Vegetarian mushroom recipe - Mushroom Kasoori

Mushrooms....... simply mushrooms

When it comes to making a delicious and appetizing starter, mushrooms are one of the first things to come to my mind. Don't know how to put it.... but there is something 'gourmet' about them!
A little ingenuity, and you will be amazed with the variety of textures and flavours that you can create with this versatile ingredient.
Mushroom Kasturi / Kasuri is a starter / entree dish that combines the flavours of mushrooms with dried fenugreek leaves. dried fenugreek leaves are a popular condiment especially used in North Indian cooking.
The texture of mushrooms and the fragrance of fenugreek leaves makes this dish irresistibly tempting!

CAUTION: This dish uses very little oil. Not recommended for those trying to gain weight...

This is what we're cooking today...

Mushroom Kasuri/Kasoori

Want to go nibbling.....??

Get reading first..

Raw Button Mushrooms

Marinated Mushrooms and Stems

Being Cooked

Ready to be Hooked

Here's the recipe

• Serves: 4-5 persons
• Prep Time: 15 minutes
• Total Time: 1.5 hours

This is a very easy recipe. Preparation and cooking are very simple. But you need time for marination.
A good idea is to marinate mushrooms and keep aside. Then cook them right before serving.

Ingredients

• Button Mushrooms - 500gms
• Kasuri methi - 2 tbsp
• Coriander powder - 1 tsp
• Cumin powder - 1/2 tsp
• Salt - to taste
• Ginger - 1" piece
• Garlic - 6 cloves
• Green chillies - 2 (optional)
• An onion - chopped
• Oil - just a little

Instructions

Wash mushrooms thoroughly.
Separate stems from the mushrooms. Keep both stems and mushrooms aside.

Grind ginger, garlic and green chillies to a fine paste.
Add salt, cumin powder, coriander powder and kasuri methi to this paste.
(Rub kasuri methi leaves between your palms to make a coarse powder, just as you would do with oregano or basil.)

In a large bowl, add mushrooms (and stems) and this paste. Mix well.
Keep aside for at least 30-40 minutes.

In a heavy bottom, wide pan or wok heat a tsp of oil.
Add chopped onion and saute till slightly brown.

Add marinated mushrooms to these onions and cook on a high flame till all the water evaporates.
Mushrooms should get cooked and completely dry.

Your Mushroom Kasuri is ready!!
Garnish with green chilles and red tomatoes....What colours!!

Well about the taste....You'll have to tell me...!

Printable Version

This is important

1. Be careful while adding salt. Mushrooms get reduced on cooking. You can add it just when the mushrooms are about to get ready.

2. Use a wide pan/wok for cooking. Mushrooms are more than 80% water. It will be really difficult to get them dry in a small or narrow pot.

Miracle mushrooms

They're indeed worth the love...

The latest findings show that white button mushrooms can reduce the risk of breast cancer and prostate cancer. An extract of white button mushrooms decreased cell proliferation and decreased tumor size in a dose-dependent manner. The chemoprotective effect can be seen with an intake of about 100 grams (3.5 ozs) of mushrooms per day.

Like Mushrooms???

...Then you'll like these

Here are some resources where you can find useful information about mushrooms.
And there are the links to great mushroom recipes.

GET CLICKING!!

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2482/2

Nutrition facts about button mushrooms

Know all that you want to know about the nutrition facts of mushrooms.

http://www.produceoasis.com/Items_folder/Vegetables/ButtonMush.html

Selection and storage of mushrooms

Some practical information about mushrooms. Know how to select and store them.

http://www.cookingwithmushrooms.com/

Mushroom recipes

Some mouth watering mushroom recipes.

http://www.cookitsimply.com/category-0020-016m2.html

Vegetarian mushroom recipes

Some more mushroom recipes!!

