Mushroom Pulav

Ingredients

1. Basmati rice- 1 cup
2. Mushroom( sliced thick)-250 gms
3. Cumin seeds-1/2 tsp
4. Bay leaf- 1 no
5. Cardamom pods- 2 nos
6. Cloves- 4 nos
7. Cinnamon stick- 2" piece
8. Onion (chopped)-1 no ( medium)
9. Green chilies (chopped)- 1 no ( or to taste)
10. Ginger ( chopped finely)- 1/2 tbsp
11. Garlic ( chopped)-1/2 tbsp
12. Green peas( frozen)-1/4 to 1//2 cup
13. Turmeric powder-1/4 tsp
14. Garam masala-1/2 tsp
15. Coriander leaves( chopped)- 1/4 cup
16. salt to taste
17. Oil
18. Water-2 1/4 to 2 1/2 cup( appr)

Method

• Wash basmati rice,drain well and keep aside.
• Heat oil in a pan and add cumin seeds and let it splutter.
• Add bay leaf,cardamom,cloves and cinnamon ,saute for few seconds or until fragrant.
• Now add onion ,green chili,ginger and garlic.Saute until translucent.
• Add the sliced mushroom and salt,saute for about 5 to 10 minutes or until the moisture released from the mushroom is completely absorbed.
• Now add green peas,turmeric powder and garam masala.Mix well.
• Add rice and chopped coriander leaves ,Saute for about a minute.
• Now add water  and salt to taste to the pan and bring it to a boil.
• Cover the pan and cook over low heat for about 15 minutes or until the rice is just done.
• Switch off the stove and fluff up the rice using a fork.Keep it covered for another 5 minutes before serving.

Sending this to EP series @ SpiceNFlavors
and Fast& Quick Healthy dishes Event by Priya's versatile recipes @ Life with spices

Mutton Pepper Fry

Ingredients

1. Mutton-1/2 kg
2. Mustard seeds-1/2 tsp
3. Curry leaves- 2 sprigs or more
4. Onion ( sliced)-2 nos( medium)
5. Shallots( sliced)-10 to 12 nos
6. Ginger and garlic( chopped)- 1tsp
7. Coriander powder- 1 tbsp
8. Turmeric powder-1/2 tsp
9. Garam masala powder - 1 tsp + 1/4 tsp
10. Fennel powder-1/2 tsp
11. Water
12. Coconut oil( or any other vegetable oil)
13. Salt to taste

For Marination

1. Turmeric powder-1/4 tsp
2. Coriander leaves( chopped)-1/4 cup
3. Mint leaves- 4 to 5 nos( optional)
4. Green chilies- 2 nos( or according to taste)
5. Whole black pepper- 2 tsp( adjust according to taste)
6. Ginger ( 1" piece)- 2 nos
7. Garlic( Indian )- 8 to 10  cloves
8. Lemon juice-2 tsp
9. Salt to taste

Method

• In a blender,combine together the ingredients for marination and grind to form a smooth paste.
• Rub this onto the mutton pieces and keep aside for at least 30 minutes.
• Heat oil in a pan and add mustard seeds and let it splutter.Now add curry leaves,onion and shallots.Saute until it turns golden brown.Add chopped ginger and garlic and saute for few seconds.
• Now reduce the flame to low and add the coriander,turmeric,garam masala and fennel powder along with 2 tbsp of water and mix well.Saute until oil separates for about 2 to 3 minutes.
• Add the marinated mutton pieces and mix well.Pour in required amount of water ( appr 1 1/2 cups) and salt to taste.Cover and cook over a medium flame until mutton is done.
• Cook until all the water is absorbed .When it is almost dry add 1/4 tsp garam masala and more curry leaves.
• Continue frying ,stirring in between ( drizzle more oil if required) until it turns brown.

Note: You can also use a pressure cooker to reduce the cooking time.In that case when the mutton is cooked transfer it to a non stick pan for frying.

Nankatai

Ingredients

1. All purpose flour-1/2 cup
2. Whole wheat flour- 1/2 cup
3. Chickpea flour/besan-1 tbsp
4. Semolina-1 tbsp
5. Baking Powder-1/4 tsp
6. Salt-1 pinch
7. Granulated sugar- 1/2 cups
8. cardamom-3 nos
9. Nutmeg powder-1/4 tsp
10. Butter-1/2 cup
11. Almonds -as required

Method

• Preheat oven to 150 deg C.
• In a large mixing bowl combine together,all purpose flour,whole wheat flour,chickpea flour ,semolina baking powder and salt.
• In a blender,add sugar,cardamom and nutmeg powder and grind to form a fine powder.Add this to the flour mixture.
• Add butter and mix well until everything comes together.Knead this well to form a soft dough.
• Cover and keep aside for about 20 minutes.
• Divide the dough into equal sized balls of about 2 inch dia.(Make sure the balls are smooth with no cracks.)
• Place these balls on to a baking tray lined with parchment paper,leaving 2" in between each one.Gently press halved almonds on top of each ball.
• Bake at 150 deg C for about 20 to 22 minutes or until the bottom of the cookies turn golden brown.
• Allow it to to cool for at least 10 minutes before removing.

