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One pot Mushroom biryani recipe

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This is my first option if I have mushrooms at home so let the world know this… 😉! 

I know and I have heard this from my loved ones that “Biryani” can never be vegetarian. However, I am a vegetarian and this is the only biryani I have tasted 😀 so this is a delicacy to me. I am here in Costa rice for a break last few days. Obviously, new place and beautiful. However, Vegetarian options are not great unless I cook here. If I go to the the main town I might get some option. So, for now all I am having –> rice, beans and plantain. At this point, I choose peace over food and humans which is unlike me. So, no complaints!

Serving Size:
Time:
Difficulty:

* Oil – 2 tbsp
* Bay leaf – ½
* Cinnamon – 1 thin piece
* Cloves – 3
* Cardamom pods – 2
* Onions – 1, big, sliced thinly
* Mint – 1 cup, chopped finely
* Coriander leaves – 1 cup, chopped finely
* Garlic – 6, very finely chopped
* Ginger – 2 cloves, finely chopped
* Green chilli – 8, slit
* Tomato – ½, sliced
* Turmeric powder – ¼ tsp
* Biryani masala – 1 tsp
* Red Chilli powder –1 tbsp
* Mushrooms chopped (crimini, or another favourite variety) – 2 cups
* Salt – 2.5 tbsp or as per your taste.
* Basmati Rice – 2 cups
* Water – 4 cups
* Coriander leaves – 1 tbsp, chopped

Directions

  1. Take a big wide pan, add oil on medium heat, and add the spices like bay leaf, Cinnamon, cloves, cardamom pods, and sauté for a minute. Add the cumin seeds, then the onions, mint, coriander leaves, ginger, garlic, green chillies, and fry for two minutes with a bit of salt.
  2. Then add tomatoes with mushrooms, turmeric powder, biryani masala, red chilli powder and salt.
  3. Mix well and sauté for two minutes.
  4. Then add the rice and mix well.
  5. Add the water to it and close the pan in medium high heat for ten minutes.
  6. After ten minutes, change it to low for ten minutes.
  7. Finally, keep it closed for ten minutes after removing from heat.
  8. Garnish with coriander leaves.
  9. Notes: Remove chilli powder if you find it spicy.
Mushroom Biryani

Tikka Masala Pasta

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Tikka Masala Pasta

For National Pasta Day this month, I’m making a spicy Indian Tikka Masala Pasta with
@forpastalovers . This is the best pasta you will ever have when you have no time to cook yet you want to have something delicious with a kick! I always liked recipes which are close to my heart.


This is one recipe that my mom made for me when I was a kid. It has a fusion traditional touch
to it. She used to make this with no cheese and I added some cheese to it. If you love pasta, and if you love Indian food, you need to try this recipe!

Recipe Video


I’ve used Italpasta’s Artisan Penne Rigate pasta for this recipe! Their pastas are made in Canada with 100% Canadian wheat and the utmost care. This makes their pasta nutritious and delicious :). Their pastas have been made in Canada for over 30 years, offering different shapes and sizes.

Tikka Masala Pasta

Serving Size:
4
Time:
30 minutes
Difficulty:
Easy

Ingredients

  • Olive oil – 2 tbsp
  • Garlic – 7 cloves, chopped finely
  • Ginger – 2 inch, chopped finely
  • Green chilli – 2, chopped finely
  • Tomato sauce – 4 tbsp
  • Tikka masala powder – 1 tbsp
  • Salt – 1 tsp
  • Heavy cream – 1/4 cup
  • Italpasta Artisan Penne Rigate Pasta – 500 gms
  • Parmigiano-Reggiano cheese – 4 tbsp
  • Coriander leaves – 2 tbsp, chopped finely

Directions

  1. Boil pasta for 12 minutes on medium heat. Strain and set aside. Keep the pasta water.
  2. In medium heat, add olive oil, onion, ginger, garlic, and green chillies.
  3. Add tomato sauce, pasta water, tikka powder and salt. Sauté for 2 minutes.
  4. Add heavy cream and mix well.
  5. Then add cooked pasta and mix well.
  6. Garnish with coriander leaves and cheese.

