Mushroom Matar Masala

Mushrooms are one of the less-favored ingredients used in Indian cooking, but there's one recipe that almost every one enjoys, and that is the Mushroom Matar Masala. Fresh mushrooms cleaned and chopped, then paired with fresh green peas make for a lovely curry that goes well with any Indian bread or rice dish. It is also very easy to make, so its an ideal preparation for week-nights when you have less time on hand but need to enjoy a fulfilling meal. Taking it one step further, we add some cream to the curry, thus transforming it into a rich concoction, perfectly healthy yet delicious to savor with nice and warm Naan bread!

Ingredients
15-20 Button Mushrooms, cleaned, pat dried and quartered
3/4 cup fresh/frozen Green Peas
2-3 tbsp fresh Cream
3 large Tomatoes, pureed
3-4 Garlic Flakes, thinly sliced
1 inch Ginger, finely chopped
3-5 Dry Red Chillies, halved
1/2 tsp Garam Masala
1/2 tsp Kitchen King Masala (Optional)
1/4 tsp Aamchur/Dry Mango Powder (or lemon juice - to taste)
1 tsp Sugar
1 tsp Jeera/Cumin Seeds
1 + 1/2 tbsp Oil
Salt to taste

Method
Heat 1/2 tbsp of oil in a pan and add a tsp of cumin seeds to it. When cumin starts to sizzle add finely chopped garlic and ginger to it. Sauté on medium flame till the garlic turns light golden on the edges.

Now add finely chopped onions and halved red chillies and sauté till onion turns light golden, about 2 minutes. Switch off the flame. Once the onion mixture has cooled a bit, grind it to a smooth paste without adding any water to it.

Heat 1 tbsp of oil in a pan and add a tsp cumin seeds to it. Again when cumin starts to sizzle, add ground onion paste to it and fry till the whole mixture becomes dry, about 4-5 minutes, on medium flame. Make sure that the ground onion mixture turns little brown in color.

To this, add garam masala and kitchen king masala and fry for half a minute. Mix in quartered mushrooms and sauté for 2-3 minutes. Add tomato puree, green peas, cream, dry mango powder and salt to taste and mix well. Add about 1/2 cup of water to make a smooth gravy.

Simmer the flame and let it cook covered for 10 minutes, stirring in between. Add little more water or milk if needed to get the required consistency of gravy and adjust the seasonings. Then remove the lid and let it cook for another 5 minutes for all the flavors to blend well.

Garnish with finely chopped coriander, and Serve your Mushroom Matar Masala with any Indian flat breads or Rice and enjoy.

Related Recipes
Spicy Kadai Paneer
Hyderabadi Mirchi ka Salan
Dudhi/Lauki Koftas

Green Pea and Mint Soup - Tastes as Good as it Looks!!

I had loads of mint leaves at home after I used barely some from the large bunch I bought at the Farmer's market, and as they don't stay fresh for a long time, I knew I had to put them to good use. I searched around for some simple soup recipes, and finally decided to try it for a delicious soup, combined with peas, just perfect for detoxifying the system and enjoying the warmth of the soup in this winter chill. I have to admit I was a bit hesitant in trying the soup, but what is a chef who doesn't experiment, so I took the leap of faith and jumped right in! The result, a beautiful green-colored Pea and Mint soup, flavored mildly with onion, garlic, fennel and black pepper, and a little bit of fresh cream adding a bit to the indulgence. It serves to be a very healthy and wholesome entree on cold winter nights, and definitely puts all that extra mint to good use!!

Ingredients
1 tbsp olive oil
1 small onion - chopped
3 garlic cloves - minced
1 tbsp fennel seeds powder - roasted (optional)
6 cups water
1 lb fresh peas - boiled
1 cup fresh mint - chopped
2 tbsp half and half
2 tbsp fresh cream - for garnish
Salt - to taste
Ground black pepper - to taste

Method
Heat the olive oil over moderate heat in a large saucepan. Add the onions and garlic and cook, stirring, for 7-10 minutes until they are soft. Then add the fennel powder

Add the water, chopped mint and the peas to the saucepan. Bring to a boil. Reduce the heat, add the half and half, and simmer for 15 minutes. Remove from the heat and allow to cool a little.

Now puree the soup in batches in a blender until smooth. Season with salt and freshly ground black pepper. Serve hot, garnished with mint and fresh cream or croutons and feel the goodness of the taste. The soup has a lovely color and is soothing both to the eyes and the soul! Do keep in mind though that we are talking more healthy, than tasty!:) This Green Peas and Mint Soup is indeed a nice way to load up yourself with plenty of antioxidants!

Related Recipes:
Veg Hot and Sour Soup
Restaurant-style Tomato Soup