Monday, 21 January 2019

Semiya Upma | Vermicelli Upma | Seviyan Upma | Easy Breakfast Recipes



I'm going on a spree and continuing to post breakfast recipes on a row now. This Semiya Upma is one of the most simple and quick fix recipe that you can make, especially if you are on an intense hunger pang and want something filling & yum to keep you through for a couple of hours. This can be had as a breakfast or dinner or even snack. Since it has veggies and also peanuts for the crunch, it can be had as such without any side dish but if you are a little particular you can have it with coconut chutney or peanut chutney :) It is such a simple dish that I thought twice before posting it but since I like it so much I thought I will go ahead and post it :)

Serves: 2 persons


I Took: 

Preparation Time: 5 minutes

Cooking Time: 15 minutes


I Used:


Oil - 1 tbsp
Mustard - 1 tsp
Urd Dal - 1 tsp
Channa Dal - 1 tsp
Curry Leaves - A sprig
Roasted Vermicelli/Semiya - 1 cup
Onion - 1 no (medium sized - chopped)
Veggies (Carrot, Beans & Peas) - ¼ cup
Roasted Peanuts - ¼ cup
Green Chilly - 2-3 nos  
Water - 2 cups
Salt - As needed


The Way:


1. Heat oil in a kadai/pan. Roast the vermicelli for 3-4 minutes in low flame till it changes to golden. Take care not to burn. Once they turn golden, remove them onto a plate and keep them aside. If you are using peanuts and do not have the roasted ones, then add a tsp more of oil and roast the peanuts on low flame for 3-4 minutes till they turn crisp


2. Splutter mustard. When it splutters reduce the flame to simmer and add the urd dal and channa dal. Allow it to turn golden. Take care not to burn

3. Add curry leaves, chopped onions and green chilly. Saute. Add salt as well and saute till they slightly turn colour. I don't make them brown and just saute for 2-3 minutes 



4. Then add the chopped veggies (carrots, beans and green peas) and give a quick saute. Then add the roasted peanuts as well 

5. Now close the lid and allow the veggies to cook for around 3-4 minutes. Check in between and saute so that it does not burn and stick to the bottom

6. Once the veggies are cooked add water (refer notes) and check salt. It should taste salty. If not adjust salt. Allow the water to boil



7. Once it boils, reduce the flame and add the roasted vermicelli and keep constantly stirring with your other hand 

8. The vermicelli will absorb the water. Once the water is absorbed, close the pan with a lid and cook in low flame for about 4-5 minutes

9. One done, fluff it with a fork and serve



Garnish with little grated coconut and(or) coriander leaves before you serve ! Serve as is or with coconut chutney.

Notes:

  • I always use roasted vermicelli as it makes my life easier! If you are using unroasted one, then as the first step roast the vermicelli in a pan for 3-4 minutes in medium flame until you get a nice golden colour. Keep stirring else it will get burnt
  • You can add any veggies you want like carrot, beans, peas, capsicum, potato as per your personal choice
  • The quantity of water mentioned here is for a fluffy upma. I always use bambino vermicelli and the ratio works fine. If you are using some other brand, just check for the instructions behind the pack

Cheers,
Chitz

Thursday, 10 January 2019

Cherupayar Curry | Green Gram Gravy | Easy Side dish for Puttu


Since I talked quite a lot in my last post, I am in a mood for less talk and more business now ;) So what I am bringing to you today is a very easy side dish for the Puttu, the green gram gravy or the Cherupayar Curry. It is so easy that my entire preparation of puttu and this cherupayar gravy will be ready in less than 45 minutes. And since it is a legume it is quite healthy and makes the puttu-cherupayar combo a wholesome meal giving you carbs as well as protein. The only thing that will consume your time will be grating the coconut. If you have that handy then the rest is a breeze. So shall we see how to make this yummy gravy.. 

