Cilantro Chutney (கொத்தமல்லி சட்னி)
The recipe is the same as Mint Chutney (புதினா சட்னி)
Just use cilantro leaves in place of mint leaves (pure commonsense ;-) )
Mushroom Gobi
Servings about 4
- Make a concoction of the following:
- coriander powder - 4tsp
- red chilly powder - 1tsp
- turmeric powder - 1tsp
- little water to mix the above - about 4tsp..
- In a pan heat about 4tsp of oil
- Season the oil with 1tsp of cumin seeds
- When the seeds splutter add a pinch of hing, 1 bay leaf, a spring of curry leaves, 1 long green chilly deseeded and slit lengthwise
- Add 2tsp of grated ginger and stir for few seconds without burning the ginger
- Now pour the masala concoction and stir until oil oozes from the sides
- Add salt (per taste)
- Add the chopped caulifower florets (about 1 cup) and chopped mushrooms (3 button mushrooms chopped)
- Stir so that the masala coats the pieces really well
- Cover and cook for 5 minutes
- Stir the pieces without breaking them and check for salt and add if needed more. Add a sprinkle of water if the pan is too dry (mushrooms leave lot of water so usually the pan won't dry that quick)
- Add 1 tsp of Amchur or mango powder and stir once
- Cover and cook for another 5 mins or until the florets are tender/cooked
- Garnish with cilantro and serve hot with naan or chapathi or wheat dosa
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