HOW TO CHOOSE, CLEAN AND STORE MUSHROOM

  

This is a very basic post on “"How to choose, buy and clean mushrooms before cooking “. Though most of you know this, I wanted to share this post for beginners who use mushrooms for the first time .Mushrooms have many health benefits.They are a good source of proteins, minerals, vitamins, amino acids and anti-oxidants. They are low in calories but high in fiber. It helps to reduce high cholesterol levels, improves immune system, aids weight loss and relief for diabetes too. But all these benefits are applicable only for edible mushrooms. Some mushrooms are poisonous which may lead to coma and several ill effects. Hence we should be careful while choosing and buying mushrooms. It is always better to buy mushrooms from well known brands and well sealed. It should be fresh and white in color. Read on to see the tips to choose and buy good quality mushrooms and how to clean them before cooking. Hope it would be useful.

Do check out this link to know about the different varieties of mushrooms.

HOW TO CHOOSE MUSHROOM

I have shared some tips for choosing a good quality mushrooms if you are a first time buyer.I got these tips from here and here

• Look for firm, white mushrooms without any discoloration or bruises.
• Choose the mushrooms that are free from spots and decay.The whiter the fresher it would be.
• Button mushrooms have white caps but other mushroom varieties come in varying shades of brown and cream.
• Choose the ones with with short,clean-cut stems and caps that are either closed around the stems or slightly open ( as shown in the above picture), and with pink or light-tan gills.
• On the underside of the mushroom, the gills(black part) should be tight.Gills will spread open as mushrooms age.So buy closed ones.

HOW TO STORE MUSHROOM

• For storage, refrigerate your mushrooms in a paper bag to make them last longer.Keep them covered. 
• Use within a few days of purchasing.(1-2 days)

 

HOW TO CLEAN MUSHROOMS

Though the cleaning process seems longer, it can be done in minutes. I referred sharmis passions and some more websites for this topic.

 

How to clean mushroom

How to clean mushrooms before cooking

Cuisine: Indian

Category: How to

Serves: --

Prep time: 10 Minutes

Cook time: --

Total time: 10 Minutes

INGREDIENTS

Edible Mushrooms - 1 packet Tissue paper Water

METHOD

Take a mushroom and wipe it with a clean towel or tissue to remove the mud and dirt.   Then remove the stem part which u can in the middle.When u look into the mushroom,u can c black hair like thing which are called Gills. If u wish, u can remove it using a knife. But this step is optional.   Then peel the outer layer completely till u see the white cap.Mushroom will look white and clean. Now wash it under the running water and make sure all the dirt is washed off.Then cut into small pieces and use it as desired.

Mushrooms are ready for cooking !

Do check out my MUSHROOM BIRYANI recipe if interested !

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Peanut Rice Recipe | Verkadalai Sadam | Groundnut Rice Recipe

Last week when I was thinking about easy Indian lunch box recipes, I reminded about this peanut rice recipe (Groundnut rice, Verkadalai sadam in Tamil). As Sendhil loves peanuts, I tried this rice without any hesitation. I referred some websites for this verkadalai sadam recipe and came up with my own combination. Its a quick fix recipe for bachelors and working women to make it easily in busy mornings. Even kids would love to take this rice for their lunch box.

 Just a papad or vadam is enough to have a box full of this peanut rice. If you have roasted & de skinned peanuts ready in hand, this rice can be prepared very easily and quickly. It comes out flavourful and tasty too. Sendhil liked it very much. It can be made with leftover rice too. Friends, if you are looking for some easy lunch box ideas,do include this recipe.

To get a nice color for this rice, I used Byadgi chilli which is very famous here in Karnataka. It gives a bright red color to the dishes. So I use these chillies for my chutneys, kurma and bisibelebath. If you use normal red chillies, the color of this rice will vary but taste would be the same.
Ok, Lets see how to prepare this peanut rice with step by step photos.

I clicked this picture in a hurry while Sendhil was rushing to his office. So please bear with the clicks.

