Monday, December 9, 2013
MUSHROOM PEPPER MASALA
One of my son's favourite dishes is the Vegetable Pepper Masala which he relished often at the Samrat Restaurant during his boyhood days at Bangalore. He remembered the most flavoursome gravy and the juicy bites of mushrooms that soaked in it along with the Peppers. Various guesses and suggestions started pouring in during our discussion about the ingredient which rendered the awesome flavour to the gravy. I tried out the dish with a "secret" ingredient which my son suggested hoping that it would bring out the Samrat flavour.
Mushrooms - 20
Peppers - 1 green and 1 red
Onion - 1
Tomatoes - 2
Grated ginger - 1tsp
Green chilly chopped - 1 tsp
Cinnamon powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Butter - 2 1/2 tbsps
Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 pinch
Salt - 1 1/2 tsps
Cashew nuts - 1 cup
Milk - 2 cups
1. Roast the Cashew nuts in 1/4 tsp of butter and grind them into a smooth paste adding half a cup of milk and keep aside.
2. Thoroughly wash the mushrooms, remove the stems, slice and keep them aside.
3. Finely chop the onions, and cut the peppers.
4. Heat the butter in a pan and add the cumin seeds.
5. Add the cinnamon powder and then the finely chopped onion.
6. Add the ginger gratings and chopped green chillies and fry till the onion turns golden in colour.
7. Add the chopped tomatoes, turmeric powder, chilly powder, cumin powder, coriander powder and salt.
8. Stir well, cover and cook on low flame till the tomatoes turn into a paste.
9. Add the peppers and cook till half done.
10. Stir in the cashew paste and then the sliced mushrooms, and cover and cook on low flame for 5 minutes.
11. Add milk and cook till the mushrooms are done ( for about 10 minutes ) and till the gravy thickens.
Enjoy the Mushroom Pepper Masala with any variety of rice or roti of your choice.
Wednesday, November 27, 2013
One fine morning all of us woke up shivering with a bone-piercing chill . My son figured out that the furnace had broken down just when it was most needed - the onset of winter! Since it was week end, servicing could be done only on Monday. My son and daughter-in-law pulled up their socks and started a fire in the fireplace. An electric heater started working day in and day out on the opposite side. My daughter-in-law started baking morning and evening so that the oven too played an important part in keeping the house warm. She remembered to call the 'paparazzi' ( that is how she playfully calls my husband! ) every time she started baking a delicious meal. Here are the paparazzi's clicks of the Shepherd's pie she baked, followed by a briefing on how she baked it .We enjoyed every bit of the delicious pie sitting in the warmth of the fireplace which set a perfect holiday mood for the whole family!
1. Peeled and cubed potatoes were cooked till soft.
2. The cooked potatoes were riced or mashed well.
3. Milk, salt , pepper and butter were mixed with the potato mash.
4. Onion, beans, potatoes and Brussels sprouts were chopped and kept ready. Tofu pieces were slightly roasted in butter and kept aside.
5. Chopped onions, beans, Brussels sprouts and potatoes were added to hot butter in a pan in that order and sauteed well.
6. Frozen peas and corn were added next.
7. A scoop of vegetable base was stirred into the vegetables along with the roasted tofu, salt, and pepper. A paste of arrowroot powder and water was added. The vegetable medley was cooked till it thickened.
8. The oven proof pan was removed from stove and the potato mash was spread evenly on the prepared vegetables.
9. The pie was baked at 350 degree F in the preheated oven for 20 minutes until the crust turned into a golden brown colour.
10. We enjoyed every piece and scoop of the hot and delicious Vegetable Shepherd's Pie with tomato sauce and chips.