Garlic Mushroom Capsicum Fry

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

Ingredients

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

Method

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.

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Andaa Pyaazi (Eggs in a simple onion gravy)

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

Ingredients

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

Method

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.

Simple Radish Leave Bhurji (Mooli patta bhurji)

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This is simple quick recipe using leaves of radish (mooli) which are generally not used, can be used as a tasty side dish.

Ingredients

Radish Leaves (Mooli ke Patte)– 3 cups (Thoroughly washed and finely chopped)

Garlic – 8-10 cloves

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

Ajwain (Carom Seeds) – 1 tsp

Heeng (Asafoetida) – A pinch

Salt  –  To taste

Oil – for cooking

Method

Finely chop garlic and green chillies. In a pan heat oil. Add ajwain. When ajwain starts to crackle add chopped garlic and green chillies. When garlic starts turning brown add the leaves. Add salt and heeng.

After around 5 minutes, the leaves would leave water. Reduce heat now. Cook till all water dries up. Now increase the heat and cook for 5-6 minutes more. (The leaves would turn darker in colour).

Serve hot with paranthas etc.

P.S. The leaves generally have a little salt content so please add salt in moderation. Along with the leaves one can add finely chopped radish also, in such case the dish needs to be cooked till the radish become soft and slightly translucent.

Please use only green leaves and not the leaves which are turning yellow or are wilting. (these wilting leaves can be used to make good compost for kitchen garden).

Similar dish can be created using cauliflower leaves (but only the leaves which are tender).

Spicy Garlic Mushroom Bell Pepper Capsicum Fry

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This is simple quick recipe, can be used as a side dish, a starter, a topping, a filling for sandwiches etc.

Ingredients

Mushroom  – 150 gms (chopped)

Red & Yellow Bell Pepper –  One cup (diced / cubed, both mixed)

Capsicum – ½ cup (diced / cubed, both mixed)

Onion – 1 medium size (diced)

Garlic – 10-15 cloves

Ginger – ½ inch piece

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

Sonth (dry ginger powder) – 1 tsp

Curd – 3 tbsp

Besan – 1 tbsp (dry roasted)

Amchoor – 1 tsp

Kalonji – 2 pinches

Lemon juice – 1 tsp (the sourness can be adjusted as per liking)

Fresh Coriander (Hara Dhania) – For garnishing

Salt  –  To taste

Oil – for cooking

 

Method

Wash and clean all vegetables. Cut the ginger in small juliennes. Now make a paste of ½ of these juliennes with garlic and chillies. Keep aside.

Make a marinade of ginger-garlic-chilly paste, besan, amchoor, salt, sonth and curd. Add mushrooms, bell peppers, capsicum and onion. Keep aside for at least 10-15 minutes.

In a pan, heat oil. Add kalonji. When kalonji seeds start crackling add the vegetables in marinade. Keep on turning the vegetables to avoid sticking. Cook on low heat till the mix starts leaving side and oil. The mix would also start turning brown now. Add lemon juice.  Add remaining ginger juliennes. Cook for 2-3 minutes more.

Garnish with coriander and serve.

P.S. – The sourness depends on one’s taste bud. The curd (depending on the sourness) and amchoor would make the mix sour. Taste and adjust lemon juice accordingly. Instead of amchoor one can add chaat masala (to make it more spicy) – please add salt accordingly if chaat masla is used.

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Baingan (Eggplant/Aubergine)Choka

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Roasting the vegetables

I don’t know if this can be counted as an original recipe. This is a recipe from my hubby’s treasures. Loved the fact that it was almost nil oil dish.

Ingredients

Brinjal (Baingan) – 2 medium size (round ones)

Tomato – 2 medium size

Potato – 2 medium size

Garlic – 8-10 cloves

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

Mustard Oil (Sarson Ka Tel)   – 1 tsp

Fresh Coriander (Hara Dhania) – For garnishing

Salt  –  To taste

Method

Wash all vegetables. Peel the garlic cloves but don’t cut them. Using a knife, make small crevices in the brinjals and insert the garlic cloves (one in each crevice). Now roast all the vegetables. The roasting can be done on gas stove also. To get the rustic flavour roasting ideally should be done on charcoal. When all the vegetables are roasted, take a pan of water, dip the roasted vegetables once and take out the skin (roasted skin which is now black in colour).

