Mushroom Masala

 http://www.spicytasty.com/veggie-entrees-sides/mushroom-masala/

I have always wanted my gravy to taste like the one in restaurants. But I have never got that. Finally, with this mushroom masala, I got both the smell and taste as i want it to be. I got this mushroom recipe from my sister. She is a good cook and shares a lot of good recipes with me. I have not used tomatoes in this gravy. But for other dishes, you can follow the same method and just add the tomato puree to it so that you will get the desired taste for your gravy. You can also shred some cheese over it if you want a rich and delicious gravy.
Ingredients:

• Mushroom – 220 g
• Chopped onion – 2 cups
• Garlic cloves – 4
• Ginger – 1″
• Green chillies – 2
• Cashew nut paste – 3 tbsp
• Cardamom – 2
• Cloves – 2
• Bay leaf – 1
• Chilly powder – 1 1/2 tsp (adjust to taste)
• Garam masala – 3/4 tsp
• Curd – 3/4 cup
• Coriander leaves – a few
• Oil/Ghee/Butter – 2 tbsp

Method of Preparation:

1. Soak cashew nuts in water for 15 mins
2. Boil 2 cups of water and add onions
3. When the onions become soft, add garlic and chopped ginger. Remove from heat and keep it aside till it gets back to the normal temperature
4. Now drain them and grind to a fine paste along with cashew nut (after draining)
5. Heat oil/ghee/butter in a pan and add ground cardamom and cloves followed by bay leaf and saute for 2 minutes
6. Add the onion paste to it and saute for 3 minutes
7. Now add the red chilly powder, garam masala, salt, green chillies to the onion paste and combine them well. Leave it for 2 minutes
8. Simmer the heat and add curd to it and mix thoroughly
9. Keep on stirring at low heat for a minute and then add the mushrooms
10. Cook for 5 more minutes and remove from heat
11. Garnish with coriander leaves

Today I have tried Paneer Masala with the above method :)

Achari Paneer

Ingredients

1 cup paneer (cottagte cheese) cubes
1 tsp fennel seeds (saunf)
1/4 tsp mustard seeds ( rai / sarson)
5 to 6 fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 cup thinly sliced onions
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp black salt (sanchal)
3/4 cup fresh curds (dahi)
1 tsp plain flour (maida)

2 tsp dhania powder

1 tsp garam masala
3 tbsp chopped corriander(dhania)
1 tbsp oil
salt to taste

Method

1. Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
2. Heat the oil and add the seed mixture.
3. When they crackle, add the onion and saute till it turns translucent.
4. Add the paneer, turmeric, chilli powder, black salt and stir for some time.
5. Add the curds, sprinkle the plain flour and mix well.
6. Add the coriander and salt and bring to a boil.
7. Serve hot with rice or rotis.

Handy tip:

1. If it is sour, add 1 tsp of milk and serve.

 http://www.tarladalal.com/Achari-Paneer-1736r

Mung Dal k Kabab

1 cup yellow moong dal (split yellow gram)
1 cup boiled and grated potatoes
3 tbsp Finely chopped onions
2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp turmeric powder (haldi)
1 tsp ginger-garlic (adrak-lehsun) paste
2 tsp chaat masala
2 tbsp chopped coriander (dhania)
salt to taste
oil for brushing
phudina chutney

Method

1. put the dal in a cup and cover with enough water till its soft then cook in a cooker in medium heat for one whistle only till the dal is soft and cooked and all the water has evaporated.
2. Combine the cooked dal with the rest of the ingredients, except the oil, and mix well.
3. Divide the mixture into 4 equal portions.
4. Using a thick seekh (metal skewer), press each portion of the dal mixture on it with your fingers to make a 100 mm. (4") long kebab.
5. Brush each kebab with a little oil.
6. Cook the kebabs (approx. 3 to 4 minutes) over a charcoal or electric barbeque till they are evenly browned on all sides.
7. Cut into pieces and serve hot with phudina chutney.

http://www.tarladalal.com/Moong-Dal-Seekh-Kebab-30936r