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    Wednesday, September 13, 2017

    [nidokidos] Fwd: Delicious Recipes That Every Mushroom-Lover Must Try...

     

    8 Delicious Recipes That Every Mushroom-Lover Must Try!

    Mushrooms are rich in fibre, antioxidants, potassium, copper, iron, phosphorus and Vitamins B and D. Add them to your diet with these delicious recipes.
     
    1. Mushrooms on toast

    Ingredients
     
    • 6 whole-wheat bread slices, toasted
    • 2 cups chopped mushrooms
    • 2 tbsp oil
    • 1/4 cup chopped onions
    • 2 tsp finely chopped garlic (lehsun)
    • 1/4 cup finely chopped capsicum
    • 1/2 tsp garam masala
    • 1 tsp chilli powder
    • 2 tbsp grated cheese
    • 2 tbsp finely chopped coriander leaves (dhania)
    • Salt to taste
     
    Method
     
    • Heat the oil in a broad non-stick pan, add the garlic and onions and sauté them on a medium flame for 1 minute.
    • Add the capsicum, garam masala and chilli powder. Mix well and cook on a medium flame for 1 minute.
    • Add the mushrooms, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
    • Remove the mixture from the flame, add the cheese, coriander and salt and mix well.
    • Divide the topping into 6 equal portions.
    • Place the bread slices on a clean, dry surface, put a portion of the topping on each bread slice and spread it evenly.
    • Cut the toast into triangles and serve immediately.
     
    2. Mushroom and green pea parathas
     
    Ingredients
     
    • 1/4 cup finely chopped mushrooms
    • 1/4 cup boiled and mashed green peas
    • 1 cup whole wheat flour (gehun ka atta)
    • 2 tbsp crumbled cottage cheese (paneer)
    • 1 tsp green chilli paste
    • 1/2 tsp grated ginger
    • 2 tbsp fresh curd (dahi)
    • Salt to taste
    • Oil for cooking
     
    Method
     
    • Combine all the ingredients in a deep bowl and knead them into a soft dough using some water.
    • Divide the dough into 6 equal portions.
    • Roll out each portion into a circle using a little whole wheat flour for rolling.
    • Heat a non-stick griddle (tava) and cook the parathas, using a little oil, till they turn golden brown on both sides.
    • Serve hot.
     
    3. Mushroom curry
     
    Ingredients
     
    • 250 g white button mushrooms
    • 4 tbsp fresh curd (dahi), whisked till smooth
    • 3 tbsp oil
    • 1/2 tsp cumin (jeera) seeds
    • 1 medium or large bay leaf (tej patta)
    • 1/2 inch piece of cinnamon (dal chini)
    • 1 black cardamom (badi elaichi)
    • 2 green cardamoms (choti elaichi)
    • 3 cloves (lavang)
    • 1 single strand of mace (gada) – optional
    • 1/4 tsp turmeric (haldi) powder
    • 1/2 tsp red chilli powder
    • 1 tsp coriander (dhania) powder
    • Water as required
    • 1/4 tsp garam masala powder
    • 1/2 tsp dry fenugreek (kasuri methi) leaves, crushed
    • 2 tbsp chopped coriander (dhania) leaves
    • Salt as required
     
    For the onion paste
     
    • 2 medium onions, roughly chopped
    • 1 tsp chopped ginger (adrak)
    • 1 tsp chopped garlic (lehsun)
     
