MUSHROOM PULAO

MUSHROOM PULAO

 

 

Ingredient :

Basmati Rice : 1 cup
Button Mushrooms  : 8-10 (washed and sliced)
Red Onions : Chopped 1(medium sized) or 1/2(larger sized)
Garlic : 2 finely chopped
Ginger : small piece finely chopped
Green Peas : Frozen
Bell Peppers : Yellow, Red (1/2 of each and chopped)
Cumin Seeds : 1 tsp
Cinnamon Stick : 1 small stick
Cloves : 2-3
Bay Leaf : 1
Garam Masala : 1 tsp
Chilli Powder : 1 n 1/2 tsp
Salt to Taste
Water : 3 cups
Lime Juice : 2 tbsp
Oil : 2 tbsp

Method :

Soak Basmati Rice in water for half hour and drain the water in a strainer.
Meanwhile boil 3 cups of water in a deep pan. When the water has come to a boil add salt and 2 tbsps of lime juice. Turn the stove off.
Add cut mushrooms into the hot water, close the lid and keep aside. (This will retain the flavour and shape of the mushrooms).
Use this water as your stock to cook the rice.

Heat oil in a pan and add the cinnamon stick, cloves and bay leaf. Once they start crackling add cumin seeds. They will start to pop as soon as they are put in hot oil.

Add chopped ginger and garlic. Do not let them burn. When the aroma starts to come add the chopped red onions, and cook until they are translucent. You can add a pinch of salt at this stage. Salt allows the onions to cook faster.

Add mushrooms, green peas and bell peppers and cook for 5 mins. Since mushrooms have been already cooked they will not release their natural juice any further.

Once the veggies have been cooked add the basmati rice and stir it well. Add 1tsp of garam masala and 1 n 1/2 tsps of chilli powder. Stir well. The rice will get a nice brown colour.

At this stage add 2 Cups of mushroom stock to the rice (2 cups of stock for 1 cup rice is the measurement). Check for the salt in the stock before you add more. If your stock has enough salt in it, do not add more. If not, add according to your taste.

Do not close the lid immediately. Wait for the water to start boiling. Once the water has started to boil close the lid and let it cook for the rice is cooked and water has evaporated.

While your pulao is cooking you can use a fork and slightly give a stir with out smashing the rice and close the lid and cook for another 5 mins. This will allow the rice to cook in its pressure.

Garnish it with chopped cilantro and your mushroom pulao is ready.

Enjoy !! :)

Steamed and Fried rice cakes with Mussels

Steamed and Fried Rice cakes with Mussels

This recipe comes from my Homeland, Kerala. The culture of Kerala is composite and cosmopolitan in nature and is an integral part of Indian Culture. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat.

Since western Kerala has a coastal belt, people enjoy fresh and a wide variety of sea food. This particular recipe comes from a small town called Thalassery or Tellicherry. Spicy food lovers will surely love this snack.

Ingredients :

Mussels - 50 medium sized fresh mussels with shell
Rice Flour - 3 cups (coarsely ground and dry roasted)
Coconut - Grated 1 1/2 cups
Shallots - 5 (if they r small) and 3 if they r big)
Turmeric powder - 1/2 tsp
Fennel seeds - 1tbsp
Salt to taste
Water - 4 cups (boiling)
Oil to Fry

For Marinade :

Chili Powder - 1 tsp
Water - enough to make it a thin consistency
Salt to taste

Method of Preparation :

Clean and cut open the fresh mussels. When its open it should look like a butterfly. Do not separate the mussels from its shell. Keep aside

In a mixer grinder, coarsely grind together the grated coconut, fennel seeds, shallots with turmeric powder. Keep aside

Add salt to the roasted rice flour and make a soft dough by adding boiling water to it, little by little. Make sure there are no lumps. While you are doing this, add the ground mixer. Mix well.

Make lemon size balls out of this dough and fill the mussels (with shells). And steam it just as you steam dumplings. Make sure you steam until the rice cake is cooked well.

