Normally my use of mushrooms was restricted to either a singapore style noodles or schezwan fried rice or mushroom biryani.
recently i had made kadhai mushroom which was liked by hubby .
mushroom masala is the second indian gravy mushroom dish cooked by me.
I adapted this from vegrecipes of india and made few subtle changes in the same to suit our taste
Mushrooms marinated in ginger garlic paste cooked in hot and spicy onion tomato gravy with the Indian spices. Discover the magic of the Indian cuisine with this simple and easy dish.
It uses kasuri methi(can use fresh fenugreek aka methi leaves) and pudina leaves which takes this gravy to a new level.
Ingredients
1 Large Yellow Onion Chopped
1-2 green chilli
Tomatoes 2 Medium
Button mushrooms 15
1.5 tsp Ginger Garlic paste
1 piece each Clove,cinnamon & cardomom
1 tsp cumin coriander powder
1 tbsp mintleaves
1 cup fresh methi leaves or 2 tbsp dry fenugreek leaves (kasuri methi)
½ cup curd
pinch garam masala
Chilli powder 1 Teaspoon
Salt Acc to taste
Oil 1 Teaspoon
Cilantro for garnishing
Water 1 Cup
Method:
1.wash mushrooms carefully ,clean them and chop them into half.
2 in a bowl beat curd ,add ginger garlic paste ,half red chilli powder,mint leaves,turmeric ,salt to it.mix well and marinate mushrooms in curd spice mixture for minimum 30 minutes.
3.If using methi leaves wash them,keep immersed in salt water so that mud settles at bottom .wash couple of times drain water and chop them
4.in 1 tsp oil saute chopped onion,tomato,green chilli and grind to a smooth paste
5.heat oil in a pan or kadai.add whole spices Clove,cinnamon & cardamom and fry till they are fragrant.now add 1 tsp ginger garlic paste and saute till raw smell goes.now add onion tomato paste and all dry spices
6.saute till oil leaves from the sides of the whole mixture.lower the flame and add the marinated mushrooms with the yogurt.also add the chopped methi leaves or dry methi leaves.add about ¼ to ½ cup of water.stir, cover the pan or kadai and simmer till the mushrooms are cooked for about 10-12 minutes
7.garnish methi mushroom masala with some coriander leaves.serve methi mushroom hot with rotis or naan.
Tips
1.can add 2 tbsp of cashewnut poppyseeds paste or melon seeds paste to make gravy more rich and creamy
Many times when i am tired or am alone i prefer one pot meals and want them to be tasty,healthy and easy and quick to make
Palak Khichdi/Spinach Lentil Rice is one such recipe. Very easy to make n also filling and wholesome recipe.
If u want u can also add some carrots,peas n potato to this khichdi n make it even more healthy n tasty. My kids love Spinach Rice, so i pureed the spinach n added to it, if u want u can also chop them finely n proceed. Now to the recipe...
Paired with some sweet Gujarati Kadi,Or masala chas and pickle,papad, potato chips, this made for an amazing dinner.
Ingredients:
1 cup rice
1 cup toor dal you can even use 2:1 ratio for rice:dal
1 bunch green spinach, chopped fine (about 1/2 cup chopped spinach)
1 large onion, chopped
1 tsp jeera/cumin
2-3 cloves and pepper
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala or goda masala
2 tbsp ghee
pinch
Salt to taste
To grind:
1/2 cup palak leaves
1/2 cup loosely packed fresh coriander leaves
1/2 cup loosely packed mint leaves
2 green chillies, or to taste
1" piece of ginger
4 cloves of garlic
METHOD:
1.Wash n soak Rice n dal separately for at least 20-30 minutes.
2.Grind all the ingredients under "to grind" using little water n keep ready.
3. Heat the oil in a pressure cooker pan and add the jeera,cloves and pepper, When it splutters, add the chopped onion. Fry until golden brown. Then add the chopped spinach and stir until soft and wilted.
4. To this, add the ground paste and mix well with salt, turmeric, red chilli powder and garam masala. Let it cook for a min.
5. Now add the soaked rice and dal. Add 5-6 cups water. Cook for 4-5 whistles in the pressure cooker. If you are using a normal pan, make sure you cook covered until the rice and dal is cooked thoroughly.
6. If you want to spice up khicdi than heat 1 tbsp ghee add hing, jeera,red chilli,chopped garlic and add tempering on top of khicdi
7. While hot, mix in 1 tbsp ghee and serve with masala chas and pickle,papad,
Tips
1.can add veggies like beans ,peas and carrot to above khicdi
2.Instead of toor dal u can also add whole moong, masoor dal, tuvar dal.
