Enjoy this fabulous dish with punjabi chhole.

Lets start the step by step recipe for Bhature : 

Ingredients for Bhature

• Refined flour (Maida) – 3cups
• Semolina (Sooji) – 4 tablespoons
• Salt to taste
• Sugar – 1tsp
• Baking powder – 1 teaspoon (optional)
• Yoghurt (Curd) – 1/2 cup
• Water – 6tbsp
• Refined oil – 1 teaspoon
• Refined oil for frying

Method

1. Sift the refined flour, baking powder and salt together.
2. Add sugar, yoghurt and warm water to make smooth dough by light kneading.
3. Incorporate two tablespoons of oil into the dough and cover with a moist cloth and keep aside for 3 to 4 hours or overnight (in winter season). Knead the dough again.
4. Divide the dough into 10 – 12 equal portions. Apply oil while rolling and roll into an oval or round shape.
5. Heat the oil in a deep wok (kadhai). Drop the bhatura in hot oil and it will start puffing within a minute. Turn and cook the other side too. When bhature light golden, remove the bhatura and drain on paper towels to remove excess oil.
6. Serve with chhole.

You can also checkout our Paneer Paratha and Chicken Keema Paratha

The post Bhature recipe appeared first on FoodFlavor.in.

This recipe is very special and close to my heart.This Recipe is my Father’s recipe.

Ingredients

• Chicken – 500 grams
• Onion – 1 kg
• Butter – 250 grams
• Cumin seeds – 1 and ½ teaspoons
• Cloves – 4
• Green cardamoms – 2
• Black cardamom – 1
• Cinnamon – 1 inch
• Black peppercorns – 10
• Bay leaf – 1
• Green chilies – 10-15 or as per your teste
• Ginger juliennes – 1 and ½ tablespoons
• Garlic juliennes – 10 pods
• Black pepper powder – ½ teaspoons
• Salt to taste

Method

1- Heat butter in a non-stick pan on medium heat.
2- Add cumin seeds and whole garam masala. Stir until fragrant or until they release their aroma.
3- Add onion and mix well. After five minutes add chicken and stir well.
4- After 10 minutes add green chilies, garlic, ginger and salt. Mix well.
5- Cover and cook low medium heat. When will chicken half done, open the lid and cook until the chicken is tender and onion turn a lovely golden brown.
6- Switch off flame and add black pepper powder and mix well.
7- Serve hot with roti.

The post Butter Roast Chicken / Makhni Pyazi Murg appeared first on FoodFlavor.in.

Ingredients

• Prawn – 10 pcs
• Green chili – 2 (slit)
• Mustard oil or olive oil or coconut oil – 2 tablespoons
• Coconut milk – ½ cup
• Clarified butter – 1 teaspoon

For Marination

• Turmeric powder – ¼ teaspoon or as per required
• Garlic paste – ½ teaspoon
• Salt to taste

For paste

• Onion – ½ (Roughly chopped)
• Tomato – ½ (Roughly chopped)
• Green chili – 8 (Roughly chopped) or as per your taste
• Garlic – 2 cloves
• Ginger – ½ inch

For dry masala

• Turmeric powder – ½ teaspoon or as per required
• kashmiri Red chili powder – 1 teaspoon
• Sugar – 1/4 teaspoon (optional)
• Salt to taste

For phoran

• Bay leaf – 1
• Green cardamom – 2-3
• Cloves – 4

Method

1- Blanch or de-vein the prawns (first remove the head then holding the prawn and peel off shell from the body, backside up and use a knife and running it along the vein and remove the vein).

2-Marinate with turmeric powder, garlic paste and salt. Keep 1/2 an hours in freeze.

3- combine all ingredients(onion, green chili, cashewnuts, tomato) along with 1 cup of water in a deep non stick pan and boiled on a medium flame for 8-10 minutes. Allow the mixture cool completely. Once cooled blend in a mixer till smooth.

4- Heat oil in a pan on medium flame. Once hot add marinated prawns and fry 1 minute (if overcooked prawn can be chew) and keep them aside in a bowl.

5-In a same pan add remaining oil, add bay leaf, green cardamom and cloves. Stir one minute.

6- Add onion-tomato-ginger-garlic-green chili paste and stir 1 minute add turmeric powder, red chili powder and mix well. Fry them on medium heat till the oil separates.

7- Add clarified butter, sugar and salt and mix well. After few minutes add water and let the spices and coconut milk come to boil.

8- After a boil add prawns and coconut milk and mix well, add green chili and cook 5 minutes on medium heat.

