Showing posts with label indian side dish. Show all posts
Showing posts with label indian side dish. Show all posts

Mushroom makhana curry - kumbh makhane ki subji.

 

Preparation Time - 30 minutes
Cooking time - 40 minutes
Serves - 5 to 6

Ingredients:
Small size mushroom- 20-25(washed in running water)
makhana(lotus seed) - 1 cup
Onion - 2 big(chopped)
Tomato blanched and pureed - 1/2 cup
Ginger garlic paste - 1 tbsp
turmeric(haldi) powder- 1/2 tsp
red chili powder- 1 tsp
curry powder - 2 tsp
nutmeg powder - 1/4 tsp
cinnamon stick - 1 small
bay leaf - 1
cloves - 5 to 6
green cardamom - 3 to 4
kasuri methi - 1 tbsp
milk - 1/4 cup
shah jeera - 1/2 tsp
butter - 4 tbsp
salt to taste
chopped coriander - 1 tbsp

1/2 cup water

Method of Preparations:
1.Heat 1 tbsp butter in a pan ,add lotus seeds(makhana) , fry till crispy (fry for 10 minutes). Keep it aside .
2.In the same pan , heat another tbsp of butter and fry mushrooms for 10 minutes(mushroom releases its own juice so cooking time increases sometimes). Keep aside.
3.Heat another pan with 2 tbsp butter,add cinnamon stick , bay leaf , cloves , green cardamom abd fry for 1 minute.Add chopped onion and fry till onion turns golden brown.
4.Add ginger garlic paste and fry till raw smell goes.
5.Add tomato puree, mix it properly and fry for 10 minutes .
6.Add turmeric powder , red chili powder , curry powder , salt to taste and fry for 1 minute.
7.Add fried mushrooms and makhana , mix well and cook for another 5 minutes in low flame.
8.Add water , and cook for 2 more minutes.
9.Add milk and mix well.Cook for 1 more minute.
10.Add nutmeg powder ,kasuri methi and mix properly.
11.Curry is ready .Serve hot with steamed rice or roti of your choice.


 

10:27 PM | Labels: , , , , , , , | 0 Comments  

Vada Curry - south indian yummy curry.

Vada curry is made with vada made with chana dal and some south indian spices .It is quite easy to cook but still need some extra effort to make it tastier .The usual recipe is easy to cook but while talking about adding some extra spices and making it taste different and tastier than the original one is somehow difficult so inheriting the actual dish is most preferable.Below here the recipe of the famous south Indian side dish which is served with hot idlis , dosas or uttapams.

Preparation time: 1 hour + 2-3 hours soaking time(chana dal)
Cooking time: 1 hour
Serves - 5 to 6

Ingredients:
For Vada
Chana dal - 100 grams
fennel powder - 1 tsp
red chili flakes - 2 tsp
pinch of turmeric
curry leaves - 15 to 20
salt to taste

For curry 
Onions - 2 medium sized finely chopped
curry leaves - 10
tomato puree - 6 tbsp
cinnamon - 1 small stick
bay leaf - 1
cloves - 4 to 5
green cardamom - 2
ginger garlic paste - 1 tbsp
turmeric powder - 1/2 tsp
red chili powder - 1 tsp
indian curry powder - 1 tbsp
garam masala- 1 tsp
oil - 2 tbsp
salt to taste 
coriander leaves - 1 tbsp finely chopped

Method of Preparations:
For Vada
1.Soak chana dal for 2-3 hours in 2 cups of water.
2.Strain chana dal and grind to paste with very less water (negligible).
3.Add the things mentioned in making vada ingredients(fennel powder , red chili flakes , salt to taste) and mix well.
4.Heat an idli steamer with water . Steam vadas for 10 to 15 minutes.
5.I liked dry vadas to make curry so again i grilled the vadas in oven for 10  minutes in 200 deg cent.
6.Vadas are ready for curry.You can have the vadas with chutneys ,it's very tasty as i munched two of it.



For Vada curry
1.Heat oil in a pan ,add cinnamon stick , bay leaf , cloves and green cardamom and fry for 1 minute.
2.Add chopped onions curry leaves and fry till onion turns golden brown.
4.Add ginger garlic paste and fry till raw smell goes.
5.Add tomato puree and fry for 10 minutes or till the oil separates from masala
6.Add turmeric powder , red chili powder , curry powder salt to taste and fry for 1 minute.Add 1 cup water,mix well.
7.Crush the steamed and grilled vadas and add it to the curry masala.
8.sprinkle garam masala , add chopped coriander and mix  well.
9.Vada curry is ready to eat.Serve hot with plain dosa , idli , set dosa or uttapam.
 