3.For extra flavor n richness, cashew nuts n peanuts can also added along with tempering
4.reduce water to 3-4 cups if you do not want too soft khichdi
After a long gap I made parathas last week, as both of us are very fond of it .But this time to try something different hence made these tasty Aloo Methi parathas which were delicious & healthy too .
Paratha is a great way to pack in nutrition in its stuffing with easy ways of mixing and matching ingredients in order to provide a complete meal
Aloo methi Paratha is a traditional North Indian Breakfast dish made with fenugreek (methi),potato (aloo), butter and other nutritional ingredients.
This particular paratha is full of iron, calcium and vitamins. The sizzling hot shallow fried paratha is to be served directly from the griddle to the dinning table to enjoy delicious typical Punjabi paratha.
We had Stuffed parathas with home made nimbu ka Achaar and Mango Achaar,cut onions and a bowl of dudhi raita .
This paratha is bit different from the normal parathas,as the dough is mixed with chopped methi leaves and the filling used here is made with aloo & spices.
You can even add methi leaves to aloo stuffing instead of adding it in dough.
I had added one grated carrot and chopped beans to stuffing but this is purely optional
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 cups methi leaves ( fenugreek leaves)
1 tbsp dahi (optional)
Salt to taste
2 tsp Oil
Water,to mix
For The Filling
2 medium potatoes
1/4 teaspoon salt
1 onion chopped finely (optional)
1/2 teaspoon cumin powder
1 tsp cumin seeds (Jeera) or 1 tsp ajwain (owa/carom seeds)
2 chopped green chili
2 tablespoons chopped cilantro (green coriander)
2 teaspoon coriander powder(optional)
1 teaspoon amchoor powder /chat masala
1 tsp red chilli powder
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
butter for cooking
Method:
For the Dough
1.Sift the whole wheat flour with salt into a bowl.
2.remove methi leaves from stalk .wash them under running water .keep them immersed in a bowl of salty water so that dirt settles at bottom of the bowl .wash them several times,drain water completely and chop them finely
3. Add methi leaves, yogurt, one teaspoon salt, in the sifted whole wheat flour. Knead into a soft dough with enough water.
4.Cover the dough with a damp cloth and set aside to rest for half an hour.
5.Divide into equal portions and keep aside.
For the Filling
1.Combine all the ingredients in a bowl and mix well.
2.Divide into equal portions and keep aside.
For the paratha
1.Roll out one portion of dough in a small roti of 4 inch diameter. place a portion of filling mixture and fold the edges of the dough over the filling.
2.Seal the filling in, flatten and roll out again into thick round shape of 6 -7 inches using little flour for rolling.
3.heat a tava /griddle .Place each parantha on it, turn over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side. Cook till both sides are cooked.
4.Repeat the same to make more parathas.
5.Serve hot with the pickle,dahi or raita
Tips /variation:
1.You can even add methi leaves to aloo stuffing instead of adding it in dough .
2.paneer can also be stuffed instead of aloo to make paneer methi Paratha.
3.Can Add grated cheese to above aloo stuffing
4. can add 1/4 cup maize flour to wheat flour while making dough
If you have visited andhra i am sure you must have heard about gongura
Gongura means sorrel leaves in english and ambadi in hindi or marathi and pappu is andhra name for dal
Gongura pappu is another popular recipe from Andhra, it's taste delicious and very easy to prepare just in few steps and minimal ingredients.
The gongura greens are cherished in Andhra cuisine more than any of its counterparts and is used to prepare delectable pappu, pachadi and other dishes. ...
Authenthic Andhra meal is ofcourse the combination of this dal mixed with rice, ghee and papad.
Description
Gongura is a leafy plant , which has many culinary uses, the most popular is the pickled version. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is popular in the state of Andhra Pradesh. In Maharashtra markets, it is called Ambaadi. It is a summer crop and the hotter the place the more sour the leaf gets. Andhra Pradesh produces the best quality Gongura.
Culinary uses
·Gongura is a leafy vegetable and has very distinctive sour taste. This is one of main ingredients in authentic Andhra cuisine.
·When cooked with toor dal or as pickle, it wakes up, more like zings the taste buds and makes you crave its unique taste
·Other well known recipes made with Gongura as the main ingredient are Gongura Pappu (Lentils), Gongura mamsam (goat/mutton) and Gongura royyalu (shrimp).