9- Switch off flame and serve hot with white rice or Chapati.

Print

Chingri Malai Curry / Prawn with Coconut Milk /Prawn Malai curry

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author FoodFlavor.In

Ingredients

• Prawn – 20 pcs
• Green chili – 2 slit
• Mustard oil or olive oil – 2 tablespoons
• Coconut milk – ½ cup
• Clarified butter – 1 teaspoon

For Marination

• Turmeric powder – ¼ teaspoon
• Garlic paste – ½ teaspoon
• Salt – ½ teaspoon

For paste

• Onion – ½ Roughly chopped
• Tomato – ½ Roughly chopped
• Green chili – 4 Roughly chopped
• Garlic – 2 cloves
• Ginger – ½ inch

For dry masala

• Turmeric powder – ½ teaspoon or as per required
• Red chili powder – 1 teaspoon
• Sugar – ½ teaspoon
• Salt to taste

For phoran

• Bay leaf – 1
• Green cardamom – 2-3
• Cloves – 4

Instructions

• Blanch or de-vein the prawns (first remove the head then holding the prawn and peel off shell from the body, backside up and use a knife and running it along the vein and remove the vein) and marinate with turmeric powder, garlic paste and salt. Keep 1/2 an hours in freeze.
• combine all ingredients(onion, green chili, cashewnuts, tomato) along with 1 cup of water in a deep non stick pan and boiled on a medium flame for 8-10 minutes. Allow the mixture cool completely. Once cooled blend in a mixer till smooth.
• Heat oil in a pan on medium flame. Once hot add marinated prawns and fry 1 minute (if overcooked prawn can be chew) and keep them aside in a bowl.
• In a same pan add remaining oil, add bay leaf, green cardamom and cloves. Stir one minute.
• Add onion-tomato-ginger-garlic-green chili paste and stir 1 minute add turmeric powder, red chili powder and mix well. Fry them on medium heat till the oil separates.
• Add clarified butter, sugar and salt and mix well. After few minutes add water and let the spices and coconut milk come to boil.
• After a boil add prawns and coconut milk and mix well, add green chili and cook 5 minutes on medium heat.
• Switch off flame and serve hot with white rice or Chapati.

The post Chingri Malai Curry / Prawn with Coconut Milk /Prawn Malai curry appeared first on FoodFlavor.in.

Ingredients

For Vada

1. Urad dal or Moong dal – ½ cup
2. Coriander leaves (chopped) – 1 tbsp
3. Asafoetida – a pinch
4. For Tamarind Chutney
5. Tamarind(seedless) – ½ cup
6. Water – 1 cup
7. Dry red chilli – 1
8. Red chili powder – ¼ tsp
9. Roasted cumin powder – ¼ tsp
10. Dry ginger powder – ¼ tsp
11. Jaggery (Gur) – 6-8
12. Salt or black salt – ½ tsp
13. Oil – 1 tsp

For green chutney

1. Coriander leaves (cilantro or dhaniya patti ) – ½ cup
2. Mint leaves – 10 – 15
3. Green chilli – 2-3 or as per your taste
4. Curd – ½ tbsp
5. Lemon juice – 1 tbsp
6. Garlic cloves– 2-3
7. Salt to taste
8. Water as required

For garnishing

1. Whisk curd – 2 cups
2. Chat masala as per your taste
3. Roasted Red chili powder as per your taste
4. Roasted cumin powder – 1tsp
5. Black salt to taste

Method

Preparing Vada

• wash and soak urad dal or moong dal in 3 cups water for overnight or 8 hours.
• After 8 hours drain excess water.
• Grind urad dal or moong dal to a smooth batter.
• Whisk batter in a bowl until light and fluffy.
• Add chopped coriander leaves and mix well.
• Heat oil in a deep frying pan on medium heat.
• With wet palms take small portions of batter and gently drop it into hot oil.
• Drop 5 – 6 portion at a time.
• Deep fry them on medium heat until light golden brown and light crispy.
• Take out from pan and drain on paper towel.
• In another bowl add 4 cups lukewarm water and ½ tsp black salt and add the vadas to the water.
• Soak them 20 minutes or till soft. Take each vadas and press between your palms to remove excess water.

Preparing green chutney

• Take a grinder jar add coriander leaves, garlic cloves, green chilli, mint, salt and lemon juice.
• Grind all ingredients together.
• Remove and keep in small bowl and add curd and mix well.

