Chawanmushi (Japanese Savoury Egg Custard)

 

          Chawanmushi is a classic Japanese Savoury Egg Custard. It is steamed in a cup / ramekin and is generally served as an appetizer. It is a very delicate and an exotic dish with small bite size portions of chicken cubes, prawns, mushrooms, etc. 

          Few Japanese ingredients like Ginko nuts, Kamaboko (fish cakes), dashi, mirin and sake are used in this recipe. However, I had to skip all of them due to unavailability. Yet it turned out real yum and appetizing. So check out the step by step pictorial recipe to prepare it.

• 2 eggs
• 1 & 1/2 cups chicken stock
• 1/2 tsp. soya sauce
• 1/2 chicken breast, cut into small cubes
• 2-3 mushrooms, sliced ( I used Shimeji mushrooms)
• 1/2 carrot, sliced
• 3 tbsp. spring onion, chopped
• 3 prawns, deveined & cleaned
• salt & pepper to taste 

          Marinate the chicken cubes and the prawns with a pinch of salt and pepper powder for 5 minutes.

          In a bowl lightly whisk the eggs. Add the stock, soya sauce, pinch of pepper and salt. Mix and strain the egg mix.

          Take 3-4 small ramekins / bowls / cups. Place some chicken cubes in each of them. Pour the strained egg mix over it. (Fill only 3/4 of the cup).

          Place some sliced mushrooms, spring onion and carrots. Cover with a lid or aluminum foil and steam for 5 minutes.

          Remove the foil and place the prawns in each ramekins. Cover with the foil again and steam further for 5 more minutes. Turn the heat off and let it remain covered for 5 minutes.

          Remove the foil and serve them with a sprinkle of some pepper if you wish.

                      In a bowl lightly whisk the eggs. Add the stock, soya sauce, pinch of pepper 

                      and salt. Mix and strain the egg mix.

                                 Place some chicken cubes in each of them. 

                                 Pour the strained egg mix over it. (Fill only 3/4 of the cup).

                                  Place some sliced mushrooms, spring onion and carrots. 

                                  Cover with a lid or aluminum foil and steam for 5 minutes.

                      Remove the foil & place the prawns in each ramekins. Cover with foil 

                      again & steam for 5 more minutes. Turn the heat off and let it remain 

                      covered for 5 minutes.

                                  Now it is ready to enjoy.

                    Serve them with a sprinkle of some pepper if you wish.

Mushroom Vindaloo

          Mushroom Vindaloo is the vegetarian version of the very popular Goan cuisine which is prepared with pork. The vindaloo paste can be used in making chicken and mutton too. This yummy dish is generally relished with Goan pav bread but it goes very well as a side dish with any Indian bread or rice.

          This is a very spicy and a tangy curry where the whole garam masala, peppercorns, vinegar and red chilies plays a dominant role. A little bit of sugar added to it balances the taste and flavour with some hint of sweetness. It also gives this dish a slight brownish tinge. So check out the step by step pictorial recipe to prepare this mouth watering Goan delicacy. 

• 250 gms. mushrooms, sliced
• 2 onions, chopped
• 4-5 garlic cloves, chopped
• 1" ginger, chopped
• 6-7 Kashmiri red chillies
• 10 peppercorns
• 1 tsp. cumin seeds
• 1 tbsp. coriander seeds
• 2 cardamoms, 
• 4-5 cloves, 
• 1" cinnamon stick, broken
• 1/4 cup vinegar
• 1/2 tsp. turmeric powder
• 1 tsp. sugar
• salt to taste
• 2-3 tbsp. oil
• 1 tbsp. coriander leaves, chopped

          Soak all the whole spices in the vinegar for 30 minutes. Then blend along with ginger, garlic, turmeric powder, sugar and salt into a smooth paste. Keep aside.

          Heat oil in a pan and sauté the onion till light brown. Now add the spice paste and stir fry till the oil separates. 

          Add the mushrooms and mix everything well. Sauté on a high flame for 2-3 minutes. 

          Add 1 cup water and simmer on a medium flame till the gravy thickens and you get the desired consistency. (Adjust the water accordingly).

          Switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha, naan, tandoori roti or just plain chapati.

                                  Heat oil in a pan & sauté onion till light brown. 

                                  Add spice paste & stir fry till the oil separates. 

                          Add mushrooms & mix well. Sauté on a high flame for 2-3 minutes. 

                  Add 1 cup water & simmer on a med. flame till gravy thickens & you get
                  the desired consistency. (Adjust the water accordingly).

                            When done, switch off the flame & garnish with coriander leaves.

                        Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha,
                         naan, tandoori roti or just plain chapatti. 

Onigiri (Japanese Stuffed Rice Balls)

           Japanese Cuisine is full of surprises and are basically simple and healthy. So try Onigiri, which are cute looking Japanese rice balls with some stuffing of your choice. In this recipe, I stuffed with some sautéed mushrooms. 

          Made from sushi rice, they are an ideal option for snacks, lunch or for a lunch box meal. In the absence of sushi rice, I had to substitute with mashed Basmati rice. Very few ingredients goes into making this Japanese style rice balls. Any leftover rice can also be turned into these yummy visually appealing delicacy. 

          Onigiri is an ideal kids snack / lunch recipe. They can also be packed in their lunch box with their favorite stuffing. These visually appetizing rice balls will be a sure hit with them.

          Typically, in the original recipe, no seasoning is added to the rice directly. Instead, some salt is rubbed on hands while shaping these rice balls. 

