit, add the mushrooms carefully to se that the filling does not come out. Just mix gently and let the mushrooms get coated by the gravy, enjoy with the roti of your choice. The picture below of the stuffed mushrooms.
Egg Tokku
Egg tokku is a dish I learnt from one of the Fb food sites. I forget the name, but yes, the credit goes to this particular site for this awesome preparation. Here goes the version of what I recollect.
Ingredients
6 eggs boiled and peeled and made into two parts lengthwise
3 large onions chopped thin long pieces
About 10 curry leaves
3 tomatoes pureed after blanching and peeling
2 tspns of ginger garlic pounded in a mortar pestle
2 tspns of coriander powder
2 tspns of chilli powder (adjust as per taste)
Salt to taste
Chopped fresh coriander
Method
In a pan heat some coconut oil, add the curry leaves, saute, add onions, saute till golden brown, add ginger garlic, cook till the rawness disappears, add salt chilli powder, coriander powder and mix, now add the tomato puree, chopped coriander, wait till the oil is separated, add the eggs, stir gently so you do not break them. cook for a while and serve with malabar parotta, phulka or chapati.
Mix Flour, Mix Vegetable Pan Cake
This can be a snack dish or actually it is so filling by itself that it would make an excellent dish for a lunch. It has all the nutritious ingredients.
Ingredients
Step 1
2 cups of semolina/rava
3 cups of sour buttermilk
Step 2
1/4 cup each of chick pea flour, makai ka aata, buckwheat flour, rice flour
Salt to taste
Step 3
1/4 cup each of grated cucumber, carrot, cabbage, beetroot
1 finely chopped onion
1 finely chopped tomato
3 green chillies finely chopped
1/4 cup of fresh chopped coriander
1 tspn of cumin powder
1/2 tspn of edible soda
Method
In a large mixing bowl first add the semolina to the buttermilk and keep aside for about an hour, now add all the flours of step 2, adjust consistency by mixing water, do not make it too runny nor too thick. Now mix the step 3 ingredients into the mixture and let it sit for about 15 minutes. You can now again adjust the consistency to make a pan cake batter. On a pan start making pan cakes, the colour looks a bit dark because of the beetroot. Make them as crisp as you like them. Have with coconut chutney, sauce or spread some thecha, cheese, cover and wait for the cheese to melt, relish.
Jhangore Ki Kheer
Barnyard Millet Porridge
A very tasty kheer from the hills of Uttarakhand. Kanatal, a small, beautiful hill station we visited recently, had all the delicacies I had heard of from my lovely friend Shimpa Rathore. Had already made the black eyed beans, jakhya brought by her. Ate the mandua roti, dry potato subzi with jakhya, pahadi palak, palak ka raita, walnut chutney (spicy and yummm), rajma, navrangi dal and the pahadi toor ki dal. Jhangore ki kheer was the sweet dish I ate and loved. Bought some from the local grocer and made it.
Ingredients
1/2 cup jhangora
2 cups of milk
Sugar as per taste, I used jaggery
Few cashew nuts, almonds, I did not use any since the kheer tastes awesome as is!
In a vessel keep the milk to boil, add jhangora once it boils, keep cooking till the millet turns soft, add jaggery, again wait till it melts and enjoy it hot.Thanks to Shimpaji, for I could ask for all the things and enjoy them.
Egg Curry With Coconut Milk
A delicious curry made of eggs, tastes nutty and creamy because of the coconut milk in it. Great with steaming hot rice and parathas.
Ingredients
6 boiled eggs peeled with small slits made with the knife
Chop 1 large onion separately to saute first
Ingredients below to be roasted in a bit of oil and ground into a paste
2 big onions chopped
6 cloves of garlic
1 inch of ginger chopped
1/2 cup grated dry coconut
3 cloves
1 small piece of cinnamon
1/2 tspn of white pepper
2 green chillies
2 tomatoes
6 curry leaves
Few sprigs of coriander
Some mint leaves
A pack of thick coconut milk, salt to taste, 1/2 tspn of Kashmiri chilli powder, some chopped coriander for garnishing
Method
In a pan take oil, add the onions to be sauteed, in another pan take all the ingredients for making into paste, roast adding ingredients one after the other in the same pan, once golden let it cool and make a smooth paste. Add the paste in the first pan once the onion has become golden, saute well till it releases oil. Add the salt, chilli powder and stir, lastly add the eggs, mix well, add the coconut milk, mix well, remove from the heat in a few minutes or the milk may curdle. Garnish with chopped coriander and serve.
Aloo Vadi
Colocasia Leaf Rolls With flavoured Chick Pea Flour
This is a very flavoursome snack dish, we call it Aloo Vadi. I make it in two ways, one with jaggery and another one without, all other ingredients being the same in both varieties. Loved by all in my family. Hope you too like it.
Ingredients
15 leaves of coclocasia or Aloochi paan, specify to the vendor that they are for vadis.
These ingredients to be made into a mix for smearing on each leaf
3 cups of chick pea flour
1 tspn of coriander powder
3 tspns of tamarind pulp
1/2 cup grated jaggery
1 tspn of chilli powder
1/4 tspn of asafoetida
Salt as per taste
Method
First clean the leaves, remove the stalks, remove the middle vein of the leaf which is hard. Keep them ready. Take all the ingredients for the mix in a mixing bowl, mix well, add water to make a semi thick paste. Now keep each leaf upside down smear with the paste, keep another leaf in a similar way, apply paste, in this way make a layer of five leaves and now roll up. Make three rolls of the fifteen leaves. Steam the rolls in a cooker or an idli steamer. Remove, cool and cut as shown in the picture. I like them fried crisp. Some people also just make a tempering of mustard, asafoetida and sesame seeds, sprinkle freshly scraped coconut and garnish with chopped coriander and enjoy the snack.
Kheer or Porridge
A sweet post for the first day of the new year. It is made of sago pearls, sweet basil seeds, garden cress seeds, saffron strands, blue berries and pine nuts. The creaminess to the dish comes from thick coconut milk.
Ingredients
1/2 cup sago pearls soaked overnight, the seeds to be submerged and little water left above the seeds
1 tspn each of sweet basil and garden cress seeds soaked for an hour
1 tspn of blue berries soaked for an hour
2 cups of milk
1/2 a cup of thick coconut milk, I used store bought
a handful of pine nuts
4 strands of saffron
Sugar or jaggery to taste
Method
In a vessel take the sago pearls with the water in which they are soaked and add milk to it, let it come to a boil, now add rest of the ingredients except the blue berries, sugar/jaggery and coconut milk. Now adjust the consistency by adding milk, as per your taste, once done add the sugar/jaggery, wait till it melts. Now add the blueberries and the coconut milk. Take it off the heat in two minutes. Cool and serve.
