Teriyaki Mushrooms and Cashews

Fresh or dried, in any and all varieties, mushrooms are undoubtedly a weakness of mine, and so it was with some disquiet to find recently that I had gone two whole weeks without eating them in any substantial quantity! No wonder the craving hit with a vengeance. A breakfast out with a good friend failed to satisfy the need, yielding a very disappointing amount of miniscule mushrooms in a vegetable and egg skillet. So with a light dinner of an Asian-style roasted broccoli with miso-tahini-tamari sauce already mapped out, I decided to quickly fix the craving with these fast and easy teriyaki mushrooms to go along with the broccoli.

Quickly pan-fried over high heat to keep the juices in, these mushrooms are plump and tender and glazed in a simple and zesty homemade teriyaki sauce with a little garlic, ginger and dried red chili flakes to give them a delightful little kick. I really don't quite understand why anyone would bother with a store-bought teriyaki sauce when it's almost the easiest possible sauce to make at home with the quality ingredients you may already have in your pantry or can easily obtain — just a little tamari or soy sauce, rice vinegar and sugar. No more than 10 minutes prep and 10 minutes cooking, and you have a delicious and attractive side dish for any Asian-themed meal and a quick fix for mushroom lovers at that — double or triple the recipe if you're going to be feeding a few people. I also fried up some cashews and tossed them with the mushrooms to give the dish a little extra texture and because, well, fried cashews are always a treat in their own right.

Teriyaki Mushrooms and Cashews

Recipe by Lisa Turner Cuisine: Asian Published on September 25, 2013 Cashews and big plump pieces of fresh mushroom quickly pan-fried in a zesty and easy homemade teriyaki sauce — a great side dish for an Asian meal Print this recipe Ingredients: 3 tablespoons sesame oil 1/4 cup raw cashews, halved or coarsely chopped 1 tablespoon brown or coconut sugar 1 tablespoon tamari (soy) sauce 1 tablespoon rice vinegar 1/2 teaspoon dried red chili flakes pinch of cayenne (optional) 1 green onion, green and white parts, sliced 1 clove garlic, minced 1/2-inch piece fresh ginger, minced or grated 8 oz (225 g) white, cremini or shiitake mushrooms, coarsely chopped Instructions: Heat 2 tablespoons of the oil in a medium saucepan over medium-low heat. When hot, toss in the cashew pieces and fry, stirring frequently, for 5 to 10 minutes or until golden brown. Remove with a slotted spoon and set aside. Add the remaining tablespoon of oil and toss in the brown sugar, tamari sauce, vinegar, red chili flakes, cayenne if using, the white parts of the green onion, garlic and ginger. Stir for 1 or 2 minutes to dissolve the sugar, then turn up the heat to medium-high and add the mushrooms. Cook, stirring frequently, for 5 minutes or until the mushrooms are heated through. Add the cashews and toss to combine. Serve hot with the slices of green onion. Makes 2 servings

More mushroom goodness from Lisa's Kitchen:
Mushrooms Paprika (Houby Paprikas)
Stuffed Mushrooms with Goat Cheese
Thai Mushroom Soup with Coconut
Walnut Mushroom Spread

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IDIYAPPAM KURMA – IDIYAPPAM SIDE DISHES

As i mentioned in my idiyappam recipe post , usually we make varieties of idiyappam when we have guests. Recently I tasted idiyappam in some restaurants.I loved the way it was served with sweetened coconut milk and mixed vegetable kurma.So i too started making the same way for my guests. When i make idiyappam for breakfast , i make this kurma and sweetened coconut milk as accompaniments as it is heavy and takes more time to digest..But If i make idiyappam for dinner , i prepare some varieties like lemon , puli or paruppu idiyappam which are easily digestible.I got this kurma recipe from Mrs.Mallika badrinath’s cookbook. I have tried this several times.It comes out very well.We love this kurma a lot.Do try this for idiyappam , u’ll love it for sure. I think it tastes good for rotis as well. But i have not tried it personally.Here is the link for mixed vegetable kurma i make for roti. Check if interested !

