Mushroom with Fried Potatoes
Summer is here and the best way to beat the heat is through one’s diet. No doubt, fried foods are one of life’s greatest indulgences. And if it is mushroom and potatoes laced with bell pepper and garlic, it can easily become the star of your summer dishes. Incredibly tasty and so easy to make, mushroom with fried potatoes is undoubtedly delicious and yummy. This is one of the easiest vegetable recipes and one of my favorite dishes that can go well with bread, roti or rice. Fried mushroom gives the flavor while potato and capsicum add texture to this simple but tasty dish.
Ingredients
•250g mushrooms
•500g russet potatoes
•1 capsicum (bell pepper) red or yellow
•1 finely sliced onion (large)
•3 garlic cloves finely chopped
•20g butter
•20g vegetable oil
•Black pepper powder as needed
•1 tsp salt
•Parsley leaves
How to make it
Step 1
Take a medium-size non-stick saucepan and cook the sliced mushrooms in one tablespoon of vegetable or olive oil on medium-high heat for about 5-7 minutes. Add salt as necessary and stir. Remove the mushrooms from the pan and set aside.
Step 2
Peel the potatoes and slice into thin pieces. The most important step is frying the potatoes. To get that golden crust, cook the potatoes properly. Add butter and saute both the mushroom and potatoes in the same pan on medium-high heat for about 15 minutes, stirring gently every minute as the golden crust forms on the bottom.
Step 3
Once the potatoes are cooked through, add the sliced capsicums. Add the garlic and onion and give a gentle stir. Saute everything together for a minute until the veggies become golden. Now, add chopped parsley leaves to garnish, remove the pan from the oven, and transfer the delicious meal into a large bowl to serve it immediately.
Mutton kadai
By Zakir Mansoori
Mutton kadai is a popular and flavorful Indian dish known for its rich, aromatic spices and tender chunks of mutton cooked to perfection. This dish gets its name from the traditional Indian wok, called a "kadai”, in which it is typically prepared. The mutton is simmered in a thick, spicy gravy made from tomatoes, onions, ginger, garlic and a blend of freshly ground spices like coriander, cumin, and garam masala. Often garnished with fresh cilantro and green chilies, mutton kadai is best enjoyed with naan or rice, making it a hearty and satisfying meal for any occasion.
Ingredients
•500 grams mutton (bone-in pieces)
• 2 tablespoons oil
• 2 large onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
•1 teaspoon coriander seeds
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh cilantro leaves for garnish
How to make it
1. Prepare the mutton
Wash the mutton pieces thoroughly and drain the excess water.
2. Dry roast and grind spices
In a pan, dry roast 1 teaspoon of cumin seeds and 1 teaspoon of coriander seeds until fragrant. Let them cool and then coarsely grind them using a mortar and pestle or a spice grinder. Set aside.
3. Cook the mutton
• Heat 2 tablespoons of oil in a kadai or a deep pan over medium heat.
• Add the finely chopped onions and sauté until they turn golden brown.
• Add the ginger-garlic paste and green chilies, and sauté for another 2-3 minutes until the raw smell disappears.
• Add the chopped tomatoes and cook until they turn soft and the oil begins to separate from the masala.
• Add the mutton pieces and mix well. Cook the mutton on high heat for 5-7 minutes until it is browned on all sides.
4. Add spices
Lower the heat and add the ground cumin and coriander seeds, cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well to coat the mutton pieces with the spices.
5. Simmer the curry
• Add enough water to cover the mutton pieces (about 1 to 1.5 cups). Bring the mixture to a boil.
• Reduce the heat to low, cover the kadai, and let it simmer for 45-60 minutes, or until the mutton is tender and cooked through. Stir occasionally and add more water if needed to prevent the curry from drying out.
6. Final Touches
• Once the mutton is cooked, crush the kasuri methi between your palms and sprinkle it over the curry. Add the garam masala powder and mix well.
• Simmer for another 5 minutes to allow the flavors to meld together.
7. Garnish and serve
• Garnish with freshly chopped cilantro leaves.
• Serve hot with naan, roti, or steamed rice.
Enjoy your delicious mutton kadai!
Sfouf
By Sahar Moussa
Sfouf is a traditional Lebanese semolina cake known for its distinctive yellow color, which comes from turmeric. This sweet treat is often made with semolina flour, sugar, and a blend of spices including turmeric and aniseed. It’s typically baked in a rectangular or square pan and cut into diamond-shaped pieces. Sfouf is not only visually striking but also rich in flavor, with a dense yet moist texture. Commonly enjoyed during festive occasions and family gatherings, this cake is a beloved part of Lebanese culinary heritage, often served with coffee or tea.
Ingredients
•2 cups semolina flour
• 1 cup all-purpose flour
• 1 ½ cups sugar
• 1 cup vegetable oil
• 1 ½ cups milk (or water for a vegan version)
• 1 tablespoon turmeric powder
• 1 tablespoon baking powder
• 1 teaspoon aniseed, ground (optional)
• ¼ cup pine nuts or slivered almonds (for topping)
How to make it
1.Preheat the oven to 175°C. Grease a 9x13-inch baking pan with oil or line it with parchment paper.
2.Combine dry ingredients: In a large mixing bowl, whisk together the semolina flour, all-purpose flour, sugar, turmeric powder, baking powder and ground aniseed (if using).
3.Add wet ingredients: Pour in the vegetable oil and milk (or water). Mix well until you have a smooth batter.
4.Pour the batter into the prepared baking pan and spread it evenly.
5.Add nuts: Sprinkle the pine nuts or slivered almonds evenly over the top of the batter.
6.Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7.Cool and serve: Allow the cake to cool in the pan before cutting it into diamond or square-shaped pieces.
Sfouf can be enjoyed warm or at room temperature, making it a versatile dessert for any occasion.