Mushroom Biryani - Fragrant Basmati rice cooked with Indian Biryani spices & Button Mushrooms

 

When my friends visited here recently we had endless stories to share. Part of our conversation also involved about our new foodie experiments. We were together in Sri Lanka and eventually we all moved into different directions. One girl came from Australia and other from UK. Never in our dreams we thought we would have our re-union here, in the most beautifully landscaped but land locked country.

Ingredients for Mushroom Biryani

Baingan Bharta (Roasted eggplant with Indian spices)

My love affair with this vegetable began more than two decades ago. It was introduced to me as "katharikai Poriyal" i.e. stir fried eggplant. Since then I'm in love with this vegetable and our affair continues with many new experimentations ;)

Dal Makhani – Black Lentils in Spicy Cream Sauce

Dal Makhani is one of my favorite dish in North Indian Restaurants. I love its nutty taste in tangy cream, flavored with pungent garlic. I never bothered to try it at home. Didn't even know what type of lentils is used to make this dish. Later on only when I checked it with one of my Indian friend, I got to know the type of lentils used to make this awesome dish.

I’m glad I like lentils and legumes, as it’s a good source of low fat protein for vegetarians. Quinoa is the best protein source for vegetarians and vegans. However I’m still not that fond of quinoa, even though I’ve tried them on salads and soups I really didn’t like its taste. Second best protein source is tofu, which is a very versatile product. You can use them in fried rice, noodles, soups, salads and stir fries. Stir fried tofu in spicy chili sauce would be a wonderful dish. You can apply the same method I used to make stir- fried eggplant and cook tofu.

My preferred protein sources are lentils, legumes and dairy instead of tofu or quinoa. But lentils are not a complete source of protein, you always have to combine number of lentils or consume dairy to get complete protein. Black lentils, red lentils and chickpeas are my favorites. Black lentils are also used to make Dosa – Indian Crepes.

Green Chili Chutney (Green chili Pesto made with Indian Ingredients)

I always prefer shopping fresh vegetables on my own, but sometimes I do have to delegate it to my DH. He is ok, I would not rank him bad, compared to some other spouses I know ;) but he would sometimes buy things like 250g of long green chilies. He is one of those people who can eat raw chilies. But you can’t have them on a daily basis right? I only use green chilies to season curries or for salads, but what do you do with so much green chilies in fridge? If you get enough sun light you can also marinate them in yogurt and salt and sun dry, once it’s completely dried you can store them and use as curd chilies.

Luckily he bought less spicy chili, so I made chutney with them. I sauteed green chili, so it becomes much milder in spiciness. Added dry roasted fennel and coriander seeds to infuse aroma and tamarind pulp to balance all flavors with its tangy sour flavor.

Green chili chutney is such a versatile side dish, you can spread it in your bread or wraps to make sandwiches, mix it with pasta, have them with nacho’s, take it as a side for rice, or Indian crepes - dosa or Indian rice cake –Idly.

Soy Marinated Curry Chicken (100% Vegan & Vegetarian)

This curry is deceptive; because you can make them (non-vegetarians) believe that it’s real meat. I always make this curry when I’m entertaining non-vegetarian guests. Some of them think that I’ve prepared a meat curry especially for them.

Mock chicken, lamb, chicken breasts, prawns and fish are some of the popular fake meats available here in Southeast Asia.  They are made with soya, mushroom stems and other preservatives. Its texture is very much like meat.

It’s a very popular delicacy among Chinese served in restaurants. Some Chinese practice vegetarianism on 1^st and 15^th of each month of Chinese lunar calendar.

It’s not one of my favorite, as I’m used to being a vegetarian for 18+ years and even when I was non-vegetarian I only liked sea food and didn’t really enjoy meat. But my DH loves mock meat. But I only cook them during special occasions. It’s not advisable to consume mock meat regularly as they are highly processed.

Paneer Tikka Masala

Panneer tikka masala served with vegetable biryani and raita (Indian salad) is one my favorite comfort food. Needless to say being a spice lover, I love this yum cottage cheese cubes marinated in tandoori spices and served in a tangy gravy made with full cream milk, minced onion, chili, garlic, ginger and other Indian spices. The main meal is fragrant basmati rice infused with Biryani spices. And definitely something very charming and to cool your body is salad in yogurt base. It is mouth watering as it looks; this is the kind of a food that takes you above the grounds…. You know what I mean right? Such a comforting meal to have for a weekend lunch. 

