Cheese Stuffed Mushrooms

 Before Baking

 

After Baking

You cannot go wrong with this recipe: Simple to make and is very Tasty. You are going to fall in love with this recipe. Happy cooking.
 

Ingredients:

20-24 fresh button mushrooms, stems removed

5 ounces Mexican style cheese (combination of 4 cheeses)

2 ounces mozzarella cheese

1/2 teaspoon garlic powder

1/2 teaspoon pepper powder

1 tablespoon bread crumbs (optional)

Pinch salt

1 tablespoon oil

1 tablespoon lemon juice

 

Preparation:

Preheat oven to 350 degrees F.

Remove stems from the mushrooms. Wash and wipe mushroom caps gently with a paper towel.

Spread the baking sheet (aluminum foil) on a baking tray. Lightly spray baking sheet with oil or butter.

Mix together oil and lemon juice. Marinate mushroom caps gently with lemon juice and oil mixture.

Place the clean mushroom caps on the baking sheet.

 

In a mixing bowl combine Mexican cheese, mozzarella cheese, pepper powder, garlic powder and salt.

Fill the mushroom caps with the mixture.

Sprinkle bread crumbs on top.

Bake for 10-15 minutes until the toppings begin to melt and crumbs become brown.

Transfer very gently into a clean serving platter.

Let it cool down slightly and enjoy. This can be served with hot sauce or any other creamy sauce. This serves as a great finger food.
 

Note: The left over mushroom juice in the baking tray can be discarded or can be used in soups or making dips.

Masala Paneer

Masala Paneer is a great recipe for all occasions

Ingredients:
1/2 pound paneer (cottage cheese) cut into 1 inch cubes
3 tablespoons oil
1/2 spoon cumin seeds
1 inch cinnamon stick
2 cloves
2 bay leaves
2 green cardamoms
1 teaspoon kasoori methi (fenugreek leaves)
1 medium size onion, finely chopped
3 medium size tomatoes, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon cilantro powder
1/2 teaspoon cumin powder
1/2 teaspoon red chilli powder
1/4 black pepper powder
Salt to taste
1 tablespoon fresh cilantro leaves

Preparation:

Heat oil in a thick bottom pan.
Add bay leaves, cloves, cinnamon stick, green cardamom and kasoori methi. Sauté for 1-2 minutes until whole spices change color to dark brown.
Add cumin seeds. Saute for 30 seconds.
Add onions and keep stirring until onions becomes light brown.
Add garlic paste and ginger paste. Saute until the mixture turns golden brown.
Add tomatoes, turmeric powder, cumin powder, red chilli powder, black pepper powder, and cilantro powder. Cook for 3-4 minutes until tomatoes are cooked along with other spices.
Add half cup of water. Mix well and cook for about 1 minute.
Add paneer and salt. Let it simmer for 5 minutes on low to medium heat.
Serve hot. Garnish with cilantro leaves.

Chai Masala (Masala Tea)

Ingredients:

24 green cardamoms
12 cloves
10 black peppercorns
1/4 teaspoon cinnamon powder
1 teaspoon ginger powder
1/4 teaspoon nutmeg powder

Preparation:

Mix all the ingredients and grind to a fine powder. I use coffee grinder for these spices.
Store chai masala in an air tight container.

Use one pinch of masala for 1 cup tea. You can add more if required according to your taste. Some people prefer strong chai masala.

 

Masala Bhare Baigan (Spicy Stuffed Eggplant)

Ingredients:

8-10 baby eggplants (brinjals/baigan)
1/4 cup oil
1 medium size onion
1 inch piece of ginger
3-4 garlic cloves
1 teaspoon cilantro seeds
1/2 teaspoon cumin seeds
1 teaspoon sesame seeds
1 teaspoon dry coconut powder or fresh grated
1/4 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon amchur (mango powder)
1/2 teaspoon red chilli powder
Salt to taste

Preparation:

Wash eggplants thoroughly. Make slits length wise and don’t remove the stems. Keep aside.

Roasting and Grinding of Masalas for stuffing:

Chop or slice onions, ginger, and garlic. Dry roast on a tawa until all three are lightly brown.
Dry roast cilantro seeds, cumin seeds, sesame seeds.

Grind all roasted ingredients above along with coconut powder by adding 1-2 tablespoons of water to make a paste. Mix garam masala, turmeric powder, amchur powder, red chilli powder, and salt in to the paste. The stuffing is now ready for the eggplants.

 
Stuff the above mixture/paste into the slits and store the left over mixture in the refrigerator.

 

Heat oil in a pan.

Add the stuffed eggplants and sauté for 1-2 minutes on a medium flame.
Cover with the lid for 5 minutes until all eggplants soften.
Cook each side for 2-3 minutes without disturbing. Stir gently.
The oil begins to separate when fully cooked. Turn the flame off.
Garnish with lemon wedges, green chillies, and serve hot.
Great combination with butter nan and paranthas.