Matar Mushroom

 
Ingredients

1.Mushrooms - 12 Medium size(wash and cut into quarters)

2.Green peas(frozen) - 2/3 cup

3.Onion - 1medium(finely chopped)

4.spring onions - 1/2 cup(finely chopped)

5.Tomato puree - 2/3 cup

6.Ginger garlic paste - 1tsp

7.Red chilli powder - 1tsp

8.Coriander powder - 1/2 tsp

9.Jeera powder - 1/4 tsp

10.salt - to taste

11.Turmeric powder - 1/4tsp

12.Oil - 4tbsp

13.Curd - 4tbsp(well beaten)

14.Coconut milk - 2tbsp

Method

1.Heat oil in a pan.Add onions,spring onions and fry for3-4mts.To this add ginger garlic paste and fry for a minute.Keep stirring to avoid burning.

2.Add tomato puree and cook till the oil leaves the sides.

3.Add all dry spices and mix well.To this add mushrooms and saute for 3mts.

4.Add green peas,curd,coconut milk and 1/2 cup water.Cook in medium hi flame for 4-5mts.Reduce the flame to low medium and cook for 5-6mts or till the gravy gets thickens.

5.Serve with rice or paratha.

Moghalai Gobi mussalam

Ingredients

1.Cauliflower - 1big(cut into small florets)

2.Tomatoes  - 2 big(finely chopped)

3.Salt -  to taste

4.Milk - 1/2 cup

5.Heavy cream - 1/4 cup

6.Cashew nut paste - 2tbsp

7.Grated paneer - 1tbsp

8.Onion - 1(minced)

9.Coriander powder - 1tsp

10.Turmeric powder - 1/2 tsp

11.Red chilli powder - 1tsp

12.Garam masala - 1/2 tsp

13.Green chillies - 2(chopped)

14.Oil - 3tbsp

15.Ginger garlic paste - 1tsp

Method

1.Heat oil in a deep bottom pan.Add minced onions ,green chilli and fry for 3mts.Add ginger garlic paste and fry for 2mts.

2.Add finely chopped tomatoes and fry till tomatoes cooks well.

3.Add cashew nut paste and fry for a minute.Keep stirring to avoid any burning.

4.Add cauliflower,red chilli powder,salt,turmeric powder,coriander powder and mix well.

5.Add milk,heavy cream to cauliflower and cook in medium flame till the cauliflower  cooks well and the gravy becomes slightly thickened.

6.Add garam masala and cook for 2mts. Turn off the flame and sprinkle grated paneer.

7.Serve with chapatti.

Notes: 1.Use 1cup tomato puree in place of tomatoes.

 2. If necessary add little water to cook the cauliflower.

Prawns curry

Ingredients

1.Prawns - 1 kg(peeled,deveined)

2.Onions - 2 (chopped)

3. Tomato - 2(chopped)

4.Red chilli powder  - 2tsp

5.Salt -  to taste

6.Turmeric powder - 1/2 tsp

7.Ginger garlic paste - 2tsp

8.Green chillies - 4(slit in middle)

9.Curry leaves - few

10.Coconut paste - 1/2 cup

11.Coriander powder - 1tsp

12.Garam masala -1/2 tsp

13.Oil - 3tbsp

Method

1.Heat oil in a vessel.Add onions and fry for 4mts.To this add curry leaves,ginger garlic paste and fry for 2mts.Stir in between to avoid any burning.

2.Add chopped tomatoes and cook till tomatoes becomes soft.

3.Add shrimp,turmeric powder,salt,chilli powder,coriander powder.Mix well till the spices blends well to the shrimp.Cook  for 3-5mts in medium high flame.

4.Add coconut paste and cook  in medium flame by covering the lid for 20-25mts or till you get desired consistency.

5.Serve with rice or roti.

