Mushroom Egg Kabab

Mushroom egg Kabab. Egg coated soft succulent spicy Kabab, made with boiled eggs and sauteed mushrooms taste scrumptious. A perfect starter or appetizer for your party or enjoy it as breakfast or burger stuffing with some cheese slices.

Kabab are super soft. Egg coating and aromatic spices made these Kabab absolutely delicious. You don’t need any sides to serve with these spicy Kabab. Lemon juice soaked onion rings or onion slices are sufficient to enjoy the scrumptious taste. You can also serve these with green chutney or any sauce of your choice. You may like some more Kabab and cutlets recipes on this blog. Click on the name below for recipe.

1. Veg galouti Kabab

2. Rice kofta

3. Moong Kabab

4. Soya egg shami Kabab

5. Oats black chickpea Kabab

6. Moong masoor dal Kabab

7. Potato barnyard millet Kabab

8. Mix veg cutlets

9. Beetroot cutlets

10. Soya paneer lollipop

11. Aloo chop or potato fritters

12. Sprout and oats pan fried cutlets

And you might also like to try Mix Vegetable balls from the blog of my friend Preethi Prasad.

Recipe is very simple. You can make the patties and coat with bread crumb one day before and store in refrigerator. Coat with whisked egg and fry just before serving. I have used my homemade dry roasted spice powder to make the Kabab aromatic. You can use cardamom, cloves, cinnamon, jaiphal or nutmeg, javitri or mace powder in the mixture if you want. Use nutmeg and mace powder 1/4 teaspoon only. Or you can also use any flavorful spices of your choice. I have made medium size 13 Kabab but you can make large or small size patties. If you are making for burger stuffing make large size patties or to serve as starter or for teatime snack make small patties.

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Recipe

Mushroom – 200 gram

Egg – 4, hard boiled

Potato – 2, boiled

Onion – 3

Garlic – 5-6 cloves, finely chopped or grated

Ginger – 1 inch piece, grated

Green chilli – 2-3 or to taste

Cumin powder – 1&1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Dry roasted spice powder – 1&1/2 teaspoon

Chilli flakes or red chilli powder – 1/2 teaspoon or to taste

Chaat masala – 2 teaspoon

Fennel or sounf powder – 1 teaspoon

Salt to taste

Cilantro or coriander leaves – handful, chopped

Oil – 2 tablespoon

Bread crumb – 4 tablespoon

For coating

Egg – 2

Salt & black pepper to taste

Bread crumb – 1/2 cup or as required

Pink or black salt to taste

Oil or ghee/clarified butter for frying

Method

1..Peel and grate or mash the boiled potatoes.

2. Grate or finely chop the mushrooms. I had used my chopper to finely chop the mushrooms. Grate the eggs and keep aside.

3. Thinly slice one onion. Separate the slices with your hand.

4. Finely chop 2 onion and green chilli. Use green chilli according to your spice tolerance. You can add more chillies to make your Kabab more spicy. Or skip if you are making for kids.

5..Heat 2 tablespoon oil in a pan. Add finely chopped onion, green chilli and garlic. When onion starts to change it’s colour add ginger and finely chopped mushroom.

6..Add cumin powder, black pepper powder, red chilli flakes or powder, garam masala and fennel or sounf powder. Mix well and saute till moisture evaporate and mushroom dried up completely.

7. Now add mashed potato and salt. Mix and saute till mixture dried up completely.

8..Remove from heat and let it cool down. Add chopped cilantro or coriander leaves, chaat masala, thinly sliced onion, dry roasted spice powder. To get the recipe of dry roasted spice powder click here. Mix everything well. Taste and adjust the seasoning. You can also add some finely chopped green chilli with sliced onion in the mixture.

9. In a plate spread bread crumb mixed with little black or pink salt.

10..In a bowl whisk two eggs with little salt and black pepper.

12..Make round patties with the mixture. I made 13 medium size patties. You can make small or large patties if you wish. Coat the patties with bread crumb and arrange on a plate.

