Ingredients needed Basmati Rice - 1 cup Button mushroom - 200 grams Onion -2 Green chilli - 2 slitted Ginger-Garlic paste

- 1 tsp Tomato - 1 Curd - 1 tbsp Coriander leaves - handful Mint leaves - handful Lemon juice - 1 tbsp Oil - 2 tbsp Chilli Powder - 1/2 tsp Coriander powder - 2 tsp Biryani Masala -2 tsp ( available ready made) For the seasoning Cloves -2 Cardamom -1 Cinnamon -small piece Preparation Wash and soak the rice for 15 minutes. Drain and keep it aside. Slice the onions lengthwise. Clean mushrooms and cut into big pieces. (Check out for details on how to clean mushroom in my mushroom pulao recipe) Method Heat a tsp of ghee/butter in a pan and saute the drained rice. This will make the biryani more flavourful. Heat 2 tbsp oil, saute cinnamon, cloves and cardamom, then add onions and fry will till onion turn golden brown .

Add chillies and ginger-garlic paste and saute well. Add chopped tomatoes, mushrooms, curd, chilli powder, coriander powder and biryani masala. Saute for a few minutes. Add mint leaves, coriander leaves, sauteed rice, 2 cups of water, salt needed, lemon juice and pressure cook for 3 whistles. Wait for the pressure to subside and enjoy delicious hot Mushroom biriyani. Potato gravy is nice side dish for this biryani.

POTATO GRAVY Ingredients needed Potatoes -4 medium sized Onion -2 Tomatoes -4 (ripe and juicy ones) Garlic -3 cloves Ginger -1 inch piece Green chillies -1 Cashew nuts -1 tbsp ( soak it in hot water) Oil -2 tbsp Turmeric powder - a pinch Salt needed Spice Powder Chillie powder - 3/4 tsp or as required Coriander powder - 2 tsp Cumin powder -1 tsp Garam Masala -1/4 tsp For the seasoning Cumin seeds/Jeera seeds - 1 tsp

Preparation Pressure cook potatoes and peel its skin. Cut it into cubes. Heat 1 1/2 tbsp of oil and fry potatoes well for 5-6 minutes. Keep aside.( You do not have to roast it) Grind onion, tomatoes, garlic, ginger, green chillies, cashew nuts to a fine paste. Keep aside. Method Heat a tbsp of oil in a pan, add cumin seeds.When they sizzle, add the grounded paste, turmeric powder, chillies powder, coriander powder, cumin powder, garam masala and needed salt. Cook well till the raw smell goes. Then add the shallow fried potatoes, a cup of water and simmer for 5 minutes till everything gets blended well. Garnish with coriander leaves. MUSHROOM GRAVY Ingredients needed Button Mushrooms - 200 grams Onion -1 big finely chopped Tomato - 2 finely chopped Green chilli -2 finely chopped Ginger-garlic paste -1 tsp Turmeric powder - a pinch Coconut milk -1/2 cup Salt as required Spice powder Coriander powder - 1 tbsp Red chilli powder - 1 1/2 or 2 tsp Garam masala - tsp

Preparation Wash mushrooms gently under running water and pat it dry with a towel. Cut it into big pieces and keep aside. Grind 4 tbsp of graded coconut with half cup of water and extract coconut milk or use cup of ready made coconut milk. Method Heat oil in a pan, add mustard seeds, when they splutter, add onions and saut till they turn golden brown . Add ginger-garlic paste, green chilly, turmeric powder and saut for some more time. Add tomatoes and cook till they turn mushy. Now add button mushrooms, all the spice powder, needed salt and cook till mushrooms become tender. It takes very less time for mushrooms to get cooked. Then add coconut milk and bring it to boil. Garnish with coriander leaves and serve hot with any Indian bread or pulao. RAJMA TOMATO GRAVY Ingredients needed Rajma - 1 cup Chillie powder - 3/4 tsp Turmeric powder - 1/4 tsp Garam masala - 1 tsp Coriander powder - 1 tsp Salt as required Oil -2 tbsp For the grinding

Ripe juicy tomatoes - 3 (big) Green chillie -1 deseeded Ginger -1 inch piece For the seasoning Cumin seeds -1/2 tsp Asafoetida - a pinch Method Wash rajma and soak it for 6- 8 hours. Pressure cook rajma with a little salt till soft . Heat oil in a pan, add the ingredients for seasoning.When cumin seeds/jeera sizzles, add the grounded paste, turmeric powder, chillie powder, garam masala and coriander powder. Cook till oil separates. Then add cooked rajma, needed salt, water if needed and boil for a few minutes. Garnish with coriander leaves. This goes well with hot rice, phulkas & chapati. DAL RECEIPE Ingredients needed Split Moong Dal -1/4 cup Toor Dal - 1/4 cup Oil - 1 tbsp Finely Chopped onions - 1/2 cup Finely chopped tomatoes - 1/2 cup Ginger -1 inch piece finely chopped Garlic -2-3 cloves finely chopped Green chilli -1 finely chopped Juice of 1/2 a lemon Salt as required Spice Powder

