Dahi Ke Mushroom | Mushroom Recipes @ Guru's Cooking

Dahi Ke Mushroom is a side dish which involves deep frying the Mushrooms and then tossing them with herbs and curd to cook them at a low flame later to serve them along side parathas / rice.

Dahi Ke Mushroom | Mushroom Recipes

Ingredients

25 Mushrooms (Small/Medium)

500 ml of Vegetable Cooking Oil

1/4 tsp Hing / Asafoetida

01 tsp Jeera/Cumin Seeds

01 tsp Kashmiri Red Chilli Powder

01 tsp Salt

01 tsp Coriander Powder

1/2 tsp Garam Masala

02 Green Cardamom

1/2 tbl Spoon Ginger Powder (Saunth)

1 tbl Spoon Fennel Seeds Powder (Sauf)

150 ml Curd

1/6 Cup Fresh Coriander Leaves

========================================­==========

Dahi Ke Mushroom | Mushroom Recipes

Cooking Instructions

1) Wash the mushrooms and pat dry them on a kitchen towel, slice them into two halves and deep fry them, keep them aside.

2) In a cooking pot to prepare Dahi ke Mushroom Recipe, add 1 laddle of oil borrowed from the vessel in which you deep fried the mushrooms.

3) Maintaining a low flame add Hing/Asafoetida followed by Jeera/Cumin seeds, and wait until they crackle.

4) Mix Kashmiri Red Chilli powder in a cup of water and pour it, this way you avoid burning the spice.

5) Add salt, coriander powder, garam masala and cook for a while, then crack open green cardamom and add them to the cooking pot.

6) After 2 minutes Add Ginger and Fennel seeds powder, keeping the flame low add 100 ml water to avoid burning spices.

7) Add Curd after whisking it with a spoon, make sure the flame is at low, otherwise the curd will curdle.

8) Add the fried mushrooms and cover with a lid and simmer at a low flame for 5 minutes.

9) Garnish with fresh coriander leaves and cover with a lid and simmer Dahi ke Mushroom Recipe for another 2 minutes, serve hot with rice/chapati, enjoy :)

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Authentic Chicken Karahi - Restaurant Recipe - Al's Kitchen

Learn how to cook Chicken Karahi as though it came straight from an Indian restaurant. Follow Al's Kitchen easy step by step guides on Bir curries and other tasty dishes.

**RECIPE**

Serves 2/3

2 Large Onions
8 Tomatoes
1 Red Capsicum (pepper)
1 Green Capsicum (Pepper)
2 - 4 Tbsp Natural Yoghurt
2 finger chillies chopped
Handful Coriander
2 Tsp Salt 
1 Tbsp Garlic/Ginger Paste
1 Tsp Tomato Puree
1.5 Tsp Chilli Powder
1 Tsp Cumin Powder
1 Tsp Coriander Powder
5 Cardamom Pod (Seeds)
2 Tsp Salt
200ml Vegetable Oil 
3 Large Chicken Breasts (Diced). 

** Garnish*
Stripped Ginger
Fresh Coriander
Red/Green Chillies


***CHECK OUT MY WEBSITE***

www.Alskitchen.co.uk
www.Alskitchen.net

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Other useful Resources

MistyRicaros's Curry Kitchen 
https://www.youtube.com/watch?v=m_4_M...

Al's Kitchen Twitter
https://twitter.com/aconst8251

Contact Al

contactalskitchen@gmail.com

2 Recipes For Perfect English Porridge - Crumbs

Porridge - it's the answer to all your problems! Really! Slow energy releasing, good for your brain, and we've got some brilliantly delicious toppings for it which will transform your breakfast. And if you think you don't like porridge, these could be the recipes which convert you!
Peanut butter and banana porridge
Serves: 2
Tea cup of oats
2 tea cups of water
Pinch salt
1 dsp brown sugar
2 dsp peanut butter
Milk
1 banana, mashed
2 dsp seeds
2 dsp Greek yoghurt

Put the oats in a saucepan, add the water and turn on the heat. Add the salt, brown sugar, and peanut butter. Stir regularly, add a splosh of milk, now and then, when it looks dry. 
Stir in the mashed banana. Sprinkle with seeds, the second banana sliced and some yoghurt.

Date, cardamom and pomegranate porridge
Serves: 2
Tea cup of oats
2 tea cups of water
Pinch of salt
3 dates, pitted and chopped
Maple syrup
3 cardamom seeds, husked and the black seeds crushed
half tsp vanilla extract
Half a pomegranate
Handful flaked almonds, toasted
Put the oats in a saucepan, add the water and turn on the heat. Add the salt and dates. Cook, add splosh of milk when needed. Once cooked, stir in maple syrup, cardamom seeds, vanilla and put in bowl. Sprinkle with pomegranate and flaked almonds.

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If you have any ideas, thoughts, or recipes you'd like to share do get in touch. We would LOVE to hear from you

Claire & Lucy xx

Homemade Orange & Cardamom Granola

The first of our breakfast/brunch recipes is a simple homemade granola recipe from Forkful TV.

