MUSHROOM MAKHANI | MUSHROOM BUTTER MASALA

Mushroom Makhani

Ingredients

1. Cashew nuts- 8 to 10 nos
2. Cumin seeds- 1/8 tsp
3. Onion-sliced- 1.5 cup
4. Ginger-finely chopped- 1 tsp
5. Garlic-finely chopped- 1 tsp
6. Kashmiri chili powder- 1 to 1.5 tsp
7. Turmeric powder- 1/2 tsp
8. Coriander powder- 1 tsp
9. Garam masala- 3/4 tsp
10. Tomato-chopped- 1/2 cup
11. Kasuri methi / dry fenugreek leaves- 2 generous pinch
12. Water- as required
13. Butter- as required(vegan option -use vegan butter)
14. Oil- as required
15. Salt- to taste

Directions

• Soak cashew nuts in water for about 20 minutes.Keep aside.
• Heat oil in a pan,add cumin seeds and let it splutter.Add onion,ginger and garlic.Saute until it turns golden brown ,over medium low flame.(Onion should get caramelized,you can add salt to speed up the process)
• Now add kashmiri chili powder,turmeric powder,coriander powder,garam masala and 2 to 3 tbsp of  water.Cook for about 2 to 3 minutes ,stirring continuously, until the masala leaves the sides of the pan.
• Add chopped tomato and cook until it turns mushy.Allow this to cool slightly.Add drained,soaked cashew nuts and grind the masala to form a smooth paste.Keep aside.
• In the same pan,heat oil/butter add sliced mushrooms and salt.Cook ,stirring occasionally,until the mushrooms have released their water and are golden brown. 
• Add the prepared masala paste and required amount of water ( i used about 1.5 cups of water).Add more salt ,if required.
• Mix well and cook for about 8 to 10 minutes over medium low flame,stirring well in between.
• Add kasuri methi and mix well.Cook for a minute or two.
• Add chopped coriander leaves and serve.Garnish with ginger juliennes,if desired.

Serve with roti or rice

Notes:

• Add a tsp of butter ,just before serving ,if desired.
• For a better flavor.you can add 2 to 3 tbsp of fresh cream ,while adding kasuri methi ,if desired.

MUSHROOM AND PEAS MASALA / MATAR MUSHROOM MASALA

Recipe Source: Sanjeev Kapoor
Ingredients

1. Mushroom- sliced- 200 gms
2. Green peas- 1 cup
3. Cinnamon - 2" piece
4. Cardamom- 4 nos
5. Onion-chopped finely- 2 nos
6. Ginger paste-2 tsp
7. Garlic poaste- 2 tsp
8. Tomato puree- 1/2 cup
9. Kashmiri chili powder- 1 tbsp
10. Coriander powder- 1 tbsp
11. Turmeric powder-1 tsp
12. Garam masala powder- 1 tsp
13. Cashew nut paste -1/2 cup ( see notes)
14. Salt to taste
15. Water- as required

Method

• Heat oil in a pan add cinnamon ,cardamom and onion.Saute until onion turns golden brown.
• Add ginger and garlic paste and saute for a minute.
• Next add tomato puree ,chili,coriander,turmeric and garam masala powder and salt to taste.Saute until oil separates or masala starts to leave the sides of the pan.
• Now add cashew nut paste mixed with 1 cup water.Add more water as required.Bring this to a boil.
• Add green peas and mushrooms.Mix well and cook for about 10 minutes on high or until it is almost done .Cook for 5 more minutes on a low flame ,until the gravy turns thick.
• Add chopped coriander and serve with rice or  roti.

Notes:

• To make cashew nut paste,soak 15 to 18 cashew nuts in water for about 30 minutes ,and grind it to form a smooth paste.

MUSHROOM BIRIYANI

Ingredients

For Mushroom Masala

1. Mushroom -sliced-250 gms
2. Cloves-3 nos
3. Cardamom- 2 nos
4. Cinnamon-1" piece
5. Star anise- 1 no
6. Bay leaf- 1 no
7. Onion -sliced- 2 medium sized
8. Green chilies-chopped- 1 or 2 nos( or to taste)
9. Ginger and garlic -crushed-1 tbsp
10. Kashmiri chili powder-2 tsp ( see notes)
11. Coriander powder-1.5 tsp
12. Turmeric powder-1/2 tsp
13. Garam masala powder- 1/2 tsp
14. Water-1/8 cup
15. Tomato chopped- 1 medium
16. Coconut milk-1/2 cup
17. Mint leaves- chopped- 1/2 tbsp
18. Coriander leaves-chopped- 1 tbsp
19. Oil/Ghee- as required
20. Salt to taste

For rice

1. Basmati rice-1 and 1/4 to 1.5 cups( See notes)
2. Water- as required
3. Cloves-2 nos
4. Cinnamon- 1 small piece
5. Cardamom- 2 nos
6. Salt to taste

For Garnishing

1. Ghee-as required
2. Cashew nuts- 10 to 12 nos
3. Raisins- 1 tbsp
4. Onion-finely sliced- 1 small
5. Coriander  and mint leaves-chopped-1 tbsp
6. Garam masala-as required ( optional)

Method

For preparing rice

• Wash rice until water runs clear.Heat oil and ghee in a pan and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt , water,cloves,cinnamon and cardamom.Cover and cook until it is 3/4 th done, drain the excess water.(Remove the whole spices from the cooked rice and discard)Transfer cooked rice to a large tray and allow it to cool slightly.

