Ginger Beef with Shemeji Mushrooms

View my step-by-step video


Anything Chinese is a big hit in my house! And Beef in particular is a big favourite. Recently Beef was banned in Mumbai where my family lives as the cow is sacred to the Hindus. Beef has been banned in other states for many years. Water Buffalo which tastes like Beef without the heavy ‘beefy’ taste is widely available and pretty much all you can order off any menu. The private slaughter of cows for consumption is also illegal and any possession of Beef products is subject to punishment. Ironically, India ranks 7th in domestic consumption and 1 in exports, although the claim is that the exports include Water Buffalo. You can read more about the bans and what states are affected here:

In this recipe, I use a flat iron steak or any cut of meat that has a good fat marbling. I like to pound my meat to flatten and tenderize. It’s then fried seperately. This technique ensures that the beef is nice and crunchy and it will take on any of the flavourings nicely. Ginger is boss here but the beautiful Shemeji mushrooms that are high on the umami scale in the dish come a close second.



Ginger Beef with Shemeji Mushrooms


  • 1 lb beef steak, cut in strips and pounded with a meat hammer
  • 1 tbsp of Chilli oil, Soya sauce and Vinegar
  • 1 tbsp of Corn starch
  • 2 tbsps Chilli oil
  • 2 sliced shallots
  • 2 spring onions(bulbs reserve stalks)
  • 2 tbsps of julienne strips of Ginger
  • 1 cup of Shemeji mushrooms
  • 1 tbsp of Soya sauce
  • 1 tsp of Oyster sauce
  • Juice of 1Ž2 an orange
  • 1/2 cup Beef or Vegetable stock
  • 2 tbsps Corn starch slurry
  • 2 tbsps julienne of Carrots
  • 2 tbsps sliced Spring Onion leaves


  1. The orange juice really brightens up the flavors and counters the salt from the soya and hoisin. Also add a 1/2 cup of beef or vegetable stock and bring to a boil. Add in some cornstarch slurry – this is just cornstarch diluted in some water.
  2. Finally it’s time to add the star of the show and toss it in the gravy to coat. Finish with some julienne of carrot. And some Spring onion leaves.
  3. If you like this recipe you would love some of my other Indo Chinese recipes like Chicken Pakoras or try my Asian Noodle Salad with thick Udon Noodles – don’t forget.
  4. Heat oil in a wok and fry this beef individually remembering to not over crowd the pan till nice and crispy – keep these aside.
  5. In a clean wok, add the 2 tbsps of Chilli oil and sauté the Shallots and Spring onions
  6. Add the Ginger followed by the Shemeji Mushrooms and sauté to cook the mushrooms
  7. Add the Soya and Oyster sauce, followed by the orange juice and stock
  8. Add the corn starch slurry to thicken
  9. Add the cooked beef and stir to coat
  10. Garnish with the julienne of Carrots and Spring Onion leaves

Mushroom Meatloaf

Click here for my step by step video

MushroomMeatloaf_H2It’s getting cooler in Canada and we’re ‘ KRAVING” comfort foods again and with our kids back to school it’s nice to have leftovers for a hearty lunch. This recipe makes a hearty Mushroom Meatloaf, packed with flavour and protein and finished off with a tasty mushroom sauce. Mushrooms not only pack crazy flavour, they also are great to extend the budget for your meals. Use the blend and extend technique by blending in mushrooms with your meat to take your meals that much further.

What I love about this recipe is that everything is prepared in my food processor and all I have to do is stick that in the oven for 45 mins to an hour while I go about my other chores. The addition of eggs in my meatloaf ensure that my kids are getting a protein enriched meal.

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Mushroom Meatloaf


  • 1 lb mushroms
  • 2 lbs medium ground beef
  • 1 slice bread
  • 1 red onion quartered
  • 4 cloves garlic
  • 2 green chillies
  • 1 egg
  • 1 tsp each red chilli and cumin powder
  • Salt
  • Pepper
  • 1/2 cup chopped coriander
  • 1 – 2 tsps butter
  • 3 boiled eggs
  • 2 tsps cornstarch mixed with water


  1. Process the bread and keep the fresh breadcrumbs aside
  2. Slice half the mushrooms and keep aside
  3. In the food processor, add the remaining mushrooms, onion, garlic and chilli and process
  4. Add the ground meat, spices, salt and pepper and egg and process
  5. Add the fresh breadcrumbs and coriander and process
  6. Remove and add to a bowl and mix well
  7. Take a small bit of the meat mixture and fry to taste for salt and spices
  8. Add more salt and spices if required
  9. Preheat your oven to 350 degrees and grease a loaf pan
  10. Add a cookie sheet under the loaf pan to prevent drips
  11. Fill the loaf pan with meat mixture so it forms one inch at the bottom and pack it in tightly with a spoon
  12. Add 3 boiled eggs back to back and cover with the remaining mixture
  13. Bake for 45 – 60 mins
  14. In a saute pan add some butter and sauté the sliced mushrooms
  15. Tip the meatloaf juices into the pan and add cornstarch to thicken
  16. Let the meatloaf cool before slicing and serve with the mushroom sauce

Lobster and Mushroom Risotto

View my step by step video


I’m making a Lobster and Mushroom Risotto and I’m bringing a little Italy into the Kravings kitchen.

