Mushroom badshah

Preparation time: 15 min | Cooking time: 30 min

I just happened to go over my recipe book and chicken moghlai caught my eyes. Unfortunately I didn't have any chicken at home and I replaced that with mushrooms :-). There is a slight change from the original and therefore gave a new name "Mushroom Badshah". It was really a mouth watering dish and hence the new name :-).

Ingredients
Mushrooms-500gms
Onions-2
Tomato-1
Garlic(chopped)-2tsp
Ginger(chopped)-2tsp
Green chillies(chopped)-2
Chilli powder-1/2tsp
Coriander powder-1/4tsp
Roasted cumin powder-1/4tsp
Kasuri methi-1/4tsp
Garam masala-1/4tsp
Turmeric powder-1/4tsp
Butter-1tbsp
Cashew nuts-10
Chopped coriander leaves for garnishing
Oil-1tbsp
Salt to taste

Method
Heat oil in a pan and add the ginger & garlic, saute for sometime before adding the green chillies. After a while add the sliced onions and saute until they turn pink. Add coriander, turmeric, chilli powders and saute until they lose their raw smell. Add the sliced tomato and saute for about 5 minutes. Cool the mixture and grind it to a fine paste.

Heat a pan, add the mushrooms, the paste & salt. Cook until the mushrooms are done. In another pan heat the butter, add the cumin powder, kasuri methi(crushed) and garam masala. Mix it for a while and add the mushroom with the gravy to this. Cook until everything blends well. Finally add the cashew paste(soak nuts in water for 1/2 hour before grinding) and bring it to boil. Garnish with coriander leaves before serving.



This is a very good accompaniment with chappthis.

Chicken Dopiaza with jeera rice

Preparation time: 20 min | Cooking time: 45 min

In Hindi, "do" means two and "piaza" means onions - hence the origin of the name of this dish, which has prominent flavours of onion. I recently happened to see a cookery show in which they add onions in two different ways to the curry. This is another interpretation of "do-piaza".

It is a very aromatic dish and goes best with parrotta, chappathi & jeera rice etc. It is an authentic dish to treat your guests at home.

Ingredients
Whole Chicken(cut into medium pieces)-1
Onions (cut into rings)-4
Tomatoes (cut into 4)-2big
Kashmiri chilli powder-1tbsp
Garam masala powder-1tsp
Roasted cumin powder-1/2tsp
Kasuri methi-3/4tsp
Ginger (julienne)-1tbsp
Green chillies (cut)-4
Cashew nuts-50gms
Coriander leaves-1tbsp
Oil-1 1/2tbsp
Salt to taste

For paste
Onions(chopped)-3
Tomato(chopped)-1
Garlic(chopped)-1 1/2tbsp
Ginger(chopped)-1tbsp
Chilli powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp

Method
Boil all the ingredients under the paste section with a little water until they are cooked well. Cool it and make a paste of it using a mixer. Now take a pan, add the chicken, the paste, 1/2tsp of garam masala, salt and cook until the chicken is done.

In another pan heat some oil, add ginger juliennes and green chillies and saute for about 5 minutes. Then add the onions cut into rings and saute until it is transparent. (do not over cook the onions). Now add the tomatoes and then add cumin powder, remaining garam masala, chilli powder and kasuri methi(should be roasted and crushed with hand) and mix well. To this add the cooked chicken along with the gravy. Mix all of them together and then add the cashew paste(soak the nuts in water for 1/2 hour before grinding) and cook until the gravy boils. If you do not prefer a thick gravy you may add a little hot water to loosen the consistency. Garnish with coriander leaves.

Here I've shown it along with jeera rice which is a quick recipe to make.



Jeera Rice
Ingredients
Basmati rice-1cup
Cumin seeds-1/2tsp
Butter or ghee-1tbsp
Water-2cups
Salt to taste

Method
Heat the butter in a vessel, add the cumin seeds, when they crackle add the rice(washed and soaked for 1/2 hour) and saute for 5 minutes. Now add salt and hot water and cook until the rice is done.

Sausage tikki

Preparation time: 45 min | Cooking time: 10 min

Tikki's are very similar to cutlets. These are ideal for snacks and goes well for sandwiches too. When I was short of minced meat I thought sausages would be a good replacement. That's how this dish was prepared.

