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Mushroom Butter Masala

  Serves 3-4 Cooking Time 30 INGREDIENTS 10 ounces, mushrooms, chopped 6 garlic cloves, chopped 4 green chilis chopped 1-inch piece ginger, grated 1 onion, chopped 2 big or 3 small tomatoes 7 cashews 1 teaspoon red chili powder 1 teaspoon garam masala powder 1/2 teaspoon turmeric powder 1/4 cup milk 2 tablespoons butter 1 tablespoon vegetable oil 1 teaspoon kasuri methi/dried fenugreek leaves Salt, to taste Coriander leaves, for garnish Preparation Heat oil and butter in a non-stick pan. Add onion, garlic, green chili and ginger and sauté until translucent. Add a pinch of salt while sautéeing so that onion cooks faster. Add the mushroom and sauté until it develops some color. Meanwhile, grind the tomatoes and the cashews together adding a little water to form a smooth paste. Add this ground paste along with red chili powder, garam masala powder, and turmeric powder to the cooked mushrooms and onion and bring it to a boil. Adjust the salt and water for desired consistency. This might ta
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Fried rice

INGREDIENTS 3 tablespoon s butter, divided 2  eggs, whisked 2  medium carrots, peeled and diced 1  small white onion,  diced 1/2 cup  frozen peas 3  cloves garlic, minced salt and black pepper 4 cup s cooked and chilled rice (I prefer short-grain white rice) 3  green onions, thinly sliced 3 – 4  tablespoons  soy sauce , or more to taste 1/2 teaspoon s  toasted sesame oil Scramble your eggs:  Using a small pat of butter, scramble some eggs in a large sauté pan, breaking them into small pieces as you go.  Then transfer the eggs to a separate plate, and set aside. Sauté your veggies and garlic:  Return your sauté pan to the heat, and sauté the onions, carrots, peas and garlic until soft and cooked through. Stir fry rice:  Then turn the burner to high heat.  Scooch the veggies over to one side of the pan, melt the remaining butter in the other half, and add the chilled rice, soy sauce, and oyster sauce (if using).  Then stir to combine with the veggies and continue sautéing the rice, stirr
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