Mushroom Egg Rice


My second recipe with vegetable sources of protein is this simple mushroom and egg rice. Mushroom is one of the veggies to be high on protein. But like I mentioned yesterday, most of my recipes for this week has an additional protein source to truly qualify as a ‘protein rich’ dish.

This dish is one of my go-to mixed rice variations. Usually I toss in whatever vegetables I have on hand and name the dish later. I usually make it when I have just shopped for the week’s vegetables and so I would be able to spare a little of everything or the day before vegetable shopping when I have bits and pieces of everything. The mushroom and egg can be replaced with any vegetable of your choice. Carrots, peas, corn, mint, baby corn are all good options.


Protein – Mushroom and Egg

Serves 2-3


Basmati Rice                               1 cup

Button mushrooms                   150 gms

Eggs                                              3

Oil                                                 2-3 tsp

Cloves                                           3

Cinnamon                                   1″

Cardamom                                  3

Star anise                                    1

Garlic cloves                               3

Red chilly powder                     1/2 tsp

Garam masala                            1 tsp





  • Wash and soak the basmati rice in water for half hour
  • Drain and cook it in a pan with 4 cups of water
  • Once the rice has been cooked, drain the water and pass the rice through running water to stop cooking. Set it aside
  • Chop the mushrooms and set aside
  • In a pan, heat the oil
  • Add cloves, cinnamon, cardamom and star anise
  • After a minute, finely chop and add the garlic cloves
  • Once the garlic starts turning brown, add the red chilly powder and chopped mushrooms
  • Cover and cook for 3-4 minutes on low
  • Beat the eggs in a bowl and pour it in the pan
  • After a minute, stir the eggs to scramble it and let it cook for 2-3 minutes
  • Ensure any water from the mushroom has been fully absorbed before adding the rice
  • Add the rice, garam masala and salt and mix well
  • Cover and cook for 2-3 minutes
  • Enjoy with raita or chips of your choice!


This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Dal Khichdi


Today’s recipe is another classic dish. Dal Khichdi has as many recipes as there are people eating it and I thought I should put my version on paper (or screen) and send it into the world to jostle for space among the other simple and complex khichdi recipes. This is the version that the family has finally accepted after my innumerable attempts to get them to have a veggie filled version.

My usual khichdi theme is tossing in bits and pieces of all available vegetables, finely chopped and adding as much rice and lentils as I can find around. But the husband and daughter have never relished it (I loved it) and would constantly complain about having to eat it and expected me to feel obliged for it. Ha! Me cooking and me also obliged? Not happening.


During one of our trips to the restaurant, Rajdhani I caught my husband relishing the khichdi there and was obviously infuriated. He, to be fair, said he loved the dish without the veggies in it and promised to eat it if I could recreate the same taste. So this is my attempt at recreating the khichdi of Rajdhani. Though it is not a hundred percent similar, it is so aromatic and flavorful. More importantly the husband and daughter relish it. Mission Impossible is possible, after all.

