Relish The Bite

Taste of happiness

You are here: Home / Archives for Mushroom recipes

One pot Mushroom biryani recipe

by Leave a Comment

This is my first option if I have mushrooms at home so let the world know this… 😉! 

I know and I have heard this from my loved ones that “Biryani” can never be vegetarian. However, I am a vegetarian and this is the only biryani I have tasted 😀 so this is a delicacy to me. I am here in Costa rice for a break last few days. Obviously, new place and beautiful. However, Vegetarian options are not great unless I cook here. If I go to the the main town I might get some option. So, for now all I am having –> rice, beans and plantain. At this point, I choose peace over food and humans which is unlike me. So, no complaints!

Serving Size:
Time:
Difficulty:

* Oil – 2 tbsp
* Bay leaf – ½
* Cinnamon – 1 thin piece
* Cloves – 3
* Cardamom pods – 2
* Onions – 1, big, sliced thinly
* Mint – 1 cup, chopped finely
* Coriander leaves – 1 cup, chopped finely
* Garlic – 6, very finely chopped
* Ginger – 2 cloves, finely chopped
* Green chilli – 8, slit
* Tomato – ½, sliced
* Turmeric powder – ¼ tsp
* Biryani masala – 1 tsp
* Red Chilli powder –1 tbsp
* Mushrooms chopped (crimini, or another favourite variety) – 2 cups
* Salt – 2.5 tbsp or as per your taste.
* Basmati Rice – 2 cups
* Water – 4 cups
* Coriander leaves – 1 tbsp, chopped

Directions

  1. Take a big wide pan, add oil on medium heat, and add the spices like bay leaf, Cinnamon, cloves, cardamom pods, and sauté for a minute. Add the cumin seeds, then the onions, mint, coriander leaves, ginger, garlic, green chillies, and fry for two minutes with a bit of salt.
  2. Then add tomatoes with mushrooms, turmeric powder, biryani masala, red chilli powder and salt.
  3. Mix well and sauté for two minutes.
  4. Then add the rice and mix well.
  5. Add the water to it and close the pan in medium high heat for ten minutes.
  6. After ten minutes, change it to low for ten minutes.
  7. Finally, keep it closed for ten minutes after removing from heat.
  8. Garnish with coriander leaves.
  9. Notes: Remove chilli powder if you find it spicy.
Mushroom Biryani

Mushroom Masala Quick Recipe

by 1 Comment

We all need quick recipes these days.

This is one of the quickest recipes I made one day as a side dish to poori. Came out good so thought will share it.

Typing a recipe after 45 days or so. My admin has been very kind enough to maintain my social media with all the content I gave her and responding timely on her messages. Thanks to her! She pushes me to provide her content on a timely manner when I hide from social media. I owe you a lunch, Girl!

Been some tough days that I can’t express with everything happening. Then, last few days was even more worse with Covid. Recovering…

Heard from my neighbor on Mercury Retrograde that this is all happening as Universe is telling me something. People who knows me know I don’t believe in all this.. But this is so strong with every day and nothing seems to work out! I am fed up and May be this is universe. At this point, no use blaming the universe and it is just me.

whatever… Life will go on… I will breathe like everybody else! 🙂

Other Mushroom recipes: Mushroom Vegetable chow mein, Mushroom pepper stir fry

Serving Size:
Time:
Difficulty:

Ingredients

  • Cardamom, cinnamon stick, bay leaf – each 2
  • Mushrooms – 400 Gms
  • Onions – 200 gms
  • Green Chilli – 2, chopped
  • Garlic – 6, sliced.
  • Ginger – 1 inch, chopped finely.
  • Turmeric powder – 1 tsp
  • Coriander powder – 1 tsp
  • Mango powder – 1 tsp
  • CHilli powder – 1 tsp
  • Pepper powder – 1/2 tsp
  • Coriander leaves – 1 tbsp, chopped finely
  • Lemon juice – 1.5 tsp
  • Salt – 1 1/4 tsp

Directions

  1. 1. Chop Mushrooms, slice onion, Green chillies, Garlic and ginger.
  2. 2. In a pan with 1 tbsp of oil in medium heat, add 2 cardamom, cinnamon stick, 1 tsp cumin seeds, 1 tsp fennel seeds.
  3. 3. Add the chopped mushrooms, onion, green chillies, garlic, Ginger and salt. Saute for a few minutes until they get translucent. This will take about 4 minutes.
  4. 4. Add 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp mango powder and 1 tsp chilli powder.
  5. 5. Mix well and add 1/2 of water.
  6. 6. Close for 2-3 minutes. Then open and let the water evaporate for another 2 minutes or so.
  7. 7. Garnish with fresh grounded pepper, chopped coriander leaves and lemon juice.