 


I Took: 

Preparation Time: 5 minutes

Cooking Time: 30 minutes

 

Serves : 2-3 persons


I Used:



Cherupayar/Green Gram - ½ cup
Turmeric powder - ¼ tsp
Salt - As Needed
Curry leaves - 2 sprigs

To Grind:
Grated Coconut - ½ cup
Cumin Seeds - ½ tsp
Green Chilly - 2 nos - slit


To Temper:
Coconut Oil - 1 tbsp
Shallots - 6-8 nos - sliced

The Way:


1. Rinse the green gram in water 2-3 times. Then take them in a pressure cooker. Add enough water (around 2-2.5 cups) and salt. Pressure cook them till done. I keep 2-3 whistles in high and 8-10 whistles in sim flame

2. The green gram should be cooked till they turn soft and mushy. If you want to reduce the cooking time then soak the green gram in water overnight or for 3 hours before cooking

3. While the green gram is getting cooked, grind together the grated coconut, green chillies & cumin seeds to a smooth paste along with little water


4. Once the green gram is cooked, allow the pressure to release naturally. Then add the ground paste and turmeric powder and give a nice stir

5. Allow them to cook on simmer for 3-4 minutes till they come together and then switch off the flame


6. Now in another tadka/small pan, heat coconut oil. Add the sliced shallots. Reduce the flame and saute them till they change colour to golden brown. Take care that they are not burnt

7. Once they change colour, switch off flame and add them to the green gram gravy. Add the curry leaves and give a gentle stir


Serve hot with Puttu !

Cheers,
Chitz

Monday, 7 January 2019

Kerala Puttu Recipe | How to Make Soft Puttu at home | Kerala Style Kuzha Puttu Recipe

Steamed Rice Flour Logs with Grated Coconut 


Happy New Year folks.. This is my first post this year and I have been prepping this post for a while now ;) and is quite a long one too. And finally the nuances and details that I have learnt so far in making the yummy and healthy Kerala puttu is here for you all to read.

Puttu, a staple breakfast (or dinner too) of the Kerala cuisine is everything but soul and comfort food to many Malayalees.. Healthy, easy on the tummy as well as to prepare, it is one of the best breakfasts that can be had. And that would definitely be one dish that Mallus miss while going abroad to countries where Kerala restaurants are not very widely found. You can make the course as simple as you want with just the puttu paired with some bananas and sugar or make it as heavy as you like for an elaborate dinner menu with erachi puttu and the likes :)

Puttu with the spicy Kadala curry (black chickpeas gravy) or Cherupayar curry (Green Gram gravy) features regularly in our weekend breakfast menus :) And my little one likes it the best with small bananas (Njali Poovan) and sugar. Also the deep fried pappadom (pappads) can be served with any combo, be it the kadala curry or cherupayar gravy or with bananas. It just complements with everything and takes up the meal a notch higher ;) Sometimes we have the puttu paired just with the pappadam. Even that is a different combo and tastes yum.. And the baap (father) of all these combos is puttu with Nadan Chicken curry.

At times when we feel like having a Kerala special dinner, we make puttu with the chicken gravy and fried chicken. That combo is just bliss and can make a mallu feel at home even when you are miles apart from the God's own country ;) And last but not least there is one more way you can eat puttu, that is with fish curry.. Be it the fiery red fish curry without coconut (Meen Mulakittathu) or the yummy creamy coconutty yellow fish curry (Kerala Fish curry with coconut), each makes the puttu taste yum and divine and brings back a lot of fond food memories to every Malayalee, right? ;)

Another way of making this simple dish more rich & heavier is to make erachi puttu. Here instead of the coconut layer in between the rice flour layers you prepare a masala using beef and use that as the stuffing. It tastes really yum and for this you do not need any other side dish :) You can also do many variants of this puttu like chicken keema puttu, chemmeen (prawns) puttu, pazham (banana/fruit) puttu and many more. Just let your imagination go wild and you can come up with many options and varieties. In Kerala, there are is a chain of restaurant "Dhe Puttu" which serves you exclusively with wide varieties and combinations of puttu. If you like puttu and would love to try some yummy and exotic varieties then you should definitely try this restaurant when you are in Kerala..

