Do you love mushrooms? I do ! I do! Unfortunately it’s a high purine food ( which raises your uric acid levels ) so I have it once in 10 days.. 😦
I came across this recipe while browsing the blog Vegrecipesofindia..check out the website for more delicious vegetarian recipes and lovely shots! vegrecipesofindia for some mushroom recipe..and I made it quickly before I changed my mind! It would be delicious with some Jeera rice or a mild Veg pulao but since I was running late to work, and kids were hungry I just made some chappatis ( I usually have some chappati dough in the fridge) to go with it. Wallah..simple and filling dish..not to mention delicious. Try it out and let me know how you like it.
- 250g brown mushrooms, sliced thick
- 1 tsp mustard seeds
- 1 large onion, sliced thick
- 1.5 tsp minced garlic
- 1.5 tsp minced ginger
- 1 medium sized green pepper – sliced thick then halved ( I used yellow)
- 1 tsp fennel seeds + 1 tbsp black pepper- ground coarsely
- 1/2 tsp cumin powder
- 1 green chilly -sliced
- 1/4 tsp turmeric powder
Get a pan, pour in 2 tbsp coconut oil ( it’s awfully good for your health) or olive oil, add 1 tsp mustard seeds, once it pops, add the sliced onions. Give it a good stir and let it caramelize ( very important step to bring out the flavour in your dishes) lightly, then in goes the minced ginger and garlic. Stir fry till raw smell goes away.
Now add in the sliced mushrooms, saute till it’s dry ( mushrooms let out water when they cook), then add the capsicum and some salt, stir fry for a few minutes just enough but without losing the crunch. Green chilly goes in next. Now add the coarsely ground pepper and fennel, together with the chopped curry leaves. Stir fry for a few minutes allowing the pepper to cook through followed by the cumin powder and turmeric powder. A few more minutes on medium heat then off the stove. Stir in some chopped coriander leaves and let it sit for 10 minutes to let the flavour infuse.
Ever bought a egg puff from the bakery to take it home to find it too eggy or have a weird taste? Well the masala which is used for this puff, absolutely masks that eggy taste. I got this recipe from Marias Menu a lovely site with fabulous recipes but tweaked it to suit my tastebuds. marias menu . Totally luv it. Serve it with masala tea and you’ve got a lovely combo! Enjoy!
- 4 hard boiled eggs
- Puff pastry – 4 inch squares
- 1.5 cups of small onions sliced
- 1 tsp garlic
- 1.5 tsp ginger
- 2 tsp chilli powder
- 1 tsp coriander powder
- 1/2 tsp pepper powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 3 sprigs of curry leaves
- 1 egg + 1 tbsp water – used for eggwash
Get a pan, add about 2 tbsp coconut oil/ olive oil and in goes the sliced onions. Saute till golden in colour then add the minced ginger and garlic. Cook for about 2-3 mins till the raw smell is gone. Now add the chilli , turmeric, coriander and pepper powder , saute for a few minutes till the raw chilli smell is gone. Then in go the curry leaves and lastly the 1/2 tsp of garam masala and salt. Taste to check the saltiness.
Now you have the masala, let it cool a little. While it cools, preheat your oven to 200 deg C and take your puff pastry out of the freezer. I used the puff pastry sheets (Emborg brand). Lay the puff pastry on a lightly floured board and cut the big sheet into 4 squares. Lightly brush the pastry with some eggwash and place a tbsp of masala on the puff pastry square. Now lay half a hard boiled egg on it and place another tsp of masala on it. Bring the two diagonal ends of the puff pastry together and pinch it lightly. Bring the other two diagonal ends together and pinch again. Make sure the edges are sealed, if not, you could line the edges with some water and press together.
Get a baking tray and lay some baking foil on it ( to make cleaning up easy!) and lightly brush with some butter. Now place the pastries on it and brush on the eggwash lightly on all sides of the pastry. Bake at 200 deg C for 22-25 mins.
Enjoy! Serves 4 hungry souls or 8 pax.