MUSHROOM ULARTHU

Mushrooms are everyone’s favorite. It is a high source of protein and fibers. Moreover it is a flexible veg than can be used for creating an array of gravy as well as dry dishes. Mushroom ularthu is an easy Kerala style stir fry.  It goes well with steamed rice and chappathi…

Ingredients

1.      Mushroom-200gm,roughly chopped

2.      Onion-1 medium,chopped

3.      Garlic-2pods,cruhed or chopped

4.      Chilly powder-1/2tsp

5.      Turmeric powder-less than 1/4tsp

6.      Pepper powder-1/2tsp

7.      Garam masala-1/4tsp

8.      Mustard seeds-less than 1/4tsp

9.      Curry leaves-a few

10.  Coconut bits(thenga kothu)-2tbsp

11.  Oil-1tbsp

12.  Salt

Method of preparation

1.      Wash mushrooms thoroughly and chop .Heat oil in a pan, splutter mustard seeds .add curry leaves and coconut bits. When coconut turns lightly brown add chopped onions and garlic. Stir for few minutes.

2.      Add in all powders and salt stir for few minutes. Now add mushrooms.mix well. Keep it closed for few minutes.

3.      Once you open the pan, there will be lot of water ooze out from the mushrooms. Let it dry by keeping the pan in high flame. Stir in between .check for salt. When it becomes completely dry ,switch off the flame.

 Serve hot with rice or chappathi..

WHOLE ROASTED TANDOORI CHICKEN WITH MINT CHUTNEY

Ingredients

1.      1 whole chicken with skin, which weighed around 1.75kg

2.      Kashmiry chilly powder-2tsp

3.      Ginger garlic paste-1n1/2tsp

4.      Cumin powder-3/4tsp

5.      Garam masala powder-1tsp

6.      Kasuri methi-1tbsp

7.      Curd-1/4 cup

8.      Lemon juice-1/4 of 1 lemon

9.      Salt

10.  Thread for tying the legs and wings

Second marinade

1.      Oil-3 or 4 tbsp

2.      Kasmiri chilly-1tsp

3.      Cumin powder-1/2tsp

4.      Garam masala-1tsp

5.      Salt-very few

Method of preparation

1.      Thoroughly clean the chicken both outside and cavity. Make few slits all over the chicken.

2.      Mix ingredients 2-9.apply this all over the chicken. Keep it in the fridge for 2 to 5 hrs.Do not freeze.

3.      Bring it to room temperature before cooking. Mix all the ingredients listed below second marinade. Gently applied it all over the chicken. Do not skip this step as it is necessary for a glossy colorful crust.

4.      Keep the chicken on a cutting board or flat surface, gently bring the legs towards the lower side and tightly tie it together. Next bring both the wings towards the breast portion(inwardly) and tie it tightly. You need 3 or 4 folding of ordinary thread for this. Take another thread wrap it around thigh portion of the chicken to hold it close to the body .Do the same with the wings also. This process  keep the chicken in shape and intact even after cooking.

5.      I baked it in Rotisserie at 230 degree for 1 hour. You can do the same on a baking tray lined with aluminum foil. After 1 hour take it out and cut a portion check whether it has cooked. If it is pink, it needs to be cooked for some more time.

Cut and serve with mint chutney.

MINT CHUTNEY

Ingredients

1.      Coriander leaves-one handful

2.      Mint leaves-half of coriander leaves

3.      Garlic-3 or 4 pods

4.      Ginger-1 small piece

5.      Green chilly-1small

6.      Curd-1/2 cup

7.      Cumin powder-1/2tsp

8.      Salt

Method of preparation

1.      Thoroughly wash the leaves.Grind all ingredients except cumin powder.just before serving sprinkle cumin powder over the top.

Enjoy with any tikkas

RESTAURANT STYLE PANEER BUTTER MASALA (WITHOUT CREAM OR CASHEW PASTE)

 Paneer butter masala …the most famous and classic Indian curry.This is the one thing we order whenever we go to a vegetarian restaurant. Since the time I started cooking I ve been trying to make this dish at home and have tried many recipes from various sources but every time it ended up in a disaster. Then I just stopped experimenting with butter paneer with a misconception that I cannot reproduce restaurant quality Butter paneer at home. Whenever we buy Paneer we consume it as a stir fry or tikka.We use to have chappathi or dosa for dinner .Finding a good and easy side dish everyday is quite difficult .My husband prefers gravy side dish to tikkas.So I planned  my own recipe on this dish and decided not add any expensive ingredients like cashew or cream  .Since I dont want totake a risk on something which was never a success. But to my surprise it turned out extremely delicious !!! Exactly the same or much better than that of what we have in restaurants.  I would like to share this simple recipe with you too..Please do try and surprise your spouse and guests with this delicious curry..

Preparation time-10min

Cooking time-20 min.

Serving-2 to 3 

Ingredients

1.      Paneer-200gms,cut into cubes

2.      Onion-2 large,thinly sliced

3.      Ginger garlic paste-2tsp

4.      Tomato-2 medium ,roughly chopped

5.      Cumin seeds(jeera)-1/4tsp

6.      Cardamom-2 nos

7.      Kashmiry chilly powder-1tbsp heaped

8.      Garam masala-1tsp+1tsp

9.      Jeera powder-1/2tsp

10.  Kasuri methi-2tbsp heaped ( it is dried leaves of methi (uluva)and is available in all supermarkets)

11.  Oil-1tbsp

12.  Milk-1cup

13.  Butter-2tbsp

14.  Salt

15.  Wate-1 cup or more

16.  Sugar-3/4tsp

17.  Corinder leaves- 2 tbsps,chopped

           Method of preparation

1.      Heat oil in a pan. Add cumin seeds and cardamom.when it changes its color add ginger garlic paste and sauté for 2 min or till its raw smell goes.

2.      Add thinly sliced onion and salt into this and cook until onion turns transparent and slightly brown.Add the chilly powder,jeerapowder and 1 tsp garam masala.(keep the remaining 1 tsp garam masala aside).sprinkle 1 or 2 tbsp of water and stir till the raw smell of powders disappears. Add the tomatoes in and cook till melts. Lastly add kasuri methi.Swith of the flame

3.      Allow the prepared masala to cool.Grind it into smooth paste by adding little water.

4.       Pour it back into the pan ,add 1 cup of water and boil the gravy in medium flame till it reaches very thick consistency.

5.      Add paneer and mix well. Pour 1 cup of milk. Heat till it reaches smooth thick gravy. Check for saltiness.Switch off the stove.

6.      Add butter and sprinkle remaining garam masala,coriander leaves and sugar evenly .keep it closed for some time.

 Enjoy this delicious curry with chappathi,naan etc..

Notes: If the curry turns too thick add little more water and just heat for few minutes.

Use only Kashmiri chilly as it gives  right thickness and color to the gravy.If you want to use normal chilly ,then reduce its quantity.