Mushroom Ghee Roast Recipe

Spongy button mushrooms tossed in aromatic masala and ghee, is a perfect side dish for pulao, dosas, idly, bread toast or naans. We can serve this ghee roast as a side dish or starter. 

Mushroom Ghee Roast Recipe Video on Vidyascooking Channel

Ingredients:
250 Grams Button Mushrooms
1 Cup = 1 Medium  Finely Chopped Onion
3 Green Chilies Slit
4 Sprigs Curry Leaves
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Degi Mirch or Sweet Paprika for color
1 Tbsp Red Chilly Powder for heat
1 Tbsp Coriander Powder
1 Tbsp Channa Masala or Kitchen King Masala
1/4 Tsp Turmeric Powder
1 Tsp Tamarind Pulp
3 Tbsp Yogurt or 1 Tbsp Lime Juice
Salt as per taste
3 1/2 Tbsp Ghee
1 Tbsp Oil...

Method:

Wash the mushrooms twice and drain excess water using a colander. Spread the mushroom in a even layer on a cloth and allow to air dry until excess moisture residue has completely evaporated.

Chop the button mushroom into half and reserve.

Heat a wok on medium flame.

Add 3 tbsp ghee and 1 tbsp oil. Add finely chopped onion, curry leaves, slit green chilies, ginger and garlic paste, fry all the ingredients until the raw flavor from ginger and garlic paste has reduced.

Allow the onion the fry and turn transparent. Add the paprika powder, chilly powder, turmeric powder, coriander powder and kitchen king masala fry until oil separates from the masala.

Add the button mushrooms and toss in the masala, fry for few seconds. Add yogurt and fry the mushrooms until moisture releases, accordingly add few tbsp water stir cover and cook until the mushrooms are well done.

Once the mushrooms have cooked, place on high flame and cook the masala until the moisture has evaporated and ghee has separated.

Add salt as per taste, fry for few more minutes. Remove from flame, add a tsp ghee and mix well before serving. Serve this dish hot and enjoy 😊

Ghee Roast Recipes On Vidyascooking Channel

Chicken Ghee Roast

Mutton Ghee Roast

Prawn Ghee Roast

Paneer Ghee Roast

Egg Ghee Roast

Bafat Masala Recipe

EGG Ghee Roast Recipe in Collaboration with Prestige PEX 2.0 Mixer Grinder

Ghee roast is a popular side dish in mangalore. No doubt its greasy but the flavor from ghee is amazing in this dish. This ghee roast is served with neer dosa or akki kadubu (rice dumplings).

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I got to prepare this egg ghee roast in a jiffy no need to roast, soak or boil any spices, using the newly launched smart and compact Prestige PEX2.0 truly, grinding made easy. 

350 Watts
2 Multipurpose jars
1 Sipper lid
2 Extra lids for storage

Warranty: 1 year warranty provided by the manufacturer from date of purchase.

Pros: 
Transparent Jars 
Sharp Blades
Grinds small amount masala faster

Cons:
This model is not suitable for wet grinding purpose like making Idli batter etc.
Slightly complicated blades while washing we need to use a toothbrush.
Manual can be provided what to grind and what not to grind.
Short cord / electrical outlet

Price 3195/-

Product Listed on: TTK Website, Amazon, Flipkart...

For more info and queries Prestige: 
https://www.prestigesmartkitchen.com/prestige-express-mixer-grinder-pex-2-0

https://www.facebook.com/prestigesmartkitchen

https://twitter.com/prestigesocial

Ingredients for Egg Ghee Roast:
7 to 8 Eggs Boiled
10 Guntur Chilies
1 Tbsp Kitchen King Masala or Garam Masala any brand
1 Tbsp Pepper corns
1/2 Tsp Mustard seeds
1/2 Tsp Fenugreek Seeds
1 Tsp Cumin Seeds
Small Marble  Size Tamarind or 1 Tbsp Tamarind Paste
1/2 Tsp Turmeric Powder
1 Tsp Chilly Powder
2 Tbsp Coriander Seeds
5 Sprigs Curry Leaves
1 Tbsp Ginger and Garlic Paste
4 Tbsp Ghee
1 1/2 Cups Warm Water
Salt as per taste...

