Tuesday, 17 July 2012

Pepper Mushroom

Pepper mushroom is the favourite of my father-in-law. Unfortunately he is no more and never did I get a chance to prepare this dish for him. But whenever I prepare this dish it always reminds me of him.  Here goes the recipe.
Mushroom - 500 gms (any mushroom of your choice, finely chopped)
Onion - 1 (Large, finely chopped)
Tomato - 2 (Medium, finely chopped)
Garlic - 3 pods (finely chopped)
Oil - 1 Tablespoon
Salt - to taste
Turmeric powder - 1/4 Teaspoon
Red Chilli powder - 1/2 Teaspoon
Corinader powder - 1 1/2 Teaspoon
Final Seasoning
Onion -1/2 (cut lengthwise)
Curry leaves  - 10
Crushed Black Pepper - 1 Tablespoon
Fresh Coriander Leaves - for garnishing

1. Heat oil in a pan and fry the onions and garlic until they are completely cooked.
2. Add the masalas and cook until the raw smell goes away and then add tomatoes and cook along with salt for 4 minutes.
3. Add the mushroom and mix everything together and cook covered for another 5 minutes.
4. When the mushroom is cooked and the water is completely dried add the onions cut lengthwise and cook for another 2 minutes. 
5. Add the crushed black pepper and the curry leaves, give a quick stir and cover the pan and turn off teh heat.
6. Open after 2 minutes and serve hot with fresh coriander garnished on top.
* If you want the dish in gravy consistency increase the amount of onion ad tomato and add a cup of water.
* Pepper mushroom goes well with both roti and rice.


Kichidi is one of the quick one-pot dish recipes. The semolina is cooked with fried lentils and vegetables. It is served with coconut chutney and sambar. Cracked wheat can also be used as a substitute for the semolina. Enjoy the recipe!
Semolina - 1 cup
Onion - 1/2 (finely chopped)
Carrot - 1/2 (finely chopped)
Beans  - 4 (finely chopped)
Peas - 2 Tablespoon
Green Chilli - 2 (cut lengthwise)
Ginger - 1 Tablespoon (grated)
Curry Leaves - 10
Tomato - 1 (roughly chopped)
Oil - 1 Tablespoon
Mustard seeds - 1/4 Teaspoon
Channa dal - 1/4 Teaspoon
Urud dahl - 1/4 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Water - 3 1/2 cups
Salt - To taste

1. Heat a pan and dry roast the semolina in a medium heat until it turns slightly brown and keep aside in a plate.
2. Heat oil in the same pan and add mustard seeds, urud dahl and channa dahl and roast them. Then add the green chillies and curry leaves.
3. Now add the onions, ginger and tomato and cook along with salt and turmeric. Later add the rest of the veggies and cook covered for 4 minutes.
4. Add water and bring it to boil. Add the roasted semolina and stir thoroughly else lumps will be formed easily. Keep stirring constantly.
5. Check for salt and remove from fire once the semolina thickens to your required consistency.
             Kichidi is ready to be served.

* Kichidi also tastes good with sugar.
* Cracked wheat instead of semolina can also be used.   
* Dried nuts can also be added.