Cooking Dil Se...!!!: Mushroom Dishes

Showing posts with label Mushroom Dishes. Show all posts

Mushroom Cheese Chili Toasted Sandwiches...!!!

Author: Siddhi Shirsat // Category: Burgers N Sandwiches, Evening Snacks, Mushroom Dishes

This Toasted sandwiches are very healthy and tasty ones.The uniqueness of this sandwiches is that in this I have added two layers of different healthy stuffings which makes them very filling.These toasted sanwiches will not only be loved by kids but also by adults.

INGREDIENTS:

For Stuffing 1:

1 cup grated carrot
1 cup grated beetroot
2-3 tea spoons white vinegar
1-2 tea spoon sugar
salt

For Stuffing 2:

2 cups sliced mushrooms
1 cup grated cheese
1/2 cup blanched sweet corns
1/2 cup capsicum slices(thin n long)
1/2 cup onion sliced
2 green chili's chopped
2 table spoon tomato ketchup
1 table spoon butter
2 tea spoon chili flakes
2-3 tea spoon chopped garlic
2 table spoon fresh cream(optional)
salt

Main Ingredients:

8-10 brown bread slices
butter
few pimento stuffed olives
toothpicks

METHOD:

Mix all the ingredients listed under stuffing 1 and keep aside for 20 mins.Then heat a pan and add butter in it.Add chopped garlic and saute for 2 mins, then add sliced onions and green chili's and saute till the onions turns brown.

Now add sliced capsicum, sweet corns and saute for 2 mins. Add sliced mushrooms and saute till they are done, close and cook for 2 mins.Add salt, tomato ketchup, fresh cream,chili flakes and mix well.Remove from fire and add grated cheese and mix.

Take the mixture of stuffing 1 and then squeeze it to remove all the water from it.Take bread slices and apply butter and then add a layer of mushroom cheese stuffing on it and on top of that stuffing add a layer of beetroot-carrot stuffing.Close it with the other bread slice.Apply butter on both the outer sides of the sandwich. Cut each sandwich into two triangles.

Heat a pan and toast this sandwiches till they are brown and crisp on both the sides.Take a toothpick and prick a stuffed olive on top of it and prick the toasted sandwich with it.

Serve hot.

Preparation Time : 20 mins

Comments (8)

Mushroom Wraps in Creamy Spinach Sauce...!!!

Author: Siddhi Shirsat // Category: Kebabs N Rolls, Mushroom Dishes

Mushrooms n spinach is a awesome and healthy combo. This mushroom wraps in spinach sauce is a tasty and healthy one pot meal. If you want a change from your regular food then do try this continental dish .

INGREDIENTS:

For Mushroom Stuffing:

1 cup finely chopped mushrooms
1 onion finely chopped onion
2 table spoon finely chopped cabbage
3-4 table spoon grated cheese
1/4 tea spoon pepper pwoder
1 green chilli chopped
1/2 tea spoon ginger- garlic paste
salt
oil

For Pancakes:

3-4 cup maida( plain flour)
11/4 cup milk
1/4 tea spoon pepper powder
pinch of baking powder
salt

For Spinach Sauce:

1 1/2 cup chopped spinach
21/2 cups milk
2 table spoon cornflour( or maida)
2 table spoon butter
1/4 tea spoon pepper powder
salt

Other Ingredients:

2 table spoon tomato ketchup
2 tea spoon red chilli sauce
2-3 table spoon cheese

METHOD:

For the pancakes sift maida, baking powder and salt together. Add pepper powder and milk and beat well to get a smooth batter of pouring consistency . Keep aside for 10 mins.Now to make pancakes heat a non stick pan. add 1 tea spoon oil over it.Sprinkle a pinch of salt over it. Take a wooden spoon and spread oil n salt all over the pan.

Now remove the pan from fire and pour 1/3 cup of batter on it and tilt the pan so that the batter spreads to a thin pancake. Now keep the pan back on fire and let the pancake get cooked till edges turn brown.Turn the pancake and cook it for 1 min.Make 3 -4such pancakes and keep them aside.

For the stuffing heat 2 tea spoon oil in a pan.Add onions and saute them for 2-3 mins.Then add mushrooms and saute for more 3-4 mins.Add green chillis and ginger garlic paste and mix well.Add chopped cabbage and stir fry for more 2-3 mins.Add salt and pepper powder. Remove from fire and add grated cheese and mix and keep it aside.

