Marinated Mushroom Briyani

The theme given for this month’s Recipe Redux was Family’s favorite  recipe to get back to dinner table. It may be favorite recipe from our childhood or may be it’s family’s current favorite.

     Our family is fond of one pot meals , be it a simple dhal rice to lavish biryani. We used to cook any biryani be it a vegetarian or Non vegetarian for family get together.

 I decided on sharing our family’s favorite Marinated mushroom biryani . 

    Yes , in  this biryani  we use yogurt and spices are used to marinate  mushroom which gives it a unique taste and flavor.

 

Requirements :

 Rice / Basmati Rice – 2 cup

Mushroom – 250 g

Onion – 2 large

Oil – 2 tbs

Green chilli – 2

Tomato - 2

Bay leaf – 1

Cardamom – 2

Fennel  Seeds – ¼ tsp

Ghee – 1 tbs

Salt to taste

For marinade :

Yogurt -  1 cup

Ginger Garlic paste – 1 tbsp

Garam masala – 1 tbs

Curry powder – 1 tbs

Mint leaves – a handful

Coriander leaves – a handful

 

Preparation :

Wash and  soak rice for fifteen minutes.

Wash and chop mushroom.

Peel and make  thin slice  of onion.

Chop tomato and slit green chilli.

Marinade : In a bowl ,  add the curd , curry powder , garam masala , mint and coriander leaves  and ginger garlic paste , mix well. To this mixture add the chopped mushroom and let it rest for half an hour.

Method :

 Heat oil in a pressure cooker , add in the bay leaf , cardamom and fennel seeds.

 After a minute , add in the sliced onion and slit green chillies , sauté till the onions turn transparent.

Add the chopped tomato and sauté till it turns mushy.

Now , add the marinated mushroom along with the masala and mix well.

 Stir and cook till oil comes on top.

Add the soaked rice and stir for five minutes.

Add about four cup of water.

Add the salt to taste.

Adjust the spice level  at this stage , if needed  add chili powder.

Cover and cook for two whistles.

Take off flame and let the pressure goes off.

Open the lid and add the ghee and mix well.

Marinated mushroom biryani is ready to serve.

Serve along with onion raita.

 

Chef’s suggestion :

Chicken or lamb meat can be used instead of mushroom to make respective biryani.

Basmati rice is usually used , but I have used normal rice.

If using basmati rice , use one and half cup of water for a cup of rice.

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Melt in Mouth Mushroom Pasta

    

Pasta is my favorites 
these days. As we can make pasta recipes within minutes and we can add the ingredients according to our taste buds.

 This was an easy to cook pasta with mushroom. Soft pasta with slight crunchiness from the mushroom gives this dish an uniqueness.

 Mushrooms are good for our health.

Ingredients:

Uncooked pasta – 1 cup

Button mushrooms – 6- 8

Grounded Pepper – 1 tsp (as per taste)

Salt according to taste

Butter – ¼ tsp

For white sauce:

Butter – 1 tbs

Corn flour / Maida – 2 tbs

Milk – 1 ½ cup

Method:

 Bring 3 cups of water to boil, to this add the pasta and cook.

Keep in slow running water and drain well.

Wash and Chop the mushrooms.

To make the white sauce

Melt butter in a sauce pan, add the flour and roast under low flame.

Add in the milk and mix well without lumps.

 While you are mixing the flour to the melted butter and milk, can switch off the flame.

 Bring to boil to thicken a little.

 Melt the butter in another pan ; add in the chopped mushroom and sauté for two minutes.

 Add in the cooked pasta and stir gently or toss.

Add the white sauce and toss again till the sauce coats well.

Add in salt and grounded pepper.

Sprinkle chopped parsley or cilantro on top.
 Melt in mouth mushroom pasta is ready to be serving.

Mushroom paratha

    Parathas can be plain parantha or stuffed parathas. Aloo paratha are famous and well known .

Requirements :

Wheat flour – 2 cup

Salt to taste

Water (  required )

For stuffing :

 Mushroom – 200g ( finely chopped )

Onion – 1

Tomato puree- 4 tbs

Ginger garlic paste – ½ tsp

Chilly powder – 1tbs

Garam masala- 1 tbs

Method :

Knead the flour and keep it aside for half an hour.

To make the stuffing

  Heat oil, sauté onion and ginger garlic paste well.

  Add finely chopped mushroom and followed by tomato puree    and masala.

Add required salt and cook in low flame.

Make the dough into small balls.

Stuff a spoon of stuffing into each ball and press into parathas.

Cook on both sides.

Serve with raita.

Mushroom masala dosa

     We southindians prefer dosa / idly for breakfast . Though we will have it with different sidedish ,  it will be boring to have same plain dosa daily.

 This dosa can be made with the leftover mushroom masala. If you had leftover mushroom masala , use it by spreading it on dosa.

Requirements :

Dosa batter – 2 cup

Mushroom gravy – 1 cup

Method :

Pour a laddle full of batter in the tawa and spread into a thick dosa.

