Délicieux Spinach Mushroom Quiche

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Are you looking for an exotic one pot meal other than the usual routine ? Look no further as I have a tasty and filling quiche that is made with spinach, mushrooms, and cheese. This is my first attempt trying out a french cuisine and it came out pretty well and here is the recipe. The total process involves

1. Preparing the base
2. Preparing the filling
3. Assembling n Baking

For Quiche Base

Ingredients

• 1 cup flour
• Flour for dusting
• 6 tbsp unsalted cold butter
• 1/4 tsp baking powder
• 1 beaten egg
• salt to taste

Mix the flour,baking powder and salt together nicely. Chop the butter and mix it with flour nicely with ur fingers. When butter incoporates into the flour nicely then add the beaten egg and mix it till it forms a soft round dough.

With a rolling pin making it into a 11 inch dia circle. Carefully shift into the greased pie pan.Press it softly against the pie pan and discard the extra dough on the edge.

Poke some holes into the base with a fork to avoid it to puff when it bakes.Keep it in fridge while u are making ur stuffing.

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For Filling

Ingredients

• 1.5 cup sliced mushrooms
• 1 cup chopped spinach
• 1/2 onions
• 2 finely chopped green chillies
• 1 tsp chilli flakes
• 1/2 tsp dry basil
• 1 tsp chopped garlic
• 1 tbsp olive oil
• salt to taste

Heat oil in a pan add garlic,green chilli,onions and fry till onion become golden brown,add mushrooms,spinach,salt and cook for 5 min or till mushroom becomes soft. Evaporate all excess moisture then add chilli flakes,basil and mix nicely.Switch of the stove and let it cool.

For topping

• 1/2 cup milk
• 1 beaten egg
• 1/2 cup grated cheese ( i used cheddar and mozzarealla cheese)
• 1/4 tsp salt
• 1/4 tsp pepper

For topping, in a bowl beat the egg nicely,add milk, grate cheese salt pepper and mix nicely and keep aside

For Assembly

Preheat the oven 350 F.

Take out the quiche crust from the fridge. Spread the mushroom stuffing evenly. Then pour the milk mixture on top of it evenly. It is should be 1/2 cm below the top edge.

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Put it in oven and bake it for 40-45 min or till the crust become golden brown and the topping too.After baking pull it out from oven and let it rest for 10 min. Slice it and enjoy.

Note: You can avoid egg by adding 1/2 cup grated cheese while making Quiche base n add more cheese on the top before baking

I am sending this to Champa's Bake off event

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Tags: Quiche, Spinach, Mushroom

Mini Shell Pasta With Tomato Basil Sauce

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Mini shell pasta is a big favorite at home. They take very little to cook compared to bigger types of pasta and ideal for kids. Earlier I had cooked mini shells with indian spices and it had come out very well and this time I prepared the sauce with tomato and lot of herbs like parsley and basil with some veggies. The flavors get absorbed very well by these mini shells. If you like pasta I am sure you would enjoy this too.

I got inspired to cook this tomato basil sauce from Sunita of Collaborative Curry where she used for her capellini pasta. I modified it slightly to suit my taste. Thank you Sunitha for the wonderful recipe you shared.

Ingredients:

• 2 cups pasta shells
• 1/2 cup chopped onion
• 3/4 cup bell pepper (red n green color)
• 3/4 cup diced mushroom
• 1 cup tomato puree
• 3 tbsp tomato ketchup
• 1/4 cup chopped parsley
• 1 tsp dried basil
• 1 tbsp finely chopped garlic
• 2 green chilli
• 1/4 tsp pepper
• 1/4 cup grated parmeson cheese
• 2 tbsp olive oil
• salt to taste

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Cooking Procedure:

Add a little salt and oil to boiling water,let it boil for 30 sec then add the shell pasta (adding oil prevents the pasta to stick to each other).Let it cook till tender and drain the water and run under cold water for a 1 minute then drain again and keep the pasta aside.

Heat oil in a pan and add garlic, chopped onions and saute for a min then add bell pepper and stir for 1 min. Now add mushrooms, cover and let it cook for 1 min then add tomato puree,chopped parsley and dried basil. Stir and cook in a medium flame for 5 min. Then add tomato sauce,salt and pepper and mix nicely.

Now add pasta to it and stir to blend it nicely. Let it cook for 2 min, switch off the flame, add the grated cheese and stir nicely and serve hot.

