Mushroom Pepper Dry Recipe | Mushroom Recipes | Mushroom Starters | Mushroom Pepper fryrecipe| #simpleandyummyrecipes

Mushroom pepper dry - restaurant style recipe is a simple and delicious recipe made with button mushrooms, ground black pepper, etc., It is a perfect starter recipe and kids will definitely love this. This dish is also ideal for those who looking for a meat alternative.

Most of the vegetarians I know love mushrooms. If you consider yourself a mushroom fan then you must definitely try this recipe. Whether you are cooking for yourself or to impress guests then quickly jump into this mushroom pepper dry recipe here.

Other Mushroom Recipes

• Mushroom 65
• Mushroom Omelette
• Mushroom Sukka
• Mushroom Pasta
• Chettinad Mushroom Masala
• Mushroom Biryani

Preparation time: 5 minutes

Cooking time: 20 minutes
Serves: 2

Ingredients:

To Make Batter

• Maida - 3 tbsp
• Corn flour - 2 tbsp
• Pepper powder - 1 tsp
• Salt to taste
• Water as required to make the batter
• Oil for deep fry

To make pepper fry

• Oil - 2 tbsp
• Onion - 1, chopped
• Garlic - 2 tbsp, chopped
• Green chili - 1
• Soy sauce - 1 tbsp
• Chili powder - ½ tsp
• Pepper powder - 1 tsp
• Few Curry leaves
• Mushroom - 200gms, chopped

Method:

• To make the batter in a bowl add maida, corn flour, pepper powder, salt, and water as required. Make a smooth batter with no lumps. The batter should be flowing consistency.

• Next, add the mushrooms and mix well to coat the batter and keep aside.

• Heat oil in a wok or kadai for deep frying. When the oil is hot drop the mushrooms one by one. Deep fry the mushrooms until they turn crispy and golden. Fry them in batches and keep them aside.

• Next heat 2 tbsp oil in a pan, when hot add the chopped garlic and saute for 1 -2 mins on medium heat.

• Then add the chopped onion, green chili, and curry leaves and saute until the onion turns golden brown in color.

• Then add chili powder, salt as required and mix well and saute for a minute.

• Then add soy sauce and ¼ cup of water and mix well.

• When the sauce mixture starts boiling, immediately add the fried mushrooms and quickly toss the mixture so that the sauce coats well with the mushroom.

• Add some curry leaves and saute for a minute.

• Finally, add the pepper powder and give a good mix. Saute for a minute and switch off the heat. Serve hot.

Stepwise pictures of how to make mushroom pepper dry recipe

To make the batter in a bowl add maida, corn flour, pepper powder, salt, and water as required. Make a smooth batter with no lumps. The batter should be flowing consistency.

Next, add the mushrooms and mix well to coat the batter and keep aside.

Heat oil in a wok or kadai for deep frying. When the oil is hot drop the mushrooms one by one. Deep fry the mushrooms until they turn crispy and golden. Fry them in batches and keep them aside.

Next heat 2 tbsp oil in a pan, when hot add the chopped garlic and saute for 1 -2 mins on medium heat.

Then add the chopped onion, green chili, and curry leaves and saute until the onion turns golden brown in color.

Then add chili powder, salt as required and mix well and saute for a minute.

Then add soy sauce and 1/4 cup of water and mix well.

When the sauce mixture starts boiling, immediately add the fried mushrooms and quickly toss the mixture so that the sauce coats well with the mushroom.

Add some curry leaves and saute for a minute. Finally, add the pepper powder and give a good mix. Saute for a minute and switch off the heat. Serve hot.

Watch the Video Recipe here 👇

Kongunadu Pacha Payaru Kadayal | Mashed Green gram curry | Green Moon Dal mash | #simpleandyummyrecipes

Kongunadu pacha payaru kadayal / Coimbatore style pacha payaru kadayal / Green moong dal mash is a traditional recipe from the kongunadu region in Tamilnadu. It makes an excellent gravy for rice.  It is usually served with plain white rice and ghee. But it can be served it with chapati also.

Kadayal is a Tamil word for mashing the cooked ingredients together. We use wooden masher and deep vessel to mash the ingredients. Kadayal / mashing is a cooking technique widely used in Tamil cuisine.

