Palak Pakora

Ingredients :

Palak leaves - 10 - 15
Besan Powder( gram flour ) - 100gms
Rice flour - 2 tbsp
Chilli powder - 1 tbsp
Salt as per taste
Oil to fry

Procedure :

• Mix besan , rice powder, chilli powder ad salt in a bowl using water as per requirement and make a thick paste.
• Take cleaned palak leaves, and dip it in besan mixture well and fry it deep in oil.

Chicken Fry

Ingredients :

Chicken Chopped - 1 kg
Maida - 1 cup
Chilli Powder - 2 tbsp
Turmeric Powder - 1/2 tbsp

Egg - 2
Cinnamon and Clove Powder - 1 tbsp
Ginger Garlic paste - 2 tbsp
Oil to deep fry
Salt to taste

Chopped coriander and Lemon pieces to garnish

Procedure :

• In a  pan take maida, chilli powder, turmeric powder, cinnamon and clove powder, ginger garlic paste, salt to taste.
• Add eggs to it and mix well. Take care that no lumps are formed.
• If you find the mixture too watery add little maida to it and mix well.
• In another pan take 2 tbsp of oil heat it up and add chicken to it with 1/2 tbsp of turmeric powder and 1 tbsp of salt.
• Let it cook for 5 minutes in simmer. ( Chicken should be partially cooked ).
• Turn off the stove and drain the chicken pieces and put it to the prepared masala and mix well.
• The chicken broth ( Water of chicken got after cooking ) can be used to prepare soup, biriyani.
• Keep the marinated chicken in the fridge for about 2 hrs.
• In a pan take oil heat it and add chicken pieces and deep fry it.
• Garnish with chopped coriander leaves and piece of lemon.

Ghatte Ki Sabzi with South Indian Masala

Ingredients :

To prepare Ghatte :

Beasan - 1 cup
Chilli powder - 1 tbsp
Fennel Seed - 1 tbsp
Ajwain (carom seed) - 1/8 tbsp
Curds - 1 tbsp
Water as required
Salt to taste

To prepare Masala :

Grated Coconut - 1/2 cup
Onion chopped - 1
Tomato Chopped - 1
Chilli Powder - 2 tbsp
Turmeric powder - 1/2 tbsp
Jeera - 1/2 tbsp
Coriander - 1tbsp
Ginger - 1/2 inch
Garlic - 3-4 pods
cinnamon and clove powder - 1/2 tbsp
Oil - 2 tbsp
Salt to taste

Coriander leaves chopped to garnish.

Procedure :

To prepare Ghatte :

• Combine the Ingredients for the gattas and knead it into a firm dough using required amount of water.
• Divide the dough into equal parts and shape each parts into cylindrical shape. (Take care that you don't make it too fat or too thin as in th image).
• In a pan boil 2 mugs of water once it comes to boil add the prepared ghatte's to the water and let it boil for about 10 minutes till the ghattas float in water.
• Drain and keep aside.
• Cut the ghattas into small chunks and keep aside.

 To prepare Masala :

• In a pan add 2 tbsp of oil, once its heated add chopped jeera, coriander, garlic, ginger, onion, grated coconut and cook it till it turns light brown.
• Add cinnamon and clove powder and chopped tomato to the mixture and continue to cook till tomatoes become soft.
• Grind all the mixture with salt to taste, chilli powder, turmeric powder and water as per  requirement.
• Transfer the grinded paste into a khadai and add 100ml of water to it and put the gatte chunks to it and let it cook for about 5 minutes and switch off the stove.
• Add seasoning to it and garnish with coriander leaves.

For Seasoning :

In a tadka pan take 2 tbsp of oil add 1 tbsp of mustard seed once it crackers add dry red chiilis, curry leaves
and add it to the gravy. 

Sprouted Green gram Masala

Ingredients :

Sprouted Green Gram - 1 cup
Coconut - 1 cup
Coriander seeds - 1 tbsp
Turmeric - 1/2 tbsp
Chilli Powder - 1 tbsp
Jeera - 1tbsp
Garlic - 4 pods
Onion Chopped - 1
Tomato chopped - 1
Tamrind - small piece
Salt to taste

Procedure :

• In a pan take a tbsp of oil, once it is heated add garlic , onion, coriander seeds, jeera and cook till onion turns brown.
• Add coconut to it, mix well and continue to cook.
• Add tomato to the mixture and continue cooking for another 2 minutes.
• Now grind the cooked mixture adding turmeric, tamrind and chilli powder.
• In a khadai take 2 tbsp of oil and once its heated add sprouted green gram and half glass of water and salt to taste and let it cook for about 5 minutes.
• Add the grinded mixture and continue cooking till gravy thickens.
• Switch off the stove.

