MUSHROOM MASALA

what u need
For spicy masala:


Dry red chilli:3
Coriander Seeds:1/3 tab
Black peppercorns:1tab
Cumin seeds;1/2 tab
Fennel seeds:1/2 tab
Poppy seeds:1 tab
Spilt rosted gram/Dalia:1 tab
Cardamom:2no
Mace:1/4ab
Star anise:1no
Nutmeg powder:1/8tab
Coconut :4tab
Pearl onians:6no
Ginger:1/2
Garlic:3cloves
Turmeric:1/4inch


FOR CURRY

Mushroom:4cups
Tomato:1
Green Chili:3
Curry leaves:10
Bay leaf;1
Black stone flower:2
Coriander leaves:2tab
oil:3tab
salt to tast
water :1/2 Cup
In a small skillet, dry roast, Dry red chili, Coriander seeds, Black peppercorns, Cumin seeds, Fennel seeds, Poppy seeds and set aside it takes about 30 seconds for each one or until all spices release a nice aroma. In the same skillet combine cardamom, clove, cinnamon, mace, star anise, and nutmeg and dry roast until they release a nice aroma and set aside. Finally dry roast the coconut to slightly brown color and set aside.
In a food processor or grinder combine all the roasted spices, split roasted gram, coconut, pearl onions, ginger, garlic and turmeric in to fine paste by adding 2 tablespoon of water and set aside.
In a medium skillet, heat oil and add bay leaf, curry leaves and black stone flower/kalpasi. When it starts leaving aroma, add mushroom, green chili and bell pepper and fry for 3 minutes. Then add ground masala tomato, salt and rest of water and let fry the masala for another 3 minutes and cover it and cook for another 5minutes or until mushroom are cooked well and gravy got thickened.
Garnish with chopped coriander leaves and switch off the flame.
Enjoy with hot rice or chapathi.

Mirch ka salan

Mirchi Ka Salan, A popular Hyderabadi curry recipe served as a side dish with Hyderabadi Briyani.

Ingredients:

1 Large tomato(finely chopped)

6-8 Green chilli (thick and large)-Wash and slit the green chillies Remove the seeds & white pitch (Wear gloves for sensitive skin.).

For Dry Roasted and Ground Masala

2 Onions (finely chopped)
1/2 cup Sesame seeds (Til)

1/4 cup Groundnut (Pali-skins removed after roast)
1/2 cup Coconut powder

1 tbsp Cumin seeds (zeera)

1 tbsp Mustard seeds (rai)

2-3 Dried red chilli

1/2 tbsp  Red chili powder

1/2 Turmeric Powder

1 tbsp ginger & garlic paste

1/2 cup Tamarind Juice(Imli ka khata)

6-8 Curry leaves

Coriander leaves  fine chopped.

1/2 cup oil
salt to taste

Method

In a large non-stick saucepan/Khadhai  at medium heat, Add  sesame seeds, groundnut, coconut powder, cumin seeds, mustard seeds one by one separatly and fry without oil for 1 minute-or till slightly darker in color and then grind to a fine smooth paste keep aside.

Then Add onion without oil and fry till they are slightly golden in colour and grind to a smooth paste.

Heat the oil and fry the green chilli untill they turn white, keep aside.

Then in a large cooking bowl add oil at mediume heat, add 1 tbsp cuming seed, 1 tbsp mustard seeds,stir until the seeds crackle.

After few seconds add dried red chilli and curry leaves for few seconds immediately add tomato stir for 5 minute add ginger & garlic paste, stir for few seconds

Add red chili powder,turmeric powder, stir for few seconds.

Then add the paste & mix it well  and add tamarind juice  leave it for low heat till the thin layer of oil appears on the bottom surface.

Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now add salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the fried green chillies, coriander leaves cover the pan leave for 20-25 minutes untill the oil appears on the bottom surface & cook until the raw smell of onion/tomatoes/tamarind evaporates..

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

Remove pan from heat and  serve dish with Naans,Paranthas,Biryani.....