8:36 PM | Labels: , , , , , | 0 Comments  

Soya chunks mutter dry curry.

In winter lots of green vegetables are available in the market and green peas are one of the famous one among themselves.Green peas add a lots of freshness to the vegetables and the taste of the curry  is enhanced by it.So , today we are going to make soya chunks with mutter dry curry.

Preparation time : 20 minutes
Cooking time: 40 minutes
Serves : 4 to 5







Ingredients:
mini chunks- 150 grams
boiled green peas - 100 grams
onion - 1 big chopped
4 medium sized Tomato - blanched and pureed
Ginger garlic paste - 1 tbsp
turmeric(haldi) powder- 1/2 tsp
red chili powder - 1 tsp
curry powder - 1 tsp
garam masala - 1 tsp
oil- 2 tbsp
kasuri methi - 1/2 tbsp
cumin seeds - 1/4 tsp
salt to taste
water as required


Preparation:
1.Boil soya chunks in enough water and pinch of till it is soft.
2.Remove from water and let it cool.
3.Heat oil in a pan, fry cumin seeds.Add chopped onion and fry till golden brown.
4.Add ginger garlic paste and fry till raw smell goes.
5.Add tomato puree and fry for 10 minutes or till the oil separates from masala
6.Add turmeric powder , red chili powder , curry powder salt to taste and fry for 1 minute.
7.Firmly press soya chunks and remove excess water and add it to the fried masala along with boiled peas , mix well and cook for 5 minutes.
8.Serve hot with plain parantha or steam rice.

2:37 AM | Labels: , , , , , | 0 Comments  

Baingan masala - brinjal dry curry .



Preparation Time:15 minutes
Cooking time : 25 minutes
Serves - 3 to 4
Ingredients  
Small brinjal- 12 to 15 
onion 1 small - finely chopped
ginger garlic paste - 1/2 tbsp
tomato puree - 4 tbsp
red chili powder - 1 tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1/2 tsp
coriander leaves chopped - 1tbsp
cumin seeds - 1/2 tsp
chettinad masala - 1 tsp
oil - 1 tbsp
water - 1/4 cup
salt to taste
Method of Preparations:

1.Heat oil in a pan ,add cumin seeds and onions fry for till the onions turns golden .
2.Add ginger garlic paste and fry for 2 minutes.
3.Add turmeric powder ,red chili powder , coriander powder , and fry for 1 minute.
4.Add tomato puree and cook for 3 to 4 minutes more .
5.Cut the brinjal into small slices and add it to the masala  , add salt to taste and cook till the brinjal gets soft.
6.Sprinkle garam masala and chettinad masala and mix well.
7.Add water and cook till the gravy thickens.
8.Garnish with chopped coriander and Brinjal curry is ready to eat.Serve hot with roti or steamed rice.



2:13 AM | Labels: , , , , | 0 Comments  

Chana shimla mirch masala.





After trying so many kadhai recipes and using the kadhai masala in the best manner I thought of cooking chana in the same manner .As capsicum is one of my favorite veggie I aaded capsicum into it too and the result recipe wet fantastialyy well with roti .I cooked it in dinner and everone in my home loved it .Here is the recipe below.
 
Preparation time: 50 minutes
Cooking time: 40 minutes.
Serves - 3 to 4 

   
Ingredients:
Black chana - 100 grams
Capsicum - 1 medium(cut into small cubes)
Onion -1 medium(finely chopped)
tomato puree - 1/2 cup
ginger garlic paste - 1 tbsp
red chili powder - 2 tsp
turmeric powder - 1tsp
oil- 1 tbsp
2 tbsp kadhai masala
salt to taste

Method of Preparation:
1.Soak chana over night or for 6 to 7 hours with enough water.
2.Pressure cook chana for 20 minutes or till 4 whistles.
3.Heat oil in a pan , add chopped onion and fry till it turns golden brown.
4.Add ginger garlic paste and fry till the raw aroma goes.
5.Add tomato puree and fry for more 10 minutes.
6.Add cubed capsicum , kadhai masala , salt to taste and mix well.
7.Add boiled chana, mix well and cook for 2 more minutes.
8.Add 1/4 cup water and cook till the gravy thickens.
9.Chan shimla mirch masala is ready to serve.Serve hot with plain rice , naan or Indian bread of your choice.


