Saturday, May 29, 2021

Mushroom Pepper Fry



Mushroom Pepper Fry recipe is the stir fried mushrooms with curry leaves, Indian spices & herbs. It is very simple to make and tastes amazingly delicious with a wonderful aroma of masala.

This is one of famous vegetarian starters that can be made in under 20 minutes.

Mushrooms are very low in calories but are loaded with trace minerals and micro-nutrients and is an ideal addition to our meal.

Ingredients

  1. Mushroom - A pack
  2. Peppercorns - 2 tbsp
  3. Cumin - 1 tsp
  4. Cloves - 2
  5. Fenugreek seeds - 1/2 tsp
  6. Cooking oil - 2 tbsp
  7. Onions - 1, medium sized, finely chopped
  8. Ginger - 1/2 tsp, finely chopped
  9. Garlic - 1 tsp, finely chopped
  10. Capsicum - 1/2 sliced
  11. Salt - as per taste
  12. Water - a little
  13. Green chilies - 2, sliced
  14. Curry leaves - few

Direction / Method

  1. Take a frying pan and add 1 tsp of peppercorns, 1 tsp of cumin, 1/2 tsp of fenugreek seeds and 2 cloves.
  2. Pan fry them for few seconds.
  3. Transfer them into a mixing jar and blend them into a fine powder.
  4. Keep the powdered spices aside.
  5. In the same frying pan, add 2 tbsp of cooking oil and heat the cooking oil on low flame.
  6. When the oil is hot enough, add 2 sliced green chilies and few curry leaves.
  7. Sauté them until the curry leaves become crispy.
  8. Transfer them into a plate and keep them aside.
  9. In the same pan, with the same cooking oil, add 1 finely chopped onions and sauté them for a minute.
  10. Add 1/2 tsp of finely chopped ginger and 1 tsp of finely chopped garlic.
  11. Sauté them for few seconds.
  12. Add a pack of chopped and fresh mushrooms.
  13. Mix and fry them for 2 minutes.
  14. Add 1/2 of the sliced capsicum.
  15. Mix and fry them for a minute.
  16. Add powdered spices and salt to taste.
  17. Mix them well.
  18. Sauté them for about 1 to 2 minutes until they get roasted.
  19. Lastly, garnish with fried curry leaves and green chilies.
  20. That's it! Mushroom Peppery Fry is ready to be served.
It is an excellent side dish with lunch with chapathi, dinner or evening snack.

YouTube Video


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Thursday, May 27, 2021

ಬೇಳೆ ರಸಂ | Bele Rasam | Dal Rasam



Bele rasam is an easy, simple and instant lentil based soup or rasam recipe made with Indian spices which is very famous in Karnataka, more specifically in Mysore.


Bele a kannada word for Toor Dal and called as lentil in English. The recipe is known for its simplicity and it is very tasty as well.

Bele Rasam is made using toor dal which is pressure cooked and mixed with tangy tamarind water and spiced up with home ground rasam powder.

Ingredients

  1. Toor dal - 3/4 cup
  2. Pepper corns - 1 tsp
  3. Cumin - 2 tsp
  4. Water as needed
  5. Tomato - 2, finely chopped
  6. Salt as per taste
  7. Cooking oil - 2 tsp
  8. Mustard seeds - 1/2 tsp
  9. Garlic - 12, crashed
  10. Curry leaves - few
  11. Asafetida - a pinch
  12. Red chili powder - 1/2 tsp
  13. Tamarind - lemon sized
  14. Coriander leaves

Direction / Method

  1. Take a frying pan, add 1 tsp of pepper corns and 2 tsp of cumin.
  2. Dry roast them for few seconds.
  3. Allow them to cool for some time.
  4. Take 3/4 cup of toor dal in a bowl and add some water.
  5. Clean the dal and drain out the water.
  6. Take a pressure cooker, add 2 glasses of water and allow the water to boil.
  7. Add washed dal into the cooker and add 2 finely chopped tomatoes.
  8. Close the cooker and cook the dal well until 3 whistles on a medium flame.
  9. After 3 whistles, keep the cooker aside and allow it to cool down.
  10. In the mean time, take a lemon sized tamarind in a small bowl.
  11. Add some water into the bowl.
  12. Clean it well and drain the water.
  13. Soak the washed tamarind in water for some time.
  14. Take a mixing jar and add roasted pepper corns and cumin.
  15. Grind them into a fine powder and set it aside.
  16. Back to the pressure cooker, ensure the pressure is released completely,
  17. Open the cooker and ensure that the dal is cooked well.
  18. Give it a stir and keep it aside.
  19. Take a pan, add 2 tsp of cooking oil.
  20. Heat the oil on a low flame for few seconds.
  21. When the oil is hot enough, add 1/2 tsp of mustard and allow them to crackle.
  22. Add 12 crushed garlic and few curry leaves.
  23. Sauté them for few seconds.
  24. Add 1/2 tsp of red chili powder, a pinch of asafetida and grounded powder of roasted pepper corns and cumin.
  25. Mix them well.
  26. Squeeze the soaked tamarind and discard the waste.
  27. Add tamarind water from the bowl into the pan.
  28. Mix it well and close the pan with a lid.
  29. Cook for 2 minutes on a low flame.
  30. Open the lid and add cooked dal and salt to taste.
  31. Mix them well.
  32. Add some water to adjust consistency. It should be rasam consistency
  33. Mix it well and close the pan half.
  34. Cook for about 5 to 6 minutes on a low flame.
  35. Lastly, add few chopped coriander leaves and turn off the flame.
  36. That's it. South Indian Bele Rasam is ready to be served.
It tastes great when served with hot steamed rice and papad or can also be served as soup just before the meal.

Youtube Video



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