Stuffed Mushrooms

Stuffed Mushrooms - Something that the American restaurants blessed me with on many occasions.  Stuffed mushrooms along with corn meal biscuits are an amazing combination. A good part is we can experiment with it in so many different ways for the stuffing. Few years ago I tried masala stuffed mushrooms.  This time it's a bit more traditional but with my own twists. It's a great option for an appetizer / entree and goes very well with a glass of red. :) 

Ingredients (these measurements for about 15-20 mushrooms)

1. Mushrooms – preferably the wide ones that you can stuff after removing the stem
2. Garlic – minced (about 3-4 cloves)
3. Onions – finely chopped (1/2)
4. Cream Cheese (100 gms)
5. Parmesan Cheese – grated (1/2 cup)
6. Mozzarella Cheese - grated (1/2 cup)
7. Sundried tomato - minced (optional) 3-4 tablespoons
8. Italian herbs - 1 tablespoon
9. Butter - 30 gms
10. Coriander leaves – finely chopped - 2 table spoons
11. Bread crumbs - 3-4 table spoons
12. Black Pepper powder - 1 table spoon
13. Olive oil spray

Method

1. Remove the stem of the mushrooms and chop them finely. This is of course going to be the core of your stuffing.
2. Heat a sauce pan and melt a few tablespoons of butter.
3. Saute the onions, garlic, mushroom stems and sun dried tomatoes for a few minutes with Italian herbs, black pepper powder and salt to taste.
4. Keep the mixture aside and bring it close to room temperature.
5. Using a fork, mix the cream cheese, bread crumbs, parmesan.
6. Add the cooled down mushroom mix into the cream cheese and mix well.
7. Use a teaspoon of this mixture and stuff the de-stemmed mushroom cups.
8. Garnish the stuffed mushrooms with a sprinkle of parmesan and mozzarella cheese.
9. Place the mushrooms on a baking tray lined with aluminium paper.
10. Spray them around with olive oil. This is optional.
11. Bake the mushrooms in an oven at 175 degrees Celsius for about 5-7 minutes – just until the parmesan starts turning golden (or you start smelling a burnt smell – whichever comes earlier).
12. Allow the mushrooms to cool for a few minutes before serving.
13. Garnish with a sprinkle of chopped coriander leaves.

Enjoy!!

C

Chicken Kolhapuri

Chicken Kolhapuri -  a Marathi delicacy was brought to my attention during my multiple visits to Bombay Talkies. This is one of my favourite restaurants here in Sydney (Harris Park). The owner recommended it once and we never looked back. It has such a different and refreshing flavour that was not usually found in the more common Punjabi or Chettinadu chicken curries. There was something different to it that I couldn't put my finger on. After a bit of research I realised the spices made all the difference. It was almost like the mix for Vaangi Baath but with that subtle twist which made all the difference. It is no surprise here since Kolhapur where this dish originated from is not too far from the Karnataka border. You will notice a good kannadiga / coastal influence. So here's my version of it with a few twists that Uma brought in. 

Ingredients

Masala (good enough for up to 2 kg of chicken)

1. White Sesame seeds - 1 table spoon
2. Desicated coconut - 2 table spoons
3. Coriander seeds - 2 table spoons
4. Red Chillies - 2 or 3
5. Kashmiri Red Chillies - 3 or 4
6. Cinnamon stick - a small twig about 1 to 2 inches
7. Cloves - 4 to 5
8. Cardamom (Green) (Elaichi) - 4 or 5 pods
9. Poppy seeds (Khus khus) - 1 table spoon
10. Cumin - 2 tea spoons

Curry

1. Chicken with bones (1.5 kg)
2. Large red onions - 2 (diced)
3. Tomatoes - 3 (diced)
4. Ginger Garlic Paste - 2 table spoons
5. Kolhapuri Masala (from above) - 3 to 4 table spoons
6. Kashmiri red chilli - 4 or 5
7. Ghee - 2 table spoons
8. Turmeric - 1 teaspoon
9. Coconut milk - 220 ml
10. Mint leaves - a handful
11. Coriander leaves - 1 handful (chopped)