8:55 PM | Labels: , , , , , , , | 0 Comments  

Parwal fry - potala bhaja .



I used to remember those days when parwals were in season and my aunt used to cook this parwal fry alomst twice a week .Generally we had this fry in breakfast as side dish for paratha or roti but for me it is like a starter itself.I love the way my aunt used to cook it so today when i saw parwal in vegetable market in chennai(generally we don't get parwals in chennai), the idea of making it came in to my mind so i went for buying 1 kilo of this vegetable and it is one of the recipe which i made using parwals.You too will love to have it as breakfast side dish. Come on and try it.

Preparation time : 10 minutes
Cooking Time : 20 minutes
Serves - 3 to 4


Ingredients:
Parwal - 20
Onion - 2 medium sized
Turmeric powder - 1/2 tsp
red chili powder - 1/2 tsp
indian curry powder - 1 tsp
salt to taste
oil - 1 tbsp
mustard seeds for tempering.

Method of preparations:
1.Cut parwal into small slices .slice onions as well.
2.Heat oil in a pan , add mustard seeds to temper.
3.Add onion slices and fry for 1 minute.
4.Add parwal slices , red chili powder , turmeric powder , salt to taste and indian curry powder and mix well.
5.Cover the lid and let the parwal cook more 10 minutes in low flame.
6.Remove the lid and increase the flame to medium and let the parwal get crispy.
7.Serve hot with plain paratha .

8:30 PM | Labels: , , , , , , | 0 Comments  

Raseele parwal - Juicy parwal curry.

Preparation Time - 20 minutes
Cooking time - 30 minutes
Serves -4

Ingredients:
Parwal- 20 peeled and cut into halves
Onion - 2 big(sliced)
onion - 1 big chopped
4 medium sized Tomato - chopped
Ginger - 1 medium size
garlic- 8 to 10 cloves
turmeric(haldi) powder- 1/2 tsp
red chili powder - 2 tsp
curry powder - 2 tsp
garam masala - 1 tsp
oil- 2 tbsp
cumin seeds - 1/4 tsp
salt to taste

Preparation:
1.Heat 1 tbsp oil in a frying pan ,fry parwal halves till it gets soft.
2.Remove parwal from pan , keep aside
3.Heat 1 tbsp oil in the same pan, fry cumin seeds.Add chopped onion and fry till golden brown.
4.Make a smooth paste of ginger , garlic and sliced onion and add it to fried onion.Fry till raw smell goes.
5.Add turmeric powder , red chili powder , curry powder salt to taste and fry for 1 minute.
6.Add chopped tomato and mix it properly and fry for 10 minutes or till the oil separates from masala .
7.Add fried parwal , mix well and cook for 10 more minutes.
8.Serve hot with plain parantha or steam rice






3:05 AM | Labels: , , , | 0 Comments  

Baghare Baingan - hyderabadi brinjal curry.

Baghare Baingan is the tastiest hyderabadi cuisine which is prepared with lots of peanut , coconut and
brinjal.It is the side dish served with biryani.After staying in the southern part of india everyone will start loving biryani as it is one signature dish prepared basically in southern part of india.There any type of biryani is served with this brinjal curry but Hyderabad stands at top while discussing aboiut the quality and taste of this brinjal curry.Here we are going to prepare one of the signature dish served with biryani.

Preparation time: 20 minutes
Cooking time : 40 to 50 minutes
Serves - 5 to 6

Ingredients:
Peanut - 1/4 cup
dry coconut flakes - 1/4 cup
sesame seeds - 2 tbsp
poppy seeds(khus khus) - 1/2 tbsp
dry red chili - 4 to 5
2 medium sized onions  sliced
ginger - 1 medium  size
garlic - 6- 7 cloves
tamarind paste - 2 tbsp
15 - 20 small sized brinjals
oil - 2 tbsp
red chili powder - 1 tsp
salt to taste
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
kalonji - 1/4 tsp
curry leaves - 10 to 12
water as required

Method of Preparations:
1.Dry roast peanut , coconut , onion , poppy seeds , sesame seeds and dry red chili.
2.Let it cool and make a smooth paste of it by adding ginger , garlic and little water.
3.Wash brinjals , cut into 4 slices but don't remove the stem.
4.Heat 1tbsp oil in a frying pan and fry brinjals till it is cooked.
5.Remove fried brinjals from the pan and heat 1 tbsp oil in the same pan.
6.Add mustard seeds , cumin seeds , kalonji and curry leaves ,fry for 2 minutes.
7.Add peanut , coconut masala paste and fry till oil separates from masala.
8.Add tamarind paste and water 1/2 cup , mix well and cook for 4-5 minutes.
9.Add fried brinjals , salt to taste and cook for 10 to 15 minutes more.

