Mushroom Methi Masala

-
As the sacred month of Kartik is going on, I have gone full time vegetarian.  Being vegetarian for a full month with a food lover like Tanmaya is tough. He cannot eat the same dish twice the same week. So I have to always cook something different. Even though I have to use the same vegetables I have to add some different spices for a new flavor.

So here goes a variation with mushroom.

Ingredients:

  1. Mushroom: 2 cups cut into half
  2. potato: 1 medium cut into cubes
  3. Tomato : 1 medium chopped
  4. Green Chili: 2 sliced
  5. Garlic 4 cloves
  6. Cumin: 1tsp
  7. Dry Red Chili: 2 
  8. Kastoori Methi: 2 tsp
  9. Salt: as per taste
  10. Turmeric Powder: 1 tsp
  11. Chili Powder: 1 tsp
  12. Coriander Powder: 1 tsp
  13. oil: 4 tsp


Procedure:
in a pan heat 1 tsp of oil and fry the mushroom till the water dries up.
Remove it from the pan. Heat another tbsp of oil and fry the potatoes.
Remove the potatoes from the heat.
Crush the garlic, cumin and red chili together.
Heat rest of the oil in a pan, add the crushed garlic, cumin and red chili and fry till the garlic turns golden. Add the kastoori methi and cook for 1-2 minutes. Add the chopped tomatoes. A pinch of salt , turmeric and chili powder, cover and cook till the tomatoes are mushy.
Remove the lid and add the coriander powder, green chili and cook the masala till all the raw smell is gone and oil is released.
Add the fried mushroom and potatoes to the masala and fry for 2-3  mins. Add 1/4 cup of water cover and cook till potatoes are cooked through. remove the lid and fry till the desired consistency is achieved.




Enjoy this with hot chapati, roti and paratha.

Till then Happy Blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more