Tomato Blast (Spinach Mushroom Stuffed Baked Egg in Tomato Cups)

These little tomato cups filled with spinach, mushroom and cheese with baked egg on top of it is a real yummy and healthy option for a quick breakfast or lazy evening snacks. I absolutely love the idea of making healthy recipes with easily available ingredients. With its scrumptious looks it also has the goodness of spinach and mushroom. Egg, spinach, mushroom, tomato, and loads of cheese, what else do you need in a dish to make it exquisite!!

Serve:          2

Preparation time:         45 minutes

Ingredients:

Big Tomatoes:               2
Spinach:                        1/4 cup (finely chopped and blanched)
Mushroom:                    4 medium (finely chopped)
Egg:                               2 small
Processed cheese:          2 tablespoon (grated)
Salt and pepper to season
Salad leaves to serve
Oil

Method:

1) Cut the top of the tomato and carefully take out the central seed part of it. It should look like a cup.
2) Heat some oil in a pan and toss blanched and chopped spinach and mushroom. Season it. Toss until cooked and dry.
3) Place the tomato cups in a greased muffin tin to stand straight.
4) Fill in the bottom of the tomato with spinach mushroom mixture. Add 1 tbsp of cheese on to it.
5) Top it up with the egg. Carefully break the egg and separate half of the egg white. Pour the egg yolk in the tomato cup. Oil the tomato top and place it in the muffin tin.
6) Season the egg with salt and pepper.
7) Bake it at 200 degree for 20-25 minutes or until the egg is cooked and done.

8) Serve hot with some salad and dip.

BON APPETIT..

Smoked Mushroom Galouti Kebab

Galouti Kebab is one of the more delicate kebabs from South Asia, made of minced goat / bison / buffalo meat. Legend has it that the galawati kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes.

‘Galawati’ means “melt in your mouth” and was perfect for the toothless Nawab who continued savouring this until his last days.

Traditionally, green papaya is used to make it tender. After being mixed with a few select herbs and spices (great chefs rarely reveal what they are exactly), the very finely ground meat is shaped into patties and fried in pure ghee until they are browned.

The original recipe that brought many a smile on the Nawab’s face, albeit toothless, and many a sigh of satisfaction, is supposed to have more than 100 aromatic spices.

The Galouti Kebab is part of the "Awadhi Cuisine". Along with the Lucknowi biryani and Kakori Kebab, this is one of the outstanding highlights of the great food tradition from the Awadh region in Uttar Pradesh, India.

(Source- Wikipedia)

This recipe is the vegetarian version of age old galouti kebab using mushroom. An amazing charcoal smoked taste is infused to get that rustic flavor in the kebab. A melt in mouth kebab for all foodies..

Serve:             4

Preparation time:         1 hour

Ingredients

Clarified butter (ghee):             50 grams

Ginger:                                      25 grams (chopped)

Green chillies:                          1 1/2 teaspoon (chopped)

Turmeric powder:                     1/2 teaspoon

Red chilli powder:                    1 teaspoon

Cottage cheese:                      75 grams

Mushroom:                               200 grams (blanched)

Potato:                                     50 grams (boiled)

Onion:                                      50 grams (browned)

Coriander leaves:                   2 teaspoon (chopped)

Salt to taste

Garam masala:                      1/2 teaspoon

Oil:                                          1 tablespoon

Onion rings and mint leaves to garnish

Method:

1) Heat ghee in a pan, add ginger, chillies, turmeric powder, red chilli powder, cottage cheese, blanched mushroom and boiled potato. Mix well.

2) Add browned onion, coriander leaves, salt and garam masala powder. Cook for 5-7 minutes.

3) Cool and mince the mixture.

4) Place the mixture in a bowl and in the center, in a smaller bowl; put a piece of live charcoal, pour ghee on the charcoal and smoke for 5 minutes, tightly covered.

5) Heat some vegetable oil in a shallow pan. Shape the mixture into flatten roundels and cook till brown,

6) Serve hot. Garnish with onion rings and mint leaves.

BON APPETIT..

Cheese Sandwich Quiche

Kids always love cheese and things made with cheese. This recipe is a combination of sandwich and quiche. Inside is a soft mozzarella sandwiched between potato slices and covered with the egg and baked to perfection. A healthy rich and filling cup cake shaped quiche can be made in advanced and served to kids after school snacks or evening filler after a long play date. It's a quick and easy recipe to make. Involving kids to make it will make them more enthusiastic to enjoy this tasty quiche.

