QUICHE TOAST CUPS

Quiche is an open face pastry crust in which custard, meat or vegetables are used as filling. It is a kind of savoury which can be served hot or cold. It is a part of french cuisine but popular in other countries.

I have used sandwich bread to make the toast cups, instead of pastry. Mushrooms, capsicum , cheese and egg are added as filling. Fresh bread should be used instead of stale bread to make toast cups. Bread slices has to be flattened and then toasted in the oven, then filling has to be added, here i have used mushrooms. On top of that cheese and on top of it egg mixture is added. Oregano seasoning and coriander leaves which are mixed in egg mixture, gives out a nice flavour. As soon as the egg mixture is added it has to straight away go into the oven for 12- 15 minutes or the cups will absorb the egg and become soggy. Rest it and serve warm.

INGREDIENTS

FOR THE FILLING

Mushroom     100 gm
Garlic               5-6 pods
Capsicum        1
Pepper             1/2 tsp
Salt to taste
Olive oil           2 tsp

OTHER INGREDIENTS

Cheese grated(cheddar)  6-8 tbsp
Wheat bread slice 6
Egg                 1
Milk                2 tbsp
Oregano         1-2 tsp
Coriander leaves
Salt to taste
Pepper            1/2 tsp
Olive oil           1 tbsp

METHOD

Heat 2 tsp olive oil in a deep pan/ kadai. Add chopped garlic and sauté for a minute on medium heat. Add finely chopped capsicum and on medium heat sauté for a minute.

Add chopped mushrooms and sauté for 3 minutes on medium heat. Season with salt and pepper. Turn off the heat. Keep it aside.

In a bowl add an egg,  1 tbsp finely chopped coriander leaves/parsley, oregano seasoning, 2 tbsp milk, salt and pepper. Keep it aside.

Cut bread into round shape. I have used a steel cap to cut the bread into rounds.

Use a rolling pin to flatten the bread.

Preheat oven at 180 degree Celsius.

Grease the muffin molds with olive oil. Press the flattened bread into the molds and bake it for 3 minutes. Just toast it dry , don't brown it.

Take it out from the oven. Divide the mushroom mixture into six equal parts and add to the toast cups.

Add 1 tbsp cheese(cheddar cheese or any other melting cheese) on top of the mushroom mixture. Then add 1- 1 1/2 tbsp egg mixture on top of cheese and immediately keep it to bake in the oven for twelve to fifteen minutes or until it is set.

The toast cups starts absorbing egg mixture so it has to be kept immediately in the oven.

Take it out of the oven and let it rest for 5 minutes. Serve warm.

MUSHROOM VEGETABLE PULAO

Basmati is a fragrant, long grained rice traditionally found in North India. It is gluten free and low in fat. It contains amino acids, folic acid and is low in sodium and has no cholesterol. Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.

Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

Vegetable pulao is a very simple dish and easy to prepare. This makes a great lunch box recipe too. Onion, tomato raita goes well with this dish.  It is loaded with vegetables and kids love to eat.
INGREDIENTS

Mushroom             100 gm
Cauliflower           4-5 florets
Carrot                      1
Potato small          1
Tomato medium 1
Green chili             1-2
Garlic (indian)      8-9
Ginger                      1"
Pudina leaves        1/2 cup

Turmeric                1/4 tsp
Cinamom               2"
Cloves                     3
Cardamom            2

Rice                          1 teacup

Ghee                         2 tsp
Oil                             2 tsp
Salt to taste

FOR GARNISHING

Onion                      1
Capsicum               1
Raisins                    2 tbsp

METHOD

Chop all the vegetables, mushroom and pudina leaves. Make a paste of garlic and ginger.

Wash the rice and keep it aside.

Heat a tsp oil and 2 tsp ghee in a kadai/deep pan. Add cinnamon, cloves and cardamom on low fire for a minute.

