How to make hariyali mushroom / Pahadi mushroom recipe/Veg starters recipe/Mushroom recipes
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INGREDIENTS
• 1 or 2 pkt mushroom
• 1 cubed capsicum
• 1 tomato cubed
• 1 onion cubed
• 1 cup curd
• 1 or ½ tbsp besan for binding
• 2 cup fresh coriander
• 3 or 4 or as per taste green chilli
• 1 tbsp ginger garlic paste
• 1 tbsp kasoori methi
• Chaat masala – 1 tsp
• Jeera pwdr – ½ tsp
• Garam masala - 1 tsp
• Turmeric – ¼ tsp
• Salt to taste
• Lemon juice – 2 tsp
PREPA
Hang the curd in a muslin cloth for sometimes to drain the excess water.
Grind coriander leaves + ginger garlic + green chilli into fine paste by adding little water .
METHOD
Take the hung curd in a big bowl .
Add the green paste + all the other ingredients one by one .
Mix well.
Add the mushroom and mix well.
Remove and keep aside.
Now add the cubed onions/tomato/capsicum and mix well.
Keep aside for 30 mins or more in the fridge.
Heat oil for shallow frying or pan frying .
Arrange the mushroom pieces
Fry for 3 to 4 mins.
Now turn and fry on other sides also for 4 to 5 mins till it is cooked.
Cooking time depends on the size of the chicken piece.
Once done remove and keep aside.
Now arrange all marinated capsicum/Onion /tomato.
Fry for 2 mins on each side and remove.
Pahadi mushroom is ready to serve.
Serve with any dips or chutney .
You can also skewer it after frying and serve.
Chef Marcus Samuelsson Makes Traditional Ethiopian Kitfo — No Passport Required
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Deep Dish Pizza - Casserole Queens
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Deep Dish Pizza
4 tablespoons olive oil, divided
1 pound hot Italian sausage, casings removed
1 cup onion, finely chopped
1/2 cup green bell pepper, diced
1 teaspoon red pepper flakes
8 ounces button mushrooms, sliced
3 garlic cloves, minced
1 tablespoon tomato paste
1 16-ounce can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
Cooking Spray
1 pound store bought pizza dough
12 ounces mozzarella cheese, 8-ounces sliced, 4-ounces shredded
1/2 cup Parmesan cheese
1.Preheat oven to 400 degrees.
2.Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and break up into large chunks. When the sausage is beginning to brown add the onion, green bell peppers and red pepper flakes. Cook until the vegetables are tender and the sausage is browned. Remove from skillet and set aside.
3.Return the skillet to medium-high heat and add the mushrooms. Cook until excess moisture evaporates and the mushrooms brown. Reserve.
4.In a saucepan heat 1 tablespoon of olive oil over medium-high heat. Add the garlic and cook 1 minute. Stir in the tomato paste, tomato sauce, oregano and fennel. Reduce the heat to a simmer and cook 10-15 minutes or until the sauce thickens.
5.Grease a 9x13-inch baking dish with cooking spray. Place the pizza dough in the dish and gently press the dough with your hands evenly over the bottom of the dish and halfway up the sides. Drizzle dough with 1 tablespoon of olive oil. Spoon one even layer of sausage over the dough. Top with a layer of mushrooms, mozzarella slices and the tomato sauce. Sprinkle the casserole with shredded mozzarella and Parmesan cheese. Bake in the oven for 30-35 minutes or until the bottom of the crust is golden brown and the cheese is bubbling.
Serves 6-8
Caramelised Onion Recipe | The Best
The Best Caramelised Onions Recipe. These Onions are delicious, sweet and extremely versatile. This recipe is a bit time consuming, but well worth the effort! Perfect for Burgers, on a Cracker with Cheese or anything you desire.
Makes - 1 1/2 Cups
Ingredients -
3 Tbs - Salted Butter
1kg - Brown Onions, Thinly Sliced
1/2 Cup - Unrefined Caster Sugar
1 Cup - Freshly Squeezed Orange Juice
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Music in this video
Song - Fade
Artist - Alan Walker
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Brown Stew Mushrooms with Butter Beans: #Vegan #Healthyandtasty #MeatlessThursdays
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Ingredients:
* 5 to 10 Portobello Mushrooms
* 1 14.1 Oz Can Butter Beans (,Drained and rinsed)
* 1/2 of a large red bell pepper
* 1 Small onion (Sliced)
* 1 or 2 Stalk scallion
* 1/2 Tablespoon garlic powder
* 1/2 Tablespoon Maggie all purpose seasoning
* 1/2 Tablespoon paprika
* 1/2 Teaspoon crushed red pepper flakes
* 1/2 Teaspoon black pepper
* 1 Sprig of thyme
* 1 Scotch bonnet or Habanero pepper
* 1 Cup of Teriyaki Asian sauce
*
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THE VICTORIAN BREAKFAST DISH I COOKED FOR THE QUEEN - SMOKED HADDOCK KEDGEREE
Kedgeree was the ultimate Victorian British breakfast comfort food but is traditionally made using (Finnan Haddie) smoked haddock. Once I was able to source it in the US... I just had to make the dish. Kedgeree came to the UK from India during the time of the Raj. British colonials so enjoyed a dish called Khichari/Khichdi a stew of beans, lentils and rice though the dish changed drastically by the time it reached London with the addition of fish, cream and boiled eggs. In 1800's London salmon was rare. It just wouldn't survive the stage coach journey south from Scotland. Haddock however was cured and smoked and arrived perfect, thus becoming the fish for the dish.
Stonington Maine is the home of Stonington Seafood and where Richard Penfold is dedicated to preserving this unique family tradition, and the remarkable flavor of Finnan Haddie (Smoked Haddock) Only the thickest fillets of hook-caught haddock from the world's most responsible and sustainable wild haddock fishery are used to prepare Richard's Finnan Haddie. Smoked in an authentic Torrey kiln from Scotland produces the characteristic glossy, light golden cure. No sugar, color, or preservatives are added — just light sea salt and wood smoke.
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Smoked Haddock Kedgeree
Makes 4 portions
1lb smoked haddock fillet, cut into pieces
3 cups cooked basmati rice,
4 eggs, hard boiled
1 TBS curry powder (or to taste)
2 cups milk
1-2 cups cream
3 tbsp chopped fresh parsley
salt and pepper
Place the haddock in a large pan, skin-side down. Pour over the milk and cover, bring to a gentle simmer on the stove. Cook the fish for 8–10 minutes until it flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor.
Reduce on the stove the milk and cream cooking liquor until it is the consistency of heavy cream. Whisk in the curry powder until dissolved. Add the cooked rice into the pan and stir in a little more cream if needed. Season with salt and pepper.
Flake the fish into chunky pieces and stir into the creamy rice. Warm the eggs in hot water and cut into quarters, place them on top of the rice and garnish with the chopped parsley.
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