Happy Halloween !

Here is a stuffed mushroom recipe to scare you, Happy Halloween ! 

Stuffed mushrooms

White mushrooms - 24 nos

Minced chicken breast or minced beef or minced uncooked prawn - 1cup

Panko bread crumbs - 1 cup

Parmesan cheese grated - 3 tbsp.

Onions finely chopped - 1 cup

Garlic minced - 1 tsp.

Ginger ground - 1 tsp.

Fennel seeds crushed - 1/2 tsp.

Curry leaves finely chopped - 1 tsp.

Olive oil - 4 tbsp

Green chilli minced - ½ tsp or less

crushed black pepper - ½ tsp

Salt - to taste

Wash mushrooms, detach and reserve the stems. Pat the cleaned mushrooms dry on paper towels. Chop the mushroom stems finely. Heat 1 tbsp. oil in a pan, sauté the onions till translucent . Add garlic, ginger, curry leaves, green chilies and fennel seeds, sauté for 2 more minutes at medium heat till the onion begins to turn golden. Now add the chopped mushroom stems, salt and sauté till the mixture dries up. Turn off the heat and keep aside. In a bowl mix minced chicken/beef or prawn with the sautéed onion mixture, ¼ cup panko bread crumbs and crushed black pepper . Mix and keep aside. Sprinkle the clean mushrooms with salt and toss the with 2 tbsp olive oil. Fill each mushroom with the prepared filling and arrange on a baking sheet. In a bowl mix panko bread crumbs, parmesan cheese and 1 tbsp olive oil. Sprinkle this mixture on top of the stuffed mushrooms and bake at 350C for 20 minute or till you see the mushrooms releasing moisture. As soon as the baking is done transfer the mushrooms to a another baking sheet so that the shrooms don't get soggy in the liquid released while baking

Soup for dinner

I love everything about fall season, the thousand shades of yellow everywhere, the lingering rain( which we are yet to see), and the wind whirling the fallen leaves around. There is so much going on in nature that I really need my time to sit and soak it all up :) , therefore I make this soup and call it dinner and sometimes lunch too. It really is a complete meal.

Mexican spiced chicken and rice soup


Corn kernels - ½ cup

Cooked black beans- 1/2 cup

Cooked brown rice- 1 cup

Boneless chicken small pieces  -1 cup

Onion chopped - ½ cup

Canned crushed tomatoes- 2 cups

Garlic, minced - 2 tbsp.

Cumin - ½ tsp.

Coriander powder - ½ tsp.

Cilantro, finely chopped - ¼ cup + more to garnish

Tomato paste- ¼ cup

Paprika - 1 ½ tbsp.

Black pepper - crushed - ½ tsp.

Salt - to taste

Celery seeds - ½ tsp

Lemon - 1

Oil - 1 tbsp.

To garnish


Sour cream

Cheddar cheese or Mexican cheese blend or Pepper Jack cheese grated

In a food processor grind the cooked rice till each grain breaks into 3-4 pieces, keep aside. Heat a sauce pan, add cumin, dry roast for 1 minute, transfer to a bowl, crush and keep. Heat oil in the same sauce pan, add onions and garlic and sauté till translucent. Add coriander powder and celery seeds stir well. Quickly add chicken pieces, some salt and sauté for 2 minutes. Add the rest of the ingredients along with the crushed cumin at this point followed by 6 cups of water, adjust the salt. Mix , cover and cook for 30 minutes at low heat. Gently stir, add the crushed black pepper followed by the juice from one lemon . If the soup gets too thick, add hot water to bring it to the desired consistency, readjust the salt. Mix well, serve hot topped with grated cheese, chopped cilantro, avocados and sour cream.

Serves a hearty meal for 4 people



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