Button mushrooms with cashew paste and yogurt

Fresh button mushroom  600 gms.
corriander leaves chopped  1cup
cardamoms green    5
cloves                      5
cinnamon                 1 inch stick
bay leaf                    1
mace                         a pinch
boiled onion paste   2/3 cup
ginger paste             4tsp
garlic  paste             4tsp
green chillies           4
red chilli powder     1tsp
corriander powder    1/2 tsp
yoghurt                     11/2 cup
salt
cashew nut paste       3tblsp
ginger cut in thin strips  11/2inch

Blanch the mushrooms in hot water for two minutes. Drain.
Heat the oil in a kadai, add the green cardamom ,cloves ,cinnamon,bay leaf and mace and saute over medium heat till fragrant.
Add the boikled onion past and saute for two to three minutes. Add the ginger and garlic past and continue to saute for a while. Add the green chillies and saute for half a minute.
Add the chilli powder and corriander powder and stir for half a minute.
Remove from heat and stir in the yogurt and salt. Return the pan to the heat. Add around three-fourth cup of water and bring to a boil. Lower heat and simmer for two to three minutes.
Add the mushroom and three-fourth cup of corriander leaves and simmer for two or three minutes. Transfer to a serving dish and garnish with remaining corriander leaves and giniger strips.
Serve hot with steamed rice or rotis.   

Mixed vegetable gravy

Vegetables of your choice preferably 1 potato,1 green capsicum, 2carrots, a hand full of green peas,  1onion, a few florets of cauliflower.

Ingredients

Onion 1
Jeera  a pinch
oil
chilly powder.  1tsp
cashew nuts    10
tomato           2
ginger         1 inch
garlic           4 pods
corriander leaves  handfull
lemon

Procedure

Take some oil in a vessel and once the oil is hot add some cumin and once it changes colour add the onion.Saute it  add the potato, carrot, green peas , cauliflower and capsicum. Keep tossing it for sometime till the vegetables are cooked. Sprinkle some salt .

In another pan fry one onion, add the ginger and garlic and keep frying add the cashew nuts and tomatoes.Let it fry well. Once it is fried remove it from the fire and let it cool. Grind this to a fine paste with chilly powder and  add it to the vegetables. Add some water depending on the consistency you require.Add some salt and cover it for some time .Add some lemon juice and finally garnish it with corriandr leaves.Serve hot with rotis.






 

Masala Dosa

Masala Dosa

Boiled rice  2 cups          

                                        

Udith dhal   1/4 cup

methi           6 to 7

beaten rice   2 handfuls

salt

Potato bhaji

Potato     3 medium size

Onion      1 "

Green chillies 3

Ginger             1inch

lemon

kadipatha

chana dhal

mustard

salt

Red chutney for the dosa

Red chillies     10

Chana dhal     a fistful( roasted)

Onion                 1

Garlic                 4 flakes

Tamarind           small cherry size ball

Salt

Oil
Roast the long red chillies on a hot tawa with a little oil. Grind the chillies along with other ingredientsto a smooth paste using little water.

Green chutney.

coconut grated   6tablespoons
chana dhal          3 heaped tablespoons
tamarind             llittle
green chillies      3
garlic                  2 pods
salt

grind this with very little water. Taste and adjust the salt.

Procedure

Wash the rice well and soak it with plenty of water. Add methi seeds to the soaked rice and add the udith dhal and let it soak for 3 to 4 hours. After the rice is soaked grind the rice it shoud be a thick consistency. Add salt and little sugar to the batter. You can omit the sugar if you want. Once the batter is ready keep it for fermentation for 3 to 4 hours.

After fermentation use a thick pan used to fry dosa. Let the pan become really hot and add a ladle full of batter spread it in a circular motion and make it as fine as possible.Once fried put the red chutney on the dosa and sprinke some ghee and then put the potatoe bhaji and fold it.Serve it with sambhar and green chutney.

Carrot cake

Butter 250 gms
Maida 500 gms
Eggs    4
Sugar   250 gms
Baking powder 2tsp
Carrot  grated    4medium sized
Walnuts    handful
Raisins     handful
Condensed milk  1/4 cup
Evaporated milk 1 tin
Oven temperature 160 degrees for 45 mins

Grease a baking tray and mix the butter with the sugar and let it become light and creamy.Add the eggs slowly with the maida which has been mixed with the baking powder. Slowly keep mixing it with the beater .Once all the maida is used and the batter is mixed well, add the condensed milk and t evaporated milk and once again mix it ,now you can use a wooden spoon.Now add the carrot which has been grated.Finally add the walnuts and the raisins and mix it well but slowly.Pour it in a baking tray and bake it for 45 mins.