Mushroom pulao

Today, i am going to share a one pot meal recipe of mushroom pulao that tastes exactly like biryani. Unlike biryani it is easy to prepare and requires lesser time and is made in a pressure cooker. Since, i had my smart phone ready in the kitchen so i thought why not take step-by-step pictures of this simple yet delicious rice recipe.

Preparation: 15 min.
Cooking time: 20 min.
Type: Main-course
Cuisine: North-indian
Serves: 4

Ingredients:

• 3 cups button mushrooms (sliced)
• 2 cups rice (soaked for 30 min.)
• 2 cups onions (sliced)
• 1 bay leaf
• 1 black cardamom
• 3-4 green cardamom
• 1 inch cinnamon stick
• 1 tsp black peppercorns
• 2-3 cloves
• 1 mace
• 1 tsp cumin seeds
• 2 tblsp ginger-garlic-green chillies (crushed)
• 1 tsp black pepper
• 1 tsp garam masala
• 3 tblsp oil or ghee

Method:

• Heat oil in a pressure cooker, add all the whole spices and cook till they release a nice aroma.
  

• Add, ginger-garlic-green chillies paste and saute for 1 minute.

• Add, onions and fry for 2 minutes.
  

• Add mushroom and cook till all the water evaporates and mushroom turn golden brown in colour.
  

• Add all the spices and mix well.

• Add rice and 2 cups of water, cover the lid and pressure cook till 1 whistle.
  

• Serve hot with green coriander chutney or any gravy dish.

Dahi Vada/ Dahi Bhalla

Dahi vada or dahi bhalla is a famous north-indian snack which is made generally during the time of festivals. These are fried or non-fried lentil fritters which are dipped in creamy yoghurt alongwith few condiments. These can be made in a variety of ways, either with udad dal or moong dal or a combination of both in variable quantity.

INGREDIENTS:

For vadas:

• 3/4 cup udad dal (soaked for 4-5 hrs)
• 1/4 cup moong dal (soaked for 4-5 hrs)
• 1 tbsp ginger+green chilli paste
• a pinch of baking soda
• oil for deep frying

For spiced yoghurt:

• 3cup yoghurt
• 1.5 tbsp sugar (powdered)
• 1 tsp cumin powder
• 1 tsp chaat masala
• a pinch of red chilli powder
• saunth chutney as required
• coriander chutney as required
• few coriander leaves for garnish
• a pinch of hing (asafoetida)
• salt to taste
• water as required

METHOD:

1. Drain the soaking water completely and transfer the soaked dal into a grinder of a food processor.
2. Add rest of the ingredients for Vada except for baking soda. Add up to ¾ cup of water (slowly add more if needed). Grind it into a thick smooth paste. Transfer the lentil paste into a medium sized mixing bowl. 
3. Add baking soda and now using your hand or a whisk, whisk the paste vigorously rotating your hand in a circular motion in one direction. This helps making the paste light.
4. Heat oil in a deep fryer. Drop a dollop of Urad Dal paste (about the size of a small lemon) on your palm. Shape it into a circle. 
5. Carefully slide the vada into the deep fryer. Fry until its golden brown in color. 
6. Before serving let the fried vada soak in water for 3-5 minutes. Then lift it in one hand and give it a light squeeze with the other squeezing excess absorbed water out. Place them on a serving dish.
7. For spiced yogurt (or dahi) – Mix all the ingredients together in a big mixing bowl. 
8. Pour as much spiced yogurt as you like over the vadas. Garnish with cilantro and serve.

NOTE:

• Add as little water for grinding as possible, enough for the bladed to run smoothly.

Mawa Gujiya /Khoya Gujiya

HAPPY HOLI TO ALL THE FOODIES!!

Gujiya is a famous holi snack of north India. I always prefer homemade gujiyas rather than buying sugar syrup dripping, high in saturated fats ones. These can be made both sweet or savoury and the list of stuffing is endless, experiment and you will come up with so many options. Every home has its own recipe of making gujiya, I always liked gujiya made by my mom so today I am sharing her mawa gujiya recipe stuffed with khoya, shredded coconut and dry fruits.

Preparation time: 20 min.
Cooking time 1 hr.
Type: Snack

Ingredients:

For the cover:

• 4 cups all-purpose flour (maida)
• 3 tbsp oil/ghee (melted)
• 1 cup water

For the filling:

• 250 gm khoya or mava
• 1/2 tsp green cardamom powder
• 1/8 tsp nutmeg powder
• 1 cup dry coconut (shredded)
• 1 tbsp raisins
• 1 tbsp chironji
• 1 tbsp melon seeds
• 1 cup castor sugar

Method:

For the filling:

1. In a pan, heat khoya till light golden in colour.
2. Add cardamom powder, nutmeg powder, shredded coconut, raisins, chironji melon seeds and castor sugar.

For the cover:

1. Sieve all-purpose flour in a bowl.
2. Mix melted clarified butter or ghee using fingers until the mixture resembles bread crumbs and binds to a certain extent.
3. Now add some water and knead lightly to form a stiff dough.
4. Cover and leave the dough for 30 min. atleast.

Preparing and assembling the gujiya:

1. Divide the dough into equal-sized portions and make them into balls. 
2. Roll the balls into circles about 4 inch diameter.
3. Place the rolled puri on the gujiya mould, fill with a spoonful of the stuffing in the centre. Dip your finger into water and apply all around the edges. Now close the mould ensuring the filling does not spill out of the edges. Press lightly and remove the extra dough to give it the shape of the mould.
4. Heat oil in a pan and deep fry the gujiyas on medium flame till crisp and golden in colour.

Note:

• During the entire process of making gujiya, keep the dough and prepared gujiyas covered with a muslin cloth to prevent them from drying out.