FUNGHI MARINATI / MARINATED ITALIAN MUSHROOMS

Funghi Marinati or Marinated Mushrooms is an Italian preparation usually served as a snack.
The cooked mushrooms are chilled atleast for 2 - 3 hours before serving.

FUNGHI MARINATI / ITALIAN MARINATED MUSHROOMS

INGREDIENTS

Button mushrooms	15 – 20 nos
Garlic minced	1 tbsp
Spring onion bulbs sliced	5 – 6 nos
Olive oil	1 tbsp + 2 tbsp
Parsley chopped	½ tbsp.
Thyme	¼ tsp
Salt	T.T.
Pepper pdr	T.T.
Balsamic Vinegar OR Lime Juice	1 - 1½ tbsp
Olives (optional)	5 – 6 nos

METHOD

1.       Wash the mushrooms and remove the stems.

2.       Keep them whole but if they are too large then cut in half.

3.       Heat 1 tbsp oil, add in the garlic and onions.

4.       Saute for a min till they get soft.

5.       Now add in the mushrooms and cook for 2 – 3 min till done.

6.       Season with salt and pepper and transfer to another bowl.

7.       Add in the parsley, thyme, vinegar and toss all well.

8.       Drizzle over with the remaining 2 tbsp olive oil, drop in the olives and refrigerate.

9.       Chill for atleast 2 hours before serving.

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KHUMB GALOUTI KABAB / MUSHROOM GALOUTI KABAB

Recently I had been to the restaurant "Mirchi and Mime" ... its a restaurant with a unique concept giving you an absolutely unique experience. Though the portion size was not something that I was happy about, the food is absolutely amazing. It is here that they introduced me to these Mushroom Galouti Kababs.

Though Galouti Kebabs are usually made from meat mince, this vegetarian version made with Mushrooms is equally  a stunner. They are absolutely delicate and melt in the mouth, you will not miss your meat. 

KHUMB GALOUTI KABAB / MUSHROOM GALOUTI KABAB

INGREDIENTS

Button mushrooms finely minced	1 cup
Besan / chickpea flour	1 tbsp heaped
Paneer / cottage cheese crumbled + potato boiled and grated	½ cup + ½ cup
Onion finely minced	1 no large
Ginger garlic green chilli paste	1 tbsp
Coriander leaves chopped	2 tbsp
Dalchini pdr / Cinnamon pdr	¼ tsp
Lavang pdr / Cloves pdr	¼ tsp
Jeera pdr / cumin pdr	½ tsp
Garam masala pdr	½ tsp
Red chilli pdr (optional )	½ tsp
Salt	T.T.
Lime juice	1½ – 2 tbsp
Oil	For shallow frying
Ghee / clarified butter	1 tbsp

METHOD

1.       Heat a pan, dry roast the besan till it is lightly browned. Remove and allow to cool.

2.       Heat ghee, add in the onion, sauté till it is lightly browned.

3.       Add the ginger garlic green chilli paste to it and sauté again with the onion till the entire mix browns well.

4.       Now add in the mushroom mince and sweat the mushrooms till its moisture dries out. Allow to cool.

5.       Mix together the mashed mushroom mix, besan, paneer, potato, coriander leaves, all the spices along with salt and lime juice.

6.       Mix and mash all together.

7.       Divide into ping pong sized balls. Flatten them lightly on your palm to form into a kabab.

8.       Shallow fry them in oil till both sides are nice and golden brown.

9.       These kababs are very delicate so serve them hot on flat papdi (puri’s used for sev puri) with green chutney, sliced raw onion and lemon wedges.

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TOSTADAS

Going overboard on the Mexican fare .. but what the heck, I love Mexican food. So one more vegetarian version from Mexico .... Tostadas ...

