Mushroom Rice

Ingredients

1. Basmati Rice - 2 cups
2. Mushroom - 300 gm
3. Onion - 1/2 medium, chopped
4. Tomato - 1 small, pureed
5. Green chillies - 2, seeded and slit
6. Ginger - garlic paste - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Chilly powder - 3/4 tsp
9. Garam masala - 3/4 tsp
10. Whole garam masala - Cardamom - 2, Cloves - 6 - 7,  Cinnamon stick - 1 inch, Bay leaves - 1-2
11. Salt - To taste
12. Oil / ghee / butter - 1 tbsp

Method

1. Wash the mushroom slices and chop them.

   Wash the rice and soak for at least 30 minutes. Drain and keep aside.

2. Heat oil / ghee at medium heat and add whole spices. Stir for a few seconds and add ginger-garlic paste, chopped onion and little salt. Stir-fry until onion turns light brown. Add tomato puree, saute until oil separates. Add the masala powders, enough salt and chopped mushrooms. Water will ooze out from the mushrooms. Stir-fry until the water evaporates. It takes about 6 - 8 minutes at medium heat.

3. Now add the rice. Stir-fry for a few minutes.

 

 

4. Add 4 cups of warm / hot water to the rice-mushroom mixture. Add enough salt. Bring it to a boil and cook covered at medium-low heat until water is absorbed and rice is fully done. OR You can transfer this mixture to a rice cooker and cook. Gently fluff the rice using a fork and transfer to a serving dish.

Pressure Cooker Method

Pressure cooker procedure - Transfer the whole mixture to a pressure cooker after step 3 and add 4 cups of warm/hot water to it. Add enough salt. Give it a mix. Let the mixture come to a boil. Close the pressure cooker with its lid and cook at medium heat. When steam starts coming out continuously and profusely from the vent, put the pressure cooker weight and switch off the stove. Open the pressure cooker when the pressure releases or after 15 - 20 minutes. Fluff the rice with a fork and transfer it to a serving bowl. Enjoy this delicious mushroom rice with raita and pickle.

 

Green Peas Curry

 

Ingredients

 

1. Green peas - 1.5 cup, dried
2. Onion - 1 small, thinly sliced
3. Tomato - 1 small, chopped
4. Green chillies - 2, seeded
5. Curry leaves - 1 sprig
6. Grated coconut - 1/2 - 3/4 cup
7. Cumin seeds - 1 - 2 pinches
8. Turmeric powder - 1/4 tsp
9. Chilly powder - 1/2 tsp
10. Coriander powder - 1 tsp
11. Garam masala - 1/2 tsp
12. Salt - To taste
13. Oil - 2 tsp

 

Method

 

1) Soak green peas in water for at least 6 - 7 hrs. Drain and keep aside.

 

2) Grind the grated coconut with cumin seeds to a very smooth paste.

 

3) Heat oil in a pressure cooker and add sliced onions and green chillies. Saute until transparent and add the turmeric powder, chilly powder, coriander powder and garam masala. Saute for a few seconds and add tomatoes and curry leaves. Cook for a minute and add enough water to cook the green peas. Add enough salt. Bring it to a boil and add the soaked green peas. Cook for 1 whistle or until the green peas is done. The cooking time and number of whistles totally depends on the type of pressure cooker you use. Open the pressure cooker and add the ground coconut paste. Bring it to a boil, taste check for salt and switch off. Serve hot with appam/ idiyappam / chapatis / parottas.

 

 

Tips:

You can substitute grated coconut with thick coconut milk ( around 1/2 cup).

Bottle Gourd (Lauki) Dal

 

 

  Dal is one of the most important staples in Indian diet. There are many different types of dal in India and it is regularly cooked in one form or the other in almost every homes. Dal recipes are really easy to prepare.  As a protein source eaten with a starchy food like bread or rice and a milk product like yoghurt, dal is a key part of a healthy, well-balanced diet. In this recipe, chana dal (split chick peas, Bengal gram) is combined with bottle gourd ( doodhi, lauki) to give a lightly spiced, nutritious and tasty dish that goes well with chapatis and even rice.

 

Ingredients  (Serves 4 - 5)

1. Lauki / Bottle Gourd - 1 medium-sized, cubed
2. Chana Dal /Bengal gram / kadala parippu - 1/2 - 3/4 cup
3. Ginger - garlic paste -1 tsp 
4. Green chillies - 2, finely chopped
5. Tomato - 1 medium, chopped
6. Cumin seeds - 1 /4 tsp
7. Turmeric powder - 1/2 tsp
8. Chilly powder - 1/4 tsp (optional)
9. Coriander powder - 1/2 tsp (optional)
10. Mustard seeds - 1/4 tsp
11. Cilantro - 1 tbsp, to garnish
12. Salt - To taste
13. Oil - 2 tsp

Method

1. Soak chana dal in water for at least 1 -2 hrs. Cook chana dal in enough salt, turmeric powder and water till they are soft and cooked but not mushy. It takes around 20 - 25 minutes.

