57>collection of 29 mushroom recipes==1=(All in short=++( 1 to 10 )---***
58>mushroom manchurianspicy indo chinese recipe ofdry mushroom manchurian.
.59>mushroom biryani
mushroom biryani or kalaan biryani.its a south indian biryani recipe
60>kadai mushroom dry
kadai mushroom is an easy & quick dishand yet delicious.
61>kadai mushroom gravy kadai mushroom is an easy & quick dishand yet delicious.
62>button mushrooms cooked in a
spiced onion-tomato based gravy.
63>mushroom & peas curry
recipe of south indian mushroom and peas curry.
64> aloo mushroom masala
simple homely potato mushroom curry.
65>methi mushroom
methi mushroom – restaurant stylethis recipe is a classic adaptation
of the famous non vegetarian dish methi murgh
66>=chilli mushroom dry recipe :
67>=chilli mushroom
quick indo chinese chilli mushroom this chilli mushroom recipe is very spicy
as green chillies & red chilli paste is used
68>mushroom tikka
easy to prepare, marinated and grilled mushroom tikka video recipe
======================================================
57>collection of 29 mushroom recipes
collection of 29 mushroom recipes including popular mushroom recipes – kadai mushroom, palak mushroom, mushroom manchurian and methi mushroom.
mushroom is all time favorite at home and i often include these high protein ingredient in our food. mushrooms are versatile and they can be made into a quick snack, curry, soups, stir fries, patties and salads.
there are few versatile veggies like potato and peas which you can safely add in most of main stream indian dishes as well as in pulaos and biryani to make them more healthy. similarly, mushroom andpaneer are two all rounders in indian cooking which are most often used and they pair well with most of veggies as well as curry based dishes.
i often use mushrooms in indo chinese recipes or in pulao/biryani or in vegetable gravy dishes. mushrooms adds a very unique taste to the recipe and makes it more nutritious as well as yummy
whenever i purchase mushrooms, then i make sure that i use them within 2 days after purchasing and while cooking i cut the portion of their long stem and wash them thoroughly before using them.
here i am sharing collection of delicious mushroom recipes from my blog. i hope you will like them and will try these recipes
============================================================
59>mushroom biryani
first time we had a taste of this biryani at the pepper vine cafe during our visit in isha yoga center. there in tamil language this was called as as kalan biryani. what was served at the cafe was spicy and hot biryani. when we came back i wanted to try making the biryani at home.
i searched for the mushroom biryani recipe on the web and came across many. finally i decided to adapt the recipe from this youtube video. the original recipe is made without any oil, so good for heart patients. i made this mushroom biryani both with and without oil on separate occasions.
to be honest, i liked the one made with oil. the frying of the masala in the oil does impart a lot of taste and flavor to the biryani. below are pics of both the oil free and the oil versions of the mushroom biryani. the left pic is of the oil-free version and the right is the oil version.
after that i made this biryani many times and every time it was a winner. this is not a layered biryani. there is a layered mushroom dum biryani recipe already posted which you can check.
this is a really spicy biryani. so if you cannot tolerate spicy food, then do cut down on the ginger-garlic paste, red chili powder, green chilies, black pepper powder and garam masala powder
this mushroom biryani recipe came very close to the one served at the isha yoga center cafe. thissouth indian mushroom biryani pairs very well with a kachumber or plain onion-tomato raita, as the yogurt tones down the spiciness and balances the heat of the biryani. in fact you can also serve this biryani with just plain curd/yogurt.
if you are looking for more mushroom recipes then do check mushroom fried rice, mushroom pulao,palak mushroom, kadai mushroom, methi mushroom and mushroom manchurian recipe.
south indian mushroom biryani recipe below:
south indian mushroom biryani recipe
prep time 10 mins
cook time 20 mins
total time 30 mins
সামগ্রী :-
ingredients (measuring cup used, 1 cup = 250 ml)
1 heaped cup basmati rice, about 100 gms
2.5 cups water, add more if required
200 to 250 gms button mushrooms
1 medium onion, about ½ cup finely chopped onion
1 medium tomato, about ½ cup tightly packed finely chopped tomatoes
1 or 2 green chilies, finely chopped
2 tsp ginger garlic paste, about 5 to 6 garlic and 1 inch ginger crushed in a mortar-pestle
¼ cup tightly packed chopped mint leaves
¼ cup tightly packed chopped coriander leaves
8 to 10 medium sized curry leaves
½ tsp turmeric powder
¼ tsp red chili powder
½ tsp garam masala powder
1.5 tsp coriander powder
¼ tsp black pepper powder
2 to 3 tbsp oil
salt as required
whole spices:
¾ tsp cumin/cumin
¾ tsp fennel/saunf
1 inch cinnamon/dal chini
2 to 3 cloves/lavang
2 to 3 green cardamoms/choti elachi
2 to 3 strands of mace
1 small to medium indian bay leaf/tej patta
1 star anise
প্রণালী :-
how to make the recipe:
soak rice in enough water for 30 mins. after 30 mins drain the rice and keep aside.
so when the rice is soaking, prep up the rest of the ingredients like chopping veggies etc.
heat oil in a deep pan or pot. make sure that the bottom of the pan is thick, otherwise the rice can get browned or burned.
when the oil becomes hot, add all the whole spices - fennel, cumin, cloves, tej patta, cinnamon, green cardamoms, star anise and mace.
fry the spices till fragrant for a few seconds.
then add chopped onions and saute till translucent.
next add ginger-garlic paste, green chilies, half of mint+coriander leaves, tomatoes & curry leaves.
stir well. saute this mixture till the tomatoes soften.
then add coriander powder, turmeric powder, garam masala powder, red chili powder and black pepper powder.
stir again very well so that the masalas or dry spice powders gets mixed evenly with the rest of the mixture.
add sliced mushrooms. stir again.
saute on a low to medium flame for 6 to 8 minutes. keep on stirring at intervals.
then add water. bring the mixture to a simmer.
add the rice. add rest of the mint+coriander leaves. stir.
season with salt. check the taste of the stock and it should taste a bit salty.
cover the pan with a lid. on a low flame cook the rice till the grains are cooked well and all the water is absorbed. in case if the rice grains are not cooked and the water has dried up, then ad about ½ to ¾ cup water of more if required. you have to keep on checking the rice a couple of times to see if the water dries up or not. once done, allow the rice to sit for 5 minutes. then open the lid and gently fluff the rice.
serve this south mushroom biryani with onion-tomato raita.
notes
i have made the biryani with button mushroom coz thats the only variety of mushroom we get here. you can make the biryani with any variety of mushrooms.
===============================================================
60>kadai mushroom recipe below:
prep time 15 mins
cook time 25 mins
total time 40 mins
kadai mushroom - cooked button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with juliennes of green bell pepper.
author: dassana
recipe type: main
cuisine: punjabi, north indian
serves: 3-4
ingredients (measuring cup used, 1 cup = 250 ml)
for kadai masala:
1 tbsp coriander seeds/sabut dhania
3 to 4 dry red chilies, broken and deseeded if preferred
½ tsp cumin seed/jeera
½ inch cinnamon/dal chini
1 green cardamom/chotti elachi
2 cloves/lavang
3 to 4 black pepper/kalimirch
1 single strand of mace/javitri (optional)
other ingredients:
200-250 gms button mushrooms, sliced
1 medium to large capsicum/bell pepper, thinly sliced or julienned (red or green or yellow)
2 medium to large tomatoes, pureed, about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy)
1 medium onion, about ½ cup finely chopped onion
½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste
1 tsp dry fenugreek leaves/kasuri methi, crushed
¼ tsp turmeric powder/haldi, optional
½ cup water, 125 ml
3 tbsp oil
salt as required
for garnish:
1 to 2 tbsp chopped coriander leaves
½ inch ginger/adrak, julienne
variations:
1 or 2 tbsp cream - low fat 25 to 35 % cream can be added right at the end and mixed with the gravy
¼ tsp garam masala powder or punjabi garam masala- garam masala powder can be added when you add the kasuri methi/dry fenugreek leaves
how to make the recipe:
preparing the kadai masala:
first dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. don't burn them.
once the spices cool down, add them to a grinder jar.
grind to a semi fine powder. you can also grind to a fine powder. keep the ground kadai masala aside.
preparing the kadai mushroom gravy:
in the same jar, add chopped tomatoes. blend the tomatoes to a smooth puree. keep aside.
rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the onions etc. keep the veggies aside.
heat 3 tbsp oil in a kadai or pan. add the sliced mushrooms.
stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water.
then later the water evaporates. saute till the mushrooms get browned from the edges.
remove the mushrooms and keep aside.
in the same oil, add finely chopped onions. saute the onions till translucent or light golden.
