Tuesday, March 29, 2016

Mushroom Mutter Masala

Mushroom Mutter Masala is a spicy and very flavorful vegetarian preparation.

"Mushroom Mutter Masala"
Mushrooms and Green peas are cooked in a spicy tomato and onion based gravy along with assorted Indian Spices. Its a simple dish which can be prepared quickly and goes well with Roti's, Naan, Lacha Paratha or as a side dish with Jeera Rice.


Mushrooms are loved by all be it vegetarians or meat lovers, its always a hit at my home, also happens to be my son's favorite and relished by all at family get-together's. So do try the simple and easy to follow recipe for Mushroom Mutter Masala.

Ingredients

Mushrooms - 400 grams
Green Peas, shelled - 3/4th cup
Onion, medium size - 2
Tomatoes, medium size - 2
Garlic - 3 cloves
Ginger - 1 inch piece
Green chili - 2 pieces
Coriander powder - 2 teaspoon
Cumin powder - 1 teaspoon
Kashmiri chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Garam masala powder - 1/2 teaspoon
Slat to taste
Sugar - a pinch
Oil - 3 tablespoon

A handful of freshly chopped coriander for garnish.

Prepration

Wash and clean the mushrooms thoroughly under running water to get rid of any soil particles, pat dry with kitchen towel and chop them lengthwise and keep aside.



Finely chop one medium onion, make a paste of the other onion along with ginger, garlic and green chilies.




Add the dry masalas (Coriander powder,Cumin powder, Kashmiri red chili powder and  Turmeric powder) add a tablespoon of water and make a paste and keep aside.



Chop the tomatoes, grind them to make a fresh paste.



Method

Heat oil in a kadhai, add the chopped onion and fry until it starts to turn golden brown.



Add the masala paste to golden fried onions, mix well and fry until the raw smell disappears, add a pinch of sugar (if using) and fry for a minute or two.



Add the fresh tomato puree, mix well and fry until oil starts to appear on the sides of the kadhai.




Once the masala is fried, add the chopped mushroomsand green peas, mix well and add salt and mix well. Within moments of adding salt you will notice that the mushrooms will starts releasing water, don't worry, continue cooking for 2-3 minutes. 




Add around 1 cup of water along with the Garam masala  powder,mix well, let it come to a boil, reduce flame, cover and cook until the peas are well done.



Once done add the freshly chopped green coriander.


Serve hot along with chapati, naan, Lacha Paratha or just enjoy it as a side dish with Jeera Rice.



Do check out some of the other Mushroom recipes on the blog...

Notes:

In this recipe I have used green chilli while making the masala paste, the chilies were really hot, hence I have used Kashmiri red chilli powder which is not very hot but imparts the desired colour to the dish.
I used frozen green peas which were thawed, if u are using fresh peas then you might want to boil them for a while as the mushrooms cook really fast.  
Adding sugar is optional, I prefer adding it while frying the masala as it gets caramelized and imparts a nice colour to the dish. 
Please adjust the consistency of the dish as per personal preference.











Tuesday, March 22, 2016

Besan ki Barfi

Wishing Everyone A Very Happy Holi!!
Holi is the Indian festival of Colours...No festival for us is complete without sweets so this Holi I made a very colourful sweet "Besan ki Barfi" along with the very popular Gujiyas...

"Besan Ki Barfi"

Besan ki Barfi is a very popular North Indian Sweet which can easily be prepared at home.with just a few ingredients. Thee sweets are usually made during festivals like Holi or Diwali and the best thing is that they can be kept for a couple of days.