Method:
Using the smaller mixer jar add dried red chillies, cumin, mustard seeds, fenugreek, tamarind and pepper corns, pulse twice and grind on one or two speed setting until all the ingredients are powdery.

Add 1/2 cup warm water to the ground masala and grind to form a silky smooth masala paste...reserve.

Heat a wok with 4 tbsp ghee on medium flame. Add the ground masala, curry leaves, ginger and garlic paste, turmeric powder, chilly powder and kitchen king masala fry for a minute. 

Add warm water to the mixer jar wash the excess masala and add it back to the frying masala, all the raw flavors from the masala should reduce and ghee will surface on the sides.

Add salt and boiled eggs to the masala cook on medium flame. Reduce the masala gently stirring making sure the masala doesn't stick to the bottom on the pan and burn. 

Reduce the masala until the eggs are coated with the masala paste and ghee is separated on the sides. Serve the egg ghee roast hot with pulaos, dosa or idiyappam...Enjoy 😊

Ghee Roast Recipes posted on Vidyascooking

Bafat masala ready to use for ghee roast and other recipes...

Chicken Ghee Roast Recipe

Mutton Ghee Roast Recipe

Mutton Ghee Roast Bao Buns Recipe

Prawn Ghee Roast Recipe

Paneer Ghee Roast Recipe

Chicken Ghee Roast Biryani Recipe

Street Food Series: Millet Malt @Avenue Road, Bengaluru

This finger millet porridge is a streetfood, we also prepare similar porridge for breakfast at home. We accidentally came across on this amazing health food sold early morning in the streets of avenue road, Bangalore for walkers in that area.

This street food vendor sells two millet porridges prepared with sorghum and finger millet along with greens soup. The soup is prepared with locally grown herbs, greens and spices which is healthy for digestion.

Millets are sprouted, dried in sun, roasted and then ground to powder format. for every 1 part or portion of millet, 3 parts water is added and boiled to form a porridge. This is a hot porridge which is good to consume after morning walk, its very easy to prepare, healthy and quick breakfast. The Vendor literally has named it as arogya rakshak (Quality Health).

The millet porridge is spiked with roasted crushed coriander seeds, cumin seeds, dried neem leaves powder, Tinospora cordifolia leaves powder (amrutha balli), dried goose berry powder (indian Phyllanthus emblica, amla), rice water (starch), asafoetida, lime juice, salt, pepper powder. 

For growing kids and young adults this porridge is served with a combination of raw cane sugar (jaggery), milk and roasted chopped nuts every morning. 

This vendor also checks diabetic level using instant diabetic check machine and blood pressure and has a weighing scale to check your weight. Near by park is where people assemble for morning yoga, walk and chitchat. This is my way of showcasing my city a early morning stroll in the city's central hub has so much to feature.

He also sells roasted millet powders, herbal powders (amla, amrutha balli, neem, basil), millets, red rice and protein powders.

Ragi Malt or Finger Millet Porridge Costed only 10/- per serving.

Where is this shop located? Opposite to Hanuman temple before entering avenue road.

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Open Masala Dosa Recipe (Podi Masala Dosai)

South India is known for its spicy, buttery and delicious dosas. Must try among many varieties of dosas are open masala dosa. 

Recipe video demo open masala dosa

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Ingredients:
1 Liter Idli or Dosa Batter (please click here for recipe)
500 Grams Potato Bhaji / Palya (please click here for recipe)
1/2 Cup Gunpowder (please click here for recipe)
Ginger Coconut Chutney (please click here for recipe)
1/4 Cup Ghee
1/3 Cup Butter
1/4 Cup Oil 

For Garnish: Butter, Grated Carrots, Grated Coconut, Finely Chopped Coriander...

Method: 
Preplan and prepare the potato, chutney, dosa batter and gunpowder ahead of time. 

Combine the butter, oil and ghee. Try not to melt the fat combine and reserve..

