Chettinad Mushroom Masala

Ingredients  
Mushroom - 2 cups (chopped)
Tomato - 1
Turmeric powder - a pinch
Mustard seeds - 1 tsp
Curry leaves - 1 strand
Oil - 2 tblsp
Cilantro - for garnish
 
Spice Mixture
  Peppercorns- 1 tsp
Dry red chillies - 2
  Coriander seeds - 1 tblsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Shallot onions - 2-3
Garlic cloves - 2

Method
1. Roast all the ingredients under 'spice mixture' separately till a nice aroma is released. If you do not have time roast everything together.
2. Once it cools, grind it to a coarse powder and keep aside.
3. Clean the mushroom using a paper towel and chop it lengthwise.
4. Heat oil in a pan, splutter the mustard seeds and curry leaves.
5. Add the chopped mushrooms to this and saute for 5 minutes till the mushrooms get a
nice color. Do not add water. The water from the mushroom is sufficient.
6. Add the tomatoes  required salt and turmeric powder. Cover and let it cook for a few minutes.
7. Add the spice mixture and mix everything for a minute.
8. Garnish with chopped cilantro. Serve as a side-dish for rice or roti or use as a stuffing for mushroom puffs or masala dosa.

Tips
   - A tblsp of grated coconut can also be added along with the spice mixture for added flavor.

Palak Lasuni

Ingredients:

3 bunches spinach
1/4 tsp cumin seeds
1/4 tsp mustard seeds
2 tsps oil
pinch of hing / asafoetida
1 medium onion
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tomato
2 green chillies
1/2 tsp coriander powder
1/2 tsp chilli powder
pinch of turmeric powder
3 cloves of garlic, minced and browned
puree of 2 tomatoes
1/2 cup plain beaten yoghurt
2 tsps cream
salt to taste

Method:

Clean and chop the spinach. Puree two bunches by blanching it and passing it thru the blender. Keep once bunch chopped, aside
Heat oil, crackle cumin and mustard seeds. Add asafoetida, ginger, garlic and green chillies
Add onions and saute till brown
Add chopped spinach and tomatoes and cook till spinach is done and tomatoes are mushy
Add all the powdered masalas and saute
Add spinach puree and tomato puree, yoghurt and cream
Bring to a slow boil
Garnish with browned garlic..

Serve with hot rotis and raita