Mushroom in rose gravy

A mushroom dish with a flowery twist. This dish is not a low fat dish.



Button Mushroom -250 gms

Onions – 2 medium size

Milk – 2 cups

Malai or Fresh Cream – 1 cup

Garlic – 5-6 cloves

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Clove (Laung) – 4-5

Dal Chini (Cinnamon) – ½ inch stick

Cardamom (Eliachi) – 2

Kasuri Methi (dry) – 2 tsp

Jaggery – 1 lemon size ball

Rose Petals (desi gulab) – 1 cup

Rose water – 2 tsp

Rose essence – 2-3 drops (if the rose essence is synthetic one, use as per the strength, natural rose essence is strong and just 2-3 drops are enough)

Kalonji (Nigella seeds) – ½ tsp

Salt – as per taste

Coriander – for garnishing

Butter – for frying mushrooms

Garam Masala – 1 tsp

Oil -1 tsp (can be avoided)

Water – ¼ cup



Make a paste of onion, garlic and green chillies. Keep aside. Make a paste of rose petals with a little milk and keep aside.

Dry roast clove and cinnamon. Grind them in a coarse powder with cardamom.

Dice the mushrooms and fry them in butter in a non stick pan. Keep fried mushrooms aside. Heat the same pan (if there is butter left in it, please don’t add any oil, else add oil). Now add kalonji, when it starts to crackle add the onion paste. Keep stirring the onion paste, when it starts changing colour (it would become a light shade of pinkish brown) add water, simmer the heat to the lowest. Now add milk, keep on stirring the mix else the milk would start curdling. Add the dry roasted spice mix. When the mix starts boiling (bubbling) add rose petal paste, fried mushrooms salt and jaggery. Keep stirring, cook for 7-8 minutes. Now add rose water, rose essence and malai or fresh cream. Cook for 3-4 minutes. Remove from heat.

Dry roast Kasuri Methi. Make a powder (roasted kasuri methi is easily crushed). Add to the dish. Sprinkle garam masala and garnish with chopped coriander.

One can replace mushrooms with Chicken or Paneer (cottage cheese) in this dish. If adding chicken, please remember the cooking time would have to be adjusted.

Serve it with Laccha paranthas, tawa chapati or even plain naan.

Kacchi Haldi Ka Achaar (Raw Turmeric Pickle)


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A unique pickle recipe, shows how rich the pickling tradition is in India.

Pickle with health benefits.


Kacchi Haldi (Raw Turmeric) – 1 kg (used our home grown produce)

Lemon – 1 Kg

Green Chilly – 150 gms

Fennel Seeds (Moti Saunf) – 1 tbsp

Rai – 1 tbsp

Asafoetida (Heeng) -2 tsp

Sea Salt – as per taste. (around 25-30 gms)


Wash and clean the raw turmeric. Remove water by either keeping them on kitchen towel or wiped them clean with muslin cloth. Dice in thin slices or grate it. Keep aside.

Wash the green chillies. Slit the chillies in two parts.

Dry roast fennel seeds and rai seeds. Roughly grind them into a coarse powder. I used a mortar and pestle to do this

Take out the juice of all the lemons. In a bowl mix the raw turmeric, green chillies, powdered spices, heeng and sea salt. Mix well. Now add lemon juice.

Bottle the pickle in glass jars) or those traditional Indian pickle jars. Cover the jars with thin cotton/muslin cloth and keep in sun for around 2 weeks. After 2 weeks, your pickle would be ready to consume.

Things to be noted : The pickle should be completely soaked in lemon juice. Please ensure that all the vegetables, vessels and utensils one is using are completely dry (no traces of water).

There are recipes of the same pickle where people use mustard oil / vinegar. I prefer it oil free. The pickle stays fresh for around 6-7 months and if one keeps it in refrigerator, it can stay fresh till the time you make the next pickle (i.e. 1 year).

