Mushroom Gravy

I never use to keep mushroom gravy for chapathis. But while in market i saw fresh pure mushrooms and was very much tempted to get them. This is how the below mentioned mushroom gravy was invented by me.

Ingredients
•set 1:
•400gms of button mushroom
•2tbsp of butter
•1tsp ginger garlic paste
•1 tsp pepper
•salt
•set 2:
•4 tbsp of cashews
•4cloves
•1inch cinnamon stick
•2 cardamom
•8 peppercorns
•set 3:
•1 cup of fresh cream
•8 tbsp of kasuri methi
•2 tsp red chilly powder
•1 tsp of garam masala
•a pinch of amchoor
•salt to taste
•1 cup of boiled peas
•4 onions ground into a paste
•1 cup of milk
•6tbsp oil

Directions
1.step 1:
2.Trim the stem of mushrooms.. cut into two(if big) soak in hot salted water for ten minutes.
3.Heat butter. Fry the mushrooms till golden brown
4.Add ginger garlic paste, salt n pepper. Fry for one more minute and keep aside.
5.step 2:
6.Grind set 2 ingredients into a powder.
7.step 3:
8.Heat oil. Add onion paste and fry till oil seperates. Do not make it brown.
9.Add the step 2 powder.Fry for two minutes.
10.Add kasuri methi and cream. Fry till it dries.
11.Add red chilly powder,garam masala, salt and amchoor
12.Add fried mushrooms and boiled peas. Cook for few minutes
13.If u want a thick gravy add a cup of milk. If its too thick u can add some water.
14.Let it boil for five minutes. Serve hot.

Babycorn Gravy

This is a crunchy gravy giving a rich taste of babycorns.

Ingredients:

•Baby corn- 4
•Capsicum- 1
•Lemon juice- 1/2
•Onion- 1
•Tomato puree-2
•Ginger Garlic paste- 1 tsp
•Turmeric powder- 1/4 tsp
•Milk- 1/4 cup
•Oil and salt- as required
Fry and Grind:

•Cinnamon- a small piece
•Cloves-1
•Cardamom- 1/2
•Bay leaf- 1/4
•Coriander seeds- 1 spoon
•Red chili- 2
•Cumin seeds- a pinch
•Fennel seeds- a pinch
•Pepper corns- 4 or 5
Recipe:

1.Cut Onion, Capsicum and Baby corn. Keep aside.
2.Heat Oil in a pan and add Capsicum, saute till it turns soft or for 3 min.
3.Cook the cut baby corn in 2 cups of water with salt and lemon juice for 2 to 3 min. Then drain the Water.

4.Heat Oil in a pan. Add boiled Baby corns and fry for 5 minutes in low flame. Keep this aside.
5.Fry Cinnamon, Cloves, Cardamom, Bay leaf, Coriander seeds, Red chili, Cumin seeds,Fennel seeds and Pepper corns without any Oil. Fry till it turns dark in color or for 30 sec in low flame.
6.Dry grind all the fried ingredients without Water.
7.Heat Oil in a pan. Add ground items, Onion, Ginger Garlic paste and fry till Onion turns into light brown in color.
8.Then add Tomato puree and Turmeric powder, fry till it becomes dark in color.
9.Add a cup of water, fried Baby corns and Capsicum, cook for 3 minutes.
10.Finally add Milk and cook till it turns dry.

Jeera Rice And Dhal Tadka

Here is a beautiful combination of jeera rice and dhal tadka. These both go on hands as the best combination.
This is one of the favourite choice of food of my husband.


Jeera Rice:

Ingredients:
3 spoon ghee
1 spoon oil
1 spoon mustard seeds
Handfull of curry leaves
1 spoon cumin seeds
1 clove garlic
1 big onion
Bay leaf
4-5 green chillies
5-6 pepper balls
Salt to taste

Instructions:

Add the ghee in a pressure pan and allow the mustard seeds to splinker on.
To this add all the above ingrediants.And allow it to fry for a minute.
Add 1 and half cup of rice.
Add 2 cups of water and 1 cup of coconut milk(optional). Add salt to taste.

                                             

Cook on medium flame for 12-15 minutes.
Garnish with curry leaves.

For a greater appeal you can once again fry cumin seeds in oil and pour it over the already garnished rice.

Dhal Tadka:

Ingredieants:

Channal Dhal 1/3rd cup
Toor Dhal 1/3rd cup
Moong Dhal 1/3rd cup
The dhals should be soaked for 30 minutes. May be you can soak the channa dhal for more hours so that it well come more smashed while cooking.
3 spoon oil
1 spoon mustard seeds
Handful of curry leaves
3-4 green chillies
2 red chillies
1 clove of garlic-minced
1 spoon of minced ginger
1 spoon Garam masala
1 spoon paprika
1/2 spoon turmeric powder
1 spoon coriander powder
Salt to taste

                                                                  

Instructions:

Splinker the mustard seeds in oil for a second.
Add in all the above ingrediants except dhals and fry in for a minute.
Add the dhals and allow it to boil for some 15 minutes in medium flame.

The gravy will come thick as we have added channa dhal.
Garnish with curry leaves and squeeze half a lime before serving.

You can have pappads along with this rice and gravy.
Enjoy the meal.