MUSHROOM FRIED RICE | MUSHROOM RECIPES|EASY LUNCH BOX RECIPES

Mushroom fried rice which i tried recently has become a great hit among kids. Though i don’t cook mushroom so often, but whenever i make any recipe with mushroom it has become a super hit among my kids. This mushroom rice when i made last week i packed for my friend’s daughter who is a great fan of mushrooms. She happily finished the entire bowl and it always gives makes me feel very happy when kids eat the food without any complaints. Try out this easy mushroom fried rice , and it is a perfect one for the lunch box too.

Check out my other mushroom recipes

• KADAI MUSHROOM
• MUSHROOM MASALA
• MUSHROOM PULAO

PREPARATION TIME: 30 MINUTES .COOKING TIME: 30 MINUTES. SERVES:1 –2
INGREDIENTS:

BASMATI RICE	1/2 CUP
BUTTON MUSHROOMS	10-12
WHITE PART OF SPRING ONION*	FEW
SOYA SAUCE	1 TBLSP
CAPSICUM CHOPPED	2-3 TBLSP
OLIVE OIL	1 TBLSP
GREEN CHILLI	1-2
GARLIC	3 PODS
GINGER	A SMALL PIECE
SALT	AS NEEDED
SUGAR	1/2 TSP
GREEN PART OF SPRING ONION	FEW

*You can add normal onions too.

METHOD:

• Wash the rice and soak it in 3/4  cup of water for 20 minutes.
• Cook the rice by adding little salt and few drops of oil.
• When done, fluff the rice and allow this to cool in a wide plate . If you want you can keep the rice in the refrigerator to get extra firm.
• Wash and slice the mushrooms .

• In a pan add oil and add the onions or white part of the spring onions. Whichever onions you use chop them finely. Add the finely chopped garlic and ginger .
• Slit the green chilli and add it and add the sugar to this.
• Saute till the onions turn pink.
• Add the sliced mushrooms.

• Add soya sauce , salt and saute in a high flame stirring regularly without getting burnt.
• the mushrooms will ooze out water, do not worry. It will evaporate in few minutes.
• Add the capsicum and saute for a minute. Let this be crunchy.

• Add the cooked rice to this and gently mix it evenly.
• Let this be in a low flame for 2-3 minutes.
• Add the spring onion green part and switch off the flame.
• Mix well.

• Mushroom fried rice is ready to serve.

Note:

• You can add little tomato sauce while sauting if your kids love that.
• You can add finely chopped cabbage or cauliflower to this rice.

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KURUNAI VADAI RECIPE| VADAI RECIPES

Kurunai vadai as the name is new , i don’t know how it is called everywhere, but during my childhood days one of our very close neighbour aunty used to make this. Unlike ulundu vadai this vadai needs no exact shape. This  vadai i planned to post during diwali time but last minute i couldn’t make it even the post was ready. Aunty makes this vadai on Diwali mornings and she sends this to our home around 5 am in the morning and that too in bulk always. Still i can’t forget that taste. When the day i prepared this and had it , it gave me the memories of my childhood days. Have you ever experienced that feel? Thank you so much aunty for sharing this recipe and hope one day i will come to your house to experience those memories again.

PREPARATION TIME: 3AND1/2 HOURS . COOKING TIME: 30 MINUTES. MAKES:20-25 VADAS
INGREDIENTS:

IDLI RICE	1 CUP
RAW RICE (SONA MASOORI)	1 TBLSP
URAD DAL	1/4 CUP
GREEN CHILLI	5-6
SMALL ONIONS	15
COCONUT BITS	1 TBLSP
SALT	TO TASTE
CHANNA DAL	1-2 TBLSP(OPTIONAL)
OIL	FOR DEEP FRYING

METHOD:

• Soak the rice (both rice) together and urad dal separately for 3 hours.
• Drain the water and Grind the rice coarsely like fine rava consistency. Do not add too much water while grinding. Else it will drink lot of oil while frying.

• Drain the water from urad dal and grind this into a fine paste by sprinkling little water in between. Do not add too much water. The batter should be fluffy.

• Mix this well with your hands to get the rice and urad dal to get nicely mixed.
• If adding channa dal soak it for 15 minutes in water, drain the water and add to the batter.
• Peel and chop the small onions finely. Pulse the green chilli and curry leaves once and finely add onions, coconut bits, Add this to the batter. Just add salt before making vadas.

• Nicely mix it well with your hands so as the onions, coconut and spice mix well with the batter. Heat oil for deep frying. Just take small portion of batter and drop it in hot oil. No need for any shape. Like how we make mysore bonda just make it.

• Fry both the sides and once they turn golden brown, take out from the oil and drain in a kitchen towel.

• repeat this process for the rest of the batter.
• Super tasty vadais are ready . Enjoy them as a tea time snack.

            
Note:

• Do not make the batter too thick as the vadas will become hard.
• If it is too watery also it will drink more oil. Let the consistency be like urad dal vada consistency.
• Small onions will give a great taste to this vada so do not omit it .
• Also coconut bits gives a fantastic taste too.
• Grinding in wet grinder gives best results.

