Showing posts with label mushroom. Show all posts
Showing posts with label mushroom. Show all posts
Thursday, May 15, 2014
Mushroom Balls
I realized that, mushrooms had been sitting in my fridge for a few days and would probably go brown soon; I came up with these cute balls.
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This is quick and easy snack, and is a great way for me and my husband to eat mushrooms. These balls are a nice variation than mushrooms with regular rice, curries.
Mushroom balls are prepared by using mushroom, potato, chaat powder, lemon juice.
Mushroom balls are prepared by using mushroom, potato, chaat powder, lemon juice.
These can be served with sweet chutney or tomato ketup.
Ingredients:
Mushrooms – 1 cup
Potatoes boiled mashed – ½ cup
Green chillies chopped – 3 no
Chaat Powder – 2 tsps
Lemon juice – 2 tsps
Corn flour
Ginger garlic paste – 1 tsp
Coriander leaves chopped – 2 tsps
Salt As Required
Oil for frying
Preparation
- Boil potatoes in microwave for 5-6 mins and mash them and keep them aside.
- In a mixing bowl, add chopped mushrooms, mashed potatoes, salt,chopped green chillies, coriander leaves, chaat powder, ginger garlic paste.
- Lastly add lemon juice.
- Heat oil on medium heat for deep frying.
- Make above mixture into small balls.
- When oil gets hot, roll above small balls in corn flour and deep fry them in oil.
- Fry them until light golden color all over it.
- Serve with sweet chutney or tomato ketup.
Sending this to Cooking with Herbs & Flowers - Mushrooms hosted by RS originally started by PJ
Monday, April 7, 2014
Deer Mushroom and Barley Soup
Download Printable Recipe (You will go to mediafire.com)
"The weather outside is frightful, But the weather is so delightful, And since weve no place to go..." Eat soup! Hmmm.... that didnt exactly rhyme. But there really is nothing more satisfying than enjoying a warm, savory bowl of soup during the Wintertime.
Instead of the traditional beef barley soup, we used ground venison. If youre looking to eat healthier, this is a great dish because it so low in fat and filled with tons of healthy goodies like carrots, onions, barley and mushrooms. But its also hearty. Potatoes will make anything hearty. This Deer, Mushroom and Barley Soup is very easy to make and sooo flavorful.
Read More..
Instead of the traditional beef barley soup, we used ground venison. If youre looking to eat healthier, this is a great dish because it so low in fat and filled with tons of healthy goodies like carrots, onions, barley and mushrooms. But its also hearty. Potatoes will make anything hearty. This Deer, Mushroom and Barley Soup is very easy to make and sooo flavorful.
Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 1 lb. ground venison
- 2 tbs. vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 container (32 oz.) beef broth
- 1 can (14.5 oz.) diced tomatoes
- 1 quart water
- 2 bay leaves
- 4 carrots, peeled and chopped into 1/2-inch slices
- 2 potatoes, peeled and cubed
- 2 cups of mushrooms, sliced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- 1/2 cup uncooked barley
- salt and pepper, to taste
- peas [optional-- just to spite Rick. I love you, Baby! ;-)]
1. In a large pot, heat oil over medium heat. Brown ground venison with garlic and onion until meat is browned and onion is tender.
Dont break up the venison too much, leaving small chunks.
2. Add broth, tomatoes, water, bay leaves...
Carrots, potatoes...
And mushrooms.
3. Bring to a boil then reduce heat, cover and simmer for 30 minutes.
4. Add oregano, thyme, basil and barley. Bring to a boil, reduce heat, add peas (optional), cover and simmer until vegetables are tender. About 30 minutes.
Add salt and pepper to taste.
TIP: If the soup is too loose for you, continue to cook uncovered to reduce broth.
Enjoy with some warm, fresh dinner rolls!
