Archive for March 2012

Sautéed Mushroom & Sage Sandwich   1 comment

Sage is a very delicate spice from the Mediterranean region with a flavor which is slightly peppery with a musty mint characteristic. I tried to use it in combination with sautéed mushrooms and it came out really well. The story is that my cook was unaware of how to use mushrooms for breakfast, so I got my chance to create something new and this sandwich was actually wonderfully tasty and when had with a good English Breakfast Tea gave a feel good throughout the day!

-:Ingredients:-

1 Tbsp Butter
1 Tbsp Olive Oil
1 Tbsp Cheddar Cheese (shredded)
1 tsp Tomato Ketchup
1 tsp Dried Sage
½ tsp Garam Masala
½ tsp Chilli Powder
½ tsp Pepper
Salt to taste
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½ medium Onion (finely chopped)
1 tsp Green Chillies (finely chopped)
6-8 medium Mushrooms (cleaned, stemmed & chopped)
4 slices Wheat/Multi-Grain/Semolina Bread

-: Recipe :-

  1. Clean mushrooms thoroughly and soak after chopping in normal water for 2-3 minutes
  2. In a nonstick pan heat butter, add the Mushrooms and saute until water is evaporated.
  3. Take the mushrooms aside and heat olive oil in the pan. Add the onions & green chillies and saute till translucent.
  4. Add the sauteed mushrooms and cook for a minute till it mixes well.
  5. Add salt, pepper, sage, garam masala and chilli powder. Turn heat on medium and stir regularly for 2-4 minutes till properly cooked.
  6. Add tomato ketchup and mix well. Take the mixture of the heat.
  7. Toast Bread Slices a little and stuff the filling for 2 sandwiches with Cheddar garnishing.
  8. Toast further according to preference or grill in sandwich maker.
  9. Serve with tomato ketchup and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Always saute Mushrooms in butter as it lets it retain its natural flavour and enhance it. Olive oil or other oils might destroy the distinctive woody/foresty flavour of mushrooms.
  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Cheddar cheese is recommended for the distinctive aroma and flavour it imparts as well as the ease with which it melts and mingles with rest of the ingredients!
  • Multi-Grain/Semolina Bread is preferred for this dish for the extra crispiness and earthy flavour it provides which gels well with the foresty flavour of mushrooms.

-: Picture :-

Sautéed Mushroom & Sage Sandwich

Sautéed Mushroom & Sage Sandwich

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Posted March 26, 2012 by Rahul in Continental, Recipes

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Sicilian Aubergine-e-Raisin Fusilli with Capers   2 comments

I made this dish after a gap of approximately 2 months inspired by a very interesting magazine I laid my Hands on (BBC Good Food India). This comes with a very distinctive flavor of the Sicilian Cuisine with Raisins, Capers, Olives and Walnuts. Aubergine, an essential vegetable used in Sicilian dishes, adds a great flavor in the sauce delicately touched with hues of Italian Red Wine (Vinegar). It is not your classic pasta sauce and is definitely a must try, even if simply to enjoy the amazing tastes from Sicily.

-:Ingredients:-

250 gm Al Dentè Fusilli Pasta
¼ cup grated Cheddar Cheese (or Parmesan Cheese)
1 Tbsp freshly chopped Mint
1 tsp freshly chopped Parsley (or ½ tsp Dried Parsley)
1 tsp freshly chopped Marjoram (Marua leaves; or ½ tsp Dried Oregano)
2 Tbsp Dry Raisins (Small Brown Raisins)
1 Tbsp Walnuts (roughly chopped)
3-4 Tbsp Olive Oil
2 Tbsp Red Wine Vinegar
2 tsp Tomato Ketchup
2 tsp Tomato Puree
½ tsp Red Chilli Powder
½ tsp Pepper
½ tsp Sugar
½ cup Water
Salt to taste
Italian Seasoning to garnish
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1-2 cloves Garlic (minced)
1 ½ Tbsp Capers (roughly chopped)
5-6 Green Olives (deseeded & diced)
1 small dried Red Chilli (crushed & chopped)
3-4 medium Tomatoes (peeled and coarsely chopped)
1 medium Onion (finely chopped)
5-6 small aubergines (eggplant; quartered into 2 cm cubes)

-: Recipe :-

  1. Heat 2-3 Tbsp olive oil in a frying pan and start browning the aubergines. Once cooked, remove them on some paper to absorb the extra oil.
  2. In the same non-stick pan, heat ½ Tbsp olive oil. Add garlic, onion and crushed red chilli and gently cook until onion starts turning golden. Add marjoram and parsley and stir well.
  3. In another frying pan, heat ½ Tbsp of olive oil and fry the raisins till they puff up.
  4. Add the aubergines and puffed raisins to the onion mixture and mix .
  5. Add the tomatoes and tomato puree along with salt, pepper, sugar and red chilli powder and cook on a medium heat while stirring regularly for 15 minutes till the sauce thickens and flavours come together. Add some water in between to maintain consistency.
  6. Meanwhile, put up the Pasta to boil till Al Dentè.
  7. Add capers, olives and the vinegar to the gravy. Mix and leave it on a low heat while stirring regularly for another 5 minutes. Add tomato ketchup in the end and mix well.
  8. Toss the pasta in the sauce and bring it off the heat.
  9. Garnish with Walnuts, Mint and Italian Seasoning.
  10. Top it with some Cheddar or Parmesan and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • After taking the Al Dentè  pasta out of the colander, add some tadka in it to make it fresh and zesty. Tadka can be made by heating butter and adding few pinches of chilli powder, salt and pepper and frying that in the heated butter for a few seconds before adding that to the pasta.
  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off and chop it accordingly.
-: Pictures :-
Sicilian Aubergine-e-Raisin Fusilli with CapersSicilian Aubergine-e-Raisin Fusilli with Capers

Posted March 26, 2012 by Rahul in Italian, Recipes

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