Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts
Mushroom Bhaji Mushrooms in Tomato Onion Sauce The Album
Tuesday, April 8, 2014
PRE-POST NOTE #1: Today on Serious Eats, it’s a holiday gift guide for Healthy Eaters. From nonstick skillets to Zombie t-shirts about the Slow Food movement, the list is sure to satisfy every nutritionally concerned cook you know and love.
PRE-POST NOTE #2: This Wednesday! I’m liveblogging (or running diarying or whatever you want to call it) Food Network for an entire broadcast day. It’ll begin at 9:30am and end when the first infomercial airs 19 hours later. It’d be sweet to read your comments as the day goes on, so tune in! But first, today’s post…
If I released an album about Mushroom Bhaji, it would have the following tracks on it:
"Be My Bhaji"
"Bhajicuda"
"Me and Bhaji McGee"
"Bhajombs Over Baghdad"
"Message in a Bhajottle"
"Bhajemian Rhapsody"
"Knowing You, Knowing Bhaji"
"Bhajilly, Don’t Lose That Number"
"The Bhajattle of Who Could Care Less" (or "The Bhajittle of Evermore," depending on whether you per Ben Folds or Led Zeppelin)
and
"The Mushroom Dance"
Of course, songs would be sung by The Bhajeatles, David Bhajowie, and Bhajob Dylan. We would listen to it in Bhajoca Raton and eat bhajananas, but only after seeing our favorite movie, The Curious Case of Bhajimin Bhutton.
All this is a roundabout way of saying that I really liked Mushroom Bhaji. It doesn’t rip your head off with in-your-face flavor, and it’s not a 100% authentic Indian recipe. But it is warm, hearty, cheap, vegetarian, and stupidly easy to make. You can even forget to add the salt ‘til last (*cough cough*), and everything still ends up okay. (Don’t cry, tall, pale, food blogging lady who did that. It’s going to be all right.)
While the taste is earthy and lovely, the real winner here is the texture. You know how button mushrooms usually shrink to an eighth of their size, and lose all semblance of bite in the process? Not these, which remain meaty the whole way through. Their heartiness lends heft to a dish that might have otherwise seemed insubstantial.
Of course, if you should try Mushroom Bhaji yourself, know the following:
1) Don’t fear the jalapeno. I reduced mine, thinking it would be too spicy. In retrospect, I should have used it all, since it mellows in the stewing process.
2) Don’t throw out the mushroom stems! You can chop ‘em up and save them for omelets, where nobody knows the difference.
3) For even better savings, wait until mushrooms go on sale. I bet you can get this recipe under a dollar per serving.
Now, if you’ll excuse me, I’m off to drive my Bhajentley around Bhajooklyn. Maybe take out a bhajook from the librarbhaj … okay, that one doesn’t work.
~~~
If you like this recipe, you might also dig:
Mushroom Bhaji
Serves 2
Adapted from The Perfect Pantry via Serious Eats.
14 ounces white button mushrooms, stems removed and thickly sliced
1 tablespoon olive oil
1 medium onion, finely chopped
1 jalapeno pepper, stemmed, seeded, and finely chopped
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1 tablespoon tomato paste
3 tablespoons water
1 tablespoon minced green onions or chives
Cooked white rice
1) Heat oil in a medium pot over medium-high. Saute onion and jalapeno for 5-6 minutes, stirring occasionally, until they being to soften. Add garlic, and cook for another 2 minutes, stirring occasionally. Add cumin, coriander, chile powder, and stir thoroughly. Cook for 1 more minute.
2) Add mushrooms, tomato paste, salt, and water. Stir thoroughly and reduce heat to low. Cover pot and cook for 10 minutes, stirring after 5. There should be a stew/sauce formed, and mushrooms should be plump and just tender. If not, take lid off and cook another few minutes.
3) Serve over rice. Sprinkle with scallions.
