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 =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DRINK WATER ON EMPTY STOMACH
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Posted by: Kakdi Raita <kakdiriata@gmail.com>
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