Protein – Split skinless green gram / yellow mung / paitham parupu

Serves 3-4 people


Raw rice                                        3/4 cup

Split skinless green gram          1/2 cup

Ghee / clarified butter                2-3 tbsp

Roasted cumin powder              2-3 tsp

Turmeric powder                        1/4 tsp

Asofoetida                                     1-2 tsp





  • Wash the rice and lentils 2-3 times and set aside
  • The khichdi can either be made in the pressure cooker or in a pan. Pressure cooker is easier since it needs minimal involvement from you.
  • If you are using the pressure cooker, add the rice, lentils, salt and 4 1/4 cups of water and cook for 3-4 whistles. Open after the pressure has completely left, around 15 minutes.
  • If you are like me and like to have more control on the dish, then use a pan
  • Take a large pan and put it on the gas
  • Add the rice, lentils and 3 cups of water
  • Cover and cook on high for 5-7 minutes. Check every 3 minutes or so to see how the cooking is coming along
  • Add salt, turmeric powder and 1 tsp of roasted cumin powder and 1 cup water and mix well
  • Continue cooking till the rice and lentils form a mushy mixture and have absorbed nearly the entire water
  • If you like a runny khichdi, then add additional water as per your need and cook for 2-3 minutes
  • If you don’t want it runny, then open and cook on simmer till the khichdi gets a little thick
  • Always turn off the gas when the khichdi is little more runny than you want because it will continue to cook for some time in the residual heat after turning off the gas
  • Heat 2 tbsp ghee in a small pan and add the balance roasted cumin powder and asofoetida and let it sizzle for a few seconds
  • Pour the ghee with the flavours into the khichdi and mix well
  • Check and adjust for taste . Add some more cumin powder or asofoetida, if you like
  • Serve warm with raita or chips and a dollop of ghee for best results
  • Enjoy especially on a rainy afternoon or chilly evening



This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Aloo Gobhi


Some dishes are very fancy in method and name while others are simple and pure bliss. I never did quite imagine I would be in raptures about the very traditional, very classic and as old as earth dish, aloo gobhi. Plain old potatoes and cauliflower, if made right, can make you float in the air with the feeling of all is going to be right in your life. Isn’t that strange about food? Some meals comfort you and make you a little more optimistic and charged up to fight the world again. This is totally that kind of meal.


We have Chef Venkatesh Bhat to thank again. I am simply in love with his recipes which are simple yet heavenly to taste and pick me up when I am feeling low. The daughter’s song of the month is ‘Raindrops and Roses’ from the movie, Sound of Music. So when ‘the dog bites, when the bee stings, when I am feeling sad’ I simply remember Venkatesh Bhat’s recipes and then I don’t feel sooooo bad. This is turning into a fan mail rather than a recipe post. So without any more ‘jollu’ I shall embark on the recipe. You can watch all his recipes on under the show title of Samayal Samayal in Vijay TV. Only thing is you need to understand some basic Tamil to get it. So here goes –

Serves 3


Potatoes, large                  2

Cauliflower, medium      1

Onions, medium              2

Green chillies, slit           2

Cumin seeds                      1/2 tsp

Ginger garlic paste          1 1/2 tsp

Tomatoes, medium         2

Turmeric powder             A pinch

Red chilly powder           1/4 – 1/2 tsp

Garam masala                  1/2 tsp

Cumin powder                  1/4 tsp

Kasoori methi                   2 tbsp



Oil for deep frying

Ginger juellines to garnish

  • Par boil the potatoes and set aside. 
  • Cut the cauliflower into florets and steam them. I usually steam the cauliflower florets in an idli plate for 5-7 minutes
  • Peel and dice the potatoes into medium sized cubes
  • Heat oil in a deep pan for frying
  • Once the oil is hot, drop the potatoes and cauliflower florets and flash fry till there is a crisp coating on the two vegetables. If this step is not done the final dish will be in a mashed consistency like a filling for samosa. If you need the potatoes and cauliflower to retain their shape and form, then this flash frying is essential.
  • Take them out of the oil and set aside
  • Heat 2 tbsp oil in a pan and add cumin seeds and slit green chillies
  • Once the cumin seeds splutter, add the onions and fry till they turn golden brown
  • Add the ginger garlic paste and sauté till it turns golden to dark brown
  • Add the chopped tomatoes, turmeric powder, red chilly powder, garam masala, cumin powder and mix well
  • Fry for 2 minutes and then add 1/2 cup water and salt and cover to cook
  • Soak the kasoori methi in water for 3-4 minutes
  • The water in the pan should have almost evaporated by now. Add the potatoes and the cauliflower and toss well
  • Squeeze dry the kasoori methi and add to the pan
  • Garnish with ginger juellines
  • Serve warm with hot rotis or phulkas
  • Enjoy!


This is my post for the Blogging Marathon under the theme – Make a meal.


Check out the Blogging Marathon page for other marathoners doing this BM.