Serve :           3 ( 6 Quiche)

Preparation time:        35 minutes

Ingredients:

Eggs:                     3 large

Spinach:                1/2 cup (chopped)

Mushroom:           3 large + few small for topping

Potato:                  1 large (boiled)

Mozzarella:            6 thin slices

Cherry tomato:      6 (cut in half for topping)

Processed cheese: 1 tablespoon

Salt to taste

Black pepper

Butter:                   1 teaspoon

Method:

1) Preheat the oven at 190 degree Celsius

2) Slice the boiled potato in 12 equal sized thin slices about 0.5 cm thick.

3) Sandwich the mozzarella slices in between. Keep aside.

4) Heat some butter in a pan and saute finely chopped mushroom until golden and soft. Add spinach leaf and cook until all the water evaporates (about 5 minutes at medium high flame). Set aside

5) In a bowl whisk the eggs, salt, pepper, processed cheese and prepared mushroom-spinach mixture.

6) To assemble, grease the non-stick muffin tin with some oil. Place the potato sandwich in between all the muffin cups. Pour the egg mixture over it.

7) Garnish it with mushroom caps or cut cherry tomatoes.

8) Bake it for 20-25 minutes or till the tester come out clean.

9) Cool it for 5 minutes and take the muffins out using a butter knife slowly. It comes out really easily.

10) Enjoy this healthy tasty and gluten free snacks with your kid.

BON APPETIT...

Broccoli Pot (Greek - Style Stuffed Mushroom)

This recipe is dedicated to all those readers how want to make a fast yet healthy food/ appetizer. Perk up any appetizer buffet or antipasto tray with these tempting stuffed mushrooms. You will love the aroma of this mini delights brimming with broccoli, feta cheese, garlic, and oregano.

 Makes 20 Serving

Preparation time: 20 minutes

Ingredient:

White Mushroom:                   20 pieces (Large)
Broccoli:                                 1 cup (finely chopped)
Yellow onion:                          1/2 cup (finely chopped)
Garlic:                                     2 large cloves (minced)
Dried Oregano:                       1/2 teaspoon
Black pepper:                         1/4 teaspoon
Feta cheese:                           4 tablespoon ( crumbled)
Salt to taste
Olive Oil

Method:
1) Clean the mushrooms and pat dry using a kitchen towel.
2) Remove stems from mushrooms carefully. Set stems aside.
3) Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Place mushroom caps, stem sides down, in a baking tray. Grill it at 200 degree C for 5 minutes.
4) For filling, Heat some oil in a pan. Add the 1 cup chopped mushroom stems, the broccoli, onion, garlic, dried oregano, salt, and pepper. Cook and stir for 5 to 10 minutes or just until tender and most of the liquid is evaporated. Stir in feta cheese..
5). Place mushroom caps, stem sides up, in the same baking pan. Spoon the broccoli mixture into mushroom caps. Grill it with fan mode on at 200 degree C for another 5 minutes.
6) Serve hot with your favourite sauce/ ketchup.

BON APPETIT...

Green Fish (Spinach and mushroom stuffed fish fillet on bulgur base)

I got these long fish fillet from a nearby supermarket. I was thinking to experiment with these fillets in a different way. Opened my fridge and saw some blanched spinach and mushroom.. EUREKA let do it this time with spinach and mushroom. To give it more volume, I am using bulgur to make a base to place my fish roll. This recipe is a feel good for eyes and stomach. It looks yummy and low on fat.

Ingredients:

White Fish Filet:                 2 Long
Spinach:                            1/2 Cup (blanched and cut in small pieces)
Mushroom:                        1/2 Cup ( Cut in small cube)
Dried Oregano:                  Small pinch
Dried Basil:                        Small pinch
Garlic:                                1 clove
Vegetable stock:                1/2 cup
Bulgur:                               1/2 cup
Ricotta cheese:                   2 table spoon
Black pepper
Salt to taste
Olive oil

Method:
1) Heat some oil in a pan. Add oregano and minced garlic. Stir for 10 sec and add blanched spinach and mushroom. Season it salt and pepper. Divide it in two portions.
2) Add dry ricotta cheese to 1 portion and mix well. Place this mixture on the wider end of the fish fillet and roll it.
3) Put the rolls with open end below, in a oven proof dish and sprinkle with dried basil and some butter. Bake it for 10 minutes at 200 degree Celsius. Grill it for 5 more minutes on grill and fan mode at 250 degree Celsius. Keep it warm.
4) Mix the vegetable stock with the second half of spinach and mushroom mixture and let it boil. Add bulgur and cook for 2 minutes. Cover the pan using a kitchen towel for 10 minutes.
5) Spread the bulgur in the serving dish and place the hot stuffed fish over it.

