Posted on 23 September 2011 by Sarmila
Ingredients:
- Sliced Mushrooms – 1 pack
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Onion – 1 no
- Tomato – 1 no
- Coriander powder – 4 tsp
- Masala powder – 4 tsp
- Chilly powder – 2 tsp
- Salt – 1 tsp
- Coriander leaves(optional) – 4 stems
Method:
- Wash mushrooms in warm water.
- Heat oil in a pan.
- Add ginger and garlic paste and stir, till brown.
- Add chopped onions and stir, till onions are cooked.
- Add coriander powder and
masala powder and stir, till the smell of masala powder comes out.
- Add one or two chopped tomatoes, chilly powder and stir well, till tomatoes blend well.
- Add mushrooms, cover the pan with a lid and cook on a low fame,
till mushroom is cooked.
- Secret to cooking mushroom well is that you should not cook mushroom in water. Mushroom, itself has a lot of fluid which comes out when heated up. Hence it gets cooked in its own fluid.
- Add water and salt as required and stir well, till everything blends.
Garnish with coriander leaves.
Posted on 03 October 2009 by Sarmila
Posted on 24 June 2009 by Sarmila
Ingredients:
- 4 Toasted buns
- 4 Portobello mushroom
- 2 Garlic flakes
- 4 Leaf lettuces
- 1/2 Cup vinegar
- Mozzarella cheese
- 1 tsp Pepper
- Salt to taste
Method:
- Chop the garlic flakes.
- Mix olive oil, chopped garlic, vinegar,pepper and salt.
- Marinate Mushrooms in this mixture for 2 hours.
- Grill the marinated mushrooms till they turn soft.
- Spread chesse slice on buns.
- Top with a mushroom and lettuce leaf.
- Top with another bun.
- Grilled Mushroom Sandwich is ready.
Posted on 22 June 2009 by Sarmila
Ingredients:
- 400 gm Button Mushrooms
- 200 gm Capsicum
- 2 medium Onions
- 2 cm Ginger
- 6 flakes Garlic
- 4 tbsp Oil
- 1 tsp Chili Powder
- 2 tsp Dark Soya Sauce
- 2 tsp Vinegar
- 1 tbsp Corn Flour
- 1 cup Water
- Salt to taste
Method:
- Cut mushrooms into halves.
- Cut capsicums into halves, remove the seeds and cut into thin strips.
- Grind onion, ginger and garlic to a paste.
- Heat 4 tbsp of oil. Fry the ground paste.
- Add chili powder and ¼ cup water. Simmer till almost dry.
- Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp.
- Add Soya sauce and vinegar. Mix corn flour with water and add.
- Bring to a boil, simmer for 1 minute.
- Serve Chili Mushroom hot with noodles or fried rice.
Posted on 22 June 2009 by Sarmila
Ingredients:
- 12-14 Mushrooms, roughly chopped (I used Button Mushrooms)
- ¾-1 tsp Tamarind Paste
- 2 tbsp Coriander Leaves, finely chopped
- Salt to taste
- 1 tbsp Channa Dal (Split Yellow Peas)
- 3-4 Dry Red Chillies, halved (Adjust acc to taste)
- 1 tsp Black Pepper Corns (Adjust acc to taste)
- 1 tsp Mustard Seeds
- Few Curry Leaves
- 1 tsp Oil
Method:
- Wash, pat dry and chop mushrooms into bite sized pieces and keep them aside.
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Posted on 15 June 2009 by Sarmila
Ingredients :
- 3 cups mixed wild mushrooms (I used baby bella mushrooms), cleaned and quartered
- 1/2 tsp tamarind paste
- salt to taste
- cilantro, minced, for garnish
- For tempering
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 5-6 fresh curry leaves
- For spice mixture
- 1 tbsp split yellow peas (chana dal)
- 5-6 black peppercorns
- 2 dried red chillies
Method :
- Roast all the ingredients for the spice mixture. Cool and grind in a spice/coffee grinder to a fine powder. Set aside.
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