We are trying to start the day with a healthy breakfast and this homemade, filling, granola is just the ticket!

Get the full recipe at: www.glenisk.com/recipes

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Mushroom Cafreal Recipe | Goan Delicacy | The Bombay Chef

Join Chef Varun Inamdar as he brings cuisine from all over the world into your kitchen. And the journey starts with the popular Cafreal. Cafreal is usually made with chicken but the Bombay Chef has added a little twist and made it with Mushrooms instead. So watch & learn how to make Mushroom Cafreal only on Rajshri Food.

Ingredients
- Potato
- Salt
- Coriander leaves
- Ginger
- Garlic
- Black Pepper, Cardamom, Cloves,Cumin, Cinnamon and Bay leaves
- Turmeric
- Green Chillies
- Lemon Juice
- Water
- Mushrooms

Method:
- Slice the potatoes and pan fry them and add salt to taste, fry until golden brown
- Chop coriander leaves and slice garlic and ginger
- Grind together Black Pepper, Cardamom, Cloves,Cumin, Cinnamon and Bay leaves Turmeric Green Chillies and lemon juice and water
- Marinate the mushroom with the green masala and little salt
- Heat a pan, add oil and add the marinated mushrooms.
- Fry mushroom on medium flame until they turn golden.

Mushroom Cafreal is ready to be served!

Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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Rasoi's Reshami Kebab - WGBH Food

Neighborhood Kitchens visits Rasoi in Pawtucket, RI where we learn how to make Reshami Kebab; a simple kebab from traditional Indian kitchens, where the chicken is first marinated in garlic, ginger and cardamom to give it an incredible flavor.

Sweet Potato Breakfast Hash at Ethos | Madeleine Shaw | Wild Dish

Madeleine takes a trip to Ethos, one of her favourite meat-free restaurants in London. She meets with the founder, Jessica Kruger who shows Madeleine how to make a gluten-free sweet potato breakfast hash with kale and tofu with a delicious tandoori masala blend you can make at home. This dish is perfect for those on a plant based diet and want a nutritious breakfast option. Let us know if you try this dish at home. Don’t forget to subscribe to our channel to keep updated with more recipes from the team!

SUBSCRIBE: http://bit.ly/SubWildDish

INGREDIENTS:
226G EXTRA FIRM TOFU (ORGANIC WHEN POSSIBLE)
2 SMALL OR 1 LARGE SWEET POTATO CHOPPED INTO LARGE BITES, SKIN ON (ORGANIC WHEN POSSIBLE)
2 TBSP MELTED COCONUT OIL, DIVIDED
3 1/4 TSP TANDOORI MASALA SPICE, DIVIDED
1 TSP COCONUT SUGAR
1/2 TSP EACH SEA SALT + BLACK PEPPER, DIVIDED
1 RED ONION, SKIN AND TOPS REMOVED (SLICED INTO MOON SHAPED WEDGES)
2 TBSP FRESH PARSLEY, PLUS MORE FOR SERVING
1/8 TSP GROUND TURMERIC
1 LARGE BUNDLE KALE, CHOPPED, LARGE STEMS REMOVED (ORGANIC WHEN POSSIBLE)
1/4 CUP NUTRITIONAL YEAST

TO MAKE THE TANDOORI MASALA BLEND:
3 TBSP CUMIN, 2 TBSP GARLIC POWDER, 2 TBSP PAPRIKA, 3 TSP GINGER, 2 TSP CORIANDER, 2 TSP CARDAMOM

METHOD
PREHEAT OVEN TO 400°F.
WRAP TOFU IN A CLEAN TOWEL & SET SOMETHING HEAVY ON TOP (SUCH AS A CAST IRON SKILLET) TO PRESS OUT EXCESS MOISTURE.

IN THE MEANTIME, SEASON SWEET POTATOES WITH 1/2 TBSP OIL, 1 TSP TANDOORI MASALA SPICE, COCONUT SUGAR, AND A PINCH EACH SALT AND PEPPER. TOSS TO COAT. SEASON ONION WITH 1/2 TBSP OIL, 1/4 TSP TANDOORI SPICE, AND A PINCH EACH SALT AND PEPPER. TOSS TO COAT.

BAKE ONIONS AND POTATOES FOR A TOTAL OF 25-35 MINUTES, FLIPPING ONCE NEAR THE HALFWAY POINT TO ENSURE EVEN COOKING. YOU’LL KNOW THEY’RE DONE WHEN THE ONIONS ARE BROWN AND CARAMELIZED, AND THE SWEET POTATOES ARE FORK TENDER. REMOVE FROM OVEN AND SET ASIDE.

WHILE VEGETABLES ARE ROASTING, PLACE PRESSED TOFU IN A BOWL AND USE TWO FORKS TO CRUMBLE INTO SMALL PIECES. SEASON WITH FRESH PARSLEY, TURMERIC, AND A HEALTHY PINCH EACH SALT AND PEPPER. SET ASIDE.