Take one pancake with light side on top.Mix tomato sauce and red chilli sauce.Spread one tea spoon of the tomato-chilli sauce mix on it. Then spread 2 table spoon of mushroom stuffing in a row on top.Then roll the pancake to get a tight roll, seal it with tomato sauce.Now turn the roll and keep the joint side down.Cut each roll in 2 pieces each of about 2 inches long. Keep them aside.Repeat this with all the remaining pancakes and stuffing.

Now for the spinach sauce heat 2 table spoon of butter in a heavy bottomed kadhai.Add chopped spinach and stir for 2-3 mins till the water dries up .Add cornflour or maida and stir for 1 min.Add milk and stir continuously till it boils and thickens. Add salt and pepper powder and stir.Simmer on low heat for 2-3 mins to get thin pouring sauce which coats the spoon.Remove from fire.

Take a Over proof glass serving dish. Spread 1/4 of the spinach sauce in it. Arrange the mushrooms rolls on top. Spread the remaining sauce on top to cover the rolls completely.Sprinkle grated cheese on top.Bake at 200 degrees for 10-12 mins.

Serve with toasted bread to make a complete meal.

Comments (6)

Mushroom Methi Malai...!!!

Author: Siddhi Shirsat // Category: Gravy dishes, Mushroom Dishes

In Goa rainy season is going on now...and its the end of the wild natural mushroom also:-((...This mushroom start growing in july and grow till august end....I love this mushrooms a lot, they are very very yummy:-))....These mushrooms grow in forests and people pluck them and sell them.These mushrooms have lot of demand in Goan market..I have put a pic of this wild mushrooms below for those who do not know much about them...This year also i enjoyed lot of this wild mushrooms...i made the usual goan dishes with them which i have already posted last year,and when i had lot of them still remaining i decided to try something new and different with them...Finally i decided to make a fusion of a punjabi gravy and this mushrooms and "Mushroom Methi Malai" came to birth and it turned out very well:-))...the flavour of this mushrooms combined very well with that of methi leaves....
Last year i had posted some tasty dishes with this wild mushrooms. I have given the links below for those who missed it.

Mushroom Shakuti(Goan Mushroom Gravy Dish)

Tawa Mushroom

Fried Mushrooms

Mushroom Dum Biryani

Mushroom Momos

Mushroom Kathi rolls

Goan Natural Wild Mushrooms

INGREDIENTS:

50 medium sized fresh wild mushrooms
2 cups packed of fresh fenugreek leaves(methi)
1 1/2 cup fresh cream( i used low fat)
3 cups skimmed milk
1/2 cup cashewnuts
1/2 cup charmagaz (dried melon seeds)
1 big onion
2-3 green chillis
1" ginger
3 garlic cloves
2 tea spoon poppy seeds(khus khus)
4 cloves
4 green cardamoms
4-5 peppercorns
3/4 tea spoon fennel seeds
1 cinnamon stick
1-2 tea spoon sugar
pinch of fresh nutmeg powder
1/2 tea spoon garam masala
3-4 table spoons of butter(low fat prefered)
2 table spoons of kasoori methi
oil/ghee
salt

METHOD:

Soak cashewnuts and charmagaz in little water for 2 hours.Similarly soak poppy seeds , cardomomss,cinnamon,cloves,peppercorns and fennel seeds in little water for 2 hours.

This wild mushrooms has lot of mud as you can see it on the above pic on them so they have to be washed very well so that all the mud goes. The best method to wash them is soak them in water for 15 mins and then rub each one of them gently with a muslin cloth, all the mud on them gets absorbed by the cloth.After washing them chop them in 2 pieces and keep.

After the soaking time is complete we need to make the white paste.Take small grinder and in it add all soaked spices, cashewnuts, charmagaz,chopped onion, green chillis , garlic cloves and ginger pieces in it and grind using water used to soak them .Grind it to fine thick paste, do not use much water.

Now heat a non stick pan and add little butter and saute the fenugreek leaves for 3-4 mins and keep them aside.After that saute the chopped mushrooms for 7-8 mins or till they are cooked.Close and cook them for 2-3 mins while sauting.After they are done keep them aside.

Heat a pan and add 1 table spoon of butter.Add the grinded white paste and saute it for 7-8 mins on low flame till the raw smell goes.Keep stirring countinously or the paste can get burned.Whisk the cream for 1min.Then add the fresh cream and milk and mix well.Cook it on low flame till the mixture starts boiling.

