Mushroom Masala

Preparation

Chop onion and garlic cloves. Keep aside. Cut Mushroom in small pieces. Pour oil on frying pan and keep it in low flame. Add onion and garlic. Make it deep fry till, golden brown. Chop ginger and chillies. Add turmeric powder in the fried onion. Stir well and add chopped green chilly and ginger. Add garam masala, coriander powder, chili powder, black pepper powder etc. Stir well. Add mushroom, pinch of salt and water. Cook for 20 mins. Make the gravy thick. Add salt if required. Add a little bit of oil too and mix it well.

Seasoning

Garnish the dish with chopped coriander leaves. Serve hot with Butter Nan, Roti or Steamed rice.

Mushroom Masala

Mushroom Masala

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Mushroom Masala

Ingredients

Mushroom – 500gm
Red chilli powder – ½ tsp (may be you can add more if required)
Black pepper powder – ½ tsp
Coriander powder – 2 tsp
Turmeric Powder – ½ tsp
Garlic cloves – 6
Onion – 1 big onion
Coriander leaves – 1 tbsp
Green chillies – 5
Ginger – small piece
Salt – As required
Water – As required
Garam Masala – 1 tsp
Olive Oil – as required

Preparation

Chop onion and garlic cloves. Keep aside. Cut Mushroom in small pieces. Pour oil on frying pan and keep it in low flame. Add onion and garlic. Make it deep fry till, golden brown. Chop ginger and chillies. Add turmeric powder in the fried onion. Stir well and add chopped green chilly and ginger. Add garam masala, coriander powder, chili powder, black pepper powder etc. Stir well. Add mushroom, pinch of salt and water. Cook for 20 mins. Make the gravy thick. Add salt if required. Add a little bit of oil too and mix it well.

Seasoning

Garnish the dish with chopped coriander leaves. Serve hot with Butter Nan, Roti or Steamed rice.

Mushroom masala

Mushroom masala

Erissery

Ingredients

Yellow Melon (Small pieces): 250gm
Black-eyed Peas: 200gm
Coconut grated (for masala) – 1/2 cup
Coconut grated (for marinate) – 1/4 cup
Refined Oil (for marinate): 2 tbsp
Red Chilli Powder: 1 12 tsp
Turmeric Powder: 1/2 tsp
Cumin Seeds: 25gm
Mustard Seeds: 25gm
Salt: As required
Water: As required

Preparation

Soak the peas overnight. Boil soaked peas with salt and turmeric powder in a Pressure cooker. Once it is ready keep it aside. In a blender put grated coconut (1/2 cup), chili powder & cumin seeds. Make a good paste.

Now put melon and peas into a Kadai. Add the masala. Add salt and little bit of water. Boil it for 10-15 mins.

Seasoning

Keep your frying pan into low flame and pour refined oil. Once it is hot, add grated coconut (1/4). Fry it and make it till golden brown. Add mustard seeds. Fry it and pour this into the curry. Stir well and serve hot.

Erissery

Ingredients

Yellow Melon (Small pieces): 250gm
Black-eyed Peas: 200gm
Coconut grated (for masala) – 1/2 cup
Coconut grated (for marinate) – 1/4 cup
Refined Oil (for marinate): 2 tbsp
Red Chilli Powder: 1 12 tsp
Turmeric Powder: 1/2 tsp
Cumin Seeds: 25gm
Mustard Seeds: 25gm
Salt: As required
Water: As required

Preparation

Soak the peas overnight. Boil soaked peas with salt and turmeric powder in a Pressure cooker. Once it is ready keep it aside. In a blender put grated coconut (1/2 cup), chili powder & cumin seeds. Make a good paste.

Now put melon and peas into a Kadai. Add the masala. Add salt and little bit of water. Boil it for 10-15 mins.

Seasoning

Keep your frying pan into low flame and pour refined oil. Once it is hot, add grated coconut (1/4). Fry it and make it till golden brown. Add mustard seeds. Fry it and pour this into the curry. Stir well and serve hot.