Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts

Saturday, August 29, 2020

Multigrain Bread and Pickled Mushrooms

I have always wanted to bake bread. Each time I went to a super store, I would see range of different kinds of breads and most of them were made by home chefs, and I would think, someday I will bake it too.

 Many times I had even bought yeast, waiting for my moods, the yeast aged and I had to throw it away. Then this lockdown happened, I was not able to go to the store to select the loaf of bread that took my fancy, that’s when I decided that I would bake it.

 

The first one I tried was with just plain flour. I watched about twenty different videos on U tube, to understand the techniques. Baked the first one, it took me about five hours, it did come out good but plain flour bread is not my liking.

 

Then I decided to make multigrain bread and voila! It was just the type I wanted.

 



 

So, before I forget the recipe, I decided to write it down.

 

Just soaked 1 tbsp dry yeast with salt and sugar in warm water for 10 minutes for it to ferment

 

Meanwhile take 1 cup plain flour, plus 1/4 cup Wheat flour plus 1/4 cup Rajgira flour

 

Add 1 tsp of Fennel seeds, 1tsp Poppy seeds, 1tsp Cumin seeds,  1tsp Sesame seeds and a pinch of Baking powder

 

Mix it well and add the fermented yeast

 

Mix it well, it should be wet and sticky, transfer to the greased silicon baking dish...smoothen it with wet hands

 

Cover the dough with mixture of crushed almonds walnuts n pistachio.

 

Keep it for one hour..

 

It will rise to double its size

 

Bake it for 30 minutes, cool and cut into slices..store it in the freezer..




 

Although the bread tasted very good but I decided to make Mushroom pickle too so that I could toast this slice of bread and have it with mushroom pickle.

 

This is how I pickled it

 

Clean and blanch the mushroom and chop into thin slices.


Add crushed garlic, chilies, finely chopped dry fruits like walnuts almonds pistachio, veg cube, lime juice. Pour olive oil and keep it bottled for 2 days.




 

Mushroom pickle can be stored in fridge for 15days and I use it for topping pizzas, or add in fry rice or even with pastas. One spoon should be enough for one serving…

 

Better to pickle it rather than to let it go bad with neglect.

Friday, May 11, 2012

Snacks and Finger Food Cooking Demonstration


Normally people enjoy finger food more than the actual dinner at social events. Most of the conversation takes place over drinks and one is not aware of the quantity one has consumed during conversation and drinks. Therefore making a variety of snacks becomes mandatory and involves lots of creative activity and playing around with ingredients to produce innovative dishes.

Making Samosas, bhajiyas and patties is become quite old fashioned, though they do appear on tables sometimes but a creative dish has a charm of its own. There are more dips and roasted snacks that are now preferred by diet conscious individuals and for people who want to spend more than two hours just snacking and drinking, the continuous supply of variety of snacks becomes important and is popular.

When I received an invitation to attend the snack and finger food cooking demonstration, it was one more opportunity to learn the same things different way. Since making a snack is a creative cooking, therefore one cannot actually learn but new ideas do crop up when we watch others cooking their own way. Chef Thomas Zacharias from Olive Bar & Kitchen was the host of this demonstration. I reached early and got to meet another food blogger who blogs on ingredients and does lots of research before blogging. It was nice interacting with her.

The table was laden with salt, pepper, mayonnaise, paprika and the different bowls that would be required during the cooking. There were four rows of four chairs each placed in front of the cooking station. A big LCD screen, ready with the camera focused on the demo-table occupied one corner of the small room. There were about thirty attendees, most of them house-wives and also some bloggers and food-writers.

The session began with Daredevilled Eggs



Chef gave us the tips on perfect boiling of the egg saying that eggs be immersed into cold water, adding salt and vinegar and then boiled till water bubbles, the fire is then put off and the eggs are kept covered for 14 minutes, then removed and transferred into ice-cold water.

He took 10 eggs and boiled them. The eggs are then sliced into two and the yellow is removed into the separate bowl. It is then combined with 1/2cup mayonnaise, 1tbsp spicy paprika, I lemon juice, 1 tbsp of mustard sauce, salt and pepper. It is mixed properly till it becomes creamy, then transferred into a piping bag and piped into the halved eggs. It is garnished with paprika and coriander leaves and refrigerated till it is ready to serve.

