Ginger-garlic paste -1tbsp
Vinegar-2tbsp or to taste
Clean and cut the mushrooms (into 4 pieces)and keep a side …
Heat oil in a pan and add thin coconut slices and fry them in low flame ..
When it become light brown shade add onion slices ,green chilly,curry leaves (1string),ginger-garlic paste and salt ..
Saute till the onion become light brown shade .
Now add turmeric powder,chilly powder,coriander powder ,garam masala powder and pepper powder one by one and saute well..
Add vinegar and mix well..Add 1/4 cup of water and close the pan for 5 minutes in low flame ..
Then add mushroom pieces and stir well..Close the pan and allow to cook in low flame ..Stir occasionally ..Add water if needed ..It will take 15to 20 minutes ..By that time mushroom will be cooked nicely and the masala will be coated well ..
Check the salt and vinegar add if needed.Switch off the gas and add 1 string of curry leaves and close the pan ..Serve the dish after 30 minutes ..
(If u want a dry mushroom masala then allow the water to go completely and can see the oil coming out ..)
mushroom pepper masala
- Cucumber-Mint Laban
Cucumber-1cup(peeled and chopped)
Salt- to taste
Add all the ingredients in a blender and blend well..If u want the drink to be bit loose u can add water ..
Otherwise strain it and keep in the fridge for at least 2 hours before serving….. (U can increase or decrease the number of mint according to ur taste )
Basmathi Rice – 1 cup
Kismiss – 20
Sugar – 2 tsp
Cloves – 5
Cinamon – 4
Bay leaves – 2
Cardamom – 3
Ghee – 1 tbsp
Salt – to taste
Water – 2 cup
Peas – 1 cup
Paneer – 250 gm
Oil – for frying paneer
Cherry or Pomegranate – handfull
Soak rice for 1 hour ..Then wash and drain it ..Keep aside
Cut the paneer into small cubes and shallow fry them (golden colour ).
Keep them aside
Heat ghee in a kadai ..Fry all the spices then add drained rice into it ..
Fry for about 5 minutes ..Rice will began to splutter .Then add kismiss and peas .Fry again for 2 minutes ..
After that add sugar ,salt and water into the rice mix.Check the salt ..
Mix well and cover the kadai with a lid and cook in low flame .
Check the rice occasionally ..It will almost 10 to 15 minutes ..When cooked add the fried paneer cubes into it ..
Mix well and again cook for 5 minutes ..switch off the fire .
Transfer the pulav into a serving dish and decorate it with pomegranate or sweet cherry …
Then simple but yummy pulav is ready to serve …
Click the link below to view the printable version
Peas and Paneer Pulav
Kashmiri Chilli Powder-1tbsp
Fenugreek Powder -1/4tsp
Ginger-1 big piece
Curryleaves -4 strings
Wash the lemon properly and dry them with a clean cloth.
Cut each of them into 4 pieces ..
Take a air tight jar and place the lemon pieces into the jar ..Add 3 tbsp of salt into that and close the jar..
Mix these by shaking the jar well ..Do this for 3 -4 days or until lemon become soft ..
Then open the jar
By that time the pieces will be very soft and salty.(the salt will be perfectly mixed with lemon
Now heat oil in the kadai splutter mustard seeds and fenugreek seeds.
When splutter ,add garlic slices ,green chilly and curry leaves ..Saute for few minutes and add turmeric powder .
Lower the flame and add fenugreek powder,asafoetida powder and red chilly powder ..Saute for just few seconds and turn off the gas ..Add vinegar
De-seed the dates and cut each date into 2-3 pieces ..
Add these dates and add hot water ..
Boil well ..Allow to cool down ..
Then add Lemon and mix well .. Check the salt
Transfer the lemon date pickle to an air tight jar and use after 1 week ..
.If u want u can add 1 tbsp of gingelly oil on the top (heat the oil then cool it b4 adding ).
So the tasty pickle is ready to use ..
Its a great combination with Biriyani
U can increase or decrease the amount of chilly powder according to the number of lemon and ur taste.. U can use this pickle after one week .. but it will taste best after one or two months..
Watch the video to know the correct method ..:)
Maida (All-purpose flour)-2 cup
Boiled water –
Coconut oil-2 tbsp
Take a non stick kadai and fry the maida for about 10 minutes in low flame .When cool ,u can sieve the flour to avoid lumps …
Keep this flour in a deep bottomed dish and add salted boiled water to this as we do for the ari pathiri ..Blend well with a spatula (don’t use ur hand ok 🙂 ) At this stage add coconut oil for making the dough smooth and non sticky ..When the flour become bit cool use ur hand and knead the flour well ..U will get a smooth dough .So divide the dough into small equal balls .Take a poori press
poori press-(courtesy :google search )
and dip each ball into oil and place it in the press and press slowly .So u will get medium sized round pathiri ..
Heat a non-stick tawa in low flame and place the pathiri .Cook both sides ..(Same like makig chapathy)..
Garlic- 5 pods
Curry leaves-1 string
Big onion -2
Coriander powder-1 tbsp
Turmeric powder-1/2 tsp
Garam masala-1/4 tsp
Pepper power-1 tsp
Cut tomato into medium size pieces..Heat oil in a kadai and add the spices ..Fry them ,into that add sliced onion ,chopped ginger ,garlic ,curry leaves and green chilly along with salt ..Saute them till the onion become light brown .Now add all the masalas one by one in low flame ..Finally add tomato and mix well with the masala ..Check the salt ,add if needed…Cover the kadai with a lid and allow the tomato to cook well in low flame ..When cooked ,open the lid and cook until the oil appears in the sides ..Add sugar to boost the taste ..Finally garnish it with coriander leaves and sliced green chilly …Transfer to a serving plate …Serve with maida pathiri …
Nadan chicken curry is also very best combination with maida pathiri ..So enjoy the food …
Plz click here to view the printable version