Foodie Friday

I know this is a sewing & craft blog, but as you can get it from the name its not about 'Me' its about 'Adithis Amma' and one facet of being Amma is to find ways to trick my Darling Daughter into eating nutricious foods.

My DD is an 'average' eater who is not so fussy, but has a good taste and even figures out the ingredients in the dish, she brings her little stand to the kitchen and climbs atop and peeps at what's cooking....though i don't cook regularly , my MIL is the Chef in charge at my home. I do venture into kitchen once in a while (i do lot of baking these days) when my DD asks for her Mom's special recipe!

Today was one such day, in fact she expressed her desire to have mushroom yesterday(she loves it, like mom like daughter!) and i passed on the request to my sister, who is so sweet to oblige and got some mushroom from the store. After my DD left for school today, i decided to dish out the mushroom to her once she is back. Here is the recipe

1 pack of mushrooms
2 Red onions (medium size)
1 Bangalore tomato (Big Size)
2 tsp turmeric powder
1 1/2 tbsp Dhania Powder (Coriander powder)
1/2 tbsp Chilly powder
(yes we eat very less spicy at my home, green chilly or pepper is preferred to red chillies at our place)
1 tbsp jeera (cumin) powder
1 tbsp saunf (fennel seeds; sombu in Tamizh)
Salt to taste

1/2 cup shredded coconut
1 tspn black pepper powder

Coriander leaves to garnish

Clean mushrooms to ensure all the brown spots (if any) are taken off; cut them into bite size pieces and add 1tbsp turmeric and juice of half a lemon to it and toss into a bowl and let it marinate.

Grind coconut and saunf together, add very little water about 2 tbspn and make a thick paste. Keep aside

Finely chop ginger, garlic, onion and tomatoes.

Add 2 tspn of oil (vegetable oil) and saute garlic & ginger, once raw smell vanishes, add onions to it and saute till they become translucent, add 1 tspn turmeric powder and saute for a while, then add tomatoes and dhania & chilli powder and saute till raw smell of spices evaporate.

Once tomatoes become puplier and blend with onions, add salt as desired & then add the marinated mushrooms, DO NOT add any water as the mushroom itself leaves water behind and will get cooked it in it, cover and let it cook. Once it is cooked, (hit the dish with a spoon and once mushroom slices up, it means it is cooked), add coconut paste and pepper powder and cover and simmer for about a minute.

Garnish with fresh coriander leaves. Ready to eat.

My DD already has finished her first serving as i type this recipe. This recipe was passed on to me by my Bedhi (my mom's sister) and in her original recipe she adds more pepper powder, i have toned it down to suit my DD's taste buds)

Last but not least, the inspiration to post this recipe is the following linky party.



In case you readers are ok to the idea of peeping into my kitchen once a week then i promise to make this Foodie Friday a regular feature.

Talking of feature, i plan to do weekly features from next week. watch out for the big annoucement this wekeend!