For Seasoning :

In a tadka pan take a tbsp of oil add 1 tbsp of mustard seed once it crackers add dry red chiilis, curry leaves
and add it to the gravy.

Kholapuri Egg Masala

Ingredients :

Boiled egg - 3 -4
Coconut grated - 1 cup
Cloves - 2
Cinnamon - 1/2 inch
Coriander Seeds - 1 tbsp
Ginger - 1/2 inch
Garlic - 4 pods
Onion - 1 chopped
Tomato -1 chopped
Turmeric - 1/2 tbsp
Chilli Powder - 1 tbsp
Salt to taste

Procedure :

•   In a pan take  a table spoon of oil, once its heated add garlic, ginger, cloves, cinnamon, coriander  seed , onion and cook it till onion turns golden brown.
• Add coconut to the mixture in pan and continue cooking for a while.
• Then add tomato to it, mix well and continue cooking for about 2 minutes.
• Now grind the mixture with turmeric and chilli powder and keep aside.
• In a khadai take a tbsp of oil and add chopped boiled egg ( you can use full boiled egg too).
• Cook till egg turns light brown.
• Add the grinded mixture to the egg and half glass of water and let it cook till the gravy turns thick.
• Once the gravy turns thick switch off the stove. 
• Add salt to taste.

For Seasoning :

In a tadka pan take a tbsp of oil add 1 tbsp of mustard seed once it crackers add dry red chiilis, curry leaves
and add it to the gravy.

Methi ka Paratha

Ingredients :

Methi Leaves / fenugreek leaves chopped - 1 cup
Onion finely chopped - 1
Chilli powder - 2 tbsp
Jeera - 1 tbsp
Turmeric - 1/2 tbsp
Garam masala - 1/2 tbsp 
Ghee - 4tbsp
Wheat Flour - 1 cup
Salt to taste

Procedure : 

• Mix wheat flour with water and a pinch of salt and make a dough (as you do for chapathi) and keep aside.
• Heat a tbsp of oil in a kadai and add chopped onion fry it till it turns light brown.
• In a plate add finely chopped methi leaves, chilli powder, fried onion, salt to taste, jeera, turmeric, garam masala and mix well.
• Divide the wheat flour dough also into equal portion.
• Knead a dough ball to form a small puri.
• Take some methi mixture in hand and keep it in the center of the kneaded dough and close it from all sides.
• Dust well and knead again gently.
• Cook it on tawa applying ghee on both side.
• Serve it with plain curds or pickle or chutney.
  

Aloo ka paratha

Ingredients :

Boiled Potato - 2 large
Onion finely chopped - 1
Green chilli - 2
Jeera - 1 tbsp
Turmeric - 1/2 tbsp
Garam masala - 1/2 tbsp 
Ghee - 4tbsp
Wheat Flour - 1 cup
Coriander leaves - 4 tbsp
Aamchur powder- 1 tbsp
Salt to taste

Procedure : 

• Mix wheat flour with water and a pinch of salt and make a dough (as you do for chapathi) and keep aside.
• Heat a tbsp of oil in a kadai and add chopped onion fry it till it turns light brown.
• In a plate add boiled mashed potato, chopped chilli, fried onion, salt to taste, jeera, turmeric, garam masala. aamchur powder and coriander leaves and mix well.
• Make a small lemon size ball from potato mixture and keep aside.
• Divide the wheat flour dough also into equal portion.
• Knead a dough ball to form a small puri.
• Take a lemon size potato mixture and keep it in the center of the kneaded dough and close it from all sides.
• Dust well and knead again gently.
• Cook it on tawa applying ghee on both side.
• Serve it with plain curds or pickle or chutney.
  