Ingredients
Sausages(large)-3
Boiled potatoes-3
Coriander powder-1tsp
Chilli powder-1/2tsp
Garam masala-1/2tsp
Turmeric powder-a pinch
Chopped coriander leaves-1tbsp
Bread slices-3
Bread crumbs
Salt to taste

Method
Mince the sausages in a mixer. Mash the potatoes well and add all the masalas and the minced sausages to it. Soak the bread slices in water, squeeze well and add to the potato mixture. Add the coriander leaves, salt and mix well.

Shape each portions into a flat round like a disc. Roll it over breadcrumbs (you can store these in the freezer for later use) and shallow fry in a medium flame until brown on both sides. You can also deep fry if needed. Serve hot with sauce or ketchup.



Note: It is always good to prepare & store the tikki's in the refrigerator an hour before frying. This is to help the crumbs bind well.

Bisibelebath

Preparation time: 30 mins | Cooking time: 30 mins

This is an authentic dish of Karnataka. Many of us think it is a mixture of sambar and rice. But the recipe is slightly different. There are various versions available. I've taken a combination of them and made a recipe of my own which suits our taste.

Ingredients
Rice-200gms
Tuvar Dal-150gms
Carrots-2
Potatoes-2
Beans-10
Cauliflower-15 florets
Onions-2
Green peas-1/2cup
Tomato-1
Tamarind pulp-1tbsp
Turmeric powder-1/2tsp
Mustard seeds-1/4tsp
Curry leaves-few
Oil
Salt to taste

For Masala
Urad dal-2tsp
Channa dal-2tsp
Coriander seeds-3tsp
Red chillies-3 to 4
Pepper corns-10
Grated coconut-1/4cup
Cloves-3
Cardamom-2
Cinnamon sticks (1 inch)-1
Cumin seeds-2tsp
Aniseeds (saunf)-2tsp
Fenugreek seeds-1/4tsp

Method
Dry roast all the ingredients under masala until the coconut turns slightly brown, grind it to a fine paste and keep it aside.

First cook the dal until its half done and then add the rice, sufficient water and salt and continue cooking until the rice is almost done.

Take some oil in a pan, add the mustard seeds & curry leaves. When the seeds pop, add the onions and saute for about 5 minutes. Then gradually add the vegetables-potatoes, carrots, beans, cauliflower & peas. Season with salt and cook until the vegetables are half done. Now add the tomatoes and the masala paste. Add a little water and allow it cook for a while. Add the tamarind pulp and cook for about 5 minutes. Finally add this mixture into the rice and mix thoroughly. Cook for about 5 to 10 minutes. Take care that it is not dry but semi-watery. It tastes best when served hot.

Add some ghee before serving.



Note: You may garnish with fried cashew nuts.
Potato chips or kara boondi is the best accompaniment with this dish.

Thattada

Preperation time:30 min

This is a dish I learnt from my grandmother. It is a healthy one because it contains a variety of lentils or pulses. This is ideal for a snack or breakfast. Here I'm going to explain about the spicy 'Thattada' which goes well with coconut chutney.

Ingredients
Boiled rice-1/2cup
Urad dal-1/4cup
Tuvar dal-1/4cup
Channa dal-1/4cup
Grated coconut-1/4cup
Red chillies-2-3
Asafoetida-a pinch
Ginger-small piece
Salt to taste

Method
Soak the rice and all the dals separately for about 4 to 5 hours. Grind each one of them until coarse. Add red chillies, ginger and asafoetida while grinding. Now mix all of them together and add the grated coconut and salt.

Heat the dosa pan, smear the pan with oil and pour the batter and spread it as you would for a dosa or oothappam. Pour some oil along the sides so that it is crispy. Turn it over and cook the other side. The best accompaniment for 'Thattada' is tenga chammandi (coconut chutney).



For coconut chutney
Ingredients
Grated coconut-1cup
Ginger-small piece
Green chillies-1 or 2
Shallots-2
Red chillies-2
Mustard seeds-1/2tsp
Curry leaves-few
Oil for seasoning
Salt to taste

Method
Grind all the ingredients in a mixer. Heat oil in a kadai, add the mustard seeds, curry leaves and red chillies. When the mustard seeds pops, add it to the chutney. Consistency can be varied depending on individuals taste.

Semiya Payasam

Cooking time: 45 min

In Kerala there are variety of payasams either made from coconut milk or milk. The ingredients range from rice, semiya (vermicelli), lentils, bananas, jackfruits, ada(flat pieces made from rice) etc.
Jaggery usually goes with coconut milk and sugar with milk. They have 2 distinct colours brown and white respectively. My kids call it simply brown & white payasam.

