Curried Mushroom Tortilla Wraps

 

Hope you all had a fabulous Independence Day celebrations. Well, we also had a small ceremony in our housing complex with flag hosting, sweet distributing etc.Kids had a great day out in our communal garden with colorful dresses and waving India’s flag.

Coming to the recipe of the day

I have made these wraps whenever I have run out of ideas for quick fixing the dinner. And they have always being appreciated by my folks. These tortilla wraps are wickedly delicious.
A dash of Mexican cuisine and some dose of Indian spices, what you get are these delicious filling curried mushroom tortilla wraps.
This can go well in your kiddo’s lunch-box and elder’s lunch box as well. Or you can quick fix a meal if you are planning to go out for a picnic.

Kashundi as many Bengalis know is a more or less a preparation of mustard seeds to get a consistency of mustard sauce.Kashundi as a dressing to these tortilla wraps add a nice punch or a kick to the overall taste and flavor. If you don’t like the pungency of kashundi then you may add mayonnaise or Herbed Tartar sauce..

Curried Mushroom Tortilla Wraps

(Makes-4-5 Tortilla wraps)

Recipe requirements

About 250 gms of mushroom

1 medium size onions

2 garlic pods

1 tsp of ginger chopped finely

For the Seasonings

¼ tsp of Grounded turmeric
1 tsp of grounded red pepper
1 tsp of coriander powder
About 2tbs of oil to fry the mushrooms with seasonings

4 tortilla wraps

  some lettuce leaves

some chopped tomato rings/onion rings/shredded carrots etc

For the dressing

2 tbs of mayonnaise
2 tbs of tomato ketchup

1 tsp of kashundi or mustard sauce/ or you may use Tartar sauce

Method

• Chop mushroom into four pieces if the mushrooms are big in size otherwise if you are using small mushrooms then no need to cut them.
• Now heat up a saucepan, and add cooking oil.
• Add in onions, ginger, garlic and sauté them for 4-7 mints at med-high flame.
• Now add in chopped mushrooms. Fry well at med-high flame till they release water.
• Add all the seasonings-turmeric, red pepper, coriander and salt.
• Add finely chopped tomatoes. Cover the pan and cook till you get semi dry gravy.
• Stop and then let it cool a little bit.
• Generally I like to warm tortilla wraps before stuffing, but then if you feel you can warm a little bit in M/W after filling with stuffing.
• Generously coat the tortillas with mayonnaise, and then add the stuffing of curried mushroom.
• Place some lettuce leaves, chopped onion rings, sliced cucumber or shredded carrots.
• Add in tomato ketchup or mustard sauce/ kashundi in Bengali as final dressing.
• And you are ready with an easy curried tortilla wraps with kasundi dressings.

Note-

1. Check for salt, most of the dressings-tomato ketchup or kashundi/mustard sauce comes with salt added to it.
2. This gravy can be made with tofu/paneer/chicken cubes as well.

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Happy Cooking Friends

Tartar Sauce-spruced with Indian spices

Tartar sauce is a great way to spruce up your tortilla wraps or sandwiches. They are great as dips also.
I have made this sauce with garam masala and red chilly flakes and they do give additional flavor as well.

Tartar sauce- Indanised version my way

Recipe Requirements

1 cup of mayonnaise

¼ cup of olive oil
2 -3 tbs of water
2-3 tsp of dried thyme or parsley or mixed herb
½ cup of finely chopped onions
1 tsp of red chilly flakes
1 tsp of garam masala

1 tsp of lemon juice

Method

Mix all well and refridgerate. Take out after 2-3 hrs and serve with these delicious fish cakes or may use them as dressings for tortilla wraps.

Recipe here for -Fish Shami Kabab

Sending this to Condiment Mela  hosted at Srivall's Cooking for all season.

Happy Cooking Friends

Fish Roe/Eggs Spicy Curry- Mach’er Dim’er Jhal

We Bengalis have this immense capability of eating each part of fish, head, tail and the bone even. Then how can we forget fish eggs/roe.

Fish roe/egg - mach'er dim is a delicacy in Bengali cuisine and the desire to eat them is profound in Bengalis as well. So, come every monsoon, as these are available in plenty we like to make them with spicy gravy- mach’er dimer jhaal, as fritters or cutlets -mach’er dimer bora and as sweet/sour chutney or mach’er dimer tok or ambol.

I have blogged already about Hilsa fish roe/ilish mach’er dim bhaja few years back- Here.

