SIMPLE TOMATO DISH

Tomatoes are sweet and juicy with high anti oxidant properties.They are high sources of  vitamin A and vitamin C, they clear urinary tract infections .They can be used in gravy or eaten as salad or used in sandwich.

I am giving below is a very easy recipe .This side dish goes well with Dosa /Idli /roti etc.

INGREDIENTS

Tomato 3 no.s
Onion 1 no.
Green chillies 2
Refined oil 2 tsp
Coriander leaves
Ginger 1 inch piece
Salt to taste

METHOD

Heat the oil in a kadai /pan and add finely cut onion and ginger. When the onion becomes slightly brown add the tomatoes. Cover it and cook on low heat till the tomatoes becomes soft and gravy becomes thick.

Add salt and garnish with coriander leaves. Serve it hot.

ARAI KEERAI PORIYAL/CHEERA UPERI

Amaranthus dubius is generally known as Arai keerai in Tamil Nadu and Cheera in Kerala. They are leafy vegetables. It has both red and green variety. It can be cooked as curries or used in bajjis.

I like this greens very much, it has a good flavour. Mostly I cook with tomatoes, onions and garlic and it tastes delicious.

INGREDIENTS

Arai keerai 1 bunch

Onion 1 no.

Tomato 1 no.

Garlic 8-10 cloves  

Turmeric 1/2 tsp

Refined oil/olive oil 2 tsp

Salt to taste

METHOD

Clean the Keerai or greens nicely in water 3 or 4 times, finely cut them.

Take a Kadai heat oil and add finely diced onions and garlic and saute till the onions change colour, add turmeric and saute for a second. Add the tomatoes and saute till tomatoes become soft.

Add the keerai  stir it and close it with a lid  for 5 - 7 minutes on low heat. Stir occasionally and when the keerai is cooked add salt. Turn off the heat.

Serve with rice/ roti

PANEER BUTTER MASALA

Cottage cheese is commonly referred as paneer in India. It is very popular, non melting , unsalted cheese and is used in many dishes.  Health benefits of paneer is they are high protein food, is easy to digest,is a good source of Calcium so good for our bones.

Tomatoes are sweet,juicy and delicious. They are fat free and low in calories and have vitamin C. I learnt this recipe from my mom.

Paneer butter masala is a very popular and delicious  Punjabi dish, paneer is cooked in thick tomato gravy.The recipe is very easy to prepare.

INGREDIENTS

Paneer /cottage cheese 100-150 gm

Onion 1 medium

Tomatoes 3-4 no.s

Bayleaf 1 no.

Garlic 5-6 cloves

Cinnamon 1 inch

Cardamom 2 no.

Cloves 2 no. 

Green chillies 2 slit

Garam masala powder 1 tsp

Cashew nuts 8-10 no.

Butter and oil/ ghee/ refined oil 1 tbsp

METHOD

Take a Pan/ kadai and heat  1/2 tbsp butter and oil/ ghee /oil and add onions and cloves and saute them till onion slightly changes colour, add the tomatoes and saute till tomatoes becomes soft.Add the cahew nuts and turn off the heat. Keep it aside to cool. Once it cools down grind it finely.

Take a Pan / kadai add 1/2 tbsp and heat butter and oil/ ghee/ oil  add bay leaf, cardamom, cloves, cinnamon and saute for a minute . On low heat add the ground paste and green chillies and cover it and cook  for 8 to 10 minutes occasionally stirring them. Add salt. If the gravy is too thick add water and cook on slow fire. 

Add the paneer cubes and gram masala into the gravy and cook for 5 minutes more. Garnish with coriander leaves. Serve hot with naan/ roti/ jeera rice.

Note. If you want it spicy can add chilli powder , and for taste 1 tbsp of fresh cream can be added.

ISHTU OR POTATO STEW(KERALA STYLE)

Kerala style ishtu or stew made of coconut milk with potatoes, onion and ginger is very popular in Kerala. This side dish is a breakfast dish and is usually served with idli, dosa, appam and even it goes well with bread.

