Wednesday, 20 January 2016

Fresh Green Gram Rice

A quick fix rice dish when you have unexpected guests or when you are in a dilema what to cook for a quick meal with ingredients easily available at home. I am happy to have used the coriander which grew in my tiny kitchen window.

Ingredients

2 cups long grain rice
2 onions chopped into long thin pieces
4 green chillies slit
1/2 cup fresh green gram
Juice of half a lime
10 peppercorns roughly pounded
Salt to taste
1/2 a teaspoon sugar
Fresh green coriander
1 spoon cumin seeds
2 spoons clarified butter and 1 spoon oil


Method

in a pressure cooker put two tablespoons of clarified butter, 1 tablespoon oil, add cumin seeds let them splutter, add the green chillies, add onions, let them become lightly brown, add the fresh green gram, the rice, pounded pepper corns, stir well, add four cups of water, add salt sugar and the coriander, lime juice, stir well and cover cook to two whistles. The rice should neither be dry nor too sticky. Cook it to a nice moist dish. Garnish with more chopped coriander. Serve hot.

Saturday, 9 January 2016

Dal Hyderabadi
Learnt this from the Satya, the lady who helps me in cooking. She is from Andhra and this is the way they make their dal, We loved it and hope you too will like it. I have given it the name Dal Hyderabadi.
Ingredients
1 cup toor dal pressure cooked with a pinch of asefotida, little turmeric powder, a few curry leaves.
2 teaspoons of tamarind paste
1 onion chopped into thin long pieces
1 tomato chopped into medium sized long pieces
5 cloves of garlic roughly crushed
1/2 a teaspoon of chilli powder
1/2 a teaspoon of coriander powder
1/2 a teaspoon of cumin powder
Salt to taste
Take a deep bottomed pan, put oil in it, splutter some mustard seeds, asefotida, little turmeric powder, add the chopped onion, let it become light brown, add tomatoes, cook a bit add all the powders, the tamarind pulp, stir a bit and add the dal and the required amount of water. Make like a curry to be eaten with steaming rice. Serve garnished with chopped coriander.

Wednesday, 6 January 2016


This particular dish is something that I have learnt to make on my own. There is an eatery around our area which delivers food, once when I ate the Mushroom Masala from there, I just loved it and made my own version of it. Hope you enjoy making and eating the dish. The restaurant called it Bharwah Kumbh.

Stuffed Mushrooms Curry

Ingredients
200 gms fresh big mushrooms, washed and stalks removed for filling
3 potatoes boiled mashed and tempered with little oil, mustard seeds, turmeric powder, asafoetida, mixed with salt to taste, juice of 1/2 lime, chopped coriander
For the gravy
6 cloves of garlic
1 inch ginger
3 onions roughly chopped
2 big tomatoes pureed
1 spoon kitchen king masala
1 spoon chilli poder
salt to taste
1 spoon kasuri methi
1/2 cup fresh curd
Metod
Fill the mashed potato mix in all the mushrooms and keep them in a pan to get cooked from all sides,
In the meanwhile take oil in another pan and saute the onions, garlic, ginger till brown and puree this.
In the same pan take a little oil and put the ground paste to cook till it leaves the pan and then add the tomato puree and again cook till done, now add the cooked mushrooms, mix well seeing that the mushrooms do not break and taking care to see that the filling remains intact. Add salt to taste, chilli powder, kitchen king masala, after a while add the curd, sate a bit and lastly add the kasoori methi, cook for a while and garnish with chopped coriander. Serve with hot parathas. Enjoy:)