MUSHROOM CURRY

INGREDIENTS

200 grams mushroom cut into pieces

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

 4 cloves

1” cinnamon

METHOD

1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2. Heat oil in a kadai, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now addmusroom, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook covered in a medium flame until the mushroom turns to soft.

4. serve it with a chapathi or dosa or idli steamed rice.

MUSHROOM ONION FRY

INGREDIENTS

200 grams mushroom

1 table spoon ginger garlic paste

½ table spoon chilli powder

2-3 medium onion chopped

1 tamato puree

1 sprig curry leaves

1 sprig fresh coriander leaves

½ tea spoon garam masala powder

1 table spoon oil

Salt to taste

 

METHOD

1.      Heat oil in a pan, add mustard seeds once they start to splutter, add curry leaves   and ginger garlic paste, saute for  5-10 seconds, until u can smell the aroma. Now add chopped onions and fry for 2-3 minutes.

2.      Add cleaned and cut mushroom and fry for few minutes. Now add tomato puree and salt and let the mushroom cook in tomato puree for few minutes.

3.      Add chilli powder and garam masala powder and mix well  and cook the mushroom in a low flame with closed lid until the mushroom becomes soft and gravy reached desired consistency.

4.      Serve hot with chapathi by garnishing with coriander leaves

MUSHROOM BIRIYANI

INGREDIENTS

100 grams mushroom

1 cup rice  

2 medium size onion cut into length wise

3-4 green chillies cut into length wise

1 tomato chopped

4-5 sprig  mint leaves chopped

½ table spoon red chilli powder

1 tea spoon garam masala powder

1 table spoon curd

1 table spoon ginger garlic paste

6-8 cashew nuts

4-5 cloves

2-3 bay leaves

½ tea spoon mustard seeds

3 table spoon oil

Fresh coriander leaves for garnishing

 

METHOD

1. Heat up oil in a pressure cooker, add mustard seeds, when they start to splutter, add cloves, bay leaves and cashews, fry  for few seconds until cashews becomes golden yellow colour. Now add mint leaves and ginger garlic paste, sauté for few seconds.

2. Add onion, green chillies and tomato, fry for few minutes until onion becomes translucent. Add mushroom, chili powder,  garam masala powder, curds and salt , fry for few more minutes.

3. Now add 2 ½ cups water and mix well, cook it until water starts to boil, when the water starts to boil add rice and mix well. Close the pressure cooker and cook for 2 whistles.

4. once the pressure goes away , open the lid and serve hot with raita.

MUSHROOM PEPPER FRY

INGREDIENTS    

100 grams mushroom

½ table spoon Black pepper powder

2 Green chillies   cut into slit wise

2 onion cut into slit

1 table spoon of chopped coriander leaves

1 tea spoon coriander  powder

½ teaspoon turmeric powder

2 tablespoon oil

5-6 cloves crushed garlic

½ tea spoon mustard seeds

A sprig of curry leaves

Salt to taste

METHOD

1.      Heat oil in a kadai, add mustard seeds when they start to splutter add curry leaves, garlic fry for few seconds then add  onion, chillies and turmeric . sauté them for 2 minutes.

2.      Add the mushroom and fry for five minutes, add salt , pepper powder, chopped coriander leaves and ¼ cup water. Cook covered  in a medium flame till the mushroom turns soft and the gravy reaches to desired consistency. Add coriander powder and cook it for one minute.

3.      Serve hot with steamed rice  or chapathi.