Let it cool down and remove the shells slowly from its mussels. When the shells are removed you will see that the mussels get stuck to the steamed rice cake.

In a bowl mix chili powder(as per your preference) with water and a pinch of salt. Dip each of these steamed rice cakes with mussels and shallow fry them.

PLEASE NOT : Mussels naturally have salt in them. So make sure you add the right amount of salt while cooking this dish.

Enjoy this snack. I guarantee you will love it :)

Tomato Soup with Crispy Bread Crumbs

Tomato Soup with Crispy Bread Crumbs :

 

Ingredients 

Tomatoes - 4-5 (cut into 4 equal pieces)
Garlic - 1-2 cloves (optional)
Onion - 1/4 of an onion
Water - 4 cups
Chili powder - 1tsp
Cornflour - 1/2 tbsp
Pepper to taste
Salt to taste

Bread Crumbs :

Bread - 3-4 slices( cut in small cubes)
Olive oil- 1/2 tsp

Method of preparation :

Blanch the tomatoes with garlic(optional) and onions in 4 cups of water. Bring it to a boil.
Remove the tomatoes, garlic(optional) and onions from the water n keep aside to cool. Do not drain the water away.
After the tomatoes and garlic and onions are cooled to room temperature, blend it well in a mixer grinder. You can add water to make the consistency a little lose.
Using a strainer strain out all the juice from the puree.
In a sauce pan add this puree juice and add chili powder and salt. Bring it to a boil.
Meanwhile keep 1/2 tbsp cornflour mixed with water aside in a small bowl.
Add this to the soup along with a little bit of the water used for blanching to bring a thicker soup consistency.
Bring it to a Boil for 2mins. Your soup is now ready.

Cut the bread slices into small cubes and put them in a lock bag. Add 1/2 tsp of olive oil. Seal the lock bag with no air in it and shake it well.
Heat a pan and add these crumbs of bread and roast it until they turn crispy brown.
Serve the soup in a soup bowl and put few crumbs and pepper.
Enjoy it.

Chicken Steak with Mushroom Sauce and Roasted Asparagus

Chicken Steak with Mushroom Sauce and Roasted Asparagus

Ingredients:

For chicken :

Chicken breast - 2(serves 2)
Pepper - 1tsp or as individual preference on each chicken breasts
Garlic - 3-4 cloves finely chopped
Olive oil
Salt to taste

For Mushroom Sauce :

Mushrooms - 8-10 button mushrooms (washed and sliced)
Butter - 2 tbsp
Cream - 1/2 cup
Pepper - 1/2 tsp
Parmesan cheese - 2 tbsp (grated)
Salt to taste  

Roasted Asparagus :

Asparagus - 10-12 pieces
Olive Oil - 1/2 tsp
Pepper - 1/2 tsp
Salt to taste

Method of preparation:

Marinade the chicken with the above mentioned ingredients and keep it aside for 2-4hrs.
(Keeping the marinated chicken refrigerated brings out a better flavor and gets beautifully roasted keeping the chicken tender and juicy)
Roast the marinated chicken in a 4 inch shallow pan until the chicken is cooked to its tenderness. PLEASE NOTE : You need not add any further oil in the pan to roast it. The chicken gets cooked in the oil already added while marinading.

In a pan heat 2tbsps of butter and roast the mushrooms for 2-3 mins. While doing so you can add a pinch of salt for the mushrooms to cook faster.
When the mushrooms start to change its color and its natural water is released from it, add 1/2 cup of cream to it and let it cook for about 2 mins.
Add pepper and also salt(if required).
Finally add the grated cheese and cook it until the cheese is completely melted.
Remove and keep aside to cool.

To roast the asparagus, pre heat the oven to 425F.
Cut the hard end of the asparagus and use a peeler to scrape of a bit of its skin.
Place these asparagus in a row on a baking tray and sprinkle some salt, pepper and olive oil. Toss them well. Make sure they r placed in a row.
Bake it for 12 mins.

Place the chicken on a serving plate and pour your mushroom sauce on top of it and place the asparagus on the side. Its now ready to be eaten.
ENJOY :)