Mushroom briyani

This is from a friend ....she was generous enough to share this recipe with me.
This recipe is good when I had after 1 hr I cooked ...the rice did not catch all the flavors immediately...but it was excellent after 1 hr.

Basmati rice-1 cup

water- 1.5 cups
mushroom-1/2 cup
onion- 1 medium finely chopped
tomato-1 medium finely chopped
cardamom-1
clove-1
cinnamon-1

For masala:
coriander leaves-1/2 cup
mint leaves-1/2 cup
green chillies-4
jeera-1/2tsp
ginger-1/2"
garlic-4 cloves

Method:
Grind the ingredients for masala.Wash and soak rice for 10 minutes.
Heat oil in a pressure cooker.When hot add cloves, cinnamon, cardamom.
Add onions and fry well.Now add mushrooms also and fry well.do not add water .
Add tomatoes.saute well for 4 minutes
Add the ground paste.Let it cook well for 8 min until raw smell goes and changes color.
Now add salt, water and rice.
Give 1 whistle and sim for 3 min.Put off the stove.
Remove the lid only after 30 minutes.
Serve hot with raita.

Tomato Chutney(Thakkali chutney)

This is a chutney relished by my daughter right from the day she started taking solid foods.My mom does this especially for her.Avoid adding turmeric pwd it will not give the red color.Substitute red chilli pwd instead of red chillies.

Tomatoes- 3 chopped

small onions- 8 chopped
garlic- 2 cloves chopped
red chillies-4
mustard seeds-1/4 tsp
curry leaves.-10
salt- to taste
oil- 2tsp

Method:
Heat oil in a pan,add mustard seeds and garlic.saute for 1 minute.
Add curry leaves,onions,red chillies and tomatoes.
Saute well until tomatoes are well mashed and oil oozes.
Sprinkle some water if you need.
Add salt and mix well.
Serve hot with hot idlis

Ghee or Clarified butter

Ghee is the butterfat  from which milk solids have been removed.This way you can have unadulterated ghee ....good for chidren

Butter- 1lb(sticks-4)

To make ghee:
In a heavy bottomed saucepan add unsalted sweet butter and simmer.
Foam (stage-1)will be formed but this will eventually subside.
Stir occasionally until milk solids turn golden and settle at the bottom of the pan.(Stage-2)
This would take about 20 -25 minutes.(stage-3)
Sieve this and store it in a jar.

Note :
Do not throw away the milk solids.Mix it with wheat flour to make paranthas.
Add  any herbs/spices( curry leaves,mint,bay leaves,cloves, jeera etc) it just prior to melting the butter to make it a flavored ghee

Garam Masala Powder

The Basic Indian spice which creates aroma in some dishes.The ones available in the stores contain coriander seeds,bay leaves etc.It is our choice in blending the spices.These are basic ones .If you want to lighten the aroma you can add some other spices also.

black /green cardamom seeds -1tbsp
cloves- 1tsp
cinnamon-3" stick
black pepper corn-1tsp
bay leaves- 7
white/black jeera - 1tsp
mace- 2
nutmeg-1/3 of 1 piece

Method:
Roast the above in a pan one by one. and grind it in a spice grinder.
Store it in cool and dry place in the kitchen .It will last for 1-2 months.
If stored in fridge it will last for 6 months.

Pilaf/Pullao Masala

Actually the difference between pulao and briyani is that pulao is less spice and looks plain.
So after cooking pulao you should pick and throw away all  the spices before serving.

for 1 cup of rice

Bay leaves-2
cinnamon1" stick
cardamom - 2
cloves-10
peppercorns-10
jeera -1/2tsp

Method:
To use tie these spices in a muslin cloth and use it in pulaos.This is not to accidently bite these spices in the recipe.

Ridge Gourd Poriyal (Peerkangai Poriyal)

Some years back I came across this Eastern Vegetable Masala mix once in Kerala.I just wanted to give a try.So I  bought some and tried.It is so tasty with right amount of all ingredients in it that you'll stick to this masala powder forever.You can use this for making any vegetable thoran or poriyal.We get this  at Indian Grocery stores these days.


Ridge gourd- 2 cups
onions-1 small chopped
tomato- 1small chopped
jeera - 1/4 tsp
garlic- 1 clove finely chopped
vegetable masala mix- 1tbsp
salt - to taste




Method:
Heat oil in a kadai.when hot add mustard seeds and jeera.
When they splutter add garlic,onions and tomatoes.
Now add ridge gourd and salt.
Sprinkle the vegetable masala and mix well.
Cover and cook on sim fire until done.
Serve with rasam,sambhar or curd rice.

Note:
No need to add water.

Capsicum Rice

I have used left over rice for this recipe.You can even try with fresh cooked rice also.
I did not want to throw away the rice and more over bored over making tamarind rice with the left over ones.Its so simple and easy for lunch box also.Try shredded carrots or cabbage if you are not having capsicum.



Cooked rice- 1cup
capsicum - 1/2 cup
onions- 1 small chopped
red chilli pwd- 1/2 tsp
jeera- 1/4 tsp
garlic- 2 cloves finely chopped
mustard seeds-  a little
turmeric pwd- 1/4 tsp

Method:
Heat oil in a kadai,when hot add mustard seeds.
When they splutter add garlic,onions and capsicum.
Saute well for 4 minutes.
Now add salt, red chilli pwd and turmeric pwd.
Saute for 1 minute.Now add rice and mix well.
Keep it on low fire for 1-2 minutes.
Serve hot with appalam or pickle.

Idli Dosa Milaga Podi (Chutney Podi)

This is one the must in all households in South Indian.When my daughter started having it with idli, I didn't want to give her the store bought one.So I was forced to make an unadulterated podi.So this is how I started making podis at home.I learnt it from so many people with lot of variations.At last I stuck to my own style.
There is a important trick in this podi.My daughter and husband throw away all the curry leaves in whichever dish I add,so I added a lot of curry leaves in this and ground it.They like my idli podi very much not knowing  curry leaves are in it! How is it ?Ha ha ha



So here it goes....
Channa dal- 1/2 cup
urad dhal- 1/2 cup
red chillies- 12-14
tamarind - a small piece
hing-1/4tsp
sesame seeds- 2tsp
sugar- 1tsp
salt- 1&1/2 tsp
curry leaves- a handful
garlic- 5 cloves chopped finely

Method:
Roast channa,garlic until fine brown.Keep it aside.
Now roast and sesame seeds urad dhal until fine brown.(appro 8 min for each one)
Now add red chillies hing,sugar,tamarind,garlic,curry leaves and salt.
Now add all the ingredients and fry for 1-2 minutes.Don't char it.
Cool it and grind this in a mixie into a powder.
Store it in air tight jar.


Note:
Its shelf life is 5 months.You get 1&1/2 cups of podi for the above measurement.