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Mushroom Recipes

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When I just toss mushrooms with garlic and butter, I can have the whole bowl.  that garlic and butter are a deadly combination to mushroom. It elevates the mushroom taste. So I add them to my quesadilla, curries, white curry, tacos, pasta, pizza and everything now. I cook a lot of mushroom recipes; it is one of the best vegetarian side dish curries. It is a high protein ingredient in our food. 

Whenever I buy mushrooms, I try to cook them in 2-3 days. Fresh mushrooms are always firm to the touch, have a slightly shiny surface and have a uniform colour. Sometimes we would see some particles of peat moss on some of the mushrooms, just brush off prior to use, it is harmless.

Other favorite collection recipes: Biryani recipes, Breakfast recipes under 20 mins, Weeknight dinner recipes, Mouthwatering potato recipes, Garlic based recipes, Paneer/Cottage cheese recipes

 

MALAI PEPPER MUSHROOM

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Roasted peppers and mushroom pieces simmered in rich and creamy gravy, with a subdued amount of spice. Recipe is here.

MUSHROOM PEPPER MINI QUESADILLA

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This recipe contains sauteed mushrooms+ onions +peppers +tortilla +CHEESE + toppings. Recipe is here.

MUSHROOM BIRYANI

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A plate full of hot, fragrant rice and mushroom cooked with crispy onions and spiced yoghurt sauce.Recipe is here.

PANEER MUSHROOM BELL PEPPER CURRY

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A vegetarian Indian dish made with two vegetarian star ingredients paneer & mushroom in a spiced creamy sauce. It is quick to make it.Recipe is here.

MUSHROOM PEAS SPRING ONIONS MASALA

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Simple quick stir fry of Mushroom, peas and spring onions flavoured with aromatic Indian spices.Recipe is here.

GARLIC CREAMY MUSHROOM SPAGHETTI

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Garlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce on steaming spaghetti!Recipe is here.

MUSHROOM CUTLETS

Mushroom Cutlet-8

Fantastic little treats for appetizers packed full of goodness.I am sure this is one of the finger food that is finger licking good. Recipe is here.

CREAMY MUSHROOMS AND GREENS ON TOAST

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A classic combo of creamy mushrooms, garlic and parsley piled onto toast. On the table in 10 minutes!Recipe is here.

MUSHROOM TOFU VEGGIE POTSTICKERS WITH CHILI HOISIN GINGER SAUCE

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Exotic chinese dumplings for appetizer or dinner – pack them with any filling of your choice, pan fry,steam,freeze or eat fresh! Recipe is here.

Garlic Coconut Red Chutney

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CoconutRedGarlicCHutney (3)One of the easiest spiced flavorful dips made with few ingredients  Absolutely delicious!

It can be kept in the fridge and can be used for 1-2 days. I make coconut chutney, mint chutney, carrot chutney, eggplant chutney, tomato chutney, pumpkin chutney, channa dal chutney, coriander chutney and so on. I always make them on a busy weekday night and next day I will have it with a quick dosa/idli/paniyaram. Roasting onions, garlic and red chillies give great aroma and taste. Goes well with idli, dosa,bajji,pongal,roti and any kind of bread you fancy!

I use coconut oil for tempering as it gives a unique flavor to this. As I type, I feel like making some and having with hot dosas. I always love chutneys  and I love this homemade chutney or sauce and they are always a great savior when it comes to weekdays. I am alright cooking on weekends, but on a weekday, I get so tired that most of the days I tend to make recipes under 30 minutes, finish and sleep. 

My other favorite chutney recipes:  Ridgegourd chutney, Spicy onion tomato chutney, spicy garlic tomato thokku chutney.

