Mushroom Briyani

"Briyani" when you hear this name, your mouth starts watering by itself. Briyani is one of the favorite dish to most of us. Briyani can be made using vegetables, meat and even using fruits. Now in this recipe you're going to learn how to make briyani with mushroom. Mushroom is one of the best veggie; we can prepare many different dishes using it. Mushroom is one of the best replacements for meat.So try this recipe and enjoy with your family.

Ingredients:

• Button Mushroom - 10 nos
• Basmati Rice - 1 cup
• Onion -1 Medium
• Tomatoes-2 Medium
• Ginger & Garlic Paste -11/2 tbsp
• Cinnamon stick -1
• Cloves - 1
• Peppercorns- 6 to 8 no's
• Bay leaves -2
• Red chili powder – less than 1/4 tbsp (if need Spicier)
• Green chilies - 2 small
• Briyani powder - 1 tbsp (any store bought powder)
• Coriander leaves -1/2 cup (chopped)
• Mint leaves- 1/4 cup (chopped)
• Oil and ghee-2 tbsp
• Water-11/2 cups
• Lime-1/2

Method:

1. Wash and cut the mushroom into smaller pieces.
2. Wash and soak the basmati rice in 1 ½ cup of water for 15 minutes.
3. Heat the oil or ghee in a pressure cooker.
4. Add cloves, cinnamon stick, peppercorns and bay leaves, green chilies and onions.
5. Fry them till it gets translucent and then add mint leaves.
6. Now add the ginger & garlic paste and salute for 2 minutes.
7. Add the chopped tomatoes mix them till it becomes like a paste.
8. Let it sit in the simmer heat for 3-4 minutes.
9. Now add the red chili powder, and mushrooms and briyani powder.
10. Mix well all together for about 5 minutes or until the oil separates on top.
11. At last add the water and check for salt once water comes to boil.
12. Now add rice, lemon juice and cilantro as last ingredients.
13. Before closing the lid check for salt and spices.
14. Pressure cook it for one whistle and switch off the gas.
15. Pressure in the cooker completely cools down, mix the briyani with a spatula and transfer to another container.
16. Serve hot with ritha.

Notes: For mushroom briyani check for water, because mushroom itself oozes water when cooking.

Murungai Keerai Poriyal

Murungai Keerai is one of the rare greens got in US. When ever I go to Asian market I use to search for it, this is time I was lucky. Murungai keerai is bit difficult for cleaning, but rich in iron. In my husband’s back yard, we have two trees hence we often have murungai keerai. One incident I like to tell you, so that you will know the important of this green .I was anemic and doctor asked me to take iron supplements. I continued for some months and my iron level is the blood started increase gradually, but if I stop taking supplements, I become anemic .In this situation I did not like taking supplements but wanted to replace by naturally food. Luckily I had short jaunt to Indian and I had an opportunity to take murungai keerai soup early morning before breakfast for a month’s time and took blood test and the result surprised by increase in red blood cells. So I was able to overcome my anemia with out taking any supplements. On nutrition aspect murungai keerai is richest source of iron, helps to produce red blood cells which in turn carries oxygen throughout the body. More recipes of murungai keerai are going come in my blog stay tuned……try it and be healthy by eating it.

Ingredients:

• Murungai Keerai -1bunch
• Coconut (grated) -4 tbsp
• Garlic -10to 12 pods
• Green chilly -2 or (red chili powder depending on your spice level)
• Pearl Onion – 7 to9 pods or Medium onion chopped
• Turmeric -1/2 tbsp
• Oil – 2tbsp
• Mustard seeds – ¼ tbsp
• Urad dal – 1 tbsp
•  Salt - to taste

Method:

Step 1: Cleaning

1. It is bit tricky to clean the murungai keerai.
2. Keep the keerai outside for overnigh and in the morning all the leaf will fall from the bigger stem.
3. After that you can just clean leaves from the smaller stems.

