Sunday, 1 May 2016

Lauki Kofta Curry-Lauki Kofta in appam Pan-Non fried lauki kofta recipe


For written recipe, please visit my website-http://kabitaskitchen.com/lauki-kofta-curry-recipe/

Tuesday, 26 April 2016

Dhokla Recipe-How to Make Soft and Spongy Dhokla-Khaman Dhokla-Besan Dhokla

Preparation time-40 minutes
Serving-5
Ingredients:
  • Gram flour(besan)-150 gm(2 cup)
  • Ginger and green chilli paste-2 tsp
  • Semolina (sooji)-2 tbsp
  • Turmeric powder-1/3 tsp
  • Sugar-1.5 tbsp
  • Fruit Salt (Eno-unflavoured)-1 tsp
  • Lemon juice-2 tbsp
  • Cooking oil-1 tsp
  • Water(lukewarm)-1/2 glass(150 ml)
  • Salt to taste

For Tadka or Tempering:

  • Green chilli(split)-3
  • Curry leaves
  • Mustard seeds-1 tsp
  • Asafoetida(hing)-2 pinch
  • Sugar-1/2 tsp
  • Salt to taste-1/3 tsp
  • Coriander leaves
  • Cooking oil-2 tbsp
Method:
  • Sieve(stain) the gram flour in a bowl, add semolina and sugar, mix it properly.
  • Add water and and lemon juice, mix it properly, cover it and leave it for 15 minutes.
  • In the meanwhile, boil 2 glasses of water in a steamer or pan and grease a deep plate or cake tin.
  • After 15 minutes, add turmeric powder, ginger, green chilli paste, salt and 1 tsp of oil, mix it well.
  • Add fruit salt(eno) on batter, add 1 tbsp of water on fruit salt, mix it for 10-12 seconds.
  • Pour the batter into the greased cake tin/plate immediately after mixing it.
  • Open the lid of the pan/steamer (after 15 minutes of boiling the water) and place the batter tin/plate inside the pan/steamer.
  • Put the lid and cook it for 20 minutes on medium flame (do not open the lid of the pan in between).
  • Turn off the flame and let it cool down a bit. 

Tadka or tempering:

  • Take out the dhokla from pan/tin and cut it into pieces.
  • Heat oil in a tadka pan, add asafoetida, mustard seeds, green chilli, curry leaves, sugar and salt.
  • Fry it for few seconds, turn off the flame and pour the tadka on the dhokla.
  • Garnish with fresh coconut and coriander leaves, ready to serve, serve with green chutney and red chutney. 

Mango Frooti Recipe-How To make Mango Frooti at Home-Fresh Mango Juice-Summer Drink for Kids


Preparation time-30 minutes
Serving-6

Ingredients:

  • Ripe mango(washed)-2
  • Raw Mango(washed)-1
  • Sugar-150 gm
  • Water-1 litre(approx.)

Method:

  • Peel the mangoes, chop into pieces and discard the seeds.
  • Put the pulp in a pressure cooker, add one glass of water and close the lid.
  • Turn on the flame and put the pressure cooker on it, boil it for 4-5 whistles on high flame.
  • After 4-5 whistles, turn off the flame and let it cool down completely.
  • Add sugar and one glass of water in a pan, put it on gas stove and heat it on medium flame till it starts to boiling.
  • Let the sugar dissolve completely (It takes approx 2 minutes on medium flame).
  • Once the sugar has dissolved, turn off the flame and let it cool down completely.
  • Put the boiled mango pulp along with the it's water and sugar syrup in blending jar, blend it into smooth paste.
  • Take it out in a big pot and add 2 glasses of water(adjust the water based on your taste), stir it well.
  • Cover it and put it in refrigerator for 2-3 hours.
  • Ready to serve, serve it with ice cubes.

