Creamy Coconut Milk Mushroom Curry

Creamy Coconut Milk Mushroom Curry

This recipe was shared by my friend Ravneet Arora at a food forum, at Facebook. This was my first attempt at making a coconut milk curry. Had I known coconut milk curries to be so simple and so deliciously awesome i would have tried my hand at them long back. Ravneet, thank you ever so much for sharing this recipe. <3







Ingredients:

2 tablespoon oil 
1 cup spring onions, chopped thick
1½ tablespoon ginger-garlic paste 
1 teaspoon turmeric powder 
Salt to taste
400 grams mushrooms, cleaned and quartered
400 mils thick coconut milk 
1 heaped teaspoon coriander powder, roasted
1 level teaspoon jeera/cumin powder, roasted
½ -1 teaspoon amchur/dry mango powder
¼ teaspoon black pepper powder

Method:

1. Heat oil in a kadai, add onions and sauté along with ginger-garlic paste until soft and ginger-garlic is cooked.
   
   
   
2. Add mushrooms, salt, turmeric powder, black pepper powder, coriander powder and cumin powder, sauté on high heat till done.
   
   
   
3. The mushrooms should be cooked but should still have a crunch to it.
   
   
   
4. Add coconut milk and cook for 5-6 minutes, stirring continuously.
   
   
   
5. Add dry mango powder, cook for another minute. Serve with soft, steamed rice.
   
   

Chef’s Notes:

1. You can use a 400 mils tin of coconut milk. You can also use coconut milk powder to make coconut milk. I used 80 gms Maggi Coconut Milk powder to 400 mils water. 
2. I had the curry with plain white rice but I urge you all to try a small bowl of the curry just by itself. I promise you will love the flavor. 
3. From experience, let me add; this curry is beyond excellent when had fresh. I had a wee bit leftover and I did not enjoy it when i reheated it the next day. Somehow the flavour was just not the same.
4. The photographs for this recipe are from two different cooks hence the change of lighting, bowls, plating, etc. The first few pics were clicked in 2014 and the new pics were clicked a couple of days back (April 2020). The recipe, though, remains the same... absolutely delish!
5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Paneer Cutlets - Cottage Cheese Cutlets

Paneer Cutlets - Cottage Cheese Cutlets

I'm the carnivore who usually steers clear off vegetarian food but show me a block of soft cottage cheese and it gets me salivating. I can have it raw with just salt and pepper sprinkled on it. Yes, I'm known to eat such crazy stuff. When my friend Zarina posted this recipe I knew I would definitely try it out in my kitchen and I did. The spices blended wonderfully with the grated cottage cheese and the sour back-notes, because of the added lime, tasted fantastic! Zarina (Zee), thank you ever so much for this one. <3

Ingredients:

250 fresh paneer/cottage cheese, grated

1 onion, chopped and fried

1½ teaspoon ground garlic/green chili/jeera (cumin) paste

½ teaspoon red chili powder

¼ teaspoon haldi/turmeric powder

1 tablespoon corn flour

2 tablespoons coriander leaves, finely chopped

Juice of ½ a lemon

A dash of Tabasco sauce

1 green chili, finely chopped

3 tablespoons oil

3 tablespoons rawa/semolina

2 eggs, beaten

Salt to taste

Method:

1. Mix all the ingredients above in a mixing bowl, except eggs, rawa and oil.
2. Put it in the paneer mixture in the fridge for an hour or two.
3. Heat oil in a non-stick frying pan.
4. Shape the mixture into cutlets. 
5. Thinly coat in rawa, and then dip in the beaten egg and lower into the oil.
6. Fry until golden brown on both sides. Serve hot with ketchup or green chutney.

Chef’s Notes:

1. This quantity makes 10 medium sized cutlets.
2. I used a little more Tabasco for extra zing. 
3. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism. 

Burmese Golden Egg Curry

Burmese Golden Egg Curry

We Bawas (Parsees) love eggs. Be it boiled, fried, scrambled, akoori-bhurji or then the ‘par edu’ dishes for which we break eggs over any and every thing possible. The ‘E’ word is a very ‘O’ word for us Bawas :D Being the eccentric perfectionist that I am, I waited a couple of days until I could lay my paws on fish sauce because I refused to make this dish without it. I got the fish sauce yesterday afternoon. I knew nothing was going to stop me from making this dish today ;-)

Simple flavors bordering on tangy because of the tomatoes, the fried texture of perfectly golden eggs and that hint of fish sauce, they all come together so beautifully.

Ingredients:

6 eggs

100 mils refined oil
3 shallots, thinly sliced
1 red onions, chopped
½ teaspoon turmeric powder
1 tablespoon curry powder (I used Mangal brand)
1 green chilies, sliced
3 garlic cloves, chopped
1¼ inch ginger, peeled and chopped 
Salt to taste
1 teaspoon fish sauce
4 tomatoes, chopped

Method:

1. Boil the eggs and peel. Set aside.
2. Heat oil in a wide pan over high heat. 
3. Carefully slip the eggs into the hot oil and fry for 3 to 4 minutes covering pan with a lid. 
4. Fry till golden in color on all sides. Remove eggs from the pan and drain on kitchen towel.
5. Put the pan back on the hob; add the onions, shallots and cook for few minutes.
6. Add salt, turmeric powder, curry powder, chilies, garlic, ginger and tomatoes. 
7. Cook over medium heat till tomatoes are soft and sauce becomes smooth. Add little water during making sauce if necessary.
8. Add fish sauce. 
9. Add fried eggs.
10. Simmer for 5 minutes and serve with plain rice or parathas.

Chef’s Notes:

1. I increased the number of chilies to three as I like the hit of spice in my mouth. If your taste buds can tolerate slightly high spice levels, I'd definitely advise you to use three chilies.
2. The tomatoes I used were ripe and bright red but were sour, more so than what I prefer, I therefore added one teaspoon of sugar to the gravy to balance the flavor.
3. I fried 5 eggs but I didn't fry one of them because I wanted to keep it pristinely clean for my blog pics. That’s the half egg you see in the center. 
4. This recipe is courtesy Harry Punwani, a fellow foodie, a friend, at Facebook.
5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.