This can be served with rice, chappathis or any type of bread.Before I go into the recipe I would like to share do’s and dont’s of how to cook fresh mushrooms.
1.Always use fresh white mushrooms.
2.Do not soak mushrooms in water
3.Add a tblsp.flour to the mushrooms, mix well with your fingers and then wash.
4.Its best if you could saute the mushrooms slightly in butter and use in any curry.
Let’s get into the recipe.
1 big or 2 medium onions chopped fine.
4-5 tomatoes blanched in hot water
1 handful of almonds(Badam)
2-3 green chillies chopped /1capsicum
1 tsp ginger garlic paste
1 tsp chillie powder(spicy tongues use more)
1 tsp.coriander powder
1 tsp.cummin powder
1 -2 tsp garam masala powder
1 -2 tsp amchur (dry mango)powder
1/2 tsp pepper powder
2 tsp kasuri methi leaves (dry fenugreek leaves)
Salt to taste
Salt to taste
Method :In 2-3 tblsp.of butter stir.fry.the.mushrooms for 3-4 minutes. Remove and set aside. In the same oil(add a tsp or more of needed)fry the chopped onions till light brown.Grind the tomatoes and the almonds.Add all the ingredients and cook till oil separates.Add baby corn and mushroom and cook on a slow fire for 10 minutes. (you could add water before adding mushrooms if you want more gravy).Serve hot.
This dish came up today when I was pondering what I could make for lunch, with a different taste,and succeeded too.Its not very spicy(you can spice up if you like). This rice has to be served with any curry, or any masalas like mushroom or paneer masalas(vegetarian). Well,I made corn and mushroom masala (recipe will follow),and a pineapple and cucumber salad.
Now let me go to the recipe
1+1/2 cup basmati rice
1/2 cup peanuts(crushed coarsely)
10-15 mushrooms sliced
1 capsicum julienned
1 big onion sliced
1 piece cinnamon
2-3 tsp.red chilli paste/or chilli flakes
2 tsp.ginger garlic paste
Few curry leaves
Salt to taste
Wash and soak rice for 10-15 minutes.
Heat the oil in a flat bottomed, and add the chopped onion,cinnamon piece and saute till light brown.
Add the mushrooms,capsicum,ginger garlic paste and cook for further two minutes. Next add the peanuts,chilli paste, curry leaves. After about 3 minutes,add the soaked rice and saute again for 2-3 minutes.Add water 1 inch above rice level.Salt to taste.Cover and simmer for 15 minutes.
TIP:While serving you can add whole fried peanuts and curry leaves.
NOTE:Those who have an aversion to mushrooms can use only peanuts and capsicum.
This is a very easy recipe, to make and can be served as a snack or with iddlis or vegetarian dishes.If you are serving it as a snack ,you could serve it with coconut chutney,or any spicy chutneys of your choice.
You could use any type of greens of your choice .To name a few,spinach,spring onions,amarnath leaves(arai keerai),fenugreek leaves(methi or venthiya ),ponnaganni keerai
Those who don’t like greens will definitely love this crunchy snack.
For the recipe:(makes 12-15)
2 cups channa dal (bengal gram/kadala parippu)
1 tblsp.raw rice
1 cup cut greens
2-3 green chillies sliced
10 -15 small onions or shallots (if adding spring onions with the greens then you could opt out the onions)
6-7 dry red chillies
2-3 pips garlic crushed
1/2 inch piece ginger
1 tsp cummin seeds
1 tsp.jeera or saunf
1 tsp peppercorns
a pinch asafoetida
salt to taste
oil for frying
Soak the rice with the dal and the red chillies for 15-20 minutes.Wash and drain the water.
Grind to a coarse paste(no need to add water) with ginger,cummin seeds,peppercorns and jeera.(bold listed).
Add the rest of the ingredients and bind well to make tiny balls flattened.
Fry till golden brown on medium heat.
Serve hot .
Note :You could add finely chopped coconut /grated coconut before frying.