Monday, April 11, 2011

Mushroom in black pepper sauce

This is a Chinese main dish.Very little time to prepare and a good mouth watering dish.

Ingredients: -
400 gm button mushroom.
100 gm corn flour
5 tsp soya sauce
2 green chili chopped
2 tsp fresh black pepper powder
2 medium size capsicum chopped into medium size
5 to 6 flakes of garlic chopped
oil to fry
salt to taste

Clean the mushrooms and remove the stem. Add corn flour and 2 and 1/2 tsp soya sauce to the mushroom and mix well. Heat oil in a thick bottomed pan. When oil is ready to fry, slowly add mushrooms and deep fry. Caution needs to be taken as mushroom will leave a lot of water while deep frying. No need to add more salt as soya sauce has enough salt. If needed taste and add salt accordingly. Keep aside the  mushrooms. In another pan heat 1tsp oil. When oil is hot add the chopped garlic and chopped chili and cook till garlic starts to turn brown. Then add the capsicums and cook till they turn little brown. Add remaining soya sauce,fried mushrooms and black pepper powder. Cook for about 4 mins and serve hot along with tomato sauce.

Thursday, April 7, 2011

Aam da chutney

This is a seasonal recipe made especially in summer months. This dish is served mainly as an appetizer along with main dishes. It has a chatpata taste.

2 Raw mangoes
100 gm jaggery
1 tsp red chili powder
1/2 tsp termeric powder
pinch of salt
1/2 tsp fenugreek seeds
1/2 cumin seeds
1 tsp oil

Wash and peel the raw mangoes. Cut it into small pieces. Heat oil in a pan. When oil is heated properly add cumin and fenugreek seeds. Once it starts cracking add the mango cubes,red chili powder,termeric and salt. Cover the container and cook in low flame for 5 mins. Once,the mango is cooked,it will be very soft and will easily mix with the spoon. Smash the mangoes to form a thick and pulpy jelly. Now add the jaggery and cook for another 4 to 5 mins until jaggery gets mixed in the pulp properly. Remove from heat and serve. This dish is equally good to be served hot or cold.

Tuesday, April 5, 2011

Creamy Mushroom Masala

This delicious dish is a combination of mushroom masala and sauteed mushroom in cream sauce. One of my experiment that resulted in another equally delicious dish.


400 gm button mushroom
2 Onions chopped
1/2 tsp ginger paste
1/2 tsp turmeric powder
2 green chili chopped
1 tomato chopped
1 tsp garam masala
1/2 cup fresh cream
pinch of cumin seeds
2tsp oil
salt to taste

Clean the mushrooms and cut them into two equal halves. In a pan heat oil. When the oil is hot add cumin seeds followed by onions. When onions turn brown in colour add green chili, ginger paste,garam masala,turmeric powder and salt.Add tomato and cook till the masala is thick. Now add the mushrooms and cook for about 7 to 8 mins. No need to add any extra water and mushroom will give out a lot of water. Cover the pan and cook for 3 mins and then remove the cover and cook in low flame until the water dries out. Now add the fresh cream and mix it well to coat each mushroom with cream. Cook for about 2 to 3 mins. Garnish with coriander leaves and serve  hot.

Paneer Handi

 This is one of the traditional dish of cottage cheese. Its bit tangy and spicy dish.

250 gm Cottage cheese.
2 medium size onion chopped
1 cup curd
1 1/2 tsp garlic and ginger paste
1 medium size tomato chopped
1 tsp garam masala
1 tsp red chili powder
1/2 tsp turmeric powder
salt to taste
2 tsp oil

Heat oil in a pan. Add cumin seeds when its hot. Once the cumin seeds turn brown add onions and fry till they become golden brown in color. Add ginger garlic paste,turmeric powder,garam masala and red chili powder and cook until it starts to give oil. Then add tomatoes and cook till the masala is cooked. Now, add the curd. Cook another 7 to 8 mins until the masala starts to thicken. Now add 1/2 cup water and bring it unto boil. Add the paneer(cottage cheese) cubes to the gravy and cook for another 5 to 6 mins. The masala should be coated over each cube. Now, garnish with coriander leaves and serve hot along with Puri or Chapati.