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Showing posts with label MUSHROOM RECIPES. Show all posts
Showing posts with label MUSHROOM RECIPES. Show all posts

November 26, 2018

Indian Style Mushroom Stir Fry Recipe – Kalan Poriyal Recipe

mushroom stir fry
Mushroom stir fry (Kalan poriyal / Kalan varuval in Tamil) is an easy, simple, Indian style, healthy and quick side dish for rice. It can be prepared with button mushroom under 10 minutes using very less ingredients. Today I have shared a simple mushroom stir fry recipe with onion, garlic, chilli powder and garam masala powder. It is a basic South Indian style stir fry / poriyal recipe without coconut that tastes good for sambar rice and rasam rice. I got this recipe from my neighbor who taught me mushroom kuzhambu. If you like, you can have this as a stuffing for chapathi and bread sandwich. For variations, you can add pepper powder instead of chilli powder to make mushroom pepper fry. All edible mushrooms are high in protein, anti oxidants which help to improve immunity. Its low in calories and fat. So lets try to include mushroom in our diet by making this simple recipe. Now we will see how to make this simple mushroom stir fry/ kalan poriyal for rice with step by step pictures.

Do check out my other mushroom recipes.

How to clean mushroom

Mushroom 65

Mushroom pulao

Mushroom biryani

Dindigul thalappakkatti biryani with mushroom 

Thala Ajith biryani with mushroom

Pakistani biryani with mushroom


mushroom stir fry recipe

Mushroom stir fry recipe - Kalan poriyal recipe


Mushroom stir fry recipe - Kalan poriyal recipe

Easy and simple mushroom stir fry recipe for sambar rice, rasam rice.



Cuisine: South Indian
Category: Mushroom recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS

  • Mushroom / Button mushroom - 15 nos.
  • Big onion - 1
  • Garlic cloves - 10
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/4 tsp
  • Salt - as needed
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - Few
  • Hing/ Asafetida - a pinch
Coriander leaves - to garnish
Lemon juice - few drops (optional, I dint use)
HOW TO MAKE MUSHROOM STIR FRY
  1. Wash and clean mushroom, chop and set aside.
  2. Wash and finely chop onion. Peel garlic and keep aside.
  3. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds.
  4. Saute onion, garlic cloves till transparent.
  5. Add mushroom. Saute and add salt, red chilli powder, turmeric and garam masala powder.
  6. Saute till mushroom cooks well. Cover and cook in low flame till mushroom becomes soft.
  7. Switch off the flame. Squeeze some lemon juice if needed. Serve with sambar rice and rasam rice.
METHOD - STEP BY STEP PICTURES
  • Wash and clean mushroom. Chop the stem and discard it. Slice into pieces. Chop the onion finely. Peel the garlic and set aside.
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds.mushroom stir fry
  • Add onion, garlic and curry leaves. Saute till onion, garlic becomes transparent. Add mushroom pieces and saute till its half cooked.
  • mushroom stir fry
  • Add the required salt, red chilli powder, turmeric powder and garam masala powder. Mix well. Mushroom will leave some water. So do not add water additionally.
  • mushroom stir fry
  • Cover and cook in low flame till mushroom becomes soft and well cooked. Switch off the flame. Garnish with coriander leaves. Squeeze some lemon juice if you like. Serve with sambar rice and rasam rice. Roll in chapathi or stuff in bread sandwich.
    Enjoy !

Note

  • For variations, you can add 1/2 tsp of ginger garlic paste and saute with onion till raw smell goes off.
  • You can use sambar powder instead of red chilli powder.
  • To make it like a semi gravy consistency, you can saute 1/2 cup of tomato too.

Try this easy mushroom stir fry and enjoy with rice ! I served with paruppu kulambu.
kalan poriyal


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November 21, 2018

Mushroom Kuzhambu – Kalan Kulambu Recipe For Rice, Chapathi, Idli, Dosa

 Mushroom kuzhambu recipe
Indian Mushroom gravy / Kalan kuzhambu for rice and chapathi was in my try list for long time. Recently my neighbor shared this all rounder button mushroom gravy recipe with me. She told this mushroom masala kuzhambu goes well with rice, roti, idli and dosa too. I was so excited and tried it immediately. It came out so good and truly flavorful. I must call this gravy as mushroom kurma kuzhambu. The taste and flavor of this gravy is awesome. You will love it for sure. My house was completely filled with the aroma of this kuzhambu which made us eat more. Even though I buy mushroom rarely, I try to make some different and interesting Indian style mushroom recipes. Glad I tried this yummy mushroom kulambu recipe. This recipe is sure a keeper. I will make it very often. If you like, you can add boiled potato cubes along with mushroom. Ok, lets see how to make this easy, flavorful mushroom kuzhambu recipe with step by step pictures.

