Italian Pasta with Mushroom Sauce

A creamy pasta that can make a satisfying one-bowl meal. Shell pasta is cooked with mushroom white sauce and cheese. A dot of brandy can add a nice flavor-but you can omit it too. Serve warm with garlic bread.




Ingredients



For The Pasta

2 packets pasta (00 grams each)

2 tsp oil

1 tsp salt

For The Mushroom Sauce


3/4 cup chopped mushrooms (khumbh)

1 onion , chopped

1/2 chopped green chillies

1 cup thin white sauce

1/2 tsp dried oregano

2 tbsp grated processed cheese

1 tbsp butter

salt to taste



Method 

For the pasta
Boil plenty of water in a large vessel.

Add the oil and salt. Add the pasta in small batches and cook until soft.

Remove the cooked pasta with a perforated spoon and put on a serving plate.

Serve with hot mushroom sauce



For the mushroom sauce

Heat the butter on a slow flame and fry the onion for 1 minute.
Add the green chilli and mushrooms and fry for 3 to 4 minutes.
Add 3/4 teacup of water and cook again for 2 to 3 minutes.
Add the white sauce, oregano, cheese and salt.
Serve hot.

Read more »

Mushroom Manchurian Recipe

Ingredients:


4 tablespoons Corn Flour

2 tablespoons Maida Flour

250 gms (1/2 lb) Fresh Mushrooms (white button mushrooms)

1/2 teaspoon Garlic Paste

1/2 teaspoon Ginger Paste

½ teaspoon Soy Sauce

Cooking Oil

Salt

4 tablespoons Water




For Sauté


1/2 teaspoon Garlic Paste

1/2 teaspoon Ginger Paste

1 Green Chilli, finely chopped

1 small Onion, finely chopped

2 tablespoons finely chopped Spring Onion

2 tablespoons Cooking Oil

1½ tablespoons Soy Sauce

1/2 tablespoon Chilli Sauce

2 tablespoons Tomato Ketchup

Salt


Method for Manchurian:


step-1   Wash and clean mushrooms to remove any dirt. Dry them with kitchen towel and cut them into medium pieces.


step-2   Mix maida flour, corn flour, ginger paste, garlic paste, 1/2 teaspoon soy sauce, salt and 4 tablespoons water in a bowl. Mix and make a medium thick batter. Dip mushrooms pieces in prepared batter and coat them with it.


step-3  Heat oil in a deep kadai (pan). Deep fry them over medium flame until they just started to turn light golden brown. Do not deep fry them long time otherwise they start to release the water and oil may be splatter. Take them out from oil and drain excess oil.





Method for Sauté:

step-4  Heat 2 tablespoons oil in a wide, thin-bottomed, pan (wok) on high flame. Add ginger paste, garlic paste, chopped green chilli and diced onion. Sauté on high flame for 1-2 minutes.


step-5  Add soy sauce, tomato ketchup, chilli sauce, salt, fried mushroom pieces and spring onion; mix them well.


step-6Now toss and cook. Keep tossing everything and cook for 1-2 minutes. Delicious dry mushroom manchurian is ready.




Tips and Variations:


After deep frying, do not keep fried mushrooms idle for long time otherwise they may turn soggy because they release the little water after cooking.
We have used white button mushrooms to make this spicy dish. However, you can use any type of eatable mushrooms.
Chilli sauce and soy sauce forms the basic taste of any manchurian recipe. You can adjust the quantity of these two sauces to get a desired taste.
Taste: Soft mushrooms covered in crispy outer layer mixed with dry, spicy masala.




 Serve it as a side dish with fried rice. It makes a irresistible standalone snack when served with mint chutney or tomato ketchup

Read more »

Sesame Honey Rice Balls Recipe

Prep & Cooking: 30 mts

Cuisine: Indo-Chinese

.

