Devi's Kitchen

Onion.             - 1 Tomatoes.       - 3 Red chillies     - 5 to 7 Mustard.          - 1/2 teaspoon  Asafetida.        - 1/8 teaspoon  Gingelly Oil.   - 2 tablespoons  Salt                  - as needed  Take a medium size or big size mixie jar, cut medium size onion & tomatoes as big slices then put it into the mixie jar with red chillies(if you don’t like much spice add 5 red chilies). Grind it finely. Take a deep pan add oil then add mustard, curry leaves, asafetida when it spluttered pour grounded onion tomatoes next add salt. Allow it to boil for ten to fifteen minutes. Now easy tomato chutney ready. 

Onion.                    - 1 small Tomato.                  - 1 small Curry leaves          - 1 cup or 10 strips  Coriander leaves.   - 2 cups or Half bunch  Oil.                         - 1 tablespoon  Red chillies.           - 5 Salt.                        - as needed Seasoning        Mustard.                  - 1/2 teaspoon  Uraddal                    - 1/2 teaspoon  Take a pan add oil once heated add onion slices when it gets transparent add tomatoes with curry leaves sauté for a minute after that add coriander leaves and sauté for few seconds then switch off the stove. Allow it...

Mushrooms           - 500gram Thick curd               - 2 tablespoons  Ginger Garlic Paste - 1 teaspoon  Chilli Powder.           - 1 teaspoon Coriander Powder.       - 1 teaspoon Gram masala/Tandoori Powder - 1 teaspoon  Oil             - 2 tablespoons  Salt            - 1/4 teaspoon   Wash mushrooms well and slice as two pieces if it is small mushrooms or slice as four pieces if it is big.    Then marinate mushrooms with all above ingredients. Keep it aside for half an hour.   After half an hour shallow fry in a non stick pan as batches. When mushrooms start to getting brown on its sides is cooked at this stage transfer to plates.    It’s like a curry vruval. Kids to adults love it! Enjoy!! Note:   We can use half lemon instead/substitute  of curd.