Chicken Sukka

Ingredients :

Chicken Cleaned - 1kg
Onion chopped - 1 large
Garlic - 4-5 pods
Ginger - 1 inch
Cloves - 2
Cinnamon - 1 inch
Turmeric Powder - 1/2 tbsp
Chilli powder - 2 tbsp
Coriander -2 tbsp
Jeera - 1tbsp
Oil - 3 tbsp
Mustard seed - 1 tbsp
Curry Leaves - 5-6 leaves
Dry red chilli - 3
Grated Coconut- 1 cup
Lemon Juice - 3tbsp
Salt to taste
Coriander leaves - 4-5 tbsp

Procedure :

• In a pan take oil and once its heated add mustard, dry red chilly, curry leaves , ginger garlic paste.
• Add onion and let it fry till it turns golden brown.
• Add chicken to the pan and add turmeric, chilli powder and salt to taste.
• Mix it well and let it cook.
• Take tadka pan and cook coriander seeds, jeera, cloves, cinnamon and grind it in mixer.
• Now put the grinded mixture to the cooking chicken and let it cook.
• Take another pan and add grated coconut to it and fry a bit for about 4-5 minutes in simmer.
• When chicken is almost cooked add coconut to it and mix it well.
• Switch off the stove add lemon juice  and mix well and garnish with coriander leaves.

Ghee Rice

Ingredients :

Basmati Rice - 1 1/2 cup
Ghee - 1/4 cup ghee
Water - 3 cup
Onion - 1 large 
Cashew Nuts -10-12
Raisins - 5-6
Cloves - 2-3
Cinnamon - 1 inch
Cardamom - 3
Pepper seeds - 4-5
Garlic - 3-4 pods
Ginger - 1 inch
Coriander Leaves - 3 tbsp
Salt to taste

Procedure :

•  Clean the rice and soak in water for about 20 minutes.
•  Heat ghee in a pan and add cardamon, cloves, cinnamon, ginger, garlic, pepper, cashew nuts, raisins and let it cook for about a minute.
• Add onion and let it cook till it turns brown and keep aside.
• Add rice to the pan and mix well with the fried spices and onions.
• Add 3 cups of water to the pan and add salt to taste and close the lid and let it cook.
• After water is almost evaporated simmer the stove and cook for 3-4 minutes.
• Switch off the stove.
• Garnish with coriander leaves.

Jeera Aloo

Ingredients :

Potatoes - 4
Chilli Powder - 1tbsp
Turmeric Powder - 1/2 tbsp
Amchur Powder - 2 tbsp
Jeera - 2 tbsp
Coriander powder - 1 tbsp
Garam masala Powder - 1 tbsp
Onion chopped - 1
Salt to taste
Oil - 3tbsp
Coriander leaves finely chopped

Procedure :

• Cook potatoes and peel it and cut into small cubes and keep aside.
• In a pan take oil after heating add jeera, and then chopped onion and fry it till onion turns golden brown.
• Add chilli powder, amchur, turmeric powder.
• Add chopped cooked potatoes to it and add coriander powder, garam masala.
• Add salt to taste. Mix is well and let it cook a bit in simmer.
• Switch off the stove and garnish with coriander leaves.

Bansi Rava Upma

Ingredients :

Bansi Rava - 1 Cup
Onion chopped - 1
Garlic - 3 Pods
Dry red chilli - 3-4
Mustard - 1 tbsp
Curry leaves - 4-5 leaves
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Ground nut - 3 tbsp
Green Chilli - 2 chopped
Oil - 2 tbsp
Water - 2 cup
Salt to taste
Grated coconut (Optional)- 4 tbsp

Procedure :

• In a tawa heat rawa in low flame for few minutes. (until its colour changes very lightly)
• Keep it aside.
• In a kadhai take 2 tbsp of oil, heat oil and then add garlic, channa dal, urad dal, groundnuts, mustard, dry red chillies, curry leaves. let it fry a bit.
• Later add chopped onion and green chilli and fry till onion turns light brown.
• Add water to it and salt to taste.
• When water comes to boil add fried rava and stir well to avoid lumps.
• Let it cook in low flame till all water is evaporated. Keep stirring it once in a while.
• Switch off the stove and garnish with grated coconut.

Note :

To make your Upma more colorful and tasty you can add peas and chaopped carrot after adding onions and cook for about 5 minutes and then add water.

Baby Corn Manchurian

Ingredients :
Baby Corns Cleaned - 10 -15
Cornflour - 250gms
Rice Flour - 4tbsp
Oil to Fry 
Salt to taste

For sauce :

Garlic -8 cloves finely chopped or paste
Onion- 2 finely chopped 
Tomato Sauce - 4 tbsp
Soya Sauce - 2 tbsp
green chilli - finely chopped as per taste
Capsicum -1 chopped(Optional)
Spring onion chopped (optional) - 3tbsp
Coriander leaves finely chopped 

Procedure :

• Boil baby corn in water for about 5-8 minutes and drain it and keep aside.
• Add  water to cornflour and make a thick paste.
• Add salt and chilli powder and rice flour to the paste.  (add a bit less salt and chilli powder because the sauce also contains it).
• Dip the baby corn in the paste and deep fry in oil.
• Keep the fried corn aside.

