Tuesday, 11 December 2018

Kadai Mushroom | Restaurant Style Kadai Mushroom recipe | How to make Kadai Mushroom


There is no dearth of rich recipes with mushroom right? Almost any dish you make with them, they taste great and rich. And I'm talking about people who like mushrooms,okay. If you do not like them, no matter how yummy or rich it is made, it is difficult to appease them. And today's dish is kadai mushroom which is both easy to make as well as yum and rich and definitely not heavy :) 

It is a simple prep with sauteed onions and pureed tomatoes and an instant homemade masala. Of course a dollop of cream makes it more smooth and balances the taste. It tastes great with phulkas or rotis or plain parathas. I had it with palak paratha and you do not need anything else. This in itself makes a complete meal :) And that's what I like the best about mushrooms. They do not need an elaborate meal but just phulkas would do and that makes a complete and satisfying meal, agree? So let's see how to make them.

My other recipes with mushrooms are Mushroom Dry FryMushroom Do pyazaRestaurant Style Mushroom Pepper Fry & Sauteed Mushrooms


Recipe Source: Adapted from here


I Took: 

Preparation Time: 15 minutes

Cooking Time: 30 minutes

 

Serves : 3-4 persons


I Used:

For the Masala
Red Chilly - 2 nos
Coriander seeds - 1 tbsp
Cumin seeds - ½ tsp
Pepper - 1 tsp
Cinnamon - 1 inch piece
Clove - 2 nos
Cardamom - 1 no
Bay leaf - 1 no

For the Gravy
Oil - 2 tbsp
Mushroom - 200 gm - sliced
Capsicum - 1 medium sized - de-seeded & diced
Onion - 1 medium sized - chopped finely
Tomato - 2 medium sized - chopped
Ginger garlic paste - 1 ½ tsp
Turmeric powder - ¼ tsp
Kasuri Methi - 1 tsp - crushed in your palms
Cream (optional) - 2 tbsp
Garam Masala (optional) - ¼ tsp


The Way:


1. Clean the mushroom by removing the stalk & peeling off the skin as shown in the photo below. Clean all the mushrooms in the similar manner. 

2. Then rinse them in water twice or thrice and pat them dry immediately using a clean towel. Do not soak them in water for long, rinse them and remove them from water immediately else they will suck and retain water.

3. You can slice the mushrooms and cook as well. Slice or cut them as per your choice. You can use the stalks as well. Cut them into an inch piece in length and a quarter an inch in thickness.

4. De-seed the capsicum and cube them. Rinse the tomatoes and chop them roughly. Keep aside. Chop the onions finely and keep aside

5. In a pan, heat 1 tbsp oil. Add the cleaned and sliced mushrooms to it. Saute them

6. The mushrooms will release water. After a while the water will evaporate. Saute them till the mushrooms get slightly browned. Once done, remove them and keep aside


7. Similarly, add the diced capsicum also to the same pan. Add a little salt if you like and saute them. I find the capsicum bland in the gravy sometimes, so I add a little salt while sauteing itself so that it does not feel very bland



8. Once they turn slightly soft (3-4 mins), remove them from the pan and keep aside

9. In the same pan, take all the spices for the masala - coriander seeds, red chilly, peppercorns, cumin seeds, bay leaf, cinnamon, cloves & cardamom

10. Dry roast them in a low flame till they are fragrant. Do not burn them

11. Once they are roasted well and turn fragrant, switch off the flame and allow them to cool. Once cool, take the spices in a mixer jar and grind them to a smooth (if preferred coarse) powder. Keep aside



12. Now add the roughly chopped tomatoes in the same mixer jar and grind them to a smooth paste. Keep aside

13. In the same pan used earlier, heat another 2-3 tbsp oil. Add the finely chopped onions and salt and saute



14. Keep sauteing. Once they start turning brown, add the ginger-garlic paste and saute for another 2-3 minutes or until the raw smell of the paste goes off

15. Now add the tomato puree and saute till they start to leave oil off the sides

16. Now add the turmeric powder and the ground masala and give a nice stir. Saute for another 2-3 minutes till they blend in well


