MATAR MUSHROOM IN HEALTHY CURRY

Hello everyone

Mushroom is also one of those ingredients, which hit at my home anytime and in any form. Mushroom is a very healthy ingredient as contains almost zero fat and is enriched with lots of nutrients in it. That's why I prefer it to prepare at my home very often. I used to prepare matar mushroom frequently but never managed to draft its recipe. So this time thought to share this super delicious as well as healthy, yes you read right, it's healthy too. I never use cream in my curries to make it creamy but add almonds paste instead. Which makes my curry creamy as well as healthy at the same time. 

Stepwise recipe is given below. Do try and share your experience with me.

MATAR MUSHROOM IN HEALTHY CURRY

Serves: 3-4

Time: 40 mins

Ingredients

250 gms button mushrooms, sliced

2 cup green peas, I used frozen

12-15 almonds , soaked in hot water for 30 minutes

2 big tomatoes , roughly chopped ( I made puree along with almonds till nice creamy and smooth)

3 medium big onions, finely chopped

3-4 green chiles, finely chopped

1 1/2 tbsp ginger garlic paste

1 tbsp coriander powder

1 tbsp Kashmiri red chili powder

1/2 tsp cumin powder

1/2 tsp black pepper powder

1/4 tsp turmeric powder

1/2 tsp garam masala powder

1 tbsp kasoori methi, crushed between Palm

Salt to taste

For tempering:

4 green cardamom

2 cloves

1/2 tsp cumin seeds

1 inch cinnamon stick

1/4 tsp asafetida ( heeng)

Method:

First of all make paste of almond and tomato till nice smooth and creamy. Keep aside for later use.

* You can make these pastes separately too. I made together as didn't have too small jar for almonds.

Now heat oil in a wok, add all tempering spices and fry till they become aromatic, 1-2 mins.

Now add chopped onions and chilies, fry till nice golden. 

Add ginger garlic paste and saute for 2 mins then add tomato almonds paste followed by cumin powder, red chili powder, black pepper powder , turmeric powder and coriander powder.

Now saute till it starts leaving oil. Add sliced mushrooms, green peas and some salt.

 Saute for 4-5 mins and add water as per your choice of gravy consistency. 

Adjust salt ,Let it come to boil and cover to cook till mushrooms and peas are cooked well, approx 7-8 mins.

Now add garam masala powder and mix well. Finally add kasoori methi and mix well.

Your delicious and healthy matar mushroom curry is ready to be served with roti/paratha/poori/naan or rice. 

You can also prepare as a get together menu too. Every mushroom lover will love this delicious treat from you. Even kids love it's flavour .

** If you all using fresh peas then boil it first then use. I used frozen, which take less time to cook.

* You can also use some cream at the end, to make your curry more rich.

Hope you all will love to try this so easy yet droolicious curry with healthy twist and don't forget to share your experience with me.

Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

MUGHALAI MUSHROOM WITH HEALTHY CURRY

Hello everyone

My kids are a big fan of mushroom curries. Even my fussy eater love to relish on different curries made with mushroom as main ingredient . But as I never loved to repeat same typed recipes every time that's why keep on changing the base curries . This time thought to try mughalai curry recipe but with some healthy twist as my kid don't like any dry fruits. So I use to substitute unhealthy or fatty ingredients with healthy dryfruits to give my dish richness as well as healthy touch. This was my first trial to mughalai recipe but it turned out perfectly delicious and lip smacking. 

Stepwise recipe is given below, do try and don't forget to share your experience with me.

MUGHALAI MUSHROOM CURRY

Serves : 3-4

Time: 30 mins ( leaving marination time)

Ingredients 

250 gms button mushrooms, thoroughly washed and sliced

1 tsp ginger garlic paste

2 tbsp tomato paste

1 tsp coriander powder

1 tsp Kashmiri red chilli powder

1/2 tsp black pepper powder

1/2 tsp cumin powder

1/4 cup milk

1/2 tsp honey ( as per taste, depend on tartness of tomatoes)

1 tsp kasoori methi , crushed between palms

Salt to taste

Oil

For marination:

2 tbsp thick yogurt ( curd)

3 medium onions, thinly sliced

1 tsp garam masala powder

1/4 tsp turmeric powder

1/4 cup green coriander leaves, finely chopped

Little salt

For paste:

1 big tomato, roughly chopped

10-12 almonds ( you can also use cashew instead)

2-3 green chilies

For tempering:

2 green cardamom

1 clove

1 bay leaf

1 inch piece cinnamon

1/2 tsp cumin seeds

Method:

First of all fry sliced onions till nice golden brown and drain on a tissue paper. 

*Take care , not to burn onions otherwise your curry will become bitter.

Now marinate sliced mushrooms with all ingredients given under marination section. Cover and keep aside for atleast 30 mins.

Now boil or cook all the ingredients given under for paste section till tomatoes are nicely cooked and mushy. Let it cool down and make smooth puree of it using minimum water. Keep aside for later use.

Heat oil in a wok, add all tempering spices and fry till aromatic. Now add prepared tomato puree , ginger garlic paste and tomato paste. 

Fry for 2-3 mins then add all dry spice powders . Fry till all spices are nicely cooked and it starts leaving oil. 

Now add marinated mushrooms along with all the marinate. Saute for a minute , add salt and cover to cook till mushrooms are cooked. 

Add milk and let it boil stirring constantly. Now add kasoori methi and mix well. Cook for another 1-2 mins. 

