Mushroom Capsicum Curry

Ingredients

Mushrooms
1 Capsicum, chopped in big cubes
1 medium sized onion, sliced
1 tomato, chopped
2-3 garlic pods, chopped
1 tbsp curd
1 green chilly
1 tsp cumin seeds
1 clove
1/2 tsp cinnamon powder(daalchini)
1 tsp corriander powder
1 tsp chaat masala
1 tsp corn flour
1 tbsp mustard oil
Salt to taste

Method

1. Slice mushrooms in two and boil in microwave for 5 min with half a cup of water and a pinch of salt. Keep aside.
2. In a skillet heat oil and add cumin seeds, cloves and chaat masala. 
3. When seeds start spluttering add onions, green chilly and capsicum.
4. Cook till onion are transparent and then add corriander powder, cinnamon powder and a tsp of water to avoid burning spices.
5. Cook for a second or two. Add tomato and garlic and cover the skillet on low fire and cook till tomatoes are done.
6. Add mushrooms with their stock and cover the pan on low heat.
7. Separately make a paste of corn flour and a tsp of water and add this slowly to the curry stirring slowly to avoid lumps.
8. Add beated yogurt and salt to this curry and cook for 2,3 minutes on low heat, covering the skillet.
9. Serve hot with chapatis.

Quick veg fried rice

Ingredients

1 cup basmati rice (soaked for 30 min in 1 cup water)
1 medium sized onion, chopped
1 medium sized tomato, chopped
1 inch ginger piece, chopped
2 green chillies, chopped
2-3 garlic pods, chopped
1 small potato (cubes of 1 inch)
Handful of frozen peas or any other vegetables of your choice
1 tsp garam masala powder
2 cloves
1-2 bay leaves
1 tsp cumin seeds
1 tsp corriander powder
1/2 tsp fennel seeds (saunf) powder
1 tsp chaat masala
1tbsp butter
A pinch of asafoetida(hing)
Salt to taste

Method

1. Soak rice in 1 cup of water for 30 mins.
2. In a pressure cooker heat butter and add cumin seeds,chaat masala, cloves and bayleaf to it.
3. When seeds start spluttering add onions,green chillies and potatoes (or any other vegetables that you chose, apart from frozen peas as they take very less time to cook). Cook till onion is transparent and potatoes are slightly light golden brown from edges.
4. Now add corriander powder, fennel seeds powder plus a tsp of water ( so that the spices dont burn) and cook for a second or two.
5. Add tomatoes,garlic and ginger and cook on low fire till tomatoes are partially cookes and separate oil.
6. At this point add soaked rice ( along with the water). 
7. Add salt to taste, garam masala and asafoetida.
8. Cover the pressure cooker lid and cook on high heat for a whistle. Then on low heat for a minute or two.
9. Serve hot with boondi raita.

Oatmeal raisins and almonds cookies

Ingredients

3/4 cup butter , at room temperature ( I used salted. If you are using unsalted add 1/4 tsp salt to recipe)
1 tbsp olive oil (You can use any vegetable oil)
1 cup sugar
1 cup all purpose flour
1 cup oats
2 tbsp almonds, raisins (chopped)
1 tsp coffee powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon powder (optional)

Method

1. Take butter and whisk it with the help of a hand blender till it become soft.
2. Add sugar and oil to it and whisk till the mixture becomes creamy.
3. Now take a bowl and mix the dry ingredients i.e. flour, oats, baking soda, baking powder, cinnamon powder,coffee powder and nuts.
4. Add this mixture to the bowl of wet ingredients and fold in the ingredients till they mix properly.
5. Now in a baking tray line a parchment paper and scoop out the cookie mixture in  form of small cookies. You can use moulds of any shape.
6. Make sure there's a gap of approx 1 inch between each cookie. They rise and spread while baking.
7. Preheat the oven to 170 C and bake the cookies for 10-15 minutes or till they become golden light brown on top. 
8. Turn the cookies and bake for another10 minutes. This allows even cooking from both ends.
9. Serve hot or store in an air tight container when they are cooled.