#Mushroom fry, a simple, quick, easy to make, tasty dry fry prepared with Indian mushrooms...##

Mushroom fry

Mushroom fry, a simple, quick, easy to make, tasty dry fry prepared with Indian mushrooms

                                                     

mushroom fry

Mushroom fry is one of those easy to make stir fry dishes that makes for a delicious side with chapati or rotis. Mushrooms hold a special place in my kitchen and its a shame that I have not blogged any mushroom recipes except for the restaurant style mushroom pepper fry which is my son’s favorite. I usually make mushroom dishes for our evening meal and I do not shoot images after 4 pm hence you will not find them on my food blog.

I have received many requests for mushroom recipes Indian style like mushroom masala, mushroom manchurian, chilli mushroom, mushroom biryani and of course andhra style mushroom dishes. I have decided to do a series on mushroom recipes for my dear readers and am starting off on a very simple yet extremely flavorful mushroom fry.

                                                                                                                                                                                                how to make mushroom fry

Learn to make mushroom fry indian style

Mushroom fry recipe

• Prep time: 20 min
• Cook time: 20 min
• Serves: 5

Main Ingredients:

1. mushroom

Ingredients

• Edible white mushrooms - 3 cups, cleaned, skin peeled and sliced
• Onions - 2, medium, sliced
• Tomato - 1, medium, chopped
• Green chilis - 2, slit lengthwise
• Ginger garlic paste - 1 tsp
• Crushed black pepper powder - 6- 7 peppercorns
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1 1/2 tsps
• Saunf powder - 3/4 tsp
• Garam masala powder - 1/4 tsp
• Coconut Milk - 1/4 cup (optional)
• Lemon juice - 1 tsp
• Ghee - 2 tbsps
• Oil - 2 tbsps
• Fresh coriander leaves - 2 tbsps for garnish

Method

1. Clean mushrooms of all its dirt, trim the stems and slice them. Place them in salted boiling water for 30 seconds. Strain and pat dry with a clean towel.
2. Heat ghee in a cooking vessel and saute the sliced mushrooms for 6-7 mts on low medium flame. Remove from vessel and set aside.
3. In the same vessel, add the oil and heat it. Add the sliced onions and saute for 4-5 mts. Add ginger garlic paste and green chilis and saute for 5 more mts till oil separates.
4. Add turmeric powder, red chili powder, coriander powder and saunf powder and and mix. Add the chopped tomatoes and saute for 5-6 mts.
5. Add the sauteed mushrooms and mix well. Add few tbsps water, coconut milk and salt and mix. Simmer on low medium flame for 10 mts or till there is no moisture and has a semi wet or dry consistency.
6. Increase flame and saute for a mt, tossing the contents continuously so that it does not burn.
7. Add garam masala powder, freshly crushed pepper corns and lemon juice and mix. Turn off flame.
8. Remove to a serving bowl and garnish with fresh coriander leaves. Serve warm with chapati, roti or rice.

Tips

• If you do not have coconut milk on hand, add a tbsp of malai or cashew nut paste mixed in little water.
• Vegans can omit ghee and use oil.

#Cheese corn balls recipe Cheese corn balls recipe, an easy to make, delicious, vegetarian kids snack with a crispy exterior and a soft and cheesy inside

 Cheese corn balls recipe
 Cheese corn balls recipe, an easy to make, delicious, vegetarian kids snack with a crispy exterior and a soft and cheesy inside                                                                              

cheese corn balls

Cheese corn balls were regular after school snack in our home growing up. My mother would even pack these cheese bursting balls in our school snack box which was eventually shared with friends at school. My son loves these cheesy balls and anything that contains potatoes, cheese and corn. They make for a great party appetizer and you will have your guests noting down your recipe for cheese corn balls. 

It is a no onion no garlic Jain style cheese corn balls recipe with minimal ingredients that include aloo or potatoes, sweet corn, cheese, ginger, green chilis, and fresh coriander leaves. The sweet corn brings out the sweetness, the ginger, and green chilis add a bit of spice and the addition of cheese and coriander leaves balances the flavors. You can add any flavors of your choice like red chili flakes, oregano or garlic powder. You can even season the bread crumbs for more flavor. You must take care not to over cook the potatoes and cool them completely before grating. The key to good cheese corn balls is minimal moisture and the even coating of the prepared cheese corn balls in bread crumbs before deep frying. This ensures a crunchy outside and an inside that is soft, creamy and cheesy. A pretty versatile recipe that you cannot go wrong with.