Spicy Mushroom crumble stuffed Peppers

by Leave a Comment

These delicious vegan mushroom stuffed peppers are Hearty, healthy, filling, and easy to make.This will be a great party appetizer or you can serve as a side too.
Quick and easy to whip up and absolutely packed full of healthy, meat-free ingredients, mushroom stuffed peppers are always a winner!
If you use a variety of colors it will make a visually interesting dish, any color of bell pepper will work here.
Baking time can vary, but for this recipe you will cover the baking dish with foil and bake at 350 degrees F for about 15 minutes.

You can also top with smashed avocado or guacamole once the vegetarian stuffed peppers have finished baking.

I received sample products from Big mountain foods.Their products are purely plant based and packed with vitamins and minerals. Vegan and gluten free and they are delicious. I am serious! Try them. They are women owned and family operated in the heart of Vancouver British Columbia which is my favorite city in Canada. Their social media links: 

You are going to love this stuffed peppers recipe. Why? Because these Vegan Stuffed Bell Peppers are Smoky, Spicy, Satisfying,Hearty and Gluten Free.

a.     Facebook: https://www.facebook.com/bigmountainfoods/

b.     Instagram: https://www.instagram.com/bigmountainfoods/

c.      Twitter: https://twitter.com/bigmountainfood

Serving Size:
4
Time:
40 mins
Difficulty:
Medium

Ingredients

  • Big mountain Food Mushroom Crumble – ¾ cup crumbled
  • Big onion – ½ finely chopped
  • Ginger Garlic paste – ½ tsp or fresh garlic and ginger
  • Green chili – 1, finely chopped
  • Tomato – ½, finely chopped
  • Red chili powder – ½ tsp
  • Chaat masala – 1 tsp
  • Garam Masala Powder – ¼ tsp
  • Coriander leaves – 1 tbsp finely chopped
  • Salt – to taste
  • Oil – 2 tsp
  • Bell pepper – 1, chopped into rounds

Directions

  1. Heat oil in a pan; add onions, green chilli, ginger garlic paste and sauté till golden brown.
  2. Add tomato and sauté for a minute, then add chilli powder, garam masala powder, and salt. I would give a quick stir, it should not be too dry or too saucy. Takes around 5 mins.
  3. Preheat the oven for 10 mins.
  4. Then add mushroom crumbles and mix well.
  5. Cook for a minute, garnish with coriander leaves and switch off.
  6. BAKING
  7. Take a baking pan and cover with aluminum foil. Add the round bell peppers, sprinkle some oil, and stuff it with filling.
  8. Bake it for 12 – 15 mins at 350°F. Bell pepper will soften and mushroom crumbles will get roasted. Serve it as an appetizer.

This is not a sponsored post.

Brinjal Salan/ Baby Eggplant Spicy curry

by 3 Comments

Brinjal SalanIt’s a popular dish made with fried baby eggplant, peanut, sesame seeds and coconut. The curry goes well with biryani.

I came to know about this dish when I stayed in Hyderabad for few months. This dish really stood out to me, I say that because it’s been 10 years but I still remember this dish very much with other beautiful memories. It goes really well with hyderabadi biryani. It’s light spiced, creamy and tangy. It looks really simple and normal dish but it is bursting with flavors. This goes well with jeera rice, roti,naan or phulka.

This recipe was shared by my bestie and I shared in my instagram recently. Too many people wanted the recipe so here I am posting it. Recipe that I had to type to share with everyone and I made this with mushroom biryani.

