Prawn Masala

Ingredients

Small Prawns - 200 gms
Onions - 2 (finely chopped)
Tomato - 1 (finely chopped)
Tomato Puree - 1 small cup
Ginger Garlic Paste - 2 tsp
Red Chilli Powder - 1/4 tsp
Corriander Powder - 1/2 tsp
Homemade Chilli-Corriander Powder - 1 tsp
Fennel Powder - 1/4 tsp
Coconut Milk - a small cup
Salt - to taste

To Marinate

Lime Juice - 2 tsp
Turmeric Powder - 1/2 tsp

For Seasoning

Oil - 2 tbsp
Cloves - 2
Cinnamon piece - 1
Fennel Seeds - 1/4 tsp
Curry Leaves - few

Method

Marinate the de-shelled, de-veined Prawns with lime juice and turmeric powder for 15 minutes.

Heat Oil in a kadai and add the items given in "For Seasoning" one-by-one. When it starts spluttering, add the chopped onions, salt and saute for 3 minutes. Add the ginger garlic paste, chopped tomatoes and saute for another 3 minutes.

Add all the dry powders, salt and saute for 2 minutes. Now add the tomato puree and cook the gravy in medium flame. When you find the oil oozing out, add the prawns. Cook the Prawns in medium flame for 5 minutes. Now add the coconut milk and cook for another 5 minutes.

Transfer the Prawn Masala to a serving dish

Italian Pasta with Bell Pepper and Cherry Tomatoes

Ingredients

Pasta - a large bowl
Red Bell Pepper - 1
Green Bell Pepper - 1
Yellow Bell Pepper - 1
Cherry Tomatoes - 20 to 25
Green Chillies - 1 (finely chopped)
Mayonnaise - 1 tbsp
Pepper Powder - 1 tsp
Garlic Powder - 1 tsp
Italian Seasoning - 1 1/2 tsp
Olive Oil - 2 tsp
Vegetable or Refined Oil - 1 tbsp
Salt - to taste

Method

Add a tsp of oil and salt to the water in a sauce pan and bring it to a boil. When the water starts bubbling, add the Pastas. Cook till its soft and done.

Heat Olive and Vegetable Oil in a pan. When it gets little hot, add the lengthwise cut Bell Peppers, finely chopped Green Chillies. Saute for 2 minutes.

Add Garlic Powder, Pepper Powder, Italian Seasoning and Salt to it. Saute it in a high flame. Add the Mayonnaise and saute for an another minute.

Now add the Cooked Pastas, Cherry Tomatoes and saute for a few more minutes.

Transfer the Salad to a serving bowl.

Mutton Chukka

"Chettinad Mutton Chukka Varuval" is a traditional, authentic
non-vegeterian dish from Chettinad cuisine.

One of the prime most dish served in the Chettinad region. This dish can be found in all the Chettinad restaurants.

Ingredients
Mutton - 250 gms
Onion Shallots or Pearl Onions - 20 (cut length wise)
Onion - 1 (finely chopped)
Ripened Tomato - 1 (large,finely chopped)
Turmeric Powder - 1/2 tsp
Home made Red Chilli,Corriander Powder - 1 1/2 tsp
Salt - to taste

To Season
Oil - 2 tbsp
Dry Red Chillies - 4 or 5 (broken such that flakes are seen)
Fennel Seeds - 1/2 tsp
Curry Leaves - few sprigs
Small Garlic Pods - 15 to 20

Method
In a Pressure cook add the mutton pieces, water and half the turmeric powder. Cook it for 4 to 5 whistles depending on the texture of the mutton.

Heat Oil in a deep bottomed kadai. Add fennel seeds, chopped onions, shallots, garlic pods, broken dry red chillies, curry leaves. Saute it for 2 to 3 minutes. Add turmeric powder, home made red chilli-corriander powder and saute it for a minute.

Now add the chopped tomatoes and saute it in a medium flame. When you find the oil oozing out, add the pressure cooked mutton with left over stock. Add the required salt to it.

Cook it in a medium flame till it gets dry. You can find the oil oozing out from the curry.

Mutton Chukka Varuval is now ready to be served hot.

