MUSHROOM PEAS MASALA

Ingredients

1 kg Mushroom
1 cup green peas
2-3 nos Tomato , cut into big chunks or 2 tbsp tomato puree
2 nos green chili
1 inch ginger
5-7 nos cashews
3 tbsp. cocnut oil
few Coriander elavers
a pinchj Asafoetida
1 tsp cumin seeds
1 tbsp. dry fenugreek elaves
2 nos cardamom
2 nos cloves
1/2 inch cinnamon stick
6 nos black pepper
1 tbsp. coriander powder
1/2 tsp chilly powder
1/2 tsp turmeric powder
salt as per taste

Method

Clean eash mushroom with a cloth nicely and cut into 4-5 pieces.
Soak cashews in warm water for an hour.
Place tomatoes, green chilli, ginger and cashews in a mixture jar and make a fine paste.
Coarse grind whole spices.
Take oil in  a pan, add oil and when its hot , add asafoetida powder and cumin seeds. Then add turmeric powder, coriander powder, grounded masala paste, coarsely grounded spices, and dry fenugreek leaves.
Stir at regular intervals and saute masala until oil starts floating on the surface.
Add green peas in sauted masala, mix well, cover and cook until peas turns soft.
When sabzi starts boiling add mushrooms and 1/2 cup water or ass water as per your preference. Allow sabzi to simmer, add salt.
Cover and cook until mushrooms are cooked.
Add coriander leaves and mix well.
Serve  steaming mushroom peas masala curry with chapatti, paratha, naan or rice.

ALU CAPSICUM CURRY

Ingredients

3 potatoes , peeled and cut into small cubes

1 green bell pepper chopped 

1 onion finely chopped

1 -2 tsp ginger garlic paste

1 tbsp coriander powder

 1-2 tsp chilli powder

1 tbsp tomato puree

salt as per taste

1 tbsp olive oil

Method

Heat olive oil in  frying pan, add chopped onions and ginger garlic paste and fry till onions turns soft. 

Add chopped capsicum and potato pieces  and saute for 1-2 minutes. 

Add spices and fry for 1 minute . 

Add tomato paste and mix well. 

Add enough water along with salt and cook until potatoes are done. 

Yummy curry is ready to eat with chapati, naan or rice.

SWEET PONGAL

Ingredients

½ cup rice

⅓ to ½ cup moong dal

½ cup powdered or grated jaggery or palm sugar

⅛ tsp green cardamom powder

2 to 3 tbsp Ghee (you can reduce it to 1)

1 tbsp raisins

1 to 2 tbsp Cashews broken

few chopped coconut pieces sliced or chopped (optional)

Method

Add moong dal to a heavy bottom pan or pressure cooker and roast it till they turn fragrant.
Add rice to the same pan and wash them at least twice.
Pour 2 ¼ cups of water. Cook till soft either in the pressure cooker for 2 whistles or in the pot.
Pour ¼ cup water to grated jaggery. On a low flame stir and melt it. Keep this aside.
When the pressure from the cooker is down, remove the lid and mash the rice.
Filter jaggery syrup to the cooked rice dal.
Add green cardamom powder. Mix and cook on a medium flame till the jaggery syrup blends well with rice. It should begin to bubble up well. Off the stove.
Heat a pan with ghee, add coconut pieces and fry them till they turn aromatic. Add them to the rice. To the pan, add cashews and fry till golden, off the stove and add raisins. Mix this with the rice.

Notes

Before you add jaggery to the rice, make sure it is cooked thoroughly soft. Rice tends to harden if the rice is not mashed or the sakkarai pongal is overcooked.

AVOCADO EGG & TOMATO WRAP

Ingredients

1 tortilla
1/2 avocado sliced
1 hard boiled egg sliced
2 sliced tomato
1/4 cup shredded lettuce
Mustard sauce as per your taste
Sriracha or tomato sauce as per your taste

Method

Warm the tortilla for few secs in a pan.
Place the tortilla on a flat surface, arrange the avocado slices, egg, tomato, and lettuce on it alongwith the sauces and roll it into a wrap.
Enjoy this wrap alongwith with a side of soup.

POTATOES IN YOGHURT CURRY

Ingredients

5 nos. potatoes
2 tbsp chilli powder
1 tsp turmeric powder
1 pinch asafoetida
1 tsp cumin seeds
1 tsp mustard seeds
1 cup yoghurt
1 tbsp tomato paste
2 tbsp mustard oil
salt to taste
few coriander leaves

Method

First boil the potatoes and saute in oil.
Heat oil in a kadai, add mustard seeds, cumin seeds, turmeric , asafoetida, salt .
Now add chilli powder and curd together in kadai.( doing this prevents the chilli powder from burning )
Stir it on low flame.
Then add potatoes , coriander leaves and tomato paste, boil for few minutes.
Serve with rice or chapati.

ASIAN SALMON IN FOIL

The best and easiest way to make salmon in foil - -and you wont believe how much flavour is packed right in !

Ingredients

2 pounds salmon

1/4 cup honey

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp grated ginger

3 cloves garlic grated

1 tsp sriracha

pepper as per taste

2 green onions thinly sliced

1/2 tsp sesame seeeds

Method

Preheat oven to 275 degree F. Line a baking sheet with foil.
In a small bowl, whisk together honey, garlic, ginger, rice vinegar, sesame oil, soya sauce, sriracha, pepper.
Place salmon onto baking sheet and fold up all teh sides of the foil.
Spoon the honey mixture over salmon, Fold the sides of foil over salmon, covering completely and sealing the packet closed. 
Place in oven and bake until cooked through about 15-20 minutes. Open the packet and broil for 3 minutes.
Garnish with spring onions and sesame seeds
Note - Baking time depends upon thickness of the fish .

HONEY MUSTARD CHICKEN

Ingredients

15 chicken drumsticks4 tbsp honey 2 tbsp mustard powder4 cloves garlic
1 tbsp soy sauce

1 tsp lemon juice

2 tbsp crushed red chillies

2 tbsp butter
Salt as per taste

1 tbsp oil

Method

Place chicken drumsticks in a bowl. 

Add crushed garlic, salt mustard powde, soya sauce, lemon juice, crushed Rd chillies and mix together with your hands.

Cover the bowl and refrigerate to Marinate for an hour or more.

Heat the butter and oil in nonstick pan on medium heat. 

Place drumsticks in single layer . Add 1/2 cup water , cov r and cook till chicken is done. 

Add honey and stir. 

Cook on high heat so that moisture evaporates and sauce covers the drumsticks.
Serve warm.