Stuffed Dhaniya, Pepper Mushrooms with Tomato Chutney

For Mushrooms:

• 250 gms large button mushrooms with stem
• 2 Tbsp garlic finely chopped
• 2 Tbsp onion finely chopped
• 1/2 tsp white pepper powder
• 2 Tbsp fresh coriander
• 1/2 cup Cheddar cheese
• 1 Tbsp butter
• Salt to taste

For Chutney:

• 1 cup tomato puree
• 1/2 onion sliced
• Salt to taste
• 1 tsp garlic
• 1 tsp ginger
• 1 tsp cloves

Method :

• Wash the mushrooms and remove the stalks.
• Core the cap with the potato scooper for the filling.
• For filling, heat butter in a pan. Add garlic and onion. Saute for a minute. Add salt and pepper powder.
• Remove from fire.
• Cool and add grated cheese and chopped coriander.
• Stuff the mixture in the mushroom caps and bake in oven at 220۬۫c for 4 minutes.

    

For Chutney:

In a pan add all ingredients stated above and let it simmer till the sauce is thick in consistency and strain.

Mashroom curry

 Ingredients:

• Mushrooms - 250 gm
• Cumin seeds(Jeerakam) – ½ tsp
• Garlic cloves - 2 nos
• (finely chopped)
• Olive oil – 1 ½ tsp
• Ginger – 1 big piece
• (finely chopped)
• Onion(big) - 1 no
• Green chillies – 2 nos
• (slit into long pieces)
• Tomato - 1 no
• Cashewnuts – 7 nos
• Turmeric powder – ¼ tsp
• Chilly powder – ½ tsp
• Coriander powder – 1 ½ tsp
• Garam masala powder – ½ tsp
• Salt – As reqd

   
 Recipe:

1. Cook mushrooms with salt(without water) and keep it aside.
2. Meanwhile in a wok, pour olive oil and add cumin seeds.
3. Then, add ginger, garlic, green chillies and onion pieces.
4. Cook for 4 minutes.
5. Add tomatoes followed by all the powders and sauté till the raw smell goes.
6. Put half of this masala along with cashew nuts and water in a grinder and make it into a gravy.
7. Pour this gravy into the wok and add cooked mushrooms. Allow it to boil for 2 minutes.
8. Finally, add garam masala.
9. Serve hot with chapathis.
10. And enjoy the taste.