Mushroom Overload Lunch


Today’s lunch is mushroom’s overload.
Watery curd rice( Dahi pakhala), Oyster Mushroom’s filled with poppy seed’s (posto), white button mushroom’s masala fry, Masala Alu pan fried, roasted papad with green chilly, onion and cucumber.


Recipe of watery curd rice(dahi pakhala)
Cooked Rice
Thick curd
Cold water
Mustard seed’s or rai
A pinch of Asafoetida or Hing
Curry leaves
Green chillI
Lemon Juice
Black salt
Mustard oil
Cook rice and and cold water in the cooked rice.
Transfer the watery rice into a deep bottomed bowl.
Add the curd into the rice and mix well.
Mash the ginger and green chilli in a Khal Batta.
Heat a little mustard oil in a pan.
Add little zeera, rai and asafoetida.
When the rai and zeera stop’s crackling add the thecurry leaves, mashed ginger and green chilli.
When half done, add this tadka to the rice, add salt, black salt and lemon juice.
Then serve.

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Recipe of Oyster Mushroom’s filled with Poppy Seed’s (posto)

Oyester Mushroom’s (Clean and wipe dry with kitchen towel. Oyster mushrooms come bundled in a large group, all attached to the same central stem. To clean oyster mushrooms, just use the tip of a sharp knife to carefully cut around the firm central stem)
Poppy seed’s
Green Chilli
Red chilli powder
Salt( a little)
Mustard Oil
Prepare a paste of poppy seed, chopped onion and green chilli(add a little water while grinding)
Add a little salt and red chilli powder in the prepared paste.
Don’t over grind.
Take a flat plate. Put around 4 spoon of cornflour.
Then take a floret of oyester mushroom . Flip it and apply a thick layer of the prepared poppy paste.
Then coat the entire floret with the cornflour.
Like wise prepare all the stuffed floret’s.
Then take flat bottomed pan .
Heat oil.
Then carefully panfry the stuffed floret’s.
Carefully turn them and fry both the side’s in a low heat till both side’s cooked well.
Then remove from the pan and serve.
Velvety and trumpet-shaped, oyster mushrooms have delicate brown, gray, or reddish caps on gray-white stems. They have a peppery flavor that becomes very mild when cooked.


Recipe of White Button Mushroom’s Masala Fry
White Button Mushroom – Finely chopped(Clean and wipe dry with kitchen towel using soft hand’s or in a bown take the mushroom’s , add a little maida and a little water then rub the slurry on the mushroom’s and clean under a running water then wipe with kitchen towel)
Garlic – chopped finely (I have used a lot of garlic)
Onion – Chopped finely
Ginger garlic and green chilli paste – 2 tsp
Red chilli powder
Turmeric powder – 1 tsp
Mustard Oil
Garam masala powder
Roasted Dhania Powder
Take a kadhai .
Heat mustard oil.
Then add zeera. After the zeera stop’s crackling add the chopped onion and garlic.
Then add the ginger garlic and chilli paste.
Then add the chopped mushroom’s.
Then add the salt, turmeric powder, red chilli powder.
And keep the heat high.
Mix well.
Then lower the heat and cook covered.
Check in between and continue to stir.
Then when done finish off with adding the garam masala powder and dhania powder.
Remove from the kadhai and relish the mushroom masala fry with hot rice or watery curd rice.

Recipe of Masala Alu pan fried
Potato – Cut into Wedges
Turmeric Powder
Red Chilli powder
Roasted dhania and zeera powder (freshly prepared)
Chat Masala
Fresh coriander leaves – finely chopped
Mustard oil
Take a kadhai. Heat mustard oil.
Add zeera. When the zeera stops crackling add the potato’s.
Then sprinkle the salt, turmeric powder, red chilli powder.
Mix well.
Then continue to saute keeping the kadhai covered with a plate.
Then remove the cover and keep frying in a low heat.
Wait till the potatoes turns golden or fried well.
Then finish off with adding the dhania zeera powder , chat masala and the coriander leaves.

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