As the name suggests Besan or Bengal gram flour is the main ingredient for this sweet and since I was making it for Holi I have used Mawa as well. Mawa give it a nice rich and fudge like texture but the only thing is it needs to be kept in the fridge and stays well for 3-4 days. However 3-4 days is a long time, In our home its just a day or two n they are over. So do try this easy and simple Besan Ki Barfi at home...
Ingredients

Besan (Bengal gram flour) - 2 cups
Sugar - 3/4th cup
Ghee - 1/4th cup
Mawa, - 1 cup
Milk - 2 cups
Cardamom (Elichi), powder - 1 teaspoon
Saffron, - 15-20 strands
Almonds for garnish - 8-10
Rose petals for garnish (Optional)

Method 

Warm ghee in a kadhai or a heavy bottom pan and add the besan. Mix well, besan tends to form small lumps, don't panic, just keep breaking them with the spoon.




Add half a teaspoon of cardamom powder and continue roasting the besan, keep stirring, until it changes colour. Once done it should have a nice golden brown colour and will release a lovely aroma of roasted besan.(In Hindi we call it "sondhi se khushboo")



Once the besan is well roasted and turn off the gas, let it cool for a few minutes, then pass it through a sieve and keep aside. (I use the my soup sieve for this)




This helps in breaking up any small lumps and also adds a nice even texture to the barfi.

In a heavy bottom pan (I prefer to use my nonstick pan) add the grated mawa along with milk and place it on medium flame, add the saffron and let it come to a boil, reduce flame and keep stirring until it's reduces to almost half the quantity.




Add sugar and mix well, as soon as you add sugar you will notice that the milk which was thick becomes more fluid don't worry and let it come to a roaring boil, then reduce flame and continue cooking on medium flame until the milk comes back to the thick consistency. (The best test to determine the right consistency is to put a cool steel spoon, the milk should coats the back of the spoon and should not be runny.)




Add the roasted and sieved besan in a constant stream and keep mixing. Remember we need to really work fast as we don't want our barfi to have any lumps.



Mix well, keep stirring until it starts to thicken and be careful as air bubbles keep popping. This is one of the most crucial stages as we need to get the right consistency, so here is a quick test...just pass the spoon with which u are stirring through the middle of the pan, it should come out clean and the edges of the barfi mix should roll and take a few seconds to come together.



Once done quickly transfer the barfi mix to a greased tray or plate and spread evenly.



Garnish with silvered almond and dried rose petals(optional). Let the burfi cool completely, cut into desired sizes and serve.



So once again wishing everyone "A Very Happy N  Safe Holi" and yes, do try to Save Water...every drop counts:)

Notes:

This is a very easy recipe but the most important thing being alert while making. Be it roasting the besan or preparing the milk base you need to be alert and keep stirring as things get bad in moments and non of us want a burnt barfi. So Be Calm N Keep Stirring is the Mantra :)
I have used 3/4th cup of sugar and my Barfi was not very sweet...but if you really want it sweet you can add 1/4th cup more...better adjust as per your taste.








Wednesday, March 16, 2016

Bombay Toast Sandwich

"Bombay" or "Mumbai" as we call it these days is the financial capital of India and one of the most busiest cities in the world. Everyone seems to be in a hurry... and yes the city does't sleep but still is known as the "City of Dreams". In all the hustle and bustle of the fast paced life of Bombay (I still love to call it Bombay) where you are always on the move and you get used to pick up a quick meal on your way, what better than a Vada Pav or if u have a moment or two to spare then nothing better than a Toast Sandwich. 

"Bombay Toast Sandwich"

In Bombay its commonly known as the "Masala Toast Sandwich" and this is a common street food. Stalls are there everywhere and everyone has there own favorite "Sandwich Wala", usually more than one. For me there was one near my institute at Dadar, on on the by lanes of Lower Parel (where i started working)...the very famous Swastik Saandwich Wala at Santacruze, one outside the Heera Panna shopping center at Haji Ali.... well the list goes on and on. Infact I would say they were just everywhere and the best thing was it was customised....they would add or minus what ever u say just to suite your taste. Each one has there own signature some serve it along with Fine Sev (fine crispy noodles made of besan or the Bengal gram flour) or with a few potato wafers. I loved the potato wafer.

