Tamarind Upma

I found this recipe in Mallika Badrinath's book on Microwave cooking..It sounded too simple to make and a quick breakfast to make especially during busy mornings..It also was something different from the normal upmas we make..It was spicy and tangy..Here goes the recipe..

                  
                
Ingredients

Rava / Sooji - 1 cup
Thin tamarind extract -3 cups ( extracted from lemon size tamarind)
Salt - 1 teaspoon
Sambhar pwder - 1 1/2 teaspoons
Sago(soaked) - 1 tablespoon (optional)
Onions - 1/2 chopped finely
Mustard seeds - 1/2 teaspoon
Urad dhall - 1 teaspoon
Bengalgram dhall - 1 teaspoon
Oil - 1 tablespoon
Ghee- 1 tablespoon
Coriander leaves -1 tablespoon chopped

Directions

Mix 1 teaspoon of oil, mustard seeds, urad dhall and bengalgram dhall and micro on high for 3 minutes in a half-closed bowl..
Add the onions and micro high for 2 minutes in the half closed bowl..
Add the remaining ingredients (except ghee and coriander leaves), mix well and micro on high for 5 to 6 minutes in open bowl, stirring twice in between..
Mix the ghee and coriander and microwave for 1 minute in the open bowl..

Serve hot with pickle or chutney of your choice..
                 
                 

This is my entry to WBB - Microwave foods hosted by Easycrafts..

Chayote / Chow-Chow Kootu

The chayote is a member of the squash family. It is also referred to as a "vegetable pear" or chcocho or chow-chow.The flesh is quite crisp something like a water chestnut.Chayotes come in two common varities, the smooth variety shown below and a prickly variety (covered in spines).Medicinal uses of the chayote included a tea made of the leaves is reported to dissolve kidney stones as well as a treatment for arteriosclerosis and hypertension.The chayote can be eaten raw in salads, or stuffed and baked. Other preparations include mashing, pickling, frying or boiling. The plain squash tends to be bland and benefits from "aggressive" seasoning.

I made kootu with chow-chow and it tasted wonderful..I got this recipe from my mother..It tastes good with any rice or dhall..

               

Ingredients

Chow-chow / Chayote - 2 cups chopped
Split Moong dhall -1/4 cup
Asafoetida /Hing - 1 pinch
Turmeric powder - 1 teaspoon
Salt to taste

To grind

Coconut-1 teaspoon
Green chillies - 3
Cumin seeds - 1 teaspoon
Urad dhall roasted in a teaspoon of oil

For tempering
Oil - 1 teaspoon
Mustard - 1 teaspoon
Urad dhall - 1 teaspoon
Curry leaves- 1 sprig
Dry red chillies -2

Directions

To the split moong dhall add turmeric powder and a little water and allow it to cook until it is half cooked..( I microwaved it for 2 minutes)..Add the chopped chow-chow salt and half a cup of water,cover and cook for 6 to 7 minutes.
Grind together the coconut,roasted urad dhall, green chillies, cumin seeds in a blender and add to the chow-chow.Bring it to a boil and take off from the heat..
Do the tempering with the mustard, urad dhall, red chillies and add it to the cooked vegetable...
Serve hot..

                             

An Award and two Meme's

I was really excited to see my second award from Divya when I opened my inbox today..Thanks a lot Divya..You made me feel very special..This award has been started by Roopa of My Kitchen treats who says :

 "Yummy blog award is the award given to the blog with most yummy recipes/photos"

                                         

As per the rules I have to list my favourite yummy-licious desserts that I have prepared or eaten and pass the award to four of my fellow bloggers..
Here are my most favorite desserts

Baklava
Aval Payasam
Kaju Katli
Black Forest Cake
Rasgullas

I had to pass this award to four yummy blogs..Selecting four blogs from numerous yummy blogs was a bit tough job..

Asha, Ashwini, Madhavi, Kamala
Congrats dear friends!

Rules for the ‘Yummy Blog’ award Receiver:
The person who receives the award should display the "Yummy Blog !" logo on their blog and also the meaning of the award which is "Yummy blog award is the award given to the blog with most yummy recipes/photos".

The receiver should also quote their favorite yummy-licious :) dessert(s) that they have ever prepared/eaten. Don’t restrict yourself to any dessert, chocolate bars also welcome.

 Also the receiver should pass on the award to four other bloggers whose blog they find "yummy" and let them know about the rules.

