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INGREDIENTS


Methi Mushroom Corn Sabzi

Servings - 2 - 3

INGREDIENTS
Mushrooms - 340 grams
Salt - 1/4 teaspoon
Water - 500 milliliters
Sweet corns - 150 grams
Oil - 20 milliliters
Cumin - 1 teaspoon
Asafoetida - 1/4 teaspoon
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Green chili - 1 teaspoon
Onions - 145 grams
Tomato - 270 grams
Turmeric - 1/2 teaspoon
Fenugreek leaves - 120 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon

PREPARATION


1. Take a pan, add 340 grams mushrooms, 1/4 teaspoon salt and mix it well.
2. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
3. Remove it from heat and keep aside.
4. Take another pan, add 500 milliliters water, 150 grams sweet corns and mix it well.
5. Bring it to a boil.
6. Boil for 5 - 7 minutes on medium heat.
7. Remove it from heat and drain the sweet corns. Keep aside.
8. Heat 20 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.
9. Add 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.
10. Then, add 145 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 270 grams tomato and mix it well.
12. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
13. Add 1/2 teaspoon turmeric and mix it well.
14. Then, add 120 grams fenugreek leaves and mix it well.
15. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
18. Now, add the salted mushrooms, boiled sweet corns and mix it well.
19. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
20. Open the lid and give it a nice stir.
21. Cook for another 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Serve hot.

Chilli Corn Mushroom

Servings - 2 - 3

INGREDIENTS
Mushrooms - 260 grams
Corn starch - 1 tablespoon
All purpose flour - 2 tablespoons
Salt - 1 teaspoon
Black pepper powder - 1 teaspoon
Paprika - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Water - 20 milliliters
Oil - for frying
Corn starch - 1 tablespoon
All purpose flour - 2 tablespoons
Paprika - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Ginger garlic paste - 1 tablespoon
Water - 50 milliliters
Sweet corn - 200 grams
Oil - for frying
Oil - 2 tablespoons
Garlic - 1 tablespoon
Ginger - 2 1/2 tablespoons
Onions - 160 grams
Bell pepper - 230 grams
Green chili - 3
Salt - 1/2 teaspoon
Paprika - 1/2 teaspoon
Black pepper powder - 1/2 teaspoon
Powdered sugar - 1 tablespoon
Red chili sauce - 1 tablespoon
Soy sauce - 1 teaspoon
Ketchup - 2 tablespoons
Vinegar - 1 teaspoon
Water - 100 milliliters
Corn starch - 1 tablespoon
Water - 2 tablespoons
Spring onions - for garnishing