Mushroom Peas Masala

Ingredients :
Mushroom     1 packet
Fresh Peas     1 cup
Onion           2 no (chopped)
Tomato        2 no(pureed)
GGpaste       1 tsp
Turmeric powder    1/4 tsp
Chilli powder          2 tsp
Dhania powder       3 tsp
Garam masala powder   1 tsp
Cornflour                2 tbsp
Salt                  to taste
Oil                 4-5 tbsp

Method:

Heat oil and add onion and GG paste and saute well in medium flame.
Add tomato puree and all dry powders except salt.
Saute well  till oil leaves on the sides.
Add fresh peas and diced mushroom and fry well.
Add enough water  and salt.Cover and cook till the peas are cooked
When the veggies are cooked mix cornflour with half cup of water and this to the gravy.
Simmer it for  10mins.Cooking in low flame is important at this stage.
Garnish with coriander leaves and serve for any Indian bread.

MUSHROOM PEPPER FRY

INGREDIENTS :
Mushroom       200 gms
Big onion         2 nos
Tomato           1  no
GG paste         1 tsp
Green chilly     1 no
Fresh peas       1/4 cup
Turmeric powder       1/4 tsp
Chilli powder             1  tsp
Saunf powder            1 tsp
Pepper powder          1 tsp
Salt                           to taste
Curry leaves              few
Oil                             3 tbsp

METHOD :
Wash  and clean mushrooms and cut into 4 pieces. Chop the onions and tomatoes.
Heat oil in kadai add onions, green chilly, onions and curry leaves.Saute till onions are soft.Add GG paste and cook till raw smell goes.
Add tomatoes and cook till soft.
Add green peas and turmeric, chilli powder and saunf powder along with salt and give a mix. Cook for 2-3 mins.
Add chopped mushrooms and mix well. Cover and cook. Add water only if needed, bcoz mushroom tends to release water while cooking.Add pepper powder at last and give a mix.
Garnish with coriander leaves.
Serve for rotis, chitranna, sambar rice or just plain curd rice.

MIXED VEGETABLE PORIYAL

INGREDIENTS :
Carrot       2 no
Beans       1/4 kg
Potato       1 no
Onion        1 no
Green chillies  4-5 no
Turmeric powder  a pinch
Coconut       1/4cup
Cashew       2 no
Oil              3-4 tbsp
Mustard     1 tsp
Urad dal    1 tsp
Curry leaves   few
METHOD:
Chop the vegetables finely.Slit the chillies. Grind coconut and cashews to fine paste.
Heat oil in kadai add mustard and urad dal. Then saute onions, curry leaves and green chillies.
Add the chopped vegetables with turmeric powder and saute in medium flame for about 5 mins.
Add enough  water and salt.Cover and cook.
When the vegetables are cooked add coconut paste and mix well.
Cook for another 3-4 mins.When the water is fully absorbed switch off the gas.
Serve for chappathis or rice items.

RAJMA MASALA

Prepared this tasty dish as a side dish for chappathi last week. My hubby and kid loved it.Its easy to prepare and also very healthy too.
INGREDIENTS:
Rajma    1 cup
Big onion  2 no
Tomato    2 no
Ginger     1/2" piece
Garlic     1 full
Chilli powder   3 tsp
Dhania powder   2 tsp
Cinnamon     1/2"piece
Cloves         2 no
Cardamom   2 no
Bay leaf   1 no
Oil          5 tbsp
Salt   to  taste
For garnishing:
Onion( cut into rings)
Fresh coriander leaves.
METHOD:
Rajma takes long time to cook. So soak in hot water previous night itself, if preparing this dish for breakfast.Good if soaked previous day afternoon itself.
Cook in pressure cooker till soft.
Grind onions with cinnamon, cloves, cardamom, ginger and garlic to a coarse paste. Don't add water.
Grate the tomatoes in the grater, discard the skin.
Heat oil in kadai add the bay leaf.Next add the onion paste and saute till the raw smell goes. Nonstick pan will be very useful for this.
Add tomato and cook till soft.When the oil leaves the sides of the pan, add chilli powder, dhania powder and salt. Can add a pinch of turmeric powder also.
Add enough water  along with cooked rajma.Cook till the mixture comes to masala consistency.
Garnish with onion rings and chopped coriander leaves.Serve for rotis and poori.

TURNIP CHOPS

INGREDIENTS
Turnip      1/4 kg
Oil            4 tbsp
For masala :
Onion       2 no
Garlic       6 cloves
Ginger      1/4" piece
Coriander leaves  1 tbsp
Sambar powder    1 tbsp
Pepper           1 tsp
coconut          2 tbsp
For seasoning :
mustard seeds and curry leaves.
METHOD :
Heat two tbsp oil and saute all the items for masala without sambar powder. Cool and grind to fine paste along with sambar powder.Add little water to grind.
Heat pressure pan  with the rest of oil and season it.Add chopped turnip and saute for few minutes. Add the masala paste and salt. Cook for few minutes then add little water.
Cover the pan and cook for one whistle. When  the pressure is release, open and cook till the chops gets thick.
Serve with samabr rice, curd rice and rotis.