Matar mushroom

• 200 gms button mushrooms
• ⅔ or ¾ cup fresh or frozen peas
• 3 medium sized tomatoes, finely chopped
• 1 medium sized onion, finely chopped
• 1 green chili/hari mirch, chopped
• ¼ or ½ tsp red chili powder/lal mirch powder
• ½ tsp turmeric powder/haldi
• ¼ or ½ tsp garam masala powder or punjabi garam masala
• 1 tsp coriander powder/dhania powder
• 1.5 tsp ginger garlic paste or crushed ginger-garlic
• 2 cups water or as required. 
• 2 to 3 tbsp oil
• salt as required

how to make the recipe:

1. heat oil in a pan or kadai. add the finely chopped onions and saute till translucent.
2. add crushed ginger-garlic or ginger-garlic paste. saute till the raw aroma disappears.
3. add the chopped tomatoes and green chilies.
4. stir and then add the spice powders - turmeric, red chilli, coriander powder.
5. stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
6. add the chopped mushrooms and peas.
7. stir and saute for 2 to 3 mins. then add water and salt. 
8. cover the pan with a lid and cook till the peas are softened.
9. once done, sprinkle garam masala powder.
10. stir and serve matar mushroom hot with rotis, naan or chapatis.

http://www.vegrecipesofindia.com/matar-mushroom-recipe

Salmon fish curry

Salmon- 500 gms 


For Grinding
3 fat ripe tomatoes, quartered
3 fat garlic pods chopped
1 inch ginger chopped
2 whole red chilli 
2 tsp  whole coriander seeds
1 tsp whole black pepper 

For Curry

Mustard oil - 2 tbsp
Onion - 1 big chopped fine
Cloves - 5 
Cardamom - 4
Bay leaf - 2
Garam masala - 1/4 tsp
Corriander - chopped (for garnishing)
Milk - 3 tbsp

Method

•  Take a large pan/skillet heat oil, add the whole spices and let it sizzle for 10 seconds. Now add the onions and let it fry until golden brown, should take 2 minutes. In the mean time grind the ingredients mentioned under grinding using a mixie with a little water.
• Once the onions are golden brown add the paste and let it cook in a medium to high flame for 5-7 minutes until all the water is evaporated and cook for another 3 minutes in high flame, to brown the curry a little further. This releases oil and full flavor. 
• Now add 1 cup water and bring to a boil, reduce the heat to medium and let it cook for 5 minutes. 
• Now taste the curry to check for salt and spice, add 3 tbsp milk and garam masala. To this add the fish do not stir too much and close the lid. Let it cook for 4 for minutes until thickens.
• Garnish with coriander leaves. 
• Tips- cook the masala in low heat to release its full flavour.

Lauki Chana Dal

Ingredients :

• 1 medium Lauki
• 1/2 cup yellow split gram (chana dal)
• 2 tablespoon oil
• 1/2 tsp cumin seeds (jeera)
• A pinch of asafetida (hing)
• 2 whole red chilies
• 1 teaspoon shredded ginger (adrak)
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp red chili powder adjust to taste
• 1/2 teaspoon Salt adjust to taste
• 1/2 teaspoon of garam masala (optional)
• 1 teaspoon mango powder (amchoor) adjust to taste
• About 2 tablespoon finally chopped cilantro (hara dhania)
• 1 cup of water adjust as needed

Method

1. Wash and soak chana dal for one hour or more.
2. Peel and wash the bottle gourd. Cut into half-inch cubes.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds. When seeds start to crack, add the asafetida and whole red chilies. Stir for a few seconds.
4. Add ginger, turmeric, and chili powder and stir for a few seconds.
5. Add the chana dal, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness; bottle guard varies in moisture content).
6. Cook the chana dal until soft. About fifteen minutes. Turn off the heat and add the mango powder, garam masala, and cilantro. Stir and cover the pan for a few minutes before serving.

http://www.manjulaskitchen.com/laucki-chana-dal-bottle-gourd-ghiya-doodhi/#OjC70RUl7GKdtAst.99

Chilly Paneer

For Paneer

Corn flour
Salt
Soya sauce
Vinegar

Make a paste of all the above ingredients and add paneer to it. Let it marinate for a half an hour.
Heat a pan with a teaspoon oil and sauté the paneer in medium heat. Keep it aside.

Gravy:

Spring onion
1small onion cubes
2 Cubed Capsicum
minced ginger
Mince garlic

Sauce paste:

Soya sauce
Vinegar
Tomato ketchup
Chilli sauce

Method:

Heat oil in  a pan.  Add garlic n ginger stir cook for  30 sec. Add spring onion. Cook for some time when it's soft. Add capsicum and onion. Cook till done.
Add sauce paste and water to desired consistency and cook.
Add panner at the end and done. No need to cook paneer as it will turn soggy.

Serve it with egg fried rice.