My mom's ishtu is so mouth watering and it is quite easy to make. I have made no variations in this recipe.

INGREDIENTS 










Potato 1 medium
Onion 1 medium
Ginger 1' piece grated
Coconut grated 1cup
Green chillies 2 no.
Coconut oil 1 tsp
Rice/ cornflour 2 tsp
Curry leaf 1 sprig
Salt to taste


METHOD

Heat kadai / pan and put  diced onion, potato, slit green chillies, grate the ginger and salt with enough water to cook them or put all these into a pressure cooker and cook for 1 whistle.

Grind the grated coconut, rice with little water and strain it to get a thick coconut milk (onampal or first milk).Again grind the coconut with little water and strain to  get a thinner coconut milk ( randam pal or second milk).

If rice is not added while grinding, mix  1 tsp cornflour each with first and second  coconut milk .Pour in the second milk to the cooked vegetables and allow it to  boil on low fire. Add the first milk and when it starts bubbling remove from fire. Do not let it boil or it will curdle.

Add coconut oil and curry leaves.Serve it hot with Idli, appam, dosa, bread etc
.

Note: Rice is added with grated coconut while grinding to thicken the gravy or if you are not adding rice add cornflour to the coconut milk and then cook.

KERALA STYLE MORU CURRY/ MORU KUZHUMBU

 Mor/yoghurt curry is a very light and easy to make dish. As a child I was not that fond of this dish but that changed after marriage. My hubby is very fond of this dish. If I am in a hurry I make this dish. The seasoning adds great flovours to the dish.

INGREDIENTS
Ashghourd 1 cup (diced in small cubes)
Turmeric 1/2 tsp
Salt to taste

FOR GRINDING
Coconut 1/2 cup
Cumin/jeera 1/2 tsp
Peppercorns 1 tsp
Sour thick curd/yoghurt 1 Cup
Green chilly 2 no.s

FOR SEASONING
Mustard seeds 1 tsp
Fenugreek 1 tsp
Asafoetida 1/2 tsp
Red chilly broken 2
Coconut oil 2 tsp
Curry leaves 1 sprig

METHOD

Grind green chilly, peppercorns,jeera ,coconut in a smooth paste.Do not add the curd into it  but beat it separately and keep it aside.

Take a deep pan add the ashgourd (peel the skin off and cut in small cubes) , turmeric and  salt cook on low flame till ashgourd is done (do not over cook, ashgourd cooks very fast).

Add the ground paste and cook for 5 minutes then add the beaten curd and turn off the heat. Do not boil after adding curd or it will split.

For seasoning heat coconut oil , add mustard seeds, red chilly and fenugreek, once the mustard seeds starts spluttering add the asafoetida powder and curry leaves. Turn off the heat.

Add the seasoning to the curry and cover it immediately. Serve hot with rice, roti.

BANANA MILK SHAKE

Bananas are a good source of potassium and magnesium. Bananas protect against stomach ulcers they have an antacid effect. Bananas helps to restore the lost potassium and helps maintain heart rate in conditions like diarrhea.

Summer has started and everybody likes to have something cool to drink. I use yellaki banana as it is one of the best variety and my favorite too. The recipe given below is a healthy drink because I am not using sugar and ice cream.

INGREDIENTS

Yellaki banan 3 no.

Cold milk 2 cuos

Cardamom 1 no.

Strawberry 2 no.

Ice cubes 

honey 1 tbsp

METHOD

Peel the banana and slice it and add to a blender. Add milk, cardamom, strawberry, icecubes and honey and cover the lid and blend for 3-4 minutes.

Pour into glasses and enjoy your banana milkshake. 

EASY TOMATO SOUP

Tomatoes are sweet, juicy and delicious. They are fat free, low in calories and and have Vitamin C. Garlic has antiviral, anti-fungal ,antioxidant  and antibacterial properties. Celery is a rich source of antioxidants,It is rich in vitamin A, vitamin C,Vitamin K and potassium. It lowers blood pressure and prevents cancer.

