Monday, 29 July 2013

Mushroom Dahi Tikka (Curdy-Creamy Barbecued Mushroom)

Mushroom Dahi Tikka (Barbecued Curdy-Creamy Mushrooms)
In a star lit night, sprawled on a mat getting  the wafting smell of mushroom and paneer being barbecued made me get up and check what my son was doing thus breaking my promise that I would not get up till I was served the food. I love the smoky taste of vegetables / chicken / fish / mutton cooked on charcoal. We call them paneer / mushroom/ chicken/mutton/fish Tikka. With Red wine and garlic bread mushroom and paneer tikka make healthy, non-oily delicious and complete food. I do not like overpowering the delicate flavor of mushroom with any strong sauce.Charcoal barbecue apparatus can be purchased  for using indoor and of course out for picnic, just carry raw material and some charcoal, stop when hungry,  look for four big stones they will make the perfect barbecue pit.

Preparation Time: 30 min.
Cooking Time 30 min
Servings: 8 large servings

Ingredients Required For Mushroom Tikka:
  • 500 gm. Button Mushroom
  • 200 gm. Thick curd
Thick Curd
  • 1 tea spoon Cream (Optional)
  • 1/2Teaspoon Red Chili Powder
  • 1 Tea spoon garlic paste
Garlic Paste
  • 1 Tea spoon Ginger paste
Ginger Paste
  • 1 tea spoon Coriander Powder
  • Salt to taste
Directions For Making Mushroom Tikka:
  • Soak Mushrooms in water for 10 min to remove all dirt sticking to the surface.
  • Towel dry the washed mushrooms.
  •  In a big bowl mix
    • Thick curd
    • Garlic paste
    • Ginger paste
    • Red chili powder
    • Coriander powder
    • Cream (Optional)
  • Mix all ingredients nicely till smooth and homogenous mixture is made. Marinade for Curdy barbecued mushroom is ready.
Marinade for Mushrooms
  • Dip each cleaned and dry mushroom in the marinade and carefully keep in a bowl. Repeat the same with all mushrooms.
  • Pour the remaining marinade on the top of mushrooms.
  • Cover and keep for 10-15 min.
Mushrooms marinated in curd marinade
  • Take a clean skewer and carefully put the marinated mushrooms on the skewer, entering the skewer from stalk and exiting from head of the mushroom.
Marinated Mushrooms on skewer before being barbecued
  • Make sure there is at least one centimeter space between two mushrooms.
  • Place the skewer with marinated mushrooms above the red hot charcoal and let them cook till they start getting tender. Keep turning the skewer with mushrooms on the charcoal to ensure uniform cooking.
Skewer with marinated mushrooms being barbecued on hot amber 
  • It will take not more than 3-4 min for one skewer mushrooms to get barbecued.
Mushrooms barbecue
  • Remove hot barbecued mushrooms from skewer and serve piping hot with coriander mint chutney and chilled wine.
Mushroom Dahi Tikka (Curdy-Creamy Barbecued Mushroom)
To enjoy the heavenly taste of Mushroom Dahi Tikka to the fullest avoid strongly flavored spicy sauces with Curdy-Creamy Mushroom.
  • Bigger the size of mushrooms better the final result as big size mushrooms are easy to skewer and barbecue.
  • To avoid juices of mushrooms leeching during marinating,salt can be added to mushrooms after they have marinated just before skewering them.
  • Do not marinate the mushroom for longer time.
  • Do not barbecue the mushroom for too long they will lose the juices and will become chewy.
  • Delicate and careful handling of mushroom is a must else they will break while skewering.
  • Always serve piping hot. Do not barbecue and keep for later use as reheating will make the mushrooms go limp, chewy and the taste will not be good.
Suggested variations:
  • 2 cm. pieces pf capsicum, red and yellow pepperoni (Bell pepper) can be marinated with mushrooms,skewered between two mushrooms and then barbecued.
  • If you like smokier flavor then burn a piece of wood with charcoal just before keeping the skewer with mushrooms on the charcoal.
  • Just before taking the cooked mushrooms from barbecue sprinkle some herb of your choice on the charcoal and let the mushrooms absorb the flavor for 20-30 seconds, then remove them from barbecue. The wonderful smell of herbs will seep into barbecued mushrooms.

