Mushroom dishes

Mushroom stuffed paratha

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DSCN0196                           Ready to serve stuffed Mushroom paratha with pickle & chutney powder  

Makes : 8-10

Time taken :1 hour

Most of you know what is paratha.  It is a flat stuffed bread stuffed with vegetables and you can use any vegetable  and the most common being the “Potato”.  But Raddish, Cauliflower, Methi leaves, and even Toffu make great and arguably healthier parathas than the potato fillings.  Today i have decided to make Mushroom filling paratha.

Until recently Mushroom was never common in the indian cooking.  A few years later button mushrooms were available in plastic covers in even in grocery stores.  Now a days even for the  vegetarians these mushrooms are favorites because of the unique flavor and is the staple of indian cuisine.

I love Mushrooms and i knew that these parathas would turn out to be yummy and they did.  Mushrooms tend to give away a lot of moisture and you need to remove every trace of moisture to make a quality paratha.  Here is my version of the recipe..

What you need to have:

1. Grated Mushroom – 2 cups

2. Onion chopped – 1cup

3. Garlic minced – 1 teaspoon

4. Ginger grated – 1/2 teaspoon

5. Green chili grated – 1 teaspoon

6. Cilantro chopped – 2 teaspoons

7. Dry mango powder – 1/2 teaspoon

8. Roasted cumin powder – 1/2 teaspoon

9. Turmeric powder – 1/2 teaspoon

10. Besan powder – 1 tablespoon

11. Salt- as per taste

12. Cooking oil – 1 TablespoonDSCN0167                                                                     Ingredients of stuffing

Ingredients of the outer dough

1. Wheat atta – 1 and 1/2 cups

2. Salt – as per taste

3. Cooking oil – 2-3 teaspoons(to make the dough)                                                                                                            KONICA MINOLTA DIGITAL CAMERA                                                        Ingredients of the outer dough

What you do with what you have:

1. Wash, peal and chop onions fine, chop cilantro and grate green chili as well and keep it aside.

2. Place a wide pan with 2 teaspoons of cooking oil in it on medium flame and add chopped onions and salt to it and fry till transparent.

DSCN0172                                                    Chopped onions being fried adding salt

3. When done add turmeric powder, chopped green chili and fry for a minute.

DSCN0173                                        Grated green chili and turmeric powder being added

4. When done, add minced garlic and fry till you get a pleasant aroma.DSCN0175                                                      Minced garlic being fried in  the seasoning

5. add grated Mushroom to it and fry till all the moisture is evaporated and mixture turns a bit dry.DSCN0176                                                     Grated Mushroom being fried till done

6. when done add besan to it and cook till done.DSCN0178                                                         Besan being added to the mushroom mix

7. Finally add chopped cilantro and roasted cumin powder to it and stir.DSCN0181                                Chopped cilantro and cumin powder being added to the stuffing

8. On cooling make round balls and keep it aside.DSCN0183                                                                   Stuffing being shaped

9. Make a soft and paliable dough by mixing water in steps to the wheat atta , salt and cooking oil.   pinch out the required quantity of the dough and make round balls.  Dust it in the atta and roll a 4″ disc and place the stuffing ball in it.  Close the edges by bringing together all the ends.  Roll it dusting it in atta into 6″ roti .DSCN0187                                         Rolled disc, stuffing being placed and rolled paratha

10. Place a roti skillet on medium flame.  On heating splash a little oil on it and place the rolled paratha from step-9 on it.  Apply oil on the top of the roti too.DSCN0190                                                       Rolled paratha being placed on the skillet

11. When the bottom side of the paratha is done flip it and fry till done.DSCN0191                                                              Roti being  flipped and fried

12. Again flip , so that it puffs up and brown dots appear all over the paratha.DSCN0195                                                          Paratha being puffed up till done

13. Transfer it to a serving plate and enjoy with pickle and chutney powder or even yoghurt!!!Yummm!!!!!!!!DSCN0196                            Ready to serve Mushroom stuffed pareatha with chutney powder & pickle

Makes : 8-10

Time taken: 1 hour

Good to remember:

1. Mushroom should be fresh  for better taste.

2. The stuffing should be perfect to stuff it and then roll it as well.

3. One can even relish it with curds and chili pickle.

4. The outer dough also should be soft to roll it perfect.

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Mushroom-peas and Paneer rolled paratha

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DSCN0166                           Ready to serve Mushroom-peas and Paneer paratha with lemon pickle and butter

Makes : 6 parathas

Time taken: 30 minutes 

I thought of giving a try to  mushroom paratha for breakfast with a combination of peas and paneer.  Mushroom turns out to be extremely delicious and tasty when you add a list of masala to it.  It is also a healthy ingredient for those who are on a weight loss programme as it contains minimum calories!!!!but of course i have added a little paneer to it for extra flavour.

