Indian Food Recipes

Mushroom Masala Recipe

Ingredients:

• 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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Mushroom Magic Recipe

• 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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Mushroom Curry Recipe

Ingredients:

• 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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Mushroom shahi Recipe

Ingredients:

• 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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Mushroom Pickle Recipe

Ingredients:

• 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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Mushroom Noodles Recipe

Ingredients:

• 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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Mushroom Malai Recipe

Ingredients:

• 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.

Mushroom Soup Recipe

• 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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Mushroom Paneer Pulao Recipe

Ingredients:

• 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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Mushroom Omlette Recipe

• 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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