Round up of Global Kadai - Stuffed Mushroom Event.

Iam very glad to post the round up of this event. Though the number of entries to the event is very less, each one is very unique and classic in its own aspect. I would say each of these recipe is for keeps.
I would like to thank Cilantro for giving me the chance to host this event and also special thanks to those who had taken the time and effort to prepare the Stuffed Mushrooms especially for this event and photograph it. I truly appreciate it Ladies.

So without much further ado here are the different types of Stuffed Mushroom's,  the Indianized way.

Cilantro has tried to Indianize this recipe by using Potatoes.She has used Mutton Masala to give a spicy kick to this awesome starter.

Then next come an entry from Cool Lassie of PanGravyKadaiCurry. The stuffing she has come up with is a combination of  collard greens and cottage cheese.  This is one of her favorite stuffing. The greens gives a nice colour to the dish and results in awfully cute mushrooms.

The next one come in from NoteYet100 of Asankhana.  She has not only Indianized the stuffing, but the method too. Yes , she has used a Paniyaram pan instead of an Oven.Great recipe for those who don't have an oven

Now comes the entries from the most enthusiastic blogger I have known, Priya of Easy n Tasty Recipes.

She has tried two versions of stuffing one with Egg and the other with Potatoes. She had spiced up both the stuffing with our regular Indian spices. The pictures will say the rest.

Finally an entry from Myself.  I tried to Indianize the stuffing with grated Paneer and some chat masala.

Here is the original recipe provided for the Global Kadai event.
Hope you all enjoyed the round up as much as I did. 

Dont miss the next Global Kadai over at  HomeCookedRecipes  with an intersting theme 'Indian Flavoured Pizza'

 

Oatmeal Raisin Coconut Cookies

Its been two months since I moved to a new place or I should say its been two months since I baked anything. But I have lots of cakes and cookies, neatly organised in my folders, waiting to be posted.They were the result of the baking marathon I ventured during the last week of december amidst all the chaeos of packing and cleaning.  I baked some cookies, cakes, brownies, and breads as if the world is going to end the next day. Since it was the holiday season, I didnt have to worry about finishing up everything as they were neatly packed and distributed to friends and collegues as soon as they have been photographed. 



These Oatmeal Raisin Coconut cookies were past of that marathon as well as my first attempt in baking the cookies. I made two batches of these following two different recipes.This is the first version. It turned out crispy and chewy , just the way I wanted. This gave me the confidence to try out the mexican wedding cookies that was posted earlier for global kadai event.

I adapted the recipe from here. I modified/added/removed some ingredients as per my taste.

Ingredients:

1 cup Softened butter
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 tsp Vanilla extract

3 cups of Instant oats
11/2 cup of Flour
1 tsp Baking soda
1 tsp salt
1/2 cup of raisins
1 cup dry unsweetened coconut
1/2 cup of chopped walnuts.


Method:

Preheat the oven to 180C
In a wide pan, slightly toast the oats, coconut and walnuts one by one and keep seperatly.
Toasting bring out the nice flavour in all the above three ingredients, but take care not to brown it.
In a small bowl beat one egg alond with the vanilla extract.

Now cream the softened butter and the sugars for 2- 3 minutes using a electric mixture.
Mix in the beaten egg mixture and beat till it becomes creamy.

Now add the flour and mix till its well combined.
Stir in the toasted oats , coconut , raisins and walnuts.

Line the cookie tray with parchment paper and spoon in the mixture.
Gently press each portion with the back of the spoon. Place them well apart.
Bake for 10  - 12mins. Mine took 12 mins. So keep an eye after 10 mins.
The cookies will be soft in the center after 10 mins, not to worry, it will become crisp as it cools down. So if the base it browned and crisp, you are good to go.

This recipe gave me 48 medium sized cookies.

Spicy Spaghetti with Broccoli

Spicy Spaghetti with Broccoli
This pasta recipe does not require any creamy sauce or tomatoes.It just absorbs all the spiciness from the seasoning and can be had on its own.It can also be served along with some interesting side dish such as chicken/eggplant  parmisiana or with some oven roasted vegetables.
This recipe is adapted from the FoodNetwork website and is by the Chef  'Giada De Laurentiis'. I love all her recipes especially the veggie ones, very simple yet delicious.

Ingredients:
200gm packet of Spaghetti Pasta.
1 broccoli cut into florets
4 cloves of galic finely chopped
1 tsp of dried oregano
4 - 5 red chillie broken

Method.
Cook the pasta as per instructions.

Save some of the liquid about  half a cup while draining the pasta.

In a wide pan add 2 tsp of olive oil.

Add chopped garlic and the redchillies to the hot oil.

To this add the broccoli florets , oregano, sprinkle some salt,  give it a stir .
Now add the reserved water from the pasta and let it come to a boil.
Add the cooked pasta and mix well till all the water is absorbed by the pasta

Serve with any of your favorite side dish.

