Mushroom Roast

Hey all,

Hope you all had a joyful and yummy Holidays- Both thanks giving and Eid .

 I had a fabulous turkey feast on thursday , chicken feast  on Friday[ Yes i am a catholic ;), but i said  oh god forgive me !!!! ] and spend the entire weekend with left overs and end the holiday with a malayalam movie "Pazhassi Raja" in a near by mallu theatre .On my side the holidays were more fun with family , friends and  then movie, and ofcourse yummy yummy fooood :). So i thought, lets leave all the meat aside and post something Vegan .Here comes a yummy Mushroom roast - my moms special...Mushroom wasnt very popular in my place , but trust me i started eating mushroom at the age of 7 or 8. though it was a bit expensive at that time. But we also had this non -poisonous mushroom growing in our yard during the start of monsoon , with the new rain i guess..i miss all those :( .

My family loved it and this was the major substitute for the meat during lent ;)..and since 25 days lent is starting on Tuesday, i already announced it to my hubby "No meat, Only Mushroom" for the coming weeks..

Ingredients:-
Mushroom - 2 cup
Onion chopped - 2 medium
Ginger chopped - 1 tsp
Garlic chopped - 1 tsp
Tomato chopped - 1 large
Red chilli powder-  1 1/2 tsp( reduce it if u do not want it to be very hot)
Garam masala - 3/4 tsp
Salt to taste
Oil
Curry leaves
Coriander leaves


Method
Clean and cut the Mushroom into half or big chunk pieces
Crush the ginger and garlic in a mortar and pestle or coffee grinder(i always use coffee grinder for all my small grindings ;) )
Heat oil in a pan and sauté chopped onions.this will take about 7-8 minutes
When the onion is well sautéed and turns brown add crushed ginger and garlic and stir fry it for 2-3 minutes and add chopped tomatoes and toss it well for 3 minutes.
Now stir in the chopped mushrooms and stir fry it.Sprinkle a couple of tspns of water and sauté for 3-4 minutes.
Add red chilli powder, garam masala , salt , curry leaves and 1/2 cup of water and cook it covered for 5 minutes 
Uncover it and simmer it for a couple of minutes until the gravy is thick or dry
Garnish with chopped coriander leaves 
 Serve warm with  Chapati, Mango rice or coconut rice :)


Cheers!!!!

Mathanga Erissery

Pumpkin in coconut-spice sauce
 Wish you all a Happy  and Yummy Thanks giving !!! See y'all on Monday [:)]

Ingredients:-
Pumpkin/Mathanga diced - 1 1/2  cup
Grated coconut - 1 cup
Grated coconut - 2 tsp(for frying)
Green chillies chopped - 4-5 
Turmeric powder - 1/2 tsp
Garlic - 2 cloves (optional)
Ginger chopped - 1 tsp (optional)
Cumin seeds - 1 tsp
Small onion / shallots chopped - 3-4
Salt to taste
dried red chillies 
Mustard seeds
Curry leaves
Oil 


To make Mathanga Erissery
Cook diced mathanga with  salt, adding 1 cup of water ,until cooked through.Mash it well using a spoon
Grind 1 cup of grated coconut,green chillies, 1/2 tsp of turmeric powder,garlic (optional) and cumin seeds to a paste
Heat oil in a cooking vessel and add mustard seeds.when they pop up add dried red chillies, chopped shallots and Curry leaves and sauté it for a minute
Stir in the mashed mathanga/Pumpkin and combine it well
Add the coconut paste and mix thoroughly with mathanga .
Heat a tsp of oil in a pan and fry chopped ginger(optional) and 2 tsp of grated coconut.Fry till they turn brown.be sure not to burn it.
Pour this over the erissery and serve warm...
Recipe courtsey - MY mom
Cheers!!!!
Rekha has passed this awards..thanx a lot deary..

I would like to pass on this to all my fellow bloggers.

Thai Fried Mango Chicken - My version

This is a recipe i came across in one of the Thai cook books some time back...

