Mixed Vegetable Mushroom Curry

A lovely day with my recipe in Maha’s Space.Maha, a lovely person in heart and very open typee.Her blog contains many Andhra recipes and love those spice in it .She was the first guest post in my blog. Everyone in my family liked her Sesame Prawns which was her recipe in my blog. I do love lots of her recipes. I like most of her baking and rice recipes. She is very active and an awesome lady who does blogging and simultaneously enjoying life with her family.

Vegetable Mushroom is a rich dish which is packed with nutritious stuffs mushroom and these vegetable brings sharp taste with some onions, ginger paste, garlic, tomatoes gives an amazing flavour.Wanted to cook mushrooms in different way from the regular gravy or dry subji. So tried first time a vegetarian preparation in my way.

It turned out rich, full of heady flavors.Mushrooms rarely made an appearance at meal time during my childhood years so I don’t even remember how and when I started liking them. There was this white puffy vegetable that had hit the vegetable market and no one cared about it for a while.

They say it’s a kind of fungi – could be poisonous, the rumor went viral. I still remember how small button mushrooms were cooked with just shelled, sweet tasting winter peas and gently simmered in a tomato base.Please  check the link for the detailed recipe in Maha’s Space and don’t forget to go through many of her wonderful recipes.

http://www.mahaslovelyhome.com/2015/05/friday-with-friend-guest-post-by.html#comment-form

Thank you Maha for this opportunity to be in your space.Happy Blogging to all

Luv

Cinnamon Rolls–Guest Post By Razina from RaaaZzzfoodlove

Today I have a sweet person in my blog who is Razina (Food blogger who blogs at RaaaZzzfoodlove).Now a days everyone started to bake cakes and lots more.That's actually good for our family where we can play with our ingredients.So far I have not uploaded any Baking recipes.Here is my fellow blogger Razina who has done Cinnamon Rolls for you guys.Check out her recipe and  have a lovely treat.

Here She says,

Hi all, I'm Razina who blogs at RaaaZzzfoodlove. Born in India (North), happily lived in U.A.E. and now once again staying in India (South), to be precise in Bangalore for the past 6 years. An audit and accounts executive by profession with 7 years of stunts in the corporate world, I have started performing experiments in the kitchen for the past 2 years. So far I've been learning and improved a lot and you'll find all the basic recipes plus authentic recipes from UP as well as my baking experiments on my page. RaaaZzzfoodlove was born more out of necessity to keep a record of my daily meal.
When Shobana sent me a message for a guest post I immediately agreed for it and decided to go for a baked recipe. Cinnamon rolls had been in my to do list from long and I found this perfect opportunity to bake it and send across to her. This recipe also requires glaze which I have skipped, rest everything is followed to the T as per the recipe source. Thank you dear for giving me this opportunity, hope you and the readers of your page will like this recipe as much as me and my family did.

 Recipe Source: Joy of Baking

Ingredients

For the dough

All purpose flour - 4 1/2 - 5 cups

Active dry yeast - 2 tsp

Milk - 1 cup

Unsalted butter - 1/3 cup

Granulated white sugar -  1/3 cup

Salt - 1/2 tsp

Eggs - 3 large

For filling

Light brown sugar - 3/4 cup

All purpose flour - 1/4 cup

Cinnamon powder - 1 tbsp

Unsalted butter - 1/2 cup, cold, cut into pieces

 Light cream - 3-4 tbsp

Method:

1. In a mixing bowl, combine 2 1/4 cups of flour and yeast .In a saucepan, heat milk, butter, sugar and salt till just warm and the butter is almost melted. Keep stir continuously.

2. With the mixer on low speed, gradually pour the milk mixture to the flour mixture.Add eggs, one at a time, beating well after each addition. Then beat it on high speed for 3 minutes.

3. Using the dough hook attachment, knead in as much of the remaining 2 1/4 to 2 3/4 cups of flour until a smooth and elastic soft dough is formed. It should not be sticky.Shape the dough into a ball and place in a greased bowl, turning once.

