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.

Sweet and Sour Mango Chutney

Ingredients:
Raw mango         –       2 Nos.(peel and cut in 1 inch sized cubes)
Black pepper       –       12 pods, crushed
Cinnamon stick   –       ½ inch
Sugar                   –       100 gms.
Turmeric power   –      ½ tsp.
Red chili powder –       1 tsp.
Fennel seeds        –       1 tsp.,crushed
Salt                      –        1 tsp.
Oil                       –         2 tbsp.

Method:

1. Heat oil in a kadai  and add the crushed black pepper and cinnamon stick and saute for 2 mins.
2. Add the cubed mangoes in the kadai and incorporate it well and leave it for new 5 min on medium heat.
3. Add the turmeric,chili powder and salt and mix well for a minute or two.
4. When the mangoes turn a bit soft add the sugar and mix well until it dissolves. Add little water if required.
5. Cook for another 10 mins. and add the crushed fennel and remove from flame.
6. Allow to cool and store in a air tight jar in refrigerator (keeps good for a month). Serve with any kind of breads.

Raw Mango Pickle Kerala Style

Yum

Ingredients :

1kg.                   -     Raw Mango cut into very small cubes
2 pods               -     Garlic pods finely chopped
2 inch                -    Ginger finely chopped
4 No's.              -    Green Chillies finely chopped
1/2 tsp.              -    Turmeric powder
5 tbsp.               -    Red Chilli powder 
1/4tsp.               -   Asafoetida/ Hing/ Kayam
2tsp.                  -    Mustard seeds
1tsp.                  -   Fenugreek/ Uluva seeds
A few sprigs of Curry Leaves
1tbsp.               -   Vinegar (optional)
4tbsp.               -   Sesame oil 
Salt to taste


Method:

1. Add 1tsp, salt to the chopped mango pieces and toss them well. Keep it aside for maximum of 24 hours. 
2. Mix turmeric and red chilli powder in water to make a paste.
3. Heat the oil in a wok and splutter mustard seeds when hot, add fenugreek seeds and let them splutter too, then add curry leaves and stir for few seconds.
4. Add the chopped green chillies, ginger and garlic and saute for a few minutes or until the raw smell has gone.
5. Now add the chilli powder and turmeric paste and cook for a minute or two. Turn off the heat and add asafoetida and mix well and add the mango pieces (along with the water in it). Mix well till all the mango pieces are coated. Add vinegar if needed.
6. Cool completely and can it clean  bottles. Drizzle little oil on top and store in refrigerator.