Heat a tawa or skillet on high flame. Sprinkle water and allow to reduce a bit. Spread 1 tsp of oil, rub 1/2 onion on the skillet this way the dosa will have good flavor.

Ladle the batter and spread in a even layer. Generously spread the fat mixture cover and cook for 3 minutes. After 3 minutes flip and apply 1 more tsp fat and cook for 3 minutes. 

Flip the dosa back, generously sprinkle gunpowder and apply 1 more tsp butter and top with aloo palya and chutney serve as hot as possible.

We can garnish with butter, grated carrots, fresh grated coconut and coriander to enhance the flavor and taste. 

This blogpost is to demonstrate various dosas of southindia. we can prepare these dosas with unsalted butter or salted butter both are different taste. Salted butter has tumeric so the flavor profile changes from the unsalted butter.

Gun Powder Recipe Video

Mini Masala Dosa Video

Chicken Dosa Video

Chocolate Dosa Video

Dill Leaves Masala Dosa Video

Pizza Dosa Recipe Video

Paper Dosa Recipe Video

Masala Dosa Recipe Video

Egg Dosa Recipe Video

Tomato Rava Dosa Recipe Video

Chili Cheese Corn Dosa Recipe Video

Dosa Kaal Soup Recipe Video

Schezwan Cheese Dosa Recipe Video

Onion Uthappam Recipe Video

Mutton Keema Dosa Recipe Video

Mochakkai Dosa Recipe Video

Mixed Vegetable Uthappam Recipe Video

Pointed Ivy Gourd and Cashew Stir Fry Recipe

Pointed ivy gourd/kundru/tindora/dondakayi/kovakkai are all local names for this wonder vegetable.  This vegetable is highly recommended for diabetic patients prepared without coconut. We can avoid coconut in this recipe. Specially during summer we consume this vegetable often to prevent heat boils and cleanse our system. 

This cashew and ivy gourd recipe is a famous side dish prepared for marriage lunch and also served for lunch parties in karnataka. Its vegan and can be paired with roti or steam cooked rice.

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The skin of the ivy gourd is smooth with the blend of green and white colors. It consists of white flesh that is similar to the taste and appearance of a cucumber. If the vegetable is ripe it turns red in color and is bit sour. We can consume this vegetable raw with salt sprinkled on top or with ketchup.

Ingredients:
250 Ivy Gourd
2 Sprigs Curry Leaves
1/4 Cup Fresh Coconut
1/2 Cup or 150 Grams Cashews 
1 Large Onion
1 Tsp Cumin
1 Tsp Split Black Gram Dhal
1 Tsp Mustard
1/4 Tsp Asafoetida
2 Tbsp Coconut Oil 
Salt as per taste

Masala Paste:
4 Green Chilies
1/2 Tsp Cumin
1/2 Inch Ginger

Method:
Wash and chop the stem and tail end of the ivy gourd. Chop into halves or quarters and reserve.

Wash and finely chop onion. Wash and peel the outer husk of coconut chop into tiny pieces and reserve.

In a mixer jar add the coconut pulse twice and reserve. Using the same mixer jar add the ingredients for masala and grind to form a smooth paste.

Heat a wok on medium flame with 2 tbsp coconut oil. Add mustard seeds, split black gram dhal, and cumin, allow all the ingredients to fry and splutter well.

Add cashews and curry leaves fry till cashews turn light brown in color. Add curry leaves and asafoetida fry a bit.

Add onion and fry till onion turns transparent. Add the chopped ivy gourd and salt fry till all ingredients are well combined. 

Add the ground masala paste and fry till raw flavor reduces. Add 1/4 cup water cover and allow to cook on low flame. 

Once the ivy gourd has cooked it will be tender, place on high flame allow excess moisture to evaporate and add the coconut stir fry till oil separates on the sides.

Serve this side dish hot with roti, steam cook rice or eat as it is...Enjoy😉 It took me 20 minutes from start to finish to prepare this dish.

