Vegan Mushroom Quesadilla

This is another great school lunch box meal idea. My son has this thing about lunch box. When its a Sandwich, Roll or a Quesadilla, he completes his lunch. He likes the “hold in your hands factor” about the meal. Whenever I send him food that needs a spoon, 40% will come back home unfinished. He will have his own reasons for having not finished his lunch. I am sure I am not alone. So I am always looking for more ways to send healthy sandwiches to school. Doing the sandwich this way helps in keeping the stuffing intact and not spill while eating. Here is how you can put together a great Mushroom Quesadilla in no time.

There is essentially only 5 ingredients in the Mushroom stuffing excluding salt and pepper.

Heat oil in a pan and add in the chopped onions and the finely sliced mushrooms. Add in the salt, pepper and the Italian herb seasoning all at once. You can use any store bought dry herb seasoning mix. The mushrooms will reduce a lot in volume when cooked. Keep sauteing until the onions and mushrooms are cooked and the mixture is dry and light brown. It will take about 6-7 minutes in medium flame.

Add in a tablespoon of All purpose flour (Maida) and fry for a minute.

Add in the water and stir well for 15 seconds until it forms a thick mixture. Switch off the flame.

The mushroom filling is ready.

Putting together the sandwich

Take a cooked Chapati and place 2 tablespoons of the filling on one half of the chapati. Add cheese if you wish. Slightly wet the edges of the chapati with water. Fold the chapati like a half moon. Using a fork, press the corners to seal the chapati.

Heat a pan and place the chapati on the pan and cook for 30 seconds on each side sprinkling little oil.

Remove the chapati sandwich from the pan and let it cool slightly. Cut it into half. Mushroom Quesadilla Sandwich is ready!

For the Mushroom Stuffing

• 2 Tablespoon Peanut / Vegetable Oil
• 200 grams Button Mushrooms, finely sliced
• 2 medium sized Onions, finely chopped
• 1 tablespoon All purpose flour (maida)
• 1/4 teaspoon Italian herb seasoning mix
• 1/2 cup ( 125 ml) water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For putting together the sandwich

• 6 Chapatis
• 3 teaspoons Vegetable Oil
• 1/4 cup mozzarella cheese for filling

The Mushroom Filling

1. Heat oil in a pan and add in the chopped onions and the sliced mushrooms. Add in the salt, pepper and the Italian herb seasoning all at once.
2. Keep sauteing until the onions and mushrooms are cooked and the mixture is dry and light brown.
3. Add in the All purpose flour (Maida) and fry for a minute.
4. Add in the water and stir well until it forms a thick mixture. Switch off the flame.
5. The mushroom filling is ready.

Putting together the sandwich

1. Take a cooked Chapati and place 2 tablespoons of the filling on one half of the chapati. Add in the cheese.
2. Slightly wet the edges of the chapati with water.
3. Fold the chapati like a half moon.
4. Using a fork, press the corners to seal the chapati.
5. Heat a pan and place the chapati on the pan and cook for 30 seconds on each side sprinkling little oil.
6. Remove the chapati sandwich and cut into half.
7. Mushroom Chapati Sandwich is ready!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Sandwich
• Cuisine: Indian

For the Mushroom Stuffing

• 2 Tablespoon Peanut / Vegetable Oil
• 200 grams Button Mushrooms, finely sliced
• 2 medium sized Onions, finely chopped
• 1 tablespoon All purpose flour (maida)
• 1/4 teaspoon Italian herb seasoning mix
• 1/2 cup ( 125 ml) water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For putting together the sandwich

• 6 Chapatis
• 3 teaspoons Vegetable Oil
• 1/4 cup mozzarella cheese for filling

The Mushroom Filling

1. Heat oil in a pan and add in the chopped onions and the sliced mushrooms. Add in the salt, pepper and the Italian herb seasoning all at once.
2. Keep sauteing until the onions and mushrooms are cooked and the mixture is dry and light brown.
3. Add in the All purpose flour (Maida) and fry for a minute.
4. Add in the water and stir well until it forms a thick mixture. Switch off the flame.
5. The mushroom filling is ready.

