Kadai Mushroom Masala

Kadai Mushroom Masala

Ingredients:-

• Mushroom - 200gms
• Capsicum - 1/4 cup chopped
• Onion - 1 medium size ( finely chopped )
• Tomato Puree - 1 cup ( 3 medium size)
• Ginger & Garlic paste - 1tsp
• Cumin seeds - 1 tsp
• Chilli powder - 1tsp
• Turmeric powder - 1/2tsp
• Coriander powder - 2tsp
• Garam masala powder - 1tsp
• Coriander leaves - 2tsp (finely chopped)
•  Salt  - to taste
• Oil - 2tbsp            

Method :-

1. Clean the mushrooms ,wash and chop the mushrooms.  
2. Heat oil, add cumin seeds and allow them to splutter. Add onions saute well till golden brown.   
   
    
3. Add ginger & garlic paste saute for few minutes. Add chilli powder, turmeric powder, coriander powder and garam masala. Saute in low flame for 2 minutes.
   
4. Add capsicum and saute for few minutes. Add tomato puree saute till oil level out from sides in kadai.
   
5. Add little water if its very thick. Then add the mushroom and mix it well.
   
6. Close it with a lid and allow it to cook for 5-8 minutes in low flame. Once the mushroom get soft, simmer for 2 minutes then garnish with coriander leaves.
   
7. Kadai mushroom masala is ready to serve hot with chapathi, Naan or with any Pulao. 
   
   
                                                                                                          
   
         

Badam Halwa

BADAM  HALWA

 Ingredients :

• Badam - 1 cup 
• Sugar - 1 1/2 cup
• Ghee - 1/2 cup
• Cardamom powder - small pinch
• Milk - 1 cup
• Saffron strands - a few

Method :

1.Soak almonds for 3-4 hours in enough water or Soak almonds in hot water for half an hour.





2.Peel the skin and grind to fine paste with milk in blender.




3.Soak saffron strands in 2 tbsp of warm milk.

4.Take a heavy bottom pan or non stick pan. Add 5 tbsp ghee and allow to heat.




5.Now add almond paste and stir in low flame cook for 10-12 minutes.




6.Once it come thickens, add remaining milk and saffron soaked in milk and stir well.





7.Keep further for 8-10 minutes and now add sugar and cardamom powder.





8.Keep stirring till the mixture thickens and halwa consistency. And add remaining ghee and mix it well.





9.Finally garnish with almond slices and saffron strands.

Oats Upma

Oats Upma

 

Ingredients :

• Oats - 1 cup ( dry roast for few minutes & cool )
• Onion - 1 medium size ( finely chopped )
• Green chili - 2 
• Ginger - 1/2 tsp ( grated )
• Mixed vegetables - 1 cup ( carrot, beans, peas and potato )
• Water - 2 cup
• Salt - to taste 
• Oil -1 tbsp
• Curry leaves - few
• Asafoetida powder -a pinch
• Mustard seeds - 1/2 tsp
• Urad Dal - 1/2 tsp
• Channa Dal - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Coriander leaves - 1 tbsp ( finely chopped )
• Cashew nuts - 8

Method : 

1.Heat a pan roast oats for 2-3 minutes, take care not to burn it, keep aside.

2.In the same pan heat oil add mustard, Channa dal, urad dal and add green chili , curry leaves and cashew saute for few minutes.

3.Add onion saute for 2 minutes and add a mixed vegetables ( carrot, beans, peas and potato ). Saute for a 3 minutes.

4.Add turmeric powder mix it well. Now add a 2 cup of water, salt and bring it boil..

5.Now add roasted oats mix it well. Cover and cook for 4-5 minutes or until all the water is absorbed and oats gets cooked.

6.Finely garnish coriander leaves and switch off the flame. Cover the pan for few minutes.

7.Serve hot with curd or any chutney of your choice.

Mushroom Briyani

Mushroom Briyani

Ingredients:

• Mushroom - 200 grams
• Basmati Rice - 2 cups
• Onion - 2 medium size ( finely chopped )
• Tomato - 2 medium size ( finely chopped )
• Green chili - 3
• Ginger & Garlic crushed - 2 tsp
• Bay leaf - 2
• Cloves - 2
• Cinnamon stick - 2
• Cardamom - 2
• Turmeric powder - 1/4 tsp
• Briyani Masala - 1 tsp
• Red chili powder - 1/2 tsp
• Coriander leaves - 1 tbsp ( finely chopped )
• Mint leaves - 1 tsp
• Curd / Yogurt - 1/2 cup
• Ghee - 3 tsp
• Oil - 2 tsp
• Salt - to taste
• Water - 3 1/2 cups

Method:

1.Heat oil & ghee in a pressure cooker and add bay leaf, cloves, cinnamon stick and cardamom. Then add ginger & garlic crushed sauté for a minute.

2.Then add onion and green chili fry for a minute. Add tomato sauté for few minutes.

3.Add coriander leaves and mint leaves. Then add turmeric powder, briyani masala and red chili powder, required add salt to taste. Saute for few minutes.

4.Add the mushroom and cook until the mushroom become soft. Then add curd mix it well. Now add the basmati rice to the pressure cooker mix it well. 

5.Add the 3 1/2 cup of water to the pressure cooker.  To taste and adjust the salt and masalas.Now close the lid and pressure cooker for 2 whistles. Switch off the stove after the pressure releases garnish mint or coriander leaves.

6.Serve this briyani with onion raita.



Sweet Potato Poriyal

Sweet Potato Poriyal

Ingredients:

• Sweet potatoes - 2 pieces (Sakkaravalli Kizhangu)
• Big onion - 1 medium size (finely chopped)
• Sāmbhar powder - 1 tbsp
• Garam masala powder - 1/2 tsp
• Mustard - 1/4 tsp
• Curry leaves - 5
• Water - 1/4 cup
• Asafoetida powder - 1/4 tsp
• Salt - to taste
• Oil - 2 tbsp

Method:

1.Peel the skin and wash the sweet potatoes. Chop them in round shapes and keep aside. They soon change the color, so you soak them in water, till it is to be added on to the pan.
2.Heat oil in a pan add mustard, then add curry leaves and add asafoetida powder.

3.Add finely chopped onions and fry them. Now add the chopped sweet potatoes and mix it well the onions. Then add salt to taste and sambhar powder, Garam masala powder and mix it well.

4.Now add 1/4 cup of water till the sweet potatoes could immerse in the water on the pan and close it with a lid and lower the flame.

5.Sweet potatoes gets cooked within 5 minutes in the water. Now let the sweet potatoes get roasted in the pan for another 5 minutes.

6.Serve the sweet potato Poriyal with White rice and Moong dal sambhar it will be good combination.

Sweet Potato Poriyal

Egg Bread Upma

Egg Bread Upma

Ingredients :

• Bread - 6 slices (Brown or White)
• Egg - 5
• Onion - 1 medium size (finely chopped)
• Green chili - 3 chopped
• Curry leaves - 4 to 6
• Coriander leaves - for garnishing
• Turmeric powder - a pinch
• Urad dal - 1/2 tsp
• Oil - 2 tbsp
• Salt - to taste

Method :

1.Cut the bread into small pieces. Break the eggs into a bowl then add salt (to taste),turmeric powder and beat well.

2.Heat oil in a pan, add Urad dal, green chili, curry leaves, add little amount salt and fry it until the onions becomes light golden brown color.

3.Now add bread pieces into the pan mixture and mix it well.

4.Then add the egg little by little and stir it well. Do not add egg fully to avoid sticking together.

5.keep the flame very slow and allow it for few minutes. Finely add coriander leaves and serve hot.