Sunday, 22 June 2014

Mushroom & Corn Salad - Full Full Desi Style



This salad came to my mind from nowhere and I a glad I tried it out - It's healthy and delicious - And yes , caters to my full full Desi taste .Play with the flavors to suit your taste buds.

200 Grams Mushrooms Thickly Sliced.
1 Corn on the Cob - Pressure cooked till soft , 2 whistles.Remove the kernel off the cob
1 Teaspoon Rai Seeds.
1 Tablespoon Minced Garlic.
Curry Leaves.
Whole Chilies .
Hing.
Juice of 1 Lemon.
Salt.

Heat 1 tablespoon mustard oil , add rai seeds , when they stop dancing about add garlic , chilies curry leaves - and a dash of hing.
When garlic begins to get soft , not discolored , add the corn and salt and saute over high for 1 minutes and then cook another 1 minute covered over low heat - just to marry flavors.Sprinkle water if you need to.
Next increase the heat to maximum , add mushrooms and lemon juice , gently mix once .Cook uncovered no more than a minute.Take off the heat and spread the salad in two plates to cool - the idea is also to keep the mushrooms with a bite and make them stop cooking and loosing liquid.
Cool , adjust flavors and eat this at room temperature. Comes out delicious .

This is best cooked in your largest wok/kadhai
Heat must be high when you add mushrooms - you want minimum cooking , just enough to get flavors to marry
Remember to spread out the salad to prevent mushrooms from cooking further from within.
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