Boiled egg yolk combined with mayonnaise gave it a creamy feel and it melted immediately filling the mouth with its rich taste. I liked this snack because it can be made before hand and served cold; this gives us more time to spend with the guest.

This was followed by vegetarian Mushroom snack called Feta Mushrooms


This required large button mushrooms which can be cleaned in plain flour solution which helps extract dust from mushrooms. The stems are removed carefully so as to cause a dent for filling.

10 medium size mushrooms were marinated in the mixture of 1 cup Olive oil, 2-3 chopped Rosemary twigs, 2-3 chopped thyme twigs, salt and pepper.

A cheese stuffing was prepared by blending 1 cup feta cheese with 2 tbsp of Parmesan cheese.

Caramelized onions were prepared by sautéing 3 onions on medium heat till they become translucent. Salt, pepper and 3 tbsp of Balsamic vinegar is then added and cooked till all the water has evaporated and onions are caramelized.

Caramelized onions are used to stuff the dent in the mushrooms and is coated with mixture of blended cheese and baked in the oven till the top layer of cheese is browned.

Finally the Warrior Wings with Blue Cheese Dip


Blue cheese dip is made by mixing 1 cup of mayonnaise with ½ cup blue cheese, 2 cloves of finely chopped garlic, and 2tbsp of finely chopped celery, 2 tbsp milk, ¼ lemon juice, salt and pepper to taste. It can be stored in the fridge till it is ready to serve.

 In another plateful of 2 cups of flour, 2 tbsp of paprika, salt and pepper is added and 2 kg of chicken wings are dusted with this powder and deep fried then dropped into the mixture of BBQ sauce and Buffalo wings sauce.

Most of the people liked this chicken wings preparation the best which was slimy because it was being coated with sauce and then served with dip.

What new did I learn? Actually nothing new, I have prepared these snacks many times, often creating new snacks on the spot, of which I have no clue when people ask me for a recipe, or ask me to prepare again and I cannot repeat the taste even if I use the same ingredients. Nevertheless I do enjoy these demo, because I get to taste and compare my cooking with the professionals and come back with feel-good-factor-clinging-on-my-bonnet.

Thursday, January 19, 2012

Dish of the day- Continental Thali


Yum! Yum! Yum...a platter of fruity salad with oranges and white cheese, puffs, mushroom toast, pizza, potato patties, and baked broccoli.....

Wednesday, December 14, 2011

Sizzling Mushrooms


When a person says he hates mushroom then we must believe it, right? 


Wrong!


Some people say they hate certain type of food without ever tasting it and my nephew is one of them. The minute he heard that I was to make mushroom he started to hunt for take-away-menu card to order the food from outside. It took lot of persistence and muscle power to make him wait and decide after he has tasted the dish.

The aroma from the cooking pot escaped from kitchen to the room where he was watching TV and distracted him. When the sizzling plate arrived at the dining table, he watched slyly at the other members relishing the taste.

 “Okay, I will taste a bit, although I don’t think I will like it much” he said as he took a spoonful of cooked mushroom to ‘just taste

Soon, he was grabbing second serving and then the third and finally, “Why do you cook so little?” he said.

Sizzling Mushroom

Ingredients:

1 tsp olive oil
6 cloves garlic (crushed)
6 green chilies (cut diagonally)
500 grams Mushrooms (halved)
2 capsicum (chopped length wise)
4 medium size spring onions (chopped length wise)
1 tsp Salt
½ tsp black pepper
1 tsp corn flour in 1 cup of water
8 cabbage leaves (steamed)


Lets Cook

On a high flame, keep sizzler plate for heating.

In a wok, stir fry garlic and chilies in oil, add mushroom and stir well. Add capsicum and spring onion, add salt and black pepper. Make a solution of corn flour and pour it over mushroom, stir till sauce is thick and creamy.

Move the red-hot sizzler plate on the wooden tray. Arrange the steamed cabbage leaves at the base. Pour the mushroom in sauce over the cabbage and add the oil-water mixture on the plate to make it sizzle.

Serve with garlic bread. 
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