Masala puffed rice is a simple and easy snack prepared with puffed rice, peanuts, roasted chana dal and fine sev. these ingredients are have very less calories and healthy as compared to other street food options. the traditional bhel recipe contains deep-fried snacks and spicy chutney, whereas this dry bhel recipe is free from that unhealthy stuff making it more safe and palatable. As Behl Puri or chaat which is available on the beach side or by the street hawkers.😀are tasty but God knows how and in what conditions they are preparing it. 😃

Ingredients for making the Puffed Rice

• ¼ cup peanuts
• 2 tbsp roasted split gram dal
• 1 tsp mustard
• 1 dried red chilli, broken
• pinch of hing / asafoetida
• few curry leaves
• 2 tbsp peanut oil or coconut oil
• ¼ tsp turmeric
• ½ tsp kashmiri red chilli powder
• 3 cup murmura / puffed rice /
• 1 tsp powdered sugar
• ¼ tsp salt
• ¾ cup hot sev
• 1 Chopped onion
• 1 chopped tomato
• 1 green chilly
• 1 teaspoon fresh green coriander
• 1/2 cup roasted cashews
• 2 wedges of lemon

Method of making the Masala puffed rice😘😋

• Let start the preparation, in a kadai heat 2 tbsp oil and add ¼ cup peanut.
• saute on medium flame till the peanuts turn golden and crunchy. ( you can either fry the peanuts or roast the peanuts in the pan or in the oven at 150 degree Celsius)
• Add 2 tbsp roasted split gram dal on low flame just heat it for a time being to make it more crisp and set aside.
• Then in Kadai add 1 tsp oil, mustard, 1 dried red chilli, a pinch of hing and few curry leaves, sauté all these for a while so these are becomes fragrant and aromatic.
• Once the ingredients are combined well then add ¼ tsp turmeric and ½ tsp chilli powder. saute on low flame.
• Then add 3 cup murmura/puffed rice and mix gently coating with all the spices.
• Remove the Kadai from the stove and turn off the flame and add 1 tsp powdered sugar, ¼ tsp salt and ¾ cup hot sev. Chopped onions, tomatoes, green chilli as per your spice level, chopped fresh coriander, roasted cashews, peanuts, roasted split dal and combined all the ingredients so it mixed well.
• Served the prepared Masala puffed rice with a lemon wedge or squeeze lemon on top before serving.👌😊

Please Note

If you want to store the mixture for a month or so then please do not add the chopped onions, tomatoes, fresh green chilies and fresh green coriander along with lemon. you can store this mixture in a glass jar for more then month or so, and can use as required.😊

There are so many different preparations of this vegetables and it’s a mix which goes along with so many vegetables, e.g Aloo Gobi, Gobi mutter, Mixed Vegetables etc. Gobi Masala is very common dish and we are grown eating this dish every now and then. Yo too will ❤️this preparations as you can add fried cashews or almonds also as per your preferences and taste. Grandmaa exotic technique been followed to make this recipes. ❤️u dadi/grand maa😘

Ingredients for making the Gobi Masala👍

• 1 cauliflower, cut into 1-inch florets or as per your requirements
• 4 no’s potatoes, peeled and cut into 1-inch dices or wedges
• 1 tablespoon olive oil/mustard oil
• 1 teaspoon cumin seeds
• 2 no’s tomatoes, diced
• 1 onion, chopped
• 1 tablespoon ginger garlic paste
• Salt to taste
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon definitely chilli
• 1/2 teaspoon garam Masala
• 1 teaspoon fresh green coriander
• 1 Lemon wedges for a lunch in the dish
• 2 no’s green chilies optional

Method of making the Gobi Masala🥰

• To start with cut the cauliflower into florets, then peel and cut potatoes into dices/ wedges and wash along with cauliflower. Drain off the water and keep a side.
• Heat oil in a Kadai or use a skillet. Shallow fry the cauliflower and potatoes. Then take out from the Kadai and keep a side.
• Making of the Masala
• In a Kadai add oil then add cumin seeds, let the cumin crackle for a while to get the aroma, then add chopped onions and cook till it becomes translucent, add ginger garlic paste and chopped tomatoes. Cook the ingredients till the time it becomes mushy and fragrant.
• Then add all the Masala listed above and combine well, so that the Masala mixed well with the onions and tomatoes.
• Once you get the desired consistency then add the fried Aloo Gobi into the Masala. Add the seasoning and mixed well carefully without breaking the florets of the cauliflower.
• Let it cook for 2 to 3 minutes, to cover it with a lid. Remove the lid and served hot garnished with chopped fresh green coriander. Squeezing a lemon wedge on the top before serving. Best goes with butter naan, roti or paratha. Along with papad/!pickle and green salad.
• Enjoy this exotic veggies with your loved one which is every one’s favorite.😘👌

