Tuesday, September 18, 2012

Mushroom Chhole with Pulao

This time I was totally into Mushrooms. A full meal with mushrooms. I am just loving it! Hope you love it too. Do not forget send me your feedback :)

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Mushroom Chhole


Chick peas - 250gm
Onion - 4 (medium / 2 for paste, 2 for slicing)
1 cup - Mushroom, soked in warm water & quartered
Garlic paste - 2 tbs
Ginger paste - 1tbs
Turmeric Powder - 1tbs
Cumin powder - 1tbs
Coriander powder - 1tbs
Chilly Powder - 2tbs
Green Chilly - 2
Tomato - 1 large
Potato - 1 large
Salt to taste
Sugar - 1tbs


1. Soak the chickpeas overnight, so that they become soft easily. Even after soaking also you have to put them in pressure cooker for 4-5 whistles.Add little bit salt while in cooker.After that drain that water.
2. Now heat a pan with mustard oil. Add garlic paste and then add the onions paste & slices.
3. Add chopped green chilies and fry the onions till they become soft.
4. Now add potato pieces, mushrooms & tomatoes and stir for  2 min in medium flame.
5. Now add the cooked peas in the pan. Increase the flame a bit and fry this whole mixture properly.
6. After 5 min of frying, add turmeric powder,cumin powder,coriander powder, chilly powder and ginger paste in it. Again stir properly so that masala can mix properly.
7. After frying all the peas and masalas, now add water. Add sugar & salt.
8. Now cook for 5-7 min in high flame.
9. Finally add garam masala just before finishing.Stire it properly.You can garnish it with chopped onions and chopped coriander. Even you can also add chopped green chili.

Mushroom & buddha palm squash pulao


1 1/2 cups - Rice (preferable Basmati)
Salt To Taste
1 Pinch - Turmeric powder
1 tb spoon - garam masala
2 - bay leaves
3 - cardamom
1 - Cinnamon
6 - kismis
1 cup - Mushroom, small, soked in warm water & halved
1 - buddha palm squash, small, chopped

Rice:Water - 1: 1 1/2


1. Soak rice for half an hour. Soaked kismis in water.
2. Heat 1 Tbsp of ghee is a cooker, fry bay leaves. Add  cinnamon & cardamom.
3. Add the garam masala and fry. Add the chopped mushrooms & squash and mix well.
4. Cook until the masala separates from oil and vegetables gets tender. Add turmeric powder.
5. Add rice, salt, 3 cups of water and stir well. Add kismis. Cover and cook on high flame & wait for the cooker to whistle once. Turn off the heat & let it set for 10-15 mins.
8. Transfer to a serving dish. Serve hot Mushroom-Chole.

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