Mushroom in tomato cashew gravy

A delicious gravy which I learnt from a regional cookery channel. I felt that was a must share. Hope you enjoy making the dish.

Ingredients

200 gms of mushrooms, washed and chopped into medium sized pieces
3 tomatoes
50 gms of cashew nuts
1/2 red bell pepper
1/2 yellow bell pepper
2 tspns of ginger garlic crushed
2 onions 
2 green chillies slit in between
1 tspoon  kashmiri chilli powder
1 bay leaf
1/2 an inch of cinamon
4 cloves
1 small piece of star anese
1 small piece of the nutmeg flower
Salt to taste
1 tspn of garam masala
1 tspn of katsuri methi
2 tbspns of any salted butter

Method
In a pan put tomatoes roughly chopped, cashew nuts, quarter  each of roughly chopped red and yellow bell pepper, put enough water to immerse all the ingredients and give it a nice boil. Once you see the tomatoes done, remove from flame, cool and grind to a fine paste. 

Next in the pan heat some oil and add one onion chopped into square and the remaining red and yellow bell peppers chopped  the same as onion, give these a quick stir, see that the crunch is maintained and remove in a bowl, keep aside.

In a pan again take some butter and saute the mushrooms and keep ready.

Again in a pan take some oil, add one finely chopped onion, bay leaf, nutmeg flower, cinamon, cloves, crushed ginger garlic, slit chillies, let the mixture turn golden brown, add the ground paste, let this too cook well till it leaves the pan, add the mushrooms, chilli powder, garam masala, kasuri methi, salt to taste, salted butter and cook covered till done, add a little water if necessary, transfer into a serving bowl, garnish with fresh coriander and serve with roti or phulka.  

                                                     
                                       Indian Flat Bread made two ways, sweet and savoury

The savoury parathas are made with spinach, potatoes and fenugreek, The sweet ones are made with stuffed coconut and jaggery. 

Ingredients
For the savoury ones
2 potatoes boiled and mashed
Small bunch of spinach cleaned and chopped fine
A small bunch of fenugreek cleaned and chopped fine
A small bunch of coriander cleaned and chopped fine
 6 green chillies roughly crushed
Salt to taste
2 tbspns of oil
1 tspn of cumin powder
1 tspn of aamchur powder
2 cups of whole wheat flour mixed in the above ingredients, no water added, dough gets made with the moisture of the vegetables. 
Cover and let it sit for about fifteen minutes, roll out parathas made of equal sized balls, roast on a pan with clarified butter to get the maximum taste. Eat with pickle, masala chillies and yogurt.

For the sweet ones
1 cup coconut freshly scraped
1 cup milk
1 cup jaggery
1/2 tspn of cardamom powder
4 strands of saffron
1/4 tspn nutmeg powder
Take a pan and mix all the ingredients and keep to cook stirring in between to see that it does not get burnt, cook till the mixture laves the sides of the pan, should neither be too dry nor too moist. Keep to cool so we can stuff it into the dough. 

Dough made with whole wheat flour like we make for normal phulkas or rotis made and kept to rest for about fifteen minutes.

Now make equal sized balls, take each in your palm and keep a ball of the cococnut mixture and cover it totally with dough. Roll out very carefully applying light pressure on them, pan roast to golden brown on both sides with clarified butter. Tastes heavenly when each morsel is dipped in clarified butter and eaten!

                                                                     

                                                                     
                                                                   Egg Curry

                           A dish which everybody in my family relishes with both roti and rice.

Ingredients
6 eggs boiled and peeled
6 onions out of which four will be chopped into long pieces, used for the paste and two will be chopped fine
3/4 cup freshly scraped coconut
4 green chillies
4 cloves of garlic
1 inch ginger roughly chopped
2 tomatoes roughly chopped
1/2 cup tomato puree
4 clove, 1 inch of cinamon, 1 tspn of black peppercorns pounded in a mortar pestle
1 heaped tspn of malwani masala powder
1/2 tspn of aamchur 
Salt to taste
1 tspn of chilli powder ( Kasmiri for the colour)
Coriander for garnishing, I have opted to use it while cooking the paste

Method
First in a kadhai put some oil and add the garlic, let it turn light brown then add the 4 roughly chopped onions, let them turn golden brown, add the coconut, the chillies, tomatoes and cook till tomatoes  turn soft. Cool and grind all this to a paste.

Now in the same kadhai take some oil and add the pounded spices, the ground paste, the chopped coriander, the malwani masala, salt to taste, chilli powder, aamchur, tomato puree, cook till the paste leaves the sides of the kadhai, add the two finely chopped onions, add enough water to make a curry
consistency and now chop the eggs into halves and add them, cook covered till done, serve with roti or hot steaming rice.