INGREDIENTS
1 cup - 200ml

Mixed vegetables – 2 cups (carrot ,beans , peas ,potato) To saute in oil Cooking oil – 2 tbsp Cinnamon – 1no Cloves – 2 nos Elachi –1 no Big onion – 1 no Tomato – 1 no Green chillies – 2 nos Turmeric powder – 1/4 tsp Red chilli powder – 1.5 – 2 tsp(use kashmiri powder,else u won't get this color) Dhania powder – 1 tsp Garam masala powder – 1/2 tsp Karuri methi – 1/2 tsp fresh curd – 1/3 cup Milk - 2 -3 tbsp To grind Grated coconut – 3 tbsp Cashew nuts – 5 nos Poppy seeds – 2 tsp(soak in little hot water b4 grinding)

METHOD

Chop all the vegetables finely and pressure cook in high flame for one whistle.Set aside. Grind all the ingredients given above to a smooth paste.Keep aside. In a kadai , heat oil and saute the cinnamon , cloves , elachi , big onions , tomato , green chillies . Saute till tomato turns mushy.Then add the turmeric powder , dhania powder , red chilli powder and salt.Saute for few minutes. Now add the  cooked vegetables ,ground coconut mixture and curd. Mix well and allow it to boil for few minutes. Lastly add the garam masala powder and crushed kasuri methi .Mix well ,leave  for a roll boil.Add milk at the end to adjust consistency. Switch off the flame. Garnish with coriander leaves.

Serve with idiyappam and enjoy ! It tastes divine :)

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IDIYAPPAM RECIPE |SEVAI–BREAKFAST RECIPES

Idiyappam /sevai/string hopper is a very popular Tamilnadu/kerala breakfast recipe.I learnt this from my MIL.Before marriage my mom makes sweet sevai and lemon sevai for guests using store bought rice sevai. I never knew idiyappam can be made at home till my marriage. Initially i used to struggle a lot without knowing the correct boiling point of water.If the water is over boiled , idiyappam dough will be well cooked and it will be really hard to press when the dough cools down.( u have to call ur husband for help ) If it is boiled less than the required temperature, idiyappam will be very soft and u won’t get proper strings.U’ll not be able to crumble it for making lemon , sweet and other varieties. By practice , i got it right. .Sen loves my idiyappam a lot. My MIL makes idiyappam for our guests usually.I am happy i too can prepare idiyappam for my guests confidently..
If u know this basic idiyappam recipe u can make nearly 6-7 varieties with it. I’ll post the varieties in the upcoming post. To me kozhukattai dough and idiyappam dough making are similar in procedure. So i have attached the video of kozhukattai dough which is the same for making idiyappam dough.Please watch if interested.I have also given some tips to make perfect idiyappam when the water is over boiled or less boiled and the approximate water measurement for 1 cup of rice flour.Hope this post will be useful for beginners.

INGREDIENTS
1 cup - 200ml

Rice flour – 1 cup Water – 1.3 – 1.5 cups ( i used 1.3 cup) Salt – as needed Gingely oil – 1 tsp

METHOD

In a bowl , take the water . Add a tsp of oil.Allow it to boil for 2-3 minutes.When it boils,small bubbles will appear in sides first. Then it will appear in bottom. After 2 minutes it will start to roll boil with big bubbles. Switch off the flame as soon as u see one big bubble.Never allow to roll boil completely.It will be just right for the flour to cook and u’ll get a non sticky dough.( No problem even if it roll boils slightly but u will find it really hard to press.) In a vessel , keep the flour mixed with salt .Add this water little by little to the flour and mix well with a ladle..Do not pour all the water.U may get some excess water remaining.I used 1.3 cups of water for 1 cup of rice flour. It may vary up to 1.5 cups. The quantity of flour will increase as it gets cooked. When the dough becomes warm start kneading with ur hands and u’ll be able to roll a non-sticky and soft yet firm dough. Now take the idiyappam press, grease it with oil and fill the dough .Squeeze it onto the idli plate. I used my electric rice cooker base plate to make a single layered idiyappam like in hotels..(Grease the plate with oil before pressing) U can also squeeze as small idlis in each hole of idli plate.Always keep the idil plate after the water starts to roll boil. It will take just 2-3 minutes to cook. Remove after 2 minutes. Idiyappam will drop easily without sticking from the plate.

Remove and serve hot with sweetened coconut milk and kurma !!

NOTE

Always add water in small quantity while mixing the dough. If u add more water , dough will be sticky. U can add more rice flour to correct it but idiyappam will look dry . So u have to eat it really hot.. By mistake if u allow the water to roll boil completely , add 1/4 cup of cold water ( room temperature) to it . The water will come to the correct heating point. Now add the required water to the flour and make the dough. If u strong enough to press the dough , u can allow the water to boil well and add.But U’ll really get a nice, soft idiyappam with big strings. Always cover the unused dough with a wet cloth and grease with little oil.Else it will become dry . If the water is less boiled , idiyappam strings will get cut when u press and idiyappam looks mushy after it cooks.So no problem if the water is over boiled.Make sure it is not less boiled. Boil in high flame for 2-3 minutes. It will be enough i guess.