Now coming to how to prepare this easy yet yummy dish.. Traditionally in olden times , puttu was steamed in bamboo logs, which gave the puttu a nice aroma and an earthy fragrance. Nowadays we use the aluminium or stainless steel puttu kudam (bottom pot like vessel) and kutti (upper cylindrical log vessel). If you do not want to buy the puttu kudam then also you have an option to make puttu. You get to buy the puttu kutti alone which can be used in combination with a pressure cooker to make puttu. You take water in the cooker and boil it with the lid closed. When water starts to boil, steam will come out the nozzle (where you insert the weight) of the pressure cooker lid. Then gently place the puttu kutti (It comes with a small insertable hole at the bottom) on the pressure cooker nozzle and steam as you would generally do with a normal puttu kutti.

If you do not have any sort of puttu kuttis or apparatus with you to make puttu, still you can make puttu. Prepare the flour and spread them on idly plates and steam that in an idly cooker or pressure cooker. Finally when done, take the steamed rice flour in a bowl or vessel and add grated coconut and mix and serve. There is yet another versatile way that is still followed in many Kerala households, using coconut shell aka chiratta :) With that all you need is a pressure cooker to make the yummy puttu. If interested read here on how to make the yummy Chiratta puttu without a puttu making apparatus :D And nowadays the shell shaped stainless steel apparatus (that resembles the chiratta) is also available in markets :)

Now that we have talked quite a lot about the apparatus to make the puttu, let's discuss on the rice flour details. Basically the puttu flour is nothing but coarsely ground rice flour.. Either white rice or red rice or a combination of both can be used. If you are buying the rice flour, there are many brands available in market. The white rice flour would be called puttu podi and the red rice flour would be called chemba puttu podi. My mom buys the packet flour whereas my mil still partly follows the traditional way of prepping the rice at home and giving them to flour mill to be ground to the coarse puttu podi. And me and most of my friends can vouch that this way of preparing the flour guarantees the softest puttu that you can ever make or would have ever had :) It is way way way better than any store bought brands and packets of puttu podi. If you have access to a mill then I would strongly recommend you to follow this method as you can wow your family and friends with super soft homemade puttu :)

She uses white raw rice (pachari) and red rice (matta) in the ratio of 3:5. She rinses the rice in water and then dries them on large dhotis or cloth. Then they are given to the mill where it is coarsely ground to the puttu flour. If you are giving large quantities then they also roast the flour after grinding them. If they are not roasting it, make sure you do that. Roast the flour for a few minutes (4-5) before using. If you do not use the flour frequently, make sure that you roast them and store as it increases the shelf life and reduces the chance of them getting molds. Another method that I follow when I run out of store bought and homemade puttu podis is that I make them myself. I soak 1 cup red rice and 1 cup raw rice overnight in water. Then next day morning I drain them for sometime say 30 minutes. It should not become completely dry, some moisture should be there. Then grind them coarsely without water. You need not roast this podi nor add water and prep it. Just add salt and make puttu directly with it :) This method I learned from a dear blogger friend Rafee :) And also you can prepare puttu using flours of other cereals like wheat, sorgum (cholam/corn), ragi and oats in addition to rice.

