PEANUT BUTTER COOKIES

Creamy Peanut Butter 1 cup

All purpose flour - 1 1/2 cup

Sugar - 1 cup

Baking soda - 1/2 tsp

Salt - 1/2 tsp

Butter - 6 tsp

Vanilla essence - 1 tsp

2 eggs

Preheat oven to 350 degrees.

Sift together flour, salt and baking soda, and set aside.

In the bowl, beat together butter and sugar until light and fluffy. Add eggs and vanilla, and beat until well combined.

Add peanut butter, and beat until smooth.

Add flour mixture, mix until combined.

Prepare small balls out of the dough and place on cookie sheet with 2″ apart.

Take a baking tray and line with aluminum foil.

Bake for about 12 minutes till the edges are slightly toasted or till done.

To give extra flavour for the cookies drizzle some hot chocolate or caramel on the cookies.

Repeat the same process with the remaining dough.

Store in airtight container.

DELICIOUS COCONUT CAKE

Ingredients :

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:

1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Directions :

Preheat the oven to 350 degrees F. Grease 9-inch round cake pan, then line them parchment paper. Grease again and dust lightly with flour.

In the bowl cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.

Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing.

Add the vanilla and almond extracts and mix well.

The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.

With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients.

Mix until just combined. Fold in the 4 ounces of coconut with a spatula.

Pour the batter evenly into the pan and smooth the top with a knife.

Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean.

Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl combine the cream cheese, butter, vanilla and almond extract on low speed.

Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place cake on a flat serving plate, top side down, and spread with frosting.

To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.

Delicious coconut cake is ready Serve at room temperature.

PANEER PEAS MASALA CURRY

INGREDIENTS :

Fried paneer cubes - 10
Green peas frozen or cooked 1/2 cup
1 medium size onion thinly chopped
Tomatoes -2 (grind in to puree with green chillis)
Zeera - 1tsp
Ginger garlic paste - 1 tsp
Green chili - 3 thinly chopped
Cashews - 10 blend it to paste
Poppy seeds - 2 tsp - blend it to paste
Coriander powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Heavy cream 1/2 cup or milk
1/2 cup khoya - 2 tsp (optional)
chopped coriander
salt per taste
oil - 3 tsp

PREPARATION METHOD :

Heat oil in a medium size bowl, add zeera,ginger garlic paste and thinly sliced onion to the oil.



Once onions are cooked well, add grind tomato puree, cashew nuts paste and poppy seeds paste.



Once all the purees are cooked well add khoya, coriander powder, chili powder, turmeric powder, garam masala and salt.



Add heavy cream to the above mixture and let it cook for 5 minutes.



Add fried paneer and cooked green peas to the gravy, let the gravy cook for 10 more minutes and switch off the stove.

Garnish with corainder.



Delicious paneer peas curry is ready serve it with chapati or rice.

SPICY KEEMA CURRY

INGREDIENTS :

1 LB ground goat or lamb keema

1 Medium Size onion thinly chopped

1 medium size tomato thinly sliced

1 tsp Zeera

3 Green Chillies thinly chopped

3 cloves

3 cinnamon sticks

3 cardamons

2 red chillies

1 garlic

1 tsp ginger garlic paste

1/2 tsp Turmeric powder

2 tsp Chili powder

1 tsp coriander powder

2 tsp keema curry powder

2 tsp chopped coriander

2 tsp chopped mint

4 tsp oil

Salt

PREPARATION METHOD :

1) Wash keema properly and drain in a colander.

2) Marinate keema with, turmeric powder, chili powder, ginger garlic paste and salt.

3) Take a pressure cooker and keep it on medium heat, now add keema to the cooker, keep the lid and vessel, wait until 4 vessels and switch off the stove.

Once keema is cooked mix it with spatula.

In the meanwhile take a medium size pan, heat on medium heat, add 4 tsp oil to the pan.

Once oil is hot, add zeera, red chili, chopped green chili, garlic pod, cinnamon, cardamon and cloves.

Add thinly sliced onions, let the onions cook well, add thinly sliced tomatoes and let them cook well add chopped mint and coriander.

Add cooked keema to the onion mixture, according to the taste add, little turmeric powder, chili powder, coriander powder, salt and optional add keema curry masala.

