ramyaskitchen

ORANGE CAKE

noreply@blogger.com (Anonymous) — Sun, 22 Dec 2013 23:51:00 +0530

INGREDIENTS

Butter - 100gms

All purpose flour - 100gms

Sugar - 100gms

Eggs - 2nos

Orange juice - 1/4cup

Baking powder - 3gms

Vanilla essence - 1tsp

METHOD

Preheat the oven at 180c.
Grease and dust the baking tray.
Take unsalted butter in a bowl. Beat it to make it soft.
Add powdered sugar and beat for 10 mins.
Beat eggs in another bowl. until they turn light and fluffy.
Add eggs to sugar mixture.
Add flour slowly to this mixture.
Fold in vanilla essence and orange juice.
Pour the above in baking tray.
Bake for 20 mins at 180c or till tooth pick inserted comes out clean.
When done. cool it for 10 mins.

SERVE

CHICKEN HOT AND SOUR SOUP

noreply@blogger.com (Anonymous) — Mon, 23 Sep 2013 21:39:00 +0530

INGREDIENTS

Chicken - 100gms (biled and shreded)

Carrot - 100gms(thickly grated)

Cabbage - 100gms( chopped)

Green beans- 1-2 (sliced finely)

Red chilli paste - 1/2 tsp

Garlic - 1/2 tsp (minced)

Pepper powder - 1/2tsp

chicken stock - 2 cups

Soya sauce - 1/2 tbsp

Vinegar - 2 tbsp

Tomoto ketchup - 2 tbsp

Cornstarch - 3tbsp

Salt

Oil - 1tbsp

METHOD

Heat 1tbsp oil. Add chilli paste and garlic. saute for 2 mins.
Add shreded chicken, beans, cabbage and carrots. stir for 2 mins.
Add chicken stock, 3 cups water, venigar, soya sauce, salt, pepper powder, tomoto ketchup.
Boil for 5 mins.
Dilute corn strach in water. Add this mixture slowly by stirring continuously.
Cook for another 2-3 mins or till it turns thick.

Serve hot.

APRICOT ICECREAM

noreply@blogger.com (Anonymous) — Thu, 19 Sep 2013 12:51:00 +0530

INGREDIENTS

MILK - 500ML

SUGAR - 1/2 CUP

CONDENSED MILK - 1TIN

APRICOTS - 1/2 CUP

VANILLA ESSENCE - 1/4TSP

APRICOTS - 4NOS(CHOPPED)

METHOD

BRING MILK TO BOIL IN A WOK.
ADD SUGAR, AND MIX.
SOAK 1/2CUP APPRICOTS IN WATER FOR 10 MINS
BLEND TO SMOOTH PASTE.
ADD IN APRICOT PASTE, CONDENSED MILK AND VANIILA ESSENCE.
FREEZE IT FOR 3 HRS.
NOW BLEND THE MIXTURE TO SMOOTH PASTE.
ADD IN CHOPPED APRICOTS AND FREEZE FOR 6 HRS.

SERVE.

ALOO BHUJIA

noreply@blogger.com (Anonymous) — Thu, 19 Sep 2013 12:19:00 +0530

INGREDIENTS

Pototoes - 3nos (boiled)

Besan - 1 cup

Salt

Chilli powder - 1/2 tsp

Garam masala- 1/2 tsp

cooking soda - 1/2tsp

Mango powder- 1tsp

Black salt - 1/4 tsp

Oil (for deep frying)

METHOD

Mash the pototoes to smooth paste. Add besan, salt, chilli powder, Garam masala , mango powder, cooking sods and mix together to make a dough.
Put this dough in sev maker and press in hot oil.
Deep fry till they turn golden brown.

Remove from heat and serve.