Caramelized Onion and Garlic in Hot and Sour Fenugreek Gravy (Venthaya Kuzhambu)

Gravy curry known as Kootu or kuzhambu in tamil is one of the main curry in south Indian meals. It goes well with rice, which is the staple food of South Asians. This curry has an aromatic flavorful gravy base, which is made with coconut cream and spices such as curry powder, coriander powder, tamarind pulp, chili powder and garam masala is added to enhance flavors of this curry. Similar type of curries are popular in Malaysian, Thai and Sri Lankan cuisine. Curries of each cuisine will have its own distinctive ingredient. For example Thai curry will be flavored with aromatics like kaffir lime leaf and lemon grass. Distinctive ingredients in Malay curries are shrimp paste or fried shrimp or fried anchovies. Sri Lankan curries are lot spicier than other curries due to heavy use of chilies. You can see lot of similarities as well as differences in these curries.

This tangy gravy is made of coconut cream and flavored with tamarind, chili and curry powder. Caramelized onion and sautéed garlic gives a pungent flavor to this gravy. Fenugreek seeds help to cool down your body from extra heat created by garlic and chili. This spicy gravy is best to serve with rice or pittu (Popular Sri Lankan meal, it’s texture is like Israli couscous, but its made with red rice flour) or roti.

Soy Tikka Masala served with Carrot Rice & Raita (Salad)

Chicken tikka and paneer tikka are some of the most popular Indian dishes served in restaurants. Tikka means pieces. Specialty of this dish is paneer is marinated in tadoori spices and yoghurt and baked or barbequed in skewers. Then it’s added to tangy creamy gravy which is the base of this dish. It can be served with rice, biryani or Indian breads like naan or chapatti.

I tried the same cooking style with textured soy protein chunks. I recommend using soy chunks because similar to paneer (cottage cheese) it’s bland in taste; also textured soy protein has soft spongy texture. Hence its texture helps to absorb maximum flavors when marinated and roasted in oven.

I chose to serve Soy tikka masala with carrot rice, again a rice recipe I picked up from my mom. My version has roasted peanuts and yellow split peas for protein and crunchiness. Whenever I make main meals like rice, pasta or noodles, I look for other ingredients to add volume so that I can serve a meal with less carbohydrate and more vegetables and nuts or legumes.

Carrot gives mild sweetness to this rice, served with spicy soy tikka masala, and raita (Indian Salad) is a perfect combination for a special occasion.

Paneer (Cottage Cheese) Masala

Paneer is a special food item in North Indian cuisine. Paneer (cottage cheese) with its delicate milky flavor is used all over India to make delicious dishes. Available at most supermarkets in block form or even as curds, it readily takes on the flavor of the spices in which it is cooked. 

Paneer is a good source of calcium, which in later years helps to prevent osteoporosis. Cheese provides 25% of the calcium in the food supply. Paneer in moderation, is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome.

Please note Vegans can make similar dish with firm tofu.

Ingredients

Serves 3-4

To make paste

2 large tomatoes

1 onion

4 dry red chilis 

Handful of coriander leaves

Few curry leaves

4 garlic cloves

1 piece of ginger

(Add all of above ingredients in food processor and blend to a smooth paste)

To make the masala

200 ml soy bean oil

500g Paneer cut into cube sizes

1 tsp of each cummin and mustard seeds

2 tbsp tomato puree

2 tbsp curry powder

1 tbsp chili powder

200g low fat yoghurt / 200ml full cream milk

1 tbsp garam masala

1 tbsp kasuri methi (dried fenugreek leaves. Can be bought in Indian grocery stores. It's sold in packets)

Salt to taste

Method

Heat oil in a large pan, deep fry paneer cubes, till they are slightly golden. Drain them using slotted spoon, let them dry in kitchen towel.

Heat 2-3 tbsp of the remaining oil and stir in ground paste for 4-5 minutes till raw smell evaporates. When the paste starts to change color add fennel, mustard seeds stir for few more minutes.

Add curry powder, chili powder, tomato puree stir well. Mix yoghurt till it forms into a creamy gravy. When the gravy starts simmering add paneer, garam masala, kasuri methi and salt to taste.

If you like green peas you may add 100g thawed green peas with paneer. First photo I've added green peas.

Paneer Masala is best to serve with biryani and raita (Salad made with yoghurt, onion and green chili) or roti / naan/  paratha. 

Stay tuned for future post on Paneer Tikka Masala....

