There were times when I didn't like mushroom at all. Also it was not that frequent of a dish to make at home too. But from the time I moved to US I started using it quite a lot. Got to know of the benefits of using mushrooms.
They are quite good source of vitamins and minerals. And it is quite good to include them in your diet routine. There are various recipes out there on how to make them. This is my take on them.
Hopefully you will like it. Please try these and let me know if you have any suggestions/comments.
Ingredients:
3 cups sliced mushrooms
1/4 cup peas
1/4 cup corn
2 large tomatoes
1 inch piece of ginger
2 green chili's
1 tbsp cooking oil
4 cups water
Spices:
1 tsp garam masala
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp cumin seeds
pinch of asafoetida
Tempering:
1 tbsp butter
1 tsp mustard seeds
1 green chili - thinly sliced
8-10 bay leaves
Garnish:
chopped coriander to garnish
Recipe:
1. Make a paste of tomatoes,ginger and green chili.
2. In a deep large pan, add oil. Heat it over high heat, once heated add cumin seeds and asafoetida.
3. Once cumin seeds start crackling, add tomato puree' and rest of the spices. Cook until oil starts to separate out.
4. At this point, add mushrooms, peas, corn and 3-4 cups water based on the consistency of the gravy you want.
5. Let it cook for about 10-15 minutes or until mushrooms are cooked properly.
6. At this point, lower the heat to low. And on other side prepare tempering for the dish.
7. For tempering, take a small pan and heat it over medium heat. Add butter to it, once butter melts add all the ingredients for tempering. Close the heat as soon as mustard seeds start crackling. Do not burn the butter.
8. Pour this over the mushroom gravy. Serve hot with roti or rice as you like.
Hopefully you will like it. Please try these and let me know if you have any suggestions/comments.
Ingredients:
3 cups sliced mushrooms
1/4 cup peas
1/4 cup corn
2 large tomatoes
1 inch piece of ginger
2 green chili's
1 tbsp cooking oil
4 cups water
Spices:
1 tsp garam masala
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp cumin seeds
pinch of asafoetida
Tempering:
1 tbsp butter
1 tsp mustard seeds
1 green chili - thinly sliced
8-10 bay leaves
Garnish:
chopped coriander to garnish
Recipe:
1. Make a paste of tomatoes,ginger and green chili.
2. In a deep large pan, add oil. Heat it over high heat, once heated add cumin seeds and asafoetida.
3. Once cumin seeds start crackling, add tomato puree' and rest of the spices. Cook until oil starts to separate out.
4. At this point, add mushrooms, peas, corn and 3-4 cups water based on the consistency of the gravy you want.
5. Let it cook for about 10-15 minutes or until mushrooms are cooked properly.
7. For tempering, take a small pan and heat it over medium heat. Add butter to it, once butter melts add all the ingredients for tempering. Close the heat as soon as mustard seeds start crackling. Do not burn the butter.
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