Switch off the flame and add honey , mix well and your royal curry is ready to be served with roti/naan/paratha/kulcha or rice/pulao.

** If you don't want to use store bought tomato paste then can use two tomatoes while making puree and skip tomato paste in your recipe. I added to give my curry a good colour as my tomato was not bright red.

* You can also use cashews instead of almonds if don't like almonds . As I added to make my curry more healthy for my kids.

This is not only delicious but Royal curry recipe to please your guests and family members on any special occasion. 

You can also prepare it for any get together or potluck party and earn everyone's praise.

Hope you all will love this delicious treat and will definitely give it a try. Please pour your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

MUSHROOM DO PYAAZA

Hello everyone

Mushroom is a veggie which contains almost negligible fat content and full of nutrients. You can add it to your menu if you are a health conscious fellow. Not only healthy but it also turns out so delicious when prepared. My lil fussy eater like mushrooms so I used to cook for him in many different way. Today I made mushroom do pyaaza, it is so simple to prepare with handful of easily available ingredients and superbly delicious. Everyone loved it to the core and demanded to prepare it again . 

Stepwise recipe is given below, do try and tell how's it turned out for you.

MUSHROOM DO PYAAZA

Serves: 3-4

Time: 30 mins

Ingredients 

250 gms button mushroom, diced 

2 big onion, cubed

1 medium onion, finely chopped

1 medium onion, chopped and pureed

2 medium tomatoes, finely chopped

1 tsp ginger garlic paste

2-3 green chilies, slitted

1 bay leaf

1/2 tsp cumin seeds

1/4 tsp asafetida ( heeng)

1/4 tsp turmeric powder 

1/2 tsp cumin powder

1/2 tsp coriander powder

1 tsp red chilli powder

1/2 tsp curry powder or chicken powder

1/2 tsp garam masala powder

1/4 cup green coriander leaves, finely chopped

1/4 cup milk

Salt to taste

Oil

Method:

First of all heat oil in a wok, add asafetida,cumin seeds and bay leaf. Let it crackle then add chopped onions and green chilies. Fry till onions get light brown, add ginger garlic paste and saute for a minute. 

Now add pureed onion followed by turmeric powder, cumin powder, coriander powder, curry powder and chilli powder. 

Fry till raw smell of onion goes off and all the spices are nicely cooked and started leaving oil. Now add chopped tomatoes and some salt.

 Let it cook till tomatoes are nicely cooked and become mushy. Now add cubed onions and mushrooms, mix well and cook them covered till onions become transparent . 

Now add milk and let it boil stirring constantly to avoid cuddling of milk. Now add some water according to your preference of gravy consistency. 

Adjust salt and again boil it. Now add garam masala powder and mix well. Finally sprinkle green coriander leaves and switch off the flame.

 Mix well and serve with roti/rice/paratha or naan. 

If you are a mushroom lover then you can't resist yourself from asking for a second serving.

* you can also use some diced capsicum to enhance its flavour.

* Do pyaaza means double onion so if you wish , you can incerease diced onion as I used almost double but in different ways. You can add more cubed onions too. But then adjust spices too, accordingly.

Make this simple and delicious side dish and please your family and pals. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

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....

SPICY MUSHROOM CHETTINAD

Hello everyone 

This is my second recipe today and exactly opposite of the former one. That was spice less and this is full of spices and you will feel a burst of flavours in it. It is a delicious treat to all mushroom lovers. Though I am not a big fan of mushrooms but love this one as it is perfect blend of Chettinad spices. This one is a lip smacking side dish goes well with roti, naan or any rice. Step wise recipe is given below , hope you will definitely give it a try.

SPICY MUSHROOMS CHETTINAD 

Ingredients 

400 gms mushroom , diced

1 big onion, finely chopped 

2 medium tomatoes, finely chopped 

2 tsp ginger garlic paste 

2 green chillies or dry red chillies, broken in two

1 1/2 tsp kashmiri red chilli powder 

1/4 tsp turmeric powder 

1/2 tsp black pepper powder 

1/2 tsp cumin seeds

1/4 tsp asafetida (heeng)

1 spring curry leaves

2 tbsp green coriander leaves 

Chettinad masala:

1/2 cup fresh grated coconut 

1 tsp coriander seeds

1 tsp fennel seeds

1/2 tsp cumin seeds 

4 green cardamom 

4 cloves

1 inch piece cinnamon stick 

10 almonds, soaked in warm water

1/2 piece of bread ( optional)

Method:

First of all roast all spices mentioned in Chettinad masala section in 1/2 tsp oil except coconut, almonds and bread. When it become aromatic then add coconut and roast till it become light brown and aromatic.

 Let it cool and then grind with almonds and bread using little water to make a smooth paste. Keep it aside.

Heat 2 tsp oil in a wok add asafetida followed by cumin seeds, let it crackle then add curry leaves and green chillies. Saute for a min and add chopped onions. Fry till transparent pink then add ginger garlic paste, saute for two mins then add prepared paste along with turmeric powder, chilli powder and black pepper powder.

 Fry till it starts leaving edges of the wok. Now add chopped tomatoes and little salt. Again fry till it become mushy and cooked. Add chopped mushrooms and saute at high flame for 4-5 mins .

Add water as per your choice of gravy . Let it boil. Adjust salt and add chopped coriander leaves. 

Mix well and switch off the flame. Your yummy mushroom Chettinad is ready to serve.

You can omit bread as it's added only to thicken gravy. 

This is a delicious mushroom curry which can be added in any party menu. Hope you will like it.

Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....