07.11.11

Mushroom Masala Recipe

Ingredients:
2 medium finely chopped onions
2 medium chopped tomatoes
1/2 lb. diced mushrooms
6 slit green chili peppers
4 cloves
1 small stick cinnamon
1 teaspoon red chili pepper
1 teaspoon ground cumin powder
1/2 teaspoon turmeric powder
1 tablespoon garlic paste
1 cup cooking oil
1 tablespoon fenugreek leaves (crushed methi leaves)
How to make mushroom masala:
  • Warm oil, add cloves and cinnamon. When oil simmers, add onions.
  • When onions turn brown, add garlic paste, red chili powder, cumin, and turmeric powder mixed in a little water with salt to taste.
  • When the masala is thoroughly fried, and oil comes up, add tomatoes and green chili peppers.
  • Stir thoroughly, then add diced mushrooms. Cook on low heat for 5-7 minutes.
  • Garnish with dried crushed fenugreek leaves for a delicious flavor. Serve with chapattis or puri.
  • Serves: 6

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07.11.11

Mushroom Magic Recipe

Ingredients:
200 gms Fresh Mushrooms cut into quarters
1 1/2 inch ginger chopped very fine
4-5 cloves of garlic chopped finely
1 tbsp oil
1/4 tsp cumin seeds (jeera)
1/4 tsp red chilli powder
Salt to taste
Preparation:
  • Heat oil in a pan and add jeera to it.
  • When it starts spluttering add the chopped ginger – garlic and stir over high heat for 5 secs.
  • To this add the mushroom quarters and red chilli powder and salt and stir over high heat rapidly for 3 – 4 mins.
  • When the water given out by the mushrooms evaporate,off gas and empty it into a bowl immediately so that the heat from kadai doesnt overcook the mushrooms and make it soggy.
  • Serve hot as a snack or as an accompaniment with omlettes.

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07.11.11

Mushroom Curry Recipe

Ingredients:
Mushrooms-250gm
Onion-1 sliced
Garlic-2 cloves
Potato-1 cut into small cubes
Mustard paste-2 tbsp
Poppyseeds paste-1tbspn
Green chillies
Mustard oil
Preparation:
  • Cut the mushrooms into slices.
  • Add 1 tbspn mustard oil in a pan and fry these mushroom with some salt and turmeric powder.
  • Set them aside.Similarly fry the sliced potatoes and keep aside.
  • Now add some mustard oil in the pan and when the oil is hot add garlic and fry till they are red.
  • Then add the sliced onions and fry then till golden brown then add some salt,turmeric powder and green chillies.
  • When the oil separates add the fried potatoes and mushrooms.Fry for a min and then add some water.When it comes to boil add the mustard and poppy seeds paste.
  • Cook them until the potatoes are done and before you turn the gas off add half a tspn of mustard oil.
  • Serve with rice or chapati.

 

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07.11.11

Mushroom shahi Recipe

Ingredients:
200 gm mushroom
4 onion (pyaj)
7-8 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
1/2 tsp salt namak
1/2 tsp red chilly powder (lal mirch)
1/2 tsp spice blend (garam masala)
1 tsp sugar
1 cup cream (malai)
1/2 cup cashew nut (kaju)
3 tbsp clarified butter (ghee)
How to make shahi mushroom:
  • Cut mushrooms into 2 pieces.
  • Finely chop all the other vegetables.
  • Heat ghee in a pan and fry onions until it turns pink.
  • Then fry ginger, green chilies and tomato.
  • When tomato soften remove it from the flame.
  • Grind it in a mixer.
  • Then cook in the pan and also add salt, red chilly powder, spice blend, sugar, cream and cashew nuts powder.
  • Cook for 2-3 minutes and then add mushroom.
  • Cook at low flame until mushroom softens.
  • Then remove it from the flame and serve h

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07.11.11

Mushroom Pickle Recipe

Ingredients:
1/2 kg fresh mushroom
1/2 kg water chestnuts (singhade)
2 cup vinegar (sirka)
40 gm jaggery (gud)
2 tsp red chilly powder (lal mirch)
2 tsp spice blend (garam masala)
2 tsp cumin seeds (jeera)
2 tsp salt (namak)
2 tbsp mustard seeds (raai)
2 tbsp aniseed (saunf)
2 tsp fenugreek seeds (methiana)
a pinch asafoetida (hing)
a pinch ginger (adrak)
250 gm mustard oil
How to make mushroom pickle :
  • Boil and peel singhade.
  • Wash mushrooms and cut them.
  • Let mushroom and singhade dry.
  • Grind jeera, raai, saunf, methidana.
  • Make adrak paste.
  • Heat 4 tbsp oil in a pan and fry singhade in it till it becomes light brown. Take them out.
  • Now fry adrak and remove it from the flame.
  • Add all the spices in it.
  • Now mix mushroom and singhade well so that masala is mixed well.
  • After 2-3 hours mix gud in sirka and cook.
  • Let it cool and mix with aachar.
  • Store in a jar and then put extra oil.

