Mashroom Masala Curry

INGREDIENTS:
Mushrooms 2 lb.
Onions chopped 2
Tomato 1 chopped
Sea same seeds 2 tsp
kajju (cashews) 2-tsp
Curd 1/2 cup
Ginger Garlic paste 1 tsp
Garam masala powder 1 tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Salt to taste
Curry leaves
cloves ,cinnamon each 2
shahjeera (it looks like jeera cumin family) ½ tspn
Oil
Fresh coriander for garnish.Process:

1. Finelly Chopped Onions,Tomato,Coriander
2. And Mushroom Cut into Small Cube size pieces
3. Roast Seasum seeds for a min.keep them aside.
4. Heat 3 tbsp oil add shahjeera,cloves,cinnamin and fry onions until brown.
5. Add ginger garlic paste, green chillies and fry for one more minute.
   
6. Add tomatoes, turmeric, red chili powder and cook for 5-10 min till tomato is completely done.
7. In the mean while, blend roasted seasum seeds,kaju into fine paste.Add this paste to the onion mixture and mix.
8. Lower the heat and add yogurt, garam masala and cook for 5-10 minutes.
9. Add Cubed Mashroom , salt and cover it with a lid and cook for 10-15 minutes .until you see oil floating on the sides and on the top. Garnish with cilantro leaves
10. Serve With Rice/chapathi/pulav

Tip:
Clean Fresh Mushrooms But don't wash the frozen mushroom just wipe with tissue because after cooking
Serving size: 4 - 5 people

Phool Makhana Curry

Ingredients:

Phool Makhana 2 cups
Large onion 1
Mediumsize Tomato 2
yogurt 1 cup
poppy seeds/khus Khus 1/4 cup
Fresh Coconut 1/2 cup
Kaju /cashews 4 or 5
green chillies 3-4
ginger garlic paste 2 tsp
chili powder 1tsp
garam masala 1 tsp
a pinch of turmeric
salt to taste
coriander leaves, chopped
oil for deep frying
3 tbsp oil for the gravy

Method:

• Finely chop onions, tomato, coriander leaves and green chillies.

• Heat oil and deep fry Phool Makhana until light brown. keep aside.

• roast poppy seeds for a min.keep them aside.

• Heat 3 tbsp oil and fry onions until brown. Add ginger garlic paste, green chillies and fry for one more minute. Add tomatoes, turmeric, red chili powder and cook for 5-10 min till tomato is completely done.

• In the mean while, blend roasted poppy seeds,kaju and coconut into fine paste.Add this paste to the onion mixture and mix.

• Lower the heat and add yogurt, garam masala and cook for 5-10 minutes.

• Add phool makhana , salt and cover it with a lid and cook for 5-10 minutes .until you see oil floating on the sides and on the top. Garnish with cilantro leaves

• This one was quite spicy, so adjust the spice and chili according to your taste!
  

Serve with Pulao/ chapathi
Serving size 6 -7 people

Spring Onion Pulav

Ingredients:

Spring Onions 4 springs Chopped Or Sliced
Peas 1/2 cup
Basmati rice 2 cup
Ginger Garlic Paste 1 tbsp
Cloves 3
Cinnamon 1 inch
Kaju Or Cashews 1 Hand Full
Garam Masala 1 tsp
Ghee Or Oil 2 tbsp
Salt For taste
Coriander Leaves 1 /2 cup
Mint Leaves 1/4 cup
Fennel Seeds 1 tspProcess:

1)Wash the rice and soak in cold water for 20 mins.

2)Heat ghee in a pan.

