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MUSHROOM KORMA
By : Anju Rajeswar
WONDERFUL SIDE DISH FOR BIRYANIS AND ROTIS

Ingredients:
1.mushroom 300gms
2.onions 1big
3.greenchillies-4 nos
4.cashewnuts -15nos
5.dessicated coconut-2tablespoons
6.spices-cloves 2,cinnamon,cardamom
7.red chillie powder-1tsp
8.gingergarlic paste-1tsp
9.turmeric-1/4tsp
10.dhania powder-1 tsp
11.oil and salt as required.

Process:
Heat little oil,fry the spices,onions,coconut,cashews and chillies till they turn into golden
colour.Allow it to cool.Grind to a smooth paste.Pour in 2 tablespoons of oil,fry the
gingergarlic paste and the grinded paste,add turmeric and chillie,dhania powder along
with salt.Fry for sometime.
Now add the washed and sliced mushrooms.Pour a cup of water and allow it to boil for 5-
10mins.Turn off the heatwhen you find the mushroom is cooked well.

1 pound - Button Mushroom

1- Big Onion
1 - Big Tomato
1/4tsp gingergarlic paste
1/4 tsp - Chilli Powder
a/4 tsp black pepper powder
1/4 tsp - Coriander Powder
1/4 tsp - Jeera[cumin seeds]
1/4 tsp garam masala.
2 tbsp oil
Salt to taste

Process:
Cut the mushroom in 4 long pieces if they are small (if big 6 pieces).Do not make small
slices because mushroom shrinks during cooking.Cut onions and tomotoes finely.Take a
non-stick pan,Put the oil. Once hot, put the onions & cumin seeds.Fry till oil
seperates.Then add gingergarlic paste and fry for 1 min. Put the tomatoes and fry till they
become soft (never put tamarind) Then add chilly powder& pepper powder. Fry for some
time.Add the cut mushroom.[Never put water in this receipe, as mushrooms give out their
water & by boiling off this excess water we lose the nutrients. It is best to add salt
towards the end of cooking mushrooms to minimise the water released by them. Also
mushrooms release more water when cooked covered so,cooking mushrooms uncovered
retains their texture & colour].Cook mushroom in its own juices till they're reduced but
not completely dry. Then put some salt and garam masala.Cook uncovered for about 3
mins.Just before the dish is done,sprinkle cilantro leaves.Remove in a dish and serve with
rice/chapatis.

Masala Pottulu:

Fry onions, redchillies nd garlic. Grind nd make paste

Boil pottulu wit salt ns little sugar.
Now fry pottulu nd paste. Add little basin mixed in water to this.

Patoli:

Cake:

1-glass
maida, sugar, eggs,butter
baking pwder-1spoon.
Eggs, sugar, maida, ghee, nd thn baking soda.

Vaamu karam:
vaaamu mirchi (green) salt grind cheyyi
oil lo fry

Tomato pacchadi:
Boil tomato,add tamrind, talimpu fry
add paste haldi salt karam

Coriander chutney-1
Mina pappu, noolu pappau,mirchi-2 spoons
Grind thm nd thn coriander, tamrind juice , turmeric, slat, sugar

Coriander chutney-2
Grind coraindedr, green chilli nd salt. Add little lemon juice.
Drum sticks
Drum sticks nd garlic—boil in juice
grind noolupappu kobbari, vellulli mirapakaya and varipindi
mix all these aftr drum sticks boil.

Nan
Maida, add yeast in hot milk nd also 1 spoon sugar
mix maida and milk, aftr 2 hrs

Chana curry
Onions, garli, ginger, cashew, masala—grind
Fry paste nd add chana
Cn add tomato or curd paste

Dosa---rice:dal 3:1

Idli : dal :nooka 1:2.5

Prasadam=-- fry nooka--1, milk+water 3

Boil milk, nd thn nooka. Last sugar

Kesar bath---boil rice nd mix with ghee.

Boil sugar nd water , syrup.
Rice-1. sugar 1.5
Water -1

Anapakaya pulusu
Tamrind juice, pasupu, salt nd sugar
Add pieces to tis nd boil thm. Aftr removing it frm cooker, add talinpu,add besan or rice
flour.

Dondakaya Pulusu Recipe

Prep & Cooking Time: 30 mts

Ingredients:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp grated ginger

2 garlic cloves, crushed

2 red dried chillis, de-seed

1/2 tsp fenugreek seeds

10-12 curry leaves

2 onions, finely chopped

pinch of turmeric

salt to taste

1 tsp chilli pwd

1 tsp daniya pwd

1/2 kilo tindora, finely sliced

small lemon sized tamarind ball (extract juice)

1 tbsp grated jaggery

Procedure:
1 Soak the tamarind in 2 cups of warm water for 10 mts. Extract juice and keep aside.
2 Heat oil in a skillet and when hot, add the mustard seeds and let them splutter, add
cumin seeds, ginger, garlic, fenugreek seeds, red dried chilli and curry leaves.
3 Toss them for a few seconds and don’t allow the fenugreek seeds to burn, they should
turn slightly red.
4 Add the onions and saute till brown, add turmeric. Now add the tindoora pieces (cut
lengthwise) and fry for two minutes and cover with lid and cook on medium heat.
5 Add dhaniya powder, salt and chilli pwd. Add the tamarind juice and grated jaggery and
cover with lid and cook on medium heat.
6 Cook till the tindoora turns soft and the sauce thickens.

You can serve with rice or chapathi. Hope you enjoy this recipe as much as I did in
preparing and presenting it to you. Thank you, Sailaja.:)