Showing posts with label Mushroom. Show all posts
Showing posts with label Mushroom. Show all posts
Showing posts with label Mushroom. Show all posts
Showing posts with label Mushroom. Show all posts

Cheesy Mushroom Calzone#BreadBakers

Calzone is an Italian delight which looks absolutely tempting when served. This cheesy vegetarian calzone is so deliciously mouth watering, prepared using simple ingredients like mushrooms, tomatoes, mozzarella, and basil leaves. 
This makes a perfect snack to go with your tea or coffee, kitty parties, buffets, birthdays or picnics or pack these calzones in kids tiffin. I served this for my friends at our get-together and they relished them.

Makes 8
Ingredients
For The Filling

250 Grams Mushrooms - chopped
4 Medium Tomatoes - chopped
10 Basil Leaves
Salt & black pepper to taste
1 Tablespoon Olive oil
1 Tablespoon Butter
1 Teaspoon Cumin seeds
175 grams Grated Mozzarella
For The Pizza Dough
200 Grams Bread Flour
10 Grams Sugar
3 Grams Instant Sugar
2 Grams Salt
10 Grams Butter
170Ml +- Milk
Method
In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon, then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With damp hands, roll each piece into a rough ball and place into a container with 2 tablespoons of oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature till double.
For The Filling 
Place a large pan on medium flame with oil and butter. Once the oil is hot enough, add cumin seeds chopped tomatoes, mushrooms, salt, black pepper powder in it. Fry the veggies until they are cooked. Then add the chopped capsicum and basil leaves sauté for 2 minutes Now, remove the pan from the flame and transfer the cooked veggies in a bowl.
To Make The Calzone
Pre-heat the oven at 180 degree Celsius. 
Start dividing the pizza dough into 8 small balls.  
Using a rolling pin and flatten them into circles like rotis.
Add the filling prepared in it.
Add mozzarella cheese
Fold the other half of the circle to cover it. Seal the edges well.
Grease the baking sheet now, using a little olive oil. Place the calzones over it and brush the upper layer of calzones with olive oil.  
Slide this in the pre-heated oven and bake it for minimum 20 minutes until the dough is puffed. 
Brush them with butter or oil.
Your calzones are now ready. Serve them hot with your favorite dip and enjoy.
Labels: Breads, Bread Bakers, Calzone, Italian, International Cuisine, Vegetarian, Eggless, Mushroom, Tomato, Cheese, Appetizer, Snack, Kids delight

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Peas & Mushrooms Curry#SundayFunday

I often make this delicious curry at home. Peas & Mushrooms is a main course dish. This curry is best relished with steaming hot phulkas. Both mushrooms and green peas are a storehouse of nutrients like fibre, zinc, potassium, folic acid etc.

Ingredients
Grind To A Fine Paste

2 Medium Onions - chopped
3 Cloves Garlic
1" Piece Ginger
2 Tablespoons Melon Seeds
6 Whole Cashews
1 Teaspoon Oil
Other Ingredients
2 Teaspoons Sunday Masala
½ Teaspoon Kasuri Methi
1 Teaspoon Sugar
1 Cup + - Vegetable Stock or Water
1 Cup Green peas
Salt to taste
2 Tablespoon Yogurt
200 Grams Mushrooms - sliced
2 Tablespoons Chopped Coriander Leaves
1 Tablespoons Oil
1 Tablespoon Butter

Method
Heat oil in a pan, add the finely chopped onions , ginger garlic, melon seeds and cashews sauté till onions start to brown lightly. Cool and then grind this to a fine paste.
In another bowl add the yogurt, Sunday masala, kasuri methi and whisk well to form a nice smooth paste. Keep this aside.
Par boil the green peas if you are using fresh. If they are frozen they no need to par boil.
In another pot heat oil and butter and sauté the mushrooms till all the moisture evaporates. Then add the parboiled peas and the ground paste, yogurt paste and sauté well till oil surfaces. Add vegetable stock or water, sugar and salt to taste to make a thick consistency gravy. Bring this to a boil. Reduce the flame to low and let it simmer for 5 minutes, stirring in between.
Switch off the flame. Serve garnished with chopped coriander leaves. 
Enjoy with rotis, naan or phulka.
Labels: Vegetarian Curry, Green Peas, Mushroom, Indian, Main course, Sunday Funday

Sunday Funday

Meatless Main Dishes 

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Pražene Gobe z Jajci#EattheWorld

Pražene gobe z jajci is the national Slovenian dish with origins in the Štajerska region, where mushroom picking is a common and popular activity. An healthy mushroom omelette with eggs and fresh parsley is a favorite breakfast dish in the region, which can be served as a hot appetizer or an independent dish. 

Serves One
Ingredients

1 Small Clove Garlic — finely chopped
1 Medium Onion — finely chopped
3 -4 Mushrooms — sliced
1 Tablespoon Parsley — chopped
2 Large Eggs
Salt & Pepper to taste
Olive Oil for frying

Method
Break the eggs into a bowl and whisk well, add salt and black pepper to taste. Keep aside.

