MUSHROOM PULIMUNCHI

 MUSHROOM PULIMUNCHI 

There was a time in India when we could get mushrooms only in certain months- during the monsoons. These days, of course, they are available all though the year, much to the delight of mushroom lovers like us!

In case you didn't know, button mushrooms have numerous health benefits too! 

Elsewhere in this blog, you will find some more recipes for Mushroom dishes, such as:-

• Kadai Mushroom
• Mushroom Pepper Fry
• Mushroom Chettinad
• Khumb Masala

Today's recipe is for a spicy and tangy dish from my Home State of Karnataka and is called, "Mushroom Pulimunchi". This comes from the Mangaluru area where Tulu speaking Bunts make dishes with tamarind and chillies called Pulimunchi. 

I have adapted this from "Mushroom Pulimunchi" in the cookery channel Ananya's Space

We loved this dish which tasted great with hot steamed rice. 

Ingredients:-

• Mushrooms, 200 gms
• Onion, 1
• Curry Leaves, a few
• Ginger Garlic Paste, 1/2 tsp
• Small Tomato, 1
• Salt, to taste
• Coconut Oil, 2 tbsp
• Coriander Leaves, 1 tbsp for garnish 

To Be Ground To A Masala Paste :-

• Roasted Byadgi Red Chillies, 7
• Roasted Coriander Seeds, 1 and 1/2 tbsp
• Roasted Fenugreek Seeds, 1/8 tsp
• Tamarind, size of a marble
• Turmeric Powder, 1/2 tsp

Method:-

Wash and clean the mushrooms and pat them dry on a clean kitchen towel

Slice the mushrooms or quarter them and keep aside

Roughly chop half the onion and finely chop the other half

Chop the tomato 

Finely chop the coriander leaves 

Heat a little oil in a kadhai and roast the Bydagi red chillies, coriander seeds and fenugreek seeds.

Allow this to cool and then transfer to a small mixer jar

Add the tamarind and turmeric powder and first pulse these ingredients

Then grind to a fine paste adding just the required amount of water

Keep aside

Heat the coconut oil in a thick-bottomed kadhai and add the finely chopped onion and sauté 

Add the curry leaves and the ginger garlic paste

Fry till the onions become slightly golden in colour

To this add the freshly ground paste and mix well

Cover and cook for 2 minutes or till the raw smell goes and oil is released

Now add the roughly chopped onion and tomato and salt to taste. Mix well 

Cover and cook for another 2 minutes till the tomato becomes soft and mushy

At this stage add the sliced mushroom and a little water from the mixer jar

Cover and cook on medium flame for about 5 minutes or till the mushroom get done

Remember that mushrooms get cooked quickly

Switch off the gas  and garnish with finely chopped coriander leaves 

Transfer to serving bowl

Serve Mushroom Pulimunchi with hot steamed rice

MUSHROOM KURMA

MUSHROOM KURMA

There was a time years ago when mushrooms were considered seasonal in India. But these days they are available all through the year. They have also increasingly become more popular than before.

Mushrooms are good for health as they have immune-supporting nutrients. I therefore make mushroom dishes fairly often at home. 

Elsewhere in this blog, you will find recipes for dishes made with mushrooms such as :-

• Khumb Masala
• Mushroom Bhuthi
• Mushroom Pepper Fry
• Mushroom Chettinad

Today's recipe is for  Mushroom Kurma which goes great with both rice and rotis. I have adapted this from Mushroom Kurma in Ambika Shetty's Kitchen. 

This tasted great with hot rotis. 

Ingredients:-

• Button Mushrooms, 1 packet of 200 gms, 
• Cinnamon, 1 stick
• Cloves, 2-3
• Bay Leaf, 1
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Medium-sized Onions, 2
• Ginger Garlic Paste, 1/2 tsp
• Green Chillies, 2
• Medium-sized Tomatoes,  2
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 3/4 tsp
• Coriander Powder, 1/2 tsp
• Kitchen King Masala, or Garam Masala, 1/4 tsp
• Coriander Leaves, finely chopped, for garnish, 1 tbsp 
• Oil, 3 tbsp
• Salt, to taste

To Be Ground To A Paste :_

• Coconut Gratings, 1/2 cup
• Cashewnuts, 10 
• Poppy Seeds, 2 tsp

Method:- 

Wash the button mushrooms and pat them dry with a clean kitchen towel 

Slice the button mushrooms into quarters and keep aside

Wash the tomatoes and finely chop them

Thinly slice the onions and slit the green chillies

Soak the cashew nuts and poppy seeds in 1/4 cup of warm water for about 10-15 minutes

In a small mixer jar, grind together the coconut gratings, cashew nuts and poppy seeds to a fine paste with  the water used to soak the cashew nuts and poppy seeds . Add a little more water if required for grinding.

