Mushroom Egg Rice

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My second recipe with vegetable sources of protein is this simple mushroom and egg rice. Mushroom is one of the veggies to be high on protein. But like I mentioned yesterday, most of my recipes for this week has an additional protein source to truly qualify as a ‘protein rich’ dish.

This dish is one of my go-to mixed rice variations. Usually I toss in whatever vegetables I have on hand and name the dish later. I usually make it when I have just shopped for the week’s vegetables and so I would be able to spare a little of everything or the day before vegetable shopping when I have bits and pieces of everything. The mushroom and egg can be replaced with any vegetable of your choice. Carrots, peas, corn, mint, baby corn are all good options.

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Protein – Mushroom and Egg

Serves 2-3

WHAT WE NEED

Basmati Rice                               1 cup

Button mushrooms                   150 gms

Eggs                                              3

Oil                                                 2-3 tsp

Cloves                                           3

Cinnamon                                   1″

Cardamom                                  3

Star anise                                    1

Garlic cloves                               3

Red chilly powder                     1/2 tsp

Garam masala                            1 tsp

Salt

Water

 

WHAT TO DO

  • Wash and soak the basmati rice in water for half hour
  • Drain and cook it in a pan with 4 cups of water
  • Once the rice has been cooked, drain the water and pass the rice through running water to stop cooking. Set it aside
  • Chop the mushrooms and set aside
  • In a pan, heat the oil
  • Add cloves, cinnamon, cardamom and star anise
  • After a minute, finely chop and add the garlic cloves
  • Once the garlic starts turning brown, add the red chilly powder and chopped mushrooms
  • Cover and cook for 3-4 minutes on low
  • Beat the eggs in a bowl and pour it in the pan
  • After a minute, stir the eggs to scramble it and let it cook for 2-3 minutes
  • Ensure any water from the mushroom has been fully absorbed before adding the rice
  • Add the rice, garam masala and salt and mix well
  • Cover and cook for 2-3 minutes
  • Enjoy with raita or chips of your choice!

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Clear Onion Soup

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I am not a huge fan of clear soups. Therefore the logical conclusion is that the husband is. He does not understand why soups need to be creamy, rich purees as against light soups with lots of flavour and I fail to comprehend why I need such clear soups when water will do the trick. Plus I don’t like straining out all the veggies. I feel super guilty about wasting them. Chalk and cheese!

Since he was travelling most of the month, I indulged myself with all the creamy soups to my liking. He returned and has been cribbing for the past three days about not having clear soup. So today’s soup is for the husband.

Serves 2

Recipe adapted from here.

WHAT WE NEED

Olive oil                                    1 tbsp

Onion, medium                      1

Garlic cloves                            2

Carrot, medium                      1

Soy sauce                                  1-2 tsp

Chilly sauce                             1/2 tsp

Vegetable stock                      3 cups

Salt & Pepper

Button mushroom                1

Spring onion, chopped        2 tsp

 

WHAT TO DO

  • Dice the onion, garlic and carrot
  • Heat oil and add the onion and garlic
  • Once the onion starts browning, add the carrot and fry for 1-2 minutes
  • Add the soy sauce and chilly sauce and mix well
  • Add the vegetable stock, salt and pepper and bring to a boil
  • Simmer for 12-15 minutes
  • Turn off the heat and strain the vegetables
  • Thinly slice the mushroom
  • Add mushroom slices and spring onion and serve hot
  • Enjoy!

 

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This post is part of the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Mushroom Almond Soup

When I made the broccoli soup yesterday, I kinda blanched way too many almonds and I knew if I didn’t use them at the earliest, in will forget and it will be discovered years later by my grandchildren. So I figured I could do another almond based soup and promptly tick that box. That’s when I realized that so many veggies blend well with almonds – carrots, mushroom, corn, etc. So we can safely predict few more almond soups!

So here goes –

Serves 2

Recipe adapted from here

WHAT WE NEED

Almonds          10

Olive oil            1 tbsp

Onion, large     1

Mushroom        200 gms

Milk                     2 cups

Salt & pepper 

WHAT TO DO

  • Blanch the almonds, peel, chop and set aside
  • Chop the onion and mushrooms
  • Heat oil and add the onions to it
  • Saute for a minute and then add the mushrooms and saute for 2-3 minutes
  • Set aside few almond slivers for garnish and add the remaining almonds 
  • Saute for another 2 minutes and add salt and pepper. Mix well
  • Remove from heat and cool
  • Transfer the mushroom mixture to a blender and blend with 1/2 cup of milk till smooth
  • Transfer them back to the pan, add the remaining milk and mix well
  • Bring to a boil and turn off the heat
  • Garnish with almonds
  • Enjoy it hot!

