Heat oil in a fry pan; fry onions till pale brown. Add green chili and mushroom.

Cook till the liquid from mushrooms id evaporated. Add garam masala, salt and tomato puree.

Add eggs and stir till eggs are lightly set. Add mint and coriander leaves.

Mix and remove from fire. Serve hot on toast.

Serves: 2 RELATED RECIPES Spinach and mango shorba Bhelpuri sandwich Banana berry muffins Kumbh masala (mushrooms in sauce) Carrot and peanut sambar Ingredients: egg - 4, lightly beaten button mushrooms - 1/2 cup, chopped soya granules - 1/2 cup onion - 1/2 cup, minced green chili - 1 tsp, minced garam masala - 1/2 tsp tomato puree - 2 tbsp oil - 1 tbsp mint and coriander leaves - 1 tbsp each, chopped salt to taste (less)

This will help to make the mushrooms soft and remove any dirt/germs retained inside. Drain the rice and allow it to dry in open air.

Marinate it with ginger-garlic paste, salt, turmeric powder for about 10 minutes. Heat oil in a container and dash the vegetables (onions, tomatoes, potatoes) into it.

Stir till the vegetables become soft. Add coriander powder, cumin powder, red chilli powder, and curd into it.

Add the already marinated oyster mushroom into it. Mix well with the help of a spatula till the mixture gets an even texture.

You may add half a cup of water to it so that the mixture gets a thick gravy consistency. Cook for 5 minutes till the mixture gets a very nice reddish brown color, and then switch off the gas.

You may garnish it with slit green chillies and fresh coriander leaves. You may serve it with chapattis, rice, fried rice or naan.

Recipe and image: swetawriter RELATED RECIPES Prawns curry Simple beet greens dal Cabbage kofta curry without onion/garlic South Indian fish curry with tamarind Malvani prawn curry Ingredients: 350 gms -oyster mushroom 2 - onions, medium sized, chopped into smaller pieces 1 - tomato, big sized, chopped into smaller pieces 2 tsp - yoghurt/curd 1 tsp - ginger-garlic paste 1 tsp - cCoriander powder 1 tsp - cumin powder 1 - potato, mediumsized, chopped into medium pieces 20g - green peas 1/2 tsp - turmeric powder 1 tsp - red chilli powder Salt as per taste (less)

This will help to make the mushrooms soft and remove any dirt/germs retained inside. Drain the rice and allow it to dry in open air.

Marinate it with ginger-garlic paste, salt, turmeric powder for about 10 minutes. Heat oil in a container and dash the vegetables (onions, tomatoes, potatoes) into it.

Stir till the vegetables become soft. Add coriander powder, cumin powder, red chilli powder, and curd into it.

Add the already marinated oyster mushroom into it. Mix well with the help of a spatula till the mixture gets an even texture.

You may add half a cup of water to it so that the mixture gets a thick gravy consistency. Cook for 5 minutes till the mixture gets a very nice reddish brown color, and then switch off the gas.

You may garnish it with slit green chillies and fresh coriander leaves. You may serve it with chapattis, rice, fried rice or naan.

Recipe and image: swetawriter RELATED RECIPES Prawns curry Simple beet greens dal Cabbage kofta curry without onion/garlic South Indian fish curry with tamarind Malvani prawn curry Ingredients: 350 gms -oyster mushroom 2 - onions, medium sized, chopped into smaller pieces 1 - tomato, big sized, chopped into smaller pieces 2 tsp - yoghurt/curd 1 tsp - ginger-garlic paste 1 tsp - cCoriander powder 1 tsp - cumin powder 1 - potato, mediumsized, chopped into medium pieces 20g - green peas 1/2 tsp - turmeric powder 1 tsp - red chilli powder Salt as per taste (less)

Add salt and pepper to taste. Slit each paneer piece into two parts, horizontally.

Grease two oven proof serving plates with half the remaining oil. Place one slice from each paneer piece on each plate.

Top each paneer slice with 1/4th the cheese and vegetables. Cover with the other slices of paneer.

Brush the top with remaining oil. Bake in a hot oven (200C) for 10 minutes.

Carefully take the plates out and pour 3 Tbsp of sauce over each paneer block. Sprinkle with remaining vegetable mixture and cheese.

Return to the oven and bake for 5-8 more minutes till the cheese melts. Serve immediately.

Serves: 2 RELATED RECIPES Paneer masala khichdi Chilli Paneer Cheesy, crunchy vegetable pie Shahi Paneer Garlic paneer starters Ingredients: 250 g - paneer, square/rectangle block cup - button mushroom, sliced cup - capsicum, chopped 10 g - mozzarella cheese, grated 1 tsp - garlic, minced 6 tbsp - pizza sauce 3 tbsp - olive oil salt and pepper to taste (less)

Then in a frying pan take little oil + 1 tbsp of butter and fry the chicken pieces on slow fire and cover the pan. Fry till slightly brown.

Fry on the other side too. Sever hot with slice onion rings.

