Kadai mushrooms

How to make kadai mushrooms step by step+vedio

Ingredients-

peas, chopped capsicum, chopped tomato, chopped mushrooms, chopped onions

Heat oil in another kadahi,add sliced mushrooms, and fry it for 2 to 3 minutes.

Then add peas,and stir until it cook.

Now add chopped capsicum and stir it

Heat oil in kadahi add bay leaf ,clove cinnamon,cardamom.

When they start to give aroma then add chopped onion.

and stir until it get golden brown.

Add chopped tomato ,ginger-garlic paste and stir for few minute when tomato get soft.

Then add turmeric powder,red chilli powder,cumin powder,black pepper powder,coriander powder, kasoori methi powder,salt and little amount of water and stir it.

When oil start to separate from spices then add cooked vegetables

Cooked mushrooms,pea and capsicum add in gravy and stir it for 3 to 5 minutes then add a little amount of water and boil it for 3 to 5 minutes.

Serve it with pulav and roti

Ingredients

Sliced button mushrooms- 11/2 cup
Pea -1cup
Chopped capsicum-2
Chopped onion-2 large
Chopped tomato-3 large
Ginger paste-1 tablespoons
Garlic paste-1 tablespoons
Bay leaf -2
Clove-4
Cardamom-4
Cinnamon-1 stick
Turmeric powder-1/2 tablespoons
Red chilli powder-1/2  tablespoons
Cumin powder -1/2 tablespoons
Black pepper-1/2 tablespoons
Coriander powder-1 tablespoons
Kasoori methi-1 tablespoon
Salt to taste
Oil as required

Method-

•  Heat oil in kadahi add bay leaf ,clove cinnamon,cardamom,when they start to give aroma then add chopped onion and stir until it get golden brown
• Add chopped tomato ,ginger-garlic paste and stir for few minute when tomato get soft then add turmeric powder,red chilli powder,cumin powder,black pepper powder,coriander powder, kasoori methi powder,salt and little amount of water and stir it
• Heat oil in another kadahi,add sliced mushrooms, and fry it for 2 to 3 minutes then add peas, chopped capsicum and stir until it cook.
• Cooked mushrooms,pea and capsicum add in gravy and stir it for 3 to 5 minutes then add a little amount of water and boil it for 3 to 5 minutes.
• Serve it.

Aloo gravy

Aloo /potatoes-5 to6
Chopped tomato -3 large
Garlic paste- 2 tablespoon
Ginger paste-11/2 tablespoon
Red chili powder-1​/2 tablespoon
Turmeric powder-1​ tablespoon
Cumin powder 11/2 tablespoon
Coriander powder -1 tablespoon
Amchur powder -1/2 tablespoons
Kasuri methi -1/2 tablespoons
black pepper-1/2 tablespoon
Green Chilli - 1 to 2
Asfoetida (hing) -1 pinch
Cumin seed-1/2 tablespoon
Salt to taste
Mustard Oil /ghee  5-6 tablespoon
Water -as required

METHOD-

• Rinse potatoes well.
• Take a pressure cooker add potatoes ,4 cup water and a little bit of salt and pressure cook until you get 4 whistle
• You can check whether potatoes  gets soft or not by inserting knife.
• If it insert ,it's means potatoes cooked properly ,if not then again cook more 2 whistle.
• Peel boiled potatoes and cut into 4 pieces.
• Heat oil in kadahi.Add cumin seeds and when they start to  crackle then add chopped green chilli and stir it then add chopped tomato,salt and cook it properly then add ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder,black pepper,asfoetida, coriander powder, salt ,amchur powder ,kasuri methi and some amount of water and stir it until oil come out on the side of masala and add boiled potatoes piece s and saute it properly and add water to make a gravey thin
• serve it with pudi

Dosa

Dosa

Ingredients..

