Baby Corn Manchurian (Dry)

Ingredients:

• Baby corn - 12 nos
• Red, green,  yellow capsicium - 1/4 cup ( all together )
• Onion - 1 ( medium size chopped )
• Spring onion green part - as required 
• Corn flour - 1 tspn
• Water -  3 tblspn
• Red chilli sauce - 1 tspn
• Green chilli sauce - 1/2 to 1 tspn
• Chopped garlic - 3/4 tspn
• Ginger paste - 1/4 tspn
• Pepper powder - 1/2 to 1 tspn
• Salt - to taste
• Olive oil or refined oil - 1 1/2 tblspn

For batter:

• Maida - 2 1/2 tblspn
• Corn flour - 2 tblspn
• Soya sauce - 1/2 to 1 tspn
• Pepper powder - 1/2 tspn
• Salt - to taste
• Oil - for deep fry

Method:

• Take ingredients given for batter except oil in a bowl
• mix them well and bring to batter consistency by adding water and keep aside
• wash and drain the baby corn, cut in to 1 inch size pieces
• Add the chopped baby corn to the batter and mix well

• Heat oil in a kadai for deep fry, drop 5 to 6 pieces at a time and deep fry it till it turns golden brown on both sides

• Take it out and keep aside. Repeat the process for the remaining baby corn
• Heat oil in a kadai add chopped garlic, ginger paste ,onion and saute till onion turns pale pink colour
• Then add capsicum, fried baby corn saute for a minute, now add red chilli, green chilli sauce mix well
• Take a bowl add 3 tblspn water,1 tblspn corn flour, soya sauce, salt and mix well
• add this to the kadai and mix well. Keep in low flame 1 to 2  minutes ,check for salt and add pepper powder as required
• Keep in high flame for a minute with constant stirring and switch off the stove
• Garnish with chopped spring onion and serve hot the tasty baby corn manchurian

Peerkangai kootu / Ridge gourd and dal gravy

Ingredients:

• Chopped Peerkangai - 1 cup
• Cooked moong dal - 1/2 cup
• Sambar powder - 1 tspn
• Garam masala powder - 1/4 to 1/2 tspn
• Salt - to taste

For tempering:

• Oil - 1 tspn
• Mustard seeds - small quantity
• Jeera - 1/4 tspn
• Asafoetida powder - 2 pinch
• Curry and coriander leaves - as required

Method:

• Wash and peel the skin of the ridge gourd and take out the centre sponge like part and chopped it in to small cubes
• Cook the moong dal and keep it aside
• Cook the chopped ridge gourd in a kadai along with little water, after 85% cooked add salt and sambar powder to it
• when it cooked fully add moong dal as per your consistency 
• Springle garam masala and mix well . if need can add little quantity of water and take it out from stove
• Heat oil in a kadai, add the ingredients given under " For tempering"  after jeera pops out take it out and pour it on to the kootu and mix well
• Serve this tasty peerkangai kootu along with sambar, rasam rice or with chappathi, paratha.

Paneer Malai Gravy - by Sanjeev Kapoor

Ingredients:

• Paneer - 200gms
• Thick coconut milk - 200ml ( as required )
• Capsicum - 1/4 part
• Onion -1 big
• Ginger paste - 1/2 tspn
• Garlic paste - 1/4 tspn  ( optional )
• Turmeric powder - a pinch
• Red chilli powder - 1/2 tspn
• Garam Masala - 1/4 - 1/2 tspn
• Coriander leaves - as required
• Salt - to taste

For tempering:

• Oil - 2 tblspn
• Jeera - a pinch
• Cloves - 2 nos
• Cinnamon - 2 inch stick 
• Bay leaf - 1 small 

Method:

• Wash thoroughly the store bought paneer and cut in to pieces
• Heat oil in a kadai, add ingredients given under ' For tempering '
• After jeera pops out add onion, ginger and garlic paste
• Saute till raw smell goes, then add capsicum 
• Followed by turmeric, chilli , garam masala powder 
• keep in low flame for 2 minutes then add paneer cubes and mix well
• After a minute add coconut milk as per your consistency.
• Now add salt and keep in low flame for 2 minutes and switch off the stove
• Garnish with chopped coriander leaves and serve hot the tasty Paneer malai Curry or Gravy

Vada Curry

Ingredients:

• Masal Vada dough - 1/2 cup
• Onion - 1 no ( medium )
• Tomato - 1 no ( big )
• Green chilli - 1 no
• Ginger paste - 1/4 tspn
• Garlic paste -1 tspn
• Curry leaves - few nos
• Turmeric powder - 2 pinch
• Chilli powder - 3/4 to 1 tspn 
• Garam masala powder - 1/2 tspn
• Sombu / Fennel powder - 2 tspn
• Oil - 3 tblspn plus for deep frying the vadas
• Butter - 1 tspn (optional )

For Tempering:

• Cinnamon stick - 1 no ( 1 inch)
• Cloves - 3 nos 
• Brinji leaves - 1 no ( big)
• Mustard (optional) - 1/4 tspn
• Jeera -  a pinch

For Masala vadai : 

• Channa dal - 1 cup
• Toor dal - 1 tblspn
• Dry red chilli - 4 to 5 nos
• Curry leaves - few nos
• Asafoetida powder - 2 pinch
• Salt - to taste

Method to make masala vadai dough:

• Wash and soak dal in water for 1 1/2 to 2 hrs and grind it along with red chilli to coarse paste
• To this grinded mixture add curry leaves, asafoetida powder, sombu powder,salt and mix well

Method:

• Heat oil in a kadai for deep frying, take handful of  masala vada dough and drop small small quantity like pakoda and deep fry it in oil till it turns golden brown and crispy
• Then drop this in hot water for 2 minutes then drain it, break 1/2 of the quantity with your fingers and keep 1/2 quantity as whole
• Heat 3 tblspn of oil in a kadai add the ingredients under " For Tempering " and after it pops out add onion, green chilli and saute for a minute
• Then add ginger, garlic paste, saute it for a minute
• Now add finely chopped tomato,curry leaves, a pinch of salt and keep in low flame till the tomatoes becomes tender
• When the tomatoes becomes tender and soft add turmeric, chilli, garam masala, sombu powder and mix well
• Keep in flame for a minute or two, then add 1 to 1 1/2 cup water. After the water boils add the masala vadai
• After the gravy thickened add fresh curry leaves, butter and switch off the stove
• Serve the tasty Vada Curry as a side dish to dosai, idli chappathi.....

Note:

• You can use crushed garlic instead of garlic paste
• Since channa dal used for vadai the water will absorb so consume immediately after cooking or before eating heat some water and add to the mixture
• Adjust the water level until you get the desired consistency
• Use kashmiri chilli powder or red food colour to get attractive colour like in restaurants

Paneer Peas Gravy

Ingredients:

• Paneer - 150gms
• Green Peas - 1/4 cup
• Tomato - 1 no ( small )
• Coriander leaves - 2 tblspn
• Mint leaves (optional ) - 1 tblspn
• Butter  or Oil - 2 tblspn
• Salt - to taste

To Grind:

• Small onion - 16 nos
• Cashew - 4 to 5 nos
• Coconut - 1/2 coconut grate it
• Garlic pods - 5 nos ( big one )
• Ginger chopped - 1 tspn
• Pepper corns - 1 tspn
• Jeera - 1/2 tspn
• Sombu - 2 tspn
• Dry red chilli - 4 to 5 nos
• Cinnamon - 1 no ( 1 inch )
• Cloves - 2 nos 

Method:

• Grind the ingredients given under the heading 'To Grind' to fine paste without adding water
• Heat butter or oil in  kadai, add the grinded paste and saute till the raw smell goes,colour will change and it wont stick to the sides of the vessel
• Then add the chopped tomato, green peas and saute for few more minutes, then add paneer salt and required amount of  water
• Switch off the stove  when the gravy thickened
• Garnish with fresh coriander and serve hot

Note:

• Instead of cashew add fresh cream at the end along with coriander 
• If want can add turmeric powder while grinding to get yellow colour

Stuffed Brinjal Fry

Ingredients:

• Brinjal - 1/2 kg
• Roasted bengal gram - 1 cup
• Byadgi chilli - 6 nos
• White ellu - 1 tspn
• Coriander seeds - 1 3/4 tblspn
• Saunf powder (optional ) - 1 tspn
• Mustard - 1/2 tspn
• Asafoetida powder - 1/2 tspn
• Curry leaves - as required
• Amchur powder - 1/2 tspn 
• Salt - to taste
• Oil - 4 tblspn ( i used gingelly oil )

