MUSHROOM BIRIYANI

Mushroom biriyani is a one pot meal prepared with Basmati rice, flavourful spices, coconut milk and yes ofcourse Mushrooms. There are lots of methods of preparing biriyani but when I feel a bit lazy I stick with the easiest one which is right now :) This goes well the simple raita :)
I am big fan Mushrooms and I love any kind of dishes with it.
So lets see how to prepare this delicious biriyani in jiffy :)

INGREDIENTS

1 Cup of Basmati rice

2 1/2 cup Mushroom sliced

1 Big Onion chopped

1 small Tomato

2 tsp Ginger Garlic paste

2 Green chilly

3 tbsp Pudina cum Coriander leaves Paste

2 tsp Chilli powder

2 tsp Coriander powder

1/2 tsp Turmeric powder

2 tsp Biriyani masala

1tsp Garam masala (optional)

1/2 Cup Curd

1 1/2 Cup Coconut Milk

Salt and Pepper to taste

1/2 of Lime squeeze

1 tbsp Ghee or Butter or Oil

METHOD

Rinse and soak rice atleast for half an hour. After that drain and keep aside. Heat ghee in a pressure cooker. Add onion and fry till it turns slight brown. Then add ginger garlic paste and green chilly. Followed by tomatoes and mushrooms. Once the tomatoes turns mushy, add all the powder and the pudina coriander paste and saute well till the raw smell disappers. Once its done, add curd and saute for another 2 min. Then add coconut milk and season it with salt and pepper. Finally add the soaked rice, and half of lime juice. Mix well and cook for 1 whistle on medium flame. Once the cooking process is done, fluff up with the fork gently. Serve hot with raita.

ENJOY!!

KARIVEPILLAI SOYA FRY

I had few leftover curry leaves fryed in coconut oil for my hair usage. So I did not want them to throw them all as it was crunchy cum crispy with coconut oil flavour. So I came up with this recipe :) This is a super snack item with a nice crunchy bite :) Hope u all like it :)

INGREDIENTS

1/4 Cup of Fryed Curry leaves

1/2 Cup Soya nuggets

1 tsp Garlic powder

2 tsp Pepper powder

1 tsp Amchur powder

1 tsp Jeera powder

Garam Masala (optional)

Salt to taste

1 tsp Coconut oil

METHOD

Cook the soya nuggets as per the direction and keep aside. In a bowl, mix all the powder items. Heat oil in a pan. Drop in the powder mixture and let it fry under low flame. Once u get a nice aroma, put the soya with salt and fry them in oil. Make sure its well coated with masala. Fry them until u get a nice crust on soya. Once its done, crumble the curry leaves into powder and add. Give it a nice stir. Serve hot as a snack :)

ENJOY!!

KACHIL BALUK

My previous post was the Kachil humman. So now this is the Baluk (konkani word) which is nothing but the Chips made out of remaining Kachil :) When we rarely get Kachil, we make sure we prepare 2 or 3 items one at a time:) So coming back with the recipe this is obviously the deep fryed one which is crispy on outside and very soft inside. Only thing is these pieces should be a bit thick in size as shown in the pic. This chips acts as a best bite at the time of having simple lunch.

INGREDIENTS

Medium size Kachil pieces

1/4 Cup Water mixed with 1tsp Salt

Oil for frying

METHOD

Cut the kachil pieces and put it in water. Heat oil in a kadai. Keep the salt water mixture ready. Once the oil is hot, take the kachil pieces, patch it dry and drop carefully into the oil. Once its semi cooked, add 1/2 tsp of salt water into the oil. This process makes sure that each pieces get coated well all over with the salt evenly. Once its slight brown in colour, drain the pieces on to a kitchen tissue. Serve hot.

Enjoy!!

KACHIL HUMMAN

Kachil is otherwise called as Kavathu or Yam Retalu. This is a root vegetable which  is highly rich in carbohydrates. It is not seen everywhere but available most of the time in Kerala. There most of the people grown this veggie in their backyard.
My mom got this veggie at one malayale shop and I was lucky enough to have this simple delicious curry during my vacation time in Mumbai.While preparing this curry, my mom used to add freshly coarsed chilly powder which really tastes yum. Its goes well with Kanji or normal steamed rice.

NOTE: Addition of green chilly makes the oil cools down a bit and also prevent burning of chilly powder.

INGREDIENTS

1 Cup Diced Kachil

1 tbsp Coconut oil

1 Green chilly.

2 tsp Homemade Chilly powder

Pinch of Hing

Salt to taste

Water as needed.

METHOD

Heat oil in a pan. Add mustard seeds followed by green chilly and chilly powder. Add kachil pieces and adequate amount of water. Bring it to boil and let it cook under low flame. Once its gets cooked add salt and hing. Mix well and serve hot.

ENJOY!!