Stuffed Mushrooms

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Ingredients

20 large mushrooms
250 gms crab meat
1 cup bread crumbs
1/2 tsp garlic paste
2 onions, chopped finely
1 tsp lemon juice
1/2 tsp black pepper powder
1 tbsp finely chopped cerely
3 tbsp butter
2 tbsp water
Salt as per taste

Method:


Clean the mushrooms and remove the stems
Scoop a bit from inside so that they can be stuffed
Heat butter in a pan and fry onion till golden brown
Add ginger paste and simmer for a minute
Add meat, bread crumbs. cerely, pepper powder and salt
Cook for 5 minutes and add lemon juice
Remove from the flame
Brush the mushrooms with butter from inside and outside
In a ovenproof dish put 3 tbsp water
Place the mushrooms in the plate
Stuffed the mushrooms evenly with the meat
Bake for 20 minutes at moderate temperature
Serve hot

Mushroom Soup

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Ingredients

2 cups button mushrooms
3 cups chicken stock
2 sprig spring onions, chopped finely
1/2" ginger, chopped finely
1/2 tsp black pepper
Salt as per taste

Method:


Clean the mushrooms and cut into slices
Heat a pan and put the chicken stock
Once it boils, slow the flame and simmer for 15 minutes
Add mushrooms, onions, ginger, salt and pepper
Let it boil for another 10 minutes on slow flame
Serve hot

Corn Masala Mushrooms

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Ingredients

250 gms mushrooms, halved
3 tomatoes, chopped finely
1 onion, chopped finely
1 capsicum, chopped finely
100 gms baby corn, halved
1/2 tsp ginger paste
1 tsp garlic paste
2 green chillies, chopped
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
Salt as per taste
1 tsbp oil
Chopped corriander leaves

Method:


Heat oil in a pan
Fry onions till golden brown
Add ginger-garlic paste and simmer for 2 minutes
Add green chillies and red chilli powder and stir well
Add tomatoes and simmer for 5 minutes
Add salt, garam masala and turmeric powder
Add mushrooms, corn and capsicum
Stir for 5 minutes till tender
Garnish with corriander leaves
Serve hot

Mushroom Biryani

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Ingredients

1 cup rice
1 cup button mushrooms
1 onion chopped
3 cloves
1 cardamoms
2 bay leaves
4 black pepper
1 tsp garam masala
1/2 tsp cummin seeds
1/2 cup grated cabbage
4 cashewnuts chopped
2 tbsp oil
Approx 2 cups water (reqd to cook rice)
Salt as per taste

Method:


Wash rice and soak for 1/2 hour
Heat oil in a pan
Add cummin seeds, bay leaves, black pepper and cardamoms
Add cashewnuts pieces and simmer for 1 minute
Add onion and fry till golden brown
Add mushrooms and let it cook for 5 minutes
Add rice, cabbage, garam masala and salt
Add water and cover the pan
Cook on slow flame till rice is done
Serve with hot curry

Mushroom Curry

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Ingredients

250 gms button mushrooms
1 cup tomato puree
2 tomatoes, chopped
2 onions, chopped
1 green chilli, chopped
1/4 tsp ginger paste
1/4 tsp garlic paste
1/2 cup water
1/2 cup thick curd (yoghurt)
1/2 tsp cummin seed powder
1/2 tsp corriander seeds powder
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tbsp butter
Salt as per taste

Method


Clean mushroom and keep aside
Heat butter in a pan
Add chopped onions and fry till transparent
Add ginger-garlic paste and chopped green chillies
Simmer for 2 minutes
Add all the powders and garam masala and fry for a minute
Add mushrooms and cook for 2 minutes
Add tomato puree, tomatoes, salt and stock
Let it cook for 2 minutes
Pour it into microwave bowl
Microwave the mushroom gravy for 3 minutes
Pour the curd and mix it well
Serve with rice

Mushroom Salad

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Ingredients

250 gms button mushroom (preferably small)
1/4 tsp black pepper powder
2 tbsp white vinegar
1/2 tbsp lemon juice
1 tbsp salad oil (olive oil)
1 tsp dried crushed mint leaves
1/2 cup grated carrot
Salt as per taste

Method


Clean the mushrooms and cut into half if they are big
Mix white vinegar, salad oil, pepper powder, mint leaves, salt and lemon juice
Mix mushrooms and grated carrots
Pour it over mushrooms in bowl and toss it properly
Chill it for 3 hours, stirring every 1/2 an hour
Serve cold

