Mashroom Curry - Simple recipe

Mashroom Curry

Ingredients:

Mashroom -100 gms/1 cup

Dry coconut - 1/4 cup

Poppy seeds - 1/4 cup

Ground nut  - 1 tbspn (Optional)

Green chillies - 4/Chilly powder - 1 tspn

Tomato - 1

Salt - To taste

Coriander powder- 1/2 tspn

Curd - 1/2 cup

Onion -1 medium sized

Method:

1. Heat oil in a pan and fry onions till oil leaves.

2. Add coconut paste and poppy seeds paste, cook for 2 minutes.

3. Add tomato slices and mashroom slices.

4. Add one cup of curd, coriander powder,chilly powder and salt. Cook for 2 minutes.

5. Add coriander leaves and turn of the stove.

Toor dal rasam

Toor dal rasam

Ingredients:

1. Toor dal  - 2 tbsn
2. Salt  -To taste
3. Rasam powder  - 1 tbsn
4. Onion small  - 1
5. Tomato  - .1
6. Coriander powder - 1/2 tspn
7. Oil  - 1 tbsn.
8. Coriander leaves.
9. Turmeric podwer  - pinch

Method :

1. Boil toor dal in a pressure cooker for 4 whistles.
2. Smash dal and keep it aside.
3. Add oil to a heated pan and golden fry onions.
4. Add chopped tomatoes and fry them for 3 minutes.
5. Add the smashed toor dal mix and add enough water to the pan.
8. Now add rasam powder, coriander powder and cook it for 3 minutes in a boil state.
9. Turn off the flame and add coriander leves. enjoy superb rasam :)

For rasam podi please view http://tasteofrayalaseema.blogspot.in/2016/11/rasam-podi.html

Dry fruit laddu

Dry fruit laddu

Ingredients:

Dates - 1 cup
Poppy seeds - 1/2 cup
Dry coconut powder - 1/2 cup
Cashew, pista or your choice of dry fruits - 1/2 cup
Ghee - 1/5 cup

Method:

1. Cut the dry fruits and dates in to small pieces.
2. Add ghee to the pan and fry dry furits till theu turn into light golden brown.
3. In the same pan add poppy seeds and coconut powder and frytill golden brown.
4. Now add dates and fry for 3 minutes.
5. Let it cool and make laddu.

Ragi mudda

Ragi mudda

Ingredients:

1. Rice - 1 cup
2. Ragi flour - 1 cup
3. Salt - to taste


Method:

1. Wash rice and add 4 cups of water to it. Add salt also.
2. Pressure cook the rice for 5 to 6 whistles.
3. Add the ragi flour to the cooked rice and keep it on the low flame for 5 mins.
4. If required please add some water and salt.
5. Take a big spoon full of the cooked rice and make ragi mudda.

Tip: while making ragi mudda please apply some ghee or butter to your palm so that it will be very tasty and also the heat won't hurt your palm.

Rasam

How to make Rasam:

We have several styles of making rasam with Different dals. Here we will see rasam with Channa dal.

Ingredients:

1. Channa dal  - 2 tbsn
2. Salt  -To taste
3. Rasam powder  - 1 tbsn
4. Onion small  - 1
5. Tomato  - .1
6. Jagerry  - 1/2 tspn to 1 tspn according to your taste.
7. Oil  - 1 tbsn.
8. Coriander leaves.
9. Turmeric podwer  - pinch

Method :

1. Boil channa dal in a pressure cooker for 3 whistles.
2. Smash them and keep it aside.
3. Add oil to a heated pan and golden fry onions.
4. Add chopped tomatoes and fry them for 3 minutes.
5. Add the smashed channa dal mix and add enough water to the pan.
6. Stir and make sure there are no lumps.
7. Add Jagerry and salt
8. Now add rasam powder and cook it for 2 minutes in a boil state.
9. Turn off the flame and add coriander leves.

For rasam podi please see http://tasteofrayalaseema.blogspot.in/2016/11/rasam-podi.html

Rasam podi

Here you are going to learn The best Rasam podi recipe:

Ingredients:

1. Black pepper /Miriyalu  -1 cup
2. Jeera/Jeelakarra  -1 cup
3. Curry leaves/karivepaku  - 1 cup
4. Fungreek seeds/Menthulu  - 1 tbsn
5. Mustard seeds/avalu  - 1 tbsn
6. Spicy red chilly/endu mirapa  -20 or to your taste.
7. Cloves/lavangalu  -2
8. Asafoetida/Inguva   - 1/2 tspn
9. Cardamom/Yalukalu  - 1
10. Cinnamon/Dalchina chakka  - 1 inch
11.Rati puta  - 2 tbsn

Method:

Raw fry the above ingredients in a low flame and let them cool.
Grind them to a fine powder.
Then let the powder cool and store in a glass jar for long lasting.
Or you can keep it in fridge and use for one year.

To check how to make rasam please see my blogpost:

http://tasteofrayalaseema.blogspot.in/2016/11/how-to-make-rasam-we-have-several.html.