Wednesday, December 17, 2014

Mushroom Roast Recipe

 

 
PREP TIME
COOK TIME
TOTAL TIME
 
RECIPE TYPE: side
CUISINE: north indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 200 grams button mushrooms
  • ½ tsp turmeric powder/haldi
  • ½ tsp kashmiri chilli powder or deghi mirch or ¼ tsp red chilli powder
  • ½ tsp coriander powder/dhania powder
  • ½ tsp tandoori masala or ¼ tsp garam masala powder
  • 1 tbsp besan/gram flour
  • 2 tbsp fresh yogurt/curd, whisked till smooth
  • 2 tsp chopped coriander leaves/dhania leaves
  • 1 tbsp oil
  • salt as required
INSTRUCTIONS
  1. rinse the mushrooms first. drain and wipe them dry.
  2. you can halve them or quarter them or even slice them.
  3. heat 1 tbsp oil in a frying pan. add the mushrooms. stir and saute the mushrooms.
  4. the mushrooms will take some minutes too cook.
  5. first they will start to sweat and you will see a lot of water in the pan.
  6. the water should dry up completely and the mushrooms should become golden from sides.
  7. you can cook the mushrooms on a low to medium flame.
  8. lower the flame and then add all the spice powders one by one - turmeric powder, red chili powder, coriander powder and tandoori masala or garam masala.
  9. stir for 4 to 5 seconds.
  10. add besan/gram flour and saute it on a low flame for 2 to 3 minutes.
  11. remove the pan from fire and add beaten curd.
  12. stir well and season with salt.
  13. keep the pan on the stove top and saute for 4 to 5 minutes on a low flame till the mixture becomes dry and the masala has coated the mushrooms.
  14. stir in coriander leaves and switch off the fire.
  15. serve the mushroom roast with lemon slices or wedges.

No comments:

Post a Comment