GARAM MASALA RICE

Ingredients

1. Basmati rice- 1 cup
2. Cumin seeds-1/2 tsp
3. Onion ( chopped)- 1 medium
4. Ginger paste- 1/2 tsp
5. Garlic paste-1/2 tsp
6. Green chili ( chopped)-1 no( or to taste)
7. Carrot ( cubed)-1/4 cup
8. Green Beans (chopped)-1/4 cup
9. Green peas( frozen)-1/4 cup ( optional)
10. Turmeric powder-1/4 tsp
11. Garam masala-1/2 tsp
12. Grated coconut-2 tbsp
13. Coriander leaves( chopped)-1 tbsp
14. Mint leaves ( chopped)-1 tbsp( optional)
15. Water- 2 1/4 to 2 1/2 cups
16. Cardamom powder-1 pinch
17. Salt to taste

Method

• Wash basmati rice,drain well and keep aside.
• Heat oil in a heavy bottomed pan,add cumin seeds and let it splutter.Now add onion,ginger ,green chili and garlic , saute till onion turns translucent.
• Now add carrot ,green beans and green peas( if using) and saute for a minute.Add turmeric powder and garam masala and mix well.
• Now add the rice and stir well.Fry this for a minute or two ,stirring continuously.
• Add grated coconut, coriander leaves,mint leaves and water.Mix well.
• Now Add salt to taste.Bring it to a boil.
• Reduce the flame to low .Cover and cook until the rice is done,this will take approximately 15 minutes.( Do not stir in between)
• After the rice is just done,sprinkle the cardamom powder over the cooked rice and switch off the stove.
• Gently fluff up the rice using a fork and cover and keep aside for  5 minutes.Serve hot with raitha.

CHENA MEZHUKKUPURATTI / ELEPHANT YAM STIR FRY

Ingredients

1. Chena/Elephant Yam (peeled and cubed)- 2 cups
2. Turmeric powder-1/4 tsp
3. Chili powder-1/2 tsp+ 1/2 tsp
4. Mustard seeds-1/4 tsp
5. Curry leaves- 1 sprig
6. Garlic crushed- 2-3 cloves
7. Shallots (sliced)-1/2 cup
8. Pepper powder-1/2 tsp (or to taste)
9. Fennel Powder-1/4 tsp
10. Salt to taste
11. Water

Method

• Thoroughly rinse the cubed chena/yam.Add turmeric powder,1/2 tsp chili powder,salt and water to it and cook until done.Do not over cook.Drain well and keep aside.
• Heat oil in a non stick pan ,add mustard seeds and let it splutter.Add curry leaves,garlic and shallots and saute until it turns translucent.
• Now reduce the flame to low and add 1/2 tsp chili powder, pepper powder and fennel powder.Saute for a few seconds.
• Now add the cooked chena and saute for a few minutes or until it is browned.
• Serve with rice.

QUICK TAVA RICE

Recipe source:Tarladalal.com
You can find the recipe here
You can also watch the video( in hindi) here

Ingredients

1. Cooked basmati rice- 2 cups
2. Whole Kashmiri red chilies- 3 nos
3. Garlic- 3 cloves
4. Water-1 tsp
5. Onion(sliced finely)- 1/2 cup
6. Capsicum( sliced finely)-1/2 cup
7. Tomato(chopped)-1 cup
8. Turmeric powder-1/4 tsp
9. Yogurt- 2 tbsp
10. Salt to taste

Method

• Combine whole red chilies ,garlic and 1 tsp water and grind to form a smooth paste.Keep aside.
• Heat oil in a non stick pan,add onion and saute for a minute.
• Now add the chili -garlic paste and saute for almost 30 seconds on a medium flame.
• Add capsicum,tomato,turmeric powder,salt, yogurt and mix well.Cook for a minute.
• Now add the rice and cook for another 2 minutes,mixing well in between.
• Serve with raitha.

VEGAN DOUBLE CHOCOLATE BROWNIES ( Eggless and fat free)

Recipe source: Gazing in
You can find the original recipe here

Ingredients

1. Pumpkin puree- 1 cup
2. Sugar-1/2 cup
3. Vanilla extract- 1 tsp
4. All purpose flour- 3/4 cup
5. Cocoa powder-1/3 cup
6. Baking powder- 1 1/2 tsp
7. Baking soda-1/2 tsp
8. Salt-1/4 tsp
9. Semi sweet chocolate chips- 1/2 cup

Method

• Preheat oven to 180 deg C and line a baking tray with parchment paper.
• In a mixing bowl add pumpkin puree,sugar and vanilla extract and mix well.
• In another bowl whisk together flour,cocoa powder,baking powder,baking soda and salt.
• Add pumpkin mixture to this and mix until combined.
• Stir in the chocolate chips.
• Pour this into the prepared baking tray and level it with a spatula ,bake for about 18 to 20 minutes.
• Let it cool completely before cutting
• Dust the brownie with icing sugar and serve.

Note: *For best results use within 24 hours.
          * This brownie is just moderately sweet ,you can add a few tablespoons more of sugar if required.
          *The original recipe calls for 2 tsp of baking powder,but i added only 1 1/2 tsp.