2.Wash the lauki and peel off its skin. Cut it to cubes. Cook them with little turmeric powder and salt in a pressure cooker, for two whistles or until soft.  You can also cook them covered in a vessel with some water until it gets soft. Mash them lightly with the back of a rounded spoon.

 

3. Heat 2 tsp oil in a pan. Splutter mustard seeds, cumin seeds and add the ginger-garlic paste. Sauté for a minute until the raw smell is gone and add the green chillies. Sauté for a few seconds and add  1/4 tsp chilly powder, 1/2 tsp coriander powder and chopped tomatoes. Cook until the tomatoes get mashed up and then add the cooked lauki along with the water in which they were cooked. Boil for a few minutes and add the cooked chana dal. Mix everything well, cook for a few minutes stirring occasionally and switch off. Garnish with cilantro. If you want more gravy, you can add more water and reheat. The gravy tends to get thick after a little while. Serve hot with chapatis or rice.

 

 

 

Tips:

You can cook the chana dal and lauki together in a vessel or a pressure cooker ( for about 1 whistle or until they get soft but not mushy) adding enough salt, water and turmeric powder.

 

Recipe Courtesy - Biji Krishna

Bhindi / Okra / Vendakka Masala

 

 

Bhindi masala is one of my most favorite veggie dish. The okras are stir-fried with an onion-tomato masala mixture to make a very tasty side dish for chapatis and rice.

 

Ingredients (Serves 3)

1. Vendakka / Okra / Bhindi - 25 - 30 
2. Onion - 1 medium, sliced and chopped
3. Tomato - 1 medium, chopped
4. Green chillies - 1 small
5. Garlic - 1 tbsp, finely chopped
6. Ginger - 1 tbsp, finely chopped
7. Green chillies - 2 - 3, finely chopped
8. Turmeric powder - 1/4 tsp
9. Chilly powder - 1/2 tsp
10. Coriander powder - 2 tsp
11. Garam masala - 1/2 - 3/4 tsp
12. Amchur powder - 1/4 tsp
13. Cumin seeds - 1/4 tsp
14. Salt - To taste
15. Oil - As required

Method

1.  Wash the okras well and pat dry. Cut the okra to half lengthwise and then slice each halves again. Keep aside.

 

2. Heat 2 tsp oil in a non-stick pan. Stir in the okra slices and stir-fry until they are done (this is done to prevent them from getting slimy. You can skip this step and add them after step 3 ).  It would not take more than 10 - 12 minutes at medium heat. Transfer to a plate and keep aside.

3. Heat 2 tsp oil in the same pan at medium heat. Splutter cumin seeds and add ginger, garlic and green chillies. Stir for a minute and add sliced onion and little salt. Stir-fry until the onions turn lightly brown. Now add the chopped tomatoes. Cook for two minutes. Add turmeric powder, chilly powder, coriander powder, garam masala and amchur powder.

4. Stir in the cooked okra. Mix everything well and stir-fry for a few minutes until dry. Switch off. You can garnish it with fresh chopped cilantro. Serve hot with chapatis or plain rice.

 

 

Bottle Gourd (Lauki/Churakka ) Curry

 

  I am trying to incorporate more veggies into our daily menu these days. We usually have chapatis for dinner so I am always on the lookout for different vegetarian side-dishes for chapatis. Bottle gourd has become one of my favorite veggies recently. Though I had seen this veggie in the Indian stores before, I had no idea how to cook them. Recently I had a lauki thoran which I really loved, that made me search for more dishes with this veggie. I will be posting the recipes for lauki-dry prawn curry and lauki dal soon. Today I would love to share my friend Reshmi’s lauki curry recipe. It is a simple yet delicious curry that does not take more than 15 - 20 minutes to cook as it is cooked in a pressure cooker. You could also prepare it the regular way but that will take more time. Moreover cooking in a pressure cooker helps to achieve a thicker gravy consistency and makes the lauki really soft. The juice of lauki is considered to have many medicinal properties and is very good for health. It also aids digestion and is excellent for people who are on diet. So why don’t you try this healthy and tasty dish?

