Mushroom Curry

This recipe calls for white mushrooms but you may make this with almost any seasonal mushrooms. Whichever kind you get, cut them into large, chunky pieces so they do not get lost in the sauce.

Ingredients:-
Fresh ginger (peeled and chopped):- 1 1/2 inch piece
Onion small (peeled and chopped):- 1
Garlic (peeled and chopped):- 3 cloves
Fresh large mushrooms:- 1 pound
Vegetable Oil:- 6 Tbsp
Plain yogurt:- 3 Tbsp
Tomato paste:- 1 Tsp
Ground coriander:- 2 Tsp
Salt:- 3/4 Tsp
Cayenne Pepper:- 1/8 or 1/4 Tsp
Chopped Fresh Cilantro:- 2 Tbsp

Procedure:-

1) Put the ginger, onion and garlic into the container of an electric blender along with 3 tbsp water and blend until smooth.
2) Wipe the mushrooms with a damp cloth and cut them into halves or quarters , depending upon the size.
3) Put 3 tbsp of the oil in a non stick frying pan ans st over high heat. When the oil is hot, put in the mushrooms.Stir fry for 2-3 minutes or until the mushrooms have lost their raw look. empty the contents of the pan into a bowl.Wipe the pan.
4) Put the remaining 3 Tbsp oil into the pan and set over high heat.When the oil is hot put in the paste from the blender.
5)Stir and fry for 3-4 minutes until it starts turning brown. Add 1 tbsp of yogurt and fry for 30 seconds.Add another tbsp of yogurt and fry for 30 sec . Do this third time.
6) Now put in the tomato paste and fry for 30 seconds.
7) Put in the ground coriander and stir once or twice.
8)Now put in 1 1/4 cups water, the mushrooms and their juices, salt and cayenne pepper.Stir and bring to a simmer.
9)Turn the heat to low and simmer for 5 minutes. Sprinkle the cilantro over the top before serving.
Serves 4..
Enjoy:) Read More......

Fresh Red Chutney with Almonds (Lal Chutney)

This is the chutney that is traditionally served with "Hamburger" Kebabs. You can serve it with any meals. Instead of fresh, hot red chilies, a combination of red bell pepper and cayenne pepper is used here.You may use the former, if you wish. It will be much hotter. Also, walnuts may be used instead of the almonds. Both would be traditional and authentic.

This chutney may be kept in the refrigerator ( well covered) for a few days.


Source:- Madhur Jaffrey's Quick and Easy Indian Cooking

Ingredients:-
Large Red Bell Pepper:- 1/2 (seeded and coarsely chopped)
Fresh Mint Leaves:- 20-30 ( coarsely chopped)
Fresh lemon juice:- 2 Tbsp
Garlic:- 1 clove( peeled and coarsely chopped)
Cayenne pepper:- 1/2 Tsp
Salt:- 1/2 Tsp
Freshly ground black pepper
Blanched , chopped or slivered almonds:- 1 Tbsp
Chopped dill (optional):- 1 Tsp

Procedure:-

1)Into the container of an electric blender, put the red pepper, mint , lemon juice, garlic, cayenne, salt 7 black pepper in the order listed. Blend until smooth.

2)Add the almonds and blend again. A few bits of almonds can be left unpulverized.

3) Pour into a bowl and check for seasonings. You may now mix in the dill, if you wish.

Serves 8
Enjoy:) Read More......

Shimla Mirch Ka Salan (Capsicum in Spicy Peanut Gravy)

Love the flavor of Capsicum, i tried so many different recipes(Colorful Capsicum Paneer,Green Pepper Stir- Fry,Colorful Bell Pepper in Tamarind Juice,Bell Pepper In Peanut Gravy and so many more..) using it and each time it amazes me more..This Salan is a really nice recipe that i found on this blogand after seeing the ingredient list i knew i have to try this and it came out really nice..everybody enjoyed it to the last bite..

Source:- Mharo Rajasthan's Recipes
Ingredients:-

Shimla Mirch (Capsicum) - 3 big ones ( red, green and yellow) cut into big cubes
Peanuts - 1/4 cup
White Sesame - 2 tbsp
Cumin Seeds - 2 tsp
Oil - 1 tsbp (to saute capsicum)
Salt - as per taste

For Ground Paste

Onion - 1
Tomato - 3 medium
Ginger - 1 inch piece
Garlic - 3-4 big cloves
Coconut - 2 tbsp

For Dry Masala

Turmeric Powder - 1 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp

For Tadka

Mustard Seeds - 1 tsp
Methi dana (Fenugreek Seeds) - 1/2 tsp
Kalunji (Nigella Seeds) - 1 tsp
Oil - 1 tsbp


