Mushroom Fried Rice

Yum

Ingredients:
Long grained rice                      -            1 cup
White button mushrooms           -            250 g.
garlic cloves, finely chopped     -            3
Onion, finely chopped               -            1
Chopped celery                          -            1 Tbsp.
Soy sauce                                   -             1 Tbsp.
Olive oil                                     -             3 Tbsp.

salt & black pepper as required

Method:

1. Wash the rice and cook in adequate amount of water with little salt until just done(the rice should not be too soft). Drain the rice and keep aside to cool.
2. Meanwhile heat oil in a wok, add the chopped garlic  and onions & stir fry for a couple of minutes.
3. Stir in the chopped button mushrooms and saute on a high flame till the mushrooms becomes a bit  brown. (not to worry the water will evaporate gradually)
4. Now add the chopped celery(or coriander leaves) and stir fry for a minute or two, add the soy sauce, black pepper , required amount of salt.
5. Add the cooked rice to the stir fried mushrooms and  combine well (gently) for 4 minutes or so. Remove from flame.
6. Garnish with spring onion greens or coriander leaves and serve hot with any Manchurian side dishes.

Mushroom Theeyal (Mushroom In Roasted Coconut Gravy)

Yum

Recipe Source: lekshmisadukkala

Ingredients:
Shallots, sliced                       -        15 
Green Chilly, Slit                   -          4 
Mushroom, Sliced                  -        250 g.
Grated Coconut                      -       1 cup
Red Chilly Powder                 -       2 tsp.
Coriander Powder                  -         2 tsp.
Turmeric Powder                   -        ½ tsp.
Fenugreek Powder                 -          a pinch
Tamarind                                -         a gooseberry sized ball
Water                                      -          ½ cup
Oil                                            -       2 tsp
Curry Leaves                           -        few sprigs
Salt to taste

Method:

1. Soak  the tamarind in ½ cup of warm water and take the extract from it.
2. Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
3. Reduce the flame and add chilly powder and coriander powder and saute for  few minutes(do not burn the spices).The color of the roasted coconut determines the color of the whole dish.
4. Remove from fire and allow to cool. Once cooled grind it to a fine paste.
5. Heat 1 tsp oil in heavy bottomed vessel/pan(I used a traditional clay-pot).
6. Add the sliced onions, Green Chilly and saute, till they turn golden brown in color, now add the sliced mushroom and saute again for few more minutes.
7. Add turmeric powder, salt and water and the tamarind juice and allow to boil.
8. Add the coconut paste and let it boil for 10 minutes on low flame.
9. Remove from the fire and add curry leaves. Sprinkle fenugreek powder and mix well. Serve warm with rice.