Microwave Mushroom

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Microwave mushroom
Very easy to make and in a healthy way. Just marinate and cook.

Mushrooms are full of protein, vitamins, minerals, amino acids, antibiotics and antioxidants. Its protects us from diseases and infections.

Its helps in weight loss too. Increases the strength of immune system and lower the body’s cholesterol levels.

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Recipe

Mushroom  – 250 gram

Capsicum  – 1 large cubed

Onions  – 3-4 cubed

Thick or hung curd – 2 tablespoon

Garlic paste  – 1 teaspoon

Ginger paste  – 1 teaspoon

Red chilli powder  – 1 teaspoon or as much your spice tolerance

Black pepper powder  – 1 teaspoon

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/4 teaspoon optional

Turmeric powder  – 1/4 teaspoon

Salt to taste

Mustard oil  – 1 tablespoon

Method

Clean and wash the mushrooms. If you have small mushrooms keep whole but if large make  them half.

Mix ginger garlic paste, salt,  all the spices and oil in the well beaten curd.

Marinate mushrooms, capsicum and onions in this curd mixture for 1/2 to 1 hour in a microwave safe bowl.

Now microwave them for 6-8 minutes on full power. Time depends on oven. Check and cook in microwave for 2 minutes more if require.

Mushrooms release water. So I dried up the mushrooms in a pan on high flame.

When the mushrooms completely done in microwave check it. If you like pour the mushrooms in a pan and dried up on full flame.

Garnish with chopped coriander leaves. Serve as a side dish with roti/Indiana flat bread, naan, paratha or toasted bread.

Veg Stew

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Vegetable stew. A very easy to make lightly spiced aromatic stew with mixed vegetables.

Stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.

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A hot bowl of veg stew is perfect for winter or rainy days. I have got the recipe from my mom in-law.

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Recipe

Cauliflower  – 1 medium

Potatoes  – 4-5 peeled and cubed

Onions  – 6

Tomato  – 6

Ginger  – 1 inch piece

Green peas  – 1/2 cup

Salt to taste

Red chilli powder  – 1 teaspoon or as much your spice tolerance

Black pepper  – 1 teaspoon, crushed or powder

Cardamom  – 4

Cinnamon  – a small stick

Cloves  – 3-4

Bay leaf  – 2

White oil  – 3 tablespoon

Method

Peel the onions and make cubes of 4 onions. Chop the  cauliflower  and 4 tomatoes in large pieces.

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Grind 2 onions and ginger.
Crush the cardamom, cinnamon and cloves. Keep aside.

Grind 2 tomatoes separately. You can use only chopped tomatoes too. My mom in-law used big chunks of tomatoes and onion ginger paste. But I ground two tomatoes to make the gravy little thick.

Heat oil in a large pan or kadahi. Add crushed cardamom cinnamon and cloves with bay leaves.

Then add the onion and ginger paste. Saute till the raw smell goes out. Add the ground tomatoes if you want.

Add the chopped vegetables and green peas. Saute for 4-5 minutes. Add the tomato chunks. Saute for 2-3 minutes and add salt, red chilli powder and black pepper. You can add little more black pepper powder or  crushed if you like.

Mix well and add enough water.
Cover and cook till the vegetables becomes tender. Add more water if require. Let it boil again.

Taste and adjust the salt and pepper. Switch off the flame.
Your aromatic warming and delicious vegetables stew is ready.

Serve hot with roti/Indian flat bread, paratha, rice or toasted bread.

Egg In Yogurt Sauce

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Egg in yogurt based curry and flavoured with aromatic spices.
Delicious, light and flavorful gravy. Give a different taste to the usual onion tomato based egg curry.

I often make egg curry because its a favourite dish in my home. This time I had no tomato in my pantry so tried this. And believe me taste is finger licking.
Everyone like the new taste.

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Egg curry is a great and easy way to add protein in our diet. . Like other animal products, eggs contain complete protein, which means that egg protein provides all the amino acids you need to survive.

