Ridge-gourd skin Chutney. ( Ghosale sheere chutney )

Ingredients :

Ridge-gourd skin ( ghosale sheere )  – 8 to 10 ( washed and cut into 1 inch pieces )

Fried Red chillies – 5 to 6

Grated coconut – 1 cup

Cumin seeds ( Jeera ) – 1 tsp

Ghee – 1 ½ tsp

Salt – To taste

Method :

Dry roast grated coconut till the water evaporates ( about 2 minutes ). Keep aside.

In a kadai, heat ghee. Add cumin seeds. After it starts to splutter, add ridge-gourd skin and roast till golden browned. Remove roasted ridge-gourd skin from kadai Keep aside.

Grind fried coconut + fried red chillies + salt ( WITHOUT ADDING WATER ). Before removing the ground paste, add roasted cumin seeds + ridge-gourd skin. Grind again into medium consistency paste by adding little water.

Serve with cooked rice and Dal ( dalitoy ).

Mushroom Cutlet

Ingredients :

Mushrooms – 4

Potato – 1, boiled , peeled and mashed

Onion – 1, finely chopped

Ginger-garlic paste – 1 tsp

Green chilly paste – 1 tsp

Bread Crumbs – 1 cup

Salt – To taste

Method :

In  3 cups of water , add mushrooms. Cook it by covering the lid for 5 minutes. Drain the water completely. Finely chop the mushrooms and grind for 3 to 4 times.

Heat oil in a pan. Add onion pieces and fry for 7-8 minutes. Ginger-garlic paste and green chilly paste. Fry for 5 minutes. Add crumbled mushrooms and sauté till water evaporates. Add salt and mix evenly. Switch off the flame and let the cooked mixture to cool for 5 minutes.

In a bowl, add mashed potato, ½ cup bread crumbs and cooked mixture. Mix evenly and make patties. Roll the patties in the remaining bread crumbs.

On a pan, heat oil. Shallow-fry the patties / cutlets till both sides of the patties turns golden browned.

Serve hot with tomato sauce.

Mushroom – Baby corn Delight

Ingredients :

Mushrooms – 5 ( chopped into 4 pieces )

Baby corn – 4 ( chopped )

Onion – 1 big, finely chopped

Tomatoes – 2 ,pureed

Green chillies – 2, finely chopped

Ginger-garlic paste – 1 tsp

Red chilly powder – ½ tsp

Cinnamon stick – 1

Cardamom – 3

Cloves – 4

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Cashew-nuts – 3 ( soaked in lukewarm water )

Salt – To taste

Oil – 2 to 3 tsp

Method :

Cook mushrooms and baby corn . Keep aside.

Grind cashew-nuts soaked in water into a smooth paste. Keep aside.

Then, grind green chillies into a coarse paste. Keep aside.

In a kadai, heat oil . Add onion and fry till it turns translucent. Add cinnamon, cardamom, cloves and sauté for a while. Then add the green chilly paste and fry for a minute. Add the tomato puree and cashew-nut paste. Cook till oil separates. Add red chilly powder, coriander powder, cumin powder and salt. Mix evenly. Then, add cooked mushrooms and baby corn pieces . Mix evenly and cook for 5 minutes.

Garnish with coriander leaves.

Serve hot with chapatis/ rotis / phulkas.