Do have a look at this video for making idiyappam dough, if interested ..

How to make idiyappam dough using rice flour

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French Lentil Tomato and Harissa Stew

Lentils are the perfect solution for what I call "mid-week meals" when you need a fast and bother-free weekday dinner without giving up taste and nutrition. This is especially true on those days when I haven't planned ahead, because — unlike whole beans which require at least several hours of soaking before cooking — lentils don't have to be soaked at all or need only a couple of hours of soaking to speed up what is already a short cooking process. They're also extraordinarily versatile and can be prepared or paired with almost any number of other ingredients and flavors.

I'm especially fond of the Puy or French lentils that hold their shape when cooked - these beautiful dark green and blue speckled little pearls are especially attractive and toothsome in a soup. Their earthy and peppery flavor combines beautifully with tangy fresh tomatoes and spices, as with this quick and easy thick, nourishing and delicious stew made with lentils, tomatoes and harissa, the classic North African chile, garlic and cumin condiment. It's perfect if you have harissa on hand, whether store-bought or homemade. In fact, I used some leftover green harissa made with fresh jalapeños instead of dried red chiles that I had prepared to serve with some baked chickpea koftas earlier in the week! Delicious, but any variety of harissa will make this stew a savory delight … just adjust the amount of harissa to suit your preferences.

Five minutes of preparation and 20 to 30 minutes of easy fuss-free cooking time is all that this stew takes from start to finish. Feel free to dispense with the short 2-hour lentil soaking time in the instructions if you're in a hurry, and just add an extra 1/2 cup or so of water and let the lentils cook for an extra 10 minutes. Ordinary green or brown lentils may be used if you cannot find French lentils, although more care needs to be taken to make sure that the lentils do not turn any more mushy than necessary.

French Lentil Tomato and Harissa Stew

Recipe by Lisa Turner Cuisine: Mediterranean Published on September 23, 2013 Quick and easy, this thick, hearty and nourishing French lentil and tomato stew is seasoned with harissa, the classic and distinctive fiery chile, garlic and cumin condiment from North Africa Print this recipe Ingredients: 2/3 cup French or Puy lentils 1 tablespoon olive oil 1 shallot or small onion, chopped 1 clove garlic, minced or crushed 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon dried thyme 3 medium tomatoes, chopped 1/4 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon sea salt, or to taste 2 teaspoons harissa, or to taste Instructions: Rinse the lentils and soak for 2 hours in enough water to cover. Drain before cooking. Heat the olive oil in a medium saucepan over medium heat. When hot, toss in the shallot or onion and stir for 3 to 4 minutes or until softened. Add the garlic, stir for 30 to 60 seconds, then toss in the ground coriander, cumin and thyme and stir to coat the vegetables. Add the lentils, tomatoes and turmeric, and pour in 1 cup of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 20 minutes. Stir in the paprika, salt and harissa, taste for seasoning, and simmer uncovered for 5 minutes or until the water is reduced and the mixture is a thick stew. Remove from heat and serve hot. Yields 3 to 4 servings

More French lentil soup ideas you will enjoy:
Saffron-Brandied French Lentils
Puy Lentil Soup with Spinach
Puy Lentil and Tomato Soup

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PUMPKIN GRAVY | PARANGIKAI CHUTNEY – LUNCH RECIPES

I learn this recipe from my MIL.We call this as parangikai chutney ..Most of the time my mil makes this gravy when my FIL buys yellow pumpkin..It tastes great when mixed with plain rice.Tastes good with idli , dosa too..U can easily finish one full pumpkin when u make this gravy for 4-5 persons.So friends , if u r bored of making pumpkin sambar and poriyal , do try this gravy for a change. U’ll love it.Asafetida/hing & coriander leaves are the star ingredients for this gravy. So use it generously..

INGREDIENTS
1 cup - 200ml

To pressure cook Pumpkin – 2 cups ( cubed) Salt n water – as necessary Tamarind – Medium gooseberry size Hing/Asafetida – 1/4 + 1/4 tsp To temper n saute Cooking oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Channa dal – 2 tsp Big onion – 2 nos Green chillies –6-8 nos ( adjust depending on the spiciness) Curry leaves – few Coriander leaves – to garnish

METHOD

Remove the skin of pumpkin and discard it.Chop the pumpkin roughly into big cubes..Pressure cook them adding enough water. Open the cooker and mash them well with a whisk.OR U can also grind in mixie to make a paste after it cools down and set aside. Take the tamarind extract and set aside.Slit the green chillies and chop the onions finely. In a kadai, heat oil.Temper with mustard seeds , urad dal , channa dal .After the dals turn golden brown , add the onions and green chillies. Saute well for sometime.Add  1/4 tsp of hing and curry leaves. Now add the tamarind  extract and ground pumpkin.When it starts to roll boil ,add 1/4 tsp of hing again..Adjust the consistency adding more water.Mix well and boil for 6-8 minutes..Garnish with lots of coriander leaves.