Other salan recipes: Mirchi ka salan, Mushroom salan, Bhindi ka salan

Brinjal Salan

Print
Brinjal/Baby Eggplant Salan
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Nuts Paste:
  • • Peanuts – 1tbsp
  • • Grated coconut – 1 tbsp
  • • Sesame seeds – 1 tbsp
  • • Khus Khus/ poppy seeds/ kasa kasa – 1 tbsp
  • • Cloves – 3
  • • Cardamom – 3
  • • Cinnamon – 1 inch
  • • Chilli powder – 1 tsp
  • • Ginger garlic paste – 1 tbsp
  • Fry:
  • • Oil – 3 tbsp
  • • Star anise – 1 tsp
  • • Baby Eggplant – 8, sliced.
  • • Green chilly – 5, slit here and there
  • Curry:
  • • Oil – 1.5 tbsp
  • • Mustard seeds – ¼ tsp
  • • Fenugreek seeds – ¼ tsp
  • • Dried Red chilli – 2, broken.
  • • Cumin seeds – ¼ tsp
  • • Curry leaves – 7
  • • Onions – 1, sliced.
  • • Tomato – ½ , sliced
  • • Turmeric – 1 tsp
  • • Salt – 2 tsp
  • • Tamarind juice – 3 tbsp
  • • Coriander leaves – 1 tbsp,
Instructions
  1. Wash the eggplants, pat them dry and slit into 4 keeping the stem intact.
  2. Add oil to a pan and fry the slit baby eggplants. Keep it aside on a paper towel to soak extra oil. Add green chilli and fry them too. It might pop out or crackle a bit more so be careful. Fry for few seconds.
  3. Take a pan in medium heat, dry roast all the ingredients under ‘nuts paste’ in medium heat for 4 minutes. Once cooled down,grind to make a smooth paste with these roasted ingredients using ½ cup water.
  4. In the same pan, add the oil under ‘curry’.
  5. After the oil heats up, add mustard seeds. After the mustard seeds crackle, add fenugreek seeds, cumin seeds, dry red chillies and curry leaves and mix them well.
  6. Add sliced onions with 1 tsp of salt. Saute till the onions get brown.
  7. Add tomatoes and turmeric powder. Saute them for 2 minutes.
  8. Add the above paste and fry for 2 mins till oil oozes out.
  9. Add the tamarind juice and boil for 2 minutes with 1 tsp of salt.
  10. Add baby eggplant and green chilli with the fried oil (12 tsp) to it. Add ½ cup of water and let it simmer in medium – low heat for 2 minutes.
  11. Garnish with chopped coriander leaves.
Wordpress Recipe Plugin by EasyRecipe

Brinjal Salan

Quick Mushroom Pepper Fried Rice

by 3 Comments

Mushroom Pepper Fried Rice-4

 

Flavourful and comforting fried rice using mushrooms ready in 30 minutes! 🙂

I would suggest using a wok to make this. There should be this fast and fried touch to this which happens by cooking in the wok. I have this pan which is not wok but still does the job 🙂 If you have celery, use it when you add mushrooms 🙂 It gives great flavour.

 

It is super quick to make this recipe. I literally made this in 30 minutes. If you have pre-cooked rice, this will take just 15 minutes. I once tasted when my sweets 🙂 cooked for me 🙂 and I made it later once with my own twist after that. I don’t know 🙂 I liked the taste a lot. Special..!

Fried rice is so versatile. You can add any vegetables to it. You can even make this with leftover rice. You can add eggs to it if you eat eggs :). I am sure it will taste great with eggs too. It is very important to make the rice grainy for fried rice. If the rice turns sticky, we won’t get it perfectly. You can use different colour capsicum to add more colour to the rice. It is very simple, the only thing to do is chop the everything thinly sliced. Make sure to use nice good quality basmati rice, as it’s the star ingredient here.

I have a collection of mushroom recipes you can check. 🙂

My favourite Mushroom recipes: Mushroom Biryani, Garlic mushroom spaghetti, Mushrooms in peanut sesame gravy, Creamy mushrooms and greens on toast.

Mushroom Pepper Fried Rice-3

4.0 from 1 reviews
Print
Quick Mushroom Pepper Fried Rice
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 3
 
Ingredients
  • Oil – 2 tbsp (approx)
  • Red chilli Flakes – 2 Tsp
  • Garlic – 5, Thinly sliced
  • Ginger – 2 inch, sliced
  • Onion – ¾ cup, thinly sliced
  • Green chilli – 2 long, thinly sliced
  • Capsicum/ Bell pepper – ½ cup, thinly sliced
  • Mushroom – 150gms, chopped or sliced
  • Soy sauce – 2 Tsp
  • Crushed pepper – 1 tbsp
  • Rice – 1.5 cups
  • Salt – as per your taste
  • Spring onions – 1 tbsp, finely chopped to garnish
Instructions
  1. Take a rice cooker with 2 tsp of oil, 1.5 tsp of salt, 1.5 cups of rice, 2.5 cups of water and cook it. You can cook this in a pan too. Open and let the rice get cool.



