Sweet and Spicy Mushroom Fry

I can't believe I did not post this yet. This has become one of my favorite mushroom currys' from the time I made it a few months ago. It is super delicious, spicy and sweet and you could serve with rice and dal or with roti. So here you go

Sweet and Spicy Mushroom Fry (Mushrooms in spicy and sweet onion tomato paste)

Sweet and Spicy Mushroom Curry

Ingredients:

1. 12 oz Mushrooms sliced
2. 1 teaspoon each of cashew pieces and paneer (optional)
3. few curry leaves
4. 1 medium small onion 
5. 1/2 teaspoon  ginger garlic paste
6. 3/4-1 cup of tomato sauce or 1/2 cup tomato paste
7. 1/2 teaspoon each of salt, chilly powder, turmeric,
8. 3/4-1 teaspoon salt
9. 1 teaspoon nigella seeds (onion seeds, kalonji)
10. 2 tablespoons oil

In a pan heat the oil and add nagella seeds and fry for a minute. Add the onion paste and fry for 10 minutes. Add ginger garlic paste and fry for 2 minutes. Add tomato paste and mix well and cook with salt and other spices. Add sliced mushrooms and cashew and paneer if available and mix to combine. Cook for 10 more minutes. Add little water if needed. Garnish with cilantro and serve with Tomato Dal and rice or with Roti

Beetroot Roti with Paneer Mushroom Masala

This is one of those fancy looking colored Rotis' made especially for the kids. Whenever I make a roti my kids like it and eat it even if it is only for the novelty's sake.

This roti made with ground beetroot is pink/light red in color and tastes delicious. I made musroom with paneer to serve this roti with

Red Roti (Indian bread with Beetroot)

Pink Roti

Beetroot Roti

Ingredients:

1. 1/2 can beet root drained
2. 2 cups whole wheat flour + more for making the roti
3. 1/2 teaspoon salt
4. 1 teaspoon oil
5.  Butter for frying the roti

Grind the drained beetroot into a smooth paste and mix it with the whole wheat flour and salt. Don't add too much water as the beet roots have enough water in it. Apply a teaspoon of oil to your palm and roll the dough so that oil is applied all over it. Cover and let rest for 20 minutes.

Sprinkle some dough on a clean surface. Divide the dough into 6 parts and roll it slowly into roti sprinkling with more flour if needed. Heat a griddle and fry the roti with butter and fry till dark spots appear on the roti. Enjoy healthy pink roti

Mushroom Paneer Masala (Mushroom in Cottage Cheese gravy)

Paneer Mushroom masala

Ingredients:

1. 1 8 oz box of mushroom cleaned and sliced
2. 1 cup crumbled paneer
3. 1 medium  onion chopped
4. 1 large tomato chopped fine
5. 1/2 teaspoon ginger-garlic paste
6. 1 tablespoon oil
7. 1/2-3/4 teaspoon salt
8. 1/2 teaspoon each of turmeric, coriander powder, chilly powder
9. coriander for garnishing

In a pan heat the oil and fry the onions till tender. Add ginger garlic paste and fry for a minute. Add tomatoes and all the powders (hold the salt) and stir to combine. Cover and cook for 5 minutes. Add mushroom and stir and fry for 5 minutes. Add paneer and stir to combine and cook for 2 minutes. Add salt and coriander and mix well. Serve with your favorite roti

And here are some more Mushroom Recipes

Kidney beans Mushroom Masala

Recently kidney beans have become one of my favourite beans. And before coming to America I didn't know there were a million colors in beans. Mexicans eat as many beans as Indians eat Lentils. And I think they both have virtually the same nutritional value.
                Anyway, I was searching for a recipe to use both the kidney beans as well as mushrooms and I found this vegan recipe and I modified it to my taste...you see I am not a vegan

Kidney Beans Mushroom Masala (Red Kidney beans and Mushrooms curry)

Kidney beans Mushroom Masala

Ingredients:

1. 1 big can of red kidney beans drained and rinsed
2. 1 10oz package of mushrooms cleaned and sliced
3. 1 medium onion chopped
4. 1 large tomato chopped
5. 1 green chilly chopped
6. 1/2 cup milk
7. 1/2 teaspoon each of salt, chilly powder, turmeric, cumin, garam masala powder, ginger-garlic paste
8. 2 tablespoons oil

In a pan heat the oil and add the cumin and fry till they start to splutter. Add the onions and fry till they become tender. Add green chillies and ginger garlic paste and fry for a couple of minutes. Add mushrooms and fry for 3-4 minutes. Add tomatoes and cook till they get pulpy. Add all the powder ingredients except salt and fry for a minutes. Add the beans and save 1 tablespoon. Cover and cook for 10 minutes. Mash the saved beans and add it to the pot along with milk and simmer for 10 minutes. Garnish with cilantro and simmer till the gravy becomes a bit thick. Serve with roti

Roti
Kalonji Roti
Roghni Roti
Cabbage Paratha