Barbecued Herbaceous Mushroom

Herbaceous Mushrooms

Mushrooms are one my favorite. Smoked/barbecued/ in salad/stir fry or any form I just love them. But herbaceous mushrooms are absolute winners for me. Delicately flavored with herb and barbecued to tenderness the juicy mushroom with pitta is heavenly combination.

Preparation Time: 10 min.

Cooking time:3-5 minutes for each skewer of mushrooms

Servings: 4 larger servings

Ingredients Required For Making Herbaceous Mushrooms:

• 500 gm. Button mushrooms

Mushrooms

• 3 Tea spoons Dry Parsley / Basil / Oregano / celery

• 2 Tea spoon Olive oil

• 2 Tea spoon Lemon juice

• Salt to taste

Direction For Making Herbaceous Mushroom:

• Wash and towel dry the mushrooms.

• In a bowl take

• Olive oil

• Salt

• Herb of your choice

• Lemon juice

• Mix all ingredients by beating with a fork till a homogenous mass is obtained.

• Coat all mushrooms with the marinade; keep in a bowl and cover.

• Let the mushrooms marinate for 5-10 min.

Mushrooms marinated in herbs marinade

• Skewer the mushrooms and place on hot amber. Keep turning the skewer for even and uniform cooking.

Skewered marinated mushrooms

Mushrooms marinated in herbs being Barbecued on ambers

• Cook for 2-3 min only with constant turning of skewer.

• Remove the juicy, tender but firm herbaceous mushrooms on a serving plate and serve piping hot with chilled wine.

Herbaceous Mushrooms

Tips:

• Mushroom should be salted very gently little excess of salt can spoil the taste completely.
  

• Mushrooms should not be left in the marinade for more than 10-15 min. Because the marinade contains salt and mushrooms if left for longer duration will lose water and turn limp.

• Do not leave the skewer with mushroom for longer duration on coal, neither cook them in advance as reheating or over cooking will make them lose the juices and mushrooms will turn chewy.

• Do not mix two herbs, make two or more marinade with different herbs and marinate mushrooms in different marinade separately.

Suggested variations:

• Mixture of salt and pepper powder can be sprinkled just before removing from skewer along with a dash of lemon juice.

• Salt can be added just before skewering the mushrooms to avoid leeching of juices.

• Fresh herbs can be taken for marinating mushrooms, but make sure that the herbs are pounded very fine or cut extremely fine not made to paste. Fresh herbs add a totally different dimension to the Herbaceous-Mushrooms.

Lachcha Parantha / लच्चछा परांठा(Pan Fried Indian Bread With Ringlets)

Lachha-Parantha

Lachcha parantha is a delicacy of Mughal time which was made in main course along with Muglia mutton. In may be known by different names in south and north of Indian but the taste is same delicious and rich. This parantha is very in calories and fat as it has loads of ghee, but then we have to forget about calories if we want to enjoy some delicacies, until unless there is some health problem. Eating in moderation is never detrimental to health so do enjoy this parantha and let your family feast on these paranthas.

Preparation Time: 15 min.

Cooking Time: 10 minutes/ parantha

Servings: 6 Medium size paranthas

Ingredients required For making Laccha Parantha:

• 350 gm. Maida (Refined flour)

• 150 gm. Wheat flour

• 200 gm. Ghee (Clarified Butter)

• 1/2Tea spoon salt

• 100 ml. Water

Direction for making Dough For Laccha Parantha:

• Melt ghee.

• In a plate / bowl take

• Wheat flour

• Refined

• Salt

• 50 ml. melted ghee

• Mix all ingredients so as to form a uniform mixture.

Maida-Atta (Refined flour and whole wheat flour) for Lachha parantha

Ghee added to Maida-Atta and salt mixture

All ingredients mixed

•  Heat water to luke warm temperature.

• Add water in little portion (10ml. at a time) and mix with kneading action.

 Flour being kneaded

• Knead the mixture to soft but firm dough.

Dough for Lachcha Parantha

• Cover the dough and keep aside for one hour.

Kneaded flour covered and kept for 1 hr.

• Heat a thick tawa (iron plate) on medium flame.

• Divide the dough to 6 equal parts and make round balls of each portion.

• Roll the dough ball on the rolling board and apply 1 ml. Ghee on the rolled dough ball.

Rolled dough

• Pick the rolled dough  with ghee from one end and roll it to a till the other end is reached.

Melted ghee spread on the round rolled dough and being rolled to a roll

Roll of dough with ghee

• Flatted the roll and apply ghee 1 ml. ghee on it.

Roll flattened and ghee spread on it

• Roll it again from one end to other end to make a round shape.

• Secure the ends in place by pressing them firmly.

Roll with ghee rolled to round

• Sprinkle a little dry wheat flour and roll giving slight pressure with the rolling pin to make a rolled lachcha parantha of 6-7 cm. diameter.

Rolled Lachha-Parantha

• Place the rolled parantha on hot tawa and cook on medium heat till brown dots start appearing on the side touching the tawa. 

Rolled Lachha-Parantha on Tawa

• Turn and cook the parantha on medium heat till brown dots appear on the other side also.

• Spread 1 teaspoon (1 ml.) ghee on the parantha and turn it upside down.

• Cook for 30 seconds by pressing with a spatula.

• Spread 1 teaspoon (1 ml.) ghee on the other side also and flip it.

• Cook for 30 seconds the other side also after ghee has been applied on it. 

 Lovely Golden Lachha-Parantha

• Lachcha parantha is ready. Gently press the hot parantha from the edges with a crushing action and serve hot lachcha parantha with Vegetarian /Non-vegetarian Indian savories.

Lachha-Parantha

Tips:

• Make sure the dough for lachcha parantha is soft not hard like puri.

• Adding the ghee to the flour mixture is must to get crisp ringlets (Lachcha) in parantha, so do not reduce the amount of ghee.

• The amount of lachcha in parantha depends upon the way you make the roll after applying the ghee on rolled ball of dough. Better roll will produce more lachcha.

• Do not apply too much pressure after the roundel is made from the roll, else the ringlets (lachcha) will not come nicely.

•  2 ml ghee (one for each side) in required for pan frying. Do not reduce the amount other wise the parantha will not become soft and crisp. It will become limp or hard and dry.

Suggested Variations:

• Instead of water milk/butter milk (Which is not too sour) can be taken for kneading the flour.

• Instead of ghee 2 well beaten egg whites can be added to the flour while making dough. Beat 2 eggs white; add to the flour mixture along with salt and mix nicely to make the flour mixture look like bread crumbs. Add water in little proportions and knead to make the dough for parantha. Keep aside for one hour. Proceed as earlier for making the parantha.

• Refined flour with out adding samolena or whole wheat flour can be taken for making parantha.

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

Mushrooms

• 200 gm. Thick curd

Thick Curd

• 1 tea spoon Cream (Optional)

Cream

• 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.
 Tips:

• 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.