CHICKEN MUGHLAI PULAO

noreply@blogger.com (Anonymous) — Sun, 4 Aug 2013 22:08:00 +0530

INGREDIENTS

Boneless chicken - 1/2 kg
Ginger garlic paste -1tsp
Onions - 4 (minced)
Rice - 2 cups (boiled)
Ghee - 2 tbsp
Oil - 2tbsp
Egg - 2 nos
Curd - 2 cups
Bay leaf -5
cinnamon -1
Cloves
Cardamom
Pepper corns
corriander - 1tsp
Cumin seeds - 1tsp
red chilli powder
salt
Turmeric

METHOD

Blend together cardamom, pepper corns, cinnamon, cloves, cumin seeds, turmeric, chilli powder and ginger garlic paste to a smooth paste.
Heat oil in a kadai. beat egg and make burji
Heat , ghee and oil.Add onions and fry till golden brown.
Add the cardamoms, cloves and chicken. Fry till brown.
Add masala paste and mix.
Add water and cook till it turns chicken.
Beat curd and add to the chicken.
Cook for 10 mins and remove from fire.
Heat ghee in another kadai. add bay leaves, 2 clove, 3 cardamoms and other spices.
Add onions and fry till golden brown.
Add egg burji, rice and fry .
Add chicken gravy and mix well.
fry for 5 mins and remove from heat.

Serve hot.

PALAK EGG BURJI

noreply@blogger.com (Anonymous) — Thu, 25 Jul 2013 00:51:00 +0530

INGREDIENTS

Eggs - 2nos
Palak - 1 cup
Onions - 2 nos
Ginger garlic paste - 1/2tsp
Chillies - 2nos
Ginger - 1/2 inch piece
Salt
Chilli powder - 1/2tsp
Chicken masala - 1/2tsp
Oil

METHOD

Take palak in a kadai.
Add green chillies , ginger and water and cook for 15 mins.
Drain the water and let it cool.
Grind it to smooth paste.
Heat oil in a kadai.Add chopped onions. Saute till they turn golden brown.
Add ginger garlic paste, saute till it leaves raw smell.
Break eggs and fry for 10 mins. by stirring continuosly.
Add salt, chilli powder and chicken masala.
Now add palak paste and mix well.

Serve hot with rice or rotis

Caramelized Aloo Soya Tikki

noreply@blogger.com (Anonymous) — Sat, 20 Jul 2013 16:21:00 +0530

I have taken a long gap. Sorry friends for being away long time. From now, i will try to keep updated. today I came with a starter that suits the rainy season.

INGREDIENTS

Potatoes - 2(boiled)
Soya chunks / millmaker - 1 cup
Onions- 2 nos
Tomotoes - 2 nos
Corn flour - 3tbsp
Sooji - 2tbsp
Salt (as required)
Chilli powder
Soya sauce - 1tsp
Red chilli sauce - 2tsp
Oil

METHOD

Mash the potatoes.
Soak the soay chunks in hot water for 10 mins.Squeeze the water from it and grind it roughly to make kheema.
Mix together the mashed potatoes and grinded soya chunks.
Add salt, chillipowder and cornflour. mix well and divide in to small portion.
Take each portion , press it flat to make tikki.
Coat this tikki in sooji.
Heat 2 tbsp oil in a pan and shallow fry this tikki until it turn golden brown.
when it is fried, remove it in to a plate.
In another pan , heat 1 tbsp oil and add thinly sliced onions.
Soute till they turn golden brown.
Add ginger garlic paste and saute for 2 mins or till it leaves raw smell.
Add tomotoes and cook till they turn tender.
Now add soya sauce, chilli sauce , salt and chilli powder.
Add the tikkis and mix .

Serve hot.

SCHEZWAN VEG FRIED NOODLES

noreply@blogger.com (Anonymous) — Thu, 14 Mar 2013 16:32:00 +0530

INGREDIENTS

FOR SAUCE

GINGER PASTE - 1TSP

GARLIC PASTE - 1TSP

CUMIN SEEDS - 1/2TSP

RED CHILLI FLAKES - 1/2TSP

RED CHILLI SAUCE - 1TSP

SUGAR - 1/4TSP

OIL- 1TSP

SALT

WATER - 1/4CUP

FOR NOODLES

VEGETABLES (CARROT, CABBAGE, CAPSICUM, BEANS ETC.)

NOODLES

SALT

CHILLI POWDER- 1TSP

BLACK PEPPER POWDER- 1/2TSP

SOYA SAUCE - 1TSP

RED CHILLI SAUCE- 2TSP

VENIGAR- 1/2TSP

SCHEZWAN SAUCE- 2TSP

METHOD

FOR SAUCE

HEAT OIL IN A PAN
ADD GINGE GARLIC PASTE , CUMIN SEEDS AND SAUTE FOR 2 MINS.
ADD CHILLI FLEAKES, SALT, SUAGAR, RED CHILLI SAUCE AND SAUTE FOR 2 MINS.
ADD WATER AND STIR CONTINUOUSLY TILL THEN SAUCE THICKENS.
WHEN DONE, TAKE IN TO A DRY CONTAINER.

