Tag Archives: Chili powder

Mouthwatering Monday – Mushroom Matar Makhni

 

Mushroom Matar Makhni By Jyoti Singh
Mushroom Matar Makhni

Mushrooms are not among my favorites, unless they are a part of ‘Mushroom Matar Makhni‘. I love this one. Without much ado, lets now start making the dish, and see how it turns out. 😎

 

Ingredients

  • 8 oz / 227 gm Mushrooms. Washed and chopped.
  • 1 cup frozen Peas
  • 1 large Onion
  • 2 big Tomatoes
  • 10-15 Cashews
  • 4 Garlic bulbs
  • 1 inch Ginger
  • Β½ tbsp Red Chilli Powder
  • ΒΌ tbsp turmeric Powder
  • Β½ tbsp Coriander Powder
  • ΒΌ tbsp Garam Masala Powder
  • 2 tbsp Cream
  • 2 tbsp Oil/Butter
  • Salt as per taste
  • Β½ tbsp dry Fenugreek leaves

Method

  • Blend Onion, Ginger and Garlic into a smooth paste.
  • Make a paste of Cashews. Soak them in warm water for 30 minutes to make your task easier. πŸ˜€
  • Make a paste of Tomatoes too.
  • Heat oil in a pan and saute chopped Mushrooms in it, till they leave their water and become light golden in color.
  • Remove Mushrooms from the pan and keep them aside.
  • Heat 1 tbsp oil in pan, and add Ginger Garlic Onion paste to it.
  • When it’s thoroughly cooked, add tomato paste to it and saute.
  • Add all the spices and cook them on medium-low heat, till oil leaves from side.
  • Add cashew paste and let it cook for 2 minutes.
  • Add salt. Mix water as per desired consistency of gravy.
  • Add Mushroom, Matar, crushed Fenugreek leaves, and let it cook on medium heat for 5 minutes.
  • Mix cream gently to whole gravy and take it off from heat.
  • You can use julienne ginger or cilantro for garnishing.
  • Serve Hot.
Mushroom Matar Makhni By Jyoti Singh
Mushroom Matar Makhni

It’s damn yummy, but remember this one has lots of calories in it. For the healthier version, use low fat cream, and don’t use cashews 😦 , reduce amount of oil to half and that’s it.

Enjoy!!!Β Β 

 

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

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Mouthwatering Monday – Boondi Raita

 

Boondi Raita
Boondi Raita

So far I have shown you recipes which my kids prefer to eat. Now, just for a change, and for a very special request, my husband’s favorite Raita Recipe – The Boondi Raita.

Boondi Raita is a side dish served with Indian Meal. It can also be used as a dip or salad, or as salad dressing too. Raita can be prepared with different ingredients like, cucumber (my favorite), tomato, onion, pumpkin, mint, pineapple etc… here, I have made one from Boondi, which is a Rajasthani food item, prepared from chickpea flour, with spices added to it before frying.

Boondi Raita
Boondi

Let’s go and make ourselves a bowl of Boondi Raita, now.

Ingredients

Method

  • Soak Boondi in warm water for 15 -20 Minutes.
  • Drain the Boondi gently, without mashing them. Keep aside.
  • Whisk curd in a bowl. Add water if desired for the desired consistency.
  • Add all the spices along with chopped Mint leaves.
  • Mix well.
  • Add Boondi to curd mixture. Mix it gently.
  • Sprinkle with fried Cumin.
  • Garnish with Mint Leaves, and serve cold.

Best thing about Boondi Raita, or for the matter any other kind of Raita is that, it’s ingredients can be replaced with so many available variations.

Boondi Raita
Boondi Raita

Like, you can use Coriander leaves instead of Mint, or you can use green chilli instead of red chilli powder, black salt instead of normal sea salt. You can totally ditch Cumin if you are not a fan. Even chaat masala is upto your taste buds. So, even if you will just have curd and Boondi mixed together, with some salt, you will have a Boondi Raita. πŸ˜€

That’s easy, right???

 

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

Mouthwatering Monday – Tortilla / Spanish Omelet

 

Tortilla or Spanish Omelet
Tortilla or Spanish Omelet

Omelets are ‘The Best’ when you want to eat, something tasty, healthy and which is quick to make too. I have made Omelets many times and with many different combinations, but so far, Spanish Omelet or shall I say Tortilla is the best, that I have tasted.

It’s mostly known as Tortilla, and in English as Spanish Omelet, just to avoid confusion with the normal Egg Omelet.

Spanish Tortilla is made with Potatoes and Eggs. Onions are a modern addition to this traditional Spanish dish. What makes it stand out from the rest, is its juicy taste, which was missing in normal Omelet.

