Dahiwale Amrud | Guava Curry with Yogurt

Dahiwale Amrud recipe with step by step photos.I had posted a Guava Sabzi recipe some time back, it is a quick curry made out of very few ingredients yet very flavorful and tastes nice. It has become a norm to prepare guava sabzi when ever I get guavas home and have recently tried another version with yogurt -Dahiwale Amrud from Sanjeev Kapoor's book,this tastes good too but I like the other version better.Dahiwale Amrud is typically a marwadi dish and you can definitely try it for a change to the usual cooking.

Here is how to make dahiwale amrud with step by step photos.
Dahiwale Amrud | Guava Curry with Yogurt:
Serves 3-4 | Source: Sanjeev Kapoor
Prep time: 5 mins | Cooking time: 20 mins | Total time: 25 mins
Cuisine: Rajasthani | Category: Main course-Side dish

Ingredients:
4 Guavas
1 medium Tomato,chopped
1/4 tsp Garam masala powder
1/2 tsp Sugar
Salt,to taste

to mix together:
1/2 cup Yogurt
1/2 tbsp Coriander powder
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
1 tsp Amchur powder(dried mango powder)

to temper:
2 tbsp Ghee
2 Green chilies,chopped
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1/4 tsp Asafoetida

Method:

• Remove the seeds and cut the guavas into small pieces.

               

• Whisk the yogurt well with coriander powder, red chili powder, turmeric powder and amchur powder.

• Heat ghee in a kadai and add chopped green chilies, cumin seeds, fennel seeds and asafoetida and stir to mix.

• Reduce the flame or remove the kadai from the flame and add the whisked yogurt,tomato and salt and  put it on the flame back and stir for a while.

• Add 3/4 cup of water and bring to a boil.Add the guavas and let the gravy come to a boil again.Lower  the heat,cover and cook stirring occasionally till the guavas are cooked.

• Add the garam masala powder and sugar and cook for another 3-4 mins.

Serve it hot with phulka/parathas.

Technorati Tags: amrud recipes,guava recipes,guava sabzi,yogurd based gravies,rajasthani recipes,side dish for rotis

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Snake gourd Kootu Recipe | Pudalangai Kootu

Snake gourd Kootu recipe with step by step photos.I rarely bring snake gourd home not that we don't like it but somehow it does not get its priority in my grocery list.My mom prepares various recipes with snake gourd like simple stir fry, dal, Pindi miriyam and even payasam.Last time when I got this vegetable I prepared this kootu and it was quite nice and paired nicely with rice.It is a very simple dal preparation with the addition of coconut which gives quite a unique taste to this kootu.I had posted Potlakaya(Snake gourd) Kobbari Koora in my blog long time back,check out the recipe here .

Here is how to make snake gourd kootu with step by step photos:

Snake gourd Kootu Recipe | Pudalangai Kootu:

Serves 2-3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Lentils/Maincourse

Ingredients:

1 long Snake gourd

1/3 cup Toor dal

2 tbsp Chana dal,optional

1/3 tsp Turmeric powder

Salt to taste

to grind:

1/4 cup grated/frozen Coconut

1 tsp Cumin seeds

3-4 Red chilies

to temper:

1 tsp Oil/ghee

1/2 tsp Mustard seeds

1 tsp Urad dal

a sprig of Curry leaves

2 Red chilies,broken

1/4 tsp Asafoetida

Method:

• Peel the snake gourd and cut into half and scoop out the seeds and cut it into thin slices or small cubes and add enough water to it and boil until done.You can even pressure cook it for 2-3 whistles.

• Grind coconut with red chilies and cumin seeds to a fine paste adding water.                      

               

• Wash and soak toor dal and chana dal for 10 mins and pressure cook adding enough water with turmeric powder and salt.

• Mash the dal slightly and add cooked snake gourd pieces and ground coconut paste and let it come to a boil.Adjust the salt and the consistency of the gravy, it needs to be thick like dal.

• In a small tempering pan heat oil or ghee and crackle mustard seeds and add urad dal and fry until it turns red in color and then add red chilies,curry leaves and asafoetida and fry until the curry leaves wilt and add the tempering to the boiling lentil-vegetable mixture and mix it and close it.

Serve it hot with hot steamed rice and other accompaniments.

