MUSHROOM MINT PULAO

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

Similar Recipes :

• Soya Chunks Pulao
• Pressure cooker Mushroom Biriyani
• Purple cabbage Pulao
• Peas Pulao

TERIYAKI SALMON

 

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 :)

You might also like : 

How to bake salmon

Teriyaki Chicken 
Tandoori fish
Mangalore fish curry

Enjoy!!!

Lena

KOVAKKA PEERA

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. 

Similar Recipes :

• Meen Peera
• Kovakka  / Tindora Ularthiyathu

*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...