Mutter Paneer

"Mutter Paneer", is a North Indian dish made out of Green Peas and Indian Cottage Cheese in Tomato gravy with few indian spices. It is one of those most popular curries found all over India.

A very good vegeterian side dish for all kinds of Indian flat breads.

Ingredients
Paneer cubes - 200 gms
Fresh Peas (Mutter) - 200 gms
Onion - 2 (finely chopped)
Tomato Puree - 100 gms (Puree made out of 3 ripened tomatoes)
Green Chilli - 1 (finely chopped)
Cumin Seeds - 1/4 tsp
Ginger Garlic Paste - 2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Cumin Powder - 1 1/2 tsp
Garam Masala - a pinch
Salt - to taste
Ghee - 2 tbsp
Oil - 2 tbsp

Method
Heat Oil in a Pan. To the hot oil, add the Cumin seeds and allow it to splutter. Add chopped onions, little salt and saute it for few minutes.

Now add ginger garlic paste, finely chopped green chillies. Saute it till the raw smell is off. When the raw smwll is off, add all the dry powders except garam masala. Add very little water if it gets too dry.

Add the tomato puree to the above mixture and cook it covered till it leaves out oil. Add the remaining salt, saute it for a while and then add the mutter.

In a medium flame, cook the mutter in the mixture till it becomes soft. Add the garam masala and saute for a minute.

Heat Ghee in a pan. Shallow fry the Paneer cubes in it for 2 minutes.

When you find the oil oozing out from the tomato peas mixture, add the fried Paneer cubes and the remaining ghee. Mix the gravy gently and cook for another 2 minutes in a low flame.

Transfer the Mutter Paneer Gravy to a serving dish and serve it hot with your main course.

Malabar Chicken Curry

"Malabar Chicken Curry" - this one is my own version.

A rich gravy is formed using cashews, coconut, almonds. All childrens will definitely like this, as it would be less spicy.

This will be a good side dish for all kinds of Indian flat breads. We had this with Malabar Parathas.

Ingredients
Chicken - 200 gms
Onion - 1 (Large, chopped)
Ginger Garlic Paste - 1 tsp
Curry Leaves - 8 to 10
Coconut Oil - 3 tbsp

To Grind 1
Tomato - 2 (Large, Diced)
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 3/4 tsp
Corriander Powder - 1 1/2 tsp
Salt - to taste
Water - as required

To Grind 2
Grated Coconut - 1 1/2 tbsp
Cashews - 4
Almonds - 4
Fennel Powder - less than 1/4 tsp
Water - as required

Method

Grind the items given in "To Grind 1" to a fine paste with little water and keep it aside.

Heat one tbsp of Coconut Oil in a kadai. When the oil gets hot, add the chopped Onions and saute for 2 minutes. Add Ginger Garlic Paste, Curry Leaves and saute till the raw smell is off. See to it that you don't brown the onions, so saute it in a medium flame.

Add the finely grinded paste 1 and saute it till you find the oil leaving out from the gravy. When you find the oil oozing out, add the washed Chicken pieces. Saute it for 2 minutes.

Now cover the kadai with its lid and cook in medium flame till chicken is half done.

Grind the items given in "To Grind 2" with enough water. See to it that cashews and badam pieces are finely grinded.

When chicken is half cooked in the gravy, add the grinded paste 2 and cook it in medium flame till its 3/4th done.

Now add the remaining coconut oil and cook the chicken in that coconut oil till its full done.

Transfer the Malabar Chicken Curry to a serving dish and serve it hot.

Chicken Curry

"Chicken Curry" is an authentic recipe from my own kitchen. It would go well with Rice, Idly, Dosai.

Ingredients
Chicken - 300 gms
Ginger Garlic Paste - 1 tsp
Onions - 1 (chopped)
Tomato Puree - 100 gms
Red Chilli Powder - 1/2 tsp
Corriander Powder - 1 tsp
Fennel Seeds Powder - 1/2 tsp
Oil - 2 tbsp
Salt - for the curry

To Marinate
Turmeric Powder - 1/4 tsp
Home-made Chilli powder + Dhaniya Powder - 2 tsp
Salt - for marination alone

For Seasoning
Cumin seeds - little
Fennel Seeds - little
Curry Leaves - few

Method
Marinate the washed Chicken with items given "To Marinate" for 15 min to 30 min.

