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Tuesday, August 30, 2011

Mushroom Butter Masala - Real creamy dish

Mushrooms in any form is one of my family's favourite.I tried many mushroom recipes.This one is become my favourite.This is a bookmarked recipe from Sanjeev Kapoor's Recipe .It has become very easy to write the post as the link is already given.The only thing I modified in this recipe is reduced the addition of cream ,just added 4tsp of cream.So, I didnot get a offwhite creamy colour.But it tasted real good with the mango rice.Do give this a try !!!

Also, check out my recipes with mushroom

Monday, August 29, 2011

Mango Rice

Mangoes are the most prevalent fruits in summers.Mostly everyone love to have this thick fruit or use this tangy raw mango in curries .But,how about a tangy flavourful rice using mango.Its a very simple recipe and a nice twist to the usual plain rice.It can be served with a creamy side dish.I had prepared it for the first time and I should say it tasted almost like lemon rice and there were bits of the grated mango to munch in between.I also added grated coconut to make it more tasty ,you may omit that step to taste the simple flavourful mango rice.

Basmati 2 cups
raw mango 1 peeled n grated
asafoetida / hing / kayam podi1 tsp
Turmeric powder 1 tsp
coconut grated 1/2 cup(optional)
urad dal 3 tsp
Chana dal 3 tsp
groundnuts 1/3 cup
Vattal mulakku / Red chilli 4
green chillies 4
Cilantro 1/2 bunch
cumin seeds 1tsp
mustard 1/2 tsp
oil 3tsp

  • Wash and rinse basmati and soak it in water for 20 minutes.
  • Cook the rice in an open vessel for 10 minutes or till 3/4 coooked.
  • Heat oil in a kadai and fry the red dried chillies.
  • Splutter mustard,cumin seeds.
  • Then,add the urad dal,chana dal ,groundnuts and fry for a minute.
  • Saute the green chillies.
  • Now add the grated mango ,cover and cook for 5 minutes.
  • Add the coconut and fry for 2 minutes.
  • Add the asafoetida powder,turmeric powder and toss.
  • Add the salt and mix the rice.
  • Steam the mix and garnish with cilantro/ coriander leaves.
  • Serve hot with any butter masala.

Servings 4 adults

- You can add 1tsp of pepper powder to make it more spicy,if desired.


Thursday, August 25, 2011

Semolina- Dates Cookies (sugarless yet sweet)

Usually its the bleached flour or the wheat flour used for preparing cookies,but here I have used semolina as the binder.Semolina can be replaced with oats .Then comes the other two important ingredients dates and bananas. Bananas are always an easily moulded fruit in any form and are readily available at all times.The bananas with dates modified into cookies is a very easy snack for moms to prepare and a healthy one for pranky ones.I have not added sugar as banana and dates are sweet.These cookies are very soft ones and they can be named as chewy cookies as well.My kids enjoyed them a lot but regarding the storage part ,I think it cannot be stored for more than 2 days.

semolina/sooji  1 1/2 cups (you can replace it with oats)
ripe bananas 3 mashed
dates 3/4 cup
baking soda 1/2 tsp
sugar 2tsp (if required)
vegetable oil 1/3 cup

  • Mash the bananas without adding water in a blender to a smooth paste.
  • Chop the dates to small bits and keep aside.
  • Mix the sooji and baking soda ,add the wet ingredients .mix well.
  • Add the chopped dates.
  • Line a tray with parchment paper and place the mix with a spoon 2'' apart.
  • Pre heat oven to 350 degrees and place the tray.
  • Bake for 20 minutes or till the tooth pick comes out clean  when inserted in the centre of a cookie.
  • Cool it down completely and store in air tight containers for 2-3 days.

Servings 15 cookies

Tuesday, August 23, 2011

Paneer (Cottage cheese) Khurchan (Simple Quick recipe)

Paneer or cottage cheese Khurchan is a north Indian restaurant style of recipe.The recipe goes well with all staple foods.This is a very simple recipe, and it's cooked in a tomato gravy with a few spice and kasoori methi which adds a unique flavour to the paneer. Give this a try and enjoy with your wraps or with chapathis.

Watch the #YouTube Shorts here on this recipe.

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 3-4
Author ~ Julie
for marination
paneer 200 gms
yogurt 2 tbsp
turmeric powder 1/4 tsp
chilli powder 1/2 tsp
cumin powder 1/2 tsp
salt to taste
oil / ghee 2 tbsp

for masala
green capsicum 1 medium
garlic paste 1 tsp
onion cut into thick strips 1 large
tomato deseeded, cut in thick strips 1
tomato 1 puréed (1/3 cup)
kashmiri chilli powder + hot chilli powder  1 tsp
garam masala 1/2 tsp
cumin seeds 1 tsp
lemon juice 1 tsp
dried fenugreek leaves / kasoori methi 1 tsp
coriander leaves 2tbsp
oil 3 tbsp

  • Marinate the paneer using yogurt, cumin powder, turmeric powder, cumin powder, chilly powder and salt, leave for 30 minutes.
  • Heat the oil in a non-stick pan and add the paneer pieces with marinade. Fry till lightly browned, about 2 minutes each side. Drain from oil and keep aside.
  • In the same oil or add a little more, add the onion, capsicum and tomato cut. Sauté for a minute, retain the crunch.Remove from oil and keep aside.
  • In the same oil, splutter cumin seeds. Add the ginger garlic paste.
  • Add the tomato purée and salt. Add spices on low flame and sauté till oil separates.
  • Slide in the fried paneer along with veggies. Sauté till the paneer and veggies are nicely coated with spice masala.Scrape the pan and stir till brown. Finally, crush and add dried fenugreek leaves/kassori methi and coriander leaves.

* You can add lemon juice instead of yogurt, In that case just add when making masala.
* Marination of paneer and frying adds more flavour.
* I have used kashmiri chilly powder and hot chilly powder mix. You can alter as per tolerance.
* You can use ghee or oil to fry paneer.