·Apart from the curries there are many varieties of pickles made with gongura such as Pulla Gongura (Gongura + Red Chillies and Pulihara Gongura (Gongura and tamarind.
Health benefits
·Gongura are an excellent source of folate and a very good source of vitamin B6, both of which are needed to keep levels of homocysteine, a potentially dangerous molecule, low.
·Gongura is a very rich source of Iron, vitamins C, folic acid and anti-oxidants essential for human nutrition
·They are rich in calcium, iron, zinc and Vitamin A
·In addition, they also are a very good source of riboflavin, another important B vitamin for cardiovascular health since it is necessary for the proper functioning of B6.
Ingredients:
Gongura / Sorrel Leaves -1 cups (Discard stems,wash and Chopped)
Toor dal/Kandipappu -1.5 Cup(washed and soaked in water for 15 minutes)
Onion ,finely chopped - 1 medium (optional)
Green Chillies -5 ,sliced lenghtwise
Salt to taste
Turmeric Powder - 1/4 tsp
Tamarind pulp - tbsp (adjust according to taste and as per sourness of gongura)(optional)
Chilli Powder - 1 tsp
tadka
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Hing -a Pinch
Few Curry Leaves
red chilli broken into two pieces
Oil - 1 tsp
Method:
1.Separate gongura leaves from the respective stems. Wash and Chop.
2.Wash the toor dal with water .Pressure cook toor dal along with sliced green chillies,chopped gongura leaves,turmeric powder adding about 2 1/2 cups water for 4-5 whistles.It takes more time for dal to cook with gongura leaves as they are sour.Do not open pressure cooker until all internal pressure is released. (see tip 1)
3.When the pressure is released remove the cooked dal and add red chilli powder and salt.Mash it with a laddle into smooth paste. Check for the sourness if required add tamarind pulp.Mix well once again and cook on simmer heat for 7-8 minutes till the flavors come together.
4.Now, in a sauce pan, over medium heat, do the seasoning or tadka .Heat oil in a pan and add mustard seeds.when they start spluttering add cumin seeds ,hing and curry leaves,smashed garlic .Turn off the heat and add tadka to the daal and mix well.
5. Serve hot with Rice or Chapati. Authenthic Andhra meal is ofcourse the combination of this dal mixed with rice, ghee and papad.
Tips
- You can even Cook dal and gongura leaves in different cooker container and add gongura leaves in tempering
- If you don't like to pressure cook leafy vegetable blanch it in open pan or microwave for 3-4 minutes.
- You can adjust gongura leaves (khatta bhaji) quantity to suit your taste.
I
always like variation in my food ,Get bored of eating same things.last wednesday tried this delicious goan style egg curry
Explore authentic Goan cuisine with the mouthwatering Goan egg curry. The boiled eggs are cut into halves and the dropped to a spicy red colored coconut based spicy curry. Enjoy with rice or rotis.
Adapted from goanfood recipes only difference being i used hard boiled eggs .for goan style egg drop curry see tip 4
Ingredients:
1.5 tblsp oil
1 medium onion, finely chopped
4-5 garlic flakes smashed
1/2 cup thick coconut milk ( I didnt use it)
1 cup water
3 eggs
Water as required
Salt to taste
To grind Masala:
6-7 dry kashmiri red chillies (mild variety)
2 roasted coriander seeds
1 tsp roasted cumin seeds
1 inch cinamom
1/2 tsp turmeric powder
4 tblsp grated fresh coconut (I used half dry & half wet)
1 small ball tamarind
3-4 garlic flakes
Garnish
Coriander to decorate
green chilli sliced
Method:
1. Boil eggs and remove shell and keep aside. fry in a tablespoon of oil and turmeric powder for 2 minutes. Cut up the hard boiled eggs into halves and set aside.
2. grind above ingredients under To grind Masala adding little water and keep aside.
3. Heat oil in kadai ,now add chopped onion , smashed garlic flakes .Saute till the onions are golden brown.next add the grinded masala.
4 now stir grind masala well till oil separates ,now add 1 cup water and allow the curry to boil.if using coconut milk add it now.
5.once desired consistency is reached switch off gas and add boiled eggs
6. garnish with coriander leaves and slit green chillies and serve with rice or chapati
Tips
1. can add chopped tomato or tomato puree in step no 3
2. can add raw mango to curry while boiling to increase tanginess
3. instead of adding chopped onion you can grind it in step number 2 along with other ingredients under To grind Masala .