"Bombay Toast Sandwich"

Well for those who are not aware of the Bombay Toast Sandwich...as the name suggests its a toast sandwich, spicy green chutney is applied on to the slices of bread, then goes the not so spicy potato filling and is topped with slices of tomato, capsicum, cucumber and at times it also contains slices of onion and beetroot. As I said these sandwiches are customized so you could always add in some cheese or minus any vegetable toppings.
Now that we have moved out of Bombay I still crave for my Masala Toast Sandwich...and they best way to have them here is make at home. So sharing with you a very simple and easy recipe of one of my favorite street food "The Bombay Toast Sandwich"

Ingridients

Bread Slices - 10-12
Butter - 3-4 tablespoon (at room temperature)
Tomato, sliced - 2 medium sized
Capsicum, sliced - 1 medium sized
Cucumber, sliced - 1 medium
Onion, sliced - 1 large( one slice per sandwich)
Beetroot, sliced - 1 large ( one slice per sandwich)
Chaat Masala - 1 tablespoon

For potato filling

Potato,boiled - 4 nos. medium
Green peas,shelled - 1/2 cup
Green chili, chopped - 2
Fresh green coriander, chopped - 1/2 cup, loosely packed
Cumin Seeds (Jeera) - 1/2 teaspoon
Mustard Seeds (Rai) - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste

For Green Chutney

Fresh coriander leaves - 1 cup
Fresh Mint leaves - 1/2 cup
Green chilies - 2 -3 pieces
Fresh lemon juice - 1 tablespoon (adjust according to taste)
Salt to taste.

For Serving

Potato Wafers - as much as u like
Tomato ketchup

Method

For Green Chutney

Clean and wash the mint and coriander leaves to get rid of soil particles. Roughly chop the green chilies and place all ingredients in the grinder. Add salt and lemon juice and grind. Avoid adding water as it will make the chutney very runny.





For the Potato Filling

Peal and mash the boiled potatoes, add the chopped green coriander and salt, mix well and keep aside.



Heat oil in a frying pan or kadhai, add mustard deeds along with cumin seeds, once the seeds spices start to pop and release there aroma, add the chopped chilies reduce the flame to low and fry for a minute or two



Add the peas along with the curry leaves,mix well and add turmeric powder along with salt.Stir well.



Add around 1/4th cup of water to the peas and cover and cook until they are tender, remember we don't want the peas to be mushy. This would take around 4-5 minutes on medium flame.



Once the peas are well cooked, all the water has dried up add the mashed potatoes and mix well on low flame.Once done let it cool down as we prepare to assemble the sandwiches.



Assembling the Sandwich

Keep the sliced tomatoes and capsicum handy along with the green chutney, potato filling,chaat masala, butter and the slices of bread...


Apply the green chutney on one side of each slice of bread, place a generous amount of potato filling and spread evenly. 


Place the sliced tomatoes and capsicum,sprinkle some chaat masala, cover with another slice of bread, chutney side facing down. Apply butter on the top side.



Once done place the assembled sandwiches in the toaster, apply butter on both sides of the sandwich and toast until done.



Once the sandwiches are well toasted, serve hot along with green chutney, tomato ketchup and potato wafers.


Enjoy along with a hot cup of Chai :)

Serves-4

Notes:

I have added lemon juice in the green chutney as it helps maintain the fresh green colour and does and a tang to the chutney. Please adjust the lemon juice according to taste as we are also using chaat masala in this recipe.
Please go slow while adding salt for the potato filling, as we have added salt to the boiled potatoes as well as to the green peas.
Remember the green chutney also contains salt and we are sprinkling chaat masala which again contains salt.
I have not used onion, cucumber and beetroot for in my sandwich as my folks don't like it much, however you are free to add it for the extra crunch.
I have used an electric toaster but you could also toast it in the hand held gas toaster or even toast it directly on the tava.