Procedure:-

1) Firstly, soak tamarind in warm/hot water about 1/4 cup for 10-15 min and then get the pulp out of it (about 2-3 tsp)
2) Then, dry roast peanuts, sesame and cumin (not the tadka one) and grind them to coarse powder when cooled down a bit.
3)Now, grind everything under masala paste section with no added water.
4)Take a non-stick pan (deep one as the gravy on cooking tends to splatter).Take 1 tbsp of oil in it and when it is hot, add mustard, fenugreek and cumin seeds.
5)Once they start spluttering, add ground paste to it and cook till all rawness is gone and nice aroma comes from it.
6)While that is cooking, take another non-stick pan and add oil to it.Add capsicum and sprinkle little salt and saute them for 3-4 minutes. Keep it aside.
7Once gravy is cooked, add ground masala mix (peanut, sesame and cumin) along with other dry masalas and salt.Let it cook for another 2 min.
8)Now, add tamarind pulp along with 1 cup water.Cook the gravy covered (as it will splatter) for about 5 min. on medium heat. Add sauteed capsicum and cook another 3 min. or till gravy thickens a little.

Serve hot with rotis or rice.. Read More......

Soya ManChurian Recipe

Soya is a really good source of protein and soya manchurian is Chinese style very simple vegetarian dish.There are many version of this recipe and here today i am sharing the simplest one..

Source:- ifoodtv
Ingredients:-

Soya chunks:-100 grams
Finely chopped ginger and garlic:- 1 Tsp
Finely chopped capsicum:- 1/4 Cup
Oil:- 2Tbsp
Finely chopped onion:- 1/4
Soy sauce:- 2Tsp
Hot sauce ( chilli sauce ):- 1 Tsp
Tomato ketchup:- 2 Tbsp
Finely chopped tomato:- 1 Tbsp
Salt as per taste

Procedure:-

1)Heat 4 cups of water in the microwave or stove top until boiling.
2)Put the soya chunks in it. Leave it for couple of minutes minutes. Drain the water and squeeze all the water from the soya.
3)In a pan pour 2 tbsp of oil and put finely chopped ginger and garlic and fry for 30 sec.
4)Now add the chopped onion and fry for 2 mins, then add chopped capsicum and fry till they are half cooked.
5)Put the soya chunks and chopped tomato along with capsicum and fry for a min.
6)Pour soy sauce, hot sauce, tomato ketchup and fry for 5 mins in medium flame till cooked.

Serve hot..Enjoy:)

Read More......

Punjabi Style Indian Meal - Nov 24X24

I was so excited when i got selected for Nov 24X24 foodbuzz event. I submitted the idea of sharing Punjabi cuisine as my cooking best defines that.So in all it was great experience and i got this wonderful opportunity to share this meal with my family and friends.

Whenever we talk about Punjabi cuisine there are some staple dishes that come to your mind and of those i decided to prepare Dal Makhni, Chatpate chole, Palak Paneer ,Peas Pulao ,Vermicelli/Semiya for dessert along with salad and roti(indian bread).Below you can find the recipes with pictures.

Dal Makhni

Dal Makhni is a staple dish you can find in any North Indian restaurant Menu..This is a rich dal containing butter and cream so best served for those small/big dinner parties or any get together..

Dal makhni is also called "Maa ki Dal" or "Maah ki Dal"..Actually it doesn't mean mothers dal which i noticed mentioning in so many sites/blogs..In Punjab we actually refer the sabut urad dal (whole unskinned black gram lentil) as " Maah " so called Maa ki dal..:)

Serves 3-4 (inspired from this recipe)

Ingredients :-

Urad Dal( Black gram lentils):-1/2 cup
Rajma(red kidney beans):- 1/8 cup
Channa dal:- 1/8 cup
Ginger:- 1 tsp
Garlic:-2 cloves (minced)
Green Chillies:- 2-3 ( or as per taste)
Salt as per taste
Turmeric powder:- 1/2 tsp

For Tadka

Ghee:- 4 tbsp
Garlic:- 2 cloves (minced)
Cumin seeds:- 1 tsp
Fenugreek/Methi Seeds:- 1/8 tsp
Asafoetida:- A pinch
Onion:- 1/2 (Finely chopped)
Tomato:- 1 ( Pureed)
Chilli Powder:- 1/2 tsp
Turmeric Powder:- 1/2 tsp
Garam Masala:- 1 tsp

To garnish:-

Cream:-1/3 cup
Butter:- 1tbsp

Procedure:-

1) Soak Urad dal, rajma & channa dal in water overnight.
2) Boil/Pressure Cook all the soaked lentils together alongwith ginger, garlic. green chillies, salt and turmeric until soft ( it takes about 15 minutes.)
3) To prepare tadka:-
Heat the ghee in a pan and add cumin and methi seeds, when they start to crackle add garlic and fry util light brown ( do not burn the garlic)
4) Add onion and asafoetida and saute until onions become golden brown in color
5) Add tomato puree, chlli powder, turmeric, and garam masala powder and mix everything well
6) Cook for another 3-4 minutes ,add little water if needed.
7) Add the cooked dal in the tadka alongwith cream and butter, mix and let it come to boil , then turn off the gas


Chatpate Chole

A great dish to serve with rotis. Whenever making chole always boil some extra ,drain all the water and put in ziploc container and store in the refrigerator (lasts atleast for a week).