 

Ingredients

1. Lauki - 1 medium sized, peeled and chopped to small cubes ( Remove the spongy middle portion of the lauki that has seeds)
2. Ginger - 1/2 inch, chopped
3. Garlic - 3 pods, finely chopped
4. Red Onion - 1 medium, finely chopped
5. Green chillies - 2 slit, seeded
6. Tomato - 2 medium, chopped
7. Turmeric powder - 1/2 tsp
8. Chilli powder - 1tsp
9. Coriander powder - 2 tsp
10. Garam masala -1 tsp
11. Cilantro - 2 tbsp, chopped
12. Salt - To taste
13. Oil - 2 - 3 tsp

Method

1. Heat oil in a pressure cooker or a deep pan. Add the chopped ginger, garlic, green chillies, chopped red onion. and little salt. Saute until oil starts to separate. Then add the turmeric powder, chilli powder, coriander powder and garam masala. Saute for a few seconds and add the chopped tomatoes. Again saute for a few seconds and add the lauki cubes.

2. Saute for a few seconds and add around 1/4 - 1/2 cup water. Adjust the salt. Cover the pressure cooker with its lid and cook for two whistles. When the pressure is released, open the pressure cooker and throw in the chopped cilantro. Mix well and check for salt. Serve hot with chapatis.

 

Hari Bhari Biriyani (Vegetable Biriyani)

   We are back with yet another biriyani recipe....and trust me, the recipe is surely gonna find its way to your recipe collections, if you give it a try! This biriyani is simple to make, it’s nutritious and tastes yummy!!! I adapted this recipe from one of my borrowed cookbooks “Your rice cookbook”. The method is different from the usual biriyanis and has no time-consuming steps like layering or baking. Being an ardent lover of chicken biriyani and other non-veg biriyanis, I have never before tried the veggie version. But this simple recipe won my heart and am sure you guys will love it too!  

Ingredients (Serves - 4 - 5)

1. Basmati rice - 2 cups
2. Ginger - garlic paste -1 tsp
3. Tomato puree - 2 tbsp (You can seed and grind one small tomato)
4. Onion - 2 small, finely sliced
5. Paneer - 1/4 kg, cubed
6. Carrot - 2 small, cubed
7. Cauliflower - 3/4 - 1 cup, cut into small florets
8. Frozen green peas - 1/4 cup
9. Cilantro - 3 tbsp, chopped
10. Mint -3 tbsp, chopped
11. Whole spices - (Bay leaves - 2 - 3, Cinnamon stick - 2, Cloves - 6 - 7, Cardamom - 3 -4 , mace - 2 - 3, whole pepper - 5 - 6)
12. Garam masala  powder - 1 tsp
13. Cumin powder - 2 pinches
14. chilly powder - 1/ 4 tsp
15. Raisins - 3 tbsp
16. Cashews - 3 tbsp
17. Salt - To taste
18. Oil/ ghee - As required

Method

1. Wash the rice well and keep aside to drain.

2. Heat enough oil (around 1/4 - 1/2 cup) in a deep pan and fry the raisins, then cashews. Drain on to a paper towel. Add in the sliced onions and fry until brown.  Drain on to a paper towel. Now fry the paneer cubes until lightly browned. Drain on to a paper towel and keep aside.

3. Heat 1 tbsp oil in a heavy-bottomed vessel and fry the whole garam masala for a few seconds. Now add the ginger-garlic paste. Fry for a minute and stir in the tomato puree. Saute until oil separates. Add the garam masala powder, cumin powder, chilli powder, little salt and the vegetables (cubed carrots and cauliflower pieces). Saute for 4 - 5 minutes and add the drained rice. Saute for 2 - 3 minutes.  Mix in some of the fried onion, chopped cilantro and mint.

 

4. Add around 4 cups of  water to the pan. Adjust the salt. The water should be slightly salty. When the water starts boiling add the frozen green peas. Cover and cook the rice until done. (I usually transfer the rice - veggie mixture to a pressure cooker after step 3 and add around 4 cups hot water (in which enough salt has been added). Add frozen green peas. Mix everything well and check for salt. The water should be slightly salty. Cover the pressure cooker with its lid. When steam starts coming out continuously, put on the pressure cooker weight and switch off the stove. Let it sit there for at least 15 minutes or until the pressure is released. Open the pressure cooker. The rice would be cooked to the right consistency). Transfer the rice to a serving bowl. Stir in the fried paneer cubes, remaining fried onions, cashews, raisins, chopped mint and cilantro. Mix well. Serve with raita, pickle, chutney or any spicy curry.

Tips:

1) You could also cook this biriyani in a rice cooker after step 3.