17. Add little water (around ½ cup) and give a nice stir. Bring the gravy to a boil on low flame

18. Then add the cream and mix well. Then add the sauteed capsicum and mushroom to it. Give a stir



19. Finally add the crushed (between your palms) kasuri methi and garam masala (if using, i don't) give a gentle stir


20. Switch off the flame. Garnish the kadai mushroom with some chopped coriander leaves and serve warm with hot phulkas/rotis


Notes:

  • Capsicums are optional. If not available or not preferred, you can omit them
  • You can add garam masala in the end if needed. Since my ground masala already contains most of the garam masala ingredients, I do not add extra garam masala in the end

Cheers,
Chitz

Tuesday, 4 December 2018

Peas Pulav | Green Peas Pulao | Matar Pulao Recipe | How to make Matar Pulav


I am not a great fan of green peas - the fresh and the frozen ones :) I can bear them in Biriyani or in dishes where it is not the main ingredient or when it's taste is masked by some other flavour ;) But this peas pulav, I love it. I make it more often with frozen ones and not the fresh ones coz that is what is preferred here..Many like it the best with fresh peas. This is a simple recipe that you can make in under 30 minutes and especially when you have guests you can make this by just spending an extra 5-10 minutes instead of your normal steamed rice. This will definitely take your menu a notch higher :) So let's see how to make this simple yet yummy and flavourful rice.. 

My other recipes with green peas are Peas Patties(Vadai)Aloo Matar DryMethi Matar MalaiVegetable Pulao & Veg Biriyani. And the other similar rice varieties that you may like are Coconut Milk Rice, Jeera RiceGhee RiceCapsicum Rice & Egg Rice.



I Took: 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

 

Serves : 3 persons


I Used:



Oil/Butter/Ghee - 2 tbsp
Cumin Seeds/Jeera - ½ tsp
Cinnamon - A 2 inch piece
Cloves  - 2 nos
Cardamom - 1 no
Bay Leaf - 1 no
Onion - 1 medium sized (chopped)
Green Peas (Fresh/Frozen) - ¾ cup
Basmati Rice - 1 cup
Water - 2 cups
Coriander Leaves - To Garnish (3-4 stalks)
Salt - As Needed


The Way:


1. Rinse the basmati rice 2-3 times in water. Soak them in water for 20-30 minutes. If pressure cooking them then do not soak for more than 20 minutes

2. Keep the frozen peas immersed in water for 10 minutes. If using fresh peas, remove them from the pods and keep ready

3. In a pressure cook/cooking pot, heat oil/butter/ghee. Splutter cumin seeds. Reduce the flame

4. Then add the whole spices - cinnamon, cloves, cardamon and bay leaf. Give a stir

5. Add the chopped onions and some salt. Saute for 2-3 minutes. Do not make them too brown or saute for a long time. Just for 2-3 minutes is sufficient

6. Then add the green peas and give a stir. If using fresh peas, you can cook them separately till softened (around 5 mins in another pan) and then add to the pulav



7. Now add the soaked basmati rice and water (I use 2 cups for pan cooking and 1.5 cup for pressure cooker cooking) and give a gentle stir

8. Check for salt. Add more if needed. Then cover the pan/cooker and let it cook

9. If using pan it should be done in 10-12 minutes. All the water should evaporate and the rice should get cooked. If then switch off the flame and garnish with coriander leaves

10. If using pressure cooker, allow for 2 whistles and then switch off flame. Allow the pressure to release by itself. Open after 10 minutes. Garnish with coriander leaves and serve


Notes:

  • I used BB Royal Premium Basmati rice for this pulav. Use any aged and good quality long grain basmati rice for making the pulav
  • Rice : Water ratio is 1:1.5 for pressure cooking and 1:2 for cooking in pan
  • Adding onions is purely optional. You can skip them too. Instead you can fry some onions and then garnish the pulav if you like
  • For more flavor you can use thin coconut milk instead of water to cook the pulav
  • You can also sprinkle in some garam masala for an enhanced flavor

Cheers,
Chitz

Friday, 30 November 2018

Pudina Chutney with Coconut | Mint Chutney recipe with Coconut | Pudina Chutney for Idly/Dosa


Chutneys with mint and coriander leaves appear often in my mom's menu. I make them slightly rarely coz greens in chutney is not much accepted in my house :D But this one with coconut is a slight exception. It is an easy chutney recipe with nice flavours from the mint and also coconut is added which does not overpower the strong mint flavours (strictly for those who are not a fan ;)) So let's check out how to make this easy chutney then. 