    For the tomato puree
     
    • 2 small to medium tomatoes, chopped
     
    Method
     
    • Rinse or wipe dry the mushrooms. Slice off a bit of the base stalk and then chop up the mushroom.
    • For the onion paste, put the onion, ginger and garlic in a blender and grind them to a smooth paste without adding any water.
    • Take it out of the blender. In the same jar, add the tomatoes and make a smooth puree. You don't need to blanch the tomatoes before pureeing them.
    • Heat the oil in a pan and add the cumin seeds, bay leaves, cinnamon, black cardamom, green cardamoms, cloves and mace.
    • Sauté the spices till they become aromatic.
    • Lower the flame and add the ground onion paste.
    • Stir the paste. If it splutters then cover the pan with a lid, leaving a little space for the steam to escape.
    • On a low to medium flame, stir the mixture often and continue to sauté it till the onion paste starts thickening and eventually becomes 
    golden. This may take some time. Add a pinch of salt to speed up the process.
    • Then add the tomato puree and stir it in.
    • Next, add the spice powders - turmeric powder, red chilli powder and coriander powder.
    • Keep stirring it till you see oil separating from the sides of the mixture.
    • Add the mushrooms.
    • Add the beaten curd and stir it very well as soon as you add it.
    • Simmer the curry on a low to medium flame for 2 to 3 minutes.
    • Add 3/4 cup water or as required.
    • Season with salt. Stir very well.
    • Cover the pan with a lid. Let the gravy simmer on a low to medium flame for 18 to 20 minutes or till the mushrooms are cooked.
    • Lastly, add the kasuri methi, garam masala powder and coriander leaves. Stir very well.
    • Serve hot.
     
    4. Mushroom mutter makhani
     
    Ingredients
     
    • 2 cups quartered and blanched mushrooms
    • 1 cup boiled green peas
    • 2 tbsp oil
    • 1/2 tsp cumin seeds (jeera)
    • 1/2 cup chopped onions
    • 1 tsp chilli powder
    • 1 tsp coriander powder (dhania)
    • A pinch of turmeric powder (haldi)
    • 2 tbsp fresh cream
    • 1/4 tsp garam masala
    • 1 tsp sugar
    • 1 tsp dried fenugreek leaves (kasuri methi)
    • Salt to taste
    • 1 tbsp finely chopped coriander (dhania)
     
    For the paste
     
    • 1 1/2 cups chopped tomatoes
    • 1/2 cup chopped onions
    • 2 large garlic (lehsun) cloves
    • 1/2 tsp finely chopped ginger (adrak)
    • 1 tbsp roughly chopped cashew nuts (kaju)
     
    Method
     
    For the paste
     
    • Combine all the ingredients in a deep pan along with 1/4 cup of water. Cover and cook on a medium flame for 5 to 7 minutes or till the tomatoes and onions soften.
    • Allow the mixture to cool completely and blend it in a mixer to a smooth paste.
    • Strain the paste with a strainer.
     
    How to proceed
     
    • Heat the oil in a deep non-stick pan and add the cumin seeds.
    • When the seeds crackle, add the onions and sauté them on a medium flame for 1 minute.
    • Add the prepared paste, chilli powder, coriander powder and turmeric powder. Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
    • Add the cream, garam masala, sugar, kasuri methi and 1/4 cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
    • Add the salt, mushrooms and green peas. Mix well and let it come to a boil, while stirring occasionally.
    • Serve hot, garnished with coriander.
     
    5. Mushroom biryani
     
    Ingredients
     
    • 1 cup sliced mushrooms
    • 2 cups basmati rice or any fragrant rice
    • 1/2 cup curd (dahi) or tomatoes
    • 1 medium onion, sliced thinly
    • Fistful of chopped mint (pudina) leaves 
    • Fistful of chopped coriander (dhania) leaves
    • 1 1/2 tbsp ginger-garlic (adrak-lehsun) paste
    • 2 green chillies, sliced
    • 3 tbsp oil
    • 1/2 tsp red chilli powder
     
    Dry spices to temper
     
    • 1 star anise (chakr phool)
    • 1/2 tsp black cumin (shahi jeera)
    • 2 green cardamoms (elaichi)
    • 1 cinnamon stick (dalchini)
    • 4 cloves (lavang)
     
    To powder (you can use ready made garam masala instead)
     
    • 1 strand of mace (gada)
    • 4 green cardamoms (elaichi)
    • 1 small cinnamon stick (dalchini)
    • 6 cloves (lavang)
    • A fat pinch of grated nutmeg (jaiphal) – optional
    • 1/2 tsp stone flower (dagad phool/kalpasi) – optional
    • 1/2 tsp fennel seeds (saunf)
     