Paka Amer Ambol/ Mango Sweet Chutney

There are some days I have to cook twice or may be three times a day.It just happens when our cook do not appear or is on leave, but then I mostly forget to take pictures. And then you all know assembling props or some preparations for a picture takes time .It’s just not happening right now, the energy level gets drained as there are other chores to look after too.And add to that the hot weather here. And past two days were very hot days. Temperature stuck on 35 or 36 deg C but feels like 45 deg C.

But these are not excuses to justify my looong absence.And when you are out of action for a while, you tend to give excuses for not showing up there.Hopefully that period has passed for good.

Sometimes all you need is a “me time therapy”. I know that will sound selfish, but this “me time therapy’ helps me to rejuvenate my energy level. This can be anything, going for a short walk around our housing complex or going out to get some fresh vegetables from vegetable market or just watching these pretty, tiny neighbors in our community garden. Do you have your "me time therapy" often ? How do you mean to spend  your "me time therapy".

Well ,life becomes somewhat alluring when you have these pretty looking neighbours.Isnt ?

These are Indian male house sparrows I guess. You can catch them anywhere near your homes, school or office. They have adjusted well to the human invasion into their territories, wonder we as supreme creations of God when will be able to take responsibilities of our actions.

Invasions in any forms are not welcomed, and if they could have their own voices, perhaps,  they would have conveyed it long before to us!!

As for the time being, live and let them live peacefully with whatever we have left with us so far here in earth.

Now to the recipe --

Koi Mach'er Jhaal

Before I forget that I have a blog too, I have this recipe to share with you all. Although I must say that koi fish is very rarely cooked in my home as we haven’t come across any in fish market near our home so far. Neither I have seen my maa nor ma-in-law preparing this fish any possible way. However, my short stay in London was something unusual, for I used to get all sorts of things easily which were not as readily available here in local grocery stores-viz- raw turmeric,thor,koi ,ilish just to name a few.
I had this koi fish packet weighing around 500gms from our local superstore then. I don’t know what made me pick this packet or may be a slight amount of curiosity on my part about the texture and taste perhaps. And when I opened the packet I found these healthy and frozen fish.

(Koi mach'er Jhaal, Palang Shak'er Ghonto - Recipe here and garam bhaat - a perfect lunch for a relaxing afternoon)

My hubby dear seemed to think otherwise, he couldn’t eat this fish and told me that he would have loved this gravy with pona or pabda mach, duh!! But then he is a die-hard chicken and meat lover so you can get the picture. Well, I can be as open as I can about this fish.I have been kind of curtailing this recipe to publish for almost a year now, pictures were saved and I have written basic guidelines then.I have re-written and edited the recipe.

Here it is koi mach’er jhaal.
Koi mach’er jhaal-climbing perch/Anabas sp.

Recipe requirements

• Koi fish-3-4
• 2 medium size onions
• 2 medium size potatoes
• 2-3 fat garlic clove
• 2-3 tsp of grated ginger
• 2-3 green chilies
• ½ cup of chopped coriander leaves for garnishing
• 1 tomato chopped finely

Seasonings

• 1 tsp of turmeric powder
• 2-3 tsp of red pepper powder
• 1 tsp of coriander powder
•  

Tempering

• 2-3 tbs of cooking oil
• 1 tsp of kalo jeerey/kalaunji/onion seeds
• Quarter cup of cooking oil to fry fish
• Some turmeric powder+salt to marinate the fish

Method

• Heat up a deep bottom pan/wok/kadai.Add quarter cup of oil and let it heat up properly. Fry the marinated fish both the sides well to crisp and brown. Take out and let it cool a little bit.
• Now if you have some oil still left after frying, then don’t throw it, add 2-3 tbs of cooking oil more.
• Temper this oil with kalo jeerey/onion seeds/kalaunji, tej patta.
• Add finely chopped ginger/garlic to it. Fry it for 1 mint at med-high.
• Then add chopped onions and potatoes fry them very well with some salt for 4-5 mints at med-high.
• Add in about 1-2 cup of plain water. Add all the seasonings now-turmeric, red pepper and coriander powder to it. Adjust the salt if needed.
• Now add in fried Koi fish to the above simmering gravy.
• Cover it and cook for 6-8 mints or till the potatoes becomes soft.
• If you want a dry preparation with fish add less water.
• Garnish with lots of coriander leaves.

Note-
Addition of tomatoes is optional, if you wish you may include it to add more tanginess.
Pona/katla/rui or pabda goes well with this gravy.

Happy Cooking Friends