Mushroom with Tomato

Mushrooms contain several key nutrients, including potassium, folate and niacin, according to recently analyzed nutrient data.

Ingredients:

Mushroom 1/2 LB
Tomatoes 5
Onion 1(medium)
GreenChillies 3
cinnamon stick 1/2 inch
cloves 3
ginger-garlic paste 1 tbsp
Chilli powder 1tbsp(as per your spicebuds)
Salt 2tsp(can be adjusted)




Method:

1.In a vessel add oil and add cloves cinnamon and when they are slightly changing the color add chopped onions and split green chillies.

2.Saute them till golden colour and add ginger-garlic paste.saute until raw flavor of ginger-garlic disappears.

3.Add chopped Tomatoes and spinkle salt and chilli powder and cook until tomatoes are soft.

4.Add Mushrooms and let it cokk until mushrooms are soft.

5.Garnish with coriander leaves.

Chikkudikaya Tamato gravy

Chikkudu kaya...isn't a favorite vegetable in our household which contains lots of Fibre and even high in Vitamin A and when cooked with tomato wow how delicious it will be...



Ingredients:
1 lb chikkudukaya,(cut each into 2 pieces and boil them in salt water)
1 large onion,(chopped)
2 green chillies
4 tomatoes finely chopped
1/4 tsp(teaspoon) turmeric
1 tsp red chilli pwd
salt to taste
coriander leaves for garnish

For tempering:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 garlic cloves(cut into small pieces)
1 string curry leaves

Preparation Method:
1)Heat oil in the pan and add mustard seeds,cumin seeds,curry leaves and garlic.
2)when mustard seeds splutter add chopped onion, split green chili and turmeric.Saute them till transparent.
3)when onions are done add chopped tomato.cook tomatoes for 3-4 min.
4)when tomatoes are done add chilli powder,salt and add boiled chikkudikayalu. stir meanwhile until they are done.
5)garnish with chopped corriander leaves.

Gutti Vankaya Koora (Nellore style)

Ingredients:

Brinjals - 10-12

Chanadal - 1/4 cup

Groundnuts-1/4 cup

Urad dal - 1/4 cup

Dhaniya -  handful

Dry mirchi - 1/2 cup

Til - 1/4 cup

Oil - As needed

Cumin seeds - 1 tbsp

Tamarind - Lemon sized

Salt - As per taste

Onions - 1/2 cup

Coriander - To garnish

Procedure:

Stuffing:

In a pan, add little oil and fry chanadal,ground nuts, urad dal, dhaniya, dry mirchi and til(nuvvulu)  until golden brown. Allow it to cool and grind the mixture. Now add salt and tamarind and grind it again. Keep this mixture aside.

Curry:

Slit the brinjals into 4 parts( Do not cut them completely). Add the cut brinjals to a bowl of salt water. Now, steam all the brinjals until soft(don't overcook). Stuff the steamed brinjals with the stuffing.

Now, in a pan, add oil and add mustard seeds. Once the seeds splutter, add cumin seeds,hing and finally add onions and fry them till they turn golden brown. Now, add the stuffed brinjals and stir them such that all the brinjals are coated with oil to make sure the brinjals are all equally fried. Add some more stuffing mixture,salt(if needed) and red chilli powder and stir carefully such that brinjals doesn't get mashed. Cover the pan with lid and let the curry cook on medium flame until the curry gives nice aroma and turns golden brown(oil should be absorbed completely by the curry and curry should have a dry texture).  Now, switch off the heat and garnish the curry with coriander leaves. Tastes really good with hot rice and ghee.