When it starts boiling add the sauted fenugreek leaves and mushrooms and mix well and let it cook again.Add salt, sugar and nutmeg powder.Check the consistency of the gravy.It should be thick creamy gravy.Add more milk if required to adjust the consistency.When it starts boiling add garam masala and stir.Finally add kasoori methi and remove from flame.

Add some butter on it and serve hot with nan or roti.

Preparation Time: 35 mins

NOTE: You can even use button mushrooms instead of wild mushrooms if you do not get them.
This is a mildly spiced dish, so i have used little amount of spices,if you want you can increase the amount of spices added.

Comments (14)

Mushroom Risotto...!!!

Author: Siddhi Shirsat // Category: Italian Dishes, Mushroom Dishes, Rice Dishes

"Risotto"is one of the most popular dish in Italian cuisine...so how can i miss it posting in my blog. So i am posting this mushroom risotto recipe today, which i prepare frequently...its a very simple and easy one.If you do not get arborio rice you can use short grained basmati rice instead. I have used mushroom soup powder which gives a very nice taste and even the flavor of mushroom is infused well.Give it a try and i am sure you will love it.

INGREDIENTS:

1 cup arborio rice(or short grain basmati rice)
3/4 cup chopped mushrooms
2-3 table spoon mushroom soup powder
1 small chopped onion
1 table spoon finely chopped garlic
1 bay leaf
few strands of fresh thyme
1 cube of vegetable seasoning powder
2 tea spoon fresh cream
2 tea spoon butter
20 ml juice of fresh grapes(optional)
2 -3 table spoon grated Parmesan cheese
1/2 tea spoon freshly ground pepper
olive oil
salt

METHOD:

Heat a thick bottomed vessel.Add little olive oil in it and add chopped garlic and saute for 2 mins.Better if u use wooden spoon for it.Then add 1 bay leaf and few strands of fresh thyme and saute for few seconds.Now add the chopped onion and saute for few mins till its soft.

Meanwhile you can make the mushroom stalk.Mix the mushroom soup powder with 5 cups of water, stir it properly so that no lumps are formed.Heat this mixture for 4-5 mins till it gets mixed properly and thickens a bit.

Now when the onion is sauted well and is soft enough add the chopped mushrooms and saute them for few mins till they are done.Now add the grapes juice and cook till its fully absorbed by the mushrooms.Then add the rice and half amount of mushroom stalk which was prepared earlier.After few mins add the remaining mushroom stalk and vegetable seasoning powder and close and cook for 15-20 mins on low flame.

After 15-20 mins the rice need to be fully cooked and mushy.All the water need to be dried up.Then add little salt if required as seasoning powder,stalk and cheese already contains it.Add butter, fresh cream and grated parmesan cheese and mix it well.Cook for 1 min and add pepper powder and mix a bit and remove from flame.

Garnish with fresh parsley and serve it hot.

Preparation Time 30 mins

NOTE: Always use a thick bottomed vessel for it , or else the rice might get burned in the cooking process.
Use the ready-made available mushroom soup powder it gives a nice taste and flavour.
If you do not get fresh grapes juice, no problem you can follow the rest recipe or use white wine instead.Use of fresh grape juice gives a nice taste to mushrooms
For 1 cup of rice use of 5 cups of mushroom stalk is necessary.

Comments (9)

Creamy Mushroom Soup...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, Soups

Hi my dear friends...hope u all r doing well...i was not able to post from last many days, but now i will try to be regular...Rainy season has started here in Goa and its been raining heavily from past couple of days here, so what can be better than a hot soup on a cold rainy evening.I have made this mushroom soup using very few and easily available ingredients...Enjoy this hot tasty soup in this rainy days.

INGREDIENTS:

2 cups sliced button mushrooms
2 sliced onions
1 tea spoon fresh grated ginger
1/2 cup milk
2-3 tea spoon cornflour
2 table spoons of butter
4-5 cups vegetable/chicken stalk(or 1 vegetable seasoning powder cube)
1 tea spoon fresh pepper powder
salt
parsley(optional)
grated cheese(optional)

METHOD:

Heat a pan and add little butter, then saute the sliced onions on it till soft and then add 1n1/2 cups of sliced mushrooms and ginger and saute till they become soft and onion becomes brown.Add cornflour to the milk and stir it.Add this paste to the sauted onions and mushrooms and cook for 3-4 mins stiring countinously.

