Showing posts with label Mushroom. Show all posts
Showing posts with label Mushroom. Show all posts

23 March 2015

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Matar mushroom bhaji - Green peas mushroom sabzi

bhaji in a serving pan
Matar mushroom bhaji - Today I have come up with matar mushroom bhaji for you all. Here button mushrooms are available throughout the year and you can make varieties of dishes with it. Though the green peas are seasonal, frozen green peas are available in any grocery store. This bhaji is really a spicy version with full of aroma. It is very simple to prepare and the whole process takes few minutes. I am sure, you will definitely enjoy the preparation and taste of this bhaji. I have added kala masala to give it a twist of Maharashtrian tatse. Kala masala is totally optional. If you don't have kala masala, you can use garam masala instead of kala masala.

Matar Mushroom Bhaji - Green Peas Mushroom Sabzi
matar mushroom bhaji ready to serve
Prep time : 15 mins
Cook time : 20 mins
Total time : 35 mins
Recipe type : Side Dish
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients 
  • 1 cup green peas / matar / hirva vatana
  • 200 grams mushrooms, washed, sliced
  • 1/2 tsp chilli powder
  • 1/2 tsp kashmiri chilli powder (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp kala masala (optional)
  • 2 tbsp coconut
  • Fistful of chopped cilantro
  • Salt to taste
For the tempering
  • 2 tbsp oil
  • 1 sprig curry leaves
  • A pinch of  cumin seeds
  • A pinch of asafoetida / hing
Method
  1. Heat the oil in  a pan and add the jeera, hing and curry leaves. Add the chilli powder, kashmiri chilli powder and turmeric powder. Add salt. Saute for 30 seconds. 
  2. Add the green peas and mushrooms. Saute for 2 - 3 minutes.
  3. Cover the pan with lid and cook on low flame. Remove the lid and stir in between. Cook on low flame till the mushrooms and green peas become soft. 
  4. Once they are soft, add the garam masala, kala masala, stir to combine and saute for a minute. Add the grated coconut and chopped cilantro.
  5. Mix well and serve matar mushroom bhaji hot with chapati and rice with curry.
Note
  1. Wash the mushrooms under running water and scrub with your finger tips to remove the dirt.
  2. Usually farm fresh mushrooms tastes better than the refrigerated ones.
  3. If you have liking for potato, add a potato while preparing this bhaji.
  4. Kashmiri chilli powder is optional. It gives vibrant red colour to the bhaji. If you don't use kashmiri chilli powder, increase the quantity of red chilli powder to 1 tsp. 
Green peas mushroom sabzi - step by step pictures

1.  Heat the oil in  a pan and add the jeera, hing and curry leaves. Add the chilli powder, kashmiri chilli powder and turmeric powder. Add salt. Saute for 30 seconds. 
tempering
2.  Add the green peas and mushrooms. Saute for 2 - 3 minutes.
matar mushrooms added
3.  Cover the pan with lid and cook on low flame. Remove the lid and stir in between. Cook on low flame till the mushrooms and green peas become soft. 
cook covered till soft
4.  Once they are soft, add the garam masala, kala masala, stir to combine and saute for a minute. Add the grated coconut and chopped cilantro.
coconut and cilantro added
5.  Mix well and serve matar mushroom bhaji hot with chapati and rice with curry.
cilantro coconut mixed
bhaji in a serving pan

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30 October 2014

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Mushroom korma recipe - How to make mushroom kurma

mushroom masala in plate
Mushroom korma or kurma recipe - Yesterday, I made this mushroom korma for chapatis. Here mushrooms are available all around the year, I bring them fresh and make curry or masala or kurma or mushroom rice with different variations. This mushroom kurma masala was delicious and went well with chapatis. So, I thought to share this recipe with you all. 

