Thursday, March 15, 2018

Spicy Mushroom Masala

  • Mushroom : 250 gms
  • Onion chopped : 1 big
  • Crushed ginger : 1 Tsp
  • Crushed garlic : 1 Tsp
  • Curry leaves : few
  • Coriander leaves : few
  • Chopped tomato : 1
  • Green chilly : 2
  • Chilly powder : 2 Tsp
  • Coriander powder : 1 Tsp
  • Turmeric powder : ½ Tsp
  • Cumin powder : ½ Tsp
  • Garam masala : ½ Tsp
  • Tomato sauce : 1 Tsp
  • Fresh cream : 1 Tbsp
  • Vegetable oil : As required
  • Cardamom : 2
  • Cinnamon : 1 piece
  • Cumin : ¼ Tsp
  • Water : As required
  • Salt : As required

Clean and cut the mushroom into pieces. Heat oil in a pan and put the whole spices (cardamom, cinnamon, cumin) into it. Saute it for a few seconds and add chopped onion, ginger, garlic, curry leaves and green chilly. Saute till the onion turns golden colour. Reduce the flame and add all the masala powders into the onion and roast it till it's void of its raw smell. Next, put the chopped tomato and combine it with the masala. Add a little water and cook it well. Then, add the tomato sauce, salt and mushroom. Cover and cook for a few minutes. At this time, add required  amount of water and cook it for another 5 to 10 minutes. Finally, add the chopped coriander leaves and fresh cream. Mix and remove it from fire.

Recipe Courtesy : youtube

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Monday, March 12, 2018

Inji Chammanthi (Ginger Chutney)

  • Ginger : 2 big pieces
  • Shallots : 4
  • Dry chilly : 4
  • Coconut oil : 2 Tbsp
  • Salt to taste

Peel off the ginger skin and cut it into small pieces. Crush it well using a mortar and pestle. Then keep it for some time and squeeze it well to remove the extract. (The extract is usually used for treating stomach ailments. So, we usually prepare this chutney with the leftover ginger, after we take the extract.) Keep it aside. Then roast the dry chilly in little oil. Put the crushed ginger, dry chilly, shallots and salt into a grinder and crush it well. Transfer it into a bowl and pour required amount of oil and mix well.

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