I have been tagged by Farida for a Meme called Top ten pics..Though am not too good in photography,I have listed my 10 best shots in my blog...It might be helpful for those who have missed seeing them..So here I go..You can just click the pictures to view the recipes..

Sweet Coconut Puffs


         
Baklava



Bell Pepper Curry



Corn Peas Cheese Pulao



Kondakadalai / Garbanzo Bean sundal



Gobi Manchurian



Aval payasam



Palak Tofu



Pear -Walnut cake



Vegetable Biryani



Now I would like to tag the following friends who have wonderful pics in their blogs to list their 10 best shots..

Dhivya, Uma, Cham, Swati Jain, Sukanya
Do it only if u are interested..

Coming to my next Meme's..I was tagged by Uma for the following Meme which was really fun..

1) LAST MOVIE U SAW IN A THEATRE?
The Spiderwick Chronicles

2) WHAT BOOK ARE U READING??
Seizure by Michael Crichton 

3) FAVOURITE BOARD GAME?
Scrabble,Chinese Checkers 

4) FAVOURITE MAGAZINE?
Readers Digest,Anandha vikatan 

5) FAVOURITE SMELLS?
Petrol, smell of rain,roses,coffee and yummy food! 

6) FAVOURITE SOUNDS?
Good music 

7) WORST FEELING IN THE WORLD?
Whwn someone whom you trust betrays you 

8) WHAT IS THE FIRST THING YOU THINK OF WHEN U WAKE?
Nothing specific..about the day ahead 

9) FAVOURITE FASTFOOD PLACE?
Panda express,Pizza Hut,Taco Bell 

10) FUTURE CHILDS NAME?
Havent thought of.. 

11) FINISH THIS STATEMENT—’IF I HAD A LOT OF MONEY I’D’
Travel around the world.. 

12) DO U DRIVE FAST?
Never.. 

13) DO U SLEEP WITH A STUFFED ANIMAL?
No.. 

14) STORMS–COOL OR SCARY?
Always Scary..

15) WHAT WAS YOUR FIRST CAR?
We had a maruti.. 

16) FAVOURITE DRINK?
Coffee, Lemonade, Mango juice,Orange juice

17) FINISH THIS STATEMENT-IF I HAD THE TIME I WOULD…
Blog! 

18) DO YOU EAT THE STEMS ON BROCCOLI?
Yes I would.. 

19) IF YOU COULD DYE YOUR HAIR ANY OTHER COLOUR, WHAT WOULD BE YOUR CHOICE?
Streaks of brown may be.. 

20) NAME ALL THE DIFFERENT CITIES/TOWNS U HAVE LIVED IN?
Tuticorin, Chennai, Los Angeles 

21) FAVOURITE SPORTS TO WATCH?
Cricket , Tennis, Basketball

22) ONE NICE THING ABOUT THE PERSON WHO SENT THIS TO YOU?
A friendly person who makes wonderful chutneys!

23) WHATS UNDER YOUR BED?
My Ironing table

24) WOULD U LIKE TO BE BORN AS YOURSELF AGAIN??
Of course 

25) MORNING PERSON OR NIGHT OWL?
Night owl.. 

26) OVER EASY OR SUNNY SIDE UP?
Over Easy always

27) FAVOURITE PLACE TO RELAX?
Home Sweet Home, Beach 

28) FAVOURITE PIE?
Anything that is sweet..

29) FAVOURITE ICECREAM FLAVOUR?
Chocolate and strawberry 

30) OF ALL THE PEOPLE U HAVE TAGGED, WHO IS THE MOST LIKELY TO RESPOND FIRST?
No idea..

I would like to tag the following friends..Do this meme only if your interested..

Pearlsofeast,  Swati Raman, Kalai, Anjali, Farida

Vegetable Biryani

Indian Cuisine is becoming popular due to its exotic flavors and healthful preparations.Biryani is a family of primarily South Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and yogurt...
India being an abode of spices I feel that Biryani is a dish that with a medley of vegetables and spices and best represents Indian cooking..
It is made during special occasions an d served with raita..I felt it would be perfect to send this for Meeta's Monthly Mingle with the feature Bollywood Cooking which is dedicated exclusively to Indian cuisine...

