Mushroom in hot pepper gravy

It’s Thursday night and  I was called up by Anu to prepare something different in his home. Only after reaching there I came to know that Anil Hameed is on strict vegetarian diet as instructed from his Gym trainer. Though we compelled him a lot to have the special chicken curry with Kubboos, he was so particular about his diet...!! Finally I’d to experiment on the mushrooms, which I found in their refrigerator. The Mushroom in spicy gravy came out very well and all of them appreciated me for it. I’m posting it here for you...

Ingredients:
Mushroom – 200 g
Corn flour – 2 Tb spoon
Soya sauce – 1 teaspoon
Pepper powder – 2 tea spoon
Vegetable taste cube – ½
Onion – 1
Tomato – 1
Capsicum – ½
Milk – ½ cup
Salt – to taste
Oil – as needed

How to:
1.       Mix Corn flour, soya sauce, 1 tea spoon pepper powder and salt well with washed and cut mushroom and keep it aside for 15 minutes
2.       Deep fry the mushroom in oil and keep the fried mushrooms separate.
3.       In a pan, add 1 Tb spoon of oil and add onion to it and sauté till softened. Add tomato and capsicum to this and stir softly.
4.       Add 1 tea spoon pepper powder, salt and the vegetable taste cube into this and sauté well.  To this pour milk and leave to boil for around 5 minutes in medium flame.

5.       Add the fried mushroom into the above gravy and mix well. Leave the dish to boil for another 5-10 minutes in low flame.

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Crab Roast

It was a nice sunny day with clear sky and I felt my Camera is tapping me to get some nice stills captured. And it was right at that moment when I reached Corniche, the fishermen were coming back with their filled boats and it was really hard for me to resist from buying the fresh crabs which were still alive. Next task was to find a lab to experiment my innovations on those crabs. Not sooner, gave a call to a friend to know if their kitchen is free for that night and we all had a fantastic dinner there with spicy Crab Roast.  I just remember the moment I finished cooking and within next few minutes the bowl in which crab was served seemed to be literally empty.  Now you can imagine how scrummy it would have been, right?

Ingredients:
Crab – ½ kg
Green chilli – 2 no’s sliced
Chilli powder – 4 Tb spoon
Turmeric powder – 1 teaspoon
Ginger paste – 1 teaspoon
Garlic paste – ½ teaspoon
Green leaves – (coriander, mint and curry leaves) – cut into small pieces – 1 Tb spoon
Garam masala – 2-3 pinch
Onion – 2 no’s big
Tomato – 2 no’s medium sized cut into medium sized pieces
Coconut oil – For frying
Oil- 2 Tb spoon
Salt – to taste

Optional
Pepper powder – ½ tea spoon
Tomato sauce – 1 tea spoon
Milk – ½ cup

How to:
 1.       Mix 3 Tb spoon of red chilli powder, ½ tea spoon of turmeric powder, a pinch of garam masala and salt with a little water and marinate the cleaned and washed crabs with this mixture and keep it for 15-20 minutes.

2.       Deep fry these marinated crabs in coconut oil, drain the oil using a kitchen tissue and keep it aside.

3.       In a pan, pour 2 Tb spoon of oil and while heated, put onion, green chillies, green leaves, ginger and garlic pastes and fry till softened. To this, add cut tomatoes and sauté for few minutes. Add 2 pinches of garam masala, 1 Tb spoon red chilli powder, ½ teaspoon turmeric powder and salt to taste. Mix these well and fry till it turns light brown colour. (As per the taste needs, you may add a little pepper powder and 1 teaspoon of tomato sauce to this.)

4.       Mix the fried crabs to the above mixture and mix well and keep the vessel closed with a lid, keeping it in low flames for five minutes.
(If a side dish with gravy is intended, add half a cup of milk to this and mix well before keeping the vessel closed in low flames).

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Egg Pepper Burji

I woke up today from an after-lunch nap with an answer to the question in mind.  It’s nothing but casting the next post in this new blog of mine. I headed to kitchen and checked if the below items are there in kitchen shelf and refrigerator. Though the olive oil bottle made me a little desperate, luckily the content in it came exactly to a table spoon. Yuppiee!! So an evening tea with Egg Burji is confirmed. Let’s move on....

You too check if you have these listed items in your cooking shelves:

Egg - 2

Onion (cut into small pieces) - 1 medium sized

Thin sliced Garlic - 2 cloves

Minced ginger – a small piece

Curry leaves – 1 stem

Tomato - 1

Ground pepper - 1 teaspoon

Coriander powder 1 teaspoon

Garam masala -1 pinch

Olive oil – 1 Tb spoon

Mustard seed – 1 teaspoon

Salt – to taste

Sliced green chilli - 4 no. s

Coriander leaves – to garnish

If ‘YES’,

Pour olive oil in a frying pan and while getting heated, put minced garlic into it and sauté till it turns brown. Put mustard seeds into this and leave it to spatter. Add onion and garlic and sauté till it turns light brown. Follow this with tomato, green chilli and curry leaves. Fry this mixture for 2-3 minutes, add coriander powder into it and make it dry. Add 4-5 spoons of water and mix it. Add the separated egg to this and stir continuously till it turns to fine minces. Add garam masala, salt and pepper. Fry till drying up. Serve with cut coriander leaves and have it with a 'double strong' tea.

If ‘NO’,

Just enjoy drooling looking at this picture...!!

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