Mushroom is one of the most favorites in our family.As far as I m concerned,I would accept mushroom,paneer and soya chunks as the best vegeterian food for Non-Vegeterian Lovers.we normally consume meat only on sundays.Today is Sunday,But we could not buy meat today,We planned to cook mushrooms(Best substitute).yeahhhh...mushroom biryani.

Ingredients:

Button Mushroom - 10 - 15Nos
Basmati Rice - 2Cups
Tomato - 1
Chilli powder - 1 tablespoon
Coriander Powder - 1tablespoon
Garam Masala - 1teaspoon
Turmeric Powder - a pinch
Coriander Leaves - a handful
Lime Juice - 2 Tblspoon
Salt Required


To Grind:
Onion - 2
Tomato - 1
Green Chillies - 2
Mint/Pudhina leaves - a handful
Coriander Leaves - a handful
Ginger - 1piece
Garlic - 6 to 8 pods

For Seasoning:
Cinnamom - 2
Elaichi - 2
Cloves - 2pods
Bayleaf - 1
Saunf - 1teaspoon
Oil Required

Method:
1.Heat a teaspoon of oil in a pan.Add all the ingredients given in "For seasoning".
2.Add Washed rice and fry for 5 mins and keep it aside.
3.Grind all the ingredients given in "To grind" into a paste.(Note:It should not be a very smooth paste.It should be coarse)
4.Now heat required oil in a pressure pan.Add the ground paste and chopped Tomato,fry till raw smell goes away.
5.Add chilli powder,coriander powder and turmeric powder and fry till raw smell goes away and oil seperates.
6.Add washed and cleaned mushrooms,coriander leaves and pudhina leaves.
7.Fry till all comes together.Add garam masala powder and fry for 1 minute.
8.Add the rice and pour required water(1cup rice = 2cups water).
9.Add lemon juice and pressure cook for 2 whistles.
10.Mushroom Biryani is ready to serve with raitha.

Raw Jack fruit is one of my favorites.My mom used to make Kootu,poriyal,pulao and subji with it.But here is my version of Jackfruit curry.Very spicy one with coconut.It goes well with chappathi,roti,kulcha,idiyappam,appam,dosa and idli.

Ingredients:

Raw Jackfruit - 2

Onion - 2

Tomato - 3

Ginger Garlic Paste - 1 tablespoon

Red Chilli Powder - 2Tablespoon

Coriander Powder - 1Tablespoon

Green Chillies - 2(slit in the middle...dont chop)

Turmeric Powder - a pinch

Coconut Paste - 3Tablespoon

Salt - required


Seasoning:

Bay Leaf - 1

Cinnamom -2

Elaichi - 1

Cloves - 1

Saunf - 1/2 teaspoon

Oil - Required


Method:

1.Remove the outer green skin of the Raw jack fruit.In order to make ur work easy,apply oil both on the knife and hand in order to avoid the gum from the fruit while removing the fruit's hard skin.chop it into bite size pieces.

2.After removing the skin immediately start the cooking process coz it will turn color.
3.Heat oil in a pan and season all the ingredients given for seasoning.
4.Now add chopped onions and green chilli and fry till transparant.
5.Once onions are done,add tomatoes,ginger garlic paste,chilli powder,turmeric powder,and coriander powder.
6.Fry till raw smell goes away and oil seperates.

7.Now add chopped raw jackfruit and fry till all comes together.
8.Transfer the mixture from pan to a pressure cooker.(You can also do all the above process in a pressure cooker directly.I did in this way.)
9.Now add required water and pressure cook for two whistles.
10.Open the pressure cooker,add coconut paste and bring to boil for 5 mins.
11.Garnish with Coriander and curry leaves.
12.Raw Jackfruit coconut curry is ready to Serve.

If it is month of December and January,then you can see these creative designs in front of every house in Tamilnadu,India.Some decorate it with Rangoli Powders and some decorate with flowers and some with diyas.This month is called in tamil as "Margazhi" which starts on December 16th and ends on January 14th.This is a spirutual month in tamil calendar.Lots of auspicious festivities takes place in this particular month.

Another significant feature of this Margazhi month is "KOLANGAL" OR "RANGOLI"(Regarded as most favorite and common hobby of tamil women.).

