Kadai mushroom gravy recipe

RECIPE TYPE: main CUISINE: north indian, punjabi

PREP TIME:  20 mins COOK TIME:  40 mins TOTAL TIME:  1 hour

SERVES: 3-4

kadai mushroom gravy recipe - button mushrooms cooked in a spiced (masaledar) onion-tomato based gravy.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

to be ground to a paste:

• 135 grams onions or 2 medium to large onions or 1 cup heaped roughly chopped onions
• 250 grams tomatoes or 3 medium to large tomatoes or 1.5 cup chopped tomatoes
• ½ inch ginger or 2 to 2.5 grams ginger or 1 tsp chopped ginger
• 5 to 6 garlic or 4 grams garlic or 1 tsp chopped garlic

whole spices for kadai masala:

• 1 tbsp coriander seeds/sabut dhania
• ½ tsp cumin seeds/jeera
• 1 inch cinnamon/dalchini
• 2 cloves/lavang
• 2 green cardamoms
• 6 to 7 black pepper
• 4 to 5 dry red chilies or kashmiri red chilies

for preparing gravy:

• 3 tbsp oil
• 1 tej patta or indian bay leaf
• ½ tsp turmeric powder/haldi
• ½ tsp red chili powder or deghi mirch or kashmiri red chili powder
• 200 to 250 grams white button mushrooms, chopped or sliced
• 90 to 100 grams capsicum or green bell pepper, 1 medium to large capsicum or 1 cup thinly sliced capsicum
• ¾ to 1 cup water or add as required
• ½ to 1 tsp kasuri methi/dry fenugreek leaves, crushed
• 2 tbsp chopped coriander leaves
• ½ inch ginger, julienne
• 2 tbsp cream (optional)
• salt as required

INSTRUCTIONS

preparing kadai masala:

1. heat a pan or kadai. take all the whole spices mentioned under the "whole spices for kadai masala' list in the pan.
2. dry roast all the whole spices on a low flame till they become aromatic. stir them often while roasting.
3. once the spices cool down, add them to a grinder jar or a spice or coffee grinder. grind to a fine powder.
4. remove in a plate and keep the kadai masala aside.

preparing onion and tomato paste:

1. in the same grinder jar, add 1 cup heaped roughly chopped onions. grind to a smooth paste. remove and keep the onion paste in a bowl.
2. to the same jar, now add 1.5 cup chopped tomatoes, 1 tsp chopped ginger and 1 tsp chopped garlic.
3. grind to a smooth paste. keep aside.

preparing the kadai gravy:

1. heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for two to three seconds.
2. add the ground onion paste. saute stirring at intervals, till the onion paste becomes golden. for a quick cooking of the onion paste, add a pinch of salt.
3. once the onion paste turns golden, then add the tomato paste.
4. saute the tomato paste till you see oil specks on top or leaving the sides of the paste.
5. the masala will also thicken and leave the sides of the pan.
6. then add ½ tsp turmeric powder and ½ tsp red chili powder or deghi mirch or kashmiri red chili powder. mix very well.
7. add sliced or chopped mushrooms.
8. mix the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium flame.
9. add the ground kadai masala along with salt.
10. add ¾ to 1 cup water. mix again very well.
11. cover the kadai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
12. then add 1 cup thinly sliced capsicum.
13. simmer without a lid, till the capsicum is half cooked and still have their crunch. cook for about 6 to 7 minutes. you can also cook for some more time if you want.
14. then add ½ to 1 tsp kasuri methi (crushed). at this step you can also add 2 to 3 tbsp cream, if you prefer.
15. lastly add 2 tbsp chopped coriander leaves and ½ tsp ginger julienne.
16. stir and then serve kadai mushroom gravy hot with chapatis, tandoori rotis, naan or bread. you can also serve with steamed rice or jeera rice or matar pulao.

Rich Milk Peda recipe

Ingredients  :

• Milk - 1 liter
• Milk Powder - 100 gm
• Condensed Milk - 100 ml
• Butter - 50 gm
• Sugar - 300 gm
• Cardamom - 3 (Finely powdered)

Milk peda preparation

1. Heat a heavy bottom broad pan.
2. Add butter and melt it. Add all other ingredients one by one and mix very well.
3. Stir occasionally until it get a thick consistency.
4. Wear a glove while stirring, at this point, there is a chance of spluttering.
5. Lower the flame and stir very well without taking hands.
6. The batter gets more thicker and you can see the sides gets separated while you stir.
7. When all of its water content is dried, switch off the flame. (It takes around 45 minutes or more).
8. Let it cool for 20 minutes.
9. Apply a touch of ghee on the palm and make small balls out of it, just press the middle and arrange in a buttered wax paper.