Let it cook for 5-10 minutes and switch off the stove.

This curry can be served with chapati or rice.

NO BAKE WHITE CHOCOLATE PIE

This is very easy and delicious.

This is no bake pie, just all the ingredients in the pie shell, chill it and serve it.

Note : Serves for 8

INGREDIENTS :

4 oz, white chocolate (preferably imported), finely chopped

1/2 lb cream cheese, at room temperature

1/4 cup sugar

1 tsp Vanilla Extract

1/3 cup sour cream

1/2 cup heavy cream, chilled

1 banana thinly sliced

1 ready made graham cracker crust - 9 inch crust

PREPARATION METHOD :

1. Warm the chocolate in a bowl set over a pot of lightly simmering water.

Remove from heat when the chocolate is only partially melted, stir to melt completely.

2. Beat the cream cheese, sugar, and vanilla extract until smooth.

Beat in the chocolate, then the sour cream.

Whip the heavy cream until firm (or use ready whip cream ) gently fold in to chocolate filling.

Put the banana slices on the crust, top with the filling, and chill it at least for 3 hours.

If you'd like , sprinkle with grated dark chocolate or chocolate syrup before serving

This tastes yummy and it is decadent.

MAWA CAKE

Today's recipe is a delicious and simple Mawa cake.

All the ingredients for this cake are always available in your own pantry.

Mawa is not a powder, Mawa (khoya) is also available in solid in frozen section in any Indian grocery.

SAME BATTER CAN BE USED FOR MUFFINS ALSO

Ingredients :

Mawa (khoya) - 1/2 cup or 100 gms ( grate Mawa to avoid lumps before adding it to the Batter).
Butter - 1 stick unsalted butter at temperature or 200 grams
Sugar - 1 1/4 cup or 250 grams
Maida or All Purpose Flour - 2 cups or 300 grams
Baking powder 1 tsp or 5 grams
Baking soda 1/2 tsp

Vanilla Essence - 1 tsp

Eggs, beaten 6

Milk 1/4 cup

PREPARATION METHOD :

Preheat the oven to 250°C. For the Muffins. Line the cake moulds with paper cups. put the batter in to the moulds and Bake them for 30 minutes.

Take a 9 inch cake pan dust it with butter and flour and keep it a side.

Take butter in a bowl, add sugar and whisk together till light and creamy.

Break the eggs into another bowl and whisk with an electric blender till frothy.

Add Mawa to the butter mixture and continue to whisk. Put flour, baking soda and baking powder into a strainer and sieve the mixture into the butter mixture.

Add the eggs , vanilla essence and mix.

Add a little milk to get the exact consistency.

Put the batter in to the cake pan and place it in the preheated oven and bake at 250°C for 50-60 minutes.

Let the cake cool before serving them.

MANGO COCONUT PACHADI

THIS IS ONE OF THE EASIEST PACHADI.

INGREDIENTS :

1 MANGO SOUR GRATED

1/2 FRESH COCONUT CHOPPED

1 TSP MUSTARD SEEDS

1 TSP ZEERA

4-CURRY LEAVES

2-RED CHIILI

TURMERIC PINCH

OIL - 2 TSP

SALT PER TASTE

IN A BLENDER ADD GRATED MANGO,COCONUT PIECES, SALT AND TURMERIC AND GRIND IT TO COARSE.

IN A SMALL PAN ADD OIL, ONCE OIL IS HOT ADD MUSTARD SEED. ZEERA, CURRY LEAVES AND RED CHILLI.

ONCE TEMPERING IS DONE ADD IT TO MANGO MIXTURE AND MIX IT WELL WITH SPATULA.

U CAN SERVER IT WITH RICE.

EGGPLANT AND TOMATO SAUCE RAVIOLI

Today's recipe is ravioli, These are small square parcels of pasta filled with meat, cheese, spinach etc.These Ravioli are boiled and cooked with a cream, cheese, or tomato sauce.

I always love to eat ravioli and prefer to prepare ravioli with lots of new versions.

This is one of the easiest and quick recipe.

