How to make Mushroom Pepper Fry

This mushroom pepper fry can be make in just 10 minutes and can be used in making the wraps or rolls with chappathi or roti. If you are giving to kids, reduce the amount of pepper.

In this fry the the onion as well as the capsicum needs to be cooked 75% only so that they can retain the crunchiness when the recipe is done.

Here I have also added the red chillies as well as the green chillies, which also increases the spiciness of this dish. If you feel, more spiciness, then you can avoid the green chillies.

If you like this recipe, then do have a look at the other pepper flavored recipes below.

• Cauliflower pepper fry
• Baby corn pepper fry
• Mutton pepper fry

Lets see how to make the Mushroom pepper fry with step by step instructions and a video for your easy understanding.

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Recipe to make Kaalan Pepper fry

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Mushroom Pepper Fry

Mushroom Pepper Fry | Kaalan Milagu varuval is an easy and spicy dish which goes well with the chappathi, roti or even pulao. The spiciness of the pepper, the softness of the mushroom and the crunchiness of the capsicum makes this dish more tastier.

Course Side Dish

Cuisine Indian

Keyword kaalan milagu varuval, mushroom pepper fry

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 3

Calories 50kcal

Author Akila

Ingredients

Tempering

• Oil – 3 tbsp
• Mustard seeds – 1/4 tsp
• urud dal – 1 tsp
• Cumin seeds – 1/2 tsp
• dry red chilli – 1
• curry leaves – little

Main ingredients

• Mushroom – 150 gms
• onion – 1 med size cut lengthwise
• capsicum – 1/2 cup
• black pepper powder – 1/2 tbsp
• green chilli – 2 cut lengthwise
• coriander leaves – for garnishing

Instructions

• To prepare this mushroom fry, add oil, and when oil is hot prepare the tempering. For this, add mustard and urud dal.
• also add cumin, dry red chillies
• and add the curry leaves.
• Fry them till the lentils becomes light brown. (fry for about 1 to 2 min in low to med flame). Now add the onion and the chopped capsicum.
• Add the required salt and saute the onions and capsicum till they are 75% cooked. Do not over cook them, as they need to retain their crunchiness till the end.
• Give a stir.
• Include the washed and chopped mushrooms now along with the green chilli. If you feel the spiciness is more, then you can avoid the green chilli.
• Cook the mushrooms just for 3 to 4 min. Mushroom gets cooked easily and also no need to add any water. The water content in mushroom is enough to cook the vegetable.
• So after about 3 min, add the freshly ground pepper and give a stir.
• Just cook for another 1 minute and switch off the stove.
• Garnish with coriander leave.
• Spicy Mushroom pepper fry | Kalan milagu varuval is ready to be served.

Video

Notes

check the below notes

Ingredients

Tempering

• Oil – 3 tbsp
• Mustard seeds – 1/4 tsp
• urud dal – 1 tsp
• Cumin seeds – 1/2 tsp
• dry red chilli – 2 to 3
• curry leaves – little

Main ingredients

• Mushroom – 150 gms
• onion – 1 med size (cut lengthwise)
• capsicum – 1/2 cup
• black pepper powder – 1/2 tbsp
• green chilli – 2 cut lengthwise
• coriander leaves – for garnishing

Step by step instructions to prepare the Mushroom Pepper Fry

To prepare this mushroom fry, add oil, and when oil is hot prepare the tempering. For this, add mustard and urud dal.

also add cumin, dry red chillies

and add the curry leaves.

Fry them till the lentils becomes light brown. (fry for about 1 to 2 min in low to med flame). Now add the onion and the chopped capsicum.

Add the required salt and saute the onions and capsicum till they are 75% cooked. Do not over cook them, as they need to retain their crunchiness till the end.

Give a stir.

Include the washed and chopped mushrooms now along with the green chilli. If you feel the spiciness is more, then you can avoid the green chilli.

Cook the mushrooms just for 3 to 4 min. Mushroom gets cooked easily and also no need to add any water. The water content in mushroom is enough to cook the vegetable.

So after about 3 min, add the freshly ground pepper and give a stir.

Just cook for another 1 minute and switch off the stove.

Garnish with coriander leave.