Mushroom Korma  Recipe
mushroom kurma ready to serve
Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Side Dish
Cuisine : North Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 200 grams mushrooms
  • 2 tbsp chopped cilantro
  • 1½ tbsp oil
  • Salt as required 
To grind
  • 1 large onion, grated
  • 1 large tomato, grated
  • 1 tsp ginger garlic paste
  • 1½  tbsp dry coconut
  • 1/2 tsp chilli powder 
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala 
  • 1/4 tsp cumin powder/ jeera
  • 1/2 tsp coriander powder
  • 1 bay leaf / jaypatri
  • 12 cashew nuts / kaju
Method
  1. Peel the onion and grate it. Wash and grate the tomato and keep it aside.
  2. Heat 1/2 tbsp oil in a kadai, add the grated onions and saute till translucent.
  3. Add the grated tomatoes and mix well.
  4. Cook covered till the tomatoes become soft.
  5. Once the tomatoes become soft, add the ginger garlic paste and saute for a minute. 
  6. Add the chilli powder, turmeric powder, coriander powder, jeera powder, 
  7. garam masala and dry coconut. Stir for a minute. 
  8. Add the dry coconut and stir to combine. Add the cashew nuts and jaypatri.
  9. Switch off the flame and allow it to cool. 
  10. Once the mixture cools, grind it to a smooth and thick paste using very little water. Wash and cut the 
  11. mushrooms into large pieces.
  12. Heat the remaining 1 tbsp oil in a kadai and add the mushrooms. 
  13. When mushrooms start changing colour, add the ground paste and salt. 
  14. Add water to make a thick gravy. Bring it to boil and further simmer for 4 -5 minutes.
  15. To this, add the chopped corianders, mix well and remove from the flame.
  16. Serve the mushroom korma hot with roti, chapati, paratha and rice.
Mushroom korma - step by step pictures

1.  Peel the onion and grate it. Wash and grate the tomato and keep it aside.
grated onion to make mushroom kurma
2.  Heat 1/2 tbsp oil in a kadai, add the grated onions and saute till translucent.
onion seasoning to make mushroom kurma
3.  Add the grated tomatoes and mix well.
grated tomato added
4.  Cook covered till the tomatoes become soft.
tomato cooked
5.  Once the tomatoes become soft, add the ginger garlic paste and saute for a minute. Add the chilli powder, turmeric powder, coriander powder, jeera powder, garam masala and dry coconut. Stir for a minute. Add the dry coconut and stir to combine. Add the cashew nuts and jaypatri.
masala and spice added
6.  Now switch off the flame and allow it to cool. Once the mixture cools, grind it to a smooth and thick paste using very little water. Wash and cut the mushrooms into large pieces.
ground masala and chopped mushrooms
7.  Heat the remaining 1 tbsp oil in a kadai and add the mushrooms. When mushrooms start changing colour, add the ground paste and salt. Add water to make a thick gravy. Bring it to boil and further simmer for 4 -5 minutes.
mushroom cooked
8.  To this, add the chopped corianders, mix well and remove from the flame.
masala and coriander leaves added
9.  Serve the mushroom korma hot with roti, chapati, paratha and rice.
mushroom kurma ready to serve

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29 October 2013

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Mushroom manchurian recipe

mushroom manchurian in a serving plate
Mushroom manchurian recipe - After having a hearty Chinese meal at Mainland China, along with family friends from Delhi, we returned home  with a sweet memory of the Chinese dishes. Among them one unforgettable dish was mushroom manchurian. I have prepared mushroom manchurian several times on the demand of my kids. 

I must admit here that I too started loving this addictive dish. As this is a familiar dish, I did not find it difficult to prepare. Using mushrooms and ching's manchurian sauce mix, I made this manchurian quickly. It turned out delicious as usual. So, I thought to share the recipe with you all.  

Note that you can also replace mushrooms by paneer. You can also make mixed vegetable manchurian by using vegetables like cabbage, cauliflower and carrot. 

Mushroom Manchurian Recipe
mushroom manchurian in a serving plate
Prep time : 10 mins
Cook time : 25 mins
Total time : 35 mins
Recipe type : Manchurian
Cuisine : Indo-Chinese
Yield : Serves 2 
Author : Vidya Chandrahas

