Mushroom Fried Rice

Ingredients:

• 1 cup rice
• 3/4 cup sliced mushrooms
• 1/2 tsp grated ginger
• 1/2 tsp chili garlic
• 2 tsp soy sauce
• oil
• salt

1. Cook rice with two cups of water +salt +1/2 tsp oil. Ideally the rice is said to be done when its just shy of being fully cooked…….. drain the remaining water and keep.
2. Heat oil and sizzle chili garlic+ginger again till its smell wafts through the house.
3. Throw in sliced mushroom and cook till they soften.
4. Now throw in the rice+2 tsp soy sauce and mix it all well.
5. Lastly throw in chopped spring onion greens, toss and serve

Mushroom Masala

Ingredients
Button mushrooms = 200g Ginger-Garlic(chopped) = 1tsp Onion(big) = 1 Tomato puree = 2tbsp Kashmiri red chilli powder = 1/2tsp Mustard seeds = 1/2tsp Cumin seeds = 1/8tsp Fennel seeds(saunf) = 1/8tsp Oil = 1tbsp


Method
Clean the mushrooms and cut into small pieces Heat oil,splutter mustard seeds,add cumin and fennel seeds Add the finely sliced onion and saute till it turns brown Add the red chilli powder and fry for few seconds Add the tomato puree and then the mushrooms and cook for 2 mins Add a little warm water and allow it to simmer for another 5 mins Serve hot with rice or roti

Sarson Ki Saag(mustard greens )

Ingredients: 1 kg sarson (mustard greens), chopped finely. 1/4 kg spinach, chopped finely. 2cms piece ginger, minced. 4 cloves garlic minced. 2 green chilies, minced 2 red chilies. 2 tbsp gram flour, sieved. 1 tbsp butter. Ghee. Salt to taste Method: Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and keep aside. Heat 4 tbsp ghee and add ginger, garlic, green chilies and broken red chilies. When the masala has been browned, add the mashed saag (greens) and salt. Mix the gram flour in a little water and add to the saag. Simmer for at least 30 minutes. Serve, topped with a spoon of butter, with Makki ki roti