Kadai Mushroom | Restaurant Style Kadai Mushroom recipe | How to make Kadai Mushroom

There is no dearth of rich recipes with mushroom right? Almost any dish you make with them, they taste great and rich. And I'm talking about people who like mushrooms,okay. If you do not like them, no matter how yummy or rich it is made, it is difficult to appease them. And today's dish is kadai mushroom which is both easy to make as well as yum and rich and definitely not heavy :) 

It is a simple prep with sauteed onions and pureed tomatoes and an instant homemade masala. Of course a dollop of cream makes it more smooth and balances the taste. It tastes great with phulkas or rotis or plain parathas. I had it with palak paratha and you do not need anything else. This in itself makes a complete meal :) And that's what I like the best about mushrooms. They do not need an elaborate meal but just phulkas would do and that makes a complete and satisfying meal, agree? So let's see how to make them.

My other recipes with mushrooms are Mushroom Dry Fry, Mushroom Do pyaza, Restaurant Style Mushroom Pepper Fry & Sauteed Mushrooms

Recipe Source: Adapted from here

I Took: 

Preparation Time: 15 minutes

Cooking Time: 30 minutes

 

Serves : 3-4 persons

I Used:

For the Masala

Red Chilly	-	2 nos
Coriander seeds	-	1 tbsp
Cumin seeds	-	½ tsp
Pepper	-	1 tsp
Cinnamon	-	1 inch piece
Clove	-	2 nos
Cardamom	-	1 no
Bay leaf	-	1 no

For the Gravy

Oil	-	2 tbsp
Mushroom	-	200 gm - sliced
Capsicum	-	1 medium sized - de-seeded & diced
Onion	-	1 medium sized - chopped finely
Tomato	-	2 medium sized - chopped
Ginger garlic paste	-	1 ½ tsp
Turmeric powder	-	¼ tsp
Kasuri Methi	-	1 tsp - crushed in your palms
Cream (optional)	-	2 tbsp
Garam Masala (optional)	-	¼ tsp

The Way:

1. Clean the mushroom by removing the stalk & peeling off the skin as shown in the photo below. Clean all the mushrooms in the similar manner. 

2. Then rinse them in water twice or thrice and pat them dry immediately using a clean towel. Do not soak them in water for long, rinse them and remove them from water immediately else they will suck and retain water.

3. You can slice the mushrooms and cook as well. Slice or cut them as per your choice. You can use the stalks as well. Cut them into an inch piece in length and a quarter an inch in thickness.

4. De-seed the capsicum and cube them. Rinse the tomatoes and chop them roughly. Keep aside. Chop the onions finely and keep aside

5. In a pan, heat 1 tbsp oil. Add the cleaned and sliced mushrooms to it. Saute them

6. The mushrooms will release water. After a while the water will evaporate. Saute them till the mushrooms get slightly browned. Once done, remove them and keep aside

7. Similarly, add the diced capsicum also to the same pan. Add a little salt if you like and saute them. I find the capsicum bland in the gravy sometimes, so I add a little salt while sauteing itself so that it does not feel very bland

8. Once they turn slightly soft (3-4 mins), remove them from the pan and keep aside

9. In the same pan, take all the spices for the masala - coriander seeds, red chilly, peppercorns, cumin seeds, bay leaf, cinnamon, cloves & cardamom

10. Dry roast them in a low flame till they are fragrant. Do not burn them

11. Once they are roasted well and turn fragrant, switch off the flame and allow them to cool. Once cool, take the spices in a mixer jar and grind them to a smooth (if preferred coarse) powder. Keep aside

12. Now add the roughly chopped tomatoes in the same mixer jar and grind them to a smooth paste. Keep aside

13. In the same pan used earlier, heat another 2-3 tbsp oil. Add the finely chopped onions and salt and saute

14. Keep sauteing. Once they start turning brown, add the ginger-garlic paste and saute for another 2-3 minutes or until the raw smell of the paste goes off

15. Now add the tomato puree and saute till they start to leave oil off the sides

16. Now add the turmeric powder and the ground masala and give a nice stir. Saute for another 2-3 minutes till they blend in well