Rice and kadayal recipe is one of the most comforting food. At my home, we make pacha payaru kadayal, kollu kadayal, kathrikkai kadayal, keerai masiyal. In English, they are called Mashed Green gram curry, Mashed Horse gram curry, Brinjal curry, and Greens curry.

More recipes from kongunadu cuisine

• Arisi paruppu sadham ( Lentil Rice )
• Selavu Aracha Kuzhambhu
• Kachayam - sweet recipe
• Kollu Kadayal - Horse gram mashed
• Sandhagai - Idiyappam
• Brinjal Kadayal for idli and dosa
• Adai Dosa

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients:

• Green gram - 1 cup
• Cumin seeds - 1 tsp
• Dry Red chili - 3 nos.
• Shallots - 10 to 15, chopped
• Garlic - 10 cloves, chopped
• Tomato - 3, chopped
• Turmeric powder - tsp
• Salt as required
• Oil - 2 tbsp

For tempering

• Oil - 1 tbsp
• Cumin seeds- 1 tsp
• Shallots - 5, chopped
• Garlic - 3 cloves, crushed
• few Curry leaves

Method:

• Dry roast the green gram in a frying pan or kadai for 5 mins on medium heat. Roast till it turns golden brown. 

• Wash the green gram and transfer them to a pressure cooker. Add 3 cups of water to it and pressure cook for 3 whistles. When the pressure goes down, open the lid and give a stir and keep aside.

• Now heat oil in a wok or kadai, when hot add cumin seeds and allow it to splutter.

• Next add dry red chili, and shallots and saute till the onion turn translucent.

• Then add the chopped garlic cloves and saute for 2 mins on medium heat.

• Next, add the chopped tomatoes and little salt. Cook till the tomatoes become soft and mushy.

• Then add the cooked green gram, turmeric powder, salt as required, and 2 cups of water. Mix well. Cook till the gravy becomes thick on medium heat, say abt 10 mins.

• Use either a wooden masher or an electric masher and mash the green gram gravy. Then transfer to a serving bowl.

• For tempering heat oil in a small kadai or frying pan, when hot add cumin seeds and allow it to splutter.

• Next, add the dry red chili, shallots, and garlic cloves and saute till translucent.

• Finally, add some curry leaves and saute for a minute. Pour the tempering into the green gram gravy and serve with plain white rice and a dollop of ghee.

Stepwise pictures of how to make pacha payaru kadayal recipe / green gram mash

Dry roast the green gram in a frying pan or kadai for 5 mins on medium heat. Roast till it turns golden brown.

Wash the green gram and transfer them to a pressure cooker. Add 3 cups of water to it and pressure cook for 3 whistles. When the pressure goes down, open the lid and give a stir and keep aside.

Now heat oil in a wok or kadai, when hot add cumin seeds and allow it to splutter.

Next add dry red chili, and shallots and saute till the onion turn translucent.

Then add the chopped garlic cloves and saute for 2 mins on medium heat.

Next, add the chopped tomatoes and little salt. Cook till the tomatoes become soft and mushy.

Then add the cooked green gram, turmeric powder, salt as required, and 2 cups of water. Mix well. Cook till the gravy becomes thick on medium heat, say abt 10 mins.

Use either a wooden masher or an electric masher and mash the green gram gravy. Then transfer to a serving bowl.

For tempering heat oil in a small kadai or frying pan, when hot add cumin seeds and allow it to splutter. Next, add the dry red chili, shallots, and garlic cloves and saute till translucent.

Finally, add some curry leaves and saute for a minute. Pour the tempering into the green gram gravy and serve with plain white rice and a dollop of ghee.

Watch the Video Recipe here👇

Black Chickpeas Gravy | Kala Chana gravy recipe | Kondakadali gravy recipe | #simpleandyummyrecipes

Black Chana gravy / Kala Chana is mildly spiced Black chickpeas curry cooked in onion-tomato-based gravy and with some spices. This gravy can be served with plain rice, dosa, idli, chapati, ghee rice, etc. Most Indian households cook this black chana often since they are healthy, protein-packed and it tastes delicious.