Paneer Kabab

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Paneer Kababs

Paneer Kabab is a delicious shallow fried crisp yet melt in mouth Indian cottage cheese kababs seasoned with spices. It took only 30 minutes to make this.

This is totally a no onion no garlic paneer recipe. This is a great protein rich snack or a meal by itself with some vegetables. My mom loves anything with paneer so tried this to make it for her. I had a block of paneer to be used and this paneer kabab recipe was the perfect fit for this. I have all the time in the world to try. I am in a break from work and everything, so why not explore something in my kitchen at-least?!

To make paneer kabab recipe you can either deep fry the shaped kababs, shallow fry them, toast them on tava or bake them. Serve paneer kabab hot with chai.

Other Paneer recipes:

Paneer Biryani

Paneer Dum Mirch/ Spicy simmered paneer curry

Dhaba Style Paneer curry

Serving Size:
8
Time:
30 minutes
Difficulty:
easy

Ingredients

  • * Paneer (cottage cheese) grated 400 grams 
  • * Chilli powder 2 tsp
  • * Green chillies 3 finely chopped 
  • * Chaat masala 1/2 teaspoon 
  • * Garam masala powder 1/2 teaspoon 
  • * Salt to taste 
  • * All purpose flour 1.5 tablespoon
  • * Rice flour 2 tablespoon 
  • * Coriander leaves chopped 1 tablespoon 
  • * Methi leaves dry 1 tbsp
  • * Lemon juice 2 teaspoons 
  • * Onion rings and lemon to serve 
  • Oil to roast 

Directions

  1. Take a bowl with grated paneer with other ingredients (except onion and oil) and mix together. Use a bit of water to make it a round ball. 
  2. Divide the mixture into equal portions. Pat each portion onto a shape like in this video (imagine patting into a skewers or do with an actual skewers).
  3. Heat oil in a non-stick grill pan, place the kebabs on it and cook, rotating the kebabs, till golden brown on all sides.
  4. Serve with lemon onion slices (must!)

Mutton Kurma

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Quick and easy coconut based mutton curry! Darling and delicious. Taste great with plain rice or Indian bread like roti, paratha or parotta. 🙂

Kurma belongs to Mughlai cuisine but differs from state to state. 

My other Mutton recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry, lamb kebabs

Serving Size:
Time:
Difficulty:

Ingredients

  • Ingredients:
  • Coconut oil – 2.5 tbsp
  • Cinnamon – 1
  • cloves – 3
  • cardamom – 2
  • Garlic.- 1 tbsp, chopped finely
  • ginger – 1 tbsp
  • Cumin seeds – 1 tsp
  • Onion- 1 big onion, Sliced
  • Green chillies – 2, chopped finely
  • Curry leaves – few
  • Turmeric powder – 1 tsp
  • coriander powder- 1 tsp
  • Fennel powder – 1 tsp
  • Tomato – 1, chopped
  • Mutton – 500 gms
  • Salt – to taste
  • Pepper – 1 tbsp
  • cashews – 10
  • coconut milk- 1/2 cup
  • Coriander leaves – 1 tbsp, chopped finely

Directions

  1. In a pressure cooker, add coconut oil, cinnamon, cloves, cardamom,chopped garlic and chopped ginger. Sauté for 30 secs on medium flame. 
  2. Now add onion sliced, salt to taste and sauté for 4 mins on medium flame. 
  3. Add green chillies, curry leaves and combine. Then, add 1turmeric powder, coriander powder, fennel powder and combine well. 
  4. To this, add tomato diced and sauté. Add mutton chunks, salt to taste and sauté for 3 mins on high flame. 
  5. Add 1/2 cup water, combine, cover and cook for 4-5 whistles on medium flame. 
  6. Grind 10 soaked cashews to a paste and add it to the curry, along with  coconut milk. 
  7. Cook for 5-6 mins on low flame. Add pepper powder. Check salt at this stage to add if needed. Serve hot with Rice.

