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200 gm mushroom



1 capsicum (shimla mirch)



2 onion (pyaj)



4 tomato (tamatar)



1 piece ginger (adrak)



5-6 garlic (lahsun) buds



2 green chilly (hari mirch)if u dnt like chilly dnt have to use



1 tsp salt



1/2 tsp red chilly powder (lal mirch)optinal for who like more hot





1 tsp coriander powder (dhania)



1/4 tsp turmeric powder (haldi)



1/2 tsp spice blend (garam masala)



4 tbsp clarified or melted butter (ghee)





How to make karahi mushroom dish



Cut mushrooms into slices.

Cut capsicum into cubes.

Finely chop onions and tomatoes.

Grind ginger, garlic and green chilies.



Heat ghee(melted or clarified butter) in a pan and fry onions in it until it turns pink.

Then fry ginger paste for a minute.

Now put tomatoes and fry until ghee separates.

Put salt, red chilly powder, coriander and turmeric powder.

Now add mushrooms and simmer after adding 1/4 cup water.

Cook until mushrooms softens.

Then cook capsicum in it for 2-3 minutes and remove it from the flame.

Now sprinkle some spice blend.

Serve hot.

Gajar ka halwa

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1 kg Carrots

1 litre Milk

1 teaspoon Cardamom seeds

3/4 cup Water

3 tablespoons Ghee or melted or clarified butter

2 tablespoons Raisins

2 tablespoons Almonds

2 tablespoons Pistachios

450 grams Sugar



Preparation of carrot halwa :



Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.



Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

Add the milk. Cook on a low flame for 1 hour stirring occasionally. Then Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

Add ghee or melted butter and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.

Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Badam Phirni Recipe



Ingredients



12 nos. Almonds

4 tablespoons Rice flour

21/2 cups Milk

5 tablespoons Sugar

8 strands Saffron

1 teaspoon Cardamom powder



Method



Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside.

Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.

Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature.

Pour into individual bowls, garnish with almonds and pistachios and refrigerate.

COMMENTS

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xxEmaeraldxx
17:45 Dec 13 2011

This sounds a nice recipe for Christmas sweets. I may try it ..

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