Notes:

1. You can use moong dal instead of toor dal.I add chana dal as it gives a nice bite to the kootu.
2. Cabbage or ridge gourd or Spinach can be substituted with snake gourd to make cabbage kootu or ridge gourd kootu or Keerai kootu respectively.

Technorati Tags: snake gourd kootu recipe,snake gourd recipes,kootu recipes,south indian,side dish for rice,tamilnadu recipes

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Achari Baingan Recipe | Spicy Brinjal with Pickle spices

Achari Baingan recipe with step by step photos.Brinjal is one of my favorite vegetables and I love to eat it mostly in the form of stuffed varieties.I have already posted many stuffed Brinjal curries like Stuffed Brinjals with fresh Coconut,Stuffed Brinjal with Onion and Bagara Baingan.Today I am posting a quick and easy Achari baingan recipe where brinjal is cooked in the pickle spices and mustard oil which imparts a nice achari flavor to the curry.I have tried various versions like the gravy kind, with and without onion and I liked this version the best.It is very simple and quick which does not include any grinding or chopping apart from the brinjals.

I highly recommend to use Indian baby brinjals or Indian long brinjals for this recipe but not chinese eggplants or aurbergines(bharta wala brinjal.Also try not to skip any of the spices or mustard oil in the recipe as that gives the typical achari flavor to the curry,I have even added carom seeds but it is entirely optional.You can even coarsely grind the spices and add to the oil instead of the whole spices.

Check out other brinjal recipes in my blog:

• Bagara Baingan
• Begun Bhaja | Bengali style Brinjal fry
• Brinjal-Soya Chunks Curry
• Brinjal Stir fry-with Curry powder
• Kalchina Vankaya Pacchadi | Roasted Brinjal Chutney
• Rava Vangibath
• Vangi Poha | Eggplant Poha
• Vangibath/Eggplant Rice-Karnataka Style
• Vankaya Kobbari Karam | Stuffed Brinjals with fresh Coconut
• Vankaya Kothimeera Karam | Aromatic Brinjal Curry with Coriander
• Vankaya Ullipaya Karam/Stuffed Brinjal with Onion

Here is how to make achari baingan recipe with step by step photos.

Achari Baingan Recipe:

Serves 2 | Recipe source:here

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Side dish

Ingredients:

6-8 small round Brinjals or 2 long Brinjals

a sprig of Curry leaves

2 tbsp Coriander leaves,chopped

1.5 tsp grated Ginger

2 tsp Coriander powder

1 tsp Amchur powder

1 tsp Red chili powder

1/2 tsp Garam masala

1/4 tsp Turmeric powder

a pinch of Asafoetida

1/4 tsp Sugar

Salt,to taste

to temper:

2-3 tbsp Mustard oil or any other vegetable oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 tsp Fennel seeds

1/4 tsp Fenugreek seeds

1/2 tsp Nigella seeds(Kalonji)

1/2 tsp Carom seeds(Ajwain),optional

Method:

• Wash and trim the brinjals into 8 long slices and put them in water to avoid discoloring.

• Heat mustard oil in a thick bottomed pan until it is smoking hot and switch off  the flame and leave it aside for a while.Again heat the oil and crackle mustard seeds,cumin seeds,fennel seeds,fenugreek seeds, nigella seeds and carom seeds.
• Add asafoetida,curry leaves and grated ginger and fry for half a minute.

• Reduce the flame and add turmeric powder,coriander powder and red chili powder and quickly saute and add drained brinjal pieces and mix it nicely until all the pieces are coated well with the spices.

• Fry the brinjal pieces for 2-3 mins and cover it and cook for 8-10 mins until done.You can sprinkle some water on the brinjals if you feel that the masalas are burning at the bottom.

• Add salt,garam masala, sugar and amchur powder and mix well and cook it without lid for another 3-4 mins.

Garnish with chopped coriander leaves and serve it hot with rotis/parathas/naans/kulchas.

Notes:

1. Mustard oil is highly recommended for this recipe as it adds a nice flavor,but if you do not like it you can either use sesame oil or any other regular oil.
2. Indian baby brinjals or Indian long brinjals work best for this recipe.Do not use either chinese brinjals or aubergines(bharta wala baingan) for the recipe.
3. You can even coarsely grind all the spices(mentioned under to temper) and add along with the other powdered spices(like coriander powder),but I prefer this way.
4. I did few changes like the addition of carom seeds which was not there in the original recipe.