What I have learnt from my mother that the benefit of this incredible fruits are beyond your expectations. It helps in curing mental stress, prevent anemia, fight against wrinkles as you can apple it’s seed on the affected area, very good for hairs and good for eyesight. Helps in prevent the digestion, good for adults to make the muscles. I hope so you understand the importance of this delicious fruit or vegetable. Once jackfruit ripe it can be eaten like that only. Include it in your diet and see the benefits🙏.

Ingredients for making the Jackfruit/ Kathal👍

• 500 gram raw Kathal/Jackfruit
• 1Cup/ 200 ml mustard oil, for frying

For making the Masala 👌

• 1 Cup/ 200 gms chopped onion
• 1 tablespoon ginger – garlic paste
• 1 Cup chopped/ 200 gms tomato
• Salt to taste
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 5 gms chopped fresh green coriander
• 1 teaspoon garam masala you can make your own or used MDH Masala

Method for making this delicious nectar Jackfruit😋

• Before processing grease your hands well with mustard oil. Place a bowl of mustard oil next to you while cutting the jackfruit, as you will need to smear your palms with oil from time to time. Oil prevents jackfruit fibre from sticking in your hand.
• Be careful while your hands are oily so be careful while cutting the jackfruit.
• With a sharp knife remove the skin of the jackfruit. By cutting into small pieces or into half to handle it nicely.
• Cut the inner white coloured fibrous part into big dives/slivers or pieces.
• Remove any thick stem in the centre, before cutting big dices into smaller pieces.
• Do not wash the jackfruit after cutting into dices.
• Wipe off the dirt, if there any with a clean kitchen towel.
• The tender seeds inside the jackfruit has to be cooked along with the flesh as these seeds are very healthy and nutritious.
• You can marinate the jackfruit pieces as well before frying it’s up to your preferences.

Deep frying of the Jackfruit/Kathal 😘

• Heat mustard oil in a kadhai or heavy bottomed pan over medium flame. Once the oil starts fuming, add jackfruit in small batches. Shallow fry the jackfruit dices on a low heat till it becomes, light brown in color. Take it out and let it rest on the strainer or colander so the excess oil may drain out.

Making of the Masala ❤️

• In the kadhai, add chopped onions sauté till it becomes translucent.
• Add ginger and garlic paste, chopped tomato, all the spices listed above, and salt.
• Sauté the masala till it becomes fragrant and oil start leaving the sides of the pan.
• Add the shallow fried jackfruit in the kadhai, stir to combine carefully so that jackfruit dices are evenly coated with the spice without breaking or becomes mushy.
• As while frying jackfruit will already cooked but for be sure let it cook for another 5 to 6 minutes under Dum.
• By this technique jackfruit dices will absorb the flavor and Masala will get into the pieces very well so that you will get the actual taste of the dish.
• Check the consistency and seasoning, take out one piece and check weather it cooks throughly as per your expectations. If you need to cook more it’s up to your palate.
• Take out the dish in a serving bowl garnish it with fresh chopped green coriander. Accompanied with buttered plain roti/ chapati but best goes well with butter naan. My personnel favorite. enjoy !👌😋

This traditional Kashmiri dish is prepared during special occasions/ceremonies and functions. This dish itself a very unique tasty and need palatable which needs an efforts to really make it delicious, first of all the pounding of meat into the smooth paste is very important and it’s a technique which is done in a traditional manner with a wooden pastel. But this is my guarantee you will fell in love with this delicious nectar. 🥰😋from the valley Kashmir 😊

