Monday 28 May 2012

Mushroom Omelette Recipe

Mushroom Omelette is a very popular recipe. Learn how to make/prepare Mushroom Omelet by following this easy recipe. 


Mushroom Omelette Recipe
Preparation Time
10 Minutes
Cooking Time
5 Minutes
Difficulty
Easy
Recipe Type
Non Veg.
Serves
Serves 1

Ingredients:
• 1 Egg (beaten)
• 2 Button Mushrooms (chopped)
• 1 tbsp Butter
• 3 small Onion (chopped)
• ¼ tsp White Pepper Powder
• A pinch of Mustard Powder
• Salt (to taste)


How to make Mushroom Omelette:
Heat ½ tbsp butter in a pan and shallow fry the mushrooms. Remove and keep aside.
Combine together egg, salt, pepper, onion, and mustard in a bowl and beat well.
Heat ½ tbsp butter in a pan and pour the egg mixture, whirling the pan to spread it evenly.
Top up with fried mushrooms. Fry on both sides.
Serve hot.

Mushroom Toast Recipe

Mushroom Toast Recipe is a quick and delightful breakfast. 





Mushroom Toast Recipe
Preparation Time
10 Minutes
Cooking Time
10 Minutes
Difficulty
Easy
Recipe Type
Veg.
Serves
Serves 2

Ingredients:
• 100 g Mushroom (finely chopped)
• 4 Bread Slices
• 50 g Cottage Cheese (grated)
• 1 Capsicum (finely chopped)
• 1 Tomato (chopped)
• 2 tbsp Butter
• ½ cup Curd
• 2 tbsp Cream (fresh)
• ¾ cup Coriander Leaves (Fresh)
• ½ tbsp Red Chili Powder
• ½ tsp Salt


How to make Mushroom Toast:
Firstly, cook the bread slices in a toaster.
Fry tomato, mushroom, and capsicum in butter for 2 minutes.
Also, add cottage cheese, chili powder, curd and salt.
Fry till water dries up.
Apply the mixture on the toasts.
Garnish with Coriander and serve hot

Tuesday 22 May 2012

Mushroom Biryani Recipe

Ingredients:
• 900 gms Mushroom • 2 Onions (thinly sliced) • 4 cup Basmati Rice • 1 Lemon • 3/4 cups Oil/ghee • 2 tsp Soya Sauce • 7 Cloves garlic • 4 Green chillies(chopped) • 3 tsp Ginger (chopped) • 3 Cinnamon • 3 Cardamoms • 3 Cloves • 3 Tomatoes (chopped) • 1-1/2 tsp Chilly Powder • 3 tsp Coriander Powder • Mint leaves • Salt to taste

How to make Mushroom Biryani:
Clean, wash and soak the rice for 1 hour in enough water taken in a pot.
After due time, drain the water from pot.
Heat ghee in a pressure pan and saute soaked cleaned rice. Remove.
Trim mushrooms into big pieces and keep it aside.
Grind cardamom, cloves, ginger, cinnamon, garlic into a paste.
In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till it turns golden brown.
Then add all other ingredients, mushrooms and stir for 10 minutes.
Add 7 cups water and let it boil, add the soaked rice and stir till the rice level and the water level equals, pressure cook in low flame for 15 minutes.

How to make Mushroom Biryani - indian style




Ingredients required:

  • Basmati Rice - 300gms / 3 cup's
  • Water - 4 and half cups
  • Mushrooms - 200 grams
  • Green peas - 1/4 cup
  • Big Onion - 3
  • Tomato - 1 big in size
  • Green chilli - 3
  • Ginger-Garlic paste - 2 tbsp
  • Mint leaves - 1/2 cup
  • Coriander leaves - 1/4 cup
  • Lemon juice - 1 tsp
  • Chilli powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Oil - 2 tbsp
  • Ghee - 1 tbsp
  • Cinnamon - 1' inch
  • Cloves - 3
  • Sombu / fennel seeds - 1/2 tsp
  • Star anise - 1/2
  • Marati mokku - 1 small
  • Bay leaf - 1


Method for cooking:


1. Measure Basmati rice. Rinse the rice and soak in water for about 20 minutes. use the    same measuring cup to measure water. the ratio for rice and water is 1 : 1 & 1/2. so measure 4 and half cups of water and keep aside.
2. Wash the Mushrooms thoroughly and wipe them with a clean cloth. chop the mushroom into thin strips and set aside.
3. Chop the onions into thin slices. slit the green chillies. chop the tomatoes into 4 parts and grind into a smooth tomato puree.
4. Wash the mint and coriander leaves thoroughly and keep aside.
5. Heat a wide bottomed pressure cooker. add oil and ghee to it. add fennel, cinnamon, cloves, bay leaf, star anise and maratti mokku.
6. Add finely sliced onions and saute it well for at least 2 minutes in medium flame. then add sliced green chillies and the mint and corriander leaves.
7. Add ginger garlic paste and saute till the raw smell leaves. now add the Mushrooms and saute till they shrink and leave little bit of water. mushroom takes 2-3 minutes to cook.
8. Then add Tomato puree and green peas and give a good mix. let the mix stand in medium flame for about 2 minutes. Now add chilli powder, garam masala, salt to taste and mix well.
9. Add measured 4 and half cup's of water, let it boil and then add the soaked and drained basmati rice. add lemon juice and mix.
10. Close the pressure cooker with its lid and do not put weight on it. let the steam escape. let the flame be in medium for exactly 12 minutes. after 12 minutes switch off the flame and let the cooker rest for 5 minutes before opening it.

Serve the biryani with onion or cucumber raita.