Turmeric powder - a pinch Coriander powder -1 tsp Cumin powder - 3/4 tsp Chilli powder -3/4 tsp Garam masala powder - 1 tsp For the seasoning Jeera/cumin seeds - 1/2 tsp

Few One Pot Meals Jeera Pulao BisiBela Bath

Cauliflower Rice Lemon Rice

Corn Rice Easy Veg Biryani

Sambar Sadam Rajma Chawal

Red Beans Rice Paneer Pulao

Veg Fried Rice

Tomato Rice

Veg Pulao Moong Dal Khichdi

Brown Rice Salad Brinjal Rice Lunch Box recipes Paneer Recipes Kids Special Recipes Recent Post Vegetarian Soup Recipes for Toddlers-Kids Soup Recipes-Easy Healthy Soups for Babies (Indian) Instant Mor Kuzhambu-More Kulambu Recipe (without coconut)-Indian Lunch Ideas Mor Keerai-Keerai Mor Kootu Recipe Pomegranate Beetroot Juice Recipe-Healthy Summer Coolers Cup Measurements Cup measurements Natural Beauty Tips Hair Fall, Don't worry Chilli Paneer Wednesday, December 9, 2009 Dal Recipe Easy Veggie Dish - Dal recipe This dal is very simple to prepare and goes well with both roti and rice.This is a very delicious North Indian dish. I love this very much. I have used a mix of both

moong dal and toor dal for preparing this dish.You can prepare this same dal curry with either moong dal or tur dal alone or a mix of both. Ingredients needed Split Moong Dal -1/4 cup Toor Dal - 1/4 cup Oil - 1 tbsp Finely Chopped onions - 1/2 cup Finely chopped tomatoes - 1/2 cup Ginger -1 inch piece finely chopped Garlic -2-3 cloves finely chopped Green chilli -1 finely chopped Juice of 1/2 a lemon Salt as required Spice Powder Turmeric powder - a pinch Coriander powder -1 tsp Cumin powder - 3/4 tsp Chilli powder -3/4 tsp Garam masala powder - 1 tsp For the seasoning Jeera/cumin seeds - 1/2 tsp

Method 1.Soak both the dal together in warm water for 15 minutes. Pressure cook with needed water. Mash it well and keep it aside. 2.Heat 1 tbsp of oil, add cumin seeds, when they splutter, add onions and saute till they become golden brown.

3.Add ginger, garlic, tomatoes, all the spice powder and cook till tomatoes become mushy and oil separates. 4.Then add cooked dal, needed salt , 1 1/2 cups of water and simmer for a few minutes. Adjust water according to the consistency you need. Remove from flame. Garnish with coriander leaves and squeeze juice of half a lemon. PANEER BUTTER MASALA Ingredients needed Onion -2 Tomato puree - 1 cup Ginger garlic paste -1 tbsp Paneer - 200 grams (I used home made paneer) Cashew nuts -2 tbsp Kasuri Methi -3/4 tsp (dry fenugreek leaves) Salt as required Spice powder Garam masala powder - 1 tsp Coriander powder - 2 tsp Chilli Powder - 3/4 tsp Turmeric powder - 1/4 tsp For the seasoning Butter- 2 tbsp+ Oil -1 tbsp Whole garam masala - ( Cinnamon -1 inch piece, cloves- 2, cardamom -1) For garnishing Fresh cream - 1/4 cup (dairy cream)Finely chopped coriander leaves Preparation Making paneer butter masala is a breeze if you keep all the 4 paste ready. Onion Paste -Remove the skin, chop the onion into 4 pieces and boil them in water for 10 minutes. Drain the water and grind it to a paste

Tomato puree - Blanch tomatoes- (ie) put them in boiling water and close it. After 10 minutes, drain the water, remove the skin and puree the tomatoes. Cashew nut paste - Soak 2 tbsp of cashew nuts in hot water for 15 minutes and grind it to a paste Ginger garlic paste -1 tbsp Cut paneer into cubes Method Heat 2 tbsp butter +1 tbsp oil, add whole garam masala, when it splutters , add onion paste and saute till it becomes golden brown, then add ginger garlic paste and saute for some more time.

Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes. Then add tomato puree and all the spice powder mentioned under spice powder.

Cook till the raw smell of the tomato goes and it starts leaving oil . Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown. Add the paneer cubes to the cooked tomato paste.

Add 1/2 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook for a few minutes. Garnish with fresh cream and serve with pulao or roti or chapati.