Veg Mushroom Kolhapuri
Mushroom is a fungus looks like a umbrella. Very common species of mushroom which is easily available in markets that is button mushrooms. There are many other mushroom species available in all over the world.
Tree ear fungus, commonly used in Chinese cuisine. Winter mushroom", also known as enokitake in Japan shimeji in Japanese, Known as "Beech mushroom" in Europe. Oak mushroom is largely produced in Japan, China and South Korea.
Pleurotus mushrooms are cultivated worldwide; China is the major producer. In the wild they are usually found growing on wood.
Oyster mushroom cultivation lately is taking off in Europe. The world’s biggest producer of mushroom spawn is situated in France. Mushrooms are mainly used in almost all kind of recipes. We are gone make our mushroom korma in dum style.
Preparation time: 20 minutes
Tree ear fungus, commonly used in Chinese cuisine. Winter mushroom", also known as enokitake in Japan shimeji in Japanese, Known as "Beech mushroom" in Europe. Oak mushroom is largely produced in Japan, China and South Korea.
Pleurotus mushrooms are cultivated worldwide; China is the major producer. In the wild they are usually found growing on wood.
- Pleurotus citrinopileatus (golden oyster mushroom)
- Pleurotus cornucopiae (branched oyster mushroom)
- Pleurotus eryngii (king trumpet mushroom)
- Pleurotus ostreatus (oyster mushroom)
Oyster mushroom cultivation lately is taking off in Europe. The world’s biggest producer of mushroom spawn is situated in France. Mushrooms are mainly used in almost all kind of recipes. We are gone make our mushroom korma in dum style.
cooking time: 30
Serves : 4 persons
Serves : 4 persons
Ingredients:
- One carrot diced(gajar)
- Garlic and Ginger paste 1 ½ teaspoon (adrak aur lehsun ka paste)
- French beans (farasbi)
- Mushrooms 1 packet
- 4 tomatoes paste
- 6 onions paste (brown)
- Green peas (hara matar)
- Cumin seeds (jeera)
- Coriander powder (dhania powder)
- Garam masala powder 2 Teaspoon
- Poppy seeds (khas khas)
- Dry coconut grated
- Red chilies 4
- Kashmiri red chili powder
- Tandoori masala
- Oil
- Asafetida (hing)
- Coriander
- Salt
Procedure:
- Heat the oil in a saucepan and deep fry French beans, Mushroom, carrots and keep aside. In a small bowl heat water and blanch the green peas until soft.
- In a pan heat 2 teaspoon of oil, cut onions in slices and roast until brown. Make a fine paste. Keep this paste aside.
- In a mixer grind 2 spoons of poppy seeds, one small bowl of grated coconut, 4 red chilies.
- Heat 4 teaspoons of oil in kadai and add cumin seeds, once it crackles; add ginger garlic paste and stir it for 20 seconds. Add onion paste and cook it for a minute.
- Now add tomato paste coriander powder, asafoetida, Kashmiri chili powder, tandoori masala, coconut mixture, salt, ½ glass water.
- Cook for 15 minutes on low flame until oil comes on the top. Now add all the vegetables and for another 10 Minutes on low flame. Garnish with chopped coriander and serve hot with naan or roti.