Ingredients :

1 pound cheese ravioli (use any flavour ravioli)

4 tsp olive oil

3 Cloves garlic chopped

1 medium size onion chopped

1 egg plant chopped in to cubes

2 cups pasta sauce or marinara sauce or tomato sauce

1/3 cup cream cheese optional

Red pepper

Salt

Parmigianno-Reggiano cheese for garnishing

Bring a large pot of salted water to a boil and cook the ravioli, until they float, 5 to 10 minutes.

In a large skillet or saute pan, heat 4 tablespoons of olive oil over medium-high heat.

When hot, add the eggplant and season with salt and pepper. Cook, stirring frequently, until the eggplant is tender and lightly golden, 4 to 5 minutes.

Add the onions and garlic and cook until the onions are soft, about 5 minutes longer.

When the eggplant is cooked , add the cream cheese, pasta sauce, red pepper flakes and salt, and toss gently but thoroughly to combine. Taste and adjust seasoning if necessary.

Now add cooked ravioli to the tomato sauce and mix gently, let it cook for 5 more minutes.

when ravioli is ready to serve garnish with grated Parmigianno-Reggiano cheese.

DRY FRUITS CAKE

Today i prepared cake with dry fruits. it is so delicious and yummy. Got this recipe details from Vahrevah.com, but i made little changes.

INGREDIENTS :

2 CUPS MIXED DRY FRUITS

NOTE : MIX DRY DRY FRUITS WITH 1 CUP RUM AND LET THEM SOAK FOR 1 NIGHT OR FOR 1WEEK (IN THIS WAY DRY FRUITS GETS NICE FLAVOUR )

INSTEAD OF RUM U CAN USE 1 CUP OF ORANGE JUICE

2 CUPS ALL PURPOSE FLOUR

2 STICKS UNSALTED BUTTER AT ROOM TEMPERATURE OR MELTED

2 CUPS SUGAR GRANULATED OR BROWN SUGAR

1 CUP RUM

4 EGGS

1 TSP GROUND NUTMEG

1 TSP GROUND CINNAMON

1 TSP BAKING POWDER

1/2 TSP BAKING SODA

1 TSP VANILLA ESSENCE

TAKE 1 TSP OF ALL PURPOSE FLOUR AND DUST IT TO DRY FRUITS SO THAT DRY FRUITS WILL NOT REMAIN ON THE BOTTOM OF THE CAKE.

SIEVE ALL THE DRY ITEMS FLOUR, CINNAMON, NUTMEG, BAKING POWDER, BAKING SODA ADD ALL THESE THINGS TO THE DRY FRUITS.

TAKE A BOWL BEAT SUGAR, EGGS, BUTTER AND VANILLA ESSENCE MIX WELL UNTIL WELL INCORPORATED.

ADD WET INGREDIENTS, DRY FRUITS TO THE BUTTER MIXTURE BY USING SPATULA MIX ALL THE ITEMS WELL.

PREHEAT OVEN TO 325 F

USE A SQUARE PAN OR ROUND 9 INCH BAKING PAN

DUST BAKING TRAY WITH BUTTER AND FLOUR THEN POUR BATTER IN TO THE PAN AND BAKE THE CAKE FOR 45 MINUTES.

CHECK IT WITH TOOTH PICK OR KNIFE IF BATTER DOES NOT STICK TO THE KNIFE, THEN CAKE IS DONE.

LET IT COOL FOR SOMETIME THEN SLICE IT AND SERVE IT.

EGG BIRYANI WITH SIMPLE GRAVY

Today's recipe is Egg Biryani, it is so delicious with a simple gravy.

Ingredients for the Biryani

Zeera 1 tsp

Green chilli thinly sliced 1 tsp

cloves -4

cardamom -4

cinnamon stick -1

bay leaf - 2

Biryani flower -2

mace -1

1 medium onion thinly sliced

coriander chopped

Mint chopped

1 tsp ginger garlic paste

1 tsp chilli powder

salt

Biryani Masala -3 tsp

4 Eggs boiled

There is a mixture to dip the eggs and shallow fry it in little oil.

This mixture is optional, just slice egg in to half and shallow fry in the oil while eggs ae frying sprinkle salt and chilli powder on the eggs and let them cook for 2-3 minutes.

