Palak Mushroom

Palak paneer my favourite, but when I tried palak mushroom recipe of Medhaa it was great with tandoori roti. Realy a smooth and healthy dish, easy to prepare and tastes great.

Ingredients

1 bunch Spinach
200 gms Button Mushrooms
2 medium Onions
1 Tomato
2 Green chilies
1 inch Ginger
4 cloves Garlic
2 cloves
2 green cardamom
4-5 black pepper corns
1/2 inch cinnamon stick
Salt to tast
1/2 tsp red Chili powder
1 tsp Coriander powder
2 tbsp Milk

Method

1. Wash the spinach leaves thoroughly, cut one of the onions and tomato in quarters.
2. Steam the Spinach,quartered onion and tomato. Cool.
3. Chop the other onion and fry in little oil till they are golden brown. remove and drain on paper towel.
4. Once the Spinach Mix and fried onions are cooled to room temperature, grind all the other ingredients along with the Spinach and Fried onion, other than the milk, mushrooms, salt, coriander and red chili powder.
5. Heat oil in a sauce pan,add the mushrooms and cook for about 5 minutes till done and water evaporates, add the coriander powder and red chili powder and cook for a minute. Add the ground mixture (Make sure the heat is in low and you cover the sauce pan immediately since this splutters a lot).
6. Cook this till the oil separates, stirring occasionally. Keep covered till it stops spluttering. Add milk, salt and extra water according to the required consistency. Bring to a boil.
   Garnish with a dollop of cream, or butter serve with Naan, roti, Chapati etc..

Mazedar Bhutte

Corn on the cob seasoned with salt, red pepper powder and lime are common, if there's something better it has to be corn chaat.

PREPARATION TIME 15 MINUTES

Ingredients

200 gm corn kernels
75 gm green capsicum
50 gm red capsicum
75 gm onion
75 gm tomatoes
15 gm cumin seeds
3 green chillies
5 sprig's coriander leaves
1/2 tsp chaat masala
1 tsp shredded ginger
50 ml oil
salt to taste

Method

1. Chop capsicum into small, corn kernel-size bits.
2. Finely slice onions. De-seed tomatoes and chop finely.
3. Chop green chillies and coriander leaves and keep aside.
4. Boil the corn kernels. When done, remove from flame and keep aside to cool.
5. Heat oil in a pan. Throw in the cumin seeds and when they start crackling add the capsicum, onions and tomatoes. Stir fry till the vegetables are parboiled, but still crunchy.
6. Add the corn kernels, chaat masala and salt.
7. Serve hot in kachoris (optional).Garnish with shredded ginger and chopped coriander.