After one minute , spread mushroom masala on top of dosa and cook with closed lid.

Serve hot with coconut chutney.

Variation : for kids , can spread grated cheese on dosa.

Mushroom N potato gravy

 In this gravy I combined mushroom with the potatoes. Adding potatoes will make the gravy thicker. This gravy goes well with roti, naan , pulkha, rice / pulov.

  Requirements :

  Potato – ¼ kg

Mushroom – 100 g

Onion – 1

Chilly powder – 1 tbs

Garam masala – ½ tsp

Ginger garlic paste – 1 tsp

Tomato – 2

Coconut paste – 1 tbs ( optional )

Method :

 Heat oil in a pan , add chopped onion and sauté till translucent.

Add ginger garlic paste and tomato.

Add chopped mushroom and potato cubes and stir well.

Add chilly powder , garam masala and required salt.

Add little water and cook in medium flame with closed lid for five minutes.

Add coconut paste and allow to boil for two minutes.

Serve with roti / pulov.

MUSHROOM CAPSICUM PULOV

   In this pulov I used yellow bellpepper , which gives unique flavour and also appealing.

Mushroom capsicum  pulov

Ingredients:
 Raw Rice -2 cups
Mushroom-1 ½ cup
Tomatoes -2
Yellow capsicum - 1
Onion -1
Cinnamon -2 inch stick
Cloves -4
Cardamom -1 pod
Bay Leaf -1
Garlic pods -2
Dried Fenugreek Leaves/ Kasuri Methi -2 tbsps
Salt -to taste
Oil -2 tbsps
For grinding:
Cumin Seeds -2 tsps
Whole dried red chilies (mildly hot) -8-10
Onion -1 small
Garlic -5 pods
Fresh Coconut (grated) -2 tbsps
Oil -1 tbsp
Peel and chop onion roughly.
Peel and roughly chop garlic pods.
Heat oil in a pan; add all paste ingredients except coconut.
Stir-fry until onion turns translucent and remove from heat.
Once cooled, grind the fried ingredients along with coconut into smooth paste.

Method of preparation:
Wash, remove ends and chop tomato into small pieces.
Peel and chop onion.
Peel and crush garlic pods.
Heat oil in a heavy bottomed vessel, add cinnamon, cloves, cardamom, bay leaf, garlic and chopped onion.
Fry until onion turns translucent, and then adds chopped tomato and cook until tomato turns soft.
Then add the ground masala paste, dried fenugreek leaves, mushroom , capsicum and salt.
Stir-fry for a minute or two add the raw rice and 4 cups of water.
Cook covered on low flame for 30-40 minutes or until the rice is thoroughly cooked.
Serve hot with any raita. 

Low Fat Home Made Pizza

   This pizza is the easier version with the available ingredients in home. For making this no oven is needed. Pan or tawa is enough. You  can make base and filling earlier and store for later use. It will be healthy for children. Although , it is a fast food it is not a fat food.

Ingredients:

Maida flour- ¼ kg

Yeast powder -20 gm

Sugar- 1 tsp

Butter- 2 tsp

Tomato ketchup-to spread on base

Salt- to taste.

For filling:

Mushroom-250 gm

Ginger and garlic paste-2 tsp

Salt –to taste

Oil- required amount

Onion big- 1 no

Chilly powder- 1 tsp

Garam masala- 1 tsp

Tomato-2 no

Method:

For base:

Mix the maida flour in that adds yeast powder, sugar, salt and water. Make thick dough.

Allow the dough to rest for 2 hours and cover with a wet muslin cloth.

 Dough get rise up and bland once again. Divide the dough into big balls 

For filling:

Heat oil in a pan; add ginger garlic paste, chopped onion and chopped tomato. Fry for few minutes till oil get separate.

In addition, add chopped mushroom and add garam masala, chilly powder and salt.

Cook for few minutes .

 Cook the base :

  Press the balls into thick parathas.

Heat pan and cook the base on one side in low flame.

To make pizza :

 On the cooked side of the base spread tomato ketchup , followed by mushroom filling and sprinkle little ghee on top.

Again heat the pan and place uncooked side on pan , cook in low flame with closed lid for two minutes.

Pizza is ready to serve.

Variation : any vegetable of your choice can be used for filling.

Can use grated cheese instead of ghee.

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http://www.sizzlingtastebuds.com/2012/05/hosting-fast-food-not-fat-food-may-1st.html

http://ticklingpalates.blogspot.com/2012/06/announcing-lets-cook-16-kids-special.html

http://www.simplysensationalfood.com/2012/06/announcing-event-lets-cook-for.html

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http://bestofmykitchen.blogspot.in/2012/03/lets-party-every-month.html

http://cooksjoy.com/blog/2012/06/kids-delight-evening-snackstiffin-event-announcement.html
http://spicingyourlife.blogspot.in/2010/01/announcing-kids-delight-wholesome.html