Sunday, March 16, 2014

Mushroom-Baby corn Korma

Here is the way to whet your tastes with popular veggies of the season- cool effect and easily digestible... I am not a vegetarian but i do adore my vegetables particularly mushrooms and baby corns... Today i made this nawabi style mushroom-babycorn korma..the nawabs have gone,leaving a legacy of exquisite cuisine..this recipe given here will give their flavour.
  1. 15 Button mushrooms,cut into half
  2. 15 baby corns/cut diagonally or into roundels 
  3. 2 tbsp butter
  4. 1tsp oil
  5. Salt to taste
For the Masala:
  1. 3 green cardamom
  2. 1 stick cinnamon
  3. 4-5 cloves
  4. 3 tbsp grated coconut
  5. 2 tsp poppy seed 
  6. 2 tbsp thick curd
For the main dish:
  1. 2 bay leaves
  2. 3 onions ( chopped)
  3. 3 tomatoes ( chopped)
  4. 1 tbsp Ginger-garlic paste 
  5. 2tbsp Ghee/clarified butter
  6. 1tsp Ginger ( chopped)
  7. 3tsp Kashmiri chilly powder
  8. 1/2tsp Turmeric powder
  9. 2tsp Garam masala
  10. 2tbsp raisins
  11. 10 cashew nuts
  12. 1 Green chillies (chopped)
  13. 2tsp Kasoori methi/dry fenugreek leaves
For garnishing:
Freshly chopped coriander leaves and fresh cream

  1. Take a pan and add some butter and oil and saute mushroom for a minutes and take it out.
  2. In the same pan stir fry mushroom till they are soft and cooked.Take it out on a plate.
  3. Grind all the masala ingredients to a smooth paste with very little water.
  4. Heat ghee in a pan,add bay leaves and fry onions till golden brown.add tomatoes,garlic and ginger paste.Cook till tomatoes are done.
  5. Add ground masala and saute well for a couple of minutes.
  6. Now add one bye one powdered spices,chilly powder,turmeric powder and garam masala,saute for 2 minutes,add green chilly,kasoori methi raisins and cashew nuts followed by baby corn  and mushrooms,add some water and cover and cook for 5-8 minutes till the gravy thickens.
  7. Garnish with coriander leaves and fresh cream and serve hot with roti or naan