Add chopped carrot, potato, cauliflower, chilli, tomato and mushroom. Add turmeric powder and garlic ginger paste and sauté for 2-3 minutes.

Add rice, salt and mix it properly with the vegetables. Sauté for 5 minutes and turn off the heat. Add pudina leaves.

Add 1 and half teacup water and let it rest for half an hour.

Transfer the rice from kadai to a vessel. Keep it inside  a pressure cooker  and cook for 4 whistles. When it cools down open the lid.

Heat 1 tsp oil and add finely chopped onion, fry till it changes colour. Add chopped capsicum and raisins and saute for 3 minutes on low heat. Season with salt. Turn off the heat and garnish it on the pulao.

Serve hot with raita and papads.

MUSHROOM MASALA CURRY

Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.Button mushroom is the most common variety of mushroom consumed all over the world.The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food product.

Consuming  mushrooms helps in preventing heart disease and cancer, boosts immune system, it includes rich amount of Vitamin D and potassium.

This recipe is easy, healthy and very delicious. I have used stone flower/kalpasi/pattar ka phool. It is an exotic spice of Tamil nadu and used in Chettinad cuisine. It releases a fragrant aroma  when tempered in hot oil for curries and gravies. In this recipe mushrooms are cooked in onion- tomato-garlic puree with Indian spices on slow fire.

INGREDIENTS

Mushroom     200 gm
Onion big.       1
Tomato big     2
Garlic               5-6

Cinnamon       1
Cloves              2
Coriander powder 1 tsp
Kalpasi             1
Chilli powder as required
Turmeric powder 1/4 tsp

Coriander leaves  chopped
Oil                      4 tsp
Salt to taste

METHOD

Wash and clean the mushroom nicely, chop it and keep aside. Chop onion and tomatoes roughly.

Heat 2 tsp oil, in  a deep pan/kadai add onions and garlic and saute till it turns slightly golden in colour, add coriander powder and saute till the raw smell disappears or for a minute or two.

Add the tomatoes and saute till it becomes soft.  Turn off the heat, let it cool down. Blend it in a blender to a fine paste.

Heat 2 tsp oil in a deep pan/kadai. When oil becomes very hot add kalpasi, let it release its flavour then add  Cinnamon and cloves on low heat. Take out the kalasi and discard it.

Add the chopped mushrooms and sauté it for two minutes on low heat so that it incorporates well with the spices. Add chilli powder and turmeric and mix well. Add the ground paste and mix it well. Add 1 to 1 1/2 tea cup water and cover and cook on low heat till mushrooms are done.

Garnish with coriander leaves. Serve hot with rice/roti.

PEPPER MUSHROOM

Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.Button mushroom is the most common variety of mushroom consumed all over the world.The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food product.

The recipe given below is very  healthy , tasty and easy to make. Mushrooms are stir fried with onions and garlic. Then it is seasoned with salt and pepper. 

INGREDIENTS

• Mushroom.    200 gm
• Onion finely chopped   1
• Garlic finely chopped   5-6
• Olive oil/refined oil.   2 tsp
• Salt to taste
• Turmeric powder. 1/4 tsp
• Pepper.         1-2 tsp
• Coriander leaves chopped 2 tbsp

METHOD Heat oil in a deep pan/kadai, add onions and garlic and sauté on medium heat till onions turns colour. Add turmeric powder and sauté for a second.

Wash the mushrooms and chop it. Add the mushrooms in the pan  and mix it well.

Season it with salt and pepper. Cover and cook on low to medium heat.  Mushrooms will release water, once all the water is absorbed turn off the heat.

Garnish with coriander leaves. Serve hot with rice/ flat bread.

MUSHROOM PUDINA SOUP

Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets. Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

Mint leaves are used as medicinal herb to treat stomach ache, irritable bowel syndrome and chest pains.

