SIMPLE MUSHROOM GRAVY /MUSHROOM MASALA

Mushroom gravy is the spicy and creamy recipe, that goes well with Roti, Paratha, Idly, Dosa, and Idiyappam. Everyone has their own way of cooking gravy. This is a simple and tasty restaurant-style Mushroom gravy. Feel free to add your own Masala Powder. By adding Garam masala, cashew paste enhances the flavor of this gravy; Whenever I prepare this gravy, I increase my roti numbers. Kids love to have. This recipe is simple to make, also this gravy won’t go wrong and it is a perfect bachelor recipe.

Learning and sharing is real Happiness!

Come I will share with you all how to make Mushroom gravy /Mushroom masala with step by step pictorial  procedure.

• Cuisine: Indian
• Course:  Indian -Mushroom Gravy/Mushroom Masala
• Cooking time: 30 min
• Preparation time: 15 min
• Author: Bhuvana Devi

 Ingredients:

•            Mushroom-500gram
•            Cooking oil-3tbsp
•            Shallots/Indian onion- 15 nos.
•          Cloves- 2
•          Cinnamon- 1 (2 inch)
•          Cardamom- 2
•          Tomato chopped- 1(big)
•          Mustard seeds- 1tsp
•         Cumin seeds- 1tsp
•         Fennel seeds- 1tsp
•         Garam masala powder -1tbsp
•         Turmeric powder-1/4 tsp
•        Red chili powder-1tbsp
•           Cashews-15 no’s
•           Curry leaves, Coriander leaves- few
•    salt

Preparation:

• Clean and chop the mushrooms into small pieces.

Masala Preparation:

•   Take a pan, Add ½ tsp oil with 15 shallots, 1 chopped tomato in a pan, Garam masala, Chilli powder, salt, Turmeric powder sauté well, and Blend it into a smooth paste by adding little water.  
• Using Blender, Add 10 cashews, fennel seeds with little water, Blend it into a fine paste.

Instructions:

•    Take a pan  to heat 2 tbsp oil, mustard seeds,  cinnamon, cloves, cardamom,     cumin seeds, curry leaves, sauté it.
•     Add the grounded masala paste and sauté it well.
•     Add chopped mushrooms,  salt, cook well for 10 min.
•    Then, add cashew paste, mix, cook well.
•     Garnish it with coriander leaves and turn off the flame.

  Serve the tasty Mushroom gravy along with the best combo dishes like jeera rice, Ghee rice, Coconut rice, Roti, paratha, and Idiyappam to stimulate your taste buds.

                          Try it in your kitchen! Enjoy!

  Pictorial step by step method:

Step1: Clean and chop the mushrooms into small pieces.

Step2: Take a pan, Add ½ tsp oil with 15 shallots, 1 chopped tomato in a pan, Garam masala, Chilli powder, salt, Turmeric powder sauté well, and Blend it into a smooth paste by adding little water.   

 

  

   

 

Step 3: Using Blender, Add 10 cashews, fennel seeds with little water, Blend it into a fine paste.            

                        

 Step4: Take a pan to heat 2 tbsp oil, mustard seeds,  cinnamon, cloves, cardamom,     cumin seeds, curry leaves, sauté it.

                                         

    Step5: Add the grounded masala paste and sauté it well.

                      

     Step6: Add chopped mushrooms, salt, cook well for 10 min.

  

    Step7: Then, add cashew paste, mix, cook well.

.                

    Step8: Garnish it with coriander leaves and turn off the flame.

  

                   Yummy Simple Mushroom Gravy is ready to serve!!

                    

 Serve the tasty Mushroom gravy along with the best combo dishes like jeera rice, Ghee rice, Coconut rice, Roti, paratha, and Idiyappam to stimulate your taste buds.

   

           Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

 

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VEG CURRY

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VEGETABLE - BREAD BIRIYANI

This Vegetable-Bread Biriyani is a typical version that is served in all south Indian marriages. I cook vegetable Biriyani in many ways, but this recipe is the best that gives a flawless taste. Try it and you won’t leave this recipe whenever you cook vegetable Biriyani.  You can do this biriyani with Seeraka samba rice or Normal rice or Basmati rice. Adding more vegetables & toasted bread pieces along with Seeraka samba rice adds more flavor for biriyani. Freshly grounded homemade masala paste is the secret ingredient for this recipe. It will stimulate your taste bud to want more and more. It goes well with /onion Raitha, Veg aloo curry.

 Come!! I will share with you all the step by step procedure and pictorial method of making Vegetable –Bread Biriyani in the pressure cooker method.

                   Learning and Sharing is real Happiness!!!!!!