For the past 22years I have been admiring my mother's creativity.This margazhi month is always special to her because every night she sits and plans the next morning's Kolam.Eventhough i have been admiring for past 22years,till now i dont know how to put a kolam.I am in the process of learning.But I always help my mom in choosing the colors and combinations.

And here is one of the kolams that is close to my heart.It took around 2 to 3 hours to complete this kolam.

This is completely my Mother's creativity and the color combinations are mine.
Here,my mom has chosen a Fruit and a vegetable.Strawberry and bitterguard.
It picturises that Life will comprise of sweet,sour and bitter moments.It is reality to accept good and bad to lead the life.

We liked it...Hope You too.

If you have a copy of your favorite kolam,you can share it.

Byee.

TC

For Vadai:

Bengal Gram – 1cup

Saunf – 1teaspoon

Curry leaves – handful

Ginger – 1small piece

Green Chillies - 2


For Curry:

Onion (Sliced) – 3

Tomatoes – 3

Pudhina - handful

Garlic (Crushed) – 6-8pods

Chilli powder – 2tblspoon

Coriander powder – 1tblspoon

Cinnamon – 1small piece

Cardamom – 1pod

Bayleaf – 1

Saunf – ½ teaspoon

Cloves – 1 or 2

Garam masala – 1teaspoon.


Method:

1.Soak Bengal Gram for 4hours.Grind it along with saunf,curry leaves, green chillies, ginger and salt.

2.Make small balls and place it in Idly pan and steam cook for 20mins.To check whether it is cooked, insert a wet knife and take out. If no mixture is sticked on to it then it is cooked.

3.Now heat a pan and required oil. Add cinnamon, cloves, bayleaf, saunf and cardamom.

4.Once it splutters add garlic and onion and fry till transparent.

5.Add tomatoes, garam masala, chilli powder, and coriander powder.Cook till raw smell goes away and oil separates from the mixture.

6.Add Pudhina leaves, and crumbled vadais.

7.Mix all together and check salt.

8.Serve Hot with Aapam,dosai,idly,and pongal.

Ingredients:

Par-boiled rice – 2cups

raw rice - 2 cups

urad dal – ¼ cup

fenugreek seeds – ½ teaspoon

Coconut (grated) – 2tblspoon

Coconut Milk – 1cup

Salt (Required)


Method:

1.Soak both the rice, fenugreek seeds over night and grind to a fine batter.

2.And wait for another 8 – 9 hours for fermentation.

3.Now mix coconut grated, coconut milk and required salt to the batter and mix well.

4.Heat the Aapam pan. Pour a ladle full of the Aapam batter and pick up the pan and rotate it so that the batter coats the sides of the pan.

5.Wait for the Aapam to cook. If holes are formed on Aapam,it means it is cooked.

6.Serve hot with Coconut Milk or Vadakari.

Ingredients:
Prawns – 1Kg
Basmati Rice – 3Cups
Onion (Big) –3
Tomatoes – 2
Garam masala items : 1tablespoon
Red Chilli Powder – 2tablespoon
Coconut Milk(Instead of water.):6cups.
Pudhina/mint leaves & Coriander Leaves – 1cup
Bay leaf – 2
Saunf – 1teaspoon
Lemon - 1
Oil – 3tblspoon
Ghee – 2tblspoon

Marination:
Curd – ½ cup
Green Chillies – 6 to 8
Pudhina/mint leaves & Coriander Leaves – 1cup
Ginger Garlic Paste – 2tablespoon
Salt


Method:
1.Marinate Prawn in fridge for 2hours with the ingredients given for Marination.
2.Heat oil and ghee in pressure pan and add all the Garam masala items,bayleaf and Saunf.
3.Add Sliced Onions and fry till golden brown.Add tomato and chilli powder and fry till oil separates from it.
4.Add the marinated prawn and fry till raw ginger garlic smell leaves.
5.Fry till it becomes dry. Now add washed rice and mix it. Add salt to rice.
6.Add coconut milk, Pudhina coriander leaves and lemon juice.Stir and check salt.
7.Pressure cook until 2 whistles.
8.Serve hot with raitha,kathrika gothsu,chicken65 or salna.