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BABY CORN KURMA| SIDE DISH FOR CHAPATI

Baby corn , whether i make baby corn masala or baby corn puloa or baby corn kurma we all love it very much. Though i have tried  baby corn kurma few times at home, never had a chance to click it but last week i made a bit early and clicked the kurma for the sake of blogging. Though kurmas are not the favorite dish among my kids but this baby corn kurma was appreciated by everyone and kids liked this too. Do you have baby corn lying down in the refrigerator just go ahead to make this baby corn kurma. Even this kurma can be served with VEGETABLE BIRYANI

PREPARATION TIME: 15 MINUTES . COOKING TIME: 20 MINUTES
INGREDIENTS:

BABY CORN	10-15
ONION	1-2
TOMATO	1
CASHEW NUTS	5-6
GREEN CHILLI	2-3
FENNEL SEEDS| SOMBU	3/4 TSP
MILK	1/2 CUP
ELACHI | CARDAMOM	2
GARLIC	3 PODS
COCONUT(GRATED)	1 TBLSP
OIL	2 TSP
SALT	AS NEEDED

METHOD:

• Wash and clean the baby corn.Chop the baby corn into small pieces and pressure cook it by adding 1/2 cup of water and little salt.

• Finely chop the onions and tomato. Keep half of the tomato aside for grinding.
• Grind the green chilli, coconut, garlic pods,fennel seeds(sombu),cashew nuts and tomato.

• In a pan add oil and add the cardamom pods and add the onion and saute it till they turns pink. Add in the half of the finely chopped tomatoes and saute till they turn mushy.
• Add in the cooked baby corns. Add it along with the water in that.

• Now add in the ground masala and mix well. Let it boil for a minute.
• Add in the milk now and if you find the kurma thick add little more water to reach the right consistency. Boil this for 5 minutes in a low flame.

• Switch off the flame. Garnish with coriander leaves or curry leaves.
• Baby corn kurma is ready to serve.

Note:

• Sombu can be tempered in the beginning.
• Cashew nuts can be replaced with 2 tsp of pottukadalai |chutney dal.
• You can even replace the baby corn with green peas.

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PODI IDLI RECIPE | KIDS FRIENDLY SNACKS

Idlis are are always the one which most of the mom struggle to feed their kids, especially in a South Indian family, Yes as far as i have seen among my kids friends, the South Indian kids don’t like to have idli in their lunch box and where as the North Indian friends finish the Idli milagai podi within no time. Please excuse if it is the reverse at your house. Even whenever i pack idli for lunch box i feel guilty that i didn’t pack any veggie for them. This idea for this podi idli came to me when i met a reader during my recent trip to India. It always makes me very  happy when i meet my readers. I met her in the Chennai Domestic Airport and it so happened we both were sitting next to each other even in the flight from Chennai to Hyderabad. that time she shared that she tried my ammini kozhukattai recipe by adding peanuts to it and kids loved it too. Thanks Laskhmi.

When i was making idli 2 days back  suddenly this thought came and finally i came with the idea of Kids friendly podi idli. I totally loved this and feel free to give your own touch according to the preference of your child. Scroll down to the notes section for more tips.If you have Idli batter at home go ahead to try this easy recipe.

PREPATION TIME: 5 MINUTES .COOKING TIME: 10 MINUTES . SERVES: 2

INGREDIENTS:

IDLI BATTER	1/2 CUP
MILAGAI PODI	1-2 TSP
SESAME OIL	1/2 TSP
COOKING OIL	1/2 TSP
PEANUTS	2 TBLSP
CARROT(GRATED)	2 TBLSP
CORIANDER LEAVES	FEW
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
URAD DAL	1/4 TSP

METHOD:

• Make mini idlis with the batter. See my post on (how to make idlis.)
• In a pan add oil and add in the mustard seeds, Add curry leaves, urad dal, peanuts and saute till it turns nice golden brown. Keep the flame low.

• Add the idli milagai podi according to your spice level.
• Toss this carefully to get mixed evenly.
• Add in the grated carrots and coriander leaves

• .Switch off the flame.

• Podi idlis are ready to serve now.
• You can pack this for the kids lunch box too.

Notes:

1. You can add add finely chopped capsicum , mushroom if your kids like that.
2. Even corn kernels can also be added while sauting the urad dal.
3. You can squeeze in some lemon juice in the last to get a tangy flavor.

Stay tuned for more interesting options with idli soon.

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RAVA APPAM RECIPE|KARTHIGAI DEEPAM RECIPES

Appam is a compulsory one we make for Karthigai deepam. Though i have already posted the recipes of wheat flour appam and nei appam i wanted to this recipe of rava appam |sooji appam which is generally deep fried but i didn’t do that and made in the paniyaram pan itself. This rava paniyaram stayed soft even after few hours . Let me share the recipe of rava appam.

PREPARATION TIME: 30 MINUTES. COOKING TIME: 15 MINUTES. MAKES:12

INGREDIENTS:

RAVA | SOOJI	1/2 CUP
JAGGERY	1/2 CUP
BAKING SODA	A PINCH
RICE FLOUR	1/4 CUP
GHEE	1-2 TSP
CARDAMOM POWDER	A PINCH
COCONUT (GRATED)	2 TBLSP
BANANA	1(OPTIONAL)

 

METHOD:

• Soak the rava in little water for 1hour.
• Drain the water and add jaggery to this and grind this in the mixer.

• Add the rice flour,cardamon powder, cooking soda, coconut and mix well.
• If adding banana add mash it and add at this stage.I didn’t add banana.

• Heat a paniyaram pan and spoon in the batter by adding ghee in the pan.
• Cook on both sides till it becomes golden brown.

• Appams are ready for neivedhyam.

     

Note:

1. No need to roast the rava.
2. You can replace maida instead of rice flour.

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