Wednesday, May 30, 2012

Mushroom Curry

I just love mushrooms in any form. This is a simple recipe which my friend recommended to me. I made some slight changes to it though.

Mushroom Curry

Ingredients :
To grind into paste:

Onion- 3
Tomatoes - 1-2
garlic - 3
ginger- 1 tsp
oil - 1 tbsp

The rest :
Mushrooms - 200gms

spring onions - 3 tbsp
corriander - 2 tsp
chilies- 4
garam masala - 1/2 tsp
turmeric - a pinch
jeera powder - 1/2 tsp
chili powder - 1/2 tsp
curry masala - 1 tsp ( i used MDH kitchen king)
salt- to taste
oil - 1 tbsp

Preparation :
1)Add 1 Tbsp of oil to the kadai and saute onions , garlic and ginger. Once brown add cut tomatoes and saute till cooked. Remove and let it cool and then grind to a fine paste and keep aside.

2) Add the remaining oil to the kadai and saute the cut mushrooms till they become soft and water starts coming out this should roughly take 3-5 mins.
3) Add all the dry powders to it and give it a stir.
4) Immediately add the ground onion and tomatoes paste & water and let it simmer for 5 min.
Mushroom Curry Mushroom Curry

5) Add the coriander  and spring onions to garnish.

Mushroom Curry

Goes well with roti or any other Indian bread as well as with jeera rice.

Side dish recipes to try

bhini masala curry
bhini masala
fatafat channa masala
fatafat channa
cauliflower tomato kurma
cauliflower tomato kurma
potato kurma
karamani [ cowpea ] curry
karamani [ cowpea ] curry

Sunday, May 27, 2012

Aloo Paratha - Potato Paratha

#AlooParatha #PotatoParatha : This is the easy version of aloo paratha.. The one I find very easy to do.

Potato Paratha


For the filling :
Potatoes/Aloo - 4-5 (large ones)
Chillies - 2 (finely chopped)
salt- to taste
Chilli powder- 1 tsp
Garam masala- 1 tsp
Jeera powder- 1/2 tsp

For the dough:
Atta/ Wheat flour - 2 cups
water - 3/4 cup
salt - 1 1/2 tsp
ajwain - 1 tsp
oil -2 tp
and some more for frying parathas

1) Boil potatoes with some salt till soft.
2) Make the dough with flour, salt , ajwain and water. Finally add 2 tsp of oil and knead till it doesn't stick to the hand.
3) Make small palm sized balls and keep aside.
4) Peel the skins of the potatoes and mash it .
5) Mix the masalas and chillies to the potatoes and make same sized balls as the dough.
6) keep a frying pan/ tava on high flame.
7) Roll out the ball of dough to a small circle of abt 8cm dia and place the aloo masala at the center.
  And cover it by folding the rolled dough in such a way that it is completely covered. press it a little to make it flat and dust with some more flour and roll it into a flat disc .
8) Now place it on the hot tava and cook it by using about 1 tsp of oil. Once done remove it and its ready to eat.
Potato Paratha

Goes best with curd, pickle and pudhina chutney.
This quantity mentioned makes 12-14 parathas.

You might also like to try

carrot boli
carrot boli
peas-potato paratha
peas potato paratha
Whole wheat dough for boli
Whole wheat dough
Carrot Halwa
Carrot Halwa
other boli varieties
other boli varieties

Saturday, May 12, 2012


#LemonRice :
I live in germany and am studying masters here. So I hardly have time to cook 3 times a day. So the trick is to cook once in a day and make a dish that stays fresh for a long time or can be reused...
so when I have rice left over I make lemon rice and u wont realize that it is made from leftovers...

lemon rice


Cooked Rice - 2 cups
mustard - 1 tsp
ground nuts - 2 tbsp
channa dhal - 2 tsp
urad dal - 2 tsp
chillies - 6-7 ( finely chopped )
curry leaves - 15-20
Fresh corriander - 2 tbsp
salt -to taste
asefotida - 1/2 tsp
lemon juice - 3-5 tbsp
turmeric powder - 1/4th tsp
Jeera powder    - 1/4 tsp
coriander powder - 1/2 Tsp
Red chilly powder - 3/4 tsp [ adjust ]
oil (any) - 2 tbsp


heat oil in  a large frying pan. Once hot add mustard, after it crackles add urad dhal, channa dhal and ground nuts. Also add the asefotida and once the dhals start turning golden brown add curry leaves , coriander leaves and green chillis.  After chillis are fried add turmeric powder, jeera powder, red chilly powder and salt. Then reduce the flame to SIM and add around 3 tbsp of lemon juice.Immediately add the cooked rice.  Mix everything and let the rice get hot and absorb the oil and lemon juice. Check the taste and add some more salt and lemon juice if required.
Transfer into a serving bowl.
Lemon rice is ready to eat. Goes best with potato fry or chips..