KADAI MUSHROOM

 Hello Everyone,

Had a box of button mushrooms which was two weeks old.... When I am bedridden there is no one to cook veggies that is leftover in the refrigerator.... Once am fine & back on my knee again I check my vegetable basket to keep & throw of what was left....

There was nothing more except for beans, tomatoes, capsicum & mushrooms....

Consumed beans & tomato with the typical Mangalore Cuisine of Thili Saaru & Beans Pallya.... 

Now remaining were capsicum & mushrooms.... Roti for night; hence knew MUSHROOM MASALA would be apt.... but what exactly?

Browsed through Pinterest & found Kadai Mushroom which seemed manageable... AND hence followed Ranveer Brar's Recipe but with a few tweaks here & there as per my choice & taste....

Loved the outcome to an extent that I licked the ladle clean... Hence thought would share the same....

So here it goes.... KADAI MUSHROOM

I have listed them as FOUR PHASES for this preparation... Let's follow them one by one.

1st PHASE (KADAI MASALA POWDER)

Ingredients

Coriander Seeds - 2tbsp

Cumin Seeds - 1 tbsp

Black Peppercorns - 2 tbsp

Fennel Seeds - 1 tbsp

Green Cardamom - 4

Salt - To balance the dry frying of the above ingredients 

Red Chilli Flakes - 1 tbsp

Kasoori Methi - 1 tbsp

Method :

Heat a wok & dry fry all the above ingredients colored violet.... Allow them to cool & grind them into coarse powder....

Once done, add in the ingredients colored peach pink & mix well... Store them bottled for future use....

2nd PHASE (BASIC ONION TOMATO MASALA FOR GRAVY)

Ingredients:

Onion - 1 large (Finely Chopped)

Tomato - 1 medium (finely chopped)

               - 2 medium (ground to paste)

Cashew nuts - 10 whole (8 whole ground with tomatoes + 2 quartered kept aside)

Cumin Seeds - 1 1/2 tsp

Ginger Garlic Paste - 1 tbsp (Store Bought OR crushed with Green Chilly)

Green Chilly - 3

Turmeric Powder - 1 tsp

Kashmiri Red Chilli Powder - 2 tsp

Coriander Powder - 2 tsp

Kitchen King Masala Powder - 2 tsp

Cooking Oil - 1 tbsp

Method :

1) Heat oil in a Kadai (Wok)... Once the oil is hot add in cumin seeds... once it splutters, add in chopped onions... Stir fry... 

2) Now add in ginger garlic paste or the crushed (ginger+garlic+greenchilly) coarse paste & stir fry...

3) Once the onions are translucent add in the chopped tomatoes & the tomato cashew paste (pure`) & stir fry for another couple of minutes

4) Now add in the turmeric + Red chilli + Coriander+Kitchen King & mix well.... 

5) As you stir fry you would see the oil release the masala mixture onto the sides of the wok

6) Turn off the flame & get on to the next phase

3rd PHASE (VEGGIES FRY)

Ingredients:

Mushroom - 200gms (washed & diced into quarters)

Onion - 1 medium (diced)

Capsicum - 1 medium (diced)

Tomato - 1 medium (diced)

Salt to taste

Oil - 1 tbsp

Method:

Heat oil in a fry pan.... Once hot, add in the mushrooms & stir fry well....

(The oil must be sizzling hot; else the veggies get cooked than getting fried) Stir fry for 3-4 minutes.... 

Now add the diced onions & capsicum along with the quartered cashews, with a dash of salt & toss fry or stir fry well on high flame....

 Now add diced tomatoes & fry for 2 mins...

4th PHASE (KADAI MUSHROOM PREP)

Ingredients :

Kadai Masala Powder - 1 tbsp

Salt to taste

Coriander Leaves - 1 tbsp (finely Chopped)

Fresh Cream - 2 tsp (Optional)

Method :

Turn on the flame for the gravy masala in the wok & add in the sautéed veggies & stir fry or toss fry well... 

Then add in the kadai masala powder & salt as per taste thus far.... Toss or stir fry well for a couple of minutes & turn off the flame.... 

Garnish with coriander leaves & savor with roti or paratha or fried rice.... 👌

For supporting videos to this prep refer to PINTEREST TRIED & TESTED

SIMILARLY you can substitute mushrooms with Paneer, Jackfruit, So on & so forth!

UNTIL NEXT, KEEP THE FAITH!!!

SONA MASURI RICE COOKING

 Hello...

Had to make this post ASAP in order to support my previous post of LEMON RICE...

Speaking of regular rice cooking the measurement goes by 1:2 where for every 1 cup of rice you would need 2 cups of water to pressure cook it with 2-3 whistles depending on the quality of the rice used...

There is this kinda of SONA MASURI rice I get here in Ranchi which is elegant in its fragrance as well as the texture when rightly cooked...

So let's cook this rice my way here....

Ingredients :

Rice - 1 cup sona masuri (small grained)

Water - 1 1/2 cups

Flame - High

Whistle - 1

Method :

 Wash the rice well (2-3 times) until the starch goes away....

Now empty it into the pressure cooker & add the water... 

ALWAYS REMEMBER -  The water must be above the rice by the first segment of your fore finger.. That is the ideal measurement for cooking rice...

                                

Cover the lid with the whistle & leave the flame on high... As the pressure builds be cautious to be around... soon as the first whistle blows turn off the flame & leave the cooker as is for the pressure to release naturally....

Once done open the lid & be careful to not allow the water in the lid to flow into your cooked rice... You would be happy to see the grainy rice...

Either use it for your rice preps or savor it with side dishes.... 

UNTIL NEXT, KEEP THE FAITH!!!

LEMON RICE (CHITRAANNA)

 Hello....