Do check out my other mushroom recipes.

How to clean mushroom

Mushroom 65

Mushroom pulao

Mushroom biryani

Dindigul thalappakkatti biryani with mushroom 

Thala Ajith biryani with mushroom

Pakistani biryani with mushroom


Mushroom kuzhambu for rice, chapathi

Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa


Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa

Mushroom kuzhambu / kalan kulambu recipe for idli, dosa, chapathi



Cuisine: Tamil nadu
Category: Mushroom recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Mushroom / Kalan - 15 nos.
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Cardamom - 1
  • Black stone flower / Kalpasi - 1
  • Big onion - 1
  • Ginger garlic paste - 1 tsp
  • Sambar powder - 1 tsp
  • Red chlili powder - 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – as needed
To saute & grind
  • Ripe tomato - 1
  • Big onion - 1
  • Fennel seeds - 1 tsp
  • Cashew nuts – 4 no.
  • Grated coconut - 2 tbsp
  • Coriander leaves - 1 tbsp
  • Cooking oil – 1 tbsp
HOW TO MAKE MUSHROOM KUZHAMBU
  1. Wash and clean mushroom. Chop and set aside.
  2. Heat oil in a kadai. Saute fennel seeds, onion, tomato till mushy.
  3. Add cashew nuts and mix well. Let it cool. Add coconut and coriander leaves,grind to a smooth paste.
  4. Heat oil in the same kadai. Saute whole garam masala. Saute onion till transparent.
  5. Add ginger,garlic paste and saute till raw smell goes off. Now add the chopped mushroom, red chilli powder, sambar powder and salt. Mix well.
  6. Add the ground tomato paste and required water. Boil till oil floats on top.
  7. Switch off the flame. Garnish with coriander leaves. Serve hot with plain rice, idli, dosa and chapathi.
METHOD - STEP BY STEP PICTURES
  • Wash and clean the mushroom. Pat it dry. Chop into thick slices. Wash and chop onion, tomato and keep aside.
  • mushroom kuzhambu
  • In a kadai, heat oil. Saute fennel seeds, onion till transparent. Add tomato and saute till mushy. Lastly add cashews and mix well. Switch off the flame and cool down. Add coconut, coriander leaves. Grind to a smooth paste adding enough water.
  • mushroom kuzhambu mushroom kuzhambu

    • In the same kadai, heat oil and add in cinnamon, cloves, cardamom and black stone flower. Saute onion till transparent. Then add ginger garlic paste and saute till raw smell goes off. (Refer the above picture).

    • Add chopped mushroom and saute for a minute. It will leave water. Add turmeric powder, red chilli powder, sambar powder and salt. Mix for a minute.
    • mushroom kuzhambu
    • Add the ground tomato paste and required water. Mix well and boil in low flame till oil floats on top. Gravy leaves a nice smell too. Switch off the flame. Garnish with coriander leaves. This kuzhambu thickens when it cools down. So add water to adjust the consistency. Check for salt too. Mix with plain rice and enjoy with papad. I served with potato curry.    To serve as a side dish for idli, dosa dilute the gravy like sambar by adding some water. Boil and serve. For chapathi, you can make it in kurma consistency. Enjoy !mushroom kuzhambu

    Note

                              
    • For variations, you can add boiled and cubed potatoes along with mushroom.
    • Adjust the quantity of chilli powder and sambar powder as per your taste.
    • Do not add more tomato. If you add more, gravy tastes tangy. Mushroom itself has mild tanginess.  So please be careful.
    • For variations, you can replace sambar powder with red chilli powder and dhania powder 1 tsp each.
    • For best taste and flavor, this gravy should boil till oil floats on top.

