MUSHROOM TAWA MASALA

Hello everyone

Mushroom is one of the favorite ingredients of my little fussy eater. So today I thought to try something new instead of regular matar mushroom, kadhai mushroom or other mushroom curries I used to make.  Here is mine version of mushroom tawa masala, little tangy and spicy side dish for mushroom lovers. Though it is prepared on tawa with some special spice mix but as I didn't have tawa big enough for this recipe, so prepared in kadhai. And the special tawa masala is also fresh homemade one to enhance the flavor of dish ,many folds. It doesn't need any extra effort or ingredients but comes out so delicious that you can't resist yourself from asking for more. 

Step wise recipe is given below , hope you all will love to try this and do share your experience with me.

MUSHROOM TAWA MASALA

Serves: 4-5

Time: 30 mins

Ingredients 

250 gms button mushroom, sliced

1 big onion, cubed

2 cup colored capsicum, cubed

2 medium tomatoes, sliced

1 big carrot, cubed or round sliced

2 medium onion, finely chopped

3-4 green chilies , finely chopped 

2 tsp ginger garlic paste

1/2 cup fresh thick yogurt/ curd, beaten

1/2 tsp turmeric powder

2 tsp coriander powder

1/4 tsp garam masala powder

1 tsp kasoori methi, crushed between palms

salt to taste

Oil

For tawa masala:

1 tsp coriander seeds

1 tsp fennel seeds

1/4 tsp fenugreek seeds

1/4 tsp black pepper corns

1/4 tsp cumin seeds

5-6 cloves

3-4 green cardamom

1/2 inch cinnamon stick

1 pinch asafetida ( heeng)

2 dried red chilies ( whole), I skipped

Method:

First of all dry roast all the ingredients given below tawa masala section till aromatic. But be careful , not to burn your spices. Let it cool completely and grind to coarse powder. Keep it covered aside for later use.

Heat some oil in a wok or sufficient big tawa. Add finely chopped onion and chilies, let them fry till transparent. Add ginger garlic paste and saute for 2 mins. Now add sliced carrots and saute for 2-3 mins and cover to cook for 4-5 mins. The carrot should be cooked but still have crunch not very mushy.

 Now add turmeric powder, coriander powder and garam masala powder, saute for 2 mins and add diced onions and mushroom. Saute for 3-4 mins and cover to cook for another 3-4 minutes or till mushroom shrinks. Now add tomatoes and capsicum, followed by prepared tawa masala.

 Saute them for 3-5 minutes and again cover to cook for 3-4 minutes. 

* You can cook for more time if you like very soft texture of your veggies. I like little crunchy texture so cooked as it.

 Now add well beaten yogurt, stirring constantly to avoid its cuddling . You can add some water at this point , if you want curry in it.

 Adjust salt and let it simmer for 5 minutes. Finally add crushed kasoori methi and mix well. 

Your lip smacking side dish is ready to go with roti/ naan/ paratha or rice. 

Every mushroom lover will definitely fall in love with this aromatic delicious dish. 

You can prepare it for any party or for guests at your home. 

** Always use fresh yogurt, otherwise your over all dish will go more tangy. 

Hope you will going to love this delectable yet easy recipe . Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

VEGGIE LOADED BHAAJI FOR PAV

Hello everyone

Pav bhaaji is one of the most popular street food in India. Generally everyone loves to relish on these yummy delicious snack. But due to hygiene purpose sometimes we try to avoid having these outside. So why not prepare these at home in fully hygienic and healthy way. You can find readymade pav or bake it at home with my easy pav recipe. And for bhaaji, it's in your hand that how much healthy you can make it. Most of the kids don't like capsicums, beetroot, peas, corn , spinach etc so here is a golden chance to feed them all these veggies in a yummier way. I used to prepare my bhaaji with lots of veggies and minimum butter and oil , which makes it much more healthier for everyone. Today I am sharing my recipe of bhaaji, hope you all will definitely love to try this.

VEGGIE LOADED BHAAJI FOR PAV

Serves: 5-6

Time: 30 mins

Ingredients 

4 cup mixed veggies, roughly chopped ( beans, carrot, potato, peas, corn, beetroot etc)

1/2 cup capsicum, finely chopped

1 cup spinach finely chopped

2-3 big onion, finely chopped

4-5 green chilies, finely chopped

2 tsp ginger garlic paste

2 big tomatoes, finely chopped

1/2 tsp turmeric powder

1 tbsp pav bhaji masala

2 tsp coriander powder

1/2 tsp garam masala

1/2 tsp chaat masala 

1/4 cup coriander leaves, finely chopped

Salt to taste

Oil

Method:

First of all pressure cook mixed veggies till completely cooked and tender. Now mash it with a masher or use hand blender. But don't make puree of veggies , we want little chunky texture for perfect bhaaji, like restaurant ones. Keep aside for later use.