Heat Oil in a kadai. Pour one tbsp of Oil and season with items given in "For Seasoning". Once it starts spluttering, add the chopped onions, little salt and saute till it turns transparent. Add ginger garlic paste and saute till raw smell is off.

Add the marinated chicken and cover cook in medium flame for few minutes.

To the tomato puree, add the store bought red chilli powder, corriander powder. Mix it well and keep it ready.

Once chicken is quarter done, add the tomato puree mixture and cook the chicken for another few minutes.

When chicken is half done, add the fennel powder and cook till its fully done.

Chicken Curry is ready to be served hot.

Prawn Fried Rice

Ingredients
Medium Sized Prawns - 250 gms (de-veined)
Eggs - 2
Basmathi Rice - 500 gms
Chopped Beans - 100 gms
Chopped Carrot - 100 gms
Chopped Cabbage - 100 gms
Chopped Spring Onions - 100 gms
Chopped Onions - 1
Green Chillies - 2
Ginger Garlic Paste - 1 1/2 tsp
Soya Sauce - 1 tsp
Ajonomotto - a pinch
White Pepper Powder - 1 tsp
Oil - 7 tbsp
Salt - to taste
Water - to cook the rice

Method

Boil the rice to 3/4th. Spread it wide in a plate and allow it to cool.

Heat Oil in a kadai. Add the chopped onions and saute for a minute. Add the ginger garlic paste and saute till the raw smell is off.

Add all the chopped Vegetables, Prawns and saute for another 2 minutes.

Break the Eggs, add salt, a pinch of ajonomotto and saute for a minute.

Now add soya sauce and fry for another 2 minutes.

Add the cooled boiled rice. Fry it for 5 minutes.

Now add the white pepper powder. Mix it well and finish it with chopped spring onions.

Transfer the Prawn Fried Rice to a serving dish and serve it hot.

Egg Bhurji

"Egg Bhurji" is a dish popular in North and Western India. Its preparation and appearance are similar to scrambled eggs.

One of the best dry side dish for your Phulkas/Chappathis..

Ingredients
Eggs - 3
Chopped Onions - 2 (thinly cut, lengthwise)
Chopped Tomatoes - 2 (very thinly cut, lengthwise)
Ginger Garlic Paste - 1 tsp
Fennel Seeds - 1 tsp
Cumin Powder - 1/4 tsp
Fennel Powder - 1/2 tsp
Turmeric Powder - a pinch
Red Chilli Powder - 1 tsp
Corriander Powder - 1/4 tsp
Salt - to taste
Ghee - 1/2 tsp
Oil - 2 tsp
Chopped Curry Leaves - a small cup

Method

Heat oil in a pan. Add fennel seeds and allow it to splutter.

Add the chopped onions, salt and saute till it turns transparent. Add ginger garlic paste and saute till the raw smell is off.

Add all the dry powders one by one, and saute for 2 to 3 minutes.

Add the very finely lengthwise cut tomatoes, half of the chopped curry leaves and fry till you find the oil oozing out.

Break the Eggs and fry it in high flame for 3 to 4 minutes.

Add ghee at the end and switch off the stove.



Transfer the Egg Bhurji to a serving dish and garnish with the remaining chopped curry leaves.

Beetroot Vadai

"Beetroot Vadai is a famous starter from the Chettinad kitchen.

Most of the kids don't eat this vegetable, if it is in the form of any dry curries. So as cute vadais, it is one of the interesting ways to make the kids to eat this sweet veggie.

Ingredients
Grated Beetroot - 200 gms
Finely Chopped Garlic - 2 or 3
Bengal Gram - 150 gms
Toor Dhal - 100 gms
Bengal Gram Flour - 3 tsp
Chopped Onions - 1
Chopped Curry Leaves - few
Oil - to fry

To Grind
Soaked Dhals - 250 gms
Fennel Seeds - 1 teaspoon
Dry Red Chillies - 6
Salt - to taste

Method

Soak Bengal Gram and Toor Dhal in water for one hour.

