Mushroom & Corn (Indian style)

Whenever I hear or taste mushroom, I always remember my grandma for going into the woods to fetch them.It was always fun watching her pick and choose the right ones for her cooking. While on our search hunt, she would tell me why it is important to use mushrooms in our daily diet:

Mushroom contains about 80 to 90 percent of water.Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke.Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients that are typically found in animal foods or grains.

Today, mushrooms are enjoyed for their flavor and texture. They can impart their own flavor to food or take on the flavor of other ingredients. Their flavor normally intensifies during cooking, and their texture holds up well to usual cooking methods, including stir-frying and sauteing.

250gms button mushroom nicely cleaned and chopped
1tps ginger garlic paste
1/2tps chilli powder
1tps coriander powder
1tps turmeric powder
2tps oil
salt to taste

For paste

1tps oil
1tps cumin seed
1/2 stick cinnamon
3-4 pieces of clove
1tps pepper corns
1 cardamom
1 cup onions
1 1/2 cup tomato

Heat oil in a pan and add cumin,cinnamon, cardamom, clove, pepper and onions. Add tomatoes after the onions have become soft. Take pan off the stove, when the tomatoes look soft and pulpy. Let the mixture cool. Grind the mixture to a fine paste.

Heat some oil in a pan add ginger garlic paste and the prepared paste. Add chilli,coriander,turmeric and salt.Let the mixture cook till you don’t get any raw flavor or smell. Add chopped mushroom and corn and simmer the stove to cook for 10 minutes.

Garnish it with cilantro and serve hot with tortilla or rice.

This is my submission to this week’s Weekend Herb Blogging hosted by Saveur.

One Comment on “Mushroom & Corn (Indian style)”

  1. janet says:

    I love mushrooms and this looks delicious. Thanks for sharing it with WHB. 🙂

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