The other chutney recipes that might interest you are 



Recipe Source: Ma

 

I Took: 

Preparation Time: 10 minutes

Cooking Time: 15 minutes

 

Serves : 3-4 persons


I Used:


Pudina - 1 cup (tightly packed)
Coconut - ½ cup
Urad Dal - 1 tbsp
Ginger - 1 tbsp (a 2 inch fat piece)
Green Chilly - 3 nos
Asafoetida - ¼ tsp
Tamarind - 1 tsp (a small blueberry sized)
Salt - As Needed

The Way:


1. Separate the mint leaves from the stalk. Rinse them nicely in water so that all the mud or dirt is removed

2. In a pan heat oil. Add the urd dal, chopped ginger and green chilly and fry till the dal turns golden in colour. Keep in flame in medium low


3. Now add the mint leaves and saute. Do not keep in flame for long. They have to just get wilted


4. When they get wilted add asafoetida and tamarind and allow them to just get warm. Don't have to saute for long. Remove from flame and allow them to cool

5. Now take them in a mixie and add grated coconut and salt. Grind them smoothly by adding little water. When ground, transfer them to a bowl. You can add more water as per your required consistency. Check for salt after adding water and add more if required



6. For the tadka, heat oil in a tadka pan. Splutter mustard. Then add curry leaves and off the flame

7. Add the tadka to the chutney and serve with idly or dosa !


Notes:

  • You can add red chilly instead of green chilly. Taste may vary slightly but both variations taste great
  • Can omit urad dal. Then the chutney will be more smooth. Urad dal imparts a crunchy texture to the chutney

Cheers,
Chitz

Wednesday, 28 November 2018

Methi Dal | Methi Dal Fry | Methi Dal recipe with fresh Fenugreek leaves


So this is the third recipe on the back-to-back series on fresh fenugreek leaves. And today I bring a dal recipe with fresh methi leaves, Methi Dal. This is a simple and yet flavourful preparation with methi leaves. Instead of making plain dal fry, you can add a handful of methi leaves and you get the nutrients from the leaves as well as a variation to that monotonous dal recipe as well :) In this recipe I have used tur dal. You can use moong dal or channa dal or a combination of dals as well. This is yet another recipe where the bitterness of the methi leaves is very subtle and is balanced well with the sweetness from the dal. Hence this recipe sneaks it's way often into my menu :) The other methi recipes in the blog are Methi Paratha, Methi Malai Matar & Aloo Methi


I Took: 

Preparation Time: 10 minutes

Cooking Time: 30 minutes

 

Serves : 2-3 persons


I Used:


Tur Dal-½ cup
Methi Leaves-½ cup - tightly packed - chopped
Oil/Ghee-3 tbsp
Cumin Seeds-1 tsp
Ginger-1 inch piece - finely chopped
Garlic-3-4 nos - finely chopped
Onion-1 small sized - chopped
Tomato-1 small sized - chopped
Red Chilly powder-½ - 1 tsp
Asafoetida-1 pinch
Garam Masala-½ tsp
Water-1 - 1.5 cups ( As Needed)
Salt-As Needed
Turmeric Powder -½ tsp


The Way:


1. Take the tur dal in a bowl. Rinse it well 2-3 times and then soak in water (1.5-2 cups) for ½ an hour

2. Then take the soaked tur dal along with that water in a pressure cooker. Add turmeric powder and salt and pressure cook till it is soft and cooked. It takes 3 whistles in high and 3-4 whistles in medium for me. If you do not have time to soak then the cooking time could be more and you should cook them for 8-9 whistles

3. Pluck the fenugreek leaves and discard the stem. Rinse the leaves in water nicely for 2-3 times so that all the mud and dirt sticking onto the leaves get removed. Then chop them finely and keep aside


4. Heat oil/ghee in a pan. Splutter cumin seeds

5. Add the finely chopped ginger & garlic and saute for 2-3 minutes on a low flame



6. Then add the finely chopped onions (and salt) and saute for 3-4 minutes


7. When they become translucent, add the red chilly powder and asafoetida and give a quick stir and saute for another 2 -3 minutes till the raw smell of red chilly powder goes away


8. Then add the chopped tomatoes and give a quick stir. Allow the tomatoes to soften and turn mushy. Saute in between



9. Once the tomatoes turn mushy, add the chopped methi leaves. Saute till the leaves wilt and oil starts to leave the sides 

10. When done, add the cooked dal to this. Then add required water for your desired consistency). Check salt and add more if needed


11. Stir well and then simmer for another 8-9 minutes


12. Finally add garam masala and give a quick stir. Switch off the flame



Serve hot with rotis or parathas or steamed rice!