10.Serve hot with biryani , plain rice or paranthas.

10:42 PM | Labels: , , , , , , | 0 Comments  

Spicy bheendi fry.

indian spicy bheendi fry
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves - 3

Ingredients:
Bheendi - 250 grams (washed and cut into 1 inch long)
onion 1 big chopped finely
cruched ginger garlic - 1/2 tsp
pao bhaji masala - 1/2 tsp
coriander powder - 1/2tsp
red chili powder - 1 tsp
turmeric powder - 1/4 tsp
amchur powder - 1/ 2tsp
salt to taste
oil - 1tbsp
mustard seeds - 1/2 tsp

Method of Preparations:
1.Heat oil in a pan add mustard seeds ad let it crackle.
2.Fry chopped onions and crushed ginger garlic till the raw aroma vanishes.
3.Add bheendi ,pao bhaji masala,coriander powder ,red chili powder ,turmeric powder and
salt to taste and fry till bheendi gets tender by covering the lid of the pan.
4.Add amchur powder , mix well and cook for another 2 minutes .
5.Serves hot with rice or dal rice of your choice..

6:47 PM | Labels: , , , | 0 Comments  

Pindi chana - Pindi Chole.

The name comes from The place named Rawal Pindi presently situated in Pakistan.It is one of the tastiest dry masala chole recipe .It can be accompanied with dal rice or dal roti.It tastes best when it is serves as snacks.It is also one of the easiest preparations.
Check the recipe..
Preparation time: 20 minutes
Cooking time :20 minutes
Serves -4
Ingredients:
Kabuli chana - 150 grams soaked over night
Tea leaves or dry amla- 10 grams
crushed ginger garlic - 1 tbsp
coriander(dhania) powder - 1tsp
chole masala - 11/2 tsp
amchur powder or lemon juice - 1 tsp
red chili powder - 1/2 tsp
salt to taste 
oil - 1 tbsp

Method of Preparations:
1.Pressure Cook kabuli chana with tea leaves(bags) or dry amla and salt to taste till it is cooked(3 whistles).
2.Heat oil in a frying fan , fry crushed ginger and garlic till the raw aroma goes.
3.Add boiled chana , coriander powder , chana masala , red chili powder and salt to taste (add less salt as chana is boiled by adding salt). Cook for 8-10 minutes
4.Add amchur powder and mix well and cook for another 1 minutes.
5.Garnish with chopped green chili and serve.






5:54 PM | Labels: , , , , | 0 Comments  

Mooli ki phali ki subji.

It is one of the rarely available vegetable in chennai but still I able to found it in Sowcarpet.It is available basically in northern part of india in winter,I first tasted it while I was doing my post graduation course , one of my best friend named Sandhya introduced with one of the finest side dish prepared with it.I loved it and yesterday I got a chance to prepare it .Here is the recipe....

Preparation Time:30 minutes
Cooking Time :20-25 minutes
Serves - 4

Ingredients:
Mooli ki phali - 250 grams
Baby potato - 100 grams
Turmeric powder - 1/4 tsp
red chili powder - 1/2 tsp
coriander powder - 1/2 tsp
dry mango (amchur) powder - 1/4 tsp
oil - 1 tbsp
hing- 1 pinch
cumin seeds - 1/4 tsp
salt to taste 

Method of Preparations:
1.Wash and remove both sides of the radish beans(mooli ki phali). Cut into small pieces.
2.Cut potato in small pieces and wash properly.
3.Heat Oil in a non stick pan ,add hing and cumin seeds to splutter.
4.Add vegetable , turmeric powder , red chili powder , coriander powder , salt to taste and cook in low flame by covering the lid till the vegetable get tender approximately 15-20 minutes.
5.Add amchur powder , mix well , cook for another 2 minutes.
6.Your dish is ready , serve it with roti , dal or dal rice.


