Green Mushroom Kuruma

Mushrooms which help to reduce cholesterol levels and which is  rich in proteins, amino-acids and antibiotics is cooked in a healthy Coriander leaves masala and hence this gravy helps to kick start your day. Enjoy it with Chapathi / Roti of your choice. The recipe follows.. 

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Button Mushroom        - 6 to 8
Big Onion                     - 1
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Chili Powder                 - 1/4 tsp
Garam Masala Powder  - 1/2 tsp
Whole Garam Masala    - Each 2
Oil                                   - 2 tbsp

To Grind:

Chopped Coconut         - 1/4 cup
Chopped Ginger            - 2 tsp
Chopped Garlic             - 2 tsp
Green Chili                    - 2
Fennel Seeds                  - 1/4 tsp (Sombu / Perunjeeragam)
Poppy Seeds                   - 1/4 tsp (Khas - Khas)
Cashew Nuts                  - 6 to 8 (optional)
Coriander Leaves           - 2 handful

Procedure:

• Wash and chop Mushroom into four. Chop Big onion lengthwise. Grind everything under ' To Grind'.
• Heat oil in a pan. When its hot, add Whole Garam Masala. Whole Garam Masala includes cinnamon stick, cloves, cardamom, star aniseeds etc.
• Add chopped onions after a minute,
• After the onions turn translucent, add ground masala.
• Add salt, turmeric powder and chili powder. Saute till raw flavor goes off,and then add chopped mushroom.
• Cover with a lid and cook kuruma in medium flame till mushroom is cooked well. No need to add water as mushroom loses its own water.
• Switch off the flame and add Garam Masala Powder. Serve it with Chapathi / Roti of your choice.

White Mushroom Kuruma

Today's recipe is mild spicy, innovative White Mushroom kuruma which is one of the best alternatives for regular Mushroom kuruma. Have a look at other Mushroom gravies such as

• Mushroom Masala
• Mushroom Vindaloo
• Button Mushroom Masala
• Spicy Mushroom Gravy
• Mushroom Makhani Gravy
• Pepper Mushroom Dry
• Chettinadu Mushroom and Peas gravy
• Kadai Mushroom
• Mushroom Pepper Fry

Over to our White Mushroom Kuruma recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Button Mushroom       - 200 gm
Big Onion                    - 1
Whole Garam Masala  - Each 2
Salt                               - As required
Oil                                - 2 tbsp

To Grind:

Chopped Coconut       - 1/4 cup
Green Chili                 - 4
Poppy Seeds               - 1/4 tsp
Fennel Seeds               - 1/4 tsp
Cashews                      - 6 to 8 (Optional)

Procedure:

• Wash mushroom and chop it into very thin vertical slices. Chop finely Big onion. Grind everything under ' To Grind'.
• Heat oil in a pan. When its hot, add whole garam masala to it. Whole garam masala includes Cinnamon stick, cloves, star aniseeds and bay leaf.
• Add chopped onions after a minute. Saute till they turn translucent and add chopped mushroom after that. 
• Cover with a lid and cook. When the mushroom is half cooked, add ground masala , enough salt and water.
• Cook in  a medium flame till mushroom is cooked well. Enjoy your mild spicy white mushroom kuruma with Chapathi/Roti of your choice.  

Mushroom Pepper Fry

Today's recipe is very much spicy Mushroom pepper fry which tastes awesome with Chapathi/Roti.  You can prepare it in less than 30 minutes and Button mushroom is perfect for preparing this dish. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Button Mushroom             - 200 gm
Big Onion                          - 1
Salt                                     - As required
Turmeric Powder               - 1/4 tsp
Chili Powder                      - 1 tsp
Coriander Powder              - 1/2 tsp
Coriander Leaves               - few
Oil                                       - 2 tbsp

To Dry Roast And Powder:

Fennel Seeds     - 1/2 tsp (Perunseeragam / Sombu)
Black Pepper     - 8 to 10

Procedure:

• Wash mushroom and cut it into vertical slices. Finely chop Big onion. Dry roast and powder Fennel seeds and whole black pepper.
• Heat oil in a pan. When its hot, add chopped onions to it.
• After the onions turn translucent, add chopped mushroom. Add enough salt and turmeric powder.
• Cover with a lid and cook the curry in medium flame. Keep on stirring in between. You will see mushroom slowly oozing out water.
• When mushroom is half done, add chili powder, coriander powder, ground fennel seeds and black pepper powder. Mix everything well.
• Switch off the flame after mushroom is cooked well. Garnish with coriander leaves and  enjoy your Mushroom Pepper fry with Chapathi/ Roti or even with plain white rice.

Spicy Mushroom Gravy

Mushroom has no cholesterol or fat and has very less carbohydrates. The fiber and enzymes in mushroom help to lower cholesterol levels too. Mushrooms not only look like shields, it really acts as a shield and protect us from deadly diseases..

Today's recipe is an interesting and spicy gravy with Mushroom.. The recipe follows..

Recipe For : 2

Preparation Time: 30 minutes

Ingredients:

Mushroom                  - 200 gm
Whole Garam Masala - Each 2
Salt                              - As required
Turmeric Powder         - 1/4 tsp
Oil                                - 2 tbsp
Coriander Leaves         - few

Dry Roast And Grind:

Grated Coconut      - 3 tbsp
Coriander Seeds     - 1/2 tsp (Malli)
Dry Red Chili         - 3
Cumin Seeds           - 1/2 tsp (Seeragam)
Fennel Seeds           - 1/2 tsp (Sombu)
Black Pepper           - 6 to 8

To Saute in oil and Grind:

Big Onion                 - 2
Tomato                      - 2
Green Chili                - 2
Ginger-Garlic paste   - 1 tbsp

Procedure:

• You can use any type of Mushroom for this recipe, whereas i used Enoki Mushroom. If you are using Button Mushroom, chop it into bigger pieces. Chop finely Big Onion and tomato. Slit Green chilies. Dry roast and grind everything under ' Dry Roast And Grind' , adding little water.
• Heat oil in  a pan. Add chopped mushroom to it. Saute for some time, till it cooks and after that take it out in a bowl.
• Heat some more oil in the same pan. Add chopped onions and slit green chilies to it. After it turns translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off and after that add chopped tomatoes. Cover with a lid and cook till both onions and tomatoes are cooked well. Grind it to a smooth paste, after it has cooled down completely.
• Add some more oil to the pan. When its hot, add Whole Garam Masala. Whole Garam Masala includes cinnamon stick, cloves, star aniseeds, cardamom  and bayleaf.
• Saute for a minute and then add ground onion-tomato paste.
• After 2 to 3 minutes, add ground masala. Add also salt and turmeric powder.
• Mix everything well. Add enough water and cook the gravy in medium flame for 10 more minutes and then switch off the flame. Garnish with coriander leaves and serve. The gravy tastes good with Rice and also with Roti..

Mushroom Makhani Gravy

I was having a  pack of Button Mushroom at home. I Wanted to prepare something with it for the dinner. This was the first thing which came to my mind. This gravy is  much similar to Paneer Butter masala. Instead of paneer, we are using Button Mushroom for this recipe. One of the rich veg side dishes for Chapathi / Roti.. The recipe follows!!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

For Grinding:

Cumin Seeds                                               - 1 tsp

Big Onion                                                     - 2

Medium Size Tomatoes                               - 3

Green Chilli                                                  - 1

Ginger-Garlic paste                                     - 1 tbsp

Cashew nuts                                                - 5

Salt                                                               - As required

Red Chilli Powder                                         - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves)   - 2 tsp

Oil                                                                 - As required

For Gravy:   

                                                           

