Side Dishes for Rotis/Dosas/ Naan.

Dhingri Josh ( Mushrooms in a simple tomato base!)

One of my most favourite preparations are either with paneer or with mushrooms. Its always a pleasure to cook with mushrooms as they have their own texture and taste and render a different taste to the dish itself. When I came across Raghavan Iyer`s 660 curries in my local library I was literally overjoyed. I did never find the time to try so many of my favourites in his book, as we were busy with our move . This is one of his dishes that I love and relish. Its a very simple preparation yet, very elegant and a great accompaniment with naan bread or rotis.


1 Pound Brown Cremini Mushrooms or White Button Mushrooms.

1 Tsp Jeera.

1 Tsp ShahiJeera.

1 Tsp Powdered Cardamom.

3 Bay Leaves.

2 Cinnamon Sticks ( Yes it might feel like a bit too much!)

2 Red Chillies.

1 Medium Onion Finely chopped.

1 Tbsp Ginger Paste.

1 Tbsp Garlic Paste.

3 Medium Vine Tomatoes chopped finely.

1 Tsp Red Chilli Powder.

1 tsp Sugar.

1/2 Tsp Punjabi Garam Masala.

Salt to taste.


  • Heat the oil in a large skillet and when the oil is hot, add the seasonings – Jeera, ShahiJeera, Bay leaves, Cinnamom Sticks, and the ground elaichi. Wait for a couple of minutes until all the spices are well fried and then add the chopped onions.
  • Stir fry the onions for a couple of minutes until they are browned a little nad then follow up with the ginger and garlic paste. Let the raw pastes fry in the oil until all the raw smell is gone.
  • Keep on stirring to make sure that they do not burn in the oil. Now add the chopped tomatoes aliong with the juices and stir it in. Also add the red chilli powder and salt. Keep stirring the tomatoes for a couple more minutes stirring occasionally until the oil starts to separate. this should approximately take about 6-7 minutes.
  • Pour about 1/2 cup of water and deglaze the bottom of the pan and simmer the sauce for about 5 minutes on a medium low flame , uintil the water is absorbed in to the curry and the oil starts seperating again.
  • Now add another 1/2 cup of water to the pan and follow with the mushrooms. Add the sugar and mix well and cook covered stirring ocassioanlly until the mushrooms are cooked soft and tender but not rubbery.
  • Add a handful of chopped green onions and cilantro and serve hot.
Easy LunchBox Series. · No Need of Onions!!! · Rice Varieties.

Quick Mushroom,Peas & Carrot Pulav.

Mushroom Carrots and Peas Pulav.
Mushroom Carrots and Peas Pulav.

Mushrooms are my all time favourite and I add them to anything I make- Pulavs, side dishes, subzis, pastas, salads etc. Yesterday was an official not-too-much-time-in-the-kitchen-day. So I grabbed some vegetables and my leftover mushrooms and created this rice dish. There is a small difference in the way this dish is made, which makes its taste also different. There are no harsh masalas and heavy garnishing. Its an easy tasting pulav and has no onions or potatoes, so its easy o the waistline. It`s also a quick fix entree so here it goes.


2 cups of Daawat Basmati Rice cooked and cooled.

1/2 cup of Peas.

1/2 cup of diced carrots.

1/2 cup of cauliflower florets.

1/3 cup of diced mushrooms.

1/4 cup of chopped mint leaves.

1 tsp garam masala.

1 tsp of chilli powder.

Pinch of turmeric.

1/2 tsp of cinnamon powder.

2 spoons of powdered old fashioned oats.

Seasoning: Bay Leaf, Cloves (2), Somph and curry leaves.


  • Take a wide mouthed kadai and pour about 2 spoons of oil.  Add the cloves, somph, bay leaf, cinnamon powder and curry leaves in that order and allow them to fry in the oil for a couple of seconds.
  • Next, add the vegetables – carrots, cauliflowers, peas,turmeric and the required salt for the vegetables.
  • You could pre-cook the cauliflower and the diced carrots in the microwave so it lessens the time in front of the stove.
  • Stir in the chopped mushrooms and then sprinkle the chopped pudina, and red chilli powder over the vegetables and mix it in well.
  • After a few minutes, add the cooked rice to the vegetables. Add the garam masala and salt for the rice and mix it well. Take care that the mushrooms do not  break, so stir it carefully.
  • Garnish with coarsely powdered oats and cilantro.
  • Serve with Onion Tomato raita.