Mushroom Gravy

Mushroom Gravy

Ingredients

• Button Mushrooms - 200 grams
•  Onion- 1 big finely chopped
•  Tomatoes-2 finely chopped
•  Ginger & Garlic paste – 1tbspn
•  Green chilly -2 slit
•  Turmeric Powder -½ tsp
•  Chili Powder – 1 tbspn
•  Coriander powder-1 ½ tspn
•  Garam Masala -1/2 tspn
•   Fennel Seeds (Sombu) powder -½ tbspn
•  Curry leaves 1 sprig
•  Salt – As needed
• Oil
• Coriander leaves

Preparation

1.    Wash mushrooms gently under running water and pat it dry with a towel. Cut it into big pieces and keep aside.

2.     Heat oil in a pan; add mustard seeds, when they splutter, add onions and saute till they turn golden brown.

3.     Add ginger-garlic paste, green chili, turmeric powder and saute for some more time.

4.      Add tomatoes and cook till they turn mushy.

5.    Now add button mushrooms, all the spice powder, needed salt and cook till mushrooms become tender. It takes very less time for mushrooms to get cooked.

6.      Garnish with coriander leaves and serve hot with any Indian bread or pulao.

Gobi Gravy

Gopi Gravy

Ingredients

§  Cauliflower-1 (medium sized)

§  Onion-2 (Finely Chopped)

§  Tomato-2  (Finely Chopped)

§  Ginger Garlic paste-2 Tspn

§  Red Chili powder-1tspn

§  Garam masala-3/4 tspn

§  Coriander Powder-2 tspn

§  Turmeric powder-1/2 tspn

§  Curry leaves-One sprig

§  Coriander leaves-To garnish

For Tempering:

§  Fennel-1 tspn

§  Oil-2 tblspn

Preparation

1.    Heat a pan/kadai with oil and temper with the items given under ‘To temper’ table. Add curry leaves, chopped onions and fry till transparent. Add Ginger garlic paste and fry for 2 minutes in medium flame. Add the chopped tomatoes, salt and fry till it becomes soft and mushy.

2.    Add all the masala powders and fry in medium flame for 3 minutes or until raw smell goes off. 

3.      Add the cleaned cauliflower florets, cut into bite small pieces and add 1/4 cup water and mix well.

4.      Cook covered in medium flame until cauliflower is done. Add coriander leaves and fry for 3-5 more minutes.

5.      Serve with roti or any other rice.

Note:

Clean cauliflower before cooking by immersing it in hot water with salt and turmeric for 15 minutes.

Channa Masala

Channa Masala

Ingredients

§  Channa -200 gms

§  Onion-2nos

§  Tomato-2nos

§  Ginger garlic paste-1tspn

§  Channa masala powder-2tblspn

§  Green chillies-2

§  Garam masala -1tspn

§  Turmeric-1/2 tspn

§  Salt-as needed

§  Cumin-1tspn

§  Coriander leaves-for garnishing

Preparation

1.      Soak channa in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs

2.      Pressure cook channa

3.      Drain the channa reserve the water

4.      Chop up onion, tomatoes

5.      Heat oil in a deep saucepan and add cumin seeds.

6.      When the cumin seeds change color add chopped onion to it and sauté till they are brown

7.      Add the Ginger-garlic paste to it and sauté for couple of minutes

8.      Add all the  tomatoes dry powders to it and sauté add salt

9.      Sauté the tomatoes till they are soft and mushed up,

10.  Add the channa to the mixture and mix gently so that channa  are properly coated in the mixture

11.  Add the reserved water depending on the gravy you need, check and adjust the seasoning

12.  Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro leaves.

13.  Serve it with rotis or bhathura.