• Button Mushrooms – 500 grams
• Finely chopped Onions – ½ Cup
• Finely chopped Garlic – 9-1- large cloves
• Olive Oil – 3-4 tbsp
• Extra Virgin Chili Pepper Olive Oil – 1-2 tbsp (optional)
• Fresh Thyme – 1 tbsp
• Finely chopped Parsley – few springs
• Black Pepper Powder – 1 tsp
• Salt as required
• Wash the mushrooms thoroughly, strain the water and immediately pat dry. This helps the mushroom from blackening. I like to remove the stems completely. You can just trim them.
• Heat 3-4 tbsp of olive oil in a pan.
• Add finely chopped onions and saute for a minute.
• Add the finely chopped garlic and saute for another minute.
• Now add the mushrooms and fry well until they are lightly roasted.
• Once they are lightly roasted, add salt and black pepper powder.
• Continue to cook them until they are done on low flame for about 10 minutes uncovered.
• About 5 minutes into cooking, add the fresh thyme and finely chopped parsley. You can add more and any herbs you like.
• Lastly, add in extra virgin chili pepper olive oil depending on your spice level and mix.
• Serve hot with some Alfredo pasta and a piece of chicken or with some rice and fish or any other combinations you may like.
children, evening snack, kids favorite, Vegetarian Tagged
appetizer, food, food blog, foodblog, garlic button mushrooms, Indian food, indian food blogger, kids, mushroom, mushroom recipes, recipes, starters
One of our favorites is curd rice 🙂 Some days, Mum would make Bisi Bele Bath and Curd rice with potato chips for lunch. That would leave us drooling!
Here’s how you can add some flavor to the humble curd rice.
Cooked rice – 2 bowls
Curd / Yogurt – 1 ½ cups
Whole Milk – 1/3 cup
Cucumber – ¼ cup
Grated carrot – ¼ cup
Finely chopped cilantro – 2 tbsp
Pomegranate seeds – ¼ cup
Ginger – ½ inch
Rai / Mustard seeds – 1 tsp
Urad dal/Black Gram dal – 1 tsp
Dry Red Chili – 2
Curry leave – 9-10
Oil – 1 tbsp
Salt a required
Take 1 ½ cups of yogurt in a bowl, add salt to taste and whisk to make it smooth. I like my yogurt to be smooth J
Take a large bowl, add the cooked rice, yogurt, milk, cucumber, grated carrot, cilantro, pomegranate seeds (serve some for garnish) and mix everything well.
Finely chop the ½ piece ginger and keep it aside.
Heat oil in a small pan. Add Mustard seeds.
Once the mustard seeds splutter, add the black gram dal, broken red chilies, finely chopped ginger, curry leaves and fry well (make sure not to burn them).
Add it to the rice and mix well. Garnish with a few pomegranate seeds.
Serve with papad and any pickle of your choice.
children, kids favorite, Vegetarian Tagged
bangalore food, bengaluru cuisine, curd, curd rice, Indian food, karnataka food, karnataka recipes, makara sankranti, rice dishes, rice mix, sankranti, sankranti special, south indian dish, south indian food, veg recipe, vegetarian, vegetarian recipe
It’s the season of Avarekai/ Lilva Bean in Bangalore, and Sankranti is round the corner. Make this simple and flavorful recipe and enjoy it with friends and family.
Avarekai/ Lilva Bean – 1 ½ cup
Methi/ Fenugreek leaves – 2 cups
Onion – 1 medium sized
Tomato – 1 large
Green chilies – 2-3
Ginger Garlic paste – 1 tsp
Red Chili powder – 1 tsp
Turmeric powder – ¼ tsp
Cumin powder – ½ tsp
Coriander Powder – 1 tsp
Oil – 9-10 tbsp
Cooked rice – made out of 1 glass of rice
Salt as required
Heat 9-10 tbsp of oil in a large Kadai.
Finely chop the onion and fry till slightly brown.
Add ginger garlic paste and fry until onions turn golden brown and the raw smell goes. (Make sure not to burn the onions)
Now add tomatoes and cook till soft.
Add the avarekai/ lilva bean and fry well for 1 min.
Wash the methi/ fenugreek leaves thoroughly and chop them roughly. Add them to the kadai and fry well.
Add in all the powders, salt to taste and slit green chilies. Mix everything well and keep frying them from time to time until the lilva beans are cooked for another 5-6 minutes.
Mix the cooked rice (make sure the rice isn’t hot) into the avarekai/ lilva bean mixture and fry well for about a minute.
Serve with papad and some raita or curd rice 🙂
children, kids favorite, Rice, Vegetarian Tagged
avarekai bath, bangalore food, bengaluru cuisine, blog, festival food, Indian food, karnataka food, karnataka recipes, lilva beans rice, makara sankranti, rice bath, rice mix, sankranti, sankranti special, vegetarian, vegetarian recipe
Sharing with you a simple, easy and quick recipe of chicken soup which you can relish this winter. This warm, delicious bowl of chicken soup is perfect for your Sunday evening.
Chicken – 9-10 bone pieces
Roasted Coarse Sooji/ Semolina – 1/3 Cup
Ginger-Garlic paste – 1 tsp
Thinly sliced Onion – ¼ Cup
Thinly sliced Tomato – ¼ Cup
Slit Green chilies – 2
Coriander leaves/ Cilantro – ½ Cup
Cloves – 2-3
Cinnamon – 1 small stick cut into 2-3 pieces
Bay Leaf – 1
Turmeric Powder – ¼ tsp
Red Chili Powder – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – ½ tsp
Black Pepper Powder – 1 tsp
Garam masala Powder – ¼ tsp
Water – 4 glasses
Oil – 3 tbsp
Salt as required
Heat 3 tbsp of oil in a pressure cooker and add cloves, cinnamon and bay leaf.
Add onions and saute till translucent.
Wash the chicken pieces thoroughly and add them to the onions. Fry for about 2 minutes.
Add ginger garlic paste and fry well until the raw smell goes.
Add tomatoes and cook until they are soft.
Now add the roasted sooji/ semolina and fry for about a minute.
Add in all the powders, slit green chilies and salt and fry for another minute.
Add water and bring to a boil.
Finely chop some coriander leaves and add them.
Close the cooker and cook for about 5-6 whistles.
Remove from the heat and allow to cool.
Slowly remove the chicken pieces into a bowl and shred them.
Add the shredded chicken back to the soup. Heat again before you serve it.
Sprinkle some coriander and mint leaves and serve hot.
Chicken, Soup Tagged
chicken recipes, chicken soup, cooking, couscous, easy chicken soup, food, foodblog, Indian food, non-vegetarian, recipes, semolina chicken soup, shorba, sooji murgh shorba