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About:
It is the exotic creamy mixture of cheese, cream, yogurt and spices.
Ingredients:
200 gm mushroom
2 onion (pyaj)
3 tomato (tamatar)
1 piece ginger (adrak)
1 green chilly (hari mirch)
1 cup cream
1 tbsp coriander leaves (dhania patti)
1/2 tsp salt (namak)
1/4 tsp turmeric powder (haldi)
1/4 tsp red chilly powder (lal mirch)
1/2 tsp spice blend (garam masala)
2 tbsp clarified butter (ghee)
How to make mushroom malai:
Cut mushroom into slices.
Finely chop onions.
Grind ginger, green chilies and tomatoes.
Finely chop coriander leaves.
Heat ghee in a pan and fry onions until it turns pink.
Fry tomatoes in it and then put cream and mushroom.
Cook for 5 minutes and then add turmeric, red chilly powder, spice blend and salt.
Cook at low flame until mushroom softens. Then remove it from the flame.
Garnish with coriander and serve hot.
About:
It is very quick and easy recipe, spicy and thin indian recipe.
Ingredients:
2 cups Mushrooms
2 cups Chicken or veg stock
3 nos. Egg yolks
1 cup Milk
1/8 tsp Black pepper
4 tbsps Butter or margarine
1/4 tsp Salt
How to make mushroom soup:
Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring constantly.
Add the chicken or vegetable stock, raise the heat and bring to a boil.
Remove the mushroom mixture from the heat.
Beat 1/2 cup of hot broth with the egg yolks until the mixture becomes frothy.
Gradually pour this mixture into the mushroom mixture, stirring constantly to prevent the mixture from curdling.
Return the pan to the heat and add the milk, salt and pepper.
Reheat uncovered, stirring constantly, but do not let the soup boil.
Serve the mushroom soup hot.
About:
Mushroom Paneer Pulao is the high protein blend of mouth melting ingredients.
Ingredients:
2 cups basmati rice
1 cup button mushrooms
1 cup paneer cubes
2 finely sliced onions
1 tbsp. tomato pulp
1 tbsp. garam masala powder
1 tbsp. ginger-garlic paste
5 tbsps. ghee
1 tbsp. finely chopped green coriander
1 tbsp. finely chopped fresh mint
a few cinnamon sticks, cloves and cardamom
2 tbsps. cashewnuts paste
salt to taste
How to make mushroom paneer pulao :
Clean and wash the rice. Soak in water for 15 to 20 minutes.
Heat 2 tbsps. of ghee in a kadai and fry the spices lightly.
Fry half of the sliced onions till golden brown. Add ginger-garlic paste and tomato pulp. Keep frying till a nice aroma arises.
Now mix the mushrooms and the paneer cubes along with the garam masala powder.
Add cashewnut paste and about a cup of water and salt to taste.
Simmer on a slow fire till cooked. The gravy should be slightly thick. To prepare the rice heat the remaining ghee in a handi and fry the remaining sliced onions till golden brown.
Now add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.
Cook till the pulao is ready. Take another big handi.
Layer one third of the rice in it. Sprinkle a little of the chopped green coriander and mint over it.
Then spread one third of the paneer and mushroom mixture over.
Layer the second portion of rice followed by a sprinkling of the coriander and mint.
Spread the second layer of the paneer and mushroom masala. Repeat ending with a paneer and mushroom masala.
Close a tight fitting lid and put the handi in a preheated oven for about 5 minutes. Serve hot.
About:
It is a breakfast recipe which is made with mushroom and beaten eggs.
Ingredients:
2 Eggs
2 tblsp chopped Button Mushroom
5 small sized chopped Onion (Pyaj)
Salt to taste
1/2 tsp White Pepper Powder
2 tblsp Butter
a pinch of Mustard Powder
How to make mushroom omelette:
Beat the eggs thoroughly along with the salt, pepper powder , mustard powder and the chopped small onions.
Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
Toss in the butter for 2 minutes. remove the mushrooms and keep aside.
Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
Spread evenly around the pan and sprinkle the mushrooms on top.
When one side is cooked slowly fold the omelette into half with a wooden spoon.
Remove from the flame and serve hot.
About:
It is very spicy and tasty recipe and served on taost with coriander.
Ingredients:
100 gm mushroom
50 gm cottage cheese (paneer)
1 tomato (tamatar)
1 capsicum (shimla mirch)
1 tsp coriander leaves (dhania patti)
2 tbsp butter
1/2 cup curd (dahi)
2 tbsp fresh cream
1/4 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
4 bread slice
How to make mushroom toast :
Grate cottage cheese.
Finely chop mushroom, tomatoes, capsicum and coriander leaves.
Cook bread slices in a toaster.
Heat butter in a pan and fry mushroom, capsicum and tomato in it for 2 minutes.
Then add cottage cheese, red chilly powder, curd and salt.
Stir continuously and cook until water dries up. Then remove it from the flame.
Apply this mixture over the toast and garnish with coriander.
Serve them hot.
About:
It is south Indian recipe, healthy and tasty rice which can eat as individually.
Ingredients:
2 cup rice (chawal)
3 onion (pyaj)
200 gm mushroom
200 gm cottage cheese (paneer)
2 capsicum (shimla mirch)
5-6 cauliflower (phool gobi) pieces
4 cloves (laung)
2 cinnamon pieces (dalchini)
2 bay leaf (tej patta)
6 tbsp clarified butter (ghee)
2 tsp salt (namak)
How to make mushroom pulao :
Soak rice for half an hour or so.
Boil rice in a container until it gets cooked properly and water dries up.
Finely chop onion.
Cut paneer cubes.
Cut cabbage into fine long pieces.
Cut mushroom into slices.
Heat ghee in a pan and fry paneer until light brown.
Take them out and keep aside.
Now fry onion in the pan until it turns pink.
Then add laung, dalchini, tej patta and mushroom. Fry for few minutes.
Then add shimla mirch, phool gobi, namak and paneer cubes along with little water. Cook at low flame.
When vegetables are cooked properly, remove it from the flame.
Serve them hot.
Ingredients:
