Mushroom & Mutter Gravy

Ingredient's

1 1/2 cups green peas (Mutter)

200gms mushrooms
2 onions, 3 tomatoes, 3 green chillies, finely chopped
2 tbsp ginger garlic paste
1 tbsp - Chilli powder
1 tbsp - Coriander powder
1 tsp - Turmeric
1 tsp - Garam masala powder
Oil and Salt as per req

Cooking Method

Wash and cut the mushrooms into medium piece. Heat oil in pan and add onions and green chillies fry till golden brown. Add ginger garlic paste and cook for 1/2 a minute.Add tomatoes and cook till oil leaves the sides. AddChilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes. now add the mutter and cook for 3 to 4 minutes or till the masala soaks in to mutter, then add mushroom and mix it well and check for the salt. Now add water as required. cook till the peas are fully cooked. Once done, Garnish with some coriander leafs. Now mushroom mutter gravy is ready to serve.

Serve with rice or roti.

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Chikki (Jaggery and Peanuts Sweet)

Rich roasted peanuts trapped in a shell of complex (salty-sweet, caramel, smoky) notes- peanut brittle or peanut chikki is my all time favorite candy. I first tried making chikki when I was in South Korea. I only remember that the chikki was a messy one, and now after a 5 to 6 months i tried making this again in a small quantity and this is the result. I am very happy and i am eagerly waiting for to show it to my husband, because i know he would be very happy to see even his favorite candy.

Ingredients
1 cup peanuts
200 gram jaggery
3 tea spns ghee

Method:
Roast the peanuts on a medium flame. Remove the skin. Heat ghee, add jaggery ,heat on a medium/low flame, mixing it continuously. When all jaggery melts down, immediately add the peanut. Remove from heat and mix well. Grease a plate with ghee, pour this mixture on top, roll into a small round balls.
Store in air tight container for 3 to 4weeks.

Aaloo Mutter Chat

This is a very simple and easy recipe. And it goes very well with plain paratha's, i can say this recipe is my hubby's favorite by smelling it only he says ohh mutter chaat. I cook this chaat specially on weekends so that he can eat peacefully. Who don't want to eat favorite food on weekends :)

Ingredient's
1 large potato, cut in to small pieces
2 cup boiled Mutter
1 medium onion, 2 green chilli, and 2 tomatoes, finely chopped
Ginger garlic paste 1tbsp
Coriander leaves 1/2cup
Chilli powder 1tsp, coriander powder 2tsp, Garam masala 1/2tsp
Turmeric powder 1/4tsp, mustard seeds 1/2tsp
Chat masala 1/4tsp
10 curry leafs
Salt to taste
Water as req.

Cooking Method
Heat a pressure cooker and add oil, mustard seeds, and curry leafs, when they splutter, add onion and green chilli, saute to golden brown then add ginger garlic paste,tomatoes,chilli powder,coriander powder,garam masala, turmeric powder,salt and cook for 3 to 4 minutes.Then add potato and mutter, mix it well then add chaat masala and water. Then close the pressure cooker lid and cook for 3 to 4 whistle. Remove from heat and garnish it with coriander leaves.
Serve with Plain Paratha's.

Garlic Rolls

For a long time i had been thinking of baking some bread but just couldn't happened. Recently i saw garlic bread recipe in Akilaskitchen blog and got tempted to bake it. I followed her recipe from start to the end, and the rolls was very tasty... I hope i have done justice to her recipe :)

Ingredients : For Rolls
All Purpose Flour - 2 cups

Instant Dry Yeast - 1 Sachet (11 gms)
Milk - 1/2 cup (Lukewarm)
Butter - 1 tsp

1/2 tsp - Sesame seeds
Oil - 1 to 2 tsp
Sugar - 3 tsp
Salt - 1 tsp
Water - 1/2 cup (Lukewarm)

For Garlic Spread
Garlic - 4 to 5 cloves (Chopped very finely)
Coriander Leaves - few
Salted Butter - 2 to 3 tsp (Room temperature)

Method : For Garlic Spread
Mix all the ingredients and granted to smooth paste. Can be saved in fridge for 3 to 4 days and used again later.

For Rolls
In large bowl, add the all purpose flour, mix the yeast, sugar and salt well. Now add the butter and add the Milk, little by little and if needed, add the water little by little to make smooth soft dough. Add oil, and knead the dough nicely until, it becomes soft. Cover the dough with a wet cloth and leave it for 1 to 2 hrs or until it doubles in its size. Now beat down the dough so that the air in dough goes off. Divide the dough in to four equal parts and spread it with the garlic spread. Now roll the dough and sprinkle some sesame seeds on top and leave it for another 30 min in the baking pan. Pre-heat the oven to 180 degree celcius. Place the rolls in the oven and bake it for 20 to 25 min until, the aroma of garlic spread can be smelt. Hot and Soft Garlic rolls are ready to be served , can be served hot or cold with Tea or Coffee.

Suji Ka Ladoo

Though quick and easy to cook, this Indian dessert is very tasty and also hugely popular. It's perfect to make when time is short but you still want a special dessert. These ladoos can also be prepared on the occasion of any festival. These ladoos are very delicious and can be stored for even 15 to 20 days.

Ingredients:
500 gms Sooji/ Rava
6 tbsps ghee
300 gms sugar
500 ml milk
3/4 cup mixture of cashews, almond, raisin and dry cocnut

Preparation:
Heat a deep pan on a medium flame and when hot add the ghee. When it melts, add the cashews, almond and rasins and fry for 2-3 minutes. Drain with a slotted spoon and remove onto paper towels. Keep aside for later. In the same ghee, add the Sooji and mix well. Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. Add the sugar and mix well. Now gently add the milk, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan. Add the dry fruits and dry coconut now and mix well. Turn off the fire and allow the mixture to cool till you are able to comfortably handle it. Now form the mixture, a little at a time, into lime-sized balls (Laddoos). Press gently but firmly with lightly greased palms to ensure they have no cracks and are firm and smooth. Arrange the Laddoos on a lightly greased platter as you prepare. The Laddoos will become firmer if left alone for approximately half an hour. They are now ready to serve or store for later. Keep in an airtight container for upto 1 week.