Let this mixture get cooled.Then grind it to a fine paste.Add vegetable/chicken stalk to it and mix it.Cook it on a medium flame for few mins.Add salt and pepper powder according to your taste.Cook till this mixture gets boiled and gets the required soup consistency.

Heat the remaining butter in a pan.Shallow fry the remaining sliced mushrooms till brown and crisp on both sides.

When the soup is ready garnish it with parsley, grated cheese and crisp fried mushrooms.Serve hot.

Preparation Time : 15 mins

NOTE: If vegetable stalk is not available, add the vegetable seasoning cube powder to water and cook it for 3-4 mins and then use it as stalk.

Comments (18)

Mushroom Lollypop's...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, Starters

I am not geting enough time for blogging this days as i am bit busy nowdays, so was not able to post from last few days and even missed my regular blog hopping .But today i am back with a very tasty starter "Mushroom Lollypop".This is one of the most yummy and tasty starter in my vegetarian starters list.I found a very good recipe of it in sushmas blog here.She has given a very nice recipe of it and her pic is also very inviting.Do check her blog for many yummy chinese as well as other recipes.Thanx A lot Sushma for the lovely post.I tried her version and they were so tasty that they got over in few mins Try them soon and i am very sure that you all will love it.Its are perfect starter for some special guests at home.

INGREDIENTS:

200 grams fresh button mushrooms
1 cup coursly grinded cornflakes
oil

For Marinade:

1 tea spoon pepper powder
2 tea spoon fresh garlic paste
2 tea spoon lemon juice

For Batter:

1/2 cup maida(All purpose flour)
1/2 cup cornflour
2 tea spoon fresh garlic paste
1 table spoon grated mozzarella cheese
2-3 green chillis finely chopped
2 table spoon finely chopped coriander leaves
1/2 tea spoon baking powder
salt

While Serving:

Toothpicks
Silver foil

METHOD:

Wash the mushrooms well and then dry them fully by keeping them on a absorbant paper for few mins.Prick them with a fork at few places so that they absorb the marinade well.Mix all the ingredients of the marinade in a bowl and rub it all over the mushrooms very well.Keep them aside for 30-40 mins.

Mix all the ingredients of the batter and make a smooth and thick batter like that of a pakoda . Spread the crushed cornflakes on a plate.Now take each marinated mushroom and dip it well in the prepared batter and then roll it on a bed of crushed cornflakes so that it coats it well all over.Deep fry this mushrooms in hot oil till golden brown.

You can prick them with a toothpick before deeping in the batter or you can even prick it after frying the mushrooms as sometimes the toothpick tends to fall during frying.Then wrap the ends of toothpick with a silver foil and serve them hot.

I served them with oriental chilli-garlic sauce as it goes very well with it...

Preparation Time:50 mins

Comments (25)

Roasted Chicken With Creamy Mushroom Sauce & Buttered Rice...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Mushroom Dishes, Rice Dishes

This roasted chicken with creamy mushroom sauce and buttered rice really sounds a very yummy and tasty meal, infact its really a tongue tingling combo.The mushroom sauce on its own is a very creamy and wonderful side dish.Serving this sauce with roasted chicken and buttered rice is a awesome treat.I had loved this combo the very first time i had made it, so now whenever i want to make something with chicken and mushroom this is the first meal which comes to my mind.Try this tasty com bo and i am sure you will love it.

INGREDIENTS:

For Roasted Chicken:

250 grams boneless chicken pieces
2 table spoon of ginger garlic paste
1-2 tea spoon black pepper powder
butter
salt

For Mushroom Sauce

2 cups finely chopped mushrooms
1 cup finely chopped onion
1 table spoon finely chopped garlic
2 tea spoons celery steams chopped(optional)
1/2 -3/4 cup low fat fresh cream
1/2 tea spoon pepper powder
1/4 tea spoon nutmeg powder
1 table spoon butter
salt

For Buttered Rice:

1 cup basmati rice
1-2 table spoon of butter
1 tea spoon dry parley
salt

METHOD:

First to make the roasted chicken take the boneless chicken pieces and apply ginger-garlic paste to them and keep for 20 mins then apply salt and pepper powder.Heat a pan and add butter, shallow fry this marinated chicken pieces in it till it turns golden brown on all sides.you can even roast the chicken pieces in oven.