To prepare sauce :

• In a pan add 2 tbsp of oil and let it heat.
• Add garlic, onion, chilli, capsicum and fry it.
• After frying add soya sauce and tomato sauce and salt to taste.
• Add fried baby corn to the mixture and toss well.
• Switch off the stove and garnish with chopped coriander leaves and spring onion.

Carrot Halwa

Ingredients :

Carrot grated - 1/2kg
Milk - 1/2 ltr
Sugar - 1/12 cup
Cashew nut - 8
Raisins - 8
Ghee - 6 tbsp

Procedure :

• Add 4 tbsp of ghee in a kadhai and then add grated carrot and fry a bit till raw smell of carrot is gone.
• Add milk to it and close a lid and let it cook for some time for about 5 minutes.
• Add sugar and keep on stirring until you get thick consistency. (you can add sugar as per your taste).
• Switch off the stove.
• Garnish with cashew nut and raisins.
• Carrot halwa is ready to serve.

Beetroot Halwa

Ingredients :

Beetroot grated - 1/2kg
Milk - 1/2 ltr
Sugar - 1/12 cup
Cashew nut - 8
Raisins - 8
Ghee - 6 tbsp

Procedure :

• Add 4 tbsp of ghee in a kadhai and then add grated beetroot and fry a bit till raw smell of beetroot is gone.
• Add milk to it and close a lid and let it cook for some time for about 5 minutes.
• Add sugar and keep on stirring until you get thick consistency. (you can add sugar as per your taste).
• Switch off the stove.
• In a tadka pan add 2 tbsp of ghee and heat it, then add cashew nuts and raisins and add it t prepared halwa.
• Beetroot halwa is ready to serve.

Masala Vada

Ingredients :

Channa Dal -1/2kg
Green chilli finely chopped - 2
Fennel seed - 2 tbsp
Onion finely chopped - 2
Coriander leaves - 5 tbsp
Curry leaves - 8-10 leaves
Ginger - 1/2 inch
Garlic - 6 pods
Rice flour - 1 tbsp
Til leaves - 6 tbsp (optional)
Chilli powder - 1/2 tbsp
Cloves -2
Dalchini - 2
Salt to taste

Procedure :

• Soak Channa dal in water for about 3-4 hrs.
• After soaking grind soaked Channa dal to coarse mixture. Make sure that you don't grind it to a smooth paste. Do not add water. Transfer it to a bowl.
• Grind dalchini, cloves, fennel seed, ginger, garlic and transfer it to the same bowl with grinded Channa dal.
• Add chopped onion, coriander leaves, green chilli ,curry leaves, chilli powder, salt to taste, rice flour with grinded channa dal mixture and mix well.
• Make equal lemon size small balls out of the mixture and pat it flat and deep fry it.
• Serve it with chutney of your choice.
• 
  

Uddina Vada

Ingredients :

Urad Dal - 1 cup
Rice powder - 2 tbsp
Ginger finely chopped - 1 inch
Green chilli finely chopped - 2
Curry leaves finely chopped - 5-6 leaves
Salt to taste

Procedure :

• Soak Urad dal for 3-4 hrs in water.
• After soaking grind to paste (add as less water as possible to make a thick batter).
• Add chopped ginger, chilli, curry leaves to the batter.
• Add rice powder and salt to taste to the batter and mix well.
• Heat oil in a broad pan.
• Make a small ball of the batter .Apply some water in the other hand and pat the ball flat slowly.
• Make a hole in the center and gently put the vada in oil.
• Serve vada with sambar and chutney.

Coconut Rice

Ingredients :

Basmati Rice -1 cup
Coconut milk - 1 cup
Water - 1 cup
Dalchini - 1 piece
Elaichi - 3
Chashew nut - 5-6 pieces
Mustard - 1 tbsp
Curry Leaves - 4 -6 leaves

 Salt to taste

Procedure :

• Add  2 tbsp of ghee to a vessel.
• Add musturd ,chashew nut, cadamom, dalchini and curry leaves.
• Add rice and fry a bit.
• Add water and coconut milk to it.
• Add salt to taste and close the vessel and let it cook.