Preparing tamarind chutney

• Soak tamarind in one cup water overnight.
• Squeeze the pulp from tamarind and keep aside.
• Heat oil in a nonstick pan on medium heat.
• Add dry red chilli.
• Add tamarind pulp and stir 2 minutes.
• After 2 minutes add jaggery, salt, red chilli powder and dry ginger powder and mix well.
• Bring it to boil and cook on medium flame until jaggery dissolve completely and thick enough.
• Taste for sweetness, if you want to make sweetness add more jaggery.
• Turn off flame and allow it to cool at room temperature.

For plating

• Place 2 vadas in the serving plate.
• Pour 6-7 tbsp curd over the vadas.
• Pour ½ tbsp tamarind chutney and ½ tbsp green chutney over the vadas.
• Sprinkle black salt (as per your taste), roasted some cumin powder and roasted some dry chilli powder.
• Serve dahi bhalle immediately.

Print

Dahi Bhalle or Dahi Vada

Course Snacks

Cuisine North Indian Recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author FoodFlavor.In

Ingredients

For Vada

• Urad dal or Moong dal – ½ cup
• Coriander leave chopped – 1 tbsp
• Asafetida – a pinch

For Tamarind Chutney

• Tamarind seedless – ½ cup
• Water – 1 cup
• Dry red chilli - 1
• Red chili powder – ¼ tsp
• Roasted cumin powder – ¼ tsp
• Dry ginger powder – ¼ tsp
• Jaggery Gur – 6-8
• Salt or black salt – ½ tsp
• Oil – 1 tsp

For green chutney

• Coriander leaves or cilantro or dhaniya patti – ½ cup
• Mint leaves – 10 – 15
• Green chilli – 2-3 or as per your taste
• Curd – ½ tbsp
• Lemon juice – 1 tbsp
• Garlic cloves– 2-3
• Salt to taste
• Water as required

For garnishing

• Whisk curd – 2 cups
• Chat masala as per your taste
• Roasted Red chili powder as per your taste
• Roasted cumin powder – 1tsp
• Black salt to taste

Instructions

Preparing Vada

• wash and soak urad dal or moong dal in 3 cups water for overnight or 8 hours.
• After 8 hours drain excess water.
• Grind urad dal or moong dal to a smooth batter.
• Whisk batter in a bowl until light and fluffy.
• Add chopped coriander leaves and mix well.
• Heat oil in a deep frying pan on medium heat.
• With wet palms take small portions of batter and gently drop it into hot oil.
• Drop 5 – 6 portion at a time.
• Deep fry them on medium heat until light golden brown and light crispy.
• Take out from pan and drain on paper towel.
• In another bowl add 4 cups lukewarm water and ½ tsp black salt and add the vadas to the water.
• Soak them 20 minutes or till soft. Take each vadas and press between your palms to remove excess water.

Preparing green chutney

• Take a grinder jar add coriander leaves, garlic cloves, green chilli, mint, salt and lemon juice.
• Grind all ingredients together.
• Remove and keep in small bowl and add curd and mix well.

Preparing tamarind chutney

• Soak tamarind in one cup water overnight.
• Squeeze the pulp from tamarind and keep aside.
• Heat oil in a nonstick pan on medium heat.
• Add dry red chilli.
• Add tamarind pulp and stir 2 minutes.
• After 2 minutes add jaggery, salt, red chilli powder and dry ginger powder and mix well.
• Bring it to boil and cook on medium flame until jaggery dissolve completely and thick enough.
• Taste for sweetness, if you want to make sweetness add more jaggery.
• Turn off flame and allow it to cool at room temperature.

For plating

• Place 2 vadas in the serving plate.
• Pour 6-7 tbsp curd over the vadas.
• Pour ½ tbsp tamarind chutney and ½ tbsp green chutney over the vadas.
• Sprinkle black salt (as per your taste), roasted some cumin powder and roasted some dry chilli powder.
• Serve dahi bhalle immediately.

The post Dahi Bhalle or Dahi Vada appeared first on FoodFlavor.in.

Eating a Gujiya is a delight. The half moon shape creates a visually unique identity that works like a magnet, the crispy outer crust gives you a satisfying feel of the light sweetness, while the mawa and dry fruit filling inside just melts in the mouth. Gujiya is truly a unparalleled preparation.

Gujiya or Pedakiya

Gujiya (Gujhia) is a very common festival dish of North India.  This delicacy has many names in India . Similar dishes are known as Karanji in Maharashtra and Pedakiya in Eastern India. Gujarati Ghughra, Andhra and Kannada Karjikayi  and Tamil Karchika are close cousins of Gujiya separated only by geographical distance.  This shows how popular this preparation is across India.