1/2 tsp chilli powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp garam masala

2 tsp besan flour

1/2 tsp ginger garlic paste

1 egg

salt

Mix all the ingredients with a fork in a small bowl and set a side

3 cups basmati rice, wash rice properly and soak for 1 hr

Heat oil in a pan add 1 or 2 tsp ghee for the taste , when the oil is hot add zeera, cloves, cardamon, cinnamon, bay leaf, mace,biryani flower , green chilli, ginger garlic paste, onions, salt, chilli powder, coriander and mint and biryani masala.

Let all the ingredients cook well, once they are cooked switch off the stove.

Once rice is soaked for 1 hr add 4 1/2 cups water to the cooker and add rice to the water then add the onion mixture and mix it with spatula and taste the salt if salt is not enough then add salt according to taste.

while rice is cooking slice eggs in to half then dip egg piece one by one in the mixture and shallow fry in a pan.

once rice is cooked add all the eggs to the rice and mix it well.

Ingredients For the Gravy

Mustard seeds 1/2 tsp

Zeera 1/2 tsp

curry leaves -4

green chillies thinly chopped 1 tsp

1 tsp ginger garlic paste

Whole Black pepper grind it to fine powder

1 medium onion thinly sliced

2 tomatoes thinly chopped

1 cup chicken stock optional

turmeric powder pich

chilli powder 1 tsp

coriander powder 1 tsp

garam masala 1 tsp

1 cup water

The reason why i used whole black pepper powder and chicken stock for the gravy is chicken stock gives more flavour to the gravy and pepper powder gives extra kick to the gravy so that it comes out spicy and tasty

Heat oil in a bowl add mustard seeds, Zeera, chopped green chillies, curry leaves, ginger garlic paste, salt, turmeric and onions. Let the onions cook well once the onions are cooked add pepper powder and sliced tomatoes.

Add the chicken stock and 1/2 cup of water to the tomatoes then add turmeric powder, chilli powder, coriander powder, garam masala, chilli powder keep the lid and let them cook well, finally mash the gravy with potato masher or with a spatula.

when u see the gravy is cooked then switch off the stove and add coriander.

This gravy is so easy and simple, u can serve this gravy with any type of biryani.

FUSSILY PASTA WITH MARINARA SAUCE

This recipe is is easy to prepare in less time and i hope kids love this dish.

serves for 4

Ingredients :

Fussily Pasta 1/2 box (use any pasta)

Cream Cheese 3 tsp

Green Peas frozen 1/2 cup Button mushrooms 10-12 sliced (use any kind of vegetables like sliced celery, green pepper, cauliflower, snow peas or even spinach)

Broccoli 10-12 florets

Red pepper flakes

Butter or olive oil

2 cloves thinly chopped garlic

1 1/2 cup marinara sauce

Salt

Pepper

Parmigiano-Reggiano cheese for garnishing

Directions :

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite.

Note :To store boiled pasta for a week add 1 tsp of olive oil to the pasta and store it in air tight container and keep it in fridge and use it.

Heat oil in a medium size pan.

Add olive oil or butter to pan,once oil is hot add garlic to the pan.

saute garlic for a minute, add sliced mushrooms and broccoli let them cook for 5 minutes.

Add Green peas and cook for 2 minutes.

Add cream cheese and allow it to melt then add salt, pepper and red peper flakes for extra spicy.

Add marinara sauce or plain tomato sauce and allow it to cook for 3-4 minutes.

Drain the pasta,. Add the pasta to the sauce and toss to coat. stir in the parsley and serve.

When ready to serve grate parmigiana Reggiano cheese and serve it.

When you taste this recipie u feel like this is the best and no need of searching for restaurent pasta dishes, because Its yummy and very light and ofcourse its so easy to prepare.

STRAWBERRY SHORTCUT CAKE

This cake serves for 12

This cake needs some preparation, but its worth, it tastes like pastry.

