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Tuesday, February 24, 2015

Mushroom Pepper Fry - Spicy Mushroom Fry Recipe / Easy Mushroom Recipes

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Pepper Mushroom Fry
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It’s a delicious Indian recipe with tempting flavor and aroma. This is simple, quick & easy to prepare. Once, I tasted this mushroom pepper fry in hotel Sangeetha, and now its become a must try dish at home. This can be served as a starter, side dish or..even can be served with paratha, roti, chapati,etc.
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·      Mushrooms halved           - 1 cup
·      Oil                                       - to shallow fry
·      Green chilly                       - 1
·      Ginger garlic grated          - 1 tbsp
·      Onion                                 - 1
·      Tomato                               - 1
·      Coriander pwd                   - 2 tsp
·      Pepper pwd                        - 1 tsp
·      Salt to taste
·      Fresh coriander leaves
Mushroom Pepper Fry
1.       Wash, clean and slice mushrooms to halves.

2.      Heat oil in a frypan.
3.      Shallow fry the mushrooms until they’re browned.
4.      Remove from oil and set aside.
5.      Add green chilly, ginger garlic and onion to blender.
6.      Crush it coarsely.
7.      Heat oil in the same frypan.
8.      Add the mixture from the blender.
9.      Saute well for 2 to 3 minutes.
10.   Add mashed tomatoes and cook until oil separates out.
11.    Add coriander pwd, pepper pwd and cook for a minute or two.

12.   Now add the mushrooms, sprinkle salt and allow to cook for 5 minutes.
13.   Keep the flame in low and continue cooking until the masala thickens.
14.   Your Mushroom Pepper fry is ready to relish.
15.   Turn off flame and garnish with freshly chopped coriander leaves.
16.   Goes lipsmacking good with parathas, pulkas, roti and rice dishes.
Pepper Mushroom Fry

Sunday, February 22, 2015

Achari Chicken Recipe / Achari Murgh - Step by Step Recipe

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Achari Murgh
Achari Murg / Achari ChickenLike us on Youtube for more Video Recipes
Today’s special recipe is very popular North Indian Achari Chicken. Achar means pickle. Basically, this is a spicy and tangy chicken curry cooked with pickling spices. I have to say this dish is one of my favorites as it can be prepared in no time. I cook this regularly and it combines best with any roti or rice.
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·         Chicken boneless            - ½ kg
·         Corn flour                        - 2 tbsp
·         Oil                                    - to deep fry
·         Onions                            - 2
·         Ginger, garlic  grated      - 2 tbsp
·         Capsicum cubed             - 1 cup
·         Tomato cubed                 - 1 cup
·         Fresh coriander leaves  - handful
·         Spicy mango pickle         - 1 to 2 tbsp
.     Garam Masala pwd        - 1 tsp
·         Salt to taste
Achari MurghMethod:
1.       Wash and slice boneless chicken to bite sized pieces.
2.      In a mixing bowl, take the chicken.
3.      To it add corn flour and ½ tsp salt.
4.      Mix well.
5.      Allow to marinate for 5 mins.
6.      Heat oil in a frypan.
7.      Deep fry the chicken pieces.
8.      Once it is done, remove from oil.
9.      Strain it in kitchen tissue and set aside.
10.   Slice onions, ginger, garlic, capsicum, tomato and coriander leaves.
11.    Heat 1 tbsp of oil in frypan.
12.   Add garlic and saute for a minute.
13.   Once it is browned add garlic, salt and onions.
14.   Saute well.
15.   Add fried chicken and mix well.
16.   Add tomato and capsicum.
17.   Saute further for a minute.
18.   Now add hot n spicy mango pickle.
19.   Mix well.
20.  Check for salt and seasonings. If you like to have more spicy add ½ tsp of red chilly pwd.
21.   Cover and cook for 2 to 3 mins. Sprinkle garam masala pwd. Mix well.
22.  Turn off flame.
23.  Garnish with freshly chopped coriander leaves.
24.  Mouthwatering Achari Chicken is ready.
Achari Murgh
25. It tastes lipsmacking with paratha, roti, chapati or any rice dishes. 
Achari Murgh

Thursday, February 19, 2015

Spring Onion Paratha / Spring Onion Paratha Recipe / Step by Step

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Spring Onion Paratha Recipe
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Spring Onion Paratha: Tired of having plain parathas and subzis, try this Spring Onion Paratha, a best way to gain strength & energy for busy mornings. It makes a nourishing and tummy filling breakfast or lunch box recipe. It has now become a favorite in our family as it goes yum with..a drizzle of ghee or butter.
You might also like to check my other paratha recipes here.

·           Whole wheat flour / atta flour   - 2 cups
·           Chopped spring onions              - 1 cup
·           Grated carrot                              - ½ cup
·           Lemon juice                                - 1 tsp
·           Cumin pwd                                  - 1 tsp
·           Chat masala pwd                        - ½ tsp
·           Green chilly                                 - 1
·           Pepper pwd                                 - ½ tsp
·           Red chilly flakes                         - ¼ tsp
·           Oil or butter                                 - to fry
Spring Onion Paratha
1.          Add wheat flour to a mixing bowl.
2.         Add salt and sprinkle enough water.
3.         Knead to smooth soft dough.
4.        Keep it covered with a damp cloth for 10 mins.
5.         Wash and chop spring onions to fine pieces.
6.        Grate carrot to shreds.
7.         Add chopped spring onions and grated carrots to a bowl.
8.        Add salt, lemon juice, roasted cumin pwd, chat masala pwd, red chilly flakes, chopped green chilly and pepper pwd.
9.        Mix well.
10.     Now make small balls out of the dough.
11.       Take one ball, dust it with wheat flour.
12.      Roll it to flat discs.
13.      Take a spoonful of spring onions mixture and spread over the roti.
14.     Now cover it with another roti and seal the edges thoroughly.
15.      Heat a girdle.
16.     Drizzle oil or butter to it.
17.      Once the girdle is hot, place the paratha carefully.
18.     Allow to cook on both sides by drizzling oil/ butter to the sides.
19.     Once the paratha is golden on both sides, remove from heat.
20.    Repeat the same for all the dough.
21.      Healthy Spring Onions Paratha is ready.
22.     Serve hot stuffed parathas, straight off the tava with a dollop of butter.
Spring Onion Paratha
23.     It tasted yum with yoghurt, pickle and spicy peas masala.
Spring Onion Paratha Recipe