Andhra style Mushroom Curry

                                                                               

Mushroom curry is good with both chapathi and rice. This I learnt from my mother. She use to prepare with very small buds which grows in rainy season. It will be very tasty when compared to mushrooms what we get in stores. If it is available for you. Just try that one as well.

INGREDIENTS:

Mushrooms - 1 Pack

Tomatoes - 2 Medium sized

Onions - 1 Medium sized (Optional)

Salt - To taste

Turmeric powder - A generous pinch

chilly powder- 1/4 spoon

TO GRIND :

Ginger - 2 inch long

Garlic cloves - 3 to4

Cloves -2

Cinnamon - 1 inch piece

Coriander seeds - 1 spoon

pepper corns - 5

Coconut fresh / dried - 2 to 3 pieces

Grind all together in to fine paste. 

PROCEDURE :

1.  Take a pan add 5 - 10 spoons of oil. When oil became hot add curry leaves and grinded Masala. Fry until masala smell starts or roughly for 5 mins. Then add onions which is optional fry for a minute.

                                                                                   

2. Add chopped mushrooms and fry for a minuted. Then goes chopped tomatoes fry until tomatoes starts leaving water. Add salt and turmeric powder. Add 1/2 cup of water and cook for 10 minutes or cook until mushroom & tomatoes fully done. Then finally add chilly powder mix well and off the stove.

                                                                                 

Andhra style cauliflower chutney

                                                                               

I know from past few days no updates from me. So now started with an spicy recipe. These days I tried out so many recipes for u viewers. Love to share all those. Coming to this recipe I learnt from my M.I.L. And my hus is biggest fan of this.

INGREDIENTS :

Cauliflower - 1 1/2 cup
Mustard powder - 1/2 spoon
Chilly powder - 1 spoon
Salt - To taste
Tamarind - 50 grams

TO TEMPER :

Oil - 10 spoons
Cumin seeds - 1/2 spoon
Mustard seeds - 1/4 spoon
Garlic cloves mashed - 3 to 4
Curry leaves - 5 to 7

PROCEDURE:

1. Soak tamarind for half an hour.Boil water until bubbles started. Add cauliflower in boiling water for just few seconds and remove cauliflower and drain water.Take a neat dry cloth or towel and spread this cauliflower and let it dry for 1 hour.

                                                                                 

2. Boil the tamarind until it became thick juice.When it became cool. Extract juice and throw the waste out. Take a bowl add cauliflower , chilly powder, salt, Mustard powder and Tamarind juice mix all together well.

                                                                             

3. Take a pan add oil when it became hot add all things under temper when it starts spluttering add in to cauliflower mixture and mix well. If u store this chutney in refrigerator it will stay for 1 month.

Note:

1. If u want to add Lemon Juice u can add 2 to 3 spoons of Lemon juice instead of Tamarind juice.
2. Store in a dry air tight container. Don't put wet hands or wet spoons so that your pickle won't spoil.

Tomato Potato curry

                                                                             

This curry is good with both rice and chapathi. There are two versions with this combination. One is Masala and one is normal. I am going to explain an normal one.

INGREDIENTS :

Tomatoes - 1 Medium sized
Potatoes - 1 big
Onion - 1 medium sized
Salt - To taste
Chilly powder- 1/2 spoon
Turmeric - A Generous pinch.
coriander leaves - 10 (Optional)

TO TEMPER :

Oil - 2 to 3 spoons
Cumin seeds - 1/4 spoon
Mustard seeds - 1/4 spoon
Curry leaves - 4
Chana dal - 1 spoon

PROCEDURE:

1. Take a pan. Add oil when it became hot add things under temper. When it starts spluttering add chopped potatoes fry for a minute. Then add Chopped onions fry for a minute. Add tomatoes wait until it oozes water. Then add salt and turmeric powder.

                                                                                 

2. Add 1/2 cup of water. And cook for 10 minutes or until gravy became thick. Then add chilly powder mix well and off the stove.  Sprinkle coriander leaves for extra fragrance and taste.

                                                                                

Bengal Gram Rasam

                                                                                

Ingredients For Rasam:

• Boiled water of Bengal Gram - 1 cup
• Water - 1/2 cup
• Rasam powder - 1 spoon
• Chilly powder - 1/2 spoon
• Salt - To taste
• Turmeric Powder - A generous pinch
• Tamarind - A small piece (1 inch)
• Chopped Tomato - 1 

To Temper:

• Mustard seeds - 1/4 th spoon
• Jeera - 1/4th spoon
• Curry Leaves - 5 to 6
• Garlic cloves - 2
• oil - 2 spoons
• Pepper powder - A generous pinch
• Hing - A generous pinch

PROCEDURE :

1. Take a bowl add all the ingredients under Ingredients for Rasam and boil it until water bubbles started. Roughly boil for 15 minutes.

                                                                            

2. Take pan add oil when it became hot add things under Temper. When it starts spluttering add boiled Rasam and off the stove. 

                                                                               

Potato stir fry

                 

                                                                             

Aloo is all time favorite vegetable for my husband. He loves to eat any variety prepared with Aloo. This is one among them. And this tastes good with both rice & chapathi.. I enjoyed my meal with potato and Black-gram Rasam.

INGREDIENTS :

Boiled Potatoes - 3 Medium sized
Onion - 1 Medium sized
Salt - To taste
Chilly powder - 1/2 spoon
Turmeric - A generous pinch

TO TEMPER :

Mustard seeds - 1/4 spoon
Jeera - 1/4 spoon
Curry Leaves - 3 to 5
Chanadal - 1/2 spoon
Uraddal - 1/2 spoon
Garlic - 1 mashed

PROCEDURE:

1. Take a pan pour 2 spoons of oil when it became hot add thing under Temper and wait until it starts spluttering. Add chopped onions and fry until it became golden brown color. Then goes this boiled potatoes chopped.

                                                                             

2. Add salt and turmeric and fry for 2 minutes. Then add chilly powder. Mix evenly and off the stove.