Mushroom Kuruma

Ingredients:

Mushroom - 1 cup (cut into small pieces)
Onion - 1 Chopped
Tomato - 2 Chopped
Oil -2 tsp
Salt to taste
Coriander leaves

For grinding:
Ginger & Garlic paste - 1 tsp
Red chilly powder - 1 tsp
Garam masala - 1/2 tsp
Coconut - 4 tsp
Poppy seeds(kasa kasa) - 2 tsp
Turmeric powder - 1/4 tsp
(Grind all above things to a smooth paste)

Method:

1. Heat oil in a pan
2. Fry onions till light brown
3. Add the ground masala & fry well till oil seperates
4. Add the tomatoes fry a bit, add the mushrooms
5. Cook the gravy till done, garnish it with coriander leaves

Paneer Capsicum Masala

Ingredients:

Paneer - 1 cup

Capsicum - 1 sliced
Onions - 2
Gr.chilly - 2
Tomatoes (pureed) - 2

Ginger- Garlic paste - 1 tsp
Jeera - 1 tsp
Red Chilli powder - 2 tsp
Coriander powder - 2 tsp
Garam Masala - 1 tsp
Milk - 1/4 cup

Method:

1. In a pan heat oil, and add jeera. When it splutters, add the grated onions and saute

2. Add the gr.chillies, ginger garlic paste and saute well
3. Add the sliced capsicum and fry for 2 minutes
4. Add all the powder masala and saute. Add the pureed tomatoes and salt and cook till the raw smell leaves

5. Add the Paneer and cook it in the masala
6. Finally add the milk. Cook for 5 minutes
7. Garnish with coriander leaves

Palak Paneer

Ingredients:

Spinach (Palak) -1/2 bunch
Paneer - 250gms
Butter - 2 tsp
Cumin Seeds - 1/4 tsp
Onion - 1 finely chopped
Green chili - 3
Ginger Garlic Paste - 1/2 tsp
Turmeric powder - 1 pinch
Garam masala powder - 1/2 tsp
Tomato - 1 (pureed)
Salt - to taste
Milk - 1/4 cup

Method:

1. Cook the palak with water for 5 mins. Grind it with green chillies into a fine paste
2. Heat butter in a pan, fry paneer cubes till they are golden brown. Remove them and keep aside
3. Heat butter in the same pan. Splutter cumin seeds.Add onion and ginger garlic paste and fry till the raw smell goes
4. Add turmeric powder, garam masala powder and salt
5. Add tomato puree and cook for 5 mins. Add Spinach paste and cook for another 5 minutes
6. Add paneer cubes and milk, cover and cook for another 10 minutes

Note:

Cream can be used instead of milk

Gongura Pickle

Ingredients:

Gongura (pulichakeerai) - 1 bunch
Coriander pdr - 1 tsp
Cumin seeds - 1 tsp
Methi pdr  - 1/4 tsp
Mustard seeds - 1/2 tsp
Garlic - 10 cloves chopped
Asafoetida - a pinch
Sesame oil  - 8 tsp (Nallennai)
Red chill dry - 2
Chilli powder - 3 tsp
Salt - to taste
Tamarind paste - 1 tsp
Turmeric - 1/4 tsp

Method:
 
1. Wash gongura leaves in water, dry them in a cloth and chop them
2. Take a pan heat 3 tsp of oil, add the Gongura leaves fry till oil oozes out
3. Heat the remaining oil in a pan. Splutter red chilli, cumin seeds,mustard seeds and chopped garlic
5. Switch of the flame, then add pinch of turmeric and asafoetida. Pour this mixture in to a bowl
6. To this add red chilli powder,salt,coriander and methi powder,then add the cooked gongura
6. Add tamarind paste and mix well

Serve with hot rice

Note:

This can be stored in a refrigerator for a month