#hm cookbook

MUSHROOM CURRY

(From AWL)

https://ministryofcurry.com/mushroom-masala/

Ingredients:

• 1 pound white mushrooms rinsed, dried and sliced
• 2 tablespoons ghee or neutral oil for vegan version
• 1 large yellow onion finely chopped
• 2 teaspoons ginger grated
• 2 teaspoons garlic minced
• ¾ cup tomato puree or 2 fresh ripe red tomatoes pureed
• ½ teaspoon ground turmeric
• ½ to 1 tablespoon Kashmiri red chili powder or any other mild red chili powder
• ½ to 1 teaspoon garam masala
• 1 teaspoon kosher salt
• ⅓ cup cashews
• 1 tablespoon dried fenugreek leaves
• cilantro leaves chopped for garnish

Directions:

1. Soak cashews in ½ cup warm water for 10 minutes and set aside. Drain all the water and blend the cashews with ¼ cup of water to make smooth paste and reserve.
2. Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times. Add ginger and garlic paste, cook for 30 seconds. Turn the Instant Pot off.
3. Add tomato puree, turmeric, red chili powder, garam masala salt, and mushrooms. Mix well, deglazing the pot to remove any browning on the bottom of the pot. Close the Instant Pot, and pressure cook(Hi) for 4 minutes followed by Quick Release.
4. Stir in dried fenugreek leaves, cashew paste, and chopped cilantro. Mix well and serve with Basmati Rice and parathas. For a low-carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.

SUMMER MELON SALAD (Tomamelo Salad)

(From AWL)

https://sweetphi.com/summer-melon-salad/

Ingredients:

• ½ cup thinly sliced cucumber
• ½ cup cherry or grape tomatoes, sliced in half
• ¼ cup thinly sliced red onion
• 1 tbsp olive oil
• 2 tsp apple cider vinegar
• sea salt and black pepper to taste
• 3 cups cantaloupe, cubed or scooped with melon baller
• 2 tbsp fresh mint, lightly chopped
• 3 oz. feta cheese

For the dressing:

• 3 tbsp lime juice
• 1 tbsp maple syrup
• ½ tsp salt
• 1 tbsp olive oil

Directions:

1. Add cucumber, tomato, red onion, olive oil, apple cider vinegar, salt and pepper to a bowl and toss to combine. Set aside.
2. Prepare the dressing by adding lime juice maple syrup and salt to a bowl and whisk to combine.
3. Slowly add olive oil while constantly whisking to create an emulsion.
4. Add cantaloup to a large serving bowl and top with dressing. Gently toss to combine.
5. Incorporate the cucumber-tomato mixture (leaving excess liquid behind) and fresh mint by folding gently. Top with crumbled feta cheese and enjoy!