Mushroom Albondigas 

 
Mushroom Albondigas  Ingredients for Albondigas
  • 2 cups of chopped Mushrooms
  • 1 cup grated paneer 
  • 1 ½ cup cooked rice
  • 2 table spoons chilli sauce
  • ¼ cup cilantro
  • 2 table spoons chopped garlic
  • 1 table spoon fresh/dry oregano
  • 1 table spoon black pepper
  • 2 table spoons of corn flour
  • salt to taste
  • 4 table spoons of olive oil
Method:
  • Mix all the ingredients together except olive oil and make medium size balls. In a pan heat olive oil and cook till brown from both the sides.
Ingredients for the smoked tomato puree
  • 5 tomatoes 
  • 1 onion
  • 4 cloves garlic with the skin
  • 2 big dry/fresh chilly
  • 1 table spoons of paprika
  • 2 table spoons chilly sauce
  • salt to taste
  • Pinch of salt
  • 2 table spoons olive oil
Method:
  • Grill tomatoes, onion, garlic and dry red chilly on the burner till the skin turns black as shown in the video. Remove from the flame and let it cool. Remove the black skin of tomatoes, onion, garlic and chilly. In a blender make a puree adding a pinch of salt and black pepper.
  • Heat the pan add olive oil, add sliced paprika and the smoked puree. Add chilly sauce and cook for 5 minutes on a slow flame.
Assembling:
  • Just before serving heat the smoked gravy and add the mushroom balls and serve it with rice.
To serve:
  • 2 cups of cooked rice 
  • few scallions to garnish
  • few green chilies sauté in olive oil and oregano to serve by side
Ingredients & methods of Mushroom Albondigas 

    Ingredients for Albondigas

    2 cups of chopped Mushrooms
    1 cup grated paneer 
    1 ½ cup cooked rice
    2 table spoons chilli sauce
    ¼ cup cilantro
    2 table spoons chopped garlic
    1 table spoon fresh/dry oregano
    1 table spoon black pepper
    2 table spoons of corn flour
    salt to taste
    4 table spoons of olive oil

    Method:

    Mix all the ingredients together except olive oil and make medium size balls. In a pan heat olive oil and cook till brown from both the sides.

    Ingredients for the smoked tomato puree

    5 tomatoes 
    1 onion
    4 cloves garlic with the skin
    2 big dry/fresh chilly
    1 table spoons of paprika
    2 table spoons chilly sauce
    salt to taste
    Pinch of salt
    2 table spoons olive oil
    Grill tomatoes, onion, garlic and dry red chilly on the burner till the skin turns black as shown in the video. Remove from the flame and let it cool. Remove the black skin of tomatoes, onion, garlic and chilly. In a blender make a puree adding a pinch of salt and black pepper.
    Heat the pan add olive oil, add sliced paprika and the smoked puree. Add chilly sauce and cook for 5 minutes on a slow flame.
    Assembling:

    Just before serving heat the smoked gravy and add the mushroom balls and serve it with rice.

    To serve:

    2 cups of cooked rice 
    few scallions to garnish
    few green chilies sauté in olive oil and oregano to serve by side

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