Empava 150W cold press Juicer BLRD03 REVIEW

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If you’re craving the sweetness of freshly squeezed orange juice or the bright, earthy tang of green juices on a regular basis, it might be time to think about purchasing a juicer.  Many have asked me looking at my juice pictures which one to buy and I have a suggestion now.


The link for the juicer to buy: https://kitchenappliancestore.com/?ref=pNTMkE5QPvNjRG

Before you select a juicer, I asked myself the following questions

How much space do I have?

How much prep time am I willing to invest in my daily juicing?What’s my budget?

How much cleanup am I willing to endure on a daily basis?

I have had a juicer which I bought like 5 years back and I use it almost every week. I love fresh juices. I would do it more often but I did not like the cleaning version of the filter much. So, this empava juicer when I got it I thought I should try to see how the cleaning part is before posting the review. the cleaning part is much more easier now and this is dishwasher safe so here is the review and details of the juicer I recommend:

I followed the instructions for assembly, and it was fairly easy to put together. It comes with a decent number of parts, but they all connect pretty intuitively. Some are just extras to keep on hand, like a giant toothbrush for cleaning the device and a filter with larger holes if you’d prefer to make a thicker smoothie.
My first concoction was a mix of what I had in the fridge (apple, ginger, Orange) and I tried spinach, celery too which was perfect! In winters for some reason I like juices instead of fresh fruits. Maybe it’s just me.
What I Like

  • Powerful motor
  • Easy to set up, use, and clean
  • Compact, but makes large batches

What We Don’t Like

  • Leaves a bit of juice un extracted which I had to put again.

It has a 60 Rpm Slow Masticating and Grinding with With less foaming and no clogging. They are all BPA free. Juice & Pulp Separation Function helps us by saving some time. It doesn’t make the noise like my old one which is great.

Centrifugal Juicers use a fast-spinninga grater to shred the fruits and veggies. The juice then gets flung through a strainer and out the spout, while the pulp flies up and into a catch basket. The innovative cold press technology effectively delays oxidation, preserving the original flavor and vivid color of fruit juice. Abundant nutrients are also retained.

My verdict is this juicer is great for a slow juicer. https://kitchenappliancestore.com/?ref=pNTMkE5QPvNjRG

The link for the juicer to buy: https://kitchenappliancestore.com/collections/juicer/products/150w-cold-press-slow-juicer-empv-bldr03

Not paid for this article.

Kumbakonum Kadappa

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Kumbakanom_Kadappa

A vegetable stew using coconut and moong dal which is a very famous side dish for idlis and dosa from the Kumbakonam/Tanjore region of Tamil Nadu.

This is my friends’s recipe and it came out so good that I wanted to post the recipe on my website. My dad really loved it. He was telling me when he was in a town called “mayavaram” , he used to have it almost everyday with dosa/idli. Happy!

Kumbakanom_Kadappa

Kumbakanom_Kadappa

Serving Size:
Time:
Difficulty:

Ingredients

  • Moongdal – 1/4 cup
  • Aloo – 1 
  • Garlic 3 I add more 
  • Ginger 
  • Onion 1
  • To grind:
  • Coconut- 3 tbsp
  • Pottu kadalai- 1 tbsp
  • Poppy seeds -1/2 tbsp
  • Green chilli 2
  • Garlic 2

Directions

  1. Pressure cool moong dal with turmeric and aloo.
  2. In kadai add oil, cloves, cinnamon stick, sombu and bay leaves. Add thinly sliced onions. Add more garlic and green chilli. Add ginger garlic paste. Then cooked dal + half cup water. After that boils add aloo. After 2 mins add ground paste and salt to tast. 
  3. Boil for 5-7 mins and garnish with coriander leaves.

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