Tuesday, May 3, 2011

Mushroom + Kheema Chappatti wraps

view original source ! @ Vazhayila.com !: Mushroom http://www.vazhayila.com/search/label/Mushroom#ixzz1LGzL72hF

Ground Chicken - 250 gm ( or use boneless chicken pieces, mince it before or after cooking with some salt and pepper)
Garlic chopped - 2 cloves
Ginger chopped - a small piece ( optional)
Cinnamon stick - 1 small or 1/4 tea spoon of ground cinnamon
Soya sauce - 1 tea spoon
Salt to taste
Hot water or chicken stock - 3/4 cup

Mushroom - 250 gm
Garlic chopped - 1 clove
Onion finely chopped - 1 small
Cardamom - 3-4
Cloves - 4
Star anise - 1
Black pepper - 4-5 or 1/8th tea spoon of ground back pepper
Red chili powder - 1/2 to 1 tea spoon( per your heat level)
Coriander powder - 1/2 tea spoon
Juice of lemon - 1 tea spoon( optional)
Chopped Parsley or any other herb of your choice - a handful .


Heat 1 spoon oil in a pan and add ground meat , saute well , breaking the lumps with back of spoon . Add salt to taste and saute till its no longer pink. Add chopped ginger , garlic , cinnamon and soy sauce and saute for another couple of minutes. Add water or chicken stock and cook it covered for 20-25 minutes , or until it is cooked( add more water if needed) . Uncover the pan and simmer for a couple of minutes until it is dry. Set aside.

Heat one spoon of oil in another pan and add chopped finely onions and saute for 6-7 minutes and add chopped garlic. Saute till it starts to brown. Meanwhile lightly crush cardamom , cloves , star anise , and black pepper in a mortar and pestle or coffee grinder and add to the pan . Toss it well.

Add red chili powder , coriander powder and juice of lemon(if using) and fry for a minute or so . Add chopped mushrooms saute for a couple of minutes and add prepared meat mixture, parsley and simmering saute for some time , till it is mixed with all the masala , mushrooms are cooked and it is done and dry . Takes like 7-8 minutes .

Take a Chapatis or a Tortilla in a foil , keep a small portion of the kheema and wrap it.

Mushroom Cutlet

Mushroom - 8 oz
Onion finely chopped - 1 medium
Garlic crushed - 3 cloves
Ginger crushed - a 1 " inch piece
Green chili chopped - 1 or 2
Garam masala - 1 tsp
Chili powder - 1/4 tsp (optional)
Curry leaves chopped (optional)
Salt to taste

Potato boiled, peeled and mashed - 1 medium

Egg - 1
Plain bread crumbs as needed
Oil to fry

Bring to boil 3 cups of water in a cooking vessel and add mushrooms .
Cook it covered for 2 minutes. Switch off flame and drain the mushrooms
Pat dry it with a kitchen towel .
Finely chop it using a knife or put in a food processor and give 3-4 pulse .
Heat oil in a pan and add chopped onions and fry for 7-8 minutes.
Add crushed ginger, garlic and green chilies and fry for 3-4 minutes
Add chopped mushrooms and saute till the water evaporates.( 8-10 minutes)
Add garam masala , salt to taste and curry leaves and fry till it is well sauteed
Switch off the flame and let it cool.
Add the mashed potato with the mushroom mix and combine it well using your hands.
Make small balls with it , keep it in your palm , and give a gentle press to shape it into a thick circle.
Dip it in beaten egg, roll it in bread crumbs and deep fry till it is golden and done.
Be sure to keep it in a medium flame for even cooking. Drain on kitchen towels
Serve warm

Monday, June 21, 2010


My MIL brought a bag of barley from India this time. So I started using it in many different forms. Usually I substitute it for rice or else use in soups. This time I want to try it for PESARATTU. Here too substitute barley instead of rice, which I thought to reduce carbo contents and make it a bit healthy.


Moong Dal - 2 cups
Barley - 1 cup
Green Chilles - 2
Peppercorns - 1 tsp (optional)
Ginger - 1/2 inch
Cilantro & Mint Leaves - 3 tbsp


1. Soak dal and barley separately for 5 hrs (best over night)

2. Grind the soaked dal and barley along with green chillies, ginger and salt as a bit coarse batter as like of adai batter

3. Add chopped cilantro and mint leaves and crushed peppercorns to this batter

4. Heat a dosa pan and start making pesarattu.

5. Serve hot with coconut chutney


- Can also use sprouted moong dal

Sunday, June 20, 2010

Healthy Spinach and Flax seed Dosa

Now a days I started using some healthy ingredients in usual cooking. When our doctor recommended us to take the flax seed oil, at first I dont have any clue about it. But after knowing the benefits about these seeds, I got the powder and started taking it in my daily basics in some way or other. And one of such thing is this dosa. It really yummy as a usual dosa but with some healthy stuffs.

