Sunday, 22 November 2015

Mushroom Dry Masala

Mushroom Dry Masala, yet another side dish for rice, chapati, roti, pulao etc. This is one of the dish that can be made quickly. Washing the mushroom is the only big task in making this curry. Try this dish and post me your comments.                                                          .

Button Mushroom – 800 gms
Red Chili Powder – 1.5 tsp.
Pepper Powder – ½ tsp.
Coriander Powder – 2 tbsp.
Garam Masala – 1 tsp.
Turmeric Powder – 1/2 tsp.
Ginger Garlic Paste – 1 tbsp.
Lemon Zest – 1/2 tsp.
Lemon Juice – 1 tsp.
Chopped Coriander Leaves – 2 tsp.
Oil – 1 + 2 tbsp.
Salt to taste

1. Wash and clean the mushrooms thoroughly with water for 2 to 3 times. Wipe it dry and slice the mushroom into medium size pieces. Take a mixing bowl; add all the ingredients listed above in ingredient section except mushroom. 
2. Add one spoon of oil and lemon juice and mix all the spice powders to make a thick paste. Add little water if required.
3. Add the sliced mushrooms and mix well, so that the masala is well coated on the mushrooms. Let this mix marinate for about half an hour.
4. Heat oil in a pan and add the marinated mushrooms and saute for few minutes.
5. Mushrooms will start oozing out water. Cook for few minutes until the water dries up.
6. Once the water dried, add chopped coriander leaves and mix well. Adjust salt and switch off the flame.
Mushroom Dry Masala is ready to serve with steamed rice, pulao, chapati, etc,.

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