Moong Sprout Ki Sabji (Indian Dry Savory Of Sprout Green Gram)

Sprout Moong Dal Ki Sabji (indian Savory Of Sprout of Green Gram)

Any whole grain when sprouted becomes easier to digest as well as more nutritive because the sprout on the seeds are rich in vitamin B and Vitamin C. Moong dal is very light to digest and thus after sprouting it not only becomes more easy to digest but very nutritive. Sprouts are very good for growing children, pregnant women, and any person recuperating from illness. In Indian especially in Maharashtra sprouts are integral part of food.
Savory of moong sprouts with very little oil and mildly salted and spiced is absolutely delicious and when accompanied with soup and salad makes a complete light, low calorie fat-less meal. The savory can be had for snack with a dash of lemon.
Preparation Time: 5 min
Cooking Time: 5 minutes
Servings: 4 Large Servings
Ingredients Required For Making Moong Sprout Sabji (Indian Savory of Sprouted Whole Green Gram):
  • 150 gm. Whole Green Gram (Moong Dal)
  • 5-6 Curry Leaves (Kadi patta) (optional)
  • 1 Teaspoon Cumin Seeds
  • 1/2Teaspoon Mustard seeds
  • 2 Green Chilies
  • 1/2Lemon
  • Salt to taste
Direction For Making Moong Sprout Ki Sabji:
  • Wash the sprout in flowing water.
Washed Sprouts
  • Remove the seeds from the green chilies and cut them to small pieces.
  • Heat oil in a pressure cooker and when the oil is smoking hot lower the flame and add mustard seeds.
  • When the mustard seeds have spluttered add cumin seeds and pieces of green chilies. Let the cumin seeds splutter and green chili pieces change the color.
  • Add washed sprouts and mix nicely.
  • Add turmeric powder and salt.
Sprouts In Seasoning
  • Mix nicely and close the lid of cooker.
  • Bring the flame to high and cook till pressure is built in the pressure cooker.
  • Put the weight (Whistle) and lower the flame.
  • Cook for 2-3 min. after pressure is built and then remove the cooker from heat.
  • Allow the cooker to cool.
  • Sprouts will keep on cooking by the heat under pressure when the cooker is allowed to cool.
  • Mix the cooked sprouts and take out the cooked sprouts in a serving bowl.
  • Squeeze the lemon and sprinkle the juice on the sprouts.
  • Garnish with coriander sprigs (Cilantro) and fresh green chili.
  • Serve hot as side dish to main course or with soup and salad as main course.
  • Serve with some besan ki sev and finely cut onion and tomato as snack.
Moong Sprouts Ki Sabji
  • Always wash sprouts before use.
  • Sprouts should not be over whelmed with strong spices. If done so the delicate flavor of sprouts will be lost.
  • Lemon juice should be added only after cooking not while cooking, if lemon juice is cooked along with food it leaves bitter taste, thus spoiling the taste of food.
  • Do not cook sprouts for long time in cooker; over cooked sprouts do not taste good.
  • Always taste green chilies for hotness before adding and then change the amount of green chilies as per requirement.
Suggested Variations:
  • Sprouts can be cooked in wok instead of cooker. Time taken for cooking will change from 10 min. to 15 min.
  • Amchur powder can be added instead of lemon juice.
  • 1 finely cut tomato can be added to the oil after the cumin seeds have spluttered, and then sprouts can be added and cooked.
  • To the seasoning add finely cut one onion and cook till transparent. Add finely cut one tomato and cook till soft and then add sprouts and cook till soft (10 min. in wok and 2-3 min. in pressure cooker after the weight is placed)

Tuesday, 23 July 2013

How to Make Good Sprouts From Whole Green Gram (Sabut Moong)

Sabut Moong Sprout (Sprout of Whole Green Gram)

Sprouting whole pulses is an easy job. It is extremely rewarding as least amount of effort result in most nourishing, healthy and tasty sprout which can be used in salad/ made into dry or gravy savory. Sprouts with a dash of lemon, pepper and salt are very good for breakfast as they provide the nutrients required the whole day. Once the pulses sprout they become very rich in vitamin C and A apart from the proteins they have. I love sprout moong just to snack on. Try the sprout without salt or any other additive they taste great.

