Ingredients:
- 400 gm Button Mushrooms
- 2 medium Onions
- 1/2 inch of Ginger
- 6 cloves of Garlic
- 4 tbsps Oil
- 1 tsp Chili Powder
- 2 tsps Dark Soya Sauce
- 2 tsps Vinegar
- 1 tbsp Corn Flour
- 1/4 cup coriander leaves for garnishing
- Green peas for garnishing
- Onions for garnishing
- 1 cup Water
- Salt to taste
Method:
- Cut mushrooms into halves.
- Grind half of the onion, ginger and garlic to a paste.
- Heat 4 tbsp of oil. Fry the ground paste.
- Add chili powder and ¼ cup water. Simmer till almost dry.
- Add the rest of the onions, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp.
- Add Soya sauce and vinegar. Mix corn flour with water and add.
- Bring to a boil, simmer for 1 minute.
- Garnish with onions, coriander leaves and green peas.
- Serve Chili Mushroom hot with noodles or fried rice.
Hi friends,
This is my favourite curry. This is typical Oriya Mutton Curry which was my favourite through out my childhood. I still remember my mom making this one as a surprise, when I got selected in my campus interview for HCL. Hope you all will enjoy this. Any comments, compliments and suggestions to improve are most welcome.
Ingredients:
- Mutton - 1 lb nice and tender
- Potatoes - 3-4 Medium Sized (cut into big cubes)
- Mustard Oil - 1-2 tbsp for frying the potatoes.
- Onions - 3 medium sized
- Garlic 8 -10 Cloves
- Ginger 1 ½ inch
- Garam Masala - 1 tsp
- Black Pepper - 4 to 8
- Bay Leaf - 2
- Cardamom - 4 whole
- Cloves - 5
- Cinnamon - 1/2 inch
- Sugar - 1/2 tsp
- Cooking oil - 8 tbsps (Choose mustard oil, it will help you get the typical Oriya Mutton Curry aroma)
For Marinating:
- Turmeric Powder - 1 tsp
- 2 tsp Red Chili Powder - 1 tsp
- 1 ½ tsp Salt - 1.5 tsp
- Yogurt - 4 tbsp
- Ginger-garlic paste- 1.5 tsps
- Mustard Oil - 1 tbsp
Method:
- Make a smooth paste of onion, ginger and garlic and half an inch cinnamon.
- Marinate the mutton with the ingrdients listed under the marinating tab for atleast 2 hours.
- Heat up a Kadhai or any heavy bottom Pan.
- Add 2 tbsps of cooking oil.
- Shallow fry the potatoes till they turn golden brown.
- Keep them aside on kitchen-wraps or tissue paper to absorb excessive oil.
- Heat 5 tbsps of cooking oil in a pressure cooker
- Temper it with Black pepper, Cinnamon stick, Bay leaf, whole Cardamom, Cloves
- Add sugar to this (This is primarily to enhance the color of the gravy) till it turns brown.
- Add the masala paste prepared in step 1.
- Add a little turmeric.
- Fry till the oil starts to come out. Add a little water if the masala starts to stick to the vessel.
- Add the marinated mutton at this point
- Fry on medium heat for about 15 mints (till the oil stars to separate out) with the lid loosely covered
- Add fried potatoes
- Add water based on how much of gravy you want to make.
- For a medium thick gravy, add up to 2 cups of water.
- Add 1 tsp of garam masala.
- Fix the pressure cooker lid.
- Cook on high head for 1 whistle and then cook on low heat for about 20 mins.
- Check the tenderness of the mutton. If you require it to be softer, you could cook it for some more time.
- Garnish it with chopped coriander leaves and onions.
- Serve hot with rice.
Hi Friends,
Good Morning to all of you. Today I have one of my favourite dish. Its "Chicken Vindaloo". In the original recipe, there is no patotoes. But we love potatoes with chicken curry. So I have added potatoes here. Hope you all will enjoy the dish. Any Comments, compliments and suggestions to improve are most welcome.
