Wednesday, September 24, 2014


Flavorful homemade green mint masala and the earthiness of Mushrooms makes this pulao so special..

Mushroom Mint Pulao

Recipe for Mushroom Mint Pulao / Mushroom and Pudina Rice:
Preperation time : 10min
Cooking time : 20min
Serves : 4

Ingredients :

Mushrooms : 10 large mushrooms / approx 400-500g
Basmati rice : 2cups, rinse and soak for 10 min then drain and keep aside to dry
Mint leaves : 1 bunch 
Coriander leaves : 1/2bunch (optional)
Onion : 1, sliced
Ginger : 1/2inch piece
Garlic : 3cloves
Green chilly : 3 (if its a very spicy chilly add 2)
Cardamom , Cloves,Black Pepper : 3
Cinnamon stick : 2inch
Bay leaf : 1
Cumin seeds : 1tsp
Fennel seeds : 1/2tsp
Salt ( approx. 2tsp)
Ghee : 1tbsp
Lemon juice from half of a fresh lemon

Directions :

1. Using a mixer, crush together mint leaves, coriander leaves, ginger, garlic, fennel seeds and green chillies. 

2. Heat ghee in a heavy bottom vessel and add the whole spices -bay leaf, cumin seeds, cinnamon stick, cloves, pepper corns in the same order. Now add the onions and saute till translucent.

3. Add the crushed masala and when you get a nice aroma, add mushrooms and stir fry till the water evaporates. Now add the soaked and drained rice and fry for 3-4minutes. Add the boiling water and when the water comes to boil, add the rice and mix in the lemon juice. cover the pan with a lid and cook in low flame till done. DO NOT OPEN it for first 10minutes..

4. Serve hot with Onion raitha / Paneer Butter masala / Kadai chicken. You can garnish with ghee roasted cashews / raisins

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Saturday, September 13, 2014


Recipe for Teriyaki Salmon

How to make homemade Teriyaki Salmon ?
Cooking Time : 20min
Level : Easy
Serves : 2

Ingredients :

Salmon steak : 2, 12 oz, wash and pat dry

For the sauce 
Garlic : 4 cloves, grated
Ginger : 1/2 inch piece, grated
Natural Vinegar / Rice Vinegar : 2 tbsp 
Soya sauce : 2 tbsp
Honey / Brown Sugar : 2 tbsp
Paprika / red chilly powder : 1/4 tsp
Salt : 1/4 tsp
Pepper : 1/2 tsp
Sesame oil / Vegetable oil : 2 tbsp

Method :

1. Combine all ingredients listed under "for the sauce", in a pan and allow to boil in low-medium flame for 4 minutes. This is our homemade teriyaki sauce. Keep aside.

2. Add salt, and our homemade Teriyaki sauce to an oven proof dish and add the pat dried salmon. Cover tightly and Keep refrigerated for 30minutes( you can marinate teriyaki salmon in a zip-lock bag/ any airtight container ). 

3. Preheat the oven to 400 degrees F(200 degrees). Bake uncovered for 20 minutes, or until easily flaked with a fork..

4. Sweet and tangy Teriyaki Salmon is ready to serve. It goes well with brown rice, Mexican black beans

Notes :

  • Never marinate fish more than 30 minutes as it is totally different from meat. 
  • You can also grill the teriyaki salmon.
  • If you dont have fresh Salmon, do not make this dish. Defrosting and again marinating in freezer will spoil the fish.
  • This dish is slightly sweet, those who doesn't like the combo of fish+ honey can also skip the recipe :)
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Friday, September 5, 2014


Kovakka / Tindora / Ivy Gourd Peera - Vegetarian Fish curry :)
 How to make a vegetarian version of Meen Peera Pattichathu?
Cooking time : 10min
Serves : 4 

Ingredients :

Kovakka / Tindora / Ivy Gourd : 300g, Cut lengthwise into half
Gambooge (kudambuli) : 2pieces*
Shallots : 6, chopped
Curry Leaves : 2Springs
Ginger : 1 inch piece
Garlic : 3, chopped
Green Chilly : 2
Shredded Coconut : 1/2Cup
Turmeric Powder : 1/2tsp
Chilly Powder : 1/2tsp
Coconut Oil : 2tbsp

Directions :

1. Soak gambooge for 30 minutes in lukewarm water. Then clean well under running water and drain. keep aside.

2. Crush together green chilly, shallots, garlic, ginger, turmeric powder, chilly powder, and curry leaves. Now add Coconut and crush well(Do not add water). 

3. Add 1tbsp coconut oil to the clay pot or any heavy bottom vessel to prevent the curry from sticking to the  bottom. Before the pot becomes too hot, add Kovakka / Tindora, crushed coconut mixture, salt, 1/4Cup water and gambooge.

4. cover and cook in low-medium flame for 7-10 minutes or till the kovakka / Tindora is done. Stir occasionally. Serve hot with Rose matta rice. 

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*Update : 
Since my friend and a great follower of "Lemon n Spice" - Anandi told me that she substituted gambooge with tamarind extract and it came out well, i tried it last time and it came out really well...