This is my post for the September Mega Marathon under the theme – Soups. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68



Crustless Mushroom & Spinach Quiche

 

Like I said in my last post, I shouldn’t be trying out recipes from the experienced marathoners. I tried the crustless quiche and had quite a tough time making it a quiche and had to resort to ramekins to save the day. But the saving grace was that it tasted quite good and was worth spending all the time wiping out the mixture from the bottom of the oven.

So here goes –

Recipe source – here

WHAT WE NEED

Button mushroom, finely chopped            1 cup

Spinach, finely chopped                                2 cups

Onion, large & chopped                                  1

Milk                                                                      1 1/2 cups

Eggs                                                                     2

All purpose flour                                             3 tbsp

Dry herbs, mixed                                            1 tsp

Grated cheese                                                  Lots

Olive oil

Salt & pepper
WHAT TO DO

  •  Heat the oil and add the chopped onion
  • Sauté till the onion turns translucent
  • Add the chopped mushroom, spinach, salt & pepper
  • Cook for 3-4 minutes and keep aside to cool
  • Preheat the oven to 180C
  • Whisk the milk, eggs, dry herbs and flour in a bowl
  • Add the cooled mushroom spinach mixture to the bowl
  • Pour into greased ramekins and top with cheese
  • Bake for 15 minutes 
  • Enjoy!

  

 
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Paneer Bhurji

   

Paneer is one of my favorite foods and the best part about it is it goes with almost anything and everything. It makes the daughter eat faster. My usual recipe for paneer bhurji is to add whatever vegetables I have on hand and mix it with the paneer. Today I had some mushrooms and baby corn and it was another yum paneer bhurji.

So here goes –

Serves 2

WHAT WE NEED

Olive oil                       2 tbsp

Spring onion              8-10

Button mushrooms  8

Baby corn                     8

Cherry tomatoes        10

Paneer                            200 gms

Red chilly powder       1/2 tsp

Garam masala              1/2 tsp

Salt

WHAT TO DO

  • Heat the oil 
  • Cut the spring onion into one inch size pieces and add to the oil
  • Finely cut the mushrooms and baby corns and add to the oil
  • Once the mushrooms soften, cut the tomatoes into half and add to the mix
  • Cover and cook over medium flame for 3-4 minutes
  • Scramble the panner and add to the vegetables.
  • Add the chilly powder, garam masala and salt and mix well.
  • Cook for 5 minutes
  • Enjoy with fresh rotis

 

This is my entry for the Blogging Marathon under the theme – Bhurji.

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Vegetarian Lasagna…well almost

  

I discovered two things today –

  1. I am getting old
  2. “Add more cheese” does not solve all problems. Really!

So I decided to make the vegetarian lasagna for the first time because I had made a new year resolution of trying new dishes and also using up stuff without wasting.

I bought the lasagna sheets almost six months ago and have been postponing it ever since. Along with it I also bought a canned spaghetti sauce to try. Then I read ‘Cooked’ and have been obsessed ever since about cooking from scratch. But then I had to use up the sauce and so I did, for the last time use canned sauce, just so it doesn’t go waste.

I cooked the vegetables and brought out the sauce all with a square dish in my head. After fifteen minutes of searching for it, I realized I had broken it trying to make Butterscotch Blondies. I am getting old or what!

Then I tried adjusting the same in a larger rectangular pan which was way larger than I thought. So the sauce and vegetables weren’t enough. So I did what I always do -add excess cheese to cover up. Doesn’t work with the lasagna. So I made some white sauce again and added it to the dish and yet I had only two layers. Sigh!

But, as unbelievable as it sounds, it did taste well and we had a good lunch. 
    

I didn’t follow any particular recipe. I just figured it based on all the lasagna I had eaten plus some common sense. So here goes –

WHAT WE NEED

Spinach                          1 bunch

Olive oil                          4 tsp

Garlic pods                     3

Onion, medium             1

Button mushrooms      8

Sweet corn                       1/4 cup

Baby corn                         6-8

Capsicum, large             1

White sauce                    4 cups

Lasagna sheets              6

Grated cheese                 1 cup

Parmesan, grated          1/2 cup

WHAT TO DO

  • Wash the spinach thoroughly
  • Heat 1 tsp oil and add the spinach. Cook it well with 1/2 cup of water.
  • Chop the garlic, onion, mushroom, baby corn and capsicum finely.
  • Heat 3 tsp oil in another pan and add the garlic.
  • Once the garlic start browning add the onion.
  • After the onions turn translucent add rest of the vegetables and cover and cook.
  • Once cooked, add the spinach to the other vegetables and mix well. Add salt.
  • Preheat the oven at 200C
  • In an 8*8 pan, spread a layer of the white sauce.
  • On top of it, add a layer of vegetables and the. The lasagna sheets
  • Repeat the layering another 2-3 times. Ensure that the top most layer is that of white sauce.
  • Spread the grated cheese (cheddar or mozarella) and Parmesan on top
  • Bake for 20 minutes till the sauce is bubbling.
  • Broil for another 5-7 minutes till the cheese on top has golden brown spots on it.
  • Enjoy!