              

Ingredients

Basmati rice - 2 cups
Onion -1 chopped
Green chillies - 5
Cashews - 6
Coconut milk- 1/2 cup
Coriander leaves -1/2 cup cleaned and chopped
Mint leaves - 1/2 cup cleaned and chopped
Ginger - garic paste - 2tablespoons
Ghee - 3 spoons
Turmeric powder - 1 teaspoon
Salt to taste

Spices
Cumin seeds - 1 teaspoon
Bay leaf - 2
Cinnamon stick - 1 inch
Cardamom - 2
Cloves - 2
Star Anise - 2

Vegetables of your choice
Cauliflower,carrots,Green peas,Green beans,potato,mushrooms - A total of two cups chopped veggies ( you can increase or decrease the amount as per your liking)

Directions

Clean and soak the basmati rice in water for about 30 minutes.
Chop the vegetables into equal sizes..If you use potato chop them slightly larger than the other vegetables
In a large vessel add the ghee and roast the cashews..Once they turn golden brown add all the spices and saute until you get a nice aroma of the biryani.
Add the onions and saute till transparent..Add the Ginger garlic paste and saute.
Add the cut vegetables and saute for two minutes.
Add slit green chillies and coconut milk and bring to a boil.
Add the basmati rice along with salt and turmeric powder.
Add 3 1/2 cups water and close the pressure cooker..After 15 minutes stop cooking..The rice should be done by this time..Add a spoon of lemon juice and mix well..
Garnish with coriander and mint leaves..

               

Serve hot with raita of your choice..

I also dedicate this yummy vegetable biryani to Dhivya who is celebrating her birthday tomorrow..Happy Birthday Dhivya!

This goes off to Srivalli's Rice mela

Potato fried rice for MBP

This is my second entry for MBP-One pot wonders hosted by Pavani this month..
I adopted the recipe for Potato fried rice from Dhivya's blog and I was happy that I tried it..
It was super delicious and an easy one to prepare..
It was a perfect one dish meal..Thanks Dhivya for sharing it..

                 

I followed the same recipe except that I added some french beans to it..
You can check out the recipe here..

                                  

Anyone who loves potatoes will definitely love this rice..It was fun participating in this event and thanks to Pavani..

2 minutes Microwave Coffee Cake!

I had no preplans to prepare a cake in the microwave..It was 12:30 at night and my hubby was busy with his office work..I did not feel sleepy too..I was just sitting idle not knowing what to do..Felt a bit hungry so decided to munch on something and found my pantry empty..Searching for some quick recipes I landed upon a recipe for microwave cake..I ws wondering how will that be done in 2 quick minutes..I decided to make my own version and decreasing the amount of ingredients..The cake was really moist and fluffy too..

                 

I made this in a small microwavable bowl..I used my cereals bowl..It can be tried in microwavable cups too..One cup for each person..I decided to make it a coffee cake since it would keep us fresh..
Here is my recipe for my quick,eggless,delicious microwave cake made from scratch..

                 

Ingredients

All-purpose flour/maida - 1/2 cup
Sugar - 1/4 cup
Baking powder- 1 pinch
Coffee powder - 2 teaspoons (can be added more if u like more of coffee flavour)
Salt - 1 pinch
Milk - 5 tablespoons
Vanilla extract - 1/4 teaspoon
Oil - 1 teaspoon

Directions

Mix all dry ingredients.
Add milk, vanilla extract and oil and until well blended.
Spray a microwave-safe bowl/cup with cooking sprayand pour the batter into the cup.
Microwave at full power for 1 minute. Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done.
As long as you don't overcook it, it won't turn rubbery.
Also, the cake will puff up so don't fill a very small container. It needs some room to rise.

                 
                 

It's not a fancy cake but when you eat it warm with whipped cream, ice cream,a chocolate glaze,or any frosting of your choice it tastes pretty good.I used store bought frosting which tasted great and was over in minutes..

This is my entry to MEC-Cakes and No Bake Cakes event

Greek clove cookies / Kourabiedes

This melt-in-your-mouth cookie is one the best cookies I have ever had..While I was searching for recipes with clove I landed upon several recipes for greek clove cookies and made my version tweeking the recipes a bit..They tasted really too good..The recipe called for brandy which I replaced with vanilla extract..They tasted best with tea..They are also called as Greek tea cakes..

               

Ingredients

Butter - 1/2 cup
Powdered sugar - 1/4 cup
All purpose flour/maida - 1 cup
Vanilla extract - 1teaspoon
Ground cloves - 1 teaspoon
Mixture of powdered sugar and ground cloves

Directions

Soften the butter and mix it with the sugar in a large bowl.
Beat it till you get a creamy consistency.
Add the flour,vanilla,ground cloves and beat well until they are well mixed.
Cover and refridgerate for about 1 hour until it becomes firm.
Preheat the oven to 350 F
Shape the dough to one-inch balls
Place 1 inch apart onto ungreased cookie sheets.
Bake for 15 to 17 minutes or until very lightly browned. Cool completely.
Sprinkle the cookies with the mixture of powdered sugar and ground cloves..