  2. Take a pan with 1 – 1.5 tbsp of oil in the medium to high flame, add red chilli flakes, garlic, ginger, green chillies, 1 tsp of salt and sauté for 30 seconds. Add onions with a bit of salt and sauté for 30 seconds.

  3. Add bell pepper, mushrooms, ½ tbsp of crushed pepper and sauté well for two minutes.


  4. Add soy sauce, rice and keep tossing every 20 seconds for 2- 3 minutes till the rice gets fried too.
  5. Add chopped spring onions to garnish and switch off.
Wordpress Recipe Plugin by EasyRecipe

Quick & simple Mushroom Peas curry in 20 minutes

by 6 Comments

MushroomPeasMasala

 

Mushrooms are simmered in spicy & delicious Indian gravy !

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. I made baigan bartha, but did not force myself to take pictures. I always have couple of recipes in my draft except that I have to type the story or description to it. The masalas in this mushroom are finger licking good. Mushrooms and 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!

I am a vegetarian and I love mushrooms. I cook mushrooms at least once a week. Tried sometime back to be vegan for a week, and it was hard actually. I had a tough time without yogurt and cheese. Probably will try it again sometime :D. Just want to check if I can do it…!

As a matter of fact, this is a vegan curry. You can skip peas and replace with any veggie you want to add.

I have a collection of my favorite mushroom recipes. Few I would mention are Mushroom peanut salan, Paneer Mushroom bell pepper gravy,  Mushroom Biryani, Vegan tofu mushroom dumpling potstickers Garlic Creamy mushroom spaghetti, Mushroom cutlet

5.0 from 1 reviews
Print
Quick & simple Mushroom Peas curry in 20 minutes
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Mushooms – 300 gms, chopped into cubes
  • • Peas – 100 gms (can use frozen peas)
  • • Oil - 2 tbsp
  • • Hing - a pinch
  • • 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
  • • Fresh crushed Pepper powder - 1 tsp
  • • Fresh crushed Fennel powder - 1 tsp
  • • Garam masala - ¼ tsp
  • • salt - about ½ tbsp ( as per your taste)
  • • Coriander leaves - 1 tbsp, finely chopped, for garnishing
Instructions
  1. 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.
  2. Now add the chilli powder, coriander powder, cumin powder, fennel powder, pepper powder, garam masala and mix well. Saute it well for 2-3 minutes to raw masala. Now add the mushrooms, peas and then add 1 cup of water and make it boil in medium flame closed for 5-8 minutes.
  3. It will reduce into an onion tomato pasty consistency and will ooze out oil on sides.
  4. Finish with coriander leaves and serve it hot! Squeeze some lemon juice as well.
Notes
1. It is spicy curry, so adjust your spice level according to it!
2. You can use the frozen peas as well.
Wordpress Recipe Plugin by EasyRecipe

 

 

If you make a some restaurant style Biryani, pulao for this mushroom curry, that’s a complete lunch. Even it tastes great with  plain rice or Indian bread.

MushroomPeasMasala-4

Simple classic tomato and mushroom pasta

by 5 Comments

Tomato_mushroom pasta-2One of my favourite 30 minute dinner recipes – warm and comfort!

It has a good portion of veggies so it is surely healthy and add spinach if needed. I made this with a side of radish cucumber salad. I somehow forgot to edit the pictures and finally got some time this weekend to sit with my lightroom. I should say probably because my mom is here and she takes care of the kitchen mostly so I have loads of time. Actually she takes care of the kitchen and also me. Its been long since she hugged me and slept, felt better. Going to miss this again..

Now back to the pasta story, I don’t make pasta a lot. However when I make I try to include mushrooms to it as I like it a lot. Most probably I make pasta because I don’t want to cook for long. So I tend not to take much pictures or when I am bored of rice. It is one of the quick dinner recipes. I like to make my dinner with lot of recipes to fill my plate which I don’t mind if it takes time, but if I make a single dish it means I am too tired to cook, so it should be quick for me.

