Baby button mushrooms in fresh coconut gravy

A simple experiment which yielded very refreshing yet complex flavors. We called this our south indian and thai plate in one :) 

The story : This week's shopping landed me with loads of fresh dessicated coconut, some of which i used for my coconut chutney.The site of still more coconut (phew!) ,coaxed me to randomly enquire for ideas from a friend. She generously shared her recipe with me. Here's how i recreated the same in my kitchen. 

Pineapple fried rice

A sweet and savory ten minute fix.

Ingredients:

¾ cup rice, cooked (texture : light and fluffed)

scallions / green onions - 3

red bell pepper small, 1

garlic 3-4 cloves, grated

1/4 tsp grated Ginger 

10 oz pineapple chunks (grilled or otherwise)

1/4 tsp chopped jalapeno

Spices:

2 tsp canola oil

½ tsp red chilli powder

2 tsp soy sauce

½ tsp sugar
salt and pepper to taste

Scallions to garnish. 

Put oil, add grated garlic and ginger, sautee . Further add scallions. Stir till translucent , Add pineapple pieces and red bell peppers .sautee for a minute.

Add spices and saute some more. Add cooked rice and lightly mix .Server with garniosh of scallions.

You'll be blown away with the surprising flavors.

Lentil pilaf

Every morning i juggle in my mind on what to cook for lunch,  fortunately today my fridge was empty but again we wanted to grab more than just a sandwich or some noodles in a box -- the lentil pilaf came as  a healthy, flavorful and a quick-to-cook alternative.

This one's a favorite of my husband's, so much so that its even been renamed after him in our house !!

Servings- 4

Cooking with:

1/4 cup pigeon pea /toor dal
3/4 cup basmati rice
1/4 big sliced onion or  half a small onion
1 clove of garlic
1 tsp canola oil
1/2 tsp whole cumin seeds (optional)
1 whole dry red chilli
1/4 tsp red chilli powder
1/4 tsp turmeric powder
 salt to taste

Garnish with:
Coriander/ cilantro leaves
Lemon juice

You can cook the pilaf in either a pressure cooker or a rice cooker. I used the former.

Heat oil in the cooker , add sliced onions and grated garlic, Sauté. When onions are lightly browned , add the rest of the spices ,stir. Sprinkle drops of water before the spices burn.  Cook for a minute and add the washed rice and pigeon peas, add water , mix and close the cooker. Takes a whistle or two and its done.

Serve with a garnish of cilantro leaves and lemon . We usually eat it with a side of raita and papadum.

Tip: You can add some clarified butter over the hot pilaf for added flavour.