Approximate Calories, Fat, Fiber, and Price Per Serving
136 calories, 7.5 g fat, 3.1 g fiber, $1.60
With one cup of cooked white rice: 341 calories, 8 g fat, 3.7 g fiber, $1.72
Calculations
14 ounces white button mushrooms, stemmed: 62 calories, 0.9 g fat, 2.8 g fiber, $2.49
1 tablespoon olive oil: 119 calories, 13.5 g fat, 0 g fiber, $0.11
1 medium onion: 46 calories, 0.1 g fat, 1.5 g fiber, $0.20
1 jalapeno pepper: 18 calories, 0.1 g fat, 0.7 g fiber, $0.06
2 teaspoons minced garlic: 8 calories, 0 g fat, 0.1 g fiber, $0.09
1 teaspoon ground cumin: negligible calories, fat, and fiber, $0.02
1 teaspoon ground coriander: negligible calories, fat, and fiber, $0.05
1/2 teaspoon chili powder: 4 calories, 0.2 g fat, 0.4 g fiber, $0.03
1/2 teaspoon kosher salt: negligible calories, fat, and fiber, $0.01
1 tablespoon tomato paste: 13 calories, 0.1 g fat, 0.7 g fiber, $0.07
3 tablespoons water: 0 calories, 0 g fat, 0 g fiber, $0.00
1 tablespoon minced green onions or chives: 2 calories, 0 g fat, 0 g fiber, $0.07
TOTAL: 272 calories, 15 g fat, 6.2 g fiber, $3.20
PER SERVING (TOTAL/2): 136 calories, 7.5 g fat, 3.1 g fiber, $1.60
PRE-POST NOTE #2: This Wednesday! I’m liveblogging (or running diarying or whatever you want to call it) Food Network for an entire broadcast day. It’ll begin at 9:30am and end when the first infomercial airs 19 hours later. It’d be sweet to read your comments as the day goes on, so tune in! But first, today’s post…
If I released an album about Mushroom Bhaji, it would have the following tracks on it:
"Be My Bhaji"
"Bhajicuda"
"Me and Bhaji McGee"
"Bhajombs Over Baghdad"
"Message in a Bhajottle"
"Bhajemian Rhapsody"
"Knowing You, Knowing Bhaji"
"Bhajilly, Don’t Lose That Number"
"The Bhajattle of Who Could Care Less" (or "The Bhajittle of Evermore," depending on whether you per Ben Folds or Led Zeppelin)
and
"The Mushroom Dance"
Of course, songs would be sung by The Bhajeatles, David Bhajowie, and Bhajob Dylan. We would listen to it in Bhajoca Raton and eat bhajananas, but only after seeing our favorite movie, The Curious Case of Bhajimin Bhutton.
All this is a roundabout way of saying that I really liked Mushroom Bhaji. It doesn’t rip your head off with in-your-face flavor, and it’s not a 100% authentic Indian recipe. But it is warm, hearty, cheap, vegetarian, and stupidly easy to make. You can even forget to add the salt ‘til last (*cough cough*), and everything still ends up okay. (Don’t cry, tall, pale, food blogging lady who did that. It’s going to be all right.)
While the taste is earthy and lovely, the real winner here is the texture. You know how button mushrooms usually shrink to an eighth of their size, and lose all semblance of bite in the process? Not these, which remain meaty the whole way through. Their heartiness lends heft to a dish that might have otherwise seemed insubstantial.
Of course, if you should try Mushroom Bhaji yourself, know the following:
1) Don’t fear the jalapeno. I reduced mine, thinking it would be too spicy. In retrospect, I should have used it all, since it mellows in the stewing process.
2) Don’t throw out the mushroom stems! You can chop ‘em up and save them for omelets, where nobody knows the difference.
3) For even better savings, wait until mushrooms go on sale. I bet you can get this recipe under a dollar per serving.
Now, if you’ll excuse me, I’m off to drive my Bhajentley around Bhajooklyn. Maybe take out a bhajook from the librarbhaj … okay, that one doesn’t work.
~~~
If you like this recipe, you might also dig:
- Chicken and Mushroom Marsala
- Pasta with Asparagus and Mushrooms
- Sweet Lassi
Mushroom Bhaji
Serves 2
Adapted from The Perfect Pantry via Serious Eats.
1 tablespoon olive oil
1 medium onion, finely chopped
1 jalapeno pepper, stemmed, seeded, and finely chopped
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1 tablespoon tomato paste
3 tablespoons water
1 tablespoon minced green onions or chives
Cooked white rice
1) Heat oil in a medium pot over medium-high. Saute onion and jalapeno for 5-6 minutes, stirring occasionally, until they being to soften. Add garlic, and cook for another 2 minutes, stirring occasionally. Add cumin, coriander, chile powder, and stir thoroughly. Cook for 1 more minute.
