Mushroom Biryani

Ingredients

200 gms Button Mushrooms

2 cups Basmathi Rice

3 Onions

2 Tomatoes

6 Green chilies

1/4 cup mint leaves

1/4 cup coriander leaves

1/2 teaspoon chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 tablespoon ginger garlic paste

1/2 cup Coconut milk

1 small piece Cinnamon

2 cardamons

3 cloves

Salt

Oil and Ghee

Method

• Wash the mushrooms and cut into halves or quarter pieces of your choice.
• Wash and drain rice from water and keep it aside.
• In a deep bottom pan or pressure cooker, pour 2 tablespoon of oil and 2 tablespoon of ghee, add the cardamons, cloves and cinnamon, when it splutters add the finely sliced onions, green chilies and saute till it turns transparent.
• Add ginger garlic paste and fry till the raw smell goes off, then add the tomatoes, saute for 2 mins.
• Add chili powder, coriander and garam masala powder and also the cleaned mushrooms and fry for 2-3 mins, when the mushrooms leaves water add the mint leaves and coriander leaves.
• Add salt, coconut milk and  2 cups of water and also the rice.
• When the rice is cooked, serve hot with Onion raitha or any raitha of your choice

Note

• Add water carefully because mushrooms leave lots of water, so adjust the water accordingly.
• If your green chilies are very spicy then you can avoid chili powder.

Pineapple Kesari

The first time i tasted pineapple kesari is at my college canteen. I'm a big fan of my canteen's kesari, only then i thought of trying it. Trust me... it was successful and very tasty at my first try. It is very easy and fast to cook. It doesn't kill much of your time. 

Ingredients
1 cup Rava
1 1/2 cups sugar
1/2 cup Pineapple pieces
4-5 tablespoons Ghee
8 Cashews
2 teaspoons Pineapple essence
1 tablespoon Oil 
1 teaspoon Cardamon Powder
1/4 teaspoon Yellow food color powder (I used 1/2 tsp liquid yellow color)
3 cups of water

Method

• With 1/2 tablespoon of ghee, roast the rava in low flame for 2-3 mins.
• In a separate pan, heat oil and 2 tablespoon ghee, fry cashews till golden brown, drain it and keep it aside.
• In the same oil mixture, add chopped pineapples and fry for for a min and add water.
• When the water starts boiling, add sugar and pineapple essence.
• After sugar dissolved in water, add the roasted rava gradually, stir it continuously for a min.
• Add 2 tablespoons of ghee, stir it and close the pan and let it cook for a couple of mins in low flame.
• If you feel the kesari is bit tight add a tablespoon of  ghee.
• Finally add the cardamon powder and roasted Cashews.

Note

• If your pineapple is bit sour, you can add a tablespoon of sugar in your pineapple pieces and soak for half an hour and then cook.
• To save your time, you can use boiled water instead of ordinary water.
• You can increase or decrease the sugar level. 1 1/2 is the regular measurement, not too sweet or less sweet.

Peas Pulao

Peas pulao is one of the simple dish and tastier too. If you have frozen peas with you, then this recipe becomes much easier. It goes with any non-veg gravy or any spicy veg gravy.

Ingredients
3 cups - Basmati rice or any rice of your choice
1 cup peas
3 Onions
7-9 green chilies (according to your taste)
3 tablespoons coconut paste
1 tablespoons ginger garlic paste
1 inch Cinnamon
2 Cloves
2 Cardamon
1 teaspoon Ghee (optional) 
Salt
Oil

Method

• Slice onions into strips shape, and also cut chili halves lengthwise.
• Rinse and drain the rice.
• In a pressure cooker, pour oil and ghee, add cinnamon, cardamon and cloves, when it splutters add the onions and chili.
• Fry for few mins, when it turns golden brown, add the ginger garlic paste and fry until the raw smell goes off.
• Add the peas, coconut paste, and 5-6 cups of water( as required) and salt.
• Add rice and allow it to cook in the closed pressure cooker.
• After the whistle, switch off the stove and let all the pressure to release by itself and then mix the rice once, so that the flavor is spread equally.
• Peas pulao is ready to be served.

Note

• Count of whistle vary according to each cooker, if you don't use pressure cooker, you can cook in heavy bottom pan, but you have to stir once or twice while cooking rice to avoid the rice to stick at the bottom of the pan 
• I have used 5 cups of water for 3 cups of basmati rice, if you are using any other rice, adjust the water accordingly.
• Coconut past is optional but if you use coconut paste it gives more flavor, instead of paste you can use 1/2 cup of coconut milk. 
• Too much of peas will turn your rice sweeter so be careful in adding peas.
• Green chilies can be reduced if you want less spicy.

