RIDGEGOURD MUSHROOM MASALA

         RIDGEGOURD MUSHROOM MASALA

                                        

CUISINE-ORIYAN 
SERVES:2-3

INGREDIENTS

RIDGE GOURD-2 SMALL ONES
MUSHROOM-1 CUP
GINGER-GARLIC PASTE-1 TBSP

TURMERIC POWDER-1/4 TSP
CHILLI POWDER-1/2 TSP
CORIANDER POWDER-1 TSP

OIL- 1 TSP+1 TSP+1 TBSP
SALT AS PER TASTE
WATER- 1/2 CUP

METHOD

1.HEAT OIL IN A KADAI AND SAUTE MUSHROOM FOR 3-4 MINUTES.THEN KEEP ASIDE.

2.IN THE SAME KADAI HEAT ANOTHER 1 TSP O OIL AND SAUTE RIDGE GOURD WELL AND KEEP ASIDE

3.NOW HEAT 1 TBSP OF OIL ADD GINGER GARLIC PASTE SAUTE WELL.

4.ONCE ITS DONE ADD RIDGE GOURD PIECES LITTLE SALT AND WATER.STIR ONCE

5.NOW COVER AND COOK TILL THEY ARE ALMOST DONE.

6.ONCE DONE ADD ALL THE SPICE POWDERS ALONG WITH MUSHROOM.TOSS WELL.

7.COOK FOR ANOTHER 3-5 MINUTES TILL MUSHROOMS ARE COOKED WELL..

8.ONCE WATER IS EVAPORATED AND THE DISH HAS BECOME DRY ,DO A TASTE TEST,SWITCH OF THE FLAME.

9.OUR DISH IS READY TO SERVE.

NOTE : IF YOU WANT GRAVY THEN ADD WATER ACCORDINGLY AND NO NEED TO WAIT TILL THE DISH HAS BECOME DRY.ONCE MUSHROOMs ARE DONE YOU CAN OFF THE FLAME AND CAN SERVE THE DISH.

MUSHROOM SHOULD BE CLEANED PROPERLY IN HOT TURMERIC WATER    BEFORE USAGE.          

IN CASE OF RIDGE GOURD, YOU SHOULD REMOVE ITS VEINS AND WASH THEM IN WATER 2-3 TIMES.

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AMARANTHUS STIR FRIED WITH VEGETABLES

                                                         POY BHUJJIA

                                   

  

RECIPE: ORIYAN CUISINE

SERVES:2

INGREDIENTS

Poy (stems+leaves)-1 cup
Brinjal/aubergine/vazuthanenga-1/2 cup
Beans-1/2 cup
Potato-1/3 cup
Tomato-1/3 cup
Turmeric powder/haldi/manjal- 1/2 tsp
Chilli powder- 1/2 tsp
Salt as needed

Water as needed                                                                                    
Oil

FOR GRINDING:
Mustard seeds/kaduku/sarson-1 tsp
Garlic/lehsun/veluthulli- 5-6 pods
Green chilly-3

METHOD:

1.Wash ,clean and chop all the veggies(other than the vegetables i mentioned you can also add onions,carrots,ridge gourd ,pointed gourd etc).grind the ingredients to a coarse paste given under grinding.

2.Heat oil in a kadai add the ground paste ,chilli powder,turmeric powder and saute till oil separates.

3.Now add all the veggies except poy leaves.Add little water,salt,cover and cook till the vegetables are cooked properly.

4.Once they are done add poy leaves ,give it a good stir ,again cover and cook for 2 minutes.Do the taste test and adjust salt and spice powders according to your taste.serve with rice and Enjoy.