Creamy Mushroom Curry, Masala Pea Pulao And Butterscotch Squares by Zarnak Sidhwa

Ingredients For Butterscotch Squares:

• Flour 2 cups
• Salt 1 tsp
• Baking powder 1 tsp
• Baking soda 1/4 tsp
• Brown sugar 2 cups
• Butter  3/4 cup
• Eggs 2
  
• Vanilla essence 1 tsp
  
• Walnuts 1 cup

Method:

1. Combine flour, 1/2 tsp salt, baking powder and baking soda.
2. Whisk brown sugar and 1/2 tsp salt.
3. Pour in melted butter, add eggs and vanilla essence.
4. Fold in flour and walnuts.
5. Spread in a greased and lined dish bake at 180 degrees C for 20 minutes until edges start to brown.
6. Let set well before cutting in squares.
   

Ingredients For Creamy Mushroom Curry:

• Cream 1/2 cup
  
• Button mushrooms 1/2 kg
  
• Yogurt 1/2 cup
  
• Coriander powder 1 tbsp
  
• Red chili powder 1-1/2 tsp
  
• Turmeric powder 1 tsp
  
• Oil  2 tbsp
• Cumin seeds 1 tsp
  
• Onions 3
  
• Ginger garlic paste 2 tsp
  
• Black pepper 2 tsp
  
• Tomato puree 1 cup
  
• Salt to taste
  
• Cashew nut paste  1/2 cup
• Garam masala 1 tsp
  
• Honey 1 tsp
  
• Coriander leaves  2 tbsp

Method:

1. Remove stalks of the mushrooms, clean and boil until three fourth cooked.
2. Drain and set aside.
3. Place yogurt in a bowl, add coriander powder, red chili powder and powder powder and whisk well.
4. Heat oil, add the cumin seeds, and when they begin to change color, add the onions and saute till translucent.
5. Add the ginger garlic paste and saute.
6. Add the black pepper powder and saute.
7. Add the mushrooms and continue to saute.
8. Add the yogurt mixture and cool till the oil surfaces.
9. Add the tomato puree and salt and saute till the oil surfaces again.
10. Add two and a half cups of water and bring to a boil, reduce heat and add the cashew nut paste mix well, cover and simmer, stirring occasionally.
11. Sprinkle the garam  masala and mix.
12. Add the honey and mix well.
13. Adjust the seasoning.
14. Add the cream and cook further for five minutes.
15. Garnish with the coriander leaves and serve.
    

Ingredients For Masala Pea Pulao:

• Fresh green peas 1 cup
  
• Rice 1-1/2 cups
  
• Coriander seeds 1 tbsp
  
• Fennel seeds 1/2 tsp
  
• Ginger 1 inch piece
  
• Garlic 3-4 cloves
  
• Green chili 1
• Coriander leaves  1/4 bunch
• Onions 2 large
• Scraped coconut 1 tbsp
  
• Cinnamon 2 inch stick
  
• Cloves 4
  
• Black peppercorns 4
  
• Oil  2 tbsp
• Turmeric powder 1/2 tsp
  
• Red chili powder 1 tbsp
  
• Jaggery 2 tbsp
  
• Salt to taste
  
• Ghee 2 tbsp

Method:

1. Grind coriander seeds, fennel seeds, ginger garlic, green chili, coriander leaves, half the onions, coconut, one inch cinnamon, two cloves, two peppercorns to a fine paste with sufficient water.
2. Heat oil.
3. Add the remaining cinnamon, cloves, peppercorns, and saute add green peas, ground masala and saute till the oil separates.
4. Add rice, turmeric powder and red chilies powder and water, jaggery, salt and mix well.
5. Cover and cook till the rice is three fourth done.
6. Drizzle ghee, cover and cook till the rice is completely done.