FOR NOODLES.

HEAT 3 TBSP OIL IN A SKILLET.
ADD VEGETABLES AND FRY FOR 5- 7 MINS
ADD SALT AND CHILLI POWDER. SAUTE FOR 2 MINS.
ADD BOILED NOODLES AND MIX CONTINUOUSLY ON HIGH FLAME.
ADD SOYA SAUCE, SCHEZWAN SAUCE, CHILLI SAUCE, BLACK PEPPER POWDER, VENIGAR AND MIX WELL.

SERVE HOT WITH TOMOTO KETCHUP

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FALUDA

noreply@blogger.com (Anonymous) — Wed, 13 Mar 2013 21:48:00 +0530

Faluda is one of the popular recipe from hyderabad cusine. it is known as Irani faluda and the main ingredient is milk. Here I added rosemilk essence for extra taste.However it can be omitted.It is best choice to have in summer.

INGREDIENTS

MILK - 1 CUP (CHILLED)

SUGAR - 4TSP(ADJUST ACCORDING TO TASTE)

SABJA SEEDS- 3TSP

VERMICELLY - 2TBPS(BOILED)

ROSE MILK ESSENCE - 1TSP

KOYA - 1TSP
BADAM (CHOPPED)

KAJU(CHOPPED)

RAISINS

VANILLA ICE CREAM - 1 SCOOP.
METHOD

SOAK SABJA SEEDS IN WATER FOR HALF AN HOUR .
ADD ROSE MILK ESSENCE AND SUGAR TO THE MILK AND MIX WELL
TAKE SABJA SEEDS IN TO A GLASS. ADD IN BOILED SAMIYA AND MILK.
ADD VANILA ICECREAM , KOYA AND GARNISH WITH CHOPPED BADAM, KAJU AND RASINS.

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BADAMI CAKE

noreply@blogger.com (Anonymous) — Mon, 17 Dec 2012 23:25:00 +0530

INGREDIENTS

Flour - 500 gms

Badam - 1 cup

Unsalted butter - 250 gms

Sugar - 500 gms

Eggs - 6

Illachi powder - 2tsp
Badam mix - 2tsp

Baking powder - 1 tsp

Baking soda - 1tsp

vanilla essence - 1tsp

Badam (chopped)

Lemon yellow food colour a pinch.

METHOD

Sift together flour, baking powder and baking soda.
Soak badam in water for 1 hour and remove peel.
Grind badam and illachi powder to smooth paste by adding milk
Blend sugar and butter till light and fluffy.
Add eggs and blend.
Fold in flour, vanilla essence, badam mix and badam paste .
Grease the baking tray with ghee. Add chopped badam and pour the above mixture.
Preheat the oven at 180c.
Bake for 20- 25 mins.
Bake till a fork inserted comes out clean.

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POMEGRANATE CAKE

noreply@blogger.com (Anonymous) — Sat, 15 Dec 2012 23:45:00 +0530

INGREDIENTS

Flour - 500 gms

Pomegranate juice - 1 cup

Unsalted butter - 250 gms

Sugar - 500 gms

Eggs - 6

Baking powder - 1 tsp

Baking soda - 1tsp

vanilla essence - 1tsp

METHOD

Sift together flour, baking powder and baking soda.
Blend sugar and butter till light and fluffy.
Add eggs and blend.
Fold in flour, vanilla essence and pomegranate juice.
Preheat the oven at 180c.
Bake for 20- 25 mins.

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CARROT HALWA

noreply@blogger.com (Anonymous) — Thu, 13 Dec 2012 21:12:00 +0530

INGREDIENTS

Carrot - 250gms(grated)

Sugar - 1cup

Kowa - 1/2 cup

Ghee - 2tbsp

Ilachi powder - 1/2tsp

Badam (chopped)

Cashewnuts

Raisins

METHOD

Take sugar in a deep bottomed vessel.
Add 1 cup of water. Let the sugar dissolve.
Add grated carrot and cook for 10 mins.
Add ghee and kowa. cook till it thickens and ghee leaves sides.
Add Chopped badams, raisins and cashews.

Garnish with badam and serve.

