This will be a very long post bear with me....EGGLESS WHOLE MEAL SPINACH, MUSHROOM CHEDDAR QUICHE

BASIC PIE DOUGH
Adapted minimally from Martha stewart
Makes 9 inch crust

INGREDIENTS:
1  and 1/4 Cup Whole meal flour
1/2 tsp salt
1/2 tsp sugar
100 grms ( nearly 1/2 cup ) butter
6 tbsp ( nearly 1/2 cup around 100ml ) Cup cold water

METHOD:
Mix the flours, sugar and salt well together.
Chop the cold butter into pieces, mix them in a food processor, as I do not have one I used my spatula ( a hard one ) and mixed them as much as possible, you can even use your hands and flour resembles like crumbles to this dough start adding cold water I started of with 1/4 cup and then started adding tbsp of cold water until the flour became a dough!.  Do not handle the dough too much.
Place this dough in a plastic wrap and chill it again in your fridge for at least an hour, so the butter firms  up again. ( you can even keep it overnight )
After an hour or so, take it out, I used a cling film, I  first spread it on my table top then placed this firmed up dough  on top of it placed an other cling film covering it, so I won't be touching the dough, and rolled it thin as I needed an 9 inch crust, I had to take them out of the cling film as it was not big enough and rolled them again a bit more from the middle rolling it around for an even base.  Or you can lightly flour the surface and roll out the crust, as I did not want to add more flour I made it this way.

Butter the tart case thoroughly, Sprinkle some corn meal on the base. Lift the dough carefully and place it on the tart case and press them completely and trim of the edges if any.
Prick the base with a fork this makes the dough not puffing up then place a baking sheet and put some baking beans ( or Rice ) on top of them, then put it back into the fridge for an other half an hour to firm the butter again or until you make the filling.
Blind Bake this case in a oven at 190 degrees/ Gas Mark 6 for 20 minutes you can see the crust turning gold at the edges.
Remove it from the oven and place it on a wire rack,
I learnt a trick from a book that if you add hot oil ( olive or any oil ) on the base of the pie crust immediately after taking it out of the oven the  crust will not become soggy and firms up.., I can't remember which book, anyway I added 2 tbsp of hot oil on to the crust immediately after taking it out of the oven after removing the baking beans, then put it back again in the oven reducing the temperature to 180 degrees/ Gas mark 4 for a further 5 minutes ( you can even skip this and just add the filling and bake your quiche )
Check out this website for some cool ideas on how to bake a perfect pie crust with lot of variations

SPINACH AND MUSHROOM WITH CHEDDAR FILLING

INGREDIENTS:
250 grams Spinach
150 grms Mushrooms
2 Onions
2 garlic pods
1 tsp of Pepper powder
1/2 tbsp Italian dried herbs
1 and 1/2 tsp of Salt
1 Cup grated cheddar cheese
1/2 cup Creme fraiche
1 tbsp Chia seeds ( + 3 tbsp of Hot water )
1/2 Cup Milk
1 tbsp Arrow root powder

METHOD:
First step Soak Chia seeds in hot water for few minutes.

Next chop onions and  garlic.  Heat  2 tsp of oil add all the chopped ingredients and saute them.  Meanwhile wash and dry out the spinach with the help of a kitchen towel spreading the washed spinach on a towel, then chop them and chop Mushrooms too.., Once the onions become translucent add spinach and mushroom and saute them on a medium to high heat until they wilt away then sprinkle pepper powder, salt and Italian dried herbs mix well, and saute them. As veggies sometimes release water try to Sauté until it evaporates, actually it doesn't completely evaporate so not to bother.  Once done you can add 1/4 Cup bread crumbs, so it will absorb all the water. Take it out and allow it cool.

Meanwhile mix milk and arrow root powder and put it in a pan and cook it until it starts thickening, remove immediately when it is almost semi thick like a  sauce.
In a blender take  chia seeds, creme fraiche , and the above said sauce, blend them all well together, until it becomes like a thick creamy sauce.
Add this creamy sauce to the cooked spinach mix well, pour this onto the pre baked crust, add grated cheese on top of it and put it back in the oven and bake the quiche for a further 30 to 40 minutes until the quiche has a golden top.
Take out the quiche when done, leave it on a wire rack to cool down a bit then cut them out and serve them warm to enjoy with some salad leaves, Roast potatoes with ketchup or what ever you like.

Little Tips:
Take out the quiche when the middle is still soft this makes the quiche looks creamy custardy texture.
Check out Gayatri's Baking Eggless group round - up in her blog for a variety of baking eggless Quiches!