In a Mixer along with the soaked dhals, add the items given in "To Grind" and grind it to a very coarse paste.

To the coarsely grinded paste, add the grated beetroot, chopped onions, curry leaves, finely chopped garlic and Bengal gram flour.

Heat Oil in a kadai and wait till it gets hot.

Reduce the flame to medium and fry the vadais in batches.

Vegetable Carving Contest

We had Vegetable Carving Contest at my workplace as a part of Women's day celebration in the first week of March.

Myself and my teammate planned for a theme based one and thought like it should be informative too. We came up with few ideas and finally decided like "RASH DRIVING CRASHES LIFE" and gave a note.

"Human Body can bear only upto 45 del units of pain. But at the time of giving birth a woman feels upto 57 del units of pain which is similar to 20 bones getting fractured at a time. Love your Mom and Respect Women. They are precious in one's life."

We were awarded the first place!

Veggie Contest Winner

There was a Veggie Contest in my workplace. The concept was to make something without gas or electricity usage.

I planned to do a Salad & Sandwich; and got the required seasonings, dressings and sauces. It came out well and was awarded the Second place.

Snegithi Supplement Book

I could find the picture of my recipe Mutton Yoghurt Gravy in April month's Snegithi supplement book.

Mutton Roganjosh

"Mutton Roganjosh" is an authentic recipe from Kashmir. There are different versions available in the internet. This is somewhat close to the original one.

Ingredients
Mutton - 500 gms
Turmeric Powder - 1/4 tsp
Salt - little
Water - 2 cups

For the Gravy
Whipped Curd - 1 cup
Ginger Powder - 1/2 tsp (Optional)
Fennel Powder - 1 tsp
Kashmiri Red Chilli Powder - 2 tsp
Salt - for the gravy

For Seasoning
Oil - 1 1/2 tbsp
Asafoetida - 1/4 tsp
Cloves - 3 or 4
Bay Leaf - 1
Cinnamon - 2 small strips
Green Cardamom - 1
Black Cardamom - 1
Ginger Garlic Paste - 1 1/2 tsp

Method

Add turmeric powder, salt, water to the Mutton pieces and pressure cook it for 15 to 20 minutes.

Heat Oil in a Kadai and add all the items given in "For Seasoning" one by one. Add the 3/4th cooked mutton pieces along with the left over stock. Cook it in medium flame for few minutes.

In a small cup, add water to the kashmiri red chilli powder and add it to the Whipped Curd. Add ginger powder, fennel powder, remaining salt and mix it evenly.

Add the whipped curd masala to the cooking mutton. Reduce the flame to low and cook if for few minutes as we have added curd.

Cook it in medium flame for another 5 minutes. Add ghee to it. Transfer the Mutton Roganjosh to a serving bowl.

Kadai Paneer

"Kadai Paneer" is a North Indian dish made out of Paneer (Indian Cottage Cheese) and Capsicum (Green Bell Pepper).

Its a very good side dish for Indian Bread varieties like Butter Naans, Phulkas and Rotis.

We can also use Red Bell Peppers along with the Greens.

Ingredients
Paneer - 200 gms
Capsicum or Bell Pepper - 1 Large (cut lengthwise)
Onion cubes - 20 to 25
Ghee - 1 tbsp
Garam Masala Powder - less than 1/4 tsp
Salt - to taste

To Grind
Tomatoes - 2 (medium sized)
Chopped Garlic - 1 tsp
Chopped Ginger - 3/4 tsp
Red Chilli - 1

To Season
Ghee - 1 tsp
Cumin Seeds - less than 1/4 tsp
Garlic - 1 tsp (thinly chopped)
Green Chilli - 1 tsp (thinly chopped)
Onion - 1 (chopped)
Cumin Powder - 1/4 tsp
Turmeric Powder - a pinch
Red Chilli Powder - 1/2 tsp
Corriander Powder - 1/2 tsp
Salt - for the gravy part alone

To Garnish
Green Chillies - few chopped crosswise
Hot Oil - 1 tsp

Method

Make a paste (need not be a fine paste) of items given in "To Grind".