Method

1. Dry roast the ingredients of the masala and keep it aside to cool down to room temperature.
2. Grind them to a coarse powder.
3. Chop up the chicken to small pieces, wash and rinse them.
4. Add the powdered masala, turmeric with the ginger and garlic paste on the chicken and mix them up and let it marinade about 30 minutes.
5. While the chicken is marinading heat up a large kadai (sauce pan) with about 3 to 4 tablespoons of any vegetable oil.
6. Once hot, saute the onions until they turn slightly brown.
7. Add the tomatoes and saute until the mixture turns mushy and oil separates.
8. Let this onion-tomato mix cool to room temperature.
9. Once cooled down blend this mixture to a smooth paste.
10. Heat the same kadai with about 1/3 cup of vegetable oil.
11. Once hot add the blended paste and saute until oil separates.
12. Add the marinaded chicken along with the mint leaves and cook well (in medium heat / flame) with a closed lid for about 20 minutes. 
13. Keep mixing it up with a little bit of water ( to the level of consistency preferred) so that the masala mixes well and the chicken doesnt get burnt.
14. Add the coconut milk and let it boil for another 5 minutes.
15. In a separate kadai or a large spoon add the ghee and kashmiri chillies and lightly roast it for a few seconds until the chillies expand in size.
16. Add this chilli and ghee to the curry, garnish with coriander leaves and serve hot with roti/naan/chappati or steamed rice.

Enjoy!!

C

Hot Cross Buns

Hot cross buns...hot cross buns...1 a penny 2 a penny hot cross buns. The classic nursery rhyme is how I knew hot cross buns for almost 35 years. It was only in Sydney when I came across this lovely treats and it's association with Easter. Apparently these are eaten on Good Friday. This is a sweet spiced bun with dry fruits. It's usually made with raisins (or sultanas as we call it down under). I made these raisins and cranberries for an extra punch. These buns can be eaten just like that or toasted with butter. This recipe while simple is time consuming and needs a lot of patience. Do not attempt when you are rushed for time.

Ingredients

Dough

1. Plain  flour - 500 gms (keep another 100 gms for kneading time)
2. Active Dry Yeast powder - 2 teaspoons (There are several varieties of yeast make sure you get the "active" variety else there would be extra steps to "activate" them.
3. Caster Sugar - 50 gms
4. Cinnamon powder -  2 tea spoons
5. Nutmeg powder - 1 tea spoon
6. Unsalted butter - 50 gms (soft)
7. Water at room temperature - 350 ml
8. Egg - 1 
9. Dry fruits (Raisins/Sultanas, Cranberries) - 300 gms