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POTATO SLICES WITH SAUTEED MUSHROOMS

INGREDIENTS FOR THE POTATO SLICES
I will not be able to give you exact measurements as I just made this in an impulse so please use the ingredients to your taste.

3 Medium Sized Potatoes
1/4 Cup Sun flower seeds
1 onion finely chopped
1 tbsp Coriander leaves
1 tsp finely chopped Green chillies
1/4 cup Grated Cheddar cheese (optional)
1 or 2 tbsp of Corn flour as required (or an Egg if you prefer)
Oil to toast  as required

Variations: Instead of Green chilies use Pepper powder/Chilli powder or you can omit it.
you can even use coriander powder, cumin powder, chat powders just gives it more kick to the recipe.

METHOD:
Using a pestle and mortar crush Sunflower seeds, clean and chop Green chillies and coriander leaves, Chop Onions, Grate Cheese if you prefer to use it.
Next cook the whole potatoes (use firm potatoes such as New potatoes and they don't become mushy when cooked) and Peel the Potato skins then grate the Potatoes using the large holes.
Mix all the above in a big bowl, with required salt (I have asked you to grate potatoes in the end as the potatoes change colour if they come in contact with air).
So, keep everything ready grate the potatoes in the end and mix them all well together.
As you know when you grate potatoes they give out water, So add Corn flour as needed just to give them a binding, and make it into ball.
Now pinch plum sized balls out of it flatten them into a square as I wanted to use it in the sandwich as you can see in the photos.
Put it on a Girdle/tawa/pan with a few spoons of oil (2 to 3 tsp) toast them both sides pressing them until they change colour and become golden brown and well cooked.
Now your Potato slices are ready, they can be consumed just like that or sandwich them between two buttered toasts and serve them with Sauteed Mushrooms.

FOR SAUTEED MUSHROOMS:
I have used Chestnut mushrooms, In a wok, add a knob of butter, if you don't mind eating with stalks to the mushrooms or remove the stalks and saute them until soft, the juices come out, then sprinkle some salt and pepper if preferred or just serve them with toast.
you will really like it 🙂

Hope you enjoy this as my kids did...
I love to send this to Dish it out ''Mushrooms and Onions'' event - of Kalyani from itsnotmadrasi who is hosting this event started by Zesty palette-Vardhini
I am also sending this to serve it grilled of Kriti's kitchen. and after a long time I am sending this to Hearth and soul 

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LEEK AND MUSHROOMS FRITTERS

INGREDIENTS:
150 gms Button Mushrooms
1 Medium sized Leek
1 and 1/2 tsp (or required amount of needed) Salt
1 tbsp Red Chilli Powder
A pinch of Soda
1/4 tsp Turmeric powder
4 to 5 Green chillies (optional)
1 tsp of crushed Pomegranate seeds
Few sprigs of Coriander leaves
3/4 th cup Gram Flour
Oil for Deep Frying

METHOD:
wash the Mushrooms and remove the stalk, Remove the first two layers and the end of Leek and slice it into two, and wash them well and slice both of them into thin slices then add rest of ingredients into a large bowl mix them well together and start adding water do not make the batter too thin or too thick, Add water to the Ingredients to coat them very well.
Heat oil in a Pan/Kadai/wok, using a tbsp drop spoonful of this batter into the hot oil a few at a time until they are golden yellow in colour, once they are done they usually float to the top, Once they are fried take them out and drain them on a kitchen towel.
These fritters or Bajjias are now ready to devour :))

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MUSHROOM PARATHAS/CHAPATIS/PULKAS..... ?

INGREDIENTS:
250 gms Chestnut Mushrooms
4 to 5 Cups of Wheat Flour
1 tsp chilli powder
1 tsp of Coriander powder
1 tsp of Cumin powder
1 tsp of Garam Masala powder
1  and 1/2 tbsp of Thymol seeds
1 tsp of Turmeric powder
1/4 cup milk
7 to 8 sprigs of chopped Coriander leaves
Salt as Required
Water as Required
Oil to make chapatis

METHOD:
Clean the mushrooms in water, take out the stalk, chop them and saute them in a tsp of oil for a few minutes within minutes it becomes very soft, when it cools down make a puree of this with 1/4 cup milk and set aside.
Take a big bowl, add the flour, make a hole in the centre pour the pureed mushrooms, then add all the other Ingredients said above except oil with required quantity of salt and mix well, then start adding water, I have not mentioned the exact amount of salt and water as it depends on the Atta used by us. So check out how much you need water and make it into a soft chapati dough cover and leave it for 1/2 and hour, Knead well and start making me chapatis.