Paneer Butter Masala

Paneer Butter Masala is a Popular Indian gravy with the main ingredient Panner (Indian cottage cheese).
It goes well with chapatti, paratha, or even any pulao. This Paneer masala is the restaurant type, which has a creamy and rich gravy. 

Ingredients
1 whole Paneer or approx 250gms
3 onions
4 tomatoes
1 tbsp Ginger garlic paste 
1 tsp Garam masala powder
1/2 tsp kasuri methi powder (Dried fenugreek leaves)
1 tsp chili powder
2 tsp coriander powder
3 tbsp cashews
Salt as required
Butter and oil
Fresh cream 3 tbsp
Cinnamon 1 inch, cloves-3, cardamon - 2 (for seasoning)

Method

• Add 2 tbsp of oil in the pan and shallow fry paneer cubes till it turns golden brown and keep it aside.
• Soak cashew in water for 10 mins and grind it to paste.
• Roughly chop the onions and boil in the hot water for about 6-8 mins, add the whole tomatoes in the boiling water and allow it to boil for 6 mins.
• Drain water and grind the onions. For tomatoes, remove skin and make it puree.
• In a pan add oil and onion paste and fry till it turns light brown in color.
• Then add the ginger garlic paste and fry till the raw smell goes off.
• Add the tomato puree and cook till the oil separates from the mix.
• Roughly powder the kasuri methi, just with your fingers, add the powdered kasuri methi, chili powder, coriander powder and garam masala powder. Add water and salt according to taste.
• Let it cook untill all the masala powders are well cooked, then add the cashew paste, cook for 10 mins and finally add the fried paneer cubes and fresh cream.
• Heat oil and butter in a separate small pan, add the cinnamon, cardamom, cloves, when it splutters add it to the gravy and garnish with fresh coriander leaves.

Note

• If you are very health conscious, you can reduce the cashew paste amount and avoid fresh cream, instead you can add milk.
• If you want a bit more spicy, add extra chili powder or grind green chili with onion and fry.
• If you don't have paneer at home, you can use Tofu (bean curd). 

Indian Mee Goreng

Mee goreng is very common in Malaysia, Indonesia, Singapore. It is generally prepared with thin yellow noodles. This is one of my fav because it is mostly spicy and it has all the non-veg ingredients like chicken, fish, prawn. There is no hard and fast rule that you should use only these ingredients, you can add beef, meat balls etc,. In the original recipe they add oyster sause, shao hsing wine, which is not required in the Indian version.

Ingredients
1 lb of yellow noodles
1/2 cup chopped shallots
5 cloves chopped garlic
6 tablespoon chili paste or according to your taste (recipe below)
4 eggs
1/4 cup bean sprouts
1/2 bean curd (tofu) cut into cubes
150 grams prawns
200 grams chicken breast- cut into cubes 
150 grams fish- cut into cubes (optional)
4 tablespoon Spring onions
2 tablespoon dark soy sauce
3 or 4 tablespoon tomato ketchup
sugar and salt to taste
Cooking oil
1 Lime

Chili paste

Blend 15-20 dried red chilies in a food processor. Add some water and oil to blend well.

Heat the pan and stir fry the paste until the oil separates from paste and set aside.

Method

• Fill the saucepan with water and 1/2 teaspoon of salt and allow it to boil and then add noodles, when it is cooked transfer into the cold water, so that the noodles won't be over cooked.
• Heat the pan and pour cooking oil and then crack the eggs, scramble the eggs and set aside. 
• In the same pan add oil, add the bean curd and stir fry till golden brown and keep aside.
• Pour oil in the pan and add finely chopped shallot, garlic, chili paste and stir fry until fragrant.
• Then add pieces of chicken, shrimps, fish and fry till it is cooked.
• Add soy sauce, tomato ketchup, sugar and salt, mix it well, then add the noodles and continue stirring.
• Add in the beansprouts and quick stir for another 1 min. Finally add the scrambled egg, fried bean curd. Mix well.
• Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Note

• If you have only chicken or shrimps, absolutely not an issue. If you don't like seafood, just do with chicken.
• For Veg, just add 1 whole bean curd instead of half and also add potato.

Kuzhi Paniyaram (Sweet)

Kuzhi paniyaram is one of the most traditional recipe in South India. It is exclusively prepared in Kuzhi Paniyaram  pan. If it is a non-stick Paniyaram pan, your work will be much easier than the ordinary one.
If you have thick Idly batter you can prepare with that also but it is more and more delicious with the original recipe. With the following batter recipe both sweet and spicy recipe can be prepared.