Peanut rice recipe

Easy peanut rice recipe for lunch box

Cuisine: Indian

Category: Lunch

Serves: 2

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS
1 cup - 250ml

Rice - 1/2 cup Cooking oil - 1.5 tbsp Peanuts - 1/4 cup Sesame seeds - 1/2 tsp Urad dal – 1 tsp Pepper corns - 1/4 tsp Byadgi Red chillies – 4 nos  ( use 2-3 chillies for other varieties) Grated coconut - 2 tbsp To temper Sesame oil or ghee - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cashew nuts – few Peanuts – 1 tbsp Big onion – 1 no  (optional) Curry leaves - few

METHOD

Pressure cook the rice adding enough water and a drop of sesame oil. Rice should be grainy and separate.Spread in a plate and allow it to cool down. Dry roast peanuts and remove the skin. Reserve a tbsp of peanuts. Keep it ready In a kadai, heat oil and roast sesame seeds,chillies,coconut,pepper corns & urad dal. Roast till golden brown. Roast coconut till it becomes dry. Then let it cool.Grind everything coarsely. To this add roasted peanuts, salt and run the mixie twice or thrice. It will become a coarse powder. Heat ghee or sesame oil in a kadai and do the tempering adding reserved peanuts & cashews.Saute onions & set aside. Add the ground powder,tempered ingredients to the cooked rice.Mix well.Add sesame oil or ghee while mixing.Check for salt. Serve with papad !

Note

U can prepare this rice using leftover rice too. Roast the coconut well else the mixture will become a paste while you grind. U can also use dry coconut/Koppari instead of fresh coconut. Do not run the mixie continuously for long time. Open every now and then, scrape the sides and grind. Add sesame oil or ghee while mixing. It gives a nice flavour. U can omit onions and make it as no onion no garlic recipe too. It tastes good.

I had this rice with over roasted papad.It was yummy !

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ONE MINUTE EGGLESS CHOCOLATE MUG CAKE RECIPE IN MICROWAVE

I never thought one minute eggless chocolate mug cake in microwave comes out super spongy and soft. It can be made instantly within no time.Its really a one minute magic or wonder I would say. I tried this for the first time from this space. I did some changes in the actual recipe based on the ingredients I had in hand & gave it to Raksha as an evening snack as she loves to have muffins and cakes more than deep fried snacks. When I made this cake in one minute, she was very much surprised and happy to see a cake inside a mug which was new to her. She enjoyed it saying “Mumma its very soft & chocolatey”. I immediately made another batch for myself and Sendhil. We too loved it a lot.

To make this picture interesting, I prepared this cake in our personalised mug printed with our photographs . How is it ??. We took this snap last year during our kodaikanal trip. Do try this cake for your kids and you can make them do it by themselves. Its so easy that anyone can bake it. I hope u can try in pressure cooker too. What are you waiting for?? Rush into your kitchen and make this one minute wonder. Please check out the full video recipe below for easier understanding :)

One minute microwave mug cake - Video

Eggless chocolate cake in microwave

Eggless one minute chocolate mug cake in microwave - Very easy n super tasty cake!!

Cuisine: Indian

Category: Baking

Serves: 1

Prep time: 2 Minutes

Cook time: 1 Minutes

Total time: 3 Minutes

INGREDIENTS

Maida/All purpose flour - 2 tbsp Sugar – 2 tbsp  OR sugar –2-3 tsp + Nutella / jam/Peanut butter – 1 tbsp Cooking oil - 1 tbsp ( i used refined oil) Milk – 2.5 tbsp Cocoa powder – 1.5 tsp ( i used weikfield) Baking powder – 1/4 tsp Salt - a pinch Vanilla essence- few drops Choco chips - few

HOW TO MAKE EGGLESS CHOCOLATE MUG CAKE - METHOD

In a mug,take all the dry ingredients. Mix well. Then add oil, milk & essence. Mix thoroughly without lumps & sugar should dissolve completely. Check for taste and add more sugar if needed. Microwave in 800w power for 1 minute. Cake will raise to the top and it may deflate. Check with a tooth pick .If it comes out clean,ur cake is ready. Else keep it for another 10-20 seconds. Mine took 1 minute 20 seconds. After taking out, stud in few choco chips & enjoy !!.

Note

Adjust sugar as per the taste of cocoa powder else it may taste slightly bitter. As it is an instant cake, serve immediately when warm. As given in the original recipe, you can add a tbsp of nutella,peanut butter or jam. In that case, reduce the sugar to 1.5 tsp and adjust the chocolate powder to 1 tsp. I used canola oil. U can replace with olive oil or any cooking oil. Make sure you mix the batter well without lumps.

One minute eggless chocolate mug cake is ready to enjoy with super soft texture and taste !

 

Do check out

 
Easy eggless chocolate cupcake

Eggless orange biscuit cake

TRIED & TASTED BY READERS

I am so happy to share this cake picture tried by a little girl :)

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THICK COCONUT CHUTNEY/GETTI CHUTNEY RECIPE–HOTEL STYLE

2 idli-getti chutney is a famous combo in Tamil nadu hotels. Be it a big restaurant or a small road side hotel, this chutney would be kept in parcels. More than hotels, our tamil movie comedians made this a special combo. Remember Gowndamani, Senthil (All in all azhagu raja comedy) & Vivek comedy scene in a movie where he says”2 idli, getti chutney parcel “ ( I forgot the name of the movie ). 