Now for mushroom sauce heat a vessel and add butter then add chopped onion and saute it for 2-3 mins.Add chopped garlic and saute for more couple of mins.Now add the chopped celery stems and chopped mushrooms and mix well.

Saute this mixture for 2 mins and add pepper powder and salt, saute for more 2 mins and add 2 cups of water and stir.Now add the cream and keep on low flame and cook for 2 mins.Add more water if required.Add nutmeg powder and stir.Cook on low flame till the the water reduces a little and sauce gets the required consistency.Then remove from flame.

Now finally to make the buttered rice. Cook the rice with 3 n 1/2 cups of water till 3/4 done.Do not make the rice much soft and spread it and let it cool.Then take a non stick deep pan and add butter in it and toss the cooled rice for 3-4 mins till it nicely gets coated with butter.Garnish with parsley.

Now while serving.Take rice and on top pour generous amount of mushroom sauce and chicken pieces.Serve hot.

NOTE: My vegetarian friends can try this mushroom sauce and buttered rice with some roasted veggy or roasted peppered paneer/tofu.

Comments (26)

Mushroom Peas Masala...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, side Dishes

This mushroom mutter masala is a mushroom dish which i had tried some days back.Normally we make simple mushroom stir fry when we get the local tasty mushrooms here in rainy season.They are very very tasty, i have posted few recipes of them before. But in this season we get the normal button mushrooms which are not that tasty so i decided to add more taste in it by adding green peas in it.I even added tomato puree and onions paste and it tasted very good.I loved this preparation as it was very quick and simple. Here our some of my mushroom recipes which i had posted before.

Tawa Mushrooms

Goan Mushroom Gravy

Mushroom Dum Biryani

Fried Mushroom

Mushroom Momos

INGREDIENTS:

2 cups chopped button mushrooms

3/4 cup green peas

1 cup chopped onion

1 cup blanched onion paste

3/4 cup tomato puree

1 table spoon ginger-garlic paste

2 tea spoon kitchen king masala

1 tea spoon garam masala

1-2 tea spoon red chilli powder

1 tea spoon dry oregeno

salt

oil

METHOD:

Heat little oil and saute the sliced mushrooms for 2-3 mins.Blanch green peas in hot water.

Heat a pan and add oil.Saute the chopped onion till light brown.Now add the ginger-garlic paste and saute for more 2 mins.

Now add the sauted mushrooms and green peas.Add chilli powder, kitchen king masala, oregeno and salt.Mix it well and cook for 2 mins stirring countinously.

Now add onion paste cook for 1 min.Add tomato puree and little water and let it get cooked for some time.Add sugar and garam masala.When its almost cooked well and bit dry remove from flame.

Serve hot with parathas or roti.

Preparation Time: 20 mins

Comments (4)

Mushroom White Sauce Bruschetta...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Italian Dishes, Mushroom Dishes, Starters

Well this recipe came into existence cause of my wierd imagination. I like white sauce and i observed that mushroom tastes well with white sauce as they compliment each other well.And the idea of keeping it on toast came from the concept of Bruschetta.Bruschetta is an famous italian snack.It consists of grilled bread with olive oil, pepper, cheese etc. Variations may include toppings of meat, vegetables, beans, Bruschetta is usually served as a snack or appetizer. I named this dish bruschetta as it was similar to it but with little modifications made by me.I made them and they tasted superb. Everyone who tasted it liked its taste and asked me the recipe also:-))

INGREDIENTS:

2 cups chopped button mushrooms

3 cups milk

1 medium size finely chopped onion

15 bread slices

2 table spoon butter

2 table spoon cornflour

1 cup grated cheese

1 tea spoon oregeno

4 table spoon butter

extra virgin olive oil

1/2 tea spoon pepper powder

1 table spoon cilantro

salt

METHOD:

Heat a pan and add two table spoon of butter,when its melted add mushroom pieces and fry them for 3-4 mins till soft.

Heat a kadia, add butter, when its melted add Garlic pieces and fry till they turn light golden and leave aroma.Now add choped onion and saute till soft and light brown.Now add cornflour and keep stirring countinously for 2 mins till its raw smell goes . Now add milk and keep on stirring till thick, avoid lumps.

when its thick enough. add pepper powder and salt. Add fried mushrooms and mix well.Add grated cheese and mix well. Add oregeno and remove from flame.

