Minty Mushroom Curry.

   Preparation time: 10mins

    Cooking time: 20 mins

                                                                                 

Ingredients: 

• 500 g Button Mushrooms
• 2 onions 
• 3 tomatoes
• 4 green chillies
• 2 cloves of garlic
• 1 bunch mint
• 1 bunch coriander
• 5-6 cashew nuts
• 0.5 spoons of cumin
• 2-3 tbsp of oil
• 0.5 tsp turmeric
• 1.5 tsp Shahi Paneer Masala
• salt to taste

                                                                               

Preparation Method:

1. Clean the Button mushrooms with a kitchen towel and chop them into big chunks.
2. chop onions and tomatoes,
3. wash and chop coriander and mint
4. Grind mint, coriander, tomatoes, onions,garlic, green chillies and cashew to a smooth paste, in a mixer 
5. In a non-stick pan warm oil and crackle cumin and  add turmeric powder,
6. Pour the ground paste and fry it until it leaves the sides.
7. Add the chopped mushrooms, mix well.
8. Add salt and Shahi Paneer Masala.
9. I have added Shahi Paneer Masala instead of Garam Masala just to get a different flavour.
10. If need be add some water and let it simmer for 5-7 minutes,until the mushrooms are cooked. 
11. Garnish it with coriander leaves.
12. Serve it hot with Roti or Rice.

link to the photos:Minty Mushroom Curry

Bon Appétit.

Photos of Minty Mushroom Curry

Vangibath powder

Ingredients:                               Preperation time : Around 20 minutes.

• 1 cup - Chana dhal
• 0.5 cup Urad dhal
• 1 cup Coriander seeds
• 2 pieces cinamon
• 5-6 Cloves
• Piece of Nutmeg
• 8=10 Red chillies(to taste). 

Dates and Tamarind Chutney.

Ingredients:
150 g Dates
70 g Jagery or Brown Sugar
2-3 tbsp Tamarind (tamcon)
3-4 tsp roasted cumin powder
2 tsp roasted pepper powder
1 tsp Black salt
1 tsp Chat Masala

Preperation Method:

1. Pressure cook dates,
2. When cool deseed them
3. Grind the deseeded dates and jagery in a mixer
4. Add tamarind, roasted cumin powder, roasted pepper powder, chat masala and black salt.
5. Boil the mixture for 10-15 minutes until the syrup becomes slightly thick.
6. You can store this chutney for more than a month.

Green Chutney.

Ingredients :

1 bunch Coriander
1 bunch Mint
7-8 Green Chillies(to taste)
2 inches Ginger
2 cloves garlic(optional)
1 medium sized Onion
salt to taste
1 tbsp Lemon Juice.
Preperation Method :

1. Wash,  clean coriander  and mint and chop it.
2. Chop Onions and ginger,
3. Grind all the Ingredients in a mixer,
4. Add a little water if you want.
5. Store it in a clean dry jar.
6. You can save this chutney in the refrigerator for nearly a month.

Peanut Chat

Ingredients: 

• 100 g  roasted and salted peanuts 
• 2 tomatoes 
• 1 Onion 
• 2 tsp Coriander chopped
•  50 g Fine Sev
• Salt to taste
• Green Chutney
• Dates and Tamarind Chutney
• Lemon Juice to taste.

                                                                               

Preparation Method:

1. Wash and chop Tomatoes and Onions.
2. In a bowl add the roasted peanut,chopped onions, tomatoes, green chutney and Tamarind and dates chutney according to taste,
3. Add salt and lemon juice
4. Top it with Sev,
5. Decorate it with chopped coriander.
6. Very tasty to eat especially on a dull and rainy day.

Link to Photos:Peanut chat Photos

link to : Green Chutney

Link to :Dates and Tamarind Chutney 

Bon Appétit.

Photos of Peanut Chat.

Pumpkin Raita.

                             Preparation time: 10mins

Cooking time: 25 mins

                                                                                 

Ingredients: 

• 300 g Pumpkin.
• 2-3 Green Chillies to taste.
• 2-3 tbsp Fresh coconut grated
• 2-3 tsp Chopped coriander 
• Pinch of  salt
• 0.5 tsp Turmeric powder
• 0.5  tsp Mustard seeds
• 1 tsp Oil
• !  Dry Red Chilli
• Pinch of Asafoetida.
• 1.5 cups of Yoghurt.

