Mahi's Kitchen

Showing posts with label Reposting for event. Show all posts

Thursday, December 15, 2011

Mushroom & Mealmaker Biriyani

Having a spouse who is fond of Biriyani, am exploring all possible combinations of making vegetable biriyani!:) I was about to make Mushroom Biriyani, and had a handful of musrooms only..added some meal maker chunks with the mushrooms, and the result was a delicious combo! :P:P

Ingredients
Basmati Rice -11/4cups
Onion-1
Green Chilly-1
Few mint leaves,curry leaves and cilantro
One small Tomato
Coconut milk powder-1tablespoon
Oil+Ghee -4tablespoons

To Marinate
Button Mushrooms-6
Meal maker/Soya Wadi - 12
Few mint leaves,curry leaves and cilantro
Biriyani Masala -11/2tablespoons
Turmeric powder-1/4teaspoon
Chilli powder-1teaspoon
Coriander powder-1teaspoon
Curd-2tablespoons
Salt

Grind Coarsely
Small piece of ginger
5 garlic cloves
3" Cinnamon Stick
One Elaichi
2 Cloves
1 Bay leaf

Method
The method is just like making Dum biriyani, instead of baking it in oven, this cooked in the pressure cooker.

Wash and soak the rice for half an hour.

Add the meal makers in boiling water for 3 minutes, drain and wash with cold water. Squeeze out the excess water and keep aside.

Wash and dice the mushrooms.

Grind the ingredients given under "grind coarsely".

Combine the ingredients given under "to marinate" table with the coarsely ground masala,mix well and keep aside for (at least) 20minutes.

Slice the onions,green chilly and tomato.

Heat oil +ghee in a pressure cooker. Add in the onions,green chillies and fry for a few minutes.
Then add the tomato and mint,curry and cilantro leaves. Fry till the onions become brown and the tomatoes turn mushy.

Now add the marinated masala, reduce the flame to low, cover the cooker (without putting the whistle) and cook for 6-7 minutes. Stir it in between to avoid the burning, till the masala cooks nicely and the oil oozes out.

Add the coconut milk powder, rice with 11/2cups of water, adjust the salt and close the pressure cooker. Increase the flame to medium and cook for 7 minutes. Switch off the stove and remove the cooker from stove top and let it cool. Open the cooker, fluff the biriyani gently.

Aromatic and delicious Mushroom & Mealmaker Biriyani is ready to serve. I assure you, your kitchen/house will be filled with the nice biriyani aroma while cooking this biriyani! :) Enjoy it with simple raitha or your choice of side dishes.

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Sending this & the following recipes to Reva's "Royal Feast -Biriyani" event.

Christmas Delicacy event happening at Julie's "Erivum Puliyum"

Dum Biriyani

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Tomato Biriyani

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Mint Pulao

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Mini Soya Chunks & Veggie Biriyani

Saturday, June 11, 2011

Vazhakkay Eriseri/ Plantain Fry with roasted coconut

I tasted this in a friend's house. The very next day I wanted to try this out as 2 plantains were sleeping in my fridge for a long time. To my bad luck, I was running out of couple of other main ingredients(green chillies and fresh coconut) for the recipe. But was not having the patience to go to the store and getting things. So just proceeded with the alternatives and guess what?? It turned out to be really tasty. I know this may not be the proper "eriseri" but still it tastes awesome. :)

Ingredients
Raw Plantain -2
Red chillies-3
Coconut -1cup
Cumin Seeds-1teaspoon
Mustard seeds-1/2teaspon
Urad dhal-1teaspoon
Curry leaves
Pepper Powder-1teaspoon
Turmeric Powder-1/4teaspoon
Salt
Oil
Method
Peel the skin and chop the plantains into small pieces. Keep them in water till you use them.

Combine the plantains,pepper and turmeric powder,salt with enough water and cook till the veggie becomes soft but not mushy.

Grind 1/2cup of coconut with red chillies and cumin to a coarse powder.

Heat oil(preferably coconut oil) in a pan,make the tempering with mustard seeds-urad dhal and currry leaves. Then add the coconut+cumin+chilli powder, cook for a minute or two.

Drain the excess water(if any) from the plantain and add it..

