KOON THORAN / MUSHROOM THORAN / MUSHROOM STIR FRY

Mushrooms are used to prepare a variety of dishes such as Mushroonm Biryani, Mushroom soup, Mushroom Masala, Kadai Mushroom, Mushroom masala etc. Here I am adding Mushroom Thoran for you. Mushroom thoran is a surprisingly simple stir fry with mushrooms, onions, chillies, coconut and curry leaves. Saute the mushrooms before adding them to the gravy is very nice while cooking mushroom dishes. 

MUSHROOM THORAN

INGREDIENTS

Mushroom (cleaned)  -500g
Green Chilly - 6
Turmeric Powder - 1tsp
Salt - to taste
Cooking oil - a little
Onion (big) -1
Chilly powder -1tsp
Coriander powder -1tsp
Garam masala -1tsp
Garlic -10
Ginger - 1 piece
Coconut -1cup
Mustard -1tsp
Dried chilly - 2
Curry leaves -2

PREPARATION

   Cut mushroom into small pieces and mix it with salt and turmeric powder. Grind coconut with garlic and gingerCut onion and green chilly in long pieces.  Fry mushroom in a pan. When it turn brown add onion and green chilly. When onion get transparent add chilly powder, garam masala, pepper powder and coriander powder to it. When it get hot add grinded coconut mix and stir well. Cook it for 10 min in low flame. Finally fry mustard, dried chilly and curry leaves in a pan and add it to the thoran. Serve it with rice or chapathi. ENJOY...

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BINDU JAYESH

bindurohinipillai@gmail.com

MUSHROOM BIRIYANI (THALASSERI STYLE) / KOON BIRIYANI

Hi, Today,s special is a tasty Biriyani recipe.  Vegetarians as well as non vegetarians  would like this because I used Mushrooms to prepare this. Mushrooms, though classified as vegetables in the food world, are technically not plants. Mushrooms belong to the Fungi family, and are the fleshy, spore- bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. Anyway, I experimented this mushroom biriyani for my dear daughter because she likes mushrooms as well as biriyani and fried rice. See the recipe of Thalasseri special Mushroom Biriyani.

MUSHROOM BIRIYANI

INGREDIENTS

Mushroom - 250 gm ( I used Button Mushroom) - cut it into 4 pieces
Basmati Rice - 2 cup
Tomato - 2 (chopped)
Ginger - Garlic paste - 1/2 tablespoon
Coriander leaves - 1 tablespoon (chopped)
Mint leaves - a handful
Cardamom - 4
Bay leaves - 2
Lemon juice - 1 teaspoon
Salt - as required
Curd - 3 teaspoon
Onion - 4 (finely chopped) (2 for deep frying)
Green chilly - 3 (chopped)
Black pepper - 1/2 teaspoon

FOR MARINATION

Chilly powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1 teaspoon
Ginger - Garlic paste - 1/2 tablespoon
Black pepper powder - 1 teaspoon
Lemon juice - 1 teaspoon
Salt - to taste

PREPARATION


   Marinate mushroom with chilly powder, ginger garlic paste, turmeric powder, garam masala, salt and lemon juice. Keep it aside for 30 minutes. Fry cashews and raisins and keep aside. Fry onions until get broun. Add some salt while frying. Fry the marinated mushroom.

   Boil ghee in a pan. Add ginger garlic paste to it and saute. Add onion, green chillies and saute. Then add black pepper and chilly powder when it turned sauteed. Add coriander leaves and mint leaves. Mix well. Then add tomato pieces and lemon juice and saute until tomato get mashed. Add curd and mix well. Finally add fried mushroom pieces. Now the mushroom masala is ready. Keep it aside.

  Now, boil ghee in a pot and add cumin seeds. Put washed Basmathi rice into the ghee and fry for some time. Then add 6 cups of water to it. Rice: water ratio is 1:3) and add bay leaves and salt to it. Cover the pot with a lid. Cook until it get ready.

  Then put the mushroom masala in a Biriyani pot on low flame. Sprinkle fried onion over it. Then add cooked rice over it. Then garnish it with fried onion, cashew nuts, raisins, coriander leaves and spring onion. Cover the pot with a lid and cook in low flame for 20 minutes more. Now the lovely fragrance spread around and the tasty mushroom biriyani is ready to serve. Enjoy the authentic taste of Thalasseri..

