Handishala - ଓଡିଆ ହାଣ୍ଡିଶାଳ : Mashroom Items

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Button mushrooms – 1 packet(ଛତୁ)
Fresh green peas – 1 cup(ମଟର)
Potato(square size) - 1 (optional)(ଆଳୁ)
Tomatoes(paste) – 2(medium)(ଟମାଟର)
Onions(paste) – 2(medium)(ପିଆଜ)
Turmeric powder – 1/2 tsp(ହଳଦୀ ଗୁଣ୍ଡ )
Red chilli powder – 1/2 tsp(ଲଙ୍କା ଗୁଣ୍ଡ)
Whole spices - (Bayleaf(ତେଜ ପତ୍ର)-1,Cloves(ଲବଙ୍ଗ)-2,Cinnamon(ଡାଲଚିନି) -1 stick, Cardamom(ଗୁଜୁରାତି) -2 ,Pepper(ଗୋଲ୍ ମରିଚ) -5-6)
Curry masala -1 tsp(ତରକାରୀ ମସଲା)
Tamarind pulp - 1-2 tsp(ତେନ୍ତୁଳି ରସ)
Garlic(paste) – 1 tsp(ରସୁଣ)
Ginger(paste) – 1 tsp (ଅଦା)
Oil – 2 tbsp(ତେଲ)
Coriander - 1 tsp(ଧନିଆ)
Coconut(grated) -1 tbsp(ନଡିଆ କୋରା)
Salt to taste(ଲୁଣ)

Chop the mushroom stalks ,put into warm water along with salt and turmeric and wash them well.
In a pan, dry roast cumin, coriander, cloves, peppercorn,cardamom, cinnamon, grated coconut and Cool it and grind with some water.
Grind ginger,garlic and onionand make it smooth paste.
Heat oil in a pan and put ginger garlic and onion paste and fry for a min. Add the tomato paste, tumeric, red chili powder and the ground spices. Add some salt and cook till oil releases.
Add the tamarind pulp, curry powder, green peas and mushrooms. Cover and cook over low flame for 8-10 mins or till done.
Serve hot.

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Put the mushrooms in a vessel filled with water and 1/2 tsp turmeric powder for about 10 minutes. Wash the mushrooms in 2 – 3 rounds of water.
Heat oil in a pan at medium heat. Put whole masala(cinnamon, cardamom) and sliced onion, green chilly and saute until the onions turn golden brown.
Add ginger garlic paste and Saute for about 10 seconds.
Add the turmeric powder, chilly powder and then saute for a few seconds.
Add tomato paste and salt.Mix well and cook covered for a few minutes till tomato became soft, then add mushrooms(do not add any water as water will ooze out from the mushrooms) and again cover it for a few mins.
Open the lid, add masala powder (garam masala/curry masala/chicken masala) and stir fry until the preparation gets dry.
Garnish with cilantro. Serve hot with chapatis / rice.

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Ingredients:

Mix mushroom (parboiled) , cornflour, maida & salt,mix well.
Then heat oil in a kadai deep fry mushrooms ( like vadas) then put it in a paper towels.
Take another pan add 1 tbsp of oil to it then add finely chopped ginger ,garlic to it fry for a while, then add finely chopped onions fry till it turns transparent, then add red chilli paste mix it well, then add vinegar, soya sauce, salt and pepper powder mix it well then add fried mushrooms to it and mix it well let it be on stove for few mins finally garnish with spring onions, serve it hot

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Method

Cut the mushroom and keep it in turmeric water for 30 minutes.
Meanwhile cut onion,tomato, into very small pieces.
Now squeeze the water from the mushroom and fry it in little oil till all the water from this is absorbed and the mushroom becomes light brown in colour.
Keep this aside.
Remove skin of green pea and wash it properly and keep aside.
Keep ginger-garlic paste and green chilli paste ready before cooking.
Heat oil in a wok,put chopped onion and fry it till golden brown.
Then put ginger-garlic paste,green chilli paste and fry it for 5 minutes,then add salt and cook nicely till oil comes out from it.
Put the chopped tomato and cook it nicely.
Now add the cumin powder,coriander powder,turmeric powder,chicken masala powder,red chilli powder and mix all these masala powder nicely.
If required add some water,not to burn this masala.
Now add the dry fenugreek leaves powder and curd and mix them well.
now add the previously fried mushroom and mix this properly with the masala so that it is nicely coated.
Then add 1 tspn of garam masala powder to it and mix well, add3/4 cup water to this and cover the lid and cook for 5 minutes.
Now add water to make your desired consistency of gravy and cover lid and cook.
Before 3 minutes of turning the fire off,put 1 table spoon of butter
Serve hot.

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Ingredients:
- 2 medium finely chopped onions
- 2 medium chopped tomatoes
- 1/2 lb. diced mushrooms
- 6 slit green chili peppers
- 4 cloves
- 1 small stick cinnamon
- 1 teaspoon red chili pepper
- 1 teaspoon ground cumin powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon garlic paste
- 1 cup cooking oil
- 1 tablespoon fenugreek leaves (crushed methi leaves)
Method:
Warm oil, add cloves and cinnamon. When oil simmers, add onions.
When onions turn brown, add garlic paste, red chili powder, cumin, and turmeric powder mixed in a little water with salt to taste.
When the masala is thoroughly fried, and oil comes up, add tomatoes and green chili peppers.
Stir thoroughly, then add diced mushrooms. Cook on low heat for 5-7 minutes.
Garnish with dried crushed fenugreek leaves for a delicious flavor. Serve with chapattis or puri.