Chilli Mushrooms

Ingredients button mushrooms - 400 gms capsicums - 200 gms onions - 2 medium sauce ginger - 2 cm garlic - 6 flakes oil - 4 tbsp chilli powder - 1 tsp dark soya sauce - 2 tsp vinegar - 2 tsp corn flour - 1 tbsp water - 1 cup salt to taste Method Cut mushrooms into halves. Drain and keep aside. Grind onion, ginger and garlic to a paste. Cut capsicums into halves, remove the seeds and cut into thin strips. Heat 4 Tbsp of oil. Fry the ground paste. Add chilli powder and ¼ cup water. Simmer till almost dry. Add capsicums and mush roooms. Add salt. Cover and cook on low flame till vegetables are tender crisp. Add soya sauce, vinegar. Mix corn flour with water and add. Bring to a boil, simmer for 1 minute. Serve hot with noodles or fried rice.

Use A combination of green and red capsicums to enhance the flavour and colour. Serves 4.

1 tsp garam masala . salt and sugar.½ tsp kasoori methi .4 tbsp onion . Add tomato puree. Simer for 5 minutes. Add Chilli powder. garam masala and kasoori methi. Stirfor few seconds. use a pinch of dried oregano. Note : Kashmiri chilli powder imparts a richer colour. fry for ½ minute. corn. Dried fenugreek leaves.1 tbsp tomato puree .½ cup. Serve hot on toasts. fresh cream. fry till soft.100 gms.1 cup.available in super markets in packets. Add flour. .2 tsp flour ( maida) . If not available.Spicy Corn and Mushroom on Toast Ingredients butter . Add mushrooms. sliced chilli powder .1 tsp Method Melt butter. fry onions till light brown.½ cup fresh cream . drained salt to taste sugar . grated button mushrooms .½ cup tinned sweet corn kernels .

fry cinamon and onions. chopped salt to taste Method Clean and cut mushhrooms into quarters.1 cup. add cinnamon and onion. Add mushrooms and salt.5-6 garlic .6 flakes ginger . till the mushrooms are tender. Cover and cook on a slow flame for about 10 miutes. fry till fragrant. Use 2 tsps of packaged ginger-garlic paste instead of ginger and garlic. Mix them together with 2 Tbsp of water to a paste. fry for 1 minute. fry well. Serve with rice or chapathis. Heat oil.1 tbsp grated coconut . Add ginger garlic paste. Add mushrooms. chopped tomatoes . tomato puree and coconut cream. Heat oil.1 tbsp pepper .Mushroom Pepper Fry Ingredients button or oyster mushrooms .2 pieces. . 2 cm each onions .200 gms corriander seeds . Roast all the ingredients from corriander to ginger in a little oil and grind to a smooth paste. fennel and chillies with ½ the quantities of respective powders. When onions are brown and ground masala tomatoes.4 tbsp cinnamon . Add salt to taste and simmer till mushrooms are tender.1 cup.1/3 cup red chillies . pepper .1 tsp fennel . add the spice paste. Easy version : To simplyfy the preparation replacecorriander. 2 Tbsp of coconut cream instead of grated coconut and ¼ cup of tomato puree instead of chopped tomatoes.small piece oil .

2 cups mint leaves . To the remaining fat in the pan.1 cup. Strain and measure the liquid. Add water if necessary to make it 4 cups.4 cardamoms . cardamoms . Heat till it begins to boil. Add the mint liquid and rice. Remove from fire. Keep covered for 15 minutes. Simmer for 2-3 minutes. cinnamon and shah jeers. Fry cashew nuts and raisins. Cover the pan and cook on slow flame till the rice is done and the liquid is absorbed.1 ½ tsp or to taste Method Wash the rice well.2 pieces ( each 3 cm ) shah jeera . add cloves.2 tbsp cloves . . drain and reserve. firmly packed fennel . Drain and reserve. fry for a few seconds. Combine mint and fennel with 4 cups of water.4 cinnamon . Add salt to taste.1 tbsp ghee or oil .1 cup cashew nuts .Minty Mushroom Pulao Ingredients basmathi rice . Add remaining onions and fry till they are pale brown. Add mushrooms and ½ tsp salt. Fry till the liquid from mushrooms is evaporated. Heat oil or ghee in a strong pan.¼ tsp sliced button mushrooms -2 cups salt .2 tbsp raisins . drain and keep aside. Serve hot garnished with reserved onion. cashew nuts and raisins. Fry ¼ of the onions till golden brown.5 tbsp sliced onions .

Add the mashed potato and salt. Stuff the mushroom caps with the potato filling arrange them on a microwave safe serving plate and cook on Hi for 2-3 minutes. Add the mushroom stalks and fry for 1 minute. chopped pav bhaji masala .¼ cup salt to taste Method Separate the stalks from mushrooms and chop them finely.1 tbsp. chopped mint leaves .1 tbsp. Mix well and remove from fire. Heat butter and fry onions till light brown.Stuffed Masala Mushrooms Ingredients button mushrooms . Add corriander and mint leaves and pav bhaji masala. Serve hot after 2-3 minutes.2 tsp or to taste cooked mashed potato . Stir well. .2 tbsp minced onion .200 gms butter .¼ cup corriander leaves .

discard the stalks and chop the caps and add to the soup. Add milk. Heat till it begins to boil.½ cup. sliced celery . Lower the flame and gently simmer for 10-15 minutes.750 ml milk . finely chopped water or chicken stock . optional spring onion greens .Light and Tasty Mushroom Soup Ingredients button mushrooms .200 gms.soak them in ½ cup of boiling water. Heat thoroughly and serve garnished with chopped spring onion greens. .to taste dried shitake mushrooms 2-3.2 tsp.2 stalks. chopped garlic . garnish Method Combine all the ingredients from mushrooms to water or stock. salt and pepper to taste. Drain the optional mushrooms from water. if using dried mushrooms. chopped spring onions .250 ml salt & pepper . Cool the cooked vegetables and blend till smooth.

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