In a separate pan, roast the remaining coconut till it becomes brown. Add the roasted coconut to the plantains and mix well.

Cook on low heat for a minute and switch off the stove.

Vazhakkay eriseri is ready! It goes well with all rice varieties.

Sending the following recipes to "Healing foods -Banana" event started by Siri and hosted in Krithi's Kitchen.
1.Plantain Eriseri
2.Banana-Walnut Cake
3.Pazha kachayam

Friday, April 8, 2011

Thattai

Ingredients
Boiled Rice-11/2cups
Dhaliya(Pottu kadalai)-3/4cup
Red Chilli-10 (adjust to your taste)
Cumin Seeds-2 teaspoons
Channa Dhal-2tablespoons
Salt
Oil

Method
Wash and soak the channa dhal for 2 hours.
Wash and soak the rice with red chillies for 4 hours.
Powder the dhaliya in a grinder and keep it aside.
Grind the soaked rice and chillies with little water to a fine paste.
Combine the dhaliya powder-cumin seeds-salt with the rice-chilli batter.
Drain the excess water from channa dhal,add it with the rice-chilli batter.
Mix everything together to form a stiff dough.
Meanwhile heat the oil in medium heat.
Once the oil is hot add 2 tablespoons of hot oil with Murukku mixture and knead well.
Make small balls out of the dough,flatten it with your fingers on a greased plastic sheet.
Carefully take them off from the sheet and deep fry them in the oil.

Crispy thattai is ready. Store it in air tight container and enjoy! :)

Note

Adding hot oil will give the nice crispness to the Thattai for sure,but still you can add a tablespoon of butter (in room temperature) to dough while kneading. [I was running out of butter,so didn't add it,but no difference in the taste. ;)]
Heat the oil in medium heat,once its hot,reduce the flame to uniform low medium heat. Don't adjust the flame every now and then, as it will spoil the colour and texture of the thattai.

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Am sending Thattai recipe & some more recipes to Gayathri's "Walk through the memory lane" Event.

Back home, Murukku and thattai are the snacks usually done for every Pongal. To read the stories( in Tamil) behind these snacks, click here.
Other recipes are our regional specials, of course, I learnt from my mom. :)

Saturday, January 22, 2011

Methi Roti

Ingredients
Aata-11/2cups
Garam masala-1teaspoon
One small bunch of Fresh Methi
Salt-to taste
Hot water-3/4cup

Method
Wash the methi,separate the leaves and chop them finely.
Combine aata,methi leaves,garam masala and salt.

Add water little by little and make a soft dough.

Keep it covered for (at least) 30 minutes,then make lemon size balls.

Roll them as round discs..

cook the roti's on the hot skillet.

Methi roti's are ready to eat..enjoy them with your choice of kurma/dhal

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I am sending Egg curry & Easy ladoo recipes to Akila's "DNSW-E" event.

Tuesday, December 28, 2010

Spicy Vegetable Pasta

Ingredients
Rainbow Salad Twirls Pasta-1cup
Onion(medium size)-1
Green chilli-2
1" piece of ginger
Tomatoes(small)-2
Carrot(small)-1
Beans-5
1/4th of a Capsicum
Frozen Peas-one hand full
Few curry leaves and Cilantro for garnishing
Chilli powder-1spoon
Cumin powder-1/2spoon
Coriander powder-1/4spoon
Garam masala powder-1/2spoon
Cumin Seeds-1spoon
Sugar-1/2spoon
Salt-to taste
Oil

Method
Boil 3 cups of water,add the pasta..cook for 7 minutes. Drain the pasta and rinse it with cold water and keep aside.

Chop the onion,green chillies,ginger,tomatoes. Chop the carrots and beans,cook them in Microwave for 4minutes.

Heat oil in a wide pan,add the cumin seeds,curry leaves. Add onion,g.chilli,capsicum and ginger pieces and fry for a while. Then add the tomatoes and cook till they become soft. Add the cooked veggies,frozen peas and stir everything together.

Then add salt,sugar,chilli powder,coriander and cumin powders,cook on low heat till the oil oozes out.

Add the pasta and mix everything together. cook for 5 minutes in low flame. Finally add the chopped cilantro and add in the Garam masala powder. Give a quick stir, switch off the stove.