Mushroom Curry in Capsicum n Tomato

Freshness and ease are the driving factors.
Curry can be simplified or can be made as complex as possible.
I like slight seasonings which will still retain the flavors,textures & fragrances of veggies.
Mushrooms and Capsicums have become so staple.
I love mushrooms. Especially when they are combined with bell peppers.
I did'nt think its wise to buy those super expensive reds and yellow bell peppers.
Settled with the humble green ones.
As always; this is yet another quickie, yummy n healthy recipe.

Preparation Time : 10 Mins
Cooking Time : 15 Mins

Ingredients:

• Mushrooms - 200 Gm - Cut into cubes
• Capsicum - 3/4 medium sized - Cut into cubes
• Tomato - 2 Small - Cut into Cubes
• Green Chillies - 4 - Slit
• Onions - 1 - Medium Sized - Sliced
• Ginger Garlic Paste - 1 Tsp
• Red Chilly Powder - 1 Tb Sp
• Salt - 1 Tsp
• Turmeric - 1/2 Tsp
• Oil - 2 Tb Sp
• Mustard Seeds - 1 Tsp
• Garlic - 3 Pods - Minced
• Coriander - Finely Chopped - For Garnishing
• Coriander Powder - 1 Tsp

Method:

• Wash mushrooms in salt water.
• Place a wok - add oil and heat.
• Add mustard seeds, green chillies, minced garlic.
• Let them crackle - then add sliced onions - give a stir
• Let sit for a min - till the onions take over b'ful baby pink color.
• Add ginger garlic paste, salt, turmeric - stir well.
• Now add tomatoes and red chilly powder.
• Cover and simmer for around 2 minutes. Let tomatoes turn soft but not mushy.
• Remember we'd like to keep this fresh not very very curry-types.
• Add mushrooms n stir well.
• Check if the water oozes or you might add little water(left to your discretion)
• Add capsicum to the wok - cover .
• 10 minutes or less the curry should be done.
• Turn off the stove - add coriander powder, freshly chopped coriander.
• Let the wok sit on the stove for 2 minutes.

Serve with rice/roti. You may also squeeze in some lime before serving.

Capsicum Cheese Omelette

Cheese Omelette happened by accident. Loong back when i was still in school. Later i've learned that it is called as "French Omelette" and sorts. I always adored cheese. This is the normal Amul Processed Cheese.

I'm not very knowledgeable with the kinds-of-cheeses and their usage. I love its texture n feel when it is slightly melted. Tastes awesome with egg and slight spices.

I like preparing omelette on iron pan.  I'm not a non-stick pan fan. They deprive the taste.

Here it goes n have fun :-)

Ingredients:

• Butter/Olive Oil - 2 Tb Sp
• Eggs - 2
• Capsicum - Medium - Finely Chopped - 2
• Garlic - Minced/paste - 2
• Milk - 5 Tb Sp
• Green Chillies - Finely Chopped - 2
• Onion - Medium - Finely Chopped - 1
• Salt - Acc to taste
• Ajinomotto/Chinese Salt - 1 Pinch
• Pepper - Acc to taste
• Turmeric - 1/2 pinch - just for the color
• Cheese - 1 or 2 Cubes - suit yourself

Method:

• Beat eggs in a bowl.
• Add Milk, garlic, chopped vegetables, salt, turmeric, Ajinomotto.
• Beat well.
• You might want to taste for the salt and chilly here.
• Beat well - i give around 100 beats.
• The more we beat the egg - the more fluffy it gets n the veggies blend well(their juices n fragrances).
• Heat the pan and add olive oil.
• Put on full flame. Oil must be very hot.
• To test if the oil is hot enough - add a drop of beaten egg in it.
• It should fluff with a crackling noise.
• When the oil is hot enough pour in the egg mixture( suit yourself with the pan size and the portion)
• Simmer the stove. This is a slow cooking process. The least sim the better.
• Check and spread the veggies all across uniformly.
• Grate the cheese directly and right over the omelette.
• Ensure the cheese is spread all across.

COVER:

• Covering the omlette is very important.
• Cover it with a shallow lid - i use the one we get with the electric rice cooker.
• Will add the picture of the lid tomorrow - it has a handle and easily manageable.
• Cover it for a minute.
• Open and check if the cheese is properly melted or cooked.
• Repeat checking after another 30 secs.
• This must be done in a min or half.
• Ground pepper over the omelette - i prefer freshly ground pepper.
• Garnish with sauce/coriander/oregano.

Tips & My Preferences:

1. Tastes better when prepared on a iron pan.
2. Milk adds taste and also aggravates the omelette to turn out fluffy
3. Olive oil / butter enhances the taste than the usual refined vegetable oil.
4. I love garlic and i over use. If you are not a garlic fan - one can skip it.
5. Cooking the omelette on sim/low flame is very important - otherwise it might get burned.
6. Cheese cooks slowly be patient & keep checking.
7. Salt is a devil it overshadows all other succulent tastes. Keep low on it.
8. Go slow with salt as you'd add cheese.

I usually prepare this on weekends for breakfasts.
Its heavy, nutritious and turns out in a jiffy.

I'd soon post spring onion variant.

Inspired By Risotto

Been a long time since i've done something fresh and new.
Last nite dinner was in search of freshness without any spice and perservatives.
Last morning was sinful-workout. Every part of my body was aching badly.
I was freaking hungry by 7:30 PM. Did not have patience to cook.
No fruits, no bread , bored of cereals - was not left with much choice but kitchdi.
As i said; did'nt want to have anything bleak spicy and was longing for freshness.

I found these spring onions - loveeee them!!!
Those beautiful stalks - i love their smell.
And let me not forget to talk about those white cute lil freshness - onions.
Wowww... i love to cut them - the crisp sound, texture, smell, spice. Simply awesome.

Risotto for me meant - lot of butter, cheese and milk
Not sure if they'd add any other spices to it.
I'll read about it right after i complete composing this.

Believe me, it was this delicate mixture of butter, garlic and all the freshness spring onions

brought in. One should definitely try !!!
This is a boon for bachelor or forced-bachelor folks.
Preparation time is like 10 minutes and coooking time too.

Ingredients:

• Rice - 1 Cup
• Water - 1 1/2 Cup
• Green Chillies - 2 Sliced
• Broken Redy Chilly - 1
• Spring Onions - 5 - Finely Chopped
• Spring Stalks - Finely Chopped
• Tomato - 1 Small - Finely Chopped
• Salt - 1/2 Tea Spoon
• Garlic Pods - 5 - Finely Chopped
• Pepper - Freshly Ground - 1 Tea Spoon
• Cheese - 1/2 Cube - Grated
• Butter - 2 Tb Sp
• Milk - 1/2 Cup

Method:

• Heat a skillet.
• Add butter.
• Once the butter melts - add garlic, green chillies, broken red chilly.
• Let them splutter or crackle.
• Add onions - let them turn translucent.
• Add chopped stalks, tomato - stir and let them rest for a 1/2 minute.
• Now add milk, cheese, salt - let it cook around 1/2 minute.

• Meanwhile, wash rice and add water.
• I used electric rice cooker.
• Add the above butter spring onion mixture to rice.
• Stir well and switch on the cooker.
• Voila!!! here ends the preparation.

Serve hot.
I ate it without any yoghurt or raita.
I should come up with a nice, fresh indo-conti style raita.