Devi's Kitchen

Onion.             - 1 Tomatoes.       - 3 Red chillies     - 7 Mustard.          - 1/2 teaspoon  Asafetida.        - 1/8 teaspoon  Gingelly Oil.   - 2 tablespoons  Salt                  - as needed   Take a medium size mixie jar, cut onion, tomatoes as big slices add it to mixie jar. Grind it with  red chillies. Take a deep pan add oil add mustard, curry leaves, asafetida then pour ground onion tomatoes add salt. Allow it to boil for ten 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 heat it up 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 to cool down then grind it with red chillies and salt. Add seasoning. Curry leaves chutney ready!

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             - 4 tablespoons  Salt            - 1/2 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.