• 3 cups cooked rice (warm & mashed)
• salt & pepper to taste
• 1/2 cup chopped mushrooms
• 1 tsp. oil 
• seaweed (nori) sheets
• 1/2 tsp. toasted sesame seeds 

          Heat oil in a pan and sauté the mushrooms, pinch of salt and pepper for a couple of minutes till it turns soft. Keep aside to cool. 

          Now wet your hands and take sufficient amount of the cooked rice in one hand.  Make a hollow in the center and stuff little of the mushroom filling. 

          Cover it properly and press it carefully and gently to give it a triangle shape. Wrap it with a seaweed sheet. 

          Sprinkle some sesame seeds and few finely cut seaweed and serve them just as it is as a snack, breakfast or lunch.

Mushroom Peas Masala

          Mushroom and green peas are a good combination. So made this simple homemade style mushroom curry with some green peas added to it. This recipe has a slight gravy in it, but you may make it dry too. It is a great side dish with either rice or chapati. 

          I made a separate masala for it, where you can adjust the spiciness according to individual preference. So enjoy this yummy curry with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha or just plain chapati. You may also enjoy with dosa, appam or idiyappam. 

• 250 gms. mushrooms, chopped
• 1/2 cup green peas
• 3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

To grind - 

• 3/4 cup fresh grated coconut 
• 4-5 kashmiri red chilies, soaked for 30 minutes
• 3-4 garlic cloves
• 1" ginger
• 1-2 green chilies
• 1/4 tsp. whole peppercorns 
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds

          Grind the ingredients mentioned under 'to grind' into a smooth paste by adding some water. Keep aside. 

          Heat 1 tbsp. oil and sauté the mushrooms for 2 minutes. Drain and keep aside.

          Temper the remaining oil with mustard seeds and asafoetida. After it stops spluttering, add the onion and curry leaves and fry till light brown. 

          Add the tomatoes and cook till it is mashed. Now add the masala and turmeric powder. Continue to saute till the oil separates. 

          Add the mushrooms, peas and salt. Mix everything well and add 1 cup water. Cover and simmer on a low flame till the gravy thickens. 

          Add the ghee and garnish with coriander leaves. Switch off the flame and serve as a side dish with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha or just plain chapati. You may also enjoy with dosa, appam or idiyappam. 

Mushroom Pizza

          Pizza is obviously the most loved and the best comfort food of all. It is enjoyed by all generations alike. So let me share an easy and a yummy homemade mushroom pizza which has no yeast and is made of whole wheat flour. 

          It is prepared in two ways - in a pan and oven baked. So get going and dish out this amazing snack and enjoy with your loved ones. With one bite of it there will be many expressions. So check out the step by step pictorial recipe to prepare it.

Pizza Dough - (Makes 2)

• 1 cup whole wheat flour (atta)
• 1 tbsp. olive oil
• 2 tbsp. yoghurt
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• pinch of red chili flakes 
• pinch of oregano

Instant Pizza Sauce - 

• 1/2 cup bottled tomato sauce
• 1/4 tsp. red chili flakes
• 1/4 tsp. oregano
• 1 tbsp. oil
• 2 cloves garlic, grated
• 1 tbsp. fried onion

Garnishing - 

• 1 tbsp. oil
• 1 cup grated mozzarella cheese or as needed
• 2 pinches of oregano
• 2 pinches of red chili flakes
• 2 tbsp. fresh rosemary herbs
• 5-6 mushrooms, sliced

          Pizza Dough - In a bowl mix together all the ingredients and knead into a dough with required quantity of water. Cover and keep aside for 15-20 minutes.

          Instant Pizza Sauce - In a small bowl mix together all the mentioned ingredients and keep aside.

           Pan Pizza - Divide the dough into 2 portions. Roll out one portion into a round disc and pierce with a fork all over.

          Heat a pan and brush with some oil. Gently place the rolled out dough and cook, covered on a very low flame for 2-3 minutes.

          Take the pan off the flame and flip it over. Now spread the pizza sauce and top it up with cheese, sliced mushroom, rosemary, chili flakes, oregano and a drizzle of 1 tsp. oil.

          Cover and cook on a low flame for 3-4 minutes or till the cheese melts. Switch off the flame and transfer to a serving plate. Cut as desired and enjoy.

          Baked Pizza -  Roll out the other portion into a round disc and pierce with a fork all over.  Spread the pizza sauce, followed by cheese, sliced mushroom, rosemary, chili flakes, oregano and a drizzle of 1 tsp. oil.

          Bake in a preheated oven at 200 degrees C. for 15 minutes or till the cheese melts. Transfer to a serving plate, cut as desired and enjoy.

                     Pizza Dough - Mix all ingredients & knead a dough with some water. 
                     Cover & keep aside for 15-20 min.

                       Instant Pizza Sauce - In a small bowl mix together all the ingredients.

                        Roll out one portion into a round disc & pierce with a fork all over.

                       Heat pan & brush with some oil. Place rolled out dough & cook, covered 
                       on a very low flame for 2-3 minutes.

                       Take the pan off the flame & flip it over. Now spread the pizza sauce and

                       top it up with cheese, sliced mushroom, rosemary, chili flakes, oregano &

                       a drizzle of 1 tsp. oil.

                        Cover & cook on a low flame for 3-4 minutes or till the cheese melts. 

                        Switch off flame & transfer to a serving plate. Cut as desired & enjoy.

                        Alternatively, bake in preheated oven at 200 degrees C. for 15 minutes
                        or till cheese melts. 

                               Transfer to a serving plate, cut as desired and enjoy.