Here is another recipe - Veggie Lasagna adapted from Giada De Laurentiis Food network recipes, which I cherish the most. This dish is loaded with vegetables rich in vitamins and antioxidants. I had posted this recipe in 2006. Reposting  the picture and the link here again just for you all to have a glance and enjoy.

Both these pasta are going to the pasta party by Jyoti at Panch Pakwan

Egg Fry / Muttai Varuval

I have already posted an egg fry recipe using tomato paste. This is another verson of that without using the tomato paste.This is how my mother used to make along with lemon rice during my schooldays. Even now sometimes during vacation I ask my mom to make this simple combo and wind of the cooking as early as possible (which is very hard for her to do), so that we have some time to talk .
But that never happens, because now that she has some extra time in her hands, she starts making preparation for some nice elaborate snacks for the evening...
And when the time comes to leave she would always say " pesa kooda neram illa" - meaning  "didnt get time to talk at all"  : ). Thats how it is everytime...
But I manage to finish up all the chit chat through phone....thanks to the voip technology .
Now coming to the recipe...

Ingredients:
4 eggs
1tsp chilli powder
2 cloves garlic , chopped
few curry leaves/curry leaves powder
salt and oil as per taste

Method.
Hard boil the eggs and make cut into two equal halves.
Add two tsp of oil in a non stick pan.
Add the chopped garlic and curry leaves to the hot oil, stir for a minute.
Reduce the flame to medium and add the chilli powder and salt.
Stir for a minute and add 1/2 cup of water, and let it boil.
Now add the eggs, cut side down and cook till all the water evaporates.
Turn the eggs gently, so that the masala is coated well on all sides.
Serve with any mixed rice.


Cooking from Other Blogs:

Now and then I keep reminding myself that I need to cook up the bookmarked recipes from other blogs. I do that, but mostly they are baking recipes. There was this event which I used to like very much called the "MBP" - Monthly Blog Patrol, which would motivate me to look into other blogs for interesting recipes, with a purpose, instead of just browsing through. Iam not  sure if that event is still going on or it had been stopped. Any Idea !!

This weekend , bored with the usual chicken curry I started looking at my bookmarks and decided to try  Sarah Naveen's " Nadan Chicken roast " from Vazhayila. It was absolutely delicious and the taste was totally different from what we were used to, and that was excatly what I was expecting. Iam glad I tried it and will be making this often.

I followed the recipe as such, except that I added two tsps of tomato paste, to get that colour, as  my tomatoes were very bland, typical for this time of the year.

After Inspired by this recipe , I have decided to check out all the other bookmarked dishes, atleast once in a week. Lets see how it goes.

Stuffed Mushroom for Global Kadai

I have been making this dish for more than 8 years now, and everytime its a big hit. But this is the first time I tried with different ingredients for the Global Kadai event started by Cilantro and being hosted right here for this month. I tried to Indianise this dish by adding grated paneer, and chat masala and also spiced it up a little bit by chopped green chillies.It turned out even more delicious than I expected. We can never go wrong with our own Indian ingredients right. So here's how I made it.

Ingredients:
1 Packet Button Mushrooms (preferable large ones)
1 medium onion chopped.
2 tblsp finely chopped garlic
2 tblsp butter
1/2 cup plain bread crumbs
1/2 cup grate paneer
1/2 cup chopped coriander leaves
1 tblsp chat Masala or (1tsp garam masala + 1tsp Amchoor powder)
1 tsp chopped green chillies
1 cup shredded mozorella cheese
few tblsp Olive oil
Salt and peper to taste.

Method:
Preheat the Oven to 350F/200C
Wipe the Mushrooms with a wet towel, to remove all the dirt.
Remove the stalk and the rims with a knife.Reserve the stalk.
Finely chop the stalk, onions and garlic.
In a pan add the butter and when its hot add the onion, garlic and chopped green chillies.
Fry till the onion shrinks and turns tranlucent.
Add the chopped mushroom stalks, and fry well.
To this add the grated paneer, chat masala and chopped coriander leaves and stir for a few seconds.
Now add the bread crumbs, salt and pepper.Mix well.
Switch off the stove and allow it to cool.
Apply little olive oil over the mushroom cap, arrange in a baking tray and bake for 10 mins.
Now tightly stuff the baked mushrooms with prepared stuffing.
Sprinkle the shredded mozerrella cheese over the top and bake for another 10- 12 mins or until the cheese melts and golden spots appear on the top

Click here for the clear pictorial and details about stuffing the Mushrooms.

Note:  You can also add some chopped spring onions instead of coriander leaves.

The last date for the "Global Kadai" event is the 28th of this month. Hope to see your version of this yummy dish  soon.