MUSHROOM BUTTER MASALA !!!!!!

One more side dish for rotis. I adopted this recipe from GREAT SECRET OF LIFE. Here, to enhance the taste i added 1/2 tsp kitchen king masala too. 

Ingredients 

Mushroom - 2 cups, cubed
Onions - 1 big
Tomatoes - 3 big
Ginger Paste - 1/2 teaspoon
Garlic paste - 1.5 teaspoon
Coriander powder / malli podi - 2 teaspoon
Gram Masala- 1/2 teaspoon 
Red chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Kasuri methi - 2 teaspoon
Cashewnuts -15
Milk - 1/2 cup
Butter / Oil -2 tablespoon
Salt to taste
Bay leaves - 1
Cloves - 3
Cumin seeds - 1 teaspoon
Fresh coriander leaves - 1 teaspoon

Kitchen king masala - 1/2 tsp

Method:

1. Soak Cashew Nuts in the hot milk for 30 mins and grind to smooth paste.
2. Blanch tomatoes and remove the skin. and make puree. Keep it aside.
3. Add 1/2 tablespoon butter/oil in pan Fry Onion and fry it till transparent. Add garlic and ginger paste and fry till raw smell goes off. Grind to thick paste.
4. Heat rest of butter/oil. Add cumin seeds and let it crackle. Add bay leaves, cloves. Add grinded onion and fry for 30 sec.
5. Add Tomato paste. Add Turmeric powder, Coriander powder, Garam Masala, Chilli powder and required salt. Let it boil till raw smell goes off.
6. Add cashew paste and 1/2 cup water. Boil till raw smell goes off. Ad mushroom and mix well. Let it cook.
7. Wash Methi leaves with warm water and add it to the gravy.. mix well. Boil for 3 mins or till you get desired consistency. Add coriander leaves and mix well. Switch it off .
8. Serve hot

HAPPY COOKING :)))))))))

CAPSICUM KURMA !!!!!

My today;s recipe is CAPSICUM KURMA that goes well with rotis. I adopted this recipe from YUMMY TUMMY.

Ingredients:

Oil - 3 tblspn
Butter - 2 tblspn
Bell Pepper/Capsicum - 2 ( I used green and red)
Tomatoes - 2 large pureed
Cumin Seeds / Jeerakam - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tblspn 
Chilli powder - 2 tsp
Garam Masala powder - 1 tsp
Salt - to taste
Sugar - 1 tsp
Water as needed

For Grinding:
Peanuts - 3 tblspn
Ginger - 1 tblspn
Garlic - 6 cloves
Onion - 1 large chopped
 

Method:

Heat 1 tblspn of oil. Add in the chopped peppers and saute them for 2 to 3 mins. Now remove them to a  bowl.

In the same kadai with the leftover oil, add in the peanuts and roast them for a couple of mins. Add in ginger, garlic and onions. Saute them for 5 mins or so.

Allow this to cool a little. Now Remove the to a blender and puree them.

In the same kadai. Add 2 tblspn of oil. Add in the pureed onion mix and saute them well in the oil.

Add in chilli, coriander, turmeric, garam masala powders, salt and sugar. Saute them for a min.

Add in tomato puree and mix well. Cook for 5 mins or so till oil separates.

Pour in some water and bring it to boil.Cover and simmer for 10 mins or so.

Now add in the cooked capsicum and mix well. Simmer for a couple of min.

Add in butter, lemon juice, coriander leaves and switch off the flame.

Serve with chapati or naan.

HAPPY COOKING :))))))))

BABYCORN CAPSICUM MASALA !!!!!!

My today's recipe is babycorn capsicum masala which goes well with rotis. I adopted this recipe from THE CHEF & HER KITCHEN, Here, instead of fresh cream, i added milk while grinding & to adjust consistence of gravy too. It gives same texture & taste to the gravvy.

 Ingredients:
12-15 sliced Babycorn
1 Big green capsicum diced
2 Onions sliced
3 Tomatoes chopped
7-8 cashewnuts(or 2-3 tbsp Watermelon seeds)
2 tsp Ginger-Garlic paste
1 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Kasuri methi
1/2 tsp Garam masala 
1/2 tsp Cumin powder
1/4 tsp Turmeric powder
1/2 tsp Amchur powder( i skipped this)
1/2 tsp Cumin seeds( i used cumin powder)
a pinch of Sugar
2-3 tbsp Cream(or 1/4 cup Milk)
2 tbsp chopped Coriander
Salt to taste

Method:

• Cut baby corn into 1" pieces and cut them into halves and boil them in water for 4-5 mins or microwave on HIGH for 3 mins.They should be crisp and not completely cooked.(what i did is i chopped babycorns as shown in the pic & pressure cooked it for 3 whistles)
• Heat 1 tbsp oil in a pan add sliced capsicum and fry for another 2-3 mins.Add a fat pinch of salt while frying the capsicum. The capsicum should be really crisp and slightly soft.
• Heat 1 tbsp oil in a kadai,fry the sliced onions till pink,add ginger-garlic paste and chopped tomatoes and fry until it forms a pulpy mixture.Add cashewnuts(or water melon seeds), cumin powder, red chilli powder,coriander powder,jeera powder,turmeric powder,a pinch of sugar,amchur powder and salt and fry until the masalas are cooked.
• Cool the mixture and grind all these ingredients to a smooth paste.Add enough water(i used milk) while grinding but make it into a real fine paste.
• Heat 1 tbsp oil and 1 tbsp butter in the same kadai. Add the ground paste and fry until the oil leaves the edges.
• Add the cooked babycorn and capsicum and kasuri methi & milk to it and cover it and cook for 3-4 mins.Switch off the flame.
• garnish it with chopped corriander leaves.

HAPPY COOKING :)))))))