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!

Indian Chickpea soup/ Chaney ka shorba

Got this really fantastic recipe from a friend, Bhavesh Shah. Its unique in taste and interesting in composition. Give it a try!

Ingredients:

•   Chickpeas -  1/2 cup (soaked overnight or for 8hours)
•   Big onion - 1  (roughly chopped)
•   Medium sized tomatoes - 2 (roughly chopped)
•   Green chillies- 3
•   Chole/ Chana Masala- 1 teaspoon
•   Garam Masala- 1/2 teaspoon
•   1/4 cup cream or 1/2 cup milk
•   Salt as per taste
•   Ginger-Garlic Paste- 1 teaspoon
•   Light butter- 2 teaspoon
•   Water/vegetable stock- 2 cups
•   Freshly chopped coriander for garnishing- 1 tablespoon

 Method:

       • Pressure cook chickpeas, with a pinch of salt, until soft. Set aside.

       • In a heavy bottomed pan, heat butter. Splutter cumin seeds. Add 

          onions& tomatoes along with green chillies, ginger-garlic paste. 

          Sauté for a couple of minutes.

         Add Choley Masala & saute until the onions & tomatoes are soft &

         mushy. Set aside & allow it to cool.

      • Blend together chicikpeas & the onion tomato mixture until smooth.

      • Strain into a soup pot. Add 2 cups of water/vegetable stock & heat it

  

       gently. Add Garam Masala, Salt to taste & cream. Simmer for about 10

 

       minutes on low heat.

 
       • If using milk instead of cream, reduce the amount of water/

         vegetable stock.        

      • Garnish with fresh coriander & serve hot

Cauliflower - Carrots-Baby Corn in Tomato base.

Ingredients:
Cauliflower florets - 2 cups
Orange Carrots diced- 1 cup
Baby corn - 6 ( cut into rings or thin slices)
Onion thickly sliced - 1 large onion
Tomato purée - 2 cups
Mustard oil - 1 tablespoon
Salt - 1/4 th teaspoon or as desired.
Green coriander sprigs for garnishing.

Method:
In a heavy- bottom pan ( kadhai), heat the mustard oil and then add the onion slices. Cook the onions on a high flame for a couple of minutes, then reduce the flame and let the onion slices turn a darkish brown (not black!). Now add the cauliflower florets, baby corn and carrots and sauté them for a few minutes.Sprinkle salt on the vegetables and then add the tomato purée to it. Allow this to simmer on a low flame till the gravy thickens and the vegetables are coated with the gravy.
Chop the green coriander and sprinkle on the veggies.

Can be served with steaming hot plain rice!