So,… Here I am freezing my back of with 7 Celcius (in May!) looking at a snow covered Mountain view and asking myself, if we are experiencing an other Ice age. The sun is shining today but it seems that yesterday it snowed. IT SNOWED! O.O
Some of you may know how much I detest winter and the wet white ice crystals, I am just not cut out for that season (it’s not winter but it seems like), plus it has been ages since I experienced snow! Believe me I don’t want to, but I know my dear husband would go nuts with happiness if he could experience it, and for the love for him, I ll surely take him one day to experience fresh snowfall. Anyway right now he is in Goa, I am in Austria for some time and I already miss him like crazy! =I
The flight was quite pleasant and I was even surprised by the airline. They upgraded my ticket to business class, so awesome!! I got superb food served, I had a huge pillow to sleep and a seat which was massaging my back and which was transformable into a bed! That was an experience I ll tell you! =D
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So at least I had a good couple of hours comfortable sleep together with excellent top french champagne and my own service personal. I hope you will get to experience that too one day because it’s beyond the usual flight experience my friends!
Yesterday night I was ready to attack my mums kitchen, creating a light, a bit Indian influenced appetizer. I have to take it slow on my parents with the spices, cause I remember 2 years back the time when I made some curry and my mum didn’t have a blast as I did. lol My bro is the only one who adores spicy food, now I don’t know if that is just to show off or if he is actually enjoying it. Coming to Europe I brought with me a 7 kg heavy bag of spices! It got quite tight in my suitcase but that had to come in there, just couldn’t leave without my dear spices, know what I mean?
Alright, let’s get to the main part of the post, my rice stuffed mushrooms recipe. Stuffed veggies (and now mushrooms too) are quite a delight and some of my favorite dishes include stuffed eatery. They are the best choice too, to be served to house guests, because honestly I haven’t met anybody who didn’t enjoy stuffed dishes and the same applies to my rice mushrooms. Further it is easy to prepare and you won’t have to stand for hours in the kitchen just to serve something amazing to your guests. In my situation I am the guest in my family house, serving my folks my little specialty. Opposite world, right? 😀
- 8 big Mushrooms
- 2 Tbs Basmati Rice
- ½ medium Onion - chopped
- 1 Garlic Pod- chopped
- 50 g Ham - cut into small tiles
- Olive Oil for frying
- pinch Salt & Pepper
- pinch Garam Masala
- pinch Chaat Masala
- 2 Tbs Tomato Sauce
- sprinkle Garam Masala & chives
- Start by washing the Mushrooms and removing any dirt. Take a mushroom into your hand and take out the stem by turning it out carefully, so that you don't smash it.
- Keep the mushrooms heads aside for now, chop the mushroom stems, onion, garlic and cut the ham. At the same time keep the rice to cook on medium heat, that should take max. 15 minutes till it is boiled.
- Grab a frying pan and fry the Onion in little Olive Oil translucent. Now add the Garlic and mushroom stems and fry it all an other 3 minutes and add the Ham. Let it cook slowly for little while, seasoning the mix with Salt, Pepper, Garam Masala and Chaat Masala.
- Time to add the Tomato Sauce! Stir fry the whole mix for 3 minutes till cooked.
- By now the rice should be cooked, so remove the water and mix the rice to the cooked tomato stuffing in a bowl. Mix well!
- Take a mushroom into your hand and fill it with the stuffing. Do that with the remaining mushrooms.
- Back to the pan! Add little Olive Oil and place each mushroom as shown into it. Keep it all on medium to low heat, cover and let it cook for 15 minutes till the mushrooms are done.
- Serve with sprinkled Chaat and chopped chives.