Thursday, 18 December 2014

MUSHROOM MASAAL VARUVAL

Mushrooms are the high protein substitute for Vegans. There are so many versions in cooking of mushrooms. This is one of the variation which is a very quick method and tastes yummy as well. This dish can be eaten as side dish to Idli, Dosai, chappathies, Lime rice, Tomato rice, Carrot or Beetroot rice or even as starter.

Ingredients:

Button mushroom 250 gms quartered.
Shallots one cup chopped
Capsicum one chopped (kuda milagai)
Curry leaves finely chopped 1 cup
Coriander leves chopped 1cup
Ginger and garlic grated finely 1 tablespoon
Hybrid tomato chopped 1
Fennel seeds 1 spoon
Mustard seeds 1 spoon
Shakthi chicken masala 2
tablespoon
Turmeric powder one spoon
Chilly powder half spoon
Karam masala powder
one spoon
Salt as required
Cooking oil one tablespoon

Procedure:

Heat the oil in a skillet.
Add mustard seeds.
Allow to splutter
Add fennel seeds.
Add onions, curryleaves, capsicum bits together.
Saute well.
Wait a while for getting onions golden brown and translucent.
Add ginger and garlic grates.
Let the flame in medium.
Add turmeric, shakthi chiken masala powder, red chilly powder.
Add tomato pieces.
Saute well.
Add washed Mushroom bits.
Add salt.
Saute well.
Don't add water.
The water content and the water content absorbed by the washed mushrooms.
Close the lid for two minutes.
Mushrooms will be cooked very fast.
The water will be absorbed entirely.
Add coriander leaves.
If you want more spicy, You can add roasted coarse powder of pepper at this final stage (optional).
Delicious Side dish for any main dish is ready to serve.
Do try and enjoy...


PASIPARUPPU PAYASAM/MOONG DAL KHEER

Pasiparuppu payasam is a very very simple and delicious. Pasiparuppu payasam is prepared fast and easy here...
This dessert is highly nutritious and loved by all.


                       



INGREDIENTS:

Moong dal 1 cup
Ghee 1 tablespoon
Jaggery powdered 1 cup
Cardamom 2pinches
Raisins 10
Cashews (optional)
Almonds (optional)

PROCEDURE:

Roast moong dal in a pan with little ghee, until the yellow colour changed to golden brown.
Wash the dal and add four cups of water.
Allow to cook in a medium flame.
When the dal cooked soft and split, add jaggery.
Mix well.
Allow to boil.
Let the dal and jaggery mix together and get thickened.
In the meantime, fry the raisins in a tablespoon ghee and transfer into dal .
Sprinkle cardamom and mix lightly.
You may add coconut milk half cup in this stage and allow to boil for a while and remove from flame.
This addition is your option.
I prepared this payasam without coconut milk here.
Moon dal kheer / Pasiparuppu payasam is getting ready to serve.
In our areas, it is served in festival days or in some auspicious occasions.

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