Sunday, February 23, 2014

Achari Mushroom

We are a family of Mushroom lovers. We make it a point to try any mushroom out in the market. Whenever I get a new variety that I haven't tried before I always end up making a simple caramelized mushroom and if the mushroom is not to our liking I add spices and see what works for us.Now I have a recipe for each type of mushroom we get here in Bay area.Our favorite recipe for Shiitake mushroom or Bella mushroom is this Achari Mushroom curry. The pickle spice that you add to this curry makes it fingerlicking.
Bella mushroom /Shiitake mushroom -8oz sliced
Chilli powder-1tsp
Plain yogurt-3 tbs
salt-1/2 tsp
Fennel seeds-1tsp
Cumin seeds-3/4 tsp
Coriander seeds -1tbs
Fenugreek-1/4 tsp
Clove -4
Ginger paste-1tbs
Garlic paste-1tbs
Tomato -1 sliced
Green chilli-2
Mustard seeds-1/2tsp
Dried Red chilli-2
Asafoetida-1/2 tsp
Lemon juice-1tbs
Pickle(mango,garlic or lemon)-1 tbs
Sugar -1/4 tsp
Marinate mushroom in yogurt along with chilli powder,turmeric and salt for at least half an hour.Meanwhile crush fennel seeds,cumin,coriander,clove and fenugreek seeds and set aside. Take about 3 tbs of cooking oil in a kadai and when the oil is hot add mustard and dried chilli Add finely sliced onion,asafoetida along with ginger garlic paste.Saute for about 3 mintues and when onion turns translucent add finely sliced tomato.Saute till tomato starts to ooze out oil.Add the crushed  spices along with green chilli saute for a minute and add the marinated mushroom along with a cup of water.Cook covered till mushroom is cooked. Add lemon juice along with  pickle and sugar.Check the salt.When gravy is thick switch off the stove and garnish  and serve

Friday, February 14, 2014

Chocolate Kahlua Tart

Happy Valentine's day and wishing a very happy birthday to Sugar 'N Spice. It was on a Valentine's day 4 years back that I started this little corner to share my experiments with cooking. I can't believe I persisted with this despite a few breaks now and then. It wouldn't have happened without the encouraging words of my audience and those of you who come back to visit this space often. Thank you! Thank you! Thank you! Today being the Valentine's day, I am not stopping at just a thanks - sending lots of love  your way.

And here is a chocolate loaded tart to mark this occasion.

For the crust:
Almonds-1 & 1/2 cups
Butter-1/2 cup
Instant  espresso powder-2 tsp
Salt-1/4 tsp
For the filling:
Cornstarch-2 tablespoons
Heavy cream-2 cups
Chocolate-hazelnut spread-3/4 cup
Instant espresso powder-1tsp
Kahlua -1tablespoons
Salt a pinch
In a food processor crush the Oreos . Add almonds and pulse the processor till nuts are small bits. Add the espresso powder and salt , pulse one more time.Melt the butter in the microwave,add the melted butter to the crushed Oreos, and pulse until well combined.
Pour moist crumbs into a tart pan  and pack into an even layer around the sides and base of the tart plate. Refrigerate for at least 30 minutes before filling.
Meanwhile, make the filling: Whisk the cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1 3/4 cups cream,espresso powder, the chocolate-hazelnut spread  and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes.Remove from heat, stir in Kahlua, continue to stir ganache occasionally until slightly cooled.
Pour cooled ganache over prepared chocolate crust and refrigerate for 4 hours. If you desire you can drizzle some chocolate spread over the tart.

Sunday, February 9, 2014

Onion 'N Carrot Samosa

Last few days had been cloudy and wet.There is some thing with  rainy days, that I don't feel guilty having fried snacks on those days. This easy peasy yet tasty samosa is what I made to please my craving.
Wonton wrappers
Onion thinly sliced - 3/4 cup
Carrot grated - 1/2 cup
Green chillies finely chopped - 2
Chilli powder - 1 tsp
Cilantro - few finely chopped
Poha / aval / flattened rice - 1/2 cup
Salt as needed
Oil for deep frying
Take sliced onions and carrot mix with salt and set aside for 15 minutes. Squeeze out the water from onion and carrot as much as you can. Mix rest of the ingredients except wonton wrappers and oil. Now take a wonton wrapper and  put the filling in the middle on one side and fold the wrapper in such a way that you get a triangle samosa. Seal the ends with some water. Deep fry samosas in hot oil until golden brown.Serve hot. 

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