Button Mushroom                                        - 250 gm

Butter                                                           - 2 tbsp

Oil                                                                - 1 tbsp

Garam Masala Powder                                - 1 tsp

Sugar                                                           - 1/2 tsp

Tomato Ketchup                                           - 2 tsp

Fresh Cream                                                 - 1/2 cup ( Around 120 ml)

Procedure:

1. Cut Button Mushroom into bigger pieces. Saute them in less oil and take it out.  Chop onions and tomato.  Slit Green Chili.
2. Add oil to  the same pan. To that add Cumin seeds. When they splutter add chopped onions, Cashew nuts and slit green chilli.  When the onions turn translucent add Ginger - Garlic paste. Saute for a minute and then add chopped tomatoes. Cover with a lid and cook it.
3. When onions and tomatoes are half cooked add salt, chilli powder, coriander powder,  and kasthuri methi. Saute till everything cooks well. Switch off the flame and  Let the mixture cool.. Blend it after the mixture cools down.
4. Then add Butter + oil to the same pan.. Add blended   masala.. Add some water if needed. After the raw flavor of masala goes off add sugar and ketchup. Ketchup is used for the color.  
5. Add  also fresh cream.  Fresh cream is nothing but 'aadai' or 'malai' which forms over the boiled milk.  Just take it out daily and keep it in a airtight box in fridge. The day when you are going to prepare, just take malai from the fridge. Whisk for some time and your Fresh Cream is ready.. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then at-last add Garam Masala powder.
6. Add mushroom and switch off the flame after five minutes. and serve it with chapathi or roti..

Stuffed Mushroom Balls

Recently i have been to a cooking competition, where i was given Button Mushroom and Potato to cook with. To make a difference, I prepared an appetizer with those Ingredients.

 I washed and cut the Mushroom Stem , mixed it with boiled potato and spices and stuffed it inside mushroom cap. Then i dipped the mushroom cap in Maida batter, rolled in cornflakes powder and deep fried in oil... You can also use either Bread crumbs or Oats for rolling stuffed mushrooms. For a change, i used Cornflakes.

 This yummy appetizer bagged the prize too..

Here is that prize winning appetizer..

Recipe For : 8 Balls

Preparation Time : 45 minutes

Ingredients:

Buttton Mushroom                     - 8

Potato                                          - 2 (medium size)

Cornflakes                                  - 1.5 cups

Big Onion                                   - 1 (small)

Green Chili                                 - 1

Salt                                              - As required

Turmeric Powder                        - a pinch

Chili Powder                               - 1/2 tsp

Cumin Powder                            - 1/2 tsp

Coriander Powder                       - 1/2 tsp

Garam Masala Powder                - 1/2 tsp

Oil                                                - for frying

For Maida Batter:

All Purpose Flour (Maida)            - 1/2 cup

Salt                                                - As required

Turmeric Powder                          - a pinch

Chili Powder                                 - 1/2 tsp

Procedure:

• Wash the Mushroom well and cut the stem alone from Mushroom. Finely chop the mushroom stem. Boil potatoes and mash it. Finely chop Big onion, Green chili and coriander leaves. Powder Cornflakes and take it in a plate.
• Take a bowl. Add chopped mushroom stem, boiled potato, chopped onion, green chili, coriander leaves and all spices such as salt, turmeric powder, chili powder, cumin powder, coriander powder, Garam masala powder. Mix everything well and stuff it inside the mushroom cap. For stuffing you can also use other vegetables like carrot and peas.
• Take another bowl. Add everything under ' For Maida Batter'. Add enough water to the bowl and mix so that no lumps are formed. The batter should be very thin.
• Now dip stuffed mushroom caps in Maida batter and after that roll in cornflakes powder. Deep fry in oil. Drain excess oil and serve it hot!!!

Button Mushroom Masala

 I would love to try different versions of Mushroom Masala. Today's recipe is my kid's all time favorite. Button Mushroom is cooked as whole. so mushroom will be roasted outside  and inside it will be juicy. Another Must try recipe with Button Mushroom..