Bangalore Style: Spinach, Mango and Hyacinth Beans Curry (Palak, Mango, Avarekaalu Saaru)

Reviving Bengaluru's Tamil Communities long lost and forgotten recipes has been my aim to cover on this blog since 2012. Hyacinth beans in local dialect is referred as Mochakottai/Avarekalu, grown in abundance throughout the year. 

We can also find these beans shelled, hulled and readily available in malleshwaram market, vvpuram and also in cantonment. Best season to purchase these beans are from November to March. 

The curry or kuzhambu has a very nice flavor profile from the beans. Combination of raw mango, spinach and beans, is a odd combination, but all ingredients come together creating a fantastic curry. 

Ingredients:
2 Bundles Spinach or 500 Grams Spinach
1 Cup Hulled Hyacinth Beans
1/2 Bundle Coriander or 250 Grams Coriander Leaves
1 Large Onion
2 Medium Tomatoes
1/4 Cup Raw Mango
5 Green Chilies
5 Pods Garlic
4 to 5 Sprigs Curry Leaves
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1 1/2 Tbsp Chilly Powder
1 Tsp Mustard Seeds
1/2 Tsp Split Black Gram Dhal
1 Tsp Cumin
3 Dried Red Chilies 
1/4 Tsp Asafoetida
Salt as per taste
2 Tbsp Oil

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Prep Up:
To prepare this curry we need to chop all ingredients fine as possible. 

Separate the spinach leaves from hard stems, wash thrice.

Drain the spinach leaves in a colander and bunch the leaves finely chop and reserve.

Finely chop onions, chilies, curry leaves and tomatoes and reserve.

Hull the hyacinth beans boil and reserve.

Peel and wash garlic and reserve.

Peel, wash and chop raw mango and reserve.

How to Hull Hyacinth Beans Detail Blog and Video 😊

Method:
I'm using a pressure cooker to prepare the curry, we can use a wok or a pot if your not comfortable using a pressure cooker.

In a pressure cooker add 1 cup water, trivet and place a pot which fits snug in the pressure cooker. Start adding the first batch of ingredients that have to cook well. 

Add the hyacinth beans, tomato, coriander leaves, onion, raw mango,  chopped curry leaves, garlic, chilly powder, turmeric powder and coriander powder. 

Add 1/2 cup water cover the lid and place a whistle. place the cooker on medium flame and allow to cook for 3 whistles. 

After the first set of ingredients have cooked and softened add the spinach and salt cover and place the cooker back on medium flame cook for 2 more whistles. 

Once the spinach has cooked allow to release and add only the cooked contents to the mixer and pulse once or twice to form a coarse curry. 

Transfer the curry to a pot and add the cooked broth back we can dilute as required by adding water. Adjust the salt and start tempering.

Heat a fry pan with two tbsp oil. Add mustard seeds, split urad dhal, cumin and asafoetida allow to splutter and add curry leaves followed by dried red chilies fry a but and temper the curry.

We can bring the curry to a rapid boil before serving. This curry is normally enjoyed with steam cooked rice, dosa, ragi muddle and wheat muddle is my tamil community...Try this recipe...Enjoy 😊 

Traditional Mochakottai, Muttai, Karuvadu Kuzhambu Recipe Video.

Vazhaithandu Kootu Recipe / Southindian Banana Stem Dhal Curry Recipe

Banana Stem Kootu is a typical south indian style dhal very similar to sambar. We prepare kootu as a side dish the reason we call it kootu is because, it can be combined with other side dishes and eaten with rice. Kootu in tamil translates as combination. 

Traditionally kootu is a must serve dish when we prepare a spicy tamarind based fish curry or tamarind curry (pulikuzhambu). Apart from banana stem, kootu is prepared with various seasonal vegetables like (chayote, cabbage, ridge gourd, yellow pumpkin, egg plants, drumsticks and calabash).

Please watch the video how to clean and prep Banana Stem.

