Different Recipes of Mushroom

1. INDIRA GANDHI KRISHI VISHWAVIDYALAYA RAIPUR (C.G)
MAHAMAYA COLLEGE OF AGRICULTURE
SIYADEHI DHAMTARI (C.G)
TOPIC- RECIPES OF MUSHROOM
SUBMITTED TO
Mr. Shailendra Sahu SUBMITTED BY
Mr. Vomendra Mandavi Manish Kumar Sahu
(Course Teachers) 4th year 2nd sem.

2. CONTENT
• Matar Mushroom
• Mushroom Pakoda
• Mushroom Chilla
• Mushroom Pickle

3. MATAR MUSHROOM
Ingredients
• 200 grams button mushrooms
• 2/3 or ¾ cup fresh or frozen peas
• 3 medium sized tomatoes, finely chopped
• 1 medium sized onion, finely chopped
• 1 green chili, chopped
• ¼ Or ½ teaspoon red chili powder
• ½ Teaspoon turmeric powder
• ¼ Or ½ teaspoon garam masala powder or punjabi garam masala
• 1 teaspoon coriander powder1.5 teaspoon ginger-garlic paste or crushed ginger-garlic

4. • 2 cups water or as required. Reduce the amount of water to 1 cup if using tender or frozen peas
• 2 to 3 tablespoon oil
• Salt as required
 Steps
1. Heat 2-3 tbsp oil in a pan or kadai. Add finely chopped 1 medium-sized onion and saute till translucent.
2. add 1.5 tsp crushed ginger-garlic or ginger-garlic paste. Saute till the raw aroma disappears.
3. Add 3 medium-sized finely chopped tomatoes and 1 chopped green chili. Stir.
4. add the spice powders – ½ tsp turmeric, (¼ or ½) tsp red chili powder and 1 tsp coriander powder.
5. Stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
6. Add 200 grams chopped mushrooms and (⅔ or ¾) cup peas.
7. stir and saute for 2 to 3 mins.
8. then add 2 cups of water and salt as required. cover the pan with a lid and cook till the peas are softened.
9. once done, sprinkle (¼ or ½) tsp garam masala powder.
10. stir and Serve matar mushroom hot with rotis, naan, parathas or chapatis.

5. Fig:- Matar Mushroom

6. MUSHROOM PAKODA
Ingradients
• 1 cup besan / gram flour
• ¼ Cup rice flour
• ½ Tsp kashmiri red chilli powder / lal mirch powder
• Pinch of baking soda
• ½ Tsp chaat masala
• ¼ Tsp ajwain / caraway
• Pinch of hing / asafoetida
• ½ Tsp ginger garlic paste
• Salt to taste
• ½ Cup water

7. Steps
1. firstly, in a large mixing bowl take 1 cup besan and ¼ cup rice flour.
2. also add ½ tsp chilli powder, ½ tsp chaat masala, ¼ tsp ajwain, ½ tsp ginger garlic paste, pinch of hing and ½
tsp salt.
3. add in ½ cup water and whisk smooth.
4. make a smooth batter without forming any lumps.
5. also add a pinch of baking soda and mix gently. do not over mix as baking soda will loose its property.
6. make sure the batter is flowing consistency.
7. dip the small mushroom into prepared besan batter and coat it completely.
8. furthermore, deep fry in hot oil.
9. also stir occasionally and fry on both sides.
10. further, fry the mushroom till they turn golden brown.
11. finally, mushroom pakoda recipe is ready to serve.

8. Fig:- Mushroom Pakoda

9. MUSHROOM CHILLA
Ingradients
• Prepare 1 cup besan
• Take 4-5 mushroom
• Get to taste salt
• Prepare 1/2 tsp red chilli pow
• Make ready 1/2 tsp ajwain
• Get pinch haldi
• Take 2-3 tsp oil
• Prepare as needed coriander leaves chopped
• Get 2 chopped onions

10. Steps
1. In bowl add besan,onions,dry masala water as required for making thick batter, coriander leaves mix
2. Take pan put oil and spread besan batter and on the top of batter spread sliced mushroom on one side of chilla
and cook nicely and cook the other side also
3. Your mushroom chilla is ready to serve with ketchup or any dip.
Fig:- Mushroom Chilla

11. MUSHROOM PICKLE
Ingradients
• Button mushrooms quartered 400 grams
• Juice of 1 lemon
• Mustard oil 5 tablespoons
• Garlic cloves 20-25
• Ginger roughly chopped 2 inches
• Dried red chillies 4-5
• Asafoetida 1 teaspoon
• Mustard seeds 1 teaspoon

12. • Split mustard seeds (rai ki dal) 1 teaspoon
• Kashmiri red chilli powder 1 1/2 teaspoons
• Mustard powder 1 teaspoon
Steps
1. Boil the mushrooms in plenty of water to which juice of 1 lemon is added. Drain and set aside.
2. Heat mustard oil in a non-stick pan.
3. Put garlic and ginger in a mixer jar and grind coarsely.
4. Roughly break dried red chillies and add to the oil. Add asafoetida, mustard seeds and split mustard seeds and
saute till fragrant.
5. Add coarsely ground garlic and ginger, mix well and saute for 2-3 minutes.
6. Add Kashmiri red chilli powder, mustard powder, fenugreek powder, turmeric powder and black salt and mix
well.
7. Add tamarind paste and mix well. Add salt and mix well. Add mushrooms and mix well and cook till
mushrooms get heated through.
8. Cool and transfer into glass jar, close with a lid and set aside for 2-3 days.
9. Serve.

13. Fig:- Mushroom Pickle

14. REFERENCES
 Https://www.Vegrecipesofindia.Com/recipes/mushroom/
 Https://www.Indianhealthyrecipes.Com/mushroom-recipes/
 Acharya Krishnendu,Roy Anirban,Sarkar Joy (2020),Mushroom Cultivation Technology,kolkata,Techno World