Method:

• Wash and make two slits in the brinjal ( don't cut fully upto stalk )
• Heat 1/2 tspn oil and fry coriander, chilli  and ellu separately
• Grind this fried ingredients along with roasted bengal gram into fine powder with required amount of salt
• Stuff this masala powder inside the slitted brinjals with a spoon

• Heat 2 oil in a kadai add mustard after it pops out add asafoedita powder and curry leaves followed by the stuffed brinjal
• Close the lid and allow to cool, flip it at regular intervals springle amchur powder and some masala powder over it and mix well. Add some oil if need
• Switch off the stove  after the brinjal cooked properly

Sweet and Spicy Corn Gravy

Ingredients:

• Sweet Corn - 1/4 cup
• Mild sweetened khoya - 1/4 cup
• Red capsicum - 1/2 no
• Tomato - 1/2 no
• Onion - 1 no
• Cinnamon stick - 1 no ( 1 inch )
• Cloves - 2 no
• Turmeric powder - 1/4 tspn
• Red chilli powder - 3/4 tspn
• Garam masala powder - 1/4 to 1/2 tspn
• Coriander leaves - 1 tblspn
• Oil - 1 tblspn
• Salt - to taste

Method:

• For preparing instant khoya refer http://www.ananyakitchens.com/2015/03/instant-palgova-mild-sweetened-khoya.html
• Heat oil in kadai, add cinnamon, cloves after it burst out add onion saute for a minute then add tomato, capsicum, sweet corn
• After a minute add turmeric, chilli powder, salt , 1/2 cup water keep the lid closed till corn cooks
• Then add khoya , garam masala, coriander leaves and mix well, add little water and bring to desire consistency
• Keep in low flame for 2 to 3 minutes then switch off the stove
• Serve this sweet and spicy corn gravy along with dosai, chappathi 

Senai Kizhangu / Yam Poriyal

Ingredients:

• Yam - 500gms
• Coconut - 1/2 no ( big one )
• Kashmiri chilli powder - 2 tspn 
• Red chilli powder - 1tspn (optional )
• Tamarind juice - 3 tblspn
• Turmeric powder - 1/2 tspn
• Jeera - 1 tspn
• Mustard - 1/2 tspn
• Dry red chilli  - 2 nos
• Asafoetida powder - 1/4 tspn
• Curry leaves - few nos
• Oil - 1 tblspn

Method:

• Cut the yam in any shape but little but thick than normal and wash it 2 to 3 times
• Then boil water in a vessel to this add salt , turmeric powder , chopped yam 
• After 3 times add tamarind juice and keep in low flame till the yam cooks
• Strain it completely and keep aside
• Take grated coconut, chilli powder, jeera in a mixer grinder and powder it without adding water
• Heat oil in a kadai add mustard after it pops out add dry red chilli, asafoetida powder, curry leaves , grinded powder, salt.
• Saute in low flame for 2 times then add the cooked yam mix them, after a minute check for salt and continue to keep in low flame for 3 to 4 minutes
• Switch off the stove and serve hot the tasty yam poriyal along with sambar, rasam and curd rice

Note:

• Instead of kashmiri chilli i used normal red chilli powder so the colour is dull otherwise you will get a nice red colour

Broccoli Mushroom Masala

Ingredients:

• Broccoli - 1 small no
• Mushroom - 100gms
• Potato - 1 no (medium size )
• Onion - 2 nos
• Tomato - 2 nos ( medium size)
• Garlic pods - 3 nos
• Ginger garlic paste - 1 1/2 tspn
• Chilli powder - 1 to 1 1/2 tspn
• Turmeric powder - 1/4 tspn
• Garam masala - 1 tspn
• Salt - to taste
• Oil - 4 to 5 tspn

Method:

• Wash and chop broccoli, potato, and mushroom, tomato, onion and garlic
• Cook the potato in boiling water for few minutes then take it out and blanch broccoli and mushroom in the same water with salt
• Heat oil in a kadai, add garlic, onion an saute for a minute then add ginger garlic paste, tomato and again saute till the tomato becomes tender ( don't smash it )
• Now add turmeric, chilli and garam masala powder and saute till the raw smell goes
• Then add the cooked potato, broccoli and mushroom mix well with the masala and keep in low flame for 2 minutes 
• Add salt and mix well again, after a minute switch off the stove 
• Serve this tasty broccoli mushroom masala along with fried rice, chappathi or with plain rice

