Kadai Mushroom

Here comes another popular mushroom recipe, Kadai Mushroom. Button mushrooms cooked in tangy tomato gravy and spices together. It is semi-gravy which goes well with chapathis and rotis. This yummy mushroom recipe is very simple and in the same way you can also prepare Kadai paneer.

Kadai Mushroom

Ingredients:

  • Button Mushrooms- 1 pack (around 250 grms)
  • Tomato- 2 medium
  • Onion- 1 big
  • Capsicum- 1 medium
  • Coriander seeds- 1 tbs
  • Red chillies- 3
  • Garlic paste- 1 tbs
  • Kasuri Methi- 1/2 tbs (dried)
  • Coriander leaves for decoration
  • Tampering: 1 red dry chilly and 1/4 tbs cumin seeds

Preparation:

  1. Dry roast coriander seeds along with red chillies and grind it into powder without adding water
  2. In a pan add olive oil, ingredients under tampering and chopped onions. Fry until onion turns translucent.
  3. Add garlic paste and stir for few minutes before adding chopped tomato, when it turns mushy add the ground powder
  4. Add chopped mushrooms, cubed capsicum to this along with salt, little water and let it cook. If you want the capsicum to be little crunchy then fry it along with onions rather than cooking it with mushrooms.
  5. Close the lid and let it cook well for 4-5 minutes.
  6. Sprinkle kasuri methi before you take out of the flame, decorate it with coriander leaves and serve it hot with rotis

 

Tomato Dal/ Tomatoes cooked with Yellow Lentils and Spices

Dal – rice with little ghee on top, served with crisps is one of the heavenly combination. I always experiment with dal and sometimes a simple dish is all it takes to lift your spirit and make you feel warm and cozy. Dal Makhani, Dal Tadka, Dal Fry, Garlic Dal, Aloo-gobi Dal there are different types of Dal. Today I am going to share Tomato dal or Pappu tomato recipe which is Andhra Style available in most of the Andhra restaurants where they serve it with Andhra Tali. Andhra Cuisine is one of my favorites because its full of spices and flavors.

Tomato Dal/ Tomato cooked with yellow lentils

Ingredients:

  • Yellow lentils- 1 cup
  • Tomatoes- 2
  • Onion- 1
  • Green chillies- 3
  • Ginger- 1 tbs (finely chopped)
  • Turmeric powder- 1/2 tbs

For tampering:

  • Ghee- 1 tbs
  • Mustard seeds- 1/2 tbs
  • Cumin seeds- 1/2 tbs
  • Garlic- 4 cloves (chopped)
  • Red chillies- 2
  • Asafoetida- Generous pinch
  • Curry leaves- 1 strand (about 8-10 leaves)

Preparation:

  1. Pressure cook dal, mash it and keep it aside
  2. In a heavy bottomed pan add the ingredients under ”For Tampering” and fry for few seconds now add green chillies, chopped onions and fry them until they turn translucent
  3. Now add chopped tomatoes and stir fry a little
  4. When the tomatoes are soft add the mashed dal and a cup of water along with turmeric and salt to taste
  5. Cook this mixture in a low flame for 10 minutes if needed add little extra water
  6. Serve it hot with hot rice and papad. Potato stir fry goes very well with this combination.

Black Gram Dosa/Sada Dosa

Urad dal/uddina dosa is popular south Indian breakfast item. The batter can also be used for preparing idli, by adding a little water to the same batter dosas can be prepared. We prepare it once a week, crispy dosa with chutney, sambar or potato stir fry (bhaji) makes it more tasty. I am going to share the restaurant style, finger licking good, crispy golden brown dosa recipe.

Sada Dosa/Black Gram Dosa

Ingredients:

  • Black gram/Urad dal – 1/2 cup
  • White rice- 3 cups
  • Fenugreek seeds- 1/2 tbs
  • Salt

Preparation:

  1. Soak black gram and white rice separately for 3-4 hours (fenugreek seeds can be soaked along with rice)
  2. Now grind the black gram into very smooth paste by adding little water and keep it aside
  3. Grind white rice and fenugreek with little water, but make sure that it is not as smooth as black gram mixture
  4. Add these 2 mixtures together in a big vessel along with little salt and mix well
  5. Keep it overnight for fermentation
  6. Your batter is ready for preparing dosas, serve it hot with side dishes

Mushroom with Green Peas/Mushroom Matar Masala

Mushrooms are rich in nutrients, mainly Vitamin D. Vegetables with Vitamin D are very rare and if you are a vegetarian then this is your perfect source for Vitamin D. Consuming it at least once in a week  is good for health. Mushrooms go well with green peas and I prepared this classic dish of North India- Mushroom Matar Masala.