Ingredients for making the Gushtaba😘😋

• Mashed minced lamb mutton (800gms boneless and 200gms meat fat).
• 1 table spoon salt. As per your taste
• 2.5 table spoons saunf powder (fennel powder).
• 1 table spoon jeera powder (cumin powder).
• 1/2 table spoon jeera/ Cumin seeds
• 2 pieces dalcheeni powder (cinnamon powder).
• 2 crushed moti elaichi (black cardamom).
• 2 table spoon moti elaichi daane ( black cardamom seeds).
• 2 crushed elaichi (cardamom).
• 5 crushed laung (cloves)
• 2 tej patte (bay leaves).
• 2 ladles mustard oil.
• 1 table spoon pure ghee.
• 1 tea spoon dhania powder (coriander powder).
• 1 table spoon kasoori methi (powdered dry fenugreek leaves).
• 1’x1’white malmal cloth (thin cotton cloth).
• 3 medium size chopped onions.
• 1.5 cups curd/yoghurt
• 1 egg.
• 1 big patila (big deep pan).
• 5 gms Fresh green Coriander or mint to garnish.

Method of making this heavenly dish Gushtaba 😘

1. Take the minced mutton in a bowel (it is better to mince the mutton yourself at home with a wooden pestle in a mortar till it becomes fine and smooth paste) this paste is the actual technique of making this heavenly dish.
2. Add big elaichi seeds, 1/2 table spoons salt, 1/2 table spoon salt, 1/2 ladle mustard oil and egg white in it and mix well with the mixture.
3. Wash the malmal cloth properly so as to remove the dirt or starch if any.
4. Put salt, saunth powder, jeera powder, salt, dalcheeni powder, elaichi and motielaichi powder, laung, dania powder and methi powder in the cloth and make a knot in such a way so that all the ingredients remain inside it.
5. Put one litre of water in a big handi or big deep pan, Soak the cloth with spice and tej patte in it and keep it on full flame.
6. Make fine muton balls (about 30gms each) and put them in the handi as soon as the contents in the handi start boiling.
7. Boil it on a medium flame till most of the broth evaporates. Put 1 cup of waterin a bowl. Take out the spice pouch, dip it in water in the bowl and squeeze it properly.
8. Add this water to handi and boil again for 30 seconds.
9. Take out the spice pouch, and discard it.
10. Remove the handi and put a frying pan on full flame and add chopped onions as soon as smoke appears, and grind them when they turn brown.
11. Add jeera/ cumin in skillet/pan and add whipped curd along with crushed onions, stir it continuously so that curd will not curdle till it starts boiling properly.
12. Add this mixture and pure ghee into the meat balls and cook for 5 minutes on a low flame.
13. Garnish with coriander or mint leaves and serve with boiled rice. Or my favourite with taftaan or Kashmiri Pulao.🥰😘

Chicken Adobo is the national dish of the Philippines due to it’s intoxicating flavor and ease. There are many versions of Filipino Chicken Adobo due to the diversity of the islands; the Philippines are comprised of 175 ethnicities, speaking 182 languages. The most common version of Chicken Adobo, however, begins by marinating bone-in chicken thighs and drumsticks in soy sauce, vinegar, garlic, bay leaves and quintessential black peppercorns. In authentic Chicken Adobo, brown sugar is optional, but I find just a couple tablespoons necessary to balance the salt and acidity.❤️🥰

Ingredients for making the chicken Adobo😘👍

• 4 bone-in chicken thighs skin removed
• 4 chicken drumsticks skin removed
• 2 tablespoons olive oil

For chicken Marination😃

• 1/2 cup reduced sodium soy sauce
• 1/2 cup white vinegar
• 2 tablespoon Asian sweet chili sauce
• 3 tablespoons brown sugar
• 4-5 garlic cloves, minced or 2 teaspoons ground
• 1 tablespoon whole black peppercornsor 1 1/2 tsps coarse cracked pepper
• 1 tsp each onion powder, ginger powder, yellow curry powder

