Grilled Mushrooms Recipe with English Subtitles | Grilled Mushroom without oven | Not Only Samayal
Recipes in this Video
Ingredients
- ●1 lb fresh mushrooms (button or portobello)
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp dried thyme
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp balsamic vinegar
Instructions
- 1Preheat the grill to medium-high heat.
- 2Clean the mushrooms with a damp cloth and remove the stems if using button mushrooms.
- 3In a bowl, combine olive oil, garlic powder, dried thyme, salt, and black pepper.
- 4Add the mushrooms to the bowl and toss them until they are well coated with the oil and seasoning mixture.
- 5Let the mushrooms marinate for about 15 minutes to absorb the flavors.
- 6Place the mushrooms on the grill, gill side down, and cook for about 5-7 minutes.
- 7Flip the mushrooms and grill for an additional 5-7 minutes until they are tender and have grill marks.
- 8Drizzle balsamic vinegar over the mushrooms just before removing them from the grill.
- 9Serve warm as a side dish or appetizer.
Equipment
Bread Kulfi is a delightful Indian dessert that combines traditional kulfi with the unique twist of bread, making it an accessible treat for many. This dish reflects the creativity of Indian home cooks, who often innovate with available ingredients. Today, variations of kulfi can be found globally, with flavors ranging from mango to pistachio, showcasing its beloved status in both traditional and modern cuisine.
Ingredients
- ●bread
- ●milk
- ●condensed milk
- ●sugar
- ●cardamom powder
- ●pistachios
- ●almonds
- ●saffron
- ●rose water
- ●vanilla extract
- ●cream
- ●food coloring
Instructions
- 1Blend bread into fine crumbs in a food processor.
- 2Heat milk in a saucepan over medium heat until steaming.
- 3Add sugar and condensed milk to the milk, stirring until dissolved.
- 4Mix in cardamom powder and rose water, then remove from heat.
- 5Allow the mixture to cool to room temperature.
- 6In a bowl, combine the bread crumbs with the milk mixture.
- 7Add chopped nuts and a few strands of saffron, mixing well.
- 8Pour the mixture into kulfi molds or small cups.
- 9Cover with plastic wrap and freeze for at least 6 hours or until solid.
- 10To serve, dip the molds in warm water for a few seconds to loosen the kulfi.
- 11Gently remove the kulfi from the molds and serve immediately.
Ingredient Alternatives
condensed milk
Healthier: coconut milk
Cheaper: milk + sugar
Coconut milk reduces calories while still providing creaminess.
saffron
Healthier: turmeric
Cheaper: yellow food coloring
Turmeric adds color without the high cost of saffron.
pistachios
Healthier: walnuts
Cheaper: peanuts
Walnuts and peanuts are more affordable nut alternatives.
cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt lowers fat content while maintaining creaminess.
Techniques
Equipment
Also Known As
Pumpkin Halwa is a traditional Indian dessert made during festivals and special occasions, showcasing the use of seasonal ingredients.
Ingredients
- ●2 cups grated pumpkin
- ●1 cup sugar
- ●1/2 cup ghee (clarified butter)
- ●1/2 cup milk
- ●1/4 cup khoya (dried milk)
- ●1/4 cup chopped nuts (cashews, almonds)
- ●1/2 tsp cardamom powder
- ●1/4 tsp saffron strands (optional)
- ●1/4 cup raisins
Instructions
- 1Heat ghee in a pan over medium heat.
- 2Add the grated pumpkin and sauté for about 10-15 minutes until it softens.
- 3Stir in the sugar and mix well, cooking until the sugar dissolves and the mixture thickens.
- 4Add the milk and continue to cook, stirring frequently, until the mixture reduces and thickens further.
- 5Incorporate the khoya and mix until well combined.
- 6Add the cardamom powder and saffron strands, if using, and stir well.
- 7Cook for another 5 minutes, allowing the flavors to meld together.
- 8Add the chopped nuts and raisins, mixing them into the halwa.
- 9Remove from heat and let it cool slightly before serving.
Equipment
Originating from Poland, mushroom soup is a comforting dish often made during the harvest season when wild mushrooms are plentiful. Traditionally enjoyed in homes and during festive gatherings, it showcases the earthy flavors of mushrooms and is a staple in Polish cuisine. Today, variations exist worldwide, with many adapting the recipe to include different types of mushrooms and creaminess levels.
Ingredients
- ●mushrooms
- ●onion
- ●garlic
- ●butter
- ●vegetable broth
- ●heavy cream
- ●thyme
- ●bay leaves
- ●salt
- ●black pepper
- ●parsley
- ●potatoes
- ●lemon juice
- ●olive oil
Instructions
- 1Clean and slice the mushrooms.
- 2Chop the onion and garlic finely.
- 3Heat butter and olive oil in a large pot over medium heat until melted.
