Cilantro - a hand ful. Mushrooms are low calorie vegetables. Satya of "My Innovative Kitchen" a very innovative blog and Reva of "Kaarasaram" - well known for her impressive clicks,have passed on this beautiful award
6-8 minutes Ingredients1 onion1 tomato1 green chilli¼ tsp kashmiri chilli powder½ cup of green peas½ cup of mushroomsSalt1 tsp Butter/oilCoriander leaves (to garnish)To grind1tsp Pepper corns½ tsp cumin seeds2-3 garlic pods¼ tsp ginger chopped½ inch cinnamon stick1 cloveHow to make itDry roast both pepper and cumin seeds alone. Then add the tomatoes and cook for 3-4 mins. 6-8 minutes Ingredients
5tsp of cumin seeds, 2 cloves, half inch cinnamon stickWhen cumin seeds splutter, add 1 large finely chopped onionAdd salt and saute the onions until light brownAdd 1 tbsp of ginger-garlic-coriander paste. )Add a spring of curry leaves and saute for few secondsAdd a pinch of turmeric powder Add 1 large ripe Tomato - finely choppedSaute until oil leaves by the sidesAdd washed and quartered button mushrooms (around 15 or so)Fry for a minCover and cook for 7 minsNeed not add water as mushroom leaves water by itself. )Add the crushed garlic-pepper-cumin coarse masala and fry until raw smell vanishesAdd few curry leaves and few cilantro leavesAdd 0. 25tsp of garam masala pdr Qucikly toss the mushroom gravy into this wide panFry until all the water eaporates and the gravy thickensThe gravy will be coating the mushrooms real goodGarnish with cilantro leaves and serve or relish This dish tastes heavenly with Rice, Chapathi or any RotiYou can even beat an egg (or egg white if your 'cholesterol cop' is still around) with little soy sauce and scramble it and add to the dish for an extra notch 0
Drizzle the mushrooms with oil. Arrange mushrooms and ham in a 27cm x 17cm (base measurement) ovenproof dish. Sprinkle mushrooms with cheese and bake for 5 minutes more. 4 (130 g) mushrooms (flat well opened)
Salt - to taste. As both the mushrooms and peas have high protein content and when combined and cooked along with rice, they will make a hearty wholesome meal by itself which is light on the stomach and yet filling
Salt - as per taste. I love mushrooms always. Coriander leaves - for garnishing. But somehow I have not prepared this mushroom pulao and kept postponing as I love to eat the mushrooms in gravy with blend of masalas than in biryani or in pulaos
• Heat oil in a non-stick pan or Chinese wok in a medium heat. From my testing and tasting experience for this recipe, we need to prepare capsicums and mushrooms in a high flame (like Chinese cooking) with number of spices and sauces within a minimum period of time
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