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Recipe

Egg  – 4

Onion  – 3-4 chopped

Ginger  – 1/2 inch piece

Garlic cloves  – 3-4

Green chilli  – 1

Yogurt  – 1/2  cup

Cumin powder  – 1 teaspoon

Coriander powder  – 1/2 teaspoon

Turmeric powder  – 1/2 teaspoon

Kashmiri red chilli powder  – 1 tablespoon

Salt to taste

Sugar  – 1/4 teaspoon optional

Cardamom  – 4 broken

Cinnamon  – a small stick

Cloves  – 3

Mustard oil  – 2 tablespoon

Method

Boil and peel the eggs. Pierce with a knife to helps the eggs to absorb flavours. Keep aside.

Grind onion, garlic, ginger and green chilli.
Mix all the spices, salt and sugar in the well beaten yogurt, mix well.

Heat oil in a nonstick pan. Fry the eggs till light brown and keep aside.
Add broken cardamom, cloves, cinnamon and bay leaf. Saute and add onion, garlic, ginger and green chilli paste.

Saute till oil leaves the sides.
Now add the yogurt mixture. Saute till oil leaves the sides.

Now add water to make thick gravy. Add the eggs. Let it boil. Cover and cook on simmer for 5-6 minutes.

Yogurt based egg curry is ready. Garnish with coriander leaves and green chilli.

Serve with steamed rice, roti or Indian flat bread, paratha, naan, pulao or toasted bread.

Cauliflower With Ginger Julienne

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Today I am sharing a delicious winter vegetable cauliflower. Yes, delicious but not too much spicy. You don’t need much spices. Its a no onion garlic recipe. Main ingredients with cauliflower are ginger Julienne, green chilli and cumin.

This post is going to be a part of #Foodiemonday #Bloghop. This time our theme is winter vegetable. I choose cauliflower.
Easily available and very easy to make.

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Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.
Source – http://www.whfoods.com/genpage.php?tname=foodspice&dbid=1

 

 

 

Recipe

Cauliflower  – 1

Ginger Julienne  – 2 teaspoon

Green chilli  – 2-3 chopped

Cumin seeds  – 1 teaspoon

Cumin powder  – 1 teaspoon

Chopped coriander leaves or cilantro  – 2 tablespoon

Mustard oil  – 2 tablespoon

Green peas  – 1/2 cup. I forgot to add.

Garam masala powder  – 1/4 teaspoon, optional

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Method

Chop the cauliflower. Make small florets. Wash properly. Drain and keep aside.

Cut the ginger lengthwise. Make thin slices to make Julienne.
Heat oil in a nonstick pan. Add cumin seeds. Let it splutter. Now add ginger Julienne and chopped green chilli. Fry till the ginger turns light brown.

Add cauliflower and green peas. Saute for some time.
Add salt and mix well. Cover and cook on simmer till the cauliflower becomes little soft. Stir occasionally.

Add cumin powder and coriander leaves or cilantro. Fry on high flame till the cauliflower changes it’s colour. Sprinkle garam masala powder if you want to use.

And its ready.
Garnish with chopped coriander leaves or cilantro.
Serve hot with roti/Indian bread, paratha, puri or toasted bread.

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Mirchi Vada/Fritter Curry

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Mirchi vada curry.
Bought these chilies without any prior planning. Ended up in a delicious without onion garlic curry.

I have used large green chilies which are used in stuffed chilli pickle. You can use any large size chilli which are mild in taste. Not too hot. You can us Bhavnagari chilies too.