Similarities with Samosa preparation process – Gujiya is to Sweet what Samosa is to Spicy. Both follow similar general process, but differ in the filling. While Gujiya half moon shaped filled with sweet items, Samosa is conical and typically filled with spicy fillings. Both can use the same crust , while differing only in the filling. Thats very useful when you are preparing for a party at home, and reduces lot of work- as you can use the same crust for both.

All Gujiya variant preparations have two parts :

• Preparing the filling This recipe uses filling of Khoya or Mawa with dry fruits like Almonds, cashew and raisins. In some preparation you can also use fine grated coconut. In Bihar an alternative is to use Sooji ( Semolina) mixed with dry fruits as the filling.
• Preparing the crust or covering. The crust in this recipe is made of refined flour(maida). Whole wheat flouor can also be used as a alternative.

Ingredient

For Dough

1. Refined flour or maida – 2 cups
2. Cold water as required
3. Milk – 4 tbsps.
4. Clarified butter (Ghee) – 6 tsp

For filling

1. Khoya or mawa – 1 cup
2. Cashewnuts – 1 tbsps. (chopped)
3. Almonds – 1 tbsps. (chopped)
4. Raisins – ½ tbsps. (chopped)
5. Sugar powder – ½ cup or as required
6. Green cardamom powder – 1 tsp
7. Clarified butter – 1 tbsp.
8. White oil for frying

Method

Prepare the stuffing

• Heat the clarified butter in a broad pan on medium heat.
• Add Khoya and cook till it become light brown. Turn off the gas and add powdered sugar and mix well and quickly transfer it to a plate. Set aside to cool.

• Add green cardamom powder, chopped almonds, Cashewnuts and raisin and mix together.

Prepare the dough

• In a big bowl add refined flour, clarified butter and milk and rub it into flour. It will be texture like breadcrumb.

• Adding little cold water at a time (don’t add more water at once. If you add more water at once then the flour will become too sticky to handle) and into stiff and smooth dough.

• Cover with wet muslin cloth and set aside 10 – 15 minutes.

• After fifteen minutes, divided the dough into equal portions and make each portion into small size dough balls.
• Lightly dust the rolling board with dry flour.
• Now roll out each ball into a small puri.

• Spread a tbsp of the staffing in the center and carefully fold one half of the puri. Now with the help of water close the side (It should look like a half moon).

• Heat sufficient oil in a deep frying wok or pan. Slowly drop gujiyas into the oil and fry them on medium heat till golden brown. Turn them carefully to cook the other side as well.

• Take out the fried gujiyas onto an absorbent paper or tissue paper.
• Let the gujiyas come down to room temperature.
• Store them in an air tight container.

Print

Gujiya or pedekiya or stuffed sweet Indian pastry

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Author FoodFlavor.In

Ingredients

For Dough

• Refined flour or maida – 2 cups
• Cold water as required
• Milk – 4 tbsps.
• Clarified butter Ghee – 6 tsp

For filling

• Khoya or mawa – 1 cup
• Cashewnuts – 1 tbsps. chopped
• Almonds – 1 tbsps. chopped
• Raisins – ½ tbsps. chopped
• Sugar powder – ½ cup or as required
• Green cardamom powder – 1 tsp
• Clarified butter – 1 tbsp.
• White oil for frying

Instructions

Prepare the stuffing

• Heat the clarified butter in a broad pan on medium heat.
• Add Khoya and cook till it become light brown. Turn off the gas and add powdered sugar and mix well and quickly transfer it to a plate. Set aside to cool.
• Add green cardamom powder, chopped almonds, Cashewnuts and raisin and mix together.

Prepare the dough

• In a big bowl add refined flour, clarified butter and milk and rub it into flour. It will be texture like breadcrumb.
• Adding little cold water at a time (don’t add more water at once. If you add more water at once then the flour will become too sticky to handle) and into stiff and smooth dough.
• Cover with wet muslin cloth and set aside 10 – 15 minutes.
• After fifteen minutes, divided the dough into equal portions and make each portion into small size dough balls.
• Lightly dust the rolling board with dry flour.
• Now roll out each ball into a small puri.
• Spread a tbsp of the staffing in the center and carefully fold one half of the puri. Now with the help of water close the side (It should look like a half moon).
• Heat sufficient oil in a deep frying wok or pan. Slowly drop gujiyas into the oil and fry them on medium heat till golden brown. Tunr them carefully to cook the other side as well.
• Take out the fried gujiyas onto an absorbent paper or tissue paper.
• Let the gujiyas come down to room temperature.
• Store them in an air tight container.