This popular melt-in-your-mouth Greek cookie, Kourabiedes, is often served at festive holiday celebrations. The cookie is always sprinkled with powdered sugar and the top is either sprinkled with ground cloves or a whole clove is inserted in the top.

                                

Tips
To make these cookies softening butter is an important step..So not melt butter in the microwave as the cookies do not retain their shape..Instead, allow it to soften by rmoving it from the fridge and allowing it to stand for 30 to 45 minutes at room temperature..This yields perfect cookies..

             

This is my entry to Think Spice: Think Cloves hosted by Gretchen..

                                

Oranges..

These California oranges are my entry for Click - Au Naturel hosted by Jai and Bee of Jugalbandi..I love the colour of these oranges and freshly squeezed orange juice is a part of our every day breakfast..

           
                                    CLICK - Au Naturel


                         

This orange juice is a part of our everyday breakfast..Earlier we used to have the store bought ones but found that it was loaded with sugar and preservatives..Instead we got a citrus juicier and being in California we get fresh naval oranges almost all the year round..
We prefer to have it fresh without adding any sugar..

                 

Some Tips on Navel Oranges:

For the best nutritional value and taste, juice only enough navel oranges to drink and enjoy right away!
Navel orange segments are healthy and fun kid foods for snacks and lunches, that pack and travel well. Peel the orange, then gently separate the fruit along the natural divisions.
Try this guilt-free treat: cut navel orange segments into low- or nonfat chocolate yogurt.
Toss some navel orange sections on your favorite cereal, pancakes and waffles..

I was thinking what I would prepare for the EC's Fun n Sun Event..
Realised that nothing would be more appropriate than this refreshing, chilled,freshly squeezed,orange juice..Sometimes I add a dash of cinnamon and a mint leaf to make it more refreshing..So here is my entry EC..  
              
                  

BTW,Check out my new favicon in the address bar!

Cream of mushroom soup

This soup is fairly easy to make and is delicious and creamy..It can be accompanied with garlic bread and shredded cheese to add more richness..Heavy cream can be added to give more thickness and flavour to the soup..Any variety of mushrooms can be used..I used a combination of portabella and button variety..Serves as a good appetizer and also as a late-evening meal..

            

Ingredients (Serves 2)

Chopped onion - 1/4 cup
Garlic - 2 cloves finely chopped
Mushrooms - 2 cups chopped
Butter - 2 spoons
All purpose flour or corn flour -3 tablespoons
Vegetable stock or chicken stock - 1 can
Heavy Cream - 1/2 cup (Can be substituted with half and half cream or even milk)
Salt and pepper to taste

Directions

Melt the butter in a vessel and add the chopped onion and garlic and saute till they turn translucent..Add the mushrooms and saute till they turn tender..Combine the flour to this mixture and then stir in the stock and mix till a smooth consistency is obtained..Water can also be added in the place of stock..Bring to a boil..Cook and stir for 2 minutes or until the soup gets thickened..Stir in the cream, salt and pepper..You can also garnish this with your favorite herbs..
Simmer for 10 minutes and serve hot with any toast of your choice..

This is my entry to the event No Croutons Required hosted by Lisa...

                                        

Sending this to AWED American hosted by Dhivya

Paneer Paratha

I wanted to try something different for dinner..Didnt  have much of veggies in the fridge..I had paneer in hand so I decided to make paneer parathas..They were too good than I had expected..This is how I prepared them..

            

Ingredients

For the dough
Atta / Wheat flour - 3 cups
Oil - 1 teaspoon
Salt to taste
Water to knead

For the filling
Grated paneer - 1 cup
Salt to taste
Garam masala - 1 teaspoon
Chilli pwder - 1 teaspoon
Coriander leaves - chopped 1 teaspoon

Directions

Knead the dough at set it aside for at least half an hour..This makes really soft parathas..
Meanwhile, grate the paneer and mix the other ingredients together..Make a small ball with this about 1.5 inches in diameter..Divide the dough into small balls.Knead out each ball into circles of 7 to8 inches diameter with the help of a rolling pin.Place he paneer mixture in the middle and close it by bringin the ends to the center to form a dumpling.Apply some more flour on the dumpling and knead it out again taking care the mixture doesnt come out..
Heat a nonstick pan and melt some butter and cook the paratha o both sides,two minutes on each side..
Serve hot with yoghurt and pickle/chutney of your choice..
The paneer can also be substituted by grated cheese and omitting the salt.

