Mushroom & peas masala curry

Today's recipe is a really simple but delicious vegetable curry or "subzi" as we Indians call it, made with peas and mushrooms. It is a side dish best eaten with chapati/naan or rice.


The following recipe serves 4 people.
Preparation time: 10 minutes

Cooking time: 15-20 minutes 

Ingredients: 

Peas - 150gm 

Mushrooms - 200gm 

Tomatoes - 4 medium sized 

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Cumin seeds - 1 1/2 tsp

Coriander Powder - 3 tsp

Turmeric Powder - 1/2 tsp

Chilli powder - to taste

Dry fenugreek leaves - 3 tsp 

Salt - to taste

Oil - 2 tbsp

Step 1: Chop the tomatoes in small pieces.

 Step 2: Heat oil in a pan on medium heat. Add a cumin seed and wait till it splutters.  Then add the cumin seeds. Add the chopped tomatoes. 

Step 3: Cook the tomatoes for a couple of minutes. Add these spices - ginger paste, garlic paste, coriander powder,turmeric powder and red chili powder. 

Step 4:  Cook for a further few minutes. Keep mashing the tomatoes with the spatula. Wait till the oil separates from the spices. Then add salt.

Step 5: Now we need chopped mushrooms and peas.

Step 6:  Add the chopped mushrooms and peas in the spice mixture.

Step 7: Mix slowly so as not too break the mushrooms. Cook for 2-3 minutes and put the lid on and cook for 5-6 minutes.

Step 8: Now crush the dried fenugreek leaves in the palms of your hand and add to the vegetables. Close the lid and cook for a further few minutes till the vegetables are tender.

Step 9: Enjoy the "mushroom peas masala curry".

Shimla mirch masala - Bell pepper curry

Shimla mirch masala - South Indian style.
This is an easy one. Takes little time and very few ingredients    
to make.

The following recipe serves 2 people.                               
Preparation time : 10 minutes

Cooking time : 20 minutes

Ingredients: 
Bell peppers(Capsicum) - 3
Onion -1 medium sized
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 10-12 leaves
Shredded coconut - 1 Tbsp
Coriander powder - 3 Tsp
Dried red chilies - 2
Turmeric - 1/2 tsp
Salt - to taste
Ginger powder - 1.5 tsp
Garlic powder - 1 tsp

Step 1: Chop the bell peppers into bite size pieces. I have used 3 medium sized bell peppers of different colors. You can use only the green ones or any color you like.

Step 2: Chop the onions finely.

Step 3: We need the following spices.

Step 4: Take 1/2 tbsp oil in a pan on medium heat. Add a few cumin seeds to check the heat. If the seeds splutter withing 3-4 seconds then your temperature is right. Add the rest of cumin and mustard seeds. Fry for 45 seconds.

Step 5: Add the dried red chilies and the curry leaves. Fry for 30 seconds.

Step 6: Add the onions and salt and fry for 3-4 more minutes.

Step 7: Add the ginger paste, garlic paste and turmeric powder.Cook for 3-4 more minutes

Step 8: Add the bell peppers. Coat well with the mixture. Fry for a minute and the cover the pan and let it cook for 5 minutes.

Step 9: Now add the coriander powder and shredded coconut.

Step 10: Put the lid on again and cook for another 10-15 minutes till the peppers are cooked.

Step 11: Enjoy your "Shimla mirch masala".

Baingan bharta (Eggplant based dish) -Quick and easy

Baingan bharta is a eggplant based dish. It is made

with minimum spices. Roasted eggplant forms the                            
 base of the dish. The following recipe is the quick and
easy version of the original recipe, but it tastes the same
as the original. This recipe has no onions and
 garlic and hence takes less time too prepare.