Tomato soup is a very popular soup in India. It is easy to prepare and very delicious soup.There are lot of versions of tomato soup but this soup is my version. While making tomato soup use fresh red ripe and sweet tomatoes.

INGREDIENTS
Tomatoes 4 big no.s
Garlic 6 cloves
Sugar 1 tsp
Celery 1 stalk
Pepper 2 tsp freshly crushed
cornflour 1 tbsp
Salt to taste











METHOD

Heat a pan with 2 cups of water, when it boils add the ripe sweet tomatoes, garlic and celery stalk. Turn off the fire. Keep it aside for 15 minutes.

When it cools down take out the blanched tomatoes and peel them. Do not throw the water keep it aside. Put the tomatoes garlic and celery  in a blender and blend them to a smooth pulp. Add the water to the pulp and run it through a strainer. Keep some 2 tbsp water aside to add to 1 tbsp cornflour.

Heat a deep pan add the strained pulp and bring it to boil,add salt,sugar and pepper. Add the cornflour to the pan and boil it for 3 - 4 minutes. Switch off the fire.

Serve hot with bread croutons.

PINEAPPLE PACHADI

Pineapples are sweet, juicy, delicious and most popular tropical fruits found in the world. They are packed with vitamins and minerals and are good for bones and gums.

Pineapple pachadi is a part of traditional kerala sadhya. It is easy to prepare. Coconut and curd are the other main ingredients used in making pachadi.

INGREDIENTS

Pineapple cut in small cubes 2 cups
Turmeric 1/2 tsp
Salt to taste

FOR WET GRINDING
Thick curd/ yoghurt 1/2 cup
Coconut 1/2 cup
Mustard seeds 1/2 tsp
Green chilly 2 no.s

FOR SEASONING
Mustard seeds 1/2 tsp
Oil 2 tsp
Red chilly broken 1 no.
Curry leaf 1sprig

METHOD

Peel the pineapple and cut in small cubes.  Cook the  pineapples in very little water till they turn very soft. Add turmeric and salt.

Add the ground mixture and cook in low flame for 3 to 4 minutes. Turn off the heat.

Heat oil in another pan add mustard seeds, curry leaves, chilly and once the mustard splutters add to the pineapple gravy.

Serve with hot steamed rice/ roti/ flatbreads.

EGG MASALA CURRY( South Indian )

Eggs are consumed all over the world and it is a rich source of protein. Hard boiled eggs are good for bones and eyes. Eggs can be prepared in many ways.

I like my egg curry with appams, they are great combination. The recipe given below is hard boiled eggs are cooked in Indian spices with grated coconut. The shallots in the seasoning gives a distinct flavour to the egg curry.


INGREDIENTS

Hard Boiled eggs 2 no.s
Turmeric 1/4 tsp
Salt to taste



FOR WET GRIND 

Onion 1 medium
Garlic 4-5 no.
Coriander powder 1 tsp
Cinnamon 1 small piece
Cardamom 2 no.
Cloves 2 no.
Coconut grated 1/4 cup
Oil 2 tsp


FOR SEASONING
Mustard 1/4 tsp
Shallots 4 - 5 finely diced
Curry leaves 1 sprig
Broken red chilly 1
Coconut oil 1 tsp

METHOD

Heat oil in a pan / kadai add onions and garlic and fry  till they  turn slightly brown . On low heat add coriander powder and saute till the raw smell disappears (for few seconds). Add cloves, cinnamon, cardamom and saute for few seconds on low heat.

Add coconut and on low heat saute till they turn slightly brown. Keep it aside to cool, after it cools down grind by adding little water into a smooth paste.













Take another pan and on low heat add the ground paste , add 1 cup water (as required consistency) , add turmeric and salt and simmer for 2 minutes. Add the boiled eggs ( after peeling them cut in half) to the gravy and simmer for 5 minutes. Switch off the stove.

