Mushrooms have remained to be one of my favourite veggies for a long time. Some of my best childhood memories are going out into the beautiful pine forests of Kodaikanal and looking under the fallen pine leaves for fresh mushrooms. Those were the tasty portobello kind that were found there.
But for stuffing, the white button mushrooms are the best kind that could be used. Select the biggest mushrooms that you can get.
Stuffed mushrooms are a good appetizer and your guests will love it.
White button mushrooms[/caption]
Remove the stems and keep the stems aside for using them in the stuffing[/caption]
Ingredients for stuffing[/caption]
Saute the onions, garlic and sweet pepper in oil for few minutes[/caption]
Coat melted butter on the mushrooms using a basting brush[/caption]
Stuff the mushrooms with the prepared stuffing[/caption]
Recipe Type: Appetiser
Butter coated mushrooms stuffed with onion, garlic and sweet peppers topped with cheese makes the perfect appetizer for your guests.
Button Mushrooms - 10 nos wash and remove the stems(keep the stems for the stuffing)
Onion - 1/2 chopped
Garlic - 3 pods chopped
Sweet pepper - 1/4 chopped (red, orange or yellow)
Mushroom stems - chopped
Chili flakes - 1/2 tsp
Pepper powder - 1/2 tsp
Salt - 1/2 tsp
Oil --2 Tbsp
Grated cheese - 1/2 cup (cheddar or mozzarella)
Butter -1 Tbsp melted
Preheat oven at 375 degree Fahrenheit.
Heat oil in a medium frying pan and saute chopped onion and garlic for few minutes.
Add chopped mushroom stems and chopped sweet pepper and continue to saute adding chilli flakes, pepper powder and salt.
Cook till all the water is absorbed. Remove from heat.
Coat melted butter on the mushrooms using a basting brush.
Spoon the prepared stuffing in to the mushrooms(about 1 table spoon full) and cover the top with grated cheese.
Line the bottom of the baking dish either with parchment paper or foil, so the mushrooms don't stick to the dish.
Place the coated and stuffed mushrooms onto the dish.
Bake for 15 minutes.
[caption id="attachment_1326" align="aligncenter" width="604"] Top with cheddar cheese[/caption]
These cutlets can be made with canned or with fresh tuna. Canned tuna is the easier method and saves a lot of time. Either ways, they taste wonderful. This is also a quick appetizer to make.
Boil a medium sized potato and mash it. Saute chopped onions, ginger, garlic, green chili and curry leaves in a little oil
[caption id="attachment_1309" align="aligncenter" width="604"] Canned tuna, mashed potato and sauteed onions, ginger, green chilies[/caption]
Add canned tuna to the frying pan and stir until any remaining liquid is absorbed. This takes about 2-5 minutes.
Transfer to a bowl and add the mashed potato with a little salt and mix gently.
[caption id="attachment_1313" align="aligncenter" width="604"] Take a handful(not too full) of mixture and roll into balls[/caption]
Recipe Type: Appetiser
This easy to make deep-fried snack of tuna and potatoes with some spices is a perfect appetizer for your guests or a great snack for your children to pack for their lunch boxes.
Tuna -1 can strained
Potato -1 medium large boiled, peel skin and mash
Onion - 1 medium chopped
Ginger - 1 inch chopped
Green chilli - 2 chopped
Curry leaves - few chopped
Salt for taste
Oil for frying - 1 cup + 3 table spoons
Egg - 1
Bread crumbs - 1 cup
Heat 3 table spoons of oil in a medium frying pan and saute chopped onion, ginger, green chilli, curry leaves for 5 minutes.
Add fish and fry for few more minutes or until all the liquid is absorbed.
Transfer into a bowl and mix with mashed potato gently.
Add little salt (about 1/2 tea spoon ) and mix gently.
Make balls and shape into round,oval or any shape as you prefer.
Beat the egg in a small bowl. Dip each cutlet in the egg to coat ( one at a time ) and roll in the bread crumbs to coat completely.
Press gently with both hands so that bread crumbs will not fall into the oil.
Heat 1 cup oil in frying pan on medium heat and fry cutlets few at a time till both sides are golden brown.
Enjoy with fresh potato fries and ketchup or use it as a side dish for chappati or rice.
If using fresh tuna, take about 250 gms of fish and cut into pieces and boil with water(use enough to cover the fish) and little salt and 1/4 teaspoon of turmeric powder. Can try with other fleshy fish too.
[caption id="attachment_1310" align="aligncenter" width="604"] Shape the mixture into round, oval or any other shape[/caption]
It's that time of year when everyone is busy in baking and cooking goodies for the Christmas season. Inviting guests and having parties is also a big part of this season. That's when the traditional recipes come out; a turkey dinner is one of the common item for Christmas. Though turkey is a common thing, there are also many people who'd rather prefer chicken; one reason being that it takes lesser time both in preparing and cooking the chicken. So here's a simple recipe for you to try this Christmas.