The post Gujiya or Pedakiya Recipe – How to make Gujiya appeared first on FoodFlavor.in.

Namak Pare or Nimki are crunchy salted fried crackers.  An Indian snack made from deep-fried refined flour to go during festivals like Diwali or Holi.  This goes well as a welcome snack too with tea.

This namak para recipe uses both Wheat flour and refined flour. This is salty, but if you want to try the sweet version of this recipe, read our Shakar Pare recipe.

Ingredients for Namak Pare

1. For dough
2. Wheat flour – ½ cup
3. Refined flour – ½ cup
4. Clarified butter – ½ cup
5. Salt to taste
6. Carom seeds (ajwain) – ½ tsp
7. Water as required

For frying

1. Oil for frying

Method

• In a big bowl add refined and wheat flour, carom seeds, salt and clarified butter and rub into flour. It will be texture like breadcrumb.
• Adding little water at a time (don’t add more water at once. If you add more water at once then the flour will become sticky to handle) and knead into stiff dough.
• Cover with wet muslin cloth and set aside 5 – 10 minutes.
• After 10 minutes, divide the dough into two equal part.
• Lightly dust the rolling board with dry flour.
• Now roll out the dough into half centimeter thick.
• Cut each of the roll out dough into diamond shape or any other shape as per your choice.
• Heat sufficient oil in a deep frying pan.
• Slowly drop Namak pare into the oil and fry them on medium heat till golden brown.
• Turn them carefully to cook the other side as well.
• Take out all fried Namak pare onto an absorbent paper or tissue paper.
• Let the Namak pare cool down to room temperature.
• Store them in an air tight container.
• Serve with tea or coffee.

The post Namak Pare or Nimki – How to make Namak Pare | Namak Pare Recipe appeared first on FoodFlavor.in.

This is a recipe for Shahi mutton. A  delicious creamy recipe cooked with Indian spices. This recipe takes time to prepare, but the result is  fantastic tasting and aromatic lamb curry recipe.

 Ingredients

• Mutton (Medium size pieces) 250 gms
• Onion – Medium sized sliced – 2
• Garam Masala – 1 tsp
• Green chilli –  4 chopped
• Tomato – Chopped – 3
• Fresh Curd – 1 cup
• Saffron (soaked in lukewarm milk) – one big pinch
• Cashewnut( fry light brown) – 15
• Clarified Butter (Ghee) – 4 tbsp
• Ginger – 1 ” long piece
• Coriander Powder – 1 tbsp
• Turmeric powder – 1 tbsp
• Red Chillies ( make a paste) – 6
• Cumin powder – 1 tbsp
• Garlic paste of 6 cloves
• Salt to taste

 Method of making Shahi Mutton

1. Heat ghee in a thick vessel.
2. Fry onions, green chillies till brown and add tomatoes ghee begins to separate.
3. Add turmeric powder , ginger garlic paste, coriander powder, red chillies paste , cumin powder and salt simmer for 3 minutes.
4. Add mutton and simmer.
5. Add beaten curd and add mutton stock.
6. Cook till meat is tender and gravy is thick.
7. Add garam masala, soaked saffron and cashewnuts.
8. Cover it with a lid for few minutes.
9. Serve hot garnished with chopped coriander leaves.

The post Shahi Mutton recipe, how to make shahi mutton curry | Mughlai Mutton Masala appeared first on FoodFlavor.in.

SERVE 2

INGREDIENTS

• Small Boiled potatoes – 10
• Cumin seeds – ½ tsp
• Onion paste – 1 tsp
• Ginger-garlic paste – 1 tbsp
• Garam masala powder – ¼ tsp
• Rosted cumin seeds – ½ tsp
• Red chilli powder – ½ tsp
• Turmeric powder – ½ tsp
• Tomato – 1 (chopped)
• Mustard oil – 4 tbsp
• Salt to taste

METHOD

1. Boil the potatoes first.
2. Heat oil in a wok, add cumin seeds and let them crackle. Add boiled potatoes and salt.
3. Stir the potatoes. When potatoes turn golden brown. Take them out and keep aside.
4. In the same frying pan, add onion and ginger-garlic paste to the remaining oil.
5. Saute for two minutes add then roasted cumin powder, red chili powder and turmeric powder.
6. Saute for another two minutes then add tomatoes, salt and half a cup of water.
7. Add the fried potatoes and mix well. Cook on low flame for five to six minutes. Add coriander leaves and garam masala powder. Stir well.

