Mushroom Masala Curry

Ingredients

Chopped mushrooms – 8 oz

Tomato puree – 2

Brown onion paste – ½ cup

Curd – ¼ cup

Turmeric powder – ¼ tsp

Ginger garlic paste – 1 tsp

Red chilli powder – 1tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Dry kasoori methi – 2 tsp

Chopped coriander leaves – ¼ cup

Salt to taste

For tempering

Cumin seeds – ½ tsp

Curry leaves – 1 string

Oil – 2 tsp

Method

                      In a pan add oil add cumin seeds. Allow them to splutter. Add onion paste, ginger, garlic paste and stir for 2 min. Add turmeric powder, curry leaves and stir for 30 seconds. Add the tomato puree, salt, red chilli powder and let them cook on low medium heat. Cook until oil floats on top. In a separate pan add oil, mushrooms and cook on medium heat. Add cooked mushroom to the tomato puree and add curd. Mix well. Cook for 10 mins. Add kasoori methi, coriander powder, cumin powder and cook for 5 mins. Garnish with coriander leaves.

Brown Onion Paste

Ingredients

Chopped onions

Oil

Preparation

                        Heat oil in a pan, add the onions and deep fry till they turn brown in color. Drain on absorbent paper. Blend the onions in a mixer till smooth paste. Keep aside.

Bendakaya Dappalam

Ingredients

Bendakaya (Lady’s finger) – 2 cups

Tamarind pulp – small lemon size

Chopped onion – ½ cup

Chopped green chilli – 3

Ginger garlic paste – ½ tsp

Red chilli powder – 1tsp

Roasted peanuts powder – ½ cup

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Besan – 2 tsp

Water – ¼ cup

Salt to taste

Chopped coriander leaves

For Tempering

Mustard seeds – ½ tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Chana dal – 1 tsp

Turmeric powder – ¼ tsp

Curry leaves – 1 string

Oil – 4 tsp

Method

                  In a pan add oil and temper it. Add onions, green chilli, ginger garlic paste and fry for 7-8 min. Add tamarind pulp, water and boil for 2 min. Add lady’s finger, red chilli powder, salt and cook over medium heat. Add peanuts powder, coriander powder, cumin powder and cook for 3 min. In a bowl add besan, water and dilute it. Pour besan mixture and cook for 5 min. Garnish with coriander leaves. 

Zucchini Paratha

Ingredients

Wheat flour- 2 cups

Grated zucchini – 1 ½ piece

Green chillies - 3
Chopped coriander leaves – ¼ cup

Butter
Salt to taste

Method

                Make dough with wheat flour, salt and water. In a bowl mix zucchini, salt, green chillies, coriander leaves. Squeeze the excess water from the mixture. Make a ball & roll it into Paratha. In centre put zucchini mixture & fold it and flatten it again. Heat tawa, cook on a tawa with little butter on both sides. Serve it with raita. 

Oats Cutlet (Microwave Method)

Ingredients

Oats – 1 cup

Potato - 2

(Boiled and mashed)

Chopped green chilli - 4

Chopped carrot – 2 tbs

Grated Paneer – ¼ cup

Bread powder – 3 slices

Maida – 1 tsp

Lime juice – 2 tsp

Chopped curry leaves – 1 string

Chopped Coriander leaves – ¼ cup

Salt to taste

Method

                 In a bowl add all ingredients and make balls of the above mixture. Press the balls in between your palms. Apply oil to the plate and spread the cutlets. Keep it in oven for 15 mins. or until it gets color change. 

Vegetable Jalfrezi

Ingredients

Mixed boiled vegetables – 3 cups

(Cauliflower, French beans, carrot, potato, carrot)

Chopped capsicum – 2 medium

Chopped onion – 1 big

Chopped green chilli – 6

Tomato puree – 2 big

Kasoori methi – 2 tsp

Ginger garlic paste – 1tsp

Garam masala – 1 tsp

Sugar – a pinch

Turmeric powder – ½ tsp

Salt to taste

For tempering

Mustard seeds – ½ tsp

Cumin seeds – 1 tsp

Curry leaves - 1 string

Oil – 3 tsp

Method

                Heat oil in a pan. Add onions and fry until golden brown. Make this to a paste. In a pan add oil and temper it. Add green chillies, onion paste, ginger garlic paste and mix well. Now add tomato puree and cook for 2 minutes. Add garam masala, kasoori methi, salt and pinch sugar. Cook till the oil separates from the masala. Now add boiled vegetables and capsicum and cook on low medium heat for 5-10 mins. Garnish with coriander leaves. Serve with roti / rice.





"This recipes goes to Sara's Event Cooking with Love Series hosted at Torviewtoronto". 




                                    


Sending this recipe to event curries / gravies hosted by cuisine delights and Indrani of Recipe Junction.

                   

Corn Aloo Tikki

Ingredients             

Boiled potatoes - 2

(Peeled & mashed)

Boiled corn - 1 cup

Green chilli chopped – 2

Chat masala – 1 tsp

Ginger garlic paste – 1 tsp

Chopped coriander leaves – 2 tsp
Maida – 1 tsp
Bread crumbs powder – 1 cup

Salt to taste

Oil to fry

Method

             In a bowl add all ingredients except oil. Mix well. Shape them into small balls. Rub some oil in your hand, the batter won’t stick to your fingers.  Flatten these balls shaping into patties. Take a frying pan, add oil and keep on low flame. Once the oil hot place these patties into it gently. Shallow fry them from both sides until golden brown and crisp. Remove the patties and place it on tissue. Serve them with green chutney (or) tomato sauce.