Keep this ground paste aside. 

In a thick-bottomed kadhai, heat the oil and on medium heat add the cinnamon, cloves, bay leaf, cumin seeds, and curry leaves 

Wen the cumin seeds sizzle and the spices give off a good aroma, add the sliced onions and sauté  till they become translucent 

To this add the ginger garlic paste, slit green chillies, finely chopped tomatoes and a little salt and turmeric powder. Mix well 

Cover and cook on medium heat till the tomatoes become soft and mushy

Next add the chilli powder and coriander powder and mix well

Now add the quartered button mushrooms and mix well

Cover and cook on medium heat for 3-4 minutes as mushrooms get cooked very soon

Mix in the freshly prepared ground paste and add Kitchen King Masala and salt to taste

Adjust the consistency by adding the required amount of water and bring to a boil

Let it simmer for 2 minutes, switch off the gas and lastly garnish with finely chopped coriander leaves 

Transfer the Mushroom Kurma to a serving bowl

Serve hot with rotis or ghee rice 

MUSHROOM MASALA

 MUSHROOM MASALA

Thanks to our supermarkets, these days mushrooms are readily available all through the year. This is quite different from the old days when they used be considered seasonal. They were available in plenty - but only during the rainy season. People used to eagerly look forward to this time of the year for them. 

Mushrooms are rich in Vitamin B and are said to have several health benefits. 

We make dishes with mushroom quite often so elsewhere in this blog, you will find recipes for dishes with mushrooms,uch as:-

• Mushroom Bhuthi
• Mushroom Chettinad
• Mushroom Kurma
• Mushroom Pulao

Today's recipe is for Mushroom Masala which I have adapted from the YouTube video in Sruthi's Kitchen. 

The additional special tadka of garlic, chilli and freshly crushed pepper in butter gives it a distinctively delicious flavor. We enjoyed this flavorful dish with hot rotis.

Ingredients:-

• Button Mushrooms, 200 gms
• Large-sized Tomato, 1 - to be made into a puree 
• Medium- sized Onion, 1
• Oil, 2 tbsp
• Mustard Seeds, 1/2 tsp 
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a few
• Green Chilies, 2 
• Turmeric Powder, 1/4 tsp
• Ginger Garlic Paste, 1 and 1/2 tsp
• Cumin Powder, 1/2 tsp
• Coriander Powder, 1 and 1/2 tsp
• Chilli Powder, 1 and 1/2 tsp, or to taste
• Kitchen King Masala, 1/2 tsp
• Medium-sized Capsicum, 1
• Coriander Leaves, finely chopped, 1 tbsp, for garnish

For Special Seasoning:-

• Butter, 1 tbsp
• Garlic Cloves, chopped, 3
• Green Chilli, slit, 1 
• Curry Leaves, 4
• Black Peppercorns, freshly crushed, 1/4 tsp or to taste 
• Coriander Leaves, finely chopped, 1 tbsp

Method:-

Wash the mushrooms and pat them dry with a clean kitchen towel

Cut the mushrooms into quarters 

Wash the capsicum, remove the core and seeds and chop into cubes 

Finely chop the onion and coriander leaves and slit the green chillies

Prepare the tomato puree and keep aside

Chop the garlic cloves 

Heat 2 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds and when they splutter add the cumin seeds, when they sizzle add the curry leaves, slit green chillies and turmeric powder

Saute for a few seconds

Next add the finely chopped onion, the ginger garlic paste and a little salt and sauté for about 5 minutes till the onions becomes translucent and the raw smell of the ginger garlic paste goes 

To this add the spice powders; cumin powder, coriander powder, chilli powder and Kitchen King masala and mix well

Now add the chopped capsicum, tomato puree and the chopped mushrooms and mix well

Cover and cook for about 5 minutes on medium heat till the mushroom and the capsicum get done and well blended with the masala 