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07.11.11

Mushroom Noodles Recipe

Ingredients:

1 tin mushroom
1 cup noodles
2 onion (pyaj)
10-11 garlic (lahsun) buds
1 cup cream
2 cheese cubes
3 tbsp butter
1 tsp carom seeds (ajwain)
salt to taste
1/2 tsp black pepper powder (kali mirch)
How to make mushroom noodles:
  • Boil noodles in a container with salt.
  • When it softens, strain and wash with cold water.
  • Take out mushrooms and cut into thin slices.
  • Keep the juice separately.
  • Finely chop onions and garlic.
  • Heat butter in a pan.
  • Put boiled noodles in it along with a pinch salt and fry. Take it out and keep aside.
  • Now heat remaining butter in a pan and fry onions and garlic until it turns pink.
  • Then add mushrooms and carom seeds for 2 minutes.
  • Then add salt, black pepper powder, juice taken out from tin and cream.
  • Cook for sometime and then add noodles and grated cheese.
  • Fry for a minute and then remove it from the flame.
  • Serve it hot.

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07.11.11

Mushroom Malai Recipe

Ingredients:
200 gm mushroom
2 onion (pyaj)
3 tomato (tamatar)
1 piece ginger (adrak)
1 green chilly (hari mirch)
1 cup cream
1 tbsp coriander leaves (dhania patti)
1/2 tsp salt (namak)
1/4 tsp turmeric powder (haldi)
1/4 tsp red chilly powder (lal mirch)
1/2 tsp spice blend (garam masala)
2 tbsp clarified butter (ghee)
How to make mushroom malai:
  • Cut mushroom into slices.
  • Finely chop onions.
  • Grind ginger, green chilies and tomatoes.
  • Finely chop coriander leaves.
  • Heat ghee in a pan and fry onions until it turns pink.
  • Fry tomatoes in it and then put cream and mushroom.
  • Cook for 5 minutes and then add turmeric, red chilly powder, spice blend and salt.
  • Cook at low flame until mushroom softens. Then remove it from the flame.
  • Garnish with coriander and serve hot.

 

07.11.11

Mushroom Soup Recipe

Ingredients:
2 cups Mushrooms
2 cups Chicken or veg stock
3 nos. Egg yolks
1 cup Milk
1/8 tsp Black pepper
4 tbsps Butter or margarine
1/4 tsp Salt
How to make mushroom soup:
  • Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring constantly.
  • Add the chicken or vegetable stock, raise the heat and bring to a boil.
  • Remove the mushroom mixture from the heat.
  • Beat 1/2 cup of hot broth with the egg yolks until the mixture becomes frothy.
  • Gradually pour this mixture into the mushroom mixture, stirring constantly to prevent the mixture from curdling.
  • Return the pan to the heat and add the milk, salt and pepper.
  • Reheat uncovered, stirring constantly, but do not let the soup boil.
  • Serve the mushroom soup hot.

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07.11.11

Mushroom Paneer Pulao Recipe

Ingredients:
2 cups basmati rice
1 cup button mushrooms
1 cup paneer cubes
2 finely sliced onions
1 tbsp. tomato pulp
1 tbsp. garam masala powder
1 tbsp. ginger-garlic paste
5 tbsps. ghee
1 tbsp. finely chopped green coriander
1 tbsp. finely chopped fresh mint
a few cinnamon sticks, cloves and cardamom
2 tbsps. cashewnuts paste
salt to taste
How to make mushroom paneer pulao :
  • Clean and wash the rice. Soak in water for 15 to 20 minutes.
  • Heat 2 tbsps. of ghee in a kadai and fry the spices lightly.
  • Fry half of the sliced onions till golden brown. Add ginger-garlic paste and tomato pulp. Keep frying till a nice aroma arises.
  • Now mix the mushrooms and the paneer cubes along with the garam masala powder.
  • Add cashewnut paste and about a cup of water and salt to taste.
  • Simmer on a slow fire till cooked. The gravy should be slightly thick. To prepare the rice heat the remaining ghee in a handi and fry the remaining sliced onions till golden brown.
  • Now add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.
  • Cook till the pulao is ready. Take another big handi.
  • Layer one third of the rice in it. Sprinkle a little of the chopped green coriander and mint over it.
  • Then spread one third of the paneer and mushroom mixture over.
  • Layer the second portion of rice followed by a sprinkling of the coriander and mint.
  • Spread the second layer of the paneer and mushroom masala. Repeat ending with a paneer and mushroom masala.
  • Close a tight fitting lid and put the handi in a preheated oven for about 5 minutes. Serve hot.

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07.11.11

Mushroom Omlette Recipe

Ingredients:
2 Eggs
2 tblsp chopped Button Mushroom
5 small sized chopped Onion (Pyaj)
Salt to taste
1/2 tsp White Pepper Powder
2 tblsp Butter
a pinch of Mustard Powder
How to make mushroom omelette:
  • Beat the eggs thoroughly along with the salt, pepper powder , mustard powder and the chopped small onions.
  • Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
  • Toss in the butter for 2 minutes. remove the mushrooms and keep aside.
  • Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
  • Spread evenly around the pan and sprinkle the mushrooms on top.
  • When one side is cooked slowly fold the omelette into half with a wooden spoon.
  • Remove from the flame and serve hot.

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