Ingredients
-
Dry roasted red chillies - 10
- Small
onion- 5
- Garlic
- 3
- Salt to taste
- Oil - 4 tbsp
- Asafoetida
-a pinch
- Curry
leaves few
- Mustard Seeds - 1/2 tsp
Preparation
- Heat the pan with 1 tbsp oil, add onion and garlic,
saute till onion colour change. Allow to cool.
- In a mixer grinder, add chilli, onion, garlic and salt grind it smooth
paste. Transfer to the bowl.
-
Heat the pan with oil, add mustard seeds and let them splutter.
- Add curry leaves, asafoetida and saute a sec. Pour it into the chutney bowl.
-
Ready to serve easy and spicy red chilli chutney with idly and dosa.
Ingredients
- Rice - 2 cup (I
used normal rice)
- Onion - 1
- Mushroom – 1 packet
- Cinnamon - 1
- Cloves - 2
- Biryani leaf - 1
- Red chilli powder
- 1 tsp
- Coconut milk – ½ cup
(optional)
- Oil - 2 tbsp
- Ghee - 2 tbsp
- Mint leaves handful
- Coriander leaves few
- Salt to taste
Paste
- Small onion - 6
- Ginger - 1 inch
- Garlic - 10- 12
- Tomato - 2
small
- Green chilli - 2
- Fennel Seed - 1tsb
Preparation
- Wash the rice, soak in
water for 15 mins and drain it.
- Heat the pressure cooker
with oil, 1 tbsp ghee, add cinnamon, cloves, biryani leaf and saute a minute.
- Now add sliced onion and
fry till the colour changes, then the ground paste, saute till raw smell goes
off.
- Now add red chilli
powder, tomatoes and cook till tomato become soft.
- After that add mushroom,
mix well and cook few mins. Now add water, and salt, mix well and taste the liquid
(adjust salt).
- Add mint leaves, coconut milk and mix well. Close
the lid after it starts boiling.
- Pressure cook for 3
whistle and reduce flame to low and off the flame after 2- 3 mins.
- After
pressure released add remaining ghee and coriander leaves, mix gently.
- Ready to
serve spicy and tasty mushroom biryani with
onion raita/cucumber raita.
