Mushrooms and Black Olives Omelette

Category: Breakfast / Kids Recipes
Preparation Time: 5 mins  
Cooking Time: 10 mins
Servings: 1-2 servings

With eggs on hand, we can make a quick and easy breakfast on week days or a filling brunch for weekends. I have already posted mini omlette muffins here: Mini Omlette muffins. 

Omlette with Mushrooms & Black Olives

If  your kids love mushrooms and black olives combination, they will surely love it. This is a very easy recipe and I'm posting this just to give an idea or an option for a quick-fix breakfast :) 

Hot & Tasty

In this one, we can also just mix the sauted mushrooms and olives into the egg mixture and cook it to make it easier. We can also add some sweet corns or spinach to look more colourful:) 

Since eggs & milk products dont go well together as per the food compatibility, I am not using cheese here.

 Ingredients:

• Eggs - 3 nos (at room temperature)
• Mushrooms - 1/2 cup, sliced
• Whole Black Olives - 4, sliced
• Turmeric powder - 1/4 tsp
• Pepper powder- to taste
• Garlic powder - to taste
• Italian seasoning - to taste

Mushroom Biryani (With Homemade Briyani Masala)

Category:  Lunch / Rice
Preparation Time: 10 mins  
Cooking Time: 30 mins
Servings:  3 to 4 Servings

Mushroom Briyani!!!

Mushroom Biryani: I used to prepare this version whenever I get fresh white mushrooms and here I used home made Briyani Masala powder, you can find the recipe here. I had prepared this recipe lot of times but now only posting it, even a beginner can try this and the result would be awesome:)

Mushroom Briyani served with Beetroot Raita!

 Ingredients:

• White Mushrooms, peeled & sliced - Around 1 1/2 cups
• Basmati Rice - 1 1/2 cups
• Ginger - Garlic paste - 1 1/2 tbsp  (I just grind 4 big garlic cloves and 1 inch ginger)
• Onion - 1 no, thinly sliced
• Green chillies - 1 to 2 nos, slitted
• Ripe Tomato -1 no, roughly chopped
• Coriander leaves - handful, chopped
• Mint leaves - handful, chopped
• Biryani Masala Powder - 1 1/2 tsp

Mushroom-Egg Fried Rice

Category:  Lunch / Rice
Preparation Time: 15 mins  
Cooking Time: 15 mins
Servings: 3 Servings

I usually wont use any sauces like soy / chilly sauces in my cooking so I was bit hesitant to try any indo-chinese dish. I just want to do fried rice but without soy sauce and when I tried it really came out well:) Spring onion is the must for this recipe since this is the one which gives the flavour. We can use any veggies like carrot, beans, corn, capsicum, cabbage for the basic fried rice. If needed we can add mushrooms, eggs or even boiled chicken pieces to it to make it more flavorful. If we dont want the garlicky flavour, we can omit that alone and prepare the same way; that too will be taste good. If making for kids, we can avoid the green chillies and use only pepper powder.

Mushroom-Egg Fried Rice

 Ingredients: 

• Basmati Rice - 1 1/4 cup
• Mushroom - 1 packet (8 oz / 227 gms)
• Eggs - 2 nos
• Carrot, finely chopped - 1 no
• Beans, finely chopped - 5-6 nos
• Sweet corn - 2 tbsp (I used frozen)
• Spring Onion - 5-6 stalks
• Garlic, finely chopped - 2 tbsp
• Olive Oil - 2 tbsp
• Sugar - 3/4 tsp
• Salt - to taste
• Lemon juice - 1 tsp
• Pepper powder - 1-2 tsp (adjust as per taste)
• Green chillies, finely chopped - 2-3 nos (Optional)

Method:

1. Wash and soak rice for atleast 30 mins; then drain and cook with little salt and few drops of lemon juice in such a way the grains are separate. Once its cooked, spread it over a wide plate with few drops of oil mixed and allow to cool down completely
2. Peel the outer skin of the mushrooms and cut them into thin slices; no need to wash in water
   
