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

American Chopsuey Baked style

Ingredients and Method to make American Chopsuey

For the sauce

1/2 cup plain tomato ketchup

1 tsp oil

3/4 tsp minced garlic

1/4 tsp red chilli powder

2 tbsp sugar

1 tbsp corn starch mixed with 1/2 cup water (see notes)

Additional 1/2 cup water

salt to taste ( I used about 1 1/4 tsp salt)

soy sauce 1 tsp

Veggies for chopsuey

1 large yellow onion cut into long slices

2 large green bell peppers (cut into long slices)

3 1/2 cups of shredded cabbage

2 tbsp oil

pinch of salt

Noodles

250 gms egg noodles (or hakka noodles)(or even Maggie / Top ramen noodles)

few drops of oil to brush on the noodles

Method 

To make sauce

Mix corn starch in 1/2 cup water and keep aside

Mix tomato ketchup, red chilli powder, 1/2 cup water, sugar, salt and soy sauce in a large bowl and keep aside

Heat oil in a heavy bottomed pan and add the minced garlic to it and saute until the garlic starts turning slightly brown.

Lower heat and slowly add the tomato ketchup + all other spices kept aside.

Add the corn starch +water to this mixture and let it simmer for a few minutes until the sauce begins to thicken.

Remove from heat and keep aside.

For the noodles

Pre heat oven to 400 deg F

Line a baking tray or sheet with aluminum foil or parchment paper. Place the noodles on the tray/ sheet and brush with a few drops of oil on top of the noodles

Bake for about 10 minutes or until the top of the noodles begins to turn brown.

For the veggies

Heat oil in a large heavy bottomed pan

Add the onions to the oil and saute until the onions are transparent.

Add the rest of the vegetables and saute until the veggies are cooked but crisp on a medium high heat.

For the chopsuey.

Assemble all three components of the dish in a large bowl and serve immediately.

If you like your noodles a little softer let the noodles soak the sauce for a few minutes and then serve.

From 

http://www.veginspirations.com/search/label/Indo-Chinese

Simple fish curry

3 tbsp vegetable oil

¼ tsp fenugreek seeds

4 medium cooking tomatoes, puréed

¾ tsp turmeric

½ - ¾ tsp red chilli powder, or to taste

½ tsp garam masala

2 handfuls of fresh coriander stalks and leaves, roughly chopped

600g any firm white fish stakes

400ml water

Masala

25g garlic (approximately 9 large cloves), peeled

4g fresh ginger, peeled

¾ tsp cumin powder

½ tsp black pepper

½ tsp mustard seeds, ground

1 tbsp coriander powder

salt, to taste

40ml water

1 Blend the masala ingredients together to make a fine paste.

2 Heat the oil in large saucepan and fry the fenugreek seeds for 10 seconds.

3 Add the paste and cook over a moderate heat for 8 minutes or until the oil starts to leave the sides of the pan.

4 Add the tomatoes, turmeric, chilli, garam masala and coriander and cook for 8-10 minutes or until the oil starts to bubble at the sides of the paste. Taste - there should be no harsh elements to the masala.

5 Add the fish to the pan, coat in the paste and leave on the heat for 3 minutes, the add the water and bring to a boil.

6 Cover and cook over a low heat for about 7 minutes or until the fish is cooked through.


from Anjum Anand  http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/anjum_anand/article2863977.ece

Fish curry North Indian style

3 tbsp vegetable oil

¼ tsp fenugreek seeds

4 medium cooking tomatoes, puréed

¾ tsp turmeric

½ - ¾ tsp red chilli powder, or to taste

½ tsp garam masala

2 handfuls of fresh coriander stalks and leaves, roughly chopped

600g any firm white fish stakes

400ml water

Masala

25g garlic (approximately 9 large cloves), peeled

4g fresh ginger, peeled

¾ tsp cumin powder

½ tsp black pepper

½ tsp mustard seeds, ground

1 tbsp coriander powder

salt, to taste

40ml water

1 Blend the masala ingredients together to make a fine paste.

2 Heat the oil in large saucepan and fry the fenugreek seeds for 10 seconds.

3 Add the paste and cook over a moderate heat for 8 minutes or until the oil starts to leave the sides of the pan.

4 Add the tomatoes, turmeric, chilli, garam masala and coriander and cook for 8-10 minutes or until the oil starts to bubble at the sides of the paste. Taste - there should be no harsh elements to the masala.

5 Add the fish to the pan, coat in the paste and leave on the heat for 3 minutes, the add the water and bring to a boil.

6 Cover and cook over a low heat for about 7 minutes or until the fish is cooked through.

Capsicum Zunka

Three capsicums, chopped into half cm squares, like in the picture.
Two medium Onions, chopped fine.
1 tsp of mustard seeds.
Half tsp of red chilli powder, and dhania powder.
A pinch of turmeric and salt to taste.
1 cup of besan.
Peanut or vegetable oil.

Steps:

Heat 3 tbs oil in a thick bottom kadhai.
Add the mustard seeds and let sputter.
Add the onions, reduce heat and cover the kadhai.
After 2-3 minutes when the onions are limp, add the chopped capsicum.
Sauté for a few minutes.
Add the red chilli, dhania, turmeric and salt to taste.
Add the besan and mix very well.
In low heat, keep stirring the mixture. It takes a lot of stirring to cook the besan uniformly.
Cover it, keep for 1 minute, open it, stir it, cover it again.
Repeat for 4-5 times till done.


you can make kundru zunka the same way and add tomatoes too..