Like Food for Hunters on Facebook! Monday, March 24, 2014
Tandoori Mushroom Masala
Ingredients
Button mushroom sliced-1pack
Capsicum medium diced-1
Ginger and Garlic paste-1tsp
Thick curd-1tbsp
Tandoori masala-2tbsp
Kasoori methi( soaked in 1tsp warm water)-1tsp
Salt to taste
Oil-2tsp
Method
In a medium bowl mix ginger and garlic paste, curd, tandoori masala, kasoori methi and salt. Make a smooth paste and add the sliced mushrooms and diced capsicum. Mix well the mushrooms with masala paste and allow to marinate for 15 mins. Heat oil in a pan, when hot add the marinated mushroom and capsicum along with masala. Fry for few mins and cover with lid for 5 mins. Uncover the pan and sauté the mushrooms until semi dry. Serve hot with Roti.
Sunday, March 9, 2014
Mushroom samosa
Whenever you remember samosa, I know youll start drooling!!!Afterol it is favorite for everyone!! But suddenly you also remember calories, then you limit yourself to only one!!! Here is an interesting idea make your samosa in a healthy way, so that you can enjoy every bite of it and never worry about calories!! Yes, this mushroom samosa is yummy and low calorie compared to regular samosa!
Want to know about calories in Indian food CLICK HERE TO VIEW CALORIE CHART
Ingredients
Mushrooms chopped to large pieces-1cup
Boiled potato sliced-1cup
Green chili-3 and garlic cloves-2 crushed together
Salt to taste
Turmeric pinch
Amchur powder/ dry mango powder-1/2 tbsp
Chopped cilantro/coriander leaves-1/4 cup
Onion chopped-1/2cup
Jeera/cumin seeds-1/4 tbsp
Oil for deep fry and as required
Maida/ all purpose flour-2 cups( makes 6 samosa)
Voma/ vama/ajwain-1/2 tea spoon
Salt to taste
Method
Heat 2 tbsp of oil in a pan and add cumin seeds when they splatter add onion and cook till they are tender. Add pinch of turmeric, salt, amchur powder, green chili-garlic paste and mix well. When the mixture is well cooked add potato and mix well. In another pan heat 1tbsp of oil and add mushroom slices and keep cooking them till they are well cooked, mushrooms will release water while cooking carefully remove all the water and keep frying them till they do not release any water, add this mushrooms to potato curry and finally add cilantro leaves mix well and keep it aside. You need not have to cook this mixture again.
To prepare dough for samosa take flour in a bowl and combine salt and ajwain/ vama seeds and mix well. Add 2 tbsp of oil and mix well, finally add water and mix it like a soft chapati/. Roti dough.
To make samosa roll out the maida into chapati/ roti, and keep the mixture in the middle and shape it like samosa. Fry it under medium flame and seeve hot!!
Hope you like my recipe.
Want to know about calories in Indian food CLICK HERE TO VIEW CALORIE CHART
Mushrooms chopped to large pieces-1cup
Boiled potato sliced-1cup
Green chili-3 and garlic cloves-2 crushed together
Salt to taste
Turmeric pinch
Amchur powder/ dry mango powder-1/2 tbsp
Chopped cilantro/coriander leaves-1/4 cup
Onion chopped-1/2cup
Jeera/cumin seeds-1/4 tbsp
Oil for deep fry and as required
Maida/ all purpose flour-2 cups( makes 6 samosa)
Voma/ vama/ajwain-1/2 tea spoon
Salt to taste
Method
Heat 2 tbsp of oil in a pan and add cumin seeds when they splatter add onion and cook till they are tender. Add pinch of turmeric, salt, amchur powder, green chili-garlic paste and mix well. When the mixture is well cooked add potato and mix well. In another pan heat 1tbsp of oil and add mushroom slices and keep cooking them till they are well cooked, mushrooms will release water while cooking carefully remove all the water and keep frying them till they do not release any water, add this mushrooms to potato curry and finally add cilantro leaves mix well and keep it aside. You need not have to cook this mixture again.
To make samosa roll out the maida into chapati/ roti, and keep the mixture in the middle and shape it like samosa. Fry it under medium flame and seeve hot!!
Hope you like my recipe.
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