This Mushroom-peas paratha is very easy to prepare even for working women as it is hardly time consuming and also can be an excellent lunch box . I have already put up a few Mushroom dishes like the Mushrrom masala, Mushroom Almond rice and a few more. Here goes the recipe….

What you need to have:

1. Grated Mushroom – 1/3 cup

2. Crumbled paneer – 4 Tablespoons

3. Cooked & mashed Green peas – 1/2 cup

4. Chopped Green chili – 1 Teaspoon

5. Grated Ginger – 1 Teaspoon

6. Curds – 1/3 Cup

7. Whole Wheat atta  – 1 and 1/4 Cup

8. Salt – As needed

DSCN0151                                                      Ingredients of Mashrrom peas & paneer paratha

What you do with what you have:

1. Wash and grate mushroom, Cook green peas in the Microwave oven and on cooling crush it, grate paneer , chop green chili fine, peal and grate ginger fine  , chop cilantro and keep it aside as shown in the above image.

2. Transfer all the above ingredients in a wide bowl.  Add in the wheat atta, curds and salt to it.DSCN0153                                                       Mushroom Paratha ingredients in a wide bowl

3. Combine and make a soft dough while kneading well with your hands. Pinch out a lemon size ball and roll it dusting in plain atta a bit roll it to the required thickness.  DSCN0156                                                      Paratha dough, pinched out ball & the rolled roti

4. Place a roti skillet on medium flame.  On heating splash a little oil on it and place the rolled paratha on it and apply a little oil on the face of the paratha.DSCN0157                                                                            Paratha being roasted

5. When roasted flip and roast on the reverse applying a little oil .DSCN0158                                                                  Paratha being roasted on the reverse    

6. When roasted brown dots appear and puffs up as well and is done.  YummmDSCN0159                                                                       Roasted Mushroom paratha

7. Transfer it to a serving plate and enjoy with pickle, butter and flax seeds chutney powder or any side dish of your choice.DSCN0166                           Ready to serve Mushroom paneer & peas paratha with lemon pickle and butter

Makes : 6 paratha

Time taken : 30 minutes

Good to remember:

1. Mushroom should be fresh for taste and texture.

2. One can even use frozen peas as it is easy to cook .

3. Let the curds be sweet.  I have used fat free curds.

4. Softer the dough soft the parathas are.

Mushroom stir fry

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KONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve Mushroom stir fry

Time taken: 30 minutes

Serves 2-3KONICA MINOLTA DIGITAL CAMERA

                                                                  Mushroom stir fry with chapati

Mushroom dishes are so popular these days for the reason being that it is good from the health point of view and also the favorite of the younger generation.  In my young days i had neither  heard of these dishes in the restaurants nor at homes, other than those naturally available button mushrooms during the rainy season for a couple of weeks.  Now mushrooms are available through out the year and a variety of dishes in most of the restaurants too.  I have already put up  Mushroom Almond rice, mushroom masala, Alambe ambat,Mushroom-peas masala (Restaurant style) and a few more and today i would like to put up this simple dish yet a very yummy one too!!!  This dish is good combo for chapati and roti.

What you need to have:

1. Chopped fresh mushroom – 2 cups

2. Chopped spring onion greens – 1 cup

3. Chopped spring onion whites – 1/2 Cup

4. Garlic pod – 1

5. Cumin seeds – 1/2 Teaspoon

6. Green chilly – 1

7. Peanut powder – 1 Tablespoon(roasted)

8. Pepper powder – 1/4 Teaspoon

9. Turmeric powder – 1/2 Teaspoon

10. Salt – As per taste

11.  Cooking oil – 1 TablespoonKONICA MINOLTA DIGITAL CAMERA

                                                                   Chopped MushroomKONICA MINOLTA DIGITAL CAMERA

                                                          Chopped Spring onion whites & greensKONICA MINOLTA DIGITAL CAMERA

                                                                      Other ingredients of the dish

What you do with what you have:

1. Wash and chop spring onions separately cutting the greens and the whites as shown in the image-2.

2. Wash and chop Mushrooms too as shown in the image-1 and keep it aside.

3. Place a skillet with 1 tablespoon of cooking oil in it on medium flame.  When heated add cumin seeds to it and allow it to splutter and while being done add slit green chili to it.KONICA MINOLTA DIGITAL CAMERA