Once the dish has been seared you can add water to make it more saucy😋

• 1 3/4 cups water
• 4 bay leaves

For garnishing the chicken adobo😘

• Sliced green onions or fresh green coriander

Method of making the chicken Adobo❤️

1. Clean wash and pat dry the chicken and keep aside.
2. Whisk the marinade ingredients listed above together in a large bowl or in a freezer bag. Add chicken coat the chicken pieces throughly with the mixture.
3. Then keep the Marinated chicken in the refrigerator for overnight to get the marination into the chicken.
4. Heat oil in large heavy bottom skillet/braiser (with a tight-fitting lid) or Dutch oven over medium high heat.
5. Once hot, remove chicken from marinade (don’t discard marinade) and pat dry as you add chicken to the skillet.
6. Brown chicken on each side then stir in reserved marinade, water and bay leaves.
7. Bring the chicken to a boil, then cover and simmer it on low heat covered for 25 minutes, flipping the chicken once at 15 minutes by replacing lid.
8. After 25 minutes, remove the lid and simmer until the chicken is cooked through and the sauce is reduced to a sticky glaze, about 10 to 20 more minutes.
9. Be prepared to stir in additional water if the sauce evaporates too much. Alternatively if the sauce isn’t thick enough, remove the cooked chicken to a plate and continue to simmer the sauce until thickened. Return chicken and turn to coat.
10. Served hot Adobo chicken with fresh green coriander or chopped spring onions along with steamed rice or noodles, as per your preferences.🥰

Please Note

. Soy sauce should be of good quality, all these ingredients are available in the Asian super market, soy sauce, sweet chilli sauce, vinegar etc.

Kantola Masala is a stir fry dish made with Kantola (Teasel gourd or spiny gourd) along with onions, and spices. It is dry veg dish and goes well with Dal, Rice, Roti. It also goes well with thepla, bhakri or rotla. It is vegan. Skip adding asafoetida to make it gluten free.

Ingredients for making the Teasel Gourd😘

• 300 g kantola Teasel gourd or spine gourd, cut and washed
• 3 tbsp vegetable oil
• 4 to 5 Curry leaves
• 1 tsp mustard seeds rai
• 2 tsp pickle masala/Dry mango powder
• 1/2 tsp turmeric powder haldi
• 1/4 tsp asafoetida hing
• 1 onion finely chopped
• 1 tsp coriander cumin powder dhania jeera powder
• 1 tsp red chili powder or as per taste
• salt to taste
• 2 tbsp coriander washed and finely chopped

Method of making the Teasel Gourd😘

• Wash and chop the kantola in batons, washed the kantola in a strainer. Keep it aside for 20-30 minutes so that all the excess water is drained out.
• Heat oil in a thick bottom pan on medium heat. Add mustard seed, curry leaves and let it crackle. Reduce heat and add asafoetida, turmeric powder and 1 tsp pickle masala or aamchoor
• Add chopped onions and mix well. Sauté till onions are soft and translucent.Add the drained kantola-spine gourd.
• Mix well. Cover and cook kantola on medium heat stirring every four to five minutes in between. Cook till kantola are soften and cooked.
• Now add remaning spices – red chili powder, coriander cumin powder, salt and mango powder. Mix well and saute for 4 to 5 minutes.
• Add chopped coriander and mix well. Adjust the seasoning and take it out in a serving bowl.
• Serve hot garnish with chopped coriander. Accompanied with roti, dal or rice.
• Optional as per your preferences It can also be served with thepla, dhebra, bhakri or rotla.enjoy 🥰😘👍

Baigan ka Chokha is a traditional Bihari or Bengali recipe which is made by roasting brinjal on open flame and then mixing it with raw onions, garlic and green chillies. In Bihar, bhartas are referred to as Chokha. If you have tried the Laventine delicacy, Baba Ghanoush, you will be surprised that this rustic Bihari dish and the celebrated Mediterranean recipe have similar taste! Raw onions and garlic along with green chillies give it is a pungent taste.🥰 delicious delicacy which will win your heart😋

Ingredients for making the Baingan ka Choka 😘

• 2 large eggplants
• 1 large tomato
• 4 cloves garlic
• 5 heads green onion
• 2 green chilies/ jalapeño green pepper
• 2 tbsp extra virgin olive oil
• Salt to taste
• 1 tablespoon fresh chopped green coriander
• 1/2 slices onions
• 1 teaspoon lemon juice

