Skip to main content

Mushroom Fried RIce

Was a quick contraption for a hungry stomach on a lonely afternoon.





Rice- 200 grams
Button Mushroom- 200 to 250 gms
Garlic- 5 to 6 cloves
Onion- 1
Capsicum- 1 small to medium
Spring Onions- 5 to 6
Chilli Sauce- 1 tbsp
Soya Sauce- 1 tsp
Pepper- 1 tsp
Oil- as per requirement
Salt- to taste

Wash rice well. Strain and leave aside for atleast 10 minutes.
heat oil, fry rice till water dries and rice grains start changing colour and don't stick. Cook till 80% done.
Chop capsicum, onion and garlic into small juliennes.
Chop spring onion into small roundels.
Wash and clean mushrooms. Cut into small pieces.
Heat oil in a wok. Add garlic and onion.
Fry till onion turns pink.
Add capsicum and fry till capsicum shrink to half their size.
Now add mushroom and fry till soft.
Add sauces,pepper and salt
Toss in cooked rice and mix well, adding oil if needed.
Fry the spring onion a little (optional) and garnish the fried rice before serving hot.

Comments

Post a Comment

Popular posts from this blog

Dahi Pakhala (Orissa)

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt....
1 comment
Read more

Healthy vegetarian Biryani (Soya Chunks Biryani)

INGREDIENTS Rice- 200 grams (1 cup) Soya Chunks (Nutrela brand is famous)- 15 Red chilli powder- 1-2 tsp Onion- 2 Ginger- garlic paste- 1 tsp Pudina- chilli paste- 1 tbsp (Paste made from ½ bowl of mint leaves and 1 green chilli) Mint leaves- 8 Curd- ½ cup Saffron (optional)- 6 to 7 strands soaked in ½ cup milk Oil or Ghee to fry Water- 2 cups Biryani masala – 2 tsp I use Everest Shahi Biryani Masala- is quite tasty Or Quick Biryani Mix {(2 Cardamom, ½ inch cinnamon,3 black pepper, 2 cloves powdered), 1 small bay leaf, ¼ tsp coriander powder, ½ tsp red chilli powder) Salt- to taste PROCEDURE Wash rice rice well, strain and leave for atleast half to one hour before cooking. Heat 2 cups of water. Remove from heat. Add 1 tsp salt and red chilli powder. Immerse the soya chunks and leave for atleast 20 minutes. Take out squeeze and put in again for 10 minutes. Squeeze out water, taking care not to break any and leave aside. Slice onions into thin slices. Fry one onion till golden b...
3 comments
Read more

Papita ke Kofte(Green Papaya Dumplings in Gravy)

For Kofta Raw (green) papaya- 1 Salt- 1.5 tsp Chilli powder- 1 tsp (to taste) Besan- 1/2 cup Ajwain- 1/2 to 1 tsp Water - as reqd For Gravy Tomato Puree (Thick)- 1 cup Onion grated- 2 Ginger- garlic paste- 1 tbsp Turmeic powder- 1 tsp Coriander powder- 1.5 tsp Cumin powder- 1 tsp Chilli powder- 1 tsp Garam Masala- 1 tsp Chopped Coriander leaves- to garnish Oil- as required Salt- as per taste Water- 1.5 cup Can sprinkle a little black salt(kala namak) if u like the flavour- I love it To make koftas Grate the papaya. sprinkle salt and leave for sometime. Papaya lets go of water. Squeeze out water, add salt,chilli powder,ajwain and 2-3 tbsp besan. Form balls, if balls are tight, roll in dry besan and fry.Test fry one. Or else, Mix besan with salt and water to form batter. dip koftas and fry. Drain and keep aside For gravy Heat Oil.Add ginger-garlic paste and fry well. Then, put in grated onions and fry till golden. Pour in tomato puree and fry till it changes colour to a dark blood red. ...
1 comment
Read more