Tag Archives: Mushrooms

Snowy Cheese & Chicken Vegetable Omelette

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Snowy Cheese & chicken vegetable Omelette is my favorite breakfast when I am on a diet. It is nutritious and protein rich, healthy start to your day ❤

Ayesha’s Kitchen

Ingredients:

  • 4 eggs
  • 2 tbspns red onion (finely chopped)
  • 1 tbspn red chilli (finelly chopped)
  • 2 tbspns spring onion (green part, finely chopped)
  • 4 tbspns champignons (sliced)/ Mushrooms (sliced)
  • 2 tbspns capsicum (finely diced)
  • A handful of sliced/ shredded smoked chicken/ chicken boloni/ boiled chicken/ grilled chicken/ chicken Frankfurt
  • 3 tbspns black olives (pitted and sliced)
  • 3 tbspns jalapenos (marinated and sliced)
  • 50 gms chunk of parmesan cheese
  • 1 knob butter + 2 tspns olive oil
  • Salt and pepper to taste
  • Some Italian herbs to garnish
  • 1 tbspn cream/ 3 tbspns full cream milk

Method:

  1. In a mixing bowl, crack 4 eggs, add milk/ cream, salt and pepper and whisk.
  2. In a pan, melt some butter and add a drizzle of olive oil on a medium to low heat. saute’ the onions and tomatoes and pour the egg mixture.
  3. Add all the vegetables and chicken and let the eggs change the colour. Then flip one side onto the other side.
  4. Let it cook and flip the side and flip it onto the plate.
  5. Use a grater to freshly grate parmesan cheese onto the hot omelette and serve hot with crusty rye bread.

Chicken Steak with Creamy Mushroom Sauce & Steamed Veggies

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Cooking with friends is always fun…… I cooked this at my friends’ house and they loved it. This is my very own recipe of chicken steak with mushroom sauce, I make mushroom sauce differently, people make it with chicken stock and cream, I make it richer in flavor by using Parmesan cheese and cream, more like Alfredo mushroom sauce. The best thing about this plate (in the picture) is it is full of flavors, nothing on this plate is bland, everything is seasoned well to perfection and has its own unique flavour. Give it a try and I am sure you will fall in love with this rich, flavoursome delicacy!

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Ingredients:

  • 2 chicken breasts (skinless, cut into 2 thin layers each)
  • Salt
  • Coarsely ground black pepper
  • 3 tbspns soy sauce
  • Some butter and olive oil

FOR STEAMED VEGGIES (as desired)

  • French beans (cut)
  • Broccoli head
  • Cauliflower heads
  • Baby carrots/ carrots
  • Peas
  • Potatoes
  • Some dried Italian herbs
  • A knob of butter
  • Salt

FOR MUSHROOM SAUCE

  • 2 tbspns butter
  • 250 gms sliced button mushrooms
  • 1 tspn chives
  • 1 generous pinch of garlic powder
  • 300 ml cooking cream
  • ½ cup parmesan cheese
  • Salt and pepper (use coarsely ground black pepper)

Method:

  • First thing first, turn on the steamer. Meanwhile its heating, combine the vegetables you want to steam in a bowl, season with some Italian herbs, salt and pepper and add softened butter, toss well and coat each veggie in this buttery herb mixture. Put it in the steamer and get started on sauce.
  • For sauce, melt some butter in a sauce pan, add mushrooms, salt, pepper and garlic powder and stir fry until mushrooms start changing the color. Add cream and bring it to a boil. Add parmesan cheese and mix well. Add chives and let it cook on low heat while we do the steaks.
  • We have two chicken breasts cut in two thin layers each. So we have 4 in total. Put them in a large zip lock bag and pound with meat hammer to flat and thin. Season with some salt and pepper. Splash some soy sauce and rub it on.
  • Keep aside for 10 minutes. Keep an eye on the veggies in the steamer. If they are done, put the steamer on heat mode to keep the veggies warm until needed for serving.
  • Heat the grill pan. Smear some butter on it and drizzle some olive oil. When it is super-hot, place the chicken on it, cook in batched depending on the size of your grill pan. Cook 5 minutes per side. Add some more butter to the pan when flipping the side.
  • Take them out on a plate first to rest for 5 minutes before transferring on to the serving platter.
  • Transfer the steaks (2 per person) on a plate, putting the veggies on the side and hot mushroom sauce all over the chicken and plate.
  • Serve hot.

Potato Cutlets with Baby Spinach & Mushrooms

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Ideal for tea parties, lunch box, snacks or just breakfast…. ❤

Ayesha’s Kitchen

Ingredients:

  • 4 large potatoes, boiled, peeled and mashed
  • Salt to taste
  • 1 tspn chicken salt
  • 1 tbspn red chilli flakes
  • ¼ tspn mustard powder
  • 1 tspn cracked black pepper
  • 2 green chillies (chopped)
  • 4 spring onions (chopped) (green part)
  • 200 gms baby spinach (chopped)
  • ½ kg mushrooms (chopped)

FOR COATING

  • 2 eggs + 2 tbspns milk (whisked)
  • 2 cups bread crumbs + chicken salt + italian herbs + 2 tbspns grated parmesan cheese
  • Oil for shallow frying

Procedure:

  • Season potatoes with all the spices and salt and mash. Add everything else except mushrooms.
  • Saute mushrooms in 1 tbspn butter until it looks brown.
  • Add sautéed mushrooms to potato mixture and mix.
  • Make round flat patties and refrigerate for 30 minutes.
  • Heat oil.
  • Dip cutlets in egg mixture and then roll in crumbs and fry until the patties are golden brown and crispy. Serve hot with ketchup, pesto or aioli.