Now take the bread slices. Cut them in round shape using a sharp edge bowl. You can use the bread without giving it round shape also.

Heat a non stick tawa, add butter or olive oil and fry the bread slices till golden and crisp on both sides.You can even toast them in a toaster.

Take each toast and put mushroom mixture and garnish with cilantro.Serve Hot.

NOTE: If you want mushroom mixture to be more spicy, you can add some chilli flakes to it.

NOTE: To get the authentic italian bruschetta taste using olive oil to toast the bread slices is a must.

Preparation Time: 15 mins

Comments (0)

Simple Mushroom Rolls...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Kebabs N Rolls, Mushroom Dishes

This mushroom roll is a very simple and tasty .I make different types of mushroom rolls, this is one of them. For this roll i have used the same stuffing as mushroom kathi roll which i had posted some days ago, but this roll has a soft and chewy coating campared to hard coating of kathi roll.You can try its coating with some other stuffing also like paneer, corn etc

INGREDIENTS:

For Stuffing:

Prepare as in this recipe

For Coating:

1 cup maida(all purpose flour)

1/2 cup curd

2 tea spoon sesame seeds(til)

salt

butter

METHOD:

Prepare the stuffing according to the recipe.

Take a bowl and add maida. Add curd, salt, sesame seeds and mix well. Add water to get a required consistency for the batter.It should be like dosa batter.

Heat a tawa and add butter. Take little batter in a laddel and spread it like a medium size dosa. When its done from down, put the stuffing on it and roll it on tawa only. Since the top side of dosa is not cooked directly it will help in sealing it.

Seal the roll properly and cook for 2-3 mins turning frequently so that it gets cooked on all sides.

Remove from flame and cut in pieces and serve hot.

Preparation Time: 20 mins

Comments (0)

Mushroom Kathi Rolls...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Kebabs N Rolls, Mushroom Dishes

Different types of kathi rolls and plain rolls of vegetable and chicken are famous in india. I am posting mushroom kathi role recipe today. Its for a change from the normal vegetable and chicken kathi roles.I had seen normal vegetable kathi role recipe on net and modified it into a mushroom kathi role. It tasted very good . My idea of adding tomato-chiili sauce and fresh butter worked out well.Tomato-chilli sauce and fresh butter bleands well with mushrooms and gives a nice taste and wetness to the mushroom mixture.Perfect for rolls.

INGREDIENTS:

For Mushroom Mixture:

1 cup chopped natural mushrooms(or artificial)

2 big onions finely sliced

1 tea spoon chilli powder

1/2 tea spoon corainder powder

2 tea spoon garam masala

1 table spoon ginger-garlic paste

2 table spoon fresh butter

1 table spoon cream

1/2 cup tomato-chilli sauce

salt

oil

For Roti:

1 cup maida(or plain flour)

1 table spoon corn flour

1/2 tea spoon baking soda

1 tea spoon butter

salt

METHOD:

Take 1 cup of plain flour in a bowl. Add to it a pinch of salt, butter, and corn flour and soda.

Knead the mixture into soft dough by adding water. Cover the dough with a wet muslin cloth and keep it aside for half an hour.

Meanwhile we need to make the mushroom mixture. Heat oil in a pan and fry onion till golden brown.add ginger-garlic paste and saute for 2 mins.

Now add the mushrooms, add salt and cover and cook on low flame till mushrooms get cooked well.Natural mushrooms take time while cooking.

When mushrooms are almost cooked add chilli powder, corainder powder and garam masala and mix properly. Add cream after 1 min and mix well.Now add butter and stir on low flame.

After 2mins add tomato-chilli sauce and mix and remove from heat. Mixture is ready.keep aside.

Now, take a small portion of the dough and roll it giving a round shape. Make it as thin as possible. Cook each side of roti lightly on tawa by applying little ghee

Now, fill the roti with enough of mushroom mixture. Roll it into a swiss role.

Now Fry the role on tawa for 2-3 mins by turning again and again. Cut the rolls into small pieces and serve hot.

Reapeat the same process with remaing rotis.