Check for salt and add as required

Lower the flame and simmer the Mushroom Masala

In a small tadka ( seasoning) pan, heat butter and when it melts add the chopped garlic, and 1 slit green chilli and sauté  till it gives off a good aroma

Add 3-4 curry leaves and a little of the chopped coriander leaves and sauté for a few seconds 

Next add the freshly crushed pepper and sauté 

Pour this seasoning on to the Mushroom Masala

Switch off the gas and garnish with the remaining coriander leaves 

Transfer to a serving bowl

Serve Mushroom Masala hot with rotis, chapatis or naan 

MUSHROOM, PEAS & SPRING ONION CURRY

MUSHROOM PEAS & SPRING ONION CURRY

At our home, we make dishes from mushrooms quite often as they are considered good for health in many ways. You will therefore find many recipes for mushroom dishes elsewhere in this blog, such as Mushroom Kurma, Mushroom Mint Pulao, and Matar Mushroom.

I came across this dish which has an unusual and interesting combination of mushroom, green peas, and spring onions. The recipe is adapted from the YouTube video for Mushroom Peas and Spring Onion Curry by Chef Sanjay Thumma of Vah Chef.

I have reduced the spice levels to suit my taste. We enjoyed this curry with hot rotis and hope that you will like it as much as we did.

Ingredients:

• Button Mushrooms, 200 gms
• Frozen Green Peas, 1/2 cup
• Spring Onion Whites & Greens, 1/2 cup
• Black Cumin ( Shahi Jeera), 1 tsp
• Onion, finely chopped, 1 cup
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/4 tsp
• Tomato Puree, 1 cup
• Cashewnut Paste, from 8-10 cashewnuts
• Chilli Powder, 1 to 1 & 1/2 tsp, or to taste
• Cumin (Jeera) Powder, 1 tsp
• Coriander (Dhania) Powder, 1 tsp
• Oil, 2 tbsp
• Salt, to taste

Method:

Clean the mushrooms, pat them dry and quarter or slice them as per your preference. Keep aside

Soak the cashewnuts in a little warm water for about 10-15 minutes. Then grind them to a smooth paste. Keep aside.

Wash and clean the spring onions. Chop the whites into discs, and cut the greens into long pieces. Keep aside.

Heat a little oil in a thick-bottomed kadhai and when it gets hot, add the black cumin and when they sizzle add the finely chopped onions. Saute till they turn golden brown

Add some salt, ginger garlic paste, turmeric powder, tomato puree and cook on medium flame till the moisture evaporates and the oil separates

Now add the cashewnut paste, chilli powder, cumin powder, coriander powder, and stir taking care not to let the spice powders burn

Add some water and add the mushrooms and cook for about 7-8 minutes

Add the frozen green peas, and cook for another 2 minutes till the gravy gets a thick consistency 

Add the spring onion whites which are cut into discs and then the spring onion greens

Mix it and switch off the gas as the spring onion greens should remain crunchy and not get cooked.

Serve hot with rotis, chappatis or rice.

SCHEZWAN MUSHROOM

SCHEZWAN MUSHROOM

Indo-Chinese cuisine is something that many of us in India relish. Noodles, fried rice, chop suey, with their many variations are made and served in every nook and corner of our country. Elsewhere in this blog, you will find recipes for a few Indo-Chinese dishes such as Schezwan Potatoes, Hakka Mushrooms, and Schezwan Rice.

Today's recipe is for Schezwan Mushroom adapted from Tasty Indian Recipes. I like the dry version of this dish which can serve as a starter or as a side dish. While you can make and use home made Schezwan Sauce, I have used my favourite, the store bought Ching's brand of Schezwan Sauce.

Ingredients:

• Button Mushrooms, 200 gms
• Onion, medium-sized, sliced, 1
• Ginger and Garlic, finely chopped, 2 tbsp
• Cabbage, shredded, 1/2 cup
• Green Chillies, slit, 2
• Carrot, cut into thin strips,1/4 cup
• Capsicum, medium-sized, sliced, 1
• Tomato Ketchup, 2 tsp
• Cornflour, 1 tsp 
• Sugar, 1/4 tsp
• Vinegar, 1/2 tsp 
• Ching's Schezwan Sauce, 2 tbsp
• Dark Soy Sauce, 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp
• Spring Onion Greens, finely chopped, for garnishing

