Mushroom Broccoli Quiche ( My 1st attempt)

Now this has turned a fav. Recipe of mine for breakfast –dinner-lunch (U can have it any time). This is one of the recipes that can be made in thousand ways. 
Last summer we went to Acadia national park in US & there for lunch we went to one restaurant called Jordan Pond House. There we had broccoli quiche for the first time. As that day was Friday & we don’t eat non veg on that day so we ordered brown rice, broccoli quiche & steamed veggies. No doubt it was very tasty & flavorful. we just enjoyed it.  There I kept on my mind to make the recipe when I will reach home. But somehow I missed it may be due to my small baby gal behind whom I have to run day & nite..:P 
So few days before I  was browsing my google & found this recipe. Immediately the ring bell on my mind & I thought today is the time to give the surprise to hubby by making this quiche. I run to kitchen & open the fridge. I found broccoli & mushroom. So thought to try with these two ingredients.
After so many Google search finally find the recipe & tried it..but one important thing I didn’t hav pie pan. So I had to bake in my square pyrex bowl. 
But this one turned out wonderfully. My husband also  liked it very much. It keeps well in the fridge & reheats well. 

so friends here is the recipe.

Ingredients

Ingredients for pastry 

1 cup  maida/ all purpose flour 

100gm unsalted butter  (grated)

1/4 tsp baking powder

1 egg

pinch of salt

For the filling:

1 ½  cup chopped mushrooms 

1 cup broccoli florets

1 large onion, chopped

1/2 cup milk

3/4 cup shredded cheddar cheese

2 eggs

1 tsp ground black pepper

Salt to taste

1 tbsp olive oil

Italian herbs 

To Make Quiche:

For the pastry:

In a bowl mix flour, salt and baking powder together.  Add the grated butter & mix it well with fingertips until the mixture resembles coarse  meal. Add the egg and bring the dough together. Add ice water in a slow ly if needed at this stage. Form dough in to a single ball. 

Transfer the dough to a floured surface. Roll out the dough on a lightly floured surface about 2" large all around than your pie pan. Its fine even if its not an even circle or whatever. Just make sure the thickness is more or less even all around. (I didn’t have the pie pan so I have to make the quiche in a square pyrex bowl)

Next step is to gently transfer this rolled out dough to a greased pie dish.  Now put it in the refrigerator.  In the mean while we will prepare the filling.

Pre-heat the oven to 350F / 180C.

To prepare the filling:

Heat the oil in a pan and fry the onions until golden brown. Add the mushrooms nd broccoli florets and sautéon medium-high flame until soft & light golden brown. Adjust ground pepper and salt and mix well. Now switch off the flame & let it cool.

Now take small bowl. Break 2 and beat them. Add  milk to the eggs & again mix well. 

Now take out the prepared crust from the fridge. Lay the brocolli mushroom mixture evenly on it. 

And top off with the milk-egg mixture until it reaches almost up to the top of the crust. top off with  shredded cheddar cheese & some Italian herbs.

Bake until the top turns golden brown and patchy in parts and the crust turns golden - about 30 to mins. 

Now Enjoyyyyyyy hoootttt.

Veg Fettuccine (Thin Pasta sticks)

 To be honest I never heard of this animal called "Fettuccine" long ago. My hubby does sometime eat lunch outside (read as "love" to eat always but I say NO :-)) and I keep checking what he had that day. Once he had gone to an Italian restaurant and told me he had some fettuccine and I was keen to know more about it. Did google about it and voila!! I was cooking that animal in my kitchen after couple days since I love all forms of pasta. Not to mention that it turned delicious in the first attempt. So here it is, try yourself!

Ingredients:

8 ounces fettuccine
1 cup mix vegetables chopped (carrots, mushrooms, beans, broccoli florets)
Green peas ,Sweet corn – 1/4cup
2 tbsp. butter/ oilve oil
2 tbsp.  all-purpose flour
Milk- 1cup
Salt as per the taste
1 tbsp. crushed black pepper
1tsp of red chilli flakes
1tsp of dried oregano & basil
1/4 cup chopped onion 
8-10 garlic cloves finely chopped
Heavy whipped cream- 1/2 cup (Optional)
2 tbsp. freshly grated Parmesan cheese 
1/2 cup grated mozzarella cheese (Optional)

Method:

Boil the fettuccine as per the instruction. Remove from heat & drain all the water.