Ingredients
  • 15 mushrooms, cut into large pieces
  • 3 tbsp all purpose flour/maida
  • 1 tbsp corn flour
  • 1/2 cup spring onion
  • 1/2 tsp garlic paste (or 5 crushed flakes)
  • 1 pack ching's manchurian sauce mix
  • Oil for frying
  • Salt to taste
Method
  1. Wash the mushrooms thoroughly and cut them into 2-3 pieces. 
  2. Mix the maida, corn flour, garlic paste and salt together. Add little water to make a thick batter. 
  3. Then mix  the mushrooms and the batter together.  Deep fry them till crisp. 
  4. Heat a tbsp of oil in a pan. Keep it on low flame. Add Ching's Manchurian sauce and stir. Add 3/4 cup of water to it. Mix well. 
  5. Bring it to boil stirring constantly. Simmer for 2-3 minutess to get a thick sauce. 
  6. Add fried mushrooms and mix well.  Simmer to get the thick consistency. 
  7. Once it is done, add the chopped spring onions and  remove from the flame. 
  8. Serve the mushroom manchurian hot with choice of your main course dish.
prepared mushroom manchurian

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28 October 2013

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Mushroom and garlic stir fry recipe

Mushroom garlic stir fry in a serving plate
Mushroom and garlic stir fry recipe - Mushroom and garlic stir fry  is a quick and easy dish with mild flavour of garlic and pepper. You can add capsicums along with mushrooms. This is a flexible dish wherein, flavour and taste can be changed  according to one's liking. Mushroom stir fry and hot chapati make a good accompaniment. Serve this dish with pickle and buttermilk.

Mushroom Garlic Stir Fry  Recipe
Mushroom garlic stir fry in a serving plate
Prep time : 5 mins
Cook time : 10 mins
Total time : 15 mins
Recipe type : Side Dish
Cuisine : Indian
Yield : Serves 1
Author : Vidya Chandrahas

Ingredients
  • 15 mushrooms, cut into pieces
  • 20 garlic flakes / lasun, peeled and crushed
  • 2 green chillies, chopped
  • 1/4 tsp turmeric powder
  • 1 tsp pepper powder
  • Few chopped coriander leaves
  • 3 tsp oil 
  • Salt to taste
Method
  1. Heat oil in a frying pan. Add the garlic and green chillies to it. Fry till aromatic and light brown. 
  2. Add the mushrooms, pepper powder, turmeric powder and salt. Saute for a minute. Cook covered on low flame till the mushrooms become soft. Allow it to cook  in its own moisture. 
  3. Cook for 4-5 minutes and then remove the lid. If it is watery, simmer till the water dries up. Add thecorianderl eaves and mix well. 
  4. Serve the mushroom garlic stir fry hot with chapatis.
mushroom garlic stir fry

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25 November 2012

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Mushroom pulao recipe - How to make mushroom pulav in pressure cooker

Mushroom pulao recipe - Sometimes you need to cook in a hurry in the morning to serve the breakfast and pack the lunch box. Pulao or pulav comes always handy and you can easily make it in the pressure cooker. You can serve it with  raita and yogurt. I am a big fan of all pulaos. Mushroom pulao is an easy to prepare one pot meal. I had prepared this pulao in the pressure cooker, it has turned out to be delicious and the same was flavourful.

The combination of basmati rice, mushroom and various spices and herbs are fabulous. When it comes to buying mushrooms,  I often go by appearance rather than taste and stick to those clean-cut white button mushrooms. I find they last longest when I put them in a paper bag. Place whole, unwashed mushrooms in a brown paper bag and fold the top of the bag over. Then store the entire bag in the main compartment of the refrigerator.
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16 December 2010

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Mushroom pickle recipe - Alambe lonche

pickle in a bowl
Mushroom pickle is a very simple and easy to prepare dish. Mushroom cooks very fast. If you like tangy taste then this is the perfect side dish to prepare. This pickle doesn't need much of ingredients. It is not durable like other pickles. Mushroom  pickle can be stored in refrigerator for a week

 Mushroom Pickle Recipe
pickle image
Prep time : 10 mins
Cook time : 10 mins
Total time : 20 mins
Recipe type : Side Dish
Cuisine : Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients 
  • 200 grams mushrooms
  • One large lemon sized  tamarind
  • 1 tbsp red chilli powder
  • pinch of asafoetida powder / hing
  • Oil as required
  • Salt as required
Method
  1. Wash and cut the mushrooms into small pieces.  Soak tamarind in warm water for about 10 minutes.
  2. Squeeze and extract the thick pulp from the tamarind. 
  3. Heat oil in a pan and add asafoetida powder.
  4. Add mushrooms, chilli powder , tamarind pulp and salt. Mix  well. 
  5. Stir  and cook till mushrooms turn very soft.
pickle image

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