MATAR MUSHROOM MASALA

 

Delicious mushrooms and sweet green peas cooked in a spicy tomato, onion and butter gravy. This is a very traditional Punjabi recipe, but loved by most of the Indians. Mushroom is full of protein, most of the people called it 'non-veg' for vegetarians. It has other medicinal values, mushroom is an anti-oxidant, which protects our body cells, capables of strengthening the body immune system, maintaining balance of body cholesterol and low in calories. So, here is the recipe for scrumptious matar-mushroom gravy.

INGREDIENTS:
15 OZ /400 gm Mushroom (sliced)
1 Cup Green Peas (frozen)
2 Medium Onions (finely chopped)
2 Medium Tomatoes (chopped)
2 Bay Leaves
1 tsp Cumin seeds
1/4 tsp Asafoetida
1 tsp Grated Ginger
1 tsp Minced Garlic
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1 tsp Garam masala
2 tbsps Finely Chopped Cilantro (coriander leaves)
1 tbsp Butter
3 tbsps Oil
Salt to taste

METHOD:
Heat oil in a pan. Add bay leaves, asafoetida and cumin seeds in it.

When cumin seeds crackles, add ginger and garlic in it. Saute for 30 seconds, then add onion in it. Fry till onion turns golen brown.

Now add all dry spice powder (turmeric, cumin, coriander, red chilli & garam masala) in it. Fry for 2 minutes in medium heat.

Now add tomato and salt in it. Fry for another 4-5 minutes, till tomato turns mushy.

Add Mushrooms in it. Fold nicely, so that spices coat well on mushrooms.

Now add green peas in it. Mix nicely. Add 2/3 cup of warm water in it. Cover and cook for 10 minutes on medium heat.

Sprinkle with chopped cilantro and add butter.

Give a nice stir and remove from heat. Serve hot with roti, naan, paratha, pulao or simply with steamed rice.

 

Linking to: Favorite Recipes: Vegetarian Recipes





TOMATO DATE CHUTNEY & AWARD

 

Still I can remember, my father couldn't finish his lunch except a sweet chutney dish, so my mum used to make chutney and stored it in the refrigerator. This chutney brings back a lot of childhood memories. From my heart and soul, I am the follower of my father. In my mind I always consider my parent as my 'Guru'. So this scrumtious flavourful chutney dish I dedicate to 'My Guru'.

 

INGREDIENTS:
5 nos. Tomato (chopped)
22-25 Dates/khejur (seedless & chopped)
2 OZ Mango Papad (finely chopped)
2 tbsps Raisins
1 tsp Grated Ginger
4 Dry Red Chillies
1 tsp Cumin seeds
1/4 tsp Turmeric powder
1 tsp Panch Phoron (combination of mustard, fennel, nigella, cumin and fenugreek seeds)
1/3 cup to 1/2 cup Sugar (according the sourness of tomato)
1 tbsp Fresh Lemon Juice
1 tbsp Oil
Salt to taste

METHOD:
Dry roast cumin seeds and 2 dry red chillies for 3 minutes. Remove from heat and pound coarsely. Set aside. Heat oil in a pan. Add panch phoron and 2 dry red chillies.

When panch phoron crackles, add chopped tomatoes, ginger and dates in it.

Saute for 2 minutes, add turmeric powder, salt and mango papad in it. Cook for 5-6 minutes on medium heat till tomato turns mushy and everything mix up well.

This time add raisins and sugar in it. 

Keep stirring for another 2-3 minutes on low heat.

Switch off the heat now, add coarsely pounded cumin-dry red chilli with lemon juice. Keep a stir. Serve cold as a side dish.

Now Award Time!!!

 

I was really surprised to get such a lovely award from few of my great blogger friends. Truely I have got lovely friends through blogging. Thanks you dear friends, I am too happy to recieve this precious award from you.

 

 

Vijayalaksmi

 

Priya Ranjit

 

&

 

PT

 

Who have shared this lovely blog award with me.

My hearty thanks to you my dear friends.

 

 

As per rule, I have to introduce myself and state somethings about me, which I did earlier, so don't want to bore you again or to know about me please check out about me 'here' .

 

I am going to share this award with all my blogger friends, so please accept this as a token of love.

