Garam Pori (Puffed Rice)

A healthy snack cum starter for a monsoon evening, garam pori with a garam chai may go hand in hand. A tons of minerals are lost in the cooked or boiled vegetables, when you eat them raw you get them back in lots. Have a happy tea-time!!

Garam pori

Ingredients

Grated carrot - 1 cup

Grated beetroot - 1 cup

Finley chopped big onion - 2 medium size

Green chili paste - (2 or 3 numbers as per taste)

Salt to taste

Lemon juice - 1 tsp

Coriander leaves chopped - 1 tbsp

Mixture or ompodi or karaboondhi or crossed pani poories (add any one item whatever available at home for crunchy taste) - 1 cup

Puffed rice (Pori) as per requirement

Coconut oil - 1 or 2 tsp

Method

Add the items listed from 1 to 7 in a big size bowl and mix well.

Mix the puffed rice (required quantity) with coconut oil, to enhance the taste, in another bowl.

Now add the prepared puffed rice and anyone of the items given in the list number 8 with the vegetable mixture prepared in the 1^st step.

Tips

It is better to add the puffed rice and item no. 8 before serving. It might become soggy and may not taste good even if it was prepared before 5 minutes.

Schezwan mushroom Fried Rice

A mouth watering delight with mushroom, many of us would have seen this name in hotels and ordered for a really high price, leave out the hotels and get ready to try this recipe at home!!

One of my favorite recipe by my mom...yummy!!

Schezwan mushroom Fried Rice

Ingredients (serves for 2-3 persons)

Cooked Basmati rice - (from one cup, 200 grams, of rice)

Mushroom - 1 packet

Spring onion - 1 bunch (Vengaya thal)

Kashmiri chilly - 1 (optional) (gives good flavor to this dish)

Red chilly - 2 to 3 as per taste

Ginger - 3/4 inch piece

Garlic cloves (Punndu pal) - 2

Gingely oil or sesame oil available separately in the market (optional)

Salt to taste

For the seasoning

Oil - 3 tsp
Red chilly -1

Preparation

Chop the onions available in the spring onion bunch, keep them separately and also chop the spring onions.

Wash the mushrooms in water 2 to 3 times and peal out the skin of the mushrooms and keep them in salt water until chopping them. Wash again one more time in water without breaking the mushrooms. Now chop the mushrooms into bigger pieces, so that it may not become soggy while frying for making rice item.

To prepare the Szechwan sauce

Method:

Soak the Kashmiri chilies and ordinary red chilies in little hot water for 5 minutes, grind the chilies with ginger, garlic and make paste. Do not make it watery.

Method

In a Frying pan put 3 teaspoon of oil, fry the red chilly given for seasoning, onion pieces of the spring onion bunch and ½ the portion of spring onion with little salt.

Add the chopped Mushrooms and fry until they become soft without any damage to its shape. Add the Szechwan sauce prepared in between frying the mushrooms.

Add the gingely oil if preferred.

Add the cooked rice and salt to taste in the mixture, mix in high flame for one minute and switch off the flame. Now mix well with care otherwise the rice might break and may not look good while serving.   Now the dish is ready to serve.

Tips

Add little salt to rice before mixing the rice with the main dish so that the salt will spread evenly in the rice.

Take care while sprinkling the salt because it is used in various stages. If the dish becomes salty, the taste will not be good enough for serving.