Category: RECIPES

Thunder Mushroom Saung(Gud Gud Alambe)

Gud Gud Alambe Saung also known as Thunder Mushrooms is an authentic Konkani delicacy, sure to tickle your taste buds.

It’s a spicy dish and is enjoyed in plenty during the monsoons.

Ingredients:

Thunder mushrooms(alambe) – 1 cup(peeled)

Oil – 2 table spoons

Mustard seeds – 1/2 spoon

Curry leaves – 2 sprigs

Chillies powder – 1 t spoon

Onion – 1 (cut into big bits)

Tamarind extract – 2 table spoons

Salt as per taste

Water -1 cup

Method:

Wash the mushrooms thoroughly, removing any dirt or mud.

Transfer them to a colander and pass it through running tap water and lightly wash them moving your fingers to remove any sand or mud.

Place them over a cloth and cover it with some kitchen towels and allow them to absorb the excess water

Now with a help of a knife put a small slit and try peeling off the skin of each mushroom.

Once they are all peeled immerse it in water and pass them through a colander.

Now heat a pan and add the oil and mustard seeds

Once it splutters add the curry leaves and the onion bits.

Sauté them till the onions turn pinkish.

Now add a tea spoon of red chilli powder and tamarind extract followed by salt.

Allow to simmer for about 3-4 minutes on low flame.

Add a pinch of asafoetida and mix well.

Enjoy it as a side dish with dal , rice.

Note: if the dish is dry, you may add half a cup of water and allow it to simmer for 2 minutes.

namithaskitchen

Mushroom and Capsicum pepper fry

A simple and easy dish which is colourful, crisp and nutritious too.

Can be prepared in a jiffy if you have the veggies ready.

Ingredients:

Yellow capsicum – 1/2 piece

Red capsicum – 1/2 piece

Button Mushrooms – 1 cup (sliced)

Garlic – 3 cloves sliced

Pepper corns – 1/4 spoon ( coarsely ground)

Onions – 2 (sliced into medium bits)

Lemon juice – 1 spoon

Green chillies – 2 (fine chopped )

Salt as per taste.

Oil – 3 table spoons

Method:

Heat a pan and add three tablespoons of oil.

Add in the sliced garlic and green chillies and sauté them.

Now add the sliced onions and when it turns translucent add in the sliced mushrooms and salt.

Cover the pan on low flame, allow it to simmer for about five minutes or so.

In a seperate pan add a few drops of oil and on big flame, sauté the sliced red and yellow pepper.

This gives a smoked taste to the peppers.

Toss in the salt and pepper and add this mixture to the simmering Mushrooms.

Add salt and the lemon juice and mix well.

Now just sprinkle a tea spoon of cornflour over the mixture and add an ounce of water and mix well.

As the mixture thickens put off the gas and serve it piping hot with steamed rice or roti’’s.

namithaskitchen

Upside down Peach cake. (Eggless & whole meal)

Ingredients:

For the base

A 8 inch nonstick round cake pan.

Melted Butter – 1/4 cup

Brown sugar -1/4 cup

Peaches – 3 sliced thinly

Lemon juice – 1 t spoon.

Brown sugar – 1 table spoon.

For the cake

Whole wheat flour – 1 cup

Brown sugar – 3/4 cup

Curd – 1/2 cup

Butter – 1/2 cup

Milk( room temperature ) – 1/4 cup

Baking Soda – 1/2 t spoon

Baking Powder -1 t spoon

Method:

Let’s first prepare the base of the case.

Brush the base and edges of the cake tin with some butter and keep it aside.

Cut the peaches into thin slices and then add the lemon juice and sprinkle a small spoon of brown sugar over it and mix it lightly.

Now mix well 1/ 4 cup of sugar and the melted butter .

Spread it evenly as a base of the greased cake tin.

Arrange the peach slices over the mixture as per your choice.

Keep it aside.

Now preheat the oven at 180 degree Celsius for ten minutes.

Now let’s get the cake mixture ready.

In a big bowl , add in the melted butter , sugar and curd and mix well.

Now keep a sieve over the bowl and add in the whole wheat flour, baking soda and the baking powder by slowly using the spatula to strain the mixture through the sieve.

Mix slowly and lightly using the cut and fold method adding milk and vanilla essence to the mixture.

Pour the mixture over the prepared base of the peach slices.

With the help of the spatula flatten the surface and then lift the cake tin slowly and pat it lightly to let out any empty space or air in the cake tin.