And now coming to how to prepare the ground and roast puttu podi or rice flour, I have detailed 2 methods below. I used to generally use the first method for store bought flour and second method for the flour given to me by mil (the one where the flour is ground in flour mill). But nowadays I find that I can use the second method for store bought flour as well. It makes the prep easier as well as confusion free as you need not bother about the quantity of water required to prep the flour ;) So I know that I have talked a lot today but wanted to share all that I have learnt and experienced so far and hence went ahead and wrote this quite a long post :) Hope some of you might find this useful. If so do write back so that it makes my day too :)




I Took: 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

 

Serves : 2 persons


I Used:


Rice Flour/Store Bought Puttu Podi  - 1 cup *(refer notes)
Salt - ½ tsp
Water - 1 cup (or As Needed)
Grated Coconut - ½ cup

The Way:


Method 1:


I use this method with store bought puttu flour. This method is slightly tricky as you need to eyeball and decide the amount of water needed for the rice flour. And the quantity of water depends on the quality of the rice flour that you are using. Nowadays I sometimes follow the 2nd method for store bought flour as well. If the water ratio is more for that particular flour, then I add little more flour and adjust and vice versa.

1. Take the puttu podi/flour in a wide pan/vessel and add salt as needed

2. Now start sprinkling water little by little and mix the podi/flour, a little at a time, with your finger tips. Mix thoroughly and make sure there are no lumps present. Wet the flour a small portion at a time so that it is easy to handle and also ensures that the lumps formed are lesser and easier to break. You can see that the volume of the flour increases once you start adding water to it

3. The amount of water required depends on the quality of the puttu podi/rice flour that you use. And the softness of the puttu depends on the flour and water ratio. If the water is less then the puttu will turn dry and if the water is more it will turn lumpy and you will not get the nice grainy texture

4. Hence mix the flour well till you reach a breadcrumb consistency. The flour should be wet and not lumpy. You can test for the right consistency by pressing a small portion of the flour in your fist, it should form a firm shape and not crumble. When you press it a little more it should break and crumble



5. Break all the tiny crumbs with your finger tips. You can do this by taking small batches of the wet flour in the small jar of the mixer-grinder and grind them using the pulse option (only). This will ensure a smooth and lump free flour (for pics see method 2)

6. Now take 2 cups of water (2/3 rd of the base vessel) in the base vessel. Keep on stove and heat it

7. Meanwhile, let's fill the cylindrical part with the puttu podi/flour. First place the perforated disc inside the cylindrical vessel. Then add 2-3 tablespoon of grated coconut in the cylindrical vessel. It should be spread evenly and should not stay in a slanting position



8. Then gently add 2-3 handfuls of the prepared flour evenly on top of the coconut in the cylindrical vessel. The amount of flour to be added depends on your preference and the length of the puttu kutti (cylindrical vessel). If you want 2 pieces of puttu, then fill almost half of the kutti with the prepared flour. Alternate with 2-3 tablespoons of grated coconut. If you want three pieces of the puttu from one kutti, then fill about 1/3 rd of the kutti with the prepared flour and alternate with 2-3 tablespoons of grated coconut

9. Once done cover the top portion with 2-3 tablespoons of grated coconut and spread evenly. Close with the top lid



10. By now water must have come to a boil in the bottom vessel. Now place the cylindrical vessel on top of the bottom vessel. In the pic you can see that I have used a small piece of cloth at the top of the cylindrical vessel. This is because after long use (or if the quality of the vessel is poor), the bottom of the cylindrical vessel starts to crack. Then the steam from the bottom vessel will start to escape through those cracks rather than steaming the puttu in the cylindrical vessel. In order to prevent that the top of the bottom vessel is covered with a wet cotton piece of cloth which does not allow the steam to escape

11. After placing the cylindrical vessel of top of the bottom vessel, steam the puttu on high flame till you see steam releasing from the top vents of the lid. Then reduce the flame to sim and allow it to steam for another 4-5 minutes



12. Then switch off the flame. Carefully remove the top part of the vessel from the bottom part. The vessel will be very hot and hence handle carefully. Allow it to cool for 5 minutes

13. Using the back side of a spoon or the stick that comes with the puttu vessel, gently push the steamed puttu from the bottom end of the cylindrical vessel and allow it to slide on to a plate or a serving dish

Method 2:

This method I religiously follow for the rice flour that is ground in mills. The 1:1 ratio of flour and water just works perfectly fine every time. Here raw rice (pachari) and red rice (matta) are taken in the ratio 3:5 and rinsed well and dried. Then is given for grinding into coarse flour in flour mills. Then it is roasted on a low-medium flame for 4-5 minutes. And you can store this roasted flour in air tight containers for future use. While making puttu, follow the below steps.

