MUSHROOM FRY

Ingredients

Mushroom 200 gm

Onion 1

Tomatoes 1

Garlic 3 flakes

Cumin seeds 2 tsp

Pepper corns 1 tsp

Curry leaves 5 leaves

Green chilli 2 slit in centre

Coriander powder 2 ts

Cumin powder 2 tsp

Chiili powder 1 tsp

Coriander leaves 1/4 bunch

Cinnamon 1/2 stick

Cloves 3

Bayleaf 1

Aniseed 1 tsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut mushrooms into small pieces.

2. Heat a pan, add oil, cinnamon, cloves, aniseed, bayleaf and green chilli. Fry well.

3. Add Chopped onion. Fry well till it turns into golden brown.

4. Then add chopped tomatoes and fry.

5. Now add mushrooms, salt and little water and cook.

6. Once the water gets evaporated, turn off the flame.

7. Grind garlic, cumin seeds and pepper coarsely.

8. Heat another pan, add oil, grinded garlic mixture and chopped coriander leaves. Fry well.

9. To this add chilli powder, cumin powder and coriander powder. Fry in medium flame.

10. To this, add cooked mushroom mixture. Mix well.

11. Turn off the flame. Garnish with coriander leaves.

12. Serve it with rice.

MUSHROOM BIRIYANI

Ingredients

Mushroom 250 gm

Long grained rice 2 cups

Onion 1

Tomato 1

Green chilli 2 slit in centre

Ginger garlic paste 2 tbsp

Chopped coriander leaves 3 tbsp

Chopped mint leaves 3 tbsp

Curry leaves 5 leaves

Cumin powder 1 tsp

Coriander powder 2 tsp

Garam masala powder 2 tsp

Chilli powder 1 tsp

Cinnamon 1 stick

Cardamom 2

Cloves 3

Aniseed 1 tsp

Bay leaf 1

Rose essence (optional) 1/2 tsp

Salt to taste

Oil 3 tbsp

Preparation

1. Wash and soak rice for 30 mts.

2. Chop onion and tomatoes finely.

3. Cut mushrooms into 4 equal parts.

4. Heat a cooker, add oil, cloves, cardamom, cinnamon, aniseeds and bay leaf. Fry well.

5. Add chopped onion, green chilli, curry leaves, salt and ginger garlic paste. Fry well.

6. Add tomatoes, mushroom, coriander leaves and mint leaves. Mix well.

7. Add chilli powder, cumin powder, coriander powder and garam masala powder. Mix well.

8. Add 2 cups of water. Cover it and cook.

9. After 1 to 2 whistle, Turn off the heat.

10. Transfer the biryani into a pan and add rose essence and mix.

11. Serve mushroom biriyani with raita or papad.