TOSTADAS

INGREDIENTS

Corn tortillas http://paripoornapaksiddhi.blogspot.in/2016/03/mexican-corn-tortillas.html	10 – 12 nos
Refried beans http://paripoornapaksiddhi.blogspot.in/2016/03/mexican-veg-enchiladas.html	2 – 3 cups
Cheese grated (any of your choice)	1 – 1 ½ cup
Lettuce shredded	1 cup
Sour cream / hung curd	½ cup
Oil	For deep frying
TOMATO SALSA
Tomatoes blanched, peeled and chopped	5 – 6 nos
Capsicum chopped	1 no
Green chillies chopped	2 nos
Coriander leaves / cilantro chopped	2 – 3 tbsp
Chopped garlic / garlic powder	½ tsp
Mix herb	½ tsp
Salt	T.T.
Chilli flakes / red chilli pdr	½ tsp
Sugar	½ tsp

METHOD:

TORTILLAS

1.       Prepare the tortillas according to the method given in the link till you make the dough.

2.       Make small balls and roll them out into circles the size a little smaller than a saucer.

3.       Poke them all over with a fork, flip over and poke the other side too.

4.       Heat oil for frying. When it gets hot, reduce the flame.

5.       Allow the oil to cool a little till it smokes no more.

6.       Gently slide in the prepared tortillas and fry them one at a time on both sides.

7.       Make sure you fry them on a low flame so that they do not puff up (because of the poking) and get crisp.

8.       Remove them on to an absorbent tissue and allow to cool.

TOMATO SALSA

9.       Blanch the tomatoes and peel off the skin.

10.   Chop up the tomatoes roughly. If you like you can remove the seeds.

11.   Lightly squeeze the chopped tomatoes and put them in a bowl.

12.   Reserve the tomato juices, I use it while making refried beans.

13.   To the tomatoes add all the other remaining ingredients and mix.

14.   Keep in the fridge till further use.

ASSEMBLING

15.   Take the fried tortilla.

16.   Spread a layer of the refried beans over it.

17.   Sprinkle lettuce and sour cream on top.

18.   Heap on top with the salsa.

19.   Finally top up with grated cheese.

20.   Serve them immediately.

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ANGOORI KESARI PETHA / अंगूरी केसरी पेठा

Holi Special recipe Angoori Petha ...

ANGOORI KESARI PETHA / अंगूरी केसरी पेठा 

INGREDIENTS

Kohala / petha / ash gourd	1 no small
Sugar	1 ½ cup
Water	1 ½ cup
Kesar / Saffron	2 pinch
Haldi / turmeric pdr	1 pinch
Edible chuna / choona / pickling lime	½  tsp
Salt	A pinch
Almonds sliced or slivers	½ tsp for garnish
Pistachios sliced	½ tsp for garnish

METHOD:

1.       Wash the kohala well. Peel out the outer skin.

2.       With the help of a scooper scoop out small balls from the outer flesh of the kohala.

3.       Make sure you do not get in any seeds.

4.       Dissolve the chuna in 3 – 4 cups of water.

5.       Add the scooped out balls into the chuna water.

6.       Leave them in it covered for the next 6 – 7 hours.

7.       After 6 – 7 hours you will notice that they get a little transparent.

8.       Drain out the entire water and wash the balls in fresh running water atleast 3 – 4 times till all the traces of the chuna are removed.

9.       Heat sugar and water in a heavy bottomed pan.

10.   When the water comes to a boil and sugar dissolves, add in the balls.

11.   Add in crushed saffron and salt.

12.   Simmer the mix stirring at regular intervals for the next 6 – 7 min.

13.   Switch off the flame and allow the balls to rest and soak in the syrup for the next 9 – 10 hours.

14.   Again reheat the mix, stir and allow to boil for the next 4 – 5 min till the sugar gets to a syrupy 1 string consistency.

15.   Again switch off the flame and allow the balls to sit in the syrup for the next 10 – 12 hours.

16.   Chill for 2 – 3 hours and then serve them chilled garnished with almond and pistachio slivers. 

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