Step2:Preparing Keerai

1. Wash the murungai Keerai  and keep it aside.
2. Heat oil in a kadai, add mustard seeds to splatters
3. Then add urad dal, chopped onion, garlic and then green chillies.
4. Sautee till the onions is tender and adds the chopped leaves, turmeric, salt and mix evenly.
5. Then add some water or as needed and cook for 10 to 15 minutes or until the leaves are fully done.
6. When water in the greens is completely dried, add the grated coconut and saute it for another minute or two.
7.  Now switch off the heat and transfer to a bowl.
8. Goes well with sambar and rasam rice.

Tomato Dosa

I am going to share Tomato dosa Recipe with You. I am happy to tell you that this is my 50^th blog.I takes an opportunity to thank you for making my blog” Minutes Special” a success. With your support I will able to post many more recipes like this .Tomato dosa recipe is one of the easy and tasty recipe. To have same type of idly, dosa always try this different recipe. Kids will definitely like this because of its color and tangy taste.

Ingredients:

• Idly rice- 1cup
• Raw rice or sona mosoori-1/2 cup (optional)
• Tomato-4 medium
• Cumin seeds-1/2 tsp
• Pearl onion-8
• Curry leaves- 2 strings
• Red chillies-3 to 4 (depending on spice)
• Cilantro- garnish
• Salt to taste

Method:

1. Soak the both rice together for 4 to 6 hours.
2. Take cumin seeds, redchillies in a small bowl and soak then also in water.
3. Grind the rice in the grinder, when the batter is ready.
4. Add Tomato, Cumin seeds, Pearl onion, Curry leaves and Red chilies to the grinder and grind to coarse and to fine.
5. Now transfer it to the bowl and check for salt.
6. Finally add chopped cilantro and mix well.
7. Heat a pan and pour the batter onto centre and spread evenly and sprinkle some oil on it.
8. When it is crispy fold it on or cook on other side and remove from the pan.
9. Serve hot dosa with onion or coconut chutney.

Notes: 

• Cut the tomato and onion so that it is easy to grind.
• No need to ferment.
•  It tastes better when it is fresh.It takes little longer to cook.

Thandu Keerai Poriyal

Thandu Keerai is known as Amaranths Tender in English. I like to eat greens. They really taste yummy, when handled and prepared with proper care. After Marriage I move to US, where I did not greens regularly. Even though I get, it would be spinach from American grocery. If I need to get Indian greens, I have to go to Indian or Asian groceries. There also we will get only some types of green like Thandu Keerai, fenugreek and mustard greens. So with thandu keerai I have tried one of my mother recipes. You also try it and prepare a different and tasty dish .When we see on nutrition aspect, the greens always plays a vital role. Thandu keerai is also a type of spinach. They are rich in antioxidants, beta carotene etc. Overcooking of green kills the calcium and vitamins in it, so cook unto exact level and get all the benefits of greens.

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Ingredients:

• Thandu Keerai -1bunch
• Coconut (grated) -3 tbsp
• Garlic -6 to 8 pods
• Green chilly -2 or (red chili powder depending on your spice level)
• Onion –medium size chopped
• Turmeric -1/2 tbsp
• Oil – 2tbsp
• Mustard seeds – ¼ tbsp
• Urad dal – 1 tbsp
•  Salt - to taste.

Method:

1. Wash the Thandu Keerai; chop them along with the tender stem.
2. Heat oil in a kadai, add mustard seeds to splatters
3. Then add urad dal, chopped onion, garlic and the green chilly.
4. Sautee till the onions is tender and adds the chopped leaves, turmeric, salt and mix evenly.
5. Then add sprinkle some water or as needed and cook for 5 to 10 minutes or until the leaves are fully done.
6. When water in the greens is completely dried, add the grated coconut and saute it for another minute or two.
7.  Now switch off the heat.
8.  Serve hot with rice.
9. Goes well with rasam rice, chappatis.

Chicken Briyani

Chicken Briyani is one of my favorite recipes in Non-Vegetarian. When ever I go to restaurantswithout thinking I shall order chicken briyani. I love eating Chicken briyain with chicken 65 is the best combination, nothing can beat it .even through my husband doesn't eat non-veg,will take me to non-vegetarian restaurant to buy me chicken briyani. It makes happier, when you share some things that you like. I am going to share with you a pressure cooked version of chicken briyani. Try this easy recipe at home and enjoy with your family.

Ingredients:

Chicken -1/2 pound (Cut into cubes)

Basmati Rice - 1 cup

Onion -1 medium

Tomatoes- 2

Ginger & Garlic Paste -11/2 tbsp

Cinnamon stick -1″

Cloves - 3

Bay leaves -2

Red chili powder - 1/2 tbsp

Green chilies - 2

Briyani powder - 1 tbsp (any store brought powder)

Coriander leaves -1/2 cup (chopped)

Mint leaves- 1/4 cup (chopped)

Yogurt -1/4 cup

Oil and ghee-3 tbsp

Water-2 cups

Method:

Wash and cut the chicken into larger pieces.
Take mint, cilantro and grind them into paste.
Wash and soak the basmati rice in 1 ½ cup of water for 30 minutes. Rest half cup water will get from curd and green paste.
Heat oil and ghee in a pressure cooker.
Add cloves, cinnamon stick and bay leaves and then add onions.
Fry them till it gets translucent or until golden brown now add the ginger & garlic paste.
Fry them for 2-3 minutes till the raw smell goes off.

After that add the chopped tomatoes mix them well.

Now add the mint and cilantro paste and mix well.

Let it sit in the simmer heat for 3-4 minutes.

Now add the chicken pieces, turmeric, red chili powder, and curd and briyani powder.

Mix well all together for about 5 minutes or until the oil separates on top.

Before closing the lid check for salt and spices.

Now add the half lemon and basmati rice with water and pressure cook for one whistle.

After that remove from heat and once the pressure is released open the lid.

Mix everything well with a fork or spoon gently and transfer into a bowl and garnish with cilantro.

Serve hot with ritha or any chicken curry.

Notes: Prefer to get chicken with bone inside to give more taste. If you get boneless, it becomes rubbery .

Ash Gourd / Vellai poosanikai Sambar

Sambar can be made with any type of  vegetable.Now  you are going to see sambar with Ash Gourd/vellai poosanikai. Sambar is a easy recipe to prepare ,if some guest come home suddenly. Sambar is one goes well with rice,tiffin varieties and also with starter recipes.This Ash Gourd is called by different names like winter squash. Ash Gourd is rich in moisture and contains small amounts of fat, protein, carbohydrates, and fiber, besides calcium, phosphorous, iron, riboflavin, thiamine, niacin, and vitamin C.

Ingredients:

• Ash Gourd /Vellai poosanikai -1 medium size
• Toor dal - 1 cup
• Tamarind - half lemon size
• Onion (small Pearl onion or regular) - less than 1/4 cup (Cut lengthwise)
• Tomato -medium sized  
• Green chillies -2 medium        
• Sesame oil -2 tbsp
• Mustard -1/4 tbsp
• Garlic -3 pods
• Curry leaves -1 spring                                
• Turmeric pwd-1/4 tbsp
• Sambar powder (home made or store bought) - 1 tbsp (based on spicy level)
• Salt to taste
• Castor oil-2 drops
• Fresh coriander leaves 

Method:

1. Take a pressure cooker; add washed toor dal,garlic tomato and 2 drops of castor oil.
2. Pressure cooks it for 1 or 2 whistles and keeps it aside.
3. Soak the tamarind in water for 30 minutes and extract the juice.
4. Cut ash gourd into cubes and keep it aside.
5. Take a pan, heat sesame oil and add mustard, wait to crackel.
6. Add onion, curry leaves, ash gourd and green chili, sauté nicely to light brown.
7. Add sambar powder and fry for a minute without burning it.
8. Add 2 cup of water and allow it to boil in medium flame, till the raw powder smell goes.
9. Then pour the tamarind sauce, turmeric powder and boil till its raw smell goes
10. Add the cooked toor dal and needed water and salt .Bring to boil and see the ash gourd is cooked. Finally check for salt.
11. Let it boil for 3 min, check for consistency. (sambar shouldn’t be too thick or watery).
12. Remove from flame and keep aside.
13. Garnish with above fried mixture and freshly chopped coriander leaves.
14. Goes well with rice , idly,dosa etc.. 

                             

Fish Curry

This Fish curry is prepared with tamarind pulp, so it is called as Puli kozhambu. The tamarind pulp with all spices added to the curry gives a spicy and tangy taste. Fish curry can be prepared with all types of fishes like Tilapia, Cat fish etc. One secret of fish curry is, it taste really very good, when you eat this curry for next day. Fish is good source of omega-3 and vitamin A. So eating food is a healthy diet.

Ingredients:

• Fish Tilapia – 1pound
• Fenugreek Seeds: 1/4 tsp
• Green Chillies-2
• Onion (pearl)-10 or regular onion -1medium
• Tomatoes: 1 medium
• Garlic- 5
• Curry Leaves- 1spring
• Chili powder- 1/2 tsp (depending on spice level)
• Coriander Powder- 1/2 tsp
• Cumin Powder-1/4tsp
• Turmeric Powder-1/4 tsp
• Tamarind –medium lemon size
• Sesame oil- 3 tbsp
• Cilantro -garnishing

Method:

1. Wash and clean the fish. Cut them into pieces and keep it aside.
2. Take tamarind and soak it in a bowl of water for about ½ hour and extract juice from it.
3. Now cut the onion, tomato, green chillies, and garlic and keep it ready.
4. Now take a pan add 3 tbsp of sesame oil and add mustard to spultter.
5. Then add fenugreek seeds, garlic pods, curry leaves fry them for a minute.
6. Then add onion and green chillies sautee it very well.
7. Once the onion becomes translucent add the chopped tomatoes and cook it well.
8. Now add all the spices mentioned above and at last add the tamarind juice extract and bring it to boil, cook till the raw smell goes off.
9. Taste the salt and adjust according to it.
10. Finally add the fish and just lower the heat for 10 to 15 min maximum.
11. Garnish with cilantro.
12. Goes well with rice, dosa and idly etc..,

Notes:

Don’t try to mix the gravy after adding the fish, because after fish is cooked it becomes tenderer and will break.

Fish kozhambhu is one will become more taster when you eat on the next day.

Fish Fry

This is a simple and easy Fish fry .Fish fry is the best combination for rasam rice.The fish caught in the river, pond and lake is more taster than the sea fish. The fish is the good source of omega-3 fatty acid. Try this recipe and enjoy.

Ingredients:

• Tilapia (cut into steak about 4 to5 pieces)-1 medium size
• Turmeric-1/4 tsp
• Red chilli powder -1/2 tbsp
• Lemon juice-1 tbsp
• Corn Starch -1/4 tsp
• Food color-a pinch
• Salt-1 tsp
• Oil -frying

Method:

1. Clean the fish and wash it for 2 to 3 times.
2. Take a bowl and add all the spices above and mix well.
3. Pat the fish with tissue paper to remove excess moisture.
4. Add the fish to the bowl and mix it well and keep the marinated fish for 20 to 30 mins.
5. Take a pan and oil into it.
6. When oil is hot drop the fish and fry till it is golden brown.
7. Remove the fish and place it on the tissue paper to remove excess oil.
8. Serve it with onion and lemon.
9. Goes well with Rasam rice.