You can use any kind of pasta for this. 🙂

Other quick 30 minute dinner recipes: Quick and simple egg curry in 20 minutes, Honey garlic eggplant, spicy chicken egg fry noodles, veg fried rice (Indian style)

Other favorite pasta recipes: Roasted eggplant mozzarella pasta, pasta in rose sauce, Garlic creamy mushroom pasta

SUndriedTomato_mushroom pasta

Print
Simple classic tomato and mushroom pasta
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Spaghetti – 300 g [or other pasta as per your dish]
  • Cherry tomatoes – 300 g, chopped into quarters
  • Mushrooms – 300g , sliced or cut into quarters
  • Olive oil – 2 tbsp
  • Garlic – 5 cloves
  • Chilli flakes – 1 tbsp
  • Salt - as per taste

    to garnish –
  • crushed pepper
  • and parmigiano reggiano– 2 tbsp
  • basil leaves - 1 tbsp
Instructions
  1. Put the pasta onto cook with salt. Once the pasta is cooked, then drain and keep aside.
  2. Keep a pan , add the olive oil to the pan with garlic and slowly heat the pan.
  3. When the pan is hot with garlic without it gets brown, add the red chilli flakes and sauté for few seconds.
  4. Now add the mushrooms, tomatoes with salt to it until it becomes soft for 8 minutes.
  5. Add the drained pasta to it and mix well.
  6. Garnish with some grated parmigiano reggiano, basil leaves and crushed pepper to it.
Wordpress Recipe Plugin by EasyRecipe

SUndriedTomato_mushroom pasta-4

Mushrooms in peanut sesame gravy / Mushroom Salan

by 10 Comments

mushroompeanutgravy-3They are made from healthy ingredients – sesame seeds, peanuts, yogurt and coconut. It is light spiced, creamy and tangy!

This dish involves a lot more of ingredients than an average dish. But it is worth doing and tasting it. Making a Salan is not the quickest thing you can do and it does involve a lot more ingredients than the average dish. But trust me when I say, it’s worth it. I have made many a times and it has never failed. when it comes to parties, there are lot of vegetarian and vegan recipes, so it is a perfect dinner recipes.

Salan means gravy here and I have used mushrooms here. You can also do them with capsicum, potatoes or mixed veggies. It tastes great with simple jeera rice, peas pulao or even plain rice. It is perfect with Indian breads like roti,chana dal paratha, parotta and so on. I made this with parotta and it was scrumptious. Usually salan is something that goes well with biryani. I usually make salan for biryani but this time I wanted to try something else and did this. I adapted the idea from Vahchef and then made my twist and turns. After a long time, posting a recipe just after making them, this means it was really good and I have some time.

I am a vegetarian and I love paneer & mushrooms. I cook mushrooms at least twice a week. I have a collection of my favorite mushroom recipes. Few I would mention are Paneer Mushroom bell pepper gravy, Garlic Creamy mushroom spaghetti and mushroom cutlets

veg thali mushroom curry

Print
Mushrooms in peanut sesame gravy / Mushroom Salan
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • To roast & grind:
  • • Peanuts –2 tbsp
  • • Sesame seeds – 1 tbsp
  • • Coconut – 1 tbsp
  • • Fennel – 1 tsp
  • • Cumin seeds – 1 tsp
  • • Red chilli – 2 broken
  • • Pepper balls – ½ tsp

    For gravy:
  • • Mushrooms – 10-12, sliced or chopped into 4
  • • Oil – 1 tbsp
  • • Cumin seeds – 1 tsp
  • • Fenugreek – 1 tsp
  • • Curry leaves – 6-8 leaves
  • • Green Chillies – 1, slit
  • • Hing - a pinch
  • • Onions – 1 large, sliced, 1 cup
  • • Tomatoes – ½ cup, chopped
  • • Salt – as needed
  • • Turmeric – 1 tsp
  • • Ginger garlic paste – ½ tbsp. or finely chopped garlic – 5, ginger – 1 inch
  • • Red chilli powder – ½ tsp
  • • Coriander powder – ½ tbsp
  • • Mint – 1 tbsp, chopped finely
  • • Coriander – 1 tbsp, chopped finely
  • • Yogurt – 2 tbsp beaten
Instructions
  1. • Dry roasts the ingredients under “to roast & grind” in a medium flame without coconut. When the peanuts are roasted, add the coconut and blend them with little water into a fine paste.

  2. • Now add the oil in the pan and when the oil is hot, add fenugreek seeds and cumin seeds.

  3. • Now add the curry leaves, onions, green chillies, ginger, garlic, hing and little salt. Cook the onions till they are golden brown, add tomatoes and turmeric, wait till they get sautéed well.

