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MushroomBiryani_Featured1

I think someday my tastebuds will get salvation after constantly feeding them with different mushroom recipes. I hope that never happens in this lifetime. I get swayed when I see any new recipe with Mushrooms. Well I needn’t explain this again and again. If you follow my blog, you must have already known by now. I saw this amazing recipe on Beulah’s blog Full Scoops and I was infatuated. I tried and it turned out it was love at first bite.

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Mushroom and rice married so well in the harmony of spices that the flavour was to die for. Who knew Mushroom rice could taste so well. It was a one pot recipe and I made a few changes to the original recipe by omitting the tomatoes and adding mint leaves directly. It was the best next rice recipe I have tried after Mint Rice. If you are looking for a quick fancy recipe for some guests , you have reached the right page. Don’t think twice just go for it 🙂

Directions:
1. Wash and soak rice for half an hour. I have used non basmati long grain rice. You can use any non sticky rice.

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2. Wash and slice button mushrooms and keep aside. Also slice onions in length and finely chop some green chillies.


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3. In a pressure pan add some ghee or clarified butter, bay leaf and cinnamon stick.


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4. Also add green cardamom, cloves and star anise.


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5. Saute sliced onions and green chillies in ghee. Also add ginger garlic paste and saute till the raw smell of ginger garlic fades away.


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6. Also add to the pressure pan mint leaves, garam masala and ground cumin powder.


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7. Add Salt and coconut milk to the pan and mix well.


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8. Add soaked rice and water. Mix well.


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9. Top it with freshly chopped coriander leaves. Close the lid and let it cook for 10 minutes or three to four whistles or till fully cooked. Dont open the lid immediately, let them cook in the pressure.

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10. Fluff up with a fork and serve hot with Raita: Potato and Pomegranate Yogurt side dish.

Other Rice Biryanis and Pulao you can try are: Kathal Ki BiryaniPudina Pulao, Curd Rice.

You can try other Mushroom Recipes on The Secret Ingredient: Kadhai MushroomMalai Bell Pepper MushroomMushroom Do PyaazaChili MushroomGinger-Sesame Chicken with Bok Choy and Mushrooms Mushroom RisottoItalian Frittata with Mushrooms and SpinachMushroom MatarStuffed Mushroom Cheesy Crack BreadStuffed Mushroom and Spinach Braided Bread

MushroomBiryani_Featured3[whohit]MushroomBiryani[/whohit]

[yumprint-recipe id=’193′]


Pudina Pulao is an incredible rice dish and if you are longing for aromatic rich flavours without much effort you have reached the right place. This recipe is special because it makes the most delicious, fresh pulao with very less effort. The king of this recipe is mint because it imparts the whole recipe that amazing fragrance and character.


I wasn’t aware of this recipe until I had a lot of fresh mint which needed to be put to use. I googled and came across this recipe and since then this is hot favourite in my family. You can make your ordinary every day meals look and taste special. It remains my all time favourite comfortable meal after Curd Rice. The use of simple every day ingredients in this dish gives it an edge over other dishes which demand exquisite ingredients or difficult method of preparation.

Directions:

1. Wash and soak rice in water for 15-20 minutes.

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2. While rice is soaking, add some washed mint leaves, ginger, garlic cloves and green chilies to a grinder and make a coarse paste. You can add couple of spoons water to ease grinding. Set aside.


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3. In a pressure pan add ghee or clarified butter.

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4. Add Cumin seeds, Bay Leaf and Cinnamon Stick to the butter.


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5. Also add sliced onions to the pressure pan and saute them till they are translucent and soft.

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6. Add the mint puree to the onions and saute till the raw aroma of garlic and ginger fades away.


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7. Add soaked rice to the pan and combine. Also add water to the rice.

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8. Add salt and red chili powder. Close the lid and pressure cook for 4 whistles or 7-8 minutes after the full pressure has been attained.


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9. While rice is cooking add ghee in a separate pan and add halved cashew nuts. Roast them till slight golden. Remove them on a plate and set aside.

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10. Open the lid of the pressure pan after the steam has escaped. Fluff the rice with a fork or back of a service spoon. Serve in a plate and garnish with roasted cashews. You can accompany any yogurt based side dish with this like Anaar aur Aloo ka Raita or even Bathua ka Raita

Other rice recipes you can try here are : Curd Rice, Kathal ki Biryani, Quick Mushroom Biryani.

[yumprint-recipe id=’148′]

 

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Come Winters and Tomato Soup is a frequent phenomenon on our dinner table.  The soup is creamy yet tasty. The best part is it doesn’t taste like restaurant tomato pureed soup. It has the perfect blend of vegetables and tomatoes. Of Course its my Mother’s recipe as she would add all possible vegetables and hide them under that delicious and beautiful looking soup. Its a full meal in itself but you can always serve it with bread sticks or even vegetable sandwich. My little one loves this soup. You must also give it an opportunity to become your favorite soup.

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When I was in Mexico I remembered how people would fall for this soup. They found it so comforting and when I speak to them now they tell me how they miss us and the tomato soup. This simply makes me proud that a petty soup can stay in someone’s memory for so long. You should try it, it certainly is comforting for the winter season.

Directions:
1. In a pressure cooker pour some oil and wait for it warm up little. You can also use a deep pot instead of a pressure cooker. I prefer Pressure Cooker because its faster. Add garlic and sauté it for a minute till you see it starts to get golden colour. Add Onions and sauté them till they become translucent. This will take another minute or two.

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2. Add Carrots, beetroots and saute them along with garlic and onions for another minute or so.

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3. Add Gourd also known as Ghiya or louki or Calabasa or Zucchini and mix it to release some of its moisture. This will also take a minute.

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4. Now add tomatoes the most important character here. Stir the vegetables for another minute.

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5. Let us garnish the vegetables with Salt and Pepper.

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6. Now add about a liter and a half water into it or enough to drown the vegetables. And close the lid of the pressure cooker with whistle on. Cook on high flame till you hear the first whistle or hissing sound and then turn the flame on low and continue to cook for another half an hour. Open only when the entire pressure has released itself. If you using deep pot add about two liters of water and cover the pot with a lid and cook on high flame for ten minutes then turn the flame on low and cook for at least an hour or when you see vegetables turn tender. Do not forget to stir occasionally like after every few minutes and if you see water level dropping add more water.

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7. Now drain the vegetables with a colander and do not throw away the water. Reserve it.

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8. Now put these vegetables in a blender and puree them till soft.


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8. Now mix the reserved water with this puree. And sieve it using a colander. You will find a little residue left in the colander, throw it away.

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9. Bring a boil to the sieved soup. If you feel the consistency is too thick add little water to dilute it.

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10. If you like add a spoonful of thick cream or malai whisked using a fork. Season again with Salt and Pepper, if needed. Serve hot and beat the cold. 🙂

Other Soup Recipes you can try are: Classic Cream of Mushroom SoupClassic Russian BorschCream of Asparagus SoupCream of Broccoli Soup with ChivesPeas and Mushroom Spicy SoupClassic French Potato Leek SoupMexican Red Kidney Beans Soup With Baked Tortilla ChipsZucchini Garlic Soup with Yak Cheese ShreddingsChicken Soup with Rice.

 

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[yumprint-recipe id=’6′][whohit]tomato-soup[/whohit]