Mushroom masala/Gravy

Ingredients
Mushroom-250 gms,chopped
Onion-1, medium size
Cumin seeds-1/2 tsp
Green chilli-5
Turmeric powder-a pinch
Salt-as required
Oil-2 tbsp+1 tsp

To saute and grind
Onion-1,small size
Tomato-2,roughly chopped
Poppy seeds-1/2 tsp
Cloves-4
Cardamom-2
Cinnamon-1"piece
Fennel seeds-1/4 tsp
Coriander powder-1 tsp
Coconut-3 tbsp

Method
In a pan,heat a tbsp of oil.Add the items,given under the table'to saute and grind'.saute it for few minutes and grind with coriander powder and coconut to a fine paste.
In a pressure cooker,heat the remaining oil.add cumin seeds,when splutter,add onion,green chillies,turmeric powder and saute till it turns translucent.Now add mushroom and saute till water oozes out.Then add the grinded paste with required salt and water.cook it for 5-6 whistles.
Finally garnish with coriander leaves.

Serve it with chapati,dosa.

Notes
Adjust spiciness to your taste.
Adjust the consistency to your preference.
You can follow the same procedure for cauliflower,potato masala.

Mushroom briyani

Ingredients
Rice-1 cup
Mushroom-400gms,chopped
Onion-1,sliced
Tomato-1 big size,chopped
Turmeric powder-1/4 tsp
Cumin-1/2 tsp
Green chilli-4
Coconut milk-1 cup
Salt-as required
Ghee-3 tbsp

To grind
Mint-handful
Coriander-handful
Garlic-5
Ginger-2"piece
Cloves-5
Cinnamon-1"piece
Bay leaf-1
Green cardamom-2
Fennel-1/2 tsp

Method
Wash and soak the rice in water for 45 mins.drain the water.
Grind the items to a fine paste given under the table'to grind'.

In a pressure cooker,heat the ghee.add cumin,when splutter,add the grinded paste and saute till raw smell leaves.

Add onion,turmeric,green chilli and saute it for a minute.

Add tomato and saute till it is mushy.then add mushroom and saute it for 3-4 mins.

Now add the rice,coconut milk,salt and blend well with the masala. pressure cook it for 2 whistles and keep it in low flame for 3 mins.

Once the pressure subsides,open the lid and fluff it with fork.

Serve with raita.

Notes
You can also add tomato puree,instead of chopped tomato.
Replace coconut milk with water.
If you prefer,add 4-5 small onions to the grinding.

Tomato rice

Ingredients
Basmati rice-1 1/4 cup
Onion-1 medium size,chopped
Tomato-2 big size/3 small size,chopped
Mustard-1/4 tsp
Cumin-1/2 tsp
Curry leaves-few
Turmeric powder-1/4 tsp
Green chilli-4
Water-1 1/2 cup
Salt-as required
Oil-3 tbsp

To grind
Ginger-2"piece
Garlic-4
Cloves-6
Cinnamon-1"piece
Bayleaf-1
fennel-1/2 tsp
Cardamom-2
Mint,coriander leaves- handful

Method
Wash and soak the rice in water for 45 mins.
Grind the items to a coarse,given under the table 'to grind'.
In a pressure cooker,heat the oil. add mustard,cumin seeds.when splutter,add the grinded paste and saute for a minute.
Add onion,green chilli,turmeric,curry leaves and saute till raw smell leaves.
Add tomato and saute till it is mushy.Then add rice with water and salt.give a stir and cook it for 3 whistles.
Once the pressure subsides,fluff the rice with fork.

Serve it with carrot raita,vada or papad.

Notes
Replace green chilli with red chilli.
If you want rice to be mushy,add one extra tomato.

Curry leaf rice

Ingredients
Rice-1 cup
Curry leaves-3 cups
Channa dal-1 tbsp
Urad dal-1 tsp
Cumin-1 tsp
Ginger-1"piece
Tamarind-1 tsp
Green chilli-4
Asafoetida-1/4 tsp
Salt-as required
Sesame oil-1 tbsp+1 tsp
Coconut-3 tbsp

To temper
Mustard seeds-1/4 tsp
Urad dal-1 tsp
Roasted peanuts-1 tbsp

Method
Pressure cook the rice with enough water and salt.cool it down completely.
In a pan,add a tbsp of oil.throw in channa dal,cumin,urad dal and let it turn brown.
Add ginger,green chilli,asafoetida,tamarind and saute for few seconds.
Add curry leaves and saute till it shrinks or for 2 minutes.cool down the ingredients and grind with coconut to a fine paste or little coarse. sprinkle little water in between to grinding.
In same pan,add tsp of oil and temper the items listed under 'to temper'.Add the grinded paste and saute for few seconds /20-25 seconds.
Finally mix it with rice and adjust the salt.
Serve with papad,plain yogurt,chicken fry.

