Dhingri Dolma

Hi,

When I first read this name Dhingri at a restaurant, I was confused as to whether this means Mushroom or Kunduri(Ivy Gourd). I did confirm before ordering this dish that its actually Mushroom. Then while searching this unusual name, I got an interesting Awadhi recipe, that used both Paneer and Mushroom. Awadhi cuisine developed during the reign of Mughul ruler's in Lucknow.

Now, this dish Dhingri Dolma, is basically Mushroom prepared in Paneer based gravy. Now, lets get to the recipe.

Ingredients:- 
200 gms of button mushrooms
175 gms paneer (cottage cheese)
½ tsp shahjeera (black cumin seeds/caraway seeds)
1 onion
1 tomato
½ inch ginger (adrak)
1 or 2 tsp ginger garlic paste (adrak lahsun ka paste)
½ tsp white pepper powder ( as an alternative you can use black pepper powder as I have done)
¼ tsp red chili powder (lal mirch powder)
¼ tsp garam masala powder
¼ cup coriander leaves/cilantro leaves
2 tbsp ghee or oil
salt

Method:-
Wash the mushrooms and slice them.
Dice the onions, dice the tomatoes. You can even see garlic in the pic. Thats for making the ginger garlic paste.
Grate the paneer coarsely.
Crush both ginger and garlic freshly in a mortar pestle to make the paste.
Chop the coriander and julienne the ginger.
Heat ghee or oil in a kadhai. Add the black cumin and fry till till it crackles.
Add onions.
Saute the onions until light brown.
Add the ginger garlic paste and saute till the raw smell of the paste disappears.
Add mushrooms and stir. Saute for 2 minutes.
Add the red chili powder, pepper powder and salt. Saute for 2-3 minutes more till the mushrooms are cooked.
Now add the paneer. Mix the paneer with the rest of the mixture and cook for 4-5 minutes, stirring in between.
Add the tomatoes and saute for 4-5 minutes more. You just want to cook the tomatoes and not make it mushy.
Towards the end sprinkle garam masala and stir.
Add some chopped coriander leaves and julienned ginger keep the remaining to be used for garnish later.Adjust the seasoning. Remove in a bowl or a dish and garnish with the remaining ginger and coriander.
Serve Dhingri Dolma hot or warm with phulkas. This Dhingri Dolma recipe even goes well with breads.

Mushroom Vindaloo

Hi All,

 I had tried this recipe some time back, but didnt get time to update at that time. Vindaloo masala is a typical Goan Masala. It has a very nice aroma. When i made it, my whole house was filled with this aroma. The aroma will instantly make your mouth watering. Try this once.Its easy, just needs to remember the spices for vindaloo masala paste.

Ingredients:-

250 gms mushrooms (khumbh)

1 potato diced

2 sliced onions

a few curry leaves (kadi patta)

4 to 5 garlic (lehsun) cloves

8 to 10 whole dry kashmiri red chillies

10 peppercorns (kalimirch)

1 tsp cumin seeds (jeera)

2 cardamoms

1/4 cup vinegar

1/2 tsp turmeric powder (haldi)

salt to taste

3 tbsp oil

1 tsp chopped coriander (dhania)

Method:-

Vindaloo masala :- Grind the peppercorns, dry red chillies, cardamoms, garlic and cummin seeds with the vinegar into a fine paste. Keep aside.

Heat oil in a pan and saute the onions and curry leaves till light brown. Stir fry potato and mushroom one at a time till golden brown. Keep aside. Now add the ground paste and turmeric powder and saute till it leaves the sides of the pan. Add the mushroom, salt and 1 cup water and cook, covered till the moisture is reduced and done. Serve, garnished with coriander.

Kumbh Matar Miloni

This recipe I got from Nita Mehta's  Great Indian cooking. I like the way she comes up with different spices to give different aroma. In this particular recipe the spices, fennel with cloves and cardamom is used. It gives a very pleasant and different aroma thus making the gravy different from other masala gravies. It does not have Cumin seeds that almost goes with every north Indian gravy. Me and my husband loved the aroma and gravy.

Ingredients:

• Mushroom -200 gms
• Green Peas – 1 cup
• Ginger – garlic paste – 1 tsp
• Turmeric powder – 1/2 tsp
• Kasoori methi powder – 1 tbsp
• Garam masala powder – 1/2 tsp
• Kashmiri red chilly powder – 1/2 tsp
• Onion -2
• Tomato – 3
• Curd – 1/2 cup
• Cashewnuts – 2 tbsp
• Cloves -2
• Cardamom -2
• Fennel seeds – 1 tsp
• Salt – as per taste
• Oil – 3 tbsp
• Coriander leaves

Paste 1 :- Onion, fennel, cloves and cardamom grind it to paste.

Paste 2 :- Tomato, curd, cashew grind to paste.

Preparation:

• Boil green peas and keep aside.
• wash and clean mushrooms.trim stalks of mushrooms and cut each into 4 pieces.
• Make a smooth paste of onions,cloves,cardamom,and fennel seeds.
• Blanch tomatoes , peel off the skin and cut into 4 pieces.Grind it into a fine paste with curd and cashewnuts.
• In a kadai,heat 2 tbsp of oil.Saute mushrooms for 5 mins.keep them spaced out while sauteing.
• Add ginger – garlic paste and cook for a minute and remove from fire.
• In the remaining oil, add onion paste,turmeric powder and cook till light brown in color.
• Then add the tomato paste and stir well till oil separates.Add kasoori methi powder,red chilly powder,garam masala,salt,boiled peas,fried mushrooms and mix well.
• Add water and cook till mushrooms are well cooked.
• Remove from fire. Serve hot with steamed rice or chapati.