So, why a question mark if it is Chapatis, I wrote a question mark, few of them I made chapatis (making a triangle fold and cooking it on the tawa),
Then some of them I made into pulkas with out making a triangle and making it into a simple round, and it wonderfully puffed up nicely like a poori ! I couldn't believe it !, so good for me no oil and I made 4 and ate them!,
As I had stuffed it with Mushrooms So , I thought I should call it paratas ! ?, I really don't know Anyways we enjoyed it and  you too try it out and enjoy..

VERDICT: I had made this in a different way a few months back, kids did not enjoy that method, so I am stuck with the above one.. That other method is ......
Just slice the Mushrooms into thin slices and mix it with the other Ingredients as said above except I just added 2 tbsp of milk to the flour and made chapatis, Kids made a face as they could chew on the mushrooms and they were not for it, If you like Mushrooms you can make this way...
I want to send this to Joy of cooking's Complete my thali event started by Jagruti and hosted by torviewtoronto who wants some flat bread to complete one part of the thali hope she accepts my last minute entry.

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Here is how the recipe goes.....

DHINGRI MUTTER

INGREDIENTS:
250 gms of closed cup Mushrooms
1 cup of Green peas (I used frozen peas)
2 Onions
2 Tomatoes
1 Green chilli
7 to 8 sprigs of Coriander leaves
2 to 3 tsp of Oil
1 tsp of Chilli powder
1 tsp of Garam Masala powder
1 tbsp of Poppy Seeds
5 to 6 Cashew nuts
1 cup Fresh Yoghurt
3 to 4 Garlic cloves
1'' piece of Ginger

METHOD:
First of all wash the Mushrooms pat dry it, remove the stalks.
Meanwhile boil the mutter with a 1 and a 1/2 cup of water, do not throw away the water just keep them aside together.
Grind Onions, Tomatoes, Green chilli, Cloves, Ginger into a smooth paste.
Then Grind poppy seeds and Cashews into a smooth paste with little water. (to get a nice paste properly you can soak both these ingredients in hot water before you start this subzi which gives ample time to soak well).
Chop the Mushrooms into thin slices and chop the coriander leaves and get everything ready.
Take a wok heat oil, then add the Ground smooth paste and fry it until the raw smell disappears and oil starts to appear around the edges as in the third picture below then add the sliced Mushrooms and fry them until they becomes soft.

Then add  all the Masala powders and give a fry for 2 minutes then add the cooked Peas with an extra 1/2 cup of water with the water already with peas. Mix well then add the smooth paste of Cashew and Poppy seeds and allow it boil with required amount of Salt. Do not leave the wok unattended as it may start thickening Once it starts boiling nicely for 5 minutes add the Fresh Curds mix well and leave it for another 2 minutes with continuous stir otherwise the curds may break, Garnish with chopped coriander leaves mix well and serve this lovely dish with chapatis, parathas or pulkas.
It was very and tasted beautiful.

I would love send this to Pari of food delicious who is hosting Flavours of Punjab started by Nayana of simply food. 

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VEGETARIAN PAELLA

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MUSHROOM MANCHURIAN

MIngredients:

• 350 gms Button Mushrooms
• 1 big Onion
• 5 to 6 Garlic pods
• 1 bunch spring onions
• 5 to 6 green chillies
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1'' ginger
• 1 tbsp Tomato Ketchup
• salt to taste
• 3 to 4 tbsp oil
• 5 to 6 sprig of coriander leaves (optional)
• 4 to 5 tbsp corn flour
• 2 to 3 tbsp besan flour (chickpea flour) or All purpose flour
• Sufficient oil for deep frying

METHOD:

1. Chop onion, garlic, green chilles & ginger into fine pieces and keep aside.
2. In a vessel make a paste of corn and Besan flour using little water and  a little salt, it must be of a consistency where in you can dip the mushrooms and put it in the oil, it shouldn't be too watery or too thick, make it into a dosa consistency or just they way when you make Aaloo Bondas.
3. Take sufficient quantity of oil in a wok and deep fry all the Button Mushrooms into golden colour and keep aside on a kitchen paper.
4. Now take a wok, heat oil add the chopped onions, garlic, green chillies and ginger. Fry them nicely.
5. Then add all the sauce, vinegar and  ketchup and required quantity of salt, but just remember you have already added little salt to the flour when deep frying the mushrooms so balance the salt properly!!
6. Give them all a good toss add chopped spring onions and coriander leaves (optional), Now add the fried mushrooms and mix well and leave it in the wok for a  minute or two  frying them so the ingredients in the wok get coated to the mushrooms.
7. Now it is ready to serve.
8. Serve it with your favourite Ketchup or sauce.

Note :
If you want you can add chopped peppers, Roast them with the onions,  I cook Gobi Manchurian in the same way .

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