Mushroom in Garlic Sauce

Its been years since I posted..... Lots of happening in Life.....My sister is trying to put me back in the track of blogging. My family is encouraging me for my blog. 

 I have tried this recipe from monsoonspice.com. Mushroom in garlic sauce.

This mushroom in garlic sauce goes well for vegetable noodles! But I have tweaked a bit too!!!

 

Ingredients

Mushroom - 200 grams

ginger - finely chopped about 50 grams

garlic - finely chopped about 10 to 15 pods

1 big Onion cut into square shapes

Soy sauce - 1.5 tbsp

Red Chilli Sauce-1 tbsp

Palm Sugar 1/2 tsp

Pepper Powder - 2 tsp

Corn Flour -  2 tbsp

Oil for tempering

Salt to taste.

Preparation 

    Dissolve corn flour in 1/2 cup of water and keep it aside. Heat oil in a pan and add garlic and stir fry it. Then add diced onion. saute it. after that add ginger and capsicum. saute it for a minute or two in high flame. Add mushroom, soy sauce,red chilli sauce and stir fry it in high flame for a minute or two. mushrooms will let water out. to this add 4 to 5 cups of water and mix palm sugar and salt accordingly.  Reduce the heat and let it cook for about 8 to 9 minutes. now add corn flour mixture slowly. let it thicken the gravy. finally add the pepper powder and mix them well.  Mushroom in garlic sauce is ready to serve!!!

Paruppu Adai

Paruppu Adai

This is one dish we all in our family enjoy eating. we will sit around the table to break the dosas into chunks while chatting. one will prepare the dosas and others will make chunks from these dosas. My grand mom will tell the stories about her mom preparing this dish. It will be fun watching her.

Now whenever I prepare this dish those memories will bring a smile to my face.I posted this recipe long back and again reposting  and submitting this recipe for Gayathri's Walk Through Memory Lane

Ingredients
1.Boiled rice – 2 cups soaked
2.Tur dhall – ¾ cup
3.Mustard Seeds 1 tsp
4.Urid dhall – 1 tsp
5.Red Chillies – 6 -7
6.Garlic - 15 to 20 pods
7.Salt as per requirement
8.Turmeric powder ½ tsp
9.Oil 2 tbsp
10.Curry leaves







Method:
Soak boiled rice and grind it into batter . while grinding add salt. Prepare dosas from this batter and keep it aside. Let the dosas get cooled and break all the dosas into small chunks. Keep it aside.
While preparing dosas cook tur dhall with turmeric powder. Heat a big pan or wok and add oil . Put mustard seeds, urid dhall, red chillies, garlic and curry leaves . Let all the ingredients turn golden brown then add the cooked tur dhall .
Add salt and let it boil for sometimes then add the dosa chunks into the dhall and mix well. Blend all the dosa chunks into the dhall well. Let it get heated for few more minutes. Serve hot.

I already submitted this to Vardhini's Herbs and Flowers event long back.

Aval Upma

Hungry! want to prepare something quickly to eat ! try aval upma.. it is so easy to make. my MIL taught me this. I knew we can make aval payasam but not upma.. I am reposting this for  Shama's Fast food event series- Aval

Ingredients:
Thick aval 4 cups
Onion- 2 sliced
Curry leaves
Turmeric powder ¼ tsp
Salt
Mustard seeds, Urad dhall for tempering
Oil

Method:
Soak aval in water for 15 minutes. Heat oil in a pan and add mustard seeds. after it splutters add urad dhall let it get brown in color then add onion and curry leaves.saute it. Put turmeric powder and salt.
Strain the soaked aval. It should not contain any water. Then add it to the sauted onion.


Aval upma is ready to eat!

Ginger Capsicum Dosai

Tired of ordinary masala dosai? Try this Ginger Capsicum peas masala dosai.Its Sangeetha's Restaurant Special. Sambar or coconut chutney is a good
accompaniment.

Ingredients.

