Noolkol Kuruma / Kolrabi Kuruma

Ingredients:

Noolkol / Kolrabi - 1 small cubed
Potato - 1/2 or 1 small cubed (optional)
Frozen Green peas - 1/4 cup
Onion - 1 cup chopped
Tomato - 1
Ginger garlic paste - 1 tbsp (freshly grounded)
Cinnamon - 1
Fennel Seeds - 1/2 tsp
Cardamom - 1
Curry leaves - 4 or 5 leaves
Turmeric powder - 1/2 tsp
Water - 2 cups
Oil - 2 or 3 tsp
Salt - as needed


To grind for paste:

Shredded Coconut - 2 or 3 tbsp
Tomato - 1/2
Fennel seeds - 3/4 tsp
Red chilli powder - 1/2 to 3/4 tsp (Upto your spice level)
Coriander powder - 3/4 tsp
Garam masala - 1 tsp
Cashews - 2 (optional)



Heat oil in a cooker, add Cinnamon - 1,Fennel Seeds - 1/2 tsp,
Cardamom - 1 to fry for few seconds.


Add onions & curry leaves, fry until onion slightly changes its color.

Add ginger garlic paste and fry until raw smell goes.
Add tomatoes, salt and turmeric. Fry until tomatoes are cooked soft.
Add the chopped vegetables and saute it well.

Then add grounded masala to the onion & tomato gravy. Fry it for less than a minute and add 1 cup or more water. (According to the consistency. It should not be too watery)

Allow it to boil for 2 minutes or until raw smell goes.


Close the cooker and pressure cook for 2 whistles.

Finally garnish with chopped corriander leaves.

Yummy mouth watering noolkol kuruma is ready.Enjoy it with
chappathi or rice ;))

Mushroom Biriyani

Ingredients :

Basmati Rice - 2 & 1/2 rice cups

Mushroom - 3 cups (sliced thick)

Green Chillie - 2 (i used thai chillies)

GingerGarlic paste - 1tsp

Lemon Juice - 1 Tbsp

Red Chillie Powder - 2 tsp

Corriander Powder - 2 tsp

Red Onion - 1 (medium size)

Tomatoes - 3 (medium size)

Mint leaves - 3 sprigs

Corriander Leaves - 10 sprigs

Turmeric Powder - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Sakthi Biriyani masala powder - 2 tsp (optional)

For seasoning :

Bay leaf -1 (small leaf)

Cardamom - 1

Cinnamon Sticks - 2 pieces

Cloves - 4

First rice for 15 minutes if using basmati . 30 minutes if using puzhungal/boiled rice.

Steps:
Keep the pressure cooker on stove.Pour oil(3 scoops) and let it get heated.Then add Cinnamon Sticks,followed by cloves,followed by cardamom and bay leaf.Let it brown a little bit.

Then add onion and saute it.

Then add tomatoes and saute it.

Add green chillies along with it.

Add the masalas: Red Chillie Powder - 2 tsp,Corriander Powder - 2 tsp and turmeric powder.
Saute it until OIL SEPERATES from the masala.

Then add the mushrooms and saute it well.

Add half the amount of mint anf corriander leaves and saute it.Add garam masala and Sakthi biriyani masala.

Then add water (1:2 ratio ie., for 1cup rice,add 2 cups water)
Let it boil and get married with the spices.
Now add the remaining mint and corriander leaves.

Finally add rice and let it boil for few more minutes.Then close the pressue cooker and  turn the
flame to medium.Put on the weight once it steams and turn off after 15 minutes.The timings vary for
different cookers.

Once done,open the cooker and add lemon juice on top and carefully with a long laddle stir it
with the rice(careful not to break the rice as you mix it.Be gentle)

Yummy mushroom biriyani ready to enjoy with raitha.