Haute Cuisine

The Stuffed Mushroom dish is also easy to make and a very healthy option for children. It’s tasty because it has cheese and is nutritious because it has no excess oil and is baked, not fried. Served piping hot, it can be a great starter and with some bread rolls, a meal in itself.

Prawn curry

Ingredients
2 cups prawn (shelled and deveined)
2 tsps red chilli powder
1/2 tsp haldi
1/2 tsp whole jeera
1/2 tsp mustard seeds
1/2 tsp sugar
2 tbsp vinegar
3 onions (finely chopped)
3 large tomatoes(finely chopped)
1 tbsp coconut powder
1 tbsp cooking oil
Curry leaves
Chopped coriander for garnish

Method

Mix all the seasoning, including sugar and vinegar, in a blender. In a large pan, heat the oil, add the curry leaves, layer it with the chopped onions, and let it fry till soft brown. Now add the tomatoes and cook on medium heat. Add the blended masalas and stir.

Finally, add the prawns and cook on a low flame for about 10 minutes. Garnish with coriander before serving.

Stuffed Mushrooms

Ingredients
6 large mushrooms
1/2 cup grated cheese
Coriander (chopped)
3/4 green chillies (chopped)
Salt to taste
1 tbsp olive oil

Method

Wash the mushrooms, scoop out the stalks and keep aside. Add some salt to the grated cheese, chopped coriander and green chillies and mix.

Grate the mushroom stalks and add them to the mixture.

Fill the scooped mushrooms with the mixture and brush each one with olive oil.

Bake in the oven till the cheese melts. Serve immediately.

As told to Debanjana Chaudhuri