Here goes the recipe..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Button Mushroom             - 250 gm

Whole Garam Masala       - Each two

Cumin Seeds                     - 1/2 tsp

Big Onion                          - 2 (medium size) 

Tomato                              - 2 (medium size)

Capsicum                           - 1

Dry Kasturi Methi Leaves - 1 tbsp

Ginger- Garlic paste          - 2 tsp

Salt                                    - As required

Chili Powder                     - 1/2 tsp

Turmeric Powder              - 1/4 tsp

Coriander Powder             - 1/2 tsp

Garam Masala Powder      - 1/2 tsp

Oil                                      - 2 tbsp

Procedure:

• Wash Mushroom well. Chop Big onion and capsicum into little bigger pieces. Chop tomato finely.
• Heat oil in a pan. Add whole mushroom to it. Saute it well. Close with  a lid and start cooking. Mushroom will start oozing out water. Saute till mushroom is cooked completely and take it out.
• Add some more oil to the same pan. Add whole garam masala and cumin seeds to it. Whole Garam Masala includes cloves, cinnamon sticks, cardamom and Aniseeds. After a second add chopped onions.
• When the onions are translucent, add Ginger-garlic paste. Saute till raw flavor goes off.. After that add chopped tomatoes.
• Add in salt, turmeric powder, chili powder, coriander powder and enough water. Cover with a lid and start cooking. 
• After both onions and tomatoes are cooked, add chopped capsicum.
• After two minutes add mushroom. Cook till everything gets blended well. Add Garam Masala Powder and switch off the flame.
• Serve it with Chapathi or Rice.

Pepper Mushroom Dry

Today's recipe is spicy, exciting and tasty Pepper Mushroom. I have prepared the recipe dry so that it matches with our Parupu Sadham..  The combo was a total hit at our home.. A must try recipe..  You can also prepare it in gravy form, by adjusting the water.

I have used King Oyster Mushroom for this recipe. You can prepare this with any type of Mushroom.. Here goes the recipe!!

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

For Masala:

Dry Chillies        -  3

Pepper               -  8-10

Cumin Seeds     -  1 tsp  (Seeragam)

Fennel Seeds     -  1 tsp  (Sombu)

Ginger                -  1 & 1/2 inch size

Garlic Pods        -  4-5

Others:

Mushroom                    - 250gm

Big Onion                     - 2

Tomato                         - 2

Whole Garam Masala   - Each 2

Salt                                - As required

Turmeric powder           - 1/2  tsp

Garam Masala Powder - 1 tsp

Oil                                  - As required

Procedure:

• Wash and chop Mushroom into medium size pieces. I  have used King Oyster Mushroom for the recipe. You can use any Mushroom of your choice.
• Chop finely Big onions and tomatoes.. 
• Dry roast everything under 'for masala' . Cool it and grind it by adding little water.
• Heat oil in a pan.. Add whole garam masala.. Whole Garam Masala includes clove, cinnamon sticks, star aniseeds and Cardamom. After a minute add chopped onions..
• Saute till it become translucent .. After that add chopped Mushroom.
• When the mushroom is half done add  chopped tomatoes.
• Add the ground masala, after the tomatoes are cooked completely.. Always cook the pan covered with a lid. This helps in fast cooking.
• then add salt, turmeric powder and enough water..
• Cook the gravy in low flame and wait till the gravy thickens. Switch off the flame and add Garam Masala Powder.
• Garnish with coriander leaves and serve !! Enjoy your Pepper mushroom..

Mushroom Dum Briyani

Another tasty Briyani with Mushroom.. Here Rice and Mushroom gravy are cooked separately and then both are cooked together in low heat (Dum).  The best way to impress your vegetarian guests..

I have used Shimeji Mushroom for this recipe. You can use Button Mushroom or any other Mushroom.
Here is the recipe..