    Try this easy, yummy mushroom kuzhambu for rice, roti, idli and dosa. You will love it !
    Kalan kuzhambu recipe


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    November 26, 2017

    Mushroom Peas Pulao Recipe In Pressure Cooker – Indian Style Mushroom Rice Recipe

    Mushroom peas pulao recipe
    Last Sunday I prepared this Indian style mushroom peas pulao with some leftover mushrooms and fresh green peas in a pressure cooker. Its a very simple and easy pulao recipe just like my vegetable pulao. It can be prepared directly in an Indian pressure cooker. So it gets ready under 15 minutes. No grinding or big chopping works needed. You can prepare it for your lunch box easily and quickly. Since its a mild pulao recipe without much of garam masala powders, you can enjoy it with any spicy kurma as side dish. But my family liked it with simple onion raita. Usually people add coconut milk instead of water. But I used only water to cook the rice. Still it was good with nice flavor. Lets see how to make this simple and quick mushroom peas pulao with step by step pictures.

    Check out my crispy mushroom 65, how to choose n buy, clean mushroom, Thalapakkatti biryani with mushroom, Thala ajith style biryani with mushroom and easy mushroom biryani in pressure cooker.


    mushroom pulao

    Mushroom Peas Pulao Recipe


    Mushroom Peas Pulao Recipe

    Mushroom Peas Pulao - Easy Pulao Recipe using a pressure cooker


    Cuisine: Indian
    Category: Mushroom Recipes
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Mushroom - 10 nos
    • Green peas or dried peas - 1/4 cup
    • Basmati Rice - 1 cup
    • Water or coconut milk - 1.75 cups
    • Cooking oil+ Ghee - 2 tbsp + 1 tbsp
    • Cinnamon - 1 inch
    • Cloves - 2 nos
    • Cardamom - 1 no
    • Black stone flower/ Kalpasi - 2 small
    • Fennel seeds - 1/4 tsp
    • Bay leaf – 1 no
    • Big onion - 1 no
    • Ginger Garlic Paste - 1.5 tsp
    • Green chilli - 3 nos ( Use 2 for less spice)
    • Mint leaves - a handful
    • Salt - as needed
    • Lemon juice – Few drops

    METHOD

    1. Wash and clean mushroom. Slice it and set aside.
    2. Heat oil + ghee in a cooker. Saute whole garam masala.
    3. Add onion, gg paste, green chilli, mint leaves and saute till transparent.
    4. Add mushroom, peas and saute for a minute. Add rice, saute for a minute.
    5. Lastly add water or coconut milk and mix well.
    6. Pressure cook in low flame for one whistle.

    METHOD - STEP BY STEP PICTURES

    • Wash and clean mushroom with a cloth. Remove the stem and slice it. Keep aside.Finely chop onion and slit the green chilli. Wash the basmati rice and set aside. No need to soak it.
      Mushroom peas pulao
    • Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, bay leaf, cardamom and black stone flower. Add fennel seeds, big onion, gg paste and green chillies. Saute in medium flame till onion turns transparent.
      Mushroom peas pulao
    • Add mint leaves, mushroom and peas. Mix well. Lastly add the washed rice and saute for a minute.
      Mushroom peas pulao
    • Then add 1.75 cups of water or thin coconut milk. Sprinkle few drops of lemon juice. Mix well and pressure cook in very low flame for one whistle. Remove the lid after the steam is released.
      Mushroom peas pulao
    • Mix gently, fluff the rice and serve hot with any spicy kurma or raita !
      Enjoy !

    Note

    • Adjust the quantity of green chilli as per your taste.
    • You can use thin coconut milk instead of water.
    • I used lemon juice. You can saute one finely chopped tomato along with onion.

    Try this easy, yummy, healthy mushroom pulao and enjoy ! I served with raita and Paneer 65.
    Mushroom pulao recipe in pressure cooker
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    November 18, 2017

