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
)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. 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
Mushroom rice is a delicious recipe, can be done with leftover rice. Serve as a one pot meal. IngredientsMushroom - 6~7 ( Thinly sliced)Onions - 2 ( medium, Thinly sliced)Green chili - 1 ( minced) or to tasteCooked rice - 2 cupsMasala powderRed chili powder - 2 tsp or to tasteGaram masala powder - 1/4 tspTurmeric powder -1/8 tspFennel seeds powder - 1/2tspSalt to taste
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)
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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