BON APPETIT..

Tandoori Bites ( Chicken stuffed grilled mushroom)

When chicken can be stuffed with mushroom, why not these cute looking mushrooms can be stuffed with chicken!!! This idea leads to my next recipe. Loads of recipes are available online for stuffed mushroom, but this one is totally different, Tandoori Bites. Indian tandoori spices are used for marinating both mushroom and chicken stuffing. Stuffed perfectly and then grilled to give it a chewy yet juicy effect.  This recipe is a perfect blend of Indian & Italian flavors. So let's start our mushroom hunting..

Ingredient:

White Mushroom:           10 large pieces
Chicken Breast:               1/2 (Cut in small cubes)
Greek Curd:                    2table spoon
Ginger Garlic paste:         2tea spoon
Cumin Powder:                2teaspoon
Coriander Powder:          2tea spoon
Garam Masala:                2tea spoon
Salt to taste
Black Pepper Powder:     2tea spoon
Red Chili powder:            2tea spoon
Fresh mozzarella cheese:  1table spoon
Vegetable Oil

Method:
1) Clean the mushroom and take out the stalk carefully leaving behind the cups. Marinate these mushroom cups using 1table spoon curd, 1tsp ginger-garlic paste, 1tsp cumin, 1tsp coriander, 1tsp, garam masala, 1tsp red chili, 1tsp black pepper and salt to taste. Mix well and keep it aside for 30 minutes.
2) Heat some oil in a pan and put dices chicken, toss it for 4 minutes. Add finely chopped mushroom stalk. Add 1tsp ginger-garlic paste, 1tsp cumin, 1tsp coriander, 1tsp, garam masala, 1tsp red chili, 1tsp black pepper. Season it with salt. Cook it for another 5 minutes and then add 1table spoon curd. Cook until the mixture is dry and chicken pieces are cooked well.
3) Cool the chicken mixture and add roughly tored mozzarella cheese. Mix well. Shred the chicken stuffing using hands in a uniform mixture.
4) Carefully stuff this mixture into the marinated mushroom cups and place it on a greased baking tray.
5) Grill it at 180 degree Celsius for 10 minutes using grill and fan option. Serve it hot with some onion rings and green coriander leaf on the top. Yummy party appetizer is ready to be served

BON APPETIT...

Rolling Chicken Scallopini on Spinach Bed

Chicken is a most amazing and versatile type of poultry in the world. It is prepared as food in a wide variety of ways, varying by region and culture.
One day I was having chicken, mushroom and spinach in my kitchen. I didn't wanted to cook any of these separately. Thought of combining all this and here is the result.  This dish is a beautiful composition of Spinach, Mushroom, and Chicken. In each bite you will find a bustling flavors. This one is my special favorites for  any kind of dinner or lunch.

Ingredient:

Chicken Breast:             1 Portion
Spinach leaves:              100 grams
White Mushroom:          5-6 medium size
White Onion:                 1 medium Size
Garlic:                           5-6 cloves
Bread crumbs:               4-5 spoon
Corn flour:                     1 spoon
Olive oil
Mozzarella Cheese
Ricotta Cheese
Dried Oregano
Dried Basil
Salt to taste
White pepper

Method:

1) Take the chicken breast and slice it up in half. Use a longer knife and start slicing from the thicker portion pressing from the top using your palm. The slice should of equal thickness.
2) Place the cut chicken breast in between the plastic sheets and start pounding using a hammer or rolling pin. Meat will become thin. Make sure you do this carefully as the meat can get torned.
3) Heat some olive oil in the pan. Add some oregano & garlic stir it for 30 sec and add finely chopped onion and mushroom. Add salt and pepper to taste. keep it aside to cool.
4) Add some mozzarella cheese to the mixture and put it in the pounded chicken breast. Make it in a tight roll.
5) Make a paste of corn flour and water. Coat the roll in the corn flour mix. Coat it again with bread crumbs. and put it on a hot fry pan. Cook it from all side to a golden brown color.
6) Blanch the Spinach and ground it to a paste.
7) Heat some olive oil in another pan. Add garlic and spinach paste stir it for 2-3 mins. Season with salt pepper and dried basil. Mix ricotta cheese to the paste and stir for another minute.
8) Take serving dish and pour the spinach paste in the bottom. Place the hot chicken roll over the spinach bed and garnish it will few cherry tomato.

