Burnt Chilli Garlic Rice with Mushroom curry

-

INGREDIENTS for Burnt Garlic Rice:
1 cup cooked rice
6 tsp oil
2 sliced onions
2 tsp ginger garlic paste
1/4 cup finely chopped beans,carrot and capsicum
Salt to taste
4 red chillies
6-8 garlic cloves finely chopped
1/4 cup finely chopped spring onion greens

PROCEDURE:

  • In a pan take 1/2 tsp oil and roast the red chillies till it becomes dark and crisp,remove and pound it  or crush it with your hands and keep aside
  • Add the remaining oil in same pan and fry chopped garlic till it becomes brown
  • Add the onion slices,saute till it becomes transparent
  • Add the ginger garlic paste and fry well
  • Put the chopped veggies ,little salt and cook for 5 mins
  • Now add in the cooked rice,pound burnt chillies, salt to taste and toss well
  • Garnish with chopped spring onion greens !!
INGREDIENTS for Mushroom curry:
8 mushrooms
2 sprigs of curry leaves
1 big onion finely chopped
1/2 capsicum chopped
2 green chillies chopped
1/2 tsp haldi
1 tsp garam masala pdr
1 tsp pepper pdr
5 tsp oil
Salt to taste
1/2 tsp lemon juice
2 tsp corn flour

for marination:
1/4 cup curd
Salt to taste
1 tsp ginger garlic paste

PROCEDURE:
  • Wash and slice the mushrooms,marinate with the mentioned ingredients and keep for 20 mins
  • In a pan heat oil ,fry curry leaves and remove and crush it slightly and keep aside
  • In same oil fry green chillies and onion till it becomes light brown,add ginger garlic paste and fry 
  • Put the marinated mushrooms,haldi,garam masala ,pepper pdr, and salt to taste 
  • Cover with a lid and cook till it is cooked
  • Mix corn flour an little water and add to the cooked mushrooms
  • Add the lime juice and crushed curry leaves and mix well
  • Serve with fried rice or roti !!!

Comments

Post a Comment

Popular posts from this blog

Methi Khakra/Gujarati Savory Crispy Flat Bread

-
Image
  Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from wheat flour, chopped methi/fenugreek leaves, some spices, and oil. It is served usually during breakfast. INGREDIENTS: 2 cups wheat flour/ Gehun ka atta/ Godhi Hittu 3/4 cup finely chopped methi/ fenugreek leaves 1 tbsp white sesame seeds/ til 1/4 tsp turmeric powder/ Haldi 1/2 tsp red chilli powder  Salt to taste 3 tsp oil Oil for roasting Wheat flour for dusting PROCEDURE: Put wheat flour, chopped methi, salt, red chilli powder. turmeric powder, sesame seeds, in a bowl. Mix with your hands, add 3 tsp oil and mix again. Combine all the ingredients and knead into a semi-soft dough using enough water. Divide the dough into equal portions and make balls Roll out a portion of the ball and make a thin roti using little flour for dusting Heat one pan/ griddle and cook rolled khakra on a low flame till pink spots appear on both sides Continue cooking the khakra on a low flame
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad You c
Read more

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round tin with oil or butte
Read more