MUSHROOM MASALA| MUSHROOM MASALA GRAVY|MUSHROOM RECIPES

When i recently started cooking mushrooms, i wanted to try out a mushroom masala , after the super hit of the Kadai mushroom at my house. I almost followed the same procedure of my Baby Corn Masala . This kadai mushroom gravy was a super hit again and we all enjoyed with rotis. Last week when i tried this for the first time we had with Jeera rice and it was quite well too. So today let me share the recipe of how to make Mushroom masala gravy.

INGREDIENTS: [ SERVES 3-4]

MUSHROOM	8-10
ONION	2 + 1
TOMATO PUREE	1/4 CUP*
GREEN CHILLI	1-2
BAY LEAF	1
RED CHILLI POWDER	1/4TSP
CORIANDER POWDER	1/4 TSP
CUMIN POWDER	1/4 TSP
GARAM MASALA	A PINCH
TOMATO KETCHUP	1 TBLSP
KASOORI METHI	2 PINCHES
OIL	1 TBLSP

METHOD:

• Wash and clean the mushrooms.
• Roughly chop the 2 onions and in a pan add oil and add the onions and green chilli.

• Saute till it turns brown and allow this to cool.
• Grind this into a smooth paste along with red chilli powder, coriander powder, cumin powder, and tomato sauce.

* If using tomatoes grind 2 ripe tomatoes along with this.

• In a pan add oil an add the bay leaf ,cumin seeds and chop 1 onion finely and add to this.
• Saute till the onions turns pink.
• Add the ground onion masala and tomato puree and slat to this.

• Let it come boil for 2 minutes. add  1cup of water to this.
• Now add the mushrooms and cover it with a lid.

•   Add kasoori methi, when the mushroom gets cooked. this will take 10 minutes in medium flame.
• If you want to add cream you can add or even can add little cream to this .      

NOTE:

1. Ginger garlic paste can be added in the first stage to enhance the flavor.
2. you can cube half capsicums and saute it in oil and add to the gravy.

Technorati Tags: Mushroom masala,mushroom recipes,how to make mushroom masala,mushroom masala gravy,side dish for roti,Indian vegetarian gravy recipes

AAM KA PAANA | RAW MANGO DRINK | SUMMER DRINKS RECIPES

Aam Ka Paana is  a very new variety of summer cooler, made with raw mango,which i was introduced by one of my relative few years ago. Though i liked the drink very much, i don’t know till date why i didn’t try this at home. Last week when i got a sudden craving for this raw mango drink and to my luck a friend of mine was getting ready to visit the Indian store for vegetable shopping and send me a SMS as what i need from there. Without any second thought i replied her that i wanted 2 raw mangoes. The next day i made this and thoroughly enjoyed the aam ka paana. So i am sharing the recipe of Aam ka paana today.

INGREDIENTS: [SERVES 3-4 GLASSES]

RAW MANGO	1
SUGAR	3-4 TBLSP
CRUSHED PEPPER	1/4 TSP
SALT	A PINCH
CHAAT MASALA	1/4 TSP
CUMIN POWDER	1/8 TSP

METHOD:

• Pressure cook the raw mango till 2 whistles.
• You can cook it as it is. No need to cut.
• Take out the skin and scoop the pulp of the mango.

• Strain the excess water and add sugar, salt, chaat masala, jeera powder and crushed pepper to this.
• Mix it well. I just pulsed in the mixer for even mixing.

• You can freeze this concentrated pulp in the  refrigerator and serve it whenever u want.
• I put a very small portion in the ice cube tray( 2 cubes) and mixed it with a 3/4 cup of water and had on the next day.
• If using on the same day, add 2 tblsp of pulp mixture to a serving glass and add 1 cup of water and add ice cubes.
• Mix it well before serving.

Note:

• Sugar can be replaced with jaggery too.
• The quantity of sugar depends upon the sweetness of the raw mango. If it is too sour add little extra sugar.
• You can use semi ripe mango too.
• You can add mint leaves before serving.
• A dash of lemon juice can also be added while serving

 

Technorati Tags: aam ka paana,raw mango drink,mango recipes,amm ka paana juice,healthy summer drink,best summer cooler

THAI CUCUMBER AND PINEAPPLE SALAD

Recently i got a Thai vegetarian cook book from a friend and i saw many interesting Thai recipes in that book and i noted down few interesting recipes  which i will post one by one. This Pineapple and cucumber salad which i tried 2 days back turned out totally awesome.I can say it is a perfect and refreshing salad and a must try salad at home for this summer.

INGREDIENTS: [SERVES 3-4]

PINEAPPLE (CUBED)	1 CUP
CUCUMBER	1
RED CHILLI FLAKES	TO TASTE
SOYA SAUCE	1/2 TSP
ROASTED PEANUTS	1/4 CUP

I didn’t make any step wise pictures as i was very easy to make and no cooking is involved.
METHOD:

• Cube the pineapple and cucumber.( i used the Japanese cucumber)
• If using the Indian cucumber, scoop out the seeds if you don’t like and peel off the skin too.
• In a wide bowl, combine the pineapple, cucumber and add the soya sauce and red chilli flakes.
• Crush the roasted peanuts in a mixer coarsely and add to the salad.
• Mix well. since the peanuts i used the salted roasted peanuts i didn’t add salt.
• Serve immediately.  If serving later, add the peanuts before serving.

 

Technorati Tags: Thai pineapple and cucumber salad,thai vegetarian salad,summer salads recipe,Fresh salads recipes

Masala poori chaat, Bangalore style chaat recipe

Masala puri chaat recipe with step by step pictures, it is a popular Bangalore style chaat made using dried peas. This masala poori was  introduced by my friend who makes this often for her daughter. The day when she told about this masala puri chaat, i wanted to try it out . She shared the recipe with me too. I tried this on the very next day when Nags and Raks visited my place, in fact i took a chance and tried for the first time. It came out very well and we all enjoyed  it along with Khaman Dhokla.  So as promised in my Home made pani puri post, i am sharing the recipe of masala puri chaat recipe.

