Mushroom Biryani

This is Mushroom Biryani, such a wonderful and colourful yet very delicious recipe. It takes little longer time than other biryani recipes but worth preparing it. Mushroom has got a very special flavour and taste when they cook with spices. This is more good when you add paneer. Sorry my final picture is missing in this recipe. I will surely post it when I do it next time. Now let's have a look at the recipe.....

All you need: A heavy bottmed non stick pan, spatulla, a lid and a mixing bowl.

Serves: 3 people.

Preparation time: 45mts.

Ingredients :
1. Basmati Rice - 2 cups
2. Paneer - 1 cup (optional)
3. Mushroom - 2 cups
4. Onion- 1 big
5. Tomato puree- 1/2 cup
6. Lemon juice - 1tbsp
7. Red Chilli Powder - 2tsp
8. Salt- to taste

9. Mint Leaves- 1/4 cup
10. Coriander Leaves- 1/2 cup
11. Whole Garam Masala - 1tsp
12. Ghee - 1tbsp
13. Ginger and garlic Paste - 1tbsp
14. Fried onion - 1/2 cup (optional)
15. Biryani Masala - 1tbsp
16. Coriander Powder - 1tsp
17. Green Chillies- 2 no

18. Cumin powder-1/2 tsp

Preparations:
1. Wash, dry and chop the mushrooms and cut paneer into cubes.

2. In a bowl add red chilli powder, ginger garlic paste, salt, lemon juice and mix well. Then add paneer and mushroom to the spice mixture and coat all the paneer and mushroom slices.

3. Add chopped mint leaves and coriander leaves and mix well. Cover with lid and marinate for about 30 mts.
4. Wash and soak basmati rice in water for 45 mts. After 45 mts drain water from the rice.

5. wash and chop the onion, green chillies, coriander leaves and keep aside.

Method:
1. In a vessel boil 8 cups of water, add 2 tsp ghee, whole garam masala and salt, mix well.
2. When the water is boiling, add soaked rice and boil till 80% done. Drain the water from rice.
3. Heat 4 tsp of oil in a pan, add sliced onion and saute till its gets nice brown colour. Add ginger, garlic paste and saute till raw smell goes.
4. Add coriander powder, cumin powder and red chilli powder and cook for 2 mts.
5. Add tomato puree, mix well, cover with lid and cook for 2 mts.
6. After 2 mts, add Biryani masala and cook till oil starts loosing out from the spices.
7. Add marinated mushroom and paneer spice mixtue to the pan, mix well, add 1 cup water, cover and cook for 5 mts.
8. After 5 mts open the cover, add some salt and mix well.
9. In a heavy bottomed non stick pan, add little oil, and spread the layer of boiled rice, sprinkle some biryani masala over rice, spread fried onion, chopped corinader leaves and mint leaves and some ghee.
10. On top of rice layer, spread the mushroom and panner gravy as one layer and cover with rice layer and repeat the same process till the rice and gravy is finished.
11. Finally add some food colour by diluting with some water, cover with lid and cook for 10 mts on medium heat.
12. After cooking for 10 mts on medium heat, reduce the flame to as low as possible and cook for 20 mts.
13. Turn of the stove and let it rest for another 10 mts. After that just mix everything with a fork but very gently. The rice is tender and hot so if you mix too much, the rice may get broken and becomes mushy.

The most delicious Mushroom (Paneer) biryani is ready to serve. That's wonderful right??? Hope you all prepare this recipe at home and enjoy with your family members. Please do send me your compliments on it.

Thanks and c u soon with a good recipe. Bye.

Veg Springroll

I hope everyone is waiting for a perfect snack recipe. This is very popular and most amazing starter and snack item the Veggie Springroll. It's very easy to prepare. Takes about 40mts of preparation time. Let's have a look at the recipe...

