Chinese Chili Soya Mushroom

Chinese vegetarian food or say Indian style chinese food has always been my weakness. I LOVE eating Chinese food, Noodles, Fried rice, Manchurian, Chilli Paneer and what not. The smell of Garlic, Ginger, Onion fried with soy sauce and vinegar just makes me go crazy. On top if it has Capsicum and Mushroom, I just can't stop eating like manic.

Anyways, I can write a diary on my love of Chinese food :D So today was one of the day when try to meet everyone's demands for the dinner made me feel like eating something spicy, mushroomy and chinese. Son wanted Mango smoothie, Daughter wanted Biryani and I wanted Chinese food.

So here goes mum in the Kitchen with all the weapons (Kitchen gadgets and utensils) to satisfy the demands of the day. Soya & Vegetable Biryani, Mango Smoothie with tooti-frooti of top and most favorite of Mum "Chinese Chili Soya Mushroom".

I ate Chili Mushroom a lot of time in many many restaurants around London, especially the buffet restaurants.  Paneer Chili will cost a lot , I understand that, so the Mushroom Chili. Thats reason, I think makes the restaurateurs choose Mushroom Chili in the menu. BUT to be honest, I'm happy with this choice, First it's tasty, Second it's less fatty and Third I love it.

So here is my version of Chinese Chili Mushroom, with goodness of Soya Chunks and some gravy to help with Biryani. I can't recommend enough the dish to try into your Kitchen. You can make it dry for snack or tea time accompaniment. Simply use thin slices for Mushroom and fully drained soya chunks. I'm sure family and you will love eating this dish just like mine did......................Until Next Time, Happy Cooking Friends, Saumya

This recipe is also participating in Meat Free Monday round up at Tinned Tomatoes. Have a look there for more yummy and delicious vegetarian recipes from other bloggers.

Ingredients:

Mushroom                   - 6 medium cut into 4 pieces
Soya Chunks               - 1 cup Large Chunks
Capsicum                    - 2 cups Julienne mixed colour
Onion                          - 2 large Julienne
Spring onions              - 1/4 cup green part to garnish
Garlic                          - 5 cloves
Ginger                         - 1 inch
Soya Sauce                  - 2 tbsp
Rice Vinegar               - 1 tblspoon
Corn flour                    - 2 tbsp
Chili flakes                  - 1 tblspoon
Salt                              - to taste
Oil                               - 1 tblspoon

Method:

Wash and cut the Capsicums (Green, Orange, Yellow and Red) in Julienne, keep aside.
Wash and boil Soya Chunks or 5 minutes, drain and keep aside in a sieve to drain the water completely.
Wash and cut the mushrooms in 4 pieces, keep aside.
Cut the onions in thin julienne, make garlic and ginger paste, keep aside.
Heat the oil in pan, add Onions into it, fry until golden.
Add in the Ginger Garlic puree/paste into it. Fry until the raw smell goes away.
Add in the Mushroom and Soya chunks. Fry on high flame for few minutes to dry the moisture in the mushroom and soya chunks.
In a small bowl, mix soy sauce, cornflour, vinegar, salt and chilli flakes. Mix well with 1/4 cup of water.
Add this mixture in the pan, Cover it and let it cook for about 5-10 minutes.
Adjust the water for thin/thick gravy as per choice.
Now turn the flame to high and mix it well for few minutes.
Finally give it a good stir and garnish with spring onions, Onion slices or herbs.
Serve hot as a starter or as a side-dish in lunch or dinner menu.

This recipe is also participating in Meat Free Monday round up at Tinned Tomatoes. Have a look there for more yummy and delicious vegetarian recipes from other bloggers.

Baguette Bites

Last few days were BUSY, super BUSY :D I know you must be thinking I sound crazy because each household is always busy, but believe me they were busy. With my daughter's 8th birthday, I was busy baking her cake and then planning where to take her for day out.

Sunday evenings are already very lazy and being on Friday and Saturday made it super Lazy. We went to ZSL London, where we walked almost 6 miles and shatter by the end of the day. So Sunday was like not wanting to get up from the bed.

Kids do not care about how tired you are, they need exciting and attractive food. Breakfast was a late affair this morning and I wanted to make something not so time and energy taking. Anyways I donot have much energy left.

There was half baguette, some cheese and some assorted veggies left in the fridge, so made these little bites for breakfast along with some Uttapams. Everyone enjoyed and satisfied their Tummy. Now everyone is off to the Park and I'm gonna catchup with my sleep.

