Saturday, December 27, 2014

Shahi Mushroom

Shahi Mushroom

I love traveling. From last few weeks I am busy in traveling and really enjoyed every moment, refreshing my mind. In traveling I love enjoying nature and watching people. Even without talking to anyone we can learn many things by looking at everyone. After coming to USA, I learned many things by looking at different people and there beautiful smiles. Behind every smile there may be a problem whether it is big or small, but everyone will have a beautiful smile on there lips. When I look at some people who have many problems with a smile on there face, I used to wonder how they are smiling with those many problems. I feel those people are great. 

Today's recipe is Shahi Mushroom. My family love mushrooms very much. Every week or every other week I prepare mushroom recipes. But it been a long time I worked with these little cuties. Shahi mushroom is a very flavorful and delicious curry. 

Serves - 4
  • Mushroom - 250 grams
  • Ghee - 1 tbsp
  • Butter or Oil - 1/2 tbsp
  • Little salt
Ingredients For Shahi Masala:
  • Shahi Jeera - 1 Tbsp
  • Jeera - 1/2 Tbsp
  • Coriander seeds - 1/2 Tbsp
  • Pepper Corns - 1/2 Tbsp
  • Cinnamon stick - 1 inch piece
  • Javitri - 2 strings
  • Nutmug - little bit
  • Cardamom - 3
  • Cloves - 2
Ingredient For Gravy:
  • Onion paste - 2 tbsp
  • Ginger-garlic paste - 1 Tbsp
  • Green chillies - 3 (make into paste)
  • Red chilli powder - 1 tsp
  • Cashew paste - 2 tbsp
  • Tomato puree - 1 1/2 cup
  • Bay leaf - 1
  • Cream - 1.5 Tbsp ( We can also use 1/4 cup milk)
  • Sugar - 1/2 Tbsp
  • Turmeric powder - 1/2 tsp
  • Ghee - 2 Tbsp
  • Salt to taste
  • Dry roast all the ingredients under masala and ground into powder.
  • Heat ghee and butter or oil in a pan, fry mushrooms by sprinkling little salt and dish out and keep them aside.
  • In the same pan, heat ghee, add bay leaf, onion paste, chilli paste, ginger-garlic paste and turmeric and cook until no raw small.
  • Add tomato puree, sugar, red chilli powder, salt and cashew paste and cook until oil oozes out.
  • Add to required water and mushroom and cook until oil oozes out.
  • Finally add cream or milk and cook for 2 minutes and serve hot with any Indian bread.

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