Ingredients:

1 cup rice, cooked

3 spring onion whites, finely chopped

1 cup chopped vegetables (carrot, beans, capsicum)

1-2 green chilli finely chopped

3 garlic cloves,crushed

1 1/2 tbsps coriander leaves, chopped

1 tsp soy sauce

black pepper pwd to taste

2 1/2 -3 tbsps corn flour

2 tbsps honey

sesame seeds for coating

salt to taste

oil for deep frying

1/2 tbsp oil

For flour batter:

2 tbsps flour/maida

pinch of salt

water to make thin batter

Method:

Heat oil in a vessel, add spring onion whites, crushed garlic and green chilies and saute for 3 mts. Add the chopped vegetables and saute for 5 mts. Add salt, pepper pwd and soy sauce and mix. Turn off heat and cool.
2 Mix cooked rice, chopped coriander leaves and the cooked vegetables. Add corn flour and honey and mix. Prepare small lemon sized balls and refrigerate for 15 mts.
3 In a small bowl, make a thin batter for flour, water and salt. Dip each ball into the flour mixture and roll in the sesame seeds and keep aside.
4 Heat oil for deep frying in a heavy bottomed vessel. Once it piping hot, reduce flame and place the balls into the hot oil and deep fry on medium flame to high flame till they turn golden brown. Remove onto absorbent paper and then place them on a baking sheet and place in warm oven till you serve them. This will ensure they are crisp and fresher tasting.
5 Serve hot with tomato sauce.

Read more »

Chicken Stuffed Buns Recipe

Prep time: 90 min
Cook time: 10 min
Yield: 12

Main Ingredients: Chicken All Purpose Flour

Ingredients:

    Active dry yeast: 1 tbsp

    Warm water: 2 tbsps

    Milk: 1/2 cup

    Salt to taste

    Vegetable oil: 1/2 cup

    Maida: 2 1/4 cups (all purpose flour)

    Sugar: 2 tbsps

    Egg: 1, beaten

    Egg white: 1, for egg wash

    White sesame seeds: for sprinkling

    Chicken Stuffing:

    Shredded Chicken: 1 1/2 cups (cooked)

    Onion: 2 (finely chopped)

    Ginger garlic paste: 1 tsp

    Red chili powder: 1 tsp

    Coriander powder: 1 1/2 tsps

    Cumin powder: pinch

    Garam Masala powder: pinch

    Salt to taste

    Coriander leaves: 2 tbsps (finely chopped)


Method

    Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.

    Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.

    Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.
    Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.
    Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two). While its resting prepare the chicken filling.

    Punch down the dough lightly using your palm and divide the dough equally.

    Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.

    Let it sit/prove for another 20 mins.

    Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white.

    Method for Chicken Filling - Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts..

    Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.

    Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.

    Turn off heat and cool. Add coriander leaves and mix.

Read more »

PISTA SANDESH

Ingredients

    2 cups grated Paneer

    1 cup sugar

    1 tbsp rose water

    1/2 tsp green cardamom seeds

    10 Pista thinly sliced





Method:

Mix sugar and paneer together.

Place it over the heat and stir constantly.

When it will turn little thick then put rose water & cardamon seeds in it.

Remove from the heat.

Stir few more times.

Now you can make round or square or any other shape.

Place the thin sliced pista upon the sandesh.

Serve cold.

Read more »

TAUK DAL

Ingredients
250 grams pigeon pea divide (arhar dal)

1 teaspoon ghee

1/2 teaspoon onion seeds

2 teaspoon sugar

4 -6 green chillies

Salt to taste

3 medium raw mangoes

1/2 teaspoon turmeric powder

How to make Tauk Dal
    Wash, take off and cut the mangoes into 6-8 pieces lengthwise.

    Wash the dal and boil with 4 cup of water.

    Mix in turmeric and stir.

    Continue cooking for about 20 minutes.

    Mix in raw mangoes, green chillies and salt.

    Stir fry till the time the mangoes are soft but not mushy.

    Mix in sugar and stir.

    Heat up ghee in a kadhai and mix in onion seeds.

    When they stop crackling pour out this over the dal.