Saturday, 16 April 2016

Super Quick Cold Coffee Recipe-Chocolate Cold Coffee-Iced Coffee-Easy Cold Coffee Recipe

Preparation time-15 minutes
Serving-1

Ingredients:

  • Milk(Boiled and chilled)-1 glass(250 ml)
  • Coffee powder-1 tsp
  • Sugar-2 tsp or as per your taste
  • Chocolate syrup-1 tbsp
  • Ice cubes-3 to 4
  • Dairy milk chocolate for garnish

Method:

  • Put milk, coffee powder, sugar and ice cubes in a blending jar.
  • Close the jar properly and blend it for 10-15 seconds.
  • Coat the inner surface of the serving glass with chocolate syrup.
  • Pour the blended coffee into the serving glass and grate little chocolate over it.
  • Serve chilled.
             

Friday, 15 April 2016

Rajasthani Mirchi Vada Recipe-Mirchi vada-Mirchi ka Pakoda-Mirchi Bhajji-Easy Tea Time Snack

Preparation time-30 minutes
Serving-3 to 4

Ingredients:

  • Large Green chilli(bhavnagri mirch)-200 gm
  • Gram flour-100 gm
  • Boiled potato-3
  • Coriander leaves-1/3 cup
  • Ginger garlic paste-1 tsp
  • Chopped green chilli-2(optional)
  • Fennel seeds(sounf)-1/2 tsp
  • Turmeric powder-1/3 tsp
  • Red chilli powder-1/2 tsp
  • Garam masala powder-1/2 tsp
  • Dry mango powder(aamchur powder)-1/2 tsp
  • Cooking oil for frying
  • Salt to taste

Method:

  • Grate/mash the boiled potato in a bowl.
  • Add garam masala powder, red chilli powder, coriander leaves, fennel seeds, dry mango powder, green chilli and salt.
  • Mix it properly, stuffing is ready.
  • Slit the chilli lengthwise and remove all the seeds.
  • Take one chilli at a time and stuff the prepared aloo masala inside.
  • Repeat the process to stuff the remaining chillies.

Batter preparation:

  • In a bowl: add gram flour, turmeric powder, red chilli powder, garam masala powder and little salt, mix it.
  • Add water to make thick batter, add ginger garlic paste and stir it well.

Frying process:

  • Turn on the flame and heat a pan on high flame, add sufficient oil and let it heat.
  • Once the oil is heated properly, reduce the flame to medium.
  • Coat the stuffed chilli with gram flour batter and gently drop into the hot oil.
  • Fry it on medium flame till it turns golden brown, keep flipping in between.
  • Take it out on the kitchen towel to absorb extra oil, repeat the process for frying remaining stuffed chillies.
  • Rajasthani Mirchi vada is ready to serve with tomato ketchup or red chutney.

Monday, 28 March 2016

Aloo Matar Curry Recipe-Aloo Matar In Pressure Cooker-Potato and Peas Curry-Easy n Quick Aloo Matar

Preparation time-30 minutes
Serving-5
  • Ingredients:
  • Potato(cubes)-400 gm(Chopped and washed)
  • Frozen/fresh geen peas-100 gm
  • Chopped green chilli-2
  • Chopped onion-2 (medium)
  • Tomato puree-100 gm
  • (you may use 2-3 finely chopped tomato)
  • Ginger garlic paste-1 tbsp
  • Cumin seeds-1 tsp
  • Cooking oil-3 to 4 tbsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/3 tsp
  • Garam masala powder-1/2 tsp
  • Chopped coriander leaves
  • Salt to taste
Method:
  • Heat a pressure cooker pan, add oil and let it heat.
  • Add cumin seeds and fry it for few seconds.
  • Add green chilli and onions, fry it till onions turn golden brown(approx 2-3 minute).
  • Add ginger garlic paste, cook it for a minute on low flame.
  • Add potato and fry it for 2 minutes on medium flame, keep stirring in between.
  • Add turmeric powder, red chilli powder, cumin powder and coriander powder, mix it.
  • Add green peas, tomato puree and mix it, cover the pan and cook it for a minute on low flame.
  • Add one glass of water, salt and garam masala powder, mix it well.
  • Close the lid and cook it for 2 whistles on medium flame.
  • Turn off the flame and let the cooker cool down.
  • Garnish with coriander leaves and serve hot with roti, poori, paratha or rice.

