Thursday, August 21, 2014

Bang Bang Mushroom




The mushroom with stuffing is a good appetizer for any party .Those who have missed eating it in restaurants,I am sure,you will enjoy this one.I recreated this recipe myself with the left over mushrooms, this one is killer starter for any party.Though some says its a messy job and long process.But i like making it and serve it hot.

Ingredients
Mushroom-4-5 nos
Onion,chopped-1 cup
Tomato,chopped-1 cup
Turmeric powder-1/2 tsp
Garam masala-1/2 tsp
Coriander leaves-,chopped-2 tbsps
Salt and pepper- each 1/2 tsp
Any cheese-4 tbsps
Bread crumbs-1 cup

For paste
Cornflour-2 tbsp
All purpose flour-2 tbsp
Pinch pf salt
Oil to deep fry


Method
For Stuffing
1.Wash the mushrooms and trim off the stems and set aside
2.Chop the steams into fine pieces
3.Heat a pan,add a tsp of oil,saute onion till it turns pink and then add tomatoes
4.Once the tomatoes are cooked,add the turmeric and garam masala powder 
5.Add the chopped mushroom stems,saute for a minute ,add salt and pepper and finish off the cooking
6. Mix the paste ingredients and set aside
7.Spread the bread crumbs on a plate
8.Fill the stuffing into the center of mushroom and with cheese
9.Dip the mushroom gently in the paste and
roll the mushroom in bread crumbs
10.Deep fry the mushroom for a minute in each side
11.Place them in kitchen tissue and serve it with tomato ketchup


Thursday, August 14, 2014

Uppu Seedai - Krishna Jayanthi Prasadam



During my childhood,my friend vidya invited me for sai bhajans that happened close to our homes in my hometown.We do some service ,singing bhajans during thursday and sunday evenings.Once I saw a picture of baba carrying krishna in his hands.I just kept staring at the picture,I asked someone why baba carrying krishna in hands.The crowd got the attention and started stirred up discussions.Finally my neighbor aunty humbly told the picture means both baba and krishna are same.I adore krishna is every picture and in every way he melts my heart even whenever i just start thinking of him...Krishna avatharam,Bhagavad gita and his blessings are precious and those are real testimony for Hinduism. This year krishna's birthday is on august 17th.Every year,I celebrate this festival at my family friend's home.Shilpa's mom makes many dishes from scratch and beautiful little krishna stands in the center,while all his favourite snacking food rowed from all three sides.Around 8pm,We do the arathi and finish the pooja.Then,the actual fun part starts,the kids(we) taste all the snacks and tease aunty which one tastes good or not.Whenever i try to make seedai at home,i had diwali in my kitchen..This time,I tried with different recipe and it came out well..

 Ingredients
Idly rice/Parboiled rice-1 cup
Roasted chana dal-3 tbsps
Salt-1 tsp
Butter,softened-1 tbsp
Hing-1/4 tsp
Oil-1/2 cup

Method
 1.Take Idly rice/Pulungal arisi ,wash 2-3 times and soak for three hours with 3 cups of water
2.Drain the water thoroughly and add the rice to mixie jar and grind it into fine paste ,adding 2 to 3 tsps of water.Make finly grinded thick rice batter( u could roll small balls with it)



 3.Heat the pan in medium flame,roast the chana dal (pottukadalai) for 2-3 minutes until it turns very crispy.
4.Allow it to cool and grind it into fine powder,Sieve the powder and set aside



5.Add the hing ,2 to 3 tbsps of  pottukadai flour,salt and butter to the grinded rice dough and knead the dough gently.If you are adding black sesame seeds(2 tsps),add them now


6.Apply oil in a plate and in your hands.Start rolling into balls or cylindrical.
7.Fry 10 to 12 seedais in low flame ,until it turns crispy..

I have taken a video on frying seedai,click here

Notes
1.If you are trying for first time,use the smallest cup for measuring rice.
2.Make the ingredients free from dirt and stone before using it
3.It takes nearly 4 minutes to cook,wait until all bubbling stops
4.Cylindrical shapes are easy and faster to cook than the balls and less oil is used to fry them
5.To avoid bursting,keep the flame very low as much as possible.I kept my stove mark between 3&4
6.If the pan is too hot,switch off and cool it down.Start frying again with low heat.

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