" Stuffed Mushrooms with Cashew-nuts "

" Stuffed Mushrooms with Cashew-nuts "
By Chef Prashant Adsule.

Ingredients:-

21 nos. large button mushrooms, stems discarded
1/4 cup onion [finely Chopped]
 2 tablespoons extra-virgin olive oil 
1 cup cooked wild rice 
1/4 cup shredded "cheese"
1 large carrot, peeled and grated 
1/2 cup cashews nuts, finely chopped 
2 tablespoons salsa 
1 teaspoons sea salt 
1/2 teaspoon black pepper 
3 chives, finely chopped

Method:-

1. Preheat oven to 350 degrees. Prepare a baking dish with nonstick spray; set aside.
2. In a small skillet over medium heat, cook onions in oil until translucent, approximately 4 to 5 minutes.
3. Add wild rice, cheese, carrots, cashews, salsa, salt, and pepper. Cook for 3 minutes, or until warm. Remove from heat.
4. Using a teaspoon, fill each mushroom cap with the mixture.
5. Place stuffed mushrooms in a single layer on the prepared baking dish. Bake for 10 minutes, or until heated through.
6. Remove from the oven and garnish with fresh chives, and serve hot !

" Idli Fry "

" Idli Fry "
By Chef Prashant Adsule.

Crisp Idli fry made with left over idlis. can be served with Coconut chutney or Sambar.

Ingredients:-

4-5 Idli pieces or as required
1/2 tsp Chaat masala
1/2 tsp pav bhaji masala
1/2 tsp red chilli powder as required
salt- to taste
oil to deep fry or shallow fry the idlis

Method:-

1.cut the refrigerated or day old idlis into cubes.
2. Heat oil in a kadi or pan till medium hot. add the cubes idli and deep fry till light golden or slightly more.
3.Ideally, the fried idli pieces should be crisp from outside and soft from inside. you can also pan fry or shallow fry them.
4. Remove the smaller pieces first as they will get fried quickly. drain the fried idlis on paper towels to remove excess oil.
5. Sprinkle the red chilli powder, pav bhaji masala, chaat masala, on top and some salt. just mix well so that masala coated evenly.
6. Serve the idli fry with sambar or coconut chutney.