3. For the spring onion, remove the roots and finely chop the white and green parts separately
4. Finely chop the other veggies so that they gets cooked quicker
   
   
   
   
   
5. Break the eggs into a bowl and whisk it well, add little salt and pepper powder to it and mix well
   
6. In a small pan, add few drops of oil and scramble the eggs 
   
7. In a wide pan / wok, add oil and heat it up; once it becomes little hot add the chopped garlic pieces and saute till it turns golden brown
   
8. Add the white part of the spring onion and saute for a min
   
9. Keep the flame in medium-high and then add the chopped carrot, beans and corn, sprinkle sugar over it (to retain the colour of the veggies) and saute for 2 mins
   
10. Add the chopped mushrooms and saute for 2 mins till the veggies gets cooked (not becomes mushy); add required salt for the veggies 
    
11. Now add pepper powder; mix well and then add the scrambled egg
    
    
    
    
12. Add in the finely chopped spring onion green part, mix well
    
    
    
    
13. Add the cooled rice to the veggies, mix gently until combined
    
    
    
14. Adjust salt and spiciness at this stage; if needed add salt / pepper as required
15. Once the rice becomes little hot, switch off and drizzle lemon juice over the rice
    
16. Serve hot!
    
    
    
    
    

Mushroom Briyani (without Briyani Masala Powder)

Category:  Lunch / Rice
Preparation Time: 10 mins  
Cooking Time: 30 mins
Servings: 3 Servings

Mushroom Briyani

 Ingredients: 

• Mushroom - 1 packet (8 oz / 227 gms)
• Rice - 1 cup
• Onion, thinly sliced - 1 no
• Green chillies, slitted - 1-2 nos
• Tomato, roughly chopped - 2 nos 
• Ginger-Garlic paste - 1 1/2 tbsp
• Turmeric Powder - 1/2 tsp
• Chilly Powder - 1 tsp ( Optional and adjust as per spice level)
• Cumin Powder - 1/4 tsp
• Fennel Powder - 1 tsp
• Coriander Powder - 1/2 tbsp
• Garam Masala Powder - 1/2 tsp
• Mint leaves - handful
• Coriander leaves, chopped - handful
• Thick Curd- 2 tbsp
• Salt - to taste
• Oil - 1 tbsp
• Ghee - 1/2 tbsp + 1/2 tbsp
• Bay leaf - 1 no
• Cloves - 3 nos
• Cinnamon - 1 inch stick
• Star anise - 1 no
• Cardamon - 1-2 nos 
• Water - as required

*For more richness, I would prefer adding coconut milk extracted from fresh coconut instead of water

Method:

1. Wash & Soak rice in enough water for atleast 30 mins
2. Peel the outer skin of the mushrooms and chop them into medium sized pieces; no need to wash in water
   
3. Heat Oil + 1/2 tbsp of ghee in a pan / pressure cooker; once it becomes hot, add the bayleaf, star anise cloves, cinnamon and cardamon, saute for 20-30 secs
   
4. Add the sliced onion along with green chillies and saute well till it starts to get browned
   
5. Add the Ginger-Garlic paste and saute in medium flame till the raw smell goes off
   
6. Add the chopped mushrooms and fry for 1-2 mins
   
7. Add little salt required for the mushrooms and mix well
   
8. Add in all the spice powders (Turmeric, Cumin, Chilly, Fennel, Coriander & Garam Masala Powders) , mix well and saute for another 1-2 mins. (Since I dont want spicy, I had not added chilly powder here)
   
9. Add in the roughly chopped tomato pieces; saute for 1 min (Take care not to turn the tomato mushy otherwise it would taste like tomato rice)
   
10. Now add the chopped coriander and mint leaves, give it a quick mix
    
11. Add the thick curd and saute for a min in medium flame until all the masalas gets combined
    
12. Add the drained rice and mix 
    
13. Add required water to it (around 1.5 - 2 cups as per the rice variety) along with needed salt
    
14. Mix well and before closing with lid, add the 1/2 tbsp of ghee over it and cover it
15. Pressure cook for 2 whistles and simmer for 5 mins, switch off and allow to cook in the steam itself Or we can cook in pan / using electric rice cooker
16. Once its done, let t stand for another 7-8 mins and then open it up and gently fluff it with fork
    
