SPICY PRAWN ‘N’MUSHROOM PIZZA


This pizza is made with a minimal amount of cheese,lot of herbs,white sauce .The base made

with pure olive oil,the concasse,white sauce too was made by me.All homemade except the

prawns and the veggies,and a mixture of cuisines.Well the produce was awesome.This dough

can be made ahead and refridgerated,and used within a week.

Let’s get into the recipe now.

For the dough

5-6 cups flour

4 tblsp olive oil

1 egg

2 tsp active dried yeast.

2 tsp.salt

2 cups milk+water (warm)

1/4 cup lukewarm water (for the yeast)

1 tsp.sugar.

Method

Mix yeast in warm water,allow to rise and sprinkle sugar on top.Set aside.

If you are making in a mixer ,use the dough hook ,and mix in the the liquids with the egg ,and

beat for 2 seconds.Add the yeast and mix well.Gradually add in the flour and make a soft

dough. Mix on low speed for 15-20 minutes.(by hand mix for half an hour).If you beat well,or

mix well at this stage,there is no need to knead again.(less muscle power).Set aside for 1 hour

and use .(it will be double in size)

For the concasse

6-8 large tomatoes

10-15 small onions

10 garlic cloves

1 tblsp.olive oil

salt to taste

2 tblsp red chilli paste

few rosemary leaves

few basil leaves

1 tblsp.sugar or jaggery.

Method

Mix all these in a pan  except the herbs and  cook  on medium flame till its thick and saucy.

(minimum half an hour).Chop the herbs fine and sprinkle on the mixture cover and set aside.

To prepare the mushroom

2 packets mushroom

1 capsicum julienned

200 gm prawns

1 onion chopped

2 tblsp.butter

1/2 tsp.pepper powder

2 tsp.chilli paste

4-5 garlic cloves

2 lime leaves

small piece of fresh turmeric root/1/4 tsp turmeric powder

salt to taste.

Method

Grind the bold listed and keep aside.Heat the butter ,add the sliced mushrooms and let it cook

for 5 minutes.Remove and keep aside.In the same pan add the ground paste and the prawns

(cut the prawns the way you like),and cook till prawns are half cooked. Add the onions and

capsicum  Add the mushrooms and mix well till almost dry and thick.Remove from fire and set

aside.

For the white sauce

2 tblsp.flour

4 cups milk

1 tblsp coarsely ground pepper

salt to taste

grated cheese can be added to this if you are not going to top the pizza with any cheese.

1 -2 tblsp butter

Method

Heat butter in a saucepan,add immediately add the flour .Do not brown.Remove from fire,add

milk mix well,and again keep it on the fire.Keep stirring to avoid lumps .When it is thick like

custard ,in this heat add the grated cheese ,pepper and salt.Remove and set aside.

Final assemble

Divide the dough into portions you like .(This amount makes 4 large sized pizzas)Make a slight

rise at the edges.Pour a ladleful  of concasse first and spread it on the base.Next add the prawn

mixture on top of this.Pour white sauce ,and some cheese grated if you like,and bake in a very

hot preheated oven( 230 degrees)for 15 minutes .

Serve with dry herbs if you like.

To make chilli paste

Soak 20-30 dry chillies in hot water for half an hour .Remove from water and grind with 1/2

cup vinegar and rock salt.

Variations:You can add herbs /cheese to the dough while mixing.

Chicken,paneer,or any type of meat can be used instead of prawn and mushrooms.

Vegans can use spinach and cheese,pineapple and paneer,baby corn,mushrooms and potatoes

IMG_0340 (1)

 

 

 

BAKED BANANA CHEESE CAKE


Baked banana cheese cake is a lovely dessert for banana lovers.I have not added any topping

but you could add any type of topping to it ,to match the banana taste.Toppings like caramel

syrup,chocolate syrup, orange/lemon syrup or ganache are really good.You could also serve it

with ice-cream or fresh cream .The same banana filling (excluding cheese cake ing.)can be

used to make banana sponge cake,with fresh cream or chocolate,or caramel icings.