For preparing Mushroom masala

• Heat oil/ghee in a pan and add cloves,cardamom,cinnamon,star anise and bay leaf.Saute for few seconds.Now add onion ,green chilies and salt.Cook until onion turns translucent.Now add ginger and garlic,saute until onion turns golden brown.
• Next add  kashmiri chili powder,coriander powder,turmeric powder,garam masala powder and 1/8 cup water.Cook for few minutes or until masala leaves the sides of the pan.Next add tomato and cook until oil starts to separate ,or until masala starts to leave the sides of the pan.
• Add sliced mushroom ,salt to taste and cook for for about 5 to 8 minutes.Next add coconut milk.Cook until the gravy is thick.
• Add mint and coriander leaves and mix until combined.
• Cook for few more minutes.Keep aside.

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and mushroom masala in layers.Sprinkle 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves and a small pinch of garam masala on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 20 to 25 minutes.

( for stove top method,layer rice and mushroom masala in a greased heavy bottomed pan and cover it tightly.Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)

Notes:

• If you are using red chili powder ,adjust the quantity according to your taste.I used 3 tsp kashmiri chili powder as I like it a bit spicy.
• Coconut milk should not be too thick or too thin.
• If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.

MUSHROOM AND VEGETABLE KORMA

Recipe source: Amma

Ingredients

1. Mushroom -chopped- 250 gms
2. Carrot and beans -chopped-1/2 cup
3. Green peas-frozen-1/4 cup
4. Green chilies-chopped-  2 nos ( or to tatse)
5. Turmeric powder-1/4 tsp
6. Coriander powder- 1 1/2 tsp
7. Kashmiri chili powder-1/2  tsp
8. Garam masala-3/4 tsp
9. Thin Coconut milk-3/4 cup
10. Thick Coconut milk-1/2 cup
11. Curry leaves -1 sprig
12. Water-as required
13. Oil
14. Salt to taste

For masala paste

1. Onion-sliced- 2 medium nos
2. Tomato-sliced- 1  medium
3. Ginger -chopped-1/2 tsp
4. Garlic -chopped-1/2 tsp

 Method

• Heat oil in a pan ,add all the ingredients listed under "For masala paste".Saute until onion turns golden brown.Transfer this to a bowl,allow it to cool.Grind this to form a smooth paste.Keep aside
• In the same pan add mushroom,carrot,beans,green peas,green chilies,turmeric powder,coriander powder,Kashmiri chili powder and salt to taste.(sprinkle water if required)Cook until the vegetables are almost done.
• Now add the masala paste,thin coconut milk and garam masala powder.Mix well and cook on a medium low  flame for few minutes.Add more salt if required.
• Now add thick coconut milk and curry leaves.Cook for 1 or 2 minutes.Do not allow it to boil. Serve with appam ,idiapaam or chapathi.

MUSHROOM THORAN

Ingredients

1. Mushroom Chopped- 250 gms
2. Mustard seeds-1/4 tsp
3. Curry leaves- few
4. Garlic chopped-1/2 tsp
5. Onion chopped-1/4 cup
6. Green chili -chopped-1 no( or to tatse)
7. Turmeric powder-1/4 tsp
8. Fennel powder-1/4 tsp
9. Pepper powder-1/4 tsp
10. Grated coconut-2 to 2 1/2 tbsp
11. Salt to taste

Method

• Heat oil in a pan and add mustard seeds.Let it splutter.
• Add curry leaves,garlic ,onion and green chili.Saute till onion turns translucent.
• Now add turmeric , fennel and pepper powder.Mix well and fry for  a few seconds.
• Add chopped mushroom and salt to taste ,mix well.Cover and cook over medium heat for few minutes.
• If there is excess water, uncover and cook until all the water is evaporated.
• Now add grated coconut and mix well until combined.Cook for another minute.

Serve with rice

Mushroom Pulav

Ingredients

1. Basmati rice- 1 cup
2. Mushroom( sliced thick)-250 gms
3. Cumin seeds-1/2 tsp
4. Bay leaf- 1 no
5. Cardamom pods- 2 nos
6. Cloves- 4 nos
7. Cinnamon stick- 2" piece
8. Onion (chopped)-1 no ( medium)
9. Green chilies (chopped)- 1 no ( or to taste)
10. Ginger ( chopped finely)- 1/2 tbsp
11. Garlic ( chopped)-1/2 tbsp
12. Green peas( frozen)-1/4 to 1//2 cup
13. Turmeric powder-1/4 tsp
14. Garam masala-1/2 tsp
15. Coriander leaves( chopped)- 1/4 cup
16. salt to taste
17. Oil
18. Water-2 1/4 to 2 1/2 cup( appr)

Method

• Wash basmati rice,drain well and keep aside.
• Heat oil in a pan and add cumin seeds and let it splutter.
• Add bay leaf,cardamom,cloves and cinnamon ,saute for few seconds or until fragrant.
• Now add onion ,green chili,ginger and garlic.Saute until translucent.
• Add the sliced mushroom and salt,saute for about 5 to 10 minutes or until the moisture released from the mushroom is completely absorbed.
• Now add green peas,turmeric powder and garam masala.Mix well.
• Add rice and chopped coriander leaves ,Saute for about a minute.
• Now add water  and salt to taste to the pan and bring it to a boil.
• Cover the pan and cook over low heat for about 15 minutes or until the rice is just done.
• Switch off the stove and fluff up the rice using a fork.Keep it covered for another 5 minutes before serving.

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