My mom is very suspicious of Mushrooms. She does not like buying them, but I pain her so much that she gives in and gets me for them anyway. She does not cleaning or cutting them. She just about likes eating them. So if there are mushrooms in the house, I am the nominated cook, cleaner, chief bottle washer.
I love ghee rice and mushroom kurma because the acidity and sourness of the kurma sets off the bland base of the ghee rice. However, the coconut in both of these dishes can make it quite a heavy dish. A siesta becomes inevitable once you have this combo for lunch.
Mushroom Kurma-
Ingredients:
Onion-1
Tomato-1
Ginger Garlic Paste- 1 1/2 tsp
Oil- 4-5 tsp
Salt
Chilli Powder- 2 tsp
Garam Masala-1/2 tsp
Jeera Powder- 1/2 tsp
Coriander Powder-1/2 tsp
Turmeric- a pinch
Coconut milk- 50 ml
Lemon juice-2 tsp
Seasoning-
Bay Leaf
Saunf
Cinnamon
Method:
1. Dice/ grate onion and tomato to fine pieces
2. Take a kadai/wok and pour oil into it
3. After the oil heats up, add onions and fry till golden
4. Add ginger garlic paste to the mixture and fry till raw smell goes away
5. Add tomatoes and saute till soft
6. Add all the masala powders except salt and cook until the moisture is removed
7. Add finely chopped mushrooms and cook for 5 min
8. Add salt to the mixture and cook for 5 more minutes
9. After the mushroom wilts, add coconut milk.
10. Dilute with water if necessary and bring to the boil.
11. Remove from flame and add seasoning and lemon juice and mix well
Ghee Rice
Ingredients
Basmati Rice- 1 cup
Coconut milk-1 cup
Water-1-1 1/2 cup depending on rice quality
Ghee- 2 tsp
Seasoning:
Bayleaf
Cardamom
Cinnamon
Clove
Saunf
Green Chilli-2 slit lengthwise
Method:
1. Wash the basmati rice well and place in pressure cooker.
2. Add coconut milk and water.
3. Add ghee to the mixture and mix well.
4. After the first whistle from the cooker, reduce flame and allow to cook for 7-8 minutes.
5. Remove from flame and add seasoning sauted in 1 tsp of ghee. Mix well before serving.
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