Technorati Tags: achari baingan recipe,achari brinjal recipe,north indian brinjal recipes,brinjal curry,side dish for rotis,side dish for rice,party recipes,baingan recipes,baingan sabzi

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Vegetable Stew Recipe | Kerala Veg Stew for Appam

Kerala style Vegetable stew recipe with step by step photos. Appam with Vegetable stew is a famous Kerala breakfast combo variety which is loved by all.Appams are different from the regular dosa as these are lacy thin at the corners and fluffy in the center and are made in a Appam Chatti(kadai) instead of the tawa and hence the appams turn in the shape of kadai.Appam is served with a white coconut milk based curry with vegetables in it.The stew has mild spice levels and also has slight sweetness from the coconut milk but it is very flavorful and tastes delicious with the fluffy appams.The appams are so porous that they absorb the flavor from the stew beautifully and makes it taste more delicious.

Stew is made up of various vegetables and is cooked in a coconut milk with minimal spices but the process to prepare the stew is quite important otherwise you will not get the stew in white color. Freshly pressed coconut milk is the best choice for the stew but if you are lazy like me you can even use tinned coconut milk.I have used coconut oil in the recipe for the authentic kerala taste but if you do not like you can even use the regular oil in the recipe. Try this delicious kerala delicacy-stew with appam if you have not tried it before.

Check out other breakfast combos here in my blog:

• MLA Pesarattu / Upma Pesarattu
• Matar Kachori with Alu ki Sabzi 
• Methi Poori and Potato Masala
• Poori and Mixed Vegetable Saagu
• Vadappam(Riceflour Poori) and Chintaku Palya
• Bilavalige(Rice Flour Chapati) and Pithikipappu

Here is how to make kerala style vegetable stew with step by step photos:

Vegetable Stew Recipe:

Serves 2 | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Kerala | Category: Side dish

Ingredients:

1 small Carrot,peeled and cut into 1" long thin sticks

1 small Potato,peeled and cut into 1" long thin sticks

10-12 french Beans,trimmed and cut into 1" pieces

1/4 cup Green peas

1 small Onion,thinly sliced

2-3 Garlic cloves, cut into long strips

1/2" Ginger,peeled and cut into thin strips

2-3 Green chilies,slit

1 pack(200ml) Coconut milk or 1 Coconut,grated

8-10 Curry leaves

Salt,to taste

to temper:

1.5 tbsp Coconut oil

4-5 Cloves

1" Cinnamon

4 green Cardamoms

8-10 Black peppercorns

Method:

• If you are using freshly grated coconut to extract coconut milk add 1/2 cup warm water to the grated coconut and grind it nicely and strain it to get the thick coconut milk and add 3/4-1 cup warm water to the coconut residue and grind again to get a thin consistency coconut milk.If you are using ready coconut milk empty the contents of the carton to a bowl and add a cup of water to the empty carton and shake it nicely to get thin coconut milk.
• In a kadai/pan heat coconut oil and add cloves,cinnamon,peppercorns and green cardamoms and fry for 10-15 seconds.I forgot to add the peppercorns in the tempering and hence did separately and added later to the curry.

• Add cut ginger,garlic and slit green chilies and fry until the green chilies slightly wilt.Add 5-6 curry leaves and fry for few seconds.

• Add thinly sliced onions and fry until they become translucent,do not let them turn brown.
• Now add all the vegetables(you can add them raw or steamed) and add salt and thin coconut milk and cook until the vegetables are done.

• Now reduce the flame(or remove the pan from the flame) and add thick coconut milk and 3-4 curry leaves and boil it on low-medium flame.
• Adjust the consistency of gravy and seasoning by adding enough water and salt.The consistency should neither be thin or thick.

Serve it with Appam/Dosa.

Notes:

1. You can even add cauliflower along with the other vegetables.
2. Do not brown the onions,spices and vegetables otherwise it will change the color of the stew.
3. Freshly pressed coconut milk tastes best for the recipe but one can use ready one if pressed for time.
4. Coconut oil adds a nice flavor to the stew but if you do not like it you can use regular oil and make it.

