Mushrooms and Capsicum Fry

Mushrooms (sliced)	8 oz
Capsicum (sliced)	1 cup
Oil	2tbsp
Curry Leaves	10
Tomato sauce	1tbsp
Chilly sauce	1 tbsp
Vinegar	1 tsp
Ajinomoto	1/4tsp
Soy sauce	1tbsp
Ginger garlic paste	1tsp
Chilli powder	1tsp
Salt	To taste
Curd	2tbsp

In bowl add mushrooms, tomato sauce, soy sauce, chilly sauce, ajinomoto, vinegar, giner garlic paste, chilli powder, salt and curd. Mix well and keep aside for 15mins.

Heat oil in sauce pan, fry curry leaves, then add marinated mushroom and sauté for 10mins.

Now add capsicum and fry until mushrooms are dry.

Serve with rice or rotti’s

PAV BAAJI

Cauliflower	1 cup
Carrot	2 (peel and cut into big pieces)
French Beans	15 (cut into halves)
Potatoes (medium size)	2
Green peas	½ cup
Tomatoes (medium size)	2 (finely chopped)
Onions (medium size)	2 (finely chopped)
Capsicum	1 (finely chopped)
Ginger Garlic paste	2 tsp
Red Chili powder	2tsp
Salt	To taste
Pav baaji masala (Everest Company)	1tbsp
Turmeric	1/4tsp
Cardamom	2
Cinnamon	Small piece
Cloves	4
Bay leaves	1
Amchur	1/4tsp

1. Pressure cook cauliflower, carrot, beans, potatoes (do not cut into pieces). Remove potatoes and keep aside. Make a fine puree with remaining vegetables. Reserve stock. Peel potatoes and cut into cubes.

2. Heat 4tbsp of oil. Fry Cardamom, Cinnamon, Cloves and Bay leaves.

3. Now fry onions. When onions are translucent add capsicum fry for 2mins.

4. Now add ginger garlic paste fry for 2 min.

5. Now add tomatoes fry until tomatoes are mashed.

6. Now add green peas and fry for 2mins.

7. Now add chilly powder, salt, Amchur and pav baaji masala. Mix well.

8. Add vegetable puree, stock and potatoes.

9. Stir well and cook for 5min in low flame.

10. Turn off the flame.

11. Heat the pan and fry the pav’\s both sides with ghee

12. Serve baaji with onions, lime and pav’s