                                                                               

Preparation Method:

1. Wash , peel and cut pumpkin into small chunks
2. Add a little water and cook it with  Turmeric and salt,
3. Grind Green chillies, coconut and coriander and add it to the mixture. 
4. Mix well and cook until soft.
5. In a spoon of oil crackle mustard and Asafoetida and dry red chilli.
6. Add it to the cooked pumpkin.
7. Cool it a bit and then add yoghurt,
8. Mix well and serve it with Rice.

link to the photos: Pumpkin Raita Photos

Bon Appétit.

Photos of Pumpkin Raita.

Aloo and Aubergine Yenagai - Spicy Curry

Ingredients: 

• 250 g Potatoes
• 250 g Aubergines
• 1 tsp Channa Dhal
• 0.5 tsp Urad Dhal
• 0.5 tsp Mustard
• 0.5 tsp Haldi
• Pinch of Asafoetida
• 3 dry Chillies
• 10-12 Curry leaves
• 2 tbsp Vangibath Powder
• 1.5 tbsp Lemon Juice 
• 3-4 tbsp Oil
• 2 tbsp of  dessicated Coconut
• Pinch of salt. 

                                                                               

Preparation Method:

1. Wash Potatoes and Aubergines and cut them in big pieces.(1 inch lengthy pieces)
2. In a non stick pan heat the oil, and crackle mustard, 
3. Add Channa dhal, Urad Dhal fry until golden,
4. add red chillies, curry leaves, haldi and asafoetida and fry for a minute,
5. Add the vegetables and cook it for 10-15 minutes,
6. Add salt, mix well,
7. Add  the vangibath powder  and mix wellfor 2-3 minutes,
8. Add lemon juice and mix well,
9. Now add 2 tbsp of coconut  mix well .
10. It can be eaten with Chappatis or Rice.
11. Note;You can use the MTR Vangibath powder or You can make your own.
12. I will write in my next post the recipe of Vangibath powder.

link to the photos:Aloo and aubergine Yenagai-spicy curry
Link to Vangibeth Powder

Bon Appétit.

Photos of Aloo and aubergine Curry

Aloo in Spicy gravy.

                                    Preparation Time: 30mins                                   Cooking time: 35 mins

                                                                                 

Ingredients: 

•  700 g or 4 Big Potatoes
•  2  Medium sized Onions
• 3 Tomatoes
• 4 Dry Red Chillies
• 1.5 tsp Corriander seeds
• 1 tsp Fennel seeds
• 5-6 Cloves 
• 1 inch stick Cinamon
• 4-5 Cardamom
• 100 ml Coconut Milk
• 2 Cloves of Garlic
• 0.5 tsp Turmeric powder
• Salt to taste.
• 2 tsp Oil.

                                                                               

Preparation Method:

1. Wash the potatoes and cut them into big chunks.
2. Parboil potatoes for 10 min with salt and Turmeric powder,
3. In the mean while chop onions finely.
4. In a non-stick pan heat 2 tsp of oil, fry cloves, cardamom, corriander seeds for 2-3 mins. 
5. Add chopped onions, chillies  and garlic and fry until golden,
6. Add the  chopped tomatoes and fry for 3-4 minutes,
7. Grind the above mixture to a smooth paste,
8. Add it to the potatoes and cook for 10 minutes,
9. Add 100 ml coconut milk and boil it for 2-3 minutes,
10. Garnish it with chopped corriander leaves.
11. Serve it with Hot Rotis, Puris or Rice

Bon Appétit.

Spinach Puris.

Preparation time: 10 mins

Cooking time: 10 mins

                                                                                 

Ingredients: 

• 1.5 cups Wheat Flour/300gms 
• 200gms - Frozen Spinach
• Salt to taste
• Water to mix the dough,
• 0.5 tsp of Cumin powder
• 0.5 tsp of Turmeric powder
• 1 tsp thym/Ajwain powdered
• 1 tsp Chilli powder.

                                                                               

Preparation Method:

1. Cook the spinach for 4-5 minutes in the Microwave.
2. In a bowl add the flour, salt and the spices,mix well.
3. Add the cooked spinach to the flour.
4. Mix the flour and make the dough like chapati dough.
5. Add water if you need.
6. Make small balls anf roll it like normal puris,
7. Fry it in hot oil.
8. Drain the oil on the kitchen paper.
9. Serve it hot with spicy vegetable.

link to the photos:Photos of Spinach Puris.

Bon Appétit.