Buttermilk Dosa

Ingredients

Rice – 1 cup

Curd - 2 cups or buttermilk – 3 cups 

Green chilli – 2

Ginger – small piece

Cumin seeds – 1 tsp

Salt to taste

Oil

Method
                  Soak rice in curd or buttermilk for 5 hours. Grind Rice along with curd or buttermilk to a batter. Add Salt. Grease a griddle and pour a ladleful of batter in dosa shape. Don't  spread it in a circle thickly.  Sprinkle a teaspoon of Oil and roast on both sides.  Serve hot with Chutney.

Mushroom Spinach Curry

Ingredients

Chopped mushrooms – 200 gm

Chopped spinach – 100 gm

Chopped beans 50 gm

Chopped onions – 1 medium

Green peas – 50 gm

Chopped green chilli – 2

Cumin powder – 1 tsp

Chopped coriander leaves for garnishing

Salt to taste

For tempering

Ginger garlic paste -1 tsp

Olive oil – 4 tsp

Cumin seeds – 1 tsp

 Method

                    In a pan add oil and temper it. Add chopped onions fry for 7–8 mins and then add green chillies and fry for 2 mins. Now add mushrooms cook until tender. Add vegetables and salt, cook over medium heat. Add cumin powder. Mix well. Garnish with coriander leaves and serve. 

Linked to Dish Name Starts with M by Akila.



                                          

Cabbage Rice

Ingredients

Cooked rice – 1 cup

Shredded cabbage – 1 cup

Chopped onion – ¼ cup

Chopped carrot – ½ cup

Green peas – ½ cup

Garam masala – ¼ tsp

For Tempering

Mustard seeds – ½ tsp

Jeera – ½ tsp

Green chilli - 3

Urad dal – 2 tsp

Bengal gram – 2 tsp

Curry leaves – little

Salt to taste

Oil – 4 tsp

Method

                     In a pan add oil and temper it. To this add onion and saute till transparent. Add cabbage, carrot, green peas and salt. Mix well and cover with lid. Cook for 10 mins. When cabbage is cooked, add the rice and mix well. Add garam masala and mix well. Once all the rice is mixed, cover with lid and cook for 5 mins. Switch off and transfer to serving bowl. Serve with raita.

Soymilk Fruits Smoothie

  

Ingredients

Soymilk - 1 cup

Banana sliced – 1

Mango pieces -1/2 cup

Strawberry medium - 2

Honey is optional

Method

                    In a blender add all ingredients. Blend on medium until fruit is completely chopped up. Cool it and serve with ice cubes.



Sending it to my event ‘Only’ Mango, guest hosted by Anu, Jump' N Jive @ Icypritz guest hosted by Preeti.


                       
                                              

Corn Dosa

Ingredients

Rice – 1 cup

Corn – 2 cups

Green chilli – 2

Salt to taste

Oil

Method    

1. Soak rice in water for 2 hours. Now grind the rice into fine paste with little water. Keep it aside. 
2. In a mixi jar add corn, green chilli and grind into fine paste. Now add rice paste and mix well.
3. Heat a tawa and prepare thin dosas with thin batter. Put little oil on corners and fold it. 

Carrot Raita

Ingredients

Curd – 1 cup

Grated carrot – 2 medium

Grated cucumber – 2 tsp

Chopped coriander leaves – 2 tsp

Green chilli -1

Red chilli powder – ¼ tsp

Cumin powder – ½ tsp

Salt to taste

Method

                    In a bowl beat the curd and add other ingredients. Mix well and keep it for chilling. 

Eggplant and Spinach Curry

Ingredients

Eggplant – 1 ½ pounds (or) 700 gm

(Cut into ½ inch cubes)

Spinach – 2 pounds (or) 900 gm

Chopped green chilli – 2

Chopped tomato – 1 (big)
Lemon juice - 2 tsp

Chopped onions – ½ cup

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Salt to taste

For Tempering

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Ginger garlic paste - 1 tsp

Curry leaves – 1 string

Turmeric powder – ¼ tsp

Oil – 4 tsp

Coriander leaves for garnishing

Method

                 Heat the oil in a pan and temper it. Add onions, green chilli and cook for 3 minutes. Add eggplant and salt, cook over medium heat until thickened. Add spinach and cook until wilted. Add the tomatoes and cook over medium heat until thickened for 10 – 15 minutes. Add coriander powder and mix well. Garnish with coriander leaves. Serve with roti / rice. 

Note: Instead of tomato use lemon juice. Use lemon juice at last.

Mixed Fruit Smoothie

Ingredients

Orange juice – 1 cup

Apple – ½ cup

(Cored & sliced)

Banana -1

Honey – 2 tsp

Frozen Yogurt – 100gm

Method

                  Blend all ingredients until smoothie. Cool it and serve. 

Orange & Carrot Juice

Ingredients

Carrot - 1

Tomato –1

Oranges -2

Sugar – 4 tsp

Cold water as per requirement

Method

                   Mix and blend carrot, tomato, sugar, orange juice and water.