JUNGLEE MUSHROOM KALIYAAN (Serves 4)
Ingredients
2-4 button mushrooms, finely chopped
4-6 enoki mushrooms
4-6 shimeji mushrooms + for garnishing
1-2 tablespoons finely chopped shiitake mushrooms
1-2 tablespoons finely chopped chanterelle mushrooms
1 tablespoon oil + for deep-frying
½ cup grated cottage cheese
Salt to taste
1 teaspoon garam masala powder
Crushed black peppercorns to taste
½ teaspoon green cardamom powder
2-3 green chillies, finely chopped
1 tablespoon cornstarch
1 teaspoon cumin seeds
1 medium onion, finely chopped
1 medium tomato, finely chopped
¼ cup browned onion paste
1 tablespoon ginger-garlic paste
¼ teaspoon turmeric powder
1 tablespoon khoya
¼ cup fresh cream
Fresh coriander sprigs for garnishing
Cherry tomatoes for garnishing
Method
1. Heat sufficient oil in a pan.
2. Roughly chop enoki and shimeji mushrooms and add to a bowl alongwith shiitake mushrooms, chanterelle mushrooms, cottage cheese, salt, ½ teaspoon garam masala powder, crushed peppercorns, cardamom powder, ½ of green chillies and cornstarch and mix well.
3. Dampen palms with some water, divide mixture into equal portions and shape them into cones.
4. Deep-fry cones in hot oil till golden and crisp. Drain on absorbent paper.
5. To prepare gravy, heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and sauté for 30 seconds. Add remaining green chillies and sauté for 30 seconds. Add onion, toss to mix and sauté till golden.
6. Add tomato, mix and cook till pulpy. Add brown onion paste and ginger-garlic paste, mix and cook for a minute. Toss to mix and cook for a minute.
7. Add turmeric powder, remaining garam masala powder and salt and mix. Add some water, mix and cook for a minute.
8. Add crushed peppercorns, toss to mix and cook for a minute. Add crushed khoya, mix and cook for a minute. Add cream, mix and cook for 30 seconds.
9. Put the gravy in a serving platter and place the fried cones on it. Garnish with few coriander sprigs.
10. Slice cherry tomato and place on the gravy.
11. Serve hot.