  4. • Add the blended mixture, red chilli powder, chopped mint, coriander and coriander powder to the mixture. Fry for two minute and add some water to it. Cook for 8-9 minutes in medium to low flame. Stir in between till the oil oozes out nicely.

  5. • add the mushrooms, beaten yogurt and simmer for another 8 minutes. When it oozes out oil again, mix well and garnish with coriander
Notes
1. Roast the peanuts in medium flame as it gets roasted quickly.
2. If you think, this might be spicy for you, cut down the red chillies when roasting.
Wordpress Recipe Plugin by EasyRecipe

Taste great with Vegetable Biryani or Shrimp Biryani, peas pulao, parotta, chana dal paratha or simple jeera rice.

mushroompeanutgravy-6

Lentil Malai Kofta

by 5 Comments

MalaiKofta-2Paneer and Potato cheese dumplings in an almond-cream sauce. A royal Indian treat!

I have used Almond Breeze almond milk for this recipe. I always like to use almond milk for my recipes to replace cream for my gravy recipes  for a healthier option. And I always use them for my milkshakes. And if I wanted to make vegan recipes, almond milk always stays in my refrigerator. You can find these Almond Breeze products in the refrigerated section of your grocery store. 

IMG_3742

MalaiKofta-1



Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. This healthy and delicious vegetarian curry can be on your plate in one hour. It is one of the popular recipe amongst the north Indian recipes. I have seen that it’s a part of most restaurants menu. Goes well with steamed rice, ghee rice, Pulao,paratha, parotta, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste.

 Vegan note: Replace paneer with tofu, ghee/butter with oil. 

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

4.5 from 2 reviews
Print
Lentil Malai Kofta
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • For koftas: (roughly makes 10 kofta balls)
  • • Paneer/Firm Tofu(if vegan) - ½ cup,grated
  • • Potatoes - 2 , medium, boiled and washed
  • • Split Bengal gram (chana dal) - ¼ cup
  • • Salt to taste
  • • Red chilli powder - 1.5 tsp
  • • Garam masala powder - ½ tsp
  • • Cashew nuts - 5, broken
  • • Green chillies - 1, finely chopped
  • • Cumin powder- ½ tsp
  • • Coriander powder-1.5 tsp
  • • Cornflour/ corn starch - 4 tbsp
  • • Oil - to deep fry


    For gravy
  • Oil - 2 - 3 tbsp
  • • Onion - 2 medium, roughly chopped
  • • Garlic - 4, roughly chopped
  • • Ginger paste - 1inch, roughly chopped
  • • Turmeric powder - ¼ tsp
  • • Tomato - 2, medium,roughly chopped
  • • Coriander powder - 1 tsp
  • • Cumin powder = ½ tsp
  • • Chilli powder - 1.5 tsp
  • • Dry Methi Leaves - 1 tsp
  • • Cashewnuts - 6
  • • Almond milk - ¼ cup
  • • Fresh coriander leaves chopped 2 tablespoons
Instructions
  1. Wash and Soak the chana dal for 2 hours. Add chana dal with 2 cups of water in a pan and bring to a boil. Cook until the dal is tender, strain and grind to a smooth mixture with no water.
  2. Take all the ingredients under the kofa ingredient list with the blended chana dal, mix together check for salt. Shape them into lemon sized balls. If you think they cannot form into a lemon sized balls, add more corn flour and mix well.



  3. Heat oil in a kadai, deep fry the koftas until golden brown. Drain on a tissue paper and set aside.



  4. Meanwhile, for the gravy, heat 2 tbso of oil in a pan in medium flame, add chopped onions, garlic, ginger and saute until golden brown. Add tomatoes, turmeric powder, chilli powder, coriander powder and sauté for few mins till it oozes out oil. Add 2 tbsp of water, cashew nuts and cook for 5 mins till they mix together and raw smell goes away. Switch off, cool and blend it into a smooth paste.

  5. Take the same pan, add 1 tsp of oil/butter, add the blended paste, almond milk, dry methi leaves, 1.5 cups of water , mix and bring to boil for 5-7 mins in medium-low heat.

  6. It will form into a correct gravy consistency, now add the kofta balls, top up with chopped coriander leaves, switch off and serve hot.

Wordpress Recipe Plugin by EasyRecipe

Disclaimer: This post has been sponsored by the Almond Breeze and I have been compensated monetarily! However all opinions are my own as always.