                        This kitchen is seasoned with Love

 Course: Veg -Rice

 Cuisine: Indian

 Prep Time: 20 minutes

 Cook Time: 40 minutes
 Serving: 4

 Author: Bhuvana Devi

   

Ingredients

•     Rice- 1 ½ cup (Water ratio 1:2)
•     Garlic- 10 cloves
•      Ginger-  1 (2 inch)
• Coriander&mintleaves- 1 full hand
•      Carrot -1/4 cup
•      Beans- 1/4 cup
•      Butterbeans-1/4 cup
•      Bread -3 slices
•      Coconut pieces-1/4cup
•      Cinnamon-  2 (2 inch )
•      Cloves-5
•      Cardamom-5
•      Fennel seeds-1/2tsp
•      Oil-2 tbsp
•      Ghee- 1 tbsp
•      Onion-1 (chopped)
•      Green Chilly -4
•      Tomato -1 big size (finely chopped)
•      Bay leaf -2
•      Curry leaves- few
•      Salt- req 

Preparation :

•     Add coriander &mint leaves, Ginger, Garlic, Green Chili (2) in the blender and blend well into a paste- Green paste.
•      Add the coconut pieces, 1- Cinnamon (2 inches), 3 cloves, 4 Cardamom with little water blend well into a smooth paste.

Bread Toast:

        ©   Take bread slices, cut it into pieces.

       ©   Take a pan, add 2tbsp of ghee, add the bread pieces and toast well on both sides for a few mins in very low flame. Take the toasted bread pieces and keep it aside.

Method:

•  Heat a pressure cooker pan with 1 tbsp of oil, 2 tbsp of ghee,  1 cinnamon, 2 cloves,2 cardamoms,  2 bay leaves Fennel seeds, sauté it.
•   Add chopped onion, 3 green chilies, and salt and cook well till onion turns glossy.
•  Then, Add green paste, sauté well till raw smell goes.
•  Add Chopped tomato, salt, and sauté well for 5 min.
• Then add chopped, carrot, beans, Butter beans, and sauté well on low flame for a few mins.
•  Add Coconut milk and mix well.
•  Add Rice and mix well.
•  Now, Add 3 cups of water, mix well.
•  Check for salt and add it.
•  Close the lid of the pressure cooker and cook for 3 whistles.
•   Add the toasted bread pieces and mix well.

        Serve the Yummy Vegetable – Bread Biriyani!!!!

Pictorial step by step Method:

Step 1: Add coriander &mint leaves, Ginger, Garlic, Green Chili (2) in the blender and blend well into a paste- Green paste.

   Step 2:  Add the coconut pieces, 1- Cinnamon (2 inches), 3 cloves, 4           Cardamom with little water blend well in to a smooth paste.

Step 3:  Take bread slices, cut them into pieces. Take a pan, add 2tbsp of ghee, add the bread pieces and toast well on both sides for a few mins in very low flame. Take the toasted bread pieces and keep it aside.

Step 4:  Heat a pressure cooker pan with 1 tbsp of oil, 2 tbsp of ghee,  1 cinnamon, 2 cloves,2 cardamoms,  2 bay leaves Fennel seeds, sauté it.

Step 5: Add chopped onion, 3 green chilies, and salt and cook well till           onion turns glossy.

Step 6: Then, Add green paste, sauté well till the raw smell goes.

       

Step 7: Add Chopped tomato, salt, and sauté well for 5 min.

Step 8:   Then add chopped, carrot, beans, Butter beans and sauté well on low flame for a few mins.

       

Step 9: Add Coconut milk and mix well.

Step 10: Add Rice and mix well.

Step 11: Now, Add 3 cup of water mix well &Check for salt and add it.

Step 13: Close the lid of the pressure cooker and cook for 3 whistles.

Step 14: Add the toasted bread pieces and mix well.

           Serve vegetable-Bread biriyani with raitha, Aloo veg curry.

Try it in your kitchen, If u like this recipe, share with your friends through Instagram, Facebook, WhatsApp, pin interest and share your valuable comments.

 

         

VEG MAIN COURSE

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VAAZHAIPOO PARUPU PORIYAL/ BANANA BLOSSOM-DAL STIR FRY

Vaazhaipoo Parupu Poriyal / Banana Blossoms Dal stir fry is a healthy, tasty, popular Southindian side dish that can be served with any vegetarian meals. The process of cleaning Vaazhaipoo takes time, but it has more medicinal benefits. we all should consume it at least once a month in our meal. Banana blossom/Vaazhaipoo is a boon to all women, there are more benefits of Vaazhaipoo - It is the best home remedy for PCOS, excessive bleeding, treats all uterus problems, and keeps healthy. It is good to have during pregnancy time to prevent constipation and it helps to increase the breast milk supply for lactating mothers. Even though Banana blossom has starchy taste, you can make it tastier by this recipe. I am sure, you won’t skip banana blossom hereafter once you try this recipe.