Now place the tin inside the oven and bake it at 180 degrees Celsius for 35 – 40 minutes.

Allow it to cool on the rack and then run a knife over the edges to remould the cake.

Put a plate over the tin and turn it upside down and the cake is ready to be sliced and enjoyed.

namithaskitchen

Bramhi Tambuli

Bramhi is a medicinal plant which grows abundantly in the coastal region of south canara.

It’s a round single leaf with a delicate stem which has a distinct taste.

In the local region of Udupi it’s called timare

In Karnataka it’s called indelicate which means a single leaf.

It is nutritious and rich in antioxidants which aids memory retention.

During rainy weather these leaves are available all around and most of the households in our hometown would have a chutney, tambuli or bharth made from these tiny leaves which is a powerhouse of nutrients.

Let’s get to the recipe ….

Ingredients:

Bramhi leaves – a handful or around half cup.

Cumin seeds – 1/2 t spoon

Curd – 1 cup

Grated coconut – 1/2 cup.

Onion – 1 small

Coconut oil – 1 tea spoon

Salt as per taste.

For tempering

Green chillies – 3

Coconut oil – 1 table spoon

Mustard seeds – 1/4 spoon

Curry leaves

Garlic – 1 cloves minced

Method:

Wash the Bramhi leaves until clean

In a bowl add the salt, curd and whisk well.

Keep it aside.

Now in a mixer jar grind the grated coconut, cumin and the green chillies to a smooth paste adding the curd and once it is a smooth paste add the bramhi leaves alongwith the tender stem and grind to a smooth paste.

Transfer to the bowl that has the remaining curds and mix well.

You can adjust the consistency as per your choice.

Now take a small pan and heat some coconut oil

Add in the mustard seeds and curry leaves and finally the minced garlic

Mix well and pour it over the ground mixture.

Now add the onion bits and a spoon of coconut oil on the top.

Mix well and serve with steaming rice.

.

namithaskitchen

Mango Almond Delight

Today I tried out a lovely combination of Mango and almond.

Since both have their lien natural sweetness I just had to blend the flavours to get a beautiful dessert and garnished them with small mango bits and a spoon of soaked chia seeds.

Ingredients:

Mango -1

Almonds -10-12 soaked

Milk powder – 3 tablespoons

Chia seeds – 2 tablespoons

Water -1 cup

Milk -1 cup

Corn flour – 1 spoon.

Method:

With a help of a peeler remove the peels of the mango.

Slice a part of the big chunk into little bits and refrigerate it.

Peel the soaked almonds and grind it to a smooth paste adding the water and the milk powder.

Blend the remaining pieces of mango to a fine paste.

Soak the chia seeds in half a cup of water .

In a pan preferably a nonstick one, add the almond paste and the milk and as it thickens add the cornflower mix d in an ounce water.

As it boils the mixture thickens.

Switch off the gas and allow the mixture to cool.

Take a glass bowl or tall glass and pour the mango purée and then the almond milk mixture spreading it evenly over the mango purée.

Add the mango bits of n the top and garnish with soaked chia seeds.

Refrigerate the bowl or glass for about one hour and enjoy it cold.

namithaskitchen

Stir fried Cabbage

Cabbage , a cruciferous vegetable is low in calories and high in nutrients such as vitamin B 6, K and vitamin C.

It is anti inflammatory as well as rich in fibre.

Easy to cook and also can be eaten raw , steamed or stir fried.

It’s diabetic friendly and helps to balance the blood sugar spikes.

Can be cooked with colourful peppers and carrots to make it more tasty and colourful.

Do try this simple stir fry.

Ingredients:

Cabbage shredded – 1 cup

Carrot grated – 1 piece

Green capsicum-1/2 piece sliced thinly

Red Onions – 2 medium sized sliced finely.

Red chillies -3

Mustard – 1/4 spoon

Coconut oil – 2 table spoons.

Lemon juice – 1 tea spoon.

Salt as per taste.

Method:

In a pan heat the oil and add the mustard and broken red chilli bits.

When it splatters toss in the sliced onions and on high flame sauté them for about two minutes

Add in the cabbage shreds along with the grated cabbage and whom it’s slightly cooked add the green Capsicum slices and then the salt.

Mix well and put of the flame and add about a spoonful of lemon juice.

It can be had with roti or rice.

Please Note: you can also use tri coloured peppers.

namithaskitchen