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Tuesday, June 14, 2011


I am happy to be back with some interesting posts after a long gap.I have been following many blogs
all these months and almost  trying a new recipe daily.I need to tell, it was such a pleasure trying different cuisine and all the tried recipes came out very well. Thanks to all the bloggers.

Today i feel like sharing a recipe which goes very well as a side dish for roti and also any type of rice item.
Mushroom is liked by all, specially the children.
Since it was a sunday and a time for the family to have lunch together,myself and my daughter
decided to make different types of side dishes for pulkas.It was nice when we shared the cooking work too.
We made three different combination dishes.The first one a dal item, next combination of vegetables with a healthy version and unique blend of vegetables,the last one a spicy mushroom curry which I made for the first time.I am going to share the recipe with you all.
I followed the recipe which i viewed in a urdu channel and it was very tempting.
For the Dal recipe i followed spicy cabbage dal posted by Indian cuisine and for the korma i followed padhu's kitchen with the variation in the vegetables.We ommited potato,carrot, peas and cauliflower instead used zucchini,broccoli,moong sprouts and brussel sprouts.As a result we got a green colour kurma.
In  the end the three dishes were in yellow, green and red colour.

The recipe for the mushroom is here.


Button Mushroom200gms
Onion2 nos
Tomatoes4 nos
Tomato puree
Tomato ketchup
2 Tbls

1 Tbls
1 no

1/2 cup
Ginger1 1/2 tsp  (chopped)
Garlic1 1/2 tsp (chopped)
Green chillies2 slit
Curd1 tbls
Haldi1/2 tsp
Red chilli powder1 tsp
Coriander powder1 tsp
Cumin powder1 tsp
Kasuri methi1 tsp
Garam masala powder1 tsp
Cream3 tsp
Cilantrofor garnish
Oil1 tbls + 1 tsp
Saltto taste

In one teaspoon of oil slightly roast pieces of ginger,garlic, slit green chillies, tomatoes
and cut onion. Make puree in a blender and keep aside.

In one tablespoon of oil stir fry sliced mushroom,capsicum.If you are using peas,blanch the peas
and  then stir fry.

In another pan cook the pureed mix kept ready adding dry masalas.Add tomato puree/ketchup
and cook for 10 minutes.

When done add curd and cook on low flame for one mintue.

Add the stir fried vegetables to this and mix well and adjust consistency by adding water if needed.

Finally add,  fresh cream, garam masala powder, crushed kasuri methi and coriander leaves.

Serve hot with pulkas or jeera rice.

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