Mushrooms is one of those veggies, you either love it, or you hate it....well, after trying the Tandoori Mushroom, and the Kadai Mushroom (probably my next entry), you will fall into the former group!
Mushrooms are low in calories and are a valuable source of protein. The aroma of these velvety textured mushrooms is simply irresistible. Serve these tandoori mushrooms as starters to a main meal. If you're not brave enough to try this recipe with mushrooms, try using low fat paneer, or baby corn pieces instead.
Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 4.
Ingredients
300 grams mushrooms, cut into half
½ cup low fat milk
½ teaspoon cornflour
½ teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon oil
salt to taste
To be ground into a paste
4 whole red chillies
4 large cloves garlic
25 mm. (1") piece ginger
2 teaspoons coriander-cumin seed (dhania-jeera) powder
Directions:
- Wash the mushrooms thoroughly. Drain and keep aside.
- Dissolve the cornflour in the milk and keep aside.
- Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for one minute.
- Add the mushrooms, cornflour-milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms.
- Serve hot.
ENJOY! Bon Appetit!
1 comment:
Hi Sonika,
I tried the mushroom recipe also on Karvachauth and to my surprise I loved the mushrooms cooked in this manner....my husband also enjoyed it as he is a mushroom lover!!!
I cooked it together with baby corn, it tasted very nice and different.....keep on sharing such lovely recipes which are easy to cook and good to taste!!!
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