I have used sea salt. Sea salt helps in keeping the pickle intact for a longer period as compared to our regular iodised salt and also gives a very distinct flavour. Regular salt also can be used. Salt quantity depends on one’s taste. The quantity of material can be reduced. I like gifting pickles and thus the quantity is slightly on a higher side.

The pickle is to be consumed in less quantity as compared to the other pickles.


Garlic Mushroom Capsicum Fry

A simple easy recipe, for those spicy cravings but not too heavy on spices.


Mushrooms – 150 gms (diced)

Capsicum (Diced) – 1 cup

Onion (Medium Size) – 1 (finely diced)

Garlic Paste – 3 tbsp

Green Chilly paste 1 tbsp (this can be reduced or increased as per your taste requirement)

Kalonji (nigella seed)– 1 tsp

Lemon – Juice of 1 lemons

Sonth (dry ginger powder) – 1 tsp

Salt – as per taste.

Coriander (Finely chopped) – for garnishing

Oil – for frying


In a bowl mix mushrooms and capsicum with garlic paste, chilly paste, lemon juice, sonth and salt. Keep aside (for at least 10-15 minutes, it would taste better if you can keep it for ½ hour).

In a pan heat oil, add kalonji. When kalonji starts to crackle add onions. Fry onions till they change their colour to light pink (become translucent). Now add marinated mushrooms and capsicum. Fry till the capsicum and mushrooms are done (capsicum would become soft and mushrooms would change colour, because of garlic marinade there would be slight browning).

Please remember to keep on stirring the vegetables, if they are not stirred because of garlic marinade they would stick to the pan.

Instead of oil one can use butter also.

Garnish with coriander and serve hot.

One can serve it with any sweet sauce. I served it with homemade Beetroot Tomato Garlic Sauce.


A sure shot remedy for cold and cough, immunity booster and stress reliever.

A Product by SOS Organics Pvt. Ltd.

Review of 14 tea bag Box. Net weight 21 grams (14 x 1.5 grams). MRP : Rs. 120.00

Tulsi has significant quantities of antioxidants such as vitamins A and C and helps in harmonizing imbalances in the body. The Himalayan Tulsi is specially tasty and powerful due to its unique growing condition.

Benefits of Tulsi:

  1. Acts as a detoxifying, cleansing and purifying agent.
  2. Has antibiotic, anti-viral, anti-bacterial and anti-carcinogenic properties.
  3. Helps in providing relief in conditions like fever, headache, sore throat, cold, cough, flu, chest congestion etc.
  4. Helps relieve stress and strengthens immunity.

These are just a few benefits of using Tulsi on a daily basis in one’s diet.

The product was easy to use in package that was similar to tea bags. Preparation was easy – exactly like using the tea bags.

The concoction has a very strong Tulsi(holy basil) flavour. I preferred it without any sweetness but one can add honey or jaggery for sweetness. It actually helped me a lot during a bout of bad cold and severe cough.

Because of its packing I could conveniently carry it to my office.


Shaljam, Gajar, Gobhi Achaar (Turnip, Carrot and Cauliflower Pickle)

This one is especially for my hubby who is completely crazy about this Punjabi pickle (and I had never tried it). This is my first attempt on making something which I have never tasted (this is only because I am not very fond of turnips).

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Mixed vegetables (Cauliflower, Carrot and Turnip) – 1 kg

Ginger Paste – 40 gms

Garlic Paste – 40 gms

Chilly Powder – 1 tbsp (can be reduced/increased as per one’s need)

Turmeric Powder – 2 tsp

Garam Masala – 2 tsp

Rai – 50 gms (dry roast and coarsely grounded)

Mustard Oil – 250 gms

Jaggery – 250 gms

Methi Daana – 1 tsp

White Vinegar – 1 cup

Salt – as per taste.



Cut all the vegetables in medium size. Par boil the vegetables. Drain the vegetables and dry them thoroughly by spreading them on absorbent sheet/towel. Dry them in sun by spreading them in a tray/thali for an entire day.