Kodubale

Ingredients :

Rice Flour - 2 cup
Maida - 1 cup
Small Rava - 1 cup
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Red chilli - 5 -6
Dry coconut ( Kobbari) - 2 tbsp
Coriander seed - 1 tbsp
Jeera seed - 1 tbsp
Oil to fry
Salt to taste

Procedure :

• Dry roast rice flour, maida, rava for few minutes and keep aside.
• Heat a tbsp oil in a pan and add moong dal, urad dal, channa dal, red chillies, coriander seeds, cumin seeds and dry coconut for few minutes.
• Take care not to burn. Grind the fried mixture to fine paste using enough water.
• Add the grinded paste to the flour mixture and add salt to it.
• Make dough.
• Make kodubale as shown in picture and fry deep in oil.

Methi Muthiya

Ingredients :

Bengal Gram - 1 cup
Fenugreek leaves chopped finely - 1 cup
(see that you thaw it well before adding it and you need not add water additionally this way)
Grated ginger - 1 tbsp
Chilli Powder - 1/2 tbsp
Jeera powder - 1 tbsp
Dhaniya powder - 1 tbsp
Turmeric - 1/4 tbsp
Curds - 2tbsp
Sugar - 1tbsp
Vegetable Oil - 1 tbsp
Salt to taste

Procedure :

• Mix all ingredients together.
• Bind them together to form a stiff dough.
• If  the dough is too stiff add few drops of water to make a soft dough. If too watery add some more flour.
• Shape it up and fry deep in oil till it turns golden brown. 
• Serve with chutney of your choice.

Carrot Cutlet

Add caption

Ingredient :

 Besan flour - 1 cup
Carrot - 4
Onion - 1 finely chopped
Ginger garlic paste - 2 tbsp
Curry leaves - 6-10 leaves
Green Chilli - 2 or a tbsp of chilli powder
Salt to taste
Oil - 4 tbsp

Procedure :

• In a pan heat besan for few minutes till you get a nice aroma in low flame. Keep on stirring it. (Take care that you don't overdo it)
• Clean carrot and cook in pressure cooker.
• Mash the cooked carrot after cooling.
• Add fried besan to it.
• In a pan take a tbsp of oil and add chopped onion , ginger garlic paste and fry it.
• Add fried mixture to carrot besan mixture.
• Add salt, chilli powder and mix well.
• Make small balls and press in hand like vada.
• Heat a tawa add 2 tbsp of oil and place the pressed cutlet on it and let it cook.
• Turn the stove off when the cutlet turns brown.
• Serve it with tomato sauce.

Chicken Manchurian

Ingredients :

1/2 kg boneless chicken chopped to small pieces
Cornflour - 250gms
Oil to Fry
Salt to taste

For sauce :

 Garlic -8 cloves finely chopped
Onion- 2 finely chopped
Tomato Sauce - 4 tbsp
Soya Sauce - 2 tbsp
green chilli - finely chopped as per taste
Coriander leaves finely chopped

Procedure :

• Add  water to cornflour and make a thick paste.
• Add salt and chilli powder to the paste.  (add a bit less salt and chilli powder because the sauce also contains it).
• Dip the chopped chicken in the paste and deep fry in oil.
• Keep the fried chicken aside.

To prepare sauce :

• In a pan add 2 tbsp of oil and let it heat.
• Add garlic, onion, chilli and fry it.
• After frying add soya sauce and tomato sauce and salt to taste.
• Add fried chicken to the mixture and toss well.
• Switch off the stove and add chopped coriander leaves.

Gobi Manchurian

Ingredients :

1 Gobi chopped to small pieces
Cornflour - 250gms
Oil to Fry
Salt to taste

For sauce :

 Garlic -8 cloves finely chopped
Onion- 2 finely chopped
Tomato Sauce - 4 tbsp
Soya Sauce - 2 tbsp
green chilli - finely chopped as per taste
Coriander leaves finely chopped

Procedure :

• Add  water to cornflour and make a thick paste.
• Add salt and chilli powder to the paste.  (add a bit less salt and chilli powder because the sauce also contains it).
• Dip the chopped Gobi in the paste and deep fry in oil.
• Keep the fried Gobi aside.

To prepare sauce :

• In a pan add 2 tbsp of oil and let it heat.
• Add garlic, onion, chilli and fry it.
• After frying add soya sauce and tomato sauce and salt to taste.
• Add fried Gobi to the mixture and toss well.
• Switch off the stove and add chopped coriander leaves.

