Mushroom Bell Peppers Curry

This is an archived post, which I am reposting to send it to EC for her What’s You Favorite – Side Dish.  I was thinking of changing the picture for this recipe for a long time and this was perfect  time to do so.  When I made it this time I add some chopped red bell pepper to make the curry colorful and some green peas.

Total time: 30 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3-4

Ingredients:

• 1 ½ – 2 tbsp Oil
• ½ Fenugreek Powder (opt)
• 1 Small Onion chopped
• 1 tsp Ginger Garlic Paste
• 3 Green chillies slit  
• 1 ½ tsp Coriander Powder
• ½ tsp Turmeric Powder
• 1 tsp Chili Powder (adjust to taste)
• Salt to taste
• 10 oz Mushrooms peeled and diced
• 1 Green Bell Pepper diced
• 1 small Red Bell Pepper diced
• ¼ Green Peas (opt)
• 1 Medium sized Tomato diced

Cilantro for garnish

Method:

• In a pan heat oil, add fenugreek powder, onions and saute until translucent.
• Add ginger garlic paste and chilies and stir cook for 2 minutes.
• Add coriander powder, turmeric, chili powder and salt. Cook for a minute
• Add mushrooms, cover and cook for 5 minutes or until mushrooms are semi-tender.
• Add bell peppers, peas and tomatoes cook until peppers and tomatoes are soft and completely cooked.
• Garnish with cilantro and serve with rice or roties.

Cilantro Pesto Pinwheels

I am very happy to share with you all a recipe I came up with.  How I came up with this recipe is a long story.  I tried out a recipe I saw in a magazine. The recipe called for wrapping sausage meat in a pastry sheet, cutting it into ½” circles and baking it. Puff Rolls came out great and the taste was fine too, but I was unsure if the meat inside the puff rolls was fully cooked. So I decided not to share the recipe with you all (there is another story behind that). However, I will share the pictures very soon.  

I had one more pasty sheet in the freezer and wanted to use it.  I thought of preparing the same recipe again, with either cooked sausage or seasoned mashed potato, rather than raw sausage meat, but changed my mind.  Then I thought of spreading either cooked minced meat or mashed potato on the pastry sheet and rolling it into a pinwheel and that didn’t quite appeal me either.  Then I remembered the tri-color cilantro chutney, cucumber and tomato sandwiches.  I wondered, how about spreading cilantro chutney/pesto, sprinkling some roasted red bell which were sitting in my fridge, and some onion.  And here I am with a delicious Cilantro Mint Pesto Pinwheels.

This is my entry for Herb Mania, started by Dee of Ammalus Kitchen and this months theme is Cilantro, hosted by Siri’s Corner. I am also sending this to SnackORama, for her Sunday Snacks: Bake It, Original Recipe event and to EC for WYF: Salad/Starter/Soups event.

Total Time: 30-35 (excludes thawing time)
Preparation Time: 10 minutes
Baking Time: 20-25 minutes
Yields: 30-35

Ingredients:

• Chutney/Pesto
  • 2 Roasted Almonds
  • 2 Walnuts
  • ½ cup Chopped Cilantro (approx. I didn’t measure it)
  • ½ cup Chopped Mint (approx. I didn’t measure)
  • 3 Cloves Garlic Chopped
  • 5 Green Chilies Chopped (adjust to taste. It is a little spicy)
  • Salt to Taste
  • 2 tbsp Lemon Juice (it is an approx. measure. adjust to taste)
• ½ Small Onion Chopped
• ½ cup Jared Roasted Red Bell Pepper Chopped
• 1 Puff Pasty Sheet (Pepperridge farm box comes with 2 Pastry Sheets)
• 2 tbsp Mozzarella Cheese (opt. I used it today but won’t use it next time)

Preparation:

• Thaw pastry sheet for 40 minutes, as instructed on the box.
• Grind all the ingredients listed under pesto.
• Preheat the oven to 400F.
• Cut the pastry sheet into two, lengthwise.
• Spread the pesto on the sheets. Sprinkle onions, bell peppers and cheese.

