Mushroom and chick peas Curry and An Award

I love to add mushroom in all my side dishes I make for chapatti as it is very good source of nutritional value and more over I love the taste of mushroom. This is also same kind of dish I tried by adding the mushrooms to the chickpeas and as usual it also tasted excellent and I think for me any dish with mushroom would taste great. I want my family some how they should eat mushroom at least once in a week and I make sure to do that and I try to avoid making anything in fried form using mushroom as  there would be no point in taking the mushroom for what it is. This is the good side dish for chapatti and in every bite you get the taste of channa and the mushroom that's the best of all.

Ingredients
Mushroom - 1 Cup Chopped
Channa/Chick peas - 1 Cup Boiled
Bell pepper - 1/2 cup chopped
Onion - 1 chopped
Tomato - 2 Chopped
Green Chilies - 2
Ginger Garlic paste - 1 tsp
Cumin seeds - 1 tsp
Coriander powder - 2 tsp
Cumin Powder - 1 tsp
Chili Powder - 1 tsp
Kasoori methi / dry fenugreek leaves - 2 tsp
Cilantro to garnish
Salt to taste
Oil - 3 tsp

Method
Heat oil in a non-stick pan and cumin seed and they splutter add the onion and green chiles and saute till its tender and add the ginger garlic paste and mix for a min.
Add the tomato and cook till its turns pulp and add all the dry masala powders and give a good mix and add 1 cup of water and cook cooked for 10 mins and stirring in between.
Add the mushroom,bell pepper and boiled chickpeas and mix and if needed add little water and cook until mushroom is done. Add the kasoori methi leaves and mix and garnish with lots of cilantro and remove and serve hot with chapatti and enjoy!!!

My fellow blogger Renuka Bendre Rao  from http://cookingyummy.blogspot.com/ has shared this wonderful award to me and I thank her for remembering me for this.

Its no good if I keep this award all by my self so I love to share this with ,

Ashkuku from http://asha-oceanichope.blogspot.com/
Latha from http://flourishyourflavour.blogspot.com/
Rohini from http://curriesandspices.blogspot.com/
Muraligeetham from http://ruchibhedangal.blogspot.com/
Babli from http://khanamasala.blogspot.com/  

Please kindly accept this.

Chicken Malai Kabab

I am back from my holidays, had a wonderful vacation at Myrtle Beach so still not able to come over from that mood. This recipe was lying in my draft for quite a long time and since I didn’t prepare anything new to post, I am taking this opportunity to post my old recipe. I prepared this dish on my hubby’s office grill out get together, where most of them were American and I made it less spicy and more cheesier to suit them and surprisingly this dish turned out to a huge hit among them, so if have any American family coming over your house sure this dish is gonna make them drool. This recipe is taken from the vahrehvah website and I am sure many would be familiar with this recipe but still I am posting for those who haven’t tried. Here is the recipe ..

Ingredients
Boneless Chicken Breast – 1lb Cut to a desired size cubes
Mozzarella Cheese – 1 Cup
Cream – 3 tsp
Ginger Garlic Paste – 2tsp
Meat Tenderizer – 2 tsp (optional)
Cardamom powder – 1tsp
Pepper and salt to taste
Green Chilies – 3
Cilantro – ½ cup
Wooden Skewer – 3 (soak in water for min 30mins)

Method
Pat dry the chicken with a kitchen towel and cut to cubes and marinate with ginger garlic paste, meat tenderizer, salt, pepper and cardamom powder and keep refrigerated for 1 hour.
Grind green chilies and cilantro to a coarse paste and mix with the chicken.
Mix cheese and cream and add the chicken and marinate for 2 hrs.
Pre heat oven to 400*F
Put the chicken in the skewer and place in a oven safe bowl and place it the oven for 10 mins on both the side and now turn the oven to broil mode and cook till the chicken turns brown on both the sides. Serve with some mint chutney and Enjoy!!!

I got a award from Ashkuku and thanks dear for passing on to me ....

Pumpkin Muffins and My First Award

After visiting the pumpkin patch last week, we came home with three big pumpkins, a pumpkin for a ticket, thank God no ticket for my girl. Pumpkin is not much liked dish at home so kept without using it for a week, not even jack-o-lantern this time as we went after the halloween no one was interested in it, but this week end my boy suggested to do pumpkin muffins and he was soooo excited to help me out. It took lot of time to prepare the puree first, better way is to use the store bought one if you don't have the pumpkin. I didn't have any pumpkin muffin recipe handy so I had to google and it gave lots of recipes as usual and I had difficulty in choosing one and at last I adapted to the recipe from  thepioneerwoman.com site. My pumpkin puree which I made at home was not too thick so my muffins didn't puffed up as it is should be, never mind the taste was excellent, thanks to the pioneerwoman. 

  

Ingredients

All Purpose Flour - 1 Cup

Sugar - 1/2 Cup

Baking Powder - 2 tsp

Cinnamon Powder - 1 tsp

Ginger Powder - 1/4 tsp

Nutmeg Powder - 1/4 tsp

Salt - 1/2 tsp

Butter - 4 tbsp

Pumpkin Puree - 1 Cup

Egg - 1

Vanilla essence - 1 tsp

Milk - 1/2 Cup

Method
Combine all the dry ingredients flour, Cinnamon, ginger, nutmeg, sugar and salt together along with melted butter in a mixing bowl.
In a separate bowl mix together pumpkin puree, egg, vanilla essence and milk.
Pour the pumkin mixture into the flour mixture and combine both well.
Pre-heat oven to 400*F and grease the muffin pan.
Fill the muffin pan to 1/2 to 3/4 with the batter. 
Sprinkle  sugar or cinnamon or mix sugar and cinnamon on each muffin.

Bake in the oven for 20 to 25 mins.

Serve with some whip cream or just plain taste very good.

Babli from http://khanamasala.blogspot.com/ has hourned me by passing on my these awards , thanks Babli for that.