Mushroom-Cheese Stuffed Bread

Ingredients

All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp Flour + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed      
Oil: 2tbsp              
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Onion-1

Olive Oil: 2tbsp

Carrot chopped: ¼ cup

Olives chopped: 1cup

Mushroom sliced 1 cup (I used the canned ones)

Mozzarella Cheese: as needed

Egg: Egg wash

Method Of Preparation

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the bread will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take a big round baking tray and grease it or line with butter paper.

Heat a pan add olive oil to it, add chopped onions and saute for 2 minutes and add chopped carrot to it and saute for a minute and switch off the flame. Keep this aside.

Divide the dough into 2 equal balls. Flatten one ball into a size of the tray 1” thick. Prick the flattened dough several times with fork so that the dough won’t puff up while baking. Apply egg wash on it. Place the flattened dough on the tray. Spread the onion carrot masala, then add chopped olives and mushrooms and sprinkle with mozzarella cheese on top. Then take the other ball and flatten to the same size and keep it on top of the filling and cover it well and press the sides well. Prick the dough on top as well with a fork. Egg wash on top.

Bake in pre heated oven at 160 Deg C to about 40 -45minutes or till done. Take it out from the oven and slice and serve.

Mushroom Mini Pizza

Ingredients

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All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp flour + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed      
Oil: 2tbsp              
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Olives chopped: 1cup
Tomato Ketchup/pizza sauce: as needed

Mushroom sliced 1 cup (I used the canned ones)

Mozzarella Cheese: as needed

Egg: Egg wash

Method Of Preparation

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take the baking tray and grease it or line with butter paper.

Divide the dough into 6-7equal balls. Flatten each ball into mini sized chapathis 1” thick. Prick the flattened dough several times with fork so that the dough won’t puff up while baking. Apply egg wash on it. Then spread tomato ketchup or pizza sauce.Then add chopped olives and mushrooms and sprinkle with mozzarella cheese on top.

Place it in the greased tray and bake in pre heated oven at 160 Deg C to about 20 -25minutes or till done.

Mushroom Fry

Ingredients

Mushroom: 1 pack

Turmeric powder: ½ tsp

Kashmiri Chilli powder: ¾ tsp

Garam Masala: pinch

Oil: 2tbsp

Salt: needed

Lemon Juice: ½ tsp

Curry leaf: needed

Capsicum: 1

Onion: 1 small

Coriander leaves

Oil: for shallow fry

                                 

Method Of Preparation

Marinate mushroom with turmeric, chilli powder, garam masala, salt, lemon juice, oil and curry leaf.

Heat oil in a non stick wide pan, add the marinated mushroom to it.

Don’t close with lid or sim the flame.

Water will ooze out from mushroom.

Let the water fully evaporate and when the oil starts coming out add capsicum and onion. (if the oil is more discard the excess oil before adding capsicum and onion)

Stir fry for 2 or 3minutes. Add coriander leaves and switch off the flame.

Mushroom Masala

Ingredients

Onion: 1

Garlic: 4 cloves

Ginger 1” piece

Green Chilli: 2

Tomato: 1

Mushroom 400gms/1pack

Turmeric powder: ¾ tsp

Chilli powder: 1tsp

Coriander powder: 1rbsp

Garam masala: ¼ tsp

Salt: needed

Lemon juice: ½ tsp

Oil: 4tbsp

Curry leaves: needed

Coriander leaves: needed

Method Of Preparation

Crush onion, garlic, ginger and green chilli.

Heat oil in a pan and add the crushed onion paste.

Stir for a minute or till the raw smell leaves.

Then add coriander powder, chilli powder, and turmeric powder and garam masala to it.

Add curry leaves and stir for half a minute.

Then add chopped tomatoes to it.

When tomatoes get slightly mashed up add in mushroom and salt to it.

Stir and close with a lid.

Put the flame to medium.

Open the lid after 2 minutes, if there is more water increase the flame and stir it occasionally till the gravy is thick and masala gets coated with mushroom. Add in lemon juice and switch off the flame.

Add coriander leaves. Serve hot with chappathi.

Mushroom Masala with White Zucchini and Capsicum

Ingredients

Mushroom: 400gms

Onion: 1 big

Tomato: 1

Capsicum: 1

Koosa/white Zucchini: 1

Curry leaves: few

Coconut Oil: 3tbsp + 2tbsp

Ginger Garlic paste: 1tbsp

Coriander powder: 1 ½ tbsp.

Chilli Powder: 1tsp

Turmeric powder: ¾ tsp

Garam Masala: 1tsp

Salt: needed

Green Chiili: 2

Coriander leaves: needed

Method Of Preparation

Wash and chop mushroom, capsicum, zucchini, tomato and onion.

In a pan add the chopped veggies.

Add 3tbsp coconut oil, few curry leaves, ginger garlic paste and salt.

Mix this well with hand.

Now add coriander powder, chilli powder, and turmeric powder and garam masala.

Again mix well with hand.

Sprinkle some water to it. Don’t add more water as water will be produced from mushroom while cooking.

Keep on flame and close with a lid.

