PLATES OF FLAVOUR

Hey foodies! Today I am going to share an easy restaurant style musroom gravy recipe. Whenever we eat outside, the taste will be always different from our homestyle recipe. So I wondered what are those ingredients they use.. As we all do, I searched YouTube for recipes, and found out an easy recipe and made my own version of it. Lets get started..

Ingredients reqd:

1.Mushroom -1 packet( store-bought)

2.Green peas-1 cup frsh/ frozen

3.Onion-1and half( roughly chopped)

4.Tomatoes-3( small size)-( roughly chopped)

5.Green chilli-2( lomg slit)

6.Ginger-1/2 inch( chopped), Garlic -6-7 pods/ gg paste-1 tsp

7.Khada masalas: Bay leaf( tezpatta)-1,Big elaichi( badi elaichi)-1(crushed),cloves( laung)-2,black pepper corns-2

8.Masalas: salt( as per taste), Red chilli powder-1 tsp, turmeic powder-1 tsp, Coriander powder-1 tsp, Garam masala-1/2 tsp, sabzi masala-1/2 tsp., jeera seeds-1 tsp

9.Oil + ghee for cooking

10.Curd-2 tsp

11.Coriander leaves for garnishing.

Preparation( Time taken:25-30 mins)

1.First of all. Take the mushrooms, clean them well as it contains more diry and soil stuck to it. Wash it for 2-3 times and soak in water.Don't use the stem kf the mushrooms,just seperate them.

2.Now chop the onion, tomatoes, green chilli, garlic, ginger. Now take a kadai, add oil-2 tsp, add jeera and then add the khada masala.

3.Let the smell of khada masala infuse, then add the onions. Fry the onions half. When they are fried half, add tomatoes. Saute them well.

4.Add the green chilli, ginger and garlic, fry them well till the tomatoes are mushy.

5.Now add the masalas, salt, turmeric powder, coriander powder, chilli powder, sabzi masala. Mix them well.

6.Now add the curd and continuosly stir fry it till the tomatoes release oil.

7.After the oil is released just dry the extra water. Grind the masala only when its fully dry.

8.Now heat again a pan, add oil/ ghee, add the mushrooms and on full heat, let it cook, it will release the water out. After all the water is oozed out our mushrooma are ready to be cooked. By this time they will be fried well(brownish color)

9.Take a kadai, add oil, jeera seeds, then add the grinded gravy. Cook it well for 10 mins till the oil is released.

10.Now add the green peas and mushrooms and let it cook for 5-7 mins more. Add water acc to your consistency of your gravy. Add the masalas at this time, if you feel they are less.

11.Now our matar mushroom is ready to be served.Garnish it with coriander leaves.

12.Serve it with laccha parathas, naan/ fulkas.

Research Time:

Mushrooms:

1.Low calorie source of fiber, protein and antioxidants.

2.Fat -free, cholesterol free, gluten free, low sodium.

3.Rich in vitamin B12.

Note:

1.You have to compulsarliy fry the mushrooms on a high heat before adding to your gravy. If you dont fry them,a certain smell of mushroom will come and you will feel that mushroom is nit cooked properly so dont miss this step.

2.Grind the onion- tomatoes masala only when its cold, don't add it when hot in mixture. It will become a mess.

Hey friends🙏🏻 Today I am going to share an easy chaat recipe with bread. You might have heard about bread pakora, bread roll and many other bread snacks. But if you search any bread sncks on youtube, you will find the common ingredient " potato/ aloo" which is mostly used for binding. But in this recipe, there is no potato, no corn flour and no sooji/ semolina. So lets begin the recipe.

You will need...

1.Bread:5-6 slices ( can be white/brown bread).

2.Besan/ Gram flour -3/4 cup

3.Veggies: cucumber -1( finely chopped), onion-1(finely chopped ), tomato -1( deseeded),green chilli-1( deseeded), Carrot-1( finely chopped),lemon juice-1/2 lemon.

4.Masalas: salt( as per taste), red chilli powder-1/2 tsp, jeera / cumin seeds-1/2 tsp, ajwain -1/2 tsp, garam masala -1/2 tsp, coriander powder-1/2 tsp, fennel seeds-1/2 tsp, Amchoor powder-1/2 tsp, turmeric powder -1/2 tsp, chaat masala-1 tsp

5.Water: as reqd

6.Coriander leaves- for garnishing.