So whenever I think of getti chutney, these scenes flash in my mind. Not just for idli, they serve this chutney with set dosa, vada, bajji & bonda too. As Iam a big fan of this parcel chutney, I wanted to try myself for long time. Even here in Bangalore, they keep this chutney for parcel idli & dosa. I love it a lot. But here, they add little coriander leaves because its color would be green.

Ever since I wanted to make this chutney, I have been trying in different combinations and finally I am settled with this recipe. Initially I used to make it with coconut & fried gram dal (pottukadalai). But I felt some flavour was missing in that. Then I tried adding few garlic cloves & Yes, I got the same taste . 

Do prepare this chutney at least 30 minutes before serving for all the flavours to blend well. So friends, do try this getti thengai chutney for idli. சில பல இட்லிகள் உள்ளே போகும் , Iam sure. Moreover, this chutney tastes good for puliodharai & lemon rice too !!

I attempted to take a picture of parcel idli with chutney, is it looking realistic??

Getti chutney/Thick coconut chutney

Hotel style getti chutney for parcel - Thick coconut chutney for idli & set dosa

Cuisine: Indian

Category: Chutney

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup - 250ml Grated coconut - 1/2 cup Fried gram dal / pottukadalai - 2 tbsp Green chillies – 3 - 4 nos ( Use 2 for less spice) Garlic cloves - 5 nos ( small cloves) Salt - as needed Water - very little

METHOD

Take the grated coconut, pottukadalai, chillies & garlic cloves, salt in a mixie jar. First grind them coarsely to a thick paste without adding water. Grind it to the maximum. Now add very little water(few tbsp) and grind it to make a thick paste by wiping the sides of mixie jar.  Tadaaaa, hotel style getti chutney is ready. Enjoy with hot idli !!

 

Note

Color of this chutney may vary slightly based on the number of green chillies & the quantity of fried gram dal you use. Add more fried gram dal if you like its flavour. For variations, add few coriander leaves and a pinch of turmeric to get nice green color. U can also try adding one small onion for the above quantity. It also adds a flavour to this chutney. Make sure you add less water while grinding else the consistency may vary.  Adjust the number of chillies as per your taste buds.  If you want in pure white color, add little milk instead of water. Prepare this chutney at least 30 minutes in advance to enjoy the actual flavour.

I enjoyed idli with this chutney & sambar. It tasted yummy !!

 

Check out my other chutney recipes with coconut

• Coconut chutney/Thengai chutney with ginger
• Green chutney
• Green chutney-2
• Mint chutney
• Hotel style coconut chutney
• Pottukadalai chutney

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ENNAI KATHIRIKAI PORIYAL | STUFFED BRINJAL CURRY RECIPE–BRINJAL RECIPES

Being an ardent fan of brinjal, I love to & keep trying varieties of brinjal recipes. Be it sambar,poriyal,gravy or rice,  I love brinjals in any form. But Sendhil is just opposite to me. He runs miles away when I cook brinjal. Now Raksha also joined him. So whenever I plan to make recipes with brinjal, I have to cook a separate menu for them.

This morning, I prepared sambar & beetroot poriyal for their lunch box and made this stuffed brinjal fry especially for me. Ennai kathirikkai curry is a very famous recipe in Tamil nadu. People usually mix this with rice, ghee OR it is taken as a side dish for sambar & Rasam. As I had already posted ennai kathirikai kuzhambu in my blog, I wanted to  have this post too. I took this recipe from Aval vikatan supplementary issue”30 kalyana samayal” . 

As all the recipes were given by famous marriage caterers, I wanted to give them a try.  I found this one very interesting and tried it today. This particular recipe was given by Tiruvannamalai famous marriage caterer “ Sekar master”. I followed his recipe to T and it came out very well. I just loved it a lot. It has mild masala flavour. So I have given some variations in the end of the post to make a spicier version. Do try this ennai kathirikkai poriyal/varuval for ur lunch. U’ll love it like me. Soon I will share Andhra style stuffed brinjal fry. 

Ennai kathirikai poriyal/Stuffed brinjal curry

Yummy brinjal curry stuffed with masala and cooked in oil !

