This recipe is my entry to Jihva for Ingredients – April.
I take this opportunity to thank Indira for introducing something like JFI and attracting many food-bloggers to participate in this.
Indira’s blog has truly been an inspiration for me to write my own.
I also appreciate Mathy Kandasamy’s initiative to host JFI for the month of April.
So here comes my first recipe featuring garlic cooked to perfection.
- 1 cup of garlic flakes (100 gms)
- 6 medium sized mushroom
- 1 big onion
- 1 tomato
- 1 green chilly
- Small piece of ginger
- Half bunch of mint leaves
- Few coriander leaves
- 1 small cup of fresh curd
- 1 teaspoon ghee
- 1 teaspoon cooking oil
- 1 teaspoon dhania – jeera powder (A blended powder of coriander and cumin seeds)
- 1 teaspoon red chilly powder
- 1 teaspoon garam masala powder
- A small piece of cinnamon
- 1 clove
- 1 cardamom
- Salt for taste
- Wash the mushroom thoroughly and cut them into pieces.
- Remove the skin from the garlic and cut it into two.
- Cut onion and tomato into fine small pieces.
- Grind one teaspoon of cut onion, ginger, two flakes of garlic, mint leaves, coriander leaves, green chilly into fine paste.
- Take a frying pan and put 1 teaspoon ghee.
- Add mushroom and little salt and fry till it becomes soft. Keep it aside.
- Add one teaspoon of oil in the pan.
- Add cinnamon, clove and cardamom.
- Add the cut onion and garlic flakes and fry till it becomes soft.
- Add the ground masala and fry till you get a nice aroma.
- Add cut tomato and fry till it gets cooked.
- Add all the masala powders and fry for a while.
- Add one cup of curd and boil for two minutes.
- Add the fried mushroom and enough salt and boil for 5 minutes.
- Garnish with coriander leaves.
- Serve hot with phulka.