MUSHROOM PUFFS






Serves : 2-3

Cooking Time : 30-35 min

INGREDIENTS:-
  1. whole button mushroom-6
  2. eggs-3 OR 1/2 cup egg white
  3. 1 spoon chopped onion
  4. 1 spoon grated carrot
  5. 1 spoon green peas
  6. 1 spoon corn
  7. 1 spoon grated cheese
  8. 1 spoon grated tofu
  9. thin capsicum slices-6
  10. ¼ teaspoon black pepper
  11. salt to taste
  12. 1 spoon olive oil/ Pam spray

METHOD:
  1. Wash mushrooms under running water. Wipe with paper towel softly. Now take a knife and separate the stem from mushroom cap. It looks small bowls. Keep them aside.

  2. Heat a pan and grease with oil or Pam spray. Add chopped onion, carrot, green peas, corn, tofu
  3. and saute for 2min. Remove the pan from heat. Take a bowl and beat all eggs. Add salt to taste and black pepper. Pour this mixture in mushroom caps. After that keep one capsicum slice on each cap and sprinkle some of grated cheese.
  4. Preheat an oven at 375 degree. Take a baking tray and wrap it with foil paper. Grease with oil or spray. Place the stuffed Mushroom caps in that tray and bake for 15 min. After baking it we should broil it further 5-10 min. Now remove the mushroom cap from oven. It is ready to serve.

  5. Enjoy the Mushroom puffs as starter or as evening snacks. Serve it with any kind of drinks.


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posted by Rashmi @ 8:25 PM, , links to this post




GARLIC PANEER ROLL

Paneer/ Indian Cottage Cheese is a great option for vegetarian people. In India party or special family dinner can not be complete without paneer dishes. I prepare many dishes of paneer like shahi paneer, malai kofta, palak paneer, rasgulla, paneer tikka etc. I just tried this Garlic paneer roll with garlic herb tortilla and paneer. Its not like paneer tikka roll but it's taste is really good. Paneer tikka roll is traditional Indian dish but this one is my experiment.

Cooking time – 15 min

Serves – 2

INGREDIENTS:
  1. 2 zesty garlic herb tortilla/plain tortilla
  2. 1-2 tbsp coriander/cilantro chutney
  3. 3 tbsp olive oil
  4. 8-10 paneer pieces (in 1” size)
  5. 2 baby corn (cut in lengthwise)
  6. 1 mushroom (cut in thin slices)
  7. Garlic salt to taste
  8. seasoning salt to taste (optional)
  9. White pepper powder – 1tsp

METHOD:
  1. For roll filling, heat a pan with 2 tbsp oil. Now add cut baby corn & mushroom slices and saute them for 2 min on medium high heat. After that add paneer pieces and fry on medium heat for 2 more minutes. Sprinkle garlic salt, seasoning salt & white pepper powder and mix them well. Turn off the stove and mix cilantro chutney in paneer mixture. Keep it aside.

  2. Now heat a pan and heat all tortillas on this pan. Place heated tortilla on plain surface and keep ½ of paneer mixture in the mid of tortilla. Make a roll like in the picture.


  3. Now heat a pan with ½ tbsp of oil or pam spray and fry these prepared rolls each side until they get light brown. Cut into 2 pieces of roll and serve hot with tomato sauce or tamarind chutney.

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posted by Rashmi @ 8:09 PM, , links to this post




SPICY BREAD CHAAT



In India chaat is a very famous snack. I make various kind of chats like samosa, tikki, spinach chat etc. Bread chat is one of them. It is a bit spicy but irrest. Fat free croutans are easily available in grocery stores which you can use to make this chaat. You can buy ready made tamarind chutney from Indian grocery store but I prefer to use home made tamarind chutney.

Serves:2

Preparation time: 10 min

INGREDIENTS:
  1. Croutans/fried bread pieces – 20
  2. ½ tortilla (cut into small pieces) deep fried
  3. Chat masala – 2 tsp
  4. Roasted cumin powder – 2 tsp
  5. Boiled chickpeas/canned chickpeas / chickpeas curry ( chana masala ) – 1 cup
  6. ½ red medium size onion (chopped)
  7. 1-2 green chilies (chopped)
  8. 2 tbsp tamarind chutney/tomato sauce
  9. Mint leaves – 4-5
  10. Chopped coriander leaves – 1 tbsp
  11. Chopped tomato – 1-2 tbsp
  12. Boiled & peeled potato – 2 (sliced)
  13. Salt to taste
  14. Beaten & salted yogurt - ½ cup

METHOD:
  1. If you do not have croutans then you can use deep fried bread pieces.
  2. Soak the dry chickpeas in water for 5-6 hr and after that boil in pressure cooker with salt and water. Drain the chickpeas in colander. You can also use canned chickpeas.
  3. Cut the boiled and peeled potato in thin slices.
  4. Now take a bowl or snacks plate and spread half of potato slices & half of boiled chickpeas. Pour salted yogurt over them. Sprinkle cumin powder, spread half of croutans, chopped onion, green chili and coriander leaves. Now pour 1 tbsp of tamarind chutney and add some of deep fried tortilla pieces. At last sprinkle 1 tsp of chat masala. Mouthwatering bread chat is ready to serve.


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posted by Rashmi @ 7:50 PM, , links to this post




MANGO KULFI

Kulfi is traditional Indian ice cream. It is very easy to make that we don't even need electric ice cream maker to make it. Traditional kulfi is made in earthenware cones but we can make it in our home freezer too. In India , still traditional kulfi sellers come door to door with their traditional earthenware pot of kulfi on hand carts. Whenever I go to my parents place in summer, i enjoy my most of evening with traditional kulfi ( matka kulfi ). My favorite is mango kulfi.

INGREDIENTS:
  1. 1 tbsp unflavored gelatin
  2. 4-5 tbsp hot water
  3. 2 ripe mango's pulp
  4. ½ liter whole milk
  5. ½ cup milk powder
  6. ¼ cup sugar / SPLENDA ( sugar free )
  7. 1 tsp cardamom powder
  8. Handful chopped nuts ( almonds + pistachios )
  9. 15-20 raisins

METHOD:
  1. Take a bowl with hot water and add gelatin. Allow to dissolve it in water.
  2. Now take milk & milk powder in a deep heavy bottomed vessel. Mix them well and bring to boil. Add sugar or sugar free ( SPLENDA) in that vessel. Now reduce the heat to medium low and cook for 10-12 min or until mixture gets thick. After that turn off the heat and let it cool for approx 1 hr.
  3. Now add dissolved gelatin, mango pulp and cardamom powder in the mixture. Mix them well and transfer this mixture in a freezer container.
  4. Place this container in freezer until mixture is half frozen. Remove this mixture from freezer and blend in blender or processor until it becomes smooth. Now repack in individual molds or bowl and freeze again until half frozen but, still smooth & creamy. Mango kulfi is ready. Garnish with chopped nuts & raisins and serve chilled.

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posted by Rashmi @ 7:34 PM, , links to this post




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