TOMATO MUSHROOM CURRY

INGREDIENTS:

Button Mushroom-------------------15-20
Onion----------------------------------1 large finely chopped
Tomato--------------------------------2 large finely chopped

Garam Masala Pwd-----------------1/4 tsp

Coriander Powder-------------------1/2 tsp

Chopped Coriander-----------------1 tsp
Kasoori Methi-----------------------1 tsp

Oil-------------------------------------4 tbsp

For Marinade:
Yogurt---------------------------------1tbsp
Ginger Garlic Paste-----------------1/2 tsp
Red chilli Pwd-----------------------1-1/2 tsp
Turmeric------------------------------1/4 tsp
Salt-------------------------------------to taste


DIRECTIONS:

1. Clean the mushrooms and chop off the stem portion and slice each head part into 4 or 8 pieces each depending on your preference.

2.Prepare a marinade mixture with the ingredients listed in'For Marinade and combine with the sliced mushrooms and place aside till the gravy is prepared.

3.Heat oil in a kadai and add onions, turmeric and very little salt. Fry till the onions turn soft.

4.Add chopped tomatoes and fry on med flame  till the oil oozes out of the mixture.

5.Add Garam Masala Pwd,Coriander pwd and mix well. Now add the mushrooms and turn the flame to high.

6.Combine well and fry till the excess water from mushroom evaporates and a nice gravy of your consistency is formed.

7.Reduce flame and add chopped coriander, Crushed Kasuri Methi. Fry for 2-4 mins and turn off. Serve hot.

TOFU-MUSHROOM CURRY--RM#2

DAY 25 OF RM#2


INGREDIENTS:

Mushroom------------------200gms/1 8-Oz medium packet

Tofu------------------------100g /Half of 8-Oz Packet

Capscicum------------------1/2 sliced lengthwise

Onion-----------------------1 big one

Ginger----------------------1 tsp

Garlic----------------------1tsp

Cumin,mustard seeds-------1/2 tsp each

To Dry roast and grind------1tsp Cumin+1 tsp sesame+5Cloves+2tbp coriander+
1tsp Mustard+1 cardommom+10 cashews

Garam masala--------------1/2 tsp

Green chillies---------------6

Salt---------------------------to taste

Oil---------------------------5 tbp

DIRECTIONS:

1.Wash and slice each mushroom into half and soak in water.

2.Drain tofu and slice it along the center horizantally and fry for 5-7mins on medium heat till they turn golden brown on both sides.Turn off and slice into medium chunks.

3. Heat oil,add cumin,mustard seeds,chopped onions,green chillies,capscicum and fry till onions turn brown.

4.Add the ground powder.Fry for a minute.

5.Add drained mushrooms,salt,garam masala and fry for 5-7 mins.

6.Add tofu and saute for a minute.Cover and cook for 5 more minutes and turn off.

7.Garnish with chopped coriander and serve with roti/rice.

Checkout what others are cooking,,,

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MUSHROOM MASALA

INGREDIENTS:

Mushroom---------------------1 Pack(contains 15-20 medium ones)

Onion---------------------------1 big one

Tomato-------------------------1 Big and ripe

Ginger Garlic paste------------1 tsp

Coriander Powder--------------1 tsp

Red Chilli powder--------------1 tbsp

Garam Masala-----------------1/4 tsp

Cumin seeds------------------1/4 tsp

Yogurt-------------------------1 tbsp enough to make gravy

Egg-----------------------------1

Cumin Powder-----------------1/2 tsp

Oil/Butter----------------------5 tbp




DIRECTIONS:



1.Slice the mushrooms to 4 pieces eliminating the stem portion and throughly wash
2.Marinate the pieces in yogurt, ginger garlic paste, 1/2 tbsp red chill powder, salt and egg. Place it in fridge till onions-tomato gravy is ready.
3.Now in 3 tbsp of oil fry cumin seeds,onions with little salt,turmeric,till the onions are soft.
4.Now add chopped tomatoes and cook till the oil oozes out.
5. Add remaining 1/2tbsp chill powder, coriander powder, garam masala and mix thoroughly.
6. Drop in mushrooms and saute on med-high flame for 3-4 mins and then  cook uncovered on med-low with till the mushrooms are cooked enough without over-drying the curry until oil separates. Check for salt and add cumin powder.
7.Garnish with coriander leaves ans serve hot with roti/chapathi or even rice.



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I would love to pass this to
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MUSHROOM TOMATO CURRY

SERVES: 4 people

INGREDIENTS:
Mushrooms---------------1 pound

Tomatoes-----------------2 medium ones

Onion---------------------1 big one

Cloves,cadrdommon-------3

Cinnamon-----------------few small sticks

Fennel seeds--------------1/4 tsp

Cumin,Mustard seeds-----1/2 tsp each

Turmeric------------------pinch

Chilli powder---------------1 tsp

Coriander powder----------1 tbp

Oil-------------------------5 tbp

Ginger garlic paste--------1 tsp

salt-----------------------as required

Masala powder------------1 tsp

Coconut powder-----------1 tsp

DIRECTIONS:

1.Clean the mushrooms and keep in water till ready to cook.Use them within 3 days or else they turn black.

2.Heat oil in apan,add cumin,mustard,fennel seeds,cinnamon,cardommon,cloves and fry them.

3.Now add half of the chopped onions to above oil ingredients and let it cook.

4.Use the other half to make a thick paste.

5.When onions are done add ginger garlic paste and chopped tomatoes.

6.When tomatoes turn soft add Onion paste ,cook for 3-4 mins then add chopped mushrooms.

7.Add salt,chilli powder,masala powder,coriander powder,turmeric and cover.

8.When mushrooms are cooked add coconut powder and garnish with coriander leaves.

9.Add just 1 cup of water not more than that as mushroom oozes out water while cooking.So addd depending on tthe consistency.