Masala poori chaat recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 30 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Snack | Dinner
• Description: Masala puri chaat recipe with step by step pictures, it is a popular Bangalore style chaat made using dried peas

     Dried green peas   1 cup
     Sweet chutney   2 tblsp   
     Green chutney  2 tblsp
     Green chilli  2-3  
     Coriander leaves  1/4 cup
    Cumin  powder  1/4 tsp
    Red chili powder  1/2 tsp
    Chaat masala  1/4 tsp
    Salt  as needed
    Pani puri  Pooris  as needed
   Onion  1
   Tomato  1
   Coriander leaves  few to garnish 
   Sev  to garnish  

Method with step by step pictures :

METHOD:

• Soak the dry green peas for 8 hours or over night. Pressure cook this by adding little salt till 3 whistles.

• Take out 1/4 cup of cooked peas and grind the rest of the peas into a smooth paste along with coriander leaves and green chilli.

• In a pan add oil and add the ground green peas puree to this and saute in a low flame for a few minutes.
• Add little water to this and add the red chilli powder, cumin powder, coriander powder , chaat masala and little salt.

• Mix this well and let it come to nice boil . This will take 2-3 minutes. Switch off the flame.

• Now let us arrange the masala puri chaat for serving.
• Break the pani puris and put it on a bowl or plate.

• Add the green peas masala puree to this. Add 3-4 tblsp of this masala.

• Add 1-2 tsp of the green peas which we reserved after cooking the green peas.

• Add the sweet chutney and green chutney .

• Add the finely chopped onions and tomatoes.

• Garnish with Sev and coriander leaves.

Note:

1. If you don’t have puris at home you can try with Papadis.
2. The original recipe which my friend told includes the addition of yogurt, but i didn’t add.
3. If adding yogurt,add a tblsp after adding the cooked whole green peas.

HOW TO MAKE PANI POORI PURI | PURI RECIPE

Pani poori , puris is the one which i was thinking to post for a long time. When i made masala poorislast week, i used the store bought puris , as i was running out of time and added to that kiddos were at home as they have holidays. Today finally the school reopened after  2 weeks break and i tried out this cute little puris and they turned out super perfect.

INGREDIENTS: [MAKES 35- 40 PURIS]

SEMOLINA | RAVA |SOOJI	1/2 CUP
ALL PURPOSE FLOUR |MAIDA	2 TBLSP
WATER	3- 4 TBLSP
SALT	AS NEEDED
BAKING SODA	A PINCH
OIL	FOR DEEP FRYING

METHOD:

• In a wide bowl, add sooji, maida, baking soda, salt and mix together.
• Add water little by little to make a stiff dough.

• Cover and keep it aside for 15 minutes.
• Take a small lemon sized dough and thinly roll into rotis applying oil on the rolling pin and the counter top(if you are rolling on the counter top, else on the surface where you are rolling)
• Cut this into small rounds with the help of a cookie cutter or a small lid.

 

• Heat the oil for deep frying and put the small round discs into this and deep fry them on both sides.
• the oil should be hot, else pooris will not puff.
• Do not over load the frying pan.
• Take out from the oil and drain it on the kitchen towel.

• Store it airtight containers.

 
Notes:

1. While frying always ensure that the oil is very hot.
2. You can add plain soda water instead of water for kneading the dough, which will give more crispier pooris. My pooris were crispier too.

Stay tuned for the interesting MASALA POORI recipe coming soon.

Technorati Tags: how to make pani poori,puri,poori recipe,crispy pani pooris recipe,Indian chaat recipes

KARUVEPPILAI THOKKU | CURRY LEAVES THOKKU

Few days back one of my friend made this karuveppilai thokku and when she visited me on the same day she packed me some karuvepillai thokku and it tasted awesome with plain rice and with Curd Rice too. Also this thokku goes well with dosa and chapathi too. It is perfect long travel too. As usual i noted down the recipe from and tried it on the very next day and it turned out like the same thokku which she has given me. So lets us learn today how to make karuveppilai Thokku.
Check out my curry leaves chutney too.

INGREDIENTS: [ YIELDS 1 AND 1/2 CUP]

CURRY LEAVES	2 CUPS (LOOSELY PACKED)
CHANNA DAL	4 TSP
CORIANDER SEEDS	4 TSP
RED CHILLI	8-9
ASAFOETIDA	1/4 TSP
SALT	AS NEEDED
TURMERIC POWDER	1/4 TSP
TAMARIND EXTRACT	3/4  CUP
JAGGERY	A SMALL PIECE
SESAME OIL	1/4 CUP

METHOD:

• Wash the curry leaves and pat dry them.
• In a pan,add channa dal, coriander seeds , red chilli and the curry leaves and roast this till the dal turns brown. roast in a medium low flame without burning it.

• Switch off the flame and add asafoetida and salt.
• allow this to cool. Make this into fine powder in a mixer.
• Take thick extract of tamarind water by soaking a small gooseberry size tamarind in hot water.

• In a pan add oil and add the tamarind water and add the ground curry leaves powder to this.
• Add salt,tamarind water and jaggery.
• Keep the flame low and let this comes to a thokku consistency.(semi thick)
• Stir it in between.

• This can be stored in the refrigerator for 10 days. always use clean spoon dry spoon.
• this tastes well with rotis too.

      

Technorati Tags: karuvepillai thokku,curry leaves thokku,how to make karuvepillai thokku,thokku recipes