Take a small bowl. Add flour & 4 tblsp milk to it. Whisk to avoid lumps.
Heat a pan. Melt butter. Add milk & when it starts boiling add the whisked flour & milk mix. Stir continuously to avoid lumps. Add whipping cream & grated Parmesan cheese Mix well. Add red chilli flakes, garlic powder, crushed black pepper, basil & oregano. Your sauce is ready.

Heat butter/ olive oil in a pan. Add chopped garlic cloves & onion. Sauté till they becomes translucent. Add all veggies. Stir till they becomes golden brown & crunchy. Adjust salt, add pepper powder. Keep aside. 
Then add the boiled fettuccine to it. Mix well. 


Add the white sauce to the prepared fettuccine & mix well. 
Adjust salt. Add Parmesan cheese & Mix well. 

Your veg fettuccine is now ready to serve. Serve hot & enjoy.

Mix veg Korma

Ingredients:

• 1 medium size Capsicum, 1 carrot, 1 cup cauliflowers, 6-8 beans & 1 medium size potatoes- cut in cubes
•  Mushroom - 1/2 cup thickly sliced
• ½ cup boiled soya chunks (Optional) 
• Green peas- 1/4th cup
• 100gm of paneer cut in cubes
•  ¼ cup cashews & raisins 
•  1tblsp pomegranate seeds 
•  2tblsp of cut pineapples (Pomegranate & pineapples r optional)
• onion paste- 1/2 cup
• Ginger Garlic  paste- 2 tblsp
• whole garam masala-  2 cardamom, 1 small cinnamon stick , 2 bay leaves. 
• 1tsp dried kasturi methi
•  Tomato puree- (take 2 medium size tomatoes, boil for 1 min, remove the skin then blend it in a blender)
• 1 tsp turmeric powder
• 2tsp chilli powder
•  1tblsp cumin-coriander powder
• 1/3 cup heavy whipped cream
• 1 tsp garam masala 
• 1 cup milk
• refined oil/ butter- 2- 3 tblsp
• a handful chopped coriander leaves for garnishing 

Method:

• Heat 1tblsp oil in a pan. Add paneer cubes. Fry it till they become light golden color.
• Remove from the pan. Add 1tsp oil add the cashews & raisins & fry till they becomes golden brown.
• Heat oil in a pan. Add whole garam masala to it. Saute for 15 sec. Add 1tsp dried kasturi methi (i like the aroma while putting the dries leaves in to hot oil). 
• Add onion paste  to it. Sauté for a min or two . then add 1tblsp Ginger garlic paste. Then sauté it for 2-3 min till the oil appears in masala & raw smell disappears. 
• Then add tomato puree to it.  sauté for 2-3 min. Now add turmeric powder, chilli powder, 1tblsp cumin-coriander powder to it. Again sauté it for a min. 
• Then add all the veggies except capsicum  green peas, mushroom & paneer. Saute they & Add 1 cup milk to it. 
• Cover let it cook in a low-medium flame till veggies r 70% cooked. Then remove the lid & add mushroom, capsicum, green peas & soya chunks. 
• Again let it cook for few min till all the veggies r cooked. 
• Now add the paneer pieces , pineapples & fried cashews & raisins to it. Mix well. Add 1/3 cup heavy whipped cream to it. Mix well. let it boil for another 1-2 min. 
• Sprinkle 1 tsp of garam masala to it mix well & switch off the flame. Garnish with chopped coriander leaves & pomegranate seeds (I didn't add as it wasn't in my kitchen). 
• Now your mix veg korma is ready to serve. Serve hot with naan, puri, chapatti or any type of rice.

Musroom potato Masala

Musroom-  250gm (cut into pieces)

potatoes 2 nos- peeled, boiled & cut in cubes

Ginger garlic paste- 2tblsp

Cashew nuts paste- 2tblsp

Tomato puree- 2 tblsp

1 large tomato chopped

Haldi- ½ tsp

Cumin seeds- 1tsp

Dalchini stick- 2” long

Illaichi- 2-3 crushed

2 green chilli chopped

3 large onion chopped

Green onion chopped- ½ cup

Coriander- cumin powder- 1tsp each

Red chilly powder- 1tsp (as per your taste)

Dried kasturi methi powder- 1tsp

Garam masala powder- 1tsp

Oil- 3 tblsp

Coriander leaves chopped a handful

Method:

Heat 1-2 tblsp oil in a wok. Add the mushroom pieces & fry for 3-5 min till light brown. keep the mushrooms aside. Again add 1tblsp oil in the same wok & add the boiled potato cubes. stir fry for some time till light brown. Keep them aside.

