Mushroom Tomato Gravy

Ingredients

Mushroom 4-5

Coriander leaves few

To Grind

Tomato 1

Coriander powder 1 tsp

Chilly powder 1 tsp

Green Chilly 2

To Temper

Oil/Ghee 1tsp

Mustard 1/4 tsp

Cumin Seeds 1/4 tsp

Method

Wash and cut the mushroom into half.

Make a fine paste of the items mentioned for grinding adding little water

Heat oil/ghee in a pan add mustard, when they stop spluttering add cumin seeds.

Toss in mushroom pieces and saute for 2-3 mins on medium heat.

When mushroom is half cooked pour the ground mixture of tomato, salt and half a glass of water.

Close the lid, increase the flame and cook for 5-8mins.

Mushroom tomato gravy is ready to serve when it thickens.

Sprinkle coriander leaves just before serving.

Serve mushroom tomato gravy with rotis or just as a side dish with plain rice

Cabbage Apple Salad

Ingredients

Cabbage 1/4

Apple 1

Carrot 1

For Dressing

Curd 3 tsp

Honey 1 tsp

Chaat Masala 1/2 tsp

Salt as per taste

Method

Wash the cabbage, remove one leaf and keep separately.

Chop the rest of the cabbage finely and put in ice water for 5-10mins, this will make the cabbage firm.

Chop the apple finely and peel the skin and grate the carrot.

In a bowl whisk together all the items mentioned for dressing.

For serving, place the cabbage leaf on the plate, sprinkle apple and cabbage pieces, and the dressing.

Continue the same with the remaining apple and cabbage pieces on top sprinkle grate carrot.

Serve Cabbage Apple Salad immediately or chill