Lower the flame after few minutes.

When the vegetables get cooked and gravy becomes thick or somewhat dry switch off the flame and add 2tbsp coconut oil, few curry leaves and chopped green chilli, coriander leaves.

Serve hot with Chappathi

Mushroom- Sausage Fry

Ingredients

Mushroom: 100gms

Sausage: 8

Shallots: 12

Chilli Powder: 1 ½ tbsp

Turmeric Powder: ¼ tsp

Coconut Oil: 3tbsp

Curry leaves: needed

Coriander Leaves: garnish

Salt: needed

Method of Preparation

Split each mushroom into 4 pieces. Split the sausage into 4 pieces and cut into small pieces. Coarsely grind the shallots.

In a kadai, take mushroom, sausage, crushed shallots, chilli powder, turmeric powder, few curry leaves and 1tbsp coconut oil and salt.

Mix this well with hand. Sprinkle some water. (Do not add more water, as water will be produced from mushroom)

Keep this on stove and close with a lid. Low the flame when it is heated.

Stir occasionally, when the water is well absorbed and gravy becomes dry, add 1tbsp oil and open and stir frequently in low flame till it becomes dry. Switch off the flame.

Add coconut oil, curry leavers and coriander leaves and close with the lid for 5 minutes. (This step is important; the fresh taste of coconut oil, curry leaves and coriander leaves gives the actual taste for the dish)

Fried Mushroom Masala

Ingredients

Mushroom: 250gms

Pepper Powder: 1tbsp

Chilli Powder: ½ tsp

Turmeric Powder: a pinch

Baking Powder: a pinch

Ginger paste: ¼ tsp

Garlic Paste: ¼ tsp

Wheat Flour: ¾ cup

Rice Flour: 2tbsp

Salt: needed

Masala

Onion: 3

Tomato: 3

Sugar: ¼ tsp

Ginger Chopped: 2 tbsp

Garlic Chopped: 1tbsp

Chilli: 2

Pepper powder: ¼ tsp

Garam Masala Powder: ¼ tsp

Salt: needed

Oil: 3-4tbsp

Method of Preparation

Clean and split each mushroom into 4 pieces. (If it is small mushroom split to 2 pieces). Keep aside

In a bowl, add wheat flour, rice flour, baking powder, ginger and garlic paste, pepper powder, Chilli powder, turmeric powder and salt.

Mix well with hand and add some water to make thick paste. (Batter should not be too thick or too thin, while dipping batter should coat well on mushroom without falling, which is the consistency)

Heat oil in a pan, Dip each mushroom pieces in the batter and deep fry in oil till all sides become golden brown. Keep this aside.

Grind the tomato by adding sugar to a smooth paste. Keep aside.

Heat oil in another pan and add chopped ginger and garlic and fry for a while.

Then add diced onions, green chilli and salt to it. Stir for a while. (No need to brown the onions)

Then add the tomato paste. Stir and add a pepper and garam masala to it.

Then add the fried mushrooms to it. Close with a lid and put in low flame for about 8-10 minutes.

Switch off the flame.

Serve with chappathi/ Roti…

Linking to Bon Vivant#2 at Sumees Space

Linking to CC Event Vegan Diet at Srav’s Culinary Concepts.

Mushroom Fritters

Ingredients

Mushroom: 250gms

Pepper Powder: 1tbsp

Chilli Powder: ½ tsp

Turmeric Powder: a pinch

Baking Powder: a pinch

Ginger paste: ¼ tsp

Garlic Paste: ¼ tsp

Wheat Flour: ¾ cup

Rice Flour: 2tbsp

Salt: needed

Method of Preparation

Clean and split each mushroom into 4 pieces. (If it is small mushroom split to 2 pieces). Keep aside

In a bowl, add wheat flour, rice flour, baking powder, ginger and garlic paste, pepper powder, Chilli powder, turmeric powder and salt.

Mix well with hand and add some water to make thick paste. (Batter should not be too thick or too thin, while dipping batter should coat well on mushroom without falling, which is the consistency)

Heat oil in a pan, Dip each mushroom pieces in the batter and deep fry in oil till all sides become golden brown.

Enjoy with tea or as side dish with roti…

Sending to Kerala Kitchen Event hosted by Roshan

Sending to Dish for loved ones at Sravanis space

Good Bye 2011 with Mutton - Mushroom Soup

It’s time to tell good bye to 2011 and welcome 2012 with new resolutions. 2011 is going to pass and there were many good things as well as bad which we all had. Until now, from my childhood till this day, it is this year that I can never ever forget. This year was the year which I have suffered a lot. Hoping/praying 2012 will bring extra happiness to each and every one. Each day from February 2011 to December I can remember, after finishing one hurdle the other will be waiting to come by the way………what to do…….we have to face…..isn’t it? We can’t escape from anything what God decided. It is this year that made me know/understand how to lead life through pain………..Pray to God……he is the one who can help us………….Now I tells my mind that God give pain to whom he likes because he wants to hear them pray to him in every seconds.