So now for the recipe.

INGREDIENTS

For the banana filling

4 tblsp.sugar

4 tblsp rum/sherry/brandy

4 tblsp.orange juice

4-5 bananas (not tooo ripe)

Heat the sugar,sherry,orange juice .Add bananas and cook for 5 minutes and use as filling in

desserts

For the cheese cake ingredients

100 gm butter

150 gm cream cheese or homemade cottage cheese.

1 tblsp.grated orange /lemon rind

1/4 cup cream

3-4 eggs depending on the size.

75 gm sugar

100 gm flour

1 tsp.baking powder

juice of 1 orange/lemon

1/2 tsp vanilla

Method

Beat butter and sugar together till creamy.Add cheese,juice,rind and beat.Add egg one at a time

and beat well.Fold in flour,baking powder,and cream and mix well.

For the base.

1 cup digestive biscuits or any chocolate cookies crumbled .Mix in with 2 tblsp. butter and

press on the prepared spring form pan,to form a smooth layer.

Pour half of the prepared cream cheese mixture on the prepared base.Add the banana filling

and pour the remaining mixture on the top.Dark chocolate chips could be added on top to get a

marbled look,and enhanced taste.Serve after refridgeration or warm.It’s all in the individuals

taste.

(Photo taken with the leftover last piece .)

 

 

 

 

CASHEW ‘N’ PISTA MARBLE BURFI


Frankly speaking this was a failure turned success.Sharing success is fine,likewise sharing flop

shows reverted to something better also ,should be shared,as many people will be facing issues

like this.My idea was to make cashew pistachios roll.But as the cashew mixture was a little dry

i couldn’t roll it fine.A minute of desperation took me over.Caught a glimpse of the mawa

packet in the fridge,within minutes all changed.All was crumbled and made into this marbled

burfi.Within minutes the tray also was seen empty….

So let’s get into the recipe.

INGREDIENTS

1 cup cashewnuts

1/4 cup pistachios (reserve half and chop it)

1/4 cup almonds

100 gm sugar

2 tblsp ghee

50 gm mawa/khova.

1/2 tsp.cardamon powder

few melon seeds

a pinch of green food color (optional)

2-3 tblsp.milk.

METHOD

Preparation of pista filling

Powder the almonds,pistachios,milk and 2 tblsp.sugar (from the sugar quantity),and color if

you are using and bind together.

Preparation of cashew

Add the remaining sugar and 4-5 tblsp water,ghee,Once the sugar is melted add the cashewnut

powder and mix on a slow fire for few minutes (have a small bowl of water by the side.

When you drop a small blob of the mixture in the water,it should be able, to be rolled between

yours finger without sticking).Transfer the mixture into a bowl and keep mixing till it becomes

cool.

Blend the mawa in a mixie,add these two mixtures and just pulse for a second or two.

Transfer the mix into a greased tin ,Sprinkle melon seeds,and pistachios and press on with a

cup for a smooth surface.Cut into shapes you like.

MANGO ‘N’GINGER CAKE


This is the first time i tried this recipe,and it really tasted good.I got this recipe from an old

recipe book .As it is made with ripe mango,you can keep the cake out only for three days.If you

are storing in the refridgerator you could keep for a week.

You can eat it plain,but it tastes best the following day and after,My suggestions to serve will

be with ice cream ,or top it with light cream cheese frosting.Well,we had it plain as i had

brushed the top with marmalade.For the recipe now.

