Feb 17, 2022 | Mains
Mushrooms In Brown Sauce.
The simplest, yummiest and quickest sauce you will ever make is this. This recipe doesn’t need too many ingredients and is perfect to pair with rice or noodles. I definitely prefer rice for a hearty meal with some micro greens for the added crunch and goodness.
How to make this –
Ingredients – Serves 1 person
1 packet/200 gms button mushrooms – quartered
1.5 tbsp salted butter or olive oil (butter is recommended)
1/2 cup coconut milk or fresh cream (I used coconut milk)
6-7 cloves garlic – pounded
1 tsp dark soy sauce
1/2 tsp miso paste (optional)
1/2 tsp fresh herbs like thyme or mixed dried herbs
Salt to taste – if required (butter, soy sauce and miso are enough to give the required salt)
Black pepper to taste
Micro greens and chopped parsley to garnish.
Method –
In a pan heat butter and add mushrooms. Let it cook on high heat until they turn brown. Add the garlic and let the mushrooms sweat. Shake the pan for even cooking and avoid stirring the mushrooms.
Mix in the herbs.
Once the mushrooms are done, mix in coconut milk, miso, soy sauce and black pepper and deglaze the pan.
Let it cook for 2-3 mins on low flame. Add a little water if the sauce is too thick (I didn’t add any). Taste and adjust seasonings.
Scoop cooked rice into a bowl, fill it up with mushroom and sauce and garnish with chopped parsley and micro greens.
Dig in and enjoy!
If you like this mushrooms in brown sauce recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handle.
Vegan Balsamic & Basil Mushrooms With Soba Noodles
Feb 16, 2022 | Mains
Fettuccine Aglio e Olio.
My go-to meal when I am running low on veggies and kitchen supplies. This recipe is forgiving enough and I love to make it with any pasta available in my pantry. Though nothing beats the look of a spaghetti in this recipe form, I do not mind fettuccine too at all.
Also, traditionally no sauce is added in this pasta recipe, but I like to make food that I love to eat. So a tbsp of garlic chilli sauce is added to make it even more flavourful. However, that is completely optional.
How to make this –
Ingredients- Serves 2 people
2 portions pasta of choice (I use spaghetti or fettuccine for this)
2 tbsps garlic – sliced
1-2 tsp red chilli flakes
4 tbsps olive oil – extra virgin
1 tbsp garlic chilli sauce
Black olives, sun dried tomatoes, capers and caper leaves – optional
Parmesan cheese and toasted breadcrumbs to garnish (optional but recommended)
1/2 cup reserved pasta water (water in which pasta was cooked)
Salt to taste
Method –
Boil/cook pasta as per the packet instructions.
Pour olive oil in a pan and add garlic and red chilli flakes (don’t wait for the oil to heat up before adding garlic and chilli). Sauté until the garlic changes colour. Add the chilli garlic sauce and salt and mix well.
Mix in the pasta water and let it cook for a min. Toss in the cooked pasta, olives, capers and caper leaves if using. I like the acidity these provide to the pasta. I also add chopped parsley sometimes based on the availability of it.
Garnish with grated parmesan and toasted breadcrumbs.
Enjoy!!!
PS. – Rinse the capers and olives soaked in brine before adding them to any recipe.
If you like this Fettuccine Aglio e Olio pasta recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Feb 15, 2022 | Mains
Green Chickpeas In Tomato Coconut Curry.
One of my favorite curries to make when I am running low on time. This does not have onion and garlic but I promise you wouldn’t miss that at all. Loaded with flavours and deliciousness, this is a great accompaniment with steamed rice or Indian flatbreads like phulkas and parathas.
How to make this –
Ingredients-
1 cup green chickpeas/choliye/hara chana (substitute with dried kale chane if hare chane is not in season; soak kale chane overnight though).
2 medium sized tomatoes – chopped
1-2 green chillies
4-5 Curry leaves
1/4 tsp Hing (asafoetida)
1 tsp cumin seeds
3 tbsps fresh or frozen coconut – scraped/grated, a little more to garnish
3 tbsps coriander leaves – chopped, a little more to garnish
Salt to taste
3/4 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp sugar (optional but recommended)
3 tbsps cold pressed safflower oil (use any cooking oil)
Method –
In a pressure cooker, heat oil and sizzle the cumin seeds and bloom the hing. Add green chillies and sauté for a min.
Mix in the curry leaves and tomatoes. Add salt and sauté until the tomatoes start turning mushy. Tip in the coconut and mix everything well.
Cook everything until the tomatoes turn mushy and add all the dry spice powders except garam masala. Throw in the coriander leaves too.
Mix in the green chickpeas and let it cook for a min. Pour in 1.5 – 2 cups water and let it come to a boil.
Now pressure cook it to upto 1 whistle and let the steam release naturally (3-4 whistles if using kala chana as the substitute). Open the lid and add the garam masala while it’s still piping hot. I usually switch on the flame again and cook it for another few seconds after adding garam masala.
Garnish with some coriander leaves and scraped coconut.
Serve with steamed rice or phulkas/parathas.
Enjoy!!!
If you like this Green Chickpeas In Tomato Coconut Curry recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Feb 3, 2022 | Mains
Lemon Pasta.
