Bread roll

Bread Roll

Poha

Poha is a recipe of Malwa region made from flat rice. The malwa region includes west of Madhya pradesh including part of Maharashtra, India.
Being from Indore, a lovely city, People relish Poha any time of the day. It is a very famous and most wanted break fast. When in Indore you do not need to search for a place to get poha. You see and you find it.

Did you know?

This easily digestible form of raw rice is very popular across Nepal, India and Bangladesh.

Source

Preparation Time: 15 mins

Ingredients:.
2 cups poha

2 tbsps vegetable cooking oil
1 tsp mustard seeds
2 green chillies, finely chopped
1 onion, finely chopped
1 large/2medium potatoes sliced very thin (optional)
1 Groundnuts or green peas (optional)
Pinch of turmeric powder
Lemon
Salt to taste
1 tbsps of sugar


For garnishing (optional any one of them)
Chopped coriander to garnish
Annar dana (fresh Pomegranate)

Method:

1. Wash Poha - Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain. (Be careful, we do not want it too wet. Keep in under running water depending on how think and thin your falt rice is)
2. Keep the poha in a bowl and add Sugar on top of it. (water should be drained completely, you can identify when each piece of poha can get separated and they do not stick together). 

3. Heat the oil in a pan on a medium flame. Once the Oil is hot add the mustard seeds,and green chillies. 
4. Fry till the spluttering of chillies and mustard seed stops and then add the onion. Fry till soft , translucent and they turn brown in color.
5. Add turmeric and Salt
6. Add Potatoes, fry them till the time they get cooked. (optional)
7. Add peanuts or Groundnuts or till they get cooked (optional).
8. Once your potatoes or peanuts or Groundnuts are cooked you can add the poha in the pan.
9.  Mix it well and cover the pan with lid for 5 mins

Serve:
Serve Poha with raw onion, lehsun sew (or salted mixture if you do not get) and lemon.

Want to try mashrooms in lunch after a good break fast.

Fried Mushrooms and Cashew quick bite

Cooking is a refresher for me and it helps me to over come any tiredness. I was studying for an exam and felt hungry  I went straight to kitchen and started hunting for some thing to eat. Luckly, I found some mushrooms, Fresh green peas. Hear me out when I narrate the story of another interesting 15 mins snacks. 

Yummy Masrooms

Did you know?

Not every one like eating mushrooms. 

How to clean mushroom?
Click here to look at the great 5 mins video on the detailed process of cleaning mushrooms.

Preparation Time: 15 mins

Ingredients:.
1. Button mushrooms. (one cup, please ref picture)
2. Green Peas (1/4th of a cup)
3. Hand full of Cashews 
3. Green chilies (according to your taste, chop them as you like)
4. Olive oil (to deep fry)
5. Salt

Method:

1. Keep a pan over a flame with oil in it.

2. Once Oil is heated up, put green chilies and let them get cooked for 2 mins. Be careful they should not turn brown. 

3. Now pour all the green peas and cashews in the oil and let it cook for 4 to 5 min.
4. Once you think that your green peas are done the last one will be the mushrooms to be deep fried, until they turn golden brown in color. 
6. In case you like some color you can put read chilly powder and turmeric powder and let them cook for 2 mins.
7. Take out every thing from the pan.
8. It must be looking tempting.
9. Sprinkle salt to taste, Red chili flakes, black pepper - According to your taste. And you are ready to serve and eat together.

Sharing food is one of the best thing in the world. So please share while you eat.

Want to try hot poories in lunch. Click below to look at poori's recipe

Mushroom Paneer Tossed in Tangy Tomato

Mushroom Paneer Tossed in Tangy Tomato

This is special to me as I was not confident on the concept. But at the end it was YuMmY!!!

Thanks to Mansi who helped me get this content typed and helped me in the kitchen. And my wife who has always given right feedback. And the dish came out perfect.

Did you know?