INGREDIENTS :

1 (18.25-ounce) box strawberry cake mix
3 cups fresh strawberries, sliced
2 tablespoons cognac (cognac is high quality grape brandy )optional
1/4 cup sugar
1 cup heavy cream or ready whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish

DIRECTIONS :

Preheat oven to 350 degrees F.
Follow cake directions as written on cake mix box.
Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let It macerate (macarate is to extract juices fron the strawberries) for 20 minutes. Invert and release cake onto a decorative platter.
Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

MACARONI AND CHEESE WITH CAULIFLOWER

Today's recipe is Macaroni and cheese with cauliflower, so easy and delicious. cauliflower adds fibres and vitamin c. Its not a heavy dish, because we are adding 1 percent milk and low fat sour cream.

serves for 6.

Ingredients :

12 ounce elbow macaroni

1 head cauliflower, roughly chopped

4 slices multigrain bread for the bread crumbs or any regular bread crumbs

1/2 cup fresh parsley , chopped

4 tsp olive oil

salt and black pepper

1 onion, finely chopped

1 1/2 cups grated extra sharp cheddar (6 ounce)

1 1/2 cups sour cream or reduced fat sour cream

1/2 cup milk (use 1 percent milk )

1 tsp Dijon mustard

2 tsp red pepper flakes

Directions :

1. Heat oven to 400 F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking then drain pasta and cauliflower.

2. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tsp oi, and salt and pepper and pulse to combine, set aside.

3.Heat a pan and add remaining oil. Add onion, salt, pepper and red pepper flakes and cook stirring occasionally, just until soft, for 7 minutes. Mix in the macaroni, cauliflower,cheese, sour cream , milk and Dijon mustard.

4. Transfer to shallow 3-quart baking dish, sprinkle with bread crumbs and bake until golden brown for 12 - 15 minutes.

Yummy macaroni cheese is ready.

SOUR CREAM BUNDIT CAKE

Todays cake is sour cream cake with maple syrup glaze.

Serves for 16 People.

Ingredients :

2 cups flour

1 tsp Baking Powder

1/2 tsp salt

2 sticks unsalted butter softened

1 3/4 cups sugar

2 large eggs

2 tsp vanilla extract

1 cup sour cream

3 tsp jam ( any fruit jam optional)

Glaze : (optional)

1/2 cup powdered sugar

3 tsp Maple syrup

Directions :

1)Preheat oven to 350 F. Take a 9 - inch Bundit pan and Generously butter and dust with flour or spray with nonstick cooking spray .

Whisk flour, baking powder and salt.

2) Beat the butter and sugar untill creamy. One by one, beat in the eggs, Vanilla extract and sour cream.

Gently mix in the flour. spoon 1/3 batter in to the pan, dot with jam if deisred and top with remaining batter.

If you want to store cake then dont use jam and dont pour glaze on the cake, so that the cake remains fresh for long time .

3) Bake 60-70 Minutes. Cool for about 5 minutes, unmold on to a rack and cool completely

4)Take a small bowl add the powder sugar and maple syrup mix it well and keep it a side. when the cake is cool Drizzle glaze on the cake and serve with a dallop of whipping cream.

Delicious sour cream cake is ready.

MOCHA CAKE/ COFFEE CAKE

Todays post is coffe cake it is so easy and decadent.

Nice coffee aroma comes out of the cake, when u taste it is so yummy.

I bet everyone likes this cake.
when the cake is cool slice it in pieces and store it in a container. you can eat It untill 3 weeks.

I learned this cake from one of my freind name Beula, she was the best in making delicious cakes.

Thankyou so much beula.

1 1/2 cups all purpose flour

( for 2 cups flour add 1 cup brown sugar and 1/2 cup granulated sugar)

1 cup sugar ( brown sugar or granulated sugar)

1 cup butter or oil

4 eggs

1/2 cup curd

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla essence

3 tsp intant coffee powder (I use bru or nescafe)

Take a bowl and seive all the dry ingereints, flour, sugar, baking soda baking powder and coffee powder.

Add wet ingredeints slowly one by one butter, vanilla essence, curd and eggs blend it untill incorporated.

Take a 9 inch round baking pan or any pan dust it with butter and flour or spray it with non stick cooking spray.

Bake it on 200 for 30 min then bake it on 300 for 20 min, check it with toothpick if it is still sticking to toothpick, then bake for more 5 or 10 min (dough should not stick to toothpick) then it is ready remove from the oven and let it cool.