Ingredients
1 cup Idly rice
1 cup Raw rice
1/2 cup urad dal
2 teaspoons Fenugreek seeds

salt for fermenting

For sweet mixing

3 cups jaggery

1 cup Coconut flakes (optional)

1/2 teaspoon Cardamon powder

1 tablespoon Water 

Method

• Wash and soak rice, dal, fenugreek seeds together for 6-8 hrs.
• Grind into fine thick batter. try avoiding water when grinding the batter.
• Add salt and mix well and allow it to ferment for overnight or 10 hrs.
• Powder the jaggery and bring it to boil by adding 1 tablespoon of water, do not add much water, when the whole jaggery is melted, turn off the heat.
• Filter the melted jaggery, with the strainer to remove the dust.
• Add the filtered syrup, cardamon powder to the batter and mix well. The batter should be neither too thick nor too thin.
• Heat and grease the paniyaram pan with sufficient oil and pour the batter in the pan.
• After a minute flip it to the other side. There is no need to cover the pan with the lid.
• Serve hot.

Note

I always prefer to add coconut flakes with the batter, because the paniyaram will be more soft than usual.

Chicken Tandoori

I love Chicken recipes, Chicken Tandoori is very popular in India. It is done by marinating some spices and of course yogurt. The only one thing which is very important is, your patience;). It has to be marinated and kept in refrigerator for about 6-8 hrs. Preferably If you marinate it and keep it overnight, the very next day you have a delicious Chicken Tandoori

Ingredients

1 Whole Chicken - Cut into serving pieces
3/4 cup plain yogurt
3 tablespoon lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon ground fennel 
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon red chilly powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Coriander leaves, cucumber, onion and lemon, for garnish 
Salt to taste
Oil

Preparation

• Remove chicken skin and cut into pieces, prick the chicken flesh all over with a fork. Using a sharp knife, cut slashes in the flesh to allow marinate to penetrate. Place the chicken in large shallow dish.
• In a bowl add yogurt, lemon juice, ginger, garlic paste, fennel, cumin, coriander, cardamom, cloves, black pepper, red chilly powder and salt. Mix it.
• Pour the mixture over the chicken and rub it into the flesh.
• Cover the dish and refrigerate for 6-8 hrs or overnight.
• Remove the chicken at least half an hour before cooking.
• The chicken may be grilled or roasted.
• If roasting, preheat oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
• Serve with springs of coriander leaves and slices of cucumber, onion and lemon.

Note:

• Instead of lemon, vinegar can be used.
• Do not marinate for longer than 2 days.

CHOCOLATE CAKE (My first dish in my Blog:);))

Hi everyone,

This is the first recipe which i'm gonna post in my Blog. I really have no clue how to start but i'm sure i'll get good feedback from you all.

Let me start with a sweet dish and one of my fav tooo.....

Yes it is My Fav Chocolate Cake:):)

Ingredients

• 1 cup white sugar
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoons vanilla extract
• 1/2 cup boiling water
• 
  

Directions

• Preheat oven to 350 degrees F (175 degrees C)
• Grease and flour nine inch round pan
• In a large bowl , stir together the sugar, flour, cocoa powder, baking powder and baking soda
• Add the eggs, milk, oil, vanilla extract,  mix for 6-8 mins on medium speed of mixer .
• Stir in the boiling water and the batter will be thin.
• Bake for 25-30 mins in the pre-heated oven, until cake tests done with the toothpick. Cool in the pan
• Divide the cake by cutting it horizontally.

Ingredients for Chocolate frosting

• 3 cups confectioners' sugar
• 8 tablespoons unsweetened cocoa powder
• 8 tablespoons butter
• 6 tablespoons  milk
• 1 1/2 teaspoon vanilla extract

Directions

• In a bowl, sift together the confectioners' sugar and cocoa, and set aside.
• In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with milk. Blend in vanilla extract. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
• Divide the frosting into 3 portions. Use the 1/3rd of the portion to the inner layers of cake and 1/3rd to the top of the cake and the other 1/3rd for the side wall of the cake.

Serving Suggestion

Whipped cream or Vanilla ice-cream (I used Vanilla choco-chip ice-cream)

NOTE:

If u want a big cake, grease 2 0r 3 round pan and can bake it at the same time

For frosting instead of confectioners sugar, i use Icing sugar.