Aroma

How good it is to guess a food by its smell?

All of us would have done it at some point in our lives. The aroma of  Indian food reaches your neighbors and you hear a knock on your door. Your neighbor at your door wanting a little taste of what you made or maybe just peeking in to get a sneak peak of the dish. Whatever, only when you are able to relish the aroma of any food can one flavor what he/she eats. The expectation grows, for the food to be tastier than its smell. 

Curry leaves are my pet in that aspect....Ooh!! They beat everything else and they are so flavorful, these simple leaves add so much of zing to a dish. Garlic cloves are my next darlings. Just 2 cloves is enough to draw a crowd. And how about cinnamon, green chillies, nutmeg and all the exotic spices. Cooking keeps your senses awake at all times. At least even if you don't it awakens your senses, I must say... :-) 

Mushroom & Peas

You need
Button Mushroom - 5
Peas - a handful
Onions - 1/2 (sliced)
Tomato - 1
Ginger garlic paste - 1 tablespoon
Coriander leaves 
Turmeric - 1/2 teaspoon
Red chilly powder - 1 teaspoon
Pepper - 1 teaspoon
Kasoori methi - 1/2 tablespoon (crushed)
Salt
Oil
Butter - 1 tablespoon
Coriander powder - 1 tablepoon
Cinnamon powder - 1 teaspoon
Cardamom powder - a pinch
Cashew nuts - a handful (powdered)


Method

• In a little oil fry the whole button mushrooms with pepper and salt. Fry until they shrink.
• In a separate pan add oil and fry the onions until they turn translucent along with the ginger garlic paste.
• Add the tomatoes and cook until they become really soft. Cover and cook if you need.
• Cool and grind the onions and tomatoes into a fine paste.
• In the same pan add oil, cumin seeds, turmeric powder, red chilly powder, onion-tomato paste, coriander powder, cinnamon powder, salt, water and allow to cook well.
• Add the mushrooms and peas and cook for about 8-10 minutes.
• Add kasoori methi, butter and finally add the cashew powder which will help bringing the gravy together.
• Cook for about 2 minutes and turn off the heat.
• Garnish with coriander leaves and serve.

Chole

You need
Channa - 1 cup
Onions - 1/2 (finely chopped)
Tomato - 2 (finely chopped)
Ginger garlic paste - 1 tablespoon
Red chilly powder - 1 teaspoon
Green chillies (optional) - 2
Channa masala - 2 tablespoons
Garam masala - 1 tablespoon
Coriander leaves
Cumin seeds - 1 teaspoon
Turmeric - 1/2 teaspoon
Oil
Butter - 1 tablespoon
Tamarind date paste - 1 tablespoon
Salt
Lemon - 1


Method

• Soak the channa overnight.
• Boil the channa till it is done well. Do not half boil.
• In a pan add oil followed by cumin seeds, onions, ginger garlic paste and saute.
• Add tomatoes, turmeric, red chilly powder, green chillies and sauté well until the tomatoes get really soft.
• Add channa masala, garam masala, tamarind date paste and the water from the boiled channa and mix well.
• Cook for few minutes and then add channa, salt, butter and cook well for about 5-8 minutes.
• Mash a portion of the channa in the pan to get a good consistency.
• Garnish with coriander leaves, chopped onions and a dash of lemon juice.
• Serve with hot puris.