Mushroom pepper fry

mushroom_pepper_fry

Halloween is over now, Thanksgiving is almost here and Christmas is right around the corner. The nature has started throwing a range of colors on the trees. Shades of green, yellow, orange and red are all over the place. And before you have time to take in everything, leaves have started falling to the ground making the trees bare.

The competent trees in the neighborhood have already shed its leaves. Slowly, a whole bunch of them follow the leader. And within a very short time span, there is a whole lane of trees that are just sticks and branches now.

I am thankful for the ones that are still holding onto their leaves with their lives, making this beautiful display of red and orange and yellow. It makes you feel a little warm amidst the setting cold weather.

All I want to do is have a hot cup of tea, pair it with something spicy, throw a blanket on myself and read. This dish may not be perfect with a cup of tea, but it is great with hot rice or vegetable rice. Food…well, that’s how you get ready for winter at my place ;-).

Read on for the recipe.

mushroom_pepper_fry1

BM Theme: Dry side dishes

Ingredients:

  • 3 cups sliced mushrooms
  • one onion, chopped fine
  • one small capsicum, diced small
  • 1/2 teaspoon chilli powder ( or per taste)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon ground pepper
  • 1 red chilli
  • 5-6 curry leaves
  • 1/2 teaspoon mustard seeds
  • 2 teaspoons oil
  • salt

Method:

  1. Heat oil. Add the red chilli, curry leaves and the mustard seeds. Wait for the seeds to crackle.
  2. Add the chopped onion and saute till its pink. Tip in the diced capsicum and let it cook for 2-3 minutes.
  3. Add the chili powder, coriander powder, garam masala and ground pepper along with salt as needed.Mix well.
  4. Now add mushrooms and mix gently. Let it cook until soft. Taste test, adjust seasoning according to your taste.
  5.  Take off the heat when the moisture from the mushrooms is all dried up. Serve with roti, fried rice or plain rice.

mushroom_pepper_fry2

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58

Advertisements

Mushroom Biryani

There are times when you totally forget about the great things you have had in the past. This recipe is one of those.

This absolutely yummy biryani was devoured without a single spoon being left over, yet it is sitting in the drafts folder all forgotten for a really long time.

You can cap this one pot meal well with in 30 minutes. Serve it with plain yogurt and chips (like I did) or with a simple raita.

Source: Edible Garden

Serves : 2

Ingredients:

  • Basmati rice           :       1 cup
  • Mushrooms            :       1 cup, chopped
  • Tomatoes                :       2, pureed
  • Onion                         :      1. sliced
  • Peas and Corn        :      handful, frozen variety
  • Tomato ketchup  :      1 tsp
  • Turmeric Powder : 1.2 tsp
  • Chilli Powder          : 1/2 tsp
  • Chole Masala/Biryani Masala/Garam Masala  : 1.5 tsp
  • Salt
  • Ghee                          : 1 tbsp

To Grind:

  • Onion               :          1
  • Ginger              :          1″ piece
  • Garlic               :          4-5
  • Green Chilies  :         3, or per taste

Method:

  1. Wash and soak the rice for 10 minutes. Microwave for 15 minutes (or till done) and keep aside.
  2. Wash the mushrooms thoroughly and chop the onions and prep the other vegetables. Grind the onion, ginger, garlic and chilies together. Feel free to add an inch long cinnamon stick, a couple of cloves and cardamom pods as well. I just don’t add these. Puree the tomatoes.
  3. Heat ghee in a pan, add the sliced onions and brown them. Once they change color, add the ground masala and saute until the raw smell goes off. Add the mushrooms and cook for 3-4 minutes. Add the pureed tomatoes, ketch up, spices and salt. Once they are done, take off the heat and mix gently with the cooked rice.
  4. Serve with yogurt or a simple raita.

Linked to :