RELATED RECIPES Vegetable dal fry Chicken mushroom saute Easy Cauliflower Manchurian Boiled egg chilli fry Pepper Chicken Ingredients: 1/2 Kg boneless Chicken (cut into desirable pieces) 1/2 or 1 Lime Juice 1 tsp Red Chilli Powder (or per your taste) 2 tsp Garlic Ginger paste Salt to taste Butter and Oil to fry Onion rings for serving (less)

Add lime juice, ginger garlic paste, salt and pepper. Marinate for 2 hours.

Thread on bamboo skewers (the skewers should be soaked in water at least for an hour to prevent them from burning) brush with oil and grill till roasted. Arrange the skewers on a serving plate.

Coat with spicy sauce and serve hot Serves: 2 Note: Over cooking makes kababs dry and leathery. They should be cooked quickly under high heat.

RELATED RECIPES Vegetable legume vada Vegetable biryani Zero oil mixed vegetable curry Hot vegetable pickle Rohu fish and vegetable soup Ingredients: baby potatoes - 100 gm cauliflower pieces - 100 gm mushroom - 50 gm ginger- garlic paste - 2 tsp lime juice - 2 tbsp salt and pepper to taste oil to brush (less)

Keep it aside. Prepare dough from white flour, small amount of salt, oil and water.

Prepare the filling and keep in a bowl. Make a roll with the rolling pin.

With the help of a spoon place the fillings at the centre of the dough. Prepared dimsums ready to be steamed Preparing the fold: With the help of your fingers press the edge of the dough slightly against each other and give it the shape of a crown.

The prepared structure will be that of a sack with a crown on the top. Transfer the prepared structures to a microwave proof idly stand and put it in `microwave mode` for 5 minutes.

You may grease the idli mould with slight oil so as to avoid sticking of the same. Your homemade dim sums are ready to serve.

Place it in a plate and serve it with sauce of your choice. Recipe and image: swetawriter RELATED RECIPES Easy Matka Pista Malai Kulfi Chinese-style desi noodles Baby Corn Manchurian Chicken mushroom saute Easy Cauliflower Manchurian Ingredients: 300 gms - white flour 4 - onions, medium sized and nicely chopped 4 - capsicum, medium sized and nicely chopped) 3 - tomatoes, medium sized and nicely chopped 1/2 portion of a small sized cabbage, nicely chopped 3 tsp - tomato sauce 3 tsp - chilli sauce 2 tsp - garlic sauce 1/2 tsp - vinegar (less)

Stir fry for 1 min. Add the chicken pieces and fry until brown on all sides.

Add the raisins, chopped tomatoes, lemon juice and one cup of water or stock. Bring to a boil.

Add salt and cinnamon. Reduce heat, cover and simmer gently for 1 hour.

Serve hot with vermicelli rice. RELATED RECIPES Chicken in coconut cream Chicken grill lababdaar Chicken hariyali Chicken mushroom saute Pepper Chicken Ingredients: 1 kg.

chicken breast, boneless, skinless and cubed 2 large onions, finely chopped 4 cloves garlic, crushed 1 hot chilli pepper, minced (optional) 4 tomatoes, peeled and chopped 2 tsp. baharat spice 1 tsp.

fresh or ground ginger tsp. chilli powder 1 tsp.

turmeric powder Fresh lemon juice to taste 1 piece cinnamon stick cup raisins cup almonds Salt to taste Water or chicken stock 2-3 tsp. oil (less)

Stir fry for 1 min. Add the chicken pieces and fry until brown on all sides.

Add the raisins, chopped tomatoes, lemon juice and one cup of water or stock. Bring to a boil.

Add salt and cinnamon. Reduce heat, cover and simmer gently for 1 hour.

Serve hot with vermicelli rice. RELATED RECIPES Chicken in coconut cream Chicken grill lababdaar Chicken hariyali Chicken mushroom saute Pepper Chicken Ingredients: 1 kg.

chicken breast, boneless, skinless and cubed 2 large onions, finely chopped 4 cloves garlic, crushed 1 hot chilli pepper, minced (optional) 4 tomatoes, peeled and chopped 2 tsp. baharat spice 1 tsp.

fresh or ground ginger tsp. chilli powder 1 tsp.

turmeric powder Fresh lemon juice to taste 1 piece cinnamon stick cup raisins cup almonds Salt to taste Water or chicken stock 2-3 tsp. oil (less)

When it splutters, add dal. When the dal turns golden brown, add curry leaves.

Pour it in a shallow microwave proof glass dish. Add onion.

Cook on full power for 3 minutes, stirring once half way through cooking. Add the vegetables, chili and turmeric powders.

Sprinkle with 2-3 Tbsp of water. Cook covered on full power for 8-10 minutes.

Add salt to taste. Mix well.

Cook for 2 more minutes. Serve hot, garnished with grated coconut if desired.

Note: This is a simple every day side dish in South Indian meals. It can be prepared with a single vegetable or in combinations.

Try carrot and beetroot in same way. Serves: 3 to 4 RELATED RECIPES Cream of carrot soup Oyster mushroom peas curry Carrot halwa Prawns curry Simple beet greens dal Ingredients: 1 cup - onion, chopped 1 cup - carrot, cut into cm dice 1 cup - beans, chopped fine 1 tsp - mustard seeds 2 tsp - black gram (urad) dal 1 tsp - chili powder or to taste 3 tbsp - oil tsp - turmeric powder few - curry leaves salt to taste (less)