Tofu - Mushroom Burji Bun Pizza

Are you craving for pizza and no pizza base at home ? No worries, try this quick and tasty pizza using bun. Any variety of buns like sweet or burger buns can be used for this recipe. And also no oven is required for this recipe. Tofu - Mushroom Burji Bun Pizza is also a perfect party snack and also a great evening snack for kids when they are back home from school. Burji is prepared using Tofu and mushroom along with the spices. Paneer can also be included instead of Tofu, if you are allergic to soya products. The base is prepared by pressing the bun using flat masher. It helps to get a thick base which is similar to pizza. Then, the prepared burji is placed on top of bun pizza base along with the generous quantity of cheese and cooked again on a dosa tawa.

Ingredients :

4 Buns ( Sweet or Burger Buns ) 
2 Tbsp Oil 
2 Onions, finely chopped 
2 Tomatoes, finely chopped 
2 Green chillies, finely chopped 
1/2 Cup Bell pepper / Capsicum ( Coloured ), finely chopped 
Salt to taste 
1/2 Cup Mushroom, finely chopped 
1/2 Cup Tofu, grated 
1 1/2 Tbsp All purpose seasoning ( pizza seasoning ) 
6 - 8 Tbsp Butter 


Method :

Heat dosa pan, brush little butter and place the bun on it. ( Cook on a lower flame )

Press the top part of the bun using masher to make it like pizza base.

Once the bun turn flat like pizza base, remove from the dosa pan and repeat the process for the remaining buns. Keep aside.

Heat oil in a pan and add chopped onions.

Saute till it turns translucent and add chillies followed by tomatoes.

Saute until it turns soft and add capsicum followed by mushroom, tofu and salt.

Cook until the mushroom gets cooked and add all purpose seasoning.

Toss well and remove from the flame.

Now fill the bun base with the prepared filling and generously spread grated cheese on top of it.

Now heat dosa pan and brush little butter.

Place the prepared bun pizza and cover it with the lid until the cheese starts melting.

Once done, remove from the pan and sprinkle pizza seasoning along with chilli flakes.

Serve hot.

Serving Options :

Serve with Tomato sauce.

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. 

Chicken & Mushroom Soup / Soup series

After Mushroom soup, here comes an another flavorful soup prepared using chicken and mushroom. The ingredients are pressure cooked, mashed and strained to get a flavourful clear soup. The addition of cumin and coriander powder gives a delicious taste and also good for digestion. This is a perfect healthy breakfast to relish in this cool climate.

Check out my co-blogger Sujitha Ruban page to enjoy an interesting wholesome healthy soup using veggies, oats and green gram.

http://www.sujithaeasycooking.com/2016/11/vegetable-soup.html

Ingredients :

100 gms Chicken with Bone 

5 Mushrooms, Sliced 

1 Onion, Finely chopped 

1 Tbsp Finely chopped garlic 

1/2 Tbsp Finely chopped Ginger 

1/2 Tsp Cumin powder 

1/2 Tsp Coriander powder 

1/4 Tsp Pepper powder 

1 Bay leaf

Salt to taste 

2 Cups Water 

Few Coriander leaves for garnishing 

Method :

Wash the chicken pieces and keep aside.

Take a pressure cooker and add washed chicken pieces along with finely chopped onion, garlic, ginger, bay leaf, cumin powder, coriander powder, required amount of salt and 2 cups of water.

Pressure cook it for 6 - 7 whistles and switch off the flame.

Once the pressure gets released, open the lid and remove bay leaf from the soup.

Remove the chicken pieces, separate the flesh part and keep aside.

Mash the remaining ingredients and strain the stock using strainer.

Now add the chicken flesh, stock, pepper powder and sliced mushroom in a cooker and pressure cook it again for 2 whistles ( add salt in this stage if necessary ).

Garnish with coriander leaves and serve hot. 

Serving Options :

Serve with croutons. 

