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Spicy Mushroom crumble stuffed Peppers

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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.

Quick Spicy Brinjal Fry/ Kathirikkai Varuval

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BrinjalRoast-7Quick, flavorful, light and perfect vegan accompaniment for rice or roti!

When I was a kid, I was never fond of brinjal like many of them. I had these weird thoughts that they look gross 😀 which is not true at all. I later realized it is one the versatile easy vegetables to cook with and also taste great! So, try to make this vegetable for your kids and try to implant into their minds that 😉 it is tasty, I say this because I still see people don’t like to have this vegetable for the same reason. Brinjal is rich in iron, fibre and vitamins.  Brinjal is one of the low calorie vegetable when it comes with antioxidants, magnesium but it takes a lot of oil.

My dad made this for me this time when I went to India. He made it one afternoon with some tomato rasam when my mom and I went to doctor and informed him that we will be late. And that night I had this 😀 and I totally loved it. So I asked him to make it again another day and I clicked the pictures the same day. My dad is a great cook 😉 just like my mom. In India, I have never seen Men cook as much as women. I know and agree the fact that there are lots of male chefs compared to women. But when it is compared to home cooking, it is so weird that men don’t cook much and I have seen and heard that most men don’t cook whole of their life. How weird is that? Just because they are born as male, doesn’t make them any better ;)! Back to topic, I am proud and happy that my dad is not one among the crowd J He always helps my mom in cooking and he is always there for everything!

BrinjalRoast-4

He used the small brinjals for this recipe and I would totally recommend that instead of eggplant for the recipe. But I have made this with eggplant also and it does taste good except that the taste of the vegetable is different. This is one of the quickest recipes to make on a weekend as a side for Indian breads like roti, paratha or for plain rice and or for garlic dal/ tomato rasam/Buttermilk rasam /sambar !

My Other favorite Brinjal recipes. Masala Stuffed Baby Eggplants/Ennai Kathirikkai,Roasted eggplant mozzarella pasta and Honey garlic EGgplant.



5.0 from 8 reviews
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Quick Spicy Brinjal Fry/ Kathirikkai Varuval
Author: 
Recipe type: Main
Cuisine: Indian
 
Ingredients
  • • • Small Eggplant/ Kathirikkai – 10
  • • • Mustard seeds – ¼ tsp
  • • • Urad dal /black gram – 2 tsp
  • • • Curry leaves – 1 sprig
  • • • Sugar – a pinch
  • • • Turmeric powder – ½ tsp
  • • • Onions – 1 medium, sliced
  • • • Salt – 1 tbsp
  • • • Oil – 2 tbsp
  • • • Red chilly Powder – 1 tsp
  • • • Sambar powder – 1 tbsp
Instructions
  1. Remove the ends of the eggplant and slice them and soak them in water till you cook.
  2. Heat a wide pan with oil and add mustard seeds. When it crackles, add the urad dal and when it gets lightly golden brown, add the curry leaves.
  3. Add sliced onions, pinch of sugar, little salt, sauté till they become nicely golden in colour.
  4. Now add the eggplants to it. Add the turmeric powder, chilli powdfer, sambar powder, required salt and add 2 tbsp of water. Mix it well and cover it for 7-8 minutes.
  5. After 7-8 minutes, open the pan, the water would have evaporated and now mix and turn brinjal so that all sides gets roasted. Cook it uncovered in medium heat till both sides get evenly roasted.
  6. Switch it off and serve with some hot rice and dal.
Notes
1. Use a wide pan as it helps to turn the eggplants.
2. Reduce the amount of spicyness if you want by avoiding the chilli powder.
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 This roast is perfect for rice and tomato rasam/Buttermilk rasam/dal/sambar !

BrinjalRoast-5

30 Minute Spicy Brinjal/Eggplant Fry

by 4 Comments

Brinjalfry-6Extremely easy vegan eggplant recipe!

It is perfect for rice or roti. I love this recipe because you don’t have to chop anything much other than eggplant. And it is very quick to make this. I made this on a weekend where I wanted to make something quick. Usually on weekends I would have all patience to cook big lunch, but that weekend I wanted to make something quick and tasty for my spinach dal. I tried this and it turned out so roasted and beautiful. Anybody would love to make quick lunch or dinner, if they are given an option. So, these days I am trying to make a lot of quick recipes. This recipe is good only for the smell tender eggplants. You can surely use the big eggplant, but I am not sure how it will turn out. This recipe taste good for the small eggplants because of the cutting style and the roasting style.

Brinjalfry

Brinjal is one of the low calorie vegtable when it comes with antioxidants, magnesium but it takes a lot of oil. So add as much of oil you want and do not add more, so make it with the same amount of oil and roast it. I never used to eat the brinjal when I was a kid, now I just love them. I have few more eggplant recipes if you would like to have a look – Masala Stuffed Baby Eggplants/Ennai Kathirikkai,Roasted eggplant mozzarella pasta and Honey garlic EGgplant.

 This roast is perfect for rice and tomato rasam/Buttermilk rasam/dal/sambar !