All you need: A frying pan, spatulla, A non stick pan, Spring roll pastry sheets

Serves: 4 (Makes 12 spring rolls)

Preparation time: 40mts

Ingredients:

1. Onion- 1 big

2. Carrots- 2 big

3. Green peas-1/4 cup

4. Ginger paste- 1tsp

5. Salt- to taste

6. Oil- 1tbsp+ for deep fry

7. Rice noodles- 1/2 cup

8. Lemon juice- 1tbsp

9. Soya sauce- 1tbsp

10. Chilli sauce- 1tbsp

11. Tomato ketchup- 2tbsp

12. spring roll pastry sheets- 1pkt (I took Kawan brand)

13. Egg- 1 no

14. Chilli powder- 1/2 tsp

Preparations:

1. Wash and chop the onion into long slices and peal carrots and chop into thin and long slices.

2. Boil the rice noodles in water till they are tender and soft. After they cooked, run them under cold water and drain all the excess water and keep aside.

3. Brake an egg into a bowl and beat it well.

Method:

1. In a non stick pan, add oil, add chopped onion slices, mix well and cook till they are transparent and golden colour.

2. Add chopped carrots, add some salt, ginger paste cover with lid and cook they are 80% cooked.

3. Add frozen green peas, salt, chilli powder, lemon juice, boiled rice noodles and mix well. Cover with lid and cook abt 4mts.

4. Add soya sauce, chilli sauce, tomato ketchup and mix well. Check the seasoning and cover with lid and cook for 3mts. Turn off the stove and let it get cooled.

5. Once the mixture is at room tempurature, take one pastry sheet, brush the sides (edges) with beaten egg, place the filling at one corner and roll all the sides and make a rectangler or any desire shaped spring roll. All the sides should be well coated with egg and properly sealed so that the filling won't come out while frying.

6. Repeat the same process and make all the spring rolls.

7. Meanwhile heat the oil for frying in a frying pan.

8. Add spring rolls one by one to hot oil and deep fry on both sides till they are golden brown colour. Remove from the oil and arrange them on a paper tissue or news paper so that the excess oil is removed.

9. Prepare all the spring rolls and serve hot with ketchup or ranch or chilli sause or can have as it is.

Thanks for watching it and hope you share this recipe with your family members. Bye.

Beerakaya Pesara Pappu- Variety2

Beerakaya Pesara pappu is a very tasty dish. It is easy to preapre.

The recipe is

Ingredients:

Beerakayalu- 2 no

Moong dal- 1 cup

Salt- to taste

Green chillies- 4 no

Curry leaves- 6 no

Coriander leaves- 2tbsp chopped

Oil- 2 tsp

Turmeric- pinch

Mustard seeds- 1tsp

Jeera- 1tsp

Urad daal- 1tsp

Garlic- 3 pods

Onion- 1/2 medium or optional

Preparations:

1. Wash and peal the beerakayalu and chop them into inch size slices.

2. Wash and chop the green chillies, onion, coriander leaves and garlic and keep them aside.

3. Wash and soak the moong dal abt 10mts in cold water.

Method:

1. Heat oil in a pan, add mustard seeds when they start crackling add jeera, turmeric, uard dal, curry leaves and fry a minute.

2. Add garlic, green chillies chopped, onions and fry till onions becomes soft.

3. Dain all the water from soaked moong dal and add it to pan, fry a minute.

4. Now add sliced beerakayalu, mix well, keep the lid and cook abt 2mts.

5. Open the lid, stir again, add 1/2 cup of water and cook till the dal is tender and cooked well. Stir for every 2mts.

6. Finally add salt, check the seasoning, and add chopped coriander leaves and turn off the stove.

That's all. Delicious beerakaya pesara pappu is ready.

It can be served with plain rice, chapathi as a side dish.

Let me know your suggestions and opinion on this recipe. Bye.

Rice Noodles

Rice noodles is a distinct recipe which has a very distinct flavor and taste. It is not sticky as general noodles or vermicelly. Looks similor to them but very tasty comapare to them. You can add your favorite vegetables or even beaten egg just for change in the flavor. Many people worry that their kids won't eat vegetables at all. For all of them this dish is a perfect solution where as the kids love the rice noodles and they can eat all the vegetables and stay healthy. This is perfect snack dish or breakfast item. It takes little longer time to prepare compare to noodles. But worthy dish.....

Let us have a look at the recipe now....

