Mushroom Butter Masala

Mushroom Butter Masala

Ingredients (for 3-4 servings)

10-12 Button mushrooms

4 tsp Oil

1 small stick Cinnamon    

2-3 Cloves          

2-3 Green cardamoms      

2 Onions sliced  

1 small piece Ginger

4-5 Garlic cloves

1 large Tomato sliced

1 tsp Kashmiri chilli powder          

1/2 tsp Turmeric powder  

1tsp Kasoori methi

1/2 tsp Coriander powder

Salt to taste

6-7 Cashew nut

1/2 tsp Sugar      

1 tbls Fresh cream                          

1 tbls Butter (optional)

Method

Heat 3 tsp oil in a non stick pan. Add cinnamon, cloves and cardamoms. Saute for half minute. Add onions and salt  and saute till onions are soft.

Add ginger and garlic for two minutes. Add tomato, turmeric powder, chilli powder, coriander powder and kasoori methi. Mix well and cook on medium heat for 5-6 minutes.

Allow to cool and mix cashew nuts and grind to a fine paste with some water.

Heat remaining oil in a non stick pan. Add the mushrooms, salt and cook on high heat till the moisture evaporates and mushrooms are cooked.

Add the masala paste and half cup water. Mix well. Add sugar and mix. Cook on low flame for five minutes. Add fresh cream, butter and mix well. Serve hot with roti or naan.

Pineapple Raita

Pineapple Raita

Ingredients (For 4 Servings)

2 cups fresh curd/yogurt

2 cups chopped fresh sweet pineapple

1 red chilli powder

2 tsp roasted cumin powder

3-4 tsp sugar

½ fresh pomegranate

1 tsp chopped coriander leaves for garnishing

1/4 tsp black salt

Salt as per taste

Method

Whip the curd till its smooth and add sugar, salt, chilli powder and jeera powder mix well.

Add the chopped pineapple and half of the pomegranate seeds reserve the other half for garnishing.

Keep in the refrigerator till chill.

Garnish with the remaining pomegranate and chopped coriander leaves.

Serve chilled.

Spinach Rice－Palak Rice

Spinach Rice－Palak Rice

Ingredients (for 2-3 servings)

1 cup basmati rice (wash and soaked in water for 30 min)

1 large Onion (chopped)

2 tomato (chopped)

1 tbls Ginger and garlic paste

1-2 green chillies (slit lengthwise)

1/2 tsp chilli powder

1/2 tsp garam masala

2 cup Spinach leaves (thinly chopped)

Salt as per taste

1 tsp cumin seeds

1/2 tsp lemon juice

1 tbsp oil

Method

Wash and soak rice for 20 - 30 minutes and cook separately with 2 cups of water.

Once done remove from the heat and cool and fluff it up with a fork.

Heat oil in a pan and add cumin seeds, when cumin turn light brown, add sliced onions and green chilly and  fry till golden brown

Add ginger and garlic paste, saute for a minute and then add chopped tomatoes.

Cook till oil separate.

Now add chopped spinach leaves and salt and fry till leaves shrink and are cooked. Finally add the chilly powder, garam masala powders and mix well.

Now Gently add the cooked rice and mix well.  Finally add lemon juice and mix gently so all the masala is mixed up well.

Spinach rice is read. Serve hot with onion raita.