Mushroom Vegetable Rice

This weekend I found lots of leftover vegetables and mushrooms in my fridge and decided to cook something healthy and non-spicy with that. The first thing that came to my mind was vegetable fried rice. But my hubby suggested mushroom vegetable rice, since he is very much fond of crispy vegetables cooked in olive oil. He always prefer coarse black pepper powder, than green chillies and red chilly powder which normally makes the food spicy. I think he got influenced by his Filipino friends who always 'sweat and cry' when they eat dish cooked with red chilly powder or green chillies. But they never have issues with black pepper.

Ingredients:
Jeera Rice - 1 1/2 cup (Basmati rice is a better option)
Mushroom - 1 1/2 cup chopped
Red Cabbage - 1 cup grated
Broccoli Florets - 1 cup
Onion - 2 small chopped
Carrot - 1 no chopped
Turmeric Powder - 1 pinch
Black Pepper Powder - 1 t spoon
Light Soy Sauce - 1 t spoon
Slat - To taste
Olive Oil - 2 table spoon

Preparation:

1. Cook the rice with enough water, salt and few drops of oil. Once cooked drain the water using a colander. Make sure that the rice is not over cooked and sticky.
2. Heat a sauce pan and add olive oil.
3. Add onions and saute well. Add a pinch of turmeric and salt and continue to stir.
4. Add carrots and stir for around 2 minutes.
5. Add chopped mushrooms and stir well.
6. Add pepper powder and mix well.
7. Add broccoli florets and cover the sauce pan with a lid cook over low flame for about 3 minutes.
8. Then add chopped red cabbage mix well and cook for about 1 minute.
9. Add the soy sauce and mix well.
10. Mix the cooked rice with the cooked vegetables.

Delicious mushroom vegetable rice is ready to serve with any kind of salads. It is a very healthy choice.

Mushroom Cutlet

Mushroom is my favorite, also for my hubby too. This weekend I thought of trying something different with it and came up with this cutlet. I am so happy that it turned out sooooooooo well. It was really yummy :)

Ingredients:
Button Mushroom - 12 nos small (Chop to fine pieces)
Potato - 3 small (Boil and mash)
Onion - 2 medium (Chop to fine pieces)
Shelled Green Peas - 1/4 cup (Boil and cook)
Green Chilly - 3 nos (Chop to fine pieces)
Ginger - 1 inch (Chop to fine pieces)
Garlic - 1 clove (Chop to fine pieces)
Curry Leaves - 1 sprig (Chop)
Coriander Leaves - 2 sprig (Chop)
Turmeric Powder - 1/4 t spoon
Chilly Powder - 1 t spoon
Garam Masala - 1/2 t spoon
Salt - To taste
Cooking Oil - 2 table spoon (For masala) &150 ml (For shallow frying)
Egg - 2 nos
Bread Crumbs - 1 1/2 cup

Preparing Masala:

1. Heat oil in a pan and saute the sliced onions till golden brown.
2. Add chopped green chilly, ginger, garlic and saute well.
3. Add salt to taste, turmeric, red chilly and garam masala powder and mix well for around 20-30 seconds.
4. Add chopped mushrooms, green peas and curry leaves and stir well.
5. Take a bowl and transfer the mashed potatoes to it.
6. Transfer the prepared masala to the bowl and mix it well.
7. Add the chopped coriander leaves to the mix.

Preparing Cutlet:

1. Beat the eggs in a bowl and keep it aside.
2. Take the bread crumbs in a flat plate and keep it aside.
3. Make small balls out of the masala, flat it, dip in the beaten eggs and immerse in bread crumbs to get a thin layer of it.

Make sure that you are getting fine bread crumbs. We got slightly thick one which is in fact used for making nuggets.

Cooking:
Heat a tava with oil for shallow fry
Once heated fry the cutlets on both sides in medium flame.
Cutlets are now ready to serve.
Serve it with ketchup.

Tips:
If you don't prefer egg, you can use all purpose flour (maida) for making the dipping mixture. Just take all purpose flour in a bowl and mix it with some water. Your dipping mixture is ready.
Don't dip your cutlet for more than 2 seconds in your dipping mixture. Also make sure that you are immersing it in bread crumbs immediately.

Mushroom Pepper Masala

Ingredients:
White Beech Mushroom - 150 gm
Onion - 1 medium sliced lengthwise
Tomato - 1 medium sliced thin and lengthwise
Curry Leaves - 1 sprig
Ginger Garlic Paste - 1/2 t spoon
Green Chilly - 1 (slice it lengthwise)
Cooking Oil - 1 1/2 table spoon
Turmeric Powder - 1/4 t spoon
Red Chilly Powder - 1/2 t spoon
Black Pepper Powder - 1 1/2 t spoon (Coarsely powdered)
Coriander Leaves - 1 sprig (Chopped small)
Water - 1/2 cup
Salt - To taste

Preparation:

1. Heat oil in a sauce pan
2. Saute onion till golden brown
3. Add tomato, green chilly, curry leaves and ginger garlic paste and mix well for around 15-30 seconds
4. Add turmeric, black pepper and red chilly powder and mix well.
5. Add mushroom, salt and water, mix well, close the lid and heat in low flame till mushroom is cooked.
6. Your tasty mushroom pepper masala is ready.

Egg Mushroom Pasta

Ingredients:
Pasta - 11/2 cup (I have taken spiral shape pasta.Each ones choice and availability)
Eggs - 2no.s
Sliced Button Mushroom - 6no.s
Onion - 1medium
Pepper Powder - 11/2 t spoon
Salt - to taste
Cheese - 2 table spoon Grated Mozzarella /Cheddar ( I have taken cheddar cheese)
Cooking oil / olive oil - 1 1/2 table spoon

Preparation:

1. Take a deep pot and add enough water. Heat over medium flame.When the water starts boiling, add 1 t spoon of oil, add pasta, salt to taste and cook for 8 to 10 mins until it turns soft.
2. When the pasta is cooked, drain the excess water from pasta and allow it to cool.
3. Meanwhile heat a pan. Beat the eggs on hot pan and stir frequently to make scrambled eggs. Keep it aside.
4. Heat the same pan and add oil, then add onions, saute it well till it turns tender. Add mushrooms, pepper powder, salt. Cook over medium flame. Once cooked add cheese to it and reduce the flame 
5. Add the cooked pastas & eggs. Mix it well.
6. Ready to serve for 4 to 6 people.
7. Healthy Protein Rich breakfast.

Mushroom Coconut Stir Fry

Ingredients:
Button Mushrooms - 10 to 12 nos (Cut 1 into 6 pieces)
Onion - 1 medium size (Slice lengthwise)
Grated Coconut - 1/7 th of mushroom
Green Chilly - 2 nos (Splitted)
Curry Leaves - 1 strip
Turmeric Powder - 1/4 t spoon
Coriander Powder - 1 t spoon
Pepper Powder - 1 1/2 t spoon
Cooking Oil - 1 1/2 table spoon
Salt - To taste

Marination:
Marinate chopped mushrooms with turmeric powder, coriander powder, pepper powder, salt and grated coconut and keep for 15 minutes.

Preparation:

1. Heat a pan with cooking oil.
2. Add onion, green chilly and curry leaves, and saute it well until becomes golden brown.
3. Transfer the marinated mushrooms to the pan, mix it well. Cover with a lid and cook over low flame for about 5-7 minutes.
4. Now it is ready to serve for 4 people.