INGREDIENTS

Mushroom                                 200 gm
Onion medium                         1
Spring onions chopped           2 tbsp
Milk                                             1 teacup
Water                                          2 teacup
Olive oil                                      2 tsp
Salt to taste

FOR WET GRIND

Mushroom                               50 gm
Onion medium                        1
Garlic clove                              4-5
Olive oil                                    2 tsp
Pudina/mint leaves               1/2 teacup

METHOD

Heat  2 tsp olive oil in a frying pan, on medium heat add chopped onions, garlic and saute till onions change colour. Add mushrooms and saute till they become soft. Turn off the heat.

In a blender add the above ingredient, pudina leaves and blend it adding 1/2 tea cup water.

Heat 2 tsp olive oil in a frying pan, add finely chorpped onions and saute till it becomes translucent. Add finelychopped mushrooms , salt and saute for 2-3 minutes. Add 1 teacup milk and 2 teacup water. Cook till mushrooms are done.

Addthe ground paste into the soup. Let it come to a boil.  Cook for 2-3 minutes. Turn off the heat.

Garnish with chopped spring onions. Serve the soup hot with bread.

MUSHROOM FRIED RICE

Basmati is a fragrant, long grained rice traditionally found in North India. It is gluten free and low in fat. It contains amino acids, folic acid and is low in sodium and has no cholesterol. Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.

Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

I had some home grown celery and spring onions. Celery gives a unique taste and flavour to the rice. This recipe is easy to prepare.    Saute the garlic, celery and mushrooms and add the cooked rice.

INGREDIENTS

Basmati rice                        1 cup
Mushroom                           200gms
Onion                                    1
Celery                                    2 tbsp
Olive oil                                1-2tbsp
Spring onions chopped     3 tbsp
Pepper to taste
Salt to taste

METHOD

Wash and chop the mushrooms, onion, celery and spring onions.

Add 5-6 cups of water in a thick bottomed pan, when water starts boiling add washed basmati rice. Cook in low to medium flame. When the rice is cooked ( al dente) strain it in a colander. Spread the rice in a plate, season it with salt and pepper and keep it aside. Rice has to cool down completely.

Heat 1-2 tbsp olive oil in a wok and on medium heat add garlic, spring onion bulbs and celery saute for a minute.

Add mushrooms and saute till the water released from mushrooms are absorbed. Season with pepper and salt.

Add the rice and mix it sell. Add the spring onions and turn off the heat.
Serve hot with sauce.

MUSHROOM FRIED RICE

Basmati is a fragrant, long grained rice traditionally found in North India. It is gluten free and low in fat. It contains amino acids, folic acid and is low in sodium and has no cholesterol. Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.
For recipe   http://ahaaafood.com/mushroom-fried-rice/

MUSHROOM PUDINA SOUP

 Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets. Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

Mint leaves are used as medicinal herb to treat stomach ache, irritable bowel syndrome and chest pains.

INGREDIENTS

Mushroom                                 200 gm
Onion medium                         1
Spring onions chopped           2 tbsp
Milk                                             1 teacup
Water                                          2 teacup
Olive oil                                      2 tsp
Salt to taste

FOR WET GRIND

Mushroom                               50 gm
Onion medium                        1
Garlic clove                              4-5
Olive oil                                    2 tsp
Pudina/mint leaves               1/2 teacup

METHOD

Heat  2 tsp olive oil in a frying pan, on medium heat add chopped onions, garlic and saute till onions change colour. Add mushrooms and saute till they become soft. Turn off the heat.

In a blender add the above ingredient, pudina leaves and blend it adding 1/2 tea cup water.

Heat 2 tsp olive oil in a frying pan, add finely chorpped onions and saute till it becomes translucent. Add finelychopped mushrooms , salt and saute for 2-3 minutes. Add 1 teacup milk and 2 teacup water. Cook till mushrooms are done.

Addthe ground paste into the soup. Let it come to a boil.  Cook for 2-3 minutes. Turn off the heat.

Garnish with chopped spring onions. Serve the soup hot with bread.