Chilli Mushroom

Do you love mushrooms?
I do…I do love them for their fabulous taste and texture,and of course they look pretty too.But there’s more to mushrooms than its taste,mushrooms are fat free and they are rich in proteins,fiber and vitamins.

Here’s my favorite mushroom dish which is very much on the spicier side,this can be served along with roti, fried rice or noodles.

Ingredients :-

Button Mushrooms sliced- 200 gms
Onion chopped – 1/2
Grated Ginger – 1 tsp
Grated Garlic – 1 tsp
Green Chillies chopped – 4
Lettuce chopped – 1/2 cup
Capsicum deseeded and diced – 1/2
Soya Sauce – 2 tbsp
Pepper Powder – 2 tsp
Ajinomotto – a pinch (Optional)
Corn flour – 1 and 1/2 tsp
Spring Onion greens chopped- for garnishing
Sesame oil – as needed
Salt – to taste

Method:-

Heat oil in a pan and saute ginger,garlic and green chillies for few seconds,add in chopped onions and saute until it turn translucent.Now add mushrooms,lettuce and capsicum and fry it till mushrooms are cooked.Stir in soya sauce,salt,ajinomotto and pepper powder into it and cook for another 3-4 minutes.Mix cornflour in 1/2 cup water and add to the pan.Simmer for 1 minute stirring continuosly.Remove from heat,garnish with spring onion green and serve hot.

Also check out :

• Seema’s Mushroom Masala
  
• Dhanya’s Mushroom in cashewnut & curd gravy
• Nupur’s Mushroom Chettinad
• Shilpa’s Masala Mushroom
• Shilpa’s Mushroom Curry
• Sumi’s Mushroom Masala
• Pushpa’s Mushroom Stew
• Mushroom & Peas Kurma

Chicken Jalfraezi

And now my favorite Chicken recipe from Sanjeev Kapoor’s Khana Khazana recipe collection.Jalfraezi means dry fry,this is a Pakistani recipe,where tender chicken breasts are dry fried and smothered in a clingy tomato flavoured sauce.It is really spicy with delicious green peppers,whole red chillies and chilly powder,and tastes different from the regular chicken recipes.

Ingredients:-

Boneless chicken – 1/2 kg
Onions sliced thin – 3 medium sized
Capsicum – 1 medium sized
Ginger – 1 inch + 1 and 1/2 inch pieces
Garlic – 10 cloves
Fresh coriander leaves chopped- a few sprigs
Vinegar – 2 tbsp
Red Chilli powder – 1 and 1/2 tsps
Cumin seeds – 1 and 1/2 tsps
Red Chillies Whole – 3
Tomato Puree – 1/2 cup
Tomato Ketchup – 2 tbsps
Salt – to taste
Oil – as needed

Method :-

Wash,pat dry chicken and cut into thin stripes.Wash,halve,deseed and cut capsicum into thin stripes.Peel and cut 1 inch piece of ginger into julienne.Grind the garlic and remaining ginger into a smooth paste.
Marinate chicken strips in 1 tbsp vinegar,half the red chilly powder,half the ginger-garlic paste and salt to taste for half an hour,preferably in a refrigerator.Heat oil in a pan and allow cumin seeds to splutter.Add whole red chillies and stir fry for few seconds.Add the sliced onions and stir fry till translucent.Add remaining ginger-garlic paste and saute for 2 to 3 mins.Now add in marinated chicken strips and stir fry for 3-4 mins.Mix in tomato puree,tomato ketchup,remaining red chilli powder and fry chicken until it is almost dry,stirring in between.Adjust the seasoning and add ginger julienne,capsicum strips,chopped coriander leaves,remaining vinegar and toss.Remove from heat and serve hot with rice/roti.

Pasta in Spinach-Garlic Sauce

Here’s a spinach flavoured pasta recipe ,its’s my son’s new favorite.

Ingredients:-

Pasta cooked according to package directions – 2 cups

For The Sauce :-

Spinach – half of a bunch
Garlic chopped -1 tsp
All purpose flour – 1/2 cup
Whole Milk – 1 cup
Cheddar Cheese – 2 tsp
Dried Parsley – 1 tsp
Pepper powder – to taste
Salt – to taste
Olive Oil – as needed

Method:-

Cook spinach in water,drain and puree it.Heat olive oil in a pan and saute garlic for few seconds.Now add all purpose flour and roast it for a while.Stir in milk and pepper powder and heat until the sauce gets thick.Now add spinach puree ,salt and parsley and simmer for few more minutes stirring occasionally.Finally add the cheese and mix well.Switch off the stove.The sauce is now ready.