Dosa batter for dosas

For the masala,

Mustard seeds,urad dhal, curry leaves
1.Capsicum big size-2
2.peas - 1/2 cup
2.Onion Medium size -3
3.Tomato -4
4.Ginger 2 inches Crushed
5.Chilli powder - 2 tsp
5.turmeric powder - 1/4 tsp
6.salt as per requirement
7.oil for sauteeing

Preparation of masala

Heat oil in a pan. add mustard seeds,urad dhall. after the mustard seeds split add onions and saute it. add ginger and tomato after 2 minutes. let tomatoes get cooked.Add peas and let it get cooked for few minutes. Then add chilli powder, salt, turmeric powder. add capsicum aarfter the raw smell of chilli powder goes. let the capsicum get cooked.

prepare dosai in the tawa .After both sides are cooked put the masala in the center of the dosai and fold it.
Serve with chutney or sambar.

Vegetable Uthappam

I knew about onion uthappam, but this veg uthappam takes the crown.It is very colour full and tasty. Do try it!


Ingredients

1.Onion finely chopped-2
2.Carrots grated -2
3.Beans finely chopped -200 gms
4.green chillies finely chopped -4
5.curry leaves

Heat oil in a wok and sauté onion. Then put green chillies, beans, carrot, curry leaves and let it cook for 10 more minutes. Then put these in the dosa batter. Heat dosa tawa and pour the a ladle full of batter. Pour oil lightly on the sides of the dosa. Close the dosa with a lid for a minute or two. Then flip the dosa . keep it in flame till the other side is cooked. Serve hot with coconut chutney and sambar.

Masala Dosai

As I saw the dosa mela event I knew what to post for this event. I just got hold of this new recipe from my neighbour again which gave a new taste to dosais.

Ingredients for the masala paste:
Onion – 2
Red chillies – 5
Garlic pods – 6 to 7
Salt – as per the requirement

Ingredients for the potato masala:
Onion – 2
Green chillies – 2
Turmeric powder – ¼ tsp
Potato - 5 to 6 boiled and smashed
Cinnamon sticks -2
fennel seeds -1 tsp
Salt – as per the requirement

Method:
For the dosa batter:
For dosa batter soak ¾ cup of urad dhall and 5 cups of raw rice separately for 3 to 4 hours and grind it. Let it get fermented overnight.

For the masala paste:
Grind onion ,red chillies, garlic pods and salt together and keep it aside.

For the potato masala:
Heat oil in a kadai and put cinnamon sticks, fennel seeds,onion,green chillies and sauté it. Then put turmeric powder and salt. after some time put the potato and toss it.





Heat tava and pour a ladle of dosa batter and make dosa thinly. After the dosa is cooked then apply the masala paste all over the dosa then put the potato masala.No need to turn over the dosa as it is thinly made.Serve hot with chutney and sambar.

This is my entry to dosa mela by srivalli of Cooking 4 all Season

Pudi

      This is a favorite dish for one of my friends. my mom will do this frequently. there are some recipes which will come generation to generation.... this is one of the recipe that comes into that category. try it out!!!!!!!
I am reposting this for gayathri's  Walk Through Memory Lane which is hosted by Nithu.

Ingredients
Channa dhal- 2 cupsRaw rice – 3 cups
Garlic – 10 to 15 pods
Red chillies – 5 to 6
Turmeric powder – ¼ tsp
Cumin seeds – 2 to 3 tsps
Onion – 3 to 4 chopped
Coconut – ½ cup freshly grated
Mustard seeds 1 tsp
Urad dhall – 2 tsp
Curry leaves
Oil for tempering.



Method:
Soak channa dhal and rice together for two hours. grind the rice and dhall with garlic, red chillies, cumin seeds and salt.after grinding put the chopped onion and freshly grated coconut in the batter. Then pour the batter in idli plates and cook for 20 to 25 minutes.Cool the idlis. Then smash the idlis and keep it aside. Heat oil in a pan. Then put mustard seeds and urid dhall and curry leaves.After the urad dhall becomes golden brown put the smashed idlis in the pan and toss it.
Pudi is ready to eat. The more the oil the more the taste of this dish.if the oil is less pudi will be dry.

Kadalai Paruppu Adai /Thavalai Adai

Kadalai paruppu adai or thavalai adai is a favorite one in my mom's place! if you do not want to prepare adai one by one then this is the one you will be looking for!

