Ingredients:

• Mushroom- 3
• Garlic- 2 or 3
• Coriander leaves- 1 sprig
• Corn flour- 4 tsp
• Pepper- 1/2 tsp
• Spicy Cornflakes- to taste
• Salt- as required

Method:

• Mix Cornflour in little amount of Water without any lumps.
• Finely chop Mushroom and Coriander leaves. Grind Garlic and keep aside.
• Cook Mushroom, Coriander leaves, ground Garlic by adding 1½ cup of Water in a pan or a vessel for 10 to 15 min in medium flame.
• Once it is cooked, keep the stove in low flame and add Cornflour mix, Pepper powder, Salt. If required add some more water. Cook till it become slightly thick or the desired consistency.
• Serve hot with fried Cornflakes.

Ingredients:

• Mushroom- 200 gram
• Butter- 3 spoon
• Mustard seeds- 1/2 tsp
• Cumin powder- 1/2 tsp
• Garlic- 3
• Onion- 1
• Green chili- 1
• Tomato- 1
• Chili powder- 1/2 tsp
• Pepper powder- 1/4 tsp
• Coriander powder-2 tsp
• Turmeric powder- 1/4 tsp
• Garam masala powder- 2 tsp
• Chicken powder-1 tsp
• Salt

Method:

• Clean and cut the Mushroom, Onion and Green chilies.

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Ingredients:

• Basmathi Rice – 1 kg
• Mushroom – 4 Gms. (or) Mushroom – 200 Gms,
• Carrot – 100 Gms,
• Beans – 100 Gms,
• Cabbage – 100 Gms,
• Cauliflower – 100 Gms
• Green Peas – 100 Gms
• Cut into cubes of green peas sixe or lengthwise.
• Onion -3 Nos finely chopped
• Tomato – 3 Nos finely chopped
• Green Chillies – 5 Nos
• Garlic Flakes – 10 Nos
• Grated Coconut – 2 Cups
• Oil or Ghee or Dalda – 6 Tablespoon
• Cinnamon – An onch
• Ginger – An inch
• Fennel Seeds – 1 Teaspoon
• Clove – 3 Nos
• Turmeric Powder – 1 Teaspoon
• Corriander Leaves – A handful
• Mint Leaves – A Handful
• Salt – To taste

Method:

• Cut Mushroom and vegetables and cut to medium sized cubes or lengthwise.
• Extract milk from the grated coconut and keep aside.
• Grind together, fennel, garlic, ginger, cloves, turmeric powder and green chiilies.
• Heat a pan, add oil or ghee and then add onion, when it turns transparent add the cinnamon, tomato and mushroom or mushroom and vegetables and saute for a while.
• Add the Corriander leaves and the mint leaves.
• Then add the ground masala mix and add the required amount of salt.
• Then add water to the level all the items to immerse and then allow it to boil.
• Then add the briyani rice along with the watre, pre washed and soaked for an hour.
• When half cooked add the coconut milk and mix together and allow to cook in low flame.
• When the rice is fully cooked turn the rice slowly and keep it tightly closed for 20 minutes before serving.

Ingredients:

• Button Mushroom – 8 oz (225 Grams)
• Mustard seeds and Urad dal – 1 teaspoon
• Red chili – 2
• Curry leaves – few
• Garlic – 5 to 6 pieces
• Onion – 1/2
• Turmeric powder – a pinch
• Chili powder – 1/2 spoon(Depends on how spicy you want)
• Coriander powder – 1 spoon
• Chicken or mutton masala powder – 1/2 to 1 spoon
• Salt and oil – as required

Method:

• Cut each Mushroom into 4 pieces.Thinly slice the Onion length-wise. Crush the garlic clove using a knife. Keep all this aside.
• Heat 3 to 4 teaspoons of oil in a pan. Add Mustard seeds and Urad dal. Once it splutters add curry leaves and Red chilies. Fry this for a second. Then add crushed Garlic and fry till it turns into light brown color.
• Add thinly sliced Onion and fry till it turns into brown color. No compromise on this. Fry well.
• Then add cut Mushroom and fry well for 4 to 5 minutes. Add oil if required.
• Cover the pan with a lid. Keep it in low flame for 2 to 3mins.
• Sauté it for a minute. Then add Turmeric powder, Chili powder, Coriander powder, Chicken or Mutton masala powder and Salt. Fry till the smell of masala goes. Add oil if necessary.
• Once the smell of masalas goes, add a cup of water and cover the pan with a lid.
• Keep the stove in medium flame and cook for 3 to 4 mins or until the mushrooms are cooked. The oil oozes out of the curry and it will be thick. You can prepare it as either gravy or dry.