Quick Spicy Mushroom

Quick Spicy Mushroom

The mushroom and chicken 65 masala are the stars of the show. I added a fistful of broken cashews while the onions were cooking. But my husband said that it tasted really good without the cashews. So let me know whether you like this dish with or without cashews.

Ingredients:

  • Oil – for sauteing
  • Onions – 3/4 cup chopped
  • Curry leaves – 6
  • Cashews – fistful of cashews, broken( optional), read notes above
  • Mushrooms – 227grams/ 8 oz, chopped
  • Chicken 65 masala – to taste
  • Salt – to taste

Method:

  • Heat oil in a wok.
  • Add onions and curry leaves. Saute until the onions turn transparent.
  • Add chicken 65 masala according to taste. Saute for few seconds.
  • Add mushroom and salt to taste. Keep stirring at regular intervals.
  • Turn off the heat when the mushrooms are cooked.

Mohinga – My 200th Post

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Mohinga is a Burmese dish. My dad used to get them from Parrys (Chennai,Tamil Nadu,India).  The street vendors start their business in the late evenings. You get Burmese food in Vyasarpadi(Chennai,Tamil Nadu, India) too. If you are hesitant to eat from there, you can make your own Burmese food at home.

My relatives are in Burma. My mom learned this recipe from them. When we visited Burma, I always used to eat Mohinga for breakfast. They make it with fish and  rice noodles. But the street vendors in Chennai serve Mohinga with thick noodles.

You can also add shredded pieces of fish. I used left over chicken gravy/kulambu without chicken pieces in the recipe below (adding chicken pieces from the gravy is optional). I freeze leftover chicken gravy and thaw it before preparing Mohinga.

You can make your own chili flakes at home by dry roasting dry red chilies  and grinding them to a coarse powder.

I used Tomoshiraga Somen noodles. But you can use rice noodles or any thick noodles.

Mohinga 1

While serving the noodles; the quantity of  gravy has to be higher than the noodles. The ingredients under the garnishing list is very important. Try not to skip it.

You can also add sliced plantain stem/vazhaithandu. Saute it in oil until cooked and add it to the gravy along with the fried garlic and fried onion-ginger garlic paste.

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Ingredients:

  • Channa dal – 2 tbsps
  • Canned coconut milk – 1/4 cup
  • Water – 2 cups + 1/2 cup
  • Leftover chicken gravy/kulambu – 1/4 cup + 2 tbsps
  • Salt – to taste
  • Egg – 1, crack the egg into a bowl
  • Chilli flakes – to taste ( dry roast and grind 4 dry red chili’s to a coarse powder)
  • Oil – for sauteing
  • Onions – 1 cup, sliced
  • Ginger garlic paste – from 2 garlic and 1 inch piece of ginger
  • Garlic – 3 big cloves or 5 small cloves, sliced
  • Noodles – 4 oz
  • For Garnishing:
    • Chopped Cilantro
    • lemon or lime wedges
    • Sliced cabbage
    • Sliced onions
    • Boiled eggs, cut into wedges
    • Red Chili flakes

Method for making sauce:

    • Cook channa dal in water until they are very tender.
    • If the water evaporates as the dal cooks, add more water.

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    • Use a dal masher and mash it into a fine paste.
    • Add little water and mash it into a lump free paste if the dal soaks up all the water.Set it aside.

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      • Heat oil in a pan for sauteing. Be generous with the oil.
      • Add garlic slices and saute until they turn golden brown. Remove it onto a bowl and set it aside.

Mohinga 3

      • Add onions to the same pan and saute until the onions turn golden brown. Add ginger parlic paste to it and saute for 40 seconds. Turn off the heat and remove the onion mixture onto a bowl.

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    • Add chicken gravy,coconut milk and water to the dal mixture. Mix well.

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    • Add salt to taste and little chili flakes. You can add more chili flakes while serving.

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    • Turn on the heat and when small bubbles begin to form(do not let it boil); temper the egg slowly by pouring a steady thin steam of channa dal gravy(approximately 1 cup) into the egg bowl. Whisk continuously as you pour the hot liquid.

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    • Now pour the egg mixture slowly into the channa dal gravy. Stir the gravy as you add the egg mixture.

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    • Turn off the heat and add more salt if required.
    • Add the fried garlic and fried onion- garlic paste to the dal mixture and stir.

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Assembling the Mohinga:

    • Cook noodles by following the instructions on the box and drain them.
    • Add oil and stir the noodles to prevent them from sticking to each other.
    • Assemble all the ingredients in the garnishing list.

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    • Place some noodles in a big bowl for serving.
    • Add a bit of all the garnishing ingredients except the lime/lemon.
    • You can add chili flakes according to your taste.

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    • Spoon the channa dal gravy onto the bowl. Squeeze the lime/lemon wedges and serve hot.

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    • Enjoy your bowl of tasty Mohinga.

Mohinga 20

Trip to Niko Niko’s

Niko Niko’s is a Greek restaurant in Montrose (Houston,TX). We have visited the restaurant many times. Love the food especially Baklava. I forgot to take a photo of the yummy Baklava.  If you are at/visiting Houston and love to try new food, give Nico Nico’s a try. Coffee lovers should try their Greek coffee.

Here are some mouthwatering photos of  Greek lasagna, Gyro and chicken kebabs.

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Nico Nico's 3

Mint Rice/Pudina Sadam

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I have added cooked chickpeas the rice. It is optional. But it gives the rice more flavor. So do try adding chickpeas to mint rice.

Mint rice 2

Below is the image of the spices I used in this recipe.