Recipe For : 2

Preparation Time : 1 hr

Ingredients: 

For Rice:

Basmati Rice          - 1 cup

Lemon Juice           - 1 tbsp

Oil                          - 1 tsp

Water                     - 3 cups

Salt                         - As required

To Grind(1):

Coconut                - 1 tbsp

Cashew Nuts        - 4-6

Poppy Seeds         - 1/2 tbsp

To Grind(2):

Tomato                 - 1

Others:

Mushroom                      - 250 gm

Oil                                   - 2 tbsp

Ghee                               - 1 tbsp

Whole Garam Masala     - Everything 2

Big onion                         - 1 (Big size)

Ginger-Garlic Paste        - 1 tbsp

Yoghurt                           - 1/4 cup

Salt                                  - As needed

Chilli Powder                   - 1 tsp

Cumin powder                 - 1 tsp

Coriander Powder           -1 tsp

Garam Masala Powder   - 1 tsp
Coriander Leaves            - 2 handsful
Mint Leaves                     - 2 handsful

Procedure:

• Boil 3 cups of water in  a sauce pan. When the water boils, add washed Basmati rice. When the water boils again, reduce the flame and switch it off in another 8 minutes. By this way, rice would have cooked only 3/4 th.. When you take out the rice it should be mashable with hands but it should be little chewy when you eat.. Drain the excess water and let the rice cool..

• . Grind both under ' To Grind' separately. Grate big onions. Chop Mushroom into little bigger pieces.
• Wash and chop coriander and mint leaves.
• Heat oil +Ghee in a pan. Add whole Garam Masala to it. After a minute, add grated onions.. Once it gets browned, add Ginger - Garlic paste.. Add tomato puree after a minute.
• When the raw flavor of tomato goes off, add in coconut paste. 
• Saute it for about a minute and then add chopped mushrooms.
• After some time, add yogurt and all powders.
• Add 1/4th cup of water and simmer the gravy.. Switch it off when the gravy gets thickened.

• Take a baking pan. Grease it. Place half of the rice. Then Gravy.. and throw coriander, some coriander and mint leaves.
• And then add rest of the rice, gravy and again Coriander, mint leaves.
• Cover the pan. I used baking sheet for it.

• Pre heat the oven to 180 degree Celsius. Bake it for 15 minutes. Let briyani sit in the switched off oven for 10 more minutes.
• If you wish fry onions, cashews and add it to the Briyani. Mix everything and serve it hot with Raita..
• If you don't have oven, simply heat a dosai pan. Place rice,gravy,coriander leaves in layers in a Pan and place it over the dosai pan.. By this, Dum briyani can be done on stove top.
• Enjoy your Briyani!!!

Chettinadu Mushroom And Peas Gravy

Chettinadu Mushroom And Peas Gravy

This is the Gravy, which all Mushroom lovers must try. Adding Chettinadu Masala, makes the gravy spicier and tastier.. I have also added Peas for enhancing the gravy..

I have used King Oyster Mushroom for this Gravy. You can also any other Mushroom .

Here is the recipe..

Ingredients: (Recipe For 2)

Mushroom                      - 250gm

Green peas                     - 1/4 cup

Big Onion                       - 2

Tomatoes                        - 2

Salt                                 - As required

Turmeric Powder           - a pinch

Chili Powder                  - 1/2 tsp

Pepper                            - 6 to 8

Curry Leaves                 - few

Oil                                  - As required

To Grind:

Chopped Ginger          - 1 tsp

Chopped Garlic           - 1 tsp

Cashew Nuts               - 5

Poppy Seeds                - 1/4 tsp

To Roast:

Cinnamon Stick            - 1

Cloves                           - 2

Green Cardamom         - 2

Coriander Seeds           - 1 tsp

Cumin Seeds                - 1/2 tsp

Fennel Seeds                - 1/2 tsp

Red Chili                      - 1

Chopped Coconut        - 1 tbsp

Procedure:

• Chop Mushroom into little bigger pieces. Cook Green Peas.
• Chop Finely onions and tomatoes.
• Soak Cashew nuts and Poppy seeds in water.
• Grind Pepper coarsely.
• Roast everything under 'To Roast' in oil and grind along with chopped Ginger, Garlic and soaked cashew nuts and poppy seeds.
• Heat oil in  a pan.
• Add chopped onions and curry leaves to it. 
• After the onions are translucent, add ground masala.
• Saute till raw flavor of masala goes off, and then add chopped tomatoes.
• Add also salt, turmeric powder and chili powder.
• Saute till both onions and tomatoes are cooked. Add chopped mushrooms and close with a lid.
• Mushroom will cook on its own water. When the mushrooms are half cooked, add cooked peas.
• Cook till the mushroom is completely cooked. Switch off the flame and add ground pepper.
• Serve it with Chapathi/Roti or even with Rice.
• We had it with Chapathi.

Mushroom Soya-Chunks Briyani

Mushroom Soya-Chunks Briyani

When ever we have vegetarian friends visiting our home for lunch, always my first choice would be Mushroom Briyani. I tried out this Briyani, adding Soya-Chunks and Peas.. It was awesome, rich and fulfilling.

That Rich and Yummy Briyani  Recipe follows..

To Grind: For Masala

Chopped Ginger                                        - 2 tsp

Chopped Garlic                                         - 2 tsp

Green Chillies                                            - 2

Cinnamon                                                  - 1

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Fresh Coriander                                         - a handful

Others :

Basmathi rice                                            - 2 cup

Button Mushroom                                      - 200gm

Soya Chunks                                             - 10

Fresh Peas                                               - 1/4 cup

Big onion  (cut lengthwise)                        - 2  

Tomato                                                      - 2 

Fresh Coriander leaves                             - a handful

Fresh Mint leaves                                      - a handful

Curd                                                          - 1 tbsp

lemon                                                         - 1/2

Oil                                                              - As required

Ghee                                                          - 2 tsp

Water                                                         - 4 cups

Salt                                                             - as required

Masala Powders

Turmeric powder                                       - a pinch

Chilli Powder                                             - 2 tsp

Cumin Powder                                           - 1 tsp

Coriander Powder                                      - 1 tsp

Whole Garam Masala

Cloves                                                        - 1

Star Aniseeds                                             - 1

Cloves                                                        - 1

Green cardamom                                       - 1

Procedure:

1.  Wash the rice , empty all the water and keep it aside
2. Grind all things mentioned under 'To Grind'.
3. Chop Big Onion lengthwise. Chop Mushroom into little bigger pieces. 
4. Soak Soya chunks, in hot water for 10 minutes. After that squeeze out excess water. This is done to soften the chunks. If the soya chunks are bigger chop into two. If its small, use as such.Cook soya Chunks for a whistle.
5. Cook fresh peas as well. 
6. Chop tomato finely.
7. Heat oil + ghee in a cooker
8. Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.
9. Take out the rice 
10. Add more oil + ghee and add everything listed in 'whole garam masala'.
11. Then add onions
12. Once onions become translucent add chopped Mushroom.
13. When the mushroom is cooked 3/4 th, add Cooked Soya-Chunks and Peas.
14. After some time add tomatoes.
15. Add the masala and all the powders under 'Masala Powders'  including salt.
16. Add rice, curd and 4 cups of water.
17.  Add coriander leaves and mint leaves. mix it well and keep the cooker for 1 whistle.
18. Add lemon juice atlast after opening the briyani.  Be careful while mixing up briyani. Make it a perfect round when you are mixing up the briyani otherwise you might end up breaking the rice.
19. Adjust the spice, according to your taste. You Can also use Seeraga Samba Rice (Briyani Rice) for this recipe.
20. Enjoy your briyani with raita, 

Kadai Mushroom

Kadai Mushroom

Another interesting, tasty recipe with mushrooms. Kadai Mushroom, which literally means mushroom cooked in  a pan. Its a very much flavorful recipe, which is because of roasted and ground spices..