now add the ginger-garlic paste and saute till their raw aroma disappears.
add the tomato puree. stir and saute till you see some oil releasing from the sides.
then add the sliced capsicum/bell pepper. stir and saute for 5 to 6 minutes on a low flame
add the ground kadai masala which we made. you can also add ¼ tsp turmeric powder at this step. adding turmeric powder is optional though.
then add ½ cup water. season with salt.
stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
add the sauteed mushrooms.
lastly add crushed kasuri methi/dry fenugreek leaves. switch off the stove.
stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushrooms with ginger julienne and chopped coriander leaves.
notes
other varieties of mushrooms can also be used instead of button mushrooms.
you can increase or decrease the amount of red chilies as per their heat & pungency.
how to make kadai mushroom curry
prep time 20 mins
cook time 40 mins total time 1 hour
kadai mushroom gravy recipe - button mushrooms cooked in a spiced (masaledar) onion-tomato based gravy.
ingredients (measuring cup used, 1 cup = 250 ml)
to be ground to a paste:
135 grams onions or 2 medium to large onions or 1 cup heaped roughly chopped onions
250 grams tomatoes or 3 medium to large tomatoes or 1.5 cup chopped tomatoes
½ inch ginger or 2 to 2.5 grams ginger or 1 tsp chopped ginger
5 to 6 garlic or 4 grams garlic or 1 tsp chopped garlic
whole spices for kadai masala:
1 tbsp coriander seeds/sabut dhania
½ tsp cumin seeds/jeera
1 inch cinnamon/dalchini
2 cloves/lavang
2 green cardamoms
6 to 7 black pepper
4 to 5 dry red chilies or kashmiri red chilies
for preparing gravy:
3 tbsp oil
1 tej patta or indian bay leaf
½ tsp turmeric powder/haldi
½ tsp red chili powder or deghi mirch or kashmiri red chili powder
200 to 250 grams white button mushrooms, chopped or sliced
90 to 100 grams capsicum or green bell pepper, 1 medium to large capsicum or 1 cup thinly sliced capsicum
¾ to 1 cup water or add as required
½ to 1 tsp kasuri methi/dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves
½ inch ginger, julienne
2 tbsp cream (optional)
salt as required
how to make the recipe:
preparing kadai masala:
heat a pan or kadai. take all the whole spices mentioned under the "whole spices for kadai masala' list in the pan.
dry roast all the whole spices on a low flame till they become aromatic. stir them often while roasting.
once the spices cool down, add them to a grinder jar or a spice or coffee grinder. grind to a fine powder.
remove in a plate and keep the kadai masala aside.
preparing onion and tomato paste:
in the same grinder jar, add 1 cup heaped roughly chopped onions. grind to a smooth paste. remove and keep the onion paste in a bowl.
to the same jar, now add 1.5 cup chopped tomatoes, 1 tsp chopped ginger and 1 tsp chopped garlic.
grind to a smooth paste. keep aside.
preparing the kadai gravy:
heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for two to three seconds.
add the ground onion paste. saute stirring at intervals, till the onion paste becomes golden. for a quick cooking of the onion paste, add a pinch of salt.
once the onion paste turns golden, then add the tomato paste.
saute the tomato paste till you see oil specks on top or leaving the sides of the paste.
the masala will also thicken and leave the sides of the pan.
then add ½ tsp turmeric powder and ½ tsp red chili powder or deghi mirch or kashmiri red chili powder. mix very well.
add sliced or chopped mushrooms.
mix the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium flame.
add the ground kadai masala along with salt.
add ¾ to 1 cup water. mix again very well.
cover the kadai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
then add 1 cup thinly sliced capsicum.
simmer without a lid, till the capsicum is half cooked and still have their crunch. cook for about 6 to 7 minutes. you can also cook for some more time if you want.
then add ½ to 1 tsp kasuri methi (crushed). at this step you can also add 2 to 3 tbsp cream, if you prefer.
lastly add 2 tbsp chopped coriander leaves and ½ tsp ginger julienne.
stir and then serve kadai mushroom gravy hot with chapatis, tandoori rotis, naan or bread. you can also serve with steamed rice or jeera rice or matar pulao.
=================================================================
63>mushroom curry recipe, south indian mushroom peas curry recipe
mushroom & peas curry recipe with step by step photos – here’s a rich and delicious recipe of south indian mushroom and peas curry. the curry is full on with flavors of coconut & cashews along with the flavors of mushrooms and peas.
south indian mushroom & peas curry recipe
prep time 20 mins
cook time 25 mins
total time 45 mins
rich and delicious mushroom & peas curry made with a coconut-cashew base along with rest of indian spices.
author: dassana
recipe type: main
cuisine: south indian
serves: 4
ingredients (measuring cup used, 1 cup = 250 ml)
200-250 gms mushrooms
1 cup shelled or frozen peas/matar
½ inch ginger/adrak and 3 garlic/lahsun - crushed or made into a paste
1 medium size onion/pyaaz, finely chopped
1 medium size tomato/tamatar, chopped
½ cup grated coconut and 7-8 cashews ground to paste
¾ tsp red chilli powder/lal mirch powder
½ tsp turmeric powder/haldi
1 tsp coriander powder/dhania power
¾ tsp garam masala powder
¾ tsp mustard seeds
1 tsp cumin
¼ tsp fenugreek seeds
1 tsp urad dal/split & skinned black gram
1 sprig of curry leaves - about 10-12 curry leaves
2 tbsp oil for the curry and 1 tbsp oil for sauting the mushrooms.
2 to 2.5 cups stock or water or both
salt as required
how to make the recipe:
boil the peas. strain and keep aside. reserve the stock if using fresh peas.
heat 1 tbsp oil. saute mushrooms in the oil for 5-6 minutes and then keep aside.
in another pan, add 2 tbsp oil. add the mustard seeds and let them crackle.
then add the cumin, fenugreek and urad dal.
fry till they the oil becomes aromatic and the dal gets browned. don't over brown or burn the dal. do this tempering on a low or medium flame.
now add chopped onions. fry the onions till light brown,
add the ginger-garlic paste or crushed ginger-garlic.
fry till the raw smell of the ginger-garlic goes away.
now add all the dry spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder.
stir and then add chopped tomatoes. fry this whole mixture till oil starts to leave the sides.
add the cashew-coconut paste along with curry leaves.
stir for 2-3 minutes. add the stock which we reserved or add water about 2 to 2.5 cups.
let the curry come to a boil. now add the mushrooms and peas.
add salt, stir and let the mushroom peas curry simmer for 5-6 minutes more.
serve mushroom peas curry hot, garnished with some coriander leaves.
=======================================================
64>aloo mushroom masala recipe | potato mushroom curry recipe
simple homely potato mushroom curry.
aloo mushroom masala recipe
prep time 35 mins
cook time 40 mins
total time 1 hour 15 mins
aloo mushroom masala recipe - simple homely potato mushroom curry.
author: dassana
recipe type: main
cuisine: north indian, punjabi
serves: 4
ingredients (measuring cup used, 1 cup = 250 ml)
main ingredients:
200 grams white button mushrooms, sliced
140 grams potatoes, 2 medium potatoes, chopped in small cubes
to be ground to a paste:
140 grams tomatoes or 2 medium sized tomatoes
50 grams onions or 1 medium sized onion, halved or quartered
15 to 18 cashews/kaju
1 tbsp chopped coriander leaves/dhania patta
2 cups water for blanching
other ingredients:
2 tbsp oil
½ tsp caraway seeds/shahjeera or ½ tsp cumin seeds/jeera
1 medium sized tej patta/indian tej patta/tamalpatra
3 cloves
2 green cardamoms/hari elaichi/choti elaichi
½ inch cinnamon/dalchini
1 single mace strand/javitri
1 tsp ginger-garlic paste or ½ inch ginger + 4 to 5 garlic cloves, crushed to a paste in a mortar-pestle
1 to 1.25 cups water
¼ tsp turmeric powder/haldi
½ tsp red chili powder/ lal mirch powder
1 tsp coriander powder/dhania powder
1 tsp kasuri methi/dry fenugreek leaves, crushed
salt as required
how to make the recipe:
prepping:
1=rinse and take tomatoes, onion, halved or quartered, 15 to 18 cashews in a heat proof bowl. pour 2 cups of hot water. cover and blanch these ingredients for about 25 to 30 minutes. meanwhile, rinse or wipe dry the mushrooms. slice or chop them. rinse, peel and chop the potatoes in small cubes. keep aside.