Sending these parathas to Srivallis Roti Mela

                               

Granola breakfast bars..

These granola bars are a quick breakfast in busy mornings..No cooking and hurry burry work needed in the kitchen..I was inspired to prepare this on seeing the healthy odwalla bars..It can be prepared and packed earlier..They are simple,satisfying..It also gives the energy needed in the morning as it contains nutritious ingredients like oats,honey,almonds etc..It can be prepared with your favorite ingredients on hand.this is my version..It took me very less time to prepare this and it tasted wonderful..I could nt resist myself from eating this..I prepared this in the afternoon and I finished three bars by that evening itself..Couldnt wait till the morning..



Ingredients

Oats - 2 cups (I used the old fashioned type)
Slivered almonds - 1 cup
Honey - 1/2 cup
Brown sugar/jaggery - 1/4 cup
Butter - 2 spoons
Vanilla extract - 1 teaspoon
Dried fruits (your favorites) I used raisins and cranberries
Some other options - Flax seeds, Sunflower seeds,Wheat germ,oat bran etc..

Directions

Preheat the oven to 350 F..
Combine together the oats, almonds and other optional ingredients added..
Grease a baking sheet and spread this mixture and bake for 6 to 7 minutes..Mix once in between while baking..
In the meantime, heat a vessel and add the butter,brown sugar,honey and vanilla extract together..Bring it to a boil and switch it off..The sugar should have dissolved well..
Now fold in the oats-almond mixture and the dried fruits..Mix thoroughly with a spatula till everything has combined together..
Transfer this mixture to a greased baking dish and press down and level the mixture with the back of a spatula..



Bake at 350 F for 20 minutes..Cool completely..
Cut down into bars of required sizes..Cut only after it has cooled well..I got 5 long bars for the amount of ingredients mentioned above..
Store in airtight containers or wrap them in foils..

Just one granola bar and a cup of milk would be a filling breakfast..

Sending this to AWED American hosted by Dhivya
Sending these muffins to Whole Grain (Eggless) Baking Event - Oats
EFM:Oats

and Show Me Your Breakfast event.

Dum Aloo

I was searching for some bengali dishes to post them for RCI-Bengal..Came across this easy yet delicious dish which is a tasty accompaniment to rotis,chapathis and rice..It turned out super delicious and took less time to prepare too.This tastes best when baby potatoes are used.
Since I didnt have them in hand I used the normal ones..

                  

Ingredients

Potatoes - 3 medium sized ones
Onion - 1 small sized finely chopped
Tomato - 2 medium sized finely chopped
Ginger garlic paste - 1 tablespoon
Coriander powder - 1 teaspoon
Cumin powder -1/2 teaspoon
Chilli pwder- 1 teaspoon
Garam masala - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Cardamom powder - 1/2 teaspoon
Yoghurt / curd - 1/2 cup
Cumin seeds -1 teaspoon
Salt to taste
Oil - 4 spoons

Directions

Dice the potatoes..
Heat 2 spoons of oil in a pan and add the potatoes..Fry them for about 5 to 6 minute until the oil coats them evenly and slightly roasts the potatoes..do this in medium heat so that the tomatoes do not get burnt..Keep the potatoes aside..
Now add the remaining oil in a vessel and splutter the cumin seeds..Add the onions and saute till they turn translucent..Add the ginger garlic paste followed by the tomatoes..Cook for a minute.
Add all the dry spice powders and salt and saute for a minute..
Noww add the potatoes and mix well..Add half a cup of water,cover and cook till the potatoes turn soft..Add the yoghurt/curd and simmer for about 5 minutes..Powdered cashews can be added to the gravy to give more richness and flavor to the dish..
Serve hot..

This goes off to RCI-Bengal hosted by Sandeepa..

                       

Thakkali Saatham / Tomato Rice

This is my favorite rice and I prepare it very often at home..I love to have it with potato chips and onion raita..It is suitable for lunch box meals too..It can be prepared when you are short of ingredients in the pantry because this needs very few ingredients..