Take another pan heat oil , add mustard, red chilly, when it splutters add shallots and curry leaves fry till onions are slightly brown. Add the seasoning to the egg curry.

Serve with appams / roti/ flat breads / rice

JACKFRUIT (RAW) THORAN

Jack fruits are packed with nutrients like vitamin, minerals, electrolytes, fiber, protein, phyt nutirents, carbohydrate. They are sweet and delicious and is cultivated in the tropical regions of Indian subcontinent.

The main ingredient used in this recipe is tender jackfruit. Jackfruit thoran is a very popular dish of Kerala. The tender jackfruit is cooked then shredded and stir fried.  Coconut is added to it with other indian spices.

INGREDIENTS

Jackfruit 400 gms
Coconut 1/4 cup grated
Chilly powder 1 tsp
Mustard seeds 1/2 tsp
Red chilly broken 2
Curry leaves 1 sprig
Onion small 1 no.
Toor dal 1 tsp
Turmeric 1/2 tsp
Coconut oil 1tbsp
Salt to taste

METHOD

 Peel the jackfruit skin and cut it in cubes and boil or pressure cook the raw jackfruit with little water. Add chilly powder, salt and turmeric. Drain the water and  smash the jackfruit pieces with a pestle.(do not over cook).

 

Heat oil in a deep Pan/ kadai , add mustard seeds and toor dal, curry leaves , when the mustard splutters add onions. When it turns colour add coconut and saute for a minute.

Add the shredded jack fruit into the pan and cover it and cook on low heat  for till it is done. Check salt if needed add it as it was added while cooking the jack fruit earlier.

Serve hot with rice/ roti.

JACK FRUIT PULLINGARY/SAMBAR KERALA STYLE

INGREDIENTS

Jackfruit 400 gms 2 cups
Arhar dal/ split red gram 1/2 cup
Turmeric 1/4 ts
Tamarind 1/2 lemon size
Oil 1 tbsp
Salt to taste

FOR WET GRIND
Shallots 5 no.s
Corriander powder 1 tsp
Red chilly 3
Fenugreek 1/2 tsp

FOR SEASONING
Mustard seeds 1 tsp
shallots 3-4 finely diced
Curry leaves 1 sprig

Coriander leaves for garnishing

METHOD

Heat 2 tsp oil and add fenugreek and saute for a second add the red chillies, shallots and fry till the shallots turn golden brown. Add the coriander powder and fry for few seconds. Turn off the heat. When it cools down blend it in a smooth paste. keep it aside.












In half cup warm water soak the tamarind and after 10 minutes take out the pulp and keep it aside.

In a pan add water, turmeric and add the raw jackfruit pieces. Cook it it becomes tender. Add salt

.



Pressure cook the 1/2 dal  in 1 1/2 cup water, once the dal is cooked smash and put it with the jackfruit. Cook for 2-3 minutes.Add the tamarind pulp and the ground paste and cook for 10 minutes on low flame.












Garnish with coriander leaves. Serve hot with steamed rice.

INJI PULI / SPICY TAMARIND GINGER PICKLE

Inji puli is a traditional and popular dish prepared in Kerala. During festivals, marriages and special occasions when feasts are prepared it is incomplete without inji pulli. Inji pulli has got lot of flavours from chillies, ginger, tamarind, jaggery. It just hits your taste buds with spiciness from ginger, tartness from tamarind, sweetness from ginger, heat from chillies and salt. It is a special pickle dish of Kerala.

I am following my mom's recipe. It is very tasty and delicious.


INGREDIENTS

Tamarind 2 small lemon size
Ginger 1/2 cup finely diced
Green chilly 1/2 cup finely diced
Curry leaf 1 sprig
Jaggery 1/4 cup
Mustard seeds 1/4 tsp
Turmeric 1/4 tsp
Coconut oil 2 1/2 tbsp
Salt to taste












METHOD

Soak tamarind in 1/2 cup of water.After 10-15 minutes take out the pulp and keep it aside.

