I have already shared few mushroom recipes and now this time a completely a new recipe. A perfect side dish for chapathi or any Indian breads. While I was googling just like that, I got this recipe, but I have tried something in my trend. The dish came out very well, delicious and aromatic. My daughter loved this a lot.
A good dish which helps in digestion, since there are minced garlic and also I have used white wine and for those who doesn’t use white wine can go for white vinegar.
A healthy yummy dinner with chapathi, spicy mushrooms, curd/yogurt and cucumber slices. Let us move on to the recipe…
Also check out my other Mushroom recipes in this link: https://madraasi.com/2015/08/12/mushroom/
Garlic Mushroom Fry
- Onions – 3 nos
- Garlic – 10 cloves
- Coriander leaves – 7 stalks
- Olive oil- 2 tbsp
- Mushrooms – 300 gm
- Chili powder – 1 tsp
- Turmeric powder – ¼ tsp
- Cumin powder – 2 tsp
- Potato – 2 nos (medium size)
- White Wine or White Vinegar – 2 tbsp
- Salt to taste
Getting cooked with onions and garlic
With coriander leaves
With mushroom and spice powders
With white wine and white vinegar
Garlic Mushroom Fry
Garlic Mushroom Fry with chapathi, curd/yogurt and cucumber slices
- Wash the mushrooms in tap water, soak mushrooms in hot water and cover with lid for 15 mins. Drain the water and Keep it aside.
- Chop the mushrooms into medium size.
- Peel and chop the onions and garlic into fine pieces
- Wash and chop the coriander leaves into fine pieces.
- Peel and chop the potatoes into small pieces.
- Heat oil in a kadhai, add in cumin seeds and wait until they crackle.
- Add in the finely chopped onions and garlic, cook until they turn golden brown.
- Add in the coriander leaves, cook until the leaves turn dark green in color.
- Add in the mushrooms and potatoes along with chili powder, turmeric powder, cumin powder and salt. Cook until the raw smell goes off.
- Pour in the white wine or vinegar and cook for few mins, until the raw smell goes off.
- Pour in a cup of water, cover and cook until the potatoes are done.
- Remove the lid, keep in medium flame and wait until the oil separates and floats on the top.
Serve hot with chapathi and curd/yogurt. I have accompanied it with chapathi, curd/yogurt and cucumber pieces.
Whenever I feel drowsy, I go for this pomegranate juice or Beetroot juice. Pomegranate has lots of nutrients that ae good for both men and women. Pomegranate is known as a superfood. Its jewel like seeds in used for medicinal purpose for almost several ages. It is packed with powerful antioxidants and vitamins. It helps in stomach upset, lowers blood pressure, reduces inflammation, reduces risk of heart disease and lowers cholesterol. Pregnant women can take pomegranate juice as it is rich in folic acid and also it helps to keep the skin youthful. Let us move on to the recipe…
Check out my other juices, lemonade, mocktails and milkshakes in this link: https://madraasi.com/recipes/beverages/
- Pomegranate – 2 nos
- Water – 1 ½ cups
- Sugar – 3 tsp
- Lemon – 1 no
- Peel and take out the pomegranate seeds.
- Take the pomegranate, sugar, lemon juice in a blender and blend them well.
- Add in 1 ½ cups of water and continue blending well.
- Strain the juice.
Serve chilled or at room temperature.
Jeera Poli is means poori soaked in sugar syrup, we mention sugar syrup as “Jeera” in our place and this is one among my favorite sweet from childhood. My grandpa use to get this sweet as evening snack for us. This is very easy and simple to prepare, but I could remember that this would be in different shapes with little foldings in it. I prepared this all of a sudden as per my daughter’s request for some sweets to celebrate Raksha Bandhan with my little naughty son. I prepared it in a simple way without any foldings, will share the others soon.
A perfect and easy sweet for festival like Raksha bandhan and Diwali. Let us move on to the recipe…
- All purpose flour / Maida – 1 cup
- Water – 3 cups
- Oil – 1 tbsp
- Salt – a pinch
- Coconut grated – ½ cup
- Sugar – 1 ½ cups
- Saffron strands – few strands
- Food color – a pinch (red, orange and green)
Sugar syrup getting ready
Dough rolled and cut into a shape
Getting fried in oil
Dipped in sugar syrup
Placed in a tray
- Take the maida/all purpose flour in a bowl along with salt and pour water little by little, knead it to soft dough, pour in a tbsp of oil and knead for 5 mins. Keep it aside for 15 mins.
- Take a wide mouth vessel, add the 1 ½ cups of sugar and pour in 1 cup of water, keep in medium flame, stir it once in a while until the sugar dissolves.
- Wait until the water reduces and thickens to syrup consistency. Add in 3 to 4 strands of saffron and cardamom powder, stir it with the spoon and the syrup should stick to the spoon.
- Remove from fire and keep it aside.
- Divide the dough into small portions, roll them to balls and then flatten them using a rolling pin by dusting flour and then cut them into desired shape. Repeat this for all the balls and keep it aside.
- Heat oil in a kadhai, drop in the rolled poori one by one gently and cook them both sides until they golden brown.
- Drain the oil and then dip both sides in the sugar syrup and place in a tray. Repeat this for all the pooris.
- Heat a tsp of ghee/clarified butter in a kadai, add the grated coconut and cook until it becomes golden brown.
- Remove it to a plate and sprinkle a pinch of food color over the grated coconut and mix it well.
- After 5 mins, drizzle a tsp of sugar syrup over the colored grated coconut and keep it aside for 15 mins.
- Sprinkle the coloured grated coconut all over the poli dipped in sugar syrup, also drizzle few drops of sugar syrup over the poli.
Serve it. Goes good for festival time and also can be offered to god.
Note: You can also sprinkle chopped nuts over this poli.