                 

Tuesday, 22 March 2016

Gujiya Recipe-Mawa and Dry Fruits Gujiya-Samosa Shape Gujiya-Karanji-Gugra

Preparation time-45 minutes
No of pieces-10

Ingredients:

  • All purpose flour(maida)-250 gm(2.5 cup)
  • Mawa(khoya)-100 gm(1 cup)
  • Mix dry fruits (chopped)-50 gm(1/2 cup)
  • Desiccated coconut-25 gm (1/3 cup)
  • Powdered sugar or normal sugar-3 tbsp
  • Cardamom powder-1/3 tsp
  • Ghee-2 tbsp
  • Cooking oil for frying

Method:

Dough Preparation-

  • Add 3 tbsp cooking oil in the maida and mix it properly.
  • Add water and mix it, add water and knead it into stiff dough (stiffer than roti dough).
  • Cover it and leave it for 15 minutes.

Stuffing-

  • Turn on the flame, heat a pan and reduce the flame to low.
  • Add desiccated coconut and roast it for a minute, keep stirring.
  • Take it out in a plate and keep it aside, add ghee in the same pan, let it heat.
  • Add chopped dry fruits, fry it for a minute on low flame.
  • Add mawa(khoya), cook the mawa for a minute on low flame, keep stirring.
  • Turn off the flame and let it cool down completely.
  • Once the mawa is cold, add sugar, cardamom powder and roasted coconut, mix it properly.
  • Stuffing is ready.

Gujiya Preparation:

  • Grease the gujiya maker or mould with ghee.
  • Take a small portion of dough, roll it into poori shape.
  • Place it inside the gujiya maker, put 2 tsp stuffing inside.
  • Apply few drops of water on the edges of the poori, close the machine and gently press the edges.
  • Take it out from the gujiya maker, Repeat the process to make gujiya from remaining dough.

Frying process:

  • Heat sufficient oil in a deep pan, keep the flame on low-medium.
  • Drop a small ball of dough to check the temperature of oil.
  • Place 3-4 gujiyas at a time in hot oil, Fry it for 4-6 minutes on low medium flame, keep flipping in between.
  • Take it out in a kitchen towel to absorb extra oil from it.
  • Repeat the frying process for remaining gujiyas.
  • Gujiya is ready to serve(Store it in a airtight container and consume within 5-7 days).

                         

Monday, 21 March 2016

Rava Ladoo Recipe-Sooji Khoya Laddu-Rava Laddoo with Condensed milk-Easy Indian Sweets

Preparation time-30 minutes
No. of laddus-16

Ingredients:

  • Rava/sooji/semolina(fine)-150 gms(2 cup)
  • Desiccated coconut or fresh grated coconut -50 gm(1/2 cup)
  • Sugar or powdered sugar-50 gm(1/2 cup)
  • Cardamom powder-1/3 tsp
  • Mixed dry fruits-50 gm(1/2 cup)
  • Ghee-2 to 3 tbsp
  • Milk-50 ml(1/2 cup)
  • Condensed milk/mawa/khoya -200 gm

Method:

  • Heat 2 tbsp gheen in a pan, reduce the flame to low once the ghee has melted.
  • Add rava, roast the rava on low flame for 3-4 minutes, keep stirring.
  • Add dry fruits and roast it for 2 minutes on low flame, keep stirring.
  • Add coconut and roast it for 2 minutes on low flame, keep stirring.
  • Add cardamom powder and sugar, mix it and roast it for 2 minutes on low flame, 
    keep stirring.
  • Add condensed milk and mix it properly.
  • Add milk and mix it till the mixture turns little soft( 30-40 seconds).
  • Turn off the flame and let it cool down for a while.
  • Grease your palms with ghee and make ladoos while the mixture is a little warm. Caution: Check the temperature before starting to make ladoos.
  • Add little warm milk or ghee, if the mixture is too dry while making laddoo.
  • Ready to serve (Store it in a airtight container and consume it within 6-8 days).