                                                               Seasoning in progress

4. Add chopped garlic to it and immediately add chopped spring onion whites and turmeric powder  together with a little salt to it and allow it to just fry a little.KONICA MINOLTA DIGITAL CAMERA                                                                    Spring onion whites being fried

5. When done, add chopped mushrooms from step-2 to it and close it with a lid to cook till soft.KONICA MINOLTA DIGITAL CAMERA

                                                              Chopped mushrooms being added

6. When done add spring onion greens to it and fry for a while.KONICA MINOLTA DIGITAL CAMERA

                                                         Spring onion greens being added

7. Once cooked add roasted peanut powder , pepper powder to it and give a strong stir.KONICA MINOLTA DIGITAL CAMERA

                                             Pepper powder & peanut powder being mixed

8. Transfer it to serving bowl and enjoy with roti, chapati .  YummmmmmKONICA MINOLTA DIGITAL CAMERA

                                                                   Ready to serve mushroom stir fry

Serves 2-3

Time taken: 30 minutesKONICA MINOLTA DIGITAL CAMERA

                                                   Mushroom stir fry with chapati

Good to remember:  1. Buy fresh spring onion and mushroom for best results and good taste.

2. Using garlic is optional.

3. Pepper powder gives a different flavour together with green chili.

 

Mushroom Peas masala version -2 (Restaurant style)

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KONICA MINOLTA DIGITAL CAMERA                                       Ready to serve MushroomPeas masala with chapatiKONICA MINOLTA DIGITAL CAMERA                                            Ready to serve Mushroom Peas masala

The Mushroom and the Green peas are the most popular veggie which while combined with masala can make wonderful and tasty dishes.  I have already put up a couple of dishes like the mushroom fried rice, Almond peas masala, peas pulav, peas paratha etc and also one version of Mushroom peas masala and this is the second version of the restaurant style with a gravy!!!Here goes the recipe…Do try it out!!!

What you need to have:

1. Sliced Mushrooms – 2 Cups

2. Fresh/ Frozen peas – 1/2 CupsKONICA MINOLTA DIGITAL CAMERA

                                                                              Chopped Mushrooms

Other ingredients:

3. Chopped Onions – 1/2 Cup

4. Chopped Tomatoes – 1/2 Cup

5. Cashews/Almonds – 1/4 Cup

6. Milk – 1/4 Cup

7. Cloves – 3

8. Cinnamon -1″ piece

9. Cumin seeds – 1 Teaspoon

10. Garlic pods – 2 Chopped fine

11. Ginger – 1″ piece

12. Turmeric powder – 1 Teaspoon

13. Dhania jeera powder – 1 Teaspoon

14. Garam masala powder – 1/2 Teaspoon

15. Red chili powder – 1 Teaspoon

16. Salt – As needed

17. Cooking oil – 2-3  TablespoonKONICA MINOLTA DIGITAL CAMERA

                                                                    Other ingredients of the dish

What you do with what you have:

1.  Wash, peal and chop onions fine, chop  tomatoes as well and keep it aside.  Soak cashews in water and keep it aside.  Wash and chop cilantro as well fine and keep it aside.KONICA MINOLTA DIGITAL CAMERA

                                                  Chopped tomatoes, onions, cilantro and others

2. Place a wide pan with 2 Tablespoons of cooking oil in it on medium flame.  When heated add cumin seeds to it.  Once it splutters add cinnamon and cloves to it.  When done add chopped onions to it and a little salt as well so that it does not burn.KONICA MINOLTA DIGITAL CAMERA

                                                                      Seasoning in progressKONICA MINOLTA DIGITAL CAMERA

                                                                   Chopped onions being fried

3. When fried till transparent add chopped tomatoes and fry till mushy.KONICA MINOLTA DIGITAL CAMERA

                                                            Chopped tomatoes being added

4. When done, add all powders in a row. and also the pastes too to it and give a strong stir.KONICA MINOLTA DIGITAL CAMERA

                                                           All  powders & pastes being added

5. Grind soaked cashews in the mixy to a fine paste.  Add this paste to the masala seasoning from step-4 to it.  Also add 1 cup of water and cook for about 5 minutes on low flame.KONICA MINOLTA DIGITAL CAMERA

                                                             Cashews being grind to a pasteKONICA MINOLTA DIGITAL CAMERA

                                                     Cashew paste being added to the masala seasoning

6. Once the gravy comes to boil add peas and mushrooms and cook for about 8-10 minutes or till  done adding water if needed.  Simmer gas and add milk and bring it to boil.KONICA MINOLTA DIGITAL CAMERA

                                                 Peas and mushrooms being added to the gravy

7. When done garnish with cilantro checking for salt.KONICA MINOLTA DIGITAL CAMERA                                                                Ready to serve Mushroom peas masala 