Ingredients:-

Oil:- 3 Tbsp
Cumin/Jeera:- 1/2 Tsp
Mustard/Rai:- 1/2 Tsp
Garlic:- 2 chopped
Onion:- 1/4 cup (finely chopped)
Tomato:- 2 Small chopped
Salt as per taste
Red chilli powder:- 1/2 Tsp
Turmeric powder:- 1/2 Tsp
Garam Masala Powder:- 1 Tsp
Chole:- 2 Cups (Boiled)
Kasoori Methi Powder:- 1/2 Tsp
Aamchoor Powder:- 1/2 Tsp

Procedure:-

1) Heat oil in a pan , when hot add cumin and mustard seeds, when they start to crackle add garlic & onions and cook until golden brown

2) Add tomato, salt, turmeric, red chilli powder and mix everything well and cook until tomatoes are tender.

3) Add boiled chole/chickpeas to the masala and mix everything well.

4) Add garama masala powder, Aamchoor powder(dry mango powder ) & kasoori methi , mix everything.


Palak Paneer

Palak or Spinach is the rich source of vitamins, fiber, iron & Paneer is rich in protein, calcium etc.

Palak Paneer is a very nutritious Punjabi side dish, It can be served with chapatis , parathas or with rice.Palak paneer is one of the easiest spinach recipes. There are many ways to prepare palak paneer but i found this the easiest one..

Ingredients:-

2 to 3 Bunches of spinach ( Available in Indian Grocery stores)
Oil:- 2-3 Tbsp
Cumin seeds:- 1/2 Tsp
Ginger and Garlic:- 1 Tsp (chopped finely)
Onion:- 1
Tomato:- 2 big or 3 small
salt as per taste
Turmeric, Red Chilli powder, Garam Masala:- 1/2 tsp each
Cream:- 1/2 cup
Paneer:- 1/2 cup

Procedure:-

1) Clean and wash the palak.
2) Blanch the spinach or alternatively you can microwave it for couple of minutes in a microwave safe bowl to save some time.
3) Make a puree of palak in a grinder.
4)Heat oil in a kadai/pan. Add cumin seeds , when they start to splutter add ginger, garlic and stir-fry for a minute.
5) Now add onion and fry till golden brown.
6) Add tomatoes and all the spices and cook until tomatoes become tender.
7) Add palak puree and mix everything well, cook until the palak is well cooked.
8) Add paneer and cream and cook for 2-3 minutes.


Semiya/Vermicelli Pudding

This is a very easy dessert to make..And it never seems to disappoint anyone as it tastes delicious..Always make it ahead of time as it needs to sit for sometime to get the desired thickness..


Ingredients:-

Ghee:- 3 tbsp
Slivered almond:- 2 Tbsp
Raisins:- 2 Tbsp
Vermicelli:- 1 cup
Milk:- 6 cup
Sugar:- 1/3 cup

Procedure:-

1) Heat ghee in a pan , add almond and raisins & fry
2)Add vermicelli and fry until golden brown.
3) Add Milk and Sugar and mix everything well.
4)Let it cook until the milk reduces a little bit.
5) Switch off the gas, cover the pan and let it sit for an hour

Serve warm or at room temperature..Enjoy:)


Peas Pulao

This is very easy recipe made with rice and green peas. It is great as a side dish.

Ingredients :-

Rice:- 2 Cup
Frozen Peas:- 1 cup
Jeera/cumin seeds:- 1 Tsp
Ghee/Oil:- 2 Tbsp
Salt as per taste


Procedure:-

1) Wash the rice well in running water and keep aside to soak for 15 minutes.
2) Cook the rice and cool it completely.
3) Heat the oil in a pan, when hot add jeera/cumin seeds.
4) When seeds starts spluttering , add peas and salt, saute for couple of minutes.
5) Add cooked rice and mix everything well.

Serve hot..


Veggie Salad

Cut the thin slices of tomato , cucumber, onions and slit green chillies..Sprinkle it with Salt , cilantro/coriander leaves, lemon juice and blacke pepper as per taste.. Read More......