Mushrooms cook really fast, I love when I have some mushrooms on a busy day.

Ingredients

200 gms mushrooms, sliced
1/2 capsicum, cut into 1 inch cubes
1/2 onion, cut into 1 inch cubes
1 tsp garlic, crushed
1 tsp ginger, grated
1 tsp green chilies, chopped
1 tbsp tomato paste
1/4 cup sour cream
3/4 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish
1 tsp oil

Method

1. Heat oil in a pan, add the garlic, ginger, green chilies and onions. Cook for 2 minutes.
   
2. Add the capsicum and cook for another 5 minutes.
   
3. Add coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
4. Add the tomato paste and sour cream and cook for 2 minutes.
   
5. Add the mushrooms and salt and cook on high for 5 minutes.
   
6. Add some water and bring to a boil. Simmer till required consistency is reached.
   
7. Garnish with coriander leaves and serve.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

This is the easiest and kid friendly sweet. You can use and flavours and any fruit. I have tried mixed berries, pineapple, strawberry and now raspberry. All have been loved by all.

This is my contribution to the Sweet Series - Cool Desserts hosted by Mythreyee of Paajaka Recipes.

Ingredients
2 packets raspberry jelly/ Jello
1 and 1/2 cup fresh raspberries
400 gms fresh cream
8 tsps sugar

Method

1. Make the jelly as per the packet directions. While dissolving the jelly crystals add the sugar too.
   
2. Let the jelly set in the fridge.
   
3. Once the jelly is half set, add the cream and beat well.
   
4. Add 1 cup raspberry and mix well.
   
5. Allow it to set in the refrigerator completely.
   
6. Garnish with the remaining raspberries and serve.
   

One Friday morning hubby dear calls me at 10:30 AM and tells me few friends are coming over for lunch. Great Fridays are the days I don't have much left in the fridge. That's when decided to make a mixed vegetable, use a little bit of everything. Then realized did not have tomatoes, so used sour cream instead. This dish was made on the go just decided to add kitchen King Masala at the spur of the moment and loved the idea. I made paneer along with it again without tomatoes, since I always have paneer at hand. Everyone loved this dish, hubby realized there was none left for me and left what he had in his plate for me to taste and I should say it sure tasted great. We did not know what to call it so Hubby suggested Vegetable Badshahi since we were using Badshah's Kitchen King Masala.



Ingredients
1 onion, chopped
1 potato, diced
1 cup mixed vegetables (carrots, beans, corn, peas)
1/4 cup sour cream
1/4 cup milk
1 inch ginger, grated
1 tsp garlic paste
2 green chilies, chopped
1/2 tsp coriander powder
1/2 tsp red chili powder
pinch of turmeric powder
1 tsp Badshah Kitchen King Masala
salt to taste
fresh coriander leaves for garnish

Method

1. Heat oil in a pan, add the onions and cook till translucent.
   
2. Add ginger, garlic and green chilies. Cook for a minute.
   
3. Add all the masalas, coriander powder, red chili powder, turmeric powder, kitchen king masala. cook for another minute or till the oil separates.
   
4. Add the sour cream, mix well.
   
5. Add the vegetables, salt and milk.
   
6. Mix well and cook covered on Low heat till all the vegetables are cooked well. About 1/2 an hour.
   
7. Check seasoning, add more milk if a gravy is needed and bring it to a boil.
   
8. Garnish with coriander leaves and serve with roti, puri, chapati or Phulka.