Mushroom with Paneer

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Ingredients

150 gms mushrooms (sliced)
150 gms paneer cubes
3 onions, chopped finely
3/4 cup tomato puree
1/2 tbsp ginger paste
1/2 tbsp garlic paste
5 green chillies, chopped
2 tbsp oil
1/4 cup milk
Salt to taste
Chopped corriander leaves for garnishing

Mixed Powder:
1/2 tsp turmeric powder
1 tsp corriander powder
1 tsp cummin seeds powder
1 tsp garam masala
1/2 tsp red chilli powder
(Mix all the powder together)

Method


Heat oil in a pan
Add ginger-garlic paste and simmer for 5 minutes
Add onion pieces and fry till golden brown
Add the mixed powder and simmer for a minute
Add green chillies and salt and simmer for 5 minutes
Add sliced mushrooms and cook on slow flame till it oozes water
Add tomato puree and mix well
Add milk and paneer pieces
Let it cook till thick gravy forms (approx 7-8 min)
Garnish with corriander leaves
Serve hot

Malido

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Ingredients

30 gms almonds
30 gms chopped cashewnuts
250 gms desi ghee
50 gms plain flour
50 gms semolina
50 gms whole wheat flour
3/4 cup milk
250 gms sugar
1/2 cup water
2 beaten eggs
1 tsp.vanilla essence
12 cardamoms
1/2 nutmeg
30 gms crystallised cherries


Method

Sift the flour, semolina and wheat flour
Blanch and slice the almonds. Fry them and the cashewnuts in half the ghee.
Drain. Keep aside.
Mix the sifted ingredients with all the remaining ghee and milk
Keep the mixture aside for half an hour.
Cook on a slow fire stirring constantly with a wooden spoon until the mixture thickens, and becomes light brown in colour.
Cool.
Bring sugar and water to a boil, stirring until the sugar melts.
Cool.
Mix the above mixture with sugar syrup and cook together until thickened, stirring constantly.
Take off the fire.
Slowly pour the beaten eggs into the mixture and beat in thoroughly.
Cook again on a slow flame stirring until the ghee floats on the top.
Remove from the fire and lastly add the vanilla essence, cardamoms, nutmeg, powder, half the fried almonds and cashewnuts, half the cherries, and mix together.
Garnish
Serve hot.

Parsi Ghost Ni Curry

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Ingredients

500 gms 1" cubed mutton
4 large onions sliced
4 medium-sized potatoes peeled and quartered
2 large tomatoes chopped
7 Kashmiri dry red chillies
4-5 curry leaves
1" piece ginger
10 garlic pods
1/2 grated and ground coconut
1/2 cup tamarind water
1 tblsp.jaggery
4 tbsp oil
salt as per taste

Roast and ground in to masalas
1 tsp. coriander seed
1/2 tsp.cummin seed
3 tsp.poppy seed
2 tsp. peeled peanuts

Method

Make the ginger garlic paste
Heat the oil and fry onions until golden brown.
Add ginger and garlic paste and saute on a slow fire for 2 minutes.
Add the ground masala stir for 2 minutes.
Add ground coconut and cook till aroma comes out.
Add mutton, potatoes and salt, and fry in the masala for 2 minutes.
Add 4 cups of water slowly so that it blends well with the masala and no lumps remain.
Bring the whole mixture to a boil.
Cover the pan with water on the lid.
Simmer, stirring occasionally for about 1 hour until a thick gravy remains and the mutton is tender
Mix in tamarind water, jaggery and tomatoes.
Cook for another 15 minutes on a slow flame
Serve hot with rice

Colmi Na Kababs (Prawn Kababs)

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Ingredients

300 gms shelled and deveined prawns
1 egg
1 tblsp. Worcestershire sauce
1 green chilli, chopped
1 large onion, chopped
6 pods garlic, finely chopped
1/2 tsp. turmeric powder
1 tsp. cummin seed
Chopped coriander leaves
Salt and pepper as per taste
Oil for deep frying

Method

Wash and marinate the prawns with salt
Keep the marinated prawns for 45 minutes
Wash the prawns again and pound them.
Add the rest of the ingredients except the egg and pound again until well blended.
Knead in the egg. Make into small balls
Deep fry the balls until golden brown.
Serve hot.