Three baking recipes in a row..and my tongue can’t bear a cookie any more. Posting three baked goodies in line might not be a good blogging strategy but to me, there are no rules when it comes to food .All I know is Eat-as-much-as-much-as-much-as-you-can..Eat Eat Eat..Cookie-curry-kebab-cookie-curry
Think of curry.. think of thick-spicy-creamy-soft-aromatic-cashew-rich.. I need this curry that I can heart-fully dunk a piece of my flaky parota or a piece of soft naan bread and gulp it into my mouth at once. The hot bubbling curry pot that can make my soul warm..The thick creamy saucy curry in which the roasted vegetables are simmered and layered between aromatic basmathi rice..The plain mild curry studded with protein rich lentils which makes a simple meal together..The rich smoky kind of curry where grilled mushrooms are simmered in creamy goodness..the curry that doesn’t limit to store bought curry powders!Someone give me a pot of curry for my dinner please..
I am not a bread*sandwich*tea* person.Think of Bangladeshi or Pakistani serving me some curry in the name of Indian takeaway , I don’t mind, all I need at the end of a so-so tired outing day is some hot pot of curry with soft rotis. How much ever I travel in Britan ,I don’t miss to taste the curry in the Indian restaurants here.In Britan (and most of the European countries that I had visited) you rarely miss Indian Food.You find Indian restaurants and Takeaways in every hight-street corner(at-least in London) that serve you authentic dose of India food according to your spice levels.Lucky me!But there is a catch here..
Fine, you will burp after a full dose of so tasty Indian meal but only you end up the gaps under your finger nails to be pale orang-ish or yellowish. The colour.The colour they stir in those foods to make them more appetizing.I prefer not to use artificial colouring of food(yikes) especially in curries.there is absolutely no need!the red chilli powder itself is enough to make the curry look vibrant in its own ways! And then you have this Kashmiri red chilli powder or the paprika which can infuse deep reddish colour to your dish.And saffron for desserts anyway!
So if I rant so much about artificial food colouring , is it fair if I don’t share the information about how to colour food naturally? Here you go I found a cool post ont super ways to colour your food naturally
Now that the gyan is over, lets talk something mushroom(y).My food senses had always been lazy in spotting the taste of mushrooms.I have always thought it to be meaty and ignored to the core. The soft fleshy balls are my latest craze as I put them in pizzas, soups and briyani quite often.Give me a packet of sliced mushroom and I show you how to finish them in 30- minutes.So you got the deal?
I am on a never ending process called ‘losing weight’ and keep searching for those low calorie non creamy -no cashewy kind of curries to pair up with my rotis. Those who tell me yoghurt is fat, get out of my way please I need to get fat 😉 This recipe is a kind of two birds for one shot.You make the curry and indulge in some hot home-made rotis or proceed making some aromatic pulav/pilaf to awaken your lovable senses for rice. So we shall meet in the same place same time(mmmm let me think of it) some other day to proceed with Mushroom pulav with this creamy mushroom dahi masala.
There are so many things that I could say about this curry, but I want those to hear from you in the comments after trying this recipe..Deal? XOXO
- 250 grams Mushrooms
- 2 tablespoons Oil
- 1 Star anise
- 2 Green cardamom
- 1 " inch cinnamon stick
- 3 Cloves
- 1 Onion chopped
- ½ tablespoon ginger garlic paste
- 1 Green chillie slit
- Salt to taste9I used ½ tablesppon)
- ½ teaspoon turmeric powder
- 2 Tomatoes chopped
- 2 tablespoon red chilli powder(mm I like spicy)
- ½ tablespoon coriander powder
- ½ tablespoon cumin powder
- ½ tablespoon garam masala or biryani masala(optional and good if you use this to make biryani)
- ½ Cup yoghurt
- Loads of chopped Coriander
- Whether you buy them readily chopped or as whole, always wash them under plenty of runing water first to remove any traces of soil over it.
- Heat some water in a sauce pan.Slice mushrooms into pieces(I sliced into 4 parts) and immerse in the boiling water by adding little turmeric which helps in killing any tiny bacteria. This should just be for 7-8 minutes as we don't want the mushrooms to get cooked completely.
- Heat oil in a kadai or pan. Add the whole spices like star anise, cloves,cardamom,cinamon and fry until they give some aroma. do not burn them.
- Add chopped onions, green chille along with salt and turmeric and fry until onions are transparent.Gineger garlic paste can be added after 5 minute of frying the onions or when they turn pink.ensure it leaves the raw smell.
- Add in the chopped tomatoes and cook until they are moderately soft,You don't want themto get mushy.At this point add in coriander powder, cumin powder , chilli powder and cok for 10 min. By this time you see a nice curry forms so you feel like eating them immediately with rice.So don't eat it away ok!
- Add in the semi-cooked mushroom slices and fold in gently so the masala gets coated well with the pieces. cook for 10 min until you see that themushrooms become more softer. 95% of the cooking will be done at this point so you get the smell around already 🙂
- Beat the yoghurt and add it to the curry. We don't want to cook for more time once yoghurt is added so it should be about 5 -6 minute safter stirring it to get incorporated into the curry.
- Add a pinch of garam maasala and chopped coriander 5 min before switching off the flame.
Do not slice the mushrooms too thin or finely chopped as they will get invisible when you finish cooking the curry.
Add in briyani masala if you want to proceed making pulav with this but again it is not mandatory.