White Cross

1. Plain flour - 75 gms
2. Vegetable oil - 2 table spoons
3. Water - 75 ml

Glaze

1. Caster Sugar - 1/2 cup
2. Water (boiling) - 1/2 cup

Method

1. Mix all the ingredients for the dough in a large bowl and knead until gooey elastic dough is made. Keep adding a sprinkle of plain flour every now and then. Keep mixing until the dough does not stick to the bowl and shape it like a ball. If you have a stand mixer - great. However I don't and I did it by hand. If you have kids at home now would be a good time to involve them to knead the dough.
2. Once done cover it up with a damp cloth or clingon wrap and set it aside in a warm place for about an hour. I kept it in the oven with lights on for a bit of warmth. The dough should raise a few times in size by then.
3. Knead the dough again releasing the air bubbles and bring it to a ball shape.
4. Leave it to raise for another 30 minutes.
5. Knead the dough again and prepare separate balls about 80-90 gms each. Yes - I did weigh each bun. You might want to dust your hand with flour while doing so.
6. Set the balls in a flat baking tray lined with baking / parchment paper. Leave about 1/2 an inch gap between the balls.
7. Set this aside in a warm place and let it rise for 30 minutes.
8. For the white cross prepare a slush with flour and water. Add the water slowly until a thick but flowing consistency is done.
9. Transfer the slush to a piping bag or ziploc bag with a small cut at the end.
10. Once the balls have risen for 30 minutes pipe the flour slush cross across the buns.
11. Bake them in a oven pre-heated at 190 deg Celsius for about 25 minutes. Turn the tray around once around 10 or 12 minutes.
12. While the buns are baking prepare the glaze by mixing caster sugar in boiling water until the sugar is dissolved.
13. Take the buns out once you see a light brown cover on top.
14. Brush the glaze over the buns while the buns are hot.
15. Transfer the buns to a wire rack and let it rest for about 10-15 minutes.

Warm and soft hot cross buns are now ready to be relished!!

Enjoy!!

C

Masala Mushroom Cheese Omelette

Whenever I have an omelette I go down the road of nostalgia where so many things that come to my mind. Back in those days omelettes had to be cooked in separate vessels and not in the kitchen. I still remember a Bud Spencer movie where he eats a 12 egg omlette. The most I've gone up to has been 3. 😀 The "bread (masala) omelette" in Kovai Express was always something we looked forward to in our trips to Madras. Fast forward few decades later cheese omelettes came into play thanks to Denny's and IHOPs. So here's a mix of few of those memories - Masala Mushroom Cheese Omelette.

Ingredients

1. Eggs - 2 (or 1 or 3 or 12 if you like) :)
2. Onions - 1 table spoon (finely minced)
3. Green chilli - 1 (minced)
4. Mushroom  - 2 tablespoon (minced)
5. Grated cheese - 2 table spoons I used a 3 cheese mix (Mozzarella, Parmesan & Cheddar)
6. Turmeric powder - 1 pinch
7. Cumin powder - 1 pinch
8. Salt - 1 pinch
9. Black pepper powder - 1/2 tea spoon

Method

1. Heat a wide sauce pan and grease it with a few drops of any vegetable oil.
2. Saute the onions, chillies and mushroom along with salt, turmeric powder and cumin powder.
3. Beat the eggs well with a pinch of salt until the yolks and white are blended well.
4. Add the sauteed onions, chillies and mushrooms to the egg and mix well.
5. Grease the sauce pan (while keeping the stove to low flame / heat)
6. Add the egg mixture and circle around the pan to have an even spread.
7. Add the grated cheese and cook with a covered lid for about a minute until the cheese melts.
8. Roll the omelette up and serve with toast (and tomato ketchup).

Enjoy!!

C

Vaangi Bath which can also be called as Brinjal (Egg Plant) Pulao was first introduced to me by a good old friend Aravind Swami (no not the actor) during my initial stint at the Portland short term boys "hostel". Brinjal was not necessarily my favourite vegetable to consume then, but with Vaangi Bath it turned around in my taste buds. This is one of the top contributions from the Kannadiga food specialities. Am sure there are plenty of ready made store mixes for the masala (MTR being my favourite), it definitely adds flavour when made fresh at home. So here it comes ladies and gentlemen.... 

Ingredients

Masala

1. Kashmiri red chilli - 3 or 4
2. Urad dal - 2 teaspoons
3. Chana dal - 2 teaspoons
4. Methi / Fenugreek seeds - 1/2 tea spoon
5. Coriander seeds - 2 tablespoons
6. Poppy seeds / khas khas - 1 teaspoon
7. Cinnamon stick - 1 inch
8. Green Cardamom / Elaichi - 3 or 4
9. Cloves - 4 or 5
10. Desicated coconut - 2 table spoons
11. Roasted peanuts - 2 table spoons