Many mushroom species produce secondary metabolites that can be toxic, mind-altering, antibiotic, antiviral, or bioluminescent. Although there are only a small number of deadly species, several others can cause particularly severe and unpleasant symptoms. Toxicity likely plays a role in protecting the function of the basidiocarp: the mycelium has expended considerable energy and protoplasmic material to develop a structure to efficiently distribute its spores. One defense against consumption and premature destruction is the evolution of chemicals that render the mushroom inedible, either causing the consumer to vomit the meal (see emetics), or to learn to avoid consumption altogether. In addition, due to the ability of mushrooms to absorb heavy metals, including those that are radioactive, European mushrooms may, to date, include toxicity from the 1986 Chernobyl disaster and continue to be studied

Source

How to clean Mushroom?
Click here to know the process of cleaning mushroom.

Preparation Time

45 Mins

Ingredients

Button Mushroom (150 gm, copped)
Paneer (200 gm, make small or medium size cubes )
Capsicum (2 medium size, chopped in medium size)
Onion Paste ( 3 medium size onions)
Tomato puree (2 medium size)
Green chilli paste (4 medium size)
Ginger garlic paste
Cumin seeds
Powdered garam masala
Edible Oil
Salt to taste
Turmeric powder
Red chilli powder
Coriander powder
Fresh Cream (optional)

Lets turn on the flame now

Put some oil in the pan. Add ginger garlic paste, green chilli paste and sauté all of them.
Add onion paste and sauté it, till the color becomes golden brown
Add turmeric powder, coriander powder, red chilli powder ,garam masala and salt to taste.
Let's wait for 5 mins till all the ingredients get mixed and the masala gets cooked properly.
Add the chopped capsicum and let it get cooked for 10 mins. Cover the pan with the lid till capsicum gets slightly cooked.
Add chopped mushroom  and Panner cubes
Let the mixture cook for 3  to 4 minutes
Add tomato puree and cook for another 10 mins.
You are done...

Serve Hot

Take a large bowl
Fill the bowl with Mushroom Paneer Tossed in Tangy Tomato.
Keep 4 slices of a tomato on the vegetable.
Sprinkle grated paneer on the vegetable.






Want to try a grape juice

Corn Palak Paneer

Go Green with Corn Palak Paneer

I have tried this many times and this has always comeout good. This is easy and quick to prepare and if you have some guest comming for lunch/dinner this can show them your real skills. And on top of this I impressed my darling wife with this creation.

I do not have a picture for this and I will post when I make this next time.

Did you know?
Spinach, Popeye and the myth
The cartoon character Popeye the Sailor Man is portrayed as having a strong affinity for spinach, becoming physically stronger after consuming it. A frequently circulated story claims this portrayal was based on faulty calculations of the iron content. In the story, German scientist Emil von Wolff misplaced a decimal point in an 1870 measurement of spinach's iron content, leading to an iron value 10 times higher than it should have been, and this faulty measurement was not noticed until the 1930s. However, recent research has shown that this is just another long-standing myth, and spinach was chosen and promoted in Popeye for its vitamin A content alone.

Source - Wikipedia

Preparation Time
45 mins

Ingredients

• American corn kernels,boiled 1 cup
• Spinach,chopped 3 large bunches
• Malai Paneer  250 grms 
• Cumin seeds 1 tablespoon
• Oil 2 tablespoon
• Garlic paste 2 teaspoons 
• Green chillies,chopped 2
• Red chilli powder 1/2 teaspoon
• Turmeric powder a pinch
• Dhaniya Powder
• Salt to taste
• One large tomato

Preparation

• Blanch spinach in boiling water for 5 minute
• Make a smooth paste of cooked palak to a smooth paste in a blender
• Boil American corn for 15 mins
• Cut Paneer in cubes and soak them in warm water for 5 mins, this will make them soft.
• Grate 2 or 3 cubes of paneer which will be used for Garnish
• Cut one tomato in length in 4 slice, will be used for Garnish

Lets turn on the flame now

• Heat the oil in a  pan and add the cumin seeds.
• When the seeds crackle, add the Garlic and Green chillies.
• Add dhaniya powder, turmeric powder, red chilli powder and stir for another minute, hence they get cooked properly.
• Add the spinach puree, baby corn and Paneer and Salt and bring to a boil for 10 to 15 mins.
• You are done...

Serve Hot

• Take a large bowl
• Fill the bowl with the Corn Palak Paneer
• Keep 4 slices of a tomato on the vegetable.
• Sprinkle grated paneer on the vegetable.

Want to try a sweet