Thursday, January 12, 2017

Restaurant Style Mushroom Dry Masala

Mushrooms are known as "The Taste of Earth". Healthy, versatile mushrooms are an excellent addition to your plate. They’re fat-free, low in calories-about 20 calories per one cup sliced—and high in vitamins and minerals. Today I am uploading my most favorite mushroom recipe. I believe, it tastes better than any non-veg dry fry I have ever made.

Restaurant Style Mushroom Dry Masala
Recipe for Restaurant style mushroom dry masala / Mushroom stir fry with indian spices
cooking time :20 minutes, serves : 4, Vegetarian side dish for Roti / Chappathi


Button Mushroom : 400g, chopped
Ginger garlic paste : 1tbsp ( ginger 3/4 inch piece and Garlic 3 medium cloves)
Onion : 1 medium or 1Cup, finely chopped
Tomato : 1, finely chopped
Bay leaf : 1
Cinnamon stick : 2 inch piece
Clove : 2
Cardamom : 2
Chilly powder : 1 tsp
Cumin powder : 1 tsp
Turmeric powder : 1/4 tsp
Coriander powder : 1 tsp
Garam Masala : 1/2 tsp
Cilantro / Malliyila : 2 tbsp, finely chopped
Oil : 1 tbsp

For Thadka / Seasoning

Butter : 1 tbsp
Cumin seeds : 1/2 tsp
Pepper powder : 1/4 tsp
Garlic : 3, finely chopped 

Directions for Restaurant style Mushroom dry Masala / Mushroom dry fry:

Restaurant Style Mushroom Dry Masala

1. Heat oil in a kadai and add whole spices- bay leaf, cinnamon stick, cloves and cardamom. Now add in the onion and saute till they become translucent. Fry the ginger garlic paste. 

2. Add Tomato and saute till the water evaporates and the raw taste goes off.. Add the salt and spice powders - Chilly powder, turmeric powder, coriander powder, cumin powder and garam masala. Saute for a minute or two.

3. Add the washed, cleaned and chopped mushrooms and combine with the masala. Cover and cook in medium flame till the gravy is thick.

4. Meanwhile, Heat butter in another thadka pan and add the cumin seeds. When it splutters, add finely chopped garlic and give a quick stir. Add the pepper powder and stir fry for a minute.

5. Pour this over the Mushroom masala and dry roast till the gravy/masala coats on mushroom pieces and oil comes on top. garnish with cilantro and turn off the flame.

6. This Mushroom Dry masala goes very well with Chappathi / roti / pulao and ghee rice.

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Tuesday, January 10, 2017

Kaya - Achinga Payar Mezhukkupuratti / Raw Banana and Long Beans Stir Fry

Kaaya Achinga payaru Mezhukkupuratti
Recipe for Kaya -Achinga Payar Mezhukkupuratti /Raw Banana and Long Beans Stir-fry
Preparation time: 15 min, Cooking Time: 15 min, Serves: 4

Ingredients :
Pacha kaya / Raw banana: 1 Large, Cut into small pieces 
Achinga Payaru/ Long beans: 20, 1-inch pieces (Long beans comes in a bundle mostly. So use Half of it)
Cheriya Ulli/Shallots: 5, thinly sliced
Garlic cloves: 2, Thinly sliced
Turmeric powder: 1/4tsp
Idicha mulaku / Crushed chilli flakes: 1tsp (You can add more according to your spice level)
Curry leaves: 2springs
Coconut oil: 2tbsp

Directions to make Kaya Achinga payar Mezhukkupuratti

1. In a shallow sauce pan/ cooking vessel, add the Kaya/Raw banana and Achinga payaru/ Long beans along with 1/2 Cup water, turmeric powder, and salt. Cover and cook till the veggies are done, Approximately 15min in medium flame. (Tip: It is very important that you take the same quantity of Achinga payaru and Kaya to make the mezhukkupuratti / Stir fry. )

2. Heat coconut oil in an iron skillet / cheenachatti and add the chopped shallots, garlic and curry leaves. Stir-fry it very well and add the crushed chili flakes. Saute for a minute and add the cooked raw banana and long beans.

3. Combine well and stir fry till the water is evaporated. Serve hot with Kerala Matta rice, Yogurt, Mango pickle and pappadam.

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Sunday, December 25, 2016


Kerala Plum cake / Christmas Rum fruit cake / Spiced rum fruit cake
How to make Christmas / Xmas Fruit Cake/ Kerala Plum Cake at Home?
Recipe Source : Mias Kitchen, Soaking the dry fruits : 7 to 14 days, Baking Time : 45 min to 60 min, Makes : two 8" cakes, four 6" cakes

Step 1 : Soaking dry fruits

Assorted dry fruits : 2 Cup to 3 Cups

I used Raisins-1/2 cup, Tutti Fruity : 1/2 Cup, Dried apricots chopped- 12,  Prunes : 1/2 Cup, Almonds and Cashews : 1/2 Cup - Total 2  Cups
Rum : 1/2 cup (i used Spiced Rum)

Add all the ingredients and mix well ,keep in an airtight container for 2 weeks. The more you soak the dry fruits, the better the flavor of the cake. I have soaked for 1 year this time :) . 