Technorati Tags: vegetable stew,kerala style vegetable stew,veg stew,stew for appam,veg stew for appam,side dishes,kerala side dishes

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Aloo Baingan Recipe | Dry Alu Baingan Sabzi

Aloo baingan recipe with step by step photos. Roti-Sabzi-dal is an everyday fare at our place for dinner and as I always mentioned we need various varieties of vegetables instead of the usual routine vegetables.I usually do not plan the menu ahead and always plan my menu based on the availability of vegetables and sometimes we will be usually left with less quantity which might not be enough to cook for the whole family,then the combinations come to rescue and I must say potato is the clear winner when it comes for combination.You can pair any kind of vegetable with potatoes and one can hardly go wrong with it.I use potatoes with the combination of brinjal, arbi, cauliflower, cabbage, ladies finger, capsicum, broccoli, palak, methi , amaranth greens, green peas, pumpkin etc. to create scrumptious curries to pair with rotis and rice. We usually have either a dry sabzi and dal with roti or vegetable gravy and a simple vegetable fry or vegetable fry and heavy pulses(chole,rajma etc) with rotis.

I love the simple dry sabzis with few masalas as they stand out in flavor compared to the usual masala loaded onion-tomato based dry sabzis.Also, I love the use of mustard oil in the recipes which gives a unique flavor to the curry and I have posted few dry curries earlier which are very aromatic and have unique flavors,do check out my Ajwaini Aloo Gobi with Mustard flavour,Arbi ki Bhujia | Taro root stir fry with Ajwain,Cauliflower Aromatic stir fry recipes.Today's Alu Baingan sabzi recipe is again a simple one with out onion,tomato or garlic and call for very few spices yet it gives a very aromatic and flavorful sabzi.

Check out other brinjal recipes in my blog:

• Baingan Bhartha | Punjabi style smoked and mashed Eggplant
• Begun Bhaja | Bengali style Brinjal fry
• Brinjal-Soya Chunks Curry
• Brinjal Stir fry-with Curry powder
• Vankaya Kobbari Karam | Stuffed Brinjals with fresh Coconut
• Vankaya Kothimeera Karam | Aromatic Brinjal Curry with Coriander
• Vankaya Ullipaya Karam/Stuffed Brinjal with Onion
• Brinjal Sambar
• Mamidikayi-Vankaya Pappu/Raw Mango-Brinjal Dal
• Kalchina Vankaya Pacchadi | Roasted Brinjal Chutney
• Rava Vangibath
• Vangi Poha | Eggplant Poha
• Vangibath/Eggplant Rice-Karnataka Style

Here is how to make aloo baingan recipe with step by step photos.

Aloo Baingan Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Main Course- Side dish

Ingredients:

12-15 baby Brinjals or long Brinjals

2 medium Potatoes

2 tbsp chopped Coriander leaves

2 tsp grated Ginger

1/2 tsp Turmeric powder

1 tsp Red chili powder

1/2 tsp Garam masala

1 tsp roasted Cumin powder

1 tsp Amchur powder

3/4 tsp Carom seeds(ajwain)

Salt,to taste

2 tbsp Mustard/regular cooking Oil

Method:

• Wash and peel the potatoes and cut into wedges.Wash brinjals and remove stems and cut into 4 pieces vertically and immerse both the vegetables in water for a while.

• Heat mustard oil until it is smoking hot and switch off the flame,if you are using regular cooking oil skip this step.After a while switch it on and once it is not enough add carom seeds and let them splutter.Add grated ginger and fry for a while.

• Now add drained potato and brinjal wedges and saute them until the oil coats all the pieces,then add turmeric powder,red chili powder and salt and mix well.Let them cook covered until the vegetables are tender and cooked but also they should hold the shape.

• Add amchur powder,cumin powder and garam masala and mix well and cook for another 2-3 mins.

Garnish with coriander and serve hot.

Notes:

1. You can add chopped onions and tomatoes in the recipe and also use ginger-garlic paste instead of ginger paste.
2. Mustard oil imparts a nice flavor to the curry,so do not skip it.If you do not like it use regular oil.
3. You can even use a mix of mustard,cumin,fenugreek,fennel and carom seeds for tempering to make it like achari alu baingan.