Andhra Style Kovakkai / Tindora Poriyal

Ingredients:

• Kovakkai / Tindora - 300gms
• Peanut - 1 tblspn
• White til / ellu - 2 tspn
• Black split urad dal - 1 tspn
• Grated Coconut - 4 tspn
• Channa dal - 1 tspn
• Chilli powder - 3/4 to 1 tspn
• Chilli flakes - 1/2 tspn
• Turmeric powder - 1/2 tspn
• Garlic - 4 pods
• Mustard - 1/2 tspn
• Curry leaves - few nos
• Oil - 4tspn and 1 tspn
• Salt - to taste

Method:

• Wash and chop the kovakkai and garlic according to the shape you required
• Heat 1 tspn of oil in a kadai, add channa dal, urad dal, peanut,white til and saute, after dal turns golden brown add coconut and saute for few seconds and switch off the stove
• After it cools down grind in mixie to fine powder
• Heat 4 tspn  of oil in a kadai, add mustard, curry leaves and garlic 
• After garlic turns golden brown colour add the kovaakkai and saute till it becomes tender
• Then add salt, chilli powder, chilli flakes, turmeric powder and mix well
• Saute it in low flame for 5 times or till it cooks
• Then add the grinded masala powder and mix well
• If oil is needed you can add 1 or 2 tspn oil in this stage
• Keep in low flame for 2 minutes and switch off the stove
• Serve the Andhra style kovakkai poriyal hot with sambar, rasam or curd rice even for chappathi

Methi Mushroom Milk Gravy

Ingredients:

• Mushroom - 2oogms
• Fresh methi leaves chopped - 2 - 3 tblspn
• Onion - 2 no ( big one )
• Tomato - 2 no (big one )
• Capsicum - 1/4 part 
• Spring onion chopped - 2 tblspn ( green part )
• Coriander leaf - few nos
• Ginger garlic paste - 11/2 tspn
• Turmeric powder - 1/4 tspn
• Chilli powder - 1/2 tspn
• Curry powder - 3/4 - 1 tspn
• Milk - 1/4 cup or as required
• Salt - to taste
• Oil - 3 tblspn
• Ghee - 2 tspn (optional for favour )
• Cloves - 2 nos
• Cinnamon - 1 inch stick

Method:

• Wash the mushroom thoroughly and chop it. 
• Heat oil in a pan, add cloves, cinnamn after it pops out add onion, ginger garlic paste and methi leaves
• After onion turns colour add chopped tomato and saute it till tomato becomes smashed
• Then add turmeric, chilli powder and mix well keep in low flame for 2 more minute
• Now add chopped mushroom, capsicum, coriander leaves and mix well
• Keep in low flame till the mushroom cooks , then add milk according to the required consistency
• Check for the salt and add curry powder, ghee and  mix well
• Garnish with spring onion and serve hot as a side dish for chappathi , dosai etc...

Nutritious Stir Fry

Ingredients:

• Brocoli - 1 ( medium size)
• Tricolour capsicum - each 2 tblspn (chopped)
• Onion - 1 no (medium size)
• Garlic paste - 1 tblspn
• Red cabbage - 3tblspn
• Spring onion - 1 tblspn
• Crused pepper - 1 to 2 tspn
• Salt - to taste
• Oil - 2 to 3 tspn

Method:

• Wash the vegetables thoroughly and cut it according to your desire shape
• Heat oil in a kadai, add onion, garlic paste and saute till onion turns pale pink
• Then add chopped cabbage, brocoli and keep in low flame till brocoli becomes tender
• Now add tricolour capsicum and stir it
• Keep in high flame with constant stirring
• Add pepper , salt and mix well
• Keep in low flame till the pepper, salt mix well with the vegetables
• After a minute springle spring onion and switch off the stove.