ONCE THE POTATOES AND ONIONS ARE ALMOST DONE COOKING, HEAT A LARGE SKILLET OVER MEDIUM-HIGH HEAT. ONCE HOT, ADD 1/2 TBSP OIL, TOFU, AND 1 TSP TANDOORI MASALA SPICE. SAUTÉ FOR 5 MINUTES, STIRRING OCCASIONALLY, TO DRY AND BROWN THE TOFU. REMOVE FROM SKILLET AND SET ASIDE.

ADD REMAINING 1/2 TBSP OIL TO THE SKILLET AND ADD KALE. SEASON WITH A HEALTHY PINCH EACH SALT AND PEPPER, 1 TSP TANDOORI MASALA SPICE BLEND, AND TOSS TO COAT. SAUTÉ, STIRRING FREQUENTLY TO BROWN AND WILT THE KALE FOR ABOUT 3 - 4 MINUTES.

PUSH KALE TO ONE SIDE OF THE PAN AND ADD TOFU BACK IN TO WARM. TURN OFF HEAT BUT KEEP OVER BURNER.

TO SERVE, DIVIDE THE KALE BETWEEN 2 (OR 3) SERVING PLATES, TOP WITH ROASTED SWEET POTATOES AND ONION, THEN TOFU. SPRINKLE WITH REMAINING CHOPPED PARSLEY AND NUTRITIONAL YEAST.

Thanks to Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.

Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.

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Thanks to Jessica Kruger and check out Ethos:
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Cauliflower Green Curry Recipe

Learn how to make Cauliflower Green Curry , a delicious curry recipe by Anushruti only on Rajshri Food!

Cauliflower Green Curry is a simple curry that goes good with rice or chapathi or plain paratha. It is easy to make and taste marvelous. So watch and learn how to make Cauliflower Green Curry only on Rajshri Food

Ingredients: (Serves 4-6)

1 medium sized cauliflower

To be ground into a paste:

100 gm (1 cup) grated coconut

35 gm (½ cup) fresh coriander leaves or cilantro

13 gm (¼) cup mint leaves

3 to 4 green chillies

2 tsp chopped fresh ginger

125 ml (1/2 cup) water

For the seasoning:

2 tbsp ghee or vegetable oil

1 tsp cumin seeds

5 cloves

4 green cardamom pods

1” stick cinnamon

4 to 5 peppercorns

500 ml (2 cups) water

1½ tsp salt

Juice of half a lime

Method:

Clean and wash the cauliflower, cut into florettes and steam them until tender. Grind the ingredients to be ground into a fine paste using the water with the help of a food processor or blender.

In a medium sized wok or kadhai, heat the ghee or vegetable oil over a low flame. While the fat heats up, put in the cloves, cardamom pods, cinnamon and peppercorns and crush lightly in a mortar and pestle.

This will help to release more flavors. Add in the cumin seeds and the crushed spices into the oil or ghee and stir gently for a couple of minutes until they turn aromatic. 

Stir in the ground paste and fry for 3 to 4 minutes until the raw smell disappears. 

Add the cooked cauliflower pieces, pour in the water and bring the entire mixture to a boil. 

This should take another 3 to 4 minutes. Put in the salt and lime juice and turn off the heat. Serve hot.

Host: Anushruti RK ( http://www.divinetaste.com )

Director: Vaibhav Dhanda

Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule

Editing: Kishor Rai

Creative Head: Kavya Krishnaswamy

Producer: Rajjat A. Barjatya

Copyrights: Rajshri Entertainment Private Limited

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Strawberry Cardamom Linzer Cookies Recipe

These nutty flavorful cookies always make a good impression on holiday tables, they completely melt in your mouth and they taste even better than they look. These are made with homemade strawberry jam for filling and cardamom but feel free to use any other jam you prefer. 

To print the recipe check the full recipe on my blog: 

http://www.homecookingadventure.com/r...

Ingredients

Makes about 30-35 sandwiched linzer cookies

1 cup (226 g) unsalted butter

2/3 cup (135g) sugar

2 eggs

1 tsp (5g) vanilla extract

1 cup (100g) ground almonds, toasted or plain

3 cups (380 g) flour

1 tsp (4g) baking powder

1/2 tsp (3g) salt

1/2 tsp (1g) ground cardamom

Strawberry Cardamom Jam

14 oz (400g) fresh or frozen strawberries

1/2 cup (100g) sugar

1 tbsp (15ml) water

1 tbsp (15ml) lemon juice

1/2 tsp (1g) ground cardamom

For Dusting

powdered sugar

1. In a medium bowl combine flour with baking powder, ground almonds, salt and cardamom.

2. In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add flour mixture and stir to incorporate.

3. Divide the dough into 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this help the cookies keep their shape.

4. Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes. Remove from heat and let cool completely before using.

5. Preheat oven to 350F (180C) and line two baking sheets with parchment paper.

6. On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.

7. Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.

8. Work the other dough and roll 1/8 inch (3 mm) thick. Assemble the small cutter into the linzer cutter and cut the tops of the linzer cookies. Transfer the top cookies to the prepared baking sheet. Re-roll scraps and repeat.

9. Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.

10. Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.

11. Gently sandwich cookies together and let stand for several hours before serving.

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