Stir Fried Black Night Shade Leaves (Manathakkali Keerai Varai)

Both leaves and berries are mainly used in South Indian cooking to make stir fry dish (varai) and gravy curries (vathal kulambu). Leaves are effective in the treatment of digestive disorders, mouth and stomach ulcers. The fruits or the berries of the plant is beneficial in treating asthma and also yields beneficial results in fevers. Juice of these leaves is good in healing chronic skin diseases such as acne, eczema and psoriasis.

I heard about these leaves medicinal properties, and was hoping to try them to make it as green curry for our typical Sri Lankan lunch. Surprisingly it was widely available in Indian grocery stores here. It took me awhile to research and decide on method of cooking. I got a plenty of results in which the berries were cooked in hot and sour gravies, leaves with pulses etc., I opted for simple stir fry (less cooking time) so I could preserve its nutrients and color.

Ingredients

Serves 2-3

1 large bunch of Manathakkali, leaves with delicate stems cleaned & roughly chopped

1 tbsp vegetable oil

1 tsp of each cumin & mustard seeds

1 onion diced

3 tbsp shredded coconut

1 tbsp yellow split peas

3 dry red chilies roughly chopped

Method

Heat oil in a large pan, add mustard, cummin seeds and yellow grams. When mustard seeds start to splutter, add onion, red chili, salt and shredded coconut. Sauté for 1-2 minutes till coconut turns into golden brown color.

Add roughly chopped greens, lower heat, and mix well for 2 minutes.

Turn off heat, serve with rice.


Note : You can apply the same method of cooking for any type of green leaf vegetable.

Lemon Rice with Vegetables

If you’re bored of regular rice and curry meal, this variation is a must try. Lemon is a staple in my kitchen. Lemon flavored rice with vegetables is a good way of taking less carb’s and more healthy vegetables. Just this rice and your choice of pickles or chutney is a complete meal. I usually have this with Ruchi South Indian pickle and low fat yogurt.


Ingredients
Serves 2-3
100g Ponni / Basmati/ Samba Rice washed
100g Frozen mix vegetables, thawed
1 lemon juice
1 tsp of each mustard and fennel seeds
2 tbsp vegetable oil
4 dry red chili chopped
1 large potato diced
1 tbsp yellow split peas
1 tsp turmeric powder
1 onion diced
Few curry leaves
Salt to taste


Method


Wash rice and add to rice cooker with water. Water has to be 2  times of  rice amount(Example 2 cups of water for 1 cup of rice, for Basmati it has to be 1 ½ times)

Heat oil in a large pan, add mustard, fennel seeds, yellow split peas, curry leaves and dry red chilies. Sauté for 2 minutes.


Add onion, diced potatoes, turmeric powder and salt stir well, close the lid, cook in low heat till potatoes are soft.


Separately place thawed frozen vegetables in hot water for a minute, drain them and set aside.


When rice is cooked, sprinkle lime juice, mix well using wooden spoon and let it dry.


Add rice and  mix vegetables to large pan, mix well. Serve with pickle or chutney.

Mock Fish Curry

This is a meatless delight for vegetarians / vegans craving for chewy and meaty texture dishes. Similar to mock fish there are other vegetarian mock items such as chicken, lamb, duck, beef, drumstick, prawns etc.,  Mock meat dishes can be tried at Chinese Vegetarian Restaurants and in Singapore and Malaysia certain Indian restaurants serve them cooked in Indian style. Mock meat can be bought in Chinese super markets.


Ingredients
Serves 4-5


To marinate
500g Mock fish cut into 3” size slices
2 tbsp dark soy sauce
2 tbsp tomato puree
2 tbsp plain yoghurt


To make curry
1 onion diced
1 tbsp minced garlic and ginger
Few curry leaves
2 tbsp curry powder
1 tbsp chili powder
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp fennel seeds
2 tbsp tomato puree
100ml yoghurt
100 ml milk
1 tbsp tamarind paste
300ml water
100ml vegetable oil
Salt to taste
Coriander leaves for garnishing


Method


Mix soy sauce, tomato puree and yoghurt to make a paste. Add mock fish pieces and marinate for 30 minutes.


In large pan heat oil, add mock fish in batches, deep fry till skin is golden brown. Drain with slotted spoon, and leave them to dry in kitchen towels.


To make curry, heat remaining oil in a pan, add onion, garlic ginger, curry leaves, mustard, fenugreek and fennel seeds sauté for a minute.


