Showing posts with label Mushroom Recipes. Show all posts
Showing posts with label Mushroom Recipes. Show all posts

Saturday, 10 June 2017

Mushroom Matar Pulao / Mushroom Peas Pulao

Every time I come back with a bang and promise myself that I won't be away from my blog for long time. Unfortunately that never happens and I become irregular at my space. I juggle with too many things at times and I could not make time to write down here. Today is not an exception and I am sharing an one pot meal here. My followers know my love for one pot meals. Mushroom Matar Pulao is my today's recipe.



Bangalore has become cold now and I slept off in the morning switching off my daily alarm. Last month was real fun and parents were around so I did not have to worry about a single thing (still I could not make time for blogging ;), do you think I am lazy?, Actually I was tied up with my work and enjoying with family!) If I miss alarm also my maid wake me up by ringing door bell. Today when I got up at 8 realized maid must have come and went. Seeing her missed call in mobile I called her immediately and came to know she is not coming today.  So immediately left bed and started doing all the daily chores, then finished breakfast and dropped our daughter at dance school. I went to Saturday market picked up fruits, vegetables and fish, few grocery and by that time I had to pick daughter again. Finally I reached home at 12.45 pm and there was no preparation for lunch. I couldn't think about an elaborate meal so one pot mushroom matar pulao came to rescue us. Lunch is ready within an hour, just on time! So now you know why I love one pot meals so much. Next time when you are in my situation, do try one pot meal like mushroom matar pulo.
Here is a link of some more one pot meals, check them and share your feedback: Click here


Mushroom Matar Pulao / Mushroom Peas Pulao

Ingredients

Basmati Rice - 1 cup
Mushroom - 150 gms, sliced vertically
Green Peas - one fistful
Onion - 1 Big, sliced
Ginger paste - 1 teaspoon
Cinnamon - 1 stick (1 inch)
Cardamom - 2 to 3
Clove - 2 to 3
Bay Leaf - 1
Salt to taste
Sugar - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Black Pepper Powder - 1/2 teaspoon
Refined Oil - 2 tablespoon
Ghee - 1 tablespoon

Procedure

1. Wash the rice and soak it for 20 minutes.
2. Heat oil and ghee together and add cinnamon, cardamom, clove and bay leaf.
3. Now add onions and saute till they are translucent.
4. Next add sliced mushrooms and green peas, and cook for 2 minutes.
6. Now it's time to add the spices including ginger paste, cumin powder, coriander powder, black pepper powder and garam masala powder. Mix them well.
7. Add the soaked rice and mix well so that the rice is coated with all the spices.
8. Now add water (2 to 2.5 cups) and add sugar, adjust the salt.
9. Cook for 10 to 15 minutes or till the rice is cooked on medium flame without covering a lid.
10. Serve hot with raita or any side dish.



Sunday, 26 July 2015

Achari Mushroom

Achari Mushroom is flavourful dish of mushroom from Northern part of India. In this dish lot of whole spices are used which are normally used to prepare pickles. Hence the recipe gets the pickle taste and named as achari mushroom. Normally when we are heading towards weekend non vegetarians think about non-veg treats over the weekend or specially on Sunday. I would suggest don't look out for non-veg items this weekend and try this mushroom achari. I believe you won't regret and hopefully you would like to try this dish again and again.


Achari Mushroom

Ingredients

Button mushrooms - 250 gms
Onion - 1 medium, chopped
Asafoetida - 1/4 teaspoon
Cumin seeds - 1 teaspoon
Onion seeds (kalonji) - 1/2 teaspoon
Fennel seeds (saunf)- 1/2 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek seeds (methi dana) - 1/4 teaspoon
Ginger Paste - 11/2 teaspoon
Garlic Paste - 1 teaspoon
Red chilli powder - 1 1/2 teaspoons
Turmeric powder - 1/2 teaspoon
Black salt (kala namak) - 1/2 teaspoon
Salt to taste
Mustard oil - 3 tablespoons
Vinegar - 3 tablespoons

Procedure

1. Clean and wipe the mushrooms. Now separate the stems and caps of the button mushroom. Chopped the stems and keep them aside. Now cut the caps longitudinally either into two or four pieces depending on the size.

2. Heat oil in a pan and add asafoetida, cumin seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and sauté on low heat.