You can keep the milk pedas in an airtight container, as it is difficult to eat and finish in a day or two!​

Kerala Lemon pickle / Naranga achar

Ingredients :

• Ripe Lemons : 20 nos.
• Garlic : 2 pods
• Green chilly : 2 or 3 sliced lengthwise
• Mustard seeds : 2 tsp.
• Red chilly powder : 3 tbsp. (as per your spice level).
• Asafoetida powder: 1/2 tsp.
• Vinegar: 2tbsp.
• Salt : 1/4 cup
• Gingelly oil / Sesame oil : 2 tbsp.
• Curry leaves.

Kerala Lemon pickle preparation​ 

1. ​Select 20 numbers of ripe lemons and wash them thoroughly.
2. Pat dry them and steam the lemons in a vessel for 8-10 minutes. (Do not overcook them, then you cant slice them).
3. Remove from the flame and allow it to cool and then dry the lemons using a clean dry cloth.
4. Slice each of the lemon pieces into 8 pieces. If they are small ones, slice them into 4-6 pieces.
5. Add garlic, green chillies, put in a tbsp of salt to the sliced lemon and mix well.
6. In a kadai / cheenachatti / pan heat the gingerly oil and splutter the mustard seeds.
7. Lower the flame and add the chilly, saute for some seconds.
8. Add the sliced lemon pieces, garlic, chilly mix to it.
9. Mix it well and switch off the flame.
10. Add asafoetida powders, curry leaves and saute it.
11. Taste it and add extra salt if needed.
12. Add the vinegar and transfer everything into a dry bharani /glass / ceramic jar.
13. Heat 2 tbsp of gingelly oil and allow it to cool and then pour the oil on the top of the pickle. This will prevent fungus growth and gives it an authentic taste.
14. Start using the lemon pickles (naranga achar) after 3-4 weeks.

Kadala curry recipe

RECIPE TYPE: main

CUISINE: kerala

PREP TIME:  8 hours 30 mins

COOK TIME:  25 mins

TOTAL TIME:  8 hours 55 mins

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for cooking the chickpeas:

• ¾ cup black chickpeas/kala chana/desi chana/whole bengal gram/kadala
• 2 cups water for soaking chickpeas
• 2.5 cups water or the soaked water+fresh water for pressure cooking

for kerala garam masala:

• ½ tsp fennel seeds
• 2 to 3 strands of mace
• 1 inch cinnamon
• 3 cloves
• 3 pinches of grated nutmeg or nutmeg powder

for coconut paste:

• ½ cup grated coconut, tightly packed
• ¼ cup to ⅓ cup water for grinding coconut

other ingredients:

• ⅓ cup chopped shallots or pearl onions/sambar onions
• ½ inch ginger, chopped, about 1 tsp chopped ginger
• 1 or 2 green chilies, chopped, about 1 tsp chopped green chilies
• 10 to 12 curry leaves
• ½ tsp mustard seeds
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ¼ tsp black pepper powder
• 2 tbsp coconut oil
• 1 to 1.25 cups of water or stock
• salt as required

INSTRUCTIONS

pressure cooking chickpeas: (check notes on cooking chickpeas in a pot/pan)

1. first rinse and then soak the black chickpeas in 2 cups water for 8 to 9 hours or overnight. here's a pic of the soaked black chickpeas. you can also use white chickpeas instead of black chickpeas.
2. take the black chickpeas in the pressure cooker. add 2.5 cups of fresh water or overall 2.5 cups of the soaked water + fresh water. i usually do not throw away the soaked water of black chickpeas. add ½ tsp salt.
3. stir and pressure cook the chickpeas for 10 to 12 whistles till they are tender and cooked through.

preparing coconut paste:

1. meanwhile when the chickpeas are cooking, take ½ cup tightly packed grated coconut in a grinder jar. add ¼ to ⅓ cup water and grind to a smooth paste.
2. keep the ground coconut paste aside.

preparing kerala garam masala:

1. in a small pan, dry roast the following spices till aromatic - ½ tsp fennel seeds, 2 to 3 strands of mace, 1 inch cinnamon, 3 cloves, 3 pinches of grated nutmeg or nutmeg powder. just a light roasting. don't over do.
2. in a small grinder or coffee grinder or a mortar pestle, grind or pound these five spices to a semi fine or fine powder. keep aside.

