Mushroom chicken

Mushrooms are bland in taste,when it is added with the chicken,it tastes like chicken.This recipe is a keeper as it has a combo of protien and fibre.Adding peppery twist makes the curry yumelicious.....We enjoyed the curry with mushroom rice..We can just add this to plain rice,if we want...

Ingredients:
1.Chicken                 -          500 gm
2.Mushroom             -          1/2 cup
3.Onion                    -           1
4.Green chillies       -           2
5.Tomato                 -            1
6.Chilli pwdr           -            1 tsp
7.Pepper pwdr        -              1 tsp
8.G&G paste            -            1 tbsp

Method:
* Take a pan,add oil and splutter with fennel seeds and curry leaves.
* Now add chopped onion and green chillies.
* When onion gets sauteed well, add the tomatoes and sprinkle some salt....let it cook thoroughly.
* Now dump in the chicken and cook it with G&G paste.
* When chicken turns white,add the mushroom .
* Let it get coated with the curry.
* Now add chilli pwdr and cook.
* When the raw smell vanishes,add the pepper pwdr and mix it well.
* Garnish with cilantro and serve with hot piping rice.

To enhance the taste,i have also added chicken masala pwdr to the curry.It is purely optional.

Mushroom Rice and an award

Mushrooms are low calorie vegetables. Has a good source of protien and fibre.It is very good for cholestrol patients.I had a box of mushrooms,which started to fade.So thought of using it in every  possible dish,prepared this rice and mushroom chicken.It was a good meal of fibre today.The amount of spices can be altered according to ur taste buds.Will post the recipe of mushroom chicken soon.......enjoy this rice till then.........

Ingredients:
1.Basmati rice                        -           2 cups
2.Mushroom                           -           1 cup
3.Peas                                     -           1/2 cup
4.Onion                                   -           1
5.Green chillies                      -            4
6.Garlic pods                          -            6
7.Cilantro                                -            a hand ful


For seasoning:
1.Oil                                        -             2 tbsp
2.Fennel seeds                         -             1 tsp


Method:
* Boil the rice and keep it aside.let it be 95 % cooked.
* Take a pan,season with the ingredients .
* Saute the chopped onion.
* blend garlic and green chillies in a blender.
* Add it to the pan.
* When the raw smell vanishes , add the mushrooms and green peas.
* Now add the cooked rice and give it a stir.
* Adjust salt and garnish with cilantro.




Satya of  "My Innovative Kitchen"   a very innovative blog and Reva of "Kaarasaram"  - well known for her impressive clicks,have passed on this beautiful award ..

I am now passing on this award to my friends

1.Shanavi of   "Kitchen secrets"
2.Saras of        " Saras Kitchen'
3.Soumya of    "Soumya's Kitchen"
4.Asiya Omar of "Samaithu Asathalam"
5.Priya Sreeram of "Bon Appetit"
6.Sheena of  "Sheenababu's Kitchen"
7.Geetha of "En Samayal Araiyil"
8.Pavani of "Food Lovers"
9.Pushpa of "Taste as u cook"
10.Akila of "Learning to cook"
11.Jay of "Tasty appetite"
12.Suja suganathan of "Kitchen corner - try it" 
13.Raji of "Raks Kitchen"
14.Kurinji of "Kurinji Kadhambam"
15.Biny anoop of "Biny's Recipes"
16.Menaga of "Sashiga "
17.Swathi of "Zesty southindian Kitchen"
18.Krithi of "Krithi's Kitchen"
19.Ambreen or  "Simply Sweet n savoury"

the list goes on and on........
Plz accept my award and pass it on to ur 15 fellow bloggers.
Keep the chain rolling gals.......

Creamy Mushroom Curry/Kuruma

Mushrooms are very good remedy for controlling cholestrol.Mostly I  will try to prepare it weekly .This time ,wanted to prepare kuruma or a thick curry.I had a can of coconut milk in my fridge.So made this dish creamy ,by adding it.We can also use home made coconut milk.Made this for chapathis and it went really good for our dinner.Rohith likes mushroms a lot.Its kids friendly too....

