PEANUT AND MUSHROOM RICE


This dish came up today when I was pondering what I could make for lunch, with a different taste,and succeeded too.Its not very spicy(you can spice up if you like). This rice has to be served with any curry, or any masalas like mushroom or paneer masalas(vegetarian). Well,I made corn and mushroom masala (recipe will follow),and a pineapple and cucumber salad.

Now let me go to the recipe 

Ingredient 

1+1/2 cup basmati rice

1/2 cup peanuts(crushed coarsely)

10-15 mushrooms sliced

1 capsicum julienned 

1 big onion sliced

1 piece cinnamon 

2-3 tsp.red chilli paste/or chilli flakes

2 tsp.ginger garlic paste

Few curry leaves

2-3 tblsp.curd.butter/oil

Salt to taste 

Method

Wash and soak rice for 10-15 minutes.

Heat the oil in a flat bottomed, and add the chopped onion,cinnamon piece and saute till light brown.

Add the mushrooms,capsicum,ginger garlic paste and cook for further two minutes. Next add the peanuts,chilli paste, curry leaves. After about 3 minutes,add the soaked rice and saute again for 2-3 minutes.Add water 1 inch above rice level.Salt to taste.Cover and simmer for 15 minutes. 

TIP:While serving you can add whole fried peanuts and curry leaves.

NOTE:Those who have an aversion to mushrooms can use only peanuts and capsicum.

PRAWN BIRIYANI


Who doesn’t love prawns?Sea food lovers

favourite!

This is a recipe i tried sucessfully for Sunday

lunch with valathandu (banana stem)raita.

As prawn is known to be a heat producing

food, to mellow the heat i served with

valathandu raita ,which is a body cooling food!

For the recipe now

INGREDIENTS

500 gm basmati  rice

250-300 gm prawns(do not remove the heads

and tail in some of the prawns for added

flavour.)

4-5 whole green chillies(slit)

2 -3 onions sliced

2 big tomatoes

2-3 tblsp. curd

a pinch of saffron.

a small bunch of mint leaves

coriander leaves

1 lime

ghee

salt to taste

For grinding

1 inch piece ginger

6-8 pips of garlic

4-5 red chillies

4 cloves

1 inch piece cinnamon

3 cardamons

1 tsp.sea moss

1 tblsp.dried fenugreek leaves

1 tsp.cummin seeds

1/4 tsp.saunf

METHOD

Soak the rice for minimum 20 minutes

Grind all the ingredients listed for grinding and set aside.

Put 3-4 tblsp ghee in a flat bottomed pan,or pressure pan,and fry the sliced onions till golden brown.

Then add the green chillies,when the color of the chilli changes,add the chopped tomatoes,

Add the ground masalas with salt and prawns.

Add the mint leaves and fry further for 5-7 minutes.

Add curd and lime juice.Then add the drained rice and sauté for 2-3 minutes.

Add water one inch above the rice level.

Seal with a tight cover and cook on a very slow flame for 20 -25 mins.

Remove after 10 minutes.

Add a little ghee on top before serving(2-3 tblsp.)and garnish with coriander leaves.