Recipe – Mushroom Do Pyaza / Creamy Mushroom



Prep Time: 10 minutes

Cook Time: 18-20 minutes

Serves: 2


  • White Mushrooms: 1 cup or approx. 250 gm
  • Onion: 2 medium sized
  • Tomato: 1 medium sized
  • Green Bell Pepper: ½ of a medium sized
  • Ginger: finely chopped, 1/2 Teaspoon
  • Garlic: Finely Chopped, 1/2 Teaspoon
  • Green Chili: 1, Finely chopped
  •  Milk Cream / Plain Curd: 2 Tablespoon
  • Oil: 2 Teaspoon
  • Cumin Seeds: 1/4 Teaspoon
  • Salt: 1 1/2 Teaspoon or to taste
  • Black Pepper powder: 1/4 Teaspoon
  • Garam Masala or Cinnamon Powder: 1/4 Teaspoon
  • Honey or Sugar: 1 Teaspoon (Optional)
  • Coriander Leaves: Finely chopped, 1 Tablespoon
  • Lemon Juice: A few drops


  • Clean the mushrooms and cut each into 2-4 pieces
  • Peel the Onions, take the outer 4 layers of each onion and cut into 1 inch squares. Finely chop the middle portions into very small pieces.
  • Clean the tomato and cut 1/2 of tomato into 1 inch squares and other half into finely chopped pieces.
  • Clean the bell pepper and cut into 1 inch squares
  • Heat 1 tablespoon oil in a pan and add 1-inch square cut pieces of onion, tomato and green bell pepper. Sauté in high frame for 2 minutes. Remove this from pan and keep it aside.
  • Heat 1 tablespoon oil again and add cumin seeds. When it changes its color, add finely chopped onion, ginger and garlic. Sauté till onion turns golden.
  • Add finely chopped tomato and chilis and sauté again until tomato becomes mushy.
  • Add Mushrooms and salt. Stir well. Cover the pan with a lid for 3-4 minutes.
  • Add the sauté mix of onion, tomato and bell pepper
  • Add black pepper powder, cinnamon powder, honey and milk cream. Stir well for 1 minute. Cover the pan again, until mushrooms are done and water dried up (Mushroom leaves little water).
  • Remove heat and add coriander leaves and a few drops of lemon juice.

Cook’s Note

  • You may add 1 teaspoon of turmeric powder, after adding mushrooms.
  • You may add any masala, like coriander powder, jeera powder, red chili powder. I mostly just use black pepper.
  • You can make brown mushrooms using this recipe as well.
  • Do not dry the water, if you like it with gravy.



Recipe – Whole Wheat Roti / Phulka / Chapati / Whole Wheat Tortilla



Prep Time: 10 mins

Cook Time: 15 mins

Serves: 6 Roti


  • Whole wheat flour(Aata): 1 1/2 Cups
  • Water: 1/2 Cup or as required
  • Oil: 1 Teaspoon


  • Knead the flour using water to a soft dough.
  • Add oil and knead again.
  • Cover the dough with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 6 equal portions and roll into balls.
  • Roll each ball into 6-inch diameter circle.
  • Heat Tawa and place the roti dough on the tawa
  • Flip the roti after 30 seconds
  • Cook both sides until both sides are evenly cooked with golden brown spots (not black).
  • Serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.

Recipe – Gud Chhena


Prep Time: 5 minutes

Cooking Time: 10 Minutes

Serves: 2


  • Milk: 2 cups
  • Jaggery (Gud): 1/4 cup
  • Lemon juice or curd or vinegar: 1 Tablespoon
  • Roasted Cashew: 8-10
  • Cardamon Powder: 1/4 teaspoon


  • Boil milk in a pan.
  • Once milk starts to boil, lower the heat and add lemon juice. Stir until milk separated completely into two portions: solid and water. Add more lemon juice if needed.
  • Turn off the heat and strain the solid portion. Squeeze out the water and transfer the solid potion, named Chhena to a small bowl.
  • Add jaggery to the hot chhena and mix well for 4-5 minutes. Jaggery will melt if chhena is hot enough. Otherwise heat for 2 minutes to melt the jaggery. Turn off the heat.
  • Add cardamon powder and roasted cashes. Mix well.
  • Serve hot
  • Or, let it cool, then freeze it for 30 minutes and cut into square shape before serving.


Recipe – Green Peas Coconut Poha / Hara Matar Nariyal Poha

coconut Peas Poha

Prep Time: 10 minutes

Cook Time: 15 minutes



  • Thin Poha: 1 Cup
  • Green peas: 3/4 Cup
  • Oil: 2 Teaspoon
  • Cumin seeds: ½ Teaspoon
  • Ginger: finely chopped or crushed, ½ Teaspoon
  • Curry leaves: 3-5
  • Salt: ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Turmeric Powder: ½ Teaspoon
  • Coconut: Grated coconut, 2 Tablespoon
  • Milk: 2 Tablespoon (Optional)
  • Green chili: finely chopped, ½ Teaspoon
  • Lemon Juice: A few drops
  • Coriander Leaves: finely chopped, 1 tablespoon


  • Wash and drain thin poha in a sieve and keep it aside. If you are using thick poha, soak for 10 minutes and then drain the water.
  • Heat oil in a pan.
  • Add Cumin seeds, ginger and curry leaves. Wait till cumin seeds changes color. Around 30-40 seconds.
  • Wash the green peas (Matar).
  • Add washed Peas and green chilis in the pan.
  • Add turmeric and salt. Mix well and cover it with a lid until the peas are almost (85%) cooked.
  • Add the soaked poha, black pepper, coconut and milk. Stir softly, otherwise poha would be mushy.
  • Cover it again for 2 minutes or until poha becomes soft and peas or cooked.
  • Remove the Heat and add coriander leaves and lemon juice.
  • Serve hot with tomato sauce, green chutney or bhujiya.

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