I am sending this pasta to Nupur's BB#8-One Dish Meals
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Tags: mini shell pasta, tomato, mushroom, basil, parsley, tomato basil sauce

Easy and Tasty Mushroom Biryani

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Biryani is a delicious Indian rice dish which is often reserved for very special occasions such as weddings, parties, or festive occasions. For biriyani long grain rice (Basmati) is used. Ghee(clarified butter) is used to give it a nice rich flavor. Traditionally it has a lengthy preparation, normally rice and veggies are cooked 70 % separately and then cooked together for the remaining 30% in oven or stove on minimum flame. The purpose of this procedure is to infuse the flavors within the rice.

But sometimes I prefer to make it the easier way with minimum risk. To get the flavors into the rice I cook the biryani and let it sit for 5 hours before serving. This will ensure all the spices infuse the rice.

Biryani is a perfect one pot meal for all occasions .

Ingredients:

For cooking rice

• 2 cups basmati rice (soaked for 1 hr)
• 1 inch cinnamon stick
• 1 bay leaf
• 5 cloves
• 1 fist of mint leaves
• 1 tsp oil
• 5 cups water
• 1/4 tsp salt

To marinate veggies

• 2 cup mushrooms(cut to half if big mushroom)
• 1/2 cup small cauliflower florets
• 1/4 cup beans
• 1/2 cup diced potatoes
• 1/2 cup diced carrot
• 1/4 cup peas
• 2 green chilles
• 1 tbsp ginger garlic paste
• 2 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 cup chopped mint leaves
• 1/4 cup chopped cilantro

For Biryani

• 1 cup sliced onions
• 1/2 cup diced tomatoes
• 1 inch cinnamon stick
• 1 bay leaf
• 5 cloves
• 6-7 black pepper
• 1/2 tsp jeera
• 2 cardamom (peeled and crushed)
• 1/2 tsp coriander powder
• 1 tsp chilli powder
• 1/2 tsp salt
• 1 cup curd
• 1/4 cup chopped cashew
• 1 tbsp oil
• 2 tbsp ghee

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Step 1 - Cooking the rice

Wash and soak the rice with 6-7 cups water for 1 hour.After one hr drain the water completely and keep aside.

In a rice cooker bowl 5 cups of water when it starts boiling add cloves,bay leaf,cinnamon stick,mint leaves,oil and salt to it.Now add the soaked rice to it.And mix nicely and let it cook.Once it cooks take the lid off and slowly stir it to seperate the rice grains.

Step 2 - Marinating the Veggies and Mushrooms

In a big bowl mix all the vegetables expect mushrooms with 1/2 tbsp ginger garlic paste,1/4 tsp turmeric powder,1/4 cup mint leaves and 1/8 cup colantro and 1 tsp dhania powder, 1/2 tsp chilli powder. Cover and let it sit for 30 min.

In another bowl take mushrooms and mix it with the remaining 1/2 tbsp ginger garlic paste,1/4 tsp turmeric powder,1/4 cup mint leaves and 1/8 cup colantro and 1 tsp dhania powder, 1/2 tsp chilli powder. Cover and let it sit for 30 min.

Step 3 - Preparing the Biryani

Heat oil and ghee in a pan,add all the whole spices mentioned for biriyani and once cumin seed splutter add the cashew and after 1 min add the onions and let it fry till it it turns golden brown, then add chilli powder and coriander powder and then add the tomatoes and saute for a min.

Then add the marinated veggies and let it cook, once it cook 2/3 rd add the mushrooms with salt to taste. Let it cook till all veggies become tender. Now add the curd and cook in low flame let the gravy thicken.

Once all water evaporates add the cooked rice and mix softly and cover and let sit on low flame for 10 min. Stir occasionally every 3 min and your mushroom biriyani is ready. Serve with raitha

Note:

1. If you using pressure cooker to cook rice add 3 cups of water to 2 cups rice.
   
   
2. Soak rice for 1 hr before starting cooking,to save time while boiling the water begin the marination process for the veggies.
   
   
3. If you are planning to make biryani for a party, to get better taste, prepare the biryani on previous day, once it cool refridgerate it and next day just warm it before serving. This will taste better because all the spices will infuse the rice.This will also give u lot of free time before the party.
   
   
4. If you want the biryani to be more spicy you can adjust the chilli powder according to your convenience.

I am sending this yummy biryani to CMT- Rice hosted by Priya started by Jagruti.

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Tags: Biryani, Mushroom, Vegetable Biryani, Easy Recipe, Rice Recipe

Braided Bread With Spicy Mushroom Stuffing

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I recently came across a braided bread recipe which captivated my mind . Few days back I prepared this braided bread . This bread is known as Vienna Bread in Denmark and as Danish bread in the rest of the world. Traditionally it is stuffed with fruits n butter but I used a Indian curry with mushrooms and some Indian spices as a stuffing for this aesthetic bread.It is very easy to prepare and very delightful to look at.