3. Next add chopped onion and chopped mushroom stems. Mix well and add ginger & garlic paste.

4. After that add mushroom caps and cook on medium heat. Next add spice powders including red chilli powder, turmeric powder, black salt, salt and give a good toss.

5. When the mushrooms are cooked add vinegar and cook till almost dry.


Monday, 1 June 2015

Pepper Mushroom / Mushroom Kalimirch

Pepper Mushroom is an easy yet tasty dish for the mushroom lovers. Normally, in restaurants they prepare pepper mushroom with the addition of green capsicum. As we all know mushroom and capsicum pair good with each other. However, I never knew mushroom and red bell pepper pair even better than them unless I prepared pepper mushroom along with red bell pepper. Red bell pepper has lot of vitamain C and adds a tangy flavour to the dish. If you have not tried this pair, next time when you buy mushroom don't forget to get red bell pepper! 



Pepper Mushroom

Ingredients

Buttom mushrooms - 200gms, quartered
Red Bell Pepper - 1 medium,cut into dice shaped

Onion - dice shaped, 1/2 cup
Pepper corns - 6 to 8, crushed
Black Pepper Powder - 1 teaspoon
Green Chilli - chopped, 1/2 teaspoon
Ginger - 1/2 inch,finely chopped
Garam Masala Powder - 1 teaspoon
Salt to taste
Refined Oil - 2 tablespoon

Coriander Leaves - 1 tablespoon, chopped

Procedure

1. Wash and clean the mushrooms and pat dry using your kitchen towels. Cut into halves if small in size, or if bigger in size  quartered them.

2. Heat oil in a pan and add crushed peppers and chopped, ginger and green chilli. Next goes red bell pepper pieces and onion petals.Cook them on high heat until the bell peppers are tender. Onion should not be burnt.

3. Next goes mushroom pieces in the pan. Once the mushroom started cooking, they release water and you have to cook on high flame until the water gets evaporated.

4. After that add the dry spices salt, garam masala powder, black pepper powder. Give a good stir to mix them. You can also toss them. Finally turn off the gas and garnish with chopped coriander leaves. 



Tuesday, 25 November 2014

Kadai Mushroom Dry

Kadai Mushroom Dry is my today's blog post. This dish does not have gravy similar to Kadai Paneer or Kadai Chicken, so I have named this as Kadai Mushroom Dry.However, Kadai Mushroom Dry goes well with roti, paratha, naan or fried rice. I saw this dish in a Bengali Lifestyle Magazine and immediately prepared it. Kadai Mushroom Dry can be prepared with simple ingredients and tastes really good. Here is the recipe for you.

Kadai Mushroom Dry

Ingredients
Button Mushroom - 200 gms
Capsicum - 1 , cut into blocks
Tomato - 2, cut into blocks
Onion - 2 big, cut into blocks
Ginger Paste - 2 teaspoon
Kasoori Methi - 2 teaspoon
Garlic - 10 cloves, chopped
Green Chilli - 2, finely chopped 
Dry Red Chilli - 1
Vinegar - 2 teaspoon
 

Ginger -  1 teaspoon, cut into Julienne 
Refined oil - 2 tablespoon
 
Procedure
 
At first, wash the mushrooms in salted warm water. Then wip them with kitchen towel and cut into halves. Now heat oil in wok and add dry red chilli. Next add onions & chopped garlic and after few minutes add chopped green chilli, capsicum, tomato, ginger paste, and salt as per taste. Put the gas on high flame and stir well. Add kasoori methi (dry methi leaves) and mushrooms. After few minutes add vinegar and switch off gas when it turns brown. Garnish with ginger cut into julienne.

 



 

Monday, 15 September 2014

Mushroom Schezwan

Mushroom Schezwan is an Indo-Chinese recipe. Whenever we say 'Schezwan' the word comes in our mind is  'Spicy'. Yes, scheawan sauce itself is very spicy and so the schezwan dishes. Mushroom Schezwan is an easy and quick dish that you can serve with any Chinese main course such as fried rice or noodles. If you have some time in your hand, you can prepare a home base schezwan sauce and use the same for the dish. For the schezwan sauce, soak some kashmiri red chili (deseeded) in hot water for half an hour. Now in a mixer grinder pot take some garlic cloves, salt, sugar, vinegar and soaked red chillies. Make a smooth paste. Heat sesame oil and add this paste into it. Mix well and allow it to cool. Schezwan sauce is ready to use in recipe or you can store it for future use. 

