Wednesday 7 December 2011

Hyderabadi Nawabi Mushroom

Hyderabadi Nawabi Mushroom is famous for its rich and aromatic nature. It's taste is very distinguishable having a liberal use of exotic spices and ghee. The Hyderabadi food uses fresh fruit instead of dried fruits.Hyderabadi cuisine is inspired by the Mughlai cuisine.

What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree.The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as "Gravy". The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Luknowi. These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas.

 Hyderabadi Nawabi Mushroom
Hyderabadi Nawabi Mushroom
Hyderabadi Nawabi Mushroom Curry is a tasty gravy dish that makes a great accompaniment for any Indian roti (chapati, naan, plain paratha, or poori) and rice.

Mushrooms are worth including in our diet plan, as they provide a lot of vital nutrients. Mushrooms provide a lot of vital nutrients and antioxidants that help reduce high blood pressure and protect cells from damage.

Mushrooms - 100gms cut in to halves
Green peas - 1cup
Ghee- 3tsp
Coriander Leaves: 2tbsp chopped
Garam Masala - 1/2tsp
Recd chilli Powder - 2/2tsp
Salt to taste.

To be grind into a paste:
onions -2
Ginger - 1 inch piece
Cashew nuts - 1/4cup
black cumin seeds - (shahi jeera) - 1/2tsp
Cumin seeds (jeera) - 1/2tsp
Green chilli -1
Dry red chilli - 2nos

1.Grind the onions and the cashew nuts along with all the other ingredients under the to be grinded list .

2.Heat the ghee and fry the nut and onion paste to a rich golden brown colour,sprinkling a little water in between to prevent it from burning.Fry till ghee separates.

3.Add the garam masala , chilli powder and salt.Stir for a few seconds.

4.Add 1/2 cup water to the cashew nut paste and give it a boil.Add the mushrooms and peas.Let it cook for 4-5 minutes.

5.Add 1 cup of water and 1tbsp coriander leaves.Cook covered on low flame,till the vegetables are done.

6.Remove from fire when the vegetables are cooked and the gravy is slightly thick.

7.Serve hot,garnished with fresh coriander leaves.


  1. The traditional way in which to partake of Chaga mushroom in Russia is to have it as a tea. To make the tea, the inner parts of the mushroom are first shredded and then left to soak in cold water for a few hours. The water is then strained and saved and the softened mushroom parts are put into a cup of hot water and stored at room temperature for two days. After that, the remnants of the mushroom are discarded and resulting tea is combined with the saved water from the first soak to make for a powerful tea that will remain potent for up to four days. The tea has a bitter coffee like taste going down but leaves no aftertaste. It is also slightly astringent. dmt carts New Zeland

  2. Conveyancing… [...]we like to honor other sites on the web, even if they aren’t related to us, by linking to them. Below are some sites worth checking out[...]… Graffiti Removal Los Angeles