  Come!! I will share with you all the step by step procedure and the pictorial method of making the healthy & tasty Vaazhaipoo Parupu Poriyal /Banana blossom dal stir fry.

            Learning and Sharing is real Happiness!!!!!!

  

  Course: Veg/Vegan Side Dish

 Cuisine: South Indian

 Preparation Time: 25 min

 Cooking Time: 15 minutes

 Serving: 4

 Author: Bhuvana Devi

   

Ingredients

·    Vaazhaipoo/Banana Blossom-1

·        Chopped Shallots- 10 nos.

·        Grated coconut – 1/2 cup.

·        Mustard seeds-1 tsp 

·        White Urad Dal -1tsp.

·        Cumin seeds-1 tsp.

·        Oil- 1tbsp

·      Turmeric powder-  1/4 tsp. 

·        Channa dal- ¼ cup

·        Dried red chili -2

·        Fennel seeds- 1 tsp

·        Curry leaves for tempering.

  

Notes:

•  Select Fresh Banana Blossom, to choose fresh one- open the petals and see the florets should be firm, fresh, and not discolored. If it is discolored, then the blossom is old. 
• Apply oil in the hands before cleaning the banana blossom to avoid sticky and darken nails. 
• Once the blossoms are cleaned and chopped, soak it immediately into thin buttermilk to avoid discoloring. 

·                   If you are vegan, Skip buttermilk and use½ lemon juice in water.

 Preparation:

Cleaning Vaazhaipoo:

·      Take theVaazhaipoo, remove the calyx & pistil from florets and soak it in the buttermilk. Then chop it well.

·        Add 2cup of water, 1tsp of turmeric powder, salt, chopped Vaazhaipoo bring it to boil for 10 min, strain the Vaazhaipoo stock and keep it aside. 

Masala dal paste:

·        Soak ¼ cup channa dal with 1 cup of water for 15 min. Then strain the water, add 2 dried chilies, 1tsp of fennel seeds, salt, blend well into a coarse paste.

·        Heat a pan with 1 tsp of oil, add the Masala dal paste, sauté well and keep aside.        

Method:

·     Take a pan with 1 tsp of oil, 1 tsp Mustard seeds & White Urad Dal, 1 tsp cumin seeds, curry leaves and saute it well.

·        Add chopped shallots, salt & Saute well.

·   Then, Add boiled and chopped Vaazhaipoo, 1/2 tsp turmeric powder, sauté it for a few mins. then, add 2tbsp of Vaazhaipoo stock water and cook for 5 mins until the water becomes dry.

·        Add grated coconut sauté well.

·        Then, add the dal masala paste and sauté well for 5 min.

·        Turn off the stove and serve it.

Serve the healthy & tasty Vaazhaipoo recipe with plain steamed rice, Traditional Rasam, Simple Dal fry, Spicy Poondu Kuzhambu!!

 Pictorial step by step Method:

Step 1: Take Vaazhaipoo, remove the calyx & pistil from florets and soak it in the buttermilk and chop it well.

  

 

Step 2:  Take a pan, add 2cup of water, 1tsp of turmeric powder, salt, chopped  Vaazhaipoo, bring it to boil for 10 min. Squeeze the boiled Vaazhaipoo, take stock water, keep it aside. 

  

Step 3: Soak ¼ cup channa dal with 1 cup of water for 15 min.

                                                    

Step 4: Add soaked channa dal, 2 dried red chilies, and 1tsp of fennel seeds, salt, blend well into a coarse paste without adding water.

Step 5: Heat a pan with 1 tsp of oil, add the Masala dal paste, sauté well and keep aside.        

Step 6: Heat a pan with oil, Mustard seeds & White Urad Dal,  curry leaves.

 Step 7 : Add chopped shallots, salt & Saute well.

Step 8: Add boiled and chopped Vazhaipoo, 1/2 tsp turmeric powder, salt, sauté it for a few mins.

  Step 9: Add 2tbsp of Vaazhaipoo stock water and cook for 5 mins until the water becomes dry.

Step 10: Add grated coconut sauté well.

Step 11: Then, add the dal masala paste and sauté well for 5 min

Step 12: Turn off the stove and serve it.

                                Ready to serve!

Serve the healthy & tasty Vaazhaipoo recipe with plain steamed rice, Traditional Rasam, Simple Dal fry, Spicy Poondu Kuzhambu!!

Do enjoy cooking this recipe and share the healthy recipes with your loved ones.



If you like to see more recipes click this link.

Medu vada/Ulunthu vadai/Urad vada


Kara Boonthi/Masala Boonthi

         

VEG

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