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Home > Categories > Food and Beverages > Cooking > Ammas Recipes
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MUSHROOM KORMA

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Preparation time ([days] hrs:min): 00:10
Cooking time ([days] hrs:min): 00:20
Number of servings: 4

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
1 Button mushrooms 0.38 pound 172.13
2 Gasagasaalu (Poppy Seed, Khas Khas seeds) 11/2 teaspoon 6.00
3 Coriander seeds 1/4 tablespoon 1.35
4 Cumin Seeds (Cumin, Jeera) 1/8 teaspoon 0.26
5 Ginger Paste 1/4 teaspoon 1.75
6 Cloves (Whole) 1    
7 Cinnamon Sticks (flat) 1/4 inch 0.64
8 Aniseed (Saunf) 1/8 teaspoon 0.25
9 Cardamom 1/2    
10 Turmeric (Haldi powder) 0.06 teaspoon 0.25
11 Chili Powder (Red Chili Powder) 1/4 teaspoon 1.25
12 Onions 1/4 large  
13 Tomatoes 1/2 medium  
14 Vegetable Oil 0.06 cup 17.19
15 Salt   to taste 0.25

Cooking procedure:
Step 1:Wash mushrooms thoroughly. Slice into halves and keep aside.

Step 2:Crush coriander, cumin, aniseed, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.

Step 3:Make into a paste ginger, garlic, onion and tomato.

Step 4:Mix mushrooms with the above powder from step 2, paste from step 3, red chili powder, tumeric and salt to taste.

Step 5:In a deep skillet heat oil on medium and add mushrooms cover and cook for 20 to 25 minutes.
Any additional information:
Goes well with plain white rice and/or parathas.

In India the native mushrooms(that is, the ones that grow on the water embankments in the fields require a little water to cook them where as the mushrooms that are cultivated in farms seem to not need any).

 




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