Chanterelle Tikka Masala

If you want a meaty vegetarian Tikka masala, chanterelle is the way to go.

Finding yellow trumpets in the forest tells you that it is fall and cooler season is on its way. I do not know about you, but I find it satisfying to go foraging. It does not have to be much, just enough to make a few dishes and to preserve and maybe dry some for later use. Chanterelle mushrooms grow wild in forests, you can find the yellow trumpets on the ground around conifers and broadleaf trees, and they thrive in cool, damp climates.

Chanterelle have a very meaty texture and rich flavor, which makes them a satisfying alternative to meat-based dishes. They contain all the essential amino acids and have a high vitamin A content, so they are an excellent choice for vegetarians and vegans

When I make indian food I allow myself to cheat a bit, I use ready-made pastes to make it easier for me.

This time I tried out a brand found in Norway, Masala magic because I found that they have a date and tamarind chutney. When I lived in Hong kong and pregnant with my youngest son I craved Butter chicken from Jo jo’s Indian and I would alway get complimentary papadams with date and tamarind chutney, mint sauce and raita. This is the only place I have been served this sweet and tart condiment. These papadams are baked in the oven and not fried, it is the first time I tried that. I guess you can use other types of brands, just remember to taste as you go.

You need:

600 g chanterelle
100 g cashews
50 g salted cashews
3 tablespoons Tikka masala paste
1 dl sour cream
1-2 dl cream
Fresh coriander

Vegan tikka masala, Vegetarian, Chanterelles, Indian

Prepare rice, I used plain basmati rice, but if you want spiced rice there are many nice recipes out there on the web. At the bottom of this page I have posted a recipe from Masala magic called Matar Polaw/rice with peas 

Cut or shred the mushrooms, saute them and the raw nuts with tikka masala paste for 3-4 minutes, untill the nuts are nice and toasty
Add the sour cream and mix well.
Lastly add the cream and cook until everything is cooked through and the sauce is thick and creamy.

Sprinkle chopped fresh coriander and the salted cashew nuts and serve.

Matar Polaw

4 tablespoons ghee or 8 tablespoon oil
1 bay leaf
3 cm cinnamon stick
1 black cardamom pods
1 teaspoon ground cumin
100 gr onions
200 g of frozen peas
1 teaspoon salt
1 teaspoon garam masala
4 dl basmati rice
8 dl water

Rinse the rice a few times untill the water is clear and soak it in double amount of water.

Open the cardamom pods and finely chop the onion

Heat up the ghee / oil in a pot, add spices and onions. Saute the onion until it changes color.

Add the water the rice has been soaked in and boil. Add peas, salt, garam masala and rice. Cook the rice on medium heat untill it boils and turn the heat down to low heat put the lid on and leave it for 5-8 minutes.

 

 

Mango lassi

A Lassi is rhe Indian version of a smoothie or a shake.
A must have when ever we have indian for dinner.

4 dl yoghurt
2dl milk
2 dl sweet ripe mango, but you can use other fruits and berries that you feel like using.

2 tablespoon sugar
Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. The lassi can be kept refrigerated for up to 24 hours

Homemade Naan

These naan bread are fried in a pan, since I do not have a tandoori oven, I prefer to do it this way. I like the result better than if I baked them in the oven.
1 sashet yeast
4 tablespoons warm milk
2 teaspoons sugar
450 g flour
1 tsp bakingpowder
1/2 tsp salt
1.5 dl milk
1.5 dl plain yoghurt
1 beaten egg
2 tablespoons ghee, pluss a litle bit more to brush on the finished naan breads.
Topping suggestions:
Nigella seeds, poppy seeds, sesame seeds, or chopped garlic and fresh coriander.

 

Combine the first three ingredients in a small bowl, stir and let it sit untill it start to foam.
Sift the flour with bakingpowder and solt into a baking bowl.
Make a well in the centre of the flour mixture and pour in the yeast mixture and the rest of the ingredients.
Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
Cover the dough with a damp tea-towel and leave in a warm place for 10-15 minutes. devide the dough into 8-10 balls
Preheat the oven to 250 C on the grill setting and place a heavy baking sheet on the upper shelf  to heat
Roll the dough balls out quite thinly, in to an oval or a teardrop shape. Sprinkle over your chosen topping and press into the surface of the dough.
Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.
I prefer to fry them in a pan I feel that it is easier to control the cooking time this way.