4. Cover with a plastic wrap and let rise in a warm place for about 1 1/2 to 2 hours or until almost doubled.Now gently punch the dough to release the air and let it rest for 10 minutes.

5. For making the filling, stir together brown sugar, flour and cinnamon together. Cut in the cold butter with 2 knives, until the mixture is crumbly.Roll the dough into a 12 inch square and sprinkle the filling evenly over it.

6. Lightly brush one end of the dough with a little light cream to seal the edges of the rolls.Roll the dough gently to form a log, starting at the end opposite the edge you brushed with cream.Cut the log into 8 equal-sized pieces and arrange them in a greased 13 x 9 x 2 inch glass baking pan.Cover the rolls loosely with lightly greased plastic wrap for about an hour so that it gets doubled

7. At this  point if you are planning to bake immediately, lightly brush rolls with light cream and bake in a preheated oven at 190C for 25 to 30 minutes or till light brown or a tooth pick inserted comes out clean (Or else, you can refrigerate it for upto 24 hours. Whenever you want to bake remove from fridge and keep for 30 minutes to bring it to room temperature)

8. Remove the rolls from oven and brush again with light cream.Cool for 5 minutes and invert it on a baking rack and reinvert onto a serving plate

9.Serve warm or at room temperature.Enjoy with your family.

Sago Kheer Twist(A fusion Twist to the original one)

Today is my second guest post day.She is Ramya Venkateswaran who blogs at www.lemonkurry.com

I am so happy to have her recipe in my blog. She wanted to post her recipe for my blog anniversary. Such is such a lovely girl and I always consider her like my sister.She does lots of recipes and baking too of course in a very fantastic way.She participates in lots of events and enjoys her blogging.Her total inspiration is her mother and now her hubby for sure.He too very supportive for her and I am happy and wishing her all the best in the future.

Here My blogging sister Ramya talks about me and her twisted recipe.

Hi friends,

Today am here in my most lovable one’s home where she means a lot to me. We both came to know through Facebook and we were chatting through phone for past almost a year. She is for me like a sister. But if I say her madam, she will kill me from Bangalore itself. We talk about so many things like about blogging 101, cooking interesting combinations and beyond blogging too. She is the Mom of 2 kids and no can guess she is a Mom of two kids. I really excited to see her recipes with healthy scrumptious combos. I decided to do her guest post for her Blog Anniversary, so I selected this sago pudding recipe. This is yet a simple one but with a scoop of ice cream which tastes super yummy. I dedicate this scrumptious dessert to her blog Anniversary and wishing her many more to come.

Let’s move onto the recipe

This is the simple sabudhana kheer but I give a little twist to the recipe by adding ice-cream to hot kheer and this tastes super delicious while serving chill. Sabudhana or sago does not need to soak, cook in milk plus water combination and add sugar in last minute and then relish with the scoop of ice-cream. This is a fusion dessert where you can serve it in any serving method either in shot glass, parfait glass or in a bowl too. I served this yummy treat in a glass and here comes the method and preparation.

Serving:2 person

Ingredients

1.       Sago – ½ cup

2.      Milk- 1 cup

3.      Water-1/2 cup

4.      Sugar – 3 tablespoons

5.      Cardamom powder – 1 teaspoon

6.      Ghee – 1 tablespoon

7.      Ice cream – 1 scoop(any flavor)

Method

·         Heat oil in the sauce pan and add sago and roast it in medium flame. Otherwise it will burn at bottom.

·         Add water to it and cook until it enlarges and transparent. Then add a cup of milk to it and cook until the water evaporates and it will get thick a bit.

·         Add cardamom powder and add mix well. Switch off the flame and cool until it came to room temperature.

·         Then transfer it to serving vessel. I used glass so I filled quarter with kheer and then topped with ice-cream.

·         Serve chill for better results.

Tips

You did not need condensed milk in the recipe as the sago itself a thickening agent so there is no need to add it. You can also replace regular sugar with palm sugar.