        

Ingredients

Basmati rice - 2 cups
Onion - 1 medium sized finely chopped
Tomato - 5 or 6 medium sized ones
Garam masala - 1 teaspoon
Coriander powder - 1teaspoon
Jeera/Cumin powder - 1 teaspoon
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Green chillies - 2
Ghee / Oil - 3 teaspoons
Cumin /Fennel seeds - 1 teaspoons
5 or 6 cashews
Salt to taste

Directions

Puree the tomatoes in a mixie..
Add oil or ghee in a pressure cooker and roast the cashews until golden brown..
Then add the cumin seeds..Once they splutter add the onions and saute till they turn translucent..
Now add the tomato puree and cook for a minute..
Instead of pureeing the tomato you can also add finely chopped tomatoes..
But you will have to reduce the amount of water as the tomatoes give off some water..
Add the garam masala, coriander, cumin, turmeric and chilli powder..Also add salt..
Cook for a minute and add the required amount of water...
For two cups basmati rice add four cups water..I added 3 1/2 cups water and 1/2 cup milk..
This gives more richness to the rice..Close the pressure cooker and cook until three whistles..
Garnish with one teaspoon ghee and coriander leaves..
Serve with raita of your choice..

This is my entry to LiveSTRONG With A Taste Of Yellow - 2008 hosted by Barbara..
This goes off to Srivalli's Rice mela

Homemade garlic bread

I love garlic bread a lot especially as an accompaniment to soups and pastas..
Decided to try it at home..I made french bread last week at home and dint take photos as I didnt have the idea of blogging them..Later I decided to make garlic bread with those and they came out too good..So hurriedly I took some snaps and here is how I prepared it..
It is very quick to prepare if you have even store brought french bread at home..
It can also be tried using any type of bread but tastes best 
when french bread is used.

           

Ingredients

French bread - 6 slices
Garlic cloves - 5
Oregano dried - 1 teaspoon
Basil and parsley - chopped 1/2 cup
Butter
Salt to taste

Directions

Combine the  chopped garlic cloves,oregano,basil and parsley in a blender.
Preheat oven to 350 degree fahrenheit..
Apply sufficient amount on the bread slices and then apply this blended mixture over it..
Now place these slices in a baking sheet and bake them for about 7 to 8 minutes until they turn 
golden and crunchy..
Serve them hot along with soups, pastas or any dish of your choice..

            

Garbanzo bean fritters

This is very much similar to falafel found in mid-east cuisines..I have made this in an Indianized way..It is easy and quick to prepare and also serves as a tea time snack..It is nutritious as it is loaded with proteins..

           

Ingredients

Garbanzo beans / Chick peas - 2 cups
Onion - 1 small sized
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Chilli powder - 1 teaspoon
All purpose flour / Corn flour - 2 tablespoons
Garlic - 3 cloves
Coriander leaves chopped - 3 tablespoons
Oil for frying
Salt to taste

Directions

Soak the chickpeas overnight..You can also use canned chickpeas instead..
Drain the water and pressure cook the chickpeas until they turn soft..
Drain the water and combine with the onion, garlic, salt, coriander powder and cumin powder and blend it in a mixie to a coarse paste..
Add flour and chopped coriander leaves and make into small balls..
Fry them for about 5 minutes until they turn golden brown..
Serve with tea or with hummus and pita bread..

This is my entry to WHB hosted this week by The Well Seasoned Cook..

Mushroom-Peas-Corn Pulao

I always prepared one pot dishes as they are time saving and effortless to prepare,yet delicious..
When I browsing for such dishes I tumbled upon this pulao from Hooked on Heat which resulted in a yummy,fulfilling meal..Here is how I prepared it..

         

Ingredients

Basmati Rice - 2 cups
Sliced Mushrooms - 2 cups
Onion - 1 medium sized
Green Peas - 1/2 cup
Corn - 1/4 cup
Ginger- Garlic paste - 1 tablespoon
Cumin seeds - 1 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin/Jeera powder- 1/2 teaspoon
Cloves - 3
Cashews - 4
Salt to taste
Ghee /oil - 2 tablespoons
Coriander for garnishing

Directions

In a pressure cooker add ghee/oil and fry the cashews..Once they turn golden brown, add the cumin seeds and cloves..Then add the onions and ginger garlic paste and saute till they turn translucent.
Then add the mushrooms and fry till they turn brown and all the moisture evaporates.
Then add the corn and saute for a minute.
Add all the spices and salt and allow them to cook for a minute.
Add 3 1/2 cups water and once it begins to boil add the rice and peas..
Close the pressure cooker and cook for two whistles..
Do not overcook..Garnish with coriander leaves and serve with raita..

This is my entry to MBP-One pot wonders hosted this month by Pavani of Cook's Hideout..

                                                               

This also goes off to Srivalli's Rice Mela