Brinjalfry-2

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30 Minute Spicy Brinjal/Eggplant Fry
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 10 small
 
Ingredients
  • • Small Eggplant/ Kathirikkai – 12
  • • Mustard seeds – ¼ tsp
  • • Urad dal /black gram – 2 tsp
  • • Curry leaves – 1 sprig
  • • Turmeric powder – ½ tsp
  • • Salt – 1 tbsp
  • • Oil – 2 tbsp
  • •


    [To grind:]
  • • Red chilly – 3
  • • Cumin seeds – 1 tsp
  • • Garlic – 4
  • • Fennel seeds – 2 tsp
  • • Chilli powder – 2 tsp
  • • Sambar powder – 1 tsp
Instructions
  1. Blend the ingredients under “to grind” smoothly.
  2. Remove the ends of the eggplant and cut into half lengthwise. Put a slit in the middle of the eggplant and soak them in water till you cook. Slitting helps in masalas to get in.
  3. Heat a wide pan with oil and add mustard seeds. When it crackle, add the urad dal and when it gets lightly golden brown, add the curry leaves.
  4. Now add the eggplants to it. Add the ground paste,turmeric powder,salt and add 2 tbsp of water. Mix it well and cover it for 7-8 minutes.
  5. After 7-8 minutes, open the pan, the water would have evaporated and now turn the brinjal the other side and cook it uncovered in medium heat till both sides get evenly roasted.
  6. Switch it off and serve with some hot rice and dal.
Notes
1. Use a wide pan as it helps to turn the eggplants.
2. Reduce the amount of spicyness if you want by avoiding the chilli/sambar powder.
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 Taste great with rice and tomato rasam/Buttermilk rasam/dal/sambar !

Brinjalfry-5

Mirchi Ka Salan / Green Chilli Curry

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Mirchikasalan1fnameIt’s a popular dish made with fried chillies, peanut, sesame seeds and coconut. The curry goes well with biryani.  Mirchi ka salan is similar to bhagara baigan except that you add chillies instead of eggplant and you add yogurt to it. The mirchis used are longer ones; they are called finger hots here. You can even use banana peppers or any kind of green chillies for this preparation. I guess the only curry I know with chilly is the mirchi ka salan. They are made from healthy ingredients – sesame seeds, peanuts, yogurt and coconut. These ingredients help to tone down the heat of the green chillies in the curry.

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 6 years but I still remember this dish very much with other beautiful memories. It goes really well with hyderabadi biryani. Its light spiced, creamy and tangy. It looks really simple and normal dish but it is bursting with flavors. Baigan ka salan is also good with biryani. I will post the recipe soon. This goes well with jeera rice, roti,naan or phulka.

This dish involves a lot more of ingredients than an average dish. But its worth doing and tasting it. Making a Mirchi ka 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. The very first time when I heard this dish, I was like” should I go with it”. Back then I was hungry so I just ordered it. But it was VERY TASTY not just because I was hungry ;). It tasted palatable every time I had it.

Vegan note: replace yogurt with coconut milk.

4.0 from 1 reviews
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MIRCHI KA SALAN/ GREEN CHILLI CURRY
Author: 
Recipe type: Main
Cuisine: Indian, Hyderabad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • To roast & grind:
  • Peanuts –2 tbsp
  • Sesame seeds – 1 tbsp
  • Coconut – 1 tbsp
    For gravy:
  • Oil – 1 tbsp
  • Red chillies – 2 broken roughly
  • Cumin seeds – 1 tsp
  • Mustard seeds – 1 tsp
  • Fenugreek – 1 tsp
  • Curry leaves – 6-8 leaves
  • Hing - a pinch
  • Onions – 1 large, sliced, 1 cup
  • Salt – as needed
  • Turmeric – 1 tsp
  • Ginger garlic paste – ½ tbsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1 tsp
  • Mint – 1 tbsp, chopped finely
  • Coriander – 1 tbsp, chopped finely
  • Yogurt – ½ cup beaten
  • Green Chillies - 8- 10
Instructions
  1. Slit the green chillies in the middle and remove the seeds. When they are dry add them to oil and fry till they look little lighter shade.
  2. Dry roasts the peanuts in a medium flame. When the peanuts are roasted, add the sesame seeds. When the sesame seeds are golden brown, Add coconut. Keep an eye on this. It gets brunt easily. Add this mixture to the blender and blend it with some water to a fine paste.
  3. , Now add the oil in the pan and when the oil is hot, add the whole red chillies, and then add mustard seeds. And when the mustard seeds crackle, add fenugreek seeds and cumin seeds.
  4. Now add the curry leaves, onions, hing and little salt. Cook the onions till they are golden brown, Add turmeric and ginger garlic paste and cook to remove the raw smell.
  5. Add the blended mixture, cumin powder, red chilli powder and coriander powder to the mixture. Fry for two minute and add some water to it. Cook for fifteen minutes. Stir in between till the oil oozes out nicely. Add the chopped mint and coriander leaves. Boil for two minutes.
  6. add the beaten yogurt and simmer for another ten minutes. When it oozes out oil again add the fried green chillies and jaggery to the gravy and let it cook for 5 mins so that the juices of the gravy het absorbed by the chilies.
Notes
1. Roast the peanuts in medium flame as it gets roasted quickly.
2. You can also add tamarind juice in this recipe.
3. Any kind of chillies , seeds removed is good.
.
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This goes well with jeera rice, roti,naan or phulka.

Mirchikasalanfinalname2

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