STEP BY STEP PICTURES

1. Cut mushrooms into pieces

2.Marinate mushroom with chilly powder, turmeric powder, black pepper powder, turmeric powder, ginger - garlic paste, lemon juice and salt

3. Fry cashew nuts in a pan

4. Fry raisins

5. Fry chopped onions till broun.

6. Keep it aside.

7. Fry marinated mushrooms and keep aside.

8. Boil ghee in a pot and add cumin seeds.

9. Put washed Basmathi rice into the ghee and fry for some time

10. Then add 6 cups of water into it. (6 cups for 2 cup of rice.

11. Add bay leaves and salt. Cover the pot with a lid.

11. Cook until the rice get ready.

12. Boil ghee in a pan. Add ginger garlic paste and saute.

13. Add onion and green chillies and saute.

14, Add black pepper powder and chilly powder and saute.

15. Add coriander leaves and mint leaves.

16. Then add tomato pieces and lemon juice. Saute well.

17. Add salt.

18. Add curd  when tomato get mashed and mix well.

19. Add fried mushroom pieces to it and mix well. Mushroom masala is ready.

20. Now put the mushroom masala in a biriyani pot on low flame.

21. Sprinkle fried onion over it.

22. Then add cooked rice over it.

23. Garnish biriyani with fried cashew nuts, raisins, fried onion, coriander leaves and spring onion.

24. Cover the pot with a lid and cook biriyani for 20 minutes in low flame.

25. Open the lid. Biriyani is ready now.

26. Enjoy the taste of Mushroom Biriyani...

LIKE THIS RECIPE?

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THANK YOU ALL FOR VISITING MY BLOG

BINDU JAYESH

bindurohinipillai@gmail.com

SWEET CORN MUSHROOM SOUP

Soup is a primarily liquid food, generally served warm, that is made combining ingredients such as meets and vegetables with stock, juice, water or another liquid. Soup is actually a good appetizer for a meal or any other heavy food. It is a super food for kids also. Today I prepared a very healthy and tasty Sweet Corn Mushroom soup, which my family members like it very much.

   Sweet Corn Mushroom Soup is a very flavorful soup and it is very healthy too. My daughter loves almost all soups and I made several experiments on soups. She likes Paneer, Chicken, Mushrooms and sweet corn. So I made this for her at this exam time.

   It is very easy to make and all of you would like its taste. Sweet Corn is very nutrient rich and it helps to prevent eye diseases. It has less sugar than an apple. Sweet corn is fiber boosting and gluten free.

   Countless studies have suggested that the consumption of naturally grown foods like mushrooms decreases the risk of obesity, diabetes and heart diseases and promotes a healthy complexion and hair, increased energy and overall lower weight.

SWEET CORN MUSHROOM SOUP

INGREDIENTS

Sweet corn - 1 cup
Mushroom - 5 (chopped) ( I used button mushroom)
Celery - 2 tablespoon (chopped)
Coriander leaves - 1 tablespoon (chopped)
Butter - 2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Corn flour - 2 table spoon
Salt - to taste
Sugar - 1 1/2 teaspoon (if necessary)
Spring Onion - 1 teaspoon (chopped)

METHOD

Cook sweet corn in a small vessel or pressure cooker with some water. Crush sweet corn when it cooked. Add chopped mushroom pieces and chopped celery to it and allow it to boil. Add salt and pepper powder and mix well. Then turn the flame low. Mix corn flour with water and add it to the soup.  Add butter and sugar to it and allow the soup get thick. Then turn off the flame. Serve it in a glass bowl and garnish with coriander leavesand spring onion. Enjoy the healthy Sweet corn Mushroom soup..

STEPWISE METHOD


1. Cook sweet corn  with some water in a heavy bottomed vessel or in a pressure cooker.

2. Crush the cooked sweet corn with a ladle or put it in a blender and crush it. Add some more water and cook again.

3. Chop mushroom into pieces

4. Add mushrooms into the sweet corn.

5.Chop celery and add it to the soup

6. Add salt and black pepper powder to this and mix it well and allow it to boil.

7. Then mix corn flour with some water and add it to the soup

8. Add butter and sugar to this and mix well.

9. When soup get thick, turn off the flame.

10. Garnish the soup with coriander leaves and spring onion..

LIKE THIS RECIPE?

TRY THIS AND SHARE YOUR COMMENTS AND SUGGESTIONS

THANK YOU

BINDU JAYESH

bindurohinipillai@gmail.com