Today was one of those days when I couldn't be bothered to cook a complete Indian meal. And yet I wanted to make something healthy (at least relatively) rather than just ordering in. I checked my vegetable basket for something other than the usual Alu, Gobi or Kaddhu (Potatoes, Cauliflower or Pumpkin) and found spring onions and mushrooms. This sounded perfect.
This is an internet inspired recipe, not my own.
Ingredients:
Mushrooms, 12-14 sliced (Use any, I used Crimini)
Spring Onions, 3 stalks, finely chopped (whites and greens separate)
Garlic, 2 tbsp chopped
Ginger, 2 tbsp chopped
Thai Red Chili, 2 chopped
Oil, 2 tbsp
Soy Sauce, 2 tbsp
Vegetable Stock, 2.5 cups
Cornflour, 2 tbsp in 1/2 cup water
Rice, 2 cups
Star Anise, 1
Salt to taste
Black Pepper Crushed, 1 tbsp
Procedure:
1. Cook the rice with salt and star anise till done.
2. Take a big preferably clay pot big enough to fit the rice and mushrooms and oven safe.
3. In a bowl mix together the cornflour and water and set aside. Preheat the oven to 180 degrees.
4. Heat a wok. Once hot add in the oil and let it heat. Once the oil is hot throw in the garlic, ginger and red chilies. Let the garlic brown.
5. Next add in the spring onions whites and saute.
6. Add in the soy sauce and mix. Season with salt and pepper.
8. Now add in the mushrooms and mix. Cook til the mushrooms are done.
9. Once the mushrooms are cooked stir in the cornflour mixture to thicken the gravy. Keep adding this gradually as achieve the desired thickness and keep mixing so that it doesn't settle at the bottom of the pan. If you are going for a healthier version, skip the cornflour completely.
10. Layer the rice at the bottom of the pot after removing the star anise. Top this up with the mushroom mixture.
11. Cover the pot with the lid and pop into the oven for 11-15 minutes.
12. Remove from the oven and dress it up with the spring onions greens and serve hot!
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