Mushroom Schezwan

Ingredients

Mushroom - 2 cups, cubed
Onion - 1 medium, cubed
Ginger - 1 teaspoon, chopped
Garlic - 1 teaspoon, chopped
Carrot - 1/4 cup, finely sliced
Cabbage - 1/4 ccup, shredded
Capsicum - 1/2 cup, cubed
Green chilli - 1 teaspoon, chopped
Soya sauce - 1 teaspoon
Schezwan Sauce - 11/2 tablespoon
Tomato Ketchup - 2 to 3 teaspoon
Sugar - 1teaspoon
Vinegar - 1/2 teaspoon
Corn Flour - 1 teaspoon dissolved in 1/4 cup water
Refine oil - 1 tablespoon
Salt to taste


Procedure

 Heat oil in a pan and stir fry the cubed onions. Next add in chopped ginger and garlic. Stir fry for 2 minutes on high flame and then one by one add mushrooms, cabbage, green chillies, carrot and capsicum. Add salt to taste and stir fry continuously. After that, add tomato ketchup, cornflour mixture and sugar, toss vegetables in that. Once the mushrooms are almost done, add in vinegar, schezwan sauce and soy sauce. Cook for few more minutes and serve with fried rice or noodles.
 


Sending this to: Full Scoops
Sending this to: Mayuri's Jikoni & Citrus Spice "In my veg box Mushroom"

Monday, 14 April 2014

Cream of Mushroom Soup

Cream of mushroom soup is a popular vegetarian soup. It is full with goodness of mushroom and milk. Cream of mushroom soup is very easy to prepare and tasty too. If you invited guests for lunch or dinner, you can start the first course food with cream of mushroom soup.   Not only that you can have this soup in the evening with bread sticks. 

This is the first time I am sharing any soup recidype @ Motions and Emotions page. Hope readers will like this cream of mushroom soup. Today and tomorrow are special days! New year is celebrated in various states like Tamilnadu, Kerala, Assam, West Bengal, Punjab, Manipur, Orissa. Few days before we celebrated Kannada, Marathi, Telugu New year too. Wish all my readers a very Happy and Prosperous New Year. May God shower happiness and peace to everyone's life. 

Cream of Mushroom Soup

Ingredients (Serving 2)

Mushroom - 100gm, finely chopped
Onion - 1 medium size, finely chopped
Garlic - 4 to 5 cloves, finely chopped
Salt to taste
Bay Leaf - 1 or 2
Pepper corn - 4 to 5
Clove - 2 to 3
Milk - 2 cups
Flour - 1 tablespoon
Nutmeg powder - 1/2 teaspoon
White Pepper Powder - 1 teaspoon
Fresh Cream - 1 tablespoon
Cooking Butter - 2 teaspoon

Procedure

Boil milk with bay leaf, pepper corn and clove. Strain the milk and keep it aside. Now  heat butter in a pan and add chopped garlic. Saute it and add chopped onions. After that, add chopped mushroom and saute them for 3 to 4 minutes. Next add flour and stir it unless the raw smell is gone. Now slowly pour the boiled milk into it and keep on stirring to avoid lump formation. Now cool it and make coarse puree in a blender. Do not make a fine puree. Next boil the soup and add more milk to adjust the consistency of the soup. Now add salt, fresh cream, pepper powder and nutmeg powder. After 2 minutes switch off the gas and serve the hot soup as a great appetizer.


 
N.B.: You can also add some mushroom  pieces from top after sauteing in butter.


Tuesday, 25 March 2014

Mushroom Pakora/Leftover Mushroom Pakora

Mushroom Pakoras - I prepared with some leftover mushrooms. You can prepare mushroom pakoras with fresh batch of mushrooms. This is a very easy recipe which you can prepare these in the evening even after a hectic day. Preparation of mushroom pakoras needs very less time and ingredients. You can have them as a starter too.

