MY MUSHROOM PREDILECTION.


Ostensible, it is that I am a mushroom fanatic.
I breathe mushrooms, mushrooms run in my blood
The have captured my head totally.
These fungus babies are like sponge and absorb flavours totally.
They play an integral part of my life. 
I always have them in my fridge. 
Companion in hunger and loneliness, during experiments.
They work for me, all the time.... :-)
So, I want to share one my my mushrooms experiments with my growing reader's....
I hope y'all like it ........

INGREDIENTS-
  • 1.100gms mushrooms
  • 2.2tbsp chings schewan chutney
  • 3. 2tbsp chings schezwan sauce
  • 4. 2tbsp tomato ketchup
  • 5.salt
  • 6.pepper
  • 7. Handful of garlic
  • 8.ginger(excatly half quantity of garlic)
  • 9.olive oil 1tbsp
HOW TO COOK MUSHROOMS-

  1. Heat the oil well, throw all the crushed ginger in it ,let it burn a bit
  2. after that, throw all the crushed galic gloves, cook for a while.
  3. add all the sauces into the pan, with some water, boil
  4. add salt ,pepper and the diced mushrooms.
  5. cook for  4-5 minutes till the sauce gets a thick consistency as shown in the picture.
ENJOY
                                                                                                                      ABHILASHA.FRANCIS

Comments

Post a Comment

Popular posts from this blog

CHICK CHICK CHICKEN CUTLETS

Image
Sometimes, I get totally bored by eating chicken thighs, breasts and fillets...... So I tried something ingenious with chicken, I got chicken mince instead of the pieces. Threw some ingredients to it and that tasted like chicken heaven. I had these cutlets with bun, like an Indian burger. Everybody in my house loves it, we have this normally on Sunday mornings.............as its a lethargic rest day for us, so the dish should be heavy and comforting as well. My mother guided me during this experiment, otherwise, I would have made a blunder...!! Because of the supervision, this dish came out perfectly........... with no cutlets left in the plate. Here's the recipe- MIXTURE- half kg chicken minced one onion green chilly 2 chopped coriander a handful chopped finely salt red chilly powder turmeric eggs 2 gram flour(if the mixture doesn't hold in) oil PROCEDURE- heat some oil in a big flat pan mix all the ingredients as mentioned above and make small pat...
Read more

INDIA AND CHINA- AMALGAMATION

Image
Chilly chicken an amalgamation of India and China........as everybody knows its an Indo-Chinese dish. The flavor, and a punch of heat with the diced capsicum and onion everybody loves it. Well, I prefer chilly mushrooms than chilly chicken, but this tastes really good........!! Every Indian enjoys this dish at restaurants or hawker store with some noodles..... INGREDIENTS- 250 gms boneless chicken breast (cut into 1-inch cubes) 1 egg white 1 tsp salt 4 tsp red chilly sauce 2 -3 tsp cornflour 1 tbsp soy sauce 2 tbsp tomato ketchup 1 tsp white vinegar 2 tbsp oil 1/2 tsp ginger paste 1 tsp garlic paste 1 big onion sliced long 1/2 cup capsicum (cut into big cubes) 1 -2 green chilies Green coriander and green onion for garnish Oil for frying PROCEDURE- Marinate the chicken pieces in egg white, 1 tsp salt, 2 tsp red chilly sauce and 2 -3 tsp cornflour. Mix well and keep for 10 - 15 minutes. In a bowl mix 2 tsp red chilly sauce, soy sauce, tomato ketchup, and w...
Read more

TRAVEL TO SOUTH- DOSA, a mid night present.

Image
I live in Maharashtra, nagpur so I can't get authentic dosa's here....:/ boo hoo!! I had authentic dosa's in hyderabad, chennai but its been quite a while. The dosa served there is contrary to what its served here..... :|..... In south viz; andra pradesh, tamil nadu, kerala, Kannada.... The dosa's may vary from state to state, but the flavour what you get there , I never found that here, or in any other place except south. I love south Indian food and culture a lot,I feel a connection cz my mother is telugu...... :-* According to my perception, south indians are conservative, well cultured, educated and dedicated , humble people....... :) Oh I ward off from the main topic here, "dosa". My mother always keeps the batter ready in the fridge for me, as I am quite fussy..!(maybe that's why I am getting fat XD..) Jokes apart, I let the batter stay in the fridge for 4-5 days for fermentation till it gets a hint of sourness to it, I kn...
Read more