Heat 1/2  cup water add the jaggery and dissolve in it , strain and keep it aside.

Heat coconut oil in a pan add mustard seeds when it splutters add the finely chopped ginger, finely chopped green chillies, curry leaves,turmeric and fry for 5 minutes.

Add the tamarind pulp, jaggery syrup and salt. Simmer and cook on low flame for 8 - 10 minutes until gravy becomes thick.

Note: Once it cools down the gravy becomes even more thicker, so switch off accordingly.
The sweetness of jaggery can be adjusted.
Oil should float on top then the pickle will not get spoiled easily.
Refrigerate and keep. It will stay for a week.

TANGY MANGO CHUTNEY

Mangoes are called the King of fruits. They are very delicious, juicy and are available in summers. They are packed with vitamins, minerals and antioxidants.

There are lot of dishes you can prepare from mangoes. Here I am using raw mango to make a tangy chutney. It is sweet ,tangy and the flavour from roasted jeera makes it a unique chutney.

INGREDIENTS

Raw Mango grated 1 no

Jaggery 1 cup

Water 1 cup

Jeera/cumin 3/4 tsp

Turmeric a pinch

Salt to taste

METHOD

Grate the mango and keep it aside

Heat 1 1/2 cup water add 1 cup jaggery and dissolve it, strain and keep the syrup aside.

Take a deep pan add the grated mangoes, jaggery syrup, turmeric, salt and cook on medium heat for 10 to 12 minutes till it becomes thick and changes colour. Stir continuously.

After it reaches a thick consistency switch off the gas and add roasted jeera/ cumin into it and stir nicely. Tangy mango chutney is ready.

Serve as a spread on roti/ bread

Note: To made roasted jeera , heat a pan add jeera and roast on low flame for 10 to 15 minutes. Turn off the gas, let it cool down then dry grind it.

ADIPOLLI PALAKKAD AVIAL

INGREDIENTS

Beans cut 2 inch long               1 cup
Carrot cut 2 " long                    1 cup
Drumstick cut 2 " long            1
White pumpkin cut 2"long   1 cup
Yam cut 2 "long                         1 cup
Broad beans ,cut 2 "long       1 cup
Mango cut 2"long                    1 cup
Bitter gaurd  cut 2"long        1/2 cup
Curry leaves
Coconut oil                                1 tbsp
Turmeric                                    1/2tsp
Salt to taste

FOR GRINDING

Jeera                      2tsp
Coconut                1 cup
Green chillies     3no,s
Curd                      1 cup

METHOD
Grind coconut, cumin seeds and green chillies to a nice paste and keep it aside.

Take a vessel add all the vegetables, add water enough to cook the vegetables and cook till they are tender . Then add salt and the ground coconut and boil for 10 minutes .Add the beaten curd and simmer for some time and pour it into a serving dish.

Add coconut oil and curry leaves.

This dish is very popular in kerala and tamil nadu. It is a mixed vegetable dish and is served during festivals and feasts. Roti(indian bread) and avail go well together , can have with rice too.

RAAGI DOSA

Raagi or finger millet is especially valuable as it contains amino acid methioanine.From raagi flatbeads, dosa, puttu , laddu, idly etc, are made. I am making raagi dosa with little dosa batter added to it as it will give some softeness to the raagi dosa.

INGREDIENTS

Raagi batter 2 cups
salt,
dosa batter 1 cup

METHOD

for making raagi batter
Soak the raagi in water for 4 hrs or overnight and grind it.Ferment for 4 hrs.

Add the dosa batter in raagi batter and add salt as required.

Take a nonstick dosa pan and with a large tablespoon put the batter in the pan and spread it like a pancake.Add 1 tsp oil and when it is done turn to the other side then fold and serve.

This raagi dosa can be

VENDAKKA PULI (palakkad style) ...