8. Transfer it to a bowl for a better view of the dish.(But i feel the one picture above  has a better look)KONICA MINOLTA DIGITAL CAMERA                                                                   A better view of the dish KONICA MINOLTA DIGITAL CAMERA

                                                               Mushroom peas masala with chapati

  Serves 3-4

Time taken: 1 hour

Good to remember:

1. Use fresh mushroom for the dish.  One can even use frozen peas/fresh peas for the dish.

2. I did not have  sufficient time to soak Almonds and hence used cashews which soaks faster.

3. I have not used tomato sauce as it is used in the recipe since i thought it would be too tangy.

Mushroom-peas masala

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KONICA MINOLTA DIGITAL CAMERA

                                                                      Ready to serve Mushroom-peas masala

Serves -4-5

Time taken-45 minutes

Mushroom, is available in natural as well as in  artificial form.  The natural ones are the button mushrooms available only on the arrival of the rainy season , when there happens to be heavy lightening, storm and thunder and is fresh and aromatic.  Once the continuous rains start then it vanishes and we depend upon these artificial mushrooms only for sure.  I have combined mushrooms with peas, Capsicum and potatoes for the dish.  It is a good combo with either chapati or any roti of your choice.  Here is my version of the dish.

What you need to have:

1. Chopped Capsicum – 2 cups

2. Chopped Mushroom – 2 cups

3. Fresh green peas – 3/4 cup (i have used frozen)

4. Boiled potato – 1 (medium)KONICA MINOLTA DIGITAL CAMERA

                                                                                 Chopped MushroomKONICA MINOLTA DIGITAL CAMERA

                                                 Frozen peas, boiled potato & chopped capsicum

Ingredients of Seasoning:

1. Chopped onions – 2 cups

2. Chopped tomatoes – 1/3 cup

3. Dhania-jeera powder – 1 Teaspoon

4. Turmeric powder – 1 Teaspoon

5. Red chili powder – 1 Teaspoon(byadgi less spicy)

6. Garam masala powder – 1/2 Teaspoon(home made)

7. pepper powder – 1/2 Teaspoon

8. Ginger-garlic paste – 1 Teaspoon

9. Cashew paste – 1/2 cup(soak and grind it to fine)KONICA MINOLTA DIGITAL CAMERA

                                                                                    Ingredients of seasoning

What you do with what you have:

1. Wash and chop capsicum, peal potato  and cook it along with peas in cooker till soft and keep it aside. 

2. Wash, peal and chop onions fine, also wash and chop tomatoes fine and make ginger-garlic paste and keep it aside.

3. Place a skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated, add chopped onions to it and fry till transparent adding little salt.  When done add chopped tomatoes and fry till mushy.KONICA MINOLTA DIGITAL CAMERA

                                                                                    Seasoning in progress

4. When done add all powders and ginger-garlic paste  in a row and give a stir so that a pleasant aroma oozes out.

KONICA MINOLTA DIGITAL CAMERA

                                                                               All powders added in a row

5. When done add chopped mushroom and capsicum and cook till done.KONICA MINOLTA DIGITAL CAMERA

                                                                Chopped mushroom & capsicum being added

6. When both the veggie and mushroom  is cooked,  add cooked peas and chopped potatoes, cashew paste  and a little water to it to bring it to required consistency.  Check for salt and  garnish with chopped cilantro and serve with roti, chapati etc..,  YummmmmmmmmmmKONICA MINOLTA DIGITAL CAMERA

                                                                          Cooked peas and potatoes being addedKONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve Mushroom-peas masala

7. Transfer it to a serving bowl for a better view of the dish.KONICA MINOLTA DIGITAL CAMERA

                                                                                       A closer view of the dish

Serves -4-5

Time taken – 45 minutes

Note:1. Use fresh veggies and mushroom for best results.

2. Do check for the chili powder you use for ideal spiciness you require.

3. One can even use frozen peas if fresh not available.

Alambe Ambat (Mushroom in coconut gravy)

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Alambe Ambat

How long it takes: 45 mins

Number of servings: 4-5

In Manipal, fresh mushrooms are available only during the monsoons, and I associate them with heavy rains, thunder and lightning ! One could complain that the frozen mushrooms in supermarkets do not have the same taste as the fresh ones – but then I also graciously accept that supermarkets have made mushrooms available all year round. Not everyone likes mushrooms, but those that do use them in a variety of dishes derived from different cuisines. I have already put up button mushroom masala, mushroom masala, mushroom-almond rice and I would like to share this recipe for a Konkani classic – alambe ambat.

