Mushroom Fry

Ingredients

1 pound Mushroom

1 tsp Garam masala powder

1 tsp Ginger Garlic paste

1 Onion chopped

1/2 tsp cumin powder

Few pepper corns or 1/2 tsp pepper powder

1 tbsp coriander powder

1 tsp turmeric powder

1 tomato

1 tsp Red Chilli powder or to taste

1 tsp salt or to taste

1 tbsp oil

1 tsp lemon juice

1 green chili

4 Garlic

1/2 tsp Cumin seeds

1 tbsp chopped coriander leaves

1/2 tbsp butter or ghee

Steps

• Heat oil in a pan, add cumin seeds and once it splutters, add the chopped onions, salt, turmeric, chopped chillies and ginger garlic paste.
• Once cooked, add chopped tomato and garam masala cook until tomato turns softs. Mash it along with the other ingredients as it gets cooked.
• Now add cubed mushrooms, some water and cook it for 10 minutes.
• In a mortar and pestle mash garlic, pepper and cumin seeds. If you do not have mortar use mixy.
• In another pan melt butter or ghee add the mashed content mentioned above, coriander powder, cumin powder, red chili powder, coriander leaves and mix it for 1/2 minute and then add the mushroom and cooked until water dries.

Meringue without egg

I was looking for preparation of meringue without egg and I found a couple of options. I am actually confused on what to use, here they are

Option 1

3 cups coconut milk
2 cups soaked cashews
3/4 cup agave
salt, vanilla
Blend the above together

Add:
3 tbsp lecithin
Blend again

Add: 3/4 cup coconut butter (unscented and melted)
Blend again
Set in refrigerator or freezer.

Option 2

Commercial Egg replacer Ener-G

Option 3

Smash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes or yeast-free quick breads, such as pumpkin bread, and of course, banana bread! Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed.

Option 4

Condensed Soy Milk

Option 5

Corn Starch mixed in water or soy milk

May be someone who has tried can write in comments in this blog post.

Queen of desserts

Serves eight

2 tbsp butter, plus extra for greasing

2 1/2 cups milk

1 1/4 cups superfine sugar

finely grated rind of 1 orange

4 eggs, separated

1 2/3 cups fresh bread crumbs

pinch of salt

6 tbsp orange marmalade

Cook's Tip

If you prefer a crisper meringue bake the dessert in the oven for an extra 5 mins

Variation

Substitute the same quantity of fine sponge cake crumbs for the bread crumbs and use raspberry, strawberry, or a apricot preserve instead of orange marmalade.

1 Grease a 6-cup/1.5-liter oven proof dish with a little butter.

2 To make the custard, heat the milk in a pan with butter, 1/4 cup of superfine sugar, and the grated orange rind, until just warm.

3 Whisk the egg yolks in a bowl. Gradually pour the warm milk over the eggs, stirring constantly.

4 Stir the bread crumbs into the pan, then transfer the mixture to the prepared dish, and let stand for about 15 minutes.

5 Bake in a preheated oven, 350 F/180 C, for 20-25 minutes, until the custard has just set. Remove the dish from the oven, but do not turn the oven off.

6 To make the meringue, whisk the egg whites with the salt until they stand in soft peaks. Whisk in the remaining sugar, a little at a time.

7 Spread the orange marmalade over the cooked custard. Top with the meringue, spreading it right to the edges of the dish.

8 Return the the oven and bake for another 20 minutes, until the meringue is crisp and golden.

sun-dried tomato rolls

Makes eight

1/2 cup butter, melted and cooled slightly, plus extra for greasin

1 1/2 cups strong white bread flour, plus extra for dusting

1/2 tsp salt

1 envelope active dry yeast

3 tbsp lukewarm milk

2 eggs, beaten lightly (I did not use eggs but added corn starch and it came out well)

1 3/4 oz/50 g sun-dried tomatoes in oil, drained and finely chopped.

milk for brushing

Variation

Add some finely chopped anchovies or olives to the dough in step 5 for extra flavor.

1 Lightly grease a cookie sheet with a little butter

2 Strain the flour and salt into a large mixing bowl. Stir in the dry yeast, the pour in the melted butter, milk, and eggs (or corn starch). Bring them to form dough.

3 Turn the dough out onto a lightly floured counter and knead for about 5 mins, until smooth. Alternatively, use an electric mixer with a dough hook.

4 Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1 1/2 hours, or until the dough has doubled in size.

5 Punch down the dough for 2-3 mins, knead the sun-dried tomatoes into the dough, sprinkling the counter with extra flour, because the tomatoes are quite oily.

6 Divide the dough into 8 even-size balls and place them on the prepared cookie sheet. Cover and let rise for about 30 mins, or until the rolls have doubled in size.

7 Brush the rolls with milk and bake in a preheated oven 450 F/230 C for 10-15 mins, or until they are golden brown.

8 Transfer the tomato rolls to a wire rack and let cool slightly before serving.

Pizza Dough

Makes 1 pound pizza dough

4 tsp active dry yeast

1 cup lukewarm water

1 tsp salt

1 teaspoon sugar

6 tbsp extra-virgin olive oil

11/3 cups (6 ounces) all purpose flour

3/4 cup (4 ounces) bread flour

Method

Dissolve the yeast in the lukewarm water. Add the salt, sugar, and olive oil and mix thoroughly with a wooden spoon or hand.

Sift the flours together and mound them on a work surface. Form a well in the center and add the liquid. Mix to form a dough and knead well. Form a ball, coat in flour, and place in a large floured plastic bowl. Cover with a clean kitchen towel and let rest for about 2 hours.

Knead the dough again briefly, then shape in single-portion balls. Let rise under a kitchen towel for 1 hour.

Variations

For a browner, crisp crust, add an egg yolk to the dough. The crust can also be varied by adding 1 cup (51/2 ounces) boiled and mashed potatoes to every 4 cups (1 pound, 2 ounces) of flour. Tis dough is particularly for pan fried pizzas and focaccias.

Too much salt can hinder the dough's fermentation. A tablespoon of malt extract or a pinch of sugar can pinch of sugar can help improve rising , and give the dough a distinctive flavor.

For whole-wheat pizza dough, mix 4 cups (1 pound, 2 ounces) whole-wheat flour, 4 tsp yeast, 2 tbsp olive oil, and salt. Add enough water to make a smooth dough and knead for about 10 mins, until the dough comes away clean from the work surface. Shape the dough into a ball and let rise in a warm place for about 11/2 hours.

This recipe is from my favorite book of food editore.

I usually follow similar procedure for breads too. Some might not need active yeast. The quantity above is good enough for 4 large thin crust pizzas.

I like it when made with pesto base spread, eggplant and Parmesan cheese.