 

 

Linking to: Feast for your Guru

 





AWARD FOR BEST RECIPE

Hi Friends,

Recieved a Best Recipe Award from 'Lets Party - Festive Special Event' hosted by Jillu Charan from Jiya's Delicacy for my yummy festive recipe Kondai kadalai sundal. I made it for Ganesh Chaturthi and offered it to my God. So first of all, I want to dedicate this award on the feet of Super Almighty Lord Ganesha.

I am heartily thankful to Jillu for choosing of mine and offer me this wonderful award. You made an excellent round up and I am really excited and happy dear.

Here, I am honoured by you Jillu, Thanks to you once again.

I am heartily thankful to all my blogger friends / readers, who continuously supported and encouraged me by leaving their wonderful inspiring comments on my space. Lastly, my warmest thanks to my better half, if he is not continuously supporting me, I could not reach so far...

Cheers!!!

ROASTED CHICKEN DRUMSTICKS (TANDOORI STYLE)

Today I am going to post my 150th recipe, which is obviously a favourite roasted chicken dish and extremely loved by all generations. Here I didn't use any food colour, as I don't like to use it. But ultimately this taste is lipsmacking good. There are actually 4 steps: prepare marination, marinate the chicken drumsticks, oven baked and final touch given on the pan or griddle. This is not actually tandoori chicken, not used tandoor even. But kasoori methi and adjusted the amouth of spices, it comes out the taste exactly I was looking for. So enjoy this roasted chicken and my 150th post!!!

INGREDIENTS:
6-7 Chicken Drumsticks
2 Carrots, cut in round or oval shapes
1 Large onion, cut in thick slices
1/2 Cup Thick Yogurt (plain)
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp Pepper powder
1/2 tsp Red Chilli powder
1/2 tsp Green Chilli paste
1/2 tsp Dry Fenugreek Leaves (kasoori methi)
1/3 tsp Garam masala
1/3 tsp Roasted Cumin powder
1/2 tsp Coriander powder
1/3 tsp Turmeric powder
1/2 tsp Chaat masala
2 tbsps Lemon juice
2-3 tbsps Olive oil
1 tbsp Butter
Salt to taste

METHOD:
Wash the chicken pieces and make it pat dry. Now make a deep cut on the thicker flesh of chicken drumsticks upto the bone part with the tip of your knife. Make sure the marination will enter inside the chicken drumsticks.

Now in a small bowl combine red chilli powder, 1 tbsp lemon juice and salt. Rub this mixture on the chicken drumsticks and make sure it must be inside the cutting parts also. Keep this marinated chicken aside for 30 minutes.

Take a large bowl. Combine yogurt, ginger-garlic paste, green chilli paste, pepper powder, dry fenugreek leaves, garam masala, cumin powder, coriander powder, turmeric powder, 1 tbsp lemon juice and salt. Mix nicely and add chicken pieces in it. Fold well, so that chicken coats nicely with the spices. Add olive oil on top of the chicken pieces and mix it once again. Now keep the marianated chicken in refrigerator for overnight or atleast 4 hours.

Preheat oven to 450 F. Take one greased baking tray. place carrot pieces on it. Keep little room between the two pieces.

Now place marinated chicken drumsticks on the top of these carrot pieces.

Place the baking tray to oven after 15 minutes take it out from the oven and just turn the chicken pieces. Again bake for another 15 minutes more. Switch off the oven and keep it inside for another 5 minutes.

Now heat butter on a large frying pan. Combine onions with the remaining juice of the chicken marination.

Add onions and the chicken pieces in frying pan. chicken pieces on that. After 2 minutes, turn the chicken pieces. Fry for another 2 minutes.

Garnish roasted chicken drumstics on a plate with onions and carrots. Serve hot as a starter or side dish with dinner.

 

DAL PALAK

This dal palak tastes great with rice or hot rotis, a flavourful North Indian cuisine with wonderful combination of lentil, spinach, garlic and ghee. I like to include greens in my regular diet. This is a very comfort food and I love to prepare this in specially winter days. Try it, easy to make but finger licking delicious dal recipe, I would say.

