Friday, July 15, 2016

Multigrain Poori

Whole wheat flour/ Aatta - 1 cup 
Ragi flour - 1/2 cup
Bajra flour / Kambu maavu- 1/2 cup 
All purpose flour/ Maida maavu -1/2cup
Sugar -1teaspoon
Oil - to deep fry

Combine all the flours in a bowl. Add salt and sugar. Mix well. 
Add enough water to make a stiff and smooth dough.
Keep it closed for 10 minutes. Make small balls out of the dough.
Roll them into small disks with uniform thickness.
Heat oil to deep fry and fry the poori's.
Healthy and yummy poori's are ready to serve. 
Serve hot with potato kurma or any other kurma of your choice. Coconut chutney and potato masala is the best combination! :) 
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Thursday, July 7, 2016

Mushroom Mattar

Mushroom - 200grams 
Frozen peas - 1/4cup
Onion - 1
Green chilly -1 
Ginger garlic paste - 11/2 teaspoon
Tomato - 2 
Chilly powder - 11/2teaspoon
Coriander powder - 11/2teaspoon 
Turmeric powder -1/4teaspoon
Kasoori methi - 1teaspoon 
Cashew - 6
Sugar (optional) - 1/2teaspoon 

Clean and slice the mushrooms.
Finely chop the onion & Tomato.
Crush the ginger & garlic and keep it ready. 
Cook the peas with little salt in a microwave oven for couple of minutes, drain the water and keep it aside.
Heat a teaspoon of oil in a heavy bottom kadai. Add the mushrooms and sauté..after a few minutes sprinkle some salt and keep sautéing. Once they are 3/4th cooked, take them and keep it aside.

In the same kadai, add another tablespoon of oil and add the onions and green chilly. Add the crushed ginger & garlic after some time and cook until everything turns almost brown. 
Then add the tomatoes and cook until the tomatoes turn soft and mushy.
Now add the chilly, coriander and turmeric powders. 
Keep cooking on medium flame, until the oil oozes out.
Meanwhile grind the cashews with little water to a fine paste and add it to the gravy. 
Add 2-3 tablespoons of water and continue cooking.
The masala will thicken and will become dry oozing out oil.
Now add about a cup to one and half cup of water and let the gravy boil nicely.
Add the cooked mushrooms and peas. 
Let it simmer for 3-4 minutes, then add the crushed kasoori methi. 
Switch off the flame, spicy and creamy mushroom mattar is ready to serve. 
Goes well with roti and plain rice or with pulao's. 
Recipe Source : Here ( I tweaked the recipe here and there according to my convenience! :))  
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