Wednesday, January 23, 2008

There's always Room for Mush :)

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Its almost been a month, since I posted something on this blog. Fatherhood ( our second born), pressures at work (year end closing) and simply plain laziness has been the reasons that have kept me away for so long. This does not, though, mean that I have also stayed away from the kitchen. All along, I have been trying out something or the other and saving it away.
Having said that, I like to begin my first post of the year with a Kashmiri delicacy, that my wife learnt from one of her friends. Its easy to make and tastes real good. I have in turn learnt it from her and it has become atleast once in a fortnight regulars at our household.
Kashmiri cuisine has always been underrated in this country. Though the region gives us some distinct food ingredients like saffron, the red chillies that add color to the dishes without making them too spicy, fruits like plum, apricot, apples and dry fruits like almonds & walnuts, we as a nation are totally ignorant to the rich and mildly flavored cuisine from this region.
Having lived there for 2 years of my life and admired the beauty of the land alongwith the cuisine, must say, the food is addictive. Who can not fall in love with the Gushtaba, the Roganjosh ( by the way the one available at most restaurants is a bad copy), Dum Aloos and Pulaos.

Mushrooms - 200 gms
Cumin Seeds - 5 gm
Onion, finely chopped - 1
Red Chilli Powder - 1 Tsp
Fennel Powder - 2 Tsp
Yoghurt, whisked - 2 Cups
Salt - To Taste
Oil - 2 Tblsp

1. Take the mushrooms in a sieve and rub them with cornflour. Wash them nicely. The cornflour will take the dirt out of the mushrooms.
2. Quarter them and keep them aside.
3. Heat oil in a pan.
4. Add in the cumin seeds and let them crackle.
5. Add in the onions. Fry till they turn translucent.
6. Add in the mushrooms and fry for 5 minutes or till they leave water.
7. Add in the Fennel Powder,salt and Red Chilli Powder.
8. Add in the whisked yoghurt and cook on medium flame for 5 minutes.
9. Serve Hot.

P.S. :
1.Srivalli thanks for the chat and firing me up to get over the laziness and post something.

2. Obviously the post title is not directed at Gen. Musharraf :)) ...( though we might want many to believe that).


vimmi said...

nice recipe. will try i soon.

Shella said...

I am tired of my own way of making will give this a try. Have a packet waiting in the refrigerator. thanks

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