17. Add little water (around ½ cup) and give a nice stir. Bring the gravy to a boil on low flame

18. Then add the cream and mix well. Then add the sauteed capsicum and mushroom to it. Give a stir

19. Finally add the crushed (between your palms) kasuri methi and garam masala (if using, i don't) give a gentle stir

20. Switch off the flame. Garnish the kadai mushroom with some chopped coriander leaves and serve warm with hot phulkas/rotis

Notes:

• Capsicums are optional. If not available or not preferred, you can omit them

• You can add garam masala in the end if needed. Since my ground masala already contains most of the garam masala ingredients, I do not add extra garam masala in the end

Cheers,
Chitz

Mushroom Do pyaza | Easy Mushroom Dopyaza recipe

Are you a mushroom lover? I am and that too an ardent one. That's why you can see many mushroom recipes here :) Deeps is not a big fan and Dhruv is an occasional eater. But that doesn't stop me from buying and making them. i do prepare for myself once in a month or so ;) So today's recipe is an easy do pyaza preparation using mushrooms. do pyaza as you know is nothing but using onions twice in the recipe.. Like do (two) pyaz (onions).. This is a simple preparation and makes a wholesome meal with some phulkas.. An easy to go option for making lunch box recipes that look healthy as well as cute and filled :) So the mushroom fans, do try out and let me know :) My other recipes with mushrooms are Mushroom Dry Fry, Restaurant Style Mushroom Pepper Fry, Sauteed Mushrooms & Kadai Mushroom

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Serves : 3-4 persons 

I Used:

Mushroom - 200 gm Oil - 3 tbsp Onion - 1 medium sized - cubed Onion - 1 ½ medium sized - chopped finely Tomato - 1 medium sized - chopped finely Ginger-Garlic paste - 1 tbsp Green Chilly - 2 nos Turmeric powder - ¼ tsp Red Chilly powder - ½ tsp Coriander powder - ½ tsp Cumin powder - ½ tsp Garam masala - ½ tsp Coriander leaves - To Garnish Salt - As Needed

The Way:

1. Clean the mushrooms by removing the skin (refer here) and slice them up. Chop 1 big sized onion (I used 1½ medium sized onion) and cut into cubes another medium sized onion. Chop finely 1 medium sized tomato and keep aside

2. Heat 1 tbsp oil in a pan. Add the cubed onions and saute them till they turn slightly golden. Do not brown them. Once done, remove and keep them aside

3. Now add the remaining 2 tbsp oil. When it turns hot, add the chopped onions and slit green chillies along with some salt and saute 

4. When they turn translucent add the ginger-garlic paste and saute for 4-5 minutes till the raw smell goes off and the onions slowly start to change colour

5. Now add all the dry masala powders - red chilly, coriander, turmeric, cumin and garam masala. Give a nice stir. Saute for another 3-4 minutes and allow the raw smell of the masalas to go off. Take care not to burn them and keep sauteeing occasionally

6. Then add the chopped tomatoes and saute. The tomatoes should turn soft and mushy

7. Finally add the sliced mushrooms and give a gentle stir. Now cover the pan and cook the mushrooms till done. Do not add water. Mushrooms release water when they are covered and cooked. So that will be sufficient for them to get cooked 

8. Now when the mushrooms are cooked, there can be some water left in the pan. If then keep the lid open and allow the water to evaporate and the gravy to become dry

9. When done, add the sauteed cubed onions and coriander leaves and give a nice stir. Switch off flame and serve with some hot phulkas !

Cheers,

Chitz

Restaurant style Mushroom Pepper Fry | Pepper Mushroom | Kaalan Pepper Fry

Mushroom & Capsicums sauteed with onions, freshly ground pepper and fennel powder

Updated with more pics on 25-Sep-2018

I am a huge fan of mushrooms ! By now, you all must be knowing that as mushroom recipes seems to make it's way out here often ;) The lesser the ingredients used in a mushroom recipe, the more I'm happy.. It's like that :D This recipe also falls in that category. No tomatoes, less ingredients, it's more of a saute or stir fry with some pepper powder and very few Indian spices ! This side dish is more of roti/phulka type and lesser of a rice accompaniment. But if you are an ardent mushroom lover, that will not stop you, will it? Now off to the quick and easy recipe.. 