Mushroom with Green Peas/Mushroom Matar Masala

Ingredients:

  • Mushrooms- 1 pack ( around 250 grams)
  • Fresh or frozen peas- 3/4 cup
  • Onion- 1
  • Tomato- 2
  • Garlic- 2 cloves
  • Green Chilly- 2-3
  • Cumin seeds- 1/2 tbs
  • Garam masala for flavoring and aroma ( a generous pinch)
  • Coriander leaves for decoration

Preparation:

  1. Clean and chop mushrooms  into halves and keep aside
  2. In a deep pan fry green chillies, garlic, onion and tomato. Grind it into smooth paste.
  3. In the same pan add little oil and cumin seeds let it splutter
  4. Now add the ground paste and add salt and garam masala and mix for few seconds
  5. Add chopped mushrooms and green peas add 2 tbs of water if required
  6. Let it boil for few minutes until mushrooms are done (it takes around 4 to 5 minutes at max)
  7. Decorate it with chopped coriander leaves and serve it hot with roti or fresh bread

Breadfruit Curry with Yogurt

Breadfruit is a common vegetable used in South India, mainly in Mangalore side it is very popular. This vegetable tastes fresh, juicy and has got a lot of flavor in it. Breadfruit sambar and curry are usually prepared for marriage events.Tt is called as ”Puli Kajippu” in local language ‘Tulu’ and ”Majjige Huli” in ‘Kannada’, “Mor Kuzhambu” in Tamilnadu, ‘Pulissery’ in Kerala. The techniques and few ingredients change from place to place. The recipe which I am going to share here is pure Mangalorean yogurt curry, a traditional dish- must in functions and festivals.

Deevi Halasu Majjige Huli/Breadfruit Curry

Ingredients:

  • Breadfruit- 1 ( peeled and cubed)
  • Yogurt- 1 cup
  • Grated coconut- 1/2 cup
  • Green chilly- 2 (or more if you want it to be spicy)
  • Cumin seeds- 1/2 tbs
  • Turmeric powder- 1/2 tbs
  • Tampering: Ghee, mustard seeds, curry leaves, curd chilly

Preparation:

  1. Boil the vegetable in a vessel with a cup of water or more
  2. Grind coconut, turmeric powder, green chilly and cumin seeds into smooth paste by adding little water
  3. When the vegetable is almost boiled add the ground paste, salt and let it boil for 3-4 minutes
  4. Now add the yogurt, stir well and boil for another 3-4 minutes
  5. Tamper it well with the above mentioned ingredients and serve it hot with rice

NOTE: You can use any vegetable instead of breadfruit. For example: beans, white pumpkin, capsicum or okra.

Horse Gram Rasam Shots

Rasam is popular in India, it is perfect for any season. Rasam and rice for summer and rasam shots for rainy or winter season. Tomato rasam, tamarind rasam, pepper rasam, lemon rasam are few different types of rasam. Horse gram or Hurali has many health benefits and it is mainly used for kidney stone removal and lowering high blood pressure. I prepared rasam from this highly nutritious seeds, it is perfect for drinking as shots or with rice.

Horse Gram Rasam Shots

Ingredients:

  • Horse gram- 1/4 cup (soaked in water for 20 minutes)
  • Salt
  • Water
  • Green chilly- 2
  • Turmeric powder- a pinch
  • Tampering: Clarified butter/Ghee, mustard seeds, garlic, asafoetida

Preparation:

  1. Pressure cook soaked horse gram with a cup of water (around 5-6 whistles)
  2. Transfer it into a vessel and along with salt, turmeric powder, green chilly and little water boil it well
  3. When it is boiled take out the green chillies and tamper it with above mentioned ingredients
  4. Drink it hot or warm as rasam shots or serve it with piping hot rice and crisps

 

Spicy Onion Pancakes/ Khara Dosa

Spicy Onion Dosa or Khara dosa is a traditional South Canara (Udupi) recipe. This does not requires any side dish like chutney or sambar. This is very easy and simple breakfast. No fermentation is required. This dosa tastes better when served with lot of butter.

Spicy Onion Pancakes

Ingredients:

  • White Rice (dosa rice)- 1 & 1/2 cup (serves 2)
  • Red chilly- 2
  • Coriander seeds- 1/4 tbs
  • Salt
  • Onion- 1

Preparation:

  1. Soak the rice over night and in the morning grind it with red chillies, salt and coriander seeds along with little water into very smooth batter
  2. Now add chopped onion and bring the consistency of batter into water’s by adding enough water
  3. Now heat a non stick pan and spill the batter on that with the help of spoon. Do not press it like how you usually so for other dosa, here you will have to spill the batter so that it is thin enough to get crispy.
  4. Let it cook for sometime and turn it over
  5. Serve it hot with  a butter cube

Banana Stem Stir Fry

Did you know that almost all parts of banana plants are useful. Flower, raw banana, riped banana,stem can be eaten and banana leaf is used to cover the food items and steam. In India banana leaves are also used as plates on special occasions, it gives special aroma and taste to the food when eaten on it. Todays recipe is about banana stem, it is rich in fiber. If you are looking for low fat diet this is perfect. It is full of potassium too, it helps reducing the stomach pain and cleans the impurities in a natural way.