Notes:


  • To reduce the bitterness of the methi leaves, soak the leaves in salt water for 10 minutes. But if you can, omit this step as the nutrients will be lost by soaking the leaves in salt water. But for this recipe, it will taste good without doing this as the bitterness of the methi leaves is well balanced by the sweetness from the tur dal
  • Instead of tur dal you can use moong dal or channa dal or a combination of 2-3 lentils

Cheers,

Chitz

Monday, 26 November 2018

Aloo Methi | Punjabi Aloo Methi Ki Sabji | Potatoes with Fenugreek Leaves


I started using methi leaves extensively in my routine after coming to Pune :) And I'm loving it. Both for it's health benefits as well as for the yummy dishes that can be made with them.. Aloo Methi is one such recipe that I'm absolutely in love with. In fact I started liking this more after our trip to Dapoli and having it there in the home stay. You pair anything with potato, it sure is going to taste yum right ;) But this one was very simple with minimal ingredients and the flavour of the methi being beautifully balanced by the slightly fried potatoes. It was just yum. So from then on, I keep my aloo methi simple with minimal flavours and it's definitely very yum with just plain parathas or rotis or rice & dal as well. 

Some other Methi recipes that might pick your interests might be




I Took: 

Preparation Time: 20 minutes

Cooking Time: 30 minutes

 

Serves : 2-3 persons


I Used:



Aloo - 2 medium sized - cubed
Methi - 2 cups heaped (before chopping)
Oil/Butter - 2 tbsp
Cumin seeds - ½ tsp
Green Chilly - 2 nos - slited
Asafoetida - ¼ tsp
Salt - As Needed


The Way:


1. Pluck the fenugreek leaves and discard the stem. Rinse the leaves in water nicely for 2-3 times so that all the mud and dirt sticking onto the leaves get removed

2. Then soak the leaves in salt water for 10 minutes to remove the bitterness of methi. This step is optional. You can omit this step if you do not want. After 10 minutes, squeeze the leaves in your palm to remove water. Then chop them finely and keep aside

3. Rinse, peel and chop the potatoes into bite sized cubes

4. Heat oil/butter in a pan. Splutter the cumin seeds. Then add the cubed potatoes



5. Saute the potatoes for a few minutes till they turn crisp and the edges start turning slightly golden in colour

6. Then add the slit green chillies and asafoetida and give a quick stir

7. Now add the chopped methi leaves and salt and give a stir. Allow the methi leaves to cook on a low flame



8. The methi leaves will start to leave water. Allow them to cook further (5-6 minutes) till the water dries up and the leaves are wilted

9. Saute for another 2-3 minutes after the water has dried up. The sabzi should become completely dry



Serve with parathas or dal-rice combo!


Notes:

  • You can use normal potatoes or baby potatoes for this recipe
  • To reduce the bitterness of the methi leaves, soak the leaves in salt water for 10 minutes. But if you can, omit this step as the nutrients will be lost by soaking the leaves in salt water
  • Instead of green chilly, you can use ½ tsp of red chilly powder as well

Cheers,
Chitz


Tuesday, 13 November 2018

Panchgani & Wai - When the day trip plans to Mahabaleshwar went south :)

If there is one thing that I learnt from the one day trip that we planned to Mahabaleshwar last weekend, it is not to plan any trips to the popular destinations during the festive season or long weekends. It is just a waste of time and effort, not to mention the petrol that is burnt by waiting for minutes and sometimes even hours together, for the traffic to move a few (read 2-3) kilometers.. Yes, that is exactly what happened to us last weekend. We planned for a one day trip to Mahabaleshwar and started as early as 8 am (as we could :)) from Pune. 

