Dhingri Matar - A guest post by Rekha of Foodolicious Pictured

Hello every one, I am back with another guest post. I have already featured two wonderful bloggers in October. And If you missed any of those, check out the posts for Eggless Coconut Custard buns by Priya Suresh of Priya's Versatile recipes and Kappa Pudding by Rafeeda of The Big Sweet Tooth. Today I am excited to feature another talented blogger whom I met in the blogosphere - Rekha of Foodolicious Pictured. I love everything about her blog including her blog name - "Foodolicious Pictured".. What a wonderful name.. sounds quite elegant to me.. And the name suits her blog and her wonderful recipes very well.. Rekha's blog has some of the most awesome food pictures I have seen so far. When ever I visit her blog, I end up drooling over her amazing food clicks. They are so tempting, well presented and simply fabulous. Check out her guest post for Huma of Gheza-e-shirin on Food Styling and Photography. When I requested Rekha to do a guest post for my space, she agreed immediately and sent me the lovely post of Dhingri Matar. Scroll down to read more and enjoy her fabulous pics :)

Over to Rekha :

Hello to all you beautiful people,

Such a pleasure to share Avika’s beautiful space. Thank you Avika. It’s been an absolute pleasure to have met you and you really have a great space with some mouthwatering Kerala recipes and others. I kept drooling over her recent post of Unniyappam. Oh they looked so perfect. Looking forward to seeing more wonderful recipes and may god bless you with the best.

A little of me, I am Rekha and Foodolicious pictured is my blog. A blog that was born out of my love for cooking and a passion that I wanted to record.  I am from Kerala and settled in Singapore; living with my husband and our daughter who is 5 now. A HR consultant by profession. 

The recipe I share here is Dhingri matar. A delicious curry with mushrooms and peas cooked with spices and almond paste. Goes perfectly well with any Indian flat bread.

You need -

• Mushroom – 9-10 nos, cut into small chunks
• Frozen peas – 1 cup
• Almond paste – 1/4 cup
• Coconut cream – 2 tablesoons
• Onion – 1 large
• Tomato – Pureed , 1/2 cup
• Ginger – a small piece
• Garlic – 2 cloves
• Chili powder – 1.5 teaspoons
• coriander powder – 2 teaspoon
• Turmeric powder – 1/4 teaspoon
• Cumin powder – 1/4 teaspoon
• Garam masala – 1/2 teaspoon
• Cumin seeds – 1/4 teaspoon
• Oil – 2 teaspoon
• Salt to taste
• Fresh coriander leaves to garnish

How to -

Blend the onion, garlic and ginger to a fine paste.

Heat oil in a heavy bottom pan, add the cumin seeds. Once they start to splatter add the onion-ginger-garlic paste and saute till the raw smell is gone.

Add the spice powders expect for garam masala and fry till the oil start to separate. Pour the tomato puree and cook for 2-3 minutes.

Add the almond paste and 1 cup water and bring to a boil. Now tip the peas and mushroom and cook over medium heat till done and gravy is thick.

Add the garam masala and coconut cream, stir will till well combined. Turn off the heat and serve hot with Roti/Indian flat bread.

Notes - 

• You can add fresh cream instead of coconut cream.
• Adjust the chili powder to suit your taste

Thank you for such a wonderful guest post Rekha. I am so glad and excited to feature you my space and the recipe and the pics are too amazing.. Going to try this recipe soon as Matar is my hubby's favorite :) Hoping to see many more wonderful recipes and clicks in future and wish you all the very best !!!