2=after 25 to 30 minutes, drain and chop the tomatoes roughly. add the tomatoes along with their juices, blanched onions, cashews in a grinder or blender jar. also add 1 tbsp chopped coriander leaves. without adding any water, grind to a smooth fine paste. keep aside.
preparing the gravy/curry:
1=heat 2 tbsp oil in a pan. add the whole spices - ½ tsp caraway seeds/shahjeera or ½ tsp cumin seeds/jeera, 1 medium sized tej patta, 3 cloves, 2 green cardamoms, ½ inch cinnamon and 1 single mace strand. saute till the spices crackle and become fragrant.
2=then add the sliced or chopped mushrooms.
3=stir very well and begin to saute the mushrooms.
4=while sauteing the mushrooms would begin to loose water.
5=continue to saute on a medium flame till all the water dries up.
6=then with the spoon, bring the mushrooms towards one side of the pan and add 1 tsp ginger-garlic paste. in the same place, stir and saute the ginger-garlic paste till the raw aroma of ginger and garlic goes away.
7=now add the potato cubes. stir and saute for 2 minutes.
8=then add ¼ tsp turmeric powder, ½ tsp red chili powder and 1 tsp coriander powder.
9=mix the spice powders with the rest of the ingredients.
10=add the ground paste. stir and mix well.
11=saute for 5 to 6 minutes on a low to medium flame or till you see some oil releasing from the sides.
12=then add salt as per taste.
13=add 1 to 1.25 cups water. depending on the gravy consistency you want, you can add less or more water. stir very well.
14=cover and simmer the gravy on a low to medium flame till the potatoes are cooked through. takes about 12 to 15 minutes. do check at intervals and if the gravy becomes too thick, then add some water.
15=lastly add 1 tsp of kasuri methi leaves (dry fenugreek leaves). stir. if you do not have dry fenugreek leaves, then skip it. as a substitute you can also add a light pinch of fenugreek seeds powder.
16=garnish with chopped coriander leaves. serve potato mushroom curry hot with your favorite indian bread - chapatis, tandoori rotis, naan. the curry also tastes good with bread or dinner rolls
67>=chilli mushroom recipe –
this is a quick indo chinese recipe for making spicy chilli mushroom. this chilli mushroom recipe has a sauce. (recipe type: side dish)
prep time 10 mins
cook time 15 mins
total time 25 mins
ingredients (measuring cup used, 1 cup = 250 ml)
1 packet of white button mushrooms -200 to 250 gms
1 large capsicum/green bell pepper, cut into fine strips
3 tbsp onion or spring onion/scallion whites chopped
1 tbsp finely chopped celery (optional)
1 tbsp ginger/adrak
1 tbsp garlic/lahsun
2-3 green chilies, finely chopped or slit
1 tbsp corn flour dissolved in 2 tbsp water
½ tbsp soya sauce - add more if you prefer
½ tbsp vinegar - i used balsamic vinegar
1 or 1.5 cups water or vegetable stock
1 tbsp red chili paste or 2 tsp red chili powder
½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
2 tbsp oil
salt to taste
sugar to taste
some chopped spring onion/scallion greens for garnishing
how to make the recipe:
rinse the mushroom in water and chop them.
heat oil in a wok or kadai. add the onions or spring onion whites.
stir fry them on medium heat till they become transparent.
now add the ginger, garlic and green chilies and stir fry for a minute.
add the capsicum & celery and stir fry for a couple of minutes.
add the mushrooms and stir fry on medium heat till the mushrooms leave water and start to get browned. they will shrink in size too.
this will take about 7-8 minutes. the whole mixture should become dry and the mushroom browned.
add soya sauce, pepper powder, salt, sugar, vinegar and stir.
stop here if you want a dry chilly mushroom.
for a gravied and saucy chilly mushroom follow the below steps.
add water or vegetable stock to the mushrooms. let this mixture heat up & simmer.
add slowly cornflour paste to this mixture. keep on stirring so that the sauce does not form lumps.
when the sauce is thick enough remove from heat.
check the seasonings... add soya sauce, sugar, salt or black pepper powder more as required.
serve chilli mushroom hot with some veg fried rice or even plain rice.
this chilli mushroom recipe also goes will with breads or buns too.
notes
1. green chilies, garlic, ginger, red chili paste, black pepper powder, salt and sugar can be adjusted to suit one's taste.
2. i have stir fried the veggies on medium heat so that they don't burn. if using high heat to stir fry the veggies than be careful so that they burn.
3. add more cornflour paste if you want a thicker sauce or gravy.
(chilly mushroom with some homemade whole wheat sesame burger buns. the buns just soaked up the sauce and it was yummm
the chilli mushroom gravy also goes very well with naan, rotis and plain boiled rice. if you have more time and patience than you can make some veg fried rice to go with it.)
=========================================================
68>mushroom tikka recipe,
58>mushroom manchurianspicy indo chinese recipe ofdry mushroom manchurian.
.59>mushroom biryani
mushroom biryani or kalaan biryani.its a south indian biryani recipe
60>kadai mushroom dry
kadai mushroom is an easy & quick dishand yet delicious.
61>kadai mushroom gravy kadai mushroom is an easy & quick dishand yet delicious.
62>button mushrooms cooked in a
spiced onion-tomato based gravy.
63>mushroom & peas curry
recipe of south indian mushroom and peas curry.
64> aloo mushroom masala
simple homely potato mushroom curry.
65>methi mushroom
methi mushroom – restaurant stylethis recipe is a classic adaptation
of the famous non vegetarian dish methi murgh
66>=chilli mushroom dry recipe :
67>=chilli mushroom
quick indo chinese chilli mushroom this chilli mushroom recipe is very spicy
as green chillies & red chilli paste is used
68>mushroom tikka
easy to prepare, marinated and grilled mushroom tikka video recipe
======================================================
57>collection of 29 mushroom recipes
collection of 29 mushroom recipes including popular mushroom recipes – kadai mushroom, palak mushroom, mushroom manchurian and methi mushroom.
mushroom is all time favorite at home and i often include these high protein ingredient in our food. mushrooms are versatile and they can be made into a quick snack, curry, soups, stir fries, patties and salads.
there are few versatile veggies like potato and peas which you can safely add in most of main stream indian dishes as well as in pulaos and biryani to make them more healthy. similarly, mushroom andpaneer are two all rounders in indian cooking which are most often used and they pair well with most of veggies as well as curry based dishes.
i often use mushrooms in indo chinese recipes or in pulao/biryani or in vegetable gravy dishes. mushrooms adds a very unique taste to the recipe and makes it more nutritious as well as yummy
whenever i purchase mushrooms, then i make sure that i use them within 2 days after purchasing and while cooking i cut the portion of their long stem and wash them thoroughly before using them.
here i am sharing collection of delicious mushroom recipes from my blog. i hope you will like them and will try these recipes
============================================================
58>collection of 29 mushroom recipes=( 1 )=( 58 to 68 )
1>mushroom manchurian recipe
prep time 30 mins
cook time 15 mins
total time 45 mins
সামগ্রী :-
ingredients (measuring cup used, 1 cup = 250 ml)
for the batter:
1 cup all purpose flour/maida
3 tbsp cornflour
1 tsp ginger garlic paste
½ tsp black pepper powder or freshly crushed black pepper
1 tsp soya sauce
¾ cup water
salt & sugar as required
for the manchurian:
200-250 gms button mushrooms
3-4 spring onions, finely chopped - reserve the greens for garnish
2-3 green chilies, finely chopped
2 tsp finely chopped garlic/lahsun
2 tsp finely chopped ginger/adrak
1 tsp finely chopped celery (optional)
½ tsp black pepper powder or crushed black pepper
1 tbsp soya sauce
1 medium size green or yellow bell pepper, sliced, diced or chopped
salt as required
প্রণালী :-
how to make the recipe:
preparing the mushrooms:
rinse, wipe and halve the mushrooms. mix everything for the batter.
heat oil for frying. dip the mushroom in the batter & fry them till golden brown. keep these aside.
preparing the sauce:
heat oil. add the spring onion whites and stir fry them for a minute on a medium flame.
now add the chopped celery, green chili, ginger, garlic and some of the spring onion greens.
stir fry these also for a minute on a medium flame.
add the black pepper, salt, sugar and soya sauce.
mix well. add the fried mushroom to this sauce.
stir so that the sauce coats the mushroom well
serve mushroom manchurian hot garnished with chopped spring onion greens and celery.
notes
the black pepper, sugar and soya sauce can be adjusted to your taste preferences. so is the quantity of ginger, garlic and green chilies can be increased or decreased with your spice preferences.