1. Take 1 cup rice flour in a wide pan/vessel. Add the salt and mix


2. Now add 1 cup water (same ratio as the rice flour) to the rice flour. Do not mix, just pour water to the rice flour and allow it to rest for 15-20 minutes



3. After 20 minutes, you can see that the rice flour has absorbed all water. Now using your fingertips gently break the flour and make it lump free. The flour would have doubled in volume now. Do not omit this step, else the flour will be lumpy and will not become grainy as needed



4. Now take small batches of the prepared flour in the small jar of the mixer-grinder and grind them using the pulse option (only) for 2-3 pulses. This will ensure a smooth and lump free flour (for pics see method 2)



5. Now take 2 cups of water (2/3 rd of the base vessel) in the base vessel. Keep on stove and heat it

6. Meanwhile, let's fill the cylindrical part with the puttu podi/flour. First place the perforated disc inside the cylindrical vessel. Then add 2-3 tablespoon of grated coconut in the cylindrical vessel. It should be spread evenly and should not stay in a slanting position



7. Then gently add 2-3 handfuls of the prepared flour evenly on top of the coconut in the cylindrical vessel. The amount of flour to be added depends on your preference and the length of the puttu kutti (cylindrical vessel). If you want 2 pieces of puttu, then fill almost half of the kutti with the prepared flour. Alternate with 2-3 tablespoons of grated coconut. If you want three pieces of the puttu from one kutti, then fill about 1/3 rd of the kutti with the prepared flour and alternate with 2-3 tablespoons of grated coconut

8. Once done cover the top portion with 2-3 tablespoons of grated coconut and spread evenly. Close with the top lid



9. By now water must have come to a boil in the bottom vessel. Now place the cylindrical vessel on top of the bottom vessel. In the pic you can see that I have used a small piece of cloth at the top of the cylindrical vessel. This is because after long use (or if the quality of the vessel is poor), the bottom of the cylindrical vessel starts to crack. Then the steam from the bottom vessel will start to escape through those cracks rather than steaming the puttu in the cylindrical vessel. In order to prevent that the top of the bottom vessel is covered with a wet cotton piece of cloth which does not allow the steam to escape

10. After placing the cylindrical vessel of top of the bottom vessel, steam the puttu on high flame till you see steam releasing from the top vents of the lid. Then reduce the flame to sim and allow it to steam for another 4-5 minutes

11. Then switch off the flame. Carefully remove the top part of the vessel from the bottom part. The vessel will be very hot and hence handle carefully. Allow it to cool for 5 minutes



12. Using the back side of a spoon or the stick that comes with the puttu vessel, gently push the steamed puttu from the bottom end of the cylindrical vessel and allow it to slide on to a plate or a serving dish

Enjoy hot with kadala curry or cherupayar curry or banana and sugar or pappadoms :)


Notes:

  • If using home made rice flour or mill ground flour, make sure to roast the flour for a few minutes before prepping the flour for making puttu
  • If you do not have the apparatus for making puttu, you can prep the flour and spread them on idly plates and steam them for 5-7 minutes in an idly cooker or pressure cooker. Also you can make chiratta puttu (refer the link for details)
  • For more methods on how to make puttu without the actual puttu kudam & kutti, read the foreword of this post 

Cheers,
Chitz

Friday, 14 December 2018

Pavakya Pulin Curry | Kaipekka Puli Curry | Kerala Style Kaipakka Pulincurry without coconut | Bitter Gourd in Tamarind Gravy



