Add green peas and chopped mushroom, mix well. 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
After the mushroom is done do the following. )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
Samai Mushroom Briyani being my favorite among the millets family, I am posting this recipe first. I was very surprised by the taste when I first made this Samai Mushroom Briyani, it had more than the usual flavours and taste with our regular basmati rice
Last week, I had made this Mushroom Capsicum Masala, for dinner. I had a pack of mushrooms and a capsicum but no tomatoes, so instead I used a little yogurt in the dish and flavored it with kasuri methi/dried fenugreek leaves
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)
I love mushrooms always. Recipe Category. 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
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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