On a Saturday evening, i was checking out my refrigerator to make some snacks and found this chicken breasts and a can of mango pulp..Suddenly Light flashed :)

I somehow tried to remember all the ingredients and add some of my ingredients and finally made this...Trust me , this makes an amazing tea time snack...

Add a twist to your tea time ,with a touch of chicken and mango...

Ingredients:-
Chicken - 1/2 kg
Ginger - garlic paste - 1 1/2 tsp
Mango pulp - 1 cup
Corn flour - 3 - 4 tsp
Soy sauce - 2 1/2 tsp
Fish sauce(optional)- 1/2  tsp
Chilli sauce - 1 tsp
Oil
Salt to taste
Scallions and onion for garnishing


Method:-
Clean and cut the chicken in medium size pieces , pat dry
In a bowl combine mango pulp, corn flour,Soy sauce, fish sauce( i dint use this), chili sauce, ginger -garlic paste and  salt (if needed), to make a paste.
Marinate chicken pieces in this paste and keep aside for 15 minutes
Heat oil in  a pan and deep fry this chicken pieces, until it is cooked through
Drain on paper towels, garnish with chopped onions and scallions .
Serve warm
 I am sending this to Sanghi's  event Fall In Love(FIL) - Fruits:

















Cheers!!!

Kadala Curry

Ingredients:-
Kadala (Chick peas ) - 1 cup
Onion chopped - 2 medium
Tomato chopped - 1
Garlic - 5 clove
Ginger - a small piece
Red chilli powder - 1  tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Crushed Pepper  - 1/2 tsp
Thin coconut milk - 1 cup
Thick coconut milk - 1/2 cup(optional)
Curry leaves
Salt to taste
Mustard seeds
Dry red chillies
Oil


Method:-

• Wash and soak the kadala overnight(atleast for 5 hours), drain and set aside
• In a mortar and pestle or coffee grinder crush ginger and garlic
• In a pressure cooker put soaked kadala,1/2 of crushed ginger and garlic ,1/2 tsp of chilli powder,salt and cook it for two whistles and allow it to cool
• Heat oil in a pan and sauté Chopped onions and stir fry it for a couple of minutes.Add crushed ginger and garlic and stir fry it till they are aromatic and turns brown.
• Add Red chilli powder,coriander powder,turmeric powder,garam masala and pepper powder and combine it well .Stir in the chopped tomato and mix it well with the masala.
• Add cooked kadala and mix it thoroughly. Pour in the thin coconut milk ,curry leaves  & salt if needed and simmer it for 10 minutes or until the gravy is thick.
• Pour the thick coconut milk and remove before it boils

Transfer to a serving dish.
For Tempering:- Heat oil in a pan and add mustard seeds, when they pop up add dry red chillies, curry leaves and chopped onions. Sauté well and pour over the curry
This goes well with Puttu, Appam or even Dosa
Cheers!!!!


Recipe courtesy:- My Mom-in-law 

Irachi Pidi (Rice dumplings in spicy meat gravy)

I have many childhood memories associated with this Irachi pidi.  During my childhood My kuttanadan Grand mom used to make it every time i was there for my vacations. Summer Vacations are always the time of Harvesting( koythu) in Kuttanad.That was  a merry time and there were lot of kids around and we used   to play and play and play...At the end of the day , my mom's sisters( so many :) ) will take us to the River, the famous manimala river flowing infront of my moms house in  Muttar to take bath and then only we were allowed to enter the house...Then Ammachi will come with this  steaming Irachi pidi  ...oooh....We  all would be  in the "nadumuttom"  , waiting for this delicious dish , and the moment we get it We  used  to gobble up so fast , as if somebody is coming to take it away from us. Gone are those days !!!

But some how every body forgot about it as the time passed by, until i mentioned about this recently.

