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.
- 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
- Dry roast coriander seeds along with red chillies and grind it into powder without adding water
- In a pan add olive oil, ingredients under tampering and chopped onions. Fry until onion turns translucent.
- Add garlic paste and stir for few minutes before adding chopped tomato, when it turns mushy add the ground powder
- 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.
- Close the lid and let it cook well for 4-5 minutes.
- Sprinkle kasuri methi before you take out of the flame, decorate it with coriander leaves and serve it hot with rotis
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.
- Chickpeas/Chana- 1 cup (serves 2)
- Palak- 2 cups
- Garlic- 3 cloves
- Ginger- 1 tbs, grated
- Green chilly- 2-3
- Garam masala- 1/2 tbs
- Cumin seeds- 1/2 tbs
- Butter- 1 cube
- 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
- Blanch palak leaves with the help of hot water or boil them for 4 minutes, drain and keep aside
- In a pan add a tbs of olive oil, fry chopped onion, garlic, green chilly and ginger. Let it cool.
- In a blender blend this fried items along with palak leaves and 1/2 cup of water into smooth paste
- 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.
- Mix well and add boiled chickpeas, simmer it for 5 minutes. Allow the chick peas to extract the flavor slowly.
- 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.
Basale soppu is one of my favorite leafy vegetables from childhood, I used to bug my mom to prepare this every time. This is very easy and quick recipe, today I am going to share my own recipe of Basale Saaru here.
Basale soppu, Yellow Dal
Red chillies- 4 to 5 ( according to your taste)
Garlic- 2 to 3 cloves
Coriander- 1 tablespoon
Zeera – 1 tablespoon
Coconut- Freshly grounded 2 to 4 tablespoon
Wash and cut Basale soppu and boil it with little salt. Cook yellow Dal ( half cup) and keep it ready. Now take ingredients under Set 2 and grind it smoothly into paste and add this to boiled basale soppu along with cooked Yellow Dal. Add 2 tablespoon of tamarind juice and bring the contents to boil. Check the salt and adjust it according to your taste.
Basale soppu saaru is ready, serve it with hot rice or hot Raagi mudde 🙂