Preparation Time :35 mins

Comments (5)

Mushroom Momos...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Indo-Chinese/Chinese Dishes, Mushroom Dishes, Starters

Momos or momocha are Steamed Dumplings. It is a popular recipe from the land of china, tibet and north eastern india. It is famous in many north-eastern restaurants in many parts of india. normaly momos are stuffed with vegetable filling or chicken stuffing.They are usauly served with momo sauce.I had lots of mushrooms at home and wanted to try something new so decided to make mushroom momos and believe me they turned out realy yummy...:)

INGREDIENTS:

1 cup maida(all purpose flour)

1 cup chopped natural mushrooms(or artificial)

2 onions chopped finely

1 veg maggi cube

1 table spoon soya sauce

1 tea spoon chilli sauce

1 tea spoon garam masala

1/2 tea spoon baking powder

salt

oil/ghee

METHOD:

Take maida ina bowl and mis baking powder and salt. Add little oil and kned well using water.Keep for 40 mins.

Now take a kadai.Add oil and fry onions till golden brown. Now add the mushrooms in them and mix them and close the lid. Let them cook on low flame.

When the mushrooms are cooked well. Add salt, maggi cube and garam masala and stir well. when its almost done add soya sauce and cook for 1 min and remove from heat. Keep aside.

Now make small balls of the dough.Roll them into small thin puris and put 1 table spoon of the filling in the center.Close the puri and seal it. Same like we make modaks here.

Steam them for 20 mins in a steamer.

Serve hot with tomato-garlic sauce.

NOTE: You can even bake them and serve after steaming.

Preparation time: 30 mins

Comments (0)

Mushroom Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, Pulavs N Biryanis, Rice Dishes

This is one more recipe with mushrooms. This season we get lots of natural mushrooms in goa. There was a big bundle of them lying in our refrigerator so i decided to try mushroom dum biryani, and believe me it tasted awesome.I layered cooked rice with the spicy mushroom gravy and cooked it on low fire and it was yummm.The rice gets a nice aroma of the mushrooms.Natural mushrooms are prefered in this recipe.Button mushrooms can also be used but taste will be compromised.

INGREDIENTS:

11/2 cups natural mushrooms( or artificial mushrooms)

2 cups rice

2 large onions thinely sliced

1 tomato very finely chopped

1/2 cup yogurt

2 table spoon whipped cream

2 tea spoon chilli powder

1 table spoon ginger-garlic paste

2 tea spoon garam masala

1 tea spoon corainder powder

1/2 tea spoon jeera powder

1/2 tea spoon turmeric powder

5-6 cloves

5-6 peppercorns

2 big cardomons

3-4 bay leaves

4" cinamon stick

1/2 cup corainder leaves finely chopped

1/4 cup mint leaves finely chopped

salt

oil

pinch of kesar(optional)

1/4 cup milk(optional)

METHOD:

Soak rice in water and drain it. then add a tea spoon of oil and keep it for drying by spreading it on a muslin cloth for 30 mins.

After that take a vessel and add oil.When it gets heated add all the whole masalas and fry for 2 mins. Now add the rice and stir and fry it for 3-4 mins. Now add 3 3/4 cup water and let the rice cook.Add some salt also.

Meanwhile take a pan and add 1 table spoon oil and fry the mushrooms for 3-4 mins till they become soft. Remove them and keep aside.

Now in the same pan fry the chopped onions in oil till light brown. Then add ginger-garlic paste and mix and saute briefly.

Add red chilli powder, coriander powder, cumin powder,salt and turmeric powder. Stir-fry briefly and add the chopped tomatoes and whipped cream.Mix well.

Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.Add yogurt, garam masala powder . Stir well and cook for two minutes more.

Add the quartered button mushrooms and salt to taste. Add half the quantity of chopped fresh coriander and mint leaves. Stir-fry over high heat for two to three minutes and remove from heat.keep aside.

Rice will be ready.Now its time to assemeble rice and mushrooms and give dum for the biryani.

Take a flat bottemed vessel.Add ghee to the bottom.Arrange the cooked rice and mushroom masala in alternate layers , sprinkling the remaining chopped fresh coriander and torn mint leaves and saffron dissolved in milk after each layer. Ensure that the top most layer is of rice and then sprinkle chopped corainder and mint leaves.

Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough.

Keep the sealed dish on a medium hot tawa and leave for 15-20mins on low flame . You can also place a few burning charcoals on the lid.

Break the seal and open the biryani, just before serving.

