Chanterelle Mushroom Masala curry

This pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower when seen from a distance. When we bought them, we were highly impressed with the good things written about this variety and wanted to try it out once. I was little skeptical about how it might taste combined with Indian spices but the curry came out really really well.
Ingredients:
Chanterelle Mushrooms - 1 cup
Onions pieces - 2 tbsp
Red chilli powder - 1 tbsp
Salt as per taste
A pinch of Turmeric
2 cups of water

For Masala:
1 tbsp uncooked rice grains
1 tbsp dry coconut powder/flakes
2 Garlic pods
1/2 tbsp Dhaniya/Coriander seeds

For Seasoning:
1 tbsp oil
1/4 tbsp mustard seeds
2 Red chillies, cut into 1 inch pieces
5-6 Curry Leaves

Method:
Wash mushoom pieces thoroughly and strain.

In a heavy bottomed pan, add mushroom pieces, onion pieces, red chilli powder, turmeric and salt

 

Add 2 cups of water and cook till mushrooms are mix well

Cover with lid and cook till mushroom are soft. It takes about 10min

In a coffee grinder or small mixie, add all masala ingredients and grind coarsely

Add this masala to the curry and cook for 3  more min and switch off the heat

In a pan, add 1 tbsp oil and when it is hot, add red chilli flakes, mustard seeds and curry leaves and fry till mustard seeds splutter

Add this tempering to the curry and mix well. Very tasty mushroom masala is ready to be served

Goes well with hot white rice!

Broccoli Poriyal

I was not a great fan of Broccoli and really used to force myself to have it once in a while as it is supposedly very healthy, specially for women. But below recipe eased my distaste for broccoli and am actually ready to try other recipes with it as main ingredient. If any of you out there dislike it too, you should try this recipe once.


Ingredients:
Broccoli florets - 1 cup, wash and drain
Onion pieces - 2 tbsp
Red chillies - 2
Urad dal - 1 tbsp
Mustard seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Grated coconut (Fresh or dry) - 2 tbsp
Salt as per taste
1/2 tbsp oil
 1/2 tbsp butter
Turmeric - a pinch

Method:
In a pan,  add oil and butter and let it melt

When it is hot, add urad dal, red chillies, mustard seeds,cumin seeds and onion and saute for a min

Now add salt and turmeric and fry till onion pieces are translucent

Now add broccoli florets, mix well and let it cook for just 5min. Broccoli tastes good when crisp, hence ensure not to overcook. Broccoli turning deep green is the indication that it is cooked enough

Sprinkle coconut powder on the top of the curry and mix well and cook for just 2min and switch off the heat

 Tasty Broccoli poriyal is ready to be served. I tried it with hot white rice and it was very very tasty.

Nellore Style Mamidikaya Roti Pacchadi - Nellore Style Mango Instant Pickle

Ingredients:
Raw Mango - 1
Red chillies - 10
Cumin - 1 tbsp
Mustard seeds - 1 tbsp
Fenugreek seeds - 1/4 tbsp
Salt as per taste
1 tbsp oil

For seasoning:
Red chillies - 1
Cumin seeds - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Urad dal - 1/2 tbsp
Curry Leaves - few
Oil - 1/2 tbsp

Method:
Wash and dry the mango and remove the peel. Cut the mango into 1/4th inch pieces

In a pan, add oil and when it is hot, add red chillies, cumin, mustard and fenugreek and fry for 2min. Set aside to cool off.

In a stone mortar, add the fried ingredients and grind them coarsely

Now add enough salt and the mango pieces to the mortar and grind coarsely and take out into a bowl

In another pan, add oil and when it is hot, add red chilli, urad dal, mustard seeds and cumin seeds and fry for 2min. Finally add curry leaves and switch off the heat

Add the pickle to the pan and mix well

Very tasty pickle is ready to be served. This pickle stays fresh for a week if kept outside and stays fresh for a fortnight if stored in refrigerator

Goes well with hot white rice and muddapappu (plain lentil).

Pesarapappu Rawa Pongali - Moong Dal Sooji Pongal

 Ingredients:
 1 cup Sooji/Bombay Rava
1 cup pesarapappu /Moong dal/green gram
1 inch ginger, chopped finely
2 green chillies, slit length-wise
2 red chillies
2 tbsp cashew nuts
1 tbsp black pepper
1/4 tbsp mustard
salt as per taste
2 tbsp ghee
Few curry leaves
1 tbsp oil

Preparation:
In a bowl, add green gram and enough water and boil till dal becomes soft. mash and keep aside

In a pan, add oil and 1 tbsp ghee and when it is hot add black pepper, mustard, red chillies,cashew nuts, green chillies and curry leaves and saute for two minutes

Now add moong dal paste to the pan and mix well and cook for a min.

Now add 3 cups of water to the pan, enough salt and mix well

Cover the pan with lid and let it come to a boil.

Now add Sooji slowly to the pan and keep mixing while adding sooji not to form lumps

 Cook on slow heat for just 2min. Add 1 tbsp ghee to the pan and mix well and switch off the heat. Tasty Pongal is ready to eat

Goes well with mango or any other pickle.

Restaurant style Coconut Chutney

Ingredients:
1 cup fresh coconut pieces
1/4 cup dalia (putnala pappu)
10 green chillies (or as per your spice levels)
1/2 inch ginger
1 garlic pod
Salt as per taste

For seasoning:
1 tbsp oil
1/4 tbsp mustard seeds
1 red chilli
Few curry leaves

Preparation:
In a mixie jar, add coconut pieces, dalia, green chillies, ginger, garlic pod and salt

 Cover with lid and grind coarsely

Add enough water and grind into a smooth paste

In a pan, add oil and when it is hot, add mustard seeds, red chilli and curry leaves and fry till mustard splutter

Add the seasoning to chutney. Very tasty coconut chutney is ready to be served

Tastes very good when fresh. Goes well with Dosa, utappam, upma and hot Idli

Stuffed Onion Paratha

Ingredients:

For Dough:
1 cup whole wheat flour
1/4 tbsp salt
1/4 tbsp ajwain
Butter for frying
1/2 cup warm water

For Stuffing:
1 onion, chopped finely
2 garlic pods
1 tbsp red chilli powder
2 green chillies, finely chopped
1 tbsp fresh finely chopped coriander
1/4 tbsp salt

Method:

In a bowl, add flour, salt and ajwain

Add enough water and knead into a semi-stiff dough

Cover it with a bowl and keep aside for 20min

Grind salt,garlic,red chilli powder together into fine paste and add chopped coriander

In a bowl, add onions, green chillies, garlic paste and mix well

Now divide the dough into equal portions and roll a portion into small circle and add a spoon of stuffing onto it

Bring together all the sides of the dough into center and seal tightly

Roll it into a circle by dusting it with enough flour

Heat a non-stick griddle and cook the paratha using a little butter until golden brown spots appear on both the sides

Repeat with the remaining dough and stuffing to make more parathas. Yummy parathas are ready to be served. Goes well with curds, pickle or dal