Method of making Baingan ka Choka 👍

1. First of all you, Wash the eggplants and tomatoes, and keep other ingredients ready.
2. With knife, make 2 inch slits lengthwise along with each eggplant.
3. Peel garlic cloves and cut into halves. Stuff halves into a few of the slits along the eggplants.
4. Add to an open flame and roast for about 30 minutes or until the eggplants are completely charred and soft. Rotate eggplant so that all sides are roasted evenly.
5. Roast tomato on an open flame until the skin is charred and easily removes from the flesh.
6. Finely chop the green onions and pepper.
7. Add oil to a small sauté pan on medium heat. Add chopped onions and a bit of pepper and green chilies sauté a little to get it translucent.
8. When eggplants are completely roasted, remove charred skin and scoop fleshy part and roasted garlic out with a fork.
9. Add eggplant to a serving dish. Then, remove skin from roasted tomato. Add tomato to the eggplant and roasted garlic and crush with a fork.
10. Add green onions, pepper, green chilies, onions, chopped coriander and salt. Mix together well so the mixture will be mixed throughly.
11. Serve hot by garnishing some more green coriander on top and lemon juice. This is one of my favourite and healthy recipe without any other Masala in it.❤️👍
12. Please Note

No need to cook the onions, green chilies and green onions. If you want to have it raw. add these ingredients raw it will gives a very nice crunch in this fabulous dish. Please add the chilies as per your preferences.😘

As you know bitter gourd/Karela has so many health benefits like cleansing of skin, lower bad cholesterol, best natural factors of weight loss, and most important it is the best source to improve your immune system and improve the eye sight as well, but some of us do not like it because of its bitterness. So this preparation is especially for you to adopt to cook in the below stated method. Stay healthy and live happily.😄🥰

Ingredients for making the Bharwan Karela 😋

• 4-5 Karela/Bitter Gourds

• 2-3 tbsp Oil

Stuffing for making the Bharwan Karela👌

• ½ cup Besan/Chickpeas Flour

• 2 tbsp Crushed Roasted Peanuts

• 1 tsp Minced Garlic

• 1 tsp Coriander Seeds Powder

• ½ tsp Red Chili Powder

• ¼ tsp Turmeric Powder

• 1 tsp Garam Masala

• 1 tsp Amchoor Powder

• A Pinch of Hing/Asafoetida

• 1-2 tsp Oil

• Salt to taste

• ½ tsp Sugar

Method of making the Bharwan Karela 😘

1. Wash and wipe Karelas, and then cut or trim the end part of Karela. Scrap the skin roughly, and then slit it using knife without breaking or cutting into the two parts (halve).

2. Remove the seeds from Karela using your thumb or you could use small spoon and just scoop out the seeds from each Karela and keep aside.

3. Now roast the besan on low flame about 2 mins, remove it into the mixing bowl and let it cool down.

4. Add crushed peanuts, garlic, coriander seeds powder, garam masala, turmeric powder, red chili powder, amchoor powder, pinch of hing, sugar, salt and oil in it.

5. Mix all ingredients properly and make the mixture for stuffing.

6. Now stuff the mixture into the each prepared Karela using your fingers and thumbs.

7. Tie the stuffed Karelas with a thread so that the stuffing does not come out while cooking.

8. Heat the oil in a kadhai or pan and place the stuffed Karelas into the pan, do not stir it.

9. Cover the lid and cook it on medium flame till cooked, turn it upside down after every 2-3 minutes and check it.

10. Bharwan Karela is ready, remove the threads and serve it with roti/phulka, paratha or dal-rice.

As per your preferences and requirement. It’s really a healthy dish for your intestine.😋

Bottle gourd/Lauki kofta curry is a simple and hearty Indian style vegan kofta curry. The vegetarian kofta prepared with bottle gourd is dunked in a spicy curry. This kofta dish will completely change your mind about lauki (bottle gourd) and make you fall in love with it. Serve this heavenly dish accompanied with steamed rice, chapati, raita and salad. One of the healthy and nutritious meal for Lunch or dinner.😘

Ingredients for making the Lauki Kofta 😘

• 1 medium-size bottle gourd peeled
• 1/4 Cup gram flour (besan)
• salt to taste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Oil for deep-frying the kofta

Ingredients for gravy👌

• 1 large-size onion, roughly chopped
• 1 large-size tomato, pureed
• 2 teaspoon ginger-garlic paste
• 1 green chili, chopped
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon Garam Masala
• 2 tablespoon fresh cream or cashew paste
• salt to taste
• 1 teaspoon kasuri methi
• 2 tablespoon cooking oil
• 1 teaspoon fresh chopped coriander

