Mushroom Peas Masala

Are you looking for a spicy but yet delicious curry for your chappathi/roti, you have landed on your destination. Mushroom peas masala is a popular punjabi dish loaded with flavor and aroma

No of Servings - 5

Ingredients

1. Onion(small) - 2
2. Tomatoes - 2
3. Green chillies(small) - 2
4. Ginger - 1/2 tsp
5. Garlic - 5 pieces
6. Mushroom(chopped) - 2 cups
7. Turmeric powder - 1/2 tsp
8. Chilli powder - 1/2  tsp
9. Garam masala - 1/2 tsp
10. Cashews - 10
11. Salt - to taste
12. Kastoori methi leaves - 1/2 tsp

Method

1. Heat oil in a wok and fry ginger and garlic
2. Add onions and saute with salt to avoid drying up
3. Get your tomatoes ready and add it to the mixture
4. Add turmeric, chilli, garam masala powder and wait for the tomatoes to smash and for the oil to seperate out
5. Add cashewnuts and leave it on flame for few mts(main ingredient to give you the sweet flavor)
6. Remove the mixture from the flame and let it cool down
7. Grind the mixture into a coarse paste on mixer
8. Heat oil in the same wok and add the grinded paste.  
9. Bring the mixture to boil and add the chopped mushrooms and peas 
10. Add water to get the mixture to your consistency
11. Rub the dry methi leaves on your hand and sprinkle on the mixture.(yes, thats right, its the secret ingredient to produce the aroma)

Spinach kuzhambu

Though the title says kuzhambu, its not of the regular kuzhambu style. This dish is one of the popular dish among sourashtra families. My mom makes this all the time as it is very healthy, easy to prepare and cools down your body.

No of servings - 4

Ingredients

1. Spinach(chopped) - 1 cup
2. Onion(Small) -1 
3. Rice cleaned water - 2 cups
4. Pepper powder - 1/2 tsp
5. Cumin powder - 1/2 tsp
6. Asafoetida - a pinch
7. Milk - 1/2 cup
8. Salt - as needed
9. Seasoning items
1. Oil - 3 tsp
2. Kadugu - 1/4 tsp
3. Cumin seeds - 1/4 tsp
4. Red chilli - 2

Method 

1. Clean rice with water and save the water 
2. Boil the rice cleaned water in a pan and add chopped spinach and onion
3. let it boil in a open pan for 10 mts (or till the spinach is well cooked)
4. Add the pepper powder, cumin powder and salt to the boiling spinach mixture.
5. Remove the boiling mixture from flame when the spinach is thoroughly cooked 
6. Heat oil in a pan and add seasoning items and wait till it splutters
7. Add the seasoning to the spinach mixture and set aside the mixture for cooling
8. When its cooled down, add milk to the spinach mixture

Easy and health recipe and kids would love it. 

Okra Dosa

This is one of the best recipe I have ever tried and it tastes as great as okra. I believe no one can say "no" to okra and dosa. And both mixed together in a recipe is simply great. Adding green to food gives satisfaction for parents having picky eaters at home.  I should thank my friend "Latha Kalyan" for introducing this recipe to me. Since I got to know the recipe, it has been lingering in my mind and looking for a perfect time to try it out. This is my first trial too but we all loved its flavor. And I know it would be one of the most demanding recipe ever.

Okra Dosa

Ingredients

Flat Big Spoon

1. Idli Rice - 2 cups
2. Raw Rice - 1 cup
3. Okra - 18-20
4. Green Chilli - 1
5. Salt - To taste

Method 

Okra Dosa Flour

1. Soak Idli rice and Raw rice in water for 4 hrs as you prepare the regular idly/dosa flour
2. Cut Okra into small pieces and set aside (Exposing the cut okra to air would lessen the moisture and sticky nature)
3. When the rice is ready to grind, grind first the okra in mixer
4. Grind the rice in the grinder. On half way, add the grinded okra and green chilli
5. When the flour is smooth enough to make dosa, remove it from grinder
6. Add salt to taste and mix the flour well

Okra Dosa

1. Heat the dosa tawa and spray oil if required
2. Dilute the okra flour to reduce the viscous nature. Make sure to check the consistency before applying on the tawa
3. Spread the flour with flat spoon and wait for few seconds. Turn on the other side and remove it from flame when ready. 
4. Okra dosa magic is with the flat spoon

Goes well with all chutney and sambar