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VEG KOLHAPURI

noreply@blogger.com (Anonymous) — Tue, 11 Dec 2012 22:45:00 +0530

INGREDIENTS

Pototoes - 100gms

Carrot - 100 gms

Mattar - 100gms

Paneer- 50gms

Brown onion paste-1/2 cup

tomoto puree - 1/2cup

Corriander seeds powder - 1/2tsp

Black pepper - 2tbsp

cloves - 6no

Illachi - 6 no

Cinnamon stick- 1/2inch

Dry coconut powder - 1/4cup

Chilli powder - 1tsp

Salt

METHOD

Boil all the vegetables and keep a side.
Dry roast Black pepper, coconut powder and Masalas seperately.
Grind in to a fine powder.
Heat oil in a pan. Add brown onion paste for 2 mins.
Now add prepared masala powder, Corrainder seeds powder, salt, chilli powder. saute for 2 mins.
Add in boiled vegetables, panner and water.
Cook for 10-15 mins.

Serve with rice or roti.

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WON A GIVEAWAY- A COOK BOOK

noreply@blogger.com (Anonymous) — Mon, 10 Dec 2012 22:32:00 +0530

I AM GLAD TO SAY THAT I WON A GIVE AWAY FOR THE EVENT WTML EVENT FOR MY RECIPE RAJBOGH HOSTED BY GAYATRI OF GAYATRI'S COOK SPOT.

THANK YOU GAYATRI FOR THE LOVELY BOOK.AND ENJOYED PARTICIPATING IN THE EVENT.
HERE IS THE IMAGE OF THE BOOK

CHOCOLATE DELIGHT

noreply@blogger.com (Anonymous) — Sat, 24 Nov 2012 23:38:00 +0530

INGREDIENTS

Cocoa powder - 1/2 cup

Milk powder- 1 cup

Butter - 2tsp

Five star chocolate - 2 nos

Sugar - 1 cup

Condensed milk - 1/2 cup

METHOD

Take sugar in a deep bottomed vessel.
Add water and make sugar syrup with one string consistency
Sieve together milk powder and cocoa powder.
Add this mixture to sugar syrup and stir continuously to avoid lumbs.
Add chopped five star and let it melt.
Add condensed milk and butter
Cook on medium flame, till it leaves sides.
Spread on a greased plate and let it cool.

Cut in desired shapes and serve.

BADAM KULFI

noreply@blogger.com (Anonymous) — Wed, 21 Nov 2012 23:05:00 +0530

INGREDIENTS

Milk - 500ml

Condensed milk - 1/2 cup

Fresh cream - 3tbsp

Sugar - 1 cup

Kesar - 1 pinch

Badam - 1/2 cup

Badam mix - 2tsp

METHOD

Bring milk to boil in a deep bottomed pan.
Stir continuosly till milk reduced to 250 ml.
Add sugar, condensed milk and fresh cream.
Cook for 10 mins.
Remove from fire and add badam mix and soaked kesar.
Add chopped badam.
Mix well and let it cool.Pour in kulfi moulds
Freeze it for 4-6 hrs.

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MILK MYSOORPAK

noreply@blogger.com (Anonymous) — Mon, 12 Nov 2012 22:53:00 +0530

INGREDIENTS

Milk powder - 50gms

Maida - 25gms

Sugar - 1 cup

Ghee - 1/2 cup

Illachi powder - 1/2tsp

METHOD

Heat 75 ml water in a deep bottomed pan.
Add sugar to water and make sugar syrup with one string consistency.
Mix together milk powder, maida and ghee in a bowl.
Add this mixture to sugar syrup slowly by strring continuously to avoid lumps.
Add ghee to avoid sticking.
When ghee leaves the sides, remove from fire and pour the mixture in a greased plate.

Cool it and cut in desired shapes.

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SOYA KESAR PULAV

noreply@blogger.com (Anonymous) — Sun, 11 Nov 2012 23:52:00 +0530

INGREDIENTS

Rice - 2 cups

Soya milk - 3cups

Water - 1 cup

Ghee - 2 tsp

kesar - 1/4tsp

Cloves -4

Illachi - 4

Bay leaves - 3

Biryani masala - 2tsp

Kasturimethi - 1/2tsp

Kaju - 1tbsp

Salt

Chilli powder

METHOD

Soak rice in water for half an hour.
Soak kesar in milk.
Heat ghee in a Deep bottomed pan.
Add cloves ,elachi and bay leaves. saute for 2 mins.
Add onions and saute till they turn golden brown
Add kaju and saute for a min.
Now add rice and fry for 2-3 mins.
Add required salt, chiili powder and biryani masala. Mix well.
Add Soya milk, water and soaked kesar.
Cook till the rice is cooked.

