.jpg){kind=small}
Posts
Mushroom Aloo Tikkis ~ Spicy Potato Stuffed Mushrooms ~ Baby Portabello Mushrooms stuffed with Indian spiced potatoes
22 COMMENTS Posted by KALVA at 5:22:00 PMWe love mushrooms! Even my 2 year old cant have enough mushrooms sauteed in very little ghee along with her rice. Mushrooms are a very good source of fiber, protein, folate, vitamin C etc., and the best part very low in fat and calories( 1 cup of sliced mushrooms counts upto 15 calories ). I love to add mushrooms in my noodles. pasta, pulaos and curries. Sometimes to make to sound it a bit fancier i would bake these Potato stuffed Mushrooms. Potatoes are spiced with kasuri methi, garam masala and peas, stuffed into Mushrooms and then baked into perfection. These mushroom aloo tikkis are so cute and super easy to make.
Ingredients:
- 10-15 White mushrooms / Baby portabellos
- 1-2 large red potatoes
- 1/4 cup peas
- 1 tbsp kasuri methi
- 1 tsp garam masala
- 2 green chillies
- 1 lime/lemon
- oil for saute
- salt to taste
How to:
- Boil potatoes, peel, mash them and keep aside
- In a kadai, heat 1 tbsp oil add peas, followed by chopped Green chillies, turmeric, kasuri methi, garam masala and then mashed potatoes
- Saute for 2 minutes add salt and switch off the heat. And lime juice to taste and let it cool.
- Heat oven to 350 F, wash mushrooms under running water and let them dry
- Remove the stems and stuff them with the spiced potato mixture, and then apply oil with cooking oil sprayer to cover the mushroom evenly
- Bake for 10-15 mins, or until the mushrooms or baked enough.
- Serve them hot or at room temperature
These Mushroom Potato tikkis will definitely be a hit with the kids and a wonderful appetizer even for a larger crowd. My Portabello mushroom potato tikkis are on their way to:
- Lets Cook - Break time Snacks
- Cook it healthy - Proteincious
- Light Lunches
- Signature Recipes
- Dish it Out - Mushrooms
- Only Baked
- Fast Food Not Fat Food
- Kids Delight - Mini Bites
- Lets Go Stuffed - Potatoes
P.S. Everyone has unique taste palette, so please adjust the ingredients according to your taste.
I wish all the Moms out there a very Happy Mothers Day! Mom, we love you so much and for everything you are doing for us we are very grateful ! Wherever i go i will always have a special place in my heart! You are an amazing woman with lots of love instore for us! I miss you so much mom! Love you always!
Here are some OF MY FAVORITE recipes directly from MOM's kitchen!
Simple Potato Stir Fry ~ Spicy potato curry with onions and cilantro
Kobbari Pachadi -- Fresh Coconut Chutney ~ Sweet, Spicy and Tangy!!!
P.S. Everyone has unique taste palette, so please adjust the ingredients according to your taste.
Kandi Pappu Pachadi ~ Toor Dal Chutney ~ Yellow Pigeon Peas / Lentil Chutney
16 COMMENTS Posted by KALVA at 6:55:00 PM Kandi Pachadi / Toor Dal chutney, Yellow Lentils are toasted to golden brown along with some asoefetida and then ground to a coarse paste with tamarind and red onions.. This chutney take s me back to my childhood where mom would make this chutney in a snap and then mixes it with steaming hot rice and of homemade ghee. This is so comforting, hearty and earthy! This Kandi pachadi is protein packed and actually tastes better when relished right away! Mom makes this chutney at its best, mine never tasted like mom's until i actually saw mom making it. There are a few things to keep in mind, the chutney shouldn't be ground to a smooth paste but should be like coarse paste using very minimal water, we should just use soaked tamarind actually. And add onion only at the end and just pulse it. If you have mortar and pestle please use it to make this chutney and i promise you wont regret at all!
Ingredients:
- 1/2 cup Toor dal / Tuwar dal/ Kandi Pappu / Yellow lentils / Split Pigeon Peas
- 3-5 Dried Red Chillies
- Gooseberry sized tamarind / 2 marble sized tamarind balls soaked in some water
- a pinch of hing
- 1 tsp cumin seeds
- 2 tsp oil
How to make Kandi pachadi:
- In a kadai / pan, heat oil and then add toor dal/ kandi pappu and toast them under medium heat until it turns into golden color.
- At this point add cumin seeds and red chillies, add toast everything until the lentils turn into red color and you will notice a very nice aroma. Add hing and remove from heat and let them cool.
- In the mean while coarsely chop onions into chunks and keep aside
- In a blender, add the toasted toor dal and red chillies mixture and then grind to a coarse powder and then add soaked tamarind and salt and grind again
- Once the chutney looks like shown in the picture, add onions and run the blender in pulse setting.
You can add tadka/popu/seasoning and then add to the chutney. I couldn't wait any longer and relished the chutney right away along with hot rice and ghee.. Yummm heaven!!
Note: You can store in the refrigerator, but i wouldn't recommend as the chutney will loose its crunch.
This Nutty Spicy Kandi pachadi / Toor dal chutney is on its way to:
P.S. Everyone has unique taste palette, so please adjust the ingredients according to your taste.
Subscribe to:
Posts (Atom)