In a pan using a masher or hands mash all the roasted vegetables. Add salt and finely chopped green chillies to the vegetable mash. Now add mustard oil for that strong rustic flavour. Garnish with coriander and serve hot with baati/roti etc.


 

Gobhi (Cauliflower) Matar (Pea) in Hara Masala

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A simple twist to the regular Gobhi Matar – a winter favourite of many

Ingredients

Phool Gobhi (Cauliflower) – One flower (medium size)

Matar (Peas) – 150 gms

Fresh Coriander (Hara Dhania) – One cup for Masala and for garnishing

Onion- 3 medium size

Tomato – 1 medium size

Garlic – 5-6 cloves

Ginger – ½ inch piece

Green Chillies – 1-2 (can be increased or reduced depending on your requirement of spiciness)

Kalonji   –   1 tsp

Methi daana   – 1 tsp

Turmeric (Haldi Powder) – 1 tsp

Salt  –   To taste

Oil   – 1 table spoon

Heeng (Asafoetida)  –  A pinch

Garam Masala    – 1 tsp.

Method

In a grinder make a paste of 2 onions and tomato. Keep aside

Now make a paste of garlic, ginger and green chillies. Keep aside

Make a paste of coriander leaves with a little water. Keep aside

Finely chop 1 onion. Keep aside

Cut the cauliflower (phool gobhi) in small florets.

In a pan heat oil. Add kalonji and methi daana. When they start to crackle, add ginger garlic paste and keep stirring to avoid it sticking to the pan and burning. When the colour turns light brown, add chopped onion. Fry onion till colour turns to light brown. Now add the onion tomato paste. Add turmeric and fry till it starts leaving oil. Add the coriander paste. Fry it for around 5 minutes. Please remember if you over fry the mix now the flavour would change. Add the cauliflower and peas. This dish has to be in latpat form (i.e. the masala should stick to the vegetables and should not be in thin watery form). Add salt, heeng and a little water. Cover the pan and cook on low heat till done (it would take around 10 minutes).

Add garam masala and garnish with chopped coriander.

Serve with hot tawa bathua roti or normal paranthas.

 

Beetroot Pooris & Crispies

Beetroot Pooris & Crispies

Beetroot mania continues. Red is the colour of the season.

Ingredient

 

Beetroot                                    –           2 medium size

Garlic                                        –           10-15 pods

Ginger                                       –           ½ inch piece

Dal Chini (Cinnamon)                 –           ½ inch stick

Kali Mirch (Black pepper)            –           10-15 pieces

Jeera (Cumin)                            –           1 tsp

Amchoor                                   –           1 ½ tsp

Sugar                                        –           1 tbsp

Sooji                                         –           3 tbsp

Wheat Flour (aata)                     –           Enough to make a dough

Salt                                          –           as per taste

Oil                                            –           for frying

 

Method

Finely grate the beetroot. Coarsely grind the garlic and ginger. Coarsely grind dal chini and kali mirch. Heat oil in a pan, add jeera, when the jeera, add the dry maslas. Add garlic and ginger paste. When the mix starts turning brown, add grated beetroot. Keep on stirring. Add sugar, salt and amchoor. Keep on stirring. The colour of the mix would change and it would start leaving the sides. Take the mixture off the heat. Now coarsely grind this mixture into a paste. Keep aside.

 

For Poories/Paranthas

 

Use ½ of the beet root mixture with wheat flour (aata) and make a dough. This dough would be pinkish in colour. Now heat oil for frying (if making pooris) and make small pooris and fry them. Your red colour pooris are ready. Eat them hot.

 

In place of poori, one can make paranthas also.

 

For Crispies (Similar to Mathris)

 

Use other ½ of the beet root mixture with wheat flour (aata) and sooji. Make a dough. This dough would be pinkish in colour. Roll out the crispies/mathris in the regular round shape (they should be thinner than the pooris), or any fun shape. I used the star shape. Fry them in oil. Serve them with Sonth or Coriander chutney. They are crunchy and can be kept in air tight container for 2-3 days.