Mushrooms La Jawab Appetizer

How are you celebrating National Mushroom Month? 

Here are a couple of fun facts about Mushrooms. According to a Food & Wine article: from 2019 to 2020, Pennsylvania sold 526 million pounds of mushrooms; that's 2/3 of the total amount sold in the United States. That's a lot of mushrooms! 😮

I also watched this interesting documentary called Intelligent Trees, which talked about the symbiotic relationship between mushrooms and trees. Both benefit from this relationship. The mushroom or fungus colonizes the tree's root tissues, improving the tree's moisture and nutrient absorption. In return, the tree provides the fungus carbs produced through photosynthesis. That's was really cool!  

Do you know some fun facts about mushrooms? Share with us. 

How many mushrooms can you name?  How many mushroom varieties have you consumed? I know a few and have eaten the following: cremini, shiitake, portobello, baby Bella, white button, black Truffle, and Enoki. 

We use baby Bella and white button mushrooms most often in our cooking, like when we make omelets, stuffed bell peppers, soups, as well grilled vegetables. They are more readily available as well. 

Check out our recipe for Tandoori mushrooms below that is made with a few ingredients and it's easy to make. 

Ingredients

• 6 to 7 oz or 10 to 15 white button mushrooms, cut into 1" pieces
• 2 tbsp Tandoori Paste (we used Deep brand)
• 1 tsp plain yogurt (or as needed)
• 1½ tbsp Vegetable oil
• few sprigs of cilantro/coriander or basil (for garnish)

Procedure

1) Clean the mushrooms with a damp paper towel, and then chop them into half as needed; you can leave the small ones as is.

2) Add the tandoori paste to a bowl and mix in the yogurt to loosen it. Next, add the mushrooms into the bowl and toss with a spoon to coat the marinate well. Leave it in the refrigerator for at least 1 to 2 hours for the marinade to soak in. 

3) In a non-stick pan (saute pan or saucepan) heat oil on medium heat and when it's hot, add the mushrooms and mix well to coat with oil. 

Pan roast the mushrooms with a half-closed lid for a few minutes mixing intermittently. Remove the lid and allow the mushrooms to carmelize for 2 to 3 minutes or until oil is seen on the edges. The whole roasting and sauteing will take roughly about 7 to 8 minutes. 

4) Transfer the mushrooms to the serving plate, and garnish with fresh coriander or basil. You can serve this appetizer with any type of drink (alcoholic or non-alcoholic). 

We hope you try our recipe for this yummy appetizer and share your feedback with us by leaving a comment below. We love hearing from our readers. If you love mushroom dishes, check out Mushroom and Bell Pepper Szechuan Stir Fry and Mushroom and Bell Pepper Medley. 

The Story of Idlis: Chutneys and Accompaniments - Creamy Coconut Chutney

Does the aroma of spices wake up your senses? Does the grating of fresh coconut get you riled up? Then you really enjoy cooking and eating. 

Today we are making creamy coconut chutney that is served at most South Indian restaurants as a condiment or chutney for idli and/or dosa. 

I myself haven't eaten this chutney in a long time and was excited when my mom made warm, fluffy idli and served it with this creamy coconut chutney.  I think you can eat this chutney with any type of idlis. 

 

Ingredients

• ½ cup of roasted chana dal
• 1/3 cup of dry roasted and de-skinned peanuts
• ¼ cup fresh coriander, chopped
• 2 small green chilies or per taste, peeled and finely chopped 
• 1" piece of ginger, peeled and grated
• Size of walnut of dry tamarind, soaked in ¼ cup of water, remove strings
• ½ tsp cumin seeds
• ½ tsp salt, or per taste

Ingredients for the seasoning

• 1 tbsp Vegetable oil
• 1 tsp Urad/black gram dal
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 dry red chili, broken into 1" pieces (optional)
• a pinch of Hing or Asaphoetida
• 5 to 6 curry leaves, chopped
• 
  

Procedure

In the blender, add roasted chana dal, peanuts, cumin seeds, chilies, and powder the mixture. Next, add ginger, coriander, tamarind with water and salt, and then add enough water to make the mixture into a thick sauce consistency. Blend again to a smooth paste. Taste the chutney and add salt per your taste. Scoop out the chutney into a serving bowl. 

In an egg pan or tadka pan, warm oil on low to medium heat. Add urad dal and stir for 30 seconds until it turns golden. Then add mustard and cumin seeds, and red chili. Saute for another 30 to 40 seconds. When they sizzle, remove from heat and add Hing and curry leaves, stir for few seconds and immediately add the seasoning to the chutney. 

Mix well and serve the chutney with idli, dosa, vada, or upma per your liking. 😋