Mushroom Curry

Ingredients:

80z Sliced Mushroom

1 yellow onion (chopped)

2 tomatoes (chopped)

1tbsp ginger-garlic paste

1/4tsp Turmeric powder

1 1/2tbsp Chilli powder

2tbsp Coriander powder

1/2tsp Garam masala powder

5 Curry leaves (optional)

1tsp Cumin seeds

1tsp Fennel seeds

2 Cloves

1 inch Cinnamon stick

Salt

3tbsp Oil

How to:

• In a skillet, heat oil, add cumin seeds, when it splutters add fennel seeds, cloves and cinnamon.
• Then add onions along with salt and saute until tender.

• Now add turmeric powder, curry leaves and ginger-garlic paste and saute until raw smell disappears.

• When the onion starts browning, add the tomatoes and cook till its all mashed up.

• Now add the chilli powder, coriander powder and garam masala powder and cook for 2 mins.

(If you don't like fennel seeds, cloves and cinnamon coming in your mouth when eating, then, replace them by adding 1 1/2tsp garam masala powder along with other powders.)

• Add the mushrooms, mix well and cook in a low flame with lid closed.

• Let the mushroom cook in its own water, until tender.

• If the curry starts to dry, add 1/4 cup water and cook for another min.

• Switch off and garnish with cilantro.

Serve hot with steamed rice or chapathi.

Spicy n Tasty!

Pepper Okra(Lady's finger)

Ingredients:

1lb Lady's finger

1/2 Yellow onion (thinly sliced)

1tsp Turmeric powder

1tbsp Black pepper powder

1/2tsp Mustard seeds

Salt

Oil

How to:

• Wash and slant cut the lady's finger into 1 inch pieces.

• Now mix the turmeric powder with the lady's finger and let it sit for 5 mins.

• Heat oil in a skillet, add mustard seeds, when they pop, add onions and cook until tender.

• Then add the lady's finger, mix well and cook for few mins.

• When the onion starts browning, add salt and cook in a low flame with lid closed.

• Stir once in a while, as the ingredients may get burnt.

• Add the pepper powder when there is no more stickiness in lady's finger.
• Check salt for taste and cook for 3 more mins.
• Switch off the flame when the lady's finger starts browning.

Serve hot with steamed rice.

Apple pickle

I bought Pink Lady apples, which are a bit sour and so i made pickle out of it. You can also use green apples.

Ingredients:

1 Apple (sour)

1tbsp Chilli powder

1/2tsp salt

For Tadka:

1/2tsp Mustard seeds

1/2tsp Urad dal

1/2tsp Cumin seeds

4-5 Curry leaves

3 dry red chilli (broken)

1 pinch Asafoetida

Oil

How to:

• Slice and remove the core from the apple and chop finely.

• Add the chilli powder and salt to the apple and mix well.

• Let it marinate for an hr.(salt oozes out water)

• Now heat oil in a pan, add the tadka ingredients, fry'em and mix well with the marinated apple.

Serve with curd rice or dal rice.

Mmm, Spicy!

Tip:

You can increase the quantity,add 1tsp vinegar and store it in an air tight container for upto a week.

Eggplant roast

Ingredients:

1 Eggplant

3tbsp Chilli powder

3/4tsp Turmeric powder

1 1/2tsp Rice flour

1tsp Salt

Oil

How to:

• Slice the eggplant into 1/2 inch circular or semi-circular pieces.
• Mix the chilli powder, turmeric powder, rice flour and salt and prepare a dry masala.

• Now coat the dry masala on both the sides of eggplant and marinate for 5-10 mins.

• In a skillet, drizzle oil to coat the pan, when the oil is hot, place the marinated eggplant and roast it in a medium flame.

• Cook for 4 mins, then, flip it over and cook for another 4 mins, until the sides starts to blacken.

Remove from pan and serve hot with dal rice.

Sending this dish to Akheela's Torview for the event Food Palette Series ORANGE.

Indo-Chinese Chilli chicken

Ingredients:

1lb Chicken (bite-size)

For Marination:

1 Egg

1tbsp Corn flour

1 Pinch Ajinomotto

1/2tsp Salt

1/2tsp Black pepper powder

For sauce:

1/2 Yellow Onion (diced)

1/2 bell pepper (sliced)

5 dry red chilli (cut length wise)

1 1/2tbsp garlic (finely minced)

1tbsp ginger(finely minced)

2 green onions (chopped)

1/2tbsp chilli powder

1/2tsp Black pepper powder

1 tbsp corn flour (diluted in water)

4tbsp Soy sauce

1 1/2tbsp Chilli-garlic sauce

2tsp White Vinegar

1 pinch Ajinomotto

1 pinch Sugar

2 cups Water

Salt

Oil

How to:

• Marinate the chicken for 15-20 mins, deep fry the'm and keep aside.

• In a skillet, heat oil, add the dry red chilli, saute it, then, add garlic and ginger and saute well until the raw smell disappears.

• Now add the onions and bell pepper and saute well.

• Then add 3/4th of the green onions, pepper powder and chilli powder and saute for few mins.
• Add the ajinomotto, sugar and salt and mix well.

• Now add the soy sauce and chilli-garlic sauce and cook for a min.

• Pour the water, bring it to a boil and add vinegar.

• Then add the fried chicken and mix well. Check salt and pepper for taste.

• After a couple mins add the diluted corn flour mix, one spoon at a time and mix well.

• Switch off, when the sauce starts thickening and garnish with the remaining green onions.

Serve hot with steamed rice or fried rice or naan.

Egg fried rice

Ingredients:

2 cups Basmati rice

4 Eggs

1/2 cup Carrot (finely chopped)

1/2 cup green beans (finely chopped)

1/2 cup green peas

1 green onion (finely chopped)

1 Serrano pepper (finely chopped)

1/4 diced bell pepper (optional)

1tbsp ginger-garlic paste

3tbsp Soy sauce

1tsp White vinegar

1tbsp black pepper powder

Salt

Oil

How to:

• Cook the basmati rice along with 1/2tsp salt and 1tsp oil and keep aside.
• Beat the eggs in a bowl along with a pinch of salt and 1/2tsp freshly ground black pepper.

• Heat oil in a pan, pour the beaten eggs, scramble well and keep aside.

• In a big skillet, heat oil, add green chillies and ginger-garlic paste and saute well.
• Now add the chopped veggies (carrot, peas, beans and bell pepper), sprinkle some water and cook with lid closed for 3 mins.

• Then add salt and black pepper powder and fry for a couple mins more.
• Add the soy sauce and vinegar and saute well.
• Now add the cooked rice, mix gently and fry for 2-3 mins. (Check salt and pepper for taste)

• Finally add the scrambled eggs and fold into the rice.

Serve hot with Chilli chicken.