What you need to have:

1. Chopped Mushrooms – 1 cup

2. Mangalore Cucumber chopped   – 3 cups

3. Chopped Onions – 1 Cup

4. Tomato – 1 Medium

5. Turmeric powder – 1/4 Teaspoon

                                                                 Fresh Mangalore cucumber

Chopped onions & Mangalore cucumber

Chopped Mushroom

What you do with what you have:

1. Wash and finely chop chop Mangalore Cucumber and tomatoes, fine. Also wash, peel and chop onions and keep aside.  Cook all of them including chopped mushroom in the cooker adding a little water, turmeric powder and also salt so that it is not over cooked.

Veggies being cooked in the cooker

Ingredients of Wet Masala:

1. Fresh grated coconut – 1 /2 Cup

2. Red chilli -4-5 (Byadgi)

3. Bilimbi or Tamarind – 3-4

Ingredients of wet masala

2. Place a spatula with a teaspoon of cooking oil in it on low flame and fry red chillies in it till done. Grind the ingredients of wet masala in the mixer adding water in steps to a fine consistency.

Ground Wet Masala

3. Transfer the cooked veggies from the cooker to a wide bowl and add the ground masala to it and bring it to boil adding required quantity of salt. (Remember – we have already added salt; hence check before you add.

Cooked veggies

The dish being cooked on adding the wet masala

4. Finally chop a small onion finely and fry in a spatula with a little oil till light brown and season/garnish the dish. Enjoy with either rice or even roti or chapati. Everyone in my family will say – yummmmmmmmmmmm !

Ready to serve Alambe Ambat

How long it takes: 45 minutes

Number of servings: 4-5

Good to remember:

1. Mangalore cucumbers partner with mushrooms perfectly and gives a unique taste.

2. This ambat does not use any dal.

Mushroom-Almond Rice

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Mushroom-Almond Rice

How long it takes: 1 Hour

Number of servings: 4-5

Mushrooms are probably the trendiest ingredient these days, as I’ve noticed all kinds of mushroom based dishes served at restaurants – such as mushroom masala, mushroom soup with spring onions and mushroom biryani etc. I have also noticed that they have a divisive character – either you eat it or you hate it. I also have put up mushroom masala, and mushroom stir fry on this blog. Today’s one pot meal with mushrooms is an easy recipe that can be prepared even by beginners. Here it is:

What you need to have: 

1. Basmati Rice – 1 Cup

2. Butter – 3-4 Tablespoons

3. Chopped Onions – 2/3 Cup

4. Garlic cloves  6-8 (sliced long)

5. Green Bell Pepper – 1/2 Cup

6. Cumin seeds – 1 Teaspoon

7. Raisins – A handful

8. Sliced Almonds – 2/3 cup

9. Mushrooms – 1 Cup

10. Coconut milk – 1/3 cup

11. Ground Pepper powder – 1/2 Teaspoon

12. Lemon juice – 1 Teaspoon (before serving)

Basmati Rice

Ingredients of Mushroom-Almond Rice

What you do with what you have:

1. Wash, drain water from rice and spread it on a plate as shown in Image-1.

2. Wash and chop capsicum, onions, mushroom and keep it aside as shown in Image 2.

3. Slice almonds, peel and slice garlic cloves too and keep aside.

Sliced garlic, almonds & other ingredients

4. Place a spatula with a little cooking oil in it on low flame and fry diced almonds in it till done.

Almonds being fried

5. Place a cooker with 4-5 Teaspoons of cooking oil on medium flame. When hot, add jeera/cumin seeds to it. When it splutters, add sliced garlic pods and fry till done.

Cumin & Garlic being fried in oil

6. When done, add raisins and chopped onions and fry till onions are transparent. Adding some salt prevents the frying onions from getting burnt. When onions are fried transparent, add chopped capsicum and saute for a while.

Onions & raisins being fried in the seasoning

7. Finally add chopped mushroom and rice and fry for a while. Add half the quantity of Almonds as well and also add 1/3 cup of coconut milk and remaining quantity of water and cook till done.  Sprinkle 1/2 teaspoon of pepper powder while cooking.

Chopped mushroom and rice being fried in the Seasoning

Ready to be cooked

8. Pressure cook the rice / cook it until done. Decorate it with remaing quantity of fried Almonds, lemon juice and a little pepper powder and enjoy either plain or with a spicy dish or raita.

Ready to serve Mushroom-Almond rice

How long it takes: 1 Hour

Number of servings: 4-5

Good to remember:

1. Use fresh mushrooms for the dish.

2. Pepper powder is optional.

3. A dash of lemon juice gives a unique flavour to the dish.