The Weekend Kitchen

Some hits, some misses… my kitchen, over the weekends


Extremely Easy and Incredibly Tasty

It’s amazing how simple certain tasty dishes can be. Somehow, we associate great taste with hours of work. It was the mushroom dish that we had at Chianti last week that inspired this. Olive oil, red chillies and garlic. That’s it. All the flavour you need. Find it hard to believe? Go on, try this out. Anyone can do it. Honestly. image Olive oil – 2-3 tsp

5-6 red chillies and 7-8 cloves of garlic – crushed together

200 g mushrooms, cleaned and drained

200-250 g prawns – deveined, cleaned and cooked for 10-15 minutes with just salt added to it

a small head of broccoli , broken into florets – boil some water, dump the florets into it, continue to boil for 5 minutes and drain a handful of walnuts

1. Heat a kadai.

2. Add the crushed chillies and garlic, sauté till the garlic turns slightly brown.

3. Add mushrooms and a pinch of salt. Close the lid and cook for about 7-8 minutes. Open the lid, let the water dry up completely and continue to stir in between till the mushrooms appear shrunk, oily and browned.

4. Add the cooked prawns.. Stir till well coated with the masala and the prawns have turned brown. 5. Add broccoli and walnuts. Toss for 1-2 minutes.

That’s it. And it tastes perfect. Ideal for a mid work snack.

(Note : You can cook the prawns and boil and drain the broccoli florets in advance. Refrigerate till you use it. )



Stuffed Mushrooms – An easy to make starter / snack

Quick and easy is the way to cook for me. This is one dish that can can be served as a starter or a healthy snack. Its been a sureshot hit every time I’ve made it. It is truly versatile and you can experiment with as many variations as you want with the stuffing.


15-20 Button Mushrooms
Half of a medium sized onion – chopped fine
1 green chilli – de seeded and chopped fine
1/2 of a medium sized tomato – chopped fine
Celery – 1 small stalk chopped into small pieces
10 black olives – cut this into half
Shredded cheese – about 3-4 tbsp (enough to top the stuffed mushrooms)
salt – as required
Schezwan / Tabasco sauce (optional , tasted good even without the sauce) – 1-2 tsp
Olive oil – 2-3 tbsp

Main stuffing – you can use any of these
Few pieces of chicken – cooked and shredded
Stems of mushrooms – chopped fine
Spinach leaves – blanched and chopped fine
In fact, you can use anything you like as the main stuffing


Clean the mushrooms thoroughly
Take out the stem carefully leaving the base in tact (the stems can be used as the stuffing or for another dish)
Saute` the onions, chilli and tomato on high flame for 2-3 minutes
Add the stuffing of your choice, continue to saute for another 2-3 minutes
Add sauce,if you are using it
Add salt as required
Switch off the flame, add celery stalks and mix
Brush the mushroom base with olive oil
Stuff small teaspoon full of the mix into the oiled mushroom base
Top each piece with shredded cheese
Place the mushrooms on a greased baking tray

Preheat oven to 200C.
Bake for about 10 minutes (mushrooms will turn slightly brown and cheese melted)
Top with half olives, split side down
Serve warm


Sausage Bites (or whatever you name it ;) )

You are back home after a long drive, everyone including you is ravenous and all the snack boxes are empty – creativity is made from moments like these. You raid all the boxes, scrutinize the compartments in your refrigerator and get a pack of forgotten sausages and some leftover green and yellow capsicum. Sauces were invented for situations like this, so here goes….a quick recipe , can be used as a delicious starter too.


1. Sausages – 1″ long, about a cup
2. Onion – 1/2 a medium sized one, cut into squares
Capsicum – red and yellow, cut into sqaures – about a cup
3. 1 green chilli – deseeded and cut into thin strips
2 flakes of garlic – cut into small pieces
4. Worcestershire Sauce – 1 tbsp
Tabasco Sauce ( i used the pepper one) – 1 tbsp

5. Salt and Oil – as required

Non – stick pan is the best, since you need minimum oil. Heat a little oil, throw in 3. Fry till that lovely aroma comes and the garlic turns slight brown. Now put in 2, increase the flame to high and stir for 3-4 minutes till the onions start getting a glazed look. Remove this from pan.

Reduce the flame, add the sausages to the pan, don’t add more oil. Stir in between till it turns brow. Add the friend ingredients, the sauces and salt. Taste and add moe salt if required.

Serve hot.