preparing kadala curry:

1. heat 2 tbsp coconut oil in a pan.
2. add ½ tsp mustard seeds and let them crackle.
3. add ⅓ cup chopped shallots. stir and saute for a minute.
4. then add 1 tsp chopped ginger, 1 tsp chopped green chilies, 10 to 12 curry leaves and saute till the shallots turn translucent or a light brown.
5. then add 1 tsp red chili powder, 1 tsp coriander powder, ¼ tsp black pepper powder and the ground kerala garam masala. if you already have kerala garam masala, then just add 1 tsp of it. 1 tsp of red chili powder, makes this curry spicy. so reduce to ½ for a less spicy version.
6. stir the masalas very well and saute for a minute on low flame.
7. then add the ground coconut paste.
8. stir very well.
9. saute for 4 to 5 minutes on a low flame.
10. then add the cooked black chana or kadala. stir very well.
11. then add 1 to 1.25 cups water and stir.
12. season with the required amount of salt and stir again.
13. let the curry come to a boil and the gravy reduces a bit. the flavors and chickpeas should also be well blended.
14. serve kadala curry hot with puttu or appams or steamed rice.

NOTES

for cooking chickpeas in a pot. add the soaked chickpeas and 2.5 to 3 cups water in a pot with the salt. cover and bring the water to a boil. later on a medium to high flame, cook the chickpeas till they are tender.

Koorka stir fry recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 250 chinese potatoes/kurka, about 1.25 cups boiled and chopped kurka
• ¼ tsp turmeric powder for steaming or boiling
• ¾ cup sliced or chopped pearl onions/sambar onions or shallots or ¾ cup chopped onions
• 1 tsp mustard seeds
• 2 to 3 dry red chilies, broken and deseeded
• 1 sprig curry leaf, 8 to 10 curry leaves/kadi patta
• a pinch of asafoetida/hing
• 2 to 3 tbsp grated coconut
• 2 tbsp coconut oil preferably or use any other oil

INSTRUCTIONS

1. steam or cook the chinese potatoes like the way you cook potatoes, in a pan or steamer till they are tender and cooked well. in a pan it takes about 10 to 12 minutes. in a pressure cooker, cook for about 2 whistles.
2. once they become warm or cool down, peel and chop them. keep aside.
3. in a pan, heat 2 tbsp coconut oil. add 1 tsp mustard seeds and saute till they crackle.
4. then add ¾ cup sliced pearl onions/shallots or ¾ cup chopped onions, 2 to 3 dry red chilies, 8 to 10 curry leaves and a pinch of asafoetida.
5. stir very well.
6. saute till the onions turn translucent.
7. then add the steamed and peeled kurka or chinese potatoes.
8. add salt. stir and saute for 2 to 3 minutes on a low flame.
9. lastly add fresh 2 to 3 tbsp grated coconut.
10. mix and saute for a minute.
11. serve kurka stir fry as a side dish with sambar-rice, dal-rice. you can also have with chapatis.

Pineapple payasam

RECIPE TYPE: desserts

CUISINE: south indian

PREP TIME:  5 mins

COOK TIME:  15 mins

TOTAL TIME:  20 mins

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 cup finely chopped pineapple, 200 grams pineapple without the peel
• ⅓ cup powdered or grated jaggery, 60 to 65 grams, add as per taste as the sweetness also depends on the sweetness of pineapple
• ⅓ cup water
• 1 cup coconut milk, 250 ml
• 3 to 4 green cardamoms, crushed or ½ tsp cardamom powder
• 12 to 15 cashews/kaju
• 15 to 18 golden raisins
• 1 tbsp coconut oil, can also use ghee instead of coconut oil