Serve with raitha or with curry
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MOGULAI MALAI KOFTA

noreply@blogger.com (Anonymous) — Sun, 11 Nov 2012 23:31:00 +0530

INGREDIENTS

Pototoes - 200gms(boiled)

Panner - 200gms (grated)

Corn flour - 1/4cup

Brown onion paste - 1/4 cup

Tomoto paste - 1/2 cup

Kaju - 1/4 cup

Kus kus/ poppy seeds - 1/4cup

Dry coconut powder - 1/4cup

Ginger garlic paste - 1tsp

Salt

Chilli powder - 2tsp

Turmeric powder - 1/2tsp

Corriander powder- 1/2 tsp

Jeera powder - 1/2tsp

garam masala - 1/4tsp

Kasturi methi - 1/4tsp

Fresh cream - 1/4cup

Method

For kofta

Mash boiled pototo. add gratted panner, salt and corn flour
Mix to make dough. Add 1tbsp water if neccessary
Divide the dough in to 6 equal portions. make small balls and stuff kaju in to the balls.
Heat oil for deep frying. Fry the balls till turn golden colour. dont over fry the balls and be careful while frying because they are very tender and would break easilt.
Once they turn golden colour, remove and keep a side.

For gravy

Soak kaju, kuskus and Dry coconut powder for 2 to 3 hrs.
Grind them to a smooth paste.
Heat oil in a pan. Add brown onion paste.
Then add ginger garlic paste, turmeric powder chiili powder and salt. saute for 5 mins.
Add tomoto paste and cook for 5 mins.
Add the kaju paste and mix. now add daniya powder and jeera powder.
Add some water and cook for 5 mins.
then add fry cream, garam masala and kasturi methi.
cook for 2 mins and remove from fire.

To serve, place the kofts in bowl and add the gravy on to of it. keep it a side for 15 mins.

Serve with rice or roti.

MATTAR PARATHA

noreply@blogger.com (Anonymous) — Sat, 10 Nov 2012 23:34:00 +0530

INGREDIENTS

Wheat flour - 1 cup

Mattar/ Green peas - 1/2 cup

Onion - 1/2 cup

Asafoetida - 1 pinch.

Jeera - 1tsp

Salt

Besan /gram flour - 2-3 tsp

Red chilli powder - 1 tsp

Corriander powder - 1/2tsp

Garam masala - 1/4tsp

Water

Oil

METHOD

Take wheat flour and salt in a bowl. Add 1 tbsp Hot oil and water. make dough.
Boil green peas with water by adding salt.
Grind this boiled peas into smooth paste.
Heat 1tbsp oil in a kadai. add jeera and chopped onions and saute till they turn light brown.
Now add asafoetida and mattar paste.
Add necessary salt and chiili powder.
Mix well then add Garam masala, corriander powder and besan.
Mix for 5 mins.
Remove from fire and cool it.
Divide the dough into small portins.
Make chappthi and stuff the prepared masala.Seal the edges.
Roll it carefully. Dont let the stuffing come out side.
Cook on the preheated tawa with butter or oil.

POTATO SNACK

noreply@blogger.com (Anonymous) — Tue, 6 Nov 2012 16:31:00 +0530

INGREDIENTS

Potato - 250 gms

Peanuts - 1tbsp

Cashew nuts - 1tbsp

Curry leaves - 1tbsp

Chilli powder - 1tsp

Black pepper powder- 1/4tsp

Black salt - 1/4tsp

Amchoor powder - 1/4tsp

chat masala - 1/4tsp

Salt

Oil (for deep frying)

METHOD

Chop aloo in small and thin slices.
Heat oil in a deep bottomed pan.
Deep fry Chopped allos till they turn golden brown and crispy.
Take them into a bowl.
Now fry peanuts, cashew nuts and curry leaves seperately.
Add them to fried aloo.
Add salt, chilli powder, black salt, black pepper powder, amchoor powder,chat masala and mix well.

