I just tried a quick and easy mushroom recipe and it turned out very well so sharing it here.
Ingredients
- 200 gm mushrooms, sliced
- 1/2 large onion, finely chopped
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 3 tablespoons chopped fresh coriander
- 2 teaspoons of olive oil
- 2 teaspoons of garlic paste
Method
- Heat a pan and add oil and fry onions for few minutes.
- Once onion started browning, add garlic cumin, coriander, chili and turmeric and continue to cook over medium heat for 4-5 minutes.
- Add water when the mixture becomes too dry but make sure that the paste in not too runny.
- Add mushroom, tomato paste and salt into the pan and mix well.
- Add ½ cup of water and mix well and let it simmer for few minutes.
- Mushroom curry is ready when the water evaporates and the sauce becomes thick.
- Serve it with your favourite food; I served mine with Aloo paratha.
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Tagged australian, easy recipe, M from nepaliaustralian, mushroom, mushroom curry, nepali australian, Nepali blog, Nepali vegetarian recipe, Nepaliaustralian, vegetarian, Vegetarian recipe
When I was young and living in Nepal, my mum used to make aloo paratha from time to time. Yesterday for some reason that is what I felt like having and wanted to surprise hubby as well with some nice food so this was my first attempt at making the delicious aloo paratha.
Ingredients
- 1 cup wheat flour (Makes 6 parathas)
- 1/2 cup water (Use more as needed)
- 2 medium potatoes
- 1/4 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1 chopped green chili
- 2 tablespoons chopped fresh coriander
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 3 teaspoons of ghee
Method
- In a container, mix flour, pinch of salt and water and knead to make dough. The dough is done when it is smooth and doesn’t stick on your hand.
- Set the dough aside and cover it, which will help to make a soft roti.
- Boil potatoes in a pressure cooker until it is cooked.
- Once cooked, drain the water and let the potatoes cool down.
- Once the potatoes are cool enough to handle, peel and mash them.
- Add green chilies, chopped fresh coriander, cumin seeds, cumin powder, coriander powder and salt to the mashed potatoes. Mix well like the way you knead dough.
- Divide the potatoes into 6 equal parts and make six balls out of them.
- Divide the dough also into 6 equal parts and make six balls out of them too.
- Take a dough ball and roll using a rolling pin it to make a circle of around 3 inch wide. Use dry flour under the dough while rolling if the dough starts sticking to the rolling pan.
- Now add the potato ball in the middle of this dough circle and pull the edges to wrap the potatoes.
- Repeat the process for all balls.
- Take these wrapped potatoes balls and roll it lightly to make a roti around 6 inches in width. As there is potatoes filling, do not press too hard and use dry flour if potatoes or dough started sticking to the rolling pan.
- Heat a non-stick pan and make sure it is hot and dry.
- Put the rolled paratha on the pan and cook for a minute or until it is lightly brown on one side.
- Once it is brown on one side, flip the paratha to another side and cook it until brown too.
- Once the partha is cooked, add ½ teaspoon of ghee and press the paratha with a spatula.
- Flip again and press with a spatula making sure the paratha is golden-brown on both sides.
- Paratha are best served hot and crispy.
Its Friday today, I am looking forward to the weekend.
Take care everyone,
M from nepaliaustralian
XOXO
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Tagged aloo paratha, australian, coriander powder, cumin powder, cumin seeds, easy recipe, M from nepaliaustralian, medium potatoes, nepali australian, Nepali blog, Nepali vegetarian recipe, Nepaliaustralian, potatoes, roti, Teaspoon, vegetarian, Vegetarian recipe
Aloo means potatoes in Nepali and this is a simple Nepali vegetarian dish.
Ingredients
- 5 medium-sized potatoes
- 2 onions, finely chopped
- 2 cups gram flour (besan)
- 3-4 green chillies finely chopped
- 1 teaspoon of ginger paste
- 2 teaspoons of garlic paste
- 1 lemon (squeezed)
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon cumin seeds
- A pinch of baking soda
- Salt to taste
- Oil for deep frying
Method:
Boil the potatoes (use pressure cooker if you have one) and make a mash after peeling off the skin.- Add chopped onion, chillies, ginger, garlic, lime and salt and mix well. Make sure the mixture is a bit lumpy and not too smooth like a paste.
- Heat two spoon oil and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add to the potato mixture and mix well.
In one bowl, make a batter from gram flour and baking soda.- Add salt to taste, cumin seeds, red chilli powder and turmeric powder.
- The batter should not be runny and should remain a bit thick.
- Divide the potato mixture into equal sized portions, in the size of small egg. and make a flat disc shape.
- Dip each disc in the batter and deep fry till golden brown in colour.
- Serve hot with achar/ketchup
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