Vegetarian Paneer Mushroom tikka

Paneer and Mushroom nutrition facts

Paneer (Indian cottage cheese) is an excelent source of calcium and protein. It has been regarded as a health food in Ayurved. This versatile milk product has an amazing capacity to blend with different spices and vegetables. It is an integral part of the Indian cuisine and is used for making starters, main course as well as desserts.
100 gms of paneer provides:
Protein - 18.3 gms, Calcium - 208 mgs, Phosphorous - 138 mg, Minerals - 2.6 gms, Carbohydrates - 1.2 gms, Energy - 265 kcal, Fat - 20.8 gms, .
Mushrooms are also a great source of nutrition. They are high in dietary fibre and protein. They are a good source of three essential B-vitamins: riboflavin, niacin and pantothenic acid. They are rich in potassium, an element that helps regulate blood pressure, helps keep the right balance of water in fat and muscle tissues, and helps ensure the proper functioning of cells.
They are an ideal health food. Five medium mushrooms contain only 20 calories, 3 grams of carbohydrate, and are virtually fat free.
Here's a classic Indian recipe that combines these two fantastic nutritious foods in an oil free, mouthwatering recipe!

The glorious Paneer-Mushroom tikka!! 

Be creative

You can use many other veggies along with paneer and mushrooms. Tomatoes, cucumbers, potatoes.... use your imagination and let your taste buds suggest!

Paneer Mushroom Tikka

You ought to love it......

• Serves: 4-6
• Prep Time: 1.5 hrs
• Total Time: 1 hr 50 minutes

Paneer mushroom tikka is an oil free recipe. The charred outer surface and the still juicy and soft inside make it a 'melt-in-the-mouth' experience. It's an original tandoori recipe straight from the clay lined ovens of India! It's best made on a barbecue grill; but you can even use your oven and treat yourself to this amazing starter.

Ingredients

• Fresh paneer - 250gms (1/2" cubed)
• Fresh button mushrooms - 250 gms (stems removed)
• Capsicum - 2 (cut into large pieces)
• Shallots - 10 pieces (slit into quarters if using any other medium sized onions)
• Curd - 6 tbsp (hung/drained)
• Ginger garlic paste - 1 tbsp
• Fresh coriander leaves - 1 cup (15-20 springs)
• Fresh mint leaves - 1/4 cup (5 springs)
• Green chillies - 2-3 (optional but recommended)
• Cumin powder - 1 tsp
• Garam masala - 1/2 tsp (optional)
• Salt - to taste

Instructions

Make a fine paste of coriander, mint and green chillies.
Mix curd, coriander-mint paste, ginger garlic paste, cumin powder and salt in a large bowl.
Add paneer, capsicum, onions and mushrooms (heads and stems) to this marinade and mix well.
Be careful that you do not break paneer cubes while mixing.
Leave this for about an hour. If the climate is hot, keep it in refrigerator.

Arrange marinated paneer, mushroom, onions and capsicum on skewer rods. You can even put them in a greased baking tray.
Grill at 275 degrees centigrade (or the maximum your oven can reach) for about 20 minutes
The veggies and paneer should get golden brown (almost charred).
If you are using baking tray make sure to turn paneer and mushroom pieces upside down, half way through grilling.

The best way to grill paneer tikka is on a barbecue grill.
Just keep turning the loaded skewer rods till you get the desired colour.

Serve hot with fresh green chutney!!

Soak before you poke!

If using wooden skewers, soak them in cold water for about 15-20 minutes before using. This will prevent them from burning.

Hung/drained curd

Can't get it.... let's make it!

Take normal curd.
Place a few dollops of it (a few more than what the recipe calls for) in the centre of a clean muslin cloth or a thin kitchen towel.
Gather the corners of the muslin cloth and secure tightly.
Now lift this bag up. It'll be like a triangle with curd at its bottom.
Now hang this from a tap or into a pot in a manner that the part with curd doesn't touch any surface.
Let all the water drip off. It 'll take about 30 minutes.
When all water is drained, your hung curd is ready!

Some linking joints!!

Find out more about tikka and see how popular it is.... Hundreds of blogs with thousands of recipes!!

The skillet / griddle version.

Excellent if you don't have an oven or grill.

http://chefinyou.com/2008/12/tandoori-paneer-kebabs-aromatic-and-palatable/

Learn with pictures.

This one's with pictorial description!

http://www.myspicykitchen.net/2010/02/18/paneer-tikka-kebab/

The pan fried one.

It has just paneer and it's made in a pan!

http://www.cookatease.com/pan-fried-paneer-tikka

The fried version!

Well, this is contrary to my 'oil-free' statement; but it tastes good and an option for oven less people.

http://www.indianfoodforever.com/snacks/paneer-tikka.html

Simple recipe.

Some creamy twist.

http://divyascookbook.blogspot.com/2009/01/paneer-tikka.html