Todays special was mushroom do pyaaza... A dish I must admit I have never cooked before... Let's see how it turns out:
The literal translation of the dish is twice the quantity of onions from what is required and also two different textures of onion
Here's the ingredient list: (for two)
Mushrooms : 100 g : diced
Onions : 3 large : half ground and half diced
Tomatoes : 2 large : pureed
Garlic cloves : 5
Ginger : an inch
Coriander : a few leaves
Oil : 2 tablespoons
Asafoetida / heeng : 1 pinch
Cumin seeds : 1 teaspoon
Salt : to taste
Garam masala: 1 teaspoon
Water : 1 cup
Grind together half the onions, garlic ginger
In a pan warm the oil, add heeng, cumin seeds. Once the cumin starts to sputter add the onion paste and cook till they turn brown.
Now add the tomato puree and cook for 2 mins on high flame stirring in between... Then turn the flame to medium and cook till the paste turns a beautiful reddish brown and the oil separates slightly... If required add a lill water just a few spoons so that the mixture doesn't burn.
Now add the remaining onions, mushrooms and green chillies. cook till the mushroom is wilted or slightly cooked. Add a cup of water and bring to boil. Add salt to taste. Let it boil for a minute, stirring occasionally.
Turn the stove to sim and cover the pan. After about 3 mins, add Varanasi masks, stir and cover again. Cook for another few mins till the mushroom and onion are tender. Switch off the stove and sprinkle the coriander leaves. Cover the pan again & let it stay for a few minutes.... The dish is ready to serve :)
Serve with some raita and paranthas..... Yumm yumm
My first attempt actually turned out good.... Slurp
But for next time, probably I would add the onions a lill later so that I get that crunchiness of a look raw onion
The literal translation of the dish is twice the quantity of onions from what is required and also two different textures of onion
Here's the ingredient list: (for two)
Mushrooms : 100 g : diced
Onions : 3 large : half ground and half diced
Tomatoes : 2 large : pureed
Garlic cloves : 5
Ginger : an inch
Coriander : a few leaves
Oil : 2 tablespoons
Asafoetida / heeng : 1 pinch
Cumin seeds : 1 teaspoon
Salt : to taste
Garam masala: 1 teaspoon
Water : 1 cup
Grind together half the onions, garlic ginger
In a pan warm the oil, add heeng, cumin seeds. Once the cumin starts to sputter add the onion paste and cook till they turn brown.
Now add the tomato puree and cook for 2 mins on high flame stirring in between... Then turn the flame to medium and cook till the paste turns a beautiful reddish brown and the oil separates slightly... If required add a lill water just a few spoons so that the mixture doesn't burn.
Now add the remaining onions, mushrooms and green chillies. cook till the mushroom is wilted or slightly cooked. Add a cup of water and bring to boil. Add salt to taste. Let it boil for a minute, stirring occasionally.
Turn the stove to sim and cover the pan. After about 3 mins, add Varanasi masks, stir and cover again. Cook for another few mins till the mushroom and onion are tender. Switch off the stove and sprinkle the coriander leaves. Cover the pan again & let it stay for a few minutes.... The dish is ready to serve :)
Serve with some raita and paranthas..... Yumm yumm
My first attempt actually turned out good.... Slurp
But for next time, probably I would add the onions a lill later so that I get that crunchiness of a look raw onion
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| onions and tomatoes |
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| onions |
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| dish at the boiling stage |
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| serve with some raita, papad and mango pickle |
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