1>mushroom manchurian recipe
prep time 30 mins
cook time 15 mins
total time 45 mins
সামগ্রী :-
ingredients (measuring cup used, 1 cup = 250 ml)
for the batter:
1 cup all purpose flour/maida
3 tbsp cornflour
1 tsp ginger garlic paste
½ tsp black pepper powder or freshly crushed black pepper
1 tsp soya sauce
¾ cup water
salt & sugar as required
for the manchurian:
200-250 gms button mushrooms
3-4 spring onions, finely chopped - reserve the greens for garnish
2-3 green chilies, finely chopped
2 tsp finely chopped garlic/lahsun
2 tsp finely chopped ginger/adrak
1 tsp finely chopped celery (optional)
½ tsp black pepper powder or crushed black pepper
1 tbsp soya sauce
1 medium size green or yellow bell pepper, sliced, diced or chopped
salt as required
প্রণালী :-
how to make the recipe:
preparing the mushrooms:
rinse, wipe and halve the mushrooms. mix everything for the batter.
heat oil for frying. dip the mushroom in the batter & fry them till golden brown. keep these aside.
preparing the sauce:
heat oil. add the spring onion whites and stir fry them for a minute on a medium flame.
now add the chopped celery, green chili, ginger, garlic and some of the spring onion greens.
stir fry these also for a minute on a medium flame.
add the black pepper, salt, sugar and soya sauce.
mix well. add the fried mushroom to this sauce.
stir so that the sauce coats the mushroom well
serve mushroom manchurian hot garnished with chopped spring onion greens and celery.
notes
the black pepper, sugar and soya sauce can be adjusted to your taste preferences. so is the quantity of ginger, garlic and green chilies can be increased or decreased with your spice preferences.
===================================================================
59>mushroom biryani
first time we had a taste of this biryani at the pepper vine cafe during our visit in isha yoga center. there in tamil language this was called as as kalan biryani. what was served at the cafe was spicy and hot biryani. when we came back i wanted to try making the biryani at home.
i searched for the mushroom biryani recipe on the web and came across many. finally i decided to adapt the recipe from this youtube video. the original recipe is made without any oil, so good for heart patients. i made this mushroom biryani both with and without oil on separate occasions.
to be honest, i liked the one made with oil. the frying of the masala in the oil does impart a lot of taste and flavor to the biryani. below are pics of both the oil free and the oil versions of the mushroom biryani. the left pic is of the oil-free version and the right is the oil version.
after that i made this biryani many times and every time it was a winner. this is not a layered biryani. there is a layered mushroom dum biryani recipe already posted which you can check.
this is a really spicy biryani. so if you cannot tolerate spicy food, then do cut down on the ginger-garlic paste, red chili powder, green chilies, black pepper powder and garam masala powder
this mushroom biryani recipe came very close to the one served at the isha yoga center cafe. thissouth indian mushroom biryani pairs very well with a kachumber or plain onion-tomato raita, as the yogurt tones down the spiciness and balances the heat of the biryani. in fact you can also serve this biryani with just plain curd/yogurt.
if you are looking for more mushroom recipes then do check mushroom fried rice, mushroom pulao,palak mushroom, kadai mushroom, methi mushroom and mushroom manchurian recipe.
south indian mushroom biryani recipe below:
south indian mushroom biryani recipe
prep time 10 mins
cook time 20 mins
total time 30 mins
সামগ্রী :-
ingredients (measuring cup used, 1 cup = 250 ml)
1 heaped cup basmati rice, about 100 gms
2.5 cups water, add more if required
200 to 250 gms button mushrooms
1 medium onion, about ½ cup finely chopped onion
1 medium tomato, about ½ cup tightly packed finely chopped tomatoes
1 or 2 green chilies, finely chopped
2 tsp ginger garlic paste, about 5 to 6 garlic and 1 inch ginger crushed in a mortar-pestle
¼ cup tightly packed chopped mint leaves
¼ cup tightly packed chopped coriander leaves
8 to 10 medium sized curry leaves
½ tsp turmeric powder
¼ tsp red chili powder
½ tsp garam masala powder
1.5 tsp coriander powder
¼ tsp black pepper powder
2 to 3 tbsp oil
salt as required
whole spices:
¾ tsp cumin/cumin
¾ tsp fennel/saunf
1 inch cinnamon/dal chini
2 to 3 cloves/lavang
2 to 3 green cardamoms/choti elachi
2 to 3 strands of mace
1 small to medium indian bay leaf/tej patta
1 star anise
প্রণালী :-
how to make the recipe:
soak rice in enough water for 30 mins. after 30 mins drain the rice and keep aside.
so when the rice is soaking, prep up the rest of the ingredients like chopping veggies etc.
heat oil in a deep pan or pot. make sure that the bottom of the pan is thick, otherwise the rice can get browned or burned.
when the oil becomes hot, add all the whole spices - fennel, cumin, cloves, tej patta, cinnamon, green cardamoms, star anise and mace.
fry the spices till fragrant for a few seconds.
then add chopped onions and saute till translucent.
next add ginger-garlic paste, green chilies, half of mint+coriander leaves, tomatoes & curry leaves.
stir well. saute this mixture till the tomatoes soften.
then add coriander powder, turmeric powder, garam masala powder, red chili powder and black pepper powder.
stir again very well so that the masalas or dry spice powders gets mixed evenly with the rest of the mixture.
add sliced mushrooms. stir again.
saute on a low to medium flame for 6 to 8 minutes. keep on stirring at intervals.
then add water. bring the mixture to a simmer.
add the rice. add rest of the mint+coriander leaves. stir.
season with salt. check the taste of the stock and it should taste a bit salty.
cover the pan with a lid. on a low flame cook the rice till the grains are cooked well and all the water is absorbed. in case if the rice grains are not cooked and the water has dried up, then ad about ½ to ¾ cup water of more if required. you have to keep on checking the rice a couple of times to see if the water dries up or not. once done, allow the rice to sit for 5 minutes. then open the lid and gently fluff the rice.
serve this south mushroom biryani with onion-tomato raita.
notes
i have made the biryani with button mushroom coz thats the only variety of mushroom we get here. you can make the biryani with any variety of mushrooms.
===============================================================
60>kadai mushroom recipe below:
prep time 15 mins
cook time 25 mins
total time 40 mins
kadai mushroom - cooked button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with juliennes of green bell pepper.
author: dassana
recipe type: main
cuisine: punjabi, north indian
serves: 3-4
ingredients (measuring cup used, 1 cup = 250 ml)
for kadai masala:
1 tbsp coriander seeds/sabut dhania
3 to 4 dry red chilies, broken and deseeded if preferred
½ tsp cumin seed/jeera
½ inch cinnamon/dal chini
1 green cardamom/chotti elachi
2 cloves/lavang
3 to 4 black pepper/kalimirch
1 single strand of mace/javitri (optional)
other ingredients:
200-250 gms button mushrooms, sliced
1 medium to large capsicum/bell pepper, thinly sliced or julienned (red or green or yellow)
2 medium to large tomatoes, pureed, about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy)
1 medium onion, about ½ cup finely chopped onion
½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste
1 tsp dry fenugreek leaves/kasuri methi, crushed
¼ tsp turmeric powder/haldi, optional
½ cup water, 125 ml
3 tbsp oil
salt as required
for garnish:
1 to 2 tbsp chopped coriander leaves
½ inch ginger/adrak, julienne
variations:
1 or 2 tbsp cream - low fat 25 to 35 % cream can be added right at the end and mixed with the gravy
¼ tsp garam masala powder or punjabi garam masala- garam masala powder can be added when you add the kasuri methi/dry fenugreek leaves
how to make the recipe:
preparing the kadai masala:
first dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. don't burn them.
once the spices cool down, add them to a grinder jar.
grind to a semi fine powder. you can also grind to a fine powder. keep the ground kadai masala aside.
preparing the kadai mushroom gravy:
in the same jar, add chopped tomatoes. blend the tomatoes to a smooth puree. keep aside.
rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the onions etc. keep the veggies aside.
heat 3 tbsp oil in a kadai or pan. add the sliced mushrooms.
stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water.
then later the water evaporates. saute till the mushrooms get browned from the edges.
remove the mushrooms and keep aside.
in the same oil, add finely chopped onions. saute the onions till translucent or light golden.
now add the ginger-garlic paste and saute till their raw aroma disappears.
add the tomato puree. stir and saute till you see some oil releasing from the sides.
then add the sliced capsicum/bell pepper. stir and saute for 5 to 6 minutes on a low flame
add the ground kadai masala which we made. you can also add ¼ tsp turmeric powder at this step. adding turmeric powder is optional though.
then add ½ cup water. season with salt.
stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
add the sauteed mushrooms.
lastly add crushed kasuri methi/dry fenugreek leaves. switch off the stove.
stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushrooms with ginger julienne and chopped coriander leaves.
notes
other varieties of mushrooms can also be used instead of button mushrooms.
you can increase or decrease the amount of red chilies as per their heat & pungency.