INGREDIENTS

1 small ripe mango(peeled and sliced thinly)

100 gm sugar

100 gm butter

200 gm flour

100 gm dessicated coconut/freshly grated coconut

8 oz black treacle

1 tsp.mixed ground spice

1 tsp.baking powder

1/8 cup ginger chips chopped

4 eggs

1/8 cup demerera sugar

METHOD

For the filling

Separate two whites from 2 eggs only,and reserve the yolks .Now lightly heat the coconut egg

whites and the caster sugar and set aside.(3-4 minutes only)

Melt treacle,butter,and demerera sugar .Remove from fire.Add ginger chips,flour,baking

powder,and the spice.Beat the reserved egg yolks and eggs and add to batter.

Pour half the batter in a lined cake tin,Spoon the filling,and top with half the mango pieces.

Add the remaining batter,and top with remaining mango slices,and bake in a moderate oven

(170 degrees) for 1 hour. After it is  done ,brush with marmalade or apricot jam.

 

 

 

 

 

 

 

MANGO,CARROT ‘N’GINGER CHUTNEY


Whew!Seems a long title to the small dish.Believe me..It’s simply amazing and addictive,and

healthy too.Mangoes all around me, make me think and think how to innovate dishes.This dish

was today morning’s spark.

Let me share this recipe with you now.

INGREDIENTS

1 big carrot/2 carrots

1 inch piece ginger

1 green mango/half of a big mango

1/2 red capsicum (optional)

10-12 dry chillies

salt to taste

1 tblsp oil

1/2 tsp.cummin seed powder

METHOD

Heat oil,and saute the bold listed till brown.

Grind with rest of the ingredients to a smooth paste.

Serve with iddli or dosai.

APPLE AND GINGER PIE


I have posted apple tart and pies before with banana ,cranberies …..but this one is with

ginger and black raisins.So for the recipe now.

INGREDIENTS

For the pastry

100 gms butter

2 cups flour

1 egg

2-3 tblsp.sugar

pinch of salt

1/2 tsp.vanilla

a little milk

METHOD

Mix the salt ,flour and sugar in a bowl.Rub in butter and egg and blend well.Add vanilla

and milk if necessary.Do not knead the dough too  much,just put it together,otherwise the

pastry will not be light.Keep covered for thirty minutes.Roll between two sheets of butter

paper ,or dust flour lightly and roll.Grease a pie dish,and gently add the pastry and line the

dish .Prick the centre with a fork .Crumple a piece of butter paper,put on the lined pie

crust.Add some dry beans or uncooked rice and half bake it.Spoon the apple filling .Top

with remaining pastry strips .Brush with egg yolk and bake on medium heat 180 degrees

for 20-25 minutes.

Filling

3-4 apples  cored and cut into slices

1/4 cup ginger chips

1/4 cup black raisins

1 tsp.cinammon powder.

a pinch of salt.

1/2 cup brown sugar (demerera sugar)

2-3 tblsp.butter.

a few walnuts

METHOD

Heat butter ,sugar gently for two minutes.Add the apples and cook for 5 minutes.Add the

rest of the ingredients.Spoon the mix into the pie dish.Cover with strips of the pastry and

bake.To add the extra glaze you can brush with marmalade or apricot jam after baking.

Variation

If you need more volume to another version of apple pie ,add 3 eggs and 1/4 cup cream

and bake

Tip

When you are using a liquid filling apply egg white on the inner side of the

pastry,before filling

IMG_0215

 

 

 

CRAB MASALA CURRY DOSAI


This recipe has to be linked to two of my previous posts.First link to the batter used for

dosai and the next for  crab masala.This is like the oriental pizza and tastes excellent.

This is a very famous dish in South India,and also categorised as street food too.

Can be served with any chutney you like.So for the recipe now.

INGREDIENTS

IDDLIS (SOUTH INDIAN FOOD) Use this batter for dosai

CRAB MASALA Use the masala recipe only

1-2 cups crab meat

1 egg for each dosai

METHOD

Adding the crab meat to the masala in any way is your choice.You can boil,or steam the

crab and remove the meat,or if you are using packed crab meat you could directly add to

the masala.The masala should  be like a thick gravy as you need to smear the dosai with

the curry.

