Mushroom Curry

Mushroom Curry
Ingredient:
1 ½ lb White mushroom
1 ½ cup frozen/fresh green pea
2 inch ginger (1 inch ginger shredded or cut into very small pieces)
1 medium size onions (1/3 cut into thin slices and rest chopped)
2 cloves of garlic
3 green chilli (take as per your taste)
2 medium tomatoes (chopped)
1 tbs curry powder
1 tbs meat masala
¼ tbs turmeric
¼ tbs red chilli powder
¼ tbs mustard seeds
Salt as per taste
4-5 tbs oil

Method:
This Mushroom curry is cooked in the same manner as meat curry and also taste like meat curry. This curry is enough to server about 8 people.

1) Clean the mushroom properly, peel and slice it and keep it aside.
2) Grind the chopped onion, chopped ginger, garlic, green chilli and curry powder with little water into smooth paste.
3) Grind the chopped tomatoes into a paste.
4) Heat 1 tbs of oil in a frying pan and add shredded/minced ginger pieces and when it turns golden brown add the sliced mushroom and fry it by stirring it in between, it will take about 5 minutes.
5) Add the green peas into the mushroom and fry it for another 2 minutes and then keep it aside.
6) Heat 3-4 tbs of oil in a frying pan, add mustard seeds and after it finish popping add the sliced onion and fry it till it gets golden brown, then add the masala paste and fry it in medium to low heat, keep stirring it in between to avoid this from getting burn. Keep frying for about 5 minutes.
7) Add the tomato paste, turmeric powder, red chilli powder and fry in low heat for about 5 minutes or till the masala gets fried properly and nice smell comes out of it.
8) Now add 3 cups of hot water into the pan and mix it properly and cover the lid and let it boil.
9) Add salt to the gravy and then add the fried mushroom and pea to the gravy, stir it and cover the lid and let it boil in high heat for about 2 minutes.10) Add meat masala to the curry and let it cook in medium heat for another 2-5 minutes and your Mushroom Curry is ready to serve with rice or roti of your choice.

Eggplant Curry with Sour Cream

Eggplant Curry with Sour Cream
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Ingredient:
1 big eggplant (peel the skin and chop: about 3 cup)
1 small onion thinly sliced
2 Jalapenos (cut thin round slice)
1/4 tbs mustard seeds
1/4 tbs turmeric powder (optional)
4 tbs sour cream
2 tbs oil
Salt as per taste
coriander leaves to garnish


Method:
This dish tastes very good with rice. This curry is enough to server about 6 people.

1) Heat 1 and 1/2 cup water in a deep frying pan, add turmeric powder and salt. Add chopped eggplant when it starts boiling. (If you don't worry about oil, you can deep fry these eggplant pieces in oil)
2) Cover the lid and let it cook till eggplant pieces gets soft (about 3 min), now take the lid out and stir it and leave it till water evaporates. Then keep this separate.
3) Take 2-3 tbs of oil in a frying pan and when it's hot put the mustard seeds, when finishes popping add the sliced onion and jalapeno and sprinkle some salt and cover the lid for about 1 minute or till the onion slices start turning brown.
4) Now add the sour cream and stir it properly and cook for about 1 min and put the boiled/fried eggplant pieces into this, stir it and if needed add some salt. Cover it and let it cook for a minute in low flame.
5) Sprinkle the coriander leaves and Eggplant curry with sour cream is ready to serve hot with rice.

Onion Vada

Onion Vada
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Ingredient:
1 cup chana dal (soaked overnight or at least 3-4 hour)
1 tbs besan
3 big onions thinly sliced
3 green chilli (chopped)
1 tbs finely chopped ginger
Salt as per taste
Oil to deep fry


Method:
This dish tastes very good with hot tomato sauce or coriander chutney. This is enough to server about 6 people.

1) Drain the water from the chana dal and grind with little water, make sure the paste should not e too watery. If you use food processer or wet grinder you can do it with very little amount of water. If you like to eat crunchy snacks then you don’t need to grind the chana dal to very smooth paste and you can leave it little coarse.
2) Add salt, besan, chopped ginger, chopped green chilli, sliced onion, chana dal paste and mix it properly.
3) Take oil in a deep frying pan or wok and let it heat.
4) Now take about 2-3 tbs of vada paste into your finger tip and slowly slide it into the oil. You can put 6 to 8 vada in a frying pan. It all depends on what size your frying pan is and how much oil is in there. Turn the heat to medium and after about 1 minutes turn them to upside down one by one ane let it cook for another 2-3 minutes. Slowly drain it from the oil and your onion vada is ready to serve hot with choice of your sauce.