We stopped for a quick breakfast at one of the many Vithal Kamat restaurants that don the Pune-Bangalore highway. But as this weekend was just two days after Diwali and since the schools were closed for these two weeks, it was just a throng of people everywhere. What was planned as a pitstop turned out to be a long wait of nearly an hour of breakfasting for us. Lessons learnt, always pack food when you are on a short trip as this saves a lot of time and helps you to cover more places in a day ;)

Though there were more vehicles (cars) plying than usual, the traffic up till Wai was smooth. We even rode up the ghat road in the normal pace. But just about five kilometers before reaching Panchgani, the traffic almost came to a standstill. It took us nearly half an hour to move two kilometers and Google Map was showing even worse traffic ahead. It showed nearly 2 hours to reach the Mapro Gardens in Mahabaleshwar which was just 15 kilometers from where we were. That is when we decided to take a detour and visit the Table Land in Panchgani (Satara district of Maharashtra). 


View from the Table Land

A table land is nothing but a plateau or to put it even more simpler, is a mountain with a flat top. That is what this table land in Panchgani is too. It is a vast expanse (around 6 km) of flat laterite rock surrounded by hills. It is the highest point in Panchgani and this volcanic plateau is Asia's second longest mountain plateau after Tibetan plateau. The table land offers an aerial view of Panchgani and the valleys nearby. You need to pay a pollution tax of Rs 50 (for car) for the entry to Panchagni and.... 




This place is much hyped coz of some of the Bollywood movies like Taare Zameen Par, Raja Hindustani and many more that were shot here. You can spend a decent 30-45 minutes here walking to the far end or the other side of the plateau. During the day time it is a bit hot and can be a little uncomfy walking in the plateau. But I have read in some other blogs that a walk through the plateau in the evening is very pleasant and watching the sunset from here is also a nice sight.





Horse riding is quite famous here but if you are travelling with kids I suggest you to be little more careful as we ourselves saw a father-daughter duo fall off from the horse while they were trying to ride the horse. Also a few years back, a girl was killed in an accident as the horse carriage fell off the table land and horse riding was banned here for a while, back in 2012. 



We spent around 1 1/2 to 2 hours here in Table land walking through the plateau, clicking pics and having some tender coconut and all. Then we started back to see if the traffic had become better and if we could reach Mahabaleshwar. But it was as worse as before and we saw that the return traffic was also getting equally worse and so we started back to Pune. We rode down the Ghat and reached Wai and stopped there to have lunch.

It was then that we decided to visit Nana Phadnavis Wada in Menawali. Menawali village is just about 3 kilometers from Wai. Nana Phadnavis, an influential statesman of the Maratha empire, settled here in this village in the late 18th century and built his large residence on the banks of the Krishna river. It has a Wada (mansion with an inner courtyard), a Ghat (steps leading from the mansion to the Krishna river) and two temples, one dedicated to Lord Shiva (Meneshwar) and another to Lord Vishnu. 



Menawali Ghat
Rear entrance to the Wada

This place became quite famous as many Bollywood movies like Swades, Dabaang, Bajirao Mastani were shot  here. It is a beautiful location but not at all maintained. It was quite a feat to cross the dirty water and reach the Shiva temple in the Menwali (Krishna) Ghat. You then ascend some steps to reach the landing of the Shiva temple and again descend some steps (It was quite dark and we had to use mobile light to find our way down) to reach the Shiv Linga below. 



Shiva (Meneshwar) Temple

You will never realise that there is such a beautiful (yet very poorly maintained) place when you ride through the village (but looks more like a town). We parked our car in a small open ground and walked around what looked like the backyard of some houses and landed upon the Menwali Ghat (steps). We did not enter the Wada but spent around 30-40 minutes visiting the Shiva temple and clicking pics and checking around :)



It was close to 6 pm by the time we were done with the wada and so decided to get back home as we did not want to get stuck in the traffic again :) If you plan to visit on a normal weekend when the traffic is less, there are many more places to be visited in Panchgani. Maybe some other time when possible. Hope you enjoyed reading what we did when our plan to visit Mahabaleshwar went south :) Till next time when I'm back with my practical travels..

Cheers,
Chitz