Mix with plain rice and enjoy ! Goes well for idli , dosa too..

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No Croutons Required - Mushrooms

This month was my turn to host No Croutons Required, and because I adore mushrooms so much, I asked for a soup or salad that focuses on these succulent bites. I've been a vegetarian for over 20 years and I haven't missed meat since giving it up. I also don't go for faux meat products. Mushrooms are rather meaty though, and if you find yourself missing that texture that you may once have enjoyed, skip the products that try to masquerade as meat and try one of these dishes. Thanks to everyone who submitted a recipe this month. As usual, they are all lovely, but please do cast your vote in the comment section or via email to help us crown a winner. Please do note that my submission is not eligible for the vote.

First up is this lovely Low Calorie Cream of Mushroom Soup from Fiona posting at London Unattached. Autumn is arriving and it's that time when we crave comforting soups. Here, we have a version that is easier on the waistline but surely not lacking in flavor. Mushrooms of any variety that you crave, both fresh and dried, are combined here with shallots, quark, parsley and seasoning. I certainly wouldn't have much trouble eating a few healthy bowls of this blended soup.

Next up is Lauren of Raw Lau with this heavenly Raw Mushroom Soup. This bowl is just packed with goodness and flavor. Described as "a green smoothie moonlighting as a bowl of delicious creamy soup", combined are white button mushrooms, portobellos, cashews, garlic, ginger, tamari, avocado, lemon juice and greens. This luxurious mixture is then pureed in a blender with some warm water and garnished with parsley and pepper. I feel healthy just reading about it.

Shaheen of Allotment 2 Kitchen serves up this warming and filling bowl of Chestnut Mushroom and Barley Broth. How could I resist chestnut mushrooms, onion, barley, carrot, garlic, tamari and chickpeas all nestled into the same dish? Certainly a well balanced vegetarian meal that surely will be appearing on my table soon. Adore the photo too.

Janet of the Taste Space is up next with this glorious Holy Shiitake Lentil Soup. I've always maintained there has never been a mushroom that I've met that didn't fill me with joy. Shiitakes and oyster mushrooms steal the show here, with lentils making their presence known along with kale, balsamic vinegar, rosemary, and garlic. Any mushroom would be just fine in this earthy soup no doubt. The blend of flavors here would have me going for a second bowl.

After some warming soups, you may want to try some salad. Katie has just the thing with her Couscous Salad with Mushrooms. Designed to be part of a lunchbox meal, I would gladly eat this anytime of day. Button mushrooms, leek, courgette and yellow pepper are dressed with olive oil, lemon juice and black pepper and then tossed with little gems of couscous and toasted almonds. Served with a mixed salad and coleslaw, you truly couldn't go wrong. Power packed and bursting with goodness.

I didn't get a chance to come up with anything new this month due to time constraints, but I am sure you will agree that this luscious Creamy Thai Coconut Mushroom Soup is worth serving up again and again. It's certainly one of my favorites. Fresh and dried mushrooms with shallots, galangal, carrots and lemongrass are fried up and then simmered with bean sprouts, coconut milk and stock, tamari, kaffir leaves, paprika, and homemade red curry paste . Rice noodles are then stirred in for even more texture and flavor, along with lime juice and scallions. It's a long list of ingredients, but absolutely worth the effort and easier than you might think at first glance.

Our final entry is from Ruth of Makey-Cakey. Here we an intriguing Stale Bread Creamy Mushroom Soup. Stale bread soup might not sound appealing we are told, but after looking at the photo and reading through the post, I think it would be delightful and Ruth assures us it is. Slices of stale whole meal bread come together with some onions, mushrooms, corn, oat milk and and some seasoning. It's very creamy without any dairy added and that's a bonus if you are a vegan.

Jacqueline will be hosting the October 2013 edition of No Croutons Required. Check back at the beginning of the month for the theme.