    Mushroom 65 Recipe – How To Make Crispy Mushroom fry - Kalan 65 Recipe

    Mushroom 65
    Mushroom 65 / Crispy mushroom fry ( Kalan 65 in Tamil) is one of the easy Indian snacks recipes using mushroom. We have tasted this several times in restaurants/hotels. Many vegetarians avoid mushroom as it gives the smell of taste of eating non-veg food. But I include in my cooking once in a while as it has amazing health benefits. Its low in calories, gluten free, high in anti oxidants, high in potassium to control blood pressure, helps in weight management, boost immunity and much more. But we should be careful while buying mushroom. Always choose fresh ones to avoid ailments like stomach upset, food poisoning etc. Yesterday I bought a pack of fresh, edible button mushrooms from Metro Cash n Carry. Usually I make biryani with Mushrooms. This time I tried crispy mushroom 65 following my fail proof Gobi 65 recipe. It came out very crispy and tasty. Sendhil & myself liked it a lot. I am planning to try some kurma or kuzhambu with the leftover pieces. I also made Paneer 65 with the remaining batter for Raksha. If you follow this recipe, you can make crispy paneer 65, baby corn 65 and gobi 65. Its an all rounder recipe. If you want to keep it crispy for long time, you need to deep fry it twice just like the hotels and street side shops. Yes, To make restaurant style crispy mushroom 65, we need to deep fry it twice without worrying about calories. This is the only secret, nothing else I feel. I have shared this point in my Gobi manchurian post too. After all we are going to make it once in a while at home. But don’t feel bad, this recipe itself gives you crispy mushroom 65 even if you don’t deep fry it twice. Ok, lets see how to make mushroom 65 with crispy exterior and soft exterior with step by step pictures.

    Check out this post on how to choose n buy, clean mushroom, Thalapakkatti biryani with mushroom, Thala ajith style biryani with mushroom and easy mushroom biryani in pressure cooker.
    How to make mushroom 65

    Mushroom 65 Recipe - How To Make Crispy Mushroom 65


    Mushroom 65 Recipe - How To Make Crispy Mushroom 65

    How to make crispy Mushroom 65 at home with easily available ingredients


    Cuisine: Indian
    Category: Snacks
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Mushroom – 10 nos
    • All purpose flour / Maida – 1/2 cup
    • Corn flour – 1/2 cup
    • Red chilli powder or green chilli paste – 2 tsp
    • Ginger – garlic paste – 1.5 tsp
    • Garam masala powder – 1 tsp
    • Crushed fennel seeds or fennel seeds powder – 1/2 tsp (optional)
    • Lime juice – Few drops
    • Salt & water – As needed
    • Cooking oil – To deep fry

    HOW TO MAKE MUSHROOM 65

    1. Wash the mushroom, discard its stem. Chop into cubes.
    2. In a bowl, mix all the ingredients given for the batter except cooking oil.
    3. Mix it to thick bajji batter consistency. Add mushroom cubes and marinate for 30 minutes.
    4. Heat oil. Deep fry the marinated mushroom pieces. Cook till bubbles cease.
    5. Drain in a tissue paper and serve hot with tomato sauce. Enjoy !

    METHOD - STEP BY STEP PICTURES

    • Wash the mushroom twice and discard the stem. Wipe it dry and chop into cubes.
      Mushroom 65
    • In a wide bowl, mix maida, corn flour, red chilli powder, garam masala powder, ginger garlic paste, fennel seeds powder, lemon juice, salt and required water. Mix well without lumps.
      Mushroom 65
    • Make into thick bajji batter consistency. Thin batter makes tails while frying. So batter should be thick and coat mushrooms well. Add the chopped mushroom. Mix well and let it marinate for 30 minutes. You can also refrigerate the batter if you keep it for long time. You can also prepare this batter well in advance, refrigerate and deep fry when needed.
      Mushroom 65
    • Heat oil in a kadai and when it gets heated , put a drop of batter and check the oil temperature.If it comes to top immediately, heat of the oil is right. Now take the batter, put the mushroom pieces one by one in the hot oil using a spoon. Do not use your hands for dropping mushroom in the oil because the coating may go off. So its better to use a spoon.
    • Deep fry in medium flame by tossing it regularly. Flip and cook both sides till golden brown in color. Bubbles should also cease well. No problem if there are one or two bubbles.
      Mushroom 65
    • Remove using a slotted ladle and drain in a tissue paper. Deep fry few curry leaves for garnishing. Add to fried mushroom. Serve hot for best taste. Kids love to have with tomato sauce.
      Mushroom 65
      Enjoy !