Ingredients
1. gram dhall -1 ½ cups
2. raw rice – 2 cups
3. salt
For tempering
1. mustard seeds
2. urad dhall
3. asafetida – ¼ tsp
4. curry leaves
5. red chilies -3 or 4
6. cashew nuts – broken(optional)
7. pepper corns – 1 tsp
8. cumin seeds – 1 tsp





Method
Soak dhall and rice together for 2 hours. Wash and grind it into a not so smooth batter. Add salt while grinding.
Heat oil in a kadai and put mustard seeds. Let it splutter. Add urad dhall, red chilies, pepper corns, cumin seeds, asafetida , curry leaves, cashew nuts . wait till all the ingredients get golden brown in color.mix all the ingredients in the ground batter. Then heat the pressure cooker and pour oil in it. Let the oil gets heated and pour all the batter in the cooker and close the cooker. Let it cook for 25 to 30 minutes. Then serve hot. Sugar is a good accompaniment for this dish.Do not put weight in the cooker.

Podi Dosai

This type of dosai was introduced to me by my grandpa.if you do not want to prepare ordinary dosai then try this type..



Ingredients
Dosai batter
Onion – 2 finely chopped
Green chilies -2 chopped
Milagai podi – as per requirement
Oil – as per requirement

Method
Sauté onion, green chilies. Then mix it with the dosai batter. Heat the tawa and pour a ladleful of batter. Then sprinkle milagai podi on top of the dosai. Put oil on side of the dosai. Turn over the dosai after it turns golden brown. Then take the dosai from the tawa after the other side also gets cooked. Repeat the same for the remaining batter. Serve hot podi dosai with coconut chutney. Dosai can be served as it is also.

Adai !

Adai is the favorite dish for everybody in my family. Nothing can beat the taste of adai! Give it a try !

Ingredients

Toor dhall - 1½ cups
Uncooked rice - 1½ cups
Red dry chillies - 4 or 5
Garlic - 8 to 10 pods
Cumin seeds – 2 to 3 tsps
Salt - 2 tsp
Turmeric powder – ¼ tsp
Onion - 2 finely chopped
Curry leaves
Oil

Method
Soak uncooked rice , toor dhal together for 2 hours . grind the rice and toor dhall .while grinding put the red chillies, cumin seeds, garlic pods, turmeric powder and salt. Grind a bit coarsely. Do not grind too smoothly.
Sauté onion and curry leaves. Mix the sautéed onion in the batter.
Heat the tawa and pour a ladle full of batter in it and make adai. Pour oil in the edges of the adai. Wait till it turns golden brown. Turn the adai and again wait till it gets cooked.




Tasty adai is ready to eat .
You can eat it as it is or with chutney ,tomato ketchup.

Rava Idli

Tired of making ordinary idlis ?????? try this rava idli... its easy to make once you have all the ingredients together.

Ingredients
Rava -4 cups
Curd -2 cups
Milk - ½ cup
Green chillies-3
Mustard seeds -1 tsp
Cumin seeds-1 tsp
Black pepper-1 tsp
Ginger 1 inch piece cut into small pieces
Urad dhall 2 tsp
Cashew nuts broked
Curry leaves
Turmeric powder ½ tsp
Salt 2 tsp
Oil –for tempering

Roast rava in a pan for 10 to 15 minutes. Let it cool. Heat oil in a pan ,add mustard seeds, cumin seeds, urad dhall, green chillies, ginger, cashew nuts , turmeric powder . fry these things in oil till urad dhall ,cashew nuts become brown in color.Keep it aside.

Mix the rava and the fried things together. Add salt. Let it cool.
Add curd and mix. if the batter is dry ,add milk and some water. Do not add too much water. The batter should be like idli flour consistency.if the curd is sour too much you can add another ½ cup of milk. So it wont be sour.

Pour the batter in the idli plates and cook for 25 to 30 minutes in idli cooker.
Serve hot with coconut or pudina chutney.
P.S you can add grated carrot at the top of the batter in idli plates.it will look great!

This is my entry for Nupur’s A-Z of Indian Vegetables