4:35 PM | Labels: , , | 1 Comments  

Aloo matar - pea potato creamy curry.

 
Aloo matar is an authentic Indian side dish prepared specially in winter season as fresh green peas are available in winter and potato peas curry tastes it best when the fresh peas are used. In different houses it is cooked in different styles .It is one of the favorite dish cherished by all Indians.So let's make aloo matar in thick gravy
Preparation Time - 30 minutes
Cooking time - 30 minutes
Serves - 5 to 6

Ingredients:
Boiled baby potato - 20-25
boiled green peas - 1/2 cup
Onion - 2 big(chopped)
Tomato blanched and pureed - 1 cup
Ginger garlic and posto paste - 2 tbsp
turmeric(haldi) powder- 1/2 tsp
red chili powder- 1/2 tsp
curry powder - 2 tsp
nutmeg powder - 1/4 tsp
cinnamon powder - 1/4 tsp
kasuri methi - 1 tbsp
cream - 2tbsp
cumin seeds - 1/2 tsp
green chili chopped - 4
oil- 2 tbsp
salt to taste
1/2 cup water
Preparation:
1.Heat oil in a pan ,add cumin seeds , chopped onion and green chili and fry till onion turns golden brown.
2.Add ginger garlic and posto paste and fry till raw smell goes.
3.Add turmeric powder , red chili powder , curry powder and fry for 1 minute.
4.Add tomato puree, salt to taste and mix it properly and fry for 10 minutes .
5.Add boiled potato and peas , mix well and cook for another 5 minutes in low flame.
6.Add water , and cook for 2 more minutes.
7.Add nutmeg powder , cinnamon powder , kasuri methi and mix properly.
8.Add cream and mix well.
9.Serve hot with steamed rice or roti of your choice.


6:55 PM | Labels: , , , , , | 0 Comments  

Paneer Do Pyaja

 
Paneer do pyanja is a punjabi paneer dish .It is one of the most popular paneer dish available in road side dhabas.As the name says it is loaded with lots of onions so it is called as paneer do pyanja.The first dish I tried having the same flavor is chicken do pyaja ,it was just awesome as my father ordered it from among the most popular dhabas in our area.It was so many years before and these days I prefer cooking in my own I tried to make it of my own so I tried with paneer first and it was just awesome ..So I thought of sharing the recipe with all ....

Preparation Time:30 minutes
Cooking Time: 30 minutes
Serves: 4

Ingredients:
Paneer - 200 grams(cut into cubes)
2 medium sized onions- for blanching
1 big sized onion- finely chopped
3 medium sized tomato
red chili - 2
tej patta - 1
cloves - 4
cinnamon - 1 small stick
green cardamom - 2
ginger garlic paste- 1/2 tbsp
haldi powder - 1/4 tsp
cumin(jeera) powder - 1/2 tsp
coriander powder - 3/4 tsp
black pepper powder - 1/2 tsp
garam masala powder - 3/4 tsp
nut meg powder - 1/4 tsp
low fat cream - 2 tbsp
butter - 2 tbsp
salt to taste

Method of Preparation:
1.Blanch tomatoes and onions.(Soak onions and tomatoes for 30 minutes in boiled water)
2.Finely chop blanched tomatoes and cut the blanched onions into cubes.
3.Heat 1 1/2 tbsp butter in a frying pan , add tej patta , red chili , cardamom ,cinnamon , and cloves and saute for 2 minutes .
4.Add chopped onions and fry till golden brown , add ginger garlic paste till the raw aroma goes.
5.Add chopped tomato , cumin powder , coriander , pepper powder , garam masala , turmeric powder  powder  and cook for another 5 minutes .
6.Add paneer cubes , onion cubes ,nutmeg powder and salt to taste and again cook for 4 minutes.
7.Add low fat cream , mix properly and paneer do pyanja is ready to serve.Serve hot with Indian bread of your choice.




6:55 PM | Labels: , , , , | 0 Comments  

Egg posto - anda posto .

