Sunday, 14 October 2007
Tri-Mushroom Masala with Screwpine Leaf Rice
The Royal Foodie Joust is a monthly competition run by Jenn, The Leftover Queen. I took part in the first two jousts but missed out on the next two due to the inavailability of the ingredients chosen.
The rules are fairly simple. 3 ingredients will be chosen by the previous month's winner. All 3 ingredients must be used in your recipe but you can add as many other ingredients as you choose. The recipes and pics must then be posted on your blog as well as a link at the leftoverqueen's blog.
For the November joust, the ingredients were selected by the previous month's winner Brittany, The Pie Lady and are as follows:
I love Mushrooms! Initially I thought about making stuffed mushrooms but then the lovely wife suggested that I go back to my roots and make something with an Indian/Malaysian influence.
I had to agree with her as I have been predisposed to making western dishes. So...... I decided on a Spicy Mushroom dish with Rice and since I use 3 different types of mushrooms, as well as lots of spices, I decided to call this original creation Tri-Mushroom Masala with Screwpine Leaf Rice.
To satisfy the ingredient requirement this is what I used:
White Button Mushrooms
Paneer (Indian Cottage Cheese)
Therefore, with the requirement for all three ingredients satisfied and out of the way, this is my recipe for Tri-Mushroom Masala with Screwpine Leaf Rice:
300 gm white Buttom mushrooms
250 gm Portobello Mushrooms
100 gm Enoki Mushrooms
2 tbs Ghee (Clarified butter)
1 large onion
3 gloves garlic
pinch of fenugreek
pinch of mustard seeds
pinch of cumin
pinch of fennel
4 Dried Chillis
3 stalks curry leaves (about 15 leaves)
1 1/2 tsps curry powder
1 tsp chilli powder
1 large tomato
250g Panner (Indian Cottage Cheese)
1 green capsicum
1 red capsicum
2 sprigs chopped fresh coriander
Quarter the button mushrooms. Halve the Portobellos and then cut into thick slices. Cut the ends of the enoki mushrooms from the cluster at the botoom and set aside. Cut the dried chillis and remove the curry leaves from the stem.
Heat the Ghee. Fry the Onion, garlic, cloves, fenugreek, mustard seeds, cumin and fennel together until fragrant. Add in the curry leaves and chilli.
Add in the curry powder and chilli powder and cook well. Add in the sliced tomatoes and fry till juices come out and you get a nice smooth paste.
Add in the button and portobello mushrooms and cook well.
Meanwhile, cube the panner and lightly fry till outside of cheese is browned. Add into the Mushroom mixture and mix well to coat with the spices. Keep cooking till most of the moisture has dried up.
Add in the enoki mushrooms and give it a quick stir. Enoki mushrooms shouldn't be cooked for long or they will become rubbery. Cut the capsicum into large cubes and mix into the mixture too. If you prefer the capsicum softer, then add it in before the enoki. Season with Salt and Black Pepper.
Sprinkle with with Coriander
For Screwpine Leaf Rice.
8 Screwpine Leaves (Pandan Leaves)
4 cups Basmati rice
1 large onion
3 cloves garlic
Wash screwpine leaves and break into half. Place in food processor or blender with about 1 cup water. Blend to get juices out. Strain and set aside. Liquid will be dark green.
Wash the rice and set aside. Sautee the onion, garlic and cloves in a little olive oil until onion is transparent. Add in uncooked rice and lightly fry about 2 minutes. Cook the rice (either in a rice cooker or a saucepan) with the screwpine juice and extra water. (Normal rice cooker ratio is 1 cup rice to 1.5 cups liquid).
Add in a little salt.
Rice will be tinged green but not too dark and will have a lovely fragrance and slight taste.
I served this at a dinner party with 4 friends and they all polished it off. I myself was very pleased with how it turned out and this recipe is definitely going down as one of my favourite creations.