Spinach and Mushroom delight!

Getting bored of the daily daal, chaawal, roti, sabzi, I decided to churn out something different! Racked my brains and collected some veggies from the refrigerator, and baked this wonderful dish. It would go supremely well with plain steamed rice, but we had it last night with a crazy combo of veg. dimsums :))
Nevertheless it tasted wonderful, give it a try. You can change some vegz. and add others, if you want.

Spinach and Mushroom delight-

Preparation Time: 15 minutes approx.     Cooking time: 20 minutes  Serves: 4

Ingredients:

Potato layer-
Boiled and mashed potatoes- 4 (medium)
Green chillies- 2 (chopped)
Lemon juice- 2 teaspoon
Salt- as per taste
Mix all the above ingredients thoroughly.

Spinach layer-

Chopped Spinach- 4 teacups
Tender corn- 100 grams
Chopped onion- 1 large
Green coriander chopped- 4 tablespoons
Green chillies (chopped into very thin slices)- 2
Chopped Tomato- 1 large
Tomato purée- 1/2 cup
Light butter or cooking oil- 1 tablespoon
Salt- as per taste

Top layer-
Button mushrooms- 2 cups (200 grams) - thinly sliced
Cottage cheese- 200 grams (grated)
Tomatoes- 2 ( thick rings)
Fresh Cream (optional) - 1 teaspoon

Method-

 Heat the light butter in a pan or kadhaai, fry the onions in it for a couple of minutes on medium heat. Now add the green chillies and coriander and cook this for another minute.
  Mix the chopped tomatoes, stir for a few minutes and then add the spinach, tender corn and tomato purée. Sprinkle some salt and allow this to cook for some minutes.
 Meanwhile,take a greased baking dish and spread the potato layer, evenly in it. Now pour the spinach- preparation on it. Sprinkle some sliced mushrooms on the spinach layer, and then spread the grated cottage cheese on it. Again, place the left-over mushroom slices on the cheese, along with the tomato rings.
 Pre-heat the oven at 230 degree Centigrade (450 degree F) and then place the greased dish in it for approx. 20 minutes ( switch off earlier, if you find that the cheese is turning browner than you like).

Serve piping hot with steamed rice or garlic bread sticks!

Aloo Panch Phoron - Stir Fried 5 Spices Potatoes recipe 

Recently  a very versatile and  culinary expert friend of mine, Bhavesh Shah, shared this wonderful recipe with me. I have been an all time admirer of anything potato and hence this has become one of my favourite recipes. It is simple yet very yummy!

Aloo Panch Phoron | Stir Fried 5 Spices Potatoes 

Panch Phoron or the 5 spice mix is not very popular down south but it is widely used in East Indian cuisine. This spice mix is a blend of mustard, cumin, fenugreek, nigella & fennel seeds. These spices are mixed in equal quantities & stored in an air tight container & is used to season fish & curries in Bengali cuisine.

You Will Need:
2 large potatoes - washed & scrubbed clean
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seed

1/2 teaspoon fenugreek seeds/methi seeds
1/2 teaspoon nigella seeds/kalonji
1/2 teaspoon turmeric powder
3 Dry Red chillies
Salt as per taste
1 tablespoon cooking oil
Fresh chopped coriander for garnishing

Method:

Slice the potatoes into fairly thick wedges. I prefer keeping the skin on. But you can go ahead & peel the skin before slicing the potatoes. Immerse them in cold water until ready to use.
In a heavy bottomed pan, heat oil. Add the mustard seeds first, once they crackle, add all the others one by one & allow them to splutter for about 20-25 seconds. Do not burn them.
Add chillies & potato wedges along with turmeric powder & give it a gentle stir. Add salt & sauté on medium heat for about 4-5 minutes until the edges are slightly browned. Turn down the heat, sprinkle a little water & cook on low heat with the lid on. Sauté at regular intervals, to avoid the bottom of the pan from getting burnt. At any point of time, if you find the potatoes dry, sprinkle a little water & allow them to cook. See to it that the potatoes are fully cooked yet firm & not mushy. Once done, adjust salt. Garnish with chopped coriander before serving

Serve Warm with Phulkas or along with steamed Rice & Dal!