Rava Idli

Ingredients :

Rava - 1 cup
Carrot Grated - 1 no.
Coconut Grated - 4 tbsp
Curds - 1/2 cup
Green Chilli - 2
Garlic chopped to small piece - 3 cloves
ginger chopped to small piece - 1/2 inch piece
Dhaniya Leaves - 4 tbsp
Soda Powder - 1 pinch
Salt to taste
Cashew nut (Optional)

For Seasoning :

Mustard Seed - 1tbsp
Curry Leaves
Urad Dal - 1 tbsp
Channa Dal - 1 tbsp

Procedure :

• Chop green chilli , garlic , ginger  into small pieces and keep aside.
• In a pan take 2 tbsp of oil and put mustard, urad dal, channa dal, then curry leaves and cashew nut.
• Add rava to the mixture n pan and fry it for 3 minutes and turn off the stove.
• In the bowl mix the mixture in the pan with grated coconut, carrot.
• Now add curds to the mixture in the bowl and mix well to make the batter.
• Add salt to taste and a pinch of soda powder.
• Add coriander leaves to the batter and mix well.
• Keep aside for half an hour. 
• Put the batter in Idli mould and steam it.
• After 30 minutes take the cooked idli and serve with chutney of your choice.

Vegetable Manchurian

Ingredients :

Cabbage finely Chopped - 1 cup

Carrot Grated - 1 cup

Onion finely Chopped - 2

Garlic cloves - 6 finely chopped

Green chilly finely chopped - 2

Salt as per your taste

Pepper as per your taste

Cornflour - 2 spoon

Maida - 5 spoon

Soya sauce - 4 spoon

Tomato sauce - 4 spoon

Oil to fry

Procedure :

• Mix all the above ingredients and make small balls. (If required sprinkle some water).
• Deep fry the balls and keep aside.
• In a pan take soya sauce and tomato sauce and heat it a bit mixing it well in a spoon.
• Now add the fried balls to the mixture of sauce.
• Turn off the stove and serve it.

CuCumber Cutney

Ingredients :

 Cucumber - 1
Onion - 1
Garlic - 4 cloves
Tamrind - small piece
Jeera - 1 tbsp
Green chilly as per taste
Salt as per taste
Ginger - 1/2 inch piece
Oil - 2 tbsp

Procedure :

• In a pan take 2 spoon oil and add jeera, garlic, ginger, onion, cucumber, chilly and fry it.
• Grind the above fried ingredients with tamrind and little water to a fine paste.
• After fine paste transfer to a bowl and add tadka.

To add Tadka :

 In a tadka pan take 2 tbsp of oil. After oil is heated add 2 cloves of garlic and fry till it turns brown.

 Later add mustard seed (1tsp). Later add curry leaves and dry chilli (2-4). and turn off the stove.

Green Gram Dosa

Ingredients :

Green Gram - 250gms
Dosa Rice - 100gms
Urad Dal - 5tbsp
Channa Dal - 1tbsp

Procedure :

• Soak the above mentioned ingredients in water for about 4 to 5hrs.
• After soaking, grind it to fine thick paste by adding required amount of water.
• Keep the grinded mixture overnight to ferment.
• Morning before preparing dosa put salt as per taste.
• Prepare dosa and serve with cutney of you choice.

Mushroom Gravy

INGREDIENTS : 

small button mushrooms-12

tomatoes-2

onions-2

garlic- 6 cloves

ginger- 1 inch piece

garam masala- 2 tbsp

corn flour - 2 tbsp

turmeric- 1/2 tbsp

oil -2tbsp

chopped coriander leaves (optional)

chilli powder as per taste

                                                                                           salt as per taste

PROCEDURE :

• In a pan take 2 table spoon of oil and keep on stove to heat.
• Add chopped garlic and ginger and fry a bit.
• Add chopped onion and fry until golden brown.
• Now add chopped tomatoes and let it cook for few minutes.
• Add chopped mushrooms and little water and let it cook in simmer.
• After 5 minutes take half glass or water in a small cup and mix 2tbsp of cornflour to it. Mix it well and pour the mixture to the half cooked mushroom.
• Add chilli powder and salt as per your taste.
• Let it cook until it turns to a thick gravy.
• Add 2 tbsp of garam masala.
• Turn off the stove and garnish the gravy with coriander leaves.