Heat some oil in a wok and add chopped onions and chilies. Let them cook till transparent then add ginger garlic paste. Saute for a minute and then add all dry spice powder except chaat masala. Saute for a minute and add capsicum and spinach. Let them cook till nice soft, then add chopped tomatoes. Let the tomatoes cook till nicely cooked and mushy. Now add mashed veggies and adjust salt.

 If needed add some water as we don't want too dry bhaaji. Bhaaji also dries up on cooling so add water accordingly. Let it cook for 5-8 mins ,then add chaat masala and green coriander leaves. Mix well and your yummy healthy bhaaji is ready to go with pav. 

http://sonicuisine.com/2016/04/soft-and-fluffy-pav-from-chapatti-flour.html

Though it is full of rejected veggies from kids, even then they will ask for it again and again. You can give it in their tiffin, breakfast or any time , even in lunch or dinner too. As it is a complete meal for everyone and delicious too, without any extra butter or oil. 

If you like it more buttery then just add it as per your taste. 

You an use any veggies of your choice and as per availability. I used only one potato but if you are fan of it , can increase as per your choice. 

For perfect reddish colour of bhaaji without adding red chilies, must add beetroot. It will increase its nutrition as well as beauty.

Hope you will love this recipe and please don't forget to drop down your experience here with me. Your comments and suggestions meant a lot.

CHILI GOBHI

Hello everyone

Now a days everyone is just mad over Chinese cuisine, but as we are Indians and love to give every thing a Desi touch, today i am having a very tempting and quick Indo Chinese recipe. You will definitely fall in love with this delicious combination of Indian plus Chinese cuisine. As we all know veggies are too good for health even then kids don't want to dig in. So to feed them this nutritious stuff try this delectable recipe and I bet you will be surprised to see them asking for more, as I was when my lil one asked😊. You can serve it either in evening snacks or as side dish for roti/ paratha/ poori/ fried rice.

Step wise recipe is given below, do try and let me know too, how's it turned out for you😊

CHILI GOBHI

Serves: 3-4

Time : 20 mins

Ingredients 

1 cup cauliflower, cut in small florets

1 1/2 cup mixed colored capsicum, sliced

2 spring onions, cut in 1 inch long pieces

1 medium onion, thickly sliced 

1 medium onion, finely chopped

1 tbsp finely chopped garlic

1-2 green chilies, finely chopped

1 tbsp + 1 tsp corn flour

2 +2 tsp chilli garlic sauce

2 tsp soya sauce

1/2 +1/2 tsp black pepper powder

1 tsp vinegar

Salt to taste

Oil

Method:

First of all blanch cauliflower florets in hot water till it is half done. Now drain it in a colander and wait till all extra water is drained .

Now add 1 tbsp corn flour, 2 tsp chilli garlic sauce, 1/2 tsp black pepper powder and some salt, mix well and keep aside for 10-15 mins for marination.

Now heat 1 tbsp oil in a non stick wok and saute cauliflower florets on medium heat stirring occasionally till they become nice golden and crisp. Cover it with lid in between sautéing to ensure even cooking of florets. Keep aside for later use. 

Now heat 2 tsp oil in the same wok and add chopped garlic and chilies, let it be golden then add chopped onions .

Fry till onions become little golden. Add capsicum, sliced onions and spring onion, saute for 2-3 mins on medium flame.

 Now mix 1 tsp corn flour, 1/2 tsp black pepper powder, 2 tsp chilli garlic sauce, soya sauce and vinegar in 1/4 cup water( you can adjust these as per your taste preference) . Add this to wok slowly, stirring constantly .

 Let it boil and add salt and fried cauliflower florets to it. Mix well and cook for another 2 mins , till every thing is well coated with sauce.

 Now switch off the flame and garnish with spring onions. 

If serving for tea time snacks then serve immediately to have it crunchy and crispy. Otherwise serve with roti / paratha/ poori / fried rice in lunch or dinner. It can be a perfect lunch box option too, for you and your kids. 

It's very simple yet delicious treat that can be prepared in jiffy , even if you have some unexpected guest at your home and want to serve them something special, delicious yet quick.

So enjoy this super yum quick and easy delicacy with your family and pals. Hope you all will love it and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

CHICKEN MASALA CURRY

Hello everyone 

Chicken curry ....this name brings  strong craving for it to chicken lovers . So today I am here with a very easy and no more fuss chicken curry recipe. Hope you all will definitely love it. It is neither loaded with loads of butter or cream nor needs special technique or utensils yet super yummy spicy curry to relish on. Do try this scrumptious chicken curry recipe and let me know too , how's it turned out for you. I bet ,you will not regret😊.

Stepwise recipe is given below.

