iCookiPost

This is a different style of spicy mushroom masala prepared using spices  in a rich and thick gravy. This tastes best with roti.

Ingredients

1. Button Mushroom – 1 cup
2. Capsicum (chopped,red/green) – 1/2 cup
3. Onion(Finely chopped) – 1
4. Tomato(finely chopped) –1
5. Ginger-garlic paste- 1 tbsp
6. Green Chilly – 1
7. Turmeric powder – 2 tsp
8. Kashmiri red chilly Powder – 1 tbsp
9. Coriander powder – 2 tsp
10. Cumin powder – 1/2 tsp
11. Garam Masala powder – 1 tsp
12. Fennel seeds(perum jeerakam) powder –1 tsp
13. Pepper powder – 1tsp
14. Cashewnut  or Almond paste – 1 tbsp
15. Salt
16. Butter – 1tbsp
17. Oil – 1 tbsp
18. Coriander leave s- to garnish

Preparation

1. Clean the mushrooms and cut into 4 pieces. Marinate mushrooms with 1/2 tsp turmeric powder,1 tsp red chilly powder,1 tsp pepper powder ,1/2 tsp fennel seeds powder and salt. Keep aside for 30 minutes.
2. Heat little oil in a pan. Stir fry  the marinated mushrooms in oil for 2 minutes till mushrooms turn light brown.Transfer it to a bowl.
3. Heat butter in a pan. Add capsicum to it and saute on medium flame for 2 minutes.Transfer the sauteed capsicum into a bowl.
4. In the same pan, heat oil and saute  ginger garlic paste, chopped onions and once onion turns light brown add finely chopped tomato to it.
5. Mix  turmeric powder,red chilly powder,coriander powder,fennel seeds powder,cumin powder with water to make a paste. This is to avoid burning of spice powders while adding to the pan.
6. Add the  paste to it and mix well.Add cashewnut paste to it .Stir well.
7. Add sauteed mushrooms and capsicum cubes to it.Add little amount of water to it.Cover and cook on low flame for 2-3 minutes.
8. Remove from fire.
9. Garnish with coriander leaves.

This is a Gujarati style preparation of okra with spices,gram flour and grated coconut.

Ingredients

1. Okra(Bhindi/Vendakka) – 500 gms
2. Turmeric powder –1/2 tsp
3. Red chilly Powder – 1 tsp
4. Coriander powder – 1 1/2 tbsp
5. Garam masala powder –1/2 tsp
6. Grated coconut – 1 tbsp
7. Coriander leaves(chopped) – 2 tbsp
8. Bengal Gram Flour(Besan/Kadala maavu) – 1 tbsp
9. Mustard seeds –1/2 tsp
10. Fenugreek seeds(uluva) –1/4 tsp
11. Asafoetida powder (kaayam) – 1/4 tsp
12. Salt
13. Sugar –1tsp
14. Oil – 3tsbp
15. Coriander leaves – to garnish
16. Grated Coconut – to garnish

Preparation

1. Wash okra well and wipe off with a clean towel. Trim both the ends.slit length wise and cut into medium pieces.
2. In a bowl mix turmeric powder,chilly powder,coriander powder,sugar, garam masala powder,grated coconut,coriander leaves,besan and salt.
3. Heat oil in a pan.Splutter mustard seeds, fenugreek seeds,asafoetida powder.Once it is done, add chopped okra pieces.
4. Stir well and cook on low flame till okra is done.Take care not to get okra burned.
5. Finally add the  spicy powder mix to it and stir well. Cook on low flame for 2-3 minutes.
6. Remove from fire.
7. Garnish with coriander leaves and grated coconut.

Recipe Source: Vanitha Magazine 2011

This curry is prepared using chick pea and spinach in a spicy green paste..It is healthy and easy to make.This curry goes well with roti or chappathi.

Ingredients

1. Kabuli chana/chick peas – 1 cup
2. Onion (chopped) – 1
3. Spinach leaves (chopped) – 1 cup
4. Ginger – 1” piece
5. Garlic – 6
6. Green chilly -3
7. Cumin seeds (jeerakam) –1/2 tsp
8. Peppercorns- 1/4 tsp
9. Curd – 1 cup
10. Garam Masala – 1/2 tsp
11. Coriander leaves(finely chopped) – 1 cup
12. Mint (pudina) leaves (chopped) – 1/4 cup
13. Ghee –1tsp
14. Oil –2tsp
15. salt

Preparation

1. soak chick peas in water for 5-6 hours.Pressure cook with little salt and keep aside.
2. For green masala,Grind together green chilly ginger,garlic,coriander leaves, mint leaves with curd.
3. Heat oil and ghee . Add cumin seeds, pepper corns and once it starts to splutter and nice aroma comes,add chopped onions to it and fry till onions turn golden brown in color.
4. Add chopped spinach to it and saute well.
5. Add boiled chick peas to it and stir  well for 1-2 minutes.
6. Add garam masala powder to it  and mix well.
7. Finally add the green masala paste to it.
8. Cover and cook on low flame for 5 minutes.
9. Serve with roti or chappathi.

Recipe Source:Vanitha Magazine