The following recipe serves 2 people.
Time required: 25-30 minutes


Ingredients
Eggplant - 1 Medium sized
Red capsicum - 1/4
White capsicum - 1/4
Green chili - 1
Ginger - 1/2 inch
Tomatoes - 2 medium sized
Cumin seeds- 1 tsp
Coriander powder - 1.5 tsp
Turmeric powder- 3/4 tsp
Garam masala- 3/4tsp
Asafetida - a pinch
Oil - 3 tbsp oil
Chili powder - to taste
Salt - to taste


Step 1: We need the following vegetables. The red and green capsicums, 2 tomatoes, a green chili, ginger and a eggplant (roasted).

Step 2: Roasting the eggplant.
 With microwave : Put the eggplant in for 10-12 minutes. Turn the eggplant a couple of times to roast evenly.
 With oven : Bake it for 20-25 minutes at 180 degrees centigrade.Turn the eggplant a couple of times to roast        evenly.


Step 3: Let the eggplant cool down. Peel it and cut into small pieces. Keep aside.

Step 4: Chop the tomatoes,chili and the capsicums. Grate the ginger.

Step 5: We need the following spices - asafoetida, cumin seeds, coriander powder, chili powder, turmeric powder, garam masala and salt. 

  Heat 2 tbsp of oil in a pan. Keep the heat at medium. Add the chopped capsicums.

Fry for 2-3 minutes till the capsicums go tender. Get them out of the pan and keep is aside on a plate lined with kitchen towel to soak the extra oil.

Step 6: In the same pan, add two teaspoons of oil. Keep the heat at medium. Add the cumin seeds and the asafoetida.

Add the tomatoes, chili and ginger. 

Fry for 7-8 minutes. 

Now add all the spices from step 5 in a separate bowl with water to make a thin paste. Add this to the tomatoes. Fry till the oil separates from the mixture.

Step 7: Add the eggplant. Mix it well with the mixture. Add salt to taste.

Cook for 10-12 minutes on medium heat.

Step 8: Add the capsicum we fried before. 

Cook for 5 more minutes.

Step 9: Enjoy your 'Baingan bharta'.

Jeera Aloo (potato based dish)

One of the most popular vegetarian dishes, Jeera aloo,                    
is an integral part of North Indian cuisine. It is very
easy to make and requires very few ingredients. The name "jeera aloo" literally translates to potatoes with cumin seeds.

The following recipe serves 2 people.
Time required: 25-30 minutes


Ingredients :
Potatoes - 3 medium sized
Oil - 3 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 3/4 tsp
Green chilies - 1 or 2
Onion - 1 medium sized
Ginger - 1/2 inch piece
Garlic - 1 clove
Turmeric powder - 3/4 tsp
Cumin powder - 1 tsp
Chili powder - to taste
Coriander powder - 1 1/2 tsp
Asafetida - a pinch
Salt - to taste

Step 1: We need four medium sized potatoes. Boil and peel the potatoes. Boil them to a consistency so that are cooked thoroughly but are firm.Chop them into bite size pieces and keep them aside.

Step 2: We need the following spices : (a)  Cumin seeds, mustard seeds, ginger, garlic, chili and onions.  We can either use dried red chilies or green chilies, and if you like it spicy add them both. I am adding two green chilies for this preparation. Keep the heat at medium level. We also need (b) asafetida (hing) and fenugreek (methi) seeds. Chop the onions, garlic, ginger and chilies finely.

(a)

(b)

Step 3: Heat 2 tbsp oil in a pan.Once the oil is hot add the mustard seeds. Wait for them to crackle, then add the cumin seeds and asafetida. Fry them for a minute. 

Add the chopped onions, garlic, ginger and chilies. Fry them in medium heat for 4-5 minutes. Then add the fenugreek seeds. Add salt to taste.

Fry for 3-4 more minutes or till the onions turn glossy.

Step 4: Now we need (c) cumin powder, coriander powder, turmeric and chili powder. Mix them together and add 2 tablespoons of water to make a paste.

(c)

                                                                                       

Step 5: Add the paste to the onions. Cook in medium heat till the oil separates from the mixture.

Step 6: Now add the potato pieces. Coat them well with the mixture. Keep cooking for 10 more minutes on medium to low heat.

Step 7: Enjoy Jeera aloo!