MUSHROOM - PEPPER FRY

INGREDIENTS :

Mushrooms           : 200g

Onion                    : 1(big)

Ginger garlic paste : 1 tspoon

Green chillies         : 4 (small)

Pepper powder       : 1/2 tspoon

Coriander & curry leaves : few

Lemon juice           : 1/2 tspoon

Milk cream             : 1 tbspoon

Oil                         : 2 tbspoons

METHOD :

• Clean the mushrooms with salted hot water thoroughly.
• Heat 2 tb spoons of oil in a kadai.
• Add finely sliced onions & fry till golden brown appears.

• Now add ginger garlic paste, sliced chillies & saute for some time.

• Then add chopped mushrooms, pepper powder, turmeric, salt & mix well.(no need to add water, as mushrooms itself oozes out water).

• After sometime add coriander, curry leaves and saute until it is cooked well & water gets evaporated completely.

• Switch off the burner, and add milk cream, lemon juice. mix well.

READY TO SERVE WITH ROTIS or RICE.

ALOO BESAN CURRY/CHAPATHI CURRY/PURI CURRY

INGREDIENTS:

Potatoes               : 2 sliced

Onions                  : 1 sliced

Chilli powder         : 1/2 tspoon

Coriander powder : 1/4 tspoon

Turmeric               : a pinch

Salt                       : as required

Oil                         : 2 tbspoons

Besan flour           : 2 tspoons

FOR SEASONING :

Mustard seeds          : 1/2 tspoon

Dry red chilly pieces : 3

Curry leaves             : 7-8

METHOD :

• Besan mix : Mix 2tspoons of besan flour in 1/4 cup of water & set aside.

• Heat oil in a vessel, add mustard seeds & saute till it splutters; then add curry leaves & saute for a while.
• Now add the sliced onions, saute till it turns to golden brown colour in a low flame.

• Then add sliced potatoes, chilli powder, coriander powder, turmeric, salt, mix well & saute in a low flame for 2 min.
• Add a cup of water & saute until the potatoes cooked well.

• Now add the besan mix & cook for 2-3 min in a low flame, then curry thickens & tastes good.

NOTE :

Thickness of the curry depends upon the amt of besan flour added, so add depending upon your taste.

Instead of chilli & coriander powder you can prepare & add a mix:

Dry roast Red chillies: 3, Coriander : 1/2 tspoon, Jeera : 1/4 tspoon, Mustard seeds : 1/4 tspoon, grind to a fine powder & mix, it adds extra taste to the curry.

Egg Fry

INGREDIENTS:

Eggs                      : 5

Onions                   : 4;sliced

Coriander powder  : 1/2 tspoon

Chilli powder          : 1 tspoon

Turmeric powder   : 1/4 tspoon

Garam masala       : 1/4 tspoon

Coriander paste    : 1 tspoon

Tomato paste/pury: 1 tspoon

Salt                        : to taste

Oil                          : 2 tbspoons

Tamarind               : Big lemon size

METHOD :

• Boil the eggs & slice them into two halves
• Soak tamarind in water

• To the sliced onions; add tamarind paste, chilli powder, coriander powder, turmeric powder, garam masala, coriander paste, tomato paste, salt & mix well.

• Apply this mix to the egg halves & marinate it for atleast 1/2 hr.

• Heat oil in a pan; add egg halves with with the mix & saute until it is cooked well.
• Delicious egg fry is ready.........

CHILLI MUSHROOM

                                                  CHILLI MUSHROOM

 

INGREDIENTS:

Button mushrooms: 200g
Capsicum: 2
Onion: 1
Ginger: 1 inch
Garlic: 6 pieces
Oil: 2tablespoons
Chilli powder: 1tspoon
Soya sauce: 2tspoon(as required)
Corn flour: 2tbspoons
Water : 1/2 cup
Salt : as required


METHOD:

• Mix cornflour in 1/4 cup of water- keep it aside.
• Chop mushrooms, remove the seeds from the capsicum& make into pieces.
• Make a paste with onions, garlic & ginger.

• Heat 2 tbspoons of oil, add the onion paste & saute until rawness disappears.

• Now add 1/2 cup water, chilli powder, keep it in a low flame & saute for 2-3 min.

• Add capsicum, mushroom pieces, salt & saute in a low flame until the pieces becomes soft.

• Then add soya sauce and mix well.
• Now add the cornflour paste to it and saute for 2min.

YUMMY CURRY IS READY TO EAT.........

Radish Curry

RADISH CURRY

INGREDIENTS:

Radish : 2
Carrot   : 2(small)
Tomato : 1
Onions  : 2
Chili Powder : 1/2tspoon
Coriander powder : 1/4tspoon(or)
Chili & Coriander mix : 3/4tspoon
salt : as required

FOR SEASONING:

Oil : 2tbspoons
Mustard seeds : 1/2 tea spoons
Red chilies : 1 (cut into pieces)
Curry leaf : little

Chop all of the ingredients into small pieces.
Carrot pieces should be less than radish

METHOD:

•  Heat oil in a pan, add chilies, mustard, curry leaf, saute for sometime until mustard seeds splutter.

• Now add onions, when it is changing to light brown colour add tomato pieces& saute until it becomes soft

•  Add radish, carrot, salt, turmeric, coriander powder, chili powder and saute until the pieces becomes soft.Sprinkle water while cooking otherwise it gets burnt.

                   You can cook in a pressure cooker by sprinkling some water in the curry,& keep for 1 whistle in a low flame.

Yummy radish curry is ready to eat........