Kadai Kumbh Aloo Masala

Mushroom is one of my favorite vegetable. I like it and make it in many forms. This is one common dish that I make.

Ingredients:- 250 gms Button mushroom (cleaned and cut into      four pieces each)

     1 medium sized potato (cubed)

     2 medium sized onion (chopped)

     2 tomato chopped

     2 green chili chopped

     1/2 inch ginger chopped

       6 to 7 garlic flakes

     2 tbsp cumin seeds

     pinch of turmeric powder

     salt to taste

     oil to fry

     2 tbsp chopped coriander leafs

     1 tbsp garam masala

Method:- Heat oil in a pan, add 1 tbsp cumin seeds when it crackles add green chili, onion, garlic, ginger till onion turns pink. Remove from flame and grind with tomato to make a thick paste.

Add a little oil to the pan and saute potatoes over high flame.Remove when potatoes turn brown. Saute Mushroom separately till golden brown and remove from heat. Now add 1/2 tbsp oil and heat on medium flame. Add remaining cumin seeds and let it crackle. Add the masala paste that we have prepared. Add turmeric powder, salt and red chili powder(optional). Add potatoes and mushrooms. Add 1/2 cup water if gravy is too thick. Add garam masla and cover and cook till potatoes is done. Add coriander leaves and serve hot with Rice or Roti.

Mushroom Maskaawala

This is a dish made with dal gravy. I experimented this and came to know that without much spices also one can make an awesome gravy using Dal. Thanks to Neeta Mehta from whom I got to know this wonderful dish and innovative idea.

Ingredients :- 1 large capsicum - Chopped
                     200 gms Button Mushroom - each cut into 4 pieces
                     1 tsp Coriander seeds - crushed into two pieces.
                     1 Onion - chopped
                     1 green chili chopped
                     2 tbsp fresh coriander
                     1 tbsp garam masala
                     11/2 tbsp dry mango powder
                     turmeric powder -1/2 tbsp
                     salt to taste
                     1 tbsp oil
                     2 tbsp butter
Dal Tomato paste :- 2 tbsp split bengal gram ( Channa Dal)
                              1 tbsp Cum seeds (jeera)
                              2 tomatoes

Method :- Heat 1 tbsp oil in a pan or kadhai. Add Mushrooms. Saute on high flame till golden. Add Capsicum and saute for another 1 -2 mins. Sprinkle 1/2 tbsp salt, 1/2 tbsp Pepper and remove from flame. Boil(pressure cook for 1 whistle) the Channa dal, tomatoes and 1/2 cup water. Remove strain and grind it to make a smooth paste. Heat butter in a pan and add coriander seeds and wait till it starts turning brown. Add Onion, green chilli. Cook till onion turns pink. Add the Dal paste, garam masala, mango powder and cook stirring continously so that dal does not stick at the bottom. Add the mushroom and capsicum and add 1/2 cup water and mix well cook . Decorate with chopped coriander and onion. Serve hot with rice, chapati or butter nan.

Mushroom in black pepper sauce

This is a Chinese main dish.Very little time to prepare and a good mouth watering dish.

Ingredients: -

400 gm button mushroom.

100 gm corn flour

5 tsp soya sauce

2 green chili chopped

2 tsp fresh black pepper powder

2 medium size capsicum chopped into medium size

5 to 6 flakes of garlic chopped

oil to fry

salt to taste

Preparation:-

Clean the mushrooms and remove the stem. Add corn flour and 2 and 1/2 tsp soya sauce to the mushroom and mix well. Heat oil in a thick bottomed pan. When oil is ready to fry, slowly add mushrooms and deep fry. Caution needs to be taken as mushroom will leave a lot of water while deep frying. No need to add more salt as soya sauce has enough salt. If needed taste and add salt accordingly. Keep aside the  mushrooms. In another pan heat 1tsp oil. When oil is hot add the chopped garlic and chopped chili and cook till garlic starts to turn brown. Then add the capsicums and cook till they turn little brown. Add remaining soya sauce,fried mushrooms and black pepper powder. Cook for about 4 mins and serve hot along with tomato sauce.

Creamy Mushroom Masala

This delicious dish is a combination of mushroom masala and sauteed mushroom in cream sauce. One of my experiment that resulted in another equally delicious dish.

Ingredients:-

400 gm button mushroom

2 Onions chopped

1/2 tsp ginger paste

1/2 tsp turmeric powder

2 green chili chopped

1 tomato chopped

1 tsp garam masala

1/2 cup fresh cream

pinch of cumin seeds

2tsp oil

salt to taste

Procedure:-

Clean the mushrooms and cut them into two equal halves. In a pan heat oil. When the oil is hot add cumin seeds followed by onions. When onions turn brown in colour add green chili, ginger paste,garam masala,turmeric powder and salt.Add tomato and cook till the masala is thick. Now add the mushrooms and cook for about 7 to 8 mins. No need to add any extra water and mushroom will give out a lot of water. Cover the pan and cook for 3 mins and then remove the cover and cook in low flame until the water dries out. Now add the fresh cream and mix it well to coat each mushroom with cream. Cook for about 2 to 3 mins. Garnish with coriander leaves and serve  hot.