Technorati Tags: alu baingan recipe,dry alu baingan sabzi,sookha alu baingan sabzi,north indian side dishes,dry curries for rice,side dish for rotis,side dish for rice,punjabi recipes,easy side dishes

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Achari Gobi Recipe | Cauliflower Recipes

Achari Gobi recipe with step by step photos.It is always quite a task for me to plan a menu on everyday basis.It is easy for me to plan the lunch menu as I usually end up making the vegetables like carrot,beetroot,pumpkin, bottle gourd, ridge gourd which TH does not prefer to eat but surprisingly the little one loves to eat all these vegetables regularly and his new found favorite vegetables are pumpkin,carrot and beetroot.So the remaining vegetables make their way for dinner and it is quite boring to cook the vegetables in a same manner every time.Hence I always look for vegetable recipes so that it does not make our dinner boring.

Cauliflower is one of the favorite vegetables at home and I love to try various new recipes with it and I have tried this achari gobi recipe from Sanjeev kapoor's book and it is quite simple to make and it turned out quite delicious too.

Check out other cauliflower curry recipes in my blog:

• Ajwaini Aloo Gobi with Mustard flavour
• Aloo Gobi-Dry Curry
• Aloo Gobi Matar - Dry Curry 
• Cauliflower Aromatic stir fry
• Cauliflower(Gobi) Curry
• Cauliflower Kurma in Green gravy
• Gobi Kasuri
• Gobi Matar/Cauliflower-Peas Curry

Here is how to prepare achari gobi with step by step photos:

Achari Gobi Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Side dish

Ingredients:

1 medium Cauliflower,separated into big florets

1 Onion,roughly chopped

1.5 tsp freshly grated Ginger

1 tsp freshly grated Garlic

2 Green chilies,chopped

2 tbsp chopped Coriander leaves

3/4 cup curd

3/4 tsp Turmeric powder

1 tsp Red chili powder

1.5 tsp Coriander powder

1/2 tsp Garam masala

1 tsp Amchur powder

Salt, to taste

1.5 tbsp Mustard oil

to temper:

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 tsp Fennel seeds

1/2 tsp Nigella seeds(Kalonji)

1/4 tsp Fenugreek seeds(methi)

1/4 tsp Asafoetida

Method:

• Wash and cut the cauliflower into big pieces and check carefully for the insects.Heat water in a big pot and add salt to it and add cut cauliflower pieces in it and boil for 3-4 mins until they are half cooked.Strain them and keep aside.
• In a kadai heat mustard oil until it is smoking hot and switch off the flame and let it cool for a while,
• Heat the mustard oil again and crackle mustard seeds, cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and then add asafoetida to it and fry for half a minute.

• Now add grated ginger, garlic and chopped green chilies and fry them for a minute. Then add chopped onions and fry nicely until they start to turn brown.

• Add blanched and strained cauliflower pieces to it and give a good stir and fry for 2-3 mins.
• In a cup whisk the curd with turmeric powder, coriander powder, red chili powder, salt, garam masala and amchur powder and keep it ready.

• Remove the pan from the stove or reduce the flame completely and then add whisked curd mixture to it and mix nicely and cover it and cook for 8-10 mins until the cauliflower pieces are cooked and the yogurt mixture is dry and has been absorbed completely.

• Add coriander leaves to it and mix well.

Serve it hot with rotis/parathas/rice.

Notes:

1. Mustard oil adds a nice flavor to the achari flavored curries and hence do not skip it. If you do not have it use the regular vegetable oil or sesame oil.
2. Mustard oil has high smoking point and hence you need to heat the oil until it is smoking hot.But you need to cool it and heat it again otherwise the spices will burn in the extremely hot oil.
3. You can even add potatoes along with gobi and make achari aloo gobi.
4. Cauliflower can be substituted with brinjal pieces to make Achari Baingan or with Paneer piecs to make Achari Paneer or with Potato pieces to make achari aloo.
5. You can even add 1 small chopped tomato or 2-3 tbsp tomato puree after you fry the onions and proceed with the same recipe.
6. Keep the cauliflower florets big else they get mushy at the end.