How to make cheese corn balls at home

Cheese corn balls recipe

• Prep time: 30 min
• Cook time: 30 min
• Serves: 15

Main Ingredients:

1. corn. cheese

Ingredients

• Sweet corn - 3/4 cup, boiled
• Potatoes - 2, medium, boiled and peeled
• Cheese - 3/4 cups, grated (I used a 50:50 ratio of mozzarella and Amul processed cheese)
• Corn flour - 2 tbsps
• Ginger-green chilli paste - 1 tsp
• Black pepper powder - 1/4 tsp
• Coriander leaves - 1/4 cup, chopped
• Salt to taste
• Oil for deep frying
• Corn flour for coating
• Breadcrumbs for coating
• For Batter
• All purpose flour - 2 tbsps
• Corn flour - 2 tbsps mixed in 1/2 cup water
• Salt to taste

Method

1. Pressure cook the potatoes with skin till soft on touch. Do not over cook them. Cool, peel and grate the potatoes.
2. Coarsely crush the boiled sweet corn in a mixer grinder.
3. In a bowl, add the grated potatoes, crushed sweet corn, grated cheese, salt, black pepper powder, ginger and green chili paste, coriander leaves and corn flour. Mix all the ingredients to a smooth mixture. There should be no moisture. If the mixture has a lot of moisture or soggy, add breadcrumbs to help bind the mixture. Make small lemon sized balls of the cheese corn mix and set in fridge for a few minutes.
4. Heat oil for deep frying in a heavy bottomed vessel. Lightly coat the cheese corn balls in cornflour, dip in the batter and place over bread crumbs. The balls should be evenly coated with bread crumbs.
5. Place each ball in the hot oil and reduce flame to medium high. Do not overcrowd the vessel by adding too many balls. Towards the end of the cooking process increase heat and deep fry till golden brown in color. Carefully remove the fried balls onto an absorbent paper.
6. Place the cheese corn balls in a serving bowl and serve with tomato ketchup.

Tips

• You can add any flavor of your choice like garlic powder,oregano or red chili flakes.                                                                          

#Diabetic Diet Strategy.....##

Diabetic Recipes

Diabetic Diet Strategy

Here we have all the diabetic appetizers, side dish and salad recipes listed.

The basic strategy is to coordinate your food intake with the action of the insulin in your body. Although no two cases of diabetes are exactly alike, a meal planning approach may be recommended for both Type I and Type II diabetes patients.

When you have Type I diabetes, you must use insulin injections to replace the insulin your pancreas no longer reproduces. The insulin will act at specific times after it is injected. These action times will vary, depending on the type of insulin you use - short acting, immediate-acting or long-acting. Your diet must coordinate with these action times.

Type II diabetics may take insulin to supplement the small amount of insulin still produced by your pancreas. Alternatively, perhaps you take medication to aid your body's ability in insulin production according to your specific needs. You have to take you medication at certain times and have to be sure that your equipment from a company like Dexcom is well stocked so you don't run short and it becomes a problem when you eat.

Whichever way you and your doctor are managing your diabetes, and in both types, your food intake still must be timed to coincide with your own insulin production. The way you time your food intake in accordance with the action of insulin is important for all diabetic patients. The main question - whether you have Type I or Type II Diabetes: When is the insulin in your body acting? This, in part, will determine when and how much you will be able to eat. Here is an equation that can help you do this: Sugar in bloodstream = Sugar that the insulin in your bloodstream can handle.

One thing is for certain for every body: We all have to eat! This recipe collection has been growing by leaps and bounds so we've broken it up into categories for your viewing ease. We now have hundreds of healthful, delicious recipes for diabetics to choose from so dig in and we hope you find many you enjoy!

                

                                                                                                                                 

#3/4 Sit-Up Guide.......##

3/4 Sit-Up Guide                                                                                                                                                                                                                                                                                   

 

                 

1. Lie down on the floor and secure your feet. Your legs should be bent at the knees.
2. Place your hands behind or to the side of your head. You will begin with your back on the ground. This will be your starting position.
3. Flex your hips and spine to raise your torso toward your knees.
4. At the top of the contraction your torso should be perpendicular to the ground. Reverse the motion, going only ¾ of the way down.
5. Repeat for the recommended amount of repetitions.