Preparation Time: 35 mins

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Fried Mushrooms

Author: Siddhi Shirsat // Category: Mushroom Dishes, side Dishes

This Fried mushrooms tasts realy nice.This is a typical frying method used in goa. They are realy simple to make.If forest grown natural mushrooms are used they taste more nice. I have used same natural grown mushrooms here.

INGREDIETNS:

8-10 natural mushrooms (or artificial mushrooms)

2 tea spoon chilli powder

1/2 tea spoon turmeric powder

2 table spoon rava(sooji)

salt

oil

METHOD:

Cut the mushrooms verticaly in 2 pieces each.

Apply turmeric powder, chilli powder and salt to the mushroom pieces evenly.

Heat a tava and add oil. Deep this mushrooms individualy in rava and shallow fry them till golden brown.

Serve hot.

NOTE: As this is a typical goan method of frying veges , you can even use sliced potatoes.brinjals and vertically sliced lady fingers insted of mushrooms.Method remaind the same.

Preparation time:10 mins

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Mushroom Gravy(Alambyache Tonak)

Author: Siddhi Shirsat // Category: Goan Dishes, Gravy dishes, Mushroom Dishes, side Dishes

I am posting one more mushroom recipe today. 'Alambe' means mushroom in konkani and 'Tonak' is konkani word used for gravies prepared with fried grated coconut. This mushroom gravy tastes best when prepared with naturaly grown mushrooms.I have added more info on them here. I just love this dish with natural mushrooms. Artifically grown mushrooms can also be used but they do not taste as good as this natural ones.

INGREDIENTS:

2 cups verticaly chopped naturaly grown mushrooms( artificial will also do)

1 1/2 cup fresh grated coconut

4 onions chopped

1 1/2 tea spoon turmeric

2 table spoon home made goan garam masala( or garam masala)

3-4 dried kokum (sola)

1/2 tea spoon sugar

salt

oil

METHOD:

Take a kadai and add liitle oil. When its hot add 1/4 portion of the chopped onions and fry till till they turn light brown. Now add the coconut and fry for 4-5 mins. Remove from flame and cool.

Now take the fried coconut mixture and add turmeric in it. Grind this to a fine paste using water. Keep it aside.

Now take a vessel and add little oil. Fry 1/4 amont of the remaining chopped onion in it. when its light brown add the mushroom pieces and the remaining half quantity chopped onion. Mix well and add little water so that the mushrooms gets cooked.

When the mushrooms are almost cooked add salt and the masala powder. I use home made masala called as 'samar masala'.Its a goan masala. I vl post tis recipe some other time.Now add the ground coconut paste and mix well. Check the consistency of the gravy.It should be of medium thickness. If its more thick add more water and adjust. now add the sugar. check the taste of salt and masala and add more if required.

When the gravy starts boiling add the dried kokum and remove from flame.

Serve hot with paratha , chapati or rice.

NOTE: If dried kokum is not available use tamrind paste instead of it. Kokum is used as it goes well with mushrooms.It gives the required taste and bit of colour.

Preparation time: 25 mins

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Tawa Mushroom...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, Quick Dishes, side Dishes

In Goa its mid of rainy season now. This time we get naturaly grown mushrooms. They grow in deep forests and people remove them and sell them in markets, as they have lot of demand. I just love this mushrooms very much-:).They are damn tasty and yummy. Below i have added pics on those mushrooms. I have added both the bigger mushrooms and small mushroom pics.They have lot of mud on them so they have be washed properly and carefully.Many tasty dishes can be prepared from them. Tawa mushroom is one such easy dish,which can be done very easily.You can even use button mushrooms in place of this local mushrooms.

Big Size Mushrooms

INGREDIENTS:

2 cups chopped natural mushrooms(or artificialy grown mushrooms)

2 big onions chopped lengthwise

1/4 cup fresh grated coconut

1/2 tea spoon chilli powder

1 tablespoon garam masala

1 tea spoon turmeric

salt

1-2 dry kokum or tamrind extract

oil

METHOD:

heat a pan and add oil and fry the onions till they become light brown.Now remove them from pan.

In the same pan add more oil if required and fry the mushrooms for 4-5 mins.Now add the onion to them and fry for 2-3 mins.

Now add the chilli powder, salt, garam masala and turmeric powder and mix well.Add the grated coconut now and mix. When they are almost cooked cut the kokum in 2 pieces and add to it and mix.Remove from flame.

They are ready.Serve hot.

Serves:3-4
Preparation time:15 mins.

Small Size Mushrooms

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