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Friday, 17 October 2014

RIDGEGOURD MUSHROOM MASALA

RIDGEGOURD MUSHROOM MASALA

CUISINE-ORIYAN (TO KNOW ABOUT ODISHA EXPEDITIONS USE THIS LINK -http://manjuvinodztravelogue.blogspot.in/2014/11/the-day-trips-to-different-destinations.html)
SERVES:2-3

INGREDIENTS

RIDGE GOURD-2 SMALL ONES
MUSHROOM-1 CUP
GINGER-GARLIC PASTE-1 TBSP

TURMERIC POWDER-1/4 TSP
CHILLI POWDER-1/2 TSP
CORIANDER POWDER-1 TSP

OIL- 1 TSP+1 TSP+1 TBSP
SALT AS PER TASTE
WATER- 1/2 CUP

METHOD

1.HEAT OIL IN A KADAI AND SAUTE MUSHROOM FOR 3-4 MINUTES.THEN KEEP ASIDE.

2.IN THE SAME KADAI HEAT ANOTHER 1 TSP O OIL AND SAUTE RIDGE GOURD WELL AND KEEP ASIDE

3.NOW HEAT 1 TBSP OF OIL ADD GINGER GARLIC PASTE SAUTE WELL.

4.ONCE ITS DONE ADD RIDGE GOURD PIECES LITTLE SALT AND WATER.STIR ONCE

5..NOW COVER AND COOK TILL THEY ARE ALMOST DONE.

6.ONCE DONE ADD ALL THE SPICE POWDERS ALONG WITH MUSHROOM.TOSS WELL.

7.COOK FOR ANOTHER 3-5 MINUTES TILL MUSHROOMS ARE COOKED WELL..

8.ONCE WATER IS EVAPORATED AND THE DISH HAS BECOME DRY ,DO A TASTE TEST,SWITCH OF THE FLAME.

9.OUR DISH IS READY TO SERVE..

NOTE
          :IF YOU WANT GRAVY THEN ADD WATER ACCORDINGLY AND NO NEED TO WAIT TILL THE DISH HAS BECOME DRY.ONCE MUSHROOM ARE DONE YOU CAN OFF THE FLAME AND CAN SERVE THE DISH..
       
     :MUSHROOM SHOULD BE CLEANED PROPERLY IN HOT TURMERIC WATER    BEFORE USAGE.          

  :IN CASE OF RIDGE GOURD YOU SHOULD REMOVE ITS VEINS AND WASH THEM IN WATER 2-3 TIMES.





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