Jan 28, 2010
H loves mushrooms and I can't stand them. But Ido my best to make some for him. Scouring the net, the books for something to make for him. Recently my MIL had bought a book by Nita mehta. Saw something interesting and so decided to make it for him.
And on a completely different note, I'm meeting a fellow food blogger Arundati of Escapades in Ahmedabad. will let you know how the madness goes. Talking food and shopping .. what could be a better combination.
The weather is losing its chill now..last few days before we can savor hot soups, hot biryani's before the heat becomes unbearable. And then it shall be time for cold curd rice, cold soups.
Getting ready for some more food. My younger brother's wedding is in two weeks. Food and more sweets..outfits for me are going to be re-cycled. I've just worn my wedding outfits once, that too just a year back..so why waste money on something new. Its the age of recession, the age of spending wisely. Will def post some photos of that..
Here's the richest recipe for mushrooms..with butter, cashews, cream and some more cream...good for when you want something rich once in a while..
you will need :
200 gm small mushrooms
1 cup peas - boiled or frozed
4Tbsp kasoori methi (this is a must, gives it fabulous flavor)
1tsp ginger-garlic paste
pinch of pepper
1 Tbsp butter (I used one tsp)
2 onions - ground to a paste
1/4 cup malai -mix with 1/4 cup milk and blend or 1/2 cup thin cream
salt to taste
1/2 tsp chilli pwd
1/2 tsp garam masala
pinch of dry mango powder (amchoor)
1/2 cup milk (use as needed)
1/2 stick cinnamon
seeds of 2-3 green cardamom (chhoti elaichi)
4-5 pepper corns
2 tsp roasted cashew nuts
Trim the stem of mushroom. If they are big, cut into two, else leave them whole.
heat 1Tbsp butter in a kadhai and add mushrooms. Stir fry on high flame till mushrooms are dry and golden. Add 1tsp ginger-garlic paste, 1/2 tsp salt and pinch of black pepper. stir for another minute and remove from flame. Keep them aside
Grind all the ingredients of the dry fragrant masala to a powder in a mixer..
Heat 3 tbsp of oil, add the onion paste and cook on low heat till oil seperates. Don't brown the onions.
Add the ground masala powder. cook for a few seconds.
Add kasori methi and malai and cook for 2-3 minutes till malai dries. keep on low heat.
Add salt, chilli powder, garam masala, dry mango powder. stir for a minute.
Add the boiled peas and mushrooms.
Add 1/2 cup milk to get a thick gravy. Add few tbsp of water if the gravy is too thick. Boil for 2-3 minutes and serve hot.
If you omit the mushrooms, and add more kasoori methi and increase the amount of peas, you can make matar methi malai. Tastes great..
More later about when Tejalcooks met Escapedes...