INSTRUCTIONS

1. chop pineapple slices finely. you will need 1 cup of finely chopped pineapple. keep aside.
2. heat 1 tbsp coconut oil in a pan. you can also use ghee instead of coconut oil .
3. add 12 to 15 cashews.
4. stir and roast them in ghee till they become golden. remove and keep aside.
5. to the same pan, then add 15 to 18 raisins. as soon as you add them, they will begin to swell and puff up.
6. stir and cook them till they become plump. remove and keep aside.
7. now in the same pan, add the chopped pineapple.
8. stir very well and saute for 2 to 3 minutes on a low to medium flame.
9. then add powdered jaggery. here i used organic jaggery. but if you are using regular jaggery block, then you will have to melt the jaggery in warm water and filter to get rid of impurities. for this, heat ⅓ cup water and let it become warm. then add ⅓ cup powdered or grated jaggery. let the jaggery melt. filter this solution and add it at the next step.
10. now add ⅓ cup water and stir well so that the jaggery dissolves.
11. bring this mixture to a gentle simmer on a low to medium flame. the pineapple pieces should get softened. overall cook for about 5 to 6 minutes after adding water.
12. add ½ tsp cardamom powder.
13. add 1 cup thick coconut milk. you can use home made or store brought.
14. stir very well and switch off the flame.
15. add the fried cashews, raisins and stir well. reserve a few cashews and raisins for garnish.
16. serve pineapple payasam hot or warm or chilled garnished with the reserved cashews and raisins. on cooling, the consistency thickens.

Squid soup

Squid soup

Ingredients

• Cleaned Squid : 500gm
• Radish / Turnips : 500gm
• Medium onion, sliced : ½ cup
• Green onions : 3 stalks
• Carrots,peeled & halved : 4
• Minced garlic : 4 cloves
• Red pepper flakes : 4tbsp
• Soy sauce : 4tbsp
• Fish sauce : 4tbsp
• Salt and pepper to taste
• Handful chopped fresh coriander

Directions for squid soup preparation :

1. Clean the squid well and cut it  into 3 inch x ½ inch strips.
2. Slice the radish / turnips, carrots thinly into bite–sized pieces.
3. Cut the green onions into 2 inch long pieces.
4. In a soup pot place all ingredients and mix well with a spoon.
5. Add 5 cups of water and bring it to a boil over high heat for around 15 minutes.
6. Turn down the heat over medium and cook for another 25 minutes until the radish (will become translucent) / turnip is cooked.
7. Sprinkle the coriander leaves (മല്ലിയില).
8. Serve hot with more side dishes.

Have you tried our other recipes too?

• ​​How to make Beef Varatharachathu Recipe Kerala Style 
• How to make Italian Garlic Pasta
• How to make Jackfruit meat mix / Chakkayum erachiyum – Kerala style 

NADAN CHICKEN CURRY

INGREDIENTS

• Chicken - 800 gms (measured after cleaning)
• Pepper powder - 1 tsp
• Vinegar- 1 tsp
• Coriander powder - 2 tbsp
• Turmeric powder - ½ tsp
• Fennel seeds - 1 tsp
• Garam masala - 1 tsp
• Small onion / shallots - 6
• Chopped garlic - 2 tsp
• Water - 3 tbsp
• Onion - 3 medium, sliced
• Crushed ginger and garlic - 1 tbsp, each
• Green chilli - 4-6, slit lengthwise
• Tomato - 1 medium- big, sliced
• Potato - 1 medium, cubed
• Medium thick coconut milk - 13/4 - 2 cups
• Thick coconut milk - ½ cup
• To temper
• Mustard seeds - 1 tsp
• Shallots / small onion - 8, sliced
• Dry red chilli - 2
• Curry leaves
• Oil - I used coconut oil
• Salt

INSTRUCTIONS

Marinate cleaned chicken pieces with salt, pepper powder and vinegar. Grind together ingredients listed from coriander powder - water, to a smooth paste.

Heat oil and add sliced onion. When it turns golden - dark brown, add crushed ginger garlic and green chilli. Cook for 3-4 mins. Add ground masala and cook till oil starts appearing, say 2-3 mins. Add sliced tomato and mix well.

Add marinated chicken pieces, salt and cubed potato. Mix well. When chicken pieces start changing colour, add medium thick coconut milk. Mix well and bring it to a boil. Reduce flame and cover and cook chicken till it's done, 20-25 mins.

Add thick coconut milk and stir well. Continue to cook on low flame for 5-7 mins and remove from fire.

In a small pan, heat the oil and crackle the mustard seeds. Add sliced small onion, dry red chilli and curry leaves. Fry till the small onion turns golden brown. Add this to the chicken curry.

NOTES

The gravy tends to thicken as it rests, so adjust the consistency accordingly. The curry tastes great the next day, since the flavour is settled by that time. Add a little water while reheating the curry. 

The original recipe uses duck instead of chicken, so you can also use duck for this recipe. If you are using duck, use more vinegar while marinating. Also the cooking time will be a bit longer.

