Mushroom Curry Tandoori Style.

It is a snowy day and I am working from home. Just took a break during lunch time and decided to update my blog with a new recipe. Anu and Shyam are visiting us tomorrow from NY and I want to surprise them with a new recipe and hope they enjoy.

Menu for the day  was Methi Paratha, Tandoori Mashroom, Avarakai (Flat bean)Curry & Capsicum Raitha. I will be just posting Mushroom curry for now.

1.       Tandoori  Mushroom (Naaykodi Curry)



When you start stir frying (1st Stage)




When the cornflour,milk mixture along with mushroom boils (2nd Stage)



Just decorated with Onion rings and Coriander (Final)

Closeup of Mushroom Tandoori Style

Ingredients
400 gms Gourmet Mushrooms
1 tsp of cornflour mixed with low-fat milk or to add more flavor use milk cream
1 tsp dried fenugreek leaves(Kasuri Methi)
1/4 tsp orange food color
1 tbsp olive or corn oil
Salt to taste

Following spice to be ground to paste:4 whole red chillies
4 large sized cloves of garlic 
1 inch piece of Ginger
2-- 21/2 tsp coriander-cuminseeds powder

Method
Wash the mushroom thoroughly cutting it in half pieces.
In a pan add one tablespoon of oil and start with sautéing the kasturi Methi, grounded spices
After about few minutes or when you get the smell (do not overfry till it becomes dark)
Add the mushroom and stir fry adding salt
Next add the cornflour mixed in milk and sauté it till the mixture coats with mushroom
Remove from fire and garnish with Onion rings and coriander serve with Roti or
Thepla (Methi Paratha).