250 gm mushroom
150 gm corn seeds (makka)
1 capsicum (shimla mirch)
3 onion (pyaj)
250 gm tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
1 tbsp coriander leaves (dhania patti)
1/2 lemon (nimbu)
1 garlic (lahsun)
1 tsp red chilly powder (lal mirch)
salt to taste
1/2 cup clarified butter (ghee)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make mushroom corn masala

. Soak corn 3-4 hours and then strain.
. Boil them and then keep them aside.
. Cut mushroom into four pieces.
. Finely chop onions and cut ginger into thin long slices.
. Cut green chilies into 2 lengthwise.
. Cut tomato into small pieces and capsicum into cubes.
. Finely chop coriander.
. Grind garlic.
. Heat ghee in a pan and fry onion until it turns pink.
. Then fry garlic paste.
. Then add tomatoes and red chilly powder.
. When it is cooked properly then add mushroom and corn seeds.
. Add salt and simmer until mushrooms soften.
. Now add capsicum and lemon juice and fry for a minute and then remove it from the flame.
. Garnish with ginger, green chilies and coriander.
. Serve it hot.

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