Eggplant Kofta

Eggplant Kofta
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Ingredient:
1 medium eggplant
½ cup besan
¼ tbs ajwain seeds(carom seeds)
¼ tbs of mustard seeds
1 big onion (1/4th sliced and rest chopped)
10 cashews
3 green chillis
1 inch ginger piece
3 cloves of garlic
½ tbs of turmeric powder
1 tbs curry powder
1 tbs garam masala
4 tbs of tomato puree
3 tbs of cooking oil
2 tbs of lemon juice
Salt to taste
Oil to deep fry eggplant


Method:
The Eggplant Kofta tastes very good with rice. This is enough to server about 5 people.

1) Clean and chop the eggplant into about 2 inch square and marinade it with little salt and turmeric powder and keep it for 10 to 20 minutes.
2) Grind chopped, onion, ginger, green chilli, garlic and cashew with little water into a smooth paste.
3) Make a thick better of besan (do not add salt) add ajwain seeds and mix it properly.
4) Heat oil in a deep frying pan or wok. Take the eggplant pieces dip it into batter and slowly drop it into the oil one by one and fry it and drain from oil and keep it aside. (while frying the eggplant pieces don’t drop too many, else it will not be able to fry properly.
5) Now take a frying pan with 3 tbs of oil and let it heat and then add mustard seeds and let it finish popping and add the slices onion pieces and fry it till golden color.
6) Add the paste, tomato puree and curry powder and fry it in a low flame till you see oil coming out of the paste. Keep stirring to avoid it sticking to the bottom of frying pan.
7) Add 2 glass of hot water, salt and mix it properly and let it boil and then add the eggplant pieces to the gravy and cover the lid and it cook for a minute. Add the garam masala and lemon juice and stir it properly and let it simmer for a minute and your tasty eggplant kofta is ready to serve with rice.

Salmon Fry by Ashok

Ingredient:
2 lb salmon filet
2 tbs lemon juice
1/2 tbs turmeric powder
1 tbs red chilli powder(1 tbs cumin powder + 1 tbs coriander powder) or 2 tbs curry powder
1/4 tbs crushed black pepper
1 tbs ginger/garlic paste (optional)
3-4 tbs oil to fry
salt as per taste

Method:
1)Cut the salmon into 3-4 peices or as per your need and mix lemon juice, salt, spices, crushed black pepper, ginger/garlic paste, turmeric and keep it for atleast 30 minutes.
2)Take 2-3 tbs of oil in a frying pan and when it's hot put the marinade salmon peices into the frying pan one by one and cover it and let it cook for about 2 minutes and then turn all peices to other side and let it cook for about 2-3 minutes and Salmon Fry is ready to serve.

Onion Pakora

Ingredient:
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3 Onions
1 and 1/2 Cups besan
2 tbs of rice flour
1/4 tbs of ajwain
1 tbs red chilli powder
Salt to taste
Oil for frying

Method:
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1)Thinly slice the onions.
2)Add the besan, rice flour, salt, ajwain, red chilli powder and mix well to make a smooth batter.
3)Add the slice onion into this batter and mix it well.
4)Heat oil in a frying pan and take a small spoon of the battered onion mix at a time and drop it in hot oil.
5)Fry till golden brown and strain it out from the oil and your onion bhaji or onion pakora is ready.

Gaajar Relish (Carrot Relish)

Ingredient:
I big carrot cleaned and shreadded (about 1 cup)
2 inch ginger finely chopped
a pinch of hing
1 green chilli chopped
1/2 tbs mustard seeds
1 tbs lemon juice
1 tbs oil
5-6 curry leaves
salt as per taste

Method:
1)Heat 1 tbs oil in a frying pan and then add hing and mustard seeds, when it's done cracking, add chopped green chilli, curry leaves and ginger and fry it till you see the color of ginger start changing.
2)Add the shreadded carrot and salt and stirr it and switch off the gas.
3)Add the lemon juice and mix it properly and take it out of the gas and your carrot relish is ready to serve with roti.