Gajar matar ki sabzi

• गाजर - 250 ग्राम
• आलू - 250 ग्राम
• Matar-100 gm
• तेल - एक टेबल स्पून
• हींग - 1 पिंच
• जीरा - एक चौथाई छोटी चम्मच
• हरी मिर्च - 2-3 (कतरी हुई)
• अदरक - 1 इंच लम्बा टुकड़ा (कद्दूकस किया हुआ या अदरक का पेस्ट)
• हल्दी पाउडर - एक चौथाई छोटी चम्मच
• धनियां पाउडर - एक छोटी चम्मच
• लाल मिर्च पाउडर - एक चौथाई छोटी चम्मच से कम
• नमक - स्वादानुसार (आधा छोटी चम्मच)
• अमचूर पाउडर - एक चौथाई छोटी चम्मच
• गरम मसाला - एक चौथाई छोटी चम्मच से कम
• हरा धनियां - एक टेबल स्पून (बारीक कतरा हुआ)

विधि - How to make Aloo Gajar Sabji

गाजर और आलू को छील कर, धोकर, छोटे छोटे टुकड़ों में काट लीजिये.

कढ़ाई में तेल डाल कर गरम करिये, गरम तेल में हींग और जीरा डाल दीजिये. जीरा भुनने के बाद, हल्दी पाउडर और धनियां पाउडर, अदरक पेस्ट और हरीमिर्च डाल कर चमचे से चलाइये, अब कटे हुये गाजर, आलू, matar, लाल मिर्च और नमक डाल कर 2 मिनिट तक सब्जी को भूनिये.

सब्जी में 2 टेबल स्पून पानी डालिये. सब्जी को ढककर 7-8 मिनिट तक धीमी गैस पर पकाइये. सब्जी का ढक्कन खोलिये, चमचे से सब्जी को चलाइये और देखिये कि आलू नरम हो गये हैं कि नहीं. यदि आलू नरम नहीं हुये हैं, और आपको लगे कि सब्जी पकने के लिये और पानी की आवश्यकता है, तब 2 टेबल स्पून पानी और डाल दीजिये और सब्जी को ढककर फिर से 4-5 मिनिट तक धीमी गैस पर पकने दीजिये.

सब्जी को खोलिये, आलू नरम हो गये हैं. सब्जी मे अमचूर पाउडर, गरम मसाला और आधा हरा धनियां डाल कर मिला दीजिये.

आपकी गाजर आलू की सब्जी (Alu Gajar Sabzi) तैयार है. सब्जी को बाउल में निकालिये. बचा हुआ हरा धनियां ऊपर से डाल कर सजाइये. गरमा गरम गाजर आलू की सब्जी चपाती, परांठे किसी के भी साथ परोसिये और खाइये.

http://nishamadhulika.com/sabzi/sabzi_sookhi/aloo-gajar-sabji-recipe.html

Spicy Corn Curry

Ingredients

1 1/2 cups corn
3 to 4 tbsp milk
2 cinnamon (dalchini) sticks
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1/2 tbsp lemon juice
2 tbsp oil
salt to taste

To be ground into a paste1 onion
1 bunch of coriander (dhania)
4 to 5 green chillies
1 tbsp grated fresh coconut
7 cloves of garlic (lehsun)
25 mm. piece ginger (adrak)

Method

1. Heat the oil and fry the paste till its done. make sure the paste is cooked properly.
2. Add the cinnamon, cloves and cardamoms and fry again.
3. Add the lemon juice and mix well.
4. Add the corn, milk and salt mix well and cook for a few minutes. Serve hot.

link: http://www.tarladalal.com/Spicy-Corn-Curry-791r

Salmon Fish Curry

Ingredients:

 2 - (15 oz) salmon strips cut into cubes.
 3 cloves of garlic finely chopped.
 1 onion finely chopped
 1/2 cup of tomato paste
 1/2 tsp turmeric power
 1 tsp red chilli powder
 1/2 tsp coriander powder
 1 tsp whole peppers
 1/2 tsp fenugreek seeds(optional)
 curry leaves

 Method 
Take 2 tblsp of olive oil in a flat bottommed vessel.
Add the curry leaves, whole pepper and fenugreek when the oil is hot.
Add the chopped garlic and onions and fry till the onion turns translucent
Now add the tomato paste, turmeric powder, coriander powder , chilli power and salt.
Add half cup of water and mix well.
Close with a lid and allow it to boil for 10 mins in a medium flame.
After the raw smell of the tomato paste disappears,
add the salmon pieces , gently give it stir, reduce the flame to low , cover and cook for 10 more mins.


 http://sumiskitchen.blogspot.co.uk/2009/08/easy-breezy-salmon-curry.html

Vegetable Manchurian

Makes: 15 - 20 balls
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients for Manchurian

• 3 cups of finely minced cabbage
• 1 cup of finely grated carrot
• 1/2 cup of finely chopped onions
• 1/4 cup of corn flour
• 1/4 cup of Maida
• 1/4 teaspoon of red chilli powder
• salt to taste
• oil for deep frying

Ingredients for Sauce 

• ½ cup chopped spring onions
• 1 tablespoon finely chopped garlic
• 2 teaspoons finely chopped green chillies
• 2 teaspoons finely chopped ginger
• 1 tablespoon corn flour
• 1 cup water or vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon vegetable/sunflower oil
• Salt to taste

Method for Manchurian 

Heat oil in a wok.

In the meanwhile, combine all the ingredients adding just a little water if required.

Divide the mixture into 15 - 20 balls of bite size or a little bigger.

Add about 5 balls (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until dark/ golden brown but not burnt brown.

Remove from oil and drain in paper towels.Fry the remaining balls the similar way and keep aside.

Method for Sauce 

Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup and salt.

Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.

Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.

Turn off heat.

Serving the Manchurian with Sauce 

Just before serving, put the fried Manchurian in the sauce and stir fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.


Serve with Egg Fried rice..