Mushroon Masala

Ingredients:
Chopped Mushroom- 1 packet
Turmeric powder- 1/4 tsp
Red chili powder- 1 tsp
Oil and Salt- as required
Ginger garlic paste - 3 tsp

To grind :
Onion - 1
Tomatos - 2
Cinnamon - 1 inch
Shredded coconut - 2 tbsp
Cardamom - 1
Cloves- 2
Cumin seeds- 1 tsp
Fennel seeds- 2 pinch
Coriander leaves- 2 tbsp

Method:

1. Heat pan with oil. Add all the 'to grind' ingredients and fry for few minutes. Tomato should turn mushy and onions to be blended well.
2. Grind the above fried items, allow it to cool and keep it aside.
3. Heat oil in a pan, Add ginger garlic paste, add the mushroom and saute for few mins.
4. Add grinded paste, salt , turmeric powder and red chili powder, leave it to boil. Add 1/2 cup water if gravy is very thick.
5. Allow it to boil for 5mins and serve hot with chapathis.

Masala Thepla

Ingredients:

Wheat flour .......................  2 Cup
Oil .................................... 2 Tbsp
Ajwain seeds  ...................... 1 Tsp
Sesame seeds ...................  2 Tbsp
Turmeric powder ............. 1/4  Tsp
Red chilli powder ............ 1/2 Tbsp
Salt .............................  As needed
Water .........................  As needed
Oil ..............................  As needed 

Method:

1. Take wheat flour in bowl add 2 tbsp oil, ajwain seeds, turmeric powder, sesame seeds, red chilli powder and salt and knead into a firm dough, using enough water.  
2. Now make 12 equal balls out of the dough.  Take one ball and start rolling the ball into flat 6” rounded circle.
3. Now put the thepla on a hot tawa.  First cook one side.  It should be less than half cooked.
4. Turn and cook the other side.  This side should be a completely cooked till light golden spots appear.
5. Then apply some oil on first sides of thepla, turn and cook till light golden spots appear.  Then remove thepla from the heat. Prepare all remaining theplas same way. 

Theplas can be served with tea/coffee, pickle or yogurt.

Corn Peas Pulao

Ingredients:

Basmati Rice - 1 cup
Big Onion - 1 chopped lengthwise
Ginger garlic paste - 3/4 tsp 
Corn kernels - 1/4 cup
Peas - 1/4 cup
Ghee - 1/2 tbsp
Oil - 1/2 tbsp
Water - 1 and 1/2 cups
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves -2
Cardamom - 1

To grind to a paste:
Coriander leaves - 1/2 cup tightly packed
Cashewnut - 6
Tomato - 1 big sized
Green chillies - 2
Garam Masala powder - 1 tsp
Red chilli powder - 1/2 tsp

Method:

1. First grind the ingredients listed under 'to grind' with little water to a fine paste. Set aside. In a pressure cooker heat oil+ghee add ginger garlic paste, cinnamon, cloves and cardamom
2. Add onion and saute till slightly browned. Then add the masala paste and saute till raw smell leaves and it turns color as shown below.Soak basmati rice in water for 30mins set aside.
3. Then add corn, peas saute till the masala is well blended with the veggies.Add required salt, I used rock salt. Drain water from rice and add it.
4. Give a stir and add water. Close and pressure cook for 3 whistles in medium flame. Once pressure releases fluff the rice with fork, take care not to break the rice

Serve hot with curd or onion raita. 

Ragi idly

Ingredients

2 cups Idli Rava
1 cup Urad dal
Ragi flour/Finger Millet flour - 1 cup
Fenugreek seeds - 1/2 tsp
Salt to taste

Method:

1. Soak Rava in plain water for 4 hrs.
2. Soak dal and fenugreek seeds in plain water for 4 hrs.
3. Make a fine paste of Urad dal & keep aside.
4. Take a handful of rava & tightly squeeze the water out of it & add it to the urad dal paste.
5.  Continue untill all the rava is done.
6. Add ragi flour and Salt to it & mix well.
7.  Leave OVERNIGHT in a warm place for fermentation.
8. Now, this batter is ready for making ragi idly