Ingredients:

300 Grams Banana Stem (Chopped into tiny pieces)

150 Grams Split Pigeon Peas (Toovar Dhal)

1 Large Onion (Finely Chopped)

1 Whole Garlic (Crushed)

3 Sprigs Curry Leaves

2 Green Chilies Slit

1 Tsp Chilly Powder

1 Tsp Coriander Powder

1/2 Tsp + 1/2 Tsp Turmeric Powder

1/4 Tsp Asafoetida

1 Tsp Cumin Seeds

1 Tsp Mustard Seeds

2 Dried Red Chilies

1 Tsp Urad Dhal (Split Black Gram)

2 Tbsp Oil

Salt as per taste

Coriander for Garnish...

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Method:
Wash and place dhal in pressure cooker with 1/2 tsp turmeric powder and 1 cup water, cover and cook for 3 to 4 whistles or cook until mushy and reserve.

Please watch the video how to clean banana stem prep the vegetable ahead of time.

In a wok combine finely chopped onions, slit chilies, 1 sprig curry leaves, chopped banana stem, chilly powder, coriander powder, turmeric powder, salt and 1 cup water, we can also use cooked dhal water to cook the vegetable. place on medium flame cover and cook until banana stem is soft.

Once the banana stem has cooked add the dal to the kootu and stir, adjust the moisture level and cook the dhal until its well combined with the banana stem. Adjust the salt as per taste.

Place the kootu on low flame, eventually the curry will reduce. Start tempering, heat a fry pan with oil add the mustard and cumin to hot oil allow to splutter. Break the dry red chilies into halves and fry along with the mustard, add curry leaves and asafoetida fry all the ingredients until the mustard stops spluttering.

Add the tempering to the reduced kootu cover and remove from flame. Just before serving garnish with fresh coriander, stir and serve hot with steam cooked rice or roti and enjoy...😊

You may also be interested to watch Banana stem recipes series posted below:

Banana Stem Smoothie 

Banana Stem Soup

Banana Stem Chaat

Banana Stem Kosambari

Sunday Brunch Recipe Series: Mandakki Oggarane + Mirchi Bajji

Mandakki oggarane is a traditional north karnataka recipe it's also referred as soosla, prepared using puffed rice, served with spicy mirchi bajji and jalebis makes a perfect sunday brunch.

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 Ingredients:
4 Liters Puffed Rice/ Nel Pori/Muri/ Murmura
8 Cloves Garlic and 10 Green Chilies (Crushed into coarse paste)
3 Tbsp Salted Peanuts
3 Sprigs Curry Leaves
5 Sprigs Coriander Finely Chopped
3 Onions Finely Chopped
1/2 Lime
1 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Tbsp Split Chickpeas 
2 Dried Red Chilies
1/4 Tsp Asafoetida
1/4 Tsp Turmeric Powder
Salt as per taste
3 Tbsp Oil

Method:
Wash the puffed rice thrice to remove excess salt. Drain excess water using a colander and reserve.

Heat a wok with oil on medium flame. Add the mustard, cumin and split chickpeas fry till mustard splutters.

Add dried red chilies, asafoetida, curry leaves, crushed garlic and chilli paste, along with onions fry till onion turns transparent.

Add salt as per taste and toss the washed puffed rice in the onion masala. Allow the puffed rice to heat all the way through and its ready to serve.

Ingredients for Mirchi Bajji:
250 Grams Mirchi (Banana peppers)
2 Cups Gram Flour (Chickpea Flour)
1/4 Tsp Asafoetida
3 Tbsp Chilly Powder
1 Tbsp Cumin Powder
1 Tsp Chaat Masala
1/4 Tsp Cooking Soda
2 Tbsp Tamarind Date Chutney Please Click Here for Recipe
Salt as per taste
Oil for Deep Frying...

Method:
Combine 1 1/2 tbsp chilly powder, chaat masala, 1/2 tbsp cumin powder to the date and tamarind chutney, check for salt and add if needed.

Slit the banana peppers in the middle and spread the tamarind chutney inside the peppers.

Heat oil for frying on low flame allow to reach smoking temperature.

In a mixing bowl sift and add the gram flour, 1 1/2 tbsp chilly powder, 1/4 tsp cumin powder, cooking soda, 1/4 tsp asafoetida and salt combine all the ingredients.

