Mushroom Curry Tandoori Style.

It is a snowy day and I am working from home. Just took a break during lunch time and decided to update my blog with a new recipe. Anu and Shyam are visiting us tomorrow from NY and I want to surprise them with a new recipe and hope they enjoy.

Menu for the day  was Methi Paratha, Tandoori Mashroom, Avarakai (Flat bean)Curry & Capsicum Raitha. I will be just posting Mushroom curry for now.

1.       Tandoori  Mushroom (Naaykodi Curry)



When you start stir frying (1st Stage)




When the cornflour,milk mixture along with mushroom boils (2nd Stage)



Just decorated with Onion rings and Coriander (Final)

Closeup of Mushroom Tandoori Style

Ingredients
400 gms Gourmet Mushrooms
1 tsp of cornflour mixed with low-fat milk or to add more flavor use milk cream
1 tsp dried fenugreek leaves(Kasuri Methi)
1/4 tsp orange food color
1 tbsp olive or corn oil
Salt to taste

Following spice to be ground to paste:4 whole red chillies
4 large sized cloves of garlic 
1 inch piece of Ginger
2-- 21/2 tsp coriander-cuminseeds powder

Method
Wash the mushroom thoroughly cutting it in half pieces.
In a pan add one tablespoon of oil and start with sautéing the kasturi Methi, grounded spices
After about few minutes or when you get the smell (do not overfry till it becomes dark)
Add the mushroom and stir fry adding salt
Next add the cornflour mixed in milk and sauté it till the mixture coats with mushroom
Remove from fire and garnish with Onion rings and coriander serve with Roti or
Thepla (Methi Paratha).

My first Post

Hi Everyone--

Wish you all A Happy New Year & Happy Pongal. One of my resolutions for 2011 was to start my blog with easy recipes. My daughter Anu would call frequently for recipes and has been the inspiration for my blog.

On the occasion of Pongal this post contains the recipes of :
1. Ven Pongal
2. Chakara Pongal
3. Eggplant Gotsu.

Ven Pongal

Ingredients:
rice…………………………………. 2 cups
roasted moong dhal (payatham parippu)……. 1 cup
black pepper………………………..1 tsp
pepper powder………………………1 tsp
ghee/butter…………………………..4 tbsp
cashew nuts………………………….10 to 15
curry leaves………………………….few
Jeera(cuminseeds)…………………..1 tsp
Green chillies…………………………2
Ginger(chopped)………………………1 tsp

Method

Wash rice, roasted dhal , few scrapping of ginger and cook in pressure cooker (3 times water) with salt . Heat a pan with ghee add curry leaves, cashew nuts,  chillies (cut into very small pieces, ginger and jeera/pepper powder. When the cashew becomes red add to the cooked rice and dhal. Mix well and little more ghee. Serve with chutney/ gotsu.

Note: Grind jeera and pepper into powder and store in container for future use.

Chakara Pongal

Ingredients:

1 cups raw rice

1 cup milk

4 tablespoon green gram dal roasted (mung dal)
2 cups powdered jaggery
6 tablespoons ghee or clarified butter

1 tbl spoon Cashew and Raisins fried in Ghee.
a pinch of edible  (Pachai Kalpooram) Borneal Flakes is english meaning of Pachai Karpooram. ..

Method:
cook the rice and roasted dal with 2 cups water in the pressure cooker.
Wait till you hear four whistles of the cooker and remove.
keep 1 cup of milk  in a non stick pan and add the cooked rice & dal.
Add the jaggery when you see the mixture thickening mash it thoroughly while stirring.
keep stirring well till the mixture becomes thick.

Add the ghee as and when required.
Add a pinch of karpooram, fried cashews & raisin  and then remove from fire.

Eggplant(Chidambaram Gotsu)

Ingredients:
Brinjal(Eggplant)
Eggplant( big )…………….. 1
Big onion(chopped)……………1
Tamarind extract (pulp ) ………1/2 to 3/4 tsp
Mustard seeds………………….1 tsp
Curry leaves……………………..few
Hing………………………………1/2 tsp
Gotsu curry powder…………………..2 tbsp
Jaggery powder 2 tsp
Salt to taste


Method

Keep the brinjal on the gas stove and burn it. (Apply little oil on the brinjal (Kathirikkai)Turn the sides and make it burn). Cool it and peel the skin. Alternatively take Eggplant/brinjal and bake them in the oven at 250 degrees for 30 minutes.. Mash the eggplant into pieces.Heat a pan with oil add mustard seeds. When the mustard seeds crackle add onions (optional) and fry. Then add tamarind water, mashed eggplant, turmeric powder, hing, jaggery powder, Gotsu curry powder and salt. Let it boil for 5 minutes. Add curry leaves . Eat this gotsu with ven pongal.

Gotsu Curry powder

Dry roast Coriander seeds, Chanadal , Red chillies & Hing (asofetida) in large quantity and store in container. For every four  tablespoons of coriander seeds  add four chillies one table spoon of chanadal and piece of hing or teaspoon of hing powder.

Tomatoes(more) can be substituted instead of the eggplant for a tomato- onion gotsu. Add more chillies.This gotsu can be eaten with rice and pappad. It can be the side dish for Pongal and idli.