The whole process requires two main procedures

1. Preparing the stuffing
2. Making the braided bread

Ingredients for Stuffing

• 2 cups finely chopped mushroom
• 1 cup finely chopped onions
• 1 tbsp garlic ginger paste
• 2 chopped chillis
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 2 tbsp chopped coriander (cilantro)
• 1/2 tsp chilli powder
• 2 tbsp olive oil
• salt to taste

For paste

• 4 garlic cloves
• 1/4 tsp jeera
• 6-7 black pepper

Stuffing Preparation

Crush black pepper, garlic and cumin seeds together into a coarse paste and keep aside.

Heat oil in a deep bottom pan and add cumin seeds and fry till it splutter,add the above garlic mixture and fry for a min. Add onions and keep stiring and add garlic ginger paste, chopped chillies,turmeric powder and salt

Once the onion is golden brown add all powders and stir ,add mushrooms stir and cover and let it cook in medium flame till mushroom become soft .Make the flame to high to evaporate any excess moisture in it ..n ur stuffing is ready

Ingredients for Bread

• 2 cups all purpose flour + some flour for dusting
• 1/2 tbsp dry active yeast
• 1/8 cup luke warm water
• 1/8 cup luke warm milk
• 1 tsp sugar
• 1/2 tsp salt
• 1 egg (optional)
• 2 tbsp butter at room temp
• 3 tbsp milk with 1 tbsp oil for glazing
• 1 tbsp olive oil for coating dough

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Bread Preparation

Step 1: Making the Dough

In large a bowl yeast,salt n sugar nicely and add the luke warm water and stir. Let it sit for 15 min. The yeast will become foamy after 15 min then add milk and egg.

Gradually add flour cup by cup and stir it. Transfer to a floured surface and knead it to get a smooth and elastic dough.Shape it into a nice big. Apply oil to it and transfer it again the bowl,cover and keep in warm place to let it rise until double in volume. It will take about 1 hr 30 min.

After 1.5 hr grease a large baking sheet or tray,punch the dough to take the air out, transfer the dough to a lightly floured surface,knead it lightly then roll out into a rectangle to a thin sheet 5 mm thick.

Step 2 - Making the braided pattern

Spread the stuffing in the center along the length.It should cover 1/3 width portion of the total width in the center.With a sharp knife cut 10 strips at a angle on both sides of the filling.

For a braided pattern fold up one end neatly then fold over the strips from alternating sides until all the strips are folded over.Trunk excess dough underneath at the end.

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Step 3 - Baking

Shift it to the baking tray carefully, cover loosely with a dish towel and let is rise in a warm place until almost double in volume, it will take about 30-40 min

Preheat the oven to 375 degrees F, brush the bread with a glaze and bake until brown for about 30 min. Transfer to a rack to cool.

Your stuffed braided bread is ready

Note: You can choose paneer in place of mushroom stuffing but it should be dry.

I am sending this Bread to

Champa's Bake off event

Hearth n Soul

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Tags: braided bread, danish bread, stuffed bread, mushroom garlic stuffed bread

Sweet Corn Bell Pepper Soup

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The temperature in minneapolis is dropping very fast, it seems winter is knocking. Evening are windy n chilly so today I thought of making soup for the evening before dinner. This soup is a combination corn n bell pepper . This soup has a nice creamy texture with a sweet flavor and healthy too. This soup has been inspired from Nita Mehta's book " Pasta n Corn". Actually this a typical mexican smokey flavoured bell pepper n sweet corn soup. Traditionally the bell pepper is roasted on a flame n used in this soup but I used the oven.

Ingredients

• 1 1/2 cup sweet corn
• 1 bell pepper
• 1/2 cup sliced mushroom
• 1/4 cup chopped onions
• 1/2 cup milk
• 1 tbsp butter
• 1 tbsp corn flour
• 4 cups water
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/2 tsp chopped parsley
• salt to taste

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Cooking Procedure:

Cook the sweet corn in microwave for 2 min n let it cool .After it cools blend it with milk to coarse paste n keep it aside.Then in another cup dissolve corn flour in 1 cup of water n keep aside.

Roast the bell pepper in oven at 350 F for 20 min.Once it cools remove the skin n chop it finely.

