Ingredients:
- Mushroom- 250 gms
- Basmathi Rice-( ~300 gms) 1 1/2 cup
- Water-2 1/2 cup
- Large Onion-1
- Green chilli-1
- Ginger garlic paste- 1 1/2 teaspoon
- (5 garlic+ 1 inch ginger)
- Puthina(Mint)- 1/4 cup
- Coriander leaves- 1/4 cup
- Cloves-3
- Bay leaf-1
- Cinnamon- two small pieces
- Turmeric powder-1/4 teaspoon
- Chilli powder-1 teaspoon
- Coriander powder- 3/4 teaspoon
- Garam masala powder- 1/2 teaspoon
- Ghee- 2 tablespoon
- Oil- 3 tablespoon
- Lemon juice- 2 teaspoon(1/2 lemon)
- Salt
- Coriander leaves and Fried Cashews(optional) for garnishing
Method:
- Wash the mushrooms, peel off the outer layer and cut into equal large pieces
- Heat oil in pan and add the cloves, bay leaves and cinnamon.
- Add ginger garlic paste and fry it in oil.
- Then add the coriander leaves and the mint leaves and cook it well in the oil.
- Now add the sliced onion and fry it till it changes into transparent.
- Add the cut mushrooms and then the turmeric powder, chilli powder, coriander powder and salt.
- Cook the mushrooms with the lid closed without adding water.
- After it is half cooked add to itthe garam masala.
- Now add the washed basmathi rice and water.
- Check for the salt and add few drops of lemon juice and cook the rice in pressure cooker or rice cooker.
- Finally add the ghee and garnish with fried cashews and coriander leaves while serving.
This is not only tasty but also colorful due to the original colour of the beetroot. Beetroot has many nutritive values. Research published in the American Heart Association journal Hypertension showed drinking 500ml of beetroot juice a day led to a reduction in blood pressure. Here is one of the delicious colorful recipes with beet roots.
Ingredients:
- Beet root-2 (large size)
- Milk-1 cup
- Sugar-5 - 6 tablespoon( according to taste)
- Ghee-3 tablespoon
- CardamomFried Cashews, and other nuts, dry grapes- for garnishing
Method:
- Grate one small piece of beetroot and cook it in milk seperately.
- Cook the remaining beetroot in pressure cooker.(Leave two or three whistles)
- Grind the pressure cooked beet root into fine paste without adding water.
- Heat very little ghee in the pan and fry the cashew nuts and other nuts(optional).
- Keep the fried cashews aside and add the remaining ghee and fry the beetroot paste in the ghee.
- Fry enough time till the raw smell goes out.
- Now add the cooked grated beetroot along with the milk and allow it to cook.
- When the payasam gets thicker enough, add the required amount of sugar.
- Finally after removing from the flame, garnish with cardamom, fried nuts and dry grapes.
This is almost similar to coriander chutney with slight change in the measurements. Ingredients:
- Mint leaves -1/2 cup
- Coriander leaves-2 tablespoon
- Urad dal-2 teaspoon
- Coriander seeds-1 tablespoon
- Red chilli-2 (or) 3
- Asafoetida- a pinch
- Tamarind- a pinch
- Coconut- 2 tablespoon
- Oil- 1 tablespoon
- Salt
- For seasoning: Mustard, Urad dal, Cumin seeds, Curry leaves
Method:
- Heat very little oil in pan.
- AddUrad dal and coriander seeds.
- When they get roasted, add a pinch of asafoetida and tamarind.
- Add the red chilli and fry till it changes colour.
- Add the mint leaves and allow it cook well for 3 minutes in closed lid.
- After it has been cooked, add the coriander leaves and fry it for few seconds.
- The coriander leaves need not be cooked for longer time like the mint leaves.It may change the taste.
- Switch off the flame and finally add the grated coconut and mix it in that heat.
- After allowing to cool add required amount of salt and grind it into paste adding little water.
- Heat oil in pan and add the seasoning items (as said in previous posts)
- Mix it with the chutney.
- Serve it with idlis, dosas, lemon rice, jeera rice or any other variety rices.