13. Heat 2-3 tablespoon oil or ghee in a pan. Dip the patties in whisked egg and place on hot oil or ghee. Turn upside down and fry the other side till golden brown on medium heat. Kabab will be too soft so flip the Kabab carefully with the help of two spoon or spatula.

14. Serve hot with sliced onion or onion rings, lemon wedges and any chutney or sauce.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Brown Rice Spinach Pulao Or Palak Pulao

Spinach or palak pulao with brown rice. Absolutely delicious and flavorful rice made with brown rice and palak or spinach leaves. Sharing the recipe with both brown and white basmati rice. A very easy to make one pot meal.

Whatever rice you are using remember to consume moderately. You can make this in a jiffy, just soak the rice in sufficient water and make a ground paste ready. Use pressure cooker to make the rice in less time. Brown rice take more time than white rice so soaking the rice is required to cook quickly. To get some more Pulao recipes click here. Serve this palak pulao with any raita. Actually you don’t need much side dishes with this flavorful and nutritious rice. Serve the rice with Spinach or palak raita, Beetroot raita, Mint yogurt dip or any raita or Chutney. You can also serve it with Makhana raita from the blog of Poonam Bachhav.

You can also make it white rice. The measurement for white rice are given below the recipe.

Brown rice is fibrous and a whole grain but remember to consume moderately. While white rice and brown rice are high in starch, brown rice contains more fiber, nutrients, and antioxidants. When eating white rice, add legumes and vegetables to ensure that you are having a balanced meal. That said, either type of rice can be part of a healthy diet — as evidenced by the long history of white rice in the traditional cuisine of many cultures. Brown rice may have a more favorable nutrition profile, but there’s nothing wrong with having white rice as a part of a balanced diet. Source – Healthline

All rice consists primarily of carbs, with small amounts of protein and practically no fat. However, brown rice is a whole grain. That means it contains all parts of the grain — including the fibrous bran, the nutritious germ, and the carb-rich endosperm. It’s chewy and takes a while to cook due to its tough bran exterior. White rice, on the other hand, has had the bran and germ removed. Because these are the most nutritious parts of the grain, white rice is left with very few essential nutrients. However, white rice is softer and tends to cook quicker Here are some health benefits of brown rice.

.Nutrient rich Positive effects on blood sugar levels

. May reduce heart disease risk Rich in antioxidants.

. Aids weight control

To read more about health benefits of brown and white rice visit Healthline.

As I mentioned above that recipe is very easy to make. Brown rice take more time than white rice so don’t forget to soak the rice for atleast 30-40 minutes. But if you are using white rice 10-15 minutes soaking is sufficient. And white rice can also make without soaking if you are using pressure cooker. Just wash the rice well and drain the water before cooking. Crush the whole spices in a mortar pestle and if you don’t like these spices comes in mouth while eating then you can grind all the whole spices with spinach or use powdered spices.

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Recipe

Basmati brown rice – 1 cup

Spinach leaves or palak – 100 gram

Onion – 2, sliced

Garlic – 3-4 cloves

Green chilli – 3-4

Tomato – 1 small, roughly chopped

Ginger – 1 inch piece

Cilantro or coriander leaves – handful, optional

Green cardamom – 3

Cloves – 4

Cinnamon – 1 inch piece

Mace or javitri – 2 strands

Star anise – a small piece, optional

Sweet corn – 1/2 cup, optional

Green peas – 1/2 cup

Cumin seeds – 1 teaspoon

Bay leaf – 2

Cumin powder – 1 teaspoon

Salt to taste

Oil – 2 tablespoon

Water – 2 cup

Lemon juice – 1 teaspoon

Method

1. Wash the brown rice 4-5 times. Soak in sufficient water for 30-40 minutes.

2. Wash the spinach leaves or palak well. Grind ginger, garlic, green chilli, tomato and spinach leaves to make a smooth paste. Also grind cilantro or coriander leaves with these spices if using.