                      

Saturday, 19 March 2016

Kala Jamun Recipe-Khoya Gulab Jamun-Step by Step Kala Jamun Recipe-Indian Sweets

Preparation time-40 minutes
No. of Kala jamun-12 pc
Ingredients:
  • Mawa(Khoya/Khoa)-100 gm
  • Paneer (Indian cottage cheese)-25 gm
  • All purpose flour(maida)-2 tbsp
  • Baking soda-2 pinch
  • Cardamom powder-1/4 tsp
  • Powdered sugar or normal sugar-1 tbsp
  • Sugar-150 gm (1 large cup)
  • Cooking oil or ghee for frying
Method:
Sugar Syrup-
  • Add sugar and 1 cup(200 ml) of water in a pan.
  • Put the pan on flame, boil it for 20-25 minutes on low flame, keep stirring in between.
  • Turn off the flame and keep it aside.

Jamun Balls:

  • Grate/mash the mawa and paneer in a plate.
  • Add maida, powdered sugar, baking soda and cardamom powder, mix it properly.
  • Knead it continuously for 8-10 minutes( add 1-2 tbsp of milk or water if the dough is too dry), I didn't add milk or water.
  • Take a small portion of dough, check it by making one ball, If you see any crack then knead it for few more minutes.
  • Make equal size of jamun balls of the dough.

Frying process:

  • Heat oil in a pan on medium flame, ensure oil is not too hot.
  • Drop a small ball of dough to check the temperature of oil, oil is ready for frying if small bubbles start forming.
  • Put 3-4 balls at a time in oil, stir the oil continuously.
  • Fry the balls till it turns dark brown, it takes approximately 8 minutes on low flame.
  • Use spoon for flipping the balls, keep stirring the oil and flipping the balls, do it carefully.
  • Take it out from the oil and put it directly in hot sugar syrup (ensure the syrup is hot).
  • Repeat the process for frying remaining jamun balls, leave it for 30 minutes in sugar syrup.
  • After 30 minutes, Kala jamuns are ready to serve.
Note-You may stuff chopped dry fruits inside the kala jamun while making the dough balls.

                      

Wednesday, 9 March 2016

Vegetable Cheesy Pasta Recipe-Indian Style Pasta-Easy and Delicious Pasta rceipe

Preparation time-30 minutes
Serving-4
Ingredients:
  • Pasta (Fusilli)-150 gm
  • Chopped onions-2 (medium)
  • Chopped tomato-2 (medium)
  • Chopped green chilli-1 to 2
  • Chopped garlic-7 to 8
  • Chopped bell pepper (capsicum)-1 (large)
  • Chopped carrot-1
  • Tomato ketchup-2 tbsp
  • Soy sauce-1 tbsp
  • Red chilli sauce- 1 tsp
  • Pasta mix(seasoning)-1 tsp (optional)
  • Crushed black pepper-1/3 tsp
  • Cooking oil-4 tbsp
  • Cheese-50 gm
  • Salt to taste
Method:
  • Boil water in a pan (approx 1 litre), add pasta, 1 tsp oil and 1/2 tsp salt in the water.
  • Cover the pan and let it boil for 8 to 10 minutes on medium flame.
  • Once pasta has boiled properly, turn off the flame and drain the water from it.
  • Heat oil in a pan, add green chilli and garlic and fry it for few seconds on medium flame.
  • Add onions and fry it for 2-3 minutes on medium flame, keep stirring in between.
  • Add carrot and fry it for 2-3 minutes on medium flame, keep stirring in between.
  • Add chopped tomato, cover the pan and cook the tomato for 3-4 minutes on low-medium flame.
  • Open the lid and stir it, Add chopped capsicum and cook it for a minute.
  • Add tomato ketchup, soy sauce and red chilli sauce and mix it properly.
  • Add boiled pasta and salt, mix it and cook it for a minute on low flame(cover the pan).
  • Sprinkle crushed black pepper and pasta mix, mix it properly and turn off the flame.
  • Grate cheese on it as per your taste and serve hot.