    Note

    • Remember batter should be thick and coat able. If its thin, tails may form in oil while dropping mushroom.
    • You can skip marination if you are in a hurry.  
    • This mushroom 65 stays crispy for 15 to 30 minutes. To make it super crispy that holds for long time, you should deep fry it twice. 
    • No need to use curd in this recipe.
    • If you don’t have corn flour, you can use rice flour.
    • You can also add crushed kasoori methi in the batter for more flavor.
    Try this easy, yummy , crispy mushroom 65 recipe at home and enjoy !
    Mushroom 65 recipe


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    December 14, 2015

    Thala Ajith Biryani Recipe - Mushroom Biryani - Vegetarian Version

    Thala Ajith biryani
    Hi Friends,
    Today I have shared a yummy & delicious celebrity biryani recipe that belongs to our South Indian actor, The Ultimate Star Thala AjithHappyDancing.I have been his fan for years and I am extremely happy to try and share his style of biryani in my blog.Few months back,I came across this recipe in a popular Tamil magazine (Kumudham Snehidhi). Our blogger friend Sundari Nathan shared the screen shot of the recipe page with me as per my request.So sweet of you dearHappy.When I read the article,it is said Thala is a great cook and an expert in making biryani. He used to prepare and serve a delicious mutton biryani for his Co-stars & workers in his shooting spot.Director Mr.Venkat Prabhu and South Indian actress Miss.Parvathy Nair have shared the method of making Thala biryani with all the minute details.Everybody had praised the taste & Thala’s passion of cooking biryani.Having tempted by the article, I tried this recipe at home by replacing mutton with mushroom & soya chunks.I used my own measurements as the quantity of ingredients were not specified in the magazine.I have tried this recipe twice in the past 2 weeks.It’s a very simple bachelor kind of recipe without much fancy ingredients & grinding job.To make this post more special, I served Thala Biryani in Thala Vazhai ilai with onion raita,Plain salna,Chilli potato and Semiya payasam ;).We all loved its awesome aroma and taste.I have shared the screen shot of the article below for your reference in Tamil.If you wish to try Thala’s actual Non-veg biryani using mutton,it will help youHappy.
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    January 4, 2015

    Dindigul Thalappakatti Veg Biryani-Mushroom,Soya Chunks Biryani Recipe--Sunday Lunch Recipe-1


    Dindigul-thalapakatti-biryani

    In this New year,with all your support and blessings,i have planned to start biryani series from this week.I guess most of u make ( Both vegetarian & Non-vegetarian) make biryani in weekend especially on Sunday.Even i too make biryani mostly on Sundays,make myself free and enjoy my time with my family.To me,Biryani is an easy to make yet very rich & delicious one pot meal that make everyone drool over its smell & color.I keep trying varieties of biryani recipes by watching TV shows,by referring blogs or cookbooks.I thought of blogging the same here as it might be useful to people who look for varieties of biriyani recipes.So every Sunday,you can expect some yummy biryani & pulao recipes in my blog.Actually i wanted to start this series with “How to cook Basmati rice” post.But i still have some work pending to bring that post here.As i am in Salem,i  couldn’t do it.So i thought of starting this series with this popular biryani recipe in which i used jeera rice.Generally vegetarians have less options for biryani varieties.So i used to refer non-veg biryani recipe too & try it  by replacing chicken or mutton with vegetables like mushroom,Gobi/cauliflower and soya chunks.You can find one such example here. Even today,i have shared Dindigul thalapakatti biryani which is the most popular mutton biryani of Dindigul district.For this recipe,I referred so many sites and read readers comments to get some idea about its color,the rice used in it etc.Finally I landed upon here & tried this biryani by making small changes in the actual recipe to achieve its brown color.I used mushroom & soya chunks/meal maker in place of mutton ;).The taste was awesome. It came out super flavourful with minimum masala.Raksha & Sendhil loved it a lot.Raksha told me to make the same biryani next day too for her lunch box .So i made a minimum quantity for her using rice cooker.Now i can confidently try this biryani for my guests too.I served this biryani with simple onion raita as a side dish.I made fruit custard for dessert & curd rice as well.So last week we had this biryani,raita, fruit custard and curd rice for our lunch.It was simple yet divine ! I have updated this recipe with a full video. Do watch it !
    I will try my level best to collect the best biryani recipes, try them in my kitchen and share it here.Wish me Good Luck Happy.Leave your feedback or share the picture if u try any biryani recipes from this series.It will motivate me to try n post more.Check out my other biryani & pulao recipes that are popular in my blogCool

    I have updated this recipe with a video. Please check it !


