CREAMY RICH MUSHROOM.PEAS.GRAVY

I would like to contribute this receipe to Fast Food Event - Mushrooms Feb2013

This is rich creamy gravy which goes well with rotis, dosa etc, best menu for potluck and get-together

Ingredients:
Mushroom- chopped 1cup
Peas- 1/2 cup
Onion- 2 medium
Tomoto-2 small
Ginger- little bit
Garlic- 5 cloves
Tumeric - 1/4tsp
Chilli powder - 1tsp
Garam masala - 1tsp
Salt- as per taste
Cashew-5-6
Milk- 1/4cup
Kasuri Methi powder-1tsp

Method:
1. Fry Chopped Onion, Tomato,Ginger andGarlic one by one& off the stove.

2.After cooling, grind the fried ingredients in mixie along with cashew nut to a fine paste.

3.Cook in pan, add tumeric, chilli, salt,garam masala, mushroom&peas. Allow it to cook in a covered pan for 10-15mts in medium flame.

4.Mix it well, add milk and allow to cook in slim for 10mts.Finally crush the kasuri methi on the gravy&off the stove.





Time for Awards:

JAYhas passed beautiful and encourging awards to me. Thanks Jay, its really giving more enthu and happy.

CRIPSY MASALA PEANUT

Cripsy and easy snack can prepared with available ingredients from pantry.

Ingredients:
Raw peanut - 1 cup
Besan - 5tsp
Rice flour - 2tsp
Tumeric - a pinch
Garam masala - 1/2tsp
Chilli powder- 1/2tsp
Salt- as per taste
Hing- little

Method:

1. Add all the ingredients one by one in peanut, mix it well.

2.Slowly start adding water little by little.

3. Let the consistency be tight. Inbetween if you feel its too dry, do sprinkle little water.


4.Take few amount of mixture and drop in hot oil one by one.




5. Maintain the flame in medium for whole batches, so that you get nice golden brown&cripsy peanut.

6. If you wish you can even fry some curryleaves and add to the cripsy masala peanut










I always like to thanks this blogs, it not only give space to expression our talent but also learnt many new things from others.

In that way i like to absorb new things and give a try.

I tried Sara's Brinjal Dry curryIt came very well, marked it in my menu.
My hubby doesn't like this vegetable,only after coming to U.S i started doing it very rarely.He liked this receipe very much.
Thanks Saras...

INDO-CHINESE FRIED RICE

This is one more simple and easy receipe can be prepared when we get bored with all our usual menus.

Ingredients:
Rice - 1 cup
Onion- 1 medium
Capsicum - 1 small
Carrot -1
Cabbage - 1/2 cup shredded
Ginger.Garlic paste- 1 tsp
Soy sauce- 3tsp
Vinegar - 1tsp(as i didn't have vinegar, i added citricacid)
Salt - as per taste
Pepper powder- 1-2 tsp
Spring onion - few for garnishing

Method:



1. Cook Rice with little salt and few drop of oil, set aside.(let it cool before we blend with the mixture).



2. Fry first onion,then g.g paste, all other veggies one by one.( all the veggise should be in vertical cut, if your wish add beans, peas,red pepper of your choice)


3. Add little salt, then soy sauce,vinegar, pepper powder mix all the ingredients.

4. Slowly add cooked rice and blend it well, finally garnish with chopped spring onion.


5. Serve with ketup or hot &sour sauce.

PLANTAIN FRY

Plantain fry is such a easy South Indian receipe which goes well with almost all variety rice, Rasam,Sambar, Curd rice etc.

Ingredients:
Plantain - 1 big or 2 medium
Onion - 1 small
Ginger- small piece
Garlic cloves- 4
Sombu(Aniseed)- 1 tsp
Tumeric- 1/4tsp
Red chilli powder- 1 and half tsp(depending on yoru spiceness)
Salt- As per taste

Seasoning:
Mustard- few
Split Urad dhal- few
Dried red chilly- 1
Curry leaves- 1 string
Hing- a pinch

Method:

1. Scrap the thick skin of Plantain,chop it into coin shape.
(Just put chopped plantain in water with little salt or rice washed water to prevent discoloration).
2. Grind Ginger,chopped onion, garlic cloves, sombu coarsely.
3. Heat little oil,season the things given in seasoning list.
4. Add the grinded paste, fry well&add chopped Plantain in the pan.
5. Now add tumeric,chillipowder,salt.
6. After mixing well add little water and cover the lid, keep the stove in medium flame.
7. Let it cook for 10mts in medium,after that reduce to slim dry roast it.
8. Now receipe is all set and ready to serve.

HAPPY COOKING:))

I'M BACK WITH JIFFY TIFFIN

Hi Dear Bloggers&Friends,

I know its been very long like nearly 2.5yrs i have posted,took a longbreak.

Wonder how days ran very fast,might be running behind my smarty as well as naughty daughter i forget to note the days:))

I always have a special place in myheart about blogging as it was my friend, company before arrival of my daughter for me always.

I was finding time to post, but some or other things kept me away.

Now i'm back with Jiffy as well as nutritional receipe.

AVAL UPMA/POHA:



Its an instant tiffin which can be prepared just within 5mts-10mts if you keep things ready.



You get pressed and other type, same way white as well red one. Red is considered little nutritive as it has more iron content. I got this during my recent India visit.

Ingredients:

Aval/Poha - 1cup
Onion - 1 medium
Green chillies- 2
Tumeric - 1/4tsp
Chilli powder - 1/2-1 tsp(remember we have also added green chillies)
Salt- As per taste.
Coconut - little(grated)

Seasoning:

Mustard- few
Split Urad dhal: few
Channadhal- 1tsp
Groundnuts- 2tsp
Curryleaves - 1 string
Red chillies - 1(optional)


Method:

1. Soak Aval/Poha for just 3mts, wash it & drain, keep aside.

(Don't squeeze the water tightly with hands,as it might get mashed. For safeside better pour in strainer vessel and gently press on the top layer)

2.Take very little oil, season the items given under seasioning in the pan.

3.Fry the onion in same pan well then add tumeric, salt to the mixture.

4.Finally add drained Aval/Poha, mix well.

5.Give a final tough with our grated Coconut.

6.Enjoy your yummy and jiffy tiffin with family members hot




It taste good and perfect when served hot once prepared. If you have after long time it get little rough needs more chewing(anyway nice exercise for jaws:))right

HAPPY COOKING:))