3. Crush the green cardamom, cinnamon and cloves in a mortar pestle.

4. Heat oil in a pressure cooker. Add cumin seeds, bay leaves, crushed cardamom, cinnamon, cloves and a small piece of star anise. Crushed whole spices will release more aroma. But you can use the spices without crushing if you want. Just break the cardamom lightly if you don’t like to crush.

5. When cumin seeds starts to splutter add sliced onion and fry till onion becomes light golden brown. Now add ginger, green, green chilli, tomato and spinach paste. Also add cumin powder. Saute till oil leaves the sides and raw smell of garlic and spinach goes away.

6. Drain the water of soaked brown rice. Add rice, green peas, sweet corn and salt. Saute for a minute. Stir the rice gently to avoid breaking the rice.

7. Add water and lemon juice. Mix well and cover the pressure cooker. Cook the brown rice palak pulao for 4 whistle. Switch off the heat.

8. Let the pressure settle down on it’s own. Don’t try to open the pressure cooker immediately. Give some standing time for perfectly cooked rice. When pressure settle down completely open the lid. Fluff the rice gently.

9. Garnish with lemon wedges. Serve hot with any raita.

For white rice in pressure cooker

Soak the white basmati rice for 10-15 minutes in sufficient water. Drain the water completely and keep aside. Follow the recipe above as making brown rice palak pulao. Add 1&1/2 cup water and pressure cook for 2 whistle. And if you don’t like soft rice then add 1&1/4 cup water and pressure cook for 1 whistle. Let the pressure settle down on it’s own. Fluff the rice gently before serving.

In pot, pan or wok

Follow the above recipe. Add 2 cup water for 1 cup rice. When it starts to rolling boil cover and reduce the heat. Cook on simmer for 10 minutes. Stir the rice gently and again cook on simmer for 5 minutes. Remove from heat. Stir gently and cover the pan. After 5 minutes fluff the rice gently and serve.

Notes

1. Use green chilli according to your spice tolerance.

2. You can use any vegetable of your choice.

3. You can also use fried cashew nuts or any dry fruits if you want.

4. Use only one small tomato, not more than that to retain the green colour. If you have large tomato then use half of the tomato.

5. Ghee or clarified butter can be used instead of oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Bhater Kofta Or Rice Kofta

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Bhater kofta or rice kofta. A very aromatic and delicious deep fried snack made with cooked rice, mawa/khoya or dried milk, saffron and some aromatic spices and coated with spiced curd/yogurt and semolina. Sounds interesting isn’t it? A wonderful recipe from a cookbook written by Pragagyasundari Devi, published on 1902. A very old cookbook with many new and old recipes which are forgotten now. Sharing one of my most favourite recipe from this book.

Pragyasundari Devi was a niece of Rabindranath Tagor. Daughter of Rabindranath Tagor’s elder brother Hemendranath Tagor. This Amish O Niramish Ahar was her first cookbook.

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According to Wikipedia Pragyasundari Devi (born 1872 – died 1950), also seen as Pragyasundari Debi, Pragya Sundari Devi, Pragasundari Debi, or Prajnasundari Bezbaroa, was an Indian cookbook author and magazine editor. Her Amish O Niramish Ahar was a “significant” early cookbook in the Bengali language.

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Earlier shared some different rice recipes and recipes using rice cooker on this blog. Get the recipes here. And you may also like Rice pakora from the blog of Kalyani Sri.

Now coming to this wonderful recipe. You can use leftover rice to make this delicious rice balls. Fragrant Gobindobhog rice is best for this recipe. But I don’t have gobindobhog rice so I used my regular Basmati rice. You can use any rice but for best result try to use some fragrant rice. I always store powdered spices so I used these. You can also use freshly ground spices. Here are the measurements of spices. You can grind them before making these bhater kofta.

