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Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.Button mushroom is the most common variety of mushroom consumed all over the world.The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food product.

Consuming  mushrooms helps in preventing heart disease and cancer, boosts immune system, it includes rich amount of Vitamin D and potassium.

This recipe is easy, healthy and very delicious. I have used stone flower/kalpasi/pattar ka phool. It is an exotic spice of Tamil nadu and used in Chettinad cuisine. It releases a fragrant aroma  when tempered in hot oil for curries and gravies. In this recipe mushrooms are cooked in onion- tomato-garlic puree with Indian spices on slow fire.

INGREDIENTS

Mushroom     200 gm
Onion big.       1
Tomato big     2
Garlic               5-6

Cinnamon       1
Cloves              2
Coriander powder 1 tsp
Kalpasi             1
Chilli powder as required
Turmeric powder 1/4 tsp

Coriander leaves  chopped
Oil                      4 tsp
Salt to taste

METHOD

Wash and clean the mushroom nicely, chop it and keep aside. Chop onion and tomatoes roughly.

Heat 2 tsp oil, in  a deep pan/kadai add onions and garlic and saute till it turns slightly golden in colour, add coriander powder and saute till the raw smell disappears or for a minute or two.

Add the tomatoes and saute till it becomes soft.  Turn off the heat, let it cool down. Blend it in a blender to a fine paste.

Heat 2 tsp oil in a deep pan/kadai. When oil becomes very hot add kalpasi, let it release its flavour then add  Cinnamon and cloves on low heat. Take out the kalasi and discard it.

Add the chopped mushrooms and sauté it for two minutes on low heat so that it incorporates well with the spices. Add chilli powder and turmeric and mix well. Add the ground paste and mix it well. Add 1 to 1 1/2 tea cup water and cover and cook on low heat till mushrooms are done.

Garnish with coriander leaves. Serve hot with rice/roti.

 

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