Vendakkai(okhra,bhindi) is slippery and I as a child did not love eating this vegetable. But when it is made in this form of dish it tastes good and I love to eat it. It is a tangy dish and I learnt this recipe from my mom who is an awesome cook.

This recipe is kerala style vendakka puli. In kerala coconut is added to almost all the dishes. Vendakka (ladies finger/okhra/bhindi) is fried in oil and cooked in ground masala. To give a tangy taste tamarind is added to it.It is served with hot rice.

INGREDIENTS 

Vendakkai/okra/bhindi                 250 gm
Onion                                                      1/2 medium
Small onion/ shallot                        10 no.s
Tamarind                                              lemon size
Tomatoes                                             2
Refined oil                                            2-3 tsp
Salt to taste
Turmeric

FOR GRINDING

Red dry chillies                                  3
Coconut                                                 1/2 tea cup
Shallots                                                  5
Coriander                                            2 tsp
Refined oil                                           2 tsp (as required)
Salt to taste

FOR SEASONING

Mustard seed                   1 tsp
Shallot                                2
Curry leaves                    2 sprig
Coriander leaves           1 tbsp  finely chopped
Refined oil                         2 tsp

METHOD

Heat oil in a kadai/skillet and on medium heat  add cut shallots, red chillies and half choppedonion .Fry till it becomes slightly brown. Add coriander powder and stir  on low flame till raw smell disappears(2 minutes) , add coconut and stir till it becomes brown. Keep it aside, after it cools down add 1/2 tea cup water and blend in a blender.

Chop the vendakkai/okra diagonally in three pieces. Chop the onions and tomatoes.Take a Kadai/skillet and put some oil, add onions and vendakkai and fry for 5 minutes. Add the turmeric saute for a second then add the tomatoes. Cover and cook stirring occasionally till the vegetables are cooked on low flame. Season with salt.

Soak tamarind in two tea cup hot water. Add to the above mentioned and cook for 5 minutes.

Now add the ground mixture and cook for 5 to 7 minutes. If required add some water( consistency of the gravy depends on how you want, can be increased or decreased). Switch off the heat.

In a small kadai put 2 tsp oil add the mustard when it splutters add the cut shallots .When it is slightly brown add the curry leaves.

Pour the seasoning into the vendakka and add corriander leaves.

Serve hot with steaming rice with a dash of ghee.

Note
Adjust the consistency of the dish by reducing or increasing water

POTATO STIR FRY ( KERALA STYLE)

Potatoes are not only delicious but also carry enormous health benefits. Eating potatoes can increase brain function, reduce inflammation and can prevent cardiovascular disease, but if you are over weight or diabetic you have to reduce the intake of potatoes.

I like potatoes very much and use in lot of dishes. Potato stir fry is very easy to make and this I learnt from my mom.

INGREDIENTS

Potato 2 nos medium
Onion 1 medium
Red dry chilies 3
Refined oil/coconut oil 1 tbsp
Turmeric powder
Salt to taste

METHOD

Cut the potatoes in 1 inch cube shapes and keep it aside

Grind the onion and red chilies.

Take a deep pan/kadai and heat the coconut oil. Add the ground paste, turmeric and saute for minute.

Add 1/2 cup water and salt. Cover with a lid and cook on low flame. Stir occasionally so that potatoes dont stick to the pan. Cook till the potatoes are done.

Serve as a side dish with hot steamed rice.

ROTI ROLL/WRAP

Roti is generally an Indian bread made out of whole meal flour traditionally known as atta flour. Lot of patience is needed to roll out a perfect roti as thinly as possible.

Benefits of eating roti made from whole wheat flour is that it takes longer time to digest which help maintain blood sugar levels. Good for weight watchers.

I am giving a recipe for one roti which can be used for breakfast or packed in tiffin box for children.

