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Are emaindi - Aradhana

Prema Geema - Rouwdi Alludu

chicken pickle

Spicy Mushroom Curry

Ingredients:
• 1 cup Mushroom, diced • ¼ tsp Cumin Seeds • ¼ tsp Mustard Seeds • 2 tbsp Oil • Salt to taste For Gravy • 6 Mint Leaves • 2 tbsp Coriander Leaves, chopped • 1 Onion, chopped • 1 Tomato, chopped • 3 Green Chilies • 5 Cashew nuts
Preparation:
• For the masala, add chopped onions, tomatoes, mint leaves, coriander leaves, green chilies, cashewnuts and little water in a mixer and blend to make a fine paste. • Once blended, keep the masala aside. • Heat oil in a pan and add the mushrooms. Sauté till they become tender. • Remove from the heat and keep aside the cooked mushrooms. • In a separate pan, heat oil and add cumin and mustard seeds. When the seeds crackle, add the masala paste. Sauté till the oil separates from the masala. • Now, add the cooked mushrooms and salt. • Cover the pan and cook it over low heat for some time. • Serve hot and spicy mushroom curry with rotis.

Mushroom Curry

Ingredients

• 1Cup Button Mushroom
• 1- Big Onion
• 1 - Big Tomato
• 1/4tsp gingergarlic paste
• 1/4 tsp - Chilli Powder
• a/4 tsp black pepper powder
• 1/4 tsp - Coriander Powder
• 1/4 tsp - Jeera[cumin seeds]
• 1/4 tsp garam masala.
• 2 tbsp oil
• Salt to taste

Procedure

1. Cut the mushroom in 4 long pieces if they are small (if big 6 pieces).
2. Do not make small slices because mushroom shrinks during cooking.
3. Cut onions and tomotoes finely.
4. Take a non-stick pan,Put the oil.
5. Once hot, put the onions & cumin seeds.
6. Fry till oil seperates.
7. Then add gingergarlic paste and fry for 1 min. Put the tomatoes and fry till they become soft (never put tamarind).
8. Then add chilly powder& pepper powder. Fry for some time.
9. Add the cut mushroom.[Never put water in this receipe, as mushrooms give out their water & by boiling off this excess water we lose the nutrients.
10. It is best to add salt towards the end of cooking mushrooms to minimise the water released by them. Also mushrooms release more water when cooked covered so,cooking mushrooms uncovered retains their texture & colour].
11. Cook mushroom in its own juices till they're reduced but not completely dry.
12. Then put some salt and garam masala.
13. Cook uncovered for about 3 mins.
14. Just before the dish is done,sprinkle cilantro leaves.
15. Remove in a dish and serve with rice/chapatis.

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