Vegetarian Samosa Cakes with Tamarind Chutney

Happiness to me often comes in the form of savory Indian appetizers, such as samosas. I never can resist playing around with the classic preparation and so, after recent fusion dishes such as samosa potpie and samosa-style stuffed baked potatoes, I now present these soft, lovely little savory "samosa" cakes that reminded me very much of koftas.

These are perfect as an appetizer, but substantial enough to serve as an entrée. It is true that I don't have a samosa "proper" documented on this blog, but my best friend Basil keeps encouraging me to make it happen. And I will, as I have before, complete with photos and recipe this time for my readers. I think that I am going to try a baked version to cut down on the oil. You will all have to stay tuned to see what I come up with. On that note, if you want to skip shallow frying, I think these little cakes could easily be baked in a preheated 350° oven for about 20 minutes until browned on both sides, much the way I do with kofta.

The tamarind chutney is simply divine with the samosa cakes, but equally delicious would be a tomato or cilantro based sauce or chutney.

Vegetarian Samosa Cakes with Tamarind Chutney

Recipe by Lisa Turner Cuisine: Indian Published on September 19, 2013 Soft, savory fried potato and vegetable "samosa" cakes served with a tart, tangy and spicy tamarind chutney Print this recipe Chutney: 1/3 cup tamarind pulp 1 1/4 cups boiling water 1/2 teaspoon cumin seeds 1/2 teaspoon ajwain seeds (or use extra cumin seeds instead) 1-inch piece fresh ginger, finely chopped 1/2 teaspoon cayenne 1/3 cup pitted dried dates, finely chopped 3 tablespoons dry-roasted cashews, broken into pieces 3 tablespoons dried grated unsweetened coconut 1 teaspoon sea salt 2 tablespoons fresh parsley, finely chopped Samosa cakes: 2 lbs potatoes (900 g or about 4 large) 3 tablespoons sesame oil 1 teaspoon brown mustard seeds 1/2 teaspoon cumin seeds 1 large shallot or small onion, finely chopped 1 large carrot, diced 1-inch piece fresh ginger, minced or grated 2 to 3 fresh red or green chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne 1 teaspoon sea salt, or to taste 1 cup fresh or frozen green peas 1/4 cup whole wheat or chickpea (besan) flour or more as needed 2 to 3 tablespoons butter or oil for frying Instructions: Start by making the chutney. Place the tamarind in a medium bowl and cover with the boiling water. Let sit for about 1 hour. With your clean fingers (that are about to get dirty), mash and squeeze the tamarind to separate it from any seeds or fibers. Place a strainer over another bowl, pour in the tamarind water mixture and push hard to get as much of the purée out of the sieve. Scrap off any remaining tamarind from the bottom of the strainer and discard the remains. Stir in the remaining ingredients, cover, and let sit for 2 to 3 hours or longer to let the flavors blend. To make the samosa cakes, begin by scrubbing the potatoes and poking them a few times with a fork. (I left the skins on to preserve those nutrients just under the skin, but you may peel if desired.) Roast the potatoes in a preheated 425° oven until fork tender — about 50 minutes. Alternately, steam or boil them until tender. Let the potatoes cool and then mash along with 2 teaspoons of the sesame oil in a medium large bowl. Heat the remaining sesame oil in a non-stick pan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the shallot or onion and carrot, and continue to stir for another 5 to 8 minutes or until the carrots have softened. Now add the ginger and green chilies to the pan and stir for another 2 to 3 minutes. Toss in the turmeric, ground cumin, ground coriander, chili powder, amchoor powder if using, cayenne and salt, and stir for another minute. Transfer this mixture to the mashed potatoes and stir until well combined. Stir in the peas and flour. Cover and refrigerate for at least 1 hour. When the mixture is cool, shape into small patties. Heat a few tablespoons of butter or oil in a large non-stick skillet over medium heat. When hot, fry some of the patties until golden brown — about 3 to 4 minutes per side. Repeat, adding more oil as necessary to the pan until all of the patties are cooked. Drain on paper towels and serve warm with the chutney. Notes: If you are using fresh peas, boil them in hot water for 2 to 4 minutes before adding to the potatoes. If frozen peas are used, simply defrost them before adding. The cakes can be reheated in aluminum foil before serving. The tamarind chutney will keep in the refrigerator in a well-sealed container for a few days or can be frozen for up to several months. Makes 12 to 14 cakes

Other potato based dishes from Lisa's Kitchen you are sure to enjoy:
Aloo Gobi
Bengali-Style Crunchy Potatoes
Potato and Green Bean Chaat Salad
Sweet Potato Roti

On the top of the reading stack: Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer

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I'm sharing this with Ricki's Wellness Weekend.