Heat the oil in a frying pan over medium high flame, add the onion and fry until translucent. Then add the garlic and mushrooms, fry on high flame till the moisture evaporates and the mushrooms are cooked stirring regularly. 
Add the parsley, season with salt and black pepper to taste and give it good mix. Add the whisked eggs, spread evenly over the entire pan. Reduce the heat to low. Cover and cook till the bottom is golden .
Serve hot. Enjoy .. Bon Appetit!! 
Labels: Egg, Keto, Slovenia, Serves One, Omelette, Mushroom, International Cuisine, Breakfast, Eat the World
Check out all the wonderful Slovenian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
Amy’s Cooking Adventures: Slovenian Flatbread (Belokranjska Pogača)  Magical Ingredients: Vegan Slovenian Jota  
A Day in the Life on the Farm: Zganci (Poor Man’s Food)

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Keto Stuffed Cheesy Omelette With Sour Cream#Foodieextravaganza

This recipe doesn’t require flour (is gluten free) you can add the veggie to your choice and taste. A quick and easy makes an excellent Keto breakfast or a filling meal. Though this is mostly had for breakfast, I had it for my dinner, it was filling, cheesy and satiating.
Serves One
Ingredients

2 Large Eggs
1 Tablespoon Heaped Sour Cream
1 Spring Onion - finely chopped
1 Tablespoon Chopped Dill
1 Green Chilly - finely chopped
1 Tablespoon Each Chopped Green & Red Capsicum
4 Mushrooms - sliced
A Pinch Turmeric powder
1 Tablespoon Butter
Salt to taste
2 -3 Tablespoons Shredded Cheese

Method
In a pan heat a teaspoon of butter and sauté together the, onion, dill, green chilly, mushrooms, salt well. Sauté till the mushrooms are cooked. Remove from the pan and let is cool. In a large bowl break in the eggs, add sour cream and turmeric powder, beat it well with a fork or whisk to make it lightly and fluffy.
Heat butter in a frying6" pan and when hot pour in the egg mixture. Cover and let it cook on low flame for 3 - 4 minutes.  
Add the filling on one side of the omelette,  
spread the cheese on top.
Then fold it and cook till the sides is light golden. Take it on to a serving plate.
Enjoy with a generous helping of salad or steamed green beans.
This an healthy, delicious and filling omelette. 
Labels:
Breakfast, Main course, Omelette, Keto, Low Carb, Sour Cream, Dill, Spring Onion, Serves One, Foodie Extravaganza Party

In Foodie Extravaganza Party is celebrating National Egg Month for January, here are recipes for the event.    
 
Eggs in Hash Brown Nests from Karen’s Kitchen Stories
Egg Bacon and Brie Bagel Sandwich from A Day in the Life on the Farm
Keto Stuffed Cheesy Omelette With Sour Cream from Sneha’s Recipe
Pork and Egg Fried Rice from Palatable Pastime   

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Clear Oyster Mushroom Soup#SoupSwappers

This soup is so simple to make and will be ready from beginning to end in flat 20 minutes. It's a clear soup with a dash of pepper powder only, of course you can add whatever seasoning you like. I wanted it simple and soothing, made this my way. I had 2 button mushrooms, added that too in this soup.

Ingredients 
4 -5 Oyster Mushroom - torn into pieces
2 Button Mushroom 
2 Stalks Celery Ribs- chopped 
1 Small Onion - chopped  
1 Clove Garlic - chopped  
2 Cups Vegetable Stock  
Salt & Black Pepper to taste  
1 Tablespoon Sesame Oil

Method
In a large pot heat oil and sauté the onions and garlic till the onions are translucent. Then add the mushroom and celery ribs , stir them in for a a minute. Add the vegetable stock and salt to taste. Bring this to a rolling boil. Reduce the flame and let is simmer for 7 - 10 minutes. Switch off the flame and serve hot with a dash of black pepper powder to taste.  
This is soothing soup!!  
Labels: Mushrooms, Soup, Soup Swappers, Healthy, Vegan & Gluten Free
For this month's Soup Swappers event the theme is "Mushroom" and our host is none other than the creator and author of this group Wendy of A Day in the Life on the Farm


Soup Saturday Swappers/Mushrooms

Soup Saturday Swappers/Mushrooms

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Beef Stroganoff With Oyster Mushrooms#SundayFunday

This traditional Russian Beef Stroganoff /Beef Strofanov, it's a quick and easy. Juicy strips of tender sirloin beef and oyster mushrooms covered in a rich creamy sauce, is ready in no time at all.
Single Serving
Ingredients
¼ kg Beef Strips - Undercut/Sirloin
2 Tablespoons Oil
3 Tablespoons Butter
1 Sliced Onion
2 Cloves Garlic - minced
1 Cup Oyster Mushrooms
1 Tablespoons Heaped All Purpose Flour
1 Beef Stock Cube
2 Cups Water
1 Tablespoon Mustard paste
2/3 Cup Sour cream
Salt to taste
Black pepper as required
Boiled Noodles to serve
Chopped Scallions / Spring onions for garnish