1. 3 gram Jaiphal or nutmeg

2. 4 Cloves

3. 2 Green cardamom

4. 4&1/2 inch cinnamon

5. 2 dry red chilli

With 75 gram cooked rice. Use the spices according to your taste. I have skipped dry red chilli and used spices in very small quantities to make the balls mildly spiced. First add small amount of spices taste and add more if required.

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This bhater kofta is a completely no onion garlic recipe. You can use brat ka chawal/Sama rice or Barnyard millet to make these kofta for fasting days.

In the original recipe ghee or clarified butter fried raisins are used but my kids don’t like raisins so I used cashew nuts instead. You can use raisins if you like.

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Recipe

Cooked rice – 1 cup

Green chilli – 1-2 or to taste

Jaiphal or nutmeg powder – 1/8 teaspoon

Salt – 1 teaspoon or to taste

Clove or laung powder – 1/8 teaspoon

Green cardamom or ilaichi powder – 1/4 teaspoon

Cinnamon or darchini powder -1/4 teaspoon

Curd/yogurt or dahi – 2 tablespoon

Khoya/mawa or dried milk – 1/4 cup

All purpose flour or maida – 2 tablespoon

Semolina or suji – 1/2 cup

Cashew nuts – 8-10

Or

Raisins – 60 gram

Milk – 2 teaspoon

Saffron- a pinch or 600 Milligram

Ginger – 1&1/2 teaspoon grated or paste

Ghee or oil- 4 tablespoon

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Method

1. Soak saffron in 2 teaspoon hot milk. When cool crush the saffron with your finger tips.

2. Mash the cooked rice with your palm. Mash with wet hands to avoid sticking the rice on your palm. I have ground the rice in my mixer grinder. Rice should be mashed well.

3. Fry the cashew nuts in 1 teaspoon ghee till light golden brown. Don’t make too brown. You can microwave the cashew nuts in a microwavable glass bowl with ghee for one minute stir and microwave for one minute more or till cashew nuts start to change it’s colour. Immediately switch off the oven and keep the bowl in oven for a few minutes. Cashew nuts will becomes brown in a few minutes. Chop the cashew nuts in small pieces when cool.

4. Or if you are using raisins fry the raisins in ghee. Immediately remove from ghee when raisins fluff up. Raisins shouldn’t be burnt. Keep aside to cool down. You can use both raisins and cashew nuts if you want.

5. Grind ginger and green chilli into a smooth paste. You can also crush the chilli and ginger in mortar pestle or use grated. I have ground the ginger and chilli in small chutney jar of my mixer grinder.

6. Whisk the curd or yogurt with little salt and half teaspoon ginger green chilli paste and keep aside.

7. Add crumbled mawa or dried milk in the mashed rice and mash again. I have used homemade fresh mawa. Get the method of making khoya or mawa here.

8. Add salt, all the dry spices, remaining ginger, green chilli paste, saffron soaked milk and chopped ghee fried cashew nuts or raisins. Add whatever you are using or add both. You can also add dry red chilli paste or powder if you want as mentioned in original recipe. I didn’t.

9. Mix everything well. Taste and adjust salt and spices if required. Make small balls. I have made 7 balls with this mixture. You can make small or large balls as you like.

10. Spread all purpose flour or maida on a plate and in another plate spread half of the semolina or suji. Later spread more semolina if required.

11. Roll the balls on all purpose flour or maida. Then dip into the spiced curd or yogurt and coat the balls with semolina or suji. Arrange all the balls on a plate.

12. Heat ghee or oil in a pan or wok. Fry all the balls evenly from all the sides till golden brown. Remove from oil and serve hot as teatime snack.

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Notes

1. Use spices according to your taste.

2. If making for kids omit or reduce the amount of green chilli and ginger.

3. Ghee or clarified butter and oil both can be used for frying. Or you add some ghee with oil for flavour.

4. To make the bhater kofta more aromatic use gobindobhog rice or any fragrant rice.

5. Sama rice can be used to make this kofta satwik or fasting food.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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