Roasted Mushroom Medley

Roasting vegetables has a quite fun, caramelizes any vegetables bring out their full flavor. This is an Italian recipe, and I am using a combination of mushrooms together in this, but you can use only a single species of mushroom. Also, mushroom is very healthy for diet as it is full of nutrition. Here is the quick recipe for mushroom, and it is very easy to cook, I hope you all like it.

Source

Ingredients: 

• 1 pound mixed mushroom (portabella, shitake, oyster species)
• 2 teaspoon garlic chopped
• 2 teaspoon ginger chopped
• 1/2 tsp chopped rosemary
• 1/2 tsp fresh sage
• 1 cup fresh parsley
• 1 tsp vinegar
• 1/2 cup olive oil
• 1/2 teaspoon pepper
• salt to taste

Preparation:

Preheat an oven to 300 degree F. Now, clean the mushroom and sliced them into small pieces. In an oven proof casserole dish, mix the olive oil with garlic, ginger, rosemary, sage, and parsley. Then add salt and pepper to herbs, add the mushrooms and mix them well together; coating them with oil. Bake for 20-30 minutes unit mushroom cooked properly. Then, remove from the heat and serve with drizzle vinegar on mushrooms.

Health benefits of ''Mushrooms''

1. Mushrooms are a good source of B vitamins which also play an important role in the nervous system.
2. Mushrooms are also a source of important minerals. Potassium is an important mineral found in mushrooms. It aids in the maintenance of normal fluid and mineral balance, which helps control blood pressure.
3. They help to strengthen the immune system as well. Mushrooms provide ergothioneine (which is a naturally occurring amino acid) a naturally occurring antioxidant that may help protect the body's cells.
4. 
   
5. Mushrooms are the only source of vitamin D in the produce aisle and one of the few non-fortified food sources often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains.
6. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients that are typically found in animal foods or grains.

Reference:

The Times of India. (2005, March 8). Retrieved from The Times of India: http://timesofindia.indiatimes.com/life-style/health-fitness/diet/Health-benefits-of-mushrooms/articleshow/32728086.cms

Italian Food Forever. (2005, March 8). Retrieved from Italian Food Forever: http://www.italianfoodforever.com/2008/08/roasted-mushroom-medley/

Chocolate Pudding with Chantilly Cream

This is the one of my favorite desert recipe, it is so delicious. Sugar, cornstarch, milk, chocolate are cooked together, thickened with egg yolk, and flavor is added by the vanilla extract. It is a complete recipe, which has proper nutritional values.

Source

Ingredients:

Chocolate Pudding

• 1/2 cup sugar
• 2 tsp cocoa powder
• 3 tsp cornstarch
• 2 cup milk
• 2 egg yolk
• 1/2 tsp vanilla extract
• 100 g dark chocolate
• 4-5 berries
• 1 cup cream

Chantilly Cream

• 1/2 cup cream
• 2 tsp brown sugar

Instructions:

Chocolate Pudding
Take a large bowl and mix together cocoa, sugar, and cornstarch. Now mix the 2 cup of milk and egg yolk to make a smooth paste. In a saucepan, add the remaining cream and milk; heat over stove until bubbles form around the edges of saucepan, stir continuously to avoid the burn out of milk. Now, whisk the hot cream paste into the chocolate paste. Then, gradually whisk the mixture into saucepan, cook for 10 minutes until paste coats the back of spoon; remove from heat and stir in vanilla extract. Pour into a desert bowl, and refrigerate for 2-3 hours.

Chantilly Cream
In a bowl, add some cream and brown sugar; whip for 1 minute until soft peaks form.

Serving
To serve, in a desert bowl top pudding with berries and Chantilly cream.

Nutritional Info

per serving

Energy:	577 Calories
Protein:	8 g
Carbohydrate:	44 g
Fat:	43 g
Fibre:	4.1 g
Sodium:	68 mg

Top 5 Nutrients

Nutrient	% DV*
Calcium:	15 % / 161 mg
Vitamin A:	39 %
Vitamin D:	35 %
Vitamin B12:	34 %
Magnesium:	34 %

Reference:

Dairy goodness. (2015, March 6). Retrieved from Dairy goodness: http://www.dairygoodness.ca/recipes/chocolate-pudding-with-chantilly-cream

My favourite non-veg recipe

Butter chicken is one of my favorite recipe in non-veg, and I most frequently cooked it. It is a North Indian dish and it is dressed in Indian spices like garam masala, cumin powder, turmeric, cinnamon tang, and butter chicken sauce. It is also known as "Murg Makhani". Here is my recipe for butter chicken, I hope you will like this.