  

NOTES

  1. Other vegetables that can be added are carrot, zucchini and eggplant. You can also make it as a spinach and mushroom lasagna by omitted the other veggies except onions.
  2. The instructions on the lasagna packet did not have any pre-cook instructions. Check to see if your packet has specific cooking suggestions to be followed before layering the lasagna sheets to bake.

  
   

This is for the Blogging Marathon under the theme – New Year Challenges.

  
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Baked Mushroom Parmesan

   

If you have read more than three posts in my blog, you will know I simply love Parmesan. It lends itself beautifully to grating unlike cheddar which has to be frozen or mozzarella which sticks to the grater and makes cleaning a mess. It’s not just the ease but it’s perfectly salty and creamy and cheesy to taste and it goes with almost anything.

  

So my Google-ing template is – ‘what I have in excess in the fridge/pantry’ + Parmesan + bake. And it works most of the time!

This recipe is inspired from two sources – this one here and a recipe by Venkatesh Bhat in a TV show few months ago. I brought them together and came up with this gorgeously cheesy baked mushroom. Do try.

So here goes – 

WHAT WE NEED

Button mushrooms, 

quartered                                15

Olive oil                                   1-2 tbsp

Garlic, minced                       3 cloves

Mixed Italian seasoning     2 tsp

Grated Parmesan                  3 tbsp

Salt and freshly ground black pepper

WHAT TO DO

  • Preheat oven to 220C
  • Lightly grease a baking tray
  • Take oil in a bowl. (See notes)
  • Add the seasoning, garlic, salt and pepper.
  • Add the mushrooms and gently toss to combine.
  • Transfer the mushrooms to the baking tray.
  • Sprinkle the Parmesan on top
  • Bake for 15 minutes, or until browned and tender, tossing occasionally.
  • Serve immediately.


 

NOTES

  1. There is no such thing as too much Parmesan. So feel free to add more.
  2. If you are not a huge Parmesan fan like moi, replace it with cheddar.
  3. If you want the mushrooms to be roasted to a near crisp then use 2 tbsp oil and bake for 20 minutes. Else 1 tbsp oil and 15 minutes baking should be a good deal for tender roasted mushrooms.
  4. I set aside some cheese to sprinkle after the baking. That’s optional.


This is part of the
Bake-a-thon 2015 


 

Cheesy Paneer Enchiladas

CHEESY PANEER ENCHILADAS
My entry for today under Tortilla based dishes is Paneer Enchiladas. This recipe has everything I love – paneer, mushroom and cheese! So I was pretty excited making it.
The good thing is that the husband hates paneer and so I usually get to have the lion’s share of all paneer-ness. Now the not so good news is my two year old loving it (just like me) and it’s hard to fight for paneer (or anything else) against all that cuteness.
So while I was making these enchiladas, she had the freshly made paneer, then the golden brown roasted paneer and finally she tore open the enchiladas to just pick on the paneer. Takes after her mother!!
So the dish turned out good but somehow the photos did not. So this once, just take my word and try it and don’t judge this recipe by its photo….
WHAT YOU NEED
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4 tortillas
100 gms paneer, cubed
4 button mushrooms, sliced
4 tomatoes,sliced
1 green pepper, deseeded and sliced
1 onion, sliced
2 pods of garlic, chopped
80-100 gms cheddar cheese, grated
3-4 tblsp of olive oil
salt and freshly ground pepper
WHAT TO DO
Cook the corn in water for 7-8 minutes till it is cooked but retains its crunch.
Heat 2 1/2 tbsp oil in a pan.
Add the paneer and mushrooms and fry till the mushrooms are soft and thepaneer is slightly browned.Keep aside.
In the same pan, add another 1 tbsp oil and fry the onion, green pepper and garlic for 5 minutes over medium flame.
Add the tomatoes, salt and pepper and cook covered till the tomatoes are mushy and it begins to thicken.
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Blend this mixture to make a sauce.
Return the sauce to the pan over heat, add the paneer, mushrooms, corn and half of the cheese and simmer over low heat for 3-5 minutes.
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Pre heat the oven at 200C
Warm the tortillas over a tava.
Pour little sauce in a baking dish till it’s bottom is coated with the sauce.
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On each tortilla, place a little of the sauce and paneer mixture.
Roll up the tortilla and arrange them side by side on the baking dish with the seam side facing downwards.
Pour the remaing sauce over the wrapped tortillas and sprinkle the rest of the cheese on top.
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Bake for around 10-12 minutes till the cheese melts.
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Notes
1. You can either blend the sauce to a chunky or smooth paste depending on your taste. I like it chunky and so my sauce is not smooth purée like.
2. You can use other melting cheese like mozzarella instead of cheddar. Your baking time would vary depending on the cheese you use.