                    

Tuesday, 1 March 2016

Sambar Recipe-How to make Easy and Delicious Sambhar-Vegetable Sambar-Sambhar Recipe

Preparation time-45 minutes
Serving-5
Ingredients:
  • Toor/tuvar dal(washed)-150 gm
  • Chopped bottle gourd (louki)-50 gm
  • Chopped carrot-50 gm
  • Chopped and peeled drumstick-50 gm
  • Chopped green beans-25 gm
  • Chopped potato-1 (large)
  • Chopped tomato-1 (large)
  • Chopped onion-1 (large)
  • Tamarind juice-1/3 cup
  • Chopped garlic-8 to 10
  • Asafoetida(hing)-1/4 tsp
  • Fenugreek seeds-1/3 tsp
  • Cumin seeds-1/2 tsp
  • Mustard seeds-1/2 tsp
  • Turmeric powder-1 tsp
  • Red chilli powder-1 tsp
  • Sambar Masala powder-3 tsp
  • Dry red chilli-2
  • Curry leaves
  • Salt to taste
  • Cooking oil-2 tbsp
Method:
  • Put the dal in pressure cooker pan, add 1/2 tsp salt, 1/2 tsp turmeric powder and 2 glass of water.
  • Close the lid and boil it for 4-5 whistles on medium flame.
  • Turn off the flame and let the cooker cool down completely.
  • Open the cooker, add all the chopped vegetables and one glass of water and stir it.
  • Close the lid and boil it for 2 whistles on medium flame.
  • Turn off the flame, once the cooker cool down then open it and stir it.
  • Turn on the flame and put the cooker on gas stove, keep the flame on low.
  • Add red chilli powder, sambar masala powder, tamarind juice and salt to taste.
  • Stir it well, cover the cooker and cook it for 3-4 minutes on low flame without whistle.
  • Turn off the flame and keep it aside the cooker samber.
Tadka or Tempering:
  • Heat a tadka pan, add oil and let it heat properly.
  • Add cumin seeds, mustard seeds, hing, garlic, dry red chilli and curry leaves.
  • fry it for few seconds and turn off the flame.
  • Gently pour the tadka in cooked sambar, stir it and close the lid, keep it aside for 2-3 minutes.
  • Sambar is ready to serve with plain rice, idli, dosa or vada.

Wednesday, 24 February 2016

Super Tasty Drumstick Curry-Drumstick in Mustard Gravy-Drumstick Potato Curry-Drumstick Masala

Preparation time-40 minutes
Serving-5
Ingredients:
  • Drumstick(sahjan)-150 gm (chopped, peeled and washed)
  • Potato(peeled, chopped and washed)-4(medium)
  • Garlic(peeled)-12 to 15
  • Ginger(chopped)-2 inch
  • Mustard seeds-2 tsp
  • Tomato (chopped)-2 (medium)
  • Cumin seeds-1/2 tsp
  • Cooking oil-4 tbsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/2 tsp
  • Salt to taste
Method:
  • Add mustard seeds, garlic and ginger in a blending jar.
  • Add little water and  blend it into smooth paste.
  • Take it out from the blending jar and keep it aside.
  • Heat little oil in a pan, add chopped potato and fry it for 4-5 minutes on medium flame.
  • Add drumstick and fry it with potato for 2-3 minutes on medium flame.
  • Take out the fried potato and drumstick in a plate and keep it aside.
  • Add oil in the same pan and let it heat properly.
  • Add cumin seeds and fry it for few seconds, reduce the flame to low.
  • Add blended masala paste, turmeric powder, red chilli powder, cumin powder and coriander powder.
  • Mix it and fry the masala for 2 minutes on medium flame, keep stirring.
  • Add chopped tomato, cover the pan and cook it on low-medium flame for 4-5 minutes, keep stirring in between.
  • Add one glass of water, cover the pan and let the curry boil on high flame.
  • Add fried vegetables and salt to taste, Cover the pan and cook it for 7-8 minutes on low flame.
  • Check the potato with fork/knife (cook it for another 2-3 minutes if the potatoes are not cooked properly)
  • Turn off the flame and ready to serve with plain steam rice or jeera.