Recipe adapted from “ Your Rice Cookbook” by Sharmilla Chandra and Richa Bery

Gobi (Cauliflower) Manchurian

Ingredients

1. Cauliflower - 1 large
2. Green chillies - 3, sliced diagonally
3. Garlic - 2.5 tbsp, minced
4. Ginger - 1 tsp
5. Onion - 1 medium sized, diced
6. Green bell pepper - 1/4, diced
7. Red bell pepper - 1/4, diced
8. Pepper powder - 1/4 - 1/2  tsp
9. Tomato ketchup - 3.5 - 4 tbsp (Adjust the sauces according to your taste preferences)
10. Soy sauce - 2.5 tbsp
11. Green/red chilli sauce - 3 tbsp
12. Vinegar - 1 tsp
13. Corn flour - 2 tsp (Mix 2 tsp corn flour in 2 cups of water without lumps)
14. Sugar - A pinch (optional)
15. Spring onion - To garnish (Around 2 tbsp)
16. Cilantro - To garnish, 1 tbsp (optional)
17. Oil - For deep frying
18. Salt - To taste

For the batter

1. Maida/All purpose flour - 1/2 cup
2. Corn flour - 1/4 cup
3. Chilli powder - 1/2 tsp
4. Pepper powder - 1/2 tsp
5. Salt - To taste
6. Water - As required

Mix the above ingredients to make a thick batter.

Method

1) Wash and cut the cauliflower to florets. Dip them in the maida batter and deep fry in oil until golden brown. Keep aside.

 

2) In a deep pan, heat around 2 tsp oil and add the minced garlic and ginger. Now add the onion and saute until they turn transparent at medium heat. Do not brown them, they should retain their crunchiness. Now add the bell peppers and saute for 1-2 minutes at medium-high heat.

3) Stir in the soy sauce, ketchup, chilli sauce, vinegar and pepper powder. Mix well and add 2 cups corn flour in water. Check for salt and allow it to boil.

 

 

4) Add the fried cauliflower florets and mix well. Add the cilantro and spring onion, mix well. Switch off. Serve hot with fried rice/noodles.

Tips:

For the dry version of gobi manchurian omit the corn flour in water. Just stir in the fried cauliflower pieces and toss until they are well-coated with the sauces. Serve it along with fried rice/noodles or as an appetizer.

Palak/Spinach Paneer

 

 

 

 Ingredients

1. Spinach - 2 Bunches
2. Paneer - Half block (or 0.5 lb), cubed
3. Ginger - garlic paste - 1 tsp
4. Tomato - 1 medium, blanched and pureed
5. Onion - 1 large finely chopped (Adding onion is completely optional. It would be equally tasty and the method would be much more simpler without them.)
6. Green Chillies - 3 small, seeded and chopped
7. Cumin seeds - 1/2 tsp
8. Cinnamon stick - 1-2 (You can also add the other whole spices but I added only cinnamon)
9. Turmeric powder - 2-3 pinches
10. Chilly powder - 1/2 tsp
11. Coriander powder - 1/2 tsp
12. Cumin powder - 1-2 pinches (Optional)
13. Garam masala powder - 1/4 tsp 
14. Dry methi leaves - 1/2 tsp (Optional)
15. Heavy cream - 1/4 cup (You can also add milk or half and half instead)
16.  Oil - 1 tbsp or as required
17. Cumin seeds - 1/4 tsp
18. Salt - To taste

Method

 

1. Wash and clean the spinach leaves. Cook them for 5-6 mts in an open vessel with chopped, seeded green chillies (You do not need to add any water). Keep aside to cool. When it cools down, grind in a mixer to a fine paste. You can reserve the extra water for the gravy.

2. Put the tomato in boiling water for 5 mts. Now peel off the skin and remove the seeds. Grind the flesh in a mixer when it cools down.

 

 

 

3. Shallow fry the paneer cubes in oil until they turn golden (Its optional, I didn’t shallow fry them).

 

3. Heat oil in a pan, add the finely chopped onion(if you are using onion) and a little salt. Stir well until they turn brown. Switch off. Cool down and grind to a fine paste. Heat some more oil in the pan and add cinnamon sticks(and other whole spices if you are adding them) and splutter cumin seeds.  Now add the onion paste, ginger-garlic paste, saute for a minute and add the tomato puree. Saute until oil appears on top.

 

   4. Now bring down the flame and add  chilly powder,  cumin powder (if you are using it), coriander powder and garam masala powder. Mix well, saute for a few seconds, add the spinach paste and the reserved water. Cook for 8-10 mts on low heat, stirring in between and add the dry methi leaves and paneer cubes. Mix well and cook for a few minutes. Add the heavy cream or milk, mix well, simmer for 2 mts and and check for salt. Switch off and serve with chapatis, jeera rice or pulav.

 

 

 

 

We went for the tulip fest near Seattle, last weekend. Tulip fest was from april 1st - 30th but by the time we visited, half of the fields were empty. This was my second visit to the tulip fields. Here are some pics: