Mushroom Bhutti - Asha Pai
Recipe:
I had always liked and prepared the mallu dish ‘ulli theeyal’ and loved it, so also the ‘alambe bhutti’ a typical amchi dish. Here I have attempted to mix the recipes of both and it came out superb !!! Now I like this dish better than both the above named dishes…. Hope you all like it too.. The name Masala bhutti comes because I used a bit of cloves/cinnamon/black pepper. Here goes the recipe...
1 packet mushroom (200) grams chopped. 3 to 4 onions roughly chopped same size as the mushrooms. (roughly it should be equal quantity of chopped mushroom:onion), 3 heaped tsp of coriander, ½ tsp of methi seeds, ½ tsp of pepper corns, 4 cloves, I inch by 1cm thick piece of cinnamon, 1 half of a small coconut grated, 7 to 8 dry red chillies (more or less according to taste), tamarind to taste, salt to taste and 1 cup onions finely chopped ( if you prefer you may use 1 cup of finely chopped madras onions) 3 to 4 tbs of oil.
Heat 1tsp of oil and add the spices and fry for a minute till aromatic, now add the grated coconut and red chillies and fry till the coconut turns fully brown, do not burn it. Remove cool and grind this along with tamarind to a paste with a little water. The paste should not be coarse nor too fine. Now heat the rest of oil and fry the finely chopped onions (or the madras onions) till brown. Now add the roughly chopped onions and fry till it is wilted. Add the mushrooms along with salt and the ground masala along with ½ cup of water used to wash the mixer/grinder. Give it a good boil and simmer further for 10 mts or till extra water is dried and oil is separated. This is a semi dry dish which tastes better if kept overnight, or cooked in the morning to be eaten for dinner at night. I have also tried cooking this dish like our normal bhutti with fresh coconut and the fried spices masolu and proceeded to give it a piyava panna. You may try this way too.
I had always liked and prepared the mallu dish ‘ulli theeyal’ and loved it, so also the ‘alambe bhutti’ a typical amchi dish. Here I have attempted to mix the recipes of both and it came out superb !!! Now I like this dish better than both the above named dishes…. Hope you all like it too.. The name Masala bhutti comes because I used a bit of cloves/cinnamon/black pepper. Here goes the recipe...
1 packet mushroom (200) grams chopped. 3 to 4 onions roughly chopped same size as the mushrooms. (roughly it should be equal quantity of chopped mushroom:onion), 3 heaped tsp of coriander, ½ tsp of methi seeds, ½ tsp of pepper corns, 4 cloves, I inch by 1cm thick piece of cinnamon, 1 half of a small coconut grated, 7 to 8 dry red chillies (more or less according to taste), tamarind to taste, salt to taste and 1 cup onions finely chopped ( if you prefer you may use 1 cup of finely chopped madras onions) 3 to 4 tbs of oil.
Heat 1tsp of oil and add the spices and fry for a minute till aromatic, now add the grated coconut and red chillies and fry till the coconut turns fully brown, do not burn it. Remove cool and grind this along with tamarind to a paste with a little water. The paste should not be coarse nor too fine. Now heat the rest of oil and fry the finely chopped onions (or the madras onions) till brown. Now add the roughly chopped onions and fry till it is wilted. Add the mushrooms along with salt and the ground masala along with ½ cup of water used to wash the mixer/grinder. Give it a good boil and simmer further for 10 mts or till extra water is dried and oil is separated. This is a semi dry dish which tastes better if kept overnight, or cooked in the morning to be eaten for dinner at night. I have also tried cooking this dish like our normal bhutti with fresh coconut and the fried spices masolu and proceeded to give it a piyava panna. You may try this way too.
No comments:
Post a Comment