Crostini of Sauteed Mushrooms with Kimchi Mayonnaise

Crostini of Sauteed Mushrooms with Kimchi Mayonnaise 

Ingredients

•	French bread	1
•	Shiitake mushrooms,soaked	6-7
•	Button mushrooms	6-7
•	Kimchi	2 tablespoons
•	Mayonnaise	2 tablespoons
•	Oil	1 tablespoon
•	Garlic cloves,sliced	5-6
•	Salt	to taste
•	Black pepper powder	1 1/2 teaspoons
•	Spring onion bulbs,sliced	2-3
•	Chilli oil,+ for drizzling	2½ tsps
•	Spring onion greens,chopped + for topping	3 stalks
•	Walnuts	8-10
•	Sesame seeds (til),+ for sprinkling	1 tablespoon
•	Oyster sauce	2 tablespoons
Juice of ½ lemon
green gram (moong) sprouts,for topping

Method
1. Preheat oven at 180°C.

2. Cut shiitake and button mushrooms into quarters.

3. Heat oil in a non-stick wok. Add garlic and sauté till golden.

4. Add both mushrooms, salt, ½ tsp pepper powder, spring onion bulbs, toss and sauté well.

5. Add 2 tsps chilli oil and toss. Sauté well.

6. Cut French bread into 8 slices and toast them in the preheated oven for 2-3 minutes.

7. Add 2 chopped spring onion green stalks, walnuts, sesame seeds and oyster sauce in the wok. Toss to mix and add lemon juice. Mix well.

8. To make kimchi mayonnaise, combine kimchi and mayonnaise in a bowl and mix well. Add remaining pepper powder, salt, and remaining chilli oil and mix well. Add remaining chopped spring onion green stalk and mix well.

9. Spread a spoonful of kimchi mayonnaise on toasted bread slices. Top with a portion of sautéed mushrooms, little green gram sprouts and some chopped spring onion greens. Place these on a serving plate, sprinkle little sesame seeds on top and drizzle little chilli oil and put some more kimchi mayonnaise on top.

10. Serve immediately. 

Italian Minty Prawns

hi guys,

sharing the recipe of italian minty prawns...

Italian Minty Prawns

Ingredients

•	Fresh mint leaves,pureed	1/2 cup
•	Prawns (kolambi/jhinga),peeled and deveined with tails intact.	8-12 large
•	Olive oil	4 teaspoons
•	Red chilli flakes	1/2 teaspoon
•	Garlic,finely chopped	8-10 cloves
•	Mixed herbs,chopped	1 tablespoon
•	Lemon juice	2 teaspoons
•	Salt	to taste

Method
Mix the prawns with mint puree, two teaspoons olive oil, chilli flakes, garlic, herbs, lemon juice and salt. Keep them in the refrigerate to marinate for half an hour.Heat the remaining oil in a non-stick pan. Add the marinated prawns and cook on high heat till done. Serve hot.

Frozen Shake

hi guys,

sharing the recipe of frozen shake...

Frozen Shake

Ingredients

•	Milk	1 1/2 cups
•	Bananas,chopped	3
•	Chocolate syrup	4 tablespoons
•	Ice cubes	as required

Method
Keep the chopped bananas in the freezer for a couple of hours. Blend milk, bananas and chocolate syrup in a blender until smooth.

Place ice cubes in individual glasses, pour the shake into them, top with chocolate syrup and serve chilled. 

Asparagus Risotto

hey guys,

sharing the recipe of asparagus risotto



Asparagus Risotto

Ingredients

•	Asparagus	5-6
•	Arborio rice	1 1/2 cups
•	Butter	2 tablespoons
•	Olive oil	1 tablespoon
•	Garlic,chopped	1 teaspoon
•	Parmesan cheese	1/2 cups + 3 tablespoons
•	White wine	1/4 cup
•	Vegetable stock	4 cups
•	Salt	to taste
•	Black peppercorns,crushed	1/2 teaspoon

Method
1. Heat olive oil in a non-stick pan, add half tablespoon butter and garlic and sauté for two minutes.
2. Add onion, mix and sauté for two minutes. Add Arborio rice, mix and sauté for two minutes.
3. Heat another non-stick pan, add half cup Parmesan cheese and cook till it gets crisp.
4. Add white wine to the first pan, mix and cook for three minutes. Add two cups of vegetable stock, mix, cover and cook.
5. Trim heads of asparagus and set aside. Chop stems.
6. Add remaining stock to the pan, cover and cook till al dente.
7. Take some water in a bowl and add chopped asparagus and heat in the microwave oven for thirty seconds. Remove from oven, strain and set aside.
8. Add three tablespoons Parmesan cheese to the risotto and mix well. Add salt, crushed peppercorns, remaining butter and asparagus. Mix well and cook for a minute.
9. Transfer risotto into a serving dish, garnish with crispy Parmesan and asparagus heads.
10. Serve immediately. 

Why are chillies spicy?