Ingredients:

Rice noodles- 1/2 packet

Carrot- 1 no

Capsicum- 1/4

Beans- 6 no

Potato- 1 small

Onion- 1 medium

Green chillies- 3 no

Red chillies- 2 no

Lemon juice- 1tbsp

Salt- to taste

Coriander leaves- 2 tbsp

Oil- 2tbsp

Mustard seeds- 1 tsp

Jeera- 1tsp

Tomato- 1 small

Cauliflower- 2 florets or optional

Curry leaves- 5 no

Preparations:
1. Boil the rice noodles in a bowl by adding enough water, 4 drops of oil and pinch of salt.

2. Once they are boiled, drain all the excess water and run the noodles under cold water so that noodles are not sticky and each noodle grain is separated from other. Keep aside.

Method:

1. Heat oil in a non stick pan, add mustard seeds when they crackle, add jeera, curry leaves and fry a minute.

2. Add chopped onion, green chillies, red chillies, ginger(optional) and fry till the onions are transulucent.

3. Add chopped veggies like cauli flower, carrots, beans, tomato, potato and capsicum, even peas and mix well, cover with the lid and cook till they are tender. Don't over cook the veggies, they should be tender at the same time they should be crunchy too. So that they retain the texture.

4. Add salt, lemon juice, mix well.

5. Now add the boiled rice noodles, mix well, cover with the lid and cook abt 3mts.

6. Once they are done, turn off the stove and add chopped coriander leaves. Mix well and serve hot.

All you need:

A non stick pan, spatulla.

Time: 30mts.

Note:

1. You can serve as it is or with lemon pickle.

2. Prefered to eat when it is hot.

3. You can add your favorite vegetables. The choice is upto you.

Please let me know your valuable suggestions on this recipe. Bye...

Egg Dosa

Egg Dosa is one of my favorite breakfast which I prepare sometimes for different taste. Its quite easy and super delicious recipe which is prepared with the dosa batter. You don't need any special chutney or pickle as a side dish, since this itself has a distinct and yummy taste.

Let's see the recipe now.

Ingredients to prepare Dosa batter:

Rice- 4 cups

Urad dal- 1 cup

Moong dal- 1/2 cup

Poha or atukulu- 1 cup

Fenugreek seeds- 1tsp

Preparations:

1. Wash and soak the rice abt 8hrs.

2. Wash and soak the moong dal, urad dal and fenugreek seeds together abt 8 hrs.

Method:

1. After 8hrs, wash the rice and dal's with cold water.

2. Take poha in a separate bowl, add cold water (just to make them wet), leave abt 5mts and keep aside.

3. Now blend dal's, rice and atukulu together to make soft batter by adding enough water. Don't make the batter too thin.

4. Take the batter into a heavy bottomed vessel , keep the lid and let it ferment about 8hrs by keeping it in warm place. Don't add salt after grinding. I prefer to add it after it gets fermented (This is preferred so that the batter gets fermented soon).

5. After 8hrs, add enough salt and now the batter is ready to prepare Dosa or egg dosa.

Ingredients for making Egg dosa:

Dosa batter- as required

Salt- to taste

Green chillies- 2 no

Coriander leaves- 2 tsp chopped

Ginger- 1/2 tsp chopped

Chilli powder- 1/2 tsp

Turmeric- pinch

Oil- to fry dosa

Onions- 2tbsp chopped

Eggs- 2 no

Preparations:

1. In a bowl, take beaten egg, add salt, chilli powder, turmeric, chopped green chillies, coriander leaves and ginger, and mix well. Now it is ready to prepare egg dosa.

Method:

1. Heat the skillet or tavva, when it is hot, pour the dosa batter, spread it with spatulla.

2. After 20 sec, pour the egg mixture on top of the dosa, spread it and sprinkle some oil at the edges and top of dosa, leave it till the down side is cooked and flip the dosa to other side.

3. Fry the dosa on both sides. Now the yummy Egg Dosa is ready to serve.

All you need:

Skillet, spatulla, Dosa batter.

Note:

1. It is as similor as you prepare Egg amlet but the variation is with dosa batter. Which is very simple and easy to prepare.

2. As I said this does not need any more side dish.

Thanks for watching my recipe. Bye.