2) Add mushrooms, tomato paste, salt, and water. Stir thoroughly and reduce heat to low. Cover pot and cook for 10 minutes, stirring after 5. There should be a stew/sauce formed, and mushrooms should be plump and just tender. If not, take lid off and cook another few minutes.
3) Serve over rice. Sprinkle with scallions.
Approximate Calories, Fat, Fiber, and Price Per Serving
136 calories, 7.5 g fat, 3.1 g fiber, $1.60
With one cup of cooked white rice: 341 calories, 8 g fat, 3.7 g fiber, $1.72
Calculations
14 ounces white button mushrooms, stemmed: 62 calories, 0.9 g fat, 2.8 g fiber, $2.49
1 tablespoon olive oil: 119 calories, 13.5 g fat, 0 g fiber, $0.11
1 medium onion: 46 calories, 0.1 g fat, 1.5 g fiber, $0.20
1 jalapeno pepper: 18 calories, 0.1 g fat, 0.7 g fiber, $0.06
2 teaspoons minced garlic: 8 calories, 0 g fat, 0.1 g fiber, $0.09
1 teaspoon ground cumin: negligible calories, fat, and fiber, $0.02
1 teaspoon ground coriander: negligible calories, fat, and fiber, $0.05
1/2 teaspoon chili powder: 4 calories, 0.2 g fat, 0.4 g fiber, $0.03
1/2 teaspoon kosher salt: negligible calories, fat, and fiber, $0.01
1 tablespoon tomato paste: 13 calories, 0.1 g fat, 0.7 g fiber, $0.07
3 tablespoons water: 0 calories, 0 g fat, 0 g fiber, $0.00
1 tablespoon minced green onions or chives: 2 calories, 0 g fat, 0 g fiber, $0.07
TOTAL: 272 calories, 15 g fat, 6.2 g fiber, $3.20
PER SERVING (TOTAL/2): 136 calories, 7.5 g fat, 3.1 g fiber, $1.60
Onion Mint Sandwich
Saturday, March 15, 2014
I couldnt stop myself to brought a prestige sandwich maker from India. Obviously if am making sandwiches or grilling my meats or veggies now ill do it through my sandwich maker. As i told earlier,most of our dinner goes for salad,soup or either sandwich. With this sandwich maker,even my lil one prepare himself his favourite sandwich. Since i choosed cooking with electric appliances as theme for this week of blogging marathon, i prepared this quite easy,flavourful and super filling sandwich with onions and mint chutney through my sandwich maker.
The original recipe is from Sharmis Passions, seriously i loved the simplicity of this sandwich and tried it two days back for our evening dinner. You will love this fantastic sandwich prepared just with sauteed onions and a quick mint chutney. If you dont have sandwich maker, dont worry just heat butter in a pan and toast this sandwich both sides and enjoy.Sending to Tried & Tasted event guest hosted by me,event by Lakshmi.Check out the bloggers running this 24th edition of blogging marathon here.Sending to
Siris Celebrating First Anniversary.
Mint chutney:
1/2cup Mint leaves
2tsp Urad dal
Salt
Oil
6nos Bread slices
2nos Onions (sliced lengthwise)
1tbsp Sambhar powder
1/4tsp Chilly powder
Salt
Oil
Heat oil, add the urad dal and fry until its turns brown,to the same pan add the mint leaves and saute until they shrinks.
Transfer them to a mixer and grind as chutney with enough water and salt,keep aside.
Heat again oil, saute the sliced onions for few minutes, add immediately the sambhar powder, chilly powder and salt,cook for few minutes until the onions gets well coated with spices.
Spread the already prepared mint chutney over a bread slices.
Place the onion filling over a chutney spreaded bread slice and close with an another.
Transfer it to a sandwich maker and close and secure the lid of the sandwich maker.
Wait until the red light turns to green, your sandwich is done.
Enjoy with your favourite salad.