Heat Ghee in a pan. Shallow fry the paneer cubes in the hot ghee till it turns golden brown all the sides. When its done keep it aside.

To the remaining ghee, add the onion cubes and the lengthwise cut bell pepper. Add the required salt too. Saute it in medium-high flame for 5 minutes but see to it that you dont brown them.

Heat Ghee in a pan. Add cumin seeds, chopped garlic and green chillies. Saute a minute and then add the chopped onions. Fry the onions till it turns little brown. Add all the dry powders except Garam Masala Powder and salt directly in the ghee. Saute this until it turns out reddish.

Now add the grinded paste to the onion-dry powders cooked mixture. If it gets too dry, add little water. Cook this gravy in medium flame till it leaves out enough oil.

Add fried paneer cubes, fried onion cubes and capsicum to it. Cook it in medium flame for 3 to 4 minutes. Add Garam Masala Powder to it and cook for another 2 minutes.

Transfer the Kadai Paneer to a serving kadai. Garnish with chopped green chillies and pour little hot oil on the top.

The delicious Kadai Paneer is ready to be served hot.

Kashmiri Dum Aloo

"Kashmiri Dum Aloo", where was it originated from? Well from the name itself its clearly evident like it falls under Kashmiri cuisine.

Kashmiri Dum Aloo, is an all time favourite and mouth watering vegeterian side dish prepared with whole baby potatoes in a rich and creamy gravy. Traditional Kashmiri cuisine is characterized by the use of yoghurt as it gives a real rich, creamy consistency to the gravies.

Unique taste to this awesome dish is because of the Indian spices and the ingredients used. Dum means anything cooked under low flame and pressure. Here the fried aloo's are cooked in a rich gravy.

This is the first time that I tried out this Dum Aloo and believe me it was an awesome side dish for the flaky parathas. Had this on my dinner just now and posting it right away here in my blog.

Ingredients
Baby Potatoes - 10
Hot Ghee - 1 tbsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Sugar - 1/4 tsp

Preparation for Aloo's
Water - 1/2 litre
Sea Salt - 3/4 tbsp
Oil - to deep fry

Curd Paste
Yoghurt/Curd - 5 tbsp
Salt - little
Cumin Powder - 1/4 tsp
Pepper Powder - 1/4 tsp
Kashmiri Red Chilli Powder - 1 1/2 tsp
Fennel Seeds Powder - 1/4 tsp

To Grind 1
Ghee - 2 tsp
Cloves - 2 or 3
Bay Leaf - a small one
Cinnamon - a small piece
Cumin Seeds - 1/4 tsp
Pepper corns - 3 or 4
Green Cardamom - 1
Black Cardamom - a small one
Chopped Onions - 1 (medium sized)

To Grind 2
Chopped Tomatoes - 1 small cup
Ginger - a small piece
Garlic Pods - 5 to 7

To Garnish
Green Pepper

Method to Prepare

Add sea salt to half-a-litre of water. Soak the washed baby potatoes in the salty water for 15 minutes.

Boil the soaked potatoes in the same soaked water for 5 to 6 minutes.

To make the curd paste, in a bowl add all the items given in "Curd Paste" section.

Heat Oil in a small kadai.

Wipe the soaked baby potatoes with a towel and deep fry the potatoes in the hot oil, in a medium flame. See to it that it is evenly fried in all the sides.

Heat Ghee in a pan. Add all the items given in the "To Grind 1" section one-by-one. Allow it to cool and grind it to a fine paste.

Make a fine paste of items given in "To Grind 2" section and keep it aside.

Heat Ghee in a pan and in a medium flame, add the onion paste and saute till the raw smell is off. Now add the tomato paste and cook till you find the oil getting separated from it.

To the cooked paste, add corriander powder, turmric powder and saute till the raw smell is off. Add few drops of water if at all required.

Reduce the flame to low and add the curd paste. Cook it open for few minutes till you find the oil separating out. Add the fried baby potatoes at this stage and cook it in medium flame for another few minutes.

Add garam masala powder, sugar and salt if required.