===================================================================
61>kadai mushroom recipe below:
prep time 15 mins
cook time 25 mins
total time 40 mins
kadai mushroom - cooked button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with juliennes of green bell pepper.
author: dassana
recipe type: main
cuisine: punjabi, north indian
serves: 3-4
ingredients (measuring cup used, 1 cup = 250 ml)
for kadai masala:
1 tbsp coriander seeds/sabut dhania
3 to 4 dry red chilies, broken and deseeded if preferred
½ tsp cumin seed/jeera
½ inch cinnamon/dal chini
1 green cardamom/chotti elachi
2 cloves/lavang
3 to 4 black pepper/kalimirch
1 single strand of mace/javitri (optional)
other ingredients:
200-250 gms button mushrooms, sliced
1 medium to large capsicum/bell pepper, thinly sliced or julienned (red or green or yellow)
2 medium to large tomatoes, pureed, about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy)
1 medium onion, about ½ cup finely chopped onion
½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste
1 tsp dry fenugreek leaves/kasuri methi, crushed
¼ tsp turmeric powder/haldi, optional
½ cup water, 125 ml
3 tbsp oil
salt as required
for garnish:
1 to 2 tbsp chopped coriander leaves
½ inch ginger/adrak, julienne
variations:
1 or 2 tbsp cream - low fat 25 to 35 % cream can be added right at the end and mixed with the gravy
¼ tsp garam masala powder or punjabi garam masala- garam masala powder can be added when you add the kasuri methi/dry fenugreek leaves
how to make the recipe:
preparing the kadai masala:
first dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. don't burn them.
once the spices cool down, add them to a grinder jar.
grind to a semi fine powder. you can also grind to a fine powder. keep the ground kadai masala aside.
preparing the kadai mushroom gravy:
in the same jar, add chopped tomatoes. blend the tomatoes to a smooth puree. keep aside.
rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the onions etc. keep the veggies aside.
heat 3 tbsp oil in a kadai or pan. add the sliced mushrooms.
stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water.
then later the water evaporates. saute till the mushrooms get browned from the edges.
remove the mushrooms and keep aside.
in the same oil, add finely chopped onions. saute the onions till translucent or light golden.
now add the ginger-garlic paste and saute till their raw aroma disappears.
add the tomato puree. stir and saute till you see some oil releasing from the sides.
then add the sliced capsicum/bell pepper. stir and saute for 5 to 6 minutes on a low flame
add the ground kadai masala which we made. you can also add ¼ tsp turmeric powder at this step. adding turmeric powder is optional though.
then add ½ cup water. season with salt.
stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
add the sauteed mushrooms.
lastly add crushed kasuri methi/dry fenugreek leaves. switch off the stove.
stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushrooms with ginger julienne and chopped coriander leaves.
notes
other varieties of mushrooms can also be used instead of button mushrooms.
you can increase or decrease the amount of red chilies as per their heat & pungency.
61>kadai mushroom recipe below:
prep time 15 mins
cook time 25 mins
total time 40 mins
kadai mushroom - cooked button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with juliennes of green bell pepper.
author: dassana
recipe type: main
cuisine: punjabi, north indian
serves: 3-4
ingredients (measuring cup used, 1 cup = 250 ml)
for kadai masala:
1 tbsp coriander seeds/sabut dhania
3 to 4 dry red chilies, broken and deseeded if preferred
½ tsp cumin seed/jeera
½ inch cinnamon/dal chini
1 green cardamom/chotti elachi
2 cloves/lavang
3 to 4 black pepper/kalimirch
1 single strand of mace/javitri (optional)
other ingredients:
200-250 gms button mushrooms, sliced
1 medium to large capsicum/bell pepper, thinly sliced or julienned (red or green or yellow)
2 medium to large tomatoes, pureed, about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy)
1 medium onion, about ½ cup finely chopped onion
½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste
1 tsp dry fenugreek leaves/kasuri methi, crushed
¼ tsp turmeric powder/haldi, optional
½ cup water, 125 ml
3 tbsp oil
salt as required
for garnish:
1 to 2 tbsp chopped coriander leaves
½ inch ginger/adrak, julienne
variations:
1 or 2 tbsp cream - low fat 25 to 35 % cream can be added right at the end and mixed with the gravy
¼ tsp garam masala powder or punjabi garam masala- garam masala powder can be added when you add the kasuri methi/dry fenugreek leaves
how to make the recipe:
preparing the kadai masala:
first dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. don't burn them.
once the spices cool down, add them to a grinder jar.
grind to a semi fine powder. you can also grind to a fine powder. keep the ground kadai masala aside.
preparing the kadai mushroom gravy:
in the same jar, add chopped tomatoes. blend the tomatoes to a smooth puree. keep aside.
rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the onions etc. keep the veggies aside.
heat 3 tbsp oil in a kadai or pan. add the sliced mushrooms.
stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water.
then later the water evaporates. saute till the mushrooms get browned from the edges.
remove the mushrooms and keep aside.
in the same oil, add finely chopped onions. saute the onions till translucent or light golden.
now add the ginger-garlic paste and saute till their raw aroma disappears.
add the tomato puree. stir and saute till you see some oil releasing from the sides.
then add the sliced capsicum/bell pepper. stir and saute for 5 to 6 minutes on a low flame
add the ground kadai masala which we made. you can also add ¼ tsp turmeric powder at this step. adding turmeric powder is optional though.
then add ½ cup water. season with salt.
stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
add the sauteed mushrooms.
lastly add crushed kasuri methi/dry fenugreek leaves. switch off the stove.
stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushrooms with ginger julienne and chopped coriander leaves.
notes
other varieties of mushrooms can also be used instead of button mushrooms.
you can increase or decrease the amount of red chilies as per their heat & pungency.
=============================================================
62> kadai mushroom gravy recipe,how to make kadai mushroom curry
prep time 20 mins
cook time 40 mins total time 1 hour
kadai mushroom gravy recipe - button mushrooms cooked in a spiced (masaledar) onion-tomato based gravy.
ingredients (measuring cup used, 1 cup = 250 ml)
to be ground to a paste:
135 grams onions or 2 medium to large onions or 1 cup heaped roughly chopped onions
250 grams tomatoes or 3 medium to large tomatoes or 1.5 cup chopped tomatoes
½ inch ginger or 2 to 2.5 grams ginger or 1 tsp chopped ginger
5 to 6 garlic or 4 grams garlic or 1 tsp chopped garlic
whole spices for kadai masala:
1 tbsp coriander seeds/sabut dhania
½ tsp cumin seeds/jeera
1 inch cinnamon/dalchini
2 cloves/lavang
2 green cardamoms
6 to 7 black pepper
4 to 5 dry red chilies or kashmiri red chilies
for preparing gravy:
3 tbsp oil
1 tej patta or indian bay leaf
½ tsp turmeric powder/haldi
½ tsp red chili powder or deghi mirch or kashmiri red chili powder
200 to 250 grams white button mushrooms, chopped or sliced
90 to 100 grams capsicum or green bell pepper, 1 medium to large capsicum or 1 cup thinly sliced capsicum
¾ to 1 cup water or add as required
½ to 1 tsp kasuri methi/dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves
½ inch ginger, julienne
2 tbsp cream (optional)
salt as required
how to make the recipe:
preparing kadai masala:
heat a pan or kadai. take all the whole spices mentioned under the "whole spices for kadai masala' list in the pan.
dry roast all the whole spices on a low flame till they become aromatic. stir them often while roasting.
once the spices cool down, add them to a grinder jar or a spice or coffee grinder. grind to a fine powder.
remove in a plate and keep the kadai masala aside.
preparing onion and tomato paste:
in the same grinder jar, add 1 cup heaped roughly chopped onions. grind to a smooth paste. remove and keep the onion paste in a bowl.
to the same jar, now add 1.5 cup chopped tomatoes, 1 tsp chopped ginger and 1 tsp chopped garlic.
grind to a smooth paste. keep aside.
preparing the kadai gravy:
heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for two to three seconds.
add the ground onion paste. saute stirring at intervals, till the onion paste becomes golden. for a quick cooking of the onion paste, add a pinch of salt.
once the onion paste turns golden, then add the tomato paste.
saute the tomato paste till you see oil specks on top or leaving the sides of the paste.
the masala will also thicken and leave the sides of the pan.
then add ½ tsp turmeric powder and ½ tsp red chili powder or deghi mirch or kashmiri red chili powder. mix very well.
add sliced or chopped mushrooms.
mix the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium flame.
add the ground kadai masala along with salt.
add ¾ to 1 cup water. mix again very well.
cover the kadai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
then add 1 cup thinly sliced capsicum.
simmer without a lid, till the capsicum is half cooked and still have their crunch. cook for about 6 to 7 minutes. you can also cook for some more time if you want.
then add ½ to 1 tsp kasuri methi (crushed). at this step you can also add 2 to 3 tbsp cream, if you prefer.
lastly add 2 tbsp chopped coriander leaves and ½ tsp ginger julienne.
stir and then serve kadai mushroom gravy hot with chapatis, tandoori rotis, naan or bread. you can also serve with steamed rice or jeera rice or matar pulao.
