Mushroom Cashew Gravy

Long back, years ago, they used to cook very rich foods made of ghee, cashews etc. The recipes they make tastes delicious and very rich in taste. But nowadays, being calorie conscious and because of work load, we avoid most of the stuffs and heading to fast foods. Even if those recipes are high in calorie, they are good for health. So we can have them occasionally, as it is a great treat for our taste buds and good for health even.

Yesterday, when I headed in my refrigerator for some veggies, to make gravy for chapathi, I found a box of mushroom which I shopped two days back. Thought to make this gravy, as it would make a great combo for chapathis. Mushroom is our all time favorite. I use mushroom in my cooking very often.

This mushroom cashew gravy is a very good combination for chapathis (Indian flat bread) or fried rice. The cashew paste we add in this enhances the flavor and tastes very rich and creamy. Also it is used to thicken the gravy. It tastes delicious and especially my daughter loved it.

Ingredients:

Mushroom - 1 cup (cut to pieces)
Cashewnuts - 5 or 6
Onion - 1 (finely chopped)
Ginger garlic paste - 1 tsp
Green chilli - 2 or 3 (slitted)
Chilli powder - 1 tsp
Dhania/Corriander powder - 2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cilantro/Corriander  leaves - few sprigs
Salt - to taste
Oil - 2 tbsp

For grinding:
Onion - 1/2
Tomato - 1
Cashewnuts - 6 or 7

Method:

1) Heat a pan and add oil. Then add finely chopped onion.

2) Saute it well and add ginger garlic paste. Saute it to get rid of the raw smell and add slitted green chillies and cilantro. Also add the cut mushrooms.

3) Then add all the dry powders.

4) Mix well and add water and let it boil.

5) Meanwhile grind all the ingredients together to a fine paste.

6) Once the mushroom mixture starts to boil, add the cashew paste.

7) Let it cook for about 5 minutes. Finally garnish with cashews and cilantro.

Rich, creamy and delicious mushroom cashew gravy is ready to taste.

Mushroom Xacuti Masala (Goan Cuisine)

Xacuti masala is a very famous recipe in Goan cuisine. Using this base masala, you can make your vegetable xacuti masala or chicken xacuti masala even. Today, I use this masala for my mushroom recipe.

This tastes very different and delicious too, from our usual Indian recipes. Yo can serve this with chapathis or even with pulao. Also you can serve with hot plain rice too.

Ingredients:

Mushroom - 2 cups(chopped)
Onion - 1 (finely chopped)
Tomato - 2 (chopped)
Green chillies - 2 (slitted)
Salt - to taste
Oil - 2 tbsp
Cilantro/Corriander leaves - to garnish

For grinding:
Red chilli - 4 or 5
Bay leaf - 1
Cinnamon - 1 inch stick
Dhania/Corriander seeds - 2 tsp
Fennel seeds - 1 tsp
Cardamom - 2 or 3
Peppercorns - 1 tsp
Cumin seeds - 1 tsp
Grated coconut - 3 tbsp
Oil - 1 tbsp

Method:

1) Heat a pan, add oil. Add all the ingredients for grinding. Roast it well.

2) Then add grated coconut and just roast it for a minute. Let it cool.

3) Make a fine paste of it and keep it aside. This is the xacuti masala. If you are non-vegetarians, you can use this masala with chicken, instead of mushrooms.

4) Now heat a pan, add oil and add chopped onion.

5) Saute it well, until it turns translucent. Add tomatoes.

6) Saute for about 2 mins and add slitted green chillies and mushroom.

7) Mix well and add water (about 2 cups). Also add necessary salt.

8) Once the mushroom are cooked, add the ground paste to it.

9) Let it boil for 3 minutes. Finally garnish with cilantro/corriander leaves.

Serve this with chapathis/Indian flat bread. Tastes good with pulao varieties too.

Spicy and delicious mushroom xacuti masala is ready to go.