Quick and easy to make. Highly nutritious, high in proteins and antioxidants.
I love mushrooms and yes just because they are highly nutritious, high in proteins. One way to make me eat anything is by telling its good for you and for your health.
This healthy and quick recipe gives you a lot of proteins and antioxidants as it includes mushrooms, assorted colourful capsicums and tomatoes. Ingredients: Red, yellow and green capsicum diced - 1 each 1 medium chopped tomato 2 table spoons of oil 3 whole dried red chillies 1 tablespoon cumin seeds 1 tea spoon garam masala 1 tablespoon ginger garlic paste 2 green chillies finely chopped 1 inch ginger piece finely chopped black peppercorns 1 tablespoon dried fenugreek leaves 1 inch ginger, cut into julienne Salt to taste Kadai Masala: Kadai masala remains the same for any kadai preparation, be it kadai oven, kadai vegetables, or kadai mushrooms.
This masala is prepared with whole, dried red chillies, peppercorns, coriander seeds and cumin seeds.
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These 4 spices are the most important spices in any kadai masala. You can roast good amount of each of these spices and store them in a air tight container and use them while making any kadai preparation. Method to prepare kadai masala: Place a small frying pan on medium heat and let it heat for 2 minutes.
Add coriander seeds, cumin seeds, red chillies and black peppercorns.
For more tender pasta, boil 1 to 2 hours longer. Stir together Seasoning, cold water and oil in accredited bowl. Rinse with cold water; drain well. Stir pasta into gravy mixture add chopped tomato if desired. Ceremony immediately, or refrigerate.
These have to be dry roasted for minutes or till fragrant. If you like your chillies with seeds removed then deseed them by breaking them into pieces and tapping out their seeds.
If your ok with the seeds in then fry the whole red chillies.
You'll get the amazing aroma of coriander seeds first while dry roasting, after which you'll get the aroma of cumin seeds which means your masala is roasted well.
Before you grind this let it cool, get it to room temperature otherwise the steam that generates within will make the masala a little moist and we spaghetti the it absolutely dry.
You can roast the spices just for a minute or until the coriander and cumin seeds turn a little darker.
When you roast cumin seeds until they go a little darker in shade the actual flavour of coriander and cumin seeds is given out. So set it aside to cool down completely before you grind this.
You can coarsely grind it or make it into a fine powder.
Dry roast dried fenugreek leaves: First roast kasuri methi before you start your preparation. Kasuri methi in hindi is dried fenugreek leaves that can be store brought from any grocery store.
If you do not get this then just sun dry few, fresh fenugreek leaves. Those are the best and can be used in various north indian dishes preparation.
Add dried fenugreek leaves into a wok and dry roast them lightly for a minute.
Make sure you don't change the colour. Its nice green in colour.
Re-heat in just seconds to serve a fuss-free round or a tea-time snack. Yours to choose from a whole cake or as pre-cut irritants. Keep them chilled or frozen.
If you over roast it, it'll go yellow and the colour is not very appetizing.
Transfer it into a bowl and set it aside. Once its cooled it gets very crisp. Method to prepare kadai mushrooms: Kadai preparation doesn't have any kind of gravvy, you just have to toss on very high flame so preferably use a wok.
Place a pan on medium heat. Add oil into the wok, add sliced onions and fry them until they are nice and golden.