Mushroom Chettinaud / Chettinaud Mushroom Masala

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Ingredients:

• Mushroom - 500g
• Oil - 2 tblsp
• Coconut - 1/2 cup
• Coriander Seeds-1 tsp
• Cumin Seeds- 1/2 tsp
• Fennel Seeds - 1 tsp
• Red Chillies - 3 to 4
• Cardamom-2
• Cinnamon - 1/4 inch
• Cloves- 2
• Ginger- garlic paste - 1 tblsp
• Green Chillies - 2
• Cashews - 8 to 10
• Onion-1
• Tomatoes-2
• Curry leaves-few
• Turmeric Powder -1/4 tsp
• Red Chilli Powder- 1/2 tsp
• Coriander Powder - 2 tsp
• Pepper corns Crushed - 1 tsp
• Coriander Leaves-few

Method:

Clean the  mushroom very well and cut it into  half if its too big..Heat oil in a pan and add coconut, coriander seeds, cumin seeds,fennel seeds,red chillies, cloves,cardamom,,cinnamon and saute for 4 to 5 min.

Take some cashews in a mixer and add the above roasted masala to it...

Grind it along with sufficient water to a fine paste.

Heat oil in a pan and add the onions,,curry leaves and saute until golden brown. To this add the ginger-garlic paste and slit green chillies and saute until raw smell goes off.

Now add in the tomatoes and the ground paste and cook till the oil  separates from the pan.

Add the mushrooms and saute for few min... Then add in required amount of water for the gravy...  Cook for 10 to  15 min...

Now add the red chilly powder,coriander powder,turmeric powder and salt to the gravy..Also add in crushed peppercorns to the gravy.

Finally add coriander leaves and switch off the stove...

Serve hot with chappathi,rice and so on....

RECEPIE SUMMARY:

Ingredients:

• Mushroom - 400g
• Oil - 2 tblsp
• Coconut - 1/2 cup
• Coriander Seeds-1 tsp
• Cumin Seeds- 1/2 tsp
• Fennel Seeds - 1 tsp
• Red Chillies - 3 to 4
• Cardamom-2
• Cinnamon - 1/2 inch
• Cloves- 2
• Ginger- garlic paste - 1 tblsp
• Green chillies - 2
• Cashews - 8 to 10
• Onion-1
• Tomatoes-2
• Curry leaves-few
• Turmeric Powder -1/4 tsp
• Red Chilli Powder- 1/2 tsp
• Coriander Powder - 2 tsp
• Pepper corns Crushed - 1 tsp
• Coriander Leaves-few

Method:

Clean the  mushroom very well and cut it into  half if its too big..

Heat oil in a pan and add coriander seeds, cumin seeds,fennel seeds,red chillies, cloves,cardamom,,cinnamon and saute for 4 to 5 min.

Cool and grind  the above mixture along with cashews and sufficient water to a fine paste.

Heat the remaining oil and add the onions and saute until transparent. To this add the ginger-garlic paste and curry  leaves and saute until raw smell goes off.

Now add in the tomatoes and the ground paste and cook till the oil  separates from the pan.

Add the mushrooms and crushed peppercorns and saute for few min...Also  add in required amount of water for the gravy...  Cook for 10 to  15 min...

Finally add coriander leaves and switch off the stove...Serve hot with chappathi,rice and so on....

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Vegetable Sambar / Easy Sambar

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Ingredients:

• Carrot - 2 (cut into rounds)
• Potato - 1 cubed
• Drumstick - 1 cup cubed
• Cucumber - 1 cup cubed
• Brinjal - 2 cubed
• Shallots (small onion) - 5 to 6
• Tomato - 1 medium sized
• Green chillies - 2 chopped
• Shallots - 5 to 6
• Garlic - 4 chopped
• Asafoetida(perungayam) - 1 tsp

For Seasoning:

• Oil / Ghee - 2 tblspn
• Mustard Seeds  - 1 tsp
• Cumin Seeds - 1 tsp
• Dry Red Chilli - 2
• Curry Leaves - a handful
• Onion - 1/4 cup chopped
• Fenugreek seeds - 1 tsp

Method:

Wash the dal completely and move it into a pressure cooker. 

To this add 1/2 tsp of turmeric powder.

 

Add in chopped tomatoes. 

Also add chopped garlic to it.

Pressure cook for 2 whistles and turn off the heat and let the steam go all by itself. 
 

Open the cooker and mash up the dal. Set aside.
 