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    October 26, 2012

    VEG LASAGNA RECIPE WITH EASY HOME MADE PASTA SAUCE/ BECHAMEL SAUCE



    Last month i was asking my sister & friends in abroad to suggest me some international recipes..They told me about this famous lasagne and i had no clue about it.To be frank , i did not know how to pronounce & spell ( it is la-zaa-ne-aa) Winking smile.. I asked my hubby regarding the same & he said he had tasted this in US & UK.. I searched for some good recipes .. Most of them were with beef and egg. I wanted a pure veg recipe..There are 2 choices for veggies.One with spinach & the other one is with veggies like carrot , aubergine & mushrooms..I finally decided to go with my Microwave oven manual recipe..By referring some videos on NET , i got the idea of how to arrange it. I bought the lasagne sheets in Nilgiris , Brigade road.. Somehow i successfully prepared it yesterday. We loved it. My husband told “This tastes better than the ones served in restaurants”. I felt it had a slight bland taste.But he said it would be more bland with lots of cheese but mine was spicy, flavourful & better.WOW ,What else i want , i was very happy Party smile..Please make sure u eat it hot , at least warm Winking smile
    One sad thing is , i had no casserole or lasagne pan .I made with my baking pan .I was not able to make many layers as my pan was broader and lesser in height Also i prepared less quantity of sauce & vegetable mixture.So I made a single layered lasagna.But i have given the quantity of ingredients to make 3 layers..Soon i’ll update the picture with many layers Smile. Do leave ur  suggestions if any changes can be made in this recipe..
    About the sauce , i got b├ęchamel sauce recipe from the manual and the pasta sauce from here .. Both are very simple and easy to make. No fancy ingredients..All are easily available in stores..I’ve tried to capture step by step recipe. If u have ready made store bought sauce , this dish can be made in jiffy. Ideal for potluck & parties..As i prepared the sauce @home , i felt it time consuming. But the sauces can be prepared well in advance and refrigerated.When i was preparing the sauces , my hubby sniffed  , came to kitchen & asked me whether i am making any italian recipe.Thumbs up. It smells awesome..Try this recipe and let me know how it turned out !!
    INGREDIENTS FOR PASTA SAUCE
    • Big ripe tomatoes – 6 nos ( blanched & pureed )
    • Big onion – 2 nos ( very finely chopped )
    • Garlic – 6 cloves (minced)
    • Olive oil – 4 - 5 tbsp
    • Black pepper powder – 1 tbsp
    • Parsley ,oregano , thyme and basil mix –1 tbsp ( i used garlic bread seasoning ) OR Oregano – 1/2 tbsp & Basil – 1/2 tbsp
    • Bay leaf – 1 no
    • Sugar – 1 tsp
    • Salt  & water – as needed
    • Cheese – 2 tbsp (optional)
    METHOD
    In a bowl , boil the tomatoes till it cracks. After it cools down, remove the skin and grind them coarsely to make a puree.
    2012-10-24 12.43.502012-10-24 12.52.582012-10-24 14.13.00
    In a kadai , add oilve oil and saute the finely chopped onions & garlic cloves. Saute till turns translucent.Now add the tomato puree , salt , bay leaf & 1/4 cup of water..Allow it to boil for few minutes.
    2012-10-24 14.58.182012-10-24 15.00.152012-10-24 15.01.30
    Then add the seasoning ( crush it lightly with ur hands), black pepper powder & some more water.Allow it to cook uncovered for 10 - 15 mins in low flame. Finally when it turns thick ( sauce consistency) and leaves oil, Switch off the stove..
    2012-10-24 15.05.162012-10-24 15.02.182012-10-24 15.02.442012-10-24 15.04.07
    U’ll get a nice aroma..Remove the bay leaf & store in a bottle after it cools down .Refrigerate it till use. Its shelf life is around 5 days..The sauce gets a nice color if u use ripe , coloured tomatoes..No need to add canned tomato puree. I dint use.
    NOTE:
    This sauce can be used for making simple pasta & spaghetti recipes ..Ur kids would love this..
    INGREDIENTS FOR BECHAMEL SAUCE / WHITE SAUCE
    • Milk –  1.5 cups
    • Bay leaf – 1 no
    • Pepper corns – 6 nos
    • Big onion – 1 no ( cut into slices)
    • Maida / All purpose flour – 2 tbsp
    • White pepper powder – 1 .5 tsp ( i used black pepper powder)
    • Nutmeg powder – 1/4 tsp
    • Butter – 3 tbsp
    • Salt –1/2 tsp
    • Sugar – 1/2 tsp
    • Water – as needed
    METHOD
    • In a  milk pan , boil the milk along with bayleaf , onion and pepper corns.Boil it for 5 mins. Strain the milk and allow it to cool.
    2012-10-24 12.46.292012-10-24 13.00.56
    • After the milk cools down , add maida to it and mix well without lumps. Now melt the butter in a pan and add the milk mixture to the pan  with sugar & salt. ( as per the actual recipe , maida has to be roasted well in butter before adding milk , but u may get lumps while roasting. So i added the maida with milk without roasting.) . I kept the milk in a bowl . I added the melted butter to the bowl.I got this step from here..
    2012-10-24 12.55.072012-10-24 13.59.522012-10-24 14.00.44
    • Now allow the milk to boil till the raw smell of maida emanates. Keep in low flame. Add more milk if necessary.Finally add the pepper powder & nutmeg powder.Boil for few mins.It will thicken and reaches sauce consistency. Remove & store.Make the sauce slightly thin (ie tomato ketchup consistency)
    2012-10-24 14.08.452012-10-24 14.08.402012-10-24 14.09.28
    INGREDIENTS FOR VEGETABLE LASAGNA
    • ** Lasagna sheet – 9 nos ( Follow as per the instruction given in the box. Put the sheets in salted hot water for 10 mins , make it soft & then arrange them)
    • Brinjal ( long green variety) – 4 nos
    • Mushroom – 7 nos
    • Carrot – 2 nos (finely chopped)
    • Bell pepper – 1/2 no ((finely chopped )
    • Big onion – 2 nos
    • Garlic cloves – 6 nos (minced)
    • Salt & pepper powder – 1/2 tsp each
    • Lasagna pan (13x9x2) – 1 no
    • Thermal foil – 1 sheet
    • Ricotta cheese – 1 can
    • Grated Mozarella Cheese – 1 cup  ( I used pizza cheese alone )
    METHOD
    • Chop the brinjal into round slices & immerse in water till use.
    • Clean & cut the mushroom into small pieces.
    • Finely chop the carrot & capsicum . Boil in water till it is cooked.
    • Heat water in a big vessel , add salt & a drop of oil , allow it to boil. Add the lasagna sheet and keep it for 10 mins in fire-off. This makes the sheet soft. Remove the sheet & proceed..
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    • Finely chop the onions & garlic cloves.In a kadai , heat the olive oil and add the onions & garlic cloves .Saute till turns transparent.Add the cooked carrot &capsicum. saute for few seconds. Then add 3/4th of the pasta sauce.Mix well. Add salt & pepper powder.Mix well and switch off the flame. Set aside.

