February 20, 2015

Mushroom & Capsicum Masala

Hi everybody! It’s been forever that I haven’t written a single post for my hugely ignored, poor little blog. Guess some of us can’t make enough time or get ourselves to work on writing with a big tummy and afterwards, an infant. Thank you, Thank you (heard you saying Congratulations :) ) So while the little one sleeps, I am back to writing with constant backing from the H. Why do I always need pushing and motivation.. Aaargh!!

How many of us love mushrooms? I love them. But I had never ever cooked them myself nor had the opportunity to watch anybody cooking. The H is scared of mushrooms. Yes, seriously.. because someone somewhere someday had died of a poisonous mushroom. Ahem. Now isn’t that a good enough reason for me to not cook them ever, though I had always wanted to try. Besides, the cleaning part also put me away. What if I’m not doing it right. You forgot it’s a fungus after all. So always chose to have it out in restaurants only, where they clean and cook it the right way (assumption!). Yesterday, out of nowhere my bro gets a pack of mushrooms and waves it before me with a great deal of confidence that I’ll dish out a yummy meal with it. Blame the blog! He had no idea I had not touched raw mushrooms in my life. Given the task, I had to start somehow. After a few online videos & whatsapp discussions, the Mushroom & Capsicum Masala was born in my kitchen. Yo!

Mushroom Recipe
Cleaning & cutting the mushrooms:
This was quite a horror; because of my first time. Yet, I’ll describe how I did it; I’ll be happy to be corrected if I’m wrong. The variery I used is the basic one, Button mushrooms - Wikipedia link
Wash the mushrooms in warm water and clean them off the dirt if there is any. I washed it twice. One or two of them had come off from the stalk, those freaked me out; the inside looked like a centipede. Over-reacting? Come on, it’s my first time. While cleaning, I saw some thin skin kind of thing peeling out, whatsapp chat told me to ignore it.
Cut each mushroom length wise along with the stalk. One mushroom into 3-5 pieces depending on the size. After cutting, I washed them again, just for my satisfaction. Not required? Come on!!! It’s my first time. Sure I’ll be friendlier and more comfortable next time.


Button mushrooms – 200 gms 
Capsicum – 1 big
Oil – 1 tbsp
Turmeric – 1 tsp
Garam masala/Malvan masala/Ghati masala – 1 tsp
Fresh cream – 2 tbs
Coriander leaves for garnish

To grind into paste:
Tomato – 1 big or 2 small
Onion – 2
Garlic – 1 pod
Ginger – an inch long piece
Green Chilly - 1
Coriander leaves – 5-6 sprigs
Cashews – 8

How I prepare:

  1. Saute capsicum cut into small squares, in little oil. Keep aside. This gives the capsicum a distinct texture, doesn’t make it feel overcooked.
  2. In the same pan, take oil and add cumin seeds. Grind all the ingredients under 'to grind into paste'. When the cumin seeds sizzle, add the ground paste. Cook it till oil separates from the mixture, stir in between to let it cook evenly.
  3. Next add the mushrooms. Mix well coating them well with the masala.
  4. Add turmeric, garam masala, salt.
  5. Now cover the pan and let it cook for 5 min. You will see that the gravy has become really watery, that’s because the mushrooms leave out water and shrink in size.
  6. Add the sauteed capsicum and add a cup of water, cook for another 5 min. Slowly as the masala boils, the consistency will be good enough to have with roti, chapati.
  7. Add cream, coriander leaves, taste-test and serve!

Cooking mushrooms is so easy; lol. All my apprehensions on cleaning, cooking them were so pointless! Also, mushrooms take very little time to cook. It’s just the masala or gravy that will take time. Just make sure to make a delightful gravy :)

1 comment :

  1. What a surprise!!.. Well that constant nagging did work finally.Good you ended up making and blogging mushrooms...least of my favourites otherwise I would have sat here imagining licking my fingers.And to set things right..I am scared of mushrooms because some varieties cause allergies that could be would that kill you.I dont know..but would you risk it over a skip..well no.

    You sure build things up pretty well in your post..a context to how you contemplated making what you cooked.. to a writing style true to make readers feel a personal touch. Keep up your good work. You sure got some awesome talent wifey!!!