MalaiKofta-4

Mushroom Recipes

by 5 Comments

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

Malai Capsicum Mushroom-name

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

MUSHROOM PEPPER MINI QUESADILLA

Quesadilla_Relishthebite

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

MUSHROOM BIRYANI

Mushroom Biryani-7

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

PaneerCApsicumMushroomCurry-16

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

MushroomPeasMasala-7

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

GARLIC CREAMY MUSHROOM SPAGHETTI

GarlicMushroom-8name

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

MushroomToast-4-2

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

Dumpling4.jpg

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.

Paneer Mushroom Bell Pepper curry

by 14 Comments

PaneerCApsicumMushroomCurry-16A vegetarian Indian dish made with two vegetarian star ingredients paneer & mushroom in a spiced creamy sauce. It is quick to make it.

I always make recipes with paneer and capsicum (bell pepper), it is a classic combo I believe. When I was in Vancouver, I went to VJ’s Rangoli (Candian famous chef Vikram) and I got a chance to try his mushroom capsicum curry. I totally loved the combo except that I did like the capsicum chop style. 🙂 So, this is my version of preparing a curry with paneer, bell pepper and mushroom. Whenever I have guest over and want to make vegetarian recipes, it is a must mushroom or paneer dish! I am sure if we have this recipe in the restaurant, it would always be the first preference for all the vegetarians at the restaurants or parties.

Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat bread like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win.

PaneerCApsicumMushroomCurry-15

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at 🙂

Vegan Note: You can replace paneer with firm tofu for this recipe. And also avoid cream and use coconut milk instead.



Other Mushroom recipes: Mushroom Biryani, Vegan tofu mushroom dumpling potstickers, Mushroom green toast, Mushroom Spring onion masala, Mushroom Mini Quesadilla, Malai pepper mushroom, Garlic Creamy mushroom spaghetti, Mushroom cutlet

PaneerCApsicumMushroomCurry-17

4.0 from 2 reviews
Print
Paneer Mushroom Bell Pepper curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Oil – 1 tbsp
  • • Spices – Cardamom – 1, bay leaf – 1, star anise – 1, clove -1
  • • Red chilli – 1
  • • Cumin/Jeera - ½ tbsp
  • • Onions - 1 (diced in a medium size)
  • • Chillies - 3 (chopped roughly)
  • • Ginger – 1 inch
  • • Garlic – 5
  • • Tomatoes - 2 (chop them very small)
  • • Cashews - 5
  • • Turmeric powder - 1 tsp
  • • Garam masala - 1 tsp
  • • Cumin powder -1 tbsp
  • • chilli powder - 1tbsp
  • • Salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
  • • Coriander powder - ½tbsp
  • Second pan:
  • • Butter - 2 small cubes or 2tbsp
  • • Green Bell pepper - 1
  • • Red Bell Pepper - 1
  • • Paneer cubes - 10 cubes
  • • Mushroom (white button or any variety) - 10 full, chopped big
  • • Dry Methi leaves (kasoori methi) - 3 tbsp
  • • Cooking cream - 1 cup
  • • Coriander - to garnish
Instructions
  1. Heat a pan in medium flame; add some oil, spices, cumin, Ginger, garlic, onions, chillies and with the little salt. Sauté them till they are translucent.

  2. Add the tomatoes and turmeric powder. . Sauté them for about 2-3 minutes in medium flame and then add the garam masala, chilli powder, cumin powder, coriander powder with 1 tbsp of water and rest of the salt. Sauté them for few minutes till they ooze out some oil. You will surely oil oozing out from corners. Switch it off when it happens so. Usually, it takes 5-6mins. Transfer the ingredients into a blender, cool and blend them into the smooth paste with the cashews.

  3. In the same pan, heat butter in medium flame, add some butter, add the capsicums, mushrooms and paneer together. Crush the methi leaves and top it on this. Mix them carefully without breaking the paneer. Fry for 3-5 minutes.

  4. Add the onion tomato paste that we prepared before to this pan, add ½ cup of water and cooking cream. Mix it gently and Make it boil in medium-low heat for 5 minutes.

  5. When you see oil oozing out on the top around 5-6 minutes later, switch off and garnish with coriander leaves.
Notes
1. You don't have to fry paneer separately for this recipe. When it gets sauteed with bell peppers. The flavors of capsicum get into paneer nicely.
2. The cooking cream gives a rich flavor, so you should add it. Don't skip it. You can use milk or coconut milk if you don't have cream.
3. My salt level was perfect. But if you want more or less, you can adjust as per taste.
4. You can use colorful bell peppers if you need.
Wordpress Recipe Plugin by EasyRecipe

Perfect side dish with Ghee rice, peas pulao, vegetable biryani, naan, paratha or parotta!