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    • Heat olive oil in a separate pan and saute the brinjal & mushroom pieces till it shrinks in size. Add the required salt & set aside.
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    • Now take the lasagna pan or casserole..Brush with oil or butter.I kept a thermal foil at the bottom as my pan is in a bad condition but that is not necessary..
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    • Boil the lasagne sheet in a bowl of water for a minute.Take it out and then place the lasagne sheet in the pan.. Fill the gaps by keeping small pieces of sheet..Spread the white sauce over the sheet ..
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    • Now spread the carrot mixture with pasta sauce which we kept ready. Spread a layer of sauteed brinjal, mushroom mixture.. Again spread a layer of white sauce and cover with ricotta cheese.
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    • Place another sheet above this and repeat the same procedure starting & ending with white sauce. Make 2-3 layers as per the quantity of vegetables available..Finally cover the mixture with a lasagne sheet & spread 1 cup of mozzarella cheese over it. Cover it fully without any gap.
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    • Now close the pan with a thermal foil and bake in a preheated oven at 180c in convection mode for 30-40 minutes. Mine took 35 minutes. Please keep an eye after 25 mins.If the color of the sheet turns golden brown on top & cheese melts, stop baking and give a standing time of 10 minutes.
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    • Remove and enjoy eating hot !!
    Note :I baked for 30 minutes with thermal foil and it dint get brown. So i uncovered it and baked for another 5 minutes.The point is the outer layer has to be slightly browned. So keep an eye !!


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