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.

MUSHROOM BIRIYANI (VERSION-1)

INGREDIENTS :
Mushroom    200gms
Rice           2 cups 
Ginger garlic paste   2 tsp
Green chillies     4 No
Big onion       3 (cut lengthwise)
Tomato       1 finely chopped
Mint and coriander leaves   1/4 cup each
Red chilli powder     1 tsp
 Dhania powder       2 tsp
Turmeric powder      1/2 tsp
Coconut  Milk          2 cups
Oil              8 tbsp
Salt to taste
Cinamon, cloves, elachi and bay leaf   each 2
METHOD:
Clean the mushroom and cut into halves. Marinate the rice in water.
Heat  oil in pressure cooker.Add the whole masala items. After they splutter add green chillies and onions and saute them.
Add ginger garlic paste and fry till raw smell goes.Add chopped tomatoes  and coriander and mint leaves and cook well.
 Add mushroom, turmeric powder, chilli powder, dhania powderand salt  and cook till oil leaves at the sides.
Add water and coconut  milk and leave to boil. Ratio is 1:2
When the water boils add drained rice. Close the lid and cook for one whistle.After one whistle sim the gas for 10 mins and off the stove.
Serve with raita.
Note : Adjust the spiceness to your taste buds.