Technorati Tags: achari gobi recipe,gobi curry,cauliflower curry,north indian side dishes,side dish for rotis,side dish for rice,easy side dishes,curries and sabzis

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Stuffed Mushrooms Recipe | Vegetarian Stuffed Mushrooms

Stuffed Mushrooms with a vegetarian filling recipe with step by step photos. Mushrooms are very versatile and can be used in various ways to create delicious starters, snacks,pulav, biryani,gravies,stir-fry,curry etc. Among all the mushrooms recipes this stuffed mushroom recipe is my most favorite, it is not only easy to prepare but also tastes delicious.If the preparation work of mushrooms is done, it takes hardly any time to cook them and stuff them and bake.It is an ideal recipe for starters in the parties, one can prepare the filling ahead and stuff the mushrooms and keep them ready and bake in the oven at the last minute.These stuffed mushrooms taste best when served hot and consumed immediately, otherwise they become soggy.

Stuffed Vegetables make any meal interesting and I always love stuffed colored bell peppers, stuffed jalapeno poppers, Indian style stuffed peppers,Stuffed Brinjals ,stuffed mushrooms which can jazz up any meal.

You can check few stuffed vegetables recipes in my blog - 

• Aloo stuffed Green Peppers / Bharwa Mirch
• Bharwa Karela | Stuffed Bittergourd with Besan
• Stuffed Bell Peppers with Corn and Cottage Cheese
• Dondakaya Ullipaya Karam | Stuffed Ivy Gourd
• Kakarakaya Ullipaya Karam/Stuffed Bitter gourd
• Stuffed Mirch-Andhra Style
• Vankaya Kobbari Karam | Stuffed Brinjals with fresh Coconut

You can check other mushroom recipes in my blog- Mushroom Biryani, Matar Mushroom Masala, Mushroom Chettinadu,Palak Mushroom.

Here is how to make stuffed mushrooms recipe with step by step photos.

Stuffed Mushrooms Recipe with Veg filling:

Serves 3-4 | Author: Prathibha

Prep time: 15 mins | Cooking time: 10 mins | Total time: 25 mins + 20 mins baking time

Cuisine: International | Category: Starters/Sancks

Ingredients:

15-20 white button Mushrooms

1/4 cup grated Mozarella/Cheddar/Processed cheese

1/4 cup Bread crumbs

1 small Onion,finely chopped

2-3 Garlic cloves,finely chopped

2-3 tbsp chopped Coriander leaves

2 tsp Mixed herbs

3/4 tsp Pepper powder

2-3 tbsp Olive oil

Salt, to taste

Method:

• Gently rub and wash the mushrooms.I usually rub them with rice flour gently and wash them under running water.Carefully remove the stalks and trim off the tip portion of the stalk and cut the stalk into fine pieces and keep aside.

• Heat 1 tbsp Olive oil in a pan and add finely chopped garlic and fry until it turns slight brown in color and then add finely chopped onion and fry until the onion turns light brown in color.

• Add the chopped mushroom stalks and saute them, they initially release water and let them cook more until the water is absorbed completely.

• Add the mixed herbs, pepper powder, salt and cook for another 2 mins.
• Let the mixture cool a bit.
• Meanwhile preheat the oven at 180 deg C/375  deg F for 10 mins.

• Now add the bread crumbs and chopped coriander leaves to the cooked mushroom stalk mixture and mix it well.

• Stuff the mushrooms with 2-3 tsp filling and sprinkle some grated cheese(of your choice) and little bit of bread crumbs and keep them ready.

• Arrange the stuffed mushrooms on a greased tray and dot them with olive oil and bake them in the oven at 170 deg C for 20-25 mins until they are done, they release water and starts to slightly drying up.When start drying up you can remove them from the oven.

Serve them immediately by adding freshly chopped coriander leaves.

Notes:

1. They taste best when served immediately and consumed hot, else they turn soggy and will not taste good.
2. Once the mushroom started releasing water in the oven means it is done but I usually keep it for little longer until it starts slightly drying up otherwise I find them bit raw.So it is your wish,you can remove them when you see the water starts forming under the mushrooms while baking.
3. The bread crumbs add a nice crispy texture on top so do not skip in the filling as well as add a little while topping them with cheese.
4. For a vegan version avoid cheese on top.

Technorati Tags: stuffed mushrooms recipe,stuffed mushroom with veg filling,vegan stuffed mushrooms,appetizers,starters recipes,mushrooms recipes,snacks recipes,quick starters,international vegetarian recipes

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