I saw a recipe for irachi pidi in Vanitha, and it was more or less similar to the way my ammachi's  recipe,except that she adds chilli powder and garam masala and makes it more spicy.So when the next time i called her, i told her about this , and she asked me to make it. So i did  and my DH loved it so much that, he made me to do this 3 times within two weeks . I m not sure what category it will come under, since you can serve this as an Snack/Soup( Starters) or as  side dish or even a main dish for a dinner night..

Ingredients:-

Meat - 1/2 kg ( You can use beef,chicken or mutton;its better to use boneless)

Small onion chopped -1 cup

Ginger finely choopped - 2 tsp

Green chillies slit lengthwise - 4-5
crushed pepper - 1/2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Cumin seeds - 1 tsp

Cloves - 3

Rice flour - 1/2 cup

Hot water - 3/4 cup

Thin coconut milk - 1 1/2 cup

Thick coconut milk - 1/2 cup

Salt to taste

Curry leaves

Oil

To make Irachi Pidi

• Clean and cut the meat  into medium pieces .( i used beef, as i had beef then)
• Put the meat pieces , 1 tsp of Chopped ginger , green chillies,cloves and salt in a pressure cooker and cook it for 2-3 whistles. Set aside
• Combine rice flour, 1/2 tsp of cumin seeds, salt and hot water and knead it into a dough,as we do for  idiyappam. Make small balls with this dough,like the little ones of Kozhukkatta  and set aside( you can make it any shape you want)
• Blend 1 tsp of ginger, coriander powder, turmeric powder, cumin seeds ,Peppercons to a coarse paste
• Heat oil in a pan , add curry leaves and sauté chopped small onions/Shallots until they are soft. Add the  spice paste & crushed pepper to the pan and stir fry for a couple of minutes. Now transfer the meat and some liquid from the pressure cooker to the pan and combine it well with masala.
• Add the thin coconut milk and boil it for 5 minutes.
• Now add the rice  balls into the gravy and simmer covered for 20-25 minutes or until the dumplings are cooked.
• Stir in the thick coconut milk and remove from fire before it boils.

Serve Warm

Recipe Courtesy: vanitha 

Award time..

Collaborative curry has shared this cute award with me..Thank you gals, its really encouraging

Anncoo has passed on this lovely award ..Thank you dear...

I would like to pass on these two awards to Shahana, Lissie , Ally , and Saju

Cheers!!!

Chilly Egg

Ingredients:-
Egg - 5
Onion diced - 2
Green Pepper/Capsicum - 1( chopped)
Green chilies chopped - 3-4 
Ginger chopped - 1 tsp
Garlic chopped - 2tsp
Chili powder - 1/2 tsp
Black pepper/Crushed pepper - 1/2 tsp
Corn flour - 2 1/2  tsp
Scallions ( Spring onion) chopped - 2 tsp
Soy sauce - 2 tsp
Tomato sauce - 2 -3 tsp
Salt to taste
Sesame oil


How to make chilly egg

• Take 4 eggs and hard boil it . remove the shells and cut it into 8 pieces
• In a small bowl combine beaten egg, 1 1/2  tsp cornflour,1 tsp of soya sauce ,1/2 tsp of chili powder and salt to make a marinade
• Marinate the cubed  eggs and set aside for 20 minutes.
• Heat oil in a pan and shallow fry the cubed  eggs  and keep it aside( I fried  only half of the boiled eggs and the rest i used as it is)
• In the same pan,saute ginger,garlic and green chillies for a minute
• Add diced onion, green pepper and sauté till they are soft
• Add black pepper , tomato sauce, soya sauce , salt and mix it well
• Stir in the  fried egg pieces and toss it well for 2 minutes.
• Combine 1 tsp of cornflour with 1/2 cup of water , add to the eggs and simmer for 3-4 minutes. Garnish with scallions 

(If you want  more gravy,mix 2 tsp of cornflour in 1 cup of water,add it to egg  and cook for  4-5 minutes)

Serve warm

Cheers!!!!

Jaleela has passed on a cute award to me... Thanx a lot dear ..its really encouraging

I would like to pass on this to all my fellow bloggers!!!
Cheers!!!