Vangi Bath

1. Steamed (pressure cooked) rice - Basmati / Sona masoori - 2 cups (before steaming)
2. Brinjal / Egg plant - 500 gms (diced in 1 inch cubes)
3. Onion - 1 (thinly sliced)
4. Red chillies - 3 or 4
5. Turmeric powder - 1/2 tea spoon
6. Kashmiri chilli powder - 1 tablespoon
7. Vangi bath Masala - 2 - 3 tablespoons
8. Tamarind water - 1/4  to 1/2 cup
9. Curry leaves - 1 or 2 twigs
10. Mustard seeds - 1 teaspoon
11. Vegetable based oil - 4-5 table spoons 
12. Ghee - 1 table spoon

Method

1. Dry roast the ingredients of the masala - preferably one at a time. If you are running out of patience feel free to do all of them but keep the poppy seeds, peanuts  and coconut to the end.
2. Let it cool down to room temperature and grind it to a smooth powder.
3. Heat a large kadai add some generous (4-5 table spoons) of any vegetable oil.
4. When hot temper it with mustard seeds until they crackle.
5. Add the red chillies with curry leaves and saute for a few seconds.
6. Add the sliced onions and saute until translucent.
7. Add the tamarind water and bring the mixture to a boil.
8. Add the diced egg plant along with turmeric and salt to taste and saute until the egg plants have become soft.
9. Add the powdered Vangi bath masala. Exercise caution if you are not a big fan of spicy food.
10. Mix well until oil separates. 
11. Taste the mixture for spicyness and salt. It should be just be just a saltier than what your taste buds would like.
12. Mix the steam rice well so that the mixture is blended evenly.
13. Finally add the ghee and mix it well.

Serve hot.

Enjoy!!

C

Mutton Chops

Mutton - a meat that I had avoided for a very long time for whatever reasons. I was not a big fan of the gamy flavour. However I got to understand recently that if done well you can camouflage the flavour with the right spices. These days we started making it more frequently for it's iron content apparently good for the ladies in the family. So here's a recipe for a semi-gravy type chops which is a huge hit at home.

Ingredients

Mutton Masala

1. Coriander - 2 table spoons
2. Cumin Seeds - 1 tea spoon
3. Fennel Seeds - 1 tea spoon
4. Cinnamon sticks - 2
5. Cloves - 6
6. Bay leaf - 1
7. Red chillies - 4
8. Small star anise - 1
9. Poppy seeds - 1 table spoon

Chops

1. Diced Mutton with bone - 1kg
2. Diced Onions - 2
3. Garlic - 2 cloves
4. Shallots - 3
5. Tomato (small) - 2
6. Ginger/Garlic paste - 2 table spoon
7. Cumin seeds  - 1 tea spoon
8. Fennel seeds - 1 tea spoon
9. Coriander leaves
10. Curry leaves
11. Red Chilli powder - to taste
12. Black pepper powder
13. Lemon juice - 1 table spoon
14. Turmeric powder - 1 pinch
15. Green chillies - 2
16. Mustard seeds
17. Coriander powder - 2 tea spoons

Method

1. Pressure cook the mutton with turmeric, salt and 2 cloves of garlic for about 7 or 8 whistles.
2. While it is being pressure cooked, dry roast the ingredients of the masala and let it to cool down.
3. Saute mustard seeds, fennel and cumin seeds.
4. Saute onions and green chillies until onions turn translucent.
5. Add tomatoes and saute until oil separates.
6. While you wait for the saute to complete grind the roasted masala to a fine powder.
7. Add ginger garlic and saute until oil separates.
8. Add coriander powder and the masala and mix well.
9. Filter the mutton from the pressure cooker and add the pieces.
10. Use the water used from the pressure cooker to the consistency needed. 
11. Add salt to taste.
12. Saute for about 15 minutes.
13. Add lemon juice and pepper powder and mix well.
14. Garnish with coriander leaves and curry leaves and serve hot.

Enjoy

C