Preparation Time: 3-4 hours (Soaking time)

Time for sprouting: 2 days

Serving Time: 4 Medium Servings

Ingredients Required for Sprouting Moong Dal:
  • 100 gm. Sabut Moong Dal (Whole Green Gram)
  • Water
  • Cloth piece/ Cloth bag / netted plastic bag
Directions For Sprouting Sabut Moong Dal:
  • Clean sabut moong dal (Whole green gram), wash nicely and drain the washed water.
  • Soak cleaned washed moong dal in excess of water for 3-4 hours.
  • The dal should swell and become soft.
  • Drain all water and place the soaked dal in cloth piece and tie the dal in cloth piece making a loose bag or place the soaked dal in a plastic net bag or place them in a cloth bag.
  • Place the bag with soaked dal in a container / big bowl and cover so that the heat does not seep out.
  • Keep the bag with soaked dal undisturbed for 12 hours.
  • The green cover of the dal will have split and dal will start showing signs of sprouting.
  • Pass water through the bag so that all dal gets hydrated.
  • Let the excess water drain and again place the bag with dal in the container and cover.
  • Dal will sprout with the size of sprout almost 2 mm. 
Sabut Moong Sprout (Sprout of Whole Green Gram)
  • This sprout can be had in salad and mixed with yoghurt.
  • Sprout is best and most nutritive when the size of sprout is at least 2 cm. long. To allow them to grow more, sprinkle some water and keep the bag with sprouted dal in the container for 10-12 hours.
Sprouts after 2 days of Sprouting the Whole Green Gram (Sabut Moong Dal)
  • Remove the sprout and wash in flowing water.
  • Drain and keep in an airtight container in the fridge and use as and when required.
  • This sprout can be kept in fridge for a week also. Keep washing them and draining them once in two three days.
  • Sprouts remain fresh and keep on growing with small speed in fridge also therefore if one wishes the sprout after 12 hours of sprouting can be kept in fridge for 10-12 days also only care to be taken is that every 24 hours they should be washed and drained of excess water and again stored in the fridge.
  • Sometimes dal does not get soaked completely some dal seeds remain unsoaked; remove those dal seeds before keeping for sprouting.
  • In summers (40oC and above) the dal while sprouting becomes dry due to heat thus sprinkle water every 12 hours to keep it moist.
  • In rainy weather when the humidity is high and temperature is 30-35oC chances of dal getting spoiled are quite high thus it is necessary to wash the dal kept for sprouting every 12 hour, drain the water and keep for sprouting again.
  • Never keep water with dal while sprouting. Dal requires moisture not excess water for sprouting.
  • Remember seeds grow under the earth thus the correct condition for sprouting are:
    • Moisture
    • 35-38C Temperature
    • Darkness
Suggested Variations:
  • If you do not want to keep the soaked dal for sprouting in bag then you may keep it in a container with insulation so that moisture, darkness and temperature can be maintained.
  • The same process can be employed for sprouting Black gram, or any whole seed you wish to sprout.

Dabbo (Ethiopian Bread)

Dabbo (Ethiopian Bread)
Slices of Bread Made In Ethiopian House hold
Being Indian I am more into chapatti/roti/parantha/puri all sort of Indian bread, thus have only basic knowledge of baking a bread. I was really intrigued by Ethiopian families baking their own bread on regular basis. They bake 3-10 kg. big bread for the consumption of the family members. It was a wonderful experience watching them bake the bread. I wish to share their method of making the bread. They do not use egg, butter, milk in making bread. Bread being staple food along with Injera is eaten during fasting also and any form of animal product is taboo during fasting, also even poorest of the poor can afford to make this bread here. My Ethiopian friend Mulgeeta was kind enough to allow me to take the picture of bread baking and share the recipe.

