MUSHROOM COCONUT CURRY

INGREDIENTS:-

• Tamarind - 30 grams
• Water - 80 milliliters
• Coconut oil - 2 tablespoon
• Coconut - 100 grams
• Cumin - 1/4 teaspoon
• Red chili - 1 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/4 teaspoon
• Coriander powder - 2 teaspoon
• Fennel powder - 1 teaspoon
• Curry leaves - 18-20
• Onions - 150 grams
• Ginger paste - 1 tablespoon
• Mushroom - 300 grams
• Salt - 1 teaspoon(to taste)
• Olive oil - 2 tablespoon
• Musterd seeds - 1 teaspoon
• White lentils (til) - 1 teaspoon
• Curry leaves - 18-20
• Dry red chili - 4

MAKING:-

1. In a small bowl add tamarind 30 grams, water 80 milliliters water to soak it for 25-30 minutes.
2. Heat coconut oil 2 tablespoon in a pan, add coconut 100 grams and cook until it turns golden brown in colour.
3. Now add cumin 1/4 teaspoon, red chili 1 teaspoon, paprika 1 teaspoon, turmeric 1/4 teaspoon, coriander powder 2 teaspoon, fennel powder 1 teaspoon and stir all spices well.
4. Now blend this mixture in a blender and make a paste by adding water in it.
5. Take a small bowl and put strainer on it to strain tamarind.
6. Heat coconut oil 2 tablespoon in a pan add fresh curry leaves 18-20 and stir for 2-3 minutes.
7. Then add onions 150 grams and fry till translucent or until it turns golden brown in colour.
8. Add ginger paste 1 tablespoon, mushroom 300 grams, salt 1 teaspoon and add blended paste stir it well add prepared tamarind pulp in it. mix it well.
9. In another pan heat olive oil 2 tablespoon add mustard seeds 1 teaspoon white lentils 1 teaspoon and stir all well.
10. Add fresh curry leaves 18-20, dry red chili 4 and stir for 4-5 minutes.
11. Transfer curry to serving bowl and garnish with tempering over the curry.
12. Serve hot.

Rabri seviyan katori

INGREDIENTS:-

• Ghee - 30 milliliters
• Vermicelli - 400 milliliters
• Water - 30 milliliters
• Condensed milk - 175 grams
• Milk  - 2 liters
• Condensed milk - 175 grams
• Sugar - 65 grams
• Almonds - 10 grams
• Pistachios - 10 grams
• Cardamon powder - 1/4 teaspoon

MAKING:-

1. Heat ghee 30 milliliters in a skillet add vermicelli 400 grams and roast for 7-10 minutes on medium heat or until it turns golden brown in colour.
2. Add water 30 milliliters and mix well.
3. Add condensed milk 60 grams and mix well.
4. Remove it from heat.
5. Take a cupcake tray and add the vermicelli in it.
6. Spread it to the sides to make a cup.
7. Refrigerate for 27-30 minutes.
8. Heat milk 2 liters in a heavy skillet and stir well.
9. Bring it to a boil.
10. Add condensed milk 175 grams, sugar 65 grams and mix well.
11. Again bring it to a boil.
12. Add almonds 10 grams, pistachios 10 grams and mix well.
13. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.
14. It will take about 1 hour for the milk to thicken on a low heat.
15. Add cardamon powder 1/4 teaspoon and mix well.
16. Remove the rabri from heat and allow it to cool.
17. Refrigerate it for 30 minutes.
18. Remove the katori from tray and fill it with rabri.
19. Garnish with pistachios.
20. Serve.