Spicy Mushroom pepper fry | Kalan milagu varuval is ready to be served.

The post Mushroom Pepper Fry | Kalaan milagu varuval appeared first on Learning-to-cook.

I love mushrooms always. But somehow I have not prepared this mushroom pulao and kept postponing as I love to eat the mushrooms in gravy with blend of masalas than in biryani or in pulaos. Finally one fine Saturday tried this mushroom pulao along with peas and it came out good. Since this is mild in spiciness, my kids loved a lot. Serve it with Brinjal raita or Vegetable Raita. I served it with simple onion raita. 

If you want to try different and easy pulaos check out the below ones. 

Easy peas pulao

Capsicum pulao

Baby corn pulao
Spicy Tomato Pulao
Jeera rice

How to make Mushroom Pulao

Preparation time: 10 min | Cook Time: 20 min 
Total Time: 30 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

Mushroom – 1 packet

Rice – 2 cups

Onion – 1 packet

Green chilles – 3 chopped finely

Ginger garlic paste – 1.5 tsp

Coconut milk – 1.5 cups

Mint leaves – 1/4 cup

Coriander leaves – 1/4 cup

Salt – as per taste

Water – 1.5 cups

Green peas – 1/2 cup

Oil – 3 tsp

Coriander leaves – for garnishing 

Spices
Cloves – 4 to 5

Fennel seeds – 1/2 tsp

Cinnamon stick – 3 to 4

Star anise – 2 to 3

Bay leaf – 3 to 4

Cardamom – 2

Method

1. Add oil in the pressure cooker. When it is hot add the spices and fry for a min. Add the onions and fry till soft. 

2. Add the ginger garic paste and sauté till the raw smell goes off. Add the mint and coriander leaves and fry till nice Aroma comes. 

3. Wash and add the mushrooms to the cooker. 

4. Add the green peas and add 1 tsp ghee and fry them. Add the coconut milk and water and allow to boil. 

5. Add the soaked rice and mix and close the lid. Change the flans to low. Cook for 10min and switch off the flame. Once opened add 1 tbsp ghee and mix gently not breaking the rice. 

6. Serve them hot with onion raita or vegetable raita.

Yummy and easy Mushroom Pulao is ready to be served. 

The post Mushroom Pulao | Peas and Mushroom Pulao | How to make Mushroom Pulav | Easy Pulao Recipes | Mushroom Recipes | Easy Lunch Box Recipes appeared first on Learning-to-cook.

Method

1. Chop the green chillies and cut the mushroom into small slices. 

3. Add the water and vegetable stock.

4. Add the chopped green chilles and mushroom.

5. Let the mushrooms get cooked.

7. Mix the corn starch and water and add to the soup.

9. Now check for salt. (My vegetable stock has salt included and i didnt add it)

10. Delicious mushroom soup is ready to be served.

The post Mushroom Soup | Soup Recipes appeared first on Learning-to-cook.

Ingredients

• Fresh Mushrooms / White button mushrooms – 1 packet
• Extra virgin olive oil – 2 tsp
• Onion – 1 (chopped finely)
• Garlic – 5 cloves (chopped finely)
• Dried Basil – 1/2 tsp
• Oregano – 1/2 tsp
• Pepper – 1/4 tsp (freshly crushed coarse pepper)
• Salt – 1/2 tsp ( or as per taste)
• Mozzarella cheese – 2 tsp
• Parmesan cheese – 4 tsp
• Butter – For brushing the mushrooms and for greasing
• Chilli flakes – for garnishing

Method

• Wash the mushrooms and slowly cut the stems.

• Remove the inner part of the mushrooms, slightly and try to make a hole, so that stuffing can be done easily.

• Chop the mushroom stems finely, as shown. Use the inner part of the mushroom along with stem.

• In a wok or kadai, add the oil.

• When oil becomes hot, add the onions, followed by garlic.
• Saute the onions.

• Add in the chopped mushrooms, basil leaves, oregano. Saute for a while.

• Add in the pepper and salt.

• When the mushrooms are cooked, remove from heat, transfer the content to another bowl and add the mozzarella cheese and parmesan cheese, when the stuffing is bit warm itself and mix nicely, so that they become a thick stuffing for the mushrooms.