Notes
You can also add small onions while sauteing.
Replace green chilli with red chilli.

Mint rice

Ingredients
For rice
Rice-1 1/4 cup
Ghee-2 tbsp
Onion-1 small size,sliced
Cashews-5,broken
Bay leaf-2
Javitri-1
Black cardamom-1
Cloves-5
Cinnamon-1"piece
Water-1 1/2 cup
Salt-as required

To saute and grind
Mint-1 bunch
Coriander leaves-1/4 chopped
Small onion-3
Ginger-1"piece
Ghee-1 1/2 tsp
Green chilli-3
Cashews-3

Method
Wash and soak the rice in water for 1 hr.drain the water.
In a pressure cooker,heat the ghee.add bay leaf,javitri,cinnamon,cloves,cardamom.when splutter add cashews and saute till it turns brown.add onion and saute till it is translucent.Then add rice,water and required salt.cook it for 2 whistles and switch off the flame.

In a pan,add ghee and saute onion,green chilli,ginger till raw smell leaves.add mint,coriander leaves and saute till it shrinks.grind it to a fine paste with cashews.

Mix the rice and mint paste.check the salt.

Serve with carrot raita/papad.

Notes
You can separately fry cashews and add to the rice.

Mutton chukka

Ingredients
Mutton-300gms
Onion-1,finely chopped
Tomato-1,roughly chopped
Coriander powder-1 1/2 tsp
Red chilli powder-1/2 tsp
Turmeric powder-1/4 tsp
Ginger-1"piece,minced
Garlic-4,minced
Green chilli-2
Curry leaves-few
Salt-as required
Sesame oil-1 tbsp+1 tsp

To temper
Bay leaves-1
Fennel-1/4 tsp
Cloves-5
Cinnamon-1"piece
Mustard-1/4 tsp
Cumin-1 tsp

Method
Wash and cut the mutton into small pieces.In a pressure cooker,add mutton,tomato,red chilli powder,turmeric powder,salt and water(1/4 cup-2 tbsp).cook it for 5 whistles and switch off the flame.

In a pan/kadai,heat the oil and throw in the items given under the table'to temper'.When seeds splutter add ginger,garlic,green chilli,curry leaves and saute it for few seconds.

Add onion and saute till it turns light brown.Now add coriander powder and saute till raw smell leaves.

Then add the cooked mutton pieces along with tomato and left over water.mix well and check the seasoning.

Cook it in a medium to low flame,till all the water evaporates and become dry.stir in between.

Garnish with coriander leaves.

Notes
Stir often to avoid the masala get burnt.
You can add 2 tbsp of grated coconut after the water evaporates and give a quick stir.
Adjust the spiciness to your taste.
Replace onion with pearl onion for better taste.
You can saute tomato with onions instead of pressure cooking it.

Arisi paruppu sadam

Ingredients
Boiled rice-1 cup
Toor dal-1/4 cup
Onion-1 small size,chopped
Tomato-1,chopped
Turmeric powder-1/4 tsp
Curry leaves-few
Red chilli-3
Garlic-4
Water-1 3/4 cup
Salt-to taste

To temper
Mustard seeds-1/4 tsp
Channa dal-1 tsp
Urad dal-1/2 tsp
Cloves-5
Cinnamon-1"piece
Fennel-1/2 tsp
Oil-2 tbsp

Method
Wash and soak the rice in water for 45 mins.
In a pressure cooker,heat the oil.Thrown in the items given under the table'to temper'.
Add onion,garlic,red chilli,curry leaves and saute till it turn translucent.

Add turmeric,tomato and saute till it is soft.
Now add the rice-dal with salt and give a stir.pressure cook it for 3 whistles and keep it in simmer for 5 mins.switch off the flame.

Once the pressure subsides, open it and mix the contents.

Add ghee to the rice.

Serve with papad, potato fry or plain yogurt.

Notes
You can add a tsp of sambar powder,small coconut pieces while sauteing onion.
Adding coriander leaves is optional.
You can also pulse garlic, other garam masala with poppy seeds,pepper and add to the tempering.
If you want rice to be mushy increase the amount of water.
Vegetables like beans,carrot can also be added.