Preparation Time: 15-20 min.
Fermentation Time: 3-4 hours
Baking Time: 2 hours
Servings: Bread of 3 Kg.

Ingredients Required For Making Dabbo:
  • 3 kg. Refined Flour
  • 1 Eating Spoon Dry Yeast
  • 1 eating Spoon Sugar
  • Water
  • Banana leaves
Directions For making Dabbo:
  • Dissolve yeast and sugar in 2-3 eating spoons of water.
  • Add 1-2 eating spoons of refined flour and keep aside for the yeast to rise.
  • Sieve the refined flour and add yeast solution.
  • Mix nicely.
  • Add water in little proportions and knead the flour yeast mixture to make soft dough. 1-1.5 Lt. water is required for making the dough. The dough should neither be hard nor runny. It should be soft and pliable.
  • Cover the dough and keep aside for fermenting for 4-5 hours.
  • The dough will rise and become pourable, not watery.
  • Do not beat this dough, if done so the air trapped in it will escape and the bread will not rise, and will not come out soft.
  • Line a bread baking dish with banana leaves (Here they line it with leaves of similar plant called false banana, it is similar to banana but it neither fruits nor flowers).
Bread Baking Dish Lined With False Banana Leaves
  • Pour the fermented dough on the in the container lined with banana leaves.
Ashakhale Pouring the Batter for bread
  • Sprinkle some Nigella / Sesame seeds and spread the dough uniformly. Make depressions with the fingers.

Bread Dough with Nigella seeds in the baking dish layered with False banana leaves
Making depressions with fingers
  • Cover the fermented dough in the bread baking dish with banana leaves.
Covering the dough with false banana leaves
  • The oven for making bread here is called Dabbo Miltad and has two different plugins for heating from bottom and top.
Aleminish showing the locally made Dabbo Miltad with two ends to heat top and bottom
Dabbo Miltad from inside
Muluget placing the bread baking dish with bread dough in Dabbo Miltad
  • Place the baking dish with bread dough in the bread oven (Dabbo Miltad) and heat it from the bottom.
  • After 40-45 minutes check, baking has started and the dough starts rising.
  • Bake for another 15-20 min.(Total 55-65 min.). The dough will have risen completely.
Rising Bread after 45 minutes
  • Heat the oven from the top now for 30-40 minutes. The top and sides of bread will become golden brown.
  • Remove the bread from oven. Remove the top leaves and carefully remove the bread and place on a plate for cooling.
Ethiopian Home Made Bread
Home Made Bread Slices
  • Bread here like Injera is kept in Mosab for storing.
  • Add water in little proportions and knead.
  • Kneading has to be done at least for 15-20 minutes after the dough consistency is attained. More the kneading better the bread will be.
  • One cup of this dough can be stored in the fridge for future use. For next time you make bread you will have yeast culture with you. Take it out 2-3 hour before making the dough and allow the yeast to multiply and grow. Use this for fermenting rather than dry yeast.
Suggested Variations:
  • Instead of refined flour Mixture of whole wheat flour and refined flour in 1:1 ratio can be taken to make the bread healthier.
  • Barley flour can be added in 3:1 ratio.
  • Once the pink dots start appearing on the top then, remove the bread baking dish from oven and remove the leaves, polish the top with egg white (Beat 2 egg whites and with the help of a brush polish the top with egg white), then baked for 5 minutes. The top will become shiny and light brown.
  • Sugar can be sprinkled on the top 5 minutes before switching off the oven.
  • Milk and water mixture in 1:1 ratio can be taken for kneading the flour.
  • Add raisin, nuts, dry plum pieces, dry apricot pieces and you will have fruit bread.


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