Today’s guest post is from Karkuzhali Praveen, author and blogger at http://www.kuzhalisamaiyalarai.in
We met through a social media forum and I approached her for a guest post, she immediately accepted and had sent me this recipe. She has been passionately cooking and experimenting in her kitchen since her teens and she has written on several topics like kolam/relationships/festivals and a lot more. She is a very versatile person and it was really that beautiful tamil name of herself and her blog attracted me to get into her space. Thank you, dear. Wishing you a great blogging journey ahead.
Over to Karkuzhali!
Few months before while Kalyani asking me for a guest post, I was glad to share a recipe. But some how I was not able to do immediately. Better late than never, So now I come up with a recipe called Devil mushroom.Mush room is one of our family’s favourite. We like mushroom recipes in any form. This recipe is so simple to make and less time consuming but tastes great and it doesn’t call for the tomatoes, yes., instead, it uses tomato ketchup, which gives a different taste to the curry. And thank you so much Kalyani for the opportunity. OK, without any further delay, let’s move on to the recipe.
- 250 grams button mushrooms
- ½ teaspoon red chilli powder
- 1 green chilli
- ½ teaspoon fennel seeds
- ¼ teaspoon cumin seeds
- 1 tablespoon tomato ketchup
- 1 medium sized onion
- Salt to taste
- 1 tablespoon oil
- Few coriander leaves
1. Measure all the ingredients and keep them ready.
2. Wash and clean the mushrooms.
3. Cut the mushroom into halves and keep it ready.
4. Finely chop the onion and coriander leaves and keep it ready.
5. Chop the green chillies and set aside.
6.Crush the fennel seeds and keep it aside.
7. In a bowl take chopped mushrooms.
8.Add the red chilli powder, green chillies, tomato ketchup, salt and a tablespoon of oil, crushed fennel seeds, cumin seeds and mix well.
9.Leave it as marinated for around 15 minutes.
10.In a pan add the remaining oil.
11. Add the chopped onion and saute till it becomes translucent.
13. Cover with a lid and let it cook in low medium flame for 5 to 7 minutes or until the mushrooms become soft.
14.Then open the lid and saute the mushrooms in high/medium flame till the water content is dried out completely.
15.Finally add the chopped coriander leaves and serve hot with chapathi/roti. It tastes great as side dish for rice too.
Kitchen Kathukutty is nearing three years of completion and I began sending out invites for guest posts to mark my celebrations. I have been inviting guest posts to my blog after publishing 100 recipes to honour all friends and supporters. So here is my personal invite to each of you out there
“I invite pure vegetarian recipes with mushrooms/soya chunks or any healthy baked goodie or any of your family’s traditional recipe. Whoever is interested, please write to me at firstname.lastname@example.org with ingredients, detailed recipe and step by step images(at-least one final image). I will be happy and honoured to post the same in my blog. ”
What are you waiting for? If you have a recipe in any of the above categories don’t stop. Just cook, click and mail me 🙂
Please check below the guest recipes and a detailed write-up on MUSHROOMS FOR BABIES:
Always have a word with your doctor before offering any new food to babies.
Please consider all family history of allergies before trying any new food.
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