Skip to main content

Chilly Mushroom Fried Rice With Mirch Salan


Chilly Mushroom Fried Rice With Mirch Salan
"I CAN COOK AND MY KIDS ARE NOT HUNGRY". That's all I'm saying here.. why is that you can not believe.  Every woman knows how to cook. Describe a person who can cook?? I would say, "trial and error." "If at first, you don't succeed, try, try again." To me, a good cook is someone who can go into a kitchen with bare essentials and come up with a fantastic meal. Not everyone can be born into a family of cooks who can train them from a young age; nor, can everyone afford to attend a culinary school.I think the whole key to good cooking is attitude and imagination. As the old saying goes, "Practice makes Perfect."


The in's and out's of cooking is a learning process and a matter of "taste". By cooking for yourself you'll find out what goes with what just by trusting your tongue. Practice practice, do the basics and then experiment. A "cook" is anybody that can boil water, a good cook now's what to put in the water and know's when it's done. 


I have been  learning cook since I could hold a spoon. My friends always seem to show up around dinner time. I can't take credit. I owe it all to my dad .He was my inspiration and could always make something delicious out of nothing.He had infinite patience in the kitchen, answering all my questions and patiently explaining methods and the reasons behind them, no matter how many times he must have wished I would get out from under his feet.. I have been collecting recipes for years. I have a binder with print-out, cut outs and some of my own creations.

Today I'm going to share a combined dish of my creation and a traditional Hyderabad delicacy must try which is spicy and tangy. I have paired up this gravy which is blend with roasted peanuts,cashews, cumin seeds and sesame seeds giving a rich creamy texture with Chilly Mushroom Fried Rice. That's all for today's recipe guy..will be back with another from my kitchen to yours soon...see ya!!!


Ingredients For The Salan:
Grounded Paste 1:
3 medium tomatoes
1tbsp ginger paste
1tbsp garlic paste
1 large onion
3tbsp coconut

Add some oil to the wok and saute the ingredients. Once cooled-grind into a smooth paste keep aside.

Grounded Paste 2:
1/4 cup roasted peanuts
2tbsp sesame seeds
2tbsp cumin seeds
10 cashew nuts

Grind all the ingredients and keep aside.

1/4 cup banana chillies
5 long green chillies
1 tsp cumin seeds
1/2 tsp mustard seeds 
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds
6 curry leaves 
1/4 tsp turmeric powder
2 tbsp coriander-cumin seed powder
2 tsp chilli powder
4 tbsp tamarind water
2 tbsp chopped coriander
5 tbsp oil
salt to taste

Preparation Methods:
Heat oil kadai. Chop the chillie and saute.Remove keep aside. In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves. Cook until the seeds crackle.Add the ground paste 1 and saute for a while. Then add he turmeric and coriander-cumin seed powder, chilli powder the ground paste 2. Cook for a few minutes until the oil comes on the top.Add 2 cups of water and the tamarind water and cook until thick. Add the fried green chillies, coriander and salt and cook for a few minutes. The gravy should be thick.



Ingredients For Chiily Mushroom:
1 cup button mushroom
1/4tsp red chilli powder
1/2tsp kashmiri chilly powder
1/2 gram masala
1 egg white
1tbsp ginger garlic paste
a drop of red food color
3/4tbsp corn flour
3/4tbsp all purpose flour

Preparation Methods:
Wash button mushrooms thoroughly. Drain the water completely and add red chilli powder,kashmiri chilli powder garam masala powder, salt, ginger garlic paste, lemon juice ,red colour and mix them with the chicken pieces. Add in 3/4 tbsp each of corn flour and all purpose flour and the egg to the chicken and coat then evenly.Seal the bowl with a lid and refrigerate for few hours.Heat the oil over medium high heat and fry the marinated chicken pieces in batches until crisp.keep aside.


Ingredients For Fried Rice:
1/2 cup chopped onions
1tbsp minced garlic
1/4 cup cubed carrots
1/4 cup slit baby corn
1/4 tsp white pepper powder
1/sp chilli sauce
1tsp tomato sauce
1tsp soy sauce
1tsp vinegar
1 cup cooked plain rice

Preparation Methods:
Place a pan on the stove, add 3 tbsp oil to it,after heating ,add onion pieces and fry and garlic and saute well for 3 mins .Then add the chopped vegetables,salt and  fry well.Then add white pepper, chilli sauce,tomato, vinegar and soya sauce.Then lastly add cooked rice and mix well.Finally add the chilly mushroom and mix well. Serve with chopped coriander leaves.


Comments

Hamsi said…
Wonderful recipe. Beautiful Template.
Unknown said…
wow delicious rice,luks yum...
Unknown said…
Delicious rice preparation...
Unknown said…
I love ur combo. It looks absolutely delicious to me
Priya Suresh said…
Lovely spread, both makes me hungry.

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all..... Ingredients For The Paste: Serving Size: about 10 20 dried red chillies-soaked in hot water for 30 minutes 1/2 cup chopped shallots 2tbsp ginger garlic paste 1/2 cup chopped tomatoes 2tbsp tomato paste 1tsp sugar 1tbsp lime juice salt to taste 2tbsp chili oil Saute all the ingr

Spicy Sambal Fried Mee Hoon

Spicy Sambal Mee Hoon "COOKING FROM HEART" is born from unleashed creativity triggered by boredom and ideas turning the once dreaded chore into timeless pleasures past-times. As many would have know that I'm basically from the South East region and I tend to love Asian Cuisine using sambal paste most of the time preparing noodles. Sambal paste are commonly used as foundation for so many Asian Cuisine and a condiments to e served at the table. Back at my home theres used to be batches of Sample paste bottled up for Future usage. Here I prepare fresh ones whenever I crave for my hometown badly missed food like - " NASI LEMAK, BEE HOON< FISH BALL NOODLES , CURRY NOODLES !!! " Well I tend to go head over heels for noodles. What's Sambal- a common question asked by many a whenever I mention them. Sambal are basically dried chilies either pounded, pureed or finely chopped with shallots garlic and incorporate with wide range of ingredients lik

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg- The secret to good stir frying is not to put too much in the wok at the one time, if you do, t