Garlic & Basil Butter Mushrooms


Garlic & Basil Butter Mushroom is a simple, yummy and flavourful dish which can be served as a starter and also, it make a great side dish for Fried rice or any rice varieties. The mushroom and bell pepper are sauteed in a butter along with garlic and dried basil to give a aromatic side dish is further tossed with pepper powder and fresh basil leaves to give a delicious taste and flavour.

Ingredients :

2 - 3 Tbsp Butter 
1 Tbsp Garlic pods, finely chopped 
15 - 20 Mushrooms, sliced 
1 Green Bell pepper / Capsicum, chopped 
1 Tbsp Dried basil  
1 Tsp Pepper powder 
Few Fresh Basil leaves
Salt to taste 

Method :

Heat butter in a pan and add garlic pods followed by green bell pepper.

Saute and add the sliced mushrooms.

Cook it for couple of minutes and add dried basil followed by pepper powder and salt.

Cook until the mushrooms get cooked and garnish with fresh basil leaves.

Serve hot.


Serving Options :

Serve with Fried rice or as a starter. 








Simba Besara Bhaja / Indian broad beans fry in Mustard paste


Simba Besara Bhaja is a Odia recipe in which the veggies are cooked in a mustard paste. Simba is nothing but broad beans / avarakai. The mustard seeds are soaked for a while and ground into a fine paste by adding garlic pods and red chillies. The addition of freshly prepared paste gives a lovely aroma and flavour to the curry. The same recipe can also be prepared using different veggies like potato, brinjal etc. Thanks to Ankita Dash for sharing this authentic recipe on her page "Foodexpressodisha". For September month Recipe Swap Challenge, I was paired with a wonderful blogger and youtuber Ankita Dash. Her webpage and youtube channel filled with loads of delicious recipes. Click the below links to check out her page.

Ankita Dash's Webpage : Click HERE

Ankita Dash's Youtube : Click HERE


This authentic Odia recipe pairs perfectly with Pakhala ( Water rice ), plain steamed rice, Rasam rice and Sambhar rice.

Recipe Source : Click HERE

Ingredients :

200 gms Broad beans, Avarakkai, chopped 
1 Tbsp Mustard oil 
1/2 Tsp Panch Poran 
1/4 Tsp Turmeric powder 
3 Tbsp Mustard seeds
7 - 8 Garlic pods
3 - 4 Dry red chillies 
Salt to taste 
Few Curry leaves 

Method :

Soak mustard seeds for half an hour and grind into a fine paste by adding garlic pods and red chillies.

Keep aside.

Heat oil in a pan and panch poran followed by the chopped broad beans, turmeric powder and salt.

When the veggies get half cooked, add the ground paste and cook until done.

Garnish with curry leaves and remove from the flame.

Serve.



Serving Options :

Serve with Rice.




Lauki Paratha


This is a delicious, tasty and flaky paratha prepared using wheat flour and grated Lauki. Lauki is nothing but bottle gourd in English and Surakkai in Tamil. Addition of oil or ghee before folding into square shape gives a flaky paratha, so be generous in adding it. These yummy parathas can be served as breakfast or dinner along with pickle and curd. These can also be served as a lunch menu for kids as it contain veggie. Adjust the quantity of green chilli to make it more spicy.


Ingredients :

1 1/2 Cup Wheat flour
1 Cup Lauki / Bottle gourd / Surakkai. grated 
2 Green chillies, finely chopped 
1 Tsp Ajwain, crushed 
1/4 Tsp Turmeric powder 
1 Tbsp Oil / Ghee
Few finely chopped Coriander leaves 
Salt to taste 
Water to knead 

Method :

Take wheat flour in a large bowl and add the remaining ingredients except water.

Now water little by little and combine together to form a soft dough.

Once the dough is prepared, rest it for 20 - 30 minutes.

Now divide the prepared dough into equal sized balls and keep aside.

Take one dough ball and roll into round shape.

Brush oil or ghee all over the rolled dough and fold it opposite sides.

Brush some more oil and fold the opposite sides to make a square shaped paratha.

Now dust wheat flour and roll it again using rolling pin.

Heat tawa and place the rolled paratha on it.

Cook both the sides by smearing oil or ghee.

Remove and serve hot.


Serving Options :

Serve with curd and pickle.