 Heat oil in a wok again. Add dalchini stick, whole iilaichi to it. Add cumin seeds. Let it splutter.

Add  Chopped onions, green onion, chopped green chilly & sauté till they turns to golden brown colour.

Then add  ginger garlic paste, haldi, cumin- coriander powder, red chilly powder & mix well. Sauté till oil appears in masala.

Then add the musrooms & boiled potatoes. Adjust salt & mix well.

Add cashew nuts paste & mix well. stir for 1-2 min. Then add  ½ cup of water. Let the curry boils for 5 mins till the mushroom becomes soft.

When then gravy becomes thick add crushed dried kasturi methi powder, garam masala powder. Remove from the flame. Garnish with chopped coriander leaves & serve hot with rice/ pullav/ puri/roti.

Veg Kurma:

Ingredients

Potato-1 cut finely

French Beans- 1 cup cut finely

Carrot-1 cut finely

Green Peas- ½ cup

Corn-1/2 cup

Musroom-1 cup

Fried Paneer cubes- 100gm

Onions-2 chopped finely

Tomato-1 big chopped finely

Ginger garlic paste- 3 tsp

Cinnamon- 1stick

Cloves- 4

Garam masala powder- ½ tsp

Turmeric powder- ¼ tsp

Coriander & cumin powder- 1tsp each

2 Bayleaves

Salt to taste

Coriander leaves- 1 tsp finely chopped

Paste for gravy:

Green chillies-2-3

Saunf  - 1tsp

Cashews -5

Khus khus -1tsp

Grind all the above ingredients & make affine paste.

Method

Heat oil in a pan. Add 1-2 tsp oil. Add all the vegetables.Saute for 1-2 min till they turns to golden brown in colour.

Heat 4 tsp oil and 1 tsp ghee in a pan . Add bayleaves, cinnamon & cloves. Then add the onions, saute for some time till they turns soft .

Then add  ginger garlic paste. Fry for some time and add the tomatoes. Saute till the tomatoes become soft and. Add salt and turmeric powder. saute till the raw smell goes & oil separates from masala .

Then add the grinded masala and garam masala , fry for some time. Now add the vegetables & mix well.

Add 1 cup of water & let it boil for 5 mins till the veggies become soft add the fried paneer cubes. Mix well. cook for another 1-2 min. Your veg korma is ready to eat.

 Garnish with coriander leaves and serve hot with poori/roti/chappatis/ any type of rice or pollaus.

Chatu besara (mushroom gravy with mustard paste Orissa style)

Ingredients

Mushrooms 500gm ( clean the mushrooms  with clean water , squeeze & drain all the water  from mushrooms & cut in to pieces )

1 onion cut into slices

1 medium size tomato sliced

1 Dried mango slices ( ambula )

1 tsp mustard seeds

½ tsp red chilly powder

2 tblsp mustard paste( grind  1tsp poppy seeds, 2 tsp mustard seeds  , 1 tsp Jeera  with 5 cloves of garlic & 1 green chilly )

1 tsp haldi powder

salt

2 tblsp Oil

Method:

Heat oil in a pan. Add the Mushrooms ,salt and turmeric powder & stir for 3-5 min til the mushroom cooks  turns to brownish colour.

Heat oil in a pan. Add mustard seeds and once it sputters add the Onions and fry for 2-3 minutes till they turns to golden brown colour. Add red chilly powder & haldi. Add tomatoes. Stir for 1 min. Then add the mustard paste and stir for 30 seconds & add 1 cup of  water to the masala. Let the curry cooks in a medium flame. When the curry starts boiling add the fried musrooms & ambula & Mix well. Cover the lid. When half of the water evapourates from the gravy & gravy will become little bit thick turn off the gas. Garnish with chopped coriander leaves. Serve hot with rice/roti.

sending this to Ammaji Recipes: My Favorite Dish