Tangy Zucchini-Mushroom

This is a recipe tried long back. As I am busy with something so I am not able to post regularly. Hope to meet my readers (if there's any!) soon.

Beetroot 1
Zucchini 1
Chilly 1
Mushroom 2
Salt
Milk 3tbsp
Onion seeds 1/2tsp
Sambar onion 3
garlic 3 cloves
tangy chilly paste 1/4 tsp (see Tips)

Recipe:
1. Heat oil in a pan. Add onion seeds, followed by chopped garlic & onion.

2. After frying for 2mins on medium heat, when onion becomes soft, add the beetroot, zucchini & fry for 2mins. Add the mushrooms. Sauté.

3. Add salt & chilly. Mix properly. Cover & cook for 4mins.

4. Add 2cups water in the tangy chilly paste (see Tips). Add this in the pan. Now cover & cook on low heat untill the beetroot is soft.

5. Now uncover, add milk & cook on medium heat.

6. When the liquid completely dries off, turn off the heat. Serve hot.

Tips:

To make tangy chilly paste:
4 Indian Gooseberry
10-12 Green Chilly
1 tbsp Garlic paste
2 tbsp Ginger paste

Boil the Indian Gooseberry, deseeded. Blend together berry, chilly, ginger & garlic. Add 1 tbsp oil, salt, turmeric powder & mix.

Mushroom Chhole with Pulao

This time I was totally into Mushrooms. A full meal with mushrooms. I am just loving it! Hope you love it too. Do not forget send me your feedback :)

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Mushroom Chhole

Ingredient:

Chick peas - 250gm

Onion - 4 (medium / 2 for paste, 2 for slicing)

1 cup - Mushroom, soked in warm water & quartered

Garlic paste - 2 tbs

Ginger paste - 1tbs

Turmeric Powder - 1tbs

Cumin powder - 1tbs

Coriander powder - 1tbs

Chilly Powder - 2tbs

Green Chilly - 2

Tomato - 1 large

Potato - 1 large

Salt to taste

Sugar - 1tbs

Method:

1. Soak the chickpeas overnight, so that they become soft easily. Even after soaking also you have to put them in pressure cooker for 4-5 whistles.Add little bit salt while in cooker.After that drain that water.

2. Now heat a pan with mustard oil. Add garlic paste and then add the onions paste & slices.

3. Add chopped green chilies and fry the onions till they become soft.

4. Now add potato pieces, mushrooms & tomatoes and stir for  2 min in medium flame.

5. Now add the cooked peas in the pan. Increase the flame a bit and fry this whole mixture properly.

6. After 5 min of frying, add turmeric powder,cumin powder,coriander powder, chilly powder and ginger paste in it. Again stir properly so that masala can mix properly.

7. After frying all the peas and masalas, now add water. Add sugar & salt.

8. Now cook for 5-7 min in high flame.

9. Finally add garam masala just before finishing.Stire it properly.You can garnish it with chopped onions and chopped coriander. Even you can also add chopped green chili.

Mushroom & buddha palm squash pulao

Ingredients:

1 1/2 cups - Rice (preferable Basmati)

Salt To Taste

1 Pinch - Turmeric powder

1 tb spoon - garam masala

2 - bay leaves

3 - cardamom

1 - Cinnamon

6 - kismis

1 cup - Mushroom, small, soked in warm water & halved

1 - buddha palm squash, small, chopped

Rice:Water - 1: 1 1/2

Method:

1. Soak rice for half an hour. Soaked kismis in water.

2. Heat 1 Tbsp of ghee is a cooker, fry bay leaves. Add  cinnamon & cardamom.

3. Add the garam masala and fry. Add the chopped mushrooms & squash and mix well.

4. Cook until the masala separates from oil and vegetables gets tender. Add turmeric powder.

5. Add rice, salt, 3 cups of water and stir well. Add kismis. Cover and cook on high flame & wait for the cooker to whistle once. Turn off the heat & let it set for 10-15 mins.

8. Transfer to a serving dish. Serve hot Mushroom-Chole.

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Mushroom with Zucchini

This is the first time I had Zucchini in my life. In my hometown, we cannot find these & after coming to the new place, this was the first time I saw them in the local market.

This recipe is slightly adapted from cookingforengineers.com

Ingredients:

Mushroom - sliced

Zucchini - cut the zucchini lengthwise twice and chopped into quarter inch sections

Salt

Oil

Turmeric powder

Onion

Cumin seeds

Method:

1. Heat a pan with one tablespoon oil. When the oil started to shimmer, add cumin seeds. When the seeds started to splutter, add the minced onion and keep it moving in the pan until evenly browned.

2. Turning the heat to medium-low, add the sliced mushrooms & toss. Add salt over the mushrooms. After a few seconds, toss them again. 

3. Once a decent amount of liquid had evaporated from the mushrooms, add the chopped zucchini to the pan, sprinkling on an additional dash of salt & turmeric powder.

4. Turning the heat to medium-high, allow the Zucchini to cook, tossing them every ten or fifteen seconds. Once some of the zucchini picked up some brown caramelized bits, remove from fire.

Mushroom Jalfrezi

Jalfrezi or “dry fry” is an Indian curry in which marinated pieces of meat or vegetables are fried in oil and spices to produce a thick, dry sauce. You can use bell peppers, onions, paneer, French beans, or any of your favorite vegetables.

I always want to try different vegetables, spices & other ingredients in different ways. So yesterday evening when I was with R in the market, suddenly some colorful vegetables came into my eye. This was the first time I found these vegetables in the market in my 1year staying in Marathahalli. While buying the colorful vegetables I decided what I would prepare in the next day lunch. 

I saw the vegetable jalfrezi recipe of Sanjeev Kapoor once in some TV show, so I tried to remember the recipe & modified that with mushrooms.

Hope you like it!

Ingredients

400 gms Mushroom

2 medium tomatoes

1 medium green capsicums

1 medium yellow capsicums

1 medium red capsicums

2 medium onions

½ tsp ginger paste

½ medium bunch coriander leaves

2 whole green chillies

3 tbsp oil

Salt to taste

1 ½ tbsp vinegar

Method

1. Wash and cut tomatoes, onions, and capsicums into long slices.

2. Clean the mushrooms & cut into quarter pieces.

3. Clean, wash, and chop coriander leaves. Remove stems and break green chillie into two.

4. Heat oil in a pan. Add the green chillies, ginger, and onions. Sauté till the onions turn golden brown. 

5. Stir well and add red, green & yellow capsicum slices. Cook for 2-3 minutes. Add mushroom and toss.

6. Add salt and vinegar and cook for 2-3 mins. Add the tomato pieces.

7. Garnish with coriander leaves & serve hot with chapatis.