=================================================================
63>mushroom curry recipe, south indian mushroom peas curry recipe
mushroom & peas curry recipe with step by step photos – here’s a rich and delicious recipe of south indian mushroom and peas curry. the curry is full on with flavors of coconut & cashews along with the flavors of mushrooms and peas.
south indian mushroom & peas curry recipe
prep time 20 mins
cook time 25 mins
total time 45 mins
rich and delicious mushroom & peas curry made with a coconut-cashew base along with rest of indian spices.
author: dassana
recipe type: main
cuisine: south indian
serves: 4
ingredients (measuring cup used, 1 cup = 250 ml)
200-250 gms mushrooms
1 cup shelled or frozen peas/matar
½ inch ginger/adrak and 3 garlic/lahsun - crushed or made into a paste
1 medium size onion/pyaaz, finely chopped
1 medium size tomato/tamatar, chopped
½ cup grated coconut and 7-8 cashews ground to paste
¾ tsp red chilli powder/lal mirch powder
½ tsp turmeric powder/haldi
1 tsp coriander powder/dhania power
¾ tsp garam masala powder
¾ tsp mustard seeds
1 tsp cumin
¼ tsp fenugreek seeds
1 tsp urad dal/split & skinned black gram
1 sprig of curry leaves - about 10-12 curry leaves
2 tbsp oil for the curry and 1 tbsp oil for sauting the mushrooms.
2 to 2.5 cups stock or water or both
salt as required
how to make the recipe:
boil the peas. strain and keep aside. reserve the stock if using fresh peas.
heat 1 tbsp oil. saute mushrooms in the oil for 5-6 minutes and then keep aside.
in another pan, add 2 tbsp oil. add the mustard seeds and let them crackle.
then add the cumin, fenugreek and urad dal.
fry till they the oil becomes aromatic and the dal gets browned. don't over brown or burn the dal. do this tempering on a low or medium flame.
now add chopped onions. fry the onions till light brown,
add the ginger-garlic paste or crushed ginger-garlic.
fry till the raw smell of the ginger-garlic goes away.
now add all the dry spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder.
stir and then add chopped tomatoes. fry this whole mixture till oil starts to leave the sides.
add the cashew-coconut paste along with curry leaves.
stir for 2-3 minutes. add the stock which we reserved or add water about 2 to 2.5 cups.
let the curry come to a boil. now add the mushrooms and peas.
add salt, stir and let the mushroom peas curry simmer for 5-6 minutes more.
serve mushroom peas curry hot, garnished with some coriander leaves.
=======================================================
64>aloo mushroom masala recipe | potato mushroom curry recipe
simple homely potato mushroom curry.
aloo mushroom masala recipe
prep time 35 mins
cook time 40 mins
total time 1 hour 15 mins
aloo mushroom masala recipe - simple homely potato mushroom curry.
author: dassana
recipe type: main
cuisine: north indian, punjabi
serves: 4
ingredients (measuring cup used, 1 cup = 250 ml)
main ingredients:
200 grams white button mushrooms, sliced
140 grams potatoes, 2 medium potatoes, chopped in small cubes
to be ground to a paste:
140 grams tomatoes or 2 medium sized tomatoes
50 grams onions or 1 medium sized onion, halved or quartered
15 to 18 cashews/kaju
1 tbsp chopped coriander leaves/dhania patta
2 cups water for blanching
other ingredients:
2 tbsp oil
½ tsp caraway seeds/shahjeera or ½ tsp cumin seeds/jeera
1 medium sized tej patta/indian tej patta/tamalpatra
3 cloves
2 green cardamoms/hari elaichi/choti elaichi
½ inch cinnamon/dalchini
1 single mace strand/javitri
1 tsp ginger-garlic paste or ½ inch ginger + 4 to 5 garlic cloves, crushed to a paste in a mortar-pestle
1 to 1.25 cups water
¼ tsp turmeric powder/haldi
½ tsp red chili powder/ lal mirch powder
1 tsp coriander powder/dhania powder
1 tsp kasuri methi/dry fenugreek leaves, crushed
salt as required
how to make the recipe:
prepping:
1=rinse and take tomatoes, onion, halved or quartered, 15 to 18 cashews in a heat proof bowl. pour 2 cups of hot water. cover and blanch these ingredients for about 25 to 30 minutes. meanwhile, rinse or wipe dry the mushrooms. slice or chop them. rinse, peel and chop the potatoes in small cubes. keep aside.
2=after 25 to 30 minutes, drain and chop the tomatoes roughly. add the tomatoes along with their juices, blanched onions, cashews in a grinder or blender jar. also add 1 tbsp chopped coriander leaves. without adding any water, grind to a smooth fine paste. keep aside.
preparing the gravy/curry:
1=heat 2 tbsp oil in a pan. add the whole spices - ½ tsp caraway seeds/shahjeera or ½ tsp cumin seeds/jeera, 1 medium sized tej patta, 3 cloves, 2 green cardamoms, ½ inch cinnamon and 1 single mace strand. saute till the spices crackle and become fragrant.
2=then add the sliced or chopped mushrooms.
3=stir very well and begin to saute the mushrooms.
4=while sauteing the mushrooms would begin to loose water.
5=continue to saute on a medium flame till all the water dries up.
6=then with the spoon, bring the mushrooms towards one side of the pan and add 1 tsp ginger-garlic paste. in the same place, stir and saute the ginger-garlic paste till the raw aroma of ginger and garlic goes away.
7=now add the potato cubes. stir and saute for 2 minutes.
8=then add ¼ tsp turmeric powder, ½ tsp red chili powder and 1 tsp coriander powder.
9=mix the spice powders with the rest of the ingredients.
10=add the ground paste. stir and mix well.
11=saute for 5 to 6 minutes on a low to medium flame or till you see some oil releasing from the sides.
12=then add salt as per taste.
13=add 1 to 1.25 cups water. depending on the gravy consistency you want, you can add less or more water. stir very well.
14=cover and simmer the gravy on a low to medium flame till the potatoes are cooked through. takes about 12 to 15 minutes. do check at intervals and if the gravy becomes too thick, then add some water.
15=lastly add 1 tsp of kasuri methi leaves (dry fenugreek leaves). stir. if you do not have dry fenugreek leaves, then skip it. as a substitute you can also add a light pinch of fenugreek seeds powder.
16=garnish with chopped coriander leaves. serve potato mushroom curry hot with your favorite indian bread - chapatis, tandoori rotis, naan. the curry also tastes good with bread or dinner rolls
====================================================================
65>methi mushroom recipe,
how to make methi mushroom restaurant style
methi mushroom restaurant style recipe – this is a curried dish made with button mushrooms and methi (fenugreek leaves). this methi mushroom recipe was so good
prep time 35 mins
cook time 25 mins
total time 1 hour
restaurant style methi mushroom recipe - curried dish made with button mushrooms and fenugreek leaves.
author: dassana
recipe type: curry
cuisine: north indian
serves: 4-5
ingredients (measuring cup used, 1 cup = 250 ml)
200 - 250 gms mushroom
½ tsp turmeric or haldi
½ tsp chili powder
1 tsp coriander powder/dhania powder
½ cup curd
1 cup fresh methi leaves or 2 tbsp dry fenugreek leaves (kasuri methi)
1 large onion, chopped
3 medium size tomatoes, chopped
1 or 2 green chili, sliced or chopped
½ tbsp ginger garlic paste
salt as required
whole garam masala
1 inch cinnamom
1 big cardamom
2-3 green cardamom
2-3 cloves
1 bay leaf
a pinch of mace (optional)
how to make the recipe:
1=rinse the mushrooms in running water and get rid of the mud from them.
2=chop them and keep aside.
3=in a bowl beat curd and salt to it.
4=add the mushrooms to the curd and marinate for 30-40 minutes.
5=meanwhile pick the fenugreek leaves from their stems.
6=soak in water for some seconds so that the mud etc settles down at the bottom.
7=throw the water and again soak the leaves.
8=do this process a couple of times
9=now rinse the leaves well and drain them in a colander.
10=chop the leaves finely.
11=heat oil in a pan or kadai.
12=add the whole garam masala - cardamom, cinnamon, green cardamom, black cardamom, bay leaf and mace.