Sunday, 21 February 2016

Matar Poha Recipe-Chivda Matar Bihari Style-Flattened Rice with Green Peas-Easy and Quick Snack

Preparation time-30 minutes
Serving-4
Ingredients:
  • Flattened rice(Poha/Chivda)-100 gm(any kind of poha)
  • Fresh green peas-250 gm
  • Green chilli (slit)-2 to 3
  • Chopped garlic-8 to 10
  • Chopped onion-1 (large)
  • Cooking oil-3 tbsp
  • Turmeric powder-1/3 tsp
  • Salt to taste
Method:
  • Heat a pan, Add flattened rice and roast it for 3-4 minutes on low-medium flame.
  • Once the flattened rice turns crispy, take it out in a plate and keep it aside.
  • Add oil in the same pan and let it heat properly.
  • Add garlic and green chilli in hot oil, fry it for few seconds on low-medium flame.
  • Add onions and fry it for 2-3 minutes on low-medium flame.
  • Add green peas, turmeric powder and salt to taste, mix it properly.
  • Cover the pan, cook it for 4-5 minutes on low flame or till the peas are cooked properly.
  • Add roasted flattened rice, mix it and cook it on medium flame for one more minute, keep stirring.
  • Turn off the flame and ready to serve hot.
Note-
  • You may sprinkle little black salt to enhance the taste.
  • Serve it instantly otherwise the poha will be soft and chewy.
           

Wednesday, 17 February 2016

Spicy Masala Paneer Recipe-Dry Masala Paneer-Paneer Starter-Easy and Quick Paneer Recipe

Preparation time-20 Minutes
Serving-4
Ingredients:
  • Paneer Cubes(Indian cottage cheese)-200 gm
  • Chopped onion-1 (large)
  • Chopped tomato-2(medium)
  • Cumin seeds-1/2 tsp
  • Chopped garlic-2 inch
  • Chopped green chilli-2
  • Green chilli (slitted)-2 (optional)
  • Chopped garlic -10 to 12
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Coriander powder-1/3 tsp
  • Cumin powder-1/3 tsp
  • Black pepper powder-1/4 tsp
  • Garam masala powder-1/3 tsp
  • Cooking oil-3 tbsp
  • Salt to taste
Method:
  • Heat a pan, add oil and let it heat properly.
  • Add cumin seeds and fry it for few seconds on medium flame.
  • Add ginger, green chilli and garlic, fry it for a minutes on medium flame.
  • Add chopped onion and fry it for 2-3 minutes on medium flame, keep stirring in between.
  • Add Chopped tomato and cook it for 3-4  minutes on medium flame, keep stirring in between.
  • Add turmeric powder, red chilli powder, cumin powder, coriander powder and black pepper powder.
  • Mix it and cook the spices for a minute on low flame.
  • Add paneer, salt , mix it and cook it for 2 minutes on low flame ( cover the lid).
  • Add garam masala powder and slitted green chilli, mix it and turn off the flame.
  • Serve it with hot paratha and puri or as a starter.                                                                                       
                 