Chillies contain capsycide which burns mammal taste buds, but buds can’t feel it. It’s the plants protection. It is not the seeds that make the chilies taste spicy but the white part around them does. It contains capsaicin and it does not "burn" anything but it does stimulate pain receptors found in the mucus membranes of the mouth. These receptors are called chemoreceptors and like the receptors for smells and taste (taste buds sense sweet, salty, bitter, sour and for some people tumami) are sensitive to chemicals in the environment. Plants have capsaicin to limit the kinds of animals that eat the fruit (peppers) or perhaps to cause them to spit the seeds out at a distance away from the plant thus dispersing the plant over further distances. Similar compounds are ginger (gingerol) black pepper (piperine) and surprisingly vanilla (vanilin), all have similar chemical structures. 

hi guys,

sharing the recipe of mexican nachos enjoy!!!

ingredients 

•	readymade nachos	1 packet
•	Processed cheese	40 gms
•	Lollo rosso leaves	a few fresh
•	Sour cream	a dollop
Cajun Spice
•	Cumin powder,roasted	1 tablespoon
•	Onion powder	1 tablespoon
•	Garlic Powder	1 tablespoon
•	Black peppercorns,crushed	1 tablespoon
•	Paprika powder	1 tablespoon
•	Castor sugar (caster sugar)	1 tablespoon
Salt
•	Dried thyme	1 tablespoon
Bean Sauce
•	whole black gram with skin,soaked	1/2 Cup
•	Kidney beans,soaked	1/2 Cup
•	Carrot,cut into dices	1 medium
•	Celery,roughly chopped	1 stalk
•	Butter	1 tablespoon
Pico de gallo (salsa)
•	Onion ,roughly chopped	1 medium
•	Tomato,roughly chopped	1 medium
•	Jalapenos ,sliced	1 1/2 tablespoons
Salt
•	Black peppercorns,crushed	1 teaspoon
•	Tomato juice	1/4 cup
•	Fresh coriander leaves,chopped	1 tablespoon
•	Tobasco sauce	1 1/2 teaspoons
Juice of 1 lemon
Wing Sauce
•	Butter	2 tablespoons
•	Tomato sauce	3 tablespoons
•	Tobasco sauce	2 tablespoons

Method
1. To make Cajun spice, combine cumin powder, onion powder, garlic powder, paprika powder, crushed peppercorns, castor sugar, salt and dried thyme in a bowl and mix well.

2. To make bean sauce, heat a non-stick pan. Add black gram, kidney beans, 1 tbsp Cajun spice, carrot, celery and 1 cup water. Cook till the beans and gram are done but not mashy.

3. To make pico de gallo (salsa), combine onion, tomato, jalapenos, salt, crushed peppercorns, 1 tbsp Cajun spice, tomato juice and chopped coriander in a bowl and mix well. Add Tabasco sauce and mix again.

4. To make wing sauce, combine butter, tomato sauce and Tabasco sauce in a microwave safe bowl. Place bowl in a microwave and heat for 10-20 seconds. Remove from heat and whisk well into a homogenous mixture.

5. Add lemon juice in pico de gallo (salsa) and mix well.

6. Divide nachos into 2 bowls. Grate 20 gms cheese in each bowl. Drizzle some wing sauce equally in each bowl and heat in microwave till cheese melts.

7. Place one layer of cheesy nachos on a large serving plate.

8. Add butter in bean sauce and mix well till it melts.

9. Pour bean sauce on cheesy nachos followed by wing sauce and pico de gallo (salsa). Place another layer of cheesy nachos on top and repeat the procedure with the sauces and pico de gallo (salsa).

10. Shred Lollo rosso leaves and place on the nachos. Put a dollop of sour cream on top, sprinkle little Cajun spice on top and serve immediately.

 hi guys,

sharing the recipe of coffee pudding cake enjoy..

It is both a cake and a pudding just try it and you will love it.

Ingredients

•	Instant coffee powder	1 tablespoon
•	Refined flour (maida)	1 1/4 cups
•	Baking powder	1 1/2 teaspoons
•	Salt	1/2 teaspoon
•	Cocoa powder	3 tablespoons
•	Sugar	3/4 cup
•	Melted butter	2 tablespoons
•	Vanilla essence	1 teaspoon
•	Milk	3/4 cup
•	Dark chocolate,grated	50 grams
•	Warm milk	1 1/2 cups

Method
1. Preheat oven to 180° C.

2. Keep a sieve over a bowl and put refined flour, baking powder, salt, 2 tbsps cocoa powder, 1 tbsp instant coffee powder in it and sift. Mix well.
3. Add ¾ cup sugar, melted butter, vanilla essence and ¾ cup milk and mix with a hand blender. Put the batter into a baking dish and spread evenly.

4. Put remaining sugar, remaining cocoa powder, remaining coffee powder into the same bowl. Add dark chocolate and warm milk and mix well.

5. Pour this over the batter in the baking dish. Bake in the preheated oven for about 40-45 minutes. Check once after 35 minutes to see if it is done. If it is not done bake for some more time.

6. Remove from the oven and serve.