13=fry the whole garam masala till the oil becomes fragrant. don't burn them.
14=add onions and fry till golden brown.
15=be patient as onions do take time to get browned.
16=keep stirring the onions in between.
17=add the green chili and ginger-garlic paste.
18=fry for a minute.
19=add the tomatoes and saute them till the tomatoes become pulpy.
20=keep on stirring the masala.
21=add all the dry spice powders - turmeric, coriander and red chili powder.
22=saute till oil leaves from the sides of the whole mixture.
23=lower the flame and add the marinated mushrooms with the yogurt.
24=also add the chopped methi leaves or dry methi leaves.
25=add about ¼ to ½ cup of water.
26=stir, cover the pan or kadai and simmer till the mushrooms are cooked.
27=do check in between and if the consistency looks dry then add some more water.
28=once the mushrooms are cooked, adjust the seasoning.
29=garnish methi mushroom with some coriander leaves.
30=serve methi mushroom hot with rotis or naan.
65>methi mushroom recipe,
how to make methi mushroom restaurant style
methi mushroom restaurant style recipe – this is a curried dish made with button mushrooms and methi (fenugreek leaves). this methi mushroom recipe was so good
prep time 35 mins
cook time 25 mins
total time 1 hour
restaurant style methi mushroom recipe - curried dish made with button mushrooms and fenugreek leaves.
author: dassana
recipe type: curry
cuisine: north indian
serves: 4-5
ingredients (measuring cup used, 1 cup = 250 ml)
200 - 250 gms mushroom
½ tsp turmeric or haldi
½ tsp chili powder
1 tsp coriander powder/dhania powder
½ cup curd
1 cup fresh methi leaves or 2 tbsp dry fenugreek leaves (kasuri methi)
1 large onion, chopped
3 medium size tomatoes, chopped
1 or 2 green chili, sliced or chopped
½ tbsp ginger garlic paste
salt as required
whole garam masala
1 inch cinnamom
1 big cardamom
2-3 green cardamom
2-3 cloves
1 bay leaf
a pinch of mace (optional)
how to make the recipe:
1=rinse the mushrooms in running water and get rid of the mud from them.
2=chop them and keep aside.
3=in a bowl beat curd and salt to it.
4=add the mushrooms to the curd and marinate for 30-40 minutes.
5=meanwhile pick the fenugreek leaves from their stems.
6=soak in water for some seconds so that the mud etc settles down at the bottom.
7=throw the water and again soak the leaves.
8=do this process a couple of times
9=now rinse the leaves well and drain them in a colander.
10=chop the leaves finely.
11=heat oil in a pan or kadai.
12=add the whole garam masala - cardamom, cinnamon, green cardamom, black cardamom, bay leaf and mace.
13=fry the whole garam masala till the oil becomes fragrant. don't burn them.
14=add onions and fry till golden brown.
15=be patient as onions do take time to get browned.
16=keep stirring the onions in between.
17=add the green chili and ginger-garlic paste.
18=fry for a minute.
19=add the tomatoes and saute them till the tomatoes become pulpy.
20=keep on stirring the masala.
21=add all the dry spice powders - turmeric, coriander and red chili powder.
22=saute till oil leaves from the sides of the whole mixture.
23=lower the flame and add the marinated mushrooms with the yogurt.
24=also add the chopped methi leaves or dry methi leaves.
25=add about ¼ to ½ cup of water.
26=stir, cover the pan or kadai and simmer till the mushrooms are cooked.
27=do check in between and if the consistency looks dry then add some more water.
28=once the mushrooms are cooked, adjust the seasoning.
29=garnish methi mushroom with some coriander leaves.
30=serve methi mushroom hot with rotis or naan.
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66>A=chilli mushroom dry recipe :
prep time 20 mins
cook time 20 mins
total time=40 mins
chilli mushroom dry recipe - easy to prepare spicy dry chilli mushroom. an indo chinese starter snack.
author: dassana
recipe type: starter
cuisine: indo chinese
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
200 to 250 gms white button mushrooms or baby portabella mushrooms, about 7 to 8.5 ounces
1 medium onion or 1 to 2 spring onions whites, halved or quartered and the layers removed, reserve the greens for garnish
2 to 3 green chilies, slit
1 small capsicum or red/green/yellow bell pepper (optional), chopped into squares
7-8 garlic cloves/lahsun, finely chopped
1 inch ginger/adrak, finely chopped
1 tbsp naturally fermented soy sauce or as required
½ tbsp sesame oil or any veg oil for the sauce
½ to ¾ tsp corn flour
1 to 2 tsp water
½ to 1 tsp sugar or as required
salt and pepper as required
oil for deep frying the mushrooms
for the batter
5 to 6 tbsp whole wheat flour or all purpose flour
3 tbsp corn flour
¼ tsp black pepper or add as required
salt as required
water as required to make a medium consistency batter
how to make the recipe:
rinse and wipe dry the mushrooms. trim the stalks.
halve them if big in size and quarter them if smaller in size.
make a flowing medium consistency batter with the ingredients listed above "for the batter".
heat oil for shallow frying in a kadai or wok.
dip each mushroom slice in the batter and coat uniformly with the batter.
add them to the medium hot oil and fry till they are slight golden and crisp.
fry the mushrooms in batches and drain on paper towels to remove excess oil.
in another wok or pan, heat sesame oil.
add the onions (and capsicum if adding them) and stir fry on medium or high heat for a minute.
add the ginger, garlic and green chilies. stir fry on a high flame till you see the onions getting browned at the edges.
add the soy sauce, salt, sugar, pepper and stir fry for half a minute.
add the fried batter coated mushrooms and stir on a low to medium flame
sprinkle about 1 to 2 tsp water and ½ to ¾ tsp corn flour on the mushrooms.
saute for a minute or two. continue to stir. this gives a nice glaze to the mushrooms.
switch off the flame and serve the chili mushroom hot with veg fried rice, bread or even chapatis or naan. you can also garnish with spring onion greens while serving.
66>A=chilli mushroom dry recipe :
prep time 20 mins
cook time 20 mins
total time=40 mins
chilli mushroom dry recipe - easy to prepare spicy dry chilli mushroom. an indo chinese starter snack.
author: dassana
recipe type: starter
cuisine: indo chinese
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
200 to 250 gms white button mushrooms or baby portabella mushrooms, about 7 to 8.5 ounces
1 medium onion or 1 to 2 spring onions whites, halved or quartered and the layers removed, reserve the greens for garnish
2 to 3 green chilies, slit
1 small capsicum or red/green/yellow bell pepper (optional), chopped into squares
7-8 garlic cloves/lahsun, finely chopped
1 inch ginger/adrak, finely chopped
1 tbsp naturally fermented soy sauce or as required
½ tbsp sesame oil or any veg oil for the sauce
½ to ¾ tsp corn flour
1 to 2 tsp water
½ to 1 tsp sugar or as required
salt and pepper as required
oil for deep frying the mushrooms
for the batter
5 to 6 tbsp whole wheat flour or all purpose flour
3 tbsp corn flour
¼ tsp black pepper or add as required
salt as required
water as required to make a medium consistency batter
how to make the recipe:
rinse and wipe dry the mushrooms. trim the stalks.
halve them if big in size and quarter them if smaller in size.
make a flowing medium consistency batter with the ingredients listed above "for the batter".
heat oil for shallow frying in a kadai or wok.
dip each mushroom slice in the batter and coat uniformly with the batter.
add them to the medium hot oil and fry till they are slight golden and crisp.
fry the mushrooms in batches and drain on paper towels to remove excess oil.
in another wok or pan, heat sesame oil.
add the onions (and capsicum if adding them) and stir fry on medium or high heat for a minute.
add the ginger, garlic and green chilies. stir fry on a high flame till you see the onions getting browned at the edges.
add the soy sauce, salt, sugar, pepper and stir fry for half a minute.
add the fried batter coated mushrooms and stir on a low to medium flame
sprinkle about 1 to 2 tsp water and ½ to ¾ tsp corn flour on the mushrooms.
saute for a minute or two. continue to stir. this gives a nice glaze to the mushrooms.
switch off the flame and serve the chili mushroom hot with veg fried rice, bread or even chapatis or naan. you can also garnish with spring onion greens while serving.