Mushroom Pakora/Leftover Mushroom Pakora /Leftover Mushroom Recipe

Ingredients

Mushroom - 2 cups , cut in small dice shape
All purpose flour - 1 tablespoon
Corn Flour -2 teaspoon
Black Pepper Powder - 1 teaspoon
Salt to taste
Baking Soda - 1/4 teaspoon
Black Salt - 1 teaspoon
Refined oil

Procedure

Clean Button mushroom and cut them in small dice shape. Now take all purpose flour, corn flour, salt, pepper powder, and baking soda in a bowl and mix them well. Add water and make a batter of medium consistency. Next add mushroom pieces in to it. Heat oil in a pan and take a spoonful of batter and fry the pakoras till golden brown in colour. Sprinkle a pinch of black salt on them to enhance the test. Serve them hot with tea or coffee.


Tuesday, 7 January 2014

Kashmiri Mushroom Masala

Valley of Kashmir is now covered with snow and almost everyday getting fresh snowfall. Mercury has dropped down to - degree Celsius. Would like to take a tour of this valley now??
Don't worry, you can visit Kashmir during  Spring now you can enjoy a cuisine from the heart of heaven!



Kashmiri Mushroom Masala is my today's post. It goes well with roti and plain rice. Though I don't like eating spicy, however I am very much fond of Kashmiri Cuisine. Few weeks back I had shared the recipe of Kashmiri Paneer and Kashmiri Mushroom Masala is quite similar to that paneer recipe. I have used Button Mushroom for this Recipe, however, you can choose oyster mushroom which actually taste best in Kashmiri Mushroom Masala. This is an easy recipe and really tasty, so try it out and let me know your thoughts about this delicious dish.

Kashmiri Mushroom Masala
Ingredients

Button mushroom – 200 gms
Tomato paste/ puree –  3/4 cup
Chilly powder –  1 teaspoon
Asafoetida - a pinch
Dry ginger powder - 2 teaspoon
Fennel seed powder - 2 teaspoon
Green chilli
Salt – to taste
Sugar - 1 teaspoon
Black peppercorn - 3 to 4
Bay leaf – 2 small
Dry red chilli - 2
Turmeric powder
Refined oil
Ghee

Procedure

Clean mushrooms using cold water and cut them vertically so that it looks like umbrella. Fry these mushrooms in oil and keep them aside. Now heat oil (you can cook in desi ghee also to make it rich) in a pan and add a pinch of asafoetida followed by black pepper corn, bay leaf and dry red chilli as a seasoner. Once they start crackling, add the tomato puree and cook it. Next goes turmeric powder for the color and sugar to balance the acidity of tomato. Now add dry ginger powder, salt, red chilli powder and green chilli. Cook them thoroughly. Lastly add fennel seed powder and pour 1 cup water. After adding fennel seed powder you should not cook it for long. Now cover the pan with a lid and wait for few minutes. This time add fried mushrooms into the rich colorful gravy. Wait for few more minutes and taste the salt. Now turn off the gas and add 2 drops desi ghee as it is an important ingredient of kashmiri cuisine. You can garnish with fresh coriander leaves. Serve it with any kind of Indian Bread.




Thursday, 24 October 2013

Mushroom in Soya sauce

Whenever I see mushroom it always reminds me about an wide-open umbrella. I love calling it nature's umbrella. :) Today I am sharing the recipe of Mushroom in Soya sauce. This is again an Indo-Chinese dish. Whenever I buy mushroom, I prepare either Mushroom Masala or Mushroom in Mustard Sauce. Last year when my sister visited to my house, she prepared this dish and we all relished this dish with paratha. Here is the recipe for you all.

Mushroom in Soya sauce

Ingredients

Mushroom - 200gm, Sliced vertically
Capsicum - 1 big size, diced
Onion - 2/3 cup, diced
Green Chilli - 2
Salt to taste
Sugar - 1 teaspoon
Black pepper powder - 1 teaspoon
Soya sauce - 2 to 3 teaspoon
Refined oil

Procedure

Heat oil in a pan and fry the capsicum. After 2-3 minutes add onion and mushroom. It will take little to fry as mushroom will leave water. Once the water is dried add salt sugar, green chilli and pepper powder. Stir well to mix them. Lastly, add soya sauce and give a good stir before switching off the gas. Serve it with roti, paratha or fried rice. 

Sending this to: Holiday Recipes @ Cuisine Delights