I am not a fan of bitter gourd but the better half is crazy about it :( So it kinda features regularly in our menu. I try to make it as appeasing as possible by making fries (really deep ;)) or something like this Pitla, which uses lesser quantity of bitter gourd and where the dominating taste is that of the dal and the masala ;) Once in a while I am okay with the Pavakka Puli Kuzhambu and that's only because it uses coconut ;) This is the first time i am liking something which does not mask the bitter gourd taste nor uses coconut or has another dominating taste. But even then I do not eat the bitter gourd in this gravy. But this gravy is just awesome and tastes quite like Meen Mulakittathu. Now you understood why I liked it right? Just a little of this gravy is enough for me to eat scoopfuls of rice ;) And this is getting featured in our menu too quite often :) So you wanna know how to make it. Head on to the recipe then.. 

If you would like to, check out Khatta Meeta Karela too !




Recipe Source: Adapted from here


I Took: 

Preparation Time: 10 minutes

Cooking Time: 30 minutes

 

Serves : 3-4 persons


I Used:


Coconut Oil - 1 tbsp
Onions - 1 medium sized one - sliced
Garlic - 4-5 cloves
Bitter Gourd - 1 small sized one or ½ a medium sized one
Turmeric powder - ¼ tsp
Red Chilly powder - 2 tsp
Coriander powder - 1 tsp
Fenugreek powder - ¼ tsp
Tamarind - A gooseberry sized ball

To Temper:
Coconut Oil - 2 tbsp
Mustard - ½ tsp
Red Chilly - 2 nos
Shallots - 6-8 nos - sliced
Curry leaves - 2 sprigs


The Way:


1. Clean the bitter gourd and cut into small pieces suitable for the gravy. You can do this by cutting the bitter gourd into half (vertically) and then remove the pith. Then cut the bitter gourd into small pieces. Also slice the onions and peel the garlic and keep ready

2. Soak tamarind in warm water for 15-20 minutes. Then extract the pulp and keep aside


3. In a bowl, mix together red chilly powder, coriander powder and fenugreek powder with little (around 1-2 tbsp) water and make into a smooth paste and keep aside

4. Heat coconut oil in a pan/kadai/manchatti 


5. Add the sliced onions and garlic pods and saute for a minute. Add the cut bitter gourd pieces and give a stir. Then add turmeric powder and salt and mix well


6. Add water - around 1/4 cup and close and cook for 5-6 minutes

7. Now add the masala paste to the bitter gourd and mix well and let it cook for another 3-4 minutes or till the raw smell of the masala goes away


8. Then add the tamarind water and give a nice stir. Allow it to boil

9. Once it boils, simmer the flame and cook covered for another 10-15 minutes. Then switch off flame


10. In another tadka pan, heat the coconut oil. Splutter mustard

11. Then add the broken red chilly, curry leaves and the sliced shallots. Stir continuously in low flame till the shallots turn colour and start turning brown. Take care not to burn the tadka

12. Add the tadka/tempering to the gravy and give a gentle stir. Allow it to sit for half an hour if possible before serving


Cheers,
Chitz

Tuesday, 11 December 2018

Kadai Mushroom | Restaurant Style Kadai Mushroom recipe | How to make Kadai Mushroom


There is no dearth of rich recipes with mushroom right? Almost any dish you make with them, they taste great and rich. And I'm talking about people who like mushrooms,okay. If you do not like them, no matter how yummy or rich it is made, it is difficult to appease them. And today's dish is kadai mushroom which is both easy to make as well as yum and rich and definitely not heavy :) 

It is a simple prep with sauteed onions and pureed tomatoes and an instant homemade masala. Of course a dollop of cream makes it more smooth and balances the taste. It tastes great with phulkas or rotis or plain parathas. I had it with palak paratha and you do not need anything else. This in itself makes a complete meal :) And that's what I like the best about mushrooms. They do not need an elaborate meal but just phulkas would do and that makes a complete and satisfying meal, agree? So let's see how to make them.

