Quick and easy Kantarell/Chanterelle (Golden mushroom) Soup

I arrived in Stockholm first time during Autumn. Very new to the Swedish food and groceries I was a bit sceptic in trying foods which I have never used in my cooking. I found this new mushroom type known as Kantarell (The Golden mushrooms) and also the gold of Sweden.

These trumpet shape floral mushrooms looked very attractive and fleshy. I never knew how to cook them but had curiosity to do some experiment.

Looking at the fleshy texture I thought soup should be the safe option for the first time. Surprisingly it came very well. So here is a quick recipe.

Ingredients:

1. Kantarell mushrooms ( 150 gms)
2. 1 small red onion sliced
3. 1 small floret from Cauliflower chopped
4. 1 small floret from Broccoli chooped

Salt, Origano, Basil leaves and Pepper to taste
Chopped green coriander for garnishing

Method:
Heat some butter in a pan and add 1 spoon Cumin seeds to it.
Add chopped Onion, Cauliflower, Broccoli to it and stir well. Add salt as per taste

Clean mushrooms with brush to remove the dirt (don't wash) and carefully make the mushroom pieces with hand.
Add mushroom to the pan and stir well till it is soft. Take out some mushroom strands for garnishing.

Add Oregano, Basil and Pepper to it and add 1 cup milk to it.

Now blend this in blender, add 1 cup water and again cook over low flame for 10 mins.


Garnish with Coriander leaves and mushroom strands and serve with Garlic bread

Mutton Yakhni - Lamb cooked in Yogurt sauce

The secret of this recipe travelled all the way from Jammu to Sweden when my friend's father visited us in Sweden. I heard about this dish from many people but never got a chance to try.

So I tried traditional method but also added few of my own ingredients to give a little twist.

Ingredients

Mutton 1 kg (medium size pieces)
3 cups Yogurt
6 green chillies cut in half length wise
1.5 tbsp gram flour ( Besan)

2 Bay leaves
3-4 cloves
6-7 whole black pepper pods
4-5 green cardamom
2 badi Elaichi (Brown cardamom)
2 tbsp cumin seeds
2 sticks cinnamon
1 pinch asefoteda

salt as per taste
coriander powder 4 tbsp
turmeric powder 2 tbsp

3 tbsp rice
3 tbsp fennel seeds
Mix rice and fennel seeds and make powder in Mixer.

Heat the oil in pressure cooker and once done add the whole spices to it and cook till brown. Add the mutton pieces and cook on high heat for 5 min. Add 2 tbsp turmeric powder and salt as per taste.
Add rice and fennel seeds powder to it and add 2 cups water and cover the lid. take 4-5 whistles in pressure cooker.


Mix Yogurt and Gram Flour (Besan) together to remove the lumps. Heat little oil in another pan, add asefoteda and cumin seeds to it, and then add green chillies and 1 tbsp turmeric powder. Add the yogurt mixture to it and keep stirring until it starts boiling.

Now add this mixture to the cooked mutton and mix well. Cook it for another 15 min on low flame and garnish with green coriander leaves when serving.

Slow cooked Lamb Shank Indian Style

I am always fascinated by the slow cooking process and the aroma and flavor it brings to the food. when it comes to cooking Non-vegetarian dish it creates magic.

So this time I tried to cook Lamb Shank in Oven on a very low heat.

Ingredients:

1 Lamb Shank (approx 400 gms)
2 Medium size red onions thinely sliced
5 cloves of Garlic
1 inch ginger peeled and finely grated
1/2 Tomato chopped

Salt as per taste
Turmeric powder 2 tbsp
Chilli powder 2 tbsp
Coriander  powder 3 tbsp
Kasuri Methi leaves 2 tbsp
3 spoons natural yogurt

Cumin Seeds - 1.5 tbsp
1 badi Elaichi (brown cardamom)
Cinnamon Sticks - 2
Bay leaves - 2
Cloves - 3
Whole pepper - 5-6 pods


Oil

Heat oil in a pan and put the lamb shank and fry till brown on the sides. Take out the shank and set aside

Now add the whole spices and fry until brown.
Add the onion and garlic cloves and fry till golden brown.
Add the chopped tomato, turmeric powder, chilli powder, kasuri methi leaves and salt as per taste and stir to mix. add 3 spoons of Yogurt and mix well.

Cook it on a low flame until the oil starts separating from it. you need to add little water while cooking it so that it doesn't stick to the bottom of the pan.

Add coriander powder to it and add 1 cup water and bring to boil. Add the lamb shank to it and keep it covered in the pan and transfer the pan into oven preheated to 200 degrees. keep the Oven temperature to 80 degrees and let it cook for 3 hours or till the meat is tender.

Put the Shank in a baking dish and pour the thickened gravy over it and bake till crisp texture on the surface of meat.

Garnish with green coriander and serve with rice or Tandoori roti.