Ingredients:
1.Mushroom                    -        1 cup
2.Onion                           -         1 (big)
3.Tomatoes                     -          2
4.Green chillies              -           2
5.Chilli pwdr                  -          1 tbsp
6.Turmeric pwdr             -           1/2 tsp
7.Coconut milk                -         1 cup
8.G&G paste                   -          1 tsp
9.Fennel seeds                 -          1 tsp
10.Curry leaves               -           1 spring
11.Cilantro                      -           hand ful


Method:
* Take a pan,add oil and splutter with curry leaves and fennel seeds.
* Add chopped onion and slit green chillies.
* When the onion oozes out oil,add chopped tomatoes and sprinkle some salt.
* Now  add G&G paste and saute till it looses it raw smell.
* Cover and cook for  3 mins or untill the tomatoes gets mashed up.
* Now add the washed mushrooms and give it a toss.
* Slowly add turmeric pwdr ,chilli pwdr and mix it real good.
* If u want the gravy to be thick, then add the coconut milk now .
* Bring it to boil and garnish with cilantro.

Note:
If u r going to serve this for guests, just add 1 tbsp of ghee at the end and serve .The other way to impress them is add ghee for seasoning itself.This gives the dish a wonderful aroma.
To makeit thicker , i hav used canned coconut milk.

Mushroom Pepper Fry

Mushroom pepper fry is a substitute for mutton fry.My son eats it well , telling it is mutton .The count down has started for our vegetarian fasting....Today the sacred purattasi month ends, and from tomorrow, we are pure non-vegetarians....ha ha ha.Ok lets get into the dish.



Mushroon fry


Ingredients:
1.Mushroom               -   1 pound
2.Onions                     -   1 (medium sized)
3.Green chilies           -   1
4.Ginger  (minced)     -    1 tbsp
5.Garlic   (crushed)    -    3 to 4
6.Pepper pwdr            -    1 tbsp
7.Mustard seeds          -    1 tsp
8.Urad dal                   -    1 tsp
9.Curry leaves
10.Cilantro       

Method:
* chop the onions and slice the mushroom.
* Boil water in a bowl in microwave for 5 mins.
* Put the mushroom slices in the hot water and let it get half cooked as shown.



Mushrooms sitting in hot water

 * In pan or kadai, pour some oil and splutter with mustard seeds urad dal and curry leaves.
* Saute the onions and green chillies.Sprinkle salt to the onions.
* when the onions oozes out oil, add the minced ginger and crushed garlic.
* We can also add ginger garlic paste but crushed garlic and minced ginger gives wonderful aroma to the dish.
* Add the mushroom slices  into the pan.



One by one getting into pan


* The mushroom will give out water. Let it loose all the water. Add pepper pwdr and required salt.
* Let the dish be dry.Garnish with cilantro and serve with hot rice.



Ready to be served

Pepper Mushroom

Mushroom Biriyani

As this is auspicious Purattasi month , we cook only vegetarian. Usually we all will complete the weekend by having a biriyani. Since its a vegetarian month , I decided to prepare the 'vegetarian mutton'- mushroom biriyani. when i checked my pantry , i got button mushrooms, which will be apt for biriyani. So lets get into the dish.

Ingredients:

0.Basmati rice - 3 cups

1.Mushrooms - 1 packet

2. Onion - 1

3.Tomato - 1 - 1/2

4. Green chillies - 6

5.Chilli pwdr - 1 tbsp

6.Whole garama masala

7.Mint leaves

8.Cilantro

9.Ginger garlic paste - 1 tbsp

Method :
* Wash and soak the basmati rice , for 15 mins
* slice the mushrooms
* Chop the onion, tomatoes and slit the green chillies.
*In a pan put 1 tbsp of ghee and fry the basmati rice.
* Remove the rice from the pan and dry it in a plate.

* In the same pan pour some oil and ghee and splatter with cinnamon,cloves, bay leaves and fennel seeds.

* Saute the onions untill they are golden brown. Then add the chillies and chopped tomatoes.

* Once the tomato is smashed, add the mushrooms and saute it.

* Add the ginger garlic paste and saute it till it looses its raw smell

* Add chilli pwdr and saute it untill the raw smell is gone

* Make sure that gravy shud be dry without any moisture.

* I have taken 3 cups of rice , so add 6 cups of water and bring it to a boil

* Now add the rice to the mixture and add little orange color to it.

* Pressure cook till 1 whistle and then keep it in a low flame for 15 mins in Dhum.

* Immediately transfer it to another container , this will make the rice non sticky.

* Garnish it with cilantro

Mushroom Biriyani