3) Add cloves,Cinnamon,fennel seeds fry 1 min add ginger garlic paste also

4)Add spring onions,peas saute well.
5)Add salt,Rice,coriander,mint leaves saute another 2 min turn off the heat

6)Pour the mixture into rice cooker or any vessel with 1 1/2 cup water till your rice is done

7)Garnish with coriander leaves, fried cashews.
Serve Hot With Raita Or Masala curry

serving for 2 to 3 people

Fish Biryani

Ingredients:
For Rice:
Basmati Rice – 2 cups
Cinnamon (Dal chin Chekka)- 1/2 inch
Cloves (Lavanga)- 1
Cardamom (Elakka)- 1
Bay leaves (Tej Patha) – 1
Anasapuvu 2
Ghee 1 tbsp
Water 1 1/2 cups

For The Fish Masala:

Fish fillets cut into cube size pieces – 1 and 1/2 pounds
Cinnamon (Dal chin Chekka)- 1 inch piece
Anasapuvu 1
Cloves (Lavanga)- 2
Cardamom (Elakka)- 2
Bay leaves (Tej Patha) – 1

Onions – 2 Sliced(Medium)
Tomatoes chopped – 1 or 2
Grated Ginger – 4 tsp
Grated Garlic – 4 tsp
Green Chillies chopped – 6
Fennel seeds (Soupu)- 1/2 tsp
Cashew nuts – one handful
Raisins(kismis) – 2 tbsp
Coriander powder – 3 tsp
Chilly powder/Paprika – 1 tsp
Turmeric powder – 1/2 tsp
Yogurt – 3/4 cup
Garam Masala powder- 1 tsp
Cilantro chopped- 1/2 cup
Mint leaves chopped- 1/3 cup
Dil leaves 2 springs (optional)
Milk 1tbsp
Salt – to taste
Oil/ghee – as needed

For the marinade :

Chilly powder/Paprika – 1 tsp
Turmeric powder – 1/4 tsp
Pepper powder – 1/2 tsp
Salt – to taste

1. Make a smooth paste with all the ingredients for the marinade adding little water and keep it aside.
2. Add 1 tbsp lime juice gently marinate the fish pieces in the prepared marinade for 30 minutes.

Rice:

• First Clean and soak the rice for 30 minutes and drain.

• To make the rice, heat oil 2 cloves,cinnamin,1 anasapuvvu,bay leaf,2cardamom When they darken a bit, add rice, 1 1/2water and salt. Mix well and cook till rice is tender but still holds its shape.keep it aside.

Method of Fish Masala:

Now add the marinated fish pieces and shallow fry it until they turn brown and crispy. keep it aside.

In the same oil, fry sliced cashew nuts and raisins till golden brown, drain and keep aside.

In the same pan add more oil if needed add cinnamon, cloves, cardamom and bay leaves,fennel seeds for few minutes and add sliced onion until translucent,then add ginger,garlic and green chillies it for 5-6 minutes.

Add chopped Tomatos cook for 3to 4 min.

Add in coriander powder,turmeric powder, chilly powder and fry for a while.Mix in yogurt and saute it until oil separates.Add garam masala powder and salt,milk stir and add fried fish pieces.

Mix well and cook for 20-30 minutes in low heat,stirring in between.

Finally add chopped coriander and mint leaves ,Dil leaves cook for 5 more minutes and remove from heat.

For Layers:

• Preheat the oven to 300 degree.In a big flat oven proof container,spread half of the fish masala.
• Now add a layer of the rice.Again make a second layer with fish masala,and then rice.Top it with the fried cashews and raisins.Cover it with aluminium foil and bake for 20 minutes.
• Switch off the heat after 20 minutes and allow the biriyani to rest in the oven for another 30 minutes.Serve it with raita,any masala curry.
  
  Note:
  If You Don't Have Oven do like this:
  
  
  1. After Adding The Fish Pieces add Rice and milk fry another 2 min
  
  2. Pour The mixture Into Rice cooker with 1 1/2 cup water cover the lid
  3. After 15 min Your Biryani Is Ready for eat.
  4. Without adding tomato also it comes good.
  5. According to your taste all spices are adjusted.
     

Carrot Cake

INGREDIENT'S:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups grated carrots
1 cup chopped pecans or peanut PW or almond pieces

Prepare:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking powder, salt . Stir in carrots. sprinkle the almond pieces or peanut powder on top layer.Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely

Yield - 15 regular cake pieces