Some people prefer to use instant stuffing for the chicken, but if you'd like to make your own, I'm including the steps for that as well.
[caption id="attachment_1287" align="aligncenter" width="604"] Wash the chicken well and marinate the chicken with the prepared masala paste[/caption]
[caption id="attachment_1288" align="aligncenter" width="604"] Marinate and keep for at least 12 hours/overnight in the refrigerator[/caption]
[caption id="attachment_1289" align="aligncenter" width="604"] Ingredients for cranberry stuffing[/caption]
[caption id="attachment_1290" align="aligncenter" width="604"] Saute the onions and garlic in butter[/caption]
[caption id="attachment_1291" align="aligncenter" width="604"] Add celery and saute[/caption]
[caption id="attachment_1292" align="aligncenter" width="604"] Add water and spices[/caption]
[caption id="attachment_1293" align="aligncenter" width="604"] And finally add the dried cranberries[/caption]
[caption id="attachment_1294" align="aligncenter" width="604"] Place the marinated chicken onto a roasting dish along with vegetables and stuff the chicken with the stuffing[/caption]
Whole Roasted Chicken
Recipe Type: Main
Treat your guests with this mouth-watering roasted chicken this Christmas season.
Chicken --1 Whole, about 1kg(2.2lbs)
Garlic paste - 1 Tbsp
Ginger paste - 1 Tbsp
Paprika - 1 tsp
Tandoori masala powder or paste - 1 Tbsp
Chili powder - 1 tsp
Garam masala - 1 tsp
Lemon Juice - 4 Tbsp
Salt - 2 tsp
For the Cranberry Stuffing:
Onion - 1, chopped
Garlic - 3 pods, chopped
Celery sticks - 1 stick, chopped
Dried cranberry - 1/2 cup chopped (you could also use grated carrots, apples or without any or these)
Bread cubes - 2 cups
Butter - 3-4 Tbsp
Thyme - 1 tsp
Sage - 1/2 tsp
Pepper powder - 1/2 tsp
Salt - 1/2 tsp
Vegetables for baking
Potato - 2-3 cut in half
Carrots - 1-2 cut into 2 inches or use baby carrots
Use any vegetables as you like
For the Chicken:
Wash chicken inside and outside under running water and pat dry.
Make paste with all the above marinade items(from garlic paste till salt) and rub on chicken and refrigerate for 12--24 hours.
Transfer to a roasting tray placing breast up and bake for 1&1/2 hours to 1 hr 45 mins along with the vegetables.
If you want to use the instant stuffing mix, follow the instruction on the packet.
Method For Stuffing:
Melt the butter in a frying pan on medium heat.
Saute the onion and garlic till the onions are transparent.
Add celery and saute for few more minutes. Add 1/2 cup water along with spices/herbs and salt and cook until the celery is cooked, about 5 minutes.
Add the dried cranberries and the bread cubes and mix well. Turn off the stove and mix well.
Let the stuffing cool down completely before stuffing the chicken.
Stuff the chicken using a spoon.
Once the chicken is roasted, remove the stuffing from the chicken and transfer to a bowl.
Enjoy the chicken with gravy, boiled vegetables, dinner rolls, salad, etc
[caption id="attachment_1295" align="aligncenter" width="604"] Roast for 1 hour 45 minutes[/caption]
[caption id="attachment_1281" align="aligncenter" width="604"] "For our light and momentary troubles are achieving for us an eternal glory that far outweighs them all." 2 Corinthians 4:17[/caption]
A WORD FOR THIS WEEK
In this world we all have troubles and trials, but the good news is that these are all temporary. All that we face today are preparing us for a better future. This future that awaits isn't temporary but it's going to last forever. We a choice to make: eternal life or eternal death? The choice is yours..
If you are in the middle of tough times today, look to God. The Bible says that Jesus is the Author and Finisher of your faith. He is the one who writes faith on your heart and then develops it to completion on the inside of you as you yield yourself to Him. Your part is to seek Him daily. When you give all your trials and troubles to Him, you will notice that the heavy burden that you carried all this while is lighter. It's because He will carry them for you. So isn't it time to give all your temporary situations to Jesus and prepare your lives for the free eternal life that Jesus offers?
Parippu vada or split peas fritters is a spicy and crunchy snack.It is a very common delicacy in Kerala and Tamilnadu and goes well with tea or coffee.These are healthy and nutritious as well.The spice level can be adjusted according to ones taste.This is a very easy to make recipe and I'm sure you'll enjoy it.
Split peas have to be soaked for 2-3 hours and then ground with the rest of the ingredients.