A risotto is made with Arborio rice, this is a short grained rice that is packed with starch and when cooked it slowly releases it giving the Risotto is famous creamy texture.


IMG_2539This recipe is very decadent – Cremini Mushrooms, homemade Lobster stock, Lobster meat and a touch of red Caviar are the stars of the show.

Recently I had the opportunity to cook some stunning Lobsters. After I grilled the Lobsters, I saved all the shells and made a batch of the most delicious Lobster stock. This isn’t always easy to find in grocery stores, so you can substitute regular vegetable or even chicken stock. If you want the recipe for my Chilli Garlic Grilled Lobster please click here –

Arborio rice does not need to be soaked unlike other types of rice and try to use the widest sauté pan as possible so your risotto cooks evenly and the stock evaporates evenly as well.





Lobster and Mushroom Risotto


  • Olive Oil
  • 2 tbsps butter
  • 1 1/2 cups Arborio rice
  • 1/2 onion (1 cup) Shallots or Onions
  • 3 cloves garic minced
  • 8 oz Cremini Mushrooms sliced
  • 1/2 cup White wine
  • 6 cups Lobster stock
  • 1/2 - 1 cup Lobster meat
  • 1/2 cup grated Parmesan
  • Finely chopped Parsley for garnish
  • 1 tsp red Caviar
  • Salt to taste


  1. Heat the stock and leave it simmering on the stove
  2. In a saute pan, heat some oil and 1 tbsp of butter
  3. Saute the Mushrooms and keep aside
  4. In the same pan, add another tbsp of butter and saute the onions and garlic
  5. Add the rice and saute for a minute or so
  6. Add the white wine and let it soak in and evaporate
  7. Slowly add in the stock, 2 ladles at a time, stir frequently and allow to absorb before adding more stock
  8. Cook for 10 - 15 mins adding stock and letting evaporate until the rice is al dente
  9. Fold in the Mushrooms, add the Lobster meat, Parmesan, chopped Parsley and some red Caviar

Mushroom and Chickpea Curry – Dhingri Chole

I recently flew from Mumbai to Dubai on Emirates Airlines and I was served this delicious Mushroom and Chickpea curry. I researched it when I returned home and learned that it is also known as Dhingri Chole. I loved the earthy taste and the combination of mushroom and chickpeas. Once back I developed this recipe till I got the taste ‘just right’ and now I’m ready to share it with you.
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This curry can be rather spicy, you can tone this down by adding less chillies and chilli powder. In my opinion it’s stellar taste comes from the fact that I ground my garam masala fresh, it really makes a huge difference. Making your fresh Garam Masala spice is super easy, click here to watch step by step instructions.
Mushroom and Chickpea Curry – Dhingri Chole


  • Ingredients
  • 2 medium red onions finely chopped
  • 2-3 green chillies finely chopped
  • 1 tsp each turmeric and chilli powder
  • 1 tsp each ginger and garlic paste
  • 2 tsps garam masala
  • 2 tomatoes, 1 finely chopped & one blanched and pureed
  • 300 gms canned chickpeas
  • 10 - 12 mushrooms chopped in half if large
  • 1 - 2 cups water
  • Chopped coriander
  • Salt to taste


  1. Process
  2. Heat some oil and sautee the onion and green chillies till the onion is translucent
  3. Add the finely chopped tomato and one tsp each of of turmeric and chilly powder and mix
  4. Add one tsp each of ginger and garlic paste and stir, cooking to remove the raw taste
  5. Add 2 tsps pf garam masala and mix and keep pressing the tomatoes down with the back of your spoon
  6. Add the tomato that was blanched and pureed, add salt and mix
  7. Add a cup of water, stir, cover and cook for a few minutes
  8. Try to puree any pieces of chopped tomatoes by pressing down with the back of a spoon
  9. Add the chickpeas followed by the mushrooms
  10. Cover and cook checking frequently to make sure the mushrooms are cooking and add more water as required
  11. Garnish with finely chopped coriander and serve