Heat a dosai making gridle.Pour a ladle of the batter.Add a little oil,next add the crab

masala gravy,spreading it on the dosai.Beat or break in an egg on the dosai.Cover and cook

on a slow flame till you see the dosai cooked on one side.If you like you can turn over onto

the other side.Remove and serve hot.

MINT /PUDINA RICE


Mint is one wonderful leaf which can be used in all dishes,whether it be a sweet,drink

cake, biriyani,salad ,curries or even icing.The aroma and the taste it creates, is unique.

The health benefits ,and the use of it in cosmetics is amazing.Today i would like to share

this easy and tasty mint rice.You could make a variation with fried potatoes,paneer or any

meat,or seafood,but mint rice made vegan is no less than a non vegan dish.So for the recipe.

INGREDIENTS

2 cups seeraga samba rice (suduru samba)/basmati

1 cup mint leaves stalks removed

3 green chillies

1 inch piece ginger

7-8 pips of garlic

1 tsp cummin seed powder

1/2 tsp.pepper

2 black cardamon

small piece of black salt (optional)

2-3 tblsp.lime juice

2-3 onions chopped

1 tsp garam masala powder

whole garam masala (2 cardamons.1 inch piece cinammon,4-5 cloves)

1 tsp fennel seeds

2 star anise

salt to taste

1/4 cup coconut milk /cream

2-3 tblsp.ghee/oil/butter

METHOD

 

Wash and soak the rice for 10-15 minutes.Heat oil in the vessel you are going to cook the

rice.Add the whole spices,fennel seeds,star anise,black cardamon,saute for a minute,and

add the onions and cook till brown.

Grind the bold listed and keep ready ahead.

When the onions turn brown ,add the ground mix ,and the rest of the spices .Next add the

soaked rice ,and cook for 5 minutes.Add hot water just one inch above the rice level .Cook

on a low flame till rice is done.Serve with cucumber raita,and any other curries you like.

Tip: Cashewnuts fried in ghee could be added while serving.

 

 

CURRY LEAVES CHUTNEY


Curry Leaves which is mostly used in Asian cooking,adds to the aroma and flavor of any

dish you prepare.This humble leaf has many benefits ,which is not taken notice of.The

curry leaf is always seen left out ,when you notice the plates,after a meal.I always try to

include in salads,iddli podi,by powdering or cutting it fine .I always have cummin seed

powder with curry leaves roasted and powdered with it.(it really adds to the aroma and

flavor.)You can also fry the curry leaves in oil ,crush it coarse ,and add to fried

chicken,potatoes or any type of meat you fry.

For health benefits-Good to reduce cholesterol,for indigestion,diabetes,and also good for

premature greying ,and growth of hair.So let’s get into the simple and tasty recipe which

could be served with rice,iddli,dosai or even like a dip.

INGREDIENTS

2 cups of curry leaves (washed and the thick stems removed)

15-20 dry chillies (you can adjust according to your taste)or 1 tblsp.chilli powder

8-9 pips garlic

1/4 tsp.pepper powder

1 tsp cummin seeds

half lemon sized tamarind(soaked in water or sauteed in oil for 2-3 minutes).

1-2 tblsp.jaggery grated

salt to taste

To temper

1/2 tsp.mustard seeds

3 tsp.urad dal or gram dal

2 tblsp.gingelly oil.

METHOD

First grind the curry leaves with all the ingredients,except jaggery to a fine paste.Temper

in oil with the ingredients listed ,add jaggery and cook for a few minutes till the raw smell

disappears.Remove from fire,and serve.This can be stored for a week even.Enjoy the

benefits nature offers

CRAB MASALA


Wow..I love crabs more than anything ,and mostly any  non vegans delight.I think there is

no need of skill to cook crab,as the flavor of its meat is awesome.My mother was a

specialist in making crab curry ,and the accompanying kiri kos (raw jak

fruit kernels cooked in coconut milk)with dal makes me drool even now.Today i would like

to give you a recipe for Crab masala.This masala is good served with any type of food ,but

to spice up your boring days ,just a simple curry,rice and this masala is satiating.

