MAKAI MUSHROOM MASALA / BABY CORN MUSHROOM MASALA

MAKAI MUSHROOM MASALA / BABY CORN MUSHROOM MASALA

INGREDIENTS

Baby corn  cut diagonally in half a finger sized pieces and parboiled or steamed    OR Corn kernels	10 nos ¾ cup
Button mushrooms cut in quarters or 1 in 4 pieces	12 – 14 nos
Onion finely minced	2 nos
Tomato finely chopped	1 no
Ginger	½ inch piece
Garlic	3 – 4 flakes
Green chillies	2 nos
Oil	1 tbsp
Methi dana / fenugreek seeds	6 – 7 seeds
Saunf /	¼ tsp
Kalonji / onion seeds	¼ tsp
Haldi / turmeric pdr	¼ tsp
Red chilli pdr	¼ tsp
Garam masala pdr	¼ tsp
Dahi / curd beaten smooth	2 – 3 tbsp
Salt	T.T.
Coriander leaves chopped	2 – 3 sprigs

METHOD:

1.       Grind to a coarse paste the ginger, garlic and green chillies.

2.       Heat oil, add in the methi seeds, saunf and kalonji.

3.       When it splutters, add in the onion.

4.       Sauté well till it is nicely browned but make sure its not burnt.

5.       Now add in the ginger garlic green chilli paste. Sauté for half a minute.

6.       Put it the baby corn and ¼ cup water and simmer covered for a min.

7.       Now add in the tomato and again cover and simmer till the tomato is soft.

8.       Add in curd, mix and simmer till almost all the water gets evaporated.

9.       Now add in the haldi, chilli pdr and garam masala pdr, mix well.

10.   Put in the mushrooms and mix well, cover and cook for a minute.

11.   It will start giving off its moisture.

12.   At this stage add in the salt and coriander leaves.

13.   Mix and serve hot with any Indian flat bread.

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ALU CHYA DANDYACHE BHARIT / COLOCASIA STEMS RAITA / अळूच्या दांड्याचे भरीत

There are so many times when we make alu vadi / patra / pattod at home. While in it the leaves would get used up, I would always wonder what to do with the stems. Long back I remembered my aai mentioning about a bharit made of it.

So even though skeptically, and with the bits and pieces that I could manage to remember along with my own inputs, tried out making a bharit or a raita of it.  It turned out so super delicious that my son gobbled up in no time. Why don't you try it out too....... and yes now no more throwing off the alu stems....

ALU CHYA DANDYACHE BHARIT / COLOCASIA STEMS RAITA / अळूच्या दांड्याचे भरीत 

INGREDIENTS

Alu chya dandya / colocasia stems	10 nos
Dahi / curd beaten smooth	½ cup
Onion finely chopped	½ no
Danyacha koot / roasted peanut pdr	1 tbsp
Green chilli chopped	1 no
Salt	T.T.
Sugar	¼ tsp
Coriander leaves chopped	2 tbsp

METHOD:

1.       String the colocasia stems, cut out the ends and finely slice the stems.

2.       Steam the stems till just cooked. Cool them.

3.       In a bowl mix together the alu / colocasia stems, onion, peanut pdr, chillies and sugar.

4.       Just before serving add in the beaten curd, coriander leaves and salt. Serve chilled.

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CHEESE STUFFED MUSHROOM CAPS

CHEESE STUFFED MUSHROOM CAPS

INGREDIENTS

Button Mushrooms	1 pack
Refined flour	5 tbsp
Salt	T.T.
Oil	For deep frying
Bread crumbs	¼ cup
STUFFING
Cheese cubes grated	3 nos
Capsicum finely chopped	¼ no
Spring onion with greens finely chopped	1 no
Pepper pdr	¼ tsp
Red chilli flakes	½ tsp
Onion minced	½ no
Mushroom stems finely chopped	5 – 6 nos

METHOD:

1.       Wash well and remove the stems from the mushrooms so that only caps remain with a cavity in it.

2.       Heat a tsp of oil, add in the mushroom stems. Stir them on high heat till its moisture evaporates.

3.       Mix all the stuffing ingredients together, add the mushroom stems to it.

4.       Stuff the prepared cheese stuffing into the mushroom caps.

5.       Make a thick but runny paste of refined flour, salt and water.

6.       Dip the stuffed mushrooms in the prepared paste, roll in bread crumbs.

7.       Deep fry in hot oil till golden brown.

8.       Serve immediately with tomato ketchup or any spicy dip.

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BATATA KEES (UPWAS) / STIR FRIED GRATED POTATOES (FASTING)

This is a very easy and quick upwas / fast recipe. It does not need much efforts, is ready in a jiffy and tastes delicious. If you are a potato lover then you would surely love this.