Putting together the sandwich

1. Take a cooked Chapati and place 2 tablespoons of the filling on one half of the chapati. Add in the cheese.
2. Slightly wet the edges of the chapati with water.
3. Fold the chapati like a half moon.
4. Using a fork, press the corners to seal the chapati.
5. Heat a pan and place the chapati on the pan and cook for 30 seconds on each side sprinkling little oil.
6. Remove the chapati sandwich and cut into half.
7. Mushroom Chapati Sandwich is ready!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Sandwich
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/mushroom-quesadilla/

Recipe for Hotel Saravana Bhavan style Parotta Kurma. How to make South Indian Chennai Vegetable kuruma / Chapati guruma.

Dinner is something my husband looks forward to happily after the usually long and stressful days at work. Chapathi Kurma makes him a happy man at the table. His favorite is his moms Vellai Kurma . After that I would say he will strongly fall for this one. This recipe was shared by Miss.Banumathi Balasubramanian long time back in a food forum. She told that she got this Hotel Saravana Bhavan Vegetable Kurma Recipe from a very popular Tamil magazine called Mangayar Malar. It was a Deepavali issue about 2 decades ago. This is one fine recipe. Here is the recipe.

Here is the video of how to do Hotel Saravana Bhavan Vegetable Kurma Recipe

Click the link below to find the recipes on the site that uses the main ingredient as mixed veggies Recipes using Mixed Vegetables Kurma Recipes Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Triply Stainless Steel Fry pan Mixer Grinder Whisk Hand Beater Glass Measuring Cup Mixing Bowl Set Stainless Steel Vegetable Peeler Paring Knife Prep Cutting Board Santoku Knife

Here is the step by step pictures of how to make Hotel Saravana Bhavan Vegetable Kurma Recipe at home. There is some prep work involved. There are a zillion ingredients in this recipe. But each one is very worth it. I would strongly advise you to assemble all the ingredients ready on your kitchen counter before starting the stove. So get your Mise en place – your setup ready.

We will need to make a paste. We will call this the white paste. Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.

You will need the following Vegetables.

Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy. If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.

Get these spices ready.

Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds. Add in the onions and fry till the onions are soft.

Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.

Get the following Spice powders and the sea salt ready.

Add in the cooked vegetable mixture. Add in the spice powders and the salt. Cook for a minute. Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.

Add in the hot milk and leave it to come to a boil.

Switch off the flame and garnish with coriander leaves.

Tamilnadu Chennai Hotel Saravana Bhavan Vegetable Kurma is ready. Serve it with Chapati or Parotta.

For the white paste

• 6 Whole Cashewnuts
• 1/4 cup Water
• 1 teaspoon khuskhus – White Poppy Seeds
• 4 tablespoon fresh grated Coconut

For Cooking Veggies

• 1/2 cup chopped Potato
• 1/2 cup chopped Beans
• 1/2 cup Carrots
• 1/2 cup Green Peas
• 1/2 cup Chow Chow
• 1/2 teaspoon Salt
• 1/2 teaspoon Turmeric powder
• 1 cup water

Spices

• 1 Bay leaf
• 2 Cardamom
• 3 Cloves
• 1 small piece Cinnamon
• 2 green chillies, slit into half

Spice Powders and salt

• 1 teaspoon Red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoon coriander powder

Other Ingredients

• 2 tablespoon Vegetable Oil
• 1 teaspoon Ghee
• 2 medium sized Onion, finely chopped
• 2 teaspoon ginger garlic paste (made with 6 cloves garlic and 1 inch piece ginger)
• 3 medium sized tomatoes, finely chopped
• 1/4 cup Curd
• 1/2 Cup Milk
• 1 teaspoon Garam Masala Powder
• 4 sprigs Coriander leaves, chopped

1. Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.
2. Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy. If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.
3. Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds.
4. Add in the Onions and fry till the onions are soft.
5. Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.
6. Add in the cooked vegetable mixture.
7. Add in the spice powders and the salt. Cook for a minute.
8. Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.
9. Add in the hot milk and leave it to come to a boil. Switch off the flame and garnish with coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Kurma, Side dish
• Cuisine: South Indian, Tamilnadu