This is the 2nd week of
blog hopping an event started by Radhika and this time I found myself in Priya Mahadevan’s space:
Now Serving. I am always amazed at her innovativeness. With a few ingredients at hand she creates wonderful dishes. Many of her dishes caught my eye like the
Almond Cashew Falafels,
Hanuman Vadai,
Cocktail Veggies and Paneer hor d’oeuvres.
I decided to try out this simple yet flavorful and delicious rice from her space. Mushrooms are liked well by my daughter and hubby, also I tend to prepare a lot of flavored rice varieties for my kiddos and H’s lunch box and hence the choice. By the time I finished making the rice; my daughter had come a dozen times and checked if it was ready. All of us simply loved it. This recipe is going to be a regular at my place. You can find the original recipe
here.
Serves: 3 – 4What you’ll need:1. Basmathi Rice – 2 cups
2. White Button Mushrooms – 10 to 12
3. Garlic – 4 to 5 cloves
4. Green Chillies – 2 to 3
5. Tomato – 2 medium
6. Spring Onions – 4 to 5 stems
7. Black Pepper Powder – ½ tsp
8. Turmeric Powder – a pinch
9. Salt to taste
10. Oil – 2 tsps
MethodCook rice separately, cool and keep it aside.
Chop the spring onions, green chillies and garlic. Slice the mushrooms. Puree the tomatoes.
Heat a Kadai with oil, add the chopped garlic and sauté for a minute. Next add in the chillies and spring onions. Fry till the onions turn pink. Now add the sliced mushrooms and turmeric powder. Fry till the mushrooms are done. Now add the tomato puree and stir well for few minutes or till the puree is almost absorbed. Now add the cooked rice, salt and pepper powder. Stir well on high flame till the flavors blend.
Garlic mushroom rice is ready.
Let's check out what's cooking in the other
Blog Hoppers Spaces.
Linking this to
Radhika's Blog Hop Wednesdays, Jabeen's
Iftar Nights and Ayeesha's
Anyone Can Cook Series - 30 Also Linding this to
Sameena's Rice Event And to Herbs and Flowers Garlic hosted by
Vardhini originally started by
PJ
:.