Kerala Plum cake / Christmas Rum fruit cake / Spiced rum fruit cake
Step 2 : Making caramel

Sugar : 1 cup( You can use 1/2 cup brown sugar and 1/2 Cup granulated sugar to make the caramel easily)
Water : 1/2 cup hot water
Butter : 1 tbsp

Heat a heavy bottom vessel and add sugar mixed with 1 tbsp water on medium heat. Shake/stir the sugar once in a while and wait patiently until it slowly melts without any lumps. Keep stirring now and allow it to continue heating until the caramel syrup looks almost dark brown or black in color. Take it off the stove and add the 1/2 Cup hot water and stir well. The sugar syrup will splash out while adding the hot water, so its best to stand away. Wear mittens and carefully pour the water. Now add the butter and stir well.

Kerala Plum cake / Christmas Rum fruit cake / Spiced rum fruit cake

Step 3 : Ingredients for the cake

All purpose flour : 2 1/2 cup
Baking powder : 2 Tsp(In original recipe, Mia used 2tbsp baking powder)
Sugar : 1 cup
Butter : 1 cup
Eggs : 5
, at room temperature
: 1/4 tsp
Nutmeg powder :1/4 tsp
Cloves :1/4 tsp
Dried Ginger Powder : 1/4 tsp
Vanilla Essence : 1 tsp

Directions : Kerala Plum Cake / Rich fruit cake/  Christmas Spiced rum Fruit Cake Recipe a delicious and moist cake recipe for fruit cake or Kerala plum cake, that’s perfect for Christmas or really, all year round.

  1. Preheat oven to 375 degree F. Grease and line the bottom of the pan with parchment/ wax paper.  
  2. Sift the flour with baking powder and other spice powders. 
  3. With an electric mixer, cream the butter until soft. Add the sugar and orange rind and continue beating until light and fluffy. Beat in the eggs, 1 at a time. Add vanilla essence and  slightly cooled caramel , continue beating.
  4. Add flour, half a cup or less at a time, and gently mix in. 
  5. Add 3 tbsp flour in a wide vessel and add the soaked nuts. Shake well to coat the dry fruits with flour to prevent the nuts to sink from the bottom. Stir in soaked dry fruit mixture to the cake batter.
  6. Pour the spiced rum fruit cake batter into the prepared pan and bake at 375 degree F for approximately 45 minutes for four 6' cake tin or 55 min for two 8' cake pan. Check using a toothpick and when it is done remove from the oven but leave in the tin.
  7. Cool on a wire rack for 10 min and then unmould. 
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Merry Christmas!!

Monday, December 5, 2016

KOOTTU CURRY - Kerala Sadhya Recipes

Koottu curry or Kootucurry is a prominent dish in Kerala Sadhya. As the name itself says its a "koottu" - combination of different ingredients from veggies, pulses , coconut, chillies and Jaggery.

Kerala Sadhya Koottu curry / Kootu curry

Recipe for Kerala Sadhya style koottu curry/ kootucurry / kootu curry- Thrissure style
Cooking time : 30min, Serves : 4

Ingredients :

Pumpkin (mathanga ): 1 Cup, Cubed 
Carrot : 1, diced
Yam (Chena) : 1 Cup, Cubed or Raw Banana : 1, Cubed(Refer Notes*)
Black chickpeas / Kadala :1/2 Cup
Turmeric Powder : 1/4tsp
Chilli powder : 1/2tsp
Jaggery : 1 1/2 Cubes (to taste)

For Grinding : 

Shredded Coconut : 1/2Cup
Cumin seeds : 1/2tsp
Green Chillies : 3
Turmeric Powder : a pinch

For Seasoning : 

Coconut Oil : 2tsp
Shredded coconut : 1/2Cup
Mustard Seeds : 3/4tsp
Dried red chillies : 3
Curry leaves : springs

Kerala Sadhya Koottu curry / Kootu curry

Directions for Kerala Sadhya Style Koottu Curry / Kootucurry

1. Soak and cook Black Chick peas. Soak Black chickpeas(kadala) overnight. Wash it  and pressure cook with enough water and salt.

2. Make the ground coconut pasteGrind together all the ingredients listed under ' for grinding ' to form a coarse paste.Keep aside..

3. Cook the vegetables in medium flame : In a pan combine the cubed pumpkin, raw banana, carrot pieces, turmeric powder, chilly powder, salt and water. Cook until the vegetables are tender and water is 90% absorbed

4. Add Jaggery, coconut mixture and Chick peas to the vegetables and cook for 3 to 4 minutes.

5. Prepare the seasoning : In another pan,  heat oil and add the mustard seeds. When it splutters add dried red chillies and curry leaves. On a low flame add the grated coconut and dry roast till it becomes golden brown.

6. Pour the seasoning over the koottu curry and mix well.

7. Delicious Kerala Koottu curry / Kootu curry is ready to serve :)

Notes :

1.It is very hard to find fresh yam in California. So i always replace it with raw banana. 2. Make sure you are not using too much water to cook the vegetables. make sure water is almost absorbed before adding the ground coconut mixture.

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