• Roll the pastry sheet lengthwise.

• Cut it into ½” rolls. Arrange in a aluminum foil lined baking sheet.

• Bake for 20-25 minutes until they turn golden brown.
• Remove form oven and let sit for 5 minutes.
• Serve it as an appetizer or a snack, as it is or with your favorite sauce or dip.

These colorful, delicious Cilantro Pesto Pinwheels are making their entry to Original Recipe, WYF: Salad/Starter/Soups, Sunday Snacks: Bake It!, Herb Mania: Cilantro events.   

Tuscan Mushrooms

When I saw Dee’s announcement for this month’s Herb Mania Basil, I decided I was going to send something this time for her event. I missed her last month’s event and never participate in Herb Mania before. I don’t use basil very much in my cooking and I had no idea what I was going to send. If I did not find any interesting recipe with basil, I thought, there is always Basil Pizza. I googled for Italian basil recipes so that I can send it to both herb mania and AWED – Italiano. I also wanted an easy recipe that does not require lot of cheese. Nothing interested me and the search was of vain. I went to my recipes folder on my hard drive, where I have a lot of recipes that I saved, but never tried them out. I came across Tuscan mushrooms recipe and the picture of it was very tempting, in fact, that picture is more appetizing than mine here The recipe called for red bell peppers, olives, cheese and scallions for filling and basil for garnish. Initially, I was a little skeptical about it’s taste but decided to try it out anyway. When I tried and tasted it, it was better than what I had expected. If you are a mushroom lover like me, you will love it. I modified the recipe a little to my palate.

Source: Giada De Laurentiis from Food Network
Total Time: 30 minutes
Preparation Time: 10 minutes
Baking Time: 20 minutes
Yields: 12 (depends on the size of the mushroom)

Ingredients:

• 10 oz white small mushrooms peeled, stemmed and cleaned
• ¼ cup jarred roasted red bell peppers chopped
• ¼ pitted olive slices chopped (original recipe called for green olives)
• ¼ cup grated mexican blend cheese (I had this in my fridge)
• ¼ cup basil chopped
• 1 scallion chopped
• 2 green chilies seeded and chopped
• 1 tbsp olive oil
• pepper to taste
• ¼ tsp salt

Method:

• Preheat the oven to 400 degrees F.
• In bowl mix all the ingredients except mushrooms.
• Line a baking sheet with aluminum foil and place the mushrooms on the sheet with cavity side up.
• Fill each mushroom with the filling, about 1 tsp per mushroom.
• Bake it for 20 minutes until mushroom is cooked.
• Serve it hot.

Note:

• Don’t wash the mushroom. Wipe them with a paper towel to clean them. I washed mine and when i baked them, there was lot of water in the baking sheet.
• Use green olives, tuscan mushrooms will look colorful.

Tuscan Mushrooms are my entry to Herb Mania: Basil, hosted by Dee of Ammalus’s Kitchen and AWED: Italiano hosted by DK of Culinary Bazaar.

   

Mushroom Green Bell Pepper Curry

Total time: 30 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3-4

Ingredients:

• 1 ½ – 2 tbsp Oil
• ½ Fenugreek Powder (opt)
  
• 1 Small Onion chopped
• 1 tsp Ginger Garlic Paste
• 3 Green chillies chopped
• 1 ½ tsp Coriander Powder
• ½ tsp Turmeric Powder
• 1 tsp Chili Powder (adjust to taste)
• Salt to taste
• 14 oz Mushrooms peeled and diced
• 1 Green Bell Pepper diced
• 1 Medium sized Tomato diced
• Cilantro for garnish

Method:

• In a pan heat oil, add fenugreek powder, onions and saute until translucent.
• Add ginger garlic paste and chilies and stir cook for 2 minutes.
• Add coriander powder, turmeric, chili powder and salt. Cook for a minute
• Add mushrooms, cover and cook for 5 minutes or until mushrooms are semi-tender.
• Add green bell peppers and tomatoes cook until peppers and tomatoes are soft and completely cooked.
• Garnish with cilantro and serve with rice or roties.