Add 2 to 3 tbsp of hot oil and mix. Gradually add water to form a smooth batter. If we dip our finger the batter should evenly coat our finger and excess batter should drip. The batter consistency should neither be to thick nor to thin.

Dip the peppers one at a time in the batter and gently dorp in hot oil allow to fry on medium flame cook the bajjis for 30 to 40 seconds on each sides and allow the batter to turn golden, drain excess oil and serve hot with the soosla...enjoy the combination with jalebis 😉

Capsicum Vangi Bhath Recipe (Kudamilagai Masala Sadam)

Vangi Bhath is a staple dish prepared by all mom's across india. We don't have a set time to eat this dish its normally prepared to pack for school or for office lunch box. We prepare and eat this rice dish for breakfast, lunch or dinner if the vangi powder is ready to use, its very easy to prepare. We can store this vangi powder in a airtight container refrigerated. 

Vangi in marathi translates as eggplant or brinjal, vangi bhath is normally prepared using brinjal, but it's okay to use any seasonal veggies to prepare this recipe. Some  people also use mixed veggies like peas, cauliflower, beans, carrots, potatoes and bell peppers.

I personally like the taste and flavor of bell peppers and tried to incorporate it with only peas. When the peppers are cooked with the vangi masala the flavor and taste is amazing.

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Ingredients for Vangi Powder:
2 Inch Sticks Cinnamon
1 Black Cardamom
2 Strands Mace (Javitri) 
10 Fenugreek  Seeds
1 Star Anise
3 Cloves
3 Pods Cardamom
1/2 Tbsp Cumin Seeds
1/2 Tbsp Fennel Seeds
1/2 Tbsp Poppy Seeds
1 Tbsp White Sesame Seeds
1 Tbsp Desiccated Coconut
1 1/2 Tbsp Split Chickpeas
1 Tbsp Black Gram Dhal
3 Bay Leaves
15 Dried Red Chillies
3 Tbsp Coriander Powder
3 Pearls Garlic

Method:
Use a heavy bottom pan or wok place on low flame allow to reach smoking point. Add all the ingredients at once and keep stirring. Dry roast all the ingredients on medium flame the dry red chillies should turn crispy and easy to break, while the sesame seeds should splutter and spot spluttering this is when the spices are well roasted. 

Transfer the spices to a platter and allow to reach room temperature. Transfer the roasted and cooled spices to a mixer jar and grind to form a smooth powder. Allow the powdered spices to cool, transfer to a airtight container and refrigerate until use. 

Ingredients for Capsicum Rice:
3 Cups Tri Color Bell Peppers (Deseeded and Cubed)
1/4 Cup Frozen or Regular Peas
2 Medium Onion (Roughly Chopped)
2 Green Chilies Slit
4 Sprigs Curry Leaves
2 Bay Leaves
1 Tsp Cumin
1 Inch Cinnamon Stick
2 Cloves
3 Pods Cardamom
2 Tbsp Vangi Baath Powder
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder
2 to 3 Cups Cooked Rice
Salt as per taste
Oil as required
Finely Chopped Coriander  and 1/2 Lime for garnish...

Method:
Heat a heavy bottom pot , pressure cooker or handi on low flame. Add 4 Tbsp oil and allow to reach smoking temperature.

Add the whole spices and allow to splutter. Add the onion, slit chilies, curry leaves, ginger and garlic paste, fry all the ingredients till onion turns transparent.

Add the peas along with chilly powder, coriander powder and turmeric powder cook the peas for 30 to 40 seconds or until the raw flavor from masala powders reduces.

Add 1/2 cup water to the  peas, cover and cook until the peas have cooked. Add the cubed capsicum to the peas and cook till moisture from the veggies have evaporated. Capsicum need not cook all the way through.

Add salt as per taste, always add salt once the veggies reduce a bit in volume. Gradually add the vangi powder a tbsp at a time we can always adjust the spice powder as per taste even after the rice is mixed.

Once the masala is added stir and fry the veggies till oil surfaces on the sides. Add cooked rice and mix well if needed add salt and vangi powder. Garnish the rice with lime juice and finely chopped coriander, serve as hot as possible enjoy 😊