My other recipes with mushrooms are Mushroom Dry Fry, Mushroom Do pyaza, Sauteed Mushrooms & Kadai Mushroom

Other mushroom recipes:
Mushroom Dry Fry
Sauteed Mushrooms

Serves: 2-3 persons

I Took: 

Preparation Time: 20 minutes

Cooking Time: 20 minutes

I Used:

Mushroom - 1 cup - cleaned and sliced Capsicum - ½ a capsicum - cut lengthwise Oil - 3 tbsp Onions - 1 medium no - sliced Green Chilly - 1 no - slit Ginger-Garlic paste - 1 tsp Coriander powder - 2 tsp Garam Masala - 1 tsp Salt - As needed Curry leaves - A sprig Coriander leaves - To Garnish

To Roast & Grind:

Pepper	-	1 tbsp
Fennel seeds/Sombu	-	1 tsp

The Way:

1. Dry roast the pepper and fennel seeds/sombu for 2-3 minutes. Allow it to cool and powder it coarsely in a mortar and pestle or mixie and keep aside

2.  Heat oil in a pan. Add the onions, green chilly and salt and saute

3. When it turns translucent add the ginger-garlic paste and saute for 2-3 minutes till the raw smell goes

4. Now add the coriander powder and garam masala and saute

5. Add the mushrooms and give a stir. Cover and cook for 5-6 minutes till the mushrooms are half-cooked. Do not add water. Mushrooms will start leaving water and will get cooked in that itself

6. Now add the powdered pepper-fennel masala and give a stir

7. Add the sliced capsicum and cook covered for another 4-5 minutes. Do not overcook. Let the capsicums be crunchy  

8. Add curry leaves and give a stir and switch off the flame

Garnish with coriander leaves and enjoy with hot rotis/phulkas

Regards,

Chitra

Sauteed Mushrooms Recipe

The star ingredient of the day is mushroom :) I am becoming a die hard fan of this ingredient week after week. I make it a point to include mushrooms in my menu once every week. Usually I do not like to cook a specific dish for me alone. So if Deeps doesn't like a veggie I do not cook it ! I feel it's boring to cook and have the entire bowl for myself :D But mushrooms have become an exception nowadays. Deeps can't stand the sight of it whereas I am poles away in this regard ! Even though my liking for mushrooms have increased, I still do not like to pair it up with tomatoes for some silly reason. Maybe I have to try some gravy recipes where I can tweak and add tomato puree instead. Sometime in the future, maybe :)

Did you know that mushroom is the only vegetable that has Vitamin D in it, whereas it is found in plenty in non vegetarian sources like meat, liver and fishes. Now intake of Vitamin D is important as it aids in the absorption of the calcium into our body. This specific recipe is quite a regular in my kitchen as it takes less than 20 minutes to put it together and I can gobble up the entire bowl in one go. At times it cheers up my sometimes boring lunch platter as well. But, as this recipe does not use any garam masala or any other Indian flavourings, it may not appeal to many. It has a strong mushroom flavour, so I would say that this is a recipe for those ardent fans of mushrooms :) Do try it out for yourself and let me know how you liked it :) And my other recipes with mushrooms are Mushroom Dry Fry, Mushroom Do pyaza, Restaurant Style Mushroom Pepper Fry & Kadai Mushroom

I Took: 

Preparation Time: 20 minutes

Cooking Time: 12-15 minutes

Serves : 2 persons

I Used:

Button Mushroom	-	200 gm
Butter	-	1 tb2sp
Garlic Salt	-	To taste
Chilly Flakes	-	To taste
Italian Seasoning	-	To taste
Lemon jucie	-	1 tsp
Coriander leaves	-	To Garnish

The Way:

1. Clean the mushroom by removing the stalk & peeling off the skin as shown in the photo below. Clean all the mushrooms in the similar manner. 