Serve hot with roti or as a snacks.

The post KARARE ALOO appeared first on FoodFlavor.in.

The fish is steamed in a spicy paste of mustard, hot green chilies and red chili powder and cooked in a wrapping of Banana Leaf. Paturi recipe balances the sweetness of the fish with the mustard. This is an authentic Bengali recipe.This Yummy Fish curry dish will delight your family and friends.

Ingredients

• fish(medium size hilsa or illis or any type of fish) – 600gms
• salt to taste
• turmeric – 2tsp
• green chilies – 6
• juice of half lemon
• mustard seeds(Black or Yellow) – 2 tbsps of
• poppy seed – 1/2 tbsp
• red chili powder – 1tsp
• mustard oil – 3 tbsp
• Big banana leaves – 2
• Coriander leaves – 2tbsp

Preparation

1. Clean and cut the fish.
2. Rub the fish with a mixture of 1tsp each of turmeric , lemon juice and salt to taste.
3. Roughly chop green chillies (4).
4. Soak mustard and poppy seeds in warm water for half an hour and blend it into a fine paste with 4 green chopped chillies ,red chilli powder , 1tbsp coriander leaves and a little bit of salt. The consistency should be thick enough to coat the fish.
5. Cut banana leaves into squares. Place a on the banana leaves and mustard paste coating all the pieces, add 2 slit green chillies and fold it over to make a closed parcel. Tie the parcel with a thread so that the stuffing does not come out while cooking.
6. Parcel place it in a cooker filled with water and simmer for 10-15 minutes.
7. Garnish with chopped fresh coriander leaves and serve with roti or Steamed rice.

The post Steamed Mustard Fish or Fish Paturi or Bhapa Fish appeared first on FoodFlavor.in.

You can also experiment with this recipe to make it with thinner gravy, or add more tomato to give it a tangy flavor.

Serve this with roti, or as a side dish with Rice and dal.  You will be surprised how well this goes with regular meals.

Mushroom

Ingredients

• Mushrooms – 250 grams
• Capsicum – 1 medium size
• Onion – 2 Medium size
• Tomatoes – 4
• Ginger – 1 piece
• Garlic buds – 7-8
• Green chili – 4
• Salt – 1 tsp
• Red chilly powder – 1/2 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Garam masala(spice blend) – 1/2 tsp
• White oil – 4 tbsp

METHOD

1. Cut mushrooms into slices and cut capsicum into cubes.
2. Finely chop onions and tomatoes.
3. Grind ginger, garlic and green chilies.
4. Heat white oil in a pan and fry onions in it until it turns pink.
5. Add ginger paste ,salt ,red chili powder ,coriander powder and turmeric powder for a minute.
6. Now put tomatoes and fry until oil separates.
7. Now add mushrooms and simmer after adding 1/4 cup water.
8. Cook until mushrooms softens.
9. After cook mushroom then add capsicum in it for 2-3 minutes and remove it from the flame.
10. Now sprinkle some spice blend.

Serve with Roti or Paratha(fried Indian flatbread).

Print

Spicy Mushroom

Spicy Mushrooms - Masaledar Mushroom

Course Appetizer

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author FoodFlavor.In

Ingredients

• Mushrooms - 250 grams
• Capsicum - 1 medium size
• Onion - 2 Medium size
• Tomatoes - 4
• Ginger - 1 piece
• Garlic buds - 7-8
• Green chili - 4
• Salt - 1 tsp
• Red chilly powder - 1/2 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Garam masala spice blend - 1/2 tsp
• White oil - 4 tbsp

Instructions

• Cut mushrooms into slices and cut capsicum into cubes.
• Finely chop onions and tomatoes.
• Grind ginger, garlic and green chilies.
• Heat white oil in a pan and fry onions in it until it turns pink.
• Add ginger paste ,salt ,red chili powder ,coriander powder and turmeric powder for a minute.
• Now put tomatoes and fry until oil separates.
• Now add mushrooms and simmer after adding 1/4 cup water.
• Cook until mushrooms softens.
• After cook mushroom then add capsicum in it for 2-3 minutes and remove it from the flame.
• Now sprinkle some spice blend.
• Serve with Paratha(fried Indian flatbread).

The post Spicy Mushroom – How to make Mushroom Masala appeared first on FoodFlavor.in.