PaneerCApsicumMushroomCurry-14

Mushroom Cutlets

by 8 Comments

Mushroom Cutlet-6
Fantastic little treats for appetizers packed full of goodness.I am sure this is one of the finger food that is finger licking good. 
 
Finely chopped mushroom laced with mashed potatoes and spices.These are perfect appetizers and super easy to prepare. Mushroom cutlets are packed with great flavor. You can add veggies or minced meat to this if you want 🙂 for meat lovers. And vegetarians, you can mix some all purpose flour and water, replace egg dip with the all purpose flour dip.You can very well pan fry by drizzling some oil over a hot pan and arrange 3-4 at a time and cook in a medium flame both sides, until crisp. My mother always used to prepare cutlets this way. 
Mushroom Cutlet-8
 
When I used to come from school around 4 pm, my Mom makes some snack for me 🙂 totally for me. My sister is not crazy about food like me 😀 so it is totally for me. And I would just guess each day at the door from the smell each day. I totally miss it! I love you Amma (Mom). Mothers are the best in the creator’s 😀 hand.
 
Mushroom Cutlet-7
 

5.0 from 1 reviews
Print
Mushroom Cutlets
Author: 
Recipe type: Appetizer
Cuisine: Indian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Mushroom - White button - (You can use any variety) - 200 gm
  • Cumin Seeds/ Jeera - 2 tsp
  • Onion - ½ cup - finely chopped
  • Fennel seeds - 2 tsp - crushed
  • Green chilli - 3 medium sized, finely chopped
  • Garlic - 3, finely chopped
  • Ginger - 1 inch, finely chopped
  • Potato - 2 medium sized.
  • mint - 2 tbsp, finely chopped
  • Coriander - 2 tbsp, finely chopped
  • Pepper powder - 2 tsp.
  • Salt - to taste
  • Garam Masala - 1 tsp
  • All purpose flour - 2 tbsp
  • eggs , slightly beaten (or) all-purpose flour &water
  • Breadcrumbs - 3 tbsp
  • Vermicelli - 2 tbsp
  • Oil - for deep frying and 1 tbsp for sauting.
Instructions
  1. Boil the potatoes, season with salt until tender. Then drain, peel and mash.
  2. Heat 1 oil in a pan in medium flame, add cumin seeds and when it changes color, add the onions, green chillies, ginger and garlic with little salt. Saute them till the onions becomes translucent.
  3. Add the finely chopped mushrooms now and saute they dry out all water and get cooked.
  4. Now add the mashed potato, mint, garam masala, fennel seeds, pepper powder and coriander to the pan. Mix well and switch off. Check for salt and add at the step according to your taste.
  5. Take the mushroom potato mixture, make it to small balls. Place in your hands, now press it gently to flatten it to round thick cutlets. You can make it to any shape you fancy.
  6. Dust it to flour, then dip it in egg mixture and shake off any excess for a thin coating and then dip in the breadcrumb mixture to coat evenly.

  7. Place them into a baking sheet or a plate till you finish all. Keep it aside for 15 minutes if possible to make it dry for deep frying.
  8. If you want, you can freeze the cutlets at this point up to one day. You do not need to thaw before frying. They can also be frozen up to 2 weeks and defrost completely before frying.

  9. Heat oil in a large pan in medium-high heat. Deep fry the cutlets till they are crisp and golden brown on all sides, turning once in between. Drain the excess oil by placing on kitchen paper.
  10. Serve hot with tomato ketchup or yogurt mint dip and thinly sliced onion rings and lemon slices.
Notes
1. If you are pan frying then just drizzle with some oil over a hot non stick pan and arrange 4 at a time and cook in a medium flame both sides,until crisp.
2. You can add veggies or minced meat to this if you want 🙂 for meat lovers. And vegetarians, you can mix some all purpose flour and water, replace egg dip with the all purpose flour dip.
3. Adjust the quantity of chilis and black pepper powder according to your taste.
Wordpress Recipe Plugin by EasyRecipe

Mushroom Cutlet-5

Page 1 of 2
1 2
  1. Pages:
  2. 1
  3. 2

STAY CONNECTED

SUBSCRIBE BY EMAIL