Crispy Chicken with Creamy Mushroom Alfredo Sauce

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My dinner on 04/06/2013……….. Everyone loved it!

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Ingredients:

FOR CHICKEN

  • 3 chicken schnitzels or chicken breasts pound to 1 cm even thickness
  • Some salt, pepper, red chilli flakes, granulated onion, granulated garlic and chicken salt to season
  • Oil for shallow frying

FOR DREDGING MIXTURE

  • 1 cup flour
  • Your favourite seasoning (I used thyme, oregano, salt and red chilli flakes)

FOR COATING

  • 2 large Eggs
  • 1 tspn parsley/ chives/ green onion chopped fine

FOR BREADCRUMBS

  • 1 cup Bread Crumbs
  • Some seasoning you like
  • ½ cup flour

FOR MUSHROOM ALFREDO SAUCE

  • 2 cups thick cream (ideal for pouring and cooking)
  • 100 gms butter
  • 1 cup sliced button mushrooms
  • A pinch of salt
  • A pinch of granulated onion
  • 1 pinch of granulated garlic
  • ½ cup parmesan cheese (grated)

Procedure:

-Let’s prepare our sauce first.

-In a saucepan melt some butter and sauté mushrooms. Season with salt garlic and onion and cook until the mushrooms are soft. Add cream and bring it to simmer. Add parmesan cheese and let it cook on very low heat until the chicken is ready.

-Pat chicken fillets with paper towel and season with some salt and all other seasonings mentioned above. Leave it for 10 minutes.

-Meanwhile prepare you dredging mixture, coating and breadcrumbs in separate plates. Heat olive oil in a skillet.

-Now dredge your chicken in flour mixture, coat with some egg wash and coat well with breadcrumbs. Fry on medium heat for 2 – 3 minutes per side depending on the size and thickness of your chicken fillet.

-Take it out onto your serving plate with some greens (salad) and top with Mushroom sauce.

Stuffed Mushrooms (Mushroom Pakora)

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Stuffed Mushrooms (Mushroom Pakora) is my own recipe, Mushroom is one of the best sources of protein and this is the best recipe to consume mushrooms in the Month of Ramadan ….

Ayesha's Kitchen

Ingredients:

  • 1 kg Whole button mushrooms
  • Oil for frying
  • 1 cup besan
  • Salt and red chilli powder
  • ½ tspn turmeric
  • 3 tbspns Chopped green chilllies
  • 1 tbspns chopped coriander
  • ½ tspn coriander
  • ½ tspn cumin seeds
  • ½ tspn baking powder
  • Some water ( ¼ to ½ cup Luke warm water)

FOR FILLING

  • 1 bunch mint
  • 1 bunch fresh coriander
  • 1 green chilli/ 4 green chillies
  • Some salt

Procedure:

FOR FILLING

-Combine all the ingredients given for filling in mortar and pestle and make a chutney sort of mixture.

FOR PAKORAS

-Combine flour and spices in a mixing bowl and make a nice, smooth batter by adding water gradually.

-Now add chilllies and coriander. Mix well.

-Heat oil to 190 degrees Celsius.

-Take out the stem of button mushroom and fill that hole with some mint coriander filling, dip it carefully in the batter and fry until its golden brown.

Ayesha's Kitchen

-Repeat the same with others and serve hot.

Mixed Vegetable Pakoras

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Mixed vegetable pakora is my own recipe. Its a very easy and less time consuming recipe…..

Ayesha's Kitchen

Ingredients:

  • 1 ½ cup besan (gram flour)
  • 1 tspn baking powder
  • ½ cup sliced aubergine/ eggplant
  • 1 green chilli sliced
  • ¼ cup chopped green coriander
  • 4 button mushrooms sliced
  • 1 potato thinly sliced
  • ½ cup paneer (small cubes)
  • Little spinach leaved chopped
  • ¼ cup sliced capsicum
  • ¼ cup chopped cauliflower
  • 1 tbspn coriander mint chutney
  • Some salt
  • 1 ½ tspn red chilli powder
  • ½ tspn turmeric
  • 1 tbspn dry coriander
  • 1 tspn cumin seeds
  • 1 tbspn fenugreek leaves
  • 1 onion sliced
  • Oil for deep frying
  • Some water for batter (around ½ – ¾ cup)

Procedure:

-Sift besan and baking powder.

-Slice all vegetables and put them in a mixing bowl.

-Add all spices and sifted besan.

-Add all spices and mix well all the dry ingredients with vegetables.

-Gradually add water and mix with your hands.

-Make a lump free mixture with vegetables.

-Keep aside for 30 minutes.

-Heat oil and add spoon full of batter in it. Keep them away from each other.

-When they are brown, take them out on an absorbent paper and serve hot with tamarind sauce and mint coriander chutney.

Outcome:

Tasty mixed vegetable pakoras are ready to serve.

Serving:

Serves 6.