Spices and Recipes

Ingredients:

• 50-100 button mushrooms
• 1 coconut, grated
• 2 onions, roughly chopped
• 2-3 onions, finely chopped
• A little turmeric powder
• Tamarind

Masala for roasting in oil:

• 4 tbsp coriander seeds
• 2 tsp cumin seeds
• 2 tsp aniseed
• 2 tbsp poppy seeds
• 1 dagadful
• 1 piece mace
• 8-10 cloves
• 1 cinnamon stick
• 8-10 peppercorns
• 1-2 bay leaves
• 10-15 red chillies
• 2 big cardamom
• 1 tsp shahijeera
• ½ inch nutmeg

Method:

1. Roast above masala in oil in a frying pan for minute or two. Remove and keep aside.
2. In the same frying pan, dry roast grated coconut and chopped onions till light golden in color.
3. Grind to a fine paste the roasted masala, coconut, roughly chopped onions along with turmeric powder and a little tamarind.
4. Remove masala water separately.
5. Wash and clean mushrooms. Cut into quarters.
6. Fry mushrooms and finely chopped onions in a little oil for 2-3 minutes.
7. Add masala water and masala paste.
8. Cook till one boil. (Do not overcook mushrooms).
9. Add salt.
10. Serve hot with chapatis or rice.

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