For the recipe now

INGREDIENTS

1 kilo crabs (any variety)

2 big onions chopped fine

3-4 green chillies chopped

3-4 tomatoes pureed

1 tblsp.chilli powder

1 tblsp coriander powder

1 tsp.pepper powder

1 tsp.cummin seed powder

1 tsp.fenugreek seeds

1 tsp.mustard seeds

1 tsp.garam masala

1 tblsp.ginger garlic paste

1 tsp aniseed or saunf +curry leaves ground dry and set aside for final seasoning

2 tsp.corn flour or rice flour

salt to taste

1/4 cup sesame oil

few coriander leaves

METHOD

Wash the cleaned and cut crabs(it’s better to cut into four).Heat the oil in a  pan,and half

fry the crabs.Remove and keep aside.In the same oil,add mustard seeds ,and curry leaves.

Next add the chopped onions with a tsp of chilli powder and salt and saute for 5 minutes.

Next add the rest of the spices except for the crab and the powdered saunf.Cook till

oil separates and you get a nice color.Now add the crab and half cup water.

Add the cornflour or rice flour and cook till well blended.Finally add the saunf+curry leaf

powder.Remove from fire and garnish with coriander leaves.

Note :To refresh crab recipes here’s a link iv posted before.BAKED CRAB.Try and send me

your comments .

ENNAI KATHRIKAI SAMBHAR


There are some days when you like to do things with a difference,when your energy and

spirit is packed.It was a holiday,and there was no need of hurried routines,and these tiny

tender brinjals ,which i always love to make ‘ennai kathrikai ‘spicy hot gravy were

attracting me to be used in the sambhar.Normally when you make brinjal sambhar i use

the normal sized brinjals,but these cuties made me to innovate this simply superb

sambhar.No need of any sambhar masala ,just the normal ingredients.If you are lucky to

get vadagam(dried onion balls with mustard,fenugreek ,garlic and other spices,it will be

still fine,but no worries will give recipe without that too.Let’s get into the recipe now.

INGREDIENTS

100-200 gm toor dal (tuvaram paruppu)pressure cook and mash

15-20 small red onions

2 green chillies

2-3 pips garlic

1 tsp chilli powder

1.5 tsp.coriander powder

1/2 tsp.turmeric powder

1/4 tsp pepper powder

1/2 tsp.cummin seed powder

Ghee

2-3 dry red chillies

1/2 tsp.mustard

1 tsp.fenugreek seeds

curry leaves

2 tomatoes pureed

1 tblsp.grated jaggery

salt to taste

a pinch of asafoetida

half a vadagam (optional)

To prepare the brinjal first

INGREDIENTS

Few tiny tender brinjals cut into fours from the bottom (keep the stalks intact)

1 tsp.red chilli powder

1 tsp.coriander powdeer

1/2 tsp turmeric powder

salt.

half lemon sized tamarind

5 tblsp.gingelly oil

few coriander leaves

METHOD

Mix all spices with salt together except the tamarind,and apply on the inner sides of the

brinjal and set aside.

To start the preparation

Heat gingelly oil in a kadai,add the bold listed or the vadagam(if using).Add the onions

green chillies ,garlic and the brinjal and saute for a minute.

Cover and allow to cook in the oil .When you see the brinjals turning color ,add the tomato

puree and tamarind ,cover again and cook till the brinjals are very tender.Whilst this is on

the fire,add the ingredients in the italics list  to the dal and mix well.

Once the brinjal is cooked and oil separates,add the dal mixture ,  1-2 cups water, ghee,and

jaggery.,asafoetida and cook  to reach a boil.Add coriander leaves,and remove from fire.

Can be served with iddli,dosai,rice or rotis.

