Tag Archives: mushrooms

Indian Stir-Fried Black-Eyed Peas with Mushroom Croquettes, & Farewell to Crappy Pictures

3 Aug

I just borrowed two Indian cookbooks from the library– India’s Vegetarian Cooking: A Regional Guide by Monisha Bharadwaj, and Pure & Simple: Homemade Indian Vegetarian Cuisine by Vidhu Mittal– and so far, I’m impressed with both! As I browsed through the pages of each cookbook, I was in awe of the vibrant pictures and helpful descriptions of the process. I bookmarked several recipes to try out. I have a feeling I will be renewing these books several times ๐Ÿ™‚

The other night I tried one recipe from each book to make Stir-Fried Black-Eyed Peas (“Bhuna Lobhia”), and Mushroom Croquettes (“Khumb ke Cutlet”). What attracted me to these recipes was that they called for easy-to-find ingredients. In fact, for the main dish, I only needed to buy tomatoes and peas…I had everything else on hand or was buying the ingredients anyway for other dishes I was making that week. Love that!


Both dishes were amazingly flavorful. The mushroom croquettes had a crunchy exterior, then a nice thick layer of soft potato, and and finally some tasty stir-fried mushrooms and peppers in the center. I imagine it being like a tater tot for grown-ups (but obviously way better!) ๐Ÿ™‚ I thought the croquettes tasted wonderful on their own, but next time I make them I might also include some sort of chutney to add some brightness.


The black-eyed peas were also wonderful. The ginger, garlic, cilantro, cumin seeds, and other Indian spices were a fantastic combination, and one I’ve yet to encounter in Indian restaurants. I will definitely be making this dish again and again!

Will you miss crappy pictures like this one? I won't!

In other news, the pictures you see in this post are [hopefully] the last crappy pictures you’ll see from me! I am excited to report that my husband and I just bought ourselves a Sony Cybershot DSC-HX100V as an early Christmas present! We were certainly due for a new camera; I bought my last one in 2003 and it is a measly 5 megapixels! So practically a stone age camera.

Oh and my husband just got a new job (hooray!) so he had to take advantage of his employee discount of H.H. Gregg while he still could ๐Ÿ™‚ I am hoping my food photography improves markedly, but I know I need to still learn more about proper lighting and composition; a new camera won’t solve all my problems. Feel free to leave me some tips!

Stir-Fried Black-Eyed Peas/Bhuna Lobhia

(adapted from recipe by Monisha Bharadwaj, India’s Vegetarian Cooking: A Regional Guide)

Ingredients:

  • 2 tbsp canola or sunflower oil
  • 1 tsp cumin seeds
  • 1 medium onion, finely sliced
  • 1 tbsp ginger-garlic paste (equal parts ginger and garlic, combined in mini food processor)
  • 1 can black-eyed peas, drained and rinsed
  • 1/2 tsp chili powder
  • 1/2 tsp tumeric
  • 2 large ripe tomatoes, chopped
  • 1 tsp garam masala
  • 1/2 tsp sugar
  • Salt, to taste
  • Chopped cilantro leaves for garnish

Preparation:

  • Heat the oil over medium heat in a heavy saucepan. Add the cumin seeds, fry until dark, and then add the onion and stir-fry until golden. Stir in the ginger-garlic paste and mix well.
  • Add the black-eyed peas, sprinkle in the chili powder and tumeric, and fry for 1 minute. Then add tomatoes, garam masala, sugar, and salt. Stir, add about 1/2 cup water, cover, and bring to a boil. Reduce heat and simmer until thickened, about 15 mins. The beans should retain their shape. To further thicken the sauce, mash a few of the black-eyed peas.
  • Garnish with cilantro and serve.

Makes 4 servings.

Mushroom Croquettes/Khumb ke Cutlet

(adapted from recipe by Vidhu Mittal, Pure & Simple: Homemade Indian Vegetarian Cuisine)

Ingredients:

  • 1 large potato, boiled for about 20 mins, and grated
  • 2 bread slices (I used whole wheat)
  • 1 1/2 tbsp grated mozzarella or other melting cheese
  • 1/4 tsp salt, plus more, to taste
  • 2 tsp vegetable oil
  • 2 tbsp mushrooms, chopped
  • 1 tbsp bell pepper, chopped

Preparation:

  • Dip the bread slices in about 2/3 cup of water and immediately squeeze out the water. Mix bread withย  potato, cheese, and salt. Set aside.
  • For the filling, heat 2 tsp oil in a pan, add mushrooms, and salt and pepper, to taste. Cook for about 30 seconds and remove.
  • Divide the potato dough into 15 equal-sized balls. Stuff each ball with 1/4 tsp filling, and fold to seal the filling inside. Reshape.
  • Heat a deep fryer to 360 degrees (or fry on stovetop). Fry until golden brown, about 2-3 minutes.
  • Drain on paper towels, then serve.

Makes 15 croquettes.

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Pasta with Mushroom Mascarpone Sauce

29 Jan

Mushrooms are a great ingredient for vegetarian cooking. They have a hearty, almost meaty flavor that satisfy meat-eaters and vegetarians alike. This particular recipe is from the Giada at Home cookbook I recently borrowed from the library. I thought it was a new recipe, but when I went to cook it, I realized it seemed very familiar. Indeed, this was the recipe that my husband cooked for me on my birthday last year. It was delicious then, too, so I don’t know why we haven’t cooked it since. Looks like we’ll have to start making up for lost time ๐Ÿ™‚

Pasta with Mushroom Mascarpone Sauce (by Giada De Laurentiis)

Ingredients:

* 1 lb pasta
* 2 tbsp olive oil
* 2 shallots, minced
* 1 clove garlic, minced
* Salt and pepper, to taste
* 1 lb assorted mushrooms (such as cremini, shiitake, and button), cleaned and sliced
* 1/2 cup white wine
* 1/2 cup vegetable stock
* 1 cup (8 oz) mascarpone cheese, at room temperature
* 1/2 cup grated Parmesan
* 1/4 chopped fresh chives

Preparation:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until the mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook f or 3 minutes until all the liquid evaporates. Add the stock and simmer until the liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives.

Make sure you season liberally!