The original recipe uses more coriander powder, if you like a strong coriander taste, you can add 3 tbsp coriander powder, instead of 2 tbsp. 

Since salt is added while marinating chicken, be careful when you add it to the masala.

CHICKEN TOMATO ROAST

INGREDIENTS

• Chicken – ½ kg
• For Marination
• Turmeric Powder – ¼ tsp
• Red Chilli Powder – 1 tsp
• Vinegar – 1 tsp
• Salt – to taste
• For Masala
• Onion – 3, sliced
• Ginger & garlic paste – 1 tbsp, each
• Coriander Powder – 2½ tsp
• Red Chilli Powder – 1½ – 2 tsp
• Garam Masala – 1 tsp
• Fennel Powder (perumjeerakam) – ½ tsp
• Tomato – 2, sliced
• Thick coconut milk – ¾ cup
• Curry leaves
• Salt
• Oil

INSTRUCTIONS

Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ & keep in the refrigerator for half an hour. Shallow fry the marinated chicken pieces till it becomes golden brown & the chicken is half cooked. Remove the chicken pieces from the pan. To the same pan, add sliced onions & salt. Cook till onions become golden brown in color. Add ginger & garlic paste & cook for 3-4 minutes. Add coriander, red chilli, garam masala & fennel powders. Fry for a minute or so or till the oil starts appearing. Add sliced tomatoes & curry leaves. Mix well & when tomatoes become soft add fried chicken pieces & give a good stir. Add thick coconut milk & cover & cook till the gravy is very thick. The chicken pieces should be cooked well & coated well with masala. This curry has a semi gravy consistency.Serve hot with rice/roti/appam.

NOTES 

 I used sunflower oil for this, but I guess coconut oil works best & I’m planning to use it next time. I didnt fry the chicken pieces, I just cooked the marinated chicken pieces in a non stick pan with very little oil.

Have you tried our other recipes too?​

• Aviyal Recipe Kerala
• Beef Roast
• Chicken korma
• Italian Garlic Pasta
• Arabian Falafel 
• Beetroot Pachadi

CHICKEN DRY ROAST

INGREDIENTS

• Chicken – ½ kg

For Marination

• Red chilli powder – ½ tsp
• Pepper Powder – ½ tsp
• Turmeric powder – ¼ tsp
• Grated ginger & garlic - 1 tsp, each
• Salt

For Masala

1. Pearl onion – 1 cup, sliced (measured before slicing)
2. Onion – 4 medium, sliced finely
3. Grated ginger & garlic – ½ -3/4 tbsp, each
4. Red Chilli powder – 1½ tsp
5. Pepper powder – ½ tsp
6. Coriander powder – ½ – ¾ tbsp
7. Turmeric powder – ¼ tsp
8. Fennel powder (perumjeerakam podi) – ½ tsp
9. Garam Masala – ½ tsp
10. Meat masala – 1 tsp ( I used Eastern)
11. Tomato – 1 medium – big, sliced
12. Potato – 1, cubed (refer notes)
13. Water – 1 cup
14. Salt
15. Coconut oil/ghee
16. Curry leaves

INSTRUCTIONS

Marinate the cleaned chicken pieces with ingredients listed under 'for marination' and keep aside.

Heat oil in a pan and add sliced pearl onions. Cook till it changes colour slightly. Add finely sliced onions and cook till it turns dark brown colour. Add grated/crushed ginger and garlic and cook till the raw smell goes, around 2-3 mins. Add all masala powders and fry till oil starts appearing, around 2 mins. Add sliced tomato, salt, curry leaves and mix well. Once the tomato becomes soft, add cubed potato and marinated chicken pieces. Mix well. Cook for 5 mins and add water. Let it boil. Reduce the flame and cover and cook till the chicken is done. This dish doesnt have gravy. Chicken pieces should be coated well with the masala.

Serve hot with pulao, ghee rice, fried rice etc;

NOTES

 I've added more onions than the usual qty for this recipe. I cooked the onions till they are caramelised and have a very dark brown colour, but make sure you dont burn them. I cooked them on low flame.

 If you are using a fatty chicken, reduce the qty of water for cooking accordingly.

 Instead of adding potato along with chicken, half boil the potato and cut them into wedges. Fry them till it turns golden brown. Garnish the dry chicken roast with fried potato wedges.

 Since the chicken is already marinated with salt, be careful while adding salt to the gravy.

 If you are in a mood to indulge, use ghee for cooking and also use fried potatoes.