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Purple Brinjal - 5 nos(small sized) Cooking oil - 2-3 tbsp ( i used 3 tbsp) Mustard seeds - 1/2 tssp Urad dal - 1 tsp Curry leaves - few Big onion - 1 no Tomato - 2 nos Garlic paste – 1/2 tsp (grind 6 cloves) Red chilli powder - 1/4 tsp Turmeric powder - 1/4 tsp Salt - as needed For masala Chana dal - 1 tbsp Jeera/cumin seeds - 1/2 tsp Pepper corns - 1/2 tsp Dhania - 2 tsp Red chillies - 3 nos Methi seeds - 1/4 tsp Cloves - 1 no (optional) Roasted peanuts - 1 tsp (optional)

HOW TO MAKE ENNAI KATHIRIKAI PORIYAL - METHOD

Grind all the ingredients given under “For masala” to a smooth, thick paste adding little water.Set aside. Chop onions, tomatoes. Grind garlic to make a paste. No problem if it is coarse. Wash and slit the brinjals on top of it without removing the stalk. Cut till half the way. Keep immersed in water. Stuff the ground masala as much as possible. Keep the remaining as such. We are going to use that in next step. In a kadai,heat oil and splutter mustard seeds, urad dal, curry leaves. Saute onions and garlic paste for a minute. Then add tomatoes and saute till mushy. Add salt, turmeric powder and red chilli powder. Saute till masala smells nicely. Add the remaining stuffing masala if there is any. Now add the stuffed brinjal and saute for a minute. Keep the flame medium. Make sure the brinjal is well covered with oil. Simmer the flame and cover the kadai for 2 minutes. Open the kadai, toss the brinjals and again cover cook it till brinjals are tender and cooked. Keep tossing every now and then else masala would burn. It takes maximum 10 minutes to cook. Cook till dry and all the water evaporates and oil oozes out. Nice smell wafts around ur house. Delicious ennai kathirkai poriyal is ready to serve. Enjoy !

Note

To make this poriyal more spicy, add more red chillies.i.e use 5 nos. Adding cloves and peanuts are optional. It was not mentioned in the original recipe. So its your choice of using it. Instead of tomatoes, you can use 1 tsp of tamarind paste. U can use a tbsp of grated coconut while grinding masala paste. Make sure you grind the masala paste very thick else you can’t stuff it properly.

Enjoy with rice and sambar. Tastes delish !!

Do check out my other brinjal recipes

• Ennai kathirikai kuzhambu

• Brinjal podi curry

• Kathirikai poriyal

• Kathirikai kosumalli 

• Brinjal gotsu

• Sutta kathirikai chutney

• Tomato brinjal sambar for idli

• Brinjal sambar for idli

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EASY POTATO CURRY/POTATO FRY RECIPE | BRAHMIN STYLE

I am a big fan of this Tamil Brahmins style potato curry/Urulai kizhangu varuval recipe. I have already mentioned about this potato fry in my brahmin style arachuvitta sambar post. It is one of the easiest poriyal recipes & the best side dish for sambar and rasam. Ideal recipe for bachelor’s quick cooking. Just 5 minutes, this curry would be ready. Moreover it is a No onion No garlic recipe.

When I was working, my colleague used to bring this as a side dish for sambar sadam. I learnt this from her. I make this mainly for Raksha. She loves it a lot. I think most of you know & make this at home. But I wanted to have this easy recipe in my food book. So lets proceed how to make this easy and quick potato curry recipe with a shorts video.

Do check out my other potato curry recipes

 
kongunadu style potato fry 

my mom’s easy potato curry recipe

 baby potato curry 

Easy potato curry - Brahmin's style

Easy potato fry/Potato curry- Urulai kizhangu varuval without onions and garlic -Brahmin's style

Cuisine: Indian

Category: Curry

Serves: 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Potato - 4 to 5 nos (medium size) Sambar powder or red chilli powder - 3/4 to 1 tsp Turmeric powder - 1/4 tsp Salt - as needed Lemon juice – few drops (optional) To temper Cooking oil - 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Cumin seeds/jeera – 1/2 tsp Curry leaves – few Asafetida/Hing – a pinch

HOW TO MAKE POTATO CURRY - METHOD

Wash and peel the potatoes. Chop into small pieces. Heat oil in a kadai, temper all the ingredients given above in the same order. Add the chopped potatoes, salt, turmeric powder and fry for a minute in high flame. Then add sambar powder or red chilli powder and fry in medium flame till the powder coats the potatoes well. Now simmer the flame completely and close the kadai with a lid. Let the potatoes cook in slow fire in oil. After a minute, open the lid, stir well & again close it. It takes nearly 3-4 minutes to cook. After its cooked well and soft, switch off the flame. Add lemon juice if desired. Serve with sambar or rasam rice . Tastes yummy !!

Note

For variations, you can add finely chopped onions & garlic along with potatoes while sauting. Replace sambar powder with red chilli powder Lemon juice is optional. U can also garnish with finely chopped coriander leaves.

Enjoy this yummy potato poriyal with sambar , rice and papad. Tastes heaven !!

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