Friday, August 2, 2013

Mushroom -6
Chopped onions -1/2 cup
Tomato -21/2(2 for puree)
Fennel seeds -1/2 teaspoon
Minced ginger&garlic -2 teaspoon
Chopped Capsicum -1/4 cup
Coriander powder -1.5 teaspoon
Chilly powder -1/2 teaspoon
Coriander leaves -for garnishing
Salt -1/4 teaspoon
Oil -2 teaspoon
Clean the mushroom and remove the stem and cap part separately then finely chop the stem part ,we will use them for the curry
Heat the oil and add fennel seeds then add the minced ginger and garlic
Cook for 1 min and add onion and saute them,now add the chopped capsicum,mushroom stem and cook for 2 min then add the finely chopped tomato and cook for 1 min
we use this mixture as a stuffing for mushroom. Take the little stuffing with a spoon and stuff  in to the mushroom carefully,now the stuffed mushrooms are ready

Heat the same pan and add the left over stuffing in the pan.Add the coriander powder,chilly powder and cook for 1 min then add the Tomato puree(Boil the tomatoes in a boiling water for 10 min and peel the skin and grind them) and salt
 Cook for 10 min and added the stuffed mushroom then cover it with the lid and cook for 5 min
 Don't turn the stuffed mushrooms,just pour some gravy on the top of stuffed mushrooms.Cook for 5 more min and add the chopped coriander and serve it hot

You can also deep fry the stuffed mushrooms and have it as a starter
Mix 3 teaspoon of maida with 1/4 on water and add a pinch of salt and pepper powder
Spread the bread crumbs in a plate
Dip the stuffed mushrooms in the maida batter and roll it in bread crumbs
and deep fry in the oil
Crispy mushrooms are ready


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