Cover the pan with its tight lid and put the flame in low. See to it that the lid is very tight and no air is seen out i.e., aloo is put in dum.
Cook the deep fried aloos in the rich creamy sauce for 15 minutes.

Open the lid, saute once and add hot ghee to it. Transfer it to a serving dish and garnish with green pepper.

Now the Kashmiri Dum Aloo is ready to be served hot.

Bhindi fry or Okra Fry

"Bhindi Fry" is a North-Indian dish with all those flavors of Indian spices.

The highlight of the dish is its stuffing, especially the amchoor powder (dry mango powder) which gives a tangy flavor.

Try this out and leave your valuable suggestions.

Ingredients
Bhindi - 15
Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Food Color - a pinch
Grated Coconut - 1 1/2 tbsp

For Stuffing
Turmeric Powder - less than 1/4 tsp
Cumin Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Corriander Powder - 1/2 tsp
Chat Masala Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Amchoor Powder or Dried Mango Powder - 1/4 tsp
Salt - 3/4 tsp

Method

In a bowl, mix all the items given in "For Stuffing" and keep it aside.

Slit the Okras lengthwise (but not into two halves) and fill it with the mixed masala stuffing using a teaspoon.

To the remaining stuffing, add coconut and food color.

Heat Oil in a wide non-stick pan. Add cumin seeds to the hot oil and allow it to splutter. Now add the stuffed Bhindis and fry for 15 minutes in low flame. Add little oil if its too dry.

Add the coconut stuffings to the fried Okras and saute for 2 minutes in a low flame.

Transfer the fried okras to a serving dish and serve it hot.

Shahi Hyderabadi Biryani House in Delhi-NCR

Check this website..
http://justeat.in/shahi-hyderabadi-biryani-house#Delhi-NCR

My Hyderabadi Mutton Dum Biryani picture has been used by some Biryani house guys.

I'm little proud that my picture has reached great heights..

Chicken Lollipop

"Chicken Lollipop" is a wonderful non-vegeterian starter to start with. Even Childrens love eating these Chicken Lollipops.

I tried this out for the first time at my colleague's house last year. Her kid and my other colleague's kid really loved it.

Ingredients
Chicken Wings - 10
Ajnomotto - a pinch
Garlic - 5 (very finely chopped)
Soya Sauce - 1 tsp
Red Chilli Paste - 1/2 tbsp
Tomato Ketchup - 1 tbsp
Corn Flour Paste - 3 tsp
Salt - little
Spring Onion Bulbs - 5 (finely chopped)
Spring Onion Leaves - few (finely chopped)
Oil - to deep fry

To Marinate
Corn Flour - 3 tbsp
Egg White - 1
Ajnomotto - a pinch
Soya Sauce - 1 tsp
Ginger Garlic Paste - 1 1/2 tsp
Red Chilli Powder - 1 tsp
Salt - for Chicken alone

To Garnish
Spring Onion Leaves - few (finely chopped)

Method

Marinate the Chicken wings with the items given in To Marinate for half-an-hour.

Heat Oil in a kadai. Deep fry the marinated chicken.

Heat Oil in a pan. Add the very finely chopped Garlic and saute for two minutes.

Add the chopped spring onion bulbs, ajnomotto, salt and saute for another two minutes. Now add the chopped spring onion leaves and saute for a minute.

Add Soya Sauce, Red Chilli paste, Corn flour paste and the left out marinated sauce if any. Cook in a medium flame for two minutes.

Now add Tomato Ketchup, fried Chicken Lollipops and saute it well in the sauces.

Transfer it to a serving dish and garnish with chopped spring onion leaves.

Mushroom Masala

Mushroom Masala is a semi gravy dish that can be served with all kinds of Indian Breads. It goes well with your Dosas too.

Ingredients

Button Mushrooms - 250 gms (washed, diced into 4 or 6 pieces)
Big Onions - 2 (very finely chopped)
Ginger Garlic Paste - 2 tsp
Curd - 2 tbsp
Cashew Paste - 2 tsp
Salt - to taste
Sugar - a pinch
Oil - 4 tbsp
Ghee - 2 tsp

To Grind
Tomatoes - 2
or
Tomato Puree - a cup
Cumin Powder - a pinch
Pepper Powder - a pinch
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Corriander Powder - 3/4 tsp

Method

Heat Oil in a pan and add the very finely chopped Onions, little salt and saute for a while. Add the ginger garlic paste and saute for another few minutes.