INGREDIENTS:
1/2 Cup Split Green Gram Lentil (Mung dal)
2 Cup Baby Spinach
2 Bay Leaves
A pinch of Asafoetida
1/2 tsp Cumin seeds
1 medium onion (finely chopped)
2 medium sized Tomato (chopped)
1/2 tsp minced Garlic
1/2 tsp minced Ginger
1/2 tsp Turmeric powder
3 Green Chillies
1/2 tsp Coriander powder
1/2 tsp Garam masala
1 tbsp lowfat Sour Cream
1 tsp oil
3 tbsps Clarified Butter (ghee)
Salt to taste

METHOD:
Heat 1 tsp oil in a pan. Add spinach and green chillies in it. Saute for 3 minutes.

Grind spinach and green chillies with 2 tbsps water to make a smooth paste. Set aside.

Wash split green gram lentil nicely and pressure cook it till 3 whistles. Let is cool naturally. Keep aside.

Heat clarified butter in a pan. Add bay leaves and cumin seeds, when cumin seed crackles, add asafoetida in it. Add minced garlic and ginger in it. Saute for 30 seconds. Now add chopped onion, fry till onion turns golden.

Add turmeric powder, coriander powder and garam masala powder in it. Saute for another 2 minutes. Now add Tomatoes and salt in it.

Fry till tomatoes get mushy, now add spinach paste in it. Mix nicely for another 2 minutes.

 

 

Now add boiled lentil in it and mix thoroughly. Mash the lentils with the tip of spatula. Add little water if needed. Cover and cook for 2 minutes on medium heat.

Now add sour cream in it. Again fold nicely. Cook for another 2-3 minutes on low heat. Remove from heat.

Serve hot with steamed rice or hot rotis or naan or parathas.

TIPS: Do not over cook the dal and dal should not be mushy as the spinach tends to
          discolour quickly.

Linking to: Favorite Recipes: Vegetarian Recipes

PUNJABI STYLE ALOO PARATHA

It is a popular North Indian breakfast recipe or you may say stuffed parathas - a very popular and staple breakfast recipe in Punjabi community.  But it's become equally popular in all over India and overseas. It is stuffed with a spicy filling of  boiled potato, you can make this mixture according to your taste and choice, a great meal loved by all - delicious pack for lunch box.

INGREDIENTS:
(for 3 parathas)
1 Medium Potato (parboiled)
1 1/2 Cup Whole-Wheat Flour (atta)
1 tbsp finely chopped Onion
1 tsp finely chopped Green chillies
1/3 tsp very finely grated Ginger
1/3 tsp Dry Mango powder (amchur)
1 tbsps finely chopped fresh Coriander Leaves (cilantro)
1/4 tsp Red Chilli powder (as per taste)
A pinch of Garam masala
1/2 tsp Roasted Cumin powder
3 tbsps + 2 tbsps Oil
1/2 tsp Butter for garnishing
Salt to taste

METHOD:
Combine whole-wheat flour, 2 tbsps oil and little salt in a flat bowl.

Mix water and flour. Knead it to make a soft dough.

Cover the dough with a wet cloth and leave it for 30 minutes.

In the meantime, mash the potato with onion, green chilli, ginger, dry mango powder, coriander leaves, red chilli powder, garam masala, roasted cumin powder and salt. Potato should be mash very well, should not be any lump in potato mixture. Mix thoroughly and keep aside.

Now divide the dough into 3 small balls. Take a ball, roll it out in a small circle. Smear a little oil in the center and put little potato filling in the center of the rolled out dough.

Draw the edges towards the center as shown in picture below.

Seal the edges tightly. Now by applying pressure with fingers, press the edges down and dust it with little flour.

Gently roll the stuffed dough with a rolling pin, make sure that the parathas don't break, flatten to the size of a roti. Now put the aloo paratha on a hot griddle or flat frying pan.

When golden brown patches appear on the side, just turn on the reverse side of the paratha. Sprinkle with little oil (or may use ghee too). Flip again, and sprinkle little oil on the other side also. Stack all the parathas in the roti busket or cassarole.

Serve aloo paratha hot with butter or curd or any spicy pickle.

Sending to: 'Only' Healthy Lunch Box Ideas @ Foodelicious

Linking to: Favorite Recipes: Vegetarian Recipes