Banana Stem Stir Fry

Ingredients:

  • Banana stem, finely chopped- 2 cups
  • Red chilly- 3
  • Mustard- 1/2 tbs
  • Turmeric powder- 1/2 tbs
  • Grated coconut – 1/2 cup
  • Olive oil- 1 tbs

Preparation:

  1. Clean and finely chop the banana stem. keep it aside soaked in water for few minutes
  2. Now in a blender, grind red chilly, coconut, turmeric powder and mustard
  3. In a deep pan add a tbs of olive oil and 1 red chilly broken into two pieces fry it well and add drained banana stem pieces along with a cup of water and salt
  4. Let it cook for 15 minutes now add the ground masala and mix well, let it cook for 5-8 minutes slowly in low flame
  5. Let all the water evaporate
  6. Serve it hot with rice and sambar or rotis

 

Veg Soupy Noodles/Veg Ramen

Veg soupy noodle is simple Asian style quick meal, it is also called as Ramen in Japan. It has broth, noodles, vegetables and sauces in it which makes it delicious and healthy too. I had this sudden craving for soupy noodles after watching this Manga called Naruto where the main character eats a lot of ramen. Finally bought some veggies and noodles, tossed it together and made some yummy bowl of soupy noodles.

Veg Soupy Noodles/Veg Ramen

Ingredients:

  • Hakka noodles or any noodles- 1 pack
  • Mixed veggies- 1 bowl (carrots, beans, cauliflower)
  • Frozen green peas- 1/4 cup
  • Mushrooms- 1/4 cup
  • Spring onion- 1/4 cup
  • Onion-1 medium
  • Garlic- 2 cloves
  • Green chilly- 2
  • Capsicum- 1/2
  • Soy Sauce- 2 tbs
  • Pepper powder- 1/2 tbs
  • Vegetable stock- 2 cups

Preparation:

  1. Boil the noodles and vegetables separately , drain and keep it aside. Don’t over cook it.
  2. Take a deep pan and add 2 tbs of olive oil, fry the chopped onion green chilly, garlic and capsicum
  3. To this add soy sauce,  little slat and mix well
  4. Now add boiled veggies, frozen peas, mushrooms along with stock
  5. Add noodles and mix well, let it boil in low flame for 5 minutes, you can add more stock if needed
  6. Now decorate it with spring onions, sprinkle some pepper powder and have it hot

Veg Soupy Noodles/Veg Ramen

Chana Palak/ Chickpeas in Spinach Gravy

Chana palak or chole palak is another healthy recipe, which is liked by many. It is a north Indian gravy usually served with roti or naan. Boiled chickpeas simmered in creamy spinach gravy makes it more flavorful. Palak paneer, Aloo palak, Matar Palak, Palak gobi are other combinations where pretty much same method is used.

Chana Palak/ Chickpeas in Spinach Gravy

Ingredients:

  • Chickpeas/Chana- 1 cup (serves 2)
  • Palak- 2 cups
  • Onion-1
  • Garlic- 3 cloves
  • Ginger- 1 tbs, grated
  • Green chilly- 2-3
  • Garam masala- 1/2 tbs
  • Cumin seeds- 1/2 tbs
  • Butter- 1 cube
  • Oil

Preparation:

  1. Soak chick peas overnight and boil them, you can also use canned chickpeas instead where it takes less time for cooking and soaking is not required
  2. Blanch palak leaves with the help of hot water or boil them for 4 minutes, drain and keep aside
  3. In a pan add a tbs of  olive oil, fry chopped onion, garlic, green chilly and ginger. Let it cool.
  4. In a blender blend this fried items  along with palak leaves and 1/2 cup of water into smooth paste
  5. Take a pan add a tbs of olive oil and cumin seeds, let it splutter. Now add the palak paste to it and let it boil in low flame for 3 minutes before you add garam masala and salt.
  6. Mix well and add boiled chickpeas, simmer it for 5 minutes. Allow the chick peas to extract the flavor slowly.
  7. Place a butter cube on it and serve it hot with chapathi or naan

NOTE: You can avoid adding butter if you are into healthy diet and you can add tomatoes along with onion if you want to have the tomato flavor in the gravy.