Method
Sprinkle undercut  strips with salt and pepper. Heat oil and butter and sauté beef strips on high heat and let brown, when cooked then remove onto a plate. Keep aside.
In same pan, add butter and let it melt. Then add onions and garlic, sauté till translucent, then add flour, stirring for about a minute now add mushrooms fry till they are cooked. Then add the beef back in (including plate juices). Scrape bottom of pan to get all the golden bits off. Add half the stock while stirring. Once incorporated, add remaining stock. Stir and then add and mustard. Simmer till it thickens, adjust salt and pepper and let it simmer for 2 minutes, switch off the flame. 
Now immediately then add the sour cream and stir or else it will curdle. 
Serve over boiled noodles, sprinkle chopped scallions.

Labels: Single Serving, Russia, Beef, International Cuisine, Sunday Funday, Mushroom, Noodles, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Sneha of Sneha's Recipe.
July 2020 - Theme is Mushrooms   

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Mushroom & Green Peas Curry - East Indian Style

This is  a quick and yummy curry, vegan and gluten free.
Ingredients 

200 Grams Button Mushrooms - sliced
½ Cup Fresh Green Peas
1 Large Onion
2 Green Chillies - finely chopped
1 Big Clove Garlic - minced
¼ Cup Tomato Puree
1½ Teaspoon Bottle Masala
1 Veg Stock Cube
½ Teaspoon Sugar
1½ Teaspoon Lemon Juice
2 -3 Tablespoon Oil

Grind  To A Fine Paste
1 Tablespoon Grated Dry Coconut - dry roasted 
2 Cloves Garlic
½” Piece Ginger 
1 Bay leaf
6 Mint Leaves
Method
For the Paste
Dry roast the coconut on a non stick frying pan till light golden ( can use desiccated coconut). Cool and grind this to a fine paste with rest of the ingredients adding just a tablespoon or two of water.
In a kadai heat oil, add minced garlic and fry till it just starts to change color, add chopped onions, green chillies and fry till  onions turn light golden.  Add in the ground paste, bottle masala, tomato puree and 2 tablespoon water,stock cube   saute' till oil separates. Now add the   mushrooms, peas mix well, add a cup of water and cook on low flame till mushrooms and peas are cooked, stirring after every 2 minutes.   Taste for salt, add the sugar and adjust the gravy consistency by adding water accordingly . Bring this to a boil. Switch off the flame, add lemon juice and garnish with coriander leaves. 
 Enjoy with chapattis or rice.
Labels : Mushroom, Green Peas, Bottle Masala, Main course, East Indian, Vegan, Gluten free, Vegetarian  

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Vegan Mushroom Roast/Koon Olarthiyathu -Kerala Style

This  is a  side dish, very tasty,  vegan & gluten free delicacy, very tempting and irresistible.
Serves 2
Ingredients 
250 gm Button Mushrooms 
¼ Teaspoon Chilly powder
½ Teaspoon Coriander powder
½  tsp Teaspoon Garam masala
¼ Teaspoon Teaspoon Black  Pepper powder
1  Green chilly– slit
1 Medium Onion– finely chopped
1 Teaspoon Finely Chopped Ginger 
2 Sprigs Curry leaves
½ Teaspoon  Mustard seeds
2 Dry Red Chillies
2 Tablespoon Oil
8 Coconut pieces or 1 Tablespoon Grated Coconut 
½  Small Tomato  - de seeded and diced
½ Cup Thick Coconut Milk
Salt to taste
Method 
Wash and cut the mushroom into slices.
In a kadai add this mushroom pieces along with chilly powder,coriander powder,garam masala,crushed pepper,salt and thick coconut milk. 
Cover  with a lid  and cook this in medium flame until the mushroom gets cooked and all moisture evaporated/dry . Keep this aside.
Now take another pan and heat oil and temper mustard seeds,dry chilly and  few curry leaves .Now add  ginger and finely chopped onion ,green chilly slits and pinch of salt.  Mix well and saute until the onion turn into light brown color. 
Now push this to the side of the pan and add chopped coconut pieces or grated coconut and saute till it changes color. 
Add this too the cooked mushroom and Add the tomato pieces and the remaining curry leaves. 
Saute for a minute. give it a good mix and cook in low flame for at least for 3 -4 minutes. 
It's done.
Remove this on to a serving dish and the yummy mushroom roast is ready to serve.
Its a great combo with chapathi.
Labels : Vegan, Gluten free, Mushroom, Side Dish, Main course, Kerala, Vegetables, Vegetarian, Healthy

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