Ingredients:
- Chicken - 1 lb
- Onion - 1 cup (chopped)
- Potato - 1 big (boiled and cubed)
- Ginger paste - 1/2 tsp
- Garlic paste - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Coriander seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Fenugreek seeds - 10 to 12
- Vinegar - - 1 tsp (I used distilled vinegar)
- Chili powder - 1 tsp or 4-5 red chilies (increase the amount of chilies if required)
- Coriander leaves - 3 to 4 whole (for garnishing)
- Oil
- Salt
Method:
- Step -1
- Paste 1: Grind together ginger, garlic, mustard seeds, red chilies, fenugreek seeds, coriander seeds, cumin seeds to a smooth paste.
- Step -2
- Heat oil and fry onions on a low heat till the onions turn dark brown and crispy(It may help to deep fry the onions in oil to speed up the process).
- Take them out on a clean kitchen towel to remove all the extra oil.
- Step -3
- Paste 2: Grind to a paste along with vinegar. This is the dark paste that gives the color to the dish.
- Step - 4
- Add paste 1 and paste 2 to the chicken. Leave it aside for atleast 1 hr.
- Step -5
- Heat a little oil in thick bottomed pan.
- Add the marinated chicken with all the marinade.
- Add the boiled patotoes when the chicken is half-cooked.
- Cook till chicken is tender and gravy is thickened.
- Garnish with coriander leaves and onion.
- Finally, Serve hot with Naan, Paratha or Rice
Hi Friends,
This is my award winning dish in IHM Community in RC-11. Hope you all will like it.
Ingredients:
- Eggs -- 6 (boiled)
- Potato - 1 big (boiled)
- Onion -- 1 big (3/4 chopped for gravy and 1/4 sliced for garnishing)
- Tomato -- 1 (chopped)
- Ginger-Garlic Paste -- 1 tsp
- Cumin seeds -- 1/2 tsp
- Mustard seeds -- 1 tsp
- Chili Powder -- 1/2 tsp
- Coriander Powder -- 1 tsp
- Cumin powder-- 1 tsp
- Fenugreek Leaves (kasoori methi) -- 1/2 tsp
- Turmeric - 1/4 tsp
- Cinnamon - 1/2 inch
- Cardamoms -- 4
- Cloves -- 3
- Bay leaf -- 1
- Cooking Oil -- 3 tbsp
- Salt to taste
- Coriander leaves - 2 tbsp (chopped) for garnishing
Method:
- Boil the eggs with enough water in a pressure cooker. Then remove their covers and fry it with some oil in pan till they become golden.
- Boil the potato and remove its skin. Cut into small cubes.
- Heat the oil in a pan and add the bay leaf, cinnamon, cardamom, cloves. Then add some cumin seeds and mustard seeds.
- Now, sauté the chopped onions in the oil till they are golden brown. Then add the ginger- garlic paste. Then add the turmeric, salt, cumin powder, coriander powder, and Chili powder
- Then add the tomatoes and fry till the oil separates and leaves the side of the pan for a few minutes.
- Add a little water for making the gravy and let it boil.
- Now add the potatoes and eggs . Mix them well such that they will be coated with the gravy.
- Finally the time to add the kasoori methi for a final stir.
- Garnish with coriander leaves and onions.
- Serve hot with rice/Naan/phulkas.
Hi friends,
This is going to be first post in my blog "Magic from My kitchen". So, I wanted to start with some sweet dish which will make my journey very sweet as a blogger. Hope you all will like the recipes and the pictures. Your comments, compliments, suggestions to improve are most welcome.
Ingredients:
- 2 cups of Shreaded Carrot
- 2 cups of Milk
- 3-4 tbsp of unsalted Butter
- 1/4 cups of Sugar
- 10 to 12 Cashew Nuts
- 1 pinch cardamom powder
Method:
- Roast the Cashew Nuts in a little ghee and keep it aside.
- Boil the milk in microwave for 20 minutes stirring in each 5 minutes.
- In a nonstick pan melt the butter and stir fry the shredded carrot on medium heat for about 5 to 6 minutes.
- Take care the carrots do not get burnt.
- Add the evaporated milk and cook for about 10 minutes until the milk gets completely absorbed.
- Add the sugar and stir well.
- Cook for few more minutes and add the cardamom powder.
- Cook till the halwa starts leaving the sides of the pan and the ghee starts oozing out.
- Garnish with the roasted Cashew Nuts.