- 4Add the onion and garlic; sauté until translucent, about 5 minutes.
- 5Stir in the mushrooms and cook until they release their moisture and become golden, about 8-10 minutes.
- 6Add diced potatoes, thyme, bay leaves, salt, and pepper; stir to combine.
- 7Pour in the vegetable broth and bring to a boil.
- 8Reduce heat and simmer until potatoes are tender, about 15 minutes.
- 9Remove bay leaves and blend the soup until smooth using an immersion blender.
- 10Stir in heavy cream and lemon juice; heat through without boiling.
- 11Taste and adjust seasoning as needed.
- 12Serve hot, garnished with chopped parsley.
Chilli Parotta hails from South India, particularly popular in Tamil Nadu. This dish combines the flaky, layered parotta with a spicy stir-fry, reflecting the region's love for bold flavors and textures. Traditionally enjoyed as a street food, it has gained fans across India and beyond, often served with a side of raita or curry for balance.
Ingredients
- ●parotta
- ●vegetable oil
- ●onion
- ●green chili
- ●capsicum
- ●ginger
- ●garlic
- ●soy sauce
- ●tomato ketchup
- ●chili sauce
- ●spring onion
- ●coriander leaves
- ●salt
Instructions
- 1Prepare parotta by rolling and cooking until golden brown on a hot skillet.
- 2Slice the cooked parotta into strips and set aside.
- 3Heat vegetable oil in a pan over medium heat until shimmering.
- 4Add sliced onion and green chili; sauté until onions are translucent, about 2-3 minutes.
- 5Stir in chopped capsicum, ginger, and garlic; cook for another 2 minutes until fragrant.
- 6Add the parotta strips to the pan and toss to combine with the vegetables.
- 7Pour in soy sauce, tomato ketchup, and chili sauce; stir well to coat everything evenly.
- 8Cook for an additional 2-3 minutes until heated through and flavors meld.
- 9Garnish with chopped spring onion and coriander leaves before serving.
Ingredient Alternatives
parotta
Healthier: whole wheat roti
Cheaper: naan
Whole wheat roti offers a healthier option with more fiber.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil provides healthier fats.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free and offers a similar flavor.
chili sauce
Healthier: sriracha
Cheaper: hot sauce
Sriracha can add flavor with less sugar.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups whole milk
- ●1/2 cup granulated sugar
- ●1/4 cup unsweetened cocoa powder
- ●3 large egg yolks
- ●2 tbsp cornstarch
- ●1 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1In a medium saucepan, whisk together the milk, sugar, cocoa powder, and salt over medium heat until the mixture is smooth and begins to steam.
- 2In a separate bowl, whisk the egg yolks and cornstarch until well combined.
- 3Once the milk mixture is steaming, slowly pour a small amount into the egg yolk mixture while whisking constantly to temper the eggs.
- 4Gradually add the tempered egg yolk mixture back into the saucepan, whisking continuously.
- 5Continue to cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble, about 5-7 minutes.
- 6Remove the saucepan from heat and stir in the vanilla extract.
- 7Pour the custard through a fine-mesh sieve into a bowl to remove any lumps.
- 8Cover the surface of the custard with plastic wrap to prevent a skin from forming and let it cool to room temperature.
- 9Once cooled, refrigerate the custard for at least 2 hours before serving.
- 10Serve chilled, optionally topped with whipped cream or chocolate shavings.
Equipment
Ingredients
- ●1 liter whole milk
- ●1/2 cup lemon juice
- ●1 cup sugar
- ●1/2 cup water
- ●1/2 tsp cardamom powder
- ●1/4 cup chopped pistachios
- ●1/4 cup chopped almonds
- ●1/2 cup heavy cream
- ●1/2 cup milk
- ●1/4 cup rose water
Instructions
- 1Boil the milk in a large pot over medium heat, stirring frequently to prevent it from burning.
- 2Once the milk comes to a boil, add the lemon juice gradually while stirring until the milk curdles and separates into curds and whey.
- 3Remove from heat and strain the curds using a muslin cloth or fine sieve, rinsing with cold water to remove the sourness of the lemon.
- 4Squeeze out excess water from the curds and let it sit for 30 minutes to drain completely.
- 5Knead the curds for about 5-7 minutes until smooth and soft, then form small balls (about the size of a marble).
- 6In a separate pot, combine sugar and water, and bring to a boil to make a sugar syrup. Add cardamom powder to the syrup.
- 7Gently drop the curd balls into the boiling sugar syrup and cook for about 10-12 minutes until they double in size.
- 8Remove the balls from the syrup and let them cool down.
- 9In a bowl, mix heavy cream, milk, and rose water to create the rasamalai sauce.
- 10Serve the cooled rasamalai balls in the sauce, garnished with chopped pistachios and almonds.
Equipment
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