Moreover do not throw away the water in which the grated potato is soaked, you can remove out potato starch from it, to be used as a starch and thickening agent in soups or tikkis.

BATATA KEES (UPWAS) / GRATED POTATO STIR FRY (FASTING)

INGREDIENTS

Potatoes peeled, grated and soaked in water	3 – 4 nos
Green chillies cut each chilli onto 3 – 4 pcs	2 – 3 nos
Roasted peanut pdr	¼ cup
Salt	T.T.
Sugar	¼ tsp
Ghee / clarified butter	1 tbsp
Jeera / cumin seeds	¼ tsp
Scraped coconut for garnish	2 – 3 tbsp
Coriander leaves chopped	2 tbsp

METHOD:

1.       Make sure the potatoes are grated on a wide toothed grater. Soaking them ensures that they do not brown and discolour.

2.       Heat ghee, add in the jeera and the green chillies.

3.       Remove out the grated potatoes from the water and squeeze them to remove out the excess water. Add them to the pan.

4.       Stir them a little, cover and simmer on low heat. Give it 2 steams stirring in between.

5.       When the potato is cooked add the peanut pdr, salt and sugar and mix it up.

6.       Garnish with scraped coconut and coriander leaves and serve hot.

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CHICKEN LOLLIPOP

This recipe is shared by one of my dear friends Sagina Deshmukh. To her it was shared by one of her chef friends and it is an absolutely mind blowing recipe. My son went berserk with the chicken lollipops and he needed to be reminded that there was dinner as well.

Thank you Sagina dear for this wonderful recipe.

CHICKEN LOLLIPOP

INGREDIENTS

Chicken wings	10 nos
Oil	For deep frying
Whole kashmiri Red chillies	10 – 12 nos
MARINADE
Ginger	2 – 2 ½ inch piece
Garlic cloves	7 – 8 cloves
Green chillies	4 – 5 nos
Lemon	½ - 1 no
Egg	1 no
Onion finely minced	1 no
Cornflour	1 tbsp
Maida / refined flour	3 tbsp
Salt	T.T.
Coriander leaves finely shredded	1 – 2 tbsp

METHOD:

1.       Cut the flesh off the bone from one end of the wings and collect it all on one side of the bone. Wash them and allow them to drain off the water completely. Pat them completely dry on a kitchen towel before use. You will also get ready chicken wings to make lollipops at a local super market near you.

2.       Soak the red chillies in warm water for 15 – 20 min. Give a slit to the chillies lengthwise and remove all the seeds.

3.       Now drain them completely and grind the chillies with a little salt to a fine paste. These chillies do not have heat but they give the distinctive red colour to the lollipops, so the need to use food colour is completely avoided.

4.       Grind together to a coarse paste the ginger garlic and green chillies. Do not use water at all.

5.       Mix together in a bowl the ginger garlic green chilli paste, red chilli paste, onion, egg, and juice of half of the lime.

6.       Now add in the cornflour and maida and make into a thick paste.  Always make sure the proportion of cornflour to maida is 1:3 so in case you need to add some more flour then use accordingly. Add salt.

7.       Check the seasonings of the batter. Add in more lime juice if needed.

8.       Now add in the chicken wings, make sure there is no moisture and rub the prepared batter onto them.

9.       Sprinkle coriander leaves and mix.

10.   Cover and refrigerate allowing them to marinade for 4 – 5 hours.

11.   Heat oil for deep frying till smoking point.

12.   Remove the chicken from the refrigerator and mix it up well. In case you find the batter a little runny or watery then sprinkle some cornflour and maida.

13.   Remove the wings from the marinade and fry the lollipops 1  or 2 at a time. Fry them on high heat on each side for a minute each.

14.   Then reduce the flame to a medium low and fry them further for 5 – 6 minutes turning them to cook from all sides.

15.   Then finally again increase the heat and fry on high flame for a minute more. This method ensures that the lollipops are cooked evenly, and they do not burn outside and remain raw inside.

16.   Remove them on to an absorbent paper and serve them hot along with schezwan chutney.

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