Tag Archives: vegetarian

Easy mushroom curry

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

mushroom curry (1)

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.

mushroom curry (2)

  • 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.

mushroom curry (3)

  • Add ½ cup of water and mix well and let it simmer for few minutes.

mushroom curry (4)

  • Mushroom curry is ready when the water evaporates and the sauce becomes thick.

mushroom curry (5)

  • Serve it with your favourite food; I served mine with Aloo paratha.

mushroom curry (6) mushroom curry (7)

Aloo paratha

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.

Aloo paratha (1)

  • 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.

Aloo paratha (2)

  • 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.

Aloo paratha (12)

  • 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.

Aloo paratha (5)

  • Now add the potato ball in the middle of this dough circle and pull the edges to wrap the potatoes.

Aloo paratha (3) Aloo paratha (4)

  • Repeat the process for all balls.

Aloo paratha (6)

  • 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.

Aloo paratha (7)

  • 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.

Aloo paratha (8)

  • 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.

Aloo paratha (9)

  • Flip again and press with a spatula making sure the paratha is golden-brown on both sides.

Aloo paratha (10)

  • Paratha are best served hot and crispy.

Aloo paratha (11)

mushroom curry (7)

Its Friday today, I am looking forward to the weekend.

Take care everyone,

M from nepaliaustralian

XOXO

Creamy penne with chicken, bacon and mushroom

Sometimes I like to add everything I love to eat in one recipe and this is the result 🙂

Ingredients

  • 500g penne
  • 200gm chicken breast, diced
  • 8 rashers smoked bacon, diced
  • 2 cloves garlic, crushed
  • 1 onion, finely diced
  • 1 capsicum, finely diced
  • 200g chopped fresh button mushrooms
  • 4 dried red chilli diced
  • 2 eggs
  • 30ml olive oil
  • 350ml thickening cream
  • salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese

Creamy penne with chicken, bacon and mushroom (1)

Steps

  • Bring a large saucepan of water to a boil and cook the penne as per the packet’s instructions.

Creamy penne with chicken, bacon and mushroom (6)

  • In a frying pan over medium heat, add oil.
  • Once the oil is hot, add dried chopped chilli.
  • Add diced chicken and cook until it is brown. Once chicken is cooked, add bacon and cook until the fat starts to melt.

Creamy penne with chicken, bacon and mushroom (2)

  • Add the garlic, capsicum and onion then cook until the onion becomes soft and transparent.
  • Add the mushrooms, butter, and further cook until the mushrooms are soft.

Creamy penne with chicken, bacon and mushroom (3)

  • Add penne and stir through.
  • Make a well in the middle and add the cream and eggs.

Creamy penne with chicken, bacon and mushroom (4)

  • Season with salt and pepper to taste.
  •  Simmer until the cream becomes a bit thick
  • Pasta is ready to serve with a sprinkling of parmesan cheese.

Creamy penne with chicken, bacon and mushroom (5)

You may also like :

*Creamy spinach and mushroom pasta *Thai red curry chicken *Jamie Oliver’s Dan Dan Noodles

Bhatmas Sandeko

Bhatmas is Nepalese for soya beans and this is one of the easiest and quickest recipes.

Ingredients

  •  100gm bhatmas (dried Soya beans)
  • 1 finely chopped green chili
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon red chili powder
  • 1 teaspoon oil
  • Salt as per taste

Method

  • Fry soybeans (with oil or without oil) in a pan until the beans are cook. Soybeans is cooked when the cover started to brown, take it off the heat and let it cool.

batmas (1)

  • Add ginger, garlic, green chilli, salt and red chili powder. Mix well.

batmas (2)

  • Bhatmas sadeko is ready to be serve.

You may also like:

*Seviya kheer (vermicelli kheer) *Kheer(Rice pudding) *Gundruk Aloo Bhatmas Curry

Methi Kerau

Methi is fenugreek seeds and kerau is dried green peas.  Methi kerau is one of the popular foods in every Newari Bhoj (feast).  I wasn’t a huge fan of this while growing up but these days I love it and it is very good for health as well.

To make this recipe, you need to soak both Methi and Kerau for around 5-10 hours or overnight if you plan ahead. This is a very easy recipe.

methi kerau (1)

Ingredients

  • 1 cup of methi
  • 1 cup of green dry kerau
  • 2 cloves of fresh garlic
  • 2 inch on fresh ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 dry red chilli
  • 2 tablespoons vegetable oil
  • salt to taste

Steps

  • Pour vegetable oiliIn a pan, (I used pressure cooker) and fry turmeric powder and dry red chilli.

methi kerau (2)

  • Add soaked methi and kerau and fry for 5 minutes.

methi kerau (3)

  • Add cumin powder, coriander powder, chili powder, crushed fresh garlic and ginger, and salt and fry for few more minutes.

methi kerau (4)

  • Add ½ cup of water and boil for a few minutes and Methi Kerau is ready to be served.

methi kerau (5)

P.S: This dish will be slightly bitter but if you want to take out the bitterness , boli the methi in water and wash it couple of time afterwards before cooking it.

You may also like:

* *Goat curry (using a pressure cooker) *Gundruk Aloo Bhatmas Curry