Mushroom / Koon Roast

Ingredients 

• Mushroom – 250 g
• Fennel Seeds – ½ tsp
• Onion – 1 Large
• Tomato – 1
• Ginger  garlic paste – 2 tsp
• Red Chilli powder – ¾ tsp
• Turmeric powder – ½  tsp
• Coriander powder – 2 tsp
• Garam masala – ¾  tsp

Preparation

1.Peel the skin and put the mushroom into water with 1/2 tsp of turmeric powder for 10 minutes and wash it well. Slice mushroom into small pieces.

2.Heat oil in a pan and splutter fennel seeds. Add sliced onion and curry leaves. Cook with the pan covered and stir in between till onion turns  brown in color.

3.Add sliced tomato and sauté till it becomes soft and oil starts appearing on the sides of the pan.

4.Add ginger garlic paste and saute for a min. Add all masala, salt and sauté for a minute. Add mushroom and mix well so that the mushroom get coated with the masala.

6.Cook with the pan covered in medium flame till mushroom is cooked well. Serve hot.

Chena Mezhukkupuratti / Elephant Yam Stir Fry

Ingredients

• Chena/Elephant Yam (peeled and cubed) - 2 cups
• Turmeric powder -1/4 tsp
• Chili powder -1/2 tsp + 1/2 tsp
• Mustard seeds -1/4 tsp
• Curry leaves - 1 sprig
• Red Chilly - 1
• Garlic crushed - 3 cloves
• Shallots (sliced) -1/2 cup
• Pepper powder -1/2 tsp

Preparation

1.Thoroughly rinse the cubed chena/yam.

2.Add turmeric powder,1/2 tsp chili powder, salt and water to it and cook until done. Do not over cook. Drain well and keep aside.

3.Heat oil in a non stick pan ,add mustard seeds and let it splutter. Add curry leaves, garlic, red chilly  and shallots and saute until it turns translucent.

4.Now reduce the flame to low and add 1/2 tsp chili powder, pepper powder. Saute for a few seconds.

5.Now add the cooked yam and saute for a few minutes or until it is browned.

Mushroom Masala

Ingredients 

• Mushroom – 1 cup
• Chilly Powder – 1 1/2 tsp
• Onion – 1
• Ginger/Garlic Paste – 1/2 tsp
• Coriander powder – 1/2 tsp
• Chicken Masala – 1/4 tsp
• Garam Masala – 1/4 tsp
• Turmeric Powder – 2 pinch
• Tomato – 1/2
• Green Chilly – 2
• Potato (slice it to very small pieces) – 1/2
• Pepper Powder – 1/2 tsp 

Preparation

1. Cut the Mushroom into bite size pieces. Keep it in water with salt and turmeric for 5 minutes.

2.Heat the oil in a pan. Splutter the mustard Seeds and add the the sliced onion into the hot oil, allow it to turn transparent colour.

3.Add the sliced green chillies, ginger garlic paste , tomato and saute it well for about 2 mins.

4.Add chilly powder, turmeric powder, coriander powder, chicken masala ,pepper powder, garam masala and allow it to cook well and a nice aroma comes out.

5.Add more oil if you feel its necessary and add salt to taste.

6.When the above masala is cooked well add the mushroom pieces and small potato pieces into the cooked masala allow it to fry along with the masala .

7.When the mushrooms are cooked well add chopped cilantro.

Pasta in Tomato Sauce

Ingredients 

• Pasta - 3/4 cup
• Tomato puree - from 1 big tomato
• Garlic paste - 1 tsp
• Tomato sauce - 1 tbsp
• Tomato - 1 chopped
• Pepper - 1/2 tsp
• Olive oil - 1 tsp

Preparation

1.Boil water and cook pasta with salt until slightly soft yet crunchy enough to bite.Drain water and keep aside.

2.Heat olive oil in a pan, add garlic paste and saute until slightly browned.

3.Then add chopped tomatoes, toss it a minute.Then add tomato puree and saute until raw smell totally leaves.Add required salt and pepper, give a quick stir.

4.Then add the cooked pasta and mix well, add tomato sauce and sprinkle little water if the mixture is too dry.

5.Allow it to boil 2-3 mins until the pasta is coated well with the sauce.