Heat the butter in a pan, fry the onion n mushroom for 1-2 min. Add the bell pepper n stir again for 1 min. Add the corn paste n 3 cups of water to the mixture n boil.Once it starts boiling add the corn flour water to it.Stir nicely.Add salt,pepper n sugar n bring it to a boil then simmer on low flame for 4-5 min.Garnish with chopped parsley n serve hot.

This soup goes to

Lisa's Monthly Vegetarian Soup and Salad Challenge - Corn

Vegetarian Foodie Friday event

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Tags: Sweet Corn, Corn, Soup, Bell pepper, Roasted Bell Pepper, Mushroom, Creamy Soup, Easy Recipe

Exotic Mushroom Embassy

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MUSHROOM EMBASSY !! You must be surprised with the name of the curry, even I too, when I first saw this curry on Sushmas Blog I bookmarked it immediately. Whatever she mentioned about it is 100% true it is very tasty n the gravy is awesome. And now this mushroom embassy has become one of my top favorites. It has a rich creamy texture n very easy to prepare too. I have followed the original recipe as it is. Thank you Sushma

Ingredients

• 250 gms mushrooms cut into quarters
• 3/4 cup chopped onion
• 1cup chopped tomatoes
• 3 cubes homemade vegetable stock or 1 cube store bought
• 1 cup hot water
• 1 tbsp all purpose flour (maida)
• 2 green chilli sliced
• 1 tbsp grated ginger garlic
• 1 1/2 cup milk
• 1 tbsp finely chopped cilantro leaves
• 1 tsp tomato ketchup
• Salt to taste

Cooking Procedure

In a bowl add veg stock cube with hot water and flour and mix it well and keep aside.

Heat oil and 1 tbsp butter in a pan, add green chilli, ginger, garlic and fry till golden brown now Add onion and fry till translucent and then add tomato and fry well till half cooked .Add cilantro leaves , mix it well

Now add the veg stock mix and bring it to a boil,then add milk and stir and bring it to a boil again and then add ketchup and cook till its semi thick and add salt and keep aside

In the meanwhile heat 1 tbsp butter to another pan and add mushrooms and fry on a high flame for5 min and by this time ur gravy will be ready ,then add this to the gravy,serve hot

I am sending this delicious curry to

Vegetarian Foodie Friday event

"Show me your curry" hosted by Divya

I am also sending Pista Shahi Rabri with this Mushroom Curry to

BSI-Milk event hosted by Sanyukta

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Tags: Mushroom, Curry, Exotic Curry, Party Curry, Easy Recipe, Tasty Recipe

Sweet Corn Mushroom Curry

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I had some mushrooms lying in my fridge from a long time and i also had some sweet corn too so i thought the the best way to use them could be as a combo with some nice indian spices n believe me it tasted divine ....try it n am sure u will enjoy it

Ingredients :

• 200 gms sliced mushroom
• 1 cup sweet corn
• 3/4 cup chopped onion
• 3/4 cup chopped tomato
• 1/3 cup chopped cilantro
• 7 to 8 cashew nuts (soak them in warm water for 20 min)
• 1 tsp coriander powder
• 1/2 tsp cummin powder
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder
• a pinch of sugar
• 1 tbsp oil
• salt to taste

For tempering

• 1tbsp butter
• 1/2 tsp black pepper
• 1/4 tsp cumin seeds
• 2 to 3 garlic flacks

Cooking Procedure

Wash the mushrooms gently in lukewarm water and pat it with kitchen towel or any cloth

Heat oil in a pan ,add onion ,turmeric powder till onion become traslucent

Add tomatos and coriander leave and fry till tomatos become soft ,then add all powders ,salt n sugar, stir till oil begins to appear in gravy, then transfer the mixture to a plate n let it cool

Once it become cool add to the blender with cashew nuts with little water and make a fine paste

Cut the mushrooms to slices and keep a side

Note : Don't cut mushrooms too early as they will blacken

Crush garlic,cumin seeds n black pepper n keep aside

Heat butter in the same pan and add this crushed garlic,cumin seeds n black pepper n let it fry for a min n then add the grinded paste n let it fry till oil begins to appear in the gravy

Add the sliced mushroom n sweet corn and cook them till mushroom become tender ,it will take hardly 5 to 7 min, no need to add extra water as while cooking mushroom some water will saturate , but still if you wish according to ur taste u can adjust the consistency of gravy with some water.

Your mushroom corn curry is ready,garnish with chopped coriander

Serve hot with rotis, jeera rice, veg fried rice etc

This curry goes to the lovely event Vegetable/Fruit A Month - Corn hosted by Akheela of Torviewtoronto and started by Priya

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Tags: Mushroom, Corn, Indian Gravy, Curry, Indian Spices, Side Dish