Scroll down for the stepwise and video recipe

This whole gram should be soaked overnight in water or for a minimum of 5 -7 hrs. Then the soaked chickpeas are boiled and can be used in whatever way you want.

Try my method of making this black chana gravy as it tastes like mutton gravy. It's very easy to prepare and tastes delicious too. It is an excellent source of protein. Try to add these black chickpeas to your diet like in curries, stir-fries, poriyal, sundal, or even in salads.

Preparation time: 20 mins

Cooking time: 25 mins

Serves: 2

Ingredients:

• Boiled Black Chickpeas - 1 cup
• 2- Tomatoes, pureed
• 1 tsp Chili powder
• 1 ½ tsp Coriander powder
• ¼ tsp Turmeric powder
• Salt to taste
• few Coriander leaves
• 1 tbsp Oil

Spices

• 1 Cinnamon stick
• 2 Cloves
• ¼ tsp Cumin seeds
• ¼ tsp Fennel seeds
• ¼ sp Pepper
• little Fenugreek seeds
• little Stone flower

To Make paste

• 8 - Shallots
• 4 - Garlic cloves
• 2 small Ginger pieces
• few Curry leaves
• spice ground powder ( ingredients listed above )

Method:

• Dry roast the mentioned spices listed above in a wok / kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.

• To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.

• Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.

• Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.

• After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.

• Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat.

• Finally, add some chopped coriander leaves and switch off the heat.

Stepwise pictures of how to make black chickpeas gravy

Dry roast the spices in a wok / kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.

To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.

Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.

Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.

After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.

Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat. Finally, add some chopped coriander leaves and switch off the heat.

Watch the Video recipe here

Creamy Paneer Lababdar ( Restaurant style ) | Paneer Gravy Recipe | Paneer Lababdar recipe | #simpleandyummyrecipes

The Restaurant-style Paneer Lababdar - a North Indian gravy recipe where grated paneer and paneer cubes are simmered in a rich creamy onion tomato gravy. It is a popular paneer gravy recipe and can be found on the menu of many Indian restaurants. Make this restaurant-style side dish paneer gravy at home using my simple and easy method.

Here are some more paneer recipes

• Easy Paneer curry in 15 mins
• Paneer Butter Masala
• Paneer Hyderabadi
• Paneer Omelette
• Dhaba style Paneer masala
• Kadai Paneer
• Paneer Fingers
• Schezwan Paneer

Preparation time:

Cooking time:

Serves: 2

Ingredients

• 1 tbsp Oil
• 1 tbsp Butter
• 1 - Cinnamon stick
• 3 - Cloves
• 2 - Cardamon
• 1 tbsp - Ginger, julienned
• 1 ½ cups of Water
• 100 gms, Paneer cubed
• 100 gms grated paneer
• ½ tsp Garam masala
• ½ tsp Kasturi Methi
• 1 tbsp Fresh Cream

To Make Paste

• 1 tbsp oil
• ¼ - tsp Cumin seeds
• ¼ - tsp Pepper
• 1 - Onion, chopped
• 1 - Green Chili
• 2 - Tomatoes, chopped
• 2 - dry Red chili
• ½ cup water

Method:

• Heat 1 tbsp oil in a wide pan. When hot add cumin seeds and pepper. Saute for a few seconds.

• Next add onion, green chili, ginger, and garlic. Saute till onion turn translucent.

• Next add the chopped tomatoes, dry red chili, cashew nuts, and little salt. Saute for 3 mins on medium heat.

• Then add 1/2 cup of water and mix well. Cover and cook for 5mins on medium heat. After 5 mins open the lid and give a mix. Cool and grind to a smooth paste.

• Heat 1 tbsp oil and 1 tbsp butter in a wide pan. Next add cinnamon, cloves, cardamom, and ginger, and saute for a minute.

• Add the ground paste and 1 1/2 cups of water and mix well. Then cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

• Next grate 100 gms of paneer and 100 gms of paneer pieces and salt to it. Mix gently to combine.

• Cook for another 3 minutes on medium heat. Then add garam masala, dry fenugreek leaves, and a pinch of sugar and mix well. Cook for another 2 minutes on medium heat.

