Mushroom poriyal

Ingredients:
Mushroom - 1 lb ( cut into small pieces )
Onion - 1 ( chopped )
Green chillies - 4 ( chopped )
Ginger garlic paste - 1 tsp
Curry leaves - few
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Oil 1 tsp
Salt to taste
Method:

• Heat oil in a pan. Add mustard seeds and allow it to splutter.
• Then add the chopped onions along with green chillies and curry leaves. Saute for 2 mins in medium flame. add ginger garlic paste fry it 1 minute.
• Now add the chopped mushrooms,turmeric powder and salt and saute it for 2 more mins.
• Now close the lid.
• When the mushroom is fully cooked remove from flame.

Serve with sambar and rasam rice.

Mushroom Biryani

Ingredients:

2 cups - Basmati rice

1 lb - mushrom ( cut into medium size )

3 tbsp - ground ginger garlic paste

1 tbsp - yogurt

1 - big onion ( sliced thin )

5 - green chillies

1 - tomato ( chopped )

1 - star anise

1 - clove

1 - cardamoms

2 - bay leafs

1″ - piece of cinnammon

1 - tbsp chilli powder

1/2 cup - chopped mint leaves

1/2 cup - chopped coriander leaves

1/2 cups - water

Salt to taste

3 tbsp - oil

1 tbsp - ghee

Method:

• Wash and soak the rice in water 15 minutes.
• Wash and cut the mushroom into medium sized pieces.
• Heat the oil in the cooker.Add the star anise, cloves, cardamon,cinnammon and bay leafs and saute for a minute.
• Add sliced onions and green chillies and fry till they start to brown.
• Add the ginger garlic paste and saute for about 2 minutes.
• Now add mushrom pieces along with the chopped tomatos and saute till the juice dries up.
• Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 5 minutes.
• Now add ghee and soaked rice, mix it very gently, then add 3&1/2 cups of water, mix well.(slowly)
• Cover and cook with the weight on, until you hear 1 whistle.
• Switch off gas flame. Allow the cooker to cool naturally.

Serve mushroom biryani with onion raita.

Mushroom kuzhambu

Ingredients:
Mushroom - 1/4 kg
Onion -1 ( chopped )
Tomato - 1 ( chopped )
Ginger garlic paste - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Green chillies - 2 nos
Curry leaves - few
Oil - 2 tbsp
Salt to taste.

For the paste:

Small onion 15 nos or large onions - 1 ( cut into medium size )
Red chillies - 3 nos
Fennel seeds (sombu ) - 1 tbsp
Cumin seeds ( seerakam ) - 1/2 tsp
Pepper corns (milaku ) -1/2 tsp
Curry leaves - few
Cinnamon - 1 no
Split roasted gram ( pottu kadalai ) - 1 tbsp.
Coconut - 2 tbsp ( grated )
Corriander powder -3 tbsp.

In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Method:

• Wash the mushroom and cut it small pieces.
• In a pan heat 1 tbsp of oil add mustard seeds after pop ups add onion, green chillis and curry leaves and saute till brown.
• Now add ginger garlic paste fry 1 minute..Add tomato and fry 1 minute.
• Then add mushroom pieces along with turmeric powder and salt.and saute till they start to leave water.
• Now add ground paste and mix well. add required water.
• Stir well. cook till the mushroom is cooked through and desired consistency is reached.
• Garnish with corriander leaves.

t goes well with Rice and Idly.