This dish does not suffice in my list frequently because my husband isn't very keen with sweet dishes but this is one of mine & my kids favourites. They prefer the white ones than the brown.

Ingredients
Semiya (vermicelli)-1cup
Whole milk-4cups
Water-1cup
Sugar-1cup
Green cardamom-3
Raisins-10
Cashew nuts-10
Ghee-3tbsp

Method
Heat a thick bottom vessel, add the ghee and fry the cashew nuts & raisins until the cashews are brown and raisins are fluffy. Keep it aside. Now in the same ghee, roast the semiya until golden brown. Add the boiled milk and water and cook on medium flame until the semiya is soft (this may take about 20-30 min). Stir in the sugar and cook for about 5 minutes. Add the powdered cardamom, cashew nuts and raisins and let it boil for about 5 minutes.

It can be relished hot or cold.



Note: I usually use whole milk to have a rich & creamy taste. You can vary the consistency of the payasam according to your liking. The consistency thickens as the payasam gets colder. (you may add diluted milk in this case).

Chicken Shawarma

Preparation time: 30 min | Cooking time: 60 min

This is a Lebanese dish. My husband keeps talking about relishing Lebanese foods when he was in Dubai. He had only praise for their dishes. I got a chance to taste it at a restaurant in Bangalore. It became my favourite too. The ingredients were readily available here and that's how I tried it myself.

Ingredients

Chicken thighs-4
Malt vinegar-1/4cup
Mixed spices(a traditional 7 spices)-1/2tsp
Ground cardamon-a pinch
Yoghurt-4tbsp
Oil-1/2tbsp
Salt & pepper to taste

Method
Slice the chicken into small cubes. Marinate using all the above ingredients for 4 hours or overnight in the fridge. Put the chicken with the marinade in an oven tray and bake covered in a hot oven for 30 mins, turning once. Uncover and put back in the oven for 5 more minutes, or till the chicken is well cooked. If desired, pour out the fat for a healthier option. Serve with sliced tomatoes, onions, and chopped parsley, rolled in a pitta bread topped with tarator, hummus and toum.

Note: Mixed spice is a powdered mixture of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek & ginger in equal quantity.

Tarator
Ingredients
Tahini (sesame paste)-1/4cup
Lemon juice-1 to 2tbsp
Water-1 to 2tbsp
Chopped parsley-1tbsp
Salt and pepper
Crushed garlic(optional)-1clove

Method
Mix all the above ingredients together, keep stirring till you get a nice smooth sauce, add the chopped parsley and serve.

Hummus
Ingredients
Dry chickpeas (to be rinsed and drained before use) soaked in water-1cup
Garlic crushed-2 cloves
Tahini (sesame seeds paste)-1/4cup
Lemon juice-2tbsp
Salt & pepper

Method
Drain the chick peas and rinse well, then put in a saucepan with plenty of water and cook over high heat till it starts boiling, then lower the heat and simmer covered for about one and a half hours, or until the chick peas are soft to the touch. You may pressure cook it which is a better option.
Drain the cooked chickpeas and put in a food processor with all other ingredients till they become a soft paste. Empty in a flat dish and decorate with some parsley leafs and drizzle with good quality olive oil.



Toum
Ingredients
Garlic clove crushed-6
Oil (not olive oil)-1/4 cup
Mayonnaise-2tbsp
A squeeze of lemon juice
Salt & pepper

Method
Place garlic in bowl. Add salt and lemon. Add a little oil at a time to the garlic and mix with spoon until the oil stops being absorbed. Keep adding the oil until it runs out. Now add the mayonnaise and mix. Add more salt and pepper to taste. Once complete refrigerate it.

Vegetable Sandwich

Preparation time: 10 min | Cooking time: 10 min

My kids are on vacation and they keep doing what they do best, play and make merry. They are so tired by the end of the day and need some healthy snacks to make them happy. This dish is one of their favourites. It is very easy to cook and ideal for a picnic snack.

Ingredients
Few bread slices
Chopped mushrooms-3tbsp
Chopped mix peppers-3tbsp
Chopped onions-1tbsp
Mayonnaise-2tbsp
Oil-2tsp
Salt & pepper to taste

Method
Heat a pan, add oil and saute the onions for 2 minutes. Add the chopped mushrooms & peppers and saute for about 2 minutes. Season with salt & pepper accordingly.

Add the mayonnaise and mix it well. Cut the crust of the bread slices and spread the mixture over them and make sandwiches.



Note: You may also add grated carrots & chopped cabbages.