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Tuesday, March 9, 2010

Pepper Mushroom fry


Set A
8oz mushroom (sliced)
1 Yellow onion (chopped)
1 1/2 Tomato (chopped)
3 green chillies (chopped)
1tbsp ginger-garlic paste
4-5 curry leaves
1/4tsp Turmeric powder
1tsp Cumin seeds
1tsp Fennel seeds
3 cloves
1 cinnamon stick
Set B
1tsp Cumin seeds
1tsp Black peppercorns
2-3 Garlic pods
1tbsp Coriander powder
1/2tbsp Cumin powder
3tbsp Ghee

How to:
  • In a blender, coarse grind the set B ingredients (cumin seeds, peppercorns and garlic) and keep it aside.
  • In a skillet, heat oil, add the cumin seeds, fennel seeds, cloves and cinnamon stick.
  • Now add finely chopped onion along with salt and saute.
  • After a few mins add turmeric powder and ginger-garlic paste and saute until the raw smell disappears.
  • Now add chopped green chilli and curry leaves and saute well. (Decrease the number of green chillies or peppercorns for less heat)
  • Then add tomatoes and cook till its completely mashed.
  • Now add the mushrooms, mix well and cook till they are tender.
  • In another skillet, heat ghee, add the coarsely ground mixture and fry for a min.
  • Now add the coriander powder and cumin powder and cook for another min.
  • Then transfer the cooked mushroom masala, mix well and cook in a low flame.
  • Adjust the salt and cook till the mushrooms starts browning.
  • Finally, garnish with cilantro.
Serve with steamed or fried rice.
Let the cumin-pepper-garlic aroma fill your kitchen. Must feel it.

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