Method:

Clean the mushrooms and keep aside

Dissolve the cornflour in 1/4 cup of water, keep aside

In a thick bottomed non-stick kadhai, heat the oil and when it gets hot add the sliced onions and stir fry

Immediately add the chopped ginger and garlic and stir fry for a couple of minutes on high flame till it gives off a good aroma

Now add the mushrooms, shredded cabbage, slit green chillies, carrot strips, and the sliced capsicum

Add salt, mix well and continue to stir fry

Add the tomato ketchup, cornflour, and sugar, mix well and toss the vegetables quickly 

When the mushrooms are almost cooked, add the vinegar, Schezwan sauce and dark soy sauce

Toss once again, mix well and cook for two more minutes

Garnish with chopped spring onion greens and serve hot

MUSHROOM & CABBAGE STIR FRY

MUSHROOM & CABBAGE STIR FRY

If you have been following my blog, you would have guessed by now that my husband and I are fond of mushrooms. I look out for different dishes which use mushrooms as they have many benefits for  health. Therefore elsewhere in this blog you will find recipes for dishes like Mushroom Mint Pulao, Kadai Mushroom, and Mushroom Chettinad.

Today's recipe is adapted from Padhu's Kitchen as I was attracted by this somewhat unusual combination of mushrooms with cabbage. Both take very little to cook and this dish is simple to make. This dish tastes great and goes well with both rice and rotis.

Ingredients:

• Mushrooms, 200 gms
• Cabbage, finely shredded, 1 cup
• Cumin Seeds, 1 tsp
• Onions, medium-sized, 2
• Chilli Powder, 1 tsp or to taste
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Spring Onion Greens, chopped, 1/3 cup
• Oil, 1 tbsp

Method:

Clean and slice the mushrooms and keep aside.

Wash and shred the cabbage and keep aside.
Cut the onions into thin slices and keep aside.
Heat oil in a kadhai and when  it gets hot add the cumin seeds. Once they sizzle, add the thinly sliced onions and saute till the onions become translucent.

Add the finely shredded cabbage, sprinkle a little water, and mix well.
Cover and cook on medium/low flame till the cabbage is nearly cooked
Then add chilli powder, turmeric powder, the sliced mushrooms and salt as required. Mix well.
Do not add any more water as the mushrooms leave water when you add salt
Also ensure that the cabbage does not get overcooked.

Continue to cook covered over medium/low flame, stirring from time to time until the mushrooms are done

Lastly, add the chopped spring onion greens and cook for a couple of minutes more.

Serve hot.

MUSHROOM TIKKIS

MUSHROOM TIKKIS

Tikkis (which are like small cutlets if you are not familiar with this Hindi word) are a welcome snack which can be served during tea time or as a starter. Elsewhere in this blog you will find recipes for
Aloo Tikkis and Oats & Moong Dal Tikkis.

Today I will share my experience of trying out Mushroom Tikkis adapted from the recipe in this YouTube video by Masterchef Sanjeev Kapoor.

We enjoyed the tikkis with its interesting blend of mushrooms and potatoes, and the crispness given by the coating of semolina. I also liked the fact that this could be shallow fried.

Ingredients:

• Button Mushrooms, 6-8
• Onion, small-sized, chopped, 2
• Potatoes, large-sized, boiled and mashed, 2
• Green Chillies, chopped, 3, or to taste
• Fresh Coriander Leaves, chopped, 1 tbsp
• Semolina, (Rawa/Sooji), 1/2 cup
• Oil, 1 tbsp + for shallow frying
• Salt, to taste

Method:

Clean the mushrooms  and boil them in water for about 10 minutes

Drain the water and once they are cooled, chop the mushrooms finely and keep aside
In a pan, heat a little oil, when it gets hot add the chopped onion and saute till it becomes translucent
Add the chopped mushrooms and saute till all the moisture fully evaporates
In a bowl place the boiled and mashed potato, to this add the chopped green chillies and the onion-mushroom mixture, and mix well
Add the chopped coriander leaves, salt to taste, and mix well.
Using your palms and fingers shape the mixture into tikkis
Place the semolina in a plate and dip each of the tikkis and press it slightly so that the tikkis are evenly coated with the semolina on both sides
Heat oil in a pan and shallow fry 3-4 tikkis at a time
Serve hot with ketchup