Pepper Mushroom Curry

Pepper dishes are always very much welcome in my family...when we were kids, my mom used to prepare atleast twice a month any pepper side dishes with chicken or mutton..pepper is well known for their many medicial value, freshly grounded pepper enhance the spiciness and aroma of this dish which gives a delicious flavour and fabulous spicy taste to this mushroom curry..Dry roasting and grinding whole black peppers brings the full flavour of pepper to this dish, better dont use the already grounded pepper powder..This mushroom curry goes prefect with sambhar and rasam..This is my one more entry to RCI-Pondicherry guest hosted by Lavi of Home Cooks Recipes, as this side dish is very common in Pondicherry, my native and the event started by Lakhsmi ....

2cups Button Mushrooms pieces

1no Onion (chopped finely)

1tsp Ginger garlic paste

1tsp Coriander powder

1/2tsp Red chilly powder

1/4tsp Garam Masala

1tbsp Black whole peppercorns

4nos Curry leaves

Salt

Oil

Dry roast the black whole peppercorns for a while, grind the roasted peppercorns as smooth powder and keep aside.. Heat a pan with oil , add the finely chopped onion and saute until transculent, add the ginger garic paste and stir until the raw smell disappears,now add the mushroom pieces, coriander powder, redchilly powder, garam masala powder with enough salt and cook in simmer, mushroom will leave water and get well cooked in simmer..when the water gets evaporated add the grounded pepper powder and curry leaves and cook in simmer for few minutes until the mushrooms get well coated with pepper powder..

Serve hot with rotis or any rice dishes..

Kappa Maki (Cucumber Rolls)

Kappa Maki, its a simple cucumber rolls with sushi rice and cucumber thin strips rolled with Nori(roasted seaweed sheets)..simple japanese sushi with simple ingredients..i never ever tried or had sushis at home and also in restaurants.. for the first time i tried at home and served this maki rolls with store bought sauce, for my surprise my H liked it much also for the first time he tasted this japanese rolls..i thought how am going to roll the nori sheet once i spread the rice but its really very easy to roll this sushis even without the bamboo mat, i loved this simple maki...usually sushi rice are prepared with dashi (a stock prepared with water, seaweed and fish flakes)i skipped everything and while browsing i saw that sushi rice can be prepared well with soyasauce and salt which seems quite easy and prefect for me, so i prepared my sushi rice with soyasauce and salt, i found this kappa maki here..this kappa maki goes to AWED-Japanese guest hosted by Lavi of Home Cooks Recipes, event by DK.

2nos Nori sheets (dried seaweeds)
2cups Sushi rice
4nos Cucumber sticks
Few sesame seeds

Arrange the half nori sheet on the top of the bamboo mat(i didnt used bamboo mat) and spread the sushi rice over the nori sheet..place the cucumber sticks lengthwise and springle few sesame seeds over the cucumber...roll the nori sheet by pressing firmly to shape the sushi as cylinder..if u r using the bamboo mat, press the nori sheet firmly..

Cut the sushi roll with sharp knife as medium size pieces.. Serve this rolls with any japanese sauce!

Hakusai Cabbage N Tofu Cream Soup

Hakusai is chinese cabbage..i crossed this cream soup while browsing for japanese soup here...this creamy soup is quite simple and easy to prepare, usually japanese style of soups goes for always for many ingredients which we may not able to find out that much easily..but this simple soup just need chinese cabbage which is quite available in chinese groceries and other ingredients which we need for this soups are milk, vegetable stock water and tofu..i prepared this soup within few minutes and they tasted delicious..i skipped the chicken pieces and chicken broth which the original recipe needs for, i replace the chicken pieces with tofu and chicken broth by vegetable stock water..Simple soup tastes amazing and also creamy..This soup goes to AWED-Japanese guest hosted by Lavi, event started by DK..

2cups Hakusai cabbage(chopped)
10nos Tofu cubes
3cups Vegetable stock water
1cup Milk
2tbsp Corn starch
Salt
Pepper powder

Saute the tofu pieces in a pan, season slightly with salt and water..add the vegetable stock water in a large vessel and heat..add the chopped hakusai cabbage pieces and sauteed tofu pieces to the vegetable stock water and cook in simmer for 15 minutes, add the milk to the soup and bring to boil..make a thin white sauce with corn starch and water, add this sauce to the cooking soup and stir the soup until it get thickens..add the pepper powder and salt as per ur need..

Delicious easy cabbage soup is ready!

Vanilla Cupcakes -S&SB Challenge

Vanilla Cupcakes are this month's challenge at Sweet &Simple Bakes..Thanks Maria n Rosie for this delicious cupcakes with buttercream icing..Just loved this cupcakes wit simple butter cream icing...i doubled the ingredients and did almost more than 20 cupcakes, they just vanished within a day... we had for snacks, after dinner as dessert also for next day breakfast, none doesnt want to lose their chance to taste this fabulous spongy vanilla cupcakes..i did chocolate buttercream icing and strawberry cream icing for my cupcakes...

175g Self-raising flour
1½ tsp Baking powder
175g  Butter
175g  Sugar
3 large Eggs
2 tbsp Milk
1 tsp Vanilla extract

Preheat the oven to 180°C. Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until well mixes, do not  over mix the mixture. Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 minutes. Leave to cool in the tin for 5 minutes and lets completely cool on a wire rack.
 

 
Buttercream Icing:
1cup Butter (softened)
1cup Icing sugar
1tsbp Milk
1/4tsp Vanilla extract
2tbsp Chocolate powder
1/4tsp Strawberry essence
few drops Rose food colour
Tutty fruity pieces
Icing sugar
 
Beat the butter until soft. Add the icing sugar and stir until it’s just mixed in, then add the milk and vanilla and beat until light and fluffy. Divide in two bowls and add chocolate powder in one bowl and add rose food colour and strawberry essence in another bowl...mix well..
 
Spread the icing thickly with a knife on top of each cupcake and place the tutty fruity pieces over the strawberry icing and springle icing sugar over the chocolate icing..