Grind the items given in To Grind. Add the grinded paste to the fried onion mixture.

Add the curd and simmer the flame. Let it cook for 10 minutes in low flame.

Switch off the stove and allow it to cool. Grind it to a coarse paste.

Heat Ghee in a pan. Transfer the grinded paste. Add the mushrooms, remaining salt and cook it in medium flame for few minutes.

Reduce the flame. Add the Cashew paste and cook till the gravy gets thick and you find oil oozing out from the gravy.

Transfer Mushroom Masala to the serving dish and serve it hot.

Karuvattu Kulambu or Karuvadu Kulambu

Nethili Karuvattu Kulambu" is a mouth watering curry from the state of Tamil Nadu, India. It goes very well with Plain Rice, Curd Rice, Idli/Dosai.

Ingredients

Nethili - 50 gms
Brinjal - 4
Drumstick - 5 cut pieces
Mochai - 25 gms
Small Onions or Shallots - 10 (cut into two-halves)
Tomato - 1 (diced into 8 pieces)
Turmeric Powder - 1/2 tsp
Home made Kulambhu Podi - 4 tsp (Chilli Powder + Dhaniya Powder)
Sea Salt - to taste
Tamarind juice - a small cup

To Season
Gingilee Oil - 3 tbsp
Fennel Seeds - 1 tsp
Mustard Seeds - 1/4 tsp
Split Urad Dhal - 1/4 tsp
Fenugreek Seeds - 8 to 10
Curry Leaves - few
Garlic Pods - 6 to 8

Method

Soak the Dry Nethilies for 15 minutes. Wash it thrice or more if required.
Add little of turmeric powder, kulambu podi and keep it aside.

Make a thick paste with the remaining turmeric powder, home made kulambu podi with water and keep it separately.

Heat 2 tbsp of gingilee oil in a saucer pan. Add items given in To Season one-by-one.

Add the Onion shallots and saute for 2 minutes. Now add the diced domatoes and saute till it leaves out oil.

Add the mochai, brinjal & drumstick pieces. Saute till you find the brinjal turning its colour.

Add the marinated dry nethilies and saute for few minutes.

Now add the thick paste and allow it to boil in high flame for 3 to 5 minutes.

Add the tamarind juice, water and cook it in medium flame till you find the bubbles.

Now add 1 tbsp of oil and simmer the flame.

Transfer the Nethili Karuvattu Kulambu and serve it with hot rice.

Green Peas Masala

"Green Peas Masala" is a very good vegeterian side dish for Indian bread varieties Chappathis/Rotis/Phulkas/Naans/Kulchas.

Ingredients

Green Peas - 100 gms
Red Chilli Powder - 3/4 tsp
Cumin Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Corriander Powder - 3/4 tsp
Garam Masala Powder - 1/4 tsp
Tomato Ketchup - 1/4 tbsp
Salt - to taste
Cumin Seeds - 1/4 tsp
Ghee - 1/2 tsp
Oil - 1 1/2 tbsp

To Grind 1
Onion - 1
Green Chilli - 1 (small)
Ginger Garlic Paste - 1/2 tsp

To Grind 2
Tomatoes - 2

Preparation

Grind the items given in grind 1 as a coarse paste and grind 2 as fine paste and keep it separately.

Heat Ghee and Oil in a kadai. Add the cumin seeds and allow it to splutter. Add the grinded paste 1 and saute till the raw smell is off.

Now add all the dry powders, salt and saute till the raw smell is off.

Add the tomato paste. Cover and cook in medium flame till you find the oil leaving out from the gravy.

Now add the washed fresh Green Peas to the gravy. Cook the Peas in masala till its done.

Add tomato ketchup and simmer the flame. Cook the Peas Masala for few more minutes and turn off the stove.

Transfer the Green Peas Masala to a serving dish.