Friday, August 23, 2013

Easy Mushroom curry with Radish Asparagus Raita

Mushroom masala-2

Like eggplants, mushrooms are detested by my husband and my little boy. In fact, hubby would
choose to stay hungry over eating any dish made with these vegetables. I, on the other hand love mushrooms. I can eat them in any form. I am hoping my baby girl would grow up to follow my
tastes.That would strike a balance!


But until then, it means I get to cook and savour them alone. This ‘’curry’’ is one such dish which has been in my drafts for a while now. I make no claims that this is an authentic Indian curry. But is certainly delicious, comforting and easy to make.
I take full advantage of kids not eating this and add some extra chillies to it. The cool raita makes a wonderful accompaniment to it. The walnuts add a lovely crunch. With steaming white rice, it makes a hearty meal.


Radish Asparagus raita-1

Mushroom Curry

Serves 1-2

Things you need -

200 gms Mushrooms, washed, and quartered I used mushrooms. Any variety will do.
half a Red bell pepper, sliced
1 medium tomato, chopped
1 small onion, chopped fine
150 ml coconut milk
1 tsp garam masala
2-3 green chillies, slit lengthwise or chopped. Go easy on them if you want a less spicy version
1 tsp sugar
1 tsp salt
1 tbsp + 1 tsp oil
water as required
half inch ginger, grated
2-3 cloves of garlic, minced fine
a few coriander leaves, lemon wedges for garnish

How its done -

1. Heat 1tbsp oil in a pan or skillet. Saute the mushrooms for about 5 minutes until tender. Keep mushrooms  aside.
2. In the same pan, heat a tsp of oil, Add onions and fry for 3-5 minutes on low/medium heat. Add ginger, garlic and green chilli for the last 2 minutes.
3. Add bellpepper and fry for a minute. Add tomato and cook for a few minutes until soft and mushy.
4. Add the mushrooms, garam masala, salt, sugar and mix well. Saute for 2 minutes.
5. Add coconut milk and a bit of water to lighten the consistency if you like.
   Bring to boil and switch off heat. Garnish with coriander leaves.

Radish Asparagus Raita

Serves 2

Things you need -

2-3 spears of Asparagus cut into inch pieces. Discard woody/hard end
2-3 radishes, sliced
1 cup or 250 ml yoghurt
1 tsp salt
1 tsp sugar

For tempering -
half tsp mustard seeds
half tsp urad dal
a few curry leaves
1-2 small dried red chillies, optional
1-2 tsp oil
a few coriander leaves 
1-2 tbsp coarsely crushed toasted walnuts

How its done -

1. Mix the first five ingredients together in a bowl.
2. Heat oil in a small pan. Add red chillies if using and mustard seeds. Once they start to spultter, lower the heat and add urad dal and curry leaves. Take off from heat and pour onto the raita. 
Garnish with coriander leaves and crushed walnuts.

Thursday, August 8, 2013

Tandoori Grilled Vegetable Sandwich

Texture Tandoori grilled veggie sandwich-1

Hello friends! How have you all been? This  space has been quiet for some time. Well, Ive been busy having fun and being lazy. No morning stress..…a true relaxed vacation. Lots of first time experiences ..Little boy busy learning to play cricket …the little girl got her first tooth! A lot of old memories being relived ..the indian monsoon…childhood favourite dishes being savoured. More on that later.
But for now I am sharing a recipe from my drafts which I made a few days before leaving for India.
The tandoori vegetables and paneer add loads of flavor to this sandwich. The coriander mint chutney is a perfect match for the tandoori vegetables. Like the veggie tortila wraps, these too make a great portable meal.

Tandoori grilled veggie sandwich-3

Tandoori grilled veggie sandwich-2

Tandoori Grilled Vegetable Sandwich

Yield - Makes 1 medium sized sandwich

Things you need -


Sandwich Bread . I used Ciabatta
1 small zucchini
half a medium eggplant, sliced vertically
200 gms of paneer sliced
1 medium sized bell pepper, sliced
1 small red onion, sliced into rings
few rocket leaves, optional
2 tbsp oil
tomato ketchup, optional
1-2 tsp butter

For the marinade
3-4 tbsp thick yoghurt
2 tbsp tandoori masala powder.  See recipe below.
1-2 tsp red chilli powder
1 tsp garlic paste
salt as per taste

For the mint coriander chutney
handful mint leaves
handful coriander leaves
1-2 green chillies
1 clove of garlic
1 tsp salt
1tbsp lemon juice

How its done -


1. Mix the yoghurt, tandoori masala powder, chilli powder, ginger garlic paste, salt in a bowl. Marinade the eggplant, zucchini, bell pepper and paneer slices. Refrigerate for 1-2 hours.
2. Meanwhile prepare the mint coriander chutney by grinding all the ingredients for chutney. Keep aside.
3. Grill the marinated vegetables and paneer slices on a griddle/broiler until done for about 3-5 minutes on each side.
4. Slit the bread into 2. Butter both slices and lightly toast it if you like. Apply the mint coriander chutney and tomato ketchup if using. Place the grilled vegetables, paneer, onion rings, rocket leaves in between the bread slices. Serve with more ketchup if required.


Tandoori masala powder

Recipe loosely adapted from here.

Things you need -


half cup dried red chillies
1/4 cup coriander seeds
1 tbsp cumin seeds
half tbsp pepper
half tbsp cloves
2-3 cardamom pods
1 tsp fenugreek seeds
2 inch stick of cinnamon
1 tsp ginger powder
1 tsp garlic powder
half tsp turmeric powder

How its done -


1. Mix the red chillies, coriander seeds, cumin, pepper, cloves, cardamom, fenugreek, cinnamon in a pan and roast them on low flame until fragrant. This tales about 2-3 minutes. Take care not to burn them.
2. Grind the roast spices along with the ginger, garlic and turmeric powder in a blender or mixer until smooth. Store in an airtight container.