BON APPETIT..

Mushroom Risotto

Today I am sharing a famous recipe from my favorite Italian cuisine. Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. Its normally a primo i.e first course, served before the main course. Arborio, Carnaroli, Maratelli and Vialone Nano is primarily used for making risotto.  Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. I am using few variation in my recipe like adding garlic and herbs which is not in the basic recipe. Use of white wine is also optional. This one is a vegetarian version and loved by my kid and hubby. Hope you enjoy it too..

Ingredient:

Arborio Rice-          1 Cup
White Mushroom-    2 cups finely chopped
White Onion-           1 small finely chopped
Garlic-                      3-4 cloves
Oregano-                  1/4 table spoon (dried)
Basil-                        4-5 fresh leaves
Bay leaf-                   1 leaf
Vegetable stock-       750ml
Dry White Wine-       1/2 cup (optional)
Parmesan cheese-      1/2 cup
Milk-                         2-3table spoon
Olive oil-                    2 table spoon
Salt and pepper to taste

Method:
1) Heat the oil in a pan and add garlic, oregano, basil and bay leaf. Stir it for 10 sec, garlic should be be light pink and not brown.
2) Add onion immediately. Toss it for a minute and add chopped mushroom. Once the onion and mushroom is light brown add the rice and toss it well so that all the rice is coated with oil and juices.
3) Add white wine and let it boil for a some time till rice absorbs it. (Optional Step)
4) Now add simmering vegetable stock slowly 1/4 cup at a time. Let the rice cook and absorb the broth. Repeat the process until the rice is soft and fully cooked. Add salt and pepper to taste.  Put few spoons of milk to give it a creamy consistency.
5) Risotto will be bit chewy and creamy. Lower the flame and add Parmesan cheese. Mix well and close the flame.
6) Serve it hot.

BON APPETIT...

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Caramelized mushroom and onion in spinach gravy (Hariyali Mushroom)

Yes off course my first recipe online.. hurrey hurrey I am supper exited. In the world of duplicity everything has a clone , from movies to gadgets to websites they call it " Inspiration ''.

Well this dish is also an inspiration from Indian Palak Paneer with some continental look and flavor. Mushroom and onion are cooked at slow heat to caramelize mixed with the spinach gravy and some spices.

Ingredient:

Spinach-     200gm

Onion-        2 small

Green Onion-  2 nos

Tomato-     1 large   

Mushroom- 200gm

Cinnamon-  1inch piece

Cardamom- 2 pieces 

Bay leaf-      2nos

Cloves-        2nos

Cumin-        Whole and powder

Chilly powder- 1 table spoon

Garam Masala powder- 1small spoon

Ginger garlic paste - 1table spoon

Coriander powder- 1small spoon

Kasuri Methi ( dried fenugreek leaves)- 1/4 small spoon

Butter-     1small spoon

Oil-          2 table spoon

Salt to taste

Method:

1) Wash the spinach in colander and put it to boil with some water and salt. After it get cold put it in a blender without the water to get a rough paste. Don't make it too fine.

2) In a pan heat some butter, cut mushroom (julienne) and onion ( rings). Put it in the pan and reduce the flame. Add some salt and keep stirring in between. It will turn brown as the sugar in the onion caramelizes. Keep it aside.

3) Heat some oil in the pan and add all the whole spices ( Cumin seed, Cardamom, clove, Cinnamon and bay leaf). As it start crackling put in one onion and two green onion (cut  in small cubes), toss it for a minute and add the tomato. Add some salt, ginger garlic paste, cumin powder, garam masala, coriander powder & chilly powder. Mix it well and fry till  the tomatoes are really soft. Time to add the spinach paste. Again cook it for 7-8 mins. Sprinkle some kasuri methi and a table spoon of desi ghee (clarified butter). Cover and cook for 3 more mins.

4) Finally add the Caramelized onion and mushroom over the flame. Decorate it with few caramelised onion ring and fresh cream. Serve it with some hot chapati or boiled rice.

BON APPETIT...

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