Todays Receipies main ingeredient is TOFU

Iam posting two varieties of tofu one is tofu fry which is so so simple to make and 2nd one is tofu curry with mixed vegetables.

Before that i want to share little information about tofu.

Tofu or bean curd is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks. It is of chinese origin.There are many different varieties of tofu. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

Tofu is low in calories, contains a relatively large amount of iron and contains little fat. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium and/or magnesium.

Especially Tofu is good for pregnant ladies.

We can use tofu instead of paneer.

TOFU FRY :

INGREDIENTS :

1 box meduim firm tofu (available in freezer section in any grocery)

it comes in big size so slice the tofu in to 1 inch cubes.

use half cubes for the fry and half cubes for the curry.

1 medim onion thinly sliced

1 tsp mustard seeds

1 tsp Zeera

2 green chillies chopped

4 curry leaves

1/2 tsp turmeric

1 tsp chilli powder

1/2 tsp corainder powder

1/2 cumin powder

1/2 tsp garam masala

Extra virgin olive oil optional use any oil

Take a pan and add 3 tsp oil to the pan. Once oil is hot, add mustars seeds, cumin, green chilli and curry leaves let them cook well. add onions to the onions add turmeric and salt.

Now add tofu cubes and saute them let it cook 3 minutes then add coriander powder, chilli powder, turmeric, cumin powder. cook tofu for 5 more minutes now finally add garam masala and chopped coriander.

u can serve with bread toast, chapathi or rice.

TOFU CURRY WITH MIXED VEGGIES :

INGREDIENTS :

1 inch sliced tofu

1/2 cup frozen peas (u can use regular peas but boil them)

1/2 cup sliced green pepper

1/2 cup sliced button mushrooms

1/2 cup frozen spinach ( u can use fresh spinach also, but slice spinach wash it properly and drain out all the water from spinach)

NOTE : USE ANY TYPE OF VEGETABLES IN THIS CURRY

pinch of mustard seeds

pinch of zeera

curry leaves

2 thinly sliced green chillis

3 tsp oil

2 garlic cloves thinly sliced

1/2 tsp red peepper flakes

1/2 tsp coriander powder

pinch of turmeric

pinch of chilli powder

salt per taste

Take a pan or bowl add oil once oil is hot add zeera, mustard seeds, curry leaves and green chilli, and garlic.

Add mushrooms, let them cook well. Add sliced green pepper let them cook for 3-4 min then add spinach , peas and cook for 5 minutes.

Add turmeric, salt ,red pepper, corainder powder and chilli powder. once all these are cooked well add tofu and cook for more 5 minutes.

No doubt it is so delicious.

MUSHROOM PANEER PEAS MASALA CURRY

Todays recipie is Masala curry with Mushroom Peas and Paneer.

It is so easy and delicious, u can make this curry hardly in 10 min.

INGREDIENTS

Serves for 3-4 persons

1 Mediun sized onion thinly sliced

2 green chilli thinly sliced

1 tsp ginger garlic paste

1/2 tsp cumin seeds

3 ilachi

4 Lavang

2 cinnamon sticks

10 pieces freid panner

1/2 cup frozen peas

15 pieces sliced button mushrooms

1 tsp Cumin pwder

1 tsp coriander pwder

1 tsp chilli powder

1/2 tsp Turmeric

picnh of orange food colour optional

salt as per taste

1/2 tsp of sugar optional

coriander

oil

make a smoothpaste

2 roma tomatoes

10 cashew nuts

2 tsp curd

Take a nonstick bowl and add 3 tsp oil.

once oil is hot add Zeera, cardomom, cinnamon sticks and lavang saute them.

Add thinly sliced onion, green chilli and ginger garlic paste.

Let the onion fry well, in the meanwhile make a paste of cashews , tomatoes and curd.

Once oil starts oozing out from the onions now add mushrooms, salt and turmeric, cook mushrooms for 5 minutes.

Add paneer and peas to the mushrooms, let them cook well for 5 more minutes.

Its time to add tomato paste, coriander powder, cumin powder, chilli powder, sugar and food colour and add some water.

Allow it to cook for 10 mintutes, add thinly sliced coriander and switch off the flame.