Mushroom Soup / Soup Series

Homemade soups are always tastier, healthier and easy to prepare. Most importantly soups are the best meal to consume during this winter season. So, myself and my lovely friend Sujitha Ruban who is an excellent blogger from http://www.sujithaeasycooking.com joined hands together to post a theme based recipes on alternative days to motivate ourself and bring back the energy and lagging spirit. Truly excited and happy to be part of this series along with my friend. Soup is chosen as our November month theme considering weight loss and climate, so stay tuned for more interesting and healthy soups from our page.

Click HERE to view sujitha's healthy and yummy - Spinach clear soup.

Coming to my today's soup series, posting a healthy and nutritious filled soup prepared using mushroom, carrot and cabbage. Soya sauce and chilli sauce is added to enhance the taste of soup. In this recipe, I have used chicken bouillon powder which can also be substituted with veg stock powder or fresh veg or non veg stock. This can served as a breakfast along with toasted bread or garlic bread and also an evening drink.

Ingredients :

1 Tbsp Olive oil
1 Tbsp Garlic, finely chopped
1/4 Cup Finely chopped Carrots
1/4 Cup Finely chopped Cabbage
1 Cup Mushroom, chopped
3 Cups Water
1 Tsp Chicken bouillon powder
Salt to taste
1/4 Tsp Pepper powder
1 Tsp Soya sauce
1 Tsp Red chilli sauce
1 Tsp Corn flour
Spring onion leaves, finely chopped

Method :

Heat oil in a pan and add finely chopped garlic.

Fry and add finely chopped carrots and cabbage.

Saute it for a minute and add chopped mushrooms.

Add chicken bouillon powder along with 3 cups of water and salt.

Cook till the veggies gets cooked and add soya sauce followed by red chilli sauce.

Boil it for couple of minutes.

Meanwhile, mix cornflour and 3 tbsp water in a small bowl.

Add it to the soup and boil it for some more time until the soup thickens.

Add pepper powder to the soup and garnish with chopped spring onion leaves.

Serve hot.

Serving Options :

Serve hot with toasted bread or garlic bread.

Mushroom Kurma

Ingredients :

200 Gms Mushroom, chopped
2 Onion, Finely chopped
1 Tomato, Finely chopped
1/2 Tbsp Ginger garlic paste
1 Tsp Turmeric powder
2 Tsp Chilli powder
Salt to taste
1/4 Cup Coconut, grated
1 Tsp Poppy seeds
1 Tbsp Oil
1 Bay leaf
1 Star anise
1/2 inch Cinnamon stick
Coriander leaves for Garnishing

Method :

Heat oil in a pan and add bay leaf followed by cinnamon and anise.
Add the chopped onions and fry them for a minute.
Now add the ginger - garlic paste and fry till onion turns light brown color.
Fry them for couple of minutes by adding chopped tomato.
Wait till the tomato turns soft, add turmeric powder, chilli powder and salt.
Mix well and add the chopped Mushrooms.
Pour little water and cook for 2-3 minutes.
Meanwhile grind coconut and poppy seeds to a fine paste using little water.
Add the coconut paste to the mushroom mixture and cook for couple of minutes.
Remove from flame and garnish with coriander leaves.
Serve hot with Chapathi, Poori or Ghee Rice.

Pepper Mushroom

Ingredients :

200 gms Mushrooms
Handful of Curry leaves
4 Garlic pods, finely chopped
1 Onion, Sliced
3 Tsp Pepper
Pinch of Turmeric Powder
Salt to taste
1 Tbsp Oil

Method :

Clean and chop mushrooms.
Crush the pepper coarsely and keep aside.
Heat oil in a pan and add the curry leaves, fry them and add the chopped garlic.
Fry them for a minute and add the sliced onion.
Fry till the color changes to light brown.
Now add the turmeric powder, salt and crushed pepper. Mix well and add the chopped mushrooms.
Sprinkle little water and cook for 3 minutes or until the mixture becomes dry.
Cook in a medium flame.
Remove from flame and serve hot Sambhar rice, Rasam rice or Curd rice.