Urad dal - cup
Rice - 3 cup
Fenugreek seed/ methi seed- 1 /2 seed
Salt
Water
Oil for cooking

METHOD-

• Take a bowl add urad dal ,rice,methi seed and wash them with water at least 3 to 4 time.
• Soak  them in enough water for over night or 6 to7 hours .
• Drain it from water.
• Grind them corasely with help of grinder by adding very little amount of water and make  batter.
• Batter consistency should not be too watery or too thick.
• Take a bowl add batter,salt and mix it .
• Keep aside in warm place for fermentation about 6 to 8 hours.
• Take a non-stick tawa and heat it .Pour a ladleful batter  on center of tawa and spread it thinly in  circular motion using ladle.
• Drop a tablespoon oil from all side of dosa and cook until it get crispy and golden brown.
• Place a mixture of mashed potatoes in center and fold it.
• Served with sambhar and chutny
• 
  

Aloo paratha

Ingredients..

For fillings

Potatoes/aloo-4 to 5
Cumin seed-1/2 tablespoons
Coriander seed-1/4
Chopped green chilli 3 to 4
Chopped ginger-2 to 3 tablespoons
Garlic paste-1 tablespoon
Black pepper-1/4 powder
Chopped coriander -1/2 cup
Asafoetida-a pinch
Red chilli powder-1/4 tablespoon
Aamchur powder-1/4
Oil as required
Salt as required

For dough..

Wheat flour-2 cup
Salt
Oil
Water

Method-

• Wash potatoes with water.
• Take a pressure cooker ,add potatoes,3 cup water (water amount depends on the size of potatoes),a little bit of salt and  cook until you get 4 to 5 whistle .
• Remove from gas and check potatoes get soft or not,if potatoes have not gotten soft then again  cooked it.
• Peel potatoes and mashed it using masher.
• Take a tawa and heated it add cumin seed,coriander and roasted it on medium flame.
• Remove from gas stove and let them cool and grinded it corasley.
• Heat oil in Kadahi,add chopped green chilli, garlic paste,grinded spices,black peeper  powder, turmeric powder asafoetida,red chilli powder,chopped ginger,salt,aamchur powder and stir until it cook .
•  Add mashed potatoes and stir it for few minute . Furthermore add chopped coriander and mix it.
• Remove from heat and cool it.
• Take a large bowl add wheat flour,salt,oil(2 tablespoon)and knead soft dough using water.
• Divide dough into equal portion and make a ball and roll it out like poori.
• Stuff the fillings in centre of poori and seal it all edges and make a ball again and roll it like chapati using flour dust.
• Heat a tawa put paratha on it and cooked it for few seconds,then flip it,when tiny bubbles starts to appears on paratha then oil apply both side and cooked until it get golden brown.
• Serve hot with curd,and tamarind chutney

Sev tamatar ki sabji

Ingredients-:

Sev-1 cup
Namkeen boondi -3 to 4 tablespoon (optional)

Chopped tomato-4 to 5
Chopped onion-1/2 cup

Cumin seed-1/4 tablespoon
Chopped ginger-2 tablespoon

Chopped green chilli-2

Chopped ginger-2 tablespoon

Chopped coriander-1/4 cup

Garlic paste-11/2 tablespoon

Kasoori methi-1/2 tablespoon

Curry leaves 3 to 4
Asafoetida -a pinch

Turmeric powder-1/2 tablespoon
Kashmiri red chilli powder-1/2 tablespoon
Coriander powder-1/2 tablespoon
Cumin powder-1/2 tablespoon
King veg masala-1 tablespoon (optional)
Salt as required
Black salt as required
Oil for cooking

Method
Heat oil in kadhai, add cumin seeds and let them crackle then add chopped green chilli and curry  leaves stir  it for few seconds.
Add garlic paste, chopped ginger, kasoori methi and stir it for a few minutes.
Add chopped tomatoes, salt and stir until it gets soft and juicy.
Add turmeric powder, kashmiri red chilli powder,coriander powder, cumin powder asafoetida,king masala and stir until spices starts to separate oil then add 1/2 cup water
and boil it for few minutes.
Add sev and switch off gas.
Garnish with sev namkeen, boondi,  chopped coriander chopped onion and sprinkle black salt on it.
Serve it with paratha.