INGREDIENTS

Egg 1

Onion  medium                          1/2
Green chilies                              1 tsp
Carrot grated                             1 tsp
Tomato sauce/chutney        1/2 tbsp
Coriander leaves                      1/2 tbsp
Corn                                               1/2 tbsp
Salt to taste
Olive/refined oil                      2 tsp

FOR THE DOUGH

Wheat flour                                                                                         1 tea cup
Water as required
Salt to taste

METHOD

Combine salt with wheat flour in a bowl and adding enough water make a dough. Keep it aside for an 15 minutes. ( it is better if salt and oil is not added for kneading the dough). Take some flour put on your surface board and roll out the dough into 8" in diameter.

Take a nonstick pan/tawa and when it becomes hot put the roti .When blisters come turn to to the other side till done.

Spread the tomato chutney/sauce all over the roti.

In a bowl add carrot, chili,corriander, corn,onion,egg and salt and beat it well.  Heat the nonstick pan on medium heat add some oil and make an omelette Turn on both sides till it is done.

Keep the omelette on top of the roti .

Roll the roti tightly to form a roll.

Cut it in pieces and serve.

MUSHROOM PULAO

Basmati is a long grain variety of rice and it has a distinct flavor and gives out a special aroma due to the presence of a 2-acetyl-1-pyrroline. Mushroom is a source of powerful nutrients.

I usually make pulav when i am in a hurry as this is a very simple dish. This makes a great lunch box recipe too.

INGREDIENTS

Mushroom 200 g
Peas 1 tbsp
Green chili 2
Carrot cut into cubes 1 no,
Onion 1 medium
Tomato 1 big
Garlic  and ginger paste 2 tsp
Turmeric 1 tsp
Garam masala powder 2 tsp
Ghee/oil/butter 1 tbsp
Bay leaves 2 no.s
Basmati rice 1 cup
Water 1 and 1/2 cup
Coriander leaves

METHOD

Take a deep pan heat oil/ghee/ butter (better to use ghee as it will give a distinct flavor to the rice.

Add the onions,chili and bay leaves and saute till onion becomes brown, add the garlic and ginger paste and stir till the raw smell goes away. Add the carrots and mushrooms(cut 1 mushroom into four) and saute for 2 minutes.

Add the basmati rice(this has to be washed twice and drain all the water) and stir continuously for 5 minutes on low heat.  Add the garam masala powder and saute for a minute and switch off the gas. Let it cool.

Add 1   1/2 cup water to the rice  and transfer it into a vessel. Take a pressure cooker add water in the base put the vessel and pressure cook for 4 whistles.

Take out the pressure cooker lid only after the pressure is slowly released . Serve the mushroom rice pulao hot. Garnish with corriander leaves.

LEMON RICE

Lemon rice is a very easy South indian dish and you can make it when you are in a hurry.You can make it with cooked rice or with left over rice. Lemon rice can be made for tiffin box, picnic or when you are travelling. This can be served with pappads or raita.

 Lemon helps to fight infection and promote immunity. It contains calcium, magnesium vitamin C etc,

INGREDIENTS

Rice 2 cup cooked
Grated carrot 1/4 cup
Peas
Onion 1 medium
Ginger 1inch grated
Green chilies 2 or 3 slit
Curry leaves
Lemon 2 no.s
Salt to taste
Turmeric 1 tsp
Asafoetida 1 tsp
Refined oil 1 tbsp
Peanuts roasted 1 tbsp
Mustard 1 tsp
Jeera 1 tsp
Coriander leaves

METHOD

Take a deep pan/ kadai and heat the oil add mustard, jeera. When the mustard splutters add curry leaves, onion, green chilies, ginger and fry till onion changes colour.

Add aesofodia, turmeric and fry for a second. Add peas, carrot , roasted peanuts and little salt . Turn off the fire.

Add the juice of 2 lemon. Add the rice and stir mix well. Keep it covered for 4-5 minutes. Garnish with coriander leaves.

Add salt to cooked rice and add to the kadai and stir for 5 minutes,. Garnish with corriander leaves. Serve hot with Pappads.