2. Then rinse them in water twice or thrice and pat them dry immediately using a clean towel. Do not soak them in water for long, rinse them and remove them from water immediately else they will suck and retain water.

3. You can slice the mushrooms and cook as well. Slice or cut them as per your choice. You can use the stalks as well. Cut them into an inch piece in length and a quarter an inch in thickness.

4. Heat butter in a pan, When the butter melts, spread them across the pan and add the mushrooms in the pan. 

5. Add half of the required garlic salt and chilly flakes. Cook for 5 minutes in medium flame.

6. Now flip over the mushrooms and add the remaining garlic salt and chilly flakes. Cook for another 5 minutes. You can cover and cook as well. When you cover and cook, mushroom releases water. So in the end, you would have to open and cook on high flame to evaporate the water.

7. In the end, add lemon juice & italian seasoning and leave on flame for around a minute or two. Switch off the flame and garnish with coriander leaves and serve hot.

Serve for breakfast along with fried eggs or as a side for fried rice or roti or curd rice. Or you can eat as is, as a main course, as I usually do :)

Notes:

• You can use half and half of butter and oil, if you would like to reduce the quantity of butter
• Chilly flakes can be replaced by pepper powder
• If you do not have garlic salt, use normal salt and garlic instead. If then saute 2-3 pods of chopped garlic in butter before adding the mushrooms
• As this recipe does not use any garam masala or any other Indian flavourings, it may not appeal to many. It has a strong mushroom flavour, so I would say that this is a recipe for those ardent fans of mushrooms :)

Cheers,

Chitz

Mushroom Dry Fry | Mushroom Pepper Fry | Mushroom Dry | Kaalaan Pepper Fry

Mushroom & Onions cooked in pepper and garam masala

Come the season of penance and prayer, non-veg goes back stage and there comes a tough time of decision on what to make. There were many a days when I seemed to think that there is no real substitute for spicy hot chicken curry or a deep fried fish. But there really are a myriad of spicy tempting dishes that can be made from veggie stuff.. And lent days of course prove that ;) And many a non-veggie would agree that mushroom is an excellent exchange offer for non-veg :D Somehow I don't like the flavor of mushroom cooked in the usual way like the other vegetables - with onion and tomato. I always kinda have a feeling that mushroom and tomatoes don't go hand in hand. My all time favorite mushroom dish made at home is my mom's dry mushroom fry that takes very less time and ends up to be a promising dish in your platter. My other recipes with mushrooms are Mushroom Do pyaza, Restaurant Style Mushroom Pepper Fry, Sauteed Mushrooms & Kadai Mushroom

Recipe Source : Ma

Serves: 3 persons

I Took: 30 minutes

I Used:

Button Mushroom	-	250 gm (1 pack)
Onion	-	1 (medium size)
Ginger-garlic paste	-	2 tsp
Cinnamon stick	-	a small piece
Pepper powder	-	1 tsp
Garam Masala	-	1 tsp
Sugar	-	½ tsp
Salt	-	As Needed
Oil	-	3 tsp

The Way:

1. Wash the mushrooms and peel off the outer skin. Dice them into 4-6 pieces depending on it's size
2. Heat oil in a pan. Add the cinnamon stick
3. When it splutters add the onion and saute well
4. Add ginger-garlic paste to it and saute till it turns light brown in colour
5. Now add the diced mushrooms to it and half the required amount of salt and mix well. Cover and cook in medium flame for about 4-5 minutes. Do not add water as mushroom itself will ooze out water
6. After that, open the lid and cook til the water drains off
7. Add garam masala, pepper powder, sugar and salt. Saute til mushrooms are nicely roasted and coated with the masala

Serve hot with rice.

Notes:

In order to peel the mushroom, remove the stalk from the cap. Peel off the outer layer of the cap by starting from the inside. This way you can clean the mushrooms faster as the black spots on the button will come off with the skin peel :-)

Cheers,

Chitz