CHICKEN MASALA CURRY

Serves: 4-5

Time : 1 hr

Ingredients 

1 kg chicken breast, cubed

3 medium onions , thinely sliced

4-5 green chillies, broken in halves

2 tbsp ginger garlic paste

3 medium tomatoes, finely chopped

2 tbsp chicken masala powder
1 1/2 tbsp coriander powder
1 tsp kashmiri red chilli powder
1/2 tsp black pepper powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp kasoori methi, crushed between palms
Salt to taste
Oil

To make puree:

2 medium onions, roughly chopped 
1 tsp cumin seeds
2 green cardamoms

For marination:

1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp salt

For tempering:

4 green cardamom
4 cloves
2 inch cinnamon stick
1/2 inch mace
1 bay leaf

Method:

First of all marinate chicken pieces with spices given under marination section. Keep it for 20-30 mins for marination.

Make puree of ingredients given under puree section and keep aside for later use.

Take all dry spice powders in a bowl and add 1/3 cup water to it. Mix well and keep aside for later use.

Heat oil in a big wok, add all spices of tempering section, saute for 2 mins till they become aromatic. Then add onions , green chilies and little salt.

 Saute till onion become light golden, add ginger garlic paste and saute for 2 mins. 

Now add soaked spices powders in it and fry till it starts releasing oil. 

Now add prepared puree and again fry till it starts leaving edges of the wok and raw smell of onion goes off.

Now add chicken cubes , fry on high flame for 5 mins stirring continuously to avoid sticking to bottom, till it become white from all sides.  Now lower the flame ,cover the wok and let chicken to cook for 12-15 mins or till chicken pieces become nice tender and soft, stirring occasionally. 

When chicken become nicely cooked and tender then add chopped tomatoes ,fry till raw smell of tomatoes goes off. 

 Now add water as per your choice of gravy consistency, adjust salt. 

Let it boil then add kasoori methi and simmer for 5 mins, and done. 

Your yummy home style chicken masala curry is ready to serve with roti , naan or rice.

Hope you all will like my little initiative towards healthy and easy cooking so please pour your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

PALAK PANEER

Hello everyone 

We all know that spinach is good source of iron and other minerals but seriously, how many of us like this veggie to include in our diet. Many people , specially kids don't like this healthy veggie and increase the tension of their moms that how to feed them. But one more fact is whatever you hate this but it's combination with paneer makes it eligible to be included in delicious and must have dishes. So why not try this combo to make mummy and tummy , both happy. It's very easy to cook yet super tempting dish to serve not only in lunch or dinner but in party menu too. I adopted this recipe from raks kitchen but executed according to self taste and ease. 

Step wise recipe is given below, hope you will love to try and relish on it.

PALAK PANEER

Serves: 4-5

Time:  30 mins

Ingredients 

2 bunches of spinach, washed and hard stems removed ( nearly 5-6 cup leaves)

2 cup cottage cheese ( paneer)

1/2 cup milk

4-5 green chilies( or as per taste)

3 medium onions, finely chopped 

2 big tomatoes, finely chopped 

1 tsp coriander powder

1/4 tsp turmeric powder 

1/2 tsp kitchen King masala

1/2 tsp kasoori methi

Salt to taste

Oil

To roast and grind:

2 green cardamom 

2 cloves

1 inch cinnamon stick

1 tsp cumin seeds

1 tsp black pepper corn

Method:

First of all blanch spinach i.e. Boil sufficient water in a big pot add 1/2 tsp sugar in it and add spinach leaves in it and leave for 2-3 mins then strain in a sieve and wash thoroughly under tap water to  retain its green color. 

Now make puree of it along with green chilies and keep aside.

Heat 1/2 tsp oil in a wok and add all spices except cumin seeds as it burns quickly , mentioned under to roast and grind section. Saute till they become aromatic then add cumin seed and saute for few seconds and drain on a kitchen towel or tissue paper to absorb any extra oil. Let it cool and grind to coarse powder, I used my hand mortar . Now cover it and keep aside for later use, to retain its flavor and aroma.

Now heat some oil in the wok and add chopped onions. 

Fry till little golden then add turmeric powder, kitchen King masala and coriander powder, saute for a minute and add chopped tomatoes.

 Let them cook till nice mushy and starts leaving edges of the wok. Now add pureed spinach and cook till its raw smell goes off. 

Now add milk , stirring constantly to avoid forming lumps. Add water to adjust its consistency according to your preference. Add salt and let it boil. 

Now add paneer cubes and ground spices,let it simmer for another 5 mins.

 Finally add kasoori methi, mix well and switch off the flame. 

Your super yum healthy side dish is reddy to serve with roti, rice, naan or paratha. 

Never boil green leafy veggies for long as it kills its nutrients and also makes it dull.

You can also add cream in it to make it more creamy and rich.

So enjoy this delicious treat with your family and pals. And don't forget to share your experience with me, I am always here to hear from you.

Happy cooking....