 

 

 

 

 

 

GREEN GRAM ,URAD DAL LADOO


Today i would like to share with you a high protein ladoo with whole green gram and urad

dal or ulundu(white lentil).These two pulses are the best source of proteins and

minerals.Good for boosting energing levels,rich in fibres ,helps to reduce cholesterol

levels ,improves cardiovascular health. Urad dal is also good for women as it has iron, folic

acid, calcium, magnesium, potassium which makes it a healthy pulse.

For the recipe now.

INGREDIENTS

1 cup urad dal (ulundu or white lentil)

1 cup whole green gram

1/4 cup ghee

1.5 cups jaggery /vellam (you can make with sugar too,and the sweetness can be adjusted to your taste.)

a pinch of salt.

1/2 tsp.cardamon powder

1/4 cup  whole peanuts (raw or roasted)

METHOD

Heat 2 tblsp.ghee and roast the green gram ,and urad dal till you get a nice brown color.

Roast the peanuts if you are using the raw ones in a little ghee and set aside.

Now powder the green gram and the urad dal fine.Add the jaggery and pulse for a minute.

Next add the peanuts and pulse for another minute.Add cardamon powder and salt.

Make ladoos whist warm.Add  ghee enough to form the shape only.No need to add more.

This can be stored for more than a week

 

 

 

TENDER JAK FRUIT CURRY (POLOS)


To cook a jak fruit curry is known by many,but the chemistry,in one’s own kitchen will

differ from another,so let me share with you my version of tender jak fruit curry .This dish

is a highlight in the Sri Lankan Culinary and it’s called ‘polos curry’.I have posted a kebab

recipe with the nutrient content .Here’s the link to it TENDER JACKFRUIT KEBAB

For tender jak fruit curry

INGREDIENTS

1 medium sized jak fruit (kathal/polos)

few small onions

2-3 green chillies

7-8 pips garlic

2-3 goraka (kodampuli/garcinia) or thick tamarind

1 tblsp chilli powder

1/4 cup gram dal

1 tsp peppercorns

1 tblsp whole coriander

1 tsp.cummin seeds

1/4 tsp fenugreek seeds

3-4 tblsp coconut

3-4 cups coconut milk

1 tsp.turmeric

salt to taste

1 tsp.garam masala powder.

curry leaves,rampe or pandan leaf.

1 tsp.mustard seeds

2-3 dry chillies

1 tsp.fenugreek seeds

1/2 tsp cummin seeds

1 tsp.saunf or aniseed (perumjeeragam)

1 tomato

2-3 tblsp.coconut oil

METHOD

First remove the outer peel of the fruit ,and cut into cubes.Wash and soak in coconut

milk,until you prepare the powder for  the curry.Dry roast the bold listed and powder.Set

aside.

Heat oil ,add the mustard seeds,dry chillies,fenugreek cummin seeds,saunf and curry

leaves.Next add the onions,garlic,tomato,turmeric,salt ,chilli powder goraka, the ground

powder, and the rest of the ingredients,and saute for 5-10 minutes on a low flame.

Add the jak fruit with the coconut milk and cook covered till its thick. Serve with rice or

any rotis.

Variation :You could fry the jak pieces ,and add to the curry.

 

 

 

 

FUSION FRUIT RASMALAI


The fruit here is the soft pear ,stewed in the milk with ginger chips  added to the flavor.

The recipes in the fusion are pear in ginger syrup,and the basic rasmalai recipe.

The soft golden pear is the small category of the pear and is less crunchy ,and blends well

with this recipe.You could make a variation with stewed pineapple,and ripe mango too.

Let’s get into the recipe  now.

For the Rasmalai

1 heaped cup milk powder

1 egg

2 tblsp.ghee or oil

1/4 tsp.baking powder

Method

Bind all these together .Set aside for 5 minutes.Make into shapes you like and drop into

the pear milk  mixture.

