MUSHROOM MASALA CURRY

Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.Button mushroom is the most common variety of mushroom consumed all over the world.The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food product.

Consuming  mushrooms helps in preventing heart disease and cancer, boosts immune system, it includes rich amount of Vitamin D and potassium.

This recipe is easy, healthy and very delicious. I have used stone flower/kalpasi/pattar ka phool. It is an exotic spice of Tamil nadu and used in Chettinad cuisine. It releases a fragrant aroma  when tempered in hot oil for curries and gravies. In this recipe mushrooms are cooked in onion- tomato-garlic puree with Indian spices on slow fire.

INGREDIENTS

Mushroom     200 gm
Onion big.       1
Tomato big     2
Garlic               5-6

Cinnamon       1
Cloves              2
Coriander powder 1 tsp
Kalpasi             1
Chilli powder as required
Turmeric powder 1/4 tsp

Coriander leaves  chopped
Oil                      4 tsp
Salt to taste

METHOD

Wash and clean the mushroom nicely, chop it and keep aside. Chop onion and tomatoes roughly.

Heat 2 tsp oil, in  a deep pan/kadai add onions and garlic and saute till it turns slightly golden in colour, add coriander powder and saute till the raw smell disappears or for a minute or two.

Add the tomatoes and saute till it becomes soft.  Turn off the heat, let it cool down. Blend it in a blender to a fine paste.

Heat 2 tsp oil in a deep pan/kadai. When oil becomes very hot add kalpasi, let it release its flavour then add  Cinnamon and cloves on low heat. Take out the kalasi and discard it.

Add the chopped mushrooms and sauté it for two minutes on low heat so that it incorporates well with the spices. Add chilli powder and turmeric and mix well. Add the ground paste and mix it well. Add 1 to 1 1/2 tea cup water and cover and cook on low heat till mushrooms are done.

Garnish with coriander leaves. Serve hot with rice/roti.

HEALTHY MATTAR PANEER

Mattar means peas in India. Peas are free of cholesterol and low in sodium and fats. It is an antioxidant and packed with minerals and vitamins. It helps to lose weight, good for heart and bones, prevents aging, cancer and constipation.

Mattar Paneer is a delicious North Indian vegetarian dish. It is a combination of Paneer/cottage cheese and fresh green peas in a mild spicy onion tomato based gravy. Cashew paste makes it rich and creamy.

This dish is easy to make and goes well with Indian bread or rice.  To make the dish healthy whole masala and less butter/ ghee is added. Whole masala adds flavour and taste to the dish. Kasuri methi or dried fenugreek leaves are finally added to give good flavour to the dish.  Home grown fresh juicy tomatoes are added, which makes the dish tangy and sweet.

INGREDIENTS

Fresh Peas                 3/4 teacup
Paneer                       made from 1/2 L milk
Kasuri methi              2 tsp
Cinnamon                  1" stick
Cloves                           3
Cardamom                 2
Bayleaf                        1
Butter/ghee/oil          1-2 tbsp
Salt to taste

FOR WET GRIND

Onion big                      1
Tomatoes medium      3
Garlic                             4-5
Green chilies                1-2
cashew nuts                  1/2 teacup
Oil                                   2 tsp

METHOD

Soak the cashew nuts in water for half an hour. Blend it into a smooth paste.

To make cottage cheese/ Paneer you can follow this article step by step

http://ahaaafood.com/cottage-cheese/

Coat a non stick pan with a tsp of her/ghee/oil and shallow fry the Paneer/cottage cheese till the sides are golden brown. Keep it aside.

Heat a frying pan add a 2 tsp oil. Add onion, chillies and garlic, saute till onion changes colour. Add tomatoes and cook till they are soft. Cool it and blend in a blender. Keep the puree aside.

Heat a deep frying pan/kadhai add 1 tbsp butter/ghee , on low heat add cardamom, cinnamon, cloves and bay leaf.

Add the puree, cover and cook on low heat for 10- 12 minutes stirring occasionally.

After 10- 12 minutes the gravy will reduce.

Add the fresh peas, paneer, cashew paste and water as required (almost 2 teacups) and cook for 5 -7 minutes on low heat.

Finally add kasuri methi, mix well and turn off the heat.

Serve with Indian bread/ jeera rice.