Monday, 15 February 2016

Tomato Dal-Tomato and Garlic Flavoured Dal-Tamatar wali dal

Preparation time-30 minutes
Serving-6
Ingredient:
  • Tuvar Dal (split pigeon peas)-250 gm
  • Tomato-5 (300 gm)
  • Garlic cloves(peeled)-12 to 13
  • Green chilli-2
  • Asafoetida (hing)-1/4 tsp
  • Dry red chilli-1 to 2
  • Cumin seeds-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Cooking oil-2 tbsp
  • Coriander leaves
  • salt to taste
Method:
  • Heat a pressure cooker pan, add oil and let it heat properly.
  • Add asafoetida, dry red chilli and cumin seeds, fry it for few seconds.
  • Add crushed garlic, fry it for a minute on low flame.
  • Add chopped tomato,  cook it for 3-4 minutes on medium flame, keep stirring in between.
  • Add washed dal, turmeric powder and mix it properly.
  • Add 3 glass of water, green chilli and salt to taste, stir it.
  • Close the lid of pressure cooker and cook it for 4 whistle on medium flame.
  • Turn off the flame and let the cooker cool down completely.
  • Open the lid, blend it to make it smoother using a whisk or a dal ghotni.
  • Add coriander leaves and ready to serve.
                   
                      

Monday, 8 February 2016

Fried Masala Idli Recipe-Masala Idli-How to make Idli Fry-Easy and Quick Tea Time Snack

Preparation Time-15 minutes
Serving-2 to 3
Ingredients:
  • Idli-5
  • Cumin seeds-1/2 tsp
  • Mustard seeds-1/2 tsp
  • Red chilli powder-1/2 tsp
  • Dry mango powder-1/3 tsp
  • Sambar masala powder-1 tsp
  • Curry leaves
  • Salt to taste
Method:
  • Cut the idli into slices.
  • Heat oil in a pan, add cumin seeds, mustard seeds, curry leaves and fry it for few seconds.
  • Add idli, mix it and fry it for 2-3 minutes on medium flame, keep stirring in between.
  • Add sambar masala, red chilli powder, dry mango powder and salt, mix it properly.
  • Fry it for 3-4 minutes on low-medium flame, keep stirring in between.
  • Increase the flame to medium and fry it for a minute, keep stirring.
  • Turn off the flame, serve it hot.
                    

Thursday, 4 February 2016

Mushroom Recipe-Matar Mushroom-Super tasty Mushroom masala-Mushroom Curry Recipe

Preparation time-30 minutes
Serving-4
Ingredients:
  • Mushroom (chopped)-200 gm
  • Green peas(fresh/frozen)-100 gm
  • Green chilli-1
  • Ginger (chopped)-1 inch
  • Garlic (peeled)-12 to 15
  • Onion(chopped)-1(medium)
  • Tomato(chopped)-1(medium)
  • Cumin seeds-1/2 tsp
  • Kasuri methi(Dry fenugreek leaves)-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1/2 tsp
  • Cumin powder-1/3 tsp
  • Coriander powder-1/3 tsp
  • Garam masala powder-1/3 tsp
  • Cooking oil-4 tbsp
  • Salt to taste
  • Chopped coriander leaves
Method:
  • Heat oil in a pan and fry chilli, ginger and garlic for few seconds on medium flame.
  • Add onion and tomato, fry it for 2-3 minutes, keep stirring in between.
  • Turn off the flame and let it cool down.
  • Take it out in a blending jar, blend it into smooth paste(do not add water).
  • Turn on the flame and heat a pan, add oil and let it heat.
  • Add cumin seeds and fry it for few seconds on medium flame.
  • Add turmeric powder, red chilli powder, cumin powder and coriander powder.
  • Mix it and fry it for a minute on low flame.
  • Add green peas, Fry it for a minute(Fry it for another 2 minutes if you are using fresh green peas).
  • Add blended paste and mix it, cover the pan and cook it for a minute on low flame.
  • Add mushroom and salt, mix it, cover the pan and cook it for 4-5 minutes on low flame.
  • Add 1/2 glass of water and stir it, Cover the pan, cook it for another 4-5 minutes on medium flame.
  • Add garam masala powder and kasuri methi, mix it and turn off the flame.
  • Take it out in a serving plate, garnish with coriander leaves.
  • Ready to serve with roti, rice, paratha, kulcha etc.