And of course  2011 is another memorable year too……I started blog in September 2011, by this time I got many sweet blogger friends and their lovely comments, this eased much of my sadness, while sleeping, eating, working………..all the time blog comes to my mind and thinks of new dishes to present before you.

Welcome this New Year by pledging that you will not bring tears to any eye, love everybody true from your heart, start each day of 2012 as a first day of the year with positive oath, and inspire others to do good things and of course strongly believe in God.

Coming to the recipe, this is a special recipe……..special means it is very special to me because it is my hubby’s recipe and he is the one who prepared this delicious soup. We can wind up 2011 with a warm and healthy soup, which is perfect for this season.

Ingredients

Mutton: 200gms (bone with little flesh)

Oats: ¼ cup

Garlic cloves: 5

Mushroom: 100gms

Carrot: 1

Pepper powder: 1tbsp (or as per taste)

Salt: needed

Olive oil: 1 tbsp

Lemon Juice: 1tbsp

Coriander leaves chopped: needed (optional)

Method of Preparation

Chop mushroom and carrot and keep aside.

In a pressure cooker add oats, pepper powder and garlic cloves and add 4-5 cups water.

Let 3 whistles come, when the pressure releases open and add washed mutton pieces.

Wait for another 3 whistles and again wait for the pressure to release.

Open and add mushroom, carrot and salt. Close the lid.

Wait for another 1 more whistle.

When the pressure releases open and add olive oil to it.

 Add some chopped coriander leaves. (This step is optional, add it if you love the flavor)

Add 1tbsp lemon juice just before serving.

Serve hot.

Mushroom Pepper Masala

Ingredients

Mushroom: 300gms

Onion: 1 small

Pepper powder: ¾ tbsp or as per taste

Garam Masala: ½ tsp

Turmeric powder: ½ tsp

Coriander powder: ½ tbsp

Garlic paste: ½ tsp

Ginger paste: ½ tsp

Green chilli: 1

Salt: needed

Coconut oil: 3tbsp

Curry leaves: few

Method of Preparation

Wash and cut the mushroom into pieces and keep aside.

Grind onion, ginger-garlic paste, and green chilli into smooth paste.

In a pan; add mushroom, grinded onion paste, coriander powder, pepper powder, turmeric powder, garam masala, salt and 2 tbsp coconut oil and few curry leaves.

Mix well with hand. No need to add water. From mushroom itself water will produce.

Keep on flame, when becomes hot lower the flame.

When starts producing, just increase the flame little and stir frequently.

When mushroom is cooked and gravy becomes thick well, switch off the flame.

Add 1 tbsp oil and few curry leaves.

Serve hot with chappathi or rice….


I am sending this to only curries event
  http://cooking-goodfood.blogspot.com/2011/10/only-event-for-november-and-giveaway.html
http://janakipattiskitchen.blogspot.com/2011/10/only-curries-event.html

AND TO

Healthy Lunch

http://www.mytastycurry.com/2011/05/hcc-healthy-cooking-challenge.html

http://myedibles.blogspot.com/2011/10/announcing-healthy-cooking-challenge.html

Sending this to the Kerala kitchen event hosted by Fajeeda of Faji's Hot Pot

Mushroom Omelette

Ingredients

Mushroom: ¼ (cup cut into pieces)

Eggs: 4

Onion chopped: 2 tbsp

Chilli chopped: 1 tsp

Ginger chopped: 1tsp

Curry leaves chopped: 1 tbsp

Pepper powder: a pinch

Salt: needed

Coconut oil: needed

Method of Preparation

Marinate mushroom with pepper powder and salt.

Heat 1 tsp oil in a pan; add the marinated mushroom, stir for 4-5 minutes, or till cooked.

Keep aside, let it cool.

In a bowl add egg, onion, chilli, curry leaves, ginger, sauted mushroom and salt.

Beat well.

Heat oil in a frying pan, when oil is heated; add the egg mix.

Close with a lid, keep in low flame and cook till both sides are done.

Serve hot.

Sending to Kerala Kitchen Event hosted by Roshan

Sending to ABC Series Egg Recipes at Ramyas Space

 

Mushroom Dry Fry

 

Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. When you just go through the below recipe you will think that it don’t taste good. But to say, it is a very delicious recipe. Unless you make it you won’t believe it.

Ingredients

1. Mushroom: 400gm
2. Onion: 1 medium
3. Chilli powder: ¾ tsp (or as per taste)
4. Turmeric powder: ½ tsp
5. Salt: needed
6. Coconut oil: 3tsp
7. Curry leaves: few

Method of Preparation:

• Cut and wash the mushrooms.
• Grind the slice onion into a smooth paste together with salt.
• In a pan add mushrooms, onion paste turmeric powder, chilli powder and curry leaves.
• Mix thoroughly with hand. No need to add water.
• Keep on the stove and close with a lid. When becomes hot low the flame. The water will come from itself.
• Put on a low flame until mushroom is cooked and the gravy is fully dry.
• Switch off the flame. Add coconut oil and curry leaf and close the lid for 5 minutes. Let the flavor of coconut oil and curry leaf come to it.

Tip: coconut oil and curry leaf gives it the special taste. These 2 ingredients are important.