Tortilla or Spanish Omelet
Tortilla or Spanish Omelet

Enough writing about it, now it’s time to make and eat. So, here we go with the recipe of Tortilla / Spanish Omelet. πŸ˜†

Ingredients:

  • 6 Eggs
  • 2 Potatoes, cut into finger shape
  • 1 big Onion, chopped
  • 1 Green/Red Pepper, finely chopped
  • 2 Green Chillies, finely chopped
  • Salt, as per taste
  • ΒΌ tbsp Black Pepper
  • 1 tbsp oil/butter

Method:

  • Saute Onions in the pan.
  • Whisk eggs in a bowl till they are fluffy. Add salt and pepper.
  • Add sautΓ©ed onions, green pepper, green chillies to eggs. Mix well.
  • Cook Potatoes in a pan with oil/butter, until they are tender.
  • Pour egg mixture over the cooked potatoes.
  • Cook for few minutes on a low-medium heat, until golden brown.
  • Flip and cook from the other side too.
  • Cut into triangle/pizza like slices, and serve.

Remember, Egg and Potatoes are the main ingredients, rest is your taste and imagination. You can also use Mushrooms and Peas. It can be eaten hot or cold, and thus it can be a good picnic dish too. 😎

Tortilla or Spanish Omelet
Tortilla or Spanish Omelet

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

Mouthwatering Monday – Honey Chilli Potatoes

 

Honey Chilli Potatoes
Honey Chilli Potatoes

Something sweet with a little spicy flavor along with a tangy sensation, but above all finger licking better version of potato fries. This is Honey Chilli Potatoes.

I have always loved this particular snack, as it offers so many different tastes to you. Specially the ones I ate in Mainland China, Gurgaon. Those Honey Chilli Potatoes were amazing. I was longing for that taste and thus decided to take the whole matter into my hand. In simpler terms, decided to make them at home. πŸ™‚

Below is the recipe I followed.

 

Ingredients:

For Potatoes

 

For base sauce

  • 2 spring onions, chopped
  • 1 tbsp tomato sauce
  • 1 tsp red chilli sauce
  • 2 crushed garlic cloves
  • 1 green capsicum (I didn’t used them)
  • 2 tbsp sesame seeds (I didn’t use them too)
  • 2 tbsp honey
  • 1/2 tbsp oil

 

Method : –

  • Mix All purpose flour with salt and red chilli powder.
  • Add potatoes to flour mix, and coat them evenly.
  • Fry potatoes on medium heat till golden. Keep aside.
  • In a pan saute garlic and spring onions.
  • Add soya sauce, chilli sauce, honey, capsicum and salt.
  • Saute them and add fried potatoes and sesame seeds.
  • Mix it well and done.
  • Serve hot.
Honey Chilli Potatoes
Honey Chilli Potatoes

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

Mouthwatering Monday – Paneer Tikka

Paneer Tikka
Paneer Tikka

For us vegetarians, Paneer can be termed as delicious and mouthwatering as Chicken is for the Non Vegetarians. We relish Paneer dishes. Karahi Paneer is one of my favorite dishes, along with Paneer Tikka, which I have tried my hands on this weekend.

Paneer Tikka is marinated Cheese/Paneer, with spices and curd, which is grilled or baked, preferably in a tandoor, but an oven will do too.

Below is the recipe for it. I have done this with some variations so, posting my variations too, along with the original recipe.

 

Ingredients:

  • 1Β½ cup Paneer (Tofu also worked for me πŸ™‚ )
  • 2 Capsicums (Red Yellow or Green) – I have not used Capsicum coz hubby doesn’t like them πŸ˜›
  • 1 Onion
  • 1 Tomato
  • 1 cup Hung Curd
  • 1Β½ tbsp Ginger-Garlic Paste
  • 1/2 tbsp Red Chilli Powder (use Kashmiri Red Chilli if you want more Red Color)
  • 1 tbsp Turmeric Powder (Optional as per your taste/color choice)
  • 1/4 tbsp Garam Masala
  • 1 tbsp Cumin Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Chaat Masa
  • Oil to spray for baking/griling
  • Salt as per taste (You may also like to use black salt in small quantity)
Paneer Tikka
Paneer Tikka

Method (fairly simple):

  • Mix curd with all the spices. Add lemon juice to it. Mix well.
  • Dice vegetables and Paneer into square shapes or any shape you prefer, just small pieces πŸ™‚
  • Marinate Paneer and vegetables in the Curd mix prepared above. Put them aside for 2 hours, in fridge.
  • Preheat oven to 350 F.
  • Place your onion, tomato, capsicum(I didn’t used them 😦 ) and Paneer onto Skewers (You can use toothpicks too).
  • Spray with some olive oil.
  • Put them in oven for 10 minutes.
  • Rotate your skewers. 10 minutes more in oven and done.
  • Serve hot with chutney of your choice (preferably Mint chutney). Sprinkle some lemon juice to add that tangy taste to it.
Paneer Tikka
Paneer Tikka

You can garnish them with lemon wedges and onion slices.

Preparation won’t take much, except for the 2 hours of marinated time. Tasty and healthy recipe which my kids enjoyed eating too.

One more variation– I used extra gravy left after marination as separate dish or as Masala for my Paneer Tikka πŸ™‚

 

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