4. if making goan egg drop curry after step 4 drop the eggs in curry, break the egg shell and pour the contents into curry taking care that yolk should not get broken
throwing the hot curry over the eggs with a spoon till eggs are cooked.
Sambar is an South Indian dish . Sambar/Sambhar/Sambaaru is a side dish with steaming hot Idli/Dosa/Vada.
Each south Indian state has its own recipe for sambar.
In Kerala Sambar is made with mixed vegetables. In Tamil cuisine, the sambar uses specific vegetables and each one renders its unique taste to the sambar Like brinjal Sambar, Venkaya (onion Sambar),drumsticks sambar etc.
Murungakkai is basically drumstick and gives an amazing flavour, smell and taste to Sambar. One of my favourite Tamil sambar.
This recipe uses sambar powder. when making sambar either make your own homemade sambar powder or buy a good quality one. you can also quickly roast the spices for the sambar powder and grind them
Ingredients :
Drumstick / Shektachya shenga - 2 cup
Tomatoes : 1 (medium,)
Toor Dal /Yellow Pigeon Pea/tuvar -arhar dal-1/2 cup
Green chilies : 2-3 (slit)
Turmeric Powder : 1/2 tsp
Tamarind /imli/chinch : Lemon sized ball
Red Chilli powder : 1 tsp
Coriander Powder : 2 tsp
Sambar Powder : 3 tsp
Tempering/tadka/phodni
Mustard Seeds : 1/2 tsp
Dry Whole Red Chillies : 3
Asafoetida (hing) : A pinch
Curry Leaves : A sprig
Oil :2 tbsp
Water as needed
Chopped Coriander Leaves – 2 tsp
Salt to taste
Method :
1. Pressure cook toor daal with water, turmeric powder and salt for 4-5whistle. After the pressure settles open the cooker and keep it aside.
2. Soak tamarind in 1/2 cup of warm water for sometime, squeeze and take the extract from it. Keep aside.
3. Heat 1 tbsp of oil in a pan and add small onions and green chillies and saute for 2 minutes till onions are transparent,now add chopped tomatoes,add the drumsticks and saute for 2-3 minutes, add 1 cup water cover and cook for 4-5 minutes or until drumstick gets almost cooked.
4. When drumsticks is cooked and done, remove the lid of the pan and add in the tamarind juice,red chilli powder,sambar powder ,jaggery,water and cooked dal.
5. Stir and simmer on low flame for some more time and add more salt if needed.
6. Heat oil in a tadka pan add Asafoetida (hing) and allow mustard seeds to splutter, throw the dried red chillies and curry leaves and fry for a minute.
7. take care not to burn tadka
8. Pour the tadka to the sambar and mix well. Remove from flame and garnish with coriander leaves and keep covered till served.
9.Serve with Idli or Dosa or with rice and Enjoy!
Potato is my all time favorite and can enjoy it in any form.this was the only veggie which i eat during my childhood,hence you will find many potato recipes on my site
I was instantly hooked to this Spicy Baby Potatoes Yogurt Gravy sanjeev kapoor recipe ,made few changes as per my requirement.
The brilliant red colour comes from red capsicum gravy
The end product was simply ausome ,got compliments from my husband and the gravy was just restaurant style
Ingredients
Baby potatoes 10-12
Dahi/ yogurt 1/2 cup
Asafoetida a pinch
Garlic ginger paste 1.5 teaspoons
Red chilli powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Onions,chopped 1 large
red capsicum - 1
Fresh coriander leaves,chopped 2 tablespoons
Oil 2 tbsp
Method
1.Pressure cook baby potatoes in cooker for 2-3 whistles . Drain and set aside.take care that they should not be over cooked .
2.remove skin of potato,prick with fork and shallow fry till golden brown in oil drain on tissue paper
3.Mix together yogurt, asafoetida, garlic paste, ginger paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt. Add baby potatoes to the marinade and marinate for about half an hour.
4.In a pan add 1 tsp oil and saute red capsicum for 2 minutes .cool and grind it to paste
5.In same pan ,add oil and fry onions till lightly browned.saute red capsicum paste for 1 minute .next add baby potatoes along with the marinade and mix.add 1/2 cup water and salt.
6.Once it comes to a boil, lower the heat and cook till the gravy has a semi dry consistency and coats the potatoes. Garnish with chopped coriander leaves and serve hot with rotis.
Tips
1.instead of chopped onions you can even saute onions in oil and grind it to paste along with red capsicum and saute this paste in step 5
2. can add 2 tomato instead of red capsicum but definetley later one gives a brilliant red colour to the gravy.
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