 

Wash the vegetables and cut them into medium sizes.

 

 

To the mashed dal add in all the vegetables.Mix that well for 5 min or so. So there is no raw smell. 

Add in tamarind pulp.

Now add the sambar powder to it.

Add in required amount of salt to it. Also add 1 cup of water and mix well.

 

Add in lots of chopped coriander leaves and asafoetida and mix well.

Now make seasoning by heating oil or ghee and frying all the ingredients listed. 

 

Pour this over the sambar and mix well.

Mix Tasty Sambar is ready.Serve hot with rice.

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Varutharacha Sambar

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Ingredients:

For Sambar Masala:

• Dry Red Chillies - 5 to 6
• Coriander Seeds / Mullu Malli - 5 tblspn
• Chana Dal / Kadalai Paruppu - 2 tblspn
• Urad Dal / Uludu Paruppu - 2 tblspn
• Cumin Seeds  - 1.5 tsp
• Fenugreek Seeds / Vendayam - 1 tsp
• Coconut - 4 tblspn grated
• Oil - 1 tsp

Vegetables for Sambar:

• Carrot - 1 cubed
• Ladysfinger - 4 chopped
• Potato - 1 cubed
• Drumstick - 1 cup cubed
• Cucumber - 1 cup cubed
• Brinjal - 3 small cubed
• String Beans - 6 chopped
• Beans - 5 chopped

For Seasoning:

• Oil / Ghee - 2 tblspn
• Mustard Seeds  - 1 tsp
• Urad dal - 1 tsp
• Cumin Seeds - 1 tsp
• Dry Red Chilli - 2
• Curry Leaves - a handful
• Hing/Asafoetida - 1 tsp

 

Method:

First cook dal, by taking all the ingredients given for cooking dal in a pressure cooker for 3 whistle, simmer the cooker for 5 mins. turn off the heat and let the steam go all by itself. Open the cooker and mash up the dal. Set aside.

 

Preparing sambar masala:

Heat 1 tsp oil in a pan and add in all the sambar masala ingredients. Roast on a low heat till it gets golden.
 

 

Remove this to a blender and add little water at a time and make it into a fine paste. Set aside.
 

Making Sambar:

Wash the vegetables and cut them into medium sizes.

 

Take a big pot. Heat 2 tblspn of oil. Once it is hot, add in onions, shallots, green chillies, tomatoes and curry leaves. Saute for a couple of mins.

 

Add in all the veggies along with salt and turmeric powder. Mix that well for 5 min or so. So there is no raw smell. 

 

Now add the grounded paste along with little water and cover the pot and cook for 10 mins till the veggies are tender.
 

Add in jaggery and tamarind pulp.
 

Now add the cooked dal to it.Mix well and taste the sambar adjust the seasoning. simmer the pot for 10 to 15 mins.

Now make seasoning by heating oil or ghee and frying all the ingredients listed. 
 

 

Pour this over the sambar and mix well.

Add in lots of chopped coriander leaves and mix well. Tasty Sambar is ready. Serve hot with rice.

 

 

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Roasted Chickpeas Gravy / Varutharacha Kadala Curry

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 Ingredients:

• Chickpeas - 2 cup
• Onion - 2 big
• Tomato - 1
• Green chillies - 2
• Ginger - Garlic Paste - 1 tblsp
• Kashmiri Red Chilly Powder - 1 tblsp
• Coriander Powder - 1 tblsp
• Garam masala powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Coriander Leaves
• Salt as per taste
• Oil - 1 tblsp

For Roast And Grind:

• Grated coconut - 1 cup
• Dry red chillies - 2
• Shallots - 5 to 6

Method:

Roast coconut,shallots and red chillies (dont brown it just roast).

Then add the coriander powder to it and saute for a min.

Grind it into a smooth paste.

Soak the chickpeas overnight.Pressure cook the chickpeas for 2 whisles.

Keep aside the boiled chickpeas. Don't throw out the water. It can be used in the gravy laterwise.

Heat oil in a pan and add the cloves,cardamon and cinnamon .

Add the onions and sauté until transparent.

Add ginger- garlic paste and green chillies and sauté until raw smell goes off.

Then add the chopped tomatoes to it.

Add turmeric and garam masala powders and required amount of salt.

Add the boiled chickpeas along with the water and cook for 10 min.

Add the ground paste to it and cook for 20 min.

Finally add the coriander leaves and switch off the stove..Serve with aappam ,chappathi etc..

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