Brunch special|| Mushroom Masala|| Mushroom Omelet || French Toast||Strawberry lemonade
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Mushroom Masala
Ingredients:
2 tablespoons oil (vegetable or olive oil)
1 teaspoon cumin seeds
1 large onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped (adjust to taste)
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 cup plain yogurt (optional)
500 grams (about 1 pound) mushrooms, cleaned and sliced
Salt to taste
Fresh cilantro (coriander) leaves, chopped for garnish
Instructions:
Heat the Oil:
Heat the oil in a large pan or skillet over medium heat.
Add the cumin seeds and let them splutter.
Sauté Onions:
Add the chopped onions to the pan and sauté until they turn golden brown.
Add Aromatics:
Add the green chilies and ginger-garlic paste.
Cook for a couple of minutes until the raw smell disappears.
Cook Tomatoes:
Add the chopped tomatoes to the pan.
Cook until the tomatoes become soft and the oil starts to separate from the mixture.
Add Spices:
Add turmeric powder, red chili powder, ground coriander, garam masala, and ground cumin.
Stir well and cook for a few minutes until the spices are well incorporated.
Add Mushrooms:
Add the sliced mushrooms to the pan.
Stir to coat the mushrooms with the spice mixture.
Cook for 5-7 minutes until the mushrooms release their water and start to shrink.
Add Yogurt (Optional):
If using, add the yogurt to the pan and stir well.
Cook for an additional 3-4 minutes until the yogurt is well mixed and the sauce thickens slightly.
Season and Simmer:
Add salt to taste.
Let the mushroom masala simmer for a few more minutes until it reaches the desired consistency.
Garnish and Serve:
Garnish with freshly chopped cilantro leaves.
Serve hot with naan, roti, or rice.
Enjoy your Mushroom Masala as a hearty and flavorful dish that's sure to be a hit at your brunch table!
Mushroom Omelet
Ingredients:
4 large eggs
1/4 cup milk
Salt and freshly ground black pepper to taste
1 tablespoon butter
1 cup mushrooms, cleaned and sliced
1/4 cup grated cheese (cheddar, mozzarella, or your favorite cheese)
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons fresh parsley or chives, chopped (optional)
Instructions:
Prepare the Eggs:
In a bowl, whisk the eggs with the milk, salt, and pepper until well combined.
Cook the Mushrooms:
Heat a non-stick skillet over medium heat and add the butter.
Once the butter is melted and hot, add the onions and cook until they become translucent.
Add the garlic and cook for another minute until fragrant.
Add the sliced mushrooms and cook until they are tender and any moisture has evaporated (about 5-7 minutes).
Season the mushroom mixture with a little salt and pepper, then transfer it to a plate and set aside.
Cook the Omelet:
Wipe the skillet clean and return it to the stove over medium heat.
Pour the egg mixture into the skillet, tilting it to spread the eggs evenly.
Let the eggs cook undisturbed for a few minutes until they start to set around the edges.
Add the Filling:
Once the eggs are mostly set but still slightly runny on top, sprinkle the cheese over half of the omelet.
Add the cooked mushroom mixture over the cheese.
Using a spatula, carefully fold the other half of the omelet over the filling.
Finish Cooking:
Cook for another 1-2 minutes until the cheese is melted and the omelet is cooked through but still moist.
Serve:
Slide the omelet onto a plate.
Garnish with chopped parsley or chives, if desired.
Serve immediately.
Enjoy your Mushroom Omelet with a side of toast, salad, or fresh fruit for a complete and satisfying brunch!