Mushroom Butter Masala

                               Hi Friends,
                                         Today i coming Mushroom Butter Masala.Its very tasty n yummy.My family n my friends liked very much.This curry u can prepare with paneer,chicken ,Tofu or any vegetables u like. I prepared same recipe with chicken it came very good.I hope u will try and  u will like it.

Ingredients:-

Marination For Mushroom:-

Mushroom-400 gms (cut into halved or quarter depending on their size.)
Salt to taste
Turmeric Powder-1/4 tsp
Tandoori Masala powder-1/4 tsp (any brand)


For Gravy:-

Cashews -8 - 10 ,(soaked in milk for 30 minutes and then ground to a very fine paste add little milk)
Butter / Oil-2 tsp + 1 tbsp
Cumin Seeds-2 pinches
Whole spices :-
cloves-3 nos
Cardamom-1
Cinnamon-1/2 inch stick
Ginger-1/4 inch (chopped)
Garlic-4 nos (chopped)
Onions-1/2 large (sliced)
Tomatoes-1.5 large (chopped)
Red chilli powder-3/4 tsp
Tandoori Masala Powder-3/4 tsp
Kasoori Methi -1/2 tsp (Crushed)
Sugar-1 or 2 pinch
Whole Milk / Half and half / Fresh Cream-1/4 -1/2 cup
Salt to taste
Corineder Leaves-1 tbsp (chopped)




Method:-



Mariante the mushroom pieces with salt,turmeric powder and tandoori masala powder.Set aside for 15 minutes.

Heat 1 tbsp butter in heavy bottomed pan at medium heat.Add the cumin seeds and whole spices.Saute for 3 -4 seconds.Add chopped ginger,garlic and sliced onions.

Saute until onions starts turning light golden.Add chopped tomato pieces.Saut until tomato turns mushy and oil starts separting,about 8 - 10 minutes.

Add chilli powder,tandoori masala powder.Saute for a minute or until their raw smell is gone and switch off.Set aside to cool . Once cooled , grind to a smooth paste.

Heat 2 - 3 tsp oil / butter in the same pan and shallow fry the mushroom pieces for 5 -6 minutes or until dry.Add the ground tomato-onion mixture.Mix well. Add 3/4 cup water and salt mix well, bring to a boil.
Add cashew paste and cook for a few minutes at medium-low flame.Add crushed kasoori methi and 1 -2 pinches of sugar,if using.Mix well.

Finally add milk or cream and mix.Cook for 5 minutes at low heat and switch off.

Garnish with chopped coriander leaves.Serve with pulav or naan ...

Spicy Chettinaad Mushroom Masala

Ingredients:-

Mushrooms - 1 packet
Onion-1 no medium size (finely chopped)
Tomatoes-2 nos small size (chopped)
Mustard Seeds-1/2 tsp
Dry Red Chilli-1 nos
Pepper Powder-1 tsp
Turmeric powder-1/2 tsp
Coriander powder-2 tsp
Curry leaves-few
Coriander Leaves-2 tsp finely chopped
Oil-2 tbsp

Make a Paste the following ingredients:-


Garlic-5 pods
Ginger-1/2 inch
Green Chilli -1 no


Method:-


In a mix jar add garlic,ginger and green chillies make into coarser paste without adding water.Keep it aside .


Wash the mushrooms and  cut into slices.

Heat the oil in a pan,add mustard seeds, when it pops  add red chilli and ginger-garlic-green chilli paste.Saute them till the raw smell goes off.


Add chopped onions,curry leaves and fry them till its light golden color.

Now add tomatoes ,turmeric powder and salt to it ,mix well.Cook till the tomatoes fully cooked.

Add the mushrooms mix well ,add coriander powder,pepper powder mix well .Cook till the mushroom is cooked.Cook till the oil separate from the masala.Garnish with coriander leaves.


Serve with rotis or rice.

Chilli Mushroom

Ingredients:


Button Mushroom-1 pound (cleaned and sliced)
Onions-2 nos Medium sized (sliced)
Green Chillies-4 to 5 nos Sliced
Ginger -2 tsp (finely chopped)
Garlic-3 tsp (finely chopped)
Soya Sauce-2 tsp
Turmeric powder-1 tsp
Pepper powder-1 tsp
Salt to taste
 Oil-2 tbsp

For Temper:-
Cloves-2 nos
Cinnamon-1 stick
Cardomom-2 nos
Bay leaves-2 nos
Curry leaves-few

Method:-


Heat oil in a pan add cloves,cinnamon,cardamom,bay leaves fry them for a minute,add chopped garlic and ginger fry them for 2-3 minutes.

After add curry leaves,onion sliced saute them till it become light golden color.

Now add the mushroom,turmeric powder,pepper powder stir well for 5 minutes.

Now add the soya sauce,salt mix well.Stirring in between.

Fry them for 10 minutes or till it becomes fully cooked and dry.(don't cover lid)Switch off.

Serve hot white rice,fried rice or rotis.

Vegetable Quesadilla - My 300th Post :)

                             I feel so happy to be sharing with you all my 300th post.Would it have been possible without you all?Thank a bunch to all my blog friends,readers and my close friends who dropped at my space,encouraged me through your lovable and sweet inspiring comments.I would also love to thank my family for their consistent support in my blogging and for the best critics to my recipes.Hope you guys will continue to drop,support and inspire me & my space through your valuable comments and feedback's are always welcome too :)

                         Coming back to today's recipe - Vegetable Quesadilla this very easy to prepare.Very  tasty and healthy snack.My son and husband liked very much.Hope you will like this recipe......

Ingredients:-

Spring Onions-1/2 cup(chopped)
Onions-1/2 cup (chopped)
Tomatoes-1/2 cup (chopped)
Bell Pepper-1/2 cup (chopped)
Spinach-1/2 cup (chopped)
Mushrooms-1 cup (sliced)
Ginger-Garlic paste-1 tsp
Turmeric powder-1/2 tsp
Red chillies Flakes- to taste
Salt to taste
 Oil-1 or 2 tsp
Tortillas-4 nos
Cheddar Cheese  -shredded (your choice of )
Oil-for pan frying

Method:-


Heat oil in a pan.Add the ginger -garlic paste fry for a minutes.

Now add all of the vegetables and saute for 1-2 minutes.

Add salt,turmeric powder and red chilli flakes.

Continue cooking until most of the juices dry up.Keep mixture aside.

Heat oil in a non-stick skillet.
Place one tortilla over the oil and immediately flip over.

Cook until light golden brown.Flip over and spread cheese over the tortilla.
Spread vegetable mixture over the cheese.Cover with another tortilla.

Spread a little oil over the top of second tortilla and flip over.

Cook until tortilla is light golden brown and cheese is melted.

Cut into quarter and serve hot with salsa,sour cream or guacamole.

Heat a pan and grease with oil.
Take a tortilla and spread the cheese and top it with vegetable  only half of the tortilla.

Fold it exactly into half to cover the spread completely.

Cook in low flame on both sides until golden brown and crispy.By that time the cheese will also melt.

Cut each in to two quarters and serve hot.