For coriander chutney:

Coriander leaves with stems- a handful, green chilli-2,Ginger -1/2 inch,salt( as per taste), black salt-2-3 pinch, cumin/ jeera seeds-1 tsp, garlic-3-4 pods, tomato-1

7.Oil for frying

8.Pomogranate seeds-1/2 cup

Preparation :( 25-30 mins)-Serves 3 people.

1.First take a bowl, add besan/ gram flour, add the masalas like ajwain, feenel seeds, turmeric powder, red chilli powder, garam masala, coriander powder. Now add water once at a time and make a batter.

2. Keep the batter aside and cut the veggies like cucumber, carrot, onion, tomato, green chilli.Dont add the salt. We can add at the time of serving.

3.The third step is to make coriander chutney.Take a grinder, add washed coriander leaves, roughly chopped tomato, green chilli, garlic pods, salt, black salt and cumin seeds. Dont add water. Keep the chutney thick.

4.Now check the batter it should bw flowy(nor too thick/ nor too thin).

5.Now take the bread slices, You can either cut it into half/ makea circle shape out of it by taking a cutter or any circle lid.

6.Now take a non-stick frypan and place it on medium flame. Add oil for shallow frying.

7.Now dip a bread slice into besan flour batter from both sides and add them into hot oil. Roast till golden brown on both sides. First the circle ones and then the triangle or half bread slices.

8.It will take around 5-7 mins for one batch of bread.

9.Now its time to serve, keep the fried bread slices, apply coriander chutney, add the salad made of veggies.

10.Before adding the salad, add salt, lemon juice, chat masala and coriander leaves to the salad.

11.Now after adding the salad, just top the bread slice with pomogranate seeds.

12.Our bread chat is ready to be served. Its good for kids and a good starter recipe.

Note:

1.Its a good summer snack as its refreshing.

2.While adding water to the besan flour, add slowly otherwise Lumps will form and it will take time to break them.

3.You can even deep fry the bread.

4.Just try it once and share it in comments below.

5.Its like indian version of "brushcheta with salsa."

Thanks for the support 🙏🏻Keep reading the blogs and sharing them with your friends and family.

Thank you.

Hey Blog Members🙏🏻 Today I am going to share an easy snack recipe made with leftover rice and leftover sabzi( optional).

This is the easiest snack I have ever made and its quick. Lets begin the recipe.. Lets get started..

Ingredients required:

1.1 bowl leftover rice

2.Leftover sabzi-2 tsps( optional)

3.Oil for cooking and for shallow frying.

4.Carrot-1( grated )

5.Green chilli-1( chopped finely)

6.Onion-1(chopped ), Green peas-2 tsp

7.Ginger+ garlic crushed/ gg paste-1 tsp

8.Masalas: salt( as per taste), Red chilli powder-1 tsp, turmeric powder-1 tsp, cumin powder/ jeera powder-1/2 tsp, garam masala-1/2 tsp, chaat masala-1/2 tsp,coriander powder -1/2 tsp, cumin/ jeera seeds-1/2 tsp, heeng- a pinch

9.Lemon juice -1/2 lemon

10.coriander+ mint leaves for garnishing

Preparation (Time taken: 10-15 mins)( serves 2 people)

1.Take a carrot grate it well, chop onion, green chilli, ginger and garlic.

2.Take a pan, add oil and add cumin seeds and hing to it. Now add the onion,, ginger and garlic, green chilli. Saute it for 5 mins and let it turn translucent.

3.Now add the grated carrot and saute it fir 5 mins. Dont overcook.Add green peas and let it Cook for 2 mins and our masala is ready.Let it cool for some time.

4.Now lets make the tikki dough.Take the leftover rice, add the leftover sabzi( optional), add the prepared masala.

4.Add 2-3 tsps of semolina/ sooji for binding. Now add the masalas like red chilli powder, turmeric powder, chat masala,jeera powder, add coriander and mint leaves, lemon juice. Mix well all the ingredients.

5.Now make them in tikki shape and keep them aside. Now take a non-stick tawa and heat it on medium flame. Apply oil and place the round tikkis on them.