Mushroom puffs with Indian spices

These puffs were a huge success and I recommend u all to try. Its full of flavour and I like it even better than meat puffs.

This recipe was created from my instincts, few fresh button mushrooms and a left over pastry sheet which was stuck together. I rolled it out and cut into 8 triangles.Hence the cute small shaped parcels;)

To start with,

1) keep ready one sheet of pepperidge farm puff pastry sheet cut into ur desired shape.

2)for the filling

- flavor the hot oil with one thinly sliced garlic.As it sizzles..

- saute one finely chopped red onion.

- one green chilli chopped.

- once the onion is lightly browned

- add in two cups of cleaned and diced button mushrooms.

- add salt and pepper and let it sweat out all it's liquid and cook well.

-keep stirring till the oil starts separating  

3) now add the spices and sauté 

- half a teaspoon turmeric powder 

- one teaspoon coriander powder 

-half a teaspoon Kashmiri chilli powder

- half a teaspoon garam masala powder

- juice of half a lemon.

4) saute till everything is combined and 

adjust salt.

5) once the filling is slightly cooled,fill it in each cut pastry sheet and roll into desired shape.

6) Brush egg wash ( one egg and one spoon milk beaten together) on each parcel and bake in 400 degree F or 200 degree C oven for 20 minutes.

Cool and serve!!! I present to u mushroom puffs:-)

FISH MOLLIE

Mild, creamy and heartwarming is what comes to mind when I think of

fish Mollie. Story goes that it was created to suit the less spicy taste of the Europeans during their reign in Kerala. My version of it is very simple-full of flavor and anyone can easily make it.

 To start with,

1) Marinate 6pieces of boneless fish cut into halves for 30-45 min.I used boneless Tilapia this time .if bone and skin on-use 3 medium size fish cut into halfs. ( I prefer the bone in)

-one spoon Turmeric powder

-one spoon crushed pepper

-one spoon crushed ginger

-few curry leaves(optional)

-one- two spoons coconut oil

-salt 

2)Fry the fish pieces on high flame in canola oil or coconut oil until half cooked and slightly brown on the outside.Keep aside.

3)In a another pan-in some coconut oil-saute

-one onion

-one spoon of ginger cut in to matchsticks

-2-3green chillis slit open

once its all slightly roasted add in

-one spoon of coriander powder

-one teaspoon turmeric

-one teaspoon pepper powder

-3 tomatoes cut in to quarters

saute till it all comes together-most of the tomatoes must hold its shape.

4)Add in one and a half cup of medium thick coconut milk and few torn curry leaves and let it bubble.(I used coconut milk powder available in Indian stores-you can use pure pressed coconut milk or canned coconut milk)

5)Add in the fish pieces into the bubbling concoction..cover and cook for nearly 5 minutes till the flavors intermingle.

  

6)Add in one cup of thick coconut milk and remove from heat as soon as its lightly heated and add salt as needed.

Serve it with parrotta,Chapatti,Appam,Rice,naan or even flour tortilla.

This dish is magic with simple flavorful ingredients like coconut milk which gives the creaminess ,tomato-sour, green chilli ,ginger, pepper-heat and ofcourse-coconut oil,curry leaves, coriander powder -the unique combination of flavors that cannot be replaced.

Caramel bread pudding

Inspired by Nigella,this bread pudding is so simple that u can make it with ingredients always present at home.A great way to use left over bread too.Its simple,Heartwarming and delicious.

1)Apply butter on 10 bread slices,make pairs and cut into triangles.Arrange it on a baking tray and keep aside.(you can remove the crust if you don't like it,i enjoy the crunch it gives)

2)Next take a pan,

-pour one fourth cup of water 

-and half a cup of sugar.

Let it bubble and get caramelized,into a light brown syrup.(Its important not to stir when the sugar is melting.)

3)Once it is caramelized, immediately remove from heat and

- Whisk in two cups of milk really fast 

(if u want it more creamy add in one cup of milk and one cup of double cream)

-and 3 eggs lightly beaten in a bowl

4)Put back on the heat and stir till the sugar is completely dissolved.

5)Now pour this hot custard mixture on the arranged bread so that it is completely soaked.

6)Bake in  a 325 degree F or 180 degree C oven for 20 minutes or until golden brown.

7)Sprinkle with almonds or any nut or even chocolate chips (Optional)

Serve it hot or cold as it is or with fresh cream ...slurp;)!

Spagetti in mushroom sauce

Its true that traditionally spaghetti is served with meat and tomato dishes.But since my hubby likes spaghetti the most,i try to make it in different ways.This one is so simple and basic,yet creamy and full of flavor.

1)Boil a hand full of  spaghetti,in salted water for 5-7 minutes.Drain and keep aside.

2)Saute

- 3 big cloves of minced garlic in olive oil as it sizzles,

3)Immediately add in 

-two cups of diced button mushrooms marinated with juice of half a lemon.(i like to prepare the mushrooms by removing the stalk and cleaning it well.)

4)Let it cook well letting out all its juices and as it dries out 

5)Add in 

-a bunch of fresh chopped parsley or a spoon of dried parsley.

6)Add in

- two cups of milk 

7)As it bubbles

-add in a cup of sharp cheddar cheese or Parmesan cheese.

8)The sauce will thicken now,Adjust the salt and pepper as required and 

9)Mix in the pasta well.

Serve :) Buon Appetito!!

Sweet-chilli pork

This sweet,spicy and tangy pork strips are really mouthwatering and worth the effort.It definitely satisfies all your taste senses.It looks much better in real than the picture that was taken in a hurry;)

To start with 

1)cut thin slices of pork(chicken works well too) into strips(two cups)

 and marinate for half an hour in a mixture of

-one spoon rice wine vinegar

-1/4th cup Soysauce

-one teaspoon onion powder

-salt and pepper.

2)Mix in two spoons of cornflour to form a pasty batter and deep fry until cooked and light brown in a medium to low flame.

3)Next step is to make the sauce.

-fry 4 stalks of diced spring onion

-one spoon of ginger-garlic paste

-one spoon of Kashmiri chilli powder

.(this is the secret ingredient that gives the golden red colour and makes it unique and not very spicy)

-half a cup of tomato ketchup

-1/4the cup of soy sauce.

-One spoon of redwine vinegar.(ricewine vinegar is good too)

-one spoon of brown sugar(honey works well too)

-1/4th cup of water.

Taste and adjust salt as needed.

4)Once the sauce is bubbling and combined together,stir in the fried meat to coat it

If u need it crispy, remove it immediately from heat and serve as soon as possible.

Its yummy without the crisp too:). 

Garnish with spring onion to bring out the golden colour,and Enjoy!!