For the pear stew.

3-4 soft pears

1/8 cup ginger chips

500 ml.milk

few strands of saffron/yellow color

1/2 tsp.cardamon powder.

3-4 tblsp.sugar

Method for stew

Boil the milk with the peeled and cored pears,sugar,and the rest of the ingredients.

When the pear is tender and soft, remove the pear pieces in a different bowl,lower the

flame ,and drop the prepared rasmalai ,into the boiling milk mixture.

Once you see the rasmalai balls floating remove and arrange with the stewed pears.After

you finish with all the rasmalai making,heat the milk till its lightly thick .Pour over the

pear and rasmalai .After it is cool ,keep in the refridgerator and serve cold.

It’s a quick and easy dessert to make within minutes.You can add slivered almonds,

cashewnuts,or pistachios.

Note:Do excuse the blur in the photo.

 

 

 

 

 

RAW MANGO’N’SAGO HALWA


I have posted an excellent recipe of raw mango halwa before.Heres the link to it Raw

Mango Halwa.This time as it’s the dawn of the mango season i tried with sago and coconut

milk,and this too tasted awesome.The raw mangoes should not be sour,so always check on

the taste and make.So let’s get into the recipe.

INGREDIENTS

1 big mango or two medium sized raw mangoes ,peeled and ground to a paste

1/2 cup sago washed ,ground coarsely ,and soaked the day before you make the halwa

2 cups sugar

2 cups coconut milk

1/4 -1/2 cup ghee

1/2 tsp.cardamon powder

1/4 tsp.nutmeg powder

a pinch of green color

a pinch of salt

2 tblsp cornflour mixed in a little water

few cashewnuts fried in ghee

METHOD

Heat a thick bottomed pan ,add 2 tblsp of ghee first,and cook the ground mango well for

about 10 minutes.

Add coconut milk ,and the sago and cook til thick.

Next add sugar and the rest of the ingredients except ghee and cook well stirring all the

time.

When it thickens add ghee little by little till it leaves the sides of the pan and does

not stick to the pan.

Pour on to a greased plate garnish with nuts.Allow to cool and cut into shapes you like

Variation:The same could be made with ripe mangoes too.

IMG_0294

 

MUSHROOM STRINGHOPPER KOTHU


I wanted to make something different for dinner,and i was going through the kabsa video

one of the members had posted…and you know the rest ,i did my version,and it was lovely.

Just a raita to go with it tasted good.So let’s get into the recipe.

INGREDIENTS

100-200 gm mushrooms sliced fine

1 tsp chilli powder

1 tbsp cornflour

2 tblsp butter

1/2 tsp salt.

First heat the butter ,and the mushrooms ,and the rest of the ingredients and saute till

well blended and cooked .Set aside.

 Method for the gravy mix.

2 big onions sliced

1 inch ginger grated

1 tblsp.orange zest

3-4 tomatoes pureed

2 tomatoes finely sliced

1 tsp.chillie powder

1 tsp.garam masala powder

1/2 tsp.pepper powder

Capsicum juliennes(2 colors will be fine)

whole spices (3 cloves,3 cardamons,2 inch piece cinammon)

salt to taste.

2 tbsp.oil/ghee/butter.

Heat ghee or oil ,add the sliced onions with the whole spices and saute till brown.Next add

the ginger,zest,and the sliced tomatoes,pureed tomatoes ,and the rest of the ingredients

and cook covered for about 8-10 minutes.Add the prepared mushrooms

To prepare the stringhoppers

20-25 big stringhoppers

1/2 cup milk /coconut milk

1 egg

Break the strings into 4.(Don’t break it small as it will become clumpy while mixing).Beat

the egg and milk and sprinkle on the strings.Mix into the curry and keep on a low fire for 5

minutes covered.Then mix well for further 5 minutes.Remove from fire .Serve hot with

raita ,and mint chutney.

You could add fried nuts and raisins if you like.