My other recipes with mushrooms are Mushroom Dry FryMushroom Do pyazaRestaurant Style Mushroom Pepper Fry & Sauteed Mushrooms


Recipe Source: Adapted from here


I Took: 

Preparation Time: 15 minutes

Cooking Time: 30 minutes

 

Serves : 3-4 persons


I Used:

For the Masala
Red Chilly - 2 nos
Coriander seeds - 1 tbsp
Cumin seeds - ½ tsp
Pepper - 1 tsp
Cinnamon - 1 inch piece
Clove - 2 nos
Cardamom - 1 no
Bay leaf - 1 no

For the Gravy
Oil - 2 tbsp
Mushroom - 200 gm - sliced
Capsicum - 1 medium sized - de-seeded & diced
Onion - 1 medium sized - chopped finely
Tomato - 2 medium sized - chopped
Ginger garlic paste - 1 ½ tsp
Turmeric powder - ¼ tsp
Kasuri Methi - 1 tsp - crushed in your palms
Cream (optional) - 2 tbsp
Garam Masala (optional) - ¼ tsp


The Way:


1. Clean the mushroom by removing the stalk & peeling off the skin as shown in the photo below. Clean all the mushrooms in the similar manner. 

2. Then rinse them in water twice or thrice and pat them dry immediately using a clean towel. Do not soak them in water for long, rinse them and remove them from water immediately else they will suck and retain water.

3. You can slice the mushrooms and cook as well. Slice or cut them as per your choice. You can use the stalks as well. Cut them into an inch piece in length and a quarter an inch in thickness.

4. De-seed the capsicum and cube them. Rinse the tomatoes and chop them roughly. Keep aside. Chop the onions finely and keep aside

5. In a pan, heat 1 tbsp oil. Add the cleaned and sliced mushrooms to it. Saute them

6. The mushrooms will release water. After a while the water will evaporate. Saute them till the mushrooms get slightly browned. Once done, remove them and keep aside


7. Similarly, add the diced capsicum also to the same pan. Add a little salt if you like and saute them. I find the capsicum bland in the gravy sometimes, so I add a little salt while sauteing itself so that it does not feel very bland



8. Once they turn slightly soft (3-4 mins), remove them from the pan and keep aside

9. In the same pan, take all the spices for the masala - coriander seeds, red chilly, peppercorns, cumin seeds, bay leaf, cinnamon, cloves & cardamom

10. Dry roast them in a low flame till they are fragrant. Do not burn them

11. Once they are roasted well and turn fragrant, switch off the flame and allow them to cool. Once cool, take the spices in a mixer jar and grind them to a smooth (if preferred coarse) powder. Keep aside



12. Now add the roughly chopped tomatoes in the same mixer jar and grind them to a smooth paste. Keep aside

13. In the same pan used earlier, heat another 2-3 tbsp oil. Add the finely chopped onions and salt and saute



14. Keep sauteing. Once they start turning brown, add the ginger-garlic paste and saute for another 2-3 minutes or until the raw smell of the paste goes off

15. Now add the tomato puree and saute till they start to leave oil off the sides

16. Now add the turmeric powder and the ground masala and give a nice stir. Saute for another 2-3 minutes till they blend in well


17. Add little water (around ½ cup) and give a nice stir. Bring the gravy to a boil on low flame

18. Then add the cream and mix well. Then add the sauteed capsicum and mushroom to it. Give a stir



19. Finally add the crushed (between your palms) kasuri methi and garam masala (if using, i don't) give a gentle stir


20. Switch off the flame. Garnish the kadai mushroom with some chopped coriander leaves and serve warm with hot phulkas/rotis


Notes:

  • Capsicums are optional. If not available or not preferred, you can omit them
  • You can add garam masala in the end if needed. Since my ground masala already contains most of the garam masala ingredients, I do not add extra garam masala in the end

Cheers,
Chitz