Butter Chicken recipe made by Mandeep Kaur

Ingredients:

• 200 gm chicken breast (boneless)
• 1 onion chopped
• 1 tsp garlic paste
• 1/2 tsp garam masala
• 1/2 cup tomato puree
• 1 tsp ginger paste
• Salt to taste
• 1 tsp red chilli powder
• 2 tsp vegetable oil
• 1 can of butter chicken sauce
• 1 cup yogurt
• 1/2 cup cream (optional)
• 1 fresh lemon
• 2 Cinnamon and 2 cloves (roasted)
• Cardamom seeds
• Cumin
• Coriander leaves for garnishing

Preparation:

Take the boneless chicken and mix it with lemon juice, salt, and red chilli powder. Allow it to marinate for 1/2 hour. Grind the cinnamon, cloves and cardamom seeds together. Mix the yogurt with whole spices powder including turmeric powder, cumin, garam masala; then marinate the chicken in yogurt for 1 hour by dipping in it. Then add 2 tsp vegetable oil and heat it, add the chopped onion and cooked until they become light golden in color add 1 tsp of garlic, ginger paste. Stir continuously for 1 minute. Now add the chicken from mixture that we just made, fry till chicken turn pinkish to light brown color. Add the tomato puree, butter chicken sauce, cream, and the remaining yogurt-spices mixture. Cook until the gravy become thick and reduced to half of its original volume. Now take the large bowl and pour the cooked chicken into it. Melt the butter in another pan on stove, and pour it on the chicken to enhance the look and taste. Garnish it with coriander leave and serve it with "Naan" or rice.

Nutritional Facts

Calories in Butter Chicken

Serving Size: 1 serving

Amount Per Serving

• Calories370.0
• Total Fat9.0 g
• Saturated Fat4.5 g
• Polyunsaturated Fat0.0 g
• Monounsaturated Fat0.0 g
• Cholesterol45.0 mg
• Sodium700.0 mg
• Potassium52.0 mg
• Total Carbohydrate52.0 g
• Dietary Fiber2.0 g
• Sugars2.0 g
• Protein21.0 g
• 
  

Reference

SPARKPEOPLE. (2015, March 5). Retrieved from SPERKPEOPLE: http://www.sparkpeople.com/calories-in.asp?food=indian+butter+chicken

Fish with Chickpeas and Rice recipe

Fish with Chickpeas made by Mandeep

Ingredients:

• 1 kg fish fillets
• 2 1/5 tsp lemon juice

For rice

• 2 cups of rice
• 4 cups of water
• 2 tsp vegetable oil

For the chickpeas

• 1 cup chickpeas (boiled)
• 1 large onion chopped
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp black pepper powder
• 2 tsp oil
• 1/2 tsp turmeric powder
• 1/2 tsp cinnamon 
• 1/2 tsp cumin
• 1 cup vegetable oil (for frying fish)
• 1 tsp rose water
• salt to taste

Instructions:

Take the fish fillets, add them to large bowl, and mix with lemon juice, salt and black pepper powder. Marinate the fish fillets in fridge for 1 hour. For preparing rice: add rice and 4 cups of water in a saucepan, stir it until boil, and cover them and cooked until rice is cooked. Then, in a large sauce pan add boiled 2 tsp oil, add onion and cook until they become light golden. Add garlic and ginger paste and stir for 15-20 seconds to add the flavor in it. Now, add the boiled chickpeas, turmeric powder, cinnamon, cumin, rose water, and salt; cooked for 15 minutes. Remove the fish from the fridge and fry it in hot oil. Prepare a large dish for serving, place the rice and topped with fried fish and chickpeas. On the top of that, add few drops of fresh lemon juice.

Nutritional Values
Preparation Time: 15 minutes
Cooking Time:  20 minutes
Fat: 27.00 g
Protein: 24.00 g
Carbohydrate: 65.00 g
Energy: 679.00 kcal