Mushroom Briyani

    Am a big huge lover of mushroom. Even though i know very limited recipes using mushroom, it will be there in my kitchen atleast once in a week nowadays. Mostly i use to prepare mushroom either as briyani or as gravy/Masala. So, today i like to showcase my version of mushroom briyani. Do check out and let me know your comments as well !

ALL YOU NEED:

Diced Mushroom	8 Nos.
Sliced Onion	2 No.
Chopped Tomato	1 No.
Turmeric Powder	Pinch
Basmathi Rice	1 1/2 cup
Bay Leaf	2 Nos.
Mustard	1 spoon
Fennel	1/2 spoon
Curd	1 spoon
Ghee	2 spoon
Salt	To Taste
Oil	1 spoon

To Grind:

Green Chilly	1 No.
Coriander Leaf	4 Twigs
Mint Leaf	Handful
Cardamom	1 No.
Cinnamon	1/2 inch
Garlic	7 Nos.
Ginger	1 1/2 inch
Fennel	1/2 spoon
Cloves	5 Nos.

METHOD:
     Grind all the ingredients under "To Grind" and keep it aside. Heat 2 spoons of ghee and 1 spoon of oil in a cooker, add mustard, once it splutters, add bay leaf, fennel seeds and sliced onion, saute all by adding pinch of salt. Once done, add grounded items, saute well by adding pinch of turmeric powder. Once its half cooked, add chopped tomato, saute well until oil oozes out. Now add diced mushroom and a spoon of curd. Give hard stir until mushroom gets mixed up with masala. Now add 1 1/2 cup of basmathi rice (i just gave a quick wash not soaked in water), saute for 2 mins. Now add required amount of water. I have added 2 3/4 cup of water and adjust with salt. Cover the cooker with lid partially. Once its 1/4 th cooked, cover the cooker completely and put the weight. Once you get a whistle, place it in simmer for 7 mins and switch off the flame. Once pressure gets released serve hot with raitha.

♬ Sangeetha♡Nambi ♬

Black Urad Dhall spicy rice

     Recently i got some recipes using "Black Urad dhall" from my friend. As you all know, already have tried a dosa recipe which you can find HERE. Since i got some left over uncooked dhall, thought of trying another recipe which is slightly far away different from the original recipe. I never thought it will taste good and more over my lil was enjoyed with onion raitha. Here comes the recipe for you !

ALL YOU NEED:

Rice	1 cup
Black Urad Dhall	1/4 cup
Chopped Onion	1 No.
Chopped Tomato	1 No.
Ginger Garlic Paste	1 1/2 spoon
Turmeric Powder	Pinch
Green Chilly	3 Nos.
Fennel Seeds	1 spoon
Mustard	1/2 spoon
Ghee	2 spoons
Salt	To taste

METHOD:
     Soak rice and black urad dhall for 1 or 2 hours (make sure, skin of dhall SHOULD NOT come out). Heat a spoon of oil in a pressure, add mustard, once splutters, add chopped onion, slited green chilly, fennel seeds, saute it for a while. Now add ginger garlic paste, once done, add tomato, give hard sauting until oil oozes out. Now add 2 cups of water, add required salt. Stir it. Pressure cook it as your pressure. I kept it for 10 mins in simmer after a whistle. After pressure gets released serve hot with raitha.
♬ Sangeetha♡Nambi ♬

Spicy plantain fry

     This is my moooooooooooost favourite dish which i looted from our family friend. From my childhood whenever i go to their home, they prepare either this fry or potato fry with a perfect sambar. Its a real evergreen dish as per my taste. Since i moved to a new place, am missing those fry from that aunt. So, i called her and asked the recipe. Even she explained politely and here is the tried and tested fry for your views....

ALL YOU NEED:

Plantain	1 No.
Diced Onion	1/2 no.
Dice Tomato	1/2 no.
Coriander Leaf	1 Twig
Ginger	1/2 inch
Garlic	2 Nos.
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Salt	To Taste
Oil	3 spoons

METHOD:
     Cut the plantain into medium-thick round pieces. Take a mixer, add diced onion, tomato, ginger garlic, coriander leaves, grind it to a fine paste. Add required chilly powder, turmeric powder, grinded mixture to the round plantain pieces. Mix it well y adding required salt. Sprinkle water if required. Let it sit for a while. Now heat 2 spoons of oil in a wide pan, transfer the mixture to the pan, Keep the flame in medium. Do fine sauting until the mixture coats well and gets fried. If it sticks to the pan, add spoon of oil on its sides. Now serve hot with any type of rice.

♬ Sangeetha♡Nambi ♬

Butter Milk

     I know, this is the odd time to post this recipe. Since its raining here and there, i should have published this a months back. I dont know how i missed posting this during peak summer time. That's fine, atleast now it got striked my mind. Coming to this recipe, i will not say NO to this anytime even in cold winter. Am a big fan of this. More than me, my lil one will enjoy this max. She is like a competitor for me to empty the bowl.. he he he... :) Each day will try some different version of butter milk. Nowadays have started drinking with oats porridge. That's an another amazing healthy recipe. So, here is the basic version of the easy, comforting refreshing drink !!!

ALL YOU NEED:

Thick curd	1 cup
Corainder Leaf	1 Twig
Green Chilly	1 Nos.
Curry Leaf	1 Twig
Water	3/4 cup
Ginger	1/2 inch
Salt	To Taste

METHOD:
     Whip the thick curd in the mixer. Transfer it to a wide bowl, now pour water, stir it with required salt. Now add chopped curry leaf, corainder leaf, green chilly and smashed ginger. Do fine stir and refridgerate it for 30 mins, so that the garnished items essence will mix with the butter milk. Take out after 30 mins, enjzzzzzzoyyyy !!!!

♬ Sangeetha♡Nambi ♬