• Next, add coriander leaves and fresh cream and mix well. Switch off the flame and serve hot with chapati or roti.

stepwise pictures of how to make paneer lababdar recipe

Heat 1 tbsp oil in a wide pan. When hot add cumin seeds and pepper. Saute for a few seconds.

Next add onion, green chili, ginger, and garlic. Saute till onion turn translucent.

Next add the chopped tomatoes, dry red chili, cashew nuts, and little salt. Saute for 3 mins on medium heat.

Then add 1/2 cup of water and mix well. Cover and cook for 5mins on medium heat.

After 5 mins open the lid and give a mix. Cool and grind to a smooth paste.

To make gravy

Heat 1 tbsp oil and 1 tbsp butter in a wide pan. Next add cinnamon, cloves, cardamom, and ginger, and saute for a minute.

Add the ground paste and 1 1/2 cups of water and mix well. Then cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

Next grate 100 gms of paneer and 100 gms of paneer pieces and salt to it. Mix gently to combine. Cook for another 3 minutes on medium heat.

Then add garam masala, dry fenugreek leaves, and a pinch of sugar and mix well. Cook for another 2 minutes on medium heat.

Next, add coriander leaves, and fresh cream and mix well. Switch off the flame and serve hot with chapati or roti.

Watch the Video recipe here 👇

Healthy Cooking | Carrot Fenugreek leaves stir-fry | Gajar Methi Sabzi | Carrot Methi Poriyal | Carrot Vendayakeerai poriyal | Carrot recipes | #simpleandyummyrecipes

Are you looking for a healthy side dish for rice and roti? Then this recipe is a unique side dish that has a perfect blend of sweet, spice, and bitter. Carrot Fenugreek leaves stir-fry is a simple Indian side dish/sabzi recipe made using carrots and fresh fenugreek leaves. It is a winter recipe where red carrots and fenugreek leaves are in season. But I made it using regular orange carrots.

Check for Stepwise pictures and Video recipe below

For more carrot recipes click the links below

• Carrot and Spinach rice
• Low-fat Carrot cake
• Carrot and Orange juice
• Carrot halwa
• Roasted Pumpkin and Carrot soup
• Carrot raitha

Preparation time: 10 mins Cooking time: 20 mins Serves: 2

Ingredients

• 300 gms - Carrot, cut into bite-sized pieces
• 1 bunch Fenugreek leaves, cleaned, stem removed, chopped
• 1 - Onion, chopped
• 1 tsp - Red chili powder
• 1 tsp - Coriander powder
• ¼ cup of Water
• Salt as required
• 1 tbsp - Oil

Method:

• Separate the fenugreek leaves ( methi ) from its stem and wash them. Drain well, chop, and keep aside. Peel wash and cut the carrots into bite-sized pieces and keep aside.

• Heat oil in a kadai/wok, when hot add cumin seeds and allow it to turn brown. Then add asafoetida and give a stir.

• Next, add the chopped onions and saute till the onions turn soft and translucent on medium heat.

• Then add the spice powders and salt. Stir well until fragrant, say about 2 mins on low heat.

• Add the chopped carrots and mix well to combine.

• Add ¼ cup of water and mix well. Cover and cook the carrots for 10 mins on medium heat.

• After 10 minutes open the lid and give it a stir. Now the carrots are ¾th cooked.

• Next, add the fenugreek leaves and mix well to combine.

• Cook on medium heat for about 10 mins by constantly stirring and sauteing.

• Serve it with rice or roti.

stepwise pictures of how to make carrot fenugreek stirfry

Heat oil in a kadai/wok, when hot add cumin seeds and allow it to turn brown. Then add asafoetida and give a stir.

Next, add the chopped onions and saute till the onions turn soft and translucent on medium heat.

Then add the spice powders and salt. Stir well until fragrant, say about 2 mins on low heat.

Add the chopped carrots and mix well to combine.

Add 1/4 cup of water to the carrots and mix well. Cover and cook the carrots for 10 mins on medium heat.

After 10 minutes open the lid and give it a stir. Now the carrots are ¾th cooked.

Next, add the fenugreek leaves. Mix well to combine. Cook on medium heat for about 10 mins by constantly stirring and sauteing. Serve it with rice or roti.

Watch the Video recipe here