Chettinadu Aloo Muttar Mushroom Curry

Ingredients:
Potatoes (medium) - 2 (diced)
Green peas - 3/4 cup (fresh)
Mushroom - 10 (sliced)
Onions - 3 (chopped)
Tomatoes - 2 (chopped)
Garlic - 20 small pods (finely crushed)
Oil
Salt (to taste)

To grind (A):
Ginger - 3/4 inch
Small onions/sambar onions/shallots - 10
Green chillies - 2
Garlic - 10 pods (small)
Chilli powder - 1 tsp.
Kashmiri chilli powder - 1.75 tsp.
Coriander powder - 1 tbsp.

To grind (B):
Coconut pieces - 1/3 cup
Fennel seeds - 1/2 tsp.
Poppy seeds - 2 tsp.

To temper:
Cinnamon sticks - 2
Cloves - 2
Green cardamoms - 4
Bay leaf - 1 (big)
Fennel seeds - 1 tsp.
Curry leaves - few

Method:
Add tempering ingredients and allow them to sizzle. Add onions (saute till pink), curry leaves, garlic (till the raw smell fades off), tomatoes (saute till mushy and releasing of oil).
Meanwhile, grind the given the ingredients from (A) into a paste.
Add this paste and saute.
Now add potatoes, green peas and mushrooms and saute them till all the masalas mix well.
Pour 2 cups of water and saute and then sprinkle salt.
Cover the kadai with a lid till the potatoes are tender.
Stir in between. Grind the given ingredients from (B) into a paste.
When the gravy is thick, add the coconut paste, mix well and simmer for 5 minutes.
Garnish with coriander leaves and serve with chapathi or rice.
Adapted from: Solai's True Chettinad Kitchen

Sent off to CBB Series#2-Chettinad Special.

Read More

Cream of Mushroom Soup

Ingredients:
Button mushroom - 200 gm (sliced)
Milk (low-fat) - 1 cup
Bay leaves (big) - 1
Cloves - 4
Cinnamon - 1 stick
Pepper powder - 1/4 tsp. (or as per taste)
Salt (to taste)
Garlic - 3 pods
Onion - 1 (sliced)
Olive oil

Method:
Heat oil in a pan and add bay leaf, cloves, cinnamon, onion and garlic.
Saute till the onions turn translucent.
Add sliced mushrooms and saute for 2-3 minutes.
Pour 2 to 2 1/2 cups of water. Bring it to a boil.
Cover and cook for ten minutes.
Remove from heat and cool it slightly.
Discard cinnamon, bay leaf and cloves.
Strain the mushrooms and reserve the liquid.
Blend the mushrooms by adding the liquid little by little.
In a pan, add the blended mushroom, milk and bring it to a boil.
Remove from heat and add salt and pepper.
Enjoy the hot piping soup with any bread of your choice.

Sent off to Joey's "Winter Warmers" event.

Read More

Curried Shrimps with Mushrooms

Ingredients:
Shrimp - 250 gm
Mushrooms - 10 (chopped)
Onions - 2 (big-chopped)
Ginger - 1 inch
Garlic - 2 cloves (big)
Tomato - 2 (chopped)
Fennel (saunf) - 1 tsp.
Cinnamon - 1 inch
Chili powder - ¾ to 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 2 pinches
Salt
Oil
Coriander leaves (chopped) - 1 tbsp.

Method:
Crush ginger, garlic, fennel seeds and cinnamon in mortar with pestle.
Heat oil and add onion. Fry till onion changes color.
Now add crushed ginger mixture and stir fry for 2 minutes.
Add shrimp and mushrooms. Sauté for 2 minutes.
Add tomatoes and fry till it becomes mushy.
Add chili, coriander, turmeric powders & salt and fry for a minute.
Pour a cup of water. Cover and cook .
When mushrooms and shrimps( turn pink) are done, fry till it becomes dry.
Add coriander leaves and serve hot.

Sent off to Priya's "Hearts for St. Valentine's" event.

Read More

Vegetables with Almonds

Ingredients:

Zucchini - 2 cups (quartered)
Mushroom - 2 cups (sliced)
Beans - ½ cup (cut into 1" to 1.5" pieces)
Onions - 2 (thinly sliced)
Ginger - 2 inches (shredded)
Mint leaves - 1tbsp. (chopped)
Pepper - 1 tsp. (crushed)
Garam masala - ½ tsp.
Salt
Yogurt - 2 tbsp.
Almonds - ¼ cup (blanched)
Oil
Bay leaves - 2
Coriander powder - 1 tsp.
Turmeric powder - ¼ tsp.

Method:
In a frying pan, heat the oil and fry the sliced onions with shredded ginger, crushed pepper and bay leaves.
Lower the heat and add turmeric and coriander powder, salt and garam masala. Stir.
Now add mushroom, zucchini, beans, and mint.
Pour in required water and cook till the veggies are done.
Beat the yogurt and add to the veggies. Let it simmer for 2 minutes.
Finally add the blanched and halved almonds to the veggies.
Serve warm.
RSRB

Sent off to Monthly Mingle: Winter Fruits & Vegetables hosted by Sudeshna Banerjee. Originally started by Meeta K.

Read More