Mint rice 1

Ingredients:

  • Chickpeas – 1/2 cup, soaked overnight in water
  • Basmathi rice – 1 + 1/2 cups
  • Ghee – 2 tbsps
  • Mustard seeds – 1/4 tsp
  • Onion – 3/4 cup, chopped
  • Curry leaves – 8
  • Serrano pepper – 1 and a half pepper slight lengthwise
  • Ginger garlic paste – using 1 inch piece of ginger and 3 garlic cloves
  • Tomato – 1/2 a tomato, chopped
  • Grind to a fine paste using water:
    • Mint leaves – 1/2 cup, tightly packed
    • Cashew – 10
    • Cloves – 2
    • Cinnamon stick – 1 inch
    • Cardamom – 2
    • Marathi moggu – 1
    • Kalpasi – a big piece
    • Annasi Poo – 1
    • Jathipathri – 1
  • Water – 2 cups + 3/4 cups
  • salt – to taste
  • Fresh bay leaf – 1
  • Cilantro – few, chopped

Method:

    • Pressure cook chickpeas with water and salt for one whistle. Drain the chickpeas and set it aside.
    • Water and soak basmathi rice in water.
    • Heat ghee in a big pan.(you need a pan with a lid)
    • Add mustard seeds and wait till it splutters.
    • Add onions, serrano pepper and curry leaves. Saute until the onions turn golden brown.
    • Add the ginger garlic paste and saute for 30 seconds.
    • Add the chopped tomato and saute until the tomato looses its shape.

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    • Add the ground mint mixture, chickpeas and salt.

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    • Let it cook until the ghee starts to ooze out. Keep stirring at regular intervals.

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    • Turn the heat to medium.
    • Drain the soaked rice and add it to the mint mixture.
    • Add water and salt to taste.
    • Add cilantro and bay leaf.

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    • Cover the pan and let the rice cook halfway.

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  • Turn off the heat and let the rice cook in its own steam with the lid on. (approximately 15-20minutes)
  • Stir the rice gently and serve hot with raita.

 

Mango Icecream

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This is a Philadelphia style mango ice cream (ice cream without eggs) recipe. I use an ice cream maker to make ice creams. Cool off the summer with my mango ice cream recipe.

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Ingredients:

  • Ripe Mangoes – 2 big mangoes or 3 small mangoes
  • Whole milk – 3/4 cup, chilled
  • Sugar – 3/4 cup, adjust accordingly( see notes below)
  • Heavy cream – 1 + 1/2 cups

Method:

    • Puree the mangoes using a blender and strain them into a bowl.

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Mango Ice cream 11

    • Add whole milk, sugar and heavy cream to the mango puree and mix well until the sugar dissolves.
    • Follow the directions on your ice cream maker and make the ice cream.

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  • I have a Cuisinart ice cream maker. I chill the Cuisinart ice cream bowl for 24 hours before making the ice cream.
  • I place the chilled bowl in the ice cream maker. Place the beater inside and close the lid.
  • I turn on the machine and pour the mango ice cream mixture slowly inside the bowl.
  • The ice cream will be ready within 25 minutes of churning.
  • Transfer the ice cream into a freezer safe container and freeze for 1-2 hours before serving.

Mango Ice cream 5

Note:

  • The quantity of sugar depends on the sweetness of the mangoes. The ice cream mixture must be on the sweet side before churning. The sweetness will decrease a bit when the ice cream is ready.

 

Pineapple Lemonade Punch

Pineapple Lemonade Punch

This punch is perfect for a hot summer day. It is sweet and refreshing. You can add  more sprite as you run out of punch. Making it the perfect party punch. Kids and adults will enjoy this drink.

Ingredients:

  • Country time lemonade mix – 2 cups
  • Pineapple juice – 64 oz , chilled (I used Dole)
  • Cold water – 2 cups
  • Sprite – 2 liter bottle, chilled ( you can buy more and keep refilling the punch)

Method:

  • Combine lemonade mix, pineapple juice and cold water together in a drink dispenser or punch bowl.
  • Add sprite just before the guests arrive.

Note:

  • You can keep topping the punch with sprite.
  • Garnish the punch with slices of lemon.

Cherry Topping

Cherry topping 1

This awesome cherry topping can be used on ice creams, pancakes and waffles. The recipe is from Cooking tip of the day.  I used Oregon dark sweet cherries. The sauce is a bit thin. It works well with waffles and pancakes. But if you are going to top ice creams, add an extra 1/2 tbsp of cornstarch and 1 tbsp of water to the recipe below.

The ingredients below makes 16 oz of cherry topping/sauce.

Ingredients:

  • Canned cherries – 15oz can
  • Water – 1/3 cup
  • Sugar – 1/3 cup
  • Cornstarch – 1 tbsp
  • Water – 2 tbsps
  • Almond extract – 1/2 tsp
  • Brandy – 1 tbsp

Method:

    • Drain the cherries and pour the syrup from the can into a saucepan.
    • Chop the cherries or use them whole.
    • Mix cornstarch and 2 tbsps of water in a bowl to a lump free paste.
    • Add sugar and 1/3 cup of water to the syrup in the sauce pan.
    • Mix well and let the syrup cook on medium heat. Stir at regular intervals.
    • Let the cherry syrup boil for 2 minutes.
    • Slowly whisk in the cornstarch mixture  and let it boil for 3 minutes.
    • Turn off the heat.
    • Stir in the cherries, almond extract and brandy.
    • When the sauce cools down, transfer the cherry topping to a jar or container and refrigerate.

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