The original recipe is from Sharmis Passions, seriously i loved the simplicity of this sandwich and tried it two days back for our evening dinner. You will love this fantastic sandwich prepared just with sauteed onions and a quick mint chutney. If you dont have sandwich maker, dont worry just heat butter in a pan and toast this sandwich both sides and enjoy.Sending to Tried & Tasted event guest hosted by me,event by Lakshmi.Check out the bloggers running this 24th edition of blogging marathon here.Sending to
Siris Celebrating First Anniversary.
Mint chutney:
1/2cup Mint leaves
2tsp Urad dal
Salt
Oil
6nos Bread slices
2nos Onions (sliced lengthwise)
1tbsp Sambhar powder
1/4tsp Chilly powder
Salt
Oil
Heat oil, add the urad dal and fry until its turns brown,to the same pan add the mint leaves and saute until they shrinks.
Transfer them to a mixer and grind as chutney with enough water and salt,keep aside.
Heat again oil, saute the sliced onions for few minutes, add immediately the sambhar powder, chilly powder and salt,cook for few minutes until the onions gets well coated with spices.
Spread the already prepared mint chutney over a bread slices.
Place the onion filling over a chutney spreaded bread slice and close with an another.
Transfer it to a sandwich maker and close and secure the lid of the sandwich maker.
Wait until the red light turns to green, your sandwich is done.
Enjoy with your favourite salad.
Steamed Onion Chickpeas Savoury Balls Vengaya Kondakadalai Uppu Kozhukattai
Saturday, January 25, 2014
Hope you all had a fabulous ganesh chathurthi celebrations, mine went well and we had a fantastic feast yesterday with our favourite foods. Coming to this yummy savoury balls, i prepared them quickly before yesterdays pooja, as i want something savoury for prasadams. This uppu kozhukattais take hardly less than half an hour to get ready and they tastes super delicious. Onions and chickpeas gives a wonderful flavour and taste to this easy breezy kozhukattais.With Ragi Paal Kozhukattais,Red Rice Ammini Kozhukattais and this onion chickpeas savoury balls we celebrated our favourite god Ganeshas birthday yesterday and enjoyed this healthy foods thoroughly..Sending to my own event Healthy Dish-Steamed Foods guest hosted by Jaleela of Cookbookjaleela,my own event CWS-Chickpeas guest hosted by Kavi of Foodmania and to Pritis Festive Food Ganesh Chaturthi.
1cup Rice flour
2cups Water
1no Onions (large and chopped)
1/2cup Chickpeas (cooked & mashed slightly)
2tbsp Grated coconut
1/2tsp Mustard seeds
1/2tsp Urad dal
1/2tsp Channadal
2nos Dry red chillies (broken)
1/4tsp Asafoetida powder
Oil
Salt
Few curry leaves
Heat enough oil, let splutters the mustard seeds,urad dal,channadal, add the broken red chillues,asafoetida powder and curry leaves, fry until the chillies turns brown.
Now add the chopped onions, saute until they turns transculent, add immediately the water, grated coconut and bring everything to boil.
Once the water starts boiling, add the mashed chickpeas,cook for few more seconds.
Add the rice flour to the cooking water and put the flame in simmer,stir well until the rice flour gets well cooked and turn as a thick dough.
Keep aside and let them cool completely.
Knead the cooked spiced rice flour dough and make medium sized balls out of it.
Steam cook for 10-15minutes and enjoy warm.
1cup Rice flour
2cups Water
1no Onions (large and chopped)
1/2cup Chickpeas (cooked & mashed slightly)
2tbsp Grated coconut
1/2tsp Mustard seeds
1/2tsp Urad dal
1/2tsp Channadal
2nos Dry red chillies (broken)
1/4tsp Asafoetida powder
Oil
Salt
Few curry leaves
Heat enough oil, let splutters the mustard seeds,urad dal,channadal, add the broken red chillues,asafoetida powder and curry leaves, fry until the chillies turns brown.
Now add the chopped onions, saute until they turns transculent, add immediately the water, grated coconut and bring everything to boil.
Once the water starts boiling, add the mashed chickpeas,cook for few more seconds.
Add the rice flour to the cooking water and put the flame in simmer,stir well until the rice flour gets well cooked and turn as a thick dough.
Keep aside and let them cool completely.
Knead the cooked spiced rice flour dough and make medium sized balls out of it.
Steam cook for 10-15minutes and enjoy warm.
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