• Preheat the oven to 160 deg C.
• Now take one mushroom and fill the mushroom holes tightly, with the prepared stuffing and do the same for other mushrooms.

• Now, place the aluminium foil, in the baking tray and grease it with butter. 
• Arrange the Stuffed mushrooms and brush it with butter.

• Top the Stuffed mushrooms, with some more parmesan cheese and bake it for 15 minutes or until, mushrooms becomes little smaller in their sizes.

• Garnish with some more cheese toppings and chilli flakes and serve hot.

Note:

• If you need more spicy, you can increase the quantity of pepper.
• You can top with mozzarella cheese instead of Parmesan cheese.
• If mushrooms, roll while arranging in the baking tray, slightly, cut and flatten the bottom part of the mushrooms with knife.

The post Stuffed Mushrooms appeared first on Learning-to-cook.

I am not into blogging for more than couple of weeks as I am busy with my uncle family. They came first time to Singapore and we are just showing the places in Singapore, Malaysia and Thailand. In two weeks time, we tried to cover, as many places as we can and finally they went back to India 2 days before. After taking rest for 2 days and now I am back again to my blogging world. Because of this, I could not update the recipe entries for the event also and today I sat and finished all the updating works. This recipe, i did 3 weeks before, but now only found time to post it.

Ingredients

• Mushrooms – 2 cups
• Fennel seeds – 1/2 tsp
• Star Anise – 2
• Bay leaves – 1
• Cardamom – 2
• Cinnamon Stick – 1
• Cloves – 3 to 4
• Onions – 2 (large) (chopped finely)
• Tomato – 2 (chopped finely)
• Ginger – 1 inch (cut lengthwise)
• Curry leaves – 8 to 10
• Green chillies – 2 to 3
• Turmeric powder – 1/4 tsp
• Cumin Powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Chilli powder – 1/2 tsp
• Black Pepper – 1 tsp
• Garlic – 4 to 5 pods
• Cumin seeds – 1/2 tsp
• Butter – 1 tsp
• Oil – 3 tsp
• Salt – as per taste
• Water – as needed
• Lemon Juice / Rice vinegar – 1 tsp (optional)

Method

• In a kadai/wok, add oil.
• When it is hot, add the whole garam masala (fennel seeds, star anise, bay leaves, cardamom, cinnamon stick, cloves).

• Add the cumin seeds and onions and fry for few min or until the onion becomes translucent.

• Add salt and turmeric powder and ginger and saute, till the raw smell of the ginger goes off.
• Add the curry leaves and green chillies. Fry for 2 min.

• Add the Tomato and saute well.

• Add the mushrooms and if needed add little water, as the mushroom itself leaves water and cover it with a lid and allow to cook.

• Meanwhile, crush the garlic, cumin seeds and pepper corns and keep aside.

• In another pan, add 1 tsp butter, and add crushed garlic, cumin seeds and pepper corns and add coriander leaves, cumin powder, red chilli powder, coriander powder and fry for a minute.

• Now transfer the mushroom gravy to this pan and mix well with the pepper and garlic mixture. (or vise versa)

• Allow to cook for another 5 min and add lemon juice and switch off.

• Serve hot with any roti, chappathi, or even any fried rice.

Note:

• I used Button Mushrooms. You can try with other varieties also.
• Cut the mushrooms, just before cooking, as the mushrooms turns dark fast.
• Adding lemon juice/vinegar is optional, but it enhances the taste

This goes to the following events
My event – Dish Name Starts with M
Spot light – Curries/Gravies

The post Mushroom Pepper Gravy appeared first on Learning-to-cook.

• White Button Mushrooms –  1 pkt
• Cumin seeds – a pinch
• Fennel seeds – a pinch
• Star anise – 1 – crushed nicely
• Cinnamon stick – 1 inch – crushed nicely
• Cloves – 3 to 4  – crushed nicely
• Cardamom powder – a pinch
• Onion – 2 – chopped finely or (grinded to paste)
• Tomato – 2 ( grinded to fine paste)
• Green chillies – 2 (chopped finely)
• Fenugreek/