Store in a air tight container

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MUSHROOM PAKORA

noreply@blogger.com (Anonymous) — Mon, 5 Nov 2012 14:15:00 +0530

INGREDIENTS

Mushroom - 200gms

Maida - 2 tbsp

Corn flour - 2 tbsp

Ginger garlic paste - 1tsp

Soya sauce - 1tsp

Red chilli sauce - 2tsp

Garam masala - 1/2tsp

Salt

Chilli powder - 2tsp

Corriander leaves

Curry leaves

Oil (for deep frying)

Lemon juice.

METHOD

Heat oil in a pan.
Clean and cut mushrooms into small pieces.
Take maida in a bowl. Add corn flour, ginger garlic paste, garma masala, soya sauce, chilli sauce, chopped corriander leaves, salt and chiili powder.
Add mushrooms and water.
Deep fry in oil

Add lemon juice and fried curry leaves and mix.

Serve hot with onions.

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FLOWER KAJA - DIWALI RECIPES

noreply@blogger.com (Anonymous) — Sun, 4 Nov 2012 21:11:00 +0530

Andhra pradesh especially East godavari district is fmaous for kajas. Tapeswaram kaja and kakinada kaja are very populour not only over India but all over the world. Here i came out with one of the easiest and tasty kaja i.e, flower kaja. I have adapted this recipe from zee telugu's "mee inti vanta" program which came out perfectly.
The recipe of flower kaja goes here:

INGREDIENTS

Maida/Flour - 500gms

Ghee - 200 gms

Sugar - 300gms

Cooking soda - 1/2tsp

Illachi powder

METHOD

Take sugar into a vessel. Add Water and make sugar syrup with sugar consistency.
Add ilachi powder and keep it a side.
Take maida in to a bowl
Add cooking soda.
Heat ghee and add it to maida.
Add some water and make it to a smooth dough. this dough should be like the dough we make for chppathi.

Divide into small portions.

Make chappathi.

Fold the chappathi to half.

Again fold it to half to make a triangle.

Now bring together the edges of the traingle and press in the middle to make the flower shape.

Heat oil in a pan. The oil shouldn't be too hot.
Now fry the prepared flowers on the low flame.Increase the flame when the kajas float.
Fry till golden brown.

Add these kajas in the sugar syrup and wait till they absorb the syrup. this may take for 10- 15 mins.

Remove from the syrup and serve.

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HOME MADE CHOCOLATE

noreply@blogger.com (Anonymous) — Sat, 3 Nov 2012 13:20:00 +0530

INGREDIENTS

Cocoa powder - 1/2 cup

Milk powder - 1 cup

Butter - 3tsps

Sugar - 1 cup

Water - 2 cups

METHOD

Seive together cocoa powder and milk powder
Take sugar in a deep bottomed vessel. Add water and make sugar syrup with string cosistency.
When sugar syrup is ready and you get appropraite string consistency sim down the fire.
Add butter to the syrup and let it melt.
Add seived cococa and milk powder. Mix continuosly to avoid lumps.
Cook for 5 - 10 mins or till it leaves sides and remove from fire.
Pour the chocolate on the greased plate and let it cool down

Cut in desired shapes and serve

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KHUMB MATAR MILONI

noreply@blogger.com (Anonymous) — Fri, 2 Nov 2012 15:16:00 +0530

INGREDIENTS

Mushroom - 200gms

Green peas - 1 cup (boiled)

Ginger garlic paste - 1tsp

Kasoori methi - 1tbsp

Onions - 2

Cloves - 2

Green cardamoms-2

Saunf(fennel)- 1tsp

Turmeric powder - 1tsp

Tomotoes - 2 (make paste)

Curd - 2tbsp

Garm masala- 1/4tsp

Chilli powder - 2tsps

Salt

METHOD

Heat 1 tbsp oil in a pan. Add ginger garlic paste. saute for 2 mins.
Add mushroom pieces and saute for 5 mins.remove from fire and keep it a side
Take onions, coves, cardomoms, saunf and turmeric powder into a mixer. grind it to a smooth paste.
Take 2 tbsp oil in a pan, add onion paste and saute till it leaves raw smell.
Now add tomoto paste, curd, salt, garam masal, chilli powder and kasoori methi.cook for 5 mins.
Add peas and mushrooms. cook for 5 mins or till it is done.

Garnish with corriander leaves.Serve hot with rice or roti.