    
    
17. Serve hot with any raita / salna
    
    
    

Vegetable Omelette

Category: Breakfast / Snack
Preparation Time: 5 mins 
Cooking Time: 5 mins
Servings: For 1 person 

Omelette is a common and a versatile dish; most of the kids will surely love it. This Vegetable omelette is one of the ways to sneak more vegetables into our diet - especially the little picky eaters:)
 

Omelette Star;)

Ingredients:

• Eggs - 2 nos (at room temperature)
• Vegetables, chopped (any choice) - 3/4 - 1 cup (I used broccoli and mushroom)
• Onion, chopped - 1 medium size
• Milk - 1 tbsp (Optional)
• Turmeric powder - a generous pinch
• Pepper powder- to taste
• Garam masala - 1/2 tsp 
• Salt - as required
• Green chilly, chopped- 1 no (Optional)
• Red chilly powder - 1/4 tsp (Optional) 

Method:

1. In a wide bowl, add the eggs and whisk well
2. Add milk to the egg and stir well (little milk makes omelette fluffier)
3. Now add the salt, turmeric powder, pepper powder, garam masala and chilly powder (if using) and whist until it gets combined
4. Add the chopped onions, vegetables and green chilly (if using) to it and mix gently
5. Heat the pan with few drops of oil
6. Once its hot, pour the egg mixture into it and reduce the flame to medium
   
7. Cover and cook for a minute and then flip it over and cook the other side
8. Once done, transfer to the plate and serve:)
   
9. Adding vegetables are purely your choice, you can use tomatoes, mushrooms, carrots, sweet corn, cauliflower, spinach etc., 
10. For picky eaters, you can even add grated veggies rather than chopped ones 
11. If you're giving for kids, omit chillies and chilly powder

Mushroom Masala Pasta

Category: Pasta / Macaroni
Preparation Time: 15 mins 
Cooking Time: 20 mins
Servings: For 2-3 persons

Mushroom Pasta - Indian Style!

                           
Ingredients:

• Pasta - 2 1/2 cups (I used Trottole shaped tricolor pasta)
• Mushroom, cleaned and chopped - 2 cups
• Onion, finely chopped - 1 cup
• Tomato, chopped - 1 no.
• Carrot, chopped - 1 no.
• Beans, chopped - 4 no.
• Broccoli, small sized florets - 1/4 cup  
• Ginger-Garlic paste - 2 tsp
• Coriander powder - 2 tsp
• Red chilli powder - 1 - 2 tsp (as per taste)
• Fennel powder - 1 tsp
• Salt - to taste
• Oil - 1 tbsp
• Coriander leaves - 4 tbsp 
• Water - as required

Method:

1.  Cook pasta as per the package instructions; (Boil water; add pasta with little salt and few drops of oil and cook for 11 -13 mins until slightly soft yet crunchy enough to bite). Drain and was with cold water and keep aside 

   

   Uncooked Pasta

   
   

   
   

   
   

   

   Cooked Pasta

2.  Keep the vegetables ready; along with mushroom you can use any available vegetables like carrot, beans, peas, capsicum, broccoli, cauliflower
3. In a wide pan add oil and once it is hot, add ginger garlic paste and fry for a minute till the raw smell goes off
4. Add the chopped onions and fry till it turns slightly golden brown
5. Add vegetables (Carrot, beans, broccoli) and fry for a minute. Then add in the mushrooms and saute for few mins
   
6. Then add the tomatoes and dry masala powders (coriander, chilli and fennel powders) along with salt, saute until it gets combined and turned mushy
   
7. Add about 1/2 cup of water and allow to boil for around 5 mins until the veggies gets cooked
8. Now add in the cooked pasta and mix well.
   
9. Allow to cook until the water evaporates and everything gets well combined
10. Garnish with coriander leaves and switch off

 

Pasta Ready to Go!