    Method
     
    • Wash and soak the rice for at least 20 minutes.
    • Powder the ingredients mentioned under to powder. Set this aside.
    • Heat a pan with oil and add the dry spices to temper.
    • When they begin to sizzle, add the onions and chillies and fry them till they turn golden.
    • While the onions fry, wash and chop the mushrooms.
    • Add the ginger-garlic paste and fry it till the raw smell disappears.
    • Add the curd/tomatoes and fry till the oil begins to separate. While this cooks, bring 3 1/2 cups of water to a boil in a large pot.
    • Add the red chilli powder, powdered masala, mint and coriander leaves to the onion-tomato mixture and fry for about 1 to 2 minutes.
    • Add the mushrooms and fry them on high heat for 2 minutes. Add the boiling water to the mushroom mix, followed by the rice and salt. Note: Boiling water is added to prevent the mushrooms from soaking up cold water. If you don't mind eating mushy mushrooms, you can add cold water and bring it to a boil in the same pot, instead of boiling the water separately.
     • Cook till the rice is fully cooked. If needed, sprinkle some water.
    • Garnish with coriander leaves.
     
    6. Mushroom soup
     
    Ingredients
     
    • 2 cups chopped mushrooms
    • 2 tsp butter
    • 1/4 cup chopped onions
    • Salt and pepper to taste
    • 1/4 cup milk
     
    Method
     
    • Heat the butter in a deep non-stick pan, add the onions and mushrooms and sauté them on a medium flame for 1 minute.
    • Add 3 cups of hot water, mix well and cook on a medium flame for 5 to 6 minutes or till the mushrooms get cooked.
    • Allow it to cool slightly and blend it in a mixer to a smooth paste. Transfer the purée back into the deep non-stick pan, add the salt, pepper and milk, mix well and bring to a boil.
    • Serve hot.
     
    7. Mushroom, bean sprouts and broccoli stir-fry
     
     
    Ingredients
     
    • 2 cups thickly sliced mushrooms
    • 2 cups bean sprouts
    • 1 1/2 cups blanched broccoli florets
    • 1/2 cup thinly chopped and blanched broccoli stalks
    • 2 tsp olive oil
    • 1 tbsp finely chopped garlic (lehsun)
    • 1/2 cup finely chopped spring onion whites
    • 2 tsp dried thyme
    • 1 tsp red chilli sauce
    • Salt to taste
    • 2 tbsp finely chopped spring onion greens
     
    Method
     
    • Heat the olive oil in a broad non-stick pan, add the garlic and spring onion whites and sauté them on a medium flame for 1 minute.
    • Add all the remaining ingredients, mix them well and cook them on a medium flame for 2 to 3 minutes, while stirring continuously.
    • Serve immediately, garnished with the spring onion greens.
     
    8. Mushroom makkai masala
     
    Ingredients
     
    • 1 1/2 cup mushrooms, halved
    • 1/4 cup tomatoes, chopped finely
    • 4 tsp onion, chopped finely
    • 4 tsp capsicum, chopped finely
    • 1/4 cup baby corn, halved
    • 1/2 tsp ginger (adrak) paste
    • 1 tsp garlic (lehsun) paste
    • 1/2 tsp green chillies, chopped
    • 1 tsp red chilli powder
    • 1/2 tsp turmeric (haldi) powder
    • 1 tsp garam masala
    • Salt to taste
    • 1 tbsp oil
    • Coriander leaves (dhania)
     
    Method
     
    • Heat the oil in a pan and fry the onions till they turn golden brown.
    • Add the ginger-garlic paste, simmer for 2 minutes then add the green chillies and red chilli powder and stir.
    • Add the tomatoes and simmer for 5 minutes.
    • Then add the salt, garam masala, turmeric powder, mushrooms, corn and capsicum. Stir for 5 minutes till tender.  
    • Garnish with coriander leaves

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