Posts

Showing posts from July, 2016

Mushroom Palao

Image
When I saw these lovely fresh (in the vegetable shop, they were fresh) botton mushrooms, suddenly I wanted to eat Mushroom Palao. I never ate it before nor heard of it either. I wanted to cook rice and mushrooms separately and layer them like Biryani. Well I started out cooking it like biryani, but half way through changed course and became palao. read the rest of the post and you will see how.
Ingredients:
For the marinade:
Button mushrooms - 200 gms.
Curd - 1 cup
Tandoor chicken masala - 1.5 tsp.
Chilli powder - 1/4 tsp.
Salt - 1 tsp.
Ginger garlic paste - 1/2 tsp.
Onion, chopped across the grain, very fine - 1 no. 
vegetable cooking oil - 2 tbs.

For the rice:
Rice - 3 cups or 400 gms.
Onion, chopped length wise - 1 big
Ginger garlic paste - 1/2 tsp.
Cooking vegetable oil - 2 tbs.
Green chillies, slit - 1 big or 2 small
Mint leaves - handful or 1/2 cup
Shahjeera / Black cumin - 1/4 tsp.
Bay leaf - 1 no.
Cloves - 2 nos.

Method:
Marinade:
Mix all the ingredients for the marinade into whisked curd. Chop butt…

Natural beauty in Himalayas

Image

Yamunotri Dham Yatra 2016

Image
After an early morning start from Rishikesh, we stopped at this restaurant for breakfast. There was the location of a huge waterfall right opposite this restaurant. Since it was may, there was no water falling. It was sheer vertical mountain wall.

The route from Rishikesh to Phoolchatti is a ghat road, most of the way is winding along river Yamuna. The mountains around Yamunotri are a bit different from the other mountain ranges, in that they rise vertically, and are very high. It means the ghat road is along the steep mountain and the valley is a sheer drop of several hundred feet.
We reached Phoolchatti and our Tourist Rest House (TRH) by 5 pm.

The Tourist rest house was located in a beautiful setting. Mountains all round and snow capped peaks atop. You can see the Yamunotri glacier in the distance.
Phoolchatti was at an altitude of 2561 m. It got really cold in the night. After a scorching summer, I welcomed the chill whole heartedly.

Next morning after a hurried tea, we started off f…