Kadai Mushroom | Indian Curry Recipes

Mushrooms is one of my favorite vegetables. I love its simple flavor and 
meaty texture very much that I grab a box whenever I go for grocery shopping. I try to sneak in mushrooms in every possible dish from pastas to omelets, but every now and then I make mushroom as a side dish for rotis. Did you know mushroom is a great side for curd rice? Try it next time and you will love it. I have tried

Capsicum Fried Rice

I just returned from a short vacation and still in the memories of those days and of course I was very tired. So I thought not to spend much time in kitchen today and take rest as much as possible. I left only few capsicums in fridge before going to vacation and they helped me to prepare a quick capsicum fried rice for lunch to day.

Do you know capsicums are fruits by any chance? yes, they are and they can be eaten raw form or cooked. Capsicums have very attractive colour among which red capsicums are high in vitamins and minerals than the other capsicums. They also differ in taste slightly from other capsicums. This capsicum fried rice derives the taste from all green, red and yellow capsicums.



Basic Information:

Preparation Time: <10 minutes

Cooking Time: 20 minutes

Serves: 2



Ingredients:



Capsicum / Bell pepper - 1 cup, finely chopped (I used green, red and yellow colours)

Rice - 1 cup

Ginger Garlic paste - 1 teaspoon

Green chillies - 2 minced

Onion - 1/4 cup, finely chopped

Light soy sauce - 1 teaspoon

Coriander leaves - 1 string, for garnishing, Optional

Olive oil - 3 teaspoon



Method:

1) Wash the rice and cook it using pressure cooker or microwave. Once cooked allow it to cool.

2) In a pan, heat oil and when it is hot, add minced ginger, garlic and green chillies. Saute for few seconds.

3) Add chopped onions and saute till they are translucent.

4) Add chopped capsicums and sprinkle little water to cook them.

5) When capsicum is cooked and soft, add soy sauce and salt. Stir well for a minute.

6) Turn the flame to low and add rice. Mix it very gently.

7) Make sure not to break the rice and remove from heat.

8) Garnish with coriander leaves.

I am sending this recipe to the event Any One Can Cook : Series 27 by Umm Mymoonah.

BuckWheat Idli

I soaked up 1 cups of buckwheat and didn't think of any recipe....hmm. I was really running out of ideas. I was already running out of time to make breakfast, so I just thought of making idli's out of it, but to my surprise, they turned out so good and fluffy than the usual idlis. I also add some zucchini, sour cream and yogurt. It was yummy and ate is just like that without any chutney or sambar. First I was tensed whether Anush will like it or not....he ate it just like he would eat the normal idli. So this is a winner recipe for me.

Ingredients:

--------------

1 cup Buck Wheat soaked in hot water for about 30 mins to 1 hr

3/4 cup Yogurt

1/4 cup Sour Cream

1 Zucchini chopped

1 tsp Eno (Fruit Salt)

1/4 tsp Oil

Salt to taste

Method:

---------

1. In a pan add oil and when it's hot enough add the zucchini and saute it until it become little soft for about 2 to 3 mins.

2. In a mixer grind the buckwheat and transfer it to a bowl and add the rest of the ingredients and the sauted zucchini and mix well and let it sit for about 5 mins, so that the batter will rise.

3. In a idli cooker, apply bit oil on the bottom and spoon the batter into the idli plates and steam it for about 15 mins on medium high flame or for 7 mins after the steam comes out.

4. Serve these fluffy idlis with your choice of chutney or sambar or you can just eat it like this plain and simple.

Copyright © Anu's Healthy Kitchen