Mushroom Chettinaud / Chettinaud Mushroom Masala

Tweet

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....

Tweet

Mushroom Peas Masala / Matar Mushroom

Tweet

Ingredients:

• Mushroom - 1 cup sliced thin
• Green Peas - 1 cup
• Big Onion - 1 medium sized chopped finely
• Tomatoes - 2
• Green chillies - 2
• Ginger Garlic Paste - 1 tsp
• Broken Cashews - 1 tbsp
• Red Chilli Powder - 1- 2 tsp 
• Garam Masala powder - 1/2 tsp
• Coriander powder - 1 tblsp
• Turmeric powder - 1/4 tsp
• Coriander leaves - just for garnish
• Salt - to taste

Method:

Chop tomatoes roughly.Grind it to a smooth paste. 

Soak cashews in water for 15mins.

Then grind it to a smooth paste.Steam cook peas and set aside.

Heat oil in a pan - add ginger garlic paste and sauté until raw smell goes off. 

Add chopped onions and green chillies and saute till slightly golden.

 

Then add tomato puree and let it boil for 3mins till raw smell leaves.

 

Add in 1 tblsp of coriander powder to it.

Then add red chilli powder ,turmeric powder and garam masala powder.

Also required amount of salt.Cook till the mixture turns dry. 

Then add cashew paste.
 

Add little water and let the gravy boil.

Meanwhile dry saute mushrooms in another pan.

Once it shrinks and starts leaving out water, switch off.

Now add the peas.Let the gravy simmer for atleast 8-10mins in low flame.

If it becomes too thick adjust by adding little water.

Add in sauted mushroom and cook it for 5 min.

Finally garnish with coriander leaves and switch off. 

Delicious mushroom peas masala is ready to serve. Have it with roti,naan or rice.

Tweet

Stuffed Dum Aloo / Stuffed Potato Gravy

Tweet

 

Ingredients:

• Potatoes - 4 to 5 (medium sized)
• Onion - 1 chopped
• Tomato - 1 big chopped
• Kashmiri red chilly powder - 1 tblsp
• Turmeric powder - 1/2 tsp
• Roasted Cumin Powder - 1 tsp
• Fennel Powder - 1/4 tsp
• Dry Ginger Powder - 1/2 tsp
• Garam Masala Powder - 1 tsp
• Coriander leaves - few
• Oil for deep frying

For Stuffing:

 

• Potatoes Scooped from the centre(see the method below)
• Grated Paneer - 2 tblsp
• Chopped Cashews - 2 tblsp
• Raisins - 1 tblsp
• Green Chillies -2
• Chaat Masala - 1 tsp
• Salt - 1/4 tsp

 

Method:

Wash and peel the skin of the potatoes. Cut it into halves.

Make potato cups by scooping the centre part of the potatoes with the help of a peeler.

Similarly scoop all the potatoes.

Wash the potato cups and deep fry them in hot oil.Keep aside

Pressure cook the scooped centre parts from all the potatoes with little salt.(1 whistle)

 

Preparing Stuffing:

To the boiled potatoes add grated paneer,chopped cashews,raisins,green chillies and little salt (Note: You have already added sat while boiling potatoes,So be careful while adding salt.)

Place this stuffing in each fried potato cups.

Fry the stuffed potato cups once again until golden brown.Keep aside.

Preparing Gravy:

Heat oil in a pan and add cloves,cardamom and bay leaves and saute until nice aroma comes out.

Add the chopped onions and saute until golden brown.

Then add 1 tblsp ginger-garlic paste to it.

Once the raw smell of ginger-garlic goes off, add the chopped tomatoes.

Now the tomatoes have mashed well. Now add all the powders like cumin,fennel,turmeric,red chilly,dry ginger, garam masala powder and salt.

When the masala oozes out oil, add little water to it and cook for another 15 min.

Add 1 tblsp of yoghurt.

Finally add the coriander leaves.

Serving Stage:

In a serving bowl add the fried and stuffed potatoes. Pour the gravy over the potatoes. Garnish with coriander leaves.

 

 

RECEPIE SUMMARY:

 

Ingredients:

 

•Potatoes - 4 to 5 (medium sized)

•Onion - 1 chopped

•Tomato - 1 big chopped

•Kashmiri red chilly powder - 1 tblsp

•Turmeric powder - 1/2 tsp

•Roasted Cumin Powder - 1 tsp

•Fennel Powder - 1/4 tsp

•Dry Ginger Powder - 1/2 tsp

•Garam Masala Powder - 1 tsp

•Coriander leaves - few

•Oil for deep frying

 

For Stuffing:

 

•Potatoes Scooped from the centre(see the method below)

•Grated Paneer - 2 tblsp

•Chopped Cashews - 2 tblsp

•Raisins - 1 tblsp

•Green Chillies -2

•Chaat Masala - 1 tsp

•Salt - 1/4 tsp

 

Method:

 

• Wash and peel the skin of the potatoes. Cut it into halves.
• Make potato cups by scooping the centre part of the potatoes with the help of a peeler.
• Similarly scoop all the potatoes.
• Wash the potato cups and deep fry them in hot oil.Keep aside.Pressure cook the scooped centre parts from all the potatoes with little salt.(1 whistle)
• Preparing Stuffing:
• To the boiled potatoes add grated paneer,chopped cashews,raisins,green chillies and little salt (Note: You have already added sat while boiling potatoes,So be careful while adding salt.)
• Place this stuffing in each fried potato cups.Fry the stuffed potato cups once again until golden brown.Keep aside.
• Preparing Gravy:
• Heat oil in a pan and add cloves,cardamom and bay leaves and saute until nice aroma comes out.
• Add the chopped onions and saute until golden brown.
• Then add 1 tblsp ginger-garlic paste to it.Once the raw smell of ginger-garlic goes off, add the chopped tomatoes.
• Now the tomatoes have mashed well. Now add all the powders like cumin,fennel,turmeric,red chilly,dry ginger, garam masala powder and salt.
• When the masala oozes out oil, add little water to it and cook for another 15 min.
• Add 1 tblsp of yoghurt.Finally add the coriander leaves.
• In a serving bowl add the fried and stuffed potatoes. Pour the gravy over the potatoes. Garnish with coriander leaves.

 

Tweet