Benefits of Flax Seed:

Its high content of alpha linolenic acids has made the ancient flax seed become our modern miracle food. Alpha linolenic acid (ALA) is a type of plant-derived omega 3 fatty acid, similar to those found in fish such as salmon. Benefits of flax seed as shown in many studies include lowering total cholesterol and LDL cholesterol (the Bad cholesterol) levels. Other benefits show that flax seed may also help lower blood triglyceride and blood pressure. It may also keep platelets from becoming sticky therefore reducing the risk of a heart attack.


Dosa Batter - 1 1/2 cup
Spinach - 1 cup (chopped)
Onion - 1/2 Medium
Flax Seed - 1 tbsp
Oil - to spray
Salt - If required


1. Mix all the ingredients method above except oil

2. Heat the dosa pan, Pour a ladle full of batter and and spread in a circular motion. Drizzle oil all over the surface.

3. Flip if its done in one side and wait for a min once its done on the next side fold it and serve hot with a chutney


- This dosa goes well with either Kara Chutney / Coconut Chutney


For a long time I was thinking of making egg puffs, which usually reminds me my happy days ( i mean my college days). Most of the treats were end up with a puff and we loved that too. Hot, spicy puff with a tea and chit chat with friends in canteen... those are really a golden days.

When we purchased the pastry sheets, as usual he started kidding on me... and I was worried will it turns a disaster. But in surprise it came out well and we enjoyed it.


Eggs - 3 boil, 1 whisk
Pastry Sheet - 1
Onion - 1 mediam
Garlic - 3 cloves
Gram Masala - 1 tsp
Turmeric - 1/2 tsp
Vegetables (peas, carrot) - optional
Oil - 1 tsp


1. Thaw the pastry sheets in room temperature for 30-40 mins

2. Preheat the oven for 375F

3. Cut the onion in length wise, crash the garlic and cubed the carrots

4. Boil the eggs, remove the shells and cut into halve

5. Heat oil in a pan, add garlic and onions, fry till translucent then add the turmeric and gram masala and veggies (if desire) saute till raw smell goes

6. Meanwhile cut the thawed sheets into 6 squares

7. Place a spoonful of masala and halve egg in each square and fold it. Seal the edges with little water or use a fork to seal it.

8. Beat a egg and just brush the top of the puffs with it.

8. Bake for about 20-30 mins according to the oven temperature. Serve hot with ketchup and enjoy the puff


- For egg wash you can use either a brush. If you don't have it, just take a paper towel dip in the egg and apply in the puff just as a brush

- instead egg can make potato masala for veggie lovers. Even can use ur left over veggies

Wednesday, January 20, 2010


Egg – 3-4 nos
B.Onion – 1
Carrot -1
Rice – 1 cup
Masala to Grind:
Ginger Garlic Paste – 2 tsp
Green Chili – 4
Cinnamon powder – 1/4 tsp
Cloves – 4 nos
Poppy Seeds – 1/4 tsp
Coconut – 2 tsp
Cook Rice and allow it to cool.
Grind the masalas. Cut the onion, grate Carrot and beat egg.
In a pan pour oil, add onion and fry till translucent.
Add ground masala, turmeric & Salt and fry till the raw smell goes away.
Add blended eggs and fry for 10 more min. Mix well and let cooked egg break into small pieces.
Add carrot and let it also cook for 5 min.
Add rice and mix it. If required add some more egg.


Cat Fish/ Tilapia – 1/2 kg
Turmeric – 1/2 tsp
Salt – 1/2 tsp
Tamarind – 1 big lemon size
Sesame Oil – 3 tsp
Mustard – 1 tsp
Cumin – 1 tsp
Fenugreek – 1/4 tsp ( or can use fenugreek powder at the end)
Red Chili – 5
Green Chili -5
Curry Leaves – 1 strand
Big Onion – 3 ( Medium, Chopped )
Fresh Ginger Garlic Paste – 3 tsp
Tomato – 3 ( Medium, Chopped )
Red Chili Powder – 2tsp
Coriander Powder – 2 tsp
Turmeric – 1/2 tsp
Salt -to taste
coriander Leaves – 2 stks
Aachi Masala Fish Kulambu Powder – 2 tsp ( Optional )
Wash fish in water with 1tsp of vinegar. Mix turmeric, salt and keep it marinated for 30 min.
Extract tamarind juice to thick 1 cup.
In a pan add Oil and Mustard,Cumin. When mustard crackles add Fenugreek, Red Chili, Green Chili, Curry Leaves. Fry for 1 min.
Add the chopped Onion and fry till translucent. Add Ginger Garlic Paste and fry till the raw smell leaves.
Add the Tomato and cook till mushy.
Add Red Chili Powder, Coriander Powder, Turmeric, Salt. Fry for a min.
Add tamarind and allow it to boil for 3 min. Add fish at the end and leave for 3 min.
Add coriander leaves and switch off.
Note: I normally add the fish before adding tamarind juice coz i like the fish to be cooked well in tamarind.
You can also add raw mango to give better taste.