Vegetable Kurma

Ingredients:

• Onion - 2 no
• Beans - 8 to 10 nos
• Carrot - 1 no (large )
• Beetroot - 1 no ( medium )
• Green peas - 1/2 cup
• Tomato - 2 no ( small )
• Coconut gratings - 4 tblspn
• Roasted channa dal - 2 tblspn
• Green chillies - 4 to 5 nos
• Saunf - 1 ti 1 1/2 tspn
• Garlic pods - 4 nos
• Poppy seeds - 1/2 tspn
• Salt - to taste

For tempering:

• Oil - 1 tblspn
• Cloves - 3 nos ( small )
• Cinnamon stick - 1 no (2 inch)
• Bay leaf - 1 no
• Curry leaves - few nos

Method:

• In a pressure cooker take chopped beans, carrot, beetroot, green peas add water upto its level and some salt and pressure cook for 3 to 4 whistle
• Grind coconut, garlic, saunf,poppy seeds, roasted channa dal into a fine paste
• Heat oil in a kadai, add cloves,cinnamon,bay leaf after it splutters add curry leaves followed by onion and saute well
• When onion turns to pale pink colour add the cooked vegetables along with the water and mix well
• Then add the grinded coconut paste mix all the ingredients well and boil till the raw smell goes
• Switch off the stove and serve the tasty vegetable kurma along with chappathi, variety rice

Note:

• If you want, can decrease the quantity of coconut and increase the quantity of roasted channa dal
• Chop two garlic pods and add along with onions while sauting
• The kurma will give be white in colour if beetroot is not used

Jeera Aloo / Potato / Urulai Fry

Ingredients:

• Aloo - 600 gms
• Jeera - 1 1/4 tspn
• Red chilli powder - 1/2 tspn
• Coriander powder - 3/4 tspn
• Turmeric powder - 1/4 tspn
• Jeera powder - 1/2 to 1  tspn
• Salt - to taste
• Oil - 3 to 4 tblspn

Method:

• Wash and cook the potato in pressure cooker for 2 whistle with water upto its surface with little salt
• After that drain the water completely and peel the skin 
• Then chop the potato to your desired shape
• Heat 3 tblspn of oi in a kadai, add jeera after it splutters add red chilli, turmeric, coriander and jeera powder, salt , saute and add the potato immediately before it gets burn
• Mix well till all potatoes coat well with the masala
• In between add oil if becomes dry
• Keep in low flame for 3 to 4 minutes and then switch off the stove
• Serve hot the tasty jeer aloo as side dish for sambar, rasam and curd rice

Rajma / Red Kidney Bean Masala Fry

Ingredients:

• Rajma - 1 cup
• Onion - 1 no (big)
• Tomato - 1/2 no
• Ginger garlic paste - 1/2 to 3/4 tspn
• Turmeric powder - a pinch
• Red chilli powder - 1/2 tspn
• Garam masala - 1/4 tspn
• Amchur powder - 2 pinches
• Coriander leaves - 1 tblspn
• Salt - to taste
• Oil - 2 to 3 tspn

Method:

• Soak the rajma in water overnight and pressure cook for 4 to 5 whistle with salt
• Then drain the water and keep aside
• Heat oil in a kadai, add chopped onion, ginger garlic paste and saute till it turns pale then add turmeric, chilli, amchur powder and garam masala
• Keep in low flame for a minute or two and add cooked rajma 
• Mix well that till the rajma coated well with the masala and keep in flame for 2 to 3 minutes
• Then add chopped corainder leaves and switch off the stove
• Serve the healthy tasty rajma / red kidney bean masala fry hot

Ladies Finger / Vendaikai / Bhindi Pakoda

Ingredients:

• Ladies finger - 250 gms
• Peanut powder - 1 1/4 tblspn
• Besan flour - 1/4 cup
• Rice flour-2 tblspn
• Ginger garlic paste - 3/4 tspn
• White til - 2 tspn
• Chilli powder - 1 tspn ( depends on spicyness )
• Saunf powder - 1 tspn
• Salt - to taste
• Oil - for deep frying

Method:

• Wash, dry and chop the ladies finger as thin slices either round or julien cut
• Heat oil in a kadai
• In a wide bowl take ladies finger add all the ingredients except oil and mix well
• If need springle little water , all ladies finger should coated with the masala
• Drop as individual pieces in oil and deep fry it till it becomes golden brown 
• Don't over crowd the batch
• Serve the tasty ladies finger pakoda hot as evening snack or along with sambar, rasam and curd rice

Taro Root ( Seppan Kizhangu ) Fry

Ingredients:

• Taro root ( seppan kizhangu ) - 1/2 kg
• Besan flour - 1/4 cup
• Rice flour - 1 tblspn
• Chilli powder - 1/2 tblspn or as required
• Ginger garlic paste - 1 tspn
• Saunf powder - 1/2 to 1 tspn
• Salt - to taste
• Curry leaves - few nos
• Oil - for deep fry and 2 tspn

Method:

• Wash thoroughly and cook the taro root in pressure cooker for 2 whistle with water upto its surface
• Filttered the water and after it cools down peel the skin and cut either round or vertical shape
• To this add ginger garlic paste, salt and mix well
• Then add besan, rice flour, chilli powder, 2 tspn oil and mix well
• After that add saunf powder and mix it
• Heat oil in a kadai , deep fry the marinated taro root in small batches ( don't overcrowd )
• After deep fried all the marinated taro root, fry the curry leaves in the oil and add to it
• Serve the hot spicy and tasty taro root fry 

Paneer Jalfrezi

Ingredients:

• Paneer - 200gms
• Green capsicum - 1 small no
• Tomato puree - 6 tspn
• Onion - 1 no 
• Ginger garlic paste - 1 tspn
• Chilli powder - 1 tspn
• Turmeric powder - 1/4 tspn
• Coriander powder - 1/2 tspn
• Garam masala - 1 tspn
• Jeera - 3/4 tspn
• Oil - 1 tblpsn

Method:

• Cut the paneer, capsicum and onion as thin strips and keep aside
• In boiling water cook 1 tomato for 3 to 5 minutes then cool , peel the skin and grind it and make puree
• Heat oil in a kadai, add jeera after it splutters add onion, ginger garlic paste
• After the onion turns pink add tomato puree followed by turmeric, chilli, coriander, garam masala and mix well
• Keep in low flame till the raw smell goes, then add capsicum, salt 
• 2 minutes later add the paneer and mix well mix well till the paneer coated with the masala
• After 2 minutes switch off the stove and serve the tasty paneer jalfrezi hot

Note:

• Instead of green capsicum tri colour capsicum can also be added
• Tomato ketchup can also be added 

Potato Fry With Mixed herbs

Hi friends,

Tired of making the potato with usual Indian masalas , try this new version of potato fry with mixed herbs
This is my another own recipe. Try this and give me ur valuable feedbback.. :)

Ingredients:

• Potato - 1 cup
• Chilli flakes - 1 to 2 tspn (as required)
• Mixed herbs or oregano - 2 tspn ( as required )
• Pepper powder - 1/2 to 1 tspn ( as required )
• Salt - to taste
• Olive oil or any refined oil - 1 to 11/2 tblspn

Method:

• Wash peel the skin, chop and cook or boil the potato and keep it aside
• Heat oil in a kadai, add boiled potato and stir well
• After few minutes or when it turns slowly to golden brown colour add salt, chilli flakes, mixed herbs or oregano, pepper powder and mix well
• Keep in low flame for 2 minute with constant stirring and then switch off the stove
• Serve this tasty potato fry with mixed herbs hot

Note:

• If you don't like mixed herbs add only oregano
• The quantity of the ingredients is your choice you can increase or decrease the ingredients

Pepper Mushroom Fry

Ingredients:

• Mushroom - 200gms
• Onion - 1 no (big)
• Tomato - 1/4 part
• Ginger garlic paste - 3/4 tspn
• Garam Masala - 1 to 11/2 tspn
• Chilli powder -1/4 to 1/2 tspn
• Turmeric powder - a pinch
• Pepper powder - 1/2 to 1 tspn
• Jeera - 1/2 tspn
• Mustard  - 1/2 tspn
• Curry leaves - few nos
• Salt - to taste
• Spring onion - for garnishing
• Oil - 2 tblspn

Method:

• Wash the mushroom nicely and chop mushroom, onion, tomato
• Heat oil in a kadai, add mustard,
• jeera after it pops add onion, curry leaves and saute it 
• After it turns pale add tomato and ginger garlic paste
• When tomato becomes tender and shrinks add turmeric powder, chilli powder, garam masala and mix 
• Saute it for 2 minutes or till raw smell goes, after that add mushroom springle some water and allow it to cook
• Saute it at regular intervals, 2 minutes later add salt and mix well
• Then add pepper powder and switch off the stove immediately 
• Garnish with spring onion and serve the tasty pepper mushroom fry