Another day and another pasta. My love for pasta and noodles makes me crave for it at least twice or thrice in a month. I am always on a lookout for interesting pasta recipes and keep experimenting with flavours. This summery, mildly tangy, garlicky pasta is an absolutely treat for a pasta lover like me. I usually make a big batch to last for a few meals for me.
I love how quick this is to make. I add sautéed veggies of choice to make it wholesome and nutritious. I am also not too fond of all purpose flour spaghetti so I switch that up with either whole wheat ones or the gluten free varieties available in the market. But use whatever is handy and preferable.
How to make this –
Ingredients – Serves 2-3
250 gms spaghetti of choice
1.5 cups veggies – mushrooms, broccoli
3 tbsp olive oil – extra virgin
2 tbsp butter
2+1 tbsp minced garlic
2 tsp lemon zest
1.5 tbsp lemon juice or more as per preference. I like it mild
1.5 tbsp fresh or dried parsley
1/2 cup reserved pasta water
Salt to taste
1.5 tsp black pepper powder
Method –
Cook/boil the spaghetti as per packet instructions. Make that pasta water salty please. Once done, drain the spaghetti and reserve 1/2 cup cooked water.
While the spaghetti cooks, rinse, clean and slice the mushrooms and broccoli.
In a pan, heat 2 tbsp olive oil and sauté 2 tbsp garlic until it changes colour to light pink. Add the broccoli and sauté on medium heat for 4-5 mins or until it turns tender. Mix in little salt and cook for another min. Remove it on a plate.
In the same pan, heat another tbsp of olive oil and add sauté mushrooms until they sweat and turn brown. Add salt and black pepper. Remove that on the plate too.
Use the same pan, heat butter and add the remaining 1 tbsp garlic. Sauté it until it turns pale and pink. Then mix in in the lemon zest and lemon juice, salt, black pepper and also the reserved pasta water. Stir it all well for a min, throw in the cooked spaghetti and mix it all well.
Throw in the sautéed veggies, and the parsley and mix everything really well. Taste and adjust the tang and salt if needed.
Top it up with more parsley and dig in.
Enjoy!
If you like this lemon pasta recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Jan 23, 2022 | Mains
Lemon Rice & Hot & Spicy Tarri.
Life was busy and hectic when we lived in California. Most of the days resulted in quick dinners and retiring early to bed to get back to the grind the next day. On returning from long days at work, I preferred making simple food. Lemon rice with leftover curries or a quick tarri always came to rescue. If there is leftover rice from previous day or meal, this recipe is perfect to give a delicious makeover to that.
This delicious recipe was given to me by a very dear friend, who hailed from a remote place in Karnataka. She loved to relish this rice with my curries and tarris and today I am sharing one of our favorite combinations here.
In the recipe below, I have used fresh turmeric because it’s in season now, but powder works perfect too. Also, adjust the lemon juice quantity based on personal preference.
Try this simple lemon rice recipe –
Ingredients –
2 cups cooked rice
1.5 tbsps cold pressed ground nut oil
1/4 tsp hing/asafoetida (powdered)
1/4 cup groundnuts
1.5 – 2. tsp lemon juice
Salt to taste
5-6 curry leaves
1/2 tsp turmeric powder or 1/2 tsp fresh grated turmeric
1/2 tsp sugar
1 tsp mustard seeds
1 tsp urad dal
Method
Heal oil in a pan and sizzle mustard seeds. Add curry leaves and urad dal. Sauté until the urad just begins to change colour. Add the groundnuts and sauté for 3-4 mins on medium or until the groundnuts change colour and turns crisp.
Lower the flame and add sugar and salt and turmeric. Mix well and let it cook for 1-2 mins on low flame. Switch off the flame, and add hing to the mix. Let it all rest for a few seconds.
Add this on top of the cooked rice. Add lemon juice and mix everything gently.
Serve with curries of choice.
How to make the tarri –
Ingredients –
1/2 cup chopped onions
1/2 cup chopped tomatoes
2 tbsps ginger garlic green chilli paste
3-4 curry leaves
1/4 cup chopped coriander leaves
Salt to taste
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp goda masala or garam masala
1 tsp coriander powder
1/2 tsp roasted cumin powder
1 tsp mustard and cumin seeds
1/4 tsp hing/asafoetida
2.5 cups water
2 tsps cold pressed groundnut oil
2 tsps jaggery powder
1 tsp tamarind pulp
Method –
Heal oil in a pan or wok. Sizzle mustard and cumin seeds. Bloom hing and add the curry leaves and ginger garlic green chilli paste. Sauté for a minute. Add the onions and cook until they turn translucent.
Add in the tomatoes and salt and let it cook until they turn soft and mushy and releases oil.
Mix in the dry spices – red chilli powder, turmeric powder, coriander powder, goda masala, cumin powder. Mix well and sauté for a min.
Add in the coriander leaves and water. Cover and cook for 7-8 mins on low flame. Remove lid and add jaggery and tamarind pulp. Mix and again cook it for 3-4 mins.
Garnish with more chopped coriander.
Enjoy!!!
If you like this Lemon Rice & Hot & Spicy Tarri recipe or if you try it, I would love to hear from you in the comments below. You can also connect with me on my Instagram and Facebook handles.
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