Read more »

LADY FINGER PICKLE

Ingredients:
   
25 Lady fingers

1 cup Lemon (Nimbu) juice

4 teaspoons Salt (Namak) for lemon juice

2 teaspoons fenugreek seeds

2 teaspoons Red chili pepper (Lal Mirchi)

2 teaspoons mustard powder

1 teaspoon Turmeric (Haldi) powder

1/4 teaspoon asafoetida

2 teaspoons Cumin Seeds (Jeera)

8 teaspoons Salt (Namak) for masala

A few curry leaves
How to make Lady finger pickle:

    Remove the ends, head and tail of each Lady finger and slit on one side.

    Mix salt with all the ground spices and wet with a little juice.

    Fill the spices in the Lady fingers.

    Heat the oil and fry curry leaves and bing for one minute.

    Remove from the fire, put Lady fingers and the rest of the lemon juice and 4 teaspoons salt.

    Cook till it boils.

    Cool, put an airtight jar.

    Keep it for 3 days, then serve.

Read more »

STUFFED RED CHILLI PICKLE

Ingredients:
   
240 grams big red chillies for stuffing

4 teaspoons fenugreek seeds, roasted and powdered

3 teaspoons Red chili pepper (Lal Mirchi)

8 teaspoons aniseed powder

8 teaspoons Salt (Namak)

6 teaspoons ground spices

4 teaspoons mustard powder

4 teaspoons cumin powder

juice of 2 Lemons (Nimbu)

1 cup Oil (Tel), heated and cooled

4 teaspoons amchoor

How to make stuffed red chilli pickle:

    Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.

    Wet all the ingredients with lemon juice and a little oil.

    Fill the masala tightly in the chillies and pack them in a jar.

    Pour the oil over them.

    Keep for one month.

    Shake the jar carefully every 2 or 3 days.

Read more »

SWEET MANGO PICKLE

Ingredients:

Raw Mango - 1

Jaggery - 2 tbsp

Chilly powder - 1 1/2 tsp

Salt - 1 tsp

Mustard

Curry leaves



Method:

Dice mango into medium sized pieces.

In a pan take a spoon of oil and crackle mustard and curry leaves. 

Now put the mangoes into it and pour some water for it to get cooked. 

Close the pan with a lid and leave it alone for 5 min. 

Once the mango gets cooked, add chilly powder, jaggery and salt to it and mix well. 

Allow it to cook for another 5 min. 

Sweet and sour mango pickle is ready to eat. 

You can preserve this pickle in the refrigerator for a week.

This pickle goes well with roti and curd rice too.

Read more »

TURNIP PICKLE

Ingredients:

   
1/2 kg Turnips (Shalgam)

1 cup Mustard Oil (Sarson Ka Tel)

15 cloves Garlic (Lasun)

1 cup Vinegar (Sirka)

3/4 or 1 cup Sugar (Cheeni)

15 dry Dates (Khajoor)

6 teaspoons seedless golden Raisins (Kishmish)

1 teaspoon peppercorn

2 teaspoons chilli powder

1 teaspoon Onions seeds (Kalonji)

1 teaspoon Cumin Seeds (Jeera)

1/3 cup Salt (Namak)

How to make turnip pickle:

    Grind the spices and sugar together.

    Grind dates and raisins with a little vinegar.

    Peel and cut turnips into thick round slices and rub salt on them.

    Keep for 8 hours.

    Heat oil, fry the ground garlic till golden brown.

    In it fry turnips till dry.

    Add vinegar, ground spices with sugar and ground dates and raisins.

    Put in a jar, keep in the sun for 6 days.

Read more »

Egg Salad Parmesan Sandwich

Prep Time: 10 min


Ingredients:


   6  hard boiled eggs, sliced in quarters


   2  celery stalks, chopped finely


1/2  onion, chopped finely


1/2  cup salad dressing (or mayonnaise)


1/2  teaspoon Parmesan Cheese


1/4  teaspoon salt


   1  tomato, sliced


   4  lettuce leaves


   8  bread slices, your choice of bread


M.O.P:


PLACE the eggs, celery, onion, salad dressing (or mayonnaise), cheese, and salt into your mixing bowl.  Using your fork, mix the ingredients.   


HOWEVER, you want your egg mixture coarsely chopped.  Now, take about a tablespoon egg salad and spread on a slice of bread, add 2 tomato slices, a leaf of lettuce and top with an additional bread slice.

Read more »