CoconutRedGarlicCHutney (5)

 


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Garlic Coconut Red Chutney
Author: 
Recipe type: Sides
Cuisine: Indian
Serves: 1.5 cups
 
Ingredients
  • Coconut – 1.5 cups, cut in small pieces
  • Sambar onions/ Shallots – 6
  • Garlic cloves – 4
  • Tamarind – a small piece (if using paste use 1 tsp.)
  • Ginger piece – 1 ½ inch
  • Dried whole red chillies – 4
  • Roasted chana dal – 2 tbsp
  • Salt – as per taste
  • Coconut oil – 2 tsp

    For tempering:
  • Coconut oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Curry leaves – 1 sprig
  • Dried Red chili – 2
  • Hing – a pinch
Instructions
  1. In a pan, heat 2 tsp. of coconut oil, add shallots, ginger, dried red chillies and garlic cloves. Sauté them until golden brown.
  2. Take a blender jar, add roasted onion mixture with tamarind, roasted chana dal and blend into a smooth paste. Use 2 tbsp. of water or more for required consistency.
  3. For tempering, add coconut oil, add mustard seeds, when it crackles, add urad dal and when it turns color to golden color, add the red chillies, curry leaves and hing.
  4. Top this on your chutney, mix well and enjoy as a dip
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CoconutRedGarlicCHutney (4)

Quick & Simple Egg curry in 20 Minutes

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 QuickEggcurry-3
Eggs are simmered in spicy & delicious Indian gravy ! 🙂


I always tend to have eggs at home. So, if you are having some guest coming home, and you wanted to make a quick tasty side dish, this is the one you need to make. And quickly serve with some hot basmati rice.
I made this egg  masala long back when some of my friends came for lunch with my favorite Hyderabad Lamb Biryani. It was drafted for a long time in my list to post, thought this is the right time to post it because I did not pretty much cook anything for past one week. The masalas in this egg roast are finger licking good. Eggs are the best friend for bachelor cooking I guess, easy to make it for a side dish. So, if you wanted to make it special with a comfort lunch without much of work and grocery shopping ;) Then go for this!
 QuickEggcurry-7

4.5 from 8 reviews
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Quick & Simple Egg curry in 20 Minutes
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 3
 
Ingredients
  • Eggs - 4
  • Oil - 2 tbsp
  • Cumin Seeds/ Jeera - 1 tsp
  • Red chilli - 2, Broken
  • Curry Leaves - 1 sprig
  • Garlic - 4, very finely chopped
  • Ginger -1/2 inch, finely chopped
  • Green chilli - 1, small, finely chopped
  • Onion - 1 big or 1 cup, very finely chopped
  • Tomato - 2 small, or 1 cup, very finely chopped
  • Turmeric powder - ¼ tsp
  • Red chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Pepper powder - 1 tsp
  • Fennel powder - 1 tsp
  • Garam masala - ¼ tsp
  • salt - about 1 tbsp ( as per your taste)
  • Coriander leaves - 1 tbsp, finely chopped, for garnishing
Instructions
  1. Hard boil the eggs by boiling the eggs – Boil water, add a tsp. of salt, add eggs and cook for 10 mins in medium flame. Once done, add them to cold water and set aside for 5 mins, make a small crack using a knife or just cracking in a nearby object and remove the egg shell carefully. Do not cut the eggs, but just give a quick 4 slits on the eggs but not chop them. this will make the masalas go on into the curry.
  2. Heat oil in a pan; add hing, broken red chilli and jeera and sauté for few seconds. Add chopped onion, curry leaves, chopped ginger and chopped green chilli, chopped garlic and sauté till onion becomes translucent and golden brown. Add chopped tomatoes and turmeric powder, sauté till its little mushy.
  3. Now add the chilli powder, coriander powder, cumin powder, pepper powder, garam masala and mix well. Saute it well for 2-3 minutes to raw masala. Now add the eggs and then add ½ cup of water and make it boil in medium flame closed for 2-3 minutes.
  4. It will reduce into an onion tomato pasty consistency and will ooze out oil on sides.
  5. Finish with coriander leaves and serve it hot!
Notes
1. It is spicy curry, so adjust your spice level according to it!
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If you make a some  restaurant style Biryani, pulao for this egg fry,:) that’s a complete lunch. Even it tastes great with  plain rice or Indian bread.
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