Paneer Butter Masala

Ingredients
1.Red onion - 1 big(chopped)

2.Tomatoes - 1cup(chopped)
3.Salt - to taste
4.Red chilli Powder - 1tsp
5.Coriander powder - 1/2 tsp
6.Kasoori methi - 1/2 tsp
7.Cashewnut paste - 2tbsp
8.Heavy cream - 1/4 cup
9.Buter - 4tbsp
10.Ginger garlic paste - 1tsp 
11.Sugar - 1tsp
12.Paneer - 1cup

Method

1.Heat deep bottom pan with 1tbsp butter.Once it starts melting add chopped onions and fry till onions change into brown color.Transfer the onions into a bowl and keep this a side to cool it.

2.In the same pan fry tomatoes with 1tbsp butter and cook till tomatoes becomes slightly soft.Keep this a side and cool.

3.Blend onions and tomatoes separately into smooth paste  and transfer  this onion and tomato mixture into a separate bowls.

4.Heat 2tbsp butter and fry onion paste for 2mts.To this add ginger garlic paste and fry for 1mt.

5.Add tomato puree to onion paste and cook for a minute.Add crushed kasoori methi,cashew nut paste to onion and tomato mixture and fry in medium flame for 1minute.Add red chilli powder,salt,coriander powder and mix well.

6.Add 3/4 cup water to the onion,tomato mixture and boil this for 5mts.Add heavy cream,paneer,sugar and cook for 3-5 mts in medium low flame or till the gravy becomes slightly thick.

7.Serve with roti or paratha.

Coconut milk Chicken curry

 

Ingredients

1.Chicken - 1whole(cut into bite size pieces)

2.Onion - 1(chopped)

3.Tomato - 2 medium(chopped)

4.Poppy seeds - 1tbsp

5.almonds slices - 2tsp

6.Milk - 2tbsp

7.Coconut milk - 2cups

8.Oil - 4tbsp

9.Red chilli powder - 2tsp

10.Coriander powder - 1 1/2tsp

11.Jeera powder - 1/2 tsp

12.Ginger garlic paste - 2tsp

13.Turmeric powder - 1tsp

14.Salt - to taste

 

Method

1.Marinate chicken with gingergarlic paste,salt,red chilli powder and turmeric powder for 20mts.

2.Soak poppy seeds in milk for 20mts and make a paste with almonds.Keep it aside.

3.In a pan add oil and heat it.Add chopped onions and fry for 2mts.Add tomatoes to this and fry till it becomes soft.

4.Add marinated chicken and cook in high flame for 2mts.Add turmeric powder,coriander powder,jeera powder and cook in medium high flame for 5mts.

5.Add coconut milk ,poppy seeds and almond paste to the chicken.Cook in medium flame for 20mts till chicken becomes soft and gravy becomes thick.

 6.Serve with rice or roti.

Palak Methi Paneer

Ingredients

1. Methi leaves - 1 bunch

2.Spinach leaves - 2 bunches

3.Onion - 1(blanched)

4.Tomatoes - 2 (blanched)

5.Red chilli powder - 11/2tsp

6.Turmeric powder - 1/2tsp

7.Heavy cream - 4tbsp

8.Oil - 4tbsp

9.Coriander powder - 1tsp

10.Cumin powder - 1/2tsp

11.Garam Masala - 1/2tsp(optional)

Method:

1.Blanch methi leaves and spinach leaves and make into puree.

2.Blanch Tomato,onion and make into paste.Keep this aside.

3.Heat oil in a pan.Add onion,tomato puree and cook in medium flame for 4 minutes.Add turmeric powder,salt and cook for 2 minutes.

4.Add Methi,palak puree to the onion ,tomato puree and cook in medium flame for 4minutes.Add red chilli powder,coriander powder,cumin powder and cook in medium low  flame for 3 minutes.

5.Add paneer,heavy cream and mix gently.Boil in medium flame for 5-6 minutes.

 6.Serve hot with roti or naan.

 Notes:

If the palak paste is too thick to cook add half cup water.