Pour the sauce over cooked pasta.Mix well,sprinkle more cheese and serve hot.

Check out these too :

Elbow Macaroni in Eggplant-Spinach Sauce

Pasta with Lentils

Veggie Pasta

Greek Pasta

Pasta with chicken & roasted Garlic

Pumpkin sauce Penne

Basil Pesto Pasta

Pasta in chilli,Bell pepper and peanut sauce

Pasta in tomato Cumin Sauce

Penne Upma

Pasta with Garlic Greens,Artichokes and Olives 

Orange Chicken

Last day I found this recipe, while going through my previous ‘Vanitha‘ magazines.I love Chineese cuisine,and crispy Orange chicken is by far the most favorite.Somehow I missed this recipe earlier,otherwise I could have tried it long back.Luckily I had all the needed ingredients in my pantry and so prepared it ,then itself.I could say,the Indianized version of Chinese Orange chicken was better and suited our taste

Crispy Orange Chicken

Here goes the recipe..

Ingredients:-

Boneless Chicken cut into small pieces – 1/2 kg
Rice Flour – 1 and 1/2 cup
Soda water – to prepare batter
Gingelly/Sesame Oil – 1 tbsp + to deep fry chicken pieces (The original recipe from Vanitha calls for Indian Gingelly oil and I’ve used the same.It can be  available in Indian grocery stores.But in Chinese cooking they use sesame oil.)

(An Update from Pushpa : Gingelly oil & sesame oil r 2 different oils, though both r made of the same sesame seeds. Gingelly oil is used in indian cookings while sesame oil is used in chinese cookings. Both have totally different taste & aroma. )

Crushed Garlic – 6 pods
Grated Ginger – 1 tsp
Red Chilly Flakes – 2 tbsp
Dark Soya Sauce – 2 tbsp
Orange Marmalade – 1/2 cup
Salt – to taste
Pepper – to taste

Spring Onion greens
Orange slices

Method:-

Mix together gingelly oil and crushed garlic in a pan,and then slowly heat the pan.Saute garlic for 1/2 minute and then add red chilly flakes and ginger.Fry for 1 minute.Stir in soy sauce and orange marmalade,add salt and simmer until the gravy thickens.Switch off the stove and allow it to cool.
Cook chicken pieces adding little water,salt and pepper.Seperate the chickn pieces from the broth and keep it aside.Prepare a medium thick batter using rice flour and soda water.Heat gingelly oil in a pan .Dip the chicken pieces in the batter and deep fry it until golden brown in color.Drain it into a tissue paper.
Immideately add the chicken pieces into the gravy.Mix it well,decorate with spring onion greens and orange slices and serve.

Recipe Courtesy :- Kunjunjamma Raju,Vanitha

Sesame Soya Chicken

Another Chineese dish from master chef Sanjeev Kapoor’s Khana Khazana recipe book.The dish tastes very unique with a dashing sesame flavour.

Sesame Soya Chicken

So here goes the recipe..

Ingredients:-

Chicken breasts(Skinned & bonned) diced into small pieces- 4
Chopped Garlic Cloves – 4-6
Chopped Spring Onion – 1
Sliced Whole Red Chillies – 2 (Increase the number for more heat)
Corn Starch – 1 tbsp
Dark Soya Sauce – 2 tbsps
Port Wine(Optional) – 2 tbsps (I didn’t add this to my curry)
White Vinegar – 1 tbsp
Sesame Oil – 1 tsp

Salt – to taste
Vegetable Oil – as needed

For Garnishing
White Sesame seeds – 2 tsps
Chopped Spring Onion greens – 1 tsp

Method:-

Dry roast sesame seeds to a golden brown color and keep it aside.Heat oil in a pan,add spring onion and garlic and stir fry briefly.Stir in dark soya sauce and thinly sliced red chillies.Immediately add chicken pieces and allow it to cook on high heat stirring continuosly for 1 or 2 minute,or until the chicken pieces turns white.Add Port wine and 1/2 cup of water,bring it to a boil.Dissolve corn starch in quarter cup of water and add it to the chicken stirring continuosly.Simmer for 3- 5 mts.Add salt,white vinegar and sesame oil.Mix it well and turn off the heat.
Garnish with roasted sesame seeds and spring onion greens.Serve hot with any type of rice/noodles/roti.

A Happy Meal

P.S:- The curry was supposed to look a little more brownish,I think it may be because of the soya sauce.I didn’t have dark soya sauce and so i just used the light one(increased the quantity to 3 tbsps),which I had.