Thursday, December 4, 2014

TANDOORI MUSHROOMS

TANDOORI MUSHROOMS

As you would have guessed by now, we are fond of mushrooms. Apart from everything else, they are low in calories and rich in proteins.  Elsewhere in this blog you will find recipes for Achari Khumb, Mushroom Sukka, and Matar Mushrooms.

This recipe is adapted from the one by Tarlaji Dalal. I had first come across it in her book, "Cooking With 1 Tsp Of Oil," This book was amazing as all the recipes there were cooked with just 1 tsp of oil. I find the recipe is also available on her website.

We had this with rotis and found it made a great combination.



Ingredients:

  • Mushrooms, 300 gms
  • Milk, 1/2 cup
  • Corn flour, 1/2 tsp
  • Kasoori Methi, ( Dried Fenugreek Leaves). 1/2 tsp
  • Oil, 1 tsp
  • Salt, to taste
For the Chilli-Garlic Paste:
  • Red Chillies, whole, 4 * I used Byadgi variety 
  • Garlic, large cloves, 4
  • Ginger, 1 " piece
  • Coriander-Cumin Seed Powder ( Dhania-Jeera Powder), 2 tsp
Method:

Wash the mushrooms and cut them into halves. Keep aside.
Dissolve the cornflour in the milk and keep aside
Grind the red chillies, garlic, ginger and coriander and cumin seed powder using just the required amount of water to make a paste. 
Heat the oil in a kadhai and when it gets hot, add the ground chilli-garlic paste and kasoori methi. Saute for 1 minute
Add the halved mushrooms and the mixture made of cornflour and milk, and salt to taste
Saute for 4-5 minutes till the mushroom pieces are well coated with the masala
Serve hot