60 MUSHROOM BIRYANI
Mushroom/Kukurmutta/Kaalan/Kukku godugu(Putta godugolu)
Basmati Rice - 2 cups
Mushroom - 8 0Z pack
Onion - 1
Tomato - 3 or 4 medium
Green chillies - 2 slit long
Ginger and garlic paste - 1 1/2 tbsp
Coconut milk - 1 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder/Biryani Masala - 1 tsp
Mint and coriander leaves - few
Lime juice - Half of a small lime
Bay Leaf - 2
Cardamom - 2 or 3
Clove - 3
Cinnamon - 2 small piece
Cumin seeds - 1 tsp
Salt as needed
Oil - 3 tbsp
Wash rice and drain water and keep it aside for 20 mts.
Clean and cut mushroom into 4 pieces.
Heat oil in a pressure pan and add bay leaf, cardamom, clove, cinnamon and cumin seeds. Wait for few seconds and add onions cut lengthwise thinly. Fry till nice brown. Next add green chillies and ginger and garlic paste. Saute for a minute until raw smell leaves. Then add chopped tomatoes. Fry till they mashed and pulpy and water leaves out and oil floats on top. Next add chopped mushroom and saute for a minute or two and then add all the masala powders and mix and immediately add the drained rice. Fry for a minute, also add mint and coriander leaves. Next add coconut milk and 3 cups of water. Also add salt and lime juice. Reduce flame and cover and cook till done or transfer to a rice cooker and cook till done. ( Can also cook for one whistle). But I usually cover and cook till done or the rice cooker method. Serve with any raita or gravy.
Honest Scrap award from Champa at Stories from an Indian Kitchen.
Thank you very much Champa for thinking about me and sharing it with me. I am really honoured.
You can read few lines about me here.
Read more of "MUSHROOM BIRYANI"
Basmati Rice - 2 cups
Mushroom - 8 0Z pack
Onion - 1
Tomato - 3 or 4 medium
Green chillies - 2 slit long
Ginger and garlic paste - 1 1/2 tbsp
Coconut milk - 1 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder/Biryani Masala - 1 tsp
Mint and coriander leaves - few
Lime juice - Half of a small lime
Bay Leaf - 2
Cardamom - 2 or 3
Clove - 3
Cinnamon - 2 small piece
Cumin seeds - 1 tsp
Salt as needed
Oil - 3 tbsp
Wash rice and drain water and keep it aside for 20 mts.
Clean and cut mushroom into 4 pieces.
Heat oil in a pressure pan and add bay leaf, cardamom, clove, cinnamon and cumin seeds. Wait for few seconds and add onions cut lengthwise thinly. Fry till nice brown. Next add green chillies and ginger and garlic paste. Saute for a minute until raw smell leaves. Then add chopped tomatoes. Fry till they mashed and pulpy and water leaves out and oil floats on top. Next add chopped mushroom and saute for a minute or two and then add all the masala powders and mix and immediately add the drained rice. Fry for a minute, also add mint and coriander leaves. Next add coconut milk and 3 cups of water. Also add salt and lime juice. Reduce flame and cover and cook till done or transfer to a rice cooker and cook till done. ( Can also cook for one whistle). But I usually cover and cook till done or the rice cooker method. Serve with any raita or gravy.
Honest Scrap award from Champa at Stories from an Indian Kitchen.
Thank you very much Champa for thinking about me and sharing it with me. I am really honoured.
You can read few lines about me here.
67 SWEET POTATO PARATHA
Sweet potato is an excellent source of Vitamin A (in the form of beta-carotene) and a very good source of vitamin C, sweet potatoes have healing properties as an antioxidant food. Both beta-carotene and vitamin C are very powerful antioxidants that work in the body to eliminate free radicals. Free radicals are chemicals that damage cells and cell membranes and are associated with the development of conditions like atherosclerosis, diabetic heart disease, and colon cancer. Sweet potato varieties with dark orange flesh have more beta carotene than those with light coloured flesh. Source Wikipedia
I try make use of this vegetable in many ways and my kids love them when added in parathas as they come out very soft and also this is the non stuff kind.
Sweet potato paratha( Non stuff method)
Wheat flour - 2 cups
Sweet potato - 1 small ( or half of a large one)
Salt as needed
Chilli powder - 1 tsp
Cumin Seeds - 1/2 tsp ( or cumin powder)
Oil
Wash and cut the potato into half and add water just for immersing and cook in a microwave for 8 - 10 mts. Remove and drain water and run under tap( water). Peel the skin and with a fork press to mash them well.
Take the flour in a vessel and add salt, chilli powder, cumin seeds or powder and mix. If needed can also add some chopped coriander leaves and or chopped onion. Mix well and add the mashed potato when warm itself. Mix and add water little at a time and mix well to knead as a soft dough. Apply a tsp of oil on top and keep aside for 10 mts.
Heat a tava/griddle and take a small ball of dough and roll as chapathi/paratha. Place on the tava and cook both side. If needed add oil/butter. Serve with any of your fav side dish.
Received few awards from friends.
Award from Lissie of Salt and Spice. Jyoti of Veggie Hut and Jagruti of Joy of Cooking. Thank you Lissie and Jyoti for sharing it these with me. Few days back had posted some awards from Sara, Preethi Rajeev and Prasu passed on by here.
The Kreativ Blogger Award comes up with some set of rules and here are the rules,
1.Thank the person giving the award.
2.Copy the award to your blog.
3.Place a link to their blog.
4.Name 7 things people don't know about you.
5.Nominate 7 bloggers
6.Place a link to those bloggers
7.Leave a comment letting those bloggers know about the award.
Seven Things about me
1. Love listening to songs
2. Love Chaats esp Masala puri
3. Do not like/eat yogurt.
4. A strict vegetarian( eggetarian) though not from a vegetarian family.
5. Love cooking and trying many new.
6. Like to learn many languages.
7. Love shopping with friends.
Kavitha and Gayathri
Priya
Sadhana and Muskaan
Sarah Naveen
Gita
Sushma
Chitra
Lubna
Sangeetha
Nandini
Tina
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