Day 2 (after drying vegetables in sun for 1 day).

In a pan or karahi/wok, heat the mustard oil (smoking hot). Add ginger, garlic paste, turmeric, rai powder, chilly powder and cook for 5-6 minutes. Add vegetables, garam masala and salt. Cook them (constantly stirring the mix) for 5 more minutes (this helps in removing the water which is released sometimes after adding salt). Remove from heat and keep aside in a vessel.

In another pan, heat jaggery and vinegar together till the jaggery is completely dissolved. Cool it and then add it to the already prepared mix of vegetables. Mix well.

Store them in clean, dry jars. (I usually use glass jars or traditional ceramic pickle jars for storing pickles).

Keep the pickle in sun for 5-6 days. The sourness increases as the pickle gets older, the older the pickle the tastier it is.

Beetroot Almond Rawa Halwa (Chukandar Badam Sooji Halwa)

A simple but tasty twist to the usual Sooji Halwa with lots of ghee.


Beetroot – finely grated ½ cup

Rawa (Sooji) – ¾ cup

Cinnamon – 1 tsp (in powder form, freshly powdered)

Clove (Laung) – 4-5

Sugar – ½ cup

Jaggery (Gur) – ¼ cup

Almond Oil (Roghan Badam Shirin) – 2 tsp

Cardamom – 2 (pounded)

Ghee – 3 tbsp

Dry Fruits – Almonds, Cashew nuts, Raisins (chopped)

Water – 3 cups



In a pan heat ghee. Add cloves and cardamom. When they start to crackle add finely grated beetroot. Cook beetroot till it changes its colour. Now add Sooji and cook the mix of Sooji and Beetroot till sooji changes its colour. (This is slightly tricky, so one can cook beetroot and sooji separately, sooji should turn light brown, and then mix them together).

Add water. Add sugar, jaggery and cinnamon and almond oil. Cook till it starts leaving the sides of the pan (takes up Halwa like consistency).

Garnish with dry fruits and serve.

P.S. – One can completely do away with sugar and use only jaggery or vice versa. Sweetness can be adjusted according to the taste. In case almond oil is not available one can use almond essence (almond essence would just give the flavour but would not have the health benefits of almond oil).

Andaa Pyaazi (Eggs in a simple onion gravy)


Simple Twist to the regular Egg Curry with lots and lots of onion.


Eggs – 5

Onion – 5 medium size

Ginger – 2 inch piece

Garlic – 8-10 cloves

Curd – 2 tbsp

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Clove (Laung) – 4-5

Tej Patta (Bay Leaf) – 1

Kali Mirch (Black Pepper) – 5-6

Methi Daana (Fenugreek Seeds) – 1 tsp

Badi elaichi (black cardamom) – 2

Garam Masala – A pinch

Salt – To Taste

Coriander – for garnishing

Oil – for cooking


Hard boil the eggs. Shell them and poke all around the eggs with a fork. Make a paste of ginger, garlic and one onion. Boil two onions and make a paste. Finely chop rest of the onions and fry them till they are brown in colour. Make a paste.

Add oil in a pan. When the oil is hot add methi daana, kali mirch, clove, tej patta, badi elaichi. When the dry masalas start to crackle add the paste of ginger, garlic and onion. Fry this till it changes colour (it will become light brown). Keep on stirring it while frying. Now add the paste of boil onions and fry till the mix takes a light brown colour and starts leaving oil. Add eggs and salt. Fry for 5 more minutes coating the eggs with the paste. Now add water (this depends on how watery you want the curry/gravy, generally a less watery gravy is ideal). Cover the pan and let it cook for 8-10 minutes on low heat. Add curd and fried onion paste. Cook for 4-5 minutes (ensure that the curd and onion paste are evenly and smoothly mixed).

Garnish with chopped coriander and serve with Mughlai Parantha.