Method of making the Lauki Kofta 😋👍

Making of Kofta’s

• To prepare the lauki kofta, peel and grate the bottle gourd. Squeeze the excess water from the grated bottle gourd.
• Mix the gram flour, salt, spices in the grated bottle gourd and combine well to form a thick batter for the koftas.
• Meanwhile heat oil in a deep-frying pan over medium heat. Take a small portion from the kofta mixture and shape into small size ball.
• Similarly, shape the remaining koftas, deep-fry until golden in color and crisp from outside.
• Drain in an absorbent paper and set aside while you prepare the curry.

Making of curry 😋

• To prepare the curry, heat oil in a kadhai or heavy bottom pan over medium heat. Add chopped onion and saute over medium heat till light brown in color.
• Next add ginger-garlic paste and saute for next few minutes. Add a tablespoon of water if masala is sticking to the saucepan.
• Once masala turns light brown in color, add tomato puree, green chili and spices.
• Saute over medium heat till oil separates from the masala, this might take 10 – 15 minutes.
• At this stage, you can add cream. Mix it nicely and cook for 1 – 2 minutes.
• Add water to adjust the consistency of the curry. Season with salt and stir to combine.
• Let the curry simmer over medium heat for next few minutes or until it thickens little bit.
• Add crushed kasuri methi and stir to combine.
• Once you are ready to serve the curry, add the koftas to the curry and simmer for 5 – 10 minutes over low heat.
• Serve Lauki Kofta Curry warm along with chapati or steamed rice. Enjoy this heavenly nectar with your loved ones.🥰👍

Please Note

• For making the curry more palatable and tasty, use cashew-paste and cream as most of the Indian dishes are served with white butter or desi ghee. Use as per your own preferences.

Kadai is the most common utensil. It is used almost everyday in Indian household kitchen. People usually make their everyday subzi (dry vegetable dish) in the kadai. Even I do use kadai on regular basis. As their are so many health benefits as well of iron Kadai. Even most of the Indian delicacies are been served in the restaurant’s in the Kadai. So Kadai preparation is very much popular in the Indian food. So enjoy this Mushroom dish accompanied with Naan, roti or paratha as per your preferences. My favourite is with Buttery roti. 😘😊

Ingredients for making the Kadai Mushroom Masala👌😋

How to grind and roast the masala

• 1 tablespoon Coriander seeds (sabut dhaniya)
• 4 Dried red chilies broken and seeds, stem removed

For making the kadai mushroom masala❤️

• 2 tablespoons Oil
• ½ cup Red onion finely chopped
• 1 tablespoon Garlic paste or freshly grated
• 1 ½ cups Tomato finely chopped
• 8 oz or 200-250 grams or 2 cup mushrooms rinse, wipe and sliced
• ½ cup Capsicum (Green bell pepper) diced, green bell pepper
• 1 teaspoon Garam Masala
• 1 teaspoon Kasoori methi (dried fenugreek leaves)
• 2 tablespoons Heavy whipping cream
• 1 tablespoon Butter
• 1 teaspoon coriander finely chopped
• 2 no’s green chilies

Method of making the Kadai Mushroom Masala 😘

• Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly.
• Remove it to a plate or bowl and let it cool completely.
• Once cool grind into a powder using spice grinder or coffee grinder.

Making of kadai mushroom Masala

• Heat the oil in a pan on medium heat.
• Once hot add chopped onions. Sprinkle some salt and cook till onions becomes soft and translucent.
• Mix in the garlic paste. saute for a minute.
• Add freshly ground masala. Mix and cook for one minute.
• Add chopped tomatoes and remaining salt. Mix and let it cook.
• Once it starts to soften, keep mashing the tomatoes with back of the spatula. As it cooks, all the moisture will evaporates. it starts to leave the sides of the pan.
• Add capsicum and mushrooms. Mix and let it cook
• As mushroom cooks, it leaves its water. Continue cooking, water will evaporate. mushrooms will get soft and tender.
• Add garam masala and kasoori methi and stir continuously to combined well.
• Mix in chopped cilantro leaves and Finally add cream mixed in the mushrooms.
• Served hot accompanied with tawa roti. Naan, butter naan.