=================================================================
67>=chilli mushroom recipe –
this is a quick indo chinese recipe for making spicy chilli mushroom. this chilli mushroom recipe has a sauce. (recipe type: side dish)
prep time 10 mins
cook time 15 mins
total time 25 mins
ingredients (measuring cup used, 1 cup = 250 ml)
1 packet of white button mushrooms -200 to 250 gms
1 large capsicum/green bell pepper, cut into fine strips
3 tbsp onion or spring onion/scallion whites chopped
1 tbsp finely chopped celery (optional)
1 tbsp ginger/adrak
1 tbsp garlic/lahsun
2-3 green chilies, finely chopped or slit
1 tbsp corn flour dissolved in 2 tbsp water
½ tbsp soya sauce - add more if you prefer
½ tbsp vinegar - i used balsamic vinegar
1 or 1.5 cups water or vegetable stock
1 tbsp red chili paste or 2 tsp red chili powder
½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
2 tbsp oil
salt to taste
sugar to taste
some chopped spring onion/scallion greens for garnishing
how to make the recipe:
rinse the mushroom in water and chop them.
heat oil in a wok or kadai. add the onions or spring onion whites.
stir fry them on medium heat till they become transparent.
now add the ginger, garlic and green chilies and stir fry for a minute.
add the capsicum & celery and stir fry for a couple of minutes.
add the mushrooms and stir fry on medium heat till the mushrooms leave water and start to get browned. they will shrink in size too.
this will take about 7-8 minutes. the whole mixture should become dry and the mushroom browned.
add soya sauce, pepper powder, salt, sugar, vinegar and stir.
stop here if you want a dry chilly mushroom.
for a gravied and saucy chilly mushroom follow the below steps.
add water or vegetable stock to the mushrooms. let this mixture heat up & simmer.
add slowly cornflour paste to this mixture. keep on stirring so that the sauce does not form lumps.
when the sauce is thick enough remove from heat.
check the seasonings... add soya sauce, sugar, salt or black pepper powder more as required.
serve chilli mushroom hot with some veg fried rice or even plain rice.
this chilli mushroom recipe also goes will with breads or buns too.
notes
1. green chilies, garlic, ginger, red chili paste, black pepper powder, salt and sugar can be adjusted to suit one's taste.
2. i have stir fried the veggies on medium heat so that they don't burn. if using high heat to stir fry the veggies than be careful so that they burn.
3. add more cornflour paste if you want a thicker sauce or gravy.
(chilly mushroom with some homemade whole wheat sesame burger buns. the buns just soaked up the sauce and it was yummm
the chilli mushroom gravy also goes very well with naan, rotis and plain boiled rice. if you have more time and patience than you can make some veg fried rice to go with it.)
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68>mushroom tikka recipe,
how to make mushroom tikka | easy recipe
this mushroom tikka recipe is an adaptation of the famous amritsari fish or amritsari maachli. though i had seen amritsari fish in the punjabi dhabas (road side eateries) many times…. for the first time i had made this dish for one of my cooking classes tests. i was paired with another girl and together we made this.
in this recipe i have grilled the mushrooms. however, you can fry them too. this same marination can be used with veggies like potatoes, aubergines, cauliflower and broccoli. you can even use tofu or paneer.
this mushroom tikka recipe does not use any yogurt/curd for marination. gram flour or besan is one of the main marinating ingredients along with ajwain or carom seeds. so the tikka does have the flavor of carom seeds. the rest of the spices and herbs all together enhance the overall taste and flavor in this dish.
when serving, always remember to sprinkle some chaat masala and lemon juice on the mushrooms. you can also keep the chaat masala and lemon slices in separate bowls, so that the rest of the folks add these as much they want.
this mushroom tikka can be served as a starter. it can also be had with naan or rotis accompanied with a mint-yogurt chutney or any green chutney or a herbed dip. some onion-lemon slices or evenpickled onions go well with the tikka.
mushroom tikka recipe
prep time 30 mins
cook time 30 mins
total time 1 hour
mushroom tikka - easy to prepare marinated and grilled mushroom tikka.
author: dassana
recipe type: side, starters
cuisine: north indian, punjab
serves: 3-4
ingredients (measuring cup used, 1 cup = 250 ml)
200-250 gms button mushrooms
½ tbsp ginger-garlic paste or crushed ginger-garlic (approx ½ inch ginger + 3-4 garlic crushed in a mortar & pestle)
½ tsp ajwain or carom seeds
¼ or ½ tsp organic red chili powder (1/2 tsp red chili powder made the tikka a bit hot)
¼ tsp garam masala powder
a pinch of turmeric powder/haldi
3-4 tbsp besan/gram flour
1 tbsp oil (to be used only if grilling or baking the mushrooms in the oven)
salt + black salt as required or rock salt
chaat masala to sprinkle
few chopped coriander leaves for garnishing
few drops of lemon juice as required and lemon wedges to be served
1 medium sized onion, sliced thinly with some salt & lemon juice added - served as an accompaniment.
how to make the recipe:
rinse the mushrooms well in water. drain and wipe them dry.
trim the earthy base stalks a little. in a mixing bowl, take all the mushrooms.
add all the spice powders, carom seeds, salt and oil. mix well.
keep aside to marinate for 20-25 minutes.
preheat the oven to 200 degrees C.
after 20-25 mins, add the gram flour and mix well.
bake in the oven for 25-30 minutes or till the mushrooms are cooked and tender and are browned.
after 15-20 minutes when grilling, you can turn the skewers so that there is uniform grilling.
if you want you can sprinkle or spray some oil on the mushrooms after 15-20 minutes.
sprinkle some lemon juice, chaat masala, coriander leaves on the mushroom tikka.
serve mushroom tikka hot or warm with a green chutney, rotis or naan or even bread.
notes
if frying the tikka, then don't add oil to the marination.
another option for frying - marinate the mushrooms first. then make a thick flowing batter with gram flour/besan, water and salt. dip the marinated mushrooms in the batter and deep fry or shallow fry.
this mushroom tikka recipe is an adaptation of the famous amritsari fish or amritsari maachli. though i had seen amritsari fish in the punjabi dhabas (road side eateries) many times…. for the first time i had made this dish for one of my cooking classes tests. i was paired with another girl and together we made this.
in this recipe i have grilled the mushrooms. however, you can fry them too. this same marination can be used with veggies like potatoes, aubergines, cauliflower and broccoli. you can even use tofu or paneer.
this mushroom tikka recipe does not use any yogurt/curd for marination. gram flour or besan is one of the main marinating ingredients along with ajwain or carom seeds. so the tikka does have the flavor of carom seeds. the rest of the spices and herbs all together enhance the overall taste and flavor in this dish.
when serving, always remember to sprinkle some chaat masala and lemon juice on the mushrooms. you can also keep the chaat masala and lemon slices in separate bowls, so that the rest of the folks add these as much they want.
this mushroom tikka can be served as a starter. it can also be had with naan or rotis accompanied with a mint-yogurt chutney or any green chutney or a herbed dip. some onion-lemon slices or evenpickled onions go well with the tikka.
mushroom tikka recipe
prep time 30 mins
cook time 30 mins
total time 1 hour
mushroom tikka - easy to prepare marinated and grilled mushroom tikka.
author: dassana
recipe type: side, starters
cuisine: north indian, punjab
serves: 3-4
ingredients (measuring cup used, 1 cup = 250 ml)
200-250 gms button mushrooms
½ tbsp ginger-garlic paste or crushed ginger-garlic (approx ½ inch ginger + 3-4 garlic crushed in a mortar & pestle)
½ tsp ajwain or carom seeds
¼ or ½ tsp organic red chili powder (1/2 tsp red chili powder made the tikka a bit hot)
¼ tsp garam masala powder
a pinch of turmeric powder/haldi
3-4 tbsp besan/gram flour
1 tbsp oil (to be used only if grilling or baking the mushrooms in the oven)
salt + black salt as required or rock salt
chaat masala to sprinkle
few chopped coriander leaves for garnishing
few drops of lemon juice as required and lemon wedges to be served
1 medium sized onion, sliced thinly with some salt & lemon juice added - served as an accompaniment.
how to make the recipe:
rinse the mushrooms well in water. drain and wipe them dry.
trim the earthy base stalks a little. in a mixing bowl, take all the mushrooms.
add all the spice powders, carom seeds, salt and oil. mix well.
keep aside to marinate for 20-25 minutes.
preheat the oven to 200 degrees C.
after 20-25 mins, add the gram flour and mix well.
bake in the oven for 25-30 minutes or till the mushrooms are cooked and tender and are browned.
after 15-20 minutes when grilling, you can turn the skewers so that there is uniform grilling.
if you want you can sprinkle or spray some oil on the mushrooms after 15-20 minutes.
sprinkle some lemon juice, chaat masala, coriander leaves on the mushroom tikka.
serve mushroom tikka hot or warm with a green chutney, rotis or naan or even bread.
notes
if frying the tikka, then don't add oil to the marination.
another option for frying - marinate the mushrooms first. then make a thick flowing batter with gram flour/besan, water and salt. dip the marinated mushrooms in the batter and deep fry or shallow fry.
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