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Home Dish Mushrooms - Kuch Hat ke

Mushrooms - Kuch Hat ke

Name: How to cook Mushrooms - Kuch Hat ke - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Sangita Kalra

Mushrooms - Kuch Hat ke

Winter veggies are full of colours.Be it the red,orange carrots,the green peas,the white humble mushrooms,the crisp spring onions or the crunchy spinach.All are most relished thoroughly . Having the right vegetables of the season at the right time ,helps us to easily digest them .Here I pick the humble mushrooms ,which are full of vitamin D,B and a good source of many nutrients. It helps in fighting against infections . Last week I had these mushrooms 'kuch hatt Kai ' from a very renowned restaurent which had a very unique flavour A bit sour n a bit sweet. We all loved it . So thought of trying it myself to match the same taste . And to my surprise I was very close to the actual taste. Sharing it with you all. Hope you are going to try it. Would love your feedback!! #ws1 #winterspecial

Ingredient

Food ration :

6 servings

Cooking time :

35min

2pacs (approx400gms)

Button mushrooms

white onions finely chopped

1 tsp

ginger garlic paste

Spring onions finely chopped with the greens

tomatoes big finely chopped

1 tbsp

roasted Poppy seeds

1/2

Beet root

1 tbsp

Vinegar

to taste

Salt

to taste

Red chilli powder

1 tsp

Turmeric powder

1 tsp

coriander Powder

1 tbsp

Kitchen king masala

1 tbsp

fresh malai

as required

Fresh coriander

1 tbsp

Mustard oil

Pinch

red tandoori colour (optional)

1/2 tsp

sugar or honey

as required

Kasuri methi

as required

Pickled onions

Cooking instructions

* Step 1

Peel and grate beetroot. Squeeze out its juice,mix vinegar and little salt in it. Add two roughly chopped onions in it. Keep aside, our pickled onions. will be ready till we prepare the gravy.Wash the mushrooms nicely, chop them in halves boil them in hot water, strain them. Keep aside.

* Step 2

Soak the dry roasted poppy seeds in hot water and grind it to a thick paste.You can add one tbsp of your fresh Malai in it, give a quick churn. Heat a kadai,add oil, add chopped onions (the whites) of both, leave the greens for later.

* Step 3

Fry them till pink, add ginger garlic paste, cook. Add tomatoes cook nicely,add little water, salt, red chilli powder,turmeric powder, kitchen king masala, sugar, and the poppy seeds paste. Cook nicely add little more water.Add mushrooms & cook them covered till you see that the mushrooms are nicely incorporated in the gravy. Add in pinch of tandoori colour, add kasuri methi.

* Step 4

Here comes the time to make our dish kuch hatt ke. Squeeze nicely the pickled onions from the beet vinegar juice. You will notice that they have turned dark beautiful pink colour. Add these squeezed onions in the gravy n cook them for four to five mins such that the onions remain little crunchy, garnish them with fresh coriander and the greens of the spring onions. Serve this with your favourite bread!!. I made Lachha parathas with this and believe me this dish got finished in no time.

* Step 5

The sweetness of the gravy, the sourness of the pickled onions and the crispness of the greens of spring onions made my dish very exclusive!!

* Step 6

Notes Do not throw away the Seived the pink vinegar.use it by adding more onions n green chillies to be served with any other daal. Else you can add some more salt,, black pepper powder,a little honey n a little olive oil. VOILA, your salad dressing is ready !!

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