Capsicum Mushroom Khuskhus Gravy

#CapsicumMushroomKhuskhusGravy : I generally use #capsicum in the preparation of semiya upma, rava upma, pulav and some time in stir fry and curries along with other vegetables.Capsicum has a distinct flavour and taste. So this time I made a gravy for pulav adding coconut khuskhus masala.

Ingredients :
1                                            Capsicum, cut into 1/2 inch equal size pieces
4 or 5                                     Mushrooms
1                                            Onion, Chop nicely
1 Tsp                                      Carrot, chop nicely
For Masala :
3 Tsp                                    Coconut scrap
3                                          Cashew nuts
2                                          Green chilly
10                                        Black pepper
1 Tsp                                   Khuskhus
1 Tsp                                   Cumin
3 cloves                                Garlic

2 Tsp                                    Oil
small quantity of Coriander leaves to garnish.

Method :
Grind the given ingredients into a smooth paste adding enough water.

Keep a kadai with oil over a slow flame.
Saute onion for 2 minutes and then add capsicum and carrot.
Saute for two minutes and put pieces of mushroom.
Saute until it becomes soft.
Add prepared masala and enough salt.

Allow to simmer until all ingredients combine together and reaches gravy consistency.
Turn off the stove.
Transfer into a serving bowl.
Garnish with coriander leaves.

This is an excellent side dish for poori, chappathy,


roti and neerdosai.





Other recipes you might like to try

mushroom soup

mushroom palak soup

mushroom tomato..

Cauliflower mushroom

Fatafat Channa Masala

bhini masala curry

vegetable kurma

cauliflower tomato kurma

potato kurma

karamani [ cowpea ] curry

To try variety of dishes

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Ideas for Breakfast and Dinner

Tiffin Recipes

Buckwheat Soup

#BuckwheatSoup : When I was researching online about #buckwheat, I read that it is mostly used in salads and also consumed as porridge by peasants. Soup is also a form of gruel or porridge. More over buckwheat becomes gooey when mixed in water and so I decided to prepare mushroom soup with buckwheat. Here it is.

Ingredients :
2 Tbsp                           Cooked Buckwheat
1 Tsp                             Carrot nicely chopped
1Tsp                              Cabbage thinly chopped
2                                    Mushrooms chop nicely
2 cloves                         Garlic smashed
A small piece                 Ginger smashed
1 Tsp                             Madras Rasam Powder
1/2 Tsp                          Salt

For Seasoning :
1/2 Tsp ( adjust )           Lemon juice
Garlic chivs, coriander leaves and pepper powder.

Method :
Take 1 cup of water in a vessel.
I made over an induction stove. Heat on 800 temperature setting.

When bubbles are formed at the bottom and along the sides of the vessel add all the given ingredients except mushroom and salt.
Keep stirring at regular interval.
Reduce temperature setting to 120 when it starts boiling.
When cabbage is 3/4 th cooked add mushroom pieces.

Now it would have attained porridge consistency. Add salt and mix well.
Switch off the stove.
Now add lemon juice and mix well.

Serve in a bowl, seasoning it with chivs, coriander leaves and pepper powder.

mmm... ah! a very nice soup for a cold evening!



You may also like to try

Vegetable clear soup

Coriander soup

Cilantro n Buckwheat Soup

Bael fruit - Vilva pazha juice

Muskmelon Mint juice

Pappaya Soup

Aam Panna - Raw Mango Juice

Varagarisi Venthaya Kanji

Mushroom Soup

#MushroomSoup : #Mushrooms require very little time to get cooked. So if a dish is prepared with many vegetables, add mushroom at the end. When you saute mushrooms, water oozes out of it. So be careful while making dry curries with it. Let me present you a simple way to prepare a soup using mushroom.

Ingredients :

2 or 3                            Button Mushrooms

1 Tbsp                          Broken Maize

1 Tbsp                          Nicely shredded Cabbage

2 Tsp                            Nicely chopped Onion

1 Tsp                            Nicely Chopped Carrot

2 Tsp                            Green Peas

1 Tsp                            Nicely chopped Garlic

1 Tsp                            Nicely chopped Ginger ( optional )

1                                   Green Chilly ( optional )

Method :

Wash mushrooms well in water and keep aside.

Take a cup of water in a vessel and heat till bubbles are formed at the bottom and sides of the vessel.

Add all given ingredients except mushroom into slightly heated water.

Mix well with a ladle.

Keep stirring at regular intervals by keeping fire at medium level. 

When cabbage and broken maize is cooked soft, add thinly chopped mushrooms.

Cook for 1 or 2 minute.

Switch off and add salt.

Serve hot seasoned with coriander leaves, spring onions and pepper powder.

You might also like to try

Bael fruit - Vilva pazha juice

Muskmelon Mint juice

Pappaya Soup

Aam Panna - Raw Mango Juice

Varagarisi Venthaya Kanji

Coriander soup

Buckwheat soup

Tomato soup

Brinjal Mushroom Thayir Pachadi

#KatharikkaiKaalanThayirPachadi #BrinjalMushroomThayirPachadi : I am forced to find out other options for making Thayir Pachadi ( Raitha ) without onion since onions are too expensive to handle. Here I tried a #Pachadi with #Brinjal [ #Katharikkai ] and #Mushroom [ #Kaalan ]. This Thayir Pachadi was very tasty with a nice aroma of cumin.

Ingredients :
Katharikkai ( brinjal )            : 1 small
Button Mushroom                 : 4
Curd                                    : 1/2 cup
Chopped big onion                : 1 tsp
Tomato chopped                   : 2 tsp
Grated Carrot                        : 2 tsp
Curry leaves                           : 6
Coriander leaved chopped       : 1 tsp
Oil                                         : 1 tsp
Turmeric Powder                   : a pinch

To Grind :
Coconut scrap                      : 2 tsp
Green chilly                          : 1 ( Adjust )
Small onion                          : 2
Cumin Seeds                        : 1/2 tsp

To Temper :
Mustard seeds                     : 1/2 tsp
Urad Dhal                            : 1/2 tsp
oil                                       : 1/2 tsp

Method :
Beat curd with a spoon and take in a serving bowl.
Wash mushroom well and keep aside.
Keep a kadai with 1/2 tsp of oil.
Cut brinjal into 5 mm thick pieces.
Add a pinch of turmeric powder and add cut pieces of brinjal.

Saute for few seconds and close with lid till it becomes soft.
Transfer into the bowl with curd.
Now add 1/2 tsp of oil again in kadai and saute mushroom pieces.

Water oozes out of mushroom pieces and keep stirring till become soft.
Transfer into the bowl with curd.
Grind all the ingredients given into a nice paste.
Add this ground paste also to curd.
Add all other ingredients given.
Put required amount of salt.

Mix well. Temper mustard seeds and urad dhal.
Transfer on to the prepared pachadi.
Mix well and garnish with coriander leaves.

A very good side dish for Briyani, Sambar Sadam, Tomato Rice.

Note :
The color is slightly yellowish because of turmeric powder used.
If Mushroom is not available then increase the amount of  Brinjal little more.