Add yoghurt, tamarind paste, tomato puree, curry powder, chili powder. Stir for 2 minutes till it forms a thick paste. Add milk, water and salt to taste. Close the lid let it boil for few minutes.


When gravy starts simmering, add fried mock fish, mix well.


Garnish with fresh coriander leaves. Serve with rice /bread /roti /chapathi.

Bitter Gourd Fry

Bitter gourds are very low in calories but dense with precious nutrients.  It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber.  It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.


Ingredients
Serves 2-3


3 small bitter gourds, de-seeded thinly diced
1 tsp mustard seeds
1 tsp fennel seeds
1 tbsp toor dhal ( yellow split peas)
Few curry leaves
1 onion, chopped
1 tbsp minced garlic and ginger
2 tbsp curry powder
1 tbsp tamarind paste
1 tbsp sugar
1 tsp turmeric powder
2 tbsp vegetable oil
1 tbsp ghee (optional)


Method
Mix diced bitter gourd with salt and turmeric powder. Set aside in colander for 10 minutes.


Heat oil in a pan, sauté onion, garlic ginger, curry leaves, yellow split peas, mustard and fennel seeds for 2 minutes.


Squeeze the bitter gourd to drain excess water. Add bitter gourd and cook for 5 minutes stirring occasionally.


When bitter gourd softens and changes to golden brown color, add curry powder, tamarind paste and sugar, mix well and cook for few more minutes till vegetable absorbs the spices.


Turn off heat, add ghee, salt to taste, mix well, and serve with rice

Hyderabad Biryani

The authentic Hyderabadi Biryani is the king of all Indian Biryani recipes that you will ever savour. This is vegetarian version of traditional mutton biryani.

Ingredients

Serving Size 2-3

2 tbsp ghee / vegetable oil

1 large onion sliced thinly

1 tbsp garlic ginger paste

1 tsp grated lemon rind

Salt to taste

125 ml yoghurt / Soy yoghurt

100 ml water

500g diced vegetables such as carrot, potatoes, green peas & French beans

2 tbsp finely chopped mint leaves

2 tbsp finely chopped coriander leaves

1 tbsp lemon juice

200g basmati rice, washed and drained

Spice paste

1 tbsp ghee / vegetable oil

40g cashew nuts

1 large onion roughly chopped

2 green chilies chopped

2 tomatoes chopped

1 tbsp garlic ginger paste

1 tbsp garam masala

30g coriander leaves

100ml water

Method

To prepare the spice paste, heat oil sauté cashew, onion, garlic ginger, tomatoes, garam masala, chili, coriander leaves until aromatic. Remove from heat transfer to blender with cool water. Blend to a smooth paste set aside.

Heat oil in a large non-stick pan sauté onions until golden brown for about 3 minutes. Add garlic ginger paste, lemon rind sauté over gentle heat for 2 minutes. Add spice paste and sauté until oil separates.

Add yoghurt, water bring to boil. When mixture starts simmering add rice, diced potato, salt mix well with wooden spoon, cover the lid, cook in low flame for about 20-25 minutes till moisture is evaporated and rice is cooked.

Separately blanch other vegetable by boiling water in sauce pan, add salt and carrots and french beans. Leave it to boil for 2-3 minutes, add green peas boil for 1 more minute. Drain them wash them with cold water set aside.

Remove cooked rice from heat add blanched vegetables, chopped coriander and mint leaves mix  well and serve.

Wooden spoon and non-stick pan is essential to make this biryani.

Upuma

Made with semolina and plenty of vegetables, taken as tiffin/ breakfast in southern India. In my opinion it's another version of couscous.


Ingredients
Serves 2-3

100g semolina roasted 
1 carrot diced
1 potato diced
¼ cabbage thinly sliced
1 sprig curry leaves chopped
1 tbsp yellow split peas
1 tsp fennel seeds
1 tsp mustard seeds
2 tbsp sesame oil
1 onion chopped
Chopped coriander leaves
Salt to taste

Method
Heat oil in a non-stick pan add mustard seeds, fennel seeds, yellow split peas, onion, diced potato stir well and cover lid, leave it to stir fry for 4 minutes. Add cabbage stir well let it stir fry 5 more minutes. When potatoes are soft slightly golden, add carrots, salt, chopped curry leaves stir well.

Add 150 ml water to the same pan with vegetables, when it’s simmering add semolina mix well, reduce to minimum heat leave it for 5 minutes. Stir occasionally. Water should be fully evaporated and semolina has to be little dry.

Sprinkle some chopped coriander and serve.