 


Preparation Time - 20 minutes
Cooking time - 30 minutes
Serves -4

Ingredients:
Boiled Eggs -4
Onion - 1 big(chopped)
Tomato chopped - 1 cup
Ginger garlic and posto paste - 2 tbsp
turmeric(haldi) powder- 1/2 tsp
red chili powder- 1/2 tsp
curry powder - 2 tsp
oil- 2 tbsp
salt to taste

Preparation:
1.Heat oil in a pan ,fry chopped onion till golden brown.
2.Add ginger garlic and posto paste and fry till raw smell goes.
3.Add turmeric powder , red chili powder , curry powder salt to taste and fry for 1 minute.
4.Add chopped tomato and mix it properly and fry for 10 minutes .
5.In the mean time shallow fry the eggs with 1 tsp oil in a frying pan.
6.Cut the egg into halves and add it into the curry mixture.Mix well and cook for 5 more minutes.
7.Serve hot with steamed rice

9:13 PM | Labels: , , , , | 0 Comments  

Spicy capsicum fry.

Earlier i was having a misconception that capsicum never tastes when it is deeply fried but after tasting some mouth watering recipes like mirch ka salan , bharwan shimla mirch , came into the actual conclusion that capsicum tastes the best when deep fried.One day while wondering in internet for some capsicum recipes came to know after some capsicum fry recipe.I tried and it was loved by my family.So this time tried to make by changing some spices and giving some different twist to it .So lets make it the way I make it.


Preparation Time :10 minutes
Cooking time : 20 minutes
Total Time : 30 minutes
Serves - 4

Ingredients:
Capsicum - 4 medium size
Onion - 1 medium size
Red chili - 4
Mustard seeds - 1 tsp
curry leaves - 10-12
turmeric powder - 1/2 tsp
red chili powder - 1 tsp
sambar powder - 1 tbsp
peanut - 1/4 cup
salt to taste
oil - 1 tbsp
honey - 1 tsp
lemon juice - 1 tbsp

Method of preparation:
1.Cut capsicum into small cubes and chop onion.
2.Heat oil in a pan ,add red chili , mustard seeds and curry leaves.Fry for 2 minutes.
3.Add onions and fry for another 2 minutes.
4.Add capsicum and mix well ,add salt to taste , turmeric powder , red chili powder and sambar powder.Fry for 10 minutes in low flames or till the capsicum gets tender by placing the lid over it .
5.In the mean time coarsely grind the peanut.
6.Remove the lid from pan and add peanut mixture and mix well and cook for another 5 minutes.
7.Add lemon juice and honey and mix well and remove from heat.
8.Spicy capsicum fry is ready to serve ,serve hot with roti or naan.


8:33 PM | Labels: , , , , | 0 Comments  

Kadhai Mushroom

Kadhai mushroom is an authentic Indian side dish which is served with roti or rice dishes.It tastes fantastic when it is cooked with lots of ingredients in a best manner.Compared to the other side dishes it is quite easy as the process of making it is though simple and normal.Mushrooms with lots of capsicum and onions are the main ingredients used to turn this dish into a mouth watering delicious one.It is quite healthy as the fat amount present in the mentioned vegetables are very low.So let's make it.  
                                                                                                                                                         Preparation time: 30 minutes
Cooking time: 40 minutes.  
Ingredients:
Button Mushroom- 250 grams
Capsicum - 2 medium(cut into small cubes)
Onion -3 medium(two cut into cubes and one chopped finely)
tomato puree - 1/2 cup
ginger garlic paste - 1 tbsp
red chili powder - 2 tsp
turmeric powder - 1tsp
butter- 2 tbsp
2 tbsp kadhai masala
(for kadhai masala roast 6-7 red chilies with 2 tbsp coriander till it turns golden brown.Cool it and grind it coarsely in a dry grinder)
kasuri methi - 1/2 tbsp
nutmeg powder - 1/2 tsp
clove(laung) powder - 1/4 tsp
Salt to taste
 Preparations:

1.Heat butter in a pan , add chopped onion and fry till it turns golden brown.
2.Add ginger garlic paste and fry till the raw aroma goes.
3.Add tomato puree and fry for more 10 minutes.
4.In the mean time fry mushrooms for 5 minutes.
5.Add kadhai masala, red chili powder , turmeric powder and cook for 15 minutes in low flame or till the oil separates from masala.
6.Add salt to taste .Add  capsicum and onion cubes .Cook for another 10 minutes by adding little water.
7.Add kasuri methi , nutmeg powder and clove powder and mix well .
8.Kadhai Mushroom is ready to serve.Serve hot with plain rice , naan or Indian bread of your choice.




11:23 PM | Labels: , , , , | 0 Comments  

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