Nithu's Kitchen : Tell us about you.
Nidhya : I am an engineer with MBA in Finance and HR. I worked in the banking industry when I was in India. Here in US, I am a homemaker, as my visa doesn't support any form of work.
Nithu's Kitchen : Tell us about your blog.
Nidhya : My blog is a few months old and I started blogging in order to develop my interest towards cooking and record my recipes to show especially to my mom, who still couldn't believe that I could cook. I learnt a lot of new recipes, cooking tips and techiniques from my fellow blogger friends, which puts me in a mood to cook everyday and share it with the world. Just like most of the blogger friends, I too started cooking after my marriage. I never thought I could cook so well until my husband scored me 10 out of 10 from day 1. Thats how my interest towards cooking heightened. He is very supportive and encourages me with his everyday critics. Also, he is the one who chose my blog's name.
Nithu's Kitchen : What are your interests apart from blogging.
Nidhya : I knit my winter scarves (a beginner), practice yoga four days a week, enjoy dining out, sample several cuisines and love pencil drawings in which I am into most of the time. Shopping is one other thing I completely disappear every now and then. Also I am health conscious and a big fruit fanatic.
Nithu's Kitchen : What do you have today to share with us. Any specific reason for selecting this dish today.
Nidhya : Hot Peppery Mushroom Fry. Mushrooms are new favorite to me. This was such an easy fry and a big hit at home, as me and my husband loved the peppery flavor in every bite. And i thought my fellow friends would love to try it out and enjoy the simple flavors, like we did.
1. 8oz Button Mushroom
2. 1 medium Yellow onion (chopped)
3. 1tbsp Black pepper (whole)
4. 1tsp Ginger (minced or paste)
5. 1tsp Garlic (minced or paste)
6. 5-6 Curry leaves
7. 1tbsp Coriander powder
8. 1tsp Garam masala powder
9. 1tbsp + 1tsp Oil
How to :
1. Heat 1tsp oil in a skillet and roast the pepper corns until it starts to pop.
2. Remove from heat, let it cool and coarse grind'em.
3. Heat the remaining oil in the same skillet, add onions, saute until tender, then add ginger and garlic and continue sautéing until raw smell disappears.
4. Then add the sliced mushrooms along with salt, saute for a min and cook with lid closed until tender. (Let the mushrooms cook in its own water.)
5. Now add the coriander powder and pepper powder and saute for 5-6 mins.
6. Add the garam masala powder and curry leaves and saute until mushrooms start to brown.
7. Switch off and serve hot with roti or steamed rice.
Nidhya : Thanks Nithu.