Mushroom Masala

This week I’ll be featuring Indian recipes from some of my favorite bloggers. Check out Megala’s blog for great recipes! Megala’s Kitchen

Megala's Kitchen

Mushroom masala is a healthy hearty dish with an earthen flavor. It can be served as a side for any Indian main dish and can also be sandwiched between toasted bread slices.

IMG_9302Mushrooms are boon for vegetarians as they are rich in protein. You can check here for its nutrition facts: http://www.livestrong.com/article/262719-nutrition-facts-for-mushrooms-after-cooking/

Health benefits of mushrooms

I have prepared chettinad style mushroom masala without adding red chillies or green chillies as they may affect the flavor of mushroom; instead I have used pepper and ginger. You can check the mushroom masala recipe as below:

Time taken: 30 min

Serves: 3

Ingredients:

  1. Mushrooms (kalaan) – 8 Nos.
  2. Pea pods – 15 Nos.
  3. Salt – 3/4 tsp

IMG_9205For masala-1:

  1. Onions – 2 Nos.
  2. Tomato – 1 No.
  3. Ginger – 1/2″ piece
  4. Turmeric powder – 1/4 tsp

For masala-2:

  1. Peppercorns – 1/2 tsp
  2. Cumin seeds – 1/4 tsp (or fennel seeds)
  3. Garam masala – 1/4 tsp
  4. Coconut pieces…

View original post 216 more words

Advertisements

Marchesa Fall 2017

Marchesa Fall 2017

Moorish-Spiced Pork Kebabs

Adapted from Rustic Spanish by Paul Richardson. Christian Spaniards borrowed the North African spice combination that is traditionally used on lamb. It is very delicious, however may be too spicy for some. You can adjust  the measurements if you desire.

 

Moorish-Spiced Pork Kebabs

  • Servings: 8
  • Time: 8 to 10 minutes cooking time, 24 hour marinating
  • Difficulty: easy
  • Print

IMG_0380

 

Ingredients

  • 1/2 cup olive oil
  • 3 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon sweet Spanish smoked ground pepper, Pimenton Dulce
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • fine sea salt and freshly ground pepper
  • 2 pounds pork loin, cut into 1-inch cubes
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh flat leaf parsley
  • 1/4 cup fresh lemon juice
  • lemon wedges for serving

 

Directions

  1. In a small frying pan, combine the olive oil, cumin, coriander, pimenton, cayenne, turmeric, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Place over low heat until warmed through and fragrant, about 3 minutes. Remove from heat and let it cool to room temperature.
  2. Place the pork pieces in a bowl and rub the with the spice mixture. Add the garlic, parsley, and lemon juice and toss well. Cover and refrigerate overnight.
  3. Thread the pork pieces on skewers, and sprinkle with salt. Grill or broil, turning once about 4 minutes on each side.

 

 

Cheese Cake Torte

This no-bake dessert recipe was given to me by my husband’s aunt.  She noted that her quests went for seconds. It is a very addicting dessert, we couldn’t stop eating it. Very easy to assemble, just make sure it you let it sit in the refrigerator long enough or place in the freezer for an hour before serving.

 

Cheese Cake Torte

  • Servings: 25
  • Time: 15 to 20 minutes to assemble
  • Difficulty: easy
  • Print

IMG_0378

Ingredients

  • 10- inch spring form pan
  • 2 packages of cream cheese (8 oz each)
  • 1 1/4 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 pint of heavy cream or whipping cream
  • 3 packages of lady fingers
  • 1 can of pineapple, blueberry or cherry pie filling

 

Directions

  1.  Line the bottom and sides of the pan with lady fingers.
  2. Add vanilla to the cream and whip with an electric beater on high speed until thick.
  3. Cream together the sugar and the cream cheese until mixed well.
  4. Fold the whipped cream into the cream cheese mixture.
  5. Fill the pan halfway with the mixture. Spread half of the can of fruit on top. Top with another layer of lady fingers.
  6. Drop the pan several times so that it settles.
  7. Add the remaining cheese mixture and then add the remaining fruit on top.
  8. Cover loosely with plastic, you can use toothpicks so it won’t stick to it. Refrigerate for at least 4 hours before serving.

 

 

 

Wasabi Grilled Tuna with Couscous

Another great seafood recipe from Fresh Fish by Jennifer Trainer Thompson! The wasabi sauce was so good that I spooned over the tuna. The couscous was a great side dish on a hot summer day.

 

Wasabi Grilled Tuna with Couscous

  • Servings: 4
  • Time: about 15 minutes
  • Difficulty: easy
  • Print

IMG_0368 2

 

Ingredients

  • 4 (6 to 8 ounces) excellent-quality tuna steaks, 1 inch thick
  • 1 tablespoon extra-virgin olive oil
  • salt and freshly ground pepper

Wasabi Sauce

  • 1/4 cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 1/2 teaspoons wasabi powder

Couscous

  • 1 cup whole-wheat Israeli couscous
  • 1 1/4 cup vegetable stock or water
  • 1 cup cherry tomatoes, halved
  • 1 scallion finely chopped
  • 1 tablespoon small capers
  • 3 tablespoons chopped basil leaves
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 tablespoons lemon juice
  • salt and freshly ground pepper

 

Directions

  1. To prepare the couscous: Toast half the couscous in a dry skillet over medium heat. Bring the stock to a boil in a medium pot, stir in the couscous, cover and simmer over low heat until the stock is absorbed and the couscous is tender, about 10 minutes. Remove from heat, fluff with a fork and set aside.
  2. Put the tomatoes, scallions, capers, and basil in a serving bowl. Stir in the couscous. Whisk the garlic, olive oil, lemon juice, salt and pepper to taste in a small bowl and pour over the couscous. Toss to combine.
  3. To prepare the sauce: Whisk the soy sauce, rice wine vinegar, honey, sesame oil, and the wasabi powder in a small bowl. Taste, and add more wasabi if desired.
  4. Lightly rub the tuna steaks with oil and season with salt and pepper. Grill the tuna on a very hot grill 1 to 2 minutes per side depending on preference. Should be pink or red in center.

 

 

Clams with Chorizo and Kale

This recipe was adapted from Fresh Fish by Jennifer Trainer Thompson. I substituted the Chourico (a smoked Portuguese sausage) for chorizo, a spicier sausage, that I happened to already have in my fridge.

 

Clams with Chorizo and Kale

  • Servings: 2
  • Time: 30 minutes
  • Difficulty: easy
  • Print

IMG_0364

 

Ingredients

  • 1 tablespoon grapeseed oil
  • 1/2 small onion finely diced
  • 1/2 teaspoon minced garlic
  • 3/4 cup diced chorizo
  • 4 cups coarsely chopped kale, stems removed, lightly packed
  • 1 cup clam broth
  • 20 clams

 

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, chorizo, and kale. Toss to coat with the oil, and cook for 5 minutes.
  2. Add the clam broth and cook for 20 to 25 minutes, or until the kale is tender. Add the clams and cover. Cook until the clams open for about 5 to 8 minutes. Discard any that did not open Spoon over bowls and serve with crusty bread.