Here goes that aromatic recipe..

Ingredients: (Recipe for 2)

For the Gravy:

Mushrooms                               - 200 gm

Big Onions                                - 2 (medium size)

Ginger-Garlic Paste                   - 1 tbsp

Capsicum                                   - 1 (small)

Salt                                             - As required

Turmeric Powder                       - 1/4 tsp

Dried Kasthuri Methi Leaves     - 2 tbsp      

Garam Masala Powder               -  1 tsp

Oil                                               - As required

To Roast And Grind:          

Coriander Seeds          - 1 tsp    (Malli)

Cumin Seeds               - 1 tsp    (Seeragam)

Red Chillies                - 2

Cardamom                  - 2          (Yelakkai)

Cloves                         - 2          (Krambu)

Cinnamon Stick          - 1          (Pattai)

Pepper                         - 1 tsp       

To Grind:

Tomatoes         - 2 (medium size)

Procedure:

• Roast and Grind everything under 'To Roast and Grind'.
• Grind tomatoes separately.
• I used white beech mushroom, which is available here. you can use any mushroom. Since its a white beech mushroom, i simply separated it and used it. If you are using Button mushroom, chop them into little bigger pieces.

• Chop Capsicum also to bigger pieces. Chop finely big onions.
• Heat oil in a pan. Add mushrooms to it. Saute till the mushroom is cooked and after that take it out.
• Add some oil to the pan. When the oil is hot, add chopped onions to it. When they are translucent, add Ginger-Garlic paste. 
• After a second, add ground tomatoes.
• When the tomato puree is cooked,  add chopped capsicum.
• Saute for some time, and then add ground masala, enough salt, turmeric powder and water.
• When the gravy is half done, add sauteed mushrooms. Mix it well.
• Take dried kasthuri Methi leaves between your palms. Crush  it and add to the gravy.
• Cook the gravy in low flame, till everything gets blended well. Switch of the flame and add Garam Masala Powder to the gravy.
• Garnish with coriander leaves and serve.
• Enjoy with chapathi or roti of your choice.

Mushroom Vindaloo (Goa Style Mushroom Curry)

Mushroom Vindaloo (Goa Style Mushroom Curry)

Its a Goan Cuisine.. Widely in Goan recipes, Spice and flavors are intense.. Its actually a little time consuming cooking..  But I have simplified the procedure.. This recipe tastes good with Button Mushrooms.. You can have it along with Chapathi , Roti or Naan.. 

Try this Goa style Mushroom for a change!!

Ingredients:

Button Mushrooms            - 200 gm

Whole Garam Masala        - each 2

Big Onion                          - 1

Salt                                     -  As required

Turmeric Powder                - 1/4 tsp

Garam Masala Powder       - 1 tsp

Lemon Juice                       - 1 tbsp

Coriander Leaves               - few

Oil                                       - As required

To Grind:

Big Onion                   - 1

Chopped Ginger         - 1 tsp

Chopped Garlic          - 1 tsp

Red Chilli                   - 2

Coriander Seeds         - 1 tsp

Black Pepper              - 1 tsp

Cumin Seeds              - 1 tsp

Poppy Seeds               - 1/2 tsp  

Procedure:

• Dry roast Red chilli, Coriander seeds, Black pepper, cumin seeds and poppy seeds. Grind them along with Big onion, Ginger and Garlic.
• Add oil to the pan.Add chopped mushrooms, Saute it till it gets cooked and take it out.
• To the same pan, add ground paste and very little water.. allow it to boil.. After it starts boiling reduce the flame and add salt and turmeric powder..
• After two minutes add cooked mushrooms and mix well, so that gravy coats on to mushrooms.
• Switch off the gravy in another 10 minutes.  Add Garam Masala Powder and Lemon juice.
• Mix them well and garnish with corinader leaves..
• Serve it hot!!!