Back again after my exorcism after 10 days.... (That's a different story) Those who know me, just know it... Those who don't they just don't.... 

On the 5th of January I prepared chitraanna for Gunda takes a tiffin for lunch.... And he loves the rice preparations I make for him as it is one pot prep & need nothing extra along with it.... So it's easy to prepare & easy to eat for tiffin....

So writing about it to record for self & for someone who chooses to follow...

Usually I prepare it differently with a lil more stuffs & minus few ingredients that am using here in this prep.... Since I had less time to prepare I did not wanna just fry it plain....

Hence did this & it was divine... I say this cuz it reminded me of the prasad that I savored as a kid while I accompanied my mom to a Ganesha Temple on Malleswaram 18th Cross, Bangalore

So here it goes....

CHITRAANNA (Lemon Rice)

Ingredients :

Rice - 1 cup Cooked sona masuri rice

Water - 1 1/2 cup

Lemon – 1

Mustard seeds – 1 tsp

Turmeric powder - 1/4 tsp

Chana dal/split chickpeas – 1 tbsp

Urad dal/yellow lentil – 2 tsp

Red chillies – 2

Green chillies - 2 (finely chopped)

Curry leaves – 1 sprig

Ginger finely chopped – 1 tbsp

Asafoetida (hing/heeng) – A Pinch

Cashew nuts - 10 (broken)

Raw Peanuts - 10

salt to taste

Refined OR any other cooking oil - 2 tbsp

METHOD :

* Wash & pressure cook the rice with One & a Half Cups of water (The measurement is usually 2 cups of water for 1 cup of rice) But I prefer less for this variety of sona rice... For one whistle ONLY...

***WILL MAKE A SEPARATE POST TO COOK THIS RICE & LINK IT UP HERE***

SONA MASURI RICE COOKING

Keep it aside once done.... Open the lid after the pressure has released naturally cuz that is when the grains cool down to separate from each other.... 

* Heat oil in a pan/wok & fry the cashew nuts & peanuts separately & KEEP ASIDE (if left along with other ingredients they are not very nice to eat for they are left being neither crunchy nor well cooked) The feel of hard texture with every bite gets on MY nerves.... SO DO NOT LEAVE THEM unless you are gonna cook them further with water... at least then they get cooked & not bother you with their uncomy hardness...

* Now to the oil add mustard seeds & asafoetida (hing)

Allow the seeds to crackle well.... Else they get into your teeth with every bite & that isn't nice either; Now add chana dal, urad dal, red chilly & roast till it turns slightly brown.

* Now add green chilies, ginger and curry leaves & sauté for a few seconds.

* Lower the flame... add cooked rice, Turmeric Powder, salt and juice of the lemon & mix well. 

Your LEMON RICE is ready & the subtle taste of spice, salt & sourness is a feel you must allow your taste buds to relish.... 

UNTIL NEXT, KEEP THE FAITH!!!

MUTTON SOUP FROM MUTTON STOCK

 Hello....

Me posting after sometime.... 

To begin with A VERY HAPPY NEW YEAR 🙏

And I had prepared Mutton Biryani (Mom's Style Chicken Biryani) copied from mom despite not learning how to prepare.... Phew 😓 

And prepared Mutton Rassa + Mutton Sukka to which I will write about the prep some time later.... 

For now, just sharing the mutton soup I prepared from the mutton stock that was saved after pressure cooking the mutton for my preps.....

So let's begin....

THE MUTTON STOCK 

Ingre:

Mutton - 1 & a 1/2 Kg

Ghee - 1 & 1/2 cup

Onion - 1 medium sliced

salt to taste

Water - 3 cups

Method:

Heat the ghee in pressure cooker & then add in the sliced onions... Sauté them till translucent & add in the mutton pieces & sprinkle salt as per your estimation for the content in the cooker... Stir Fry for some time & then add in water... Give it a stir & then cover the lid with the whistle & allow it to whistle over high/medium flame for about 10 numbers at the least.... [I like the meat I eat well cooked]

Then turn off the flame & allow the pressure to release on its own... Once done, separate the the stock & the cooked meat & keep aside for your preps....

Since it was a lot of Mutton preps for that night [31st December] I refrigerated it for another day.... Since its winter there's no fear of it spoiling.... 👍 

MUTTON SOUP

Ingre:

Mutton Stock 

Bay leaf - 1

Cinnamon - 1" 

Cloves - 4

Cardamom - 2

Saunf (Fennel Seeds) - 1 tsp

Onion - 1 large (finely chopped)

Green Chilli - 2 (chopped)

Pepper Powder - 1 tsp

Turmeric Powder - 1 tsp

Coriander Powder - 1 tsp

Jeera Powder - 1 tsp

Kitchen King Masala - 1 tsp

Asafetida - a pinch

Ghee - 1 tbsp

Salt To Taste

Ginger - 1" (fine chopped)

Garlic - 10 cloves (fine chopped)

Coriander Leaves - 2 tbsp (fine chopped)

Spring Onion - 1 tbsp(chopped)

Method:

Heat ghee in a wok & add in the WHOLE SPICES.... Stir fry them & then add in the green chilli & onions & stir fry them until translucent... Now add in the ginger garlic & keep stirring until the garlic changes its color... 

Now add in all the masala powders & mix well... Once everything seem well fried/cooked add in the mutton stock & bring it to boil....

Turn off the flame & add in the chopped greens & leave it covered for a couple of minutes & then YOU ARE READY TO SAVOUR THE DELICACY that helps beat the cold keeping you warm & healthy....

You can savor it as RASAM with a bowl of rice OR as a soup.... Whatever that suits your mood & taste!

UNTIL NEXT, KEEP THE FAITH!