As I have told earlier, I am allergic to mushrooms but I do like them very much. Due to my allergies, I rarely cook mushroom in my house for my husband and on such rare occasions, there are few recipes that I don’t want to miss. This biryani recipe is one such recipe. I have tried recipes from various cookbooks and internet for mushroom biryani and finally settled with this one fail proof recipe. The marination of the mushroom adds the flavor to the biryani and is sure a crowd pleaser.
- White mushrooms – 2 cups
- Onion – 1 , sliced
- Tomato – 1 , sliced
- Basmati Rice – 2 cups
- Water – 3 cups
To marinate :
- Thick Curd – 1 cup
- Coriander leaves – 2 tablespoons
- Mint leaves – 2 tablespoons
- Turmeric powder – 1/2 teaspoon
- Red chilli powder – 1 teaspoon or more (depending on the spice level preferred)
- Garam masala powder – 1 teaspoon
- Salt – to taste
- Ginger garlic paste – 1 teaspoon
- Oil + ghee – 2 tablespoons
- Cardamom – 2
- Clove – 2
- Cinnamon stick – 1
- Bay leaf – 2
- Star anise – 1
1.In a mixing bowl, add the cut mushrooms and all other ingredients given under to marinate and mix it well. Let it rest in the fridge for 20 to 30 minutes.
2. In a large pan, add a teaspoon of ghee , and roast the rice in a medium flame till it gives a nice aroma. Keep it aside.
3. In the same pan, add the remaining ghee and oil and add all the ingredients mentioned under the ‘to saute’ column.
3. Now add in the sliced onions and fry it till it turns transparent.
Then add in the tomatoes and fry it till it turns mushy. Once the tomatoes turn mushy, add in the marinated mushrooms.
4. Mix it well and let everything is combined well.Add the rice and let it mix well with the masala.
5.Now add the water and let it mix well. Check for salt and spice and add if needed.
6.Cover it and let it cook in low medium flame. Cook till all the water is absorbed and switch off the flame. Let the rice sit undisturbed for 10 mins.
7. Then using fork, fluff the rice till the rice is separate and grainy. Squeeze a lemon over the rice and serve this tasty biryani with raita.
Looking for some sweet recipe that could be made in a jiff just with few ingredients that are readily available in the kitchen?? Then this is the perfect one. Malaadu as it is called is one delicious sweet or a snack which can be made in just a couple of minutes. This always come in handy when we crave for a sweet or if there are some guests at home and this is one fail proof recipe.
- Fried Gram or Dalia (Pottukadalai) – 1 cup
- Sugar – 1 cup
- Cardamom – 2
- Ghee – 1/2 cup
- Cashews (broken) – 2 table spoons
- Take the fried gram i a mixer and grind it to a smooth powder and sift it in a mixing bowl.
- Now take sugar and the cardamom in the mixer and grind it to smooth powder. Add it to the ground fried gram powder.
3.Now in a pan, add a teaspoon of ghee and roast the cashew nuts and add it to the sugar and fried gram powder mixture along with melted ghee.
4. Now mix well so that everything is combined evenly.
5.Now take a small amount of the mixture and make ladoo out of it by gently pressing it.
6. Arrange the ladoos in an airtight container and this can be stored for upto a week.
Kasi halwa is made from the white pumpkin and really I don’t have an idea why this is called kasi halwa. My mother make this halwa occasionally but I never made it at home. I always wanted to try this halwa but somehow didnt get a chance to make this. Now as the Diwali is around the corner , I thought this is the right time to try it and it just came out perfectly. Also this halwa doesn’t need much ghee unlike other halwas but equally tastes good. Good news for the diet conscious people.. isn’t it??
- White pumpkin – 1 cup, grated
- Sugar – 1 cup
- Ghee – 1 tablespoon
- Cashew – 1 tablespoon
- Salt – a tiny pinch
- Saffron – a pinch
- Cardamom – 1 or 2
- Food coloring – a drop
- Peel the skin off the white pumpkin and remove the seeds. Now grate the pumpkin finely and then squeeze the water from the pumpkin and keep it aside.
- Heat a teaspoon of ghee in a pan and fry the cashews till they turn golden brown. Keep it aside.
- Now in the pan, add the water squeezed from the pumpkin and let it come to a boil. And when it comes to boil , add the grated pumpkin and a tiny pinch of salt and let the pumpkin cook.
- Once all the water is evaporated and the pumpkin is cooked thoroughly, add the sugar and mix.
- The sugar will first melt and then will start to form a glaze and the mixture comes to the halwa consistency . Now add the saffron , cardamom powder and the food color and mix.
- Now add the ghee and the fried cashews, mix well and switch off the flame.
Store the halwa in an air tight container and it can be used for up to 4 or 5 days.
Mint chutney is one tasty yet healthy accompaniment for rice. When I am running out of time to make elaborate lunch or when we are back from a trip, i usually make this chutney and rice and it would be as good as a complete meal. This week I got a bunch of fresh mint leaves from my patio garden and made this chutney . This chutney can be eaten with hot rice and ghee or as an accompaniment for rasam or curd rice.
- Mint leaves – 1 cup, closely packed
- Red chillies – 3 or 4 (depending on the spice level preferred)
- Urad dal – 1 tablespoon
- Shredded coconut – 2 tablespoons
- Tamarind – a small gooseberry sized
- Salt – to taste
- In a pan, dry roast the red chillies for a minute in medium flame.
2. Then add in the urad dal and fry till the dal turns golden brown.
3. Then add in the shredded coconut and fry till the coconut turns golden brown and then add in the mint leaves , and fry for 30 seconds and switch off the flame.
4. Once it cools down, grind it along with tamarind , salt and a little water and grind it to paste. Enjoy this chutney with some hot rice and ghee. Yummm…
Onion Tomato chutney is one of the tastiest accompaniment that goes well with almost any breakfast item. This is one of our very favorite chutney and can be made in no time. This chutney can be even stored in refrigerator and used for 2 or 3 days. This will definitely be liked by everyone even the kids.
- Tomato – 2 ,medium
- Onion -1 large
- Red chillies – 4 to 5
- Channa dal – 1 tablespoon
- Salt – to taste
- Oil – 1 teaspoon
To temper :
- Sesame oil – 1 or 2 teaspoons
- Mustard seeds – 1/2 teaspoon
- Split urad dal – 1/2 teaspoon
- Curry leaves – 1 sprig
- Heat 1 teaspoon of oil in a pan and add in the channa dal and roast till it turns golden brown. Then add in the dried red chillies. And then the roughly chopped onions.
- Fry till the onions turn transparent. Then add in the cubed tomatoes.
- Fry till the tomatoes turn mushy and are cooked well. Switch off the flame and let this cool to room temperature.
- Once it cools down, take it in a mixer grinder with salt and grind it to a fine paste.
- Now in a pan , heat 2 teaspoons of sesame oil. When the oil is hot enough, add the items given under to temper, and add it to the chutney.
- Mix well and serve it with Idli or Dosas. This will also go well with paniyaram, aapam or pesarattu dosa.