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Recipe

Large size green chilli  – 10-12

Potatoes  – 2 -3 boiled and mashed

Tomato  – 2 chopped

Ginger  – 1/2 inch piece

Cardamom  – 2

Cloves  – 2-3

Cinnamon  – a small stick

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Kashmiri red chilli powder  – 1 teaspoon

Salt to taste

Sugar  – 1/2 teaspoon optional

Garam masala powder  – 1/4 teaspoon

Oil  – 1-2 tablespoon

For potato filling

Salt to taste

Cumin powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon

Chaat masala powder or dry mango powder – 1 teaspoon

Green chilli  – 1 finely chopped

Coriander leaves  – 1 tablespoon chopped

For batter

Gram flour/ chickpea flour or besan – 1 cup

Coriander leaves  – 1 teaspoon chopped

Salt to taste

Water to make thick batter

Asafetida/ hing – 1/4 teaspoon

Cumin powder  – 1/2 teaspoon

Oil for deep fry

Method

Mix all the spices,  chopped green chilli,  coriander  leaves and salt in mashed potatoes. Mix well and keep aside.

Take two chilies. Make long thin slices an keep aside.

Cut the remaining chilies lengthwise and make half. Scoop out the chilies.
Use a spoon to scoop.

Make a thick batter or paste of besan or gram flour , salt and spices with water.

Fill the chilies with potato mixture.
Heat oil in a pan.
Dip the chilies in the batter and drop in the hot oil.

Fry on medium flame till it becomes golden  colour. Take it out and keep aside.

Grind the ginger, tomato, cardamom, cinnamon and cloves. Heat 1-2 tablespoon oil in a pan. I want to use less oil so used 1 tbsp.

Add the ground spices. Fry well then add all the spices, salt,  sugar and thin slices  of two chilies.

Saute till oil leaves the sides. Now add water as much you want the gravy. I made it little dry so added 1 cup water.

Stir well and let it boil. Now add the fried chilies and cook on simmer for 5-6 minutes or until you get desired consistency. And its ready. Garnish with chopped coriander leaves.

Serve with roti/Indian bread, naan or paratha.
Or enjoy with toasted bread.

Aalu Baingan Bharta

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Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha or Wangyacha Bharit is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of India, Pakistan, and Bangladesh. Wikipedia

Baingan bharta no its aalu baingan bharta. I didn’t roast the baingan or brinjal/aubergine because my son don’t like the smoking flavour. He and all my family members love this.

And its very easy to make. Boil mash and fry with spices and your delicious bharta is ready.

I garnished the bharta with boiled peas. Got the idea from my friend Reem Khan. Thanks dear.

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Recipe

Potatoes – 2 large

Baingan or brinjal/aubergine/eggplant  – 1 large

Onions – 2-3

Garlic – 3-4 cloves grated or chopped finely. You can add more if you like

Ginger – 1 tsp grated

Tomatoes – 2 large chopped

Green chilli – 1-2 chopped finely

cumin seeds – 1 tsp

Oil – 2 tbsp

Coriander powder – 1 tsp

Cumin powder 1 tsp

Turmeric – 1/2 tsp

Kashmiri red chilli powder – 1 tbsp

Garam masala powder – 1/4tsp

Coriander leaves chopped – handful

Oil – 2 tbsp

Green peas – 1/2 cup

Salt – to taste

Ghee/clarified butter  – 1 tsp optional

Method

Peel and chop the potatoes.  Chopp the baingan or aubergine. Boil in a pressure cooker for 2-3 whistle.

Let it cool. Peel the baingan  (optional) and mash well with potatoes.

Heat oil in a pan. Add cumin seeds. Let it crackle. Add the chopped or grated garlic. Saute and add the onions.

Fry till onions change it’s colour. Add ginger and tomatoes. Saute till tomatoes becomes mushy. Add the dry spices. And saute.

When oil leaves the sides add the frozen peas, mashed aalu/potatoes and baingan.

Add salt fry till dried up completely. Add ghee or clarified butter and switch off the flame.

Add coriander leaves. Mix well. And its ready. Garnish with chopped coriander leaves and boiled peas.

I had frozen peas so microwaved for 1 minute with little water and salt. If you have fresh peas then microwave for 3-4 minutes with little water and salt.

Serve with steamed rice, roti/Indian flat bread, paratha or naan.

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