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!

Tofu, Black Beans and Mushrooms – Jugalbandi

Tofu, Black Beans and Mushrooms – Jugalbandi

Hot and balmy summer days, can be pretty stifling, especially when you are simply bored with your daily meals-menu. Oh! For the whiff of the moisture laden monsoon breeze…….

Well, nothing can be done about that….but I am sure this recipe will tickle your taste-buds, and it will surely be a chart-topper at your home, for quite some time!

Have this as an accompaniment with rice or rumali-rotis or noodles.

Ingredients:

Tofu (not soft or silken variety)- 200 grams and cut into cubes

Olive oil/ vegetable oil- 3 tablespoons

Garlic cloves (thinly sliced) - 3

Garlic stems/tender leaves (chopped) - 1 tablespoon

Spring onion bulbs (thinly sliced rings) – 2

Ginger paste- ¼ teaspoon

Fresh Spinach (chopped)- 2 cups

Rice vinegar/white vinegar- 1 tablespoon

Mushroom oyster sauce- ¼ cup

Dark Soy sauce- 1 tablespoon

Water- 1 cup

Dried Shiitake mushrooms- 2 cups

Fermented Black Beans- ¼ cup

Method:

In a large skillet, heat the cooking oil over slightly high heat. After a couple of minutes add the garlic stem- chopping, spring onions and garlic slices. Stir for about half a minute. In a cup mix the mushroom oyster sauce with half of the water. Now, gently add the black beans, tofu-cubes and the water- mushroom oyster sauce mix. Allow this to come to a boil and then cover and cook for a couple of minutes. Remove the cover and add the ginger paste, dark soy sauce, rice vinegar, and the left-over water. Allow to cook for a minute and then stir in the dried shiitake mushrooms. Spread a layer of the chopped fresh spinach on the vegetables and tofu. Cover with a lid and allow cooking for 8-10 minutes, on a very low flame, until the vegetables and mushroom become tender.

 Serve hot with rice or noodles or rumali-rotis.