We loved these bites and I'm sure you will too, as they are simple to make and light to your tummy as well. Don't forget to comment below Until next time.......Happy Cooking Friends, Saumya

Ingredients:

Baguette slices                               - 6 (I used Chili and Onion Baguette)
Grated Cheese                                - 1/4 cup
Pizza Sauce                                    - 2 tblspoon
Onion                                             - 1 small finely diced
Olives                                             - 2 tblspoon
Sweetcorn                                       - 2 tblspoon
Mushroom                                      - 3 big finely diced
Oregano                                          - 1/2 tspoon
Chili Flakes                                    - 1 tspoon (optional)
Salt                                                 - to taste (optional)
Butter                                             - 1 tblspoon

Method:

Preheat the oven on 200c.
Take 6 slices of any flavoured Baguette. Plain can also do, but flavoured add a twist to the taste.
Cut them to half. Roll each half of them with a rolling pin. Place all 12 rolled pieces in a 12 muffin pan.

Rub a little butter on each rolled slice.

In a bowl, Mix Pizza Sauce, Mushroom, Sweetcorn, Onion, Olives, Oregano, Salt, and Chili Flakes.

Spoon this mix on each slices, equally.

Sprinkle few strands of cheese on each slice.

Bake the slices on 200c for 10 minutes or until the cheese starts to turn golden. Take it out and let them cool in the tray as they will get Brown while cooling in the Pan.

Baguette Bites are ready to serve.
Serve them Warm with choice of dips and drinks in a Tea-Party or as a starter in a get-Together.
My Family had them on evening tea and they absolutely love these bites.

Carrot, Mushroom and Mint Rice

Ingredients:

Basmati rice               -2 cup cooked
Carrots                       -1/2 cup cut into thin sticks/small cubes
Mushrooms                -1/2 cup cut roughly / small cubes
Ghee/oil                     -1 tblspoon
Fresh Mint                 -2 tblspoon chopped + few leaves for garnish
Mustard Seeds           -1/4 tspoon
Asafetida                    -1 pinch
Curry Leaves             -5-7
Green Chilli               - 2 chopped finely
Garam Masala           -1/2 tspoon
Lemon Juice              -1/2 tspoon
Salt                            -to taste

Method:

Wash and Par boil the Carrot sticks until tender.
Wash and cut the mushrooms.
Heat the oil into a heavy bottom pan.
Add in the mustard seeds, asafetida, curry leaves and chopped green chilies.
Add in the mushrooms and fry for 2 minutes, add in the carrots as well. Mix well.
Add in the garam masala, salt and give it a good mix.
Now add cooked basmati rice and give it a good mix. Keep the flame to medium.
Add in the lemon juice and cook for another 5 minutes.
Now switch off the flame, sprinkle some fresh mint leaves and mix again.
Garnish with some more mint.
Serve the rice as a breakfast or as a side dish in your dinner and lunch parties.

Matar Mushroom Pulao

Ingredients:

Basmati Rice                               - 1-1/2 cup
Musroom /Khubh                        - 1 cup chopped
Green Peas/Matar                        - 1 cup washed
Onion                                           - 1 medium size cut in juliene
Tomato Puree                               - 3 tblspoon
Green Chili                                   - 2 chopped
Ginger Paste                                 - 1/2 tspoon
Garlic Paste                                  - 1 tspoon
Hing                                             - 1 pinch
Cumin Seeds                                - 1/2 tspoon
Black Cardamom                         - 1
Bay leaf/Tej Patta                        - 1
Cloves/ Laung                             - 2-3
Black pepper/Kali Mirch            - 4-5
Whole Coriander                        - 5-10 seeds
Cinnamon Stick/Dalchini           - 1 inch small stick
Mace/Javitri                               - one cover
Vegetable oil                              - 2 tblspoon
Salt                                             - to taste
Garam Masala                            - 1/2 tspoon
Amchoor                                    - 1/2 tspoon
Kasuri Methi                              - 1 tblspoon (optional, my kids dont like it)
Fresh Coriander leaves              - 2 tblspoon chopped well
Water as required                      - it varies according to the brand of rice.

Method:

Clean, wash and soak the rice for 15 mins.
Meanwhile wash and chop the mushrooms and slice the onions.
In a pressure cooker, heat oil.  Add the whole spices along with cumin and hing, and fry till they become fragrant for about 2 seconds.
Add the onions and saute them till translucent.
Add the ginger-garlic paste and saute till the raw smell of the paste goes away. Now add the chopped green chilies.
Now add the tomato puree,salt, garam masala and amchoor mix well. Add the kasoori methi if you are using it.
Now add the green peas then add the mushrooms.
Saute for 8-10 minutes till the mushrooms are starting to shrink. Keep on stirring in between.
Add the soaked rice. Mix the rice for 1-2 minutes on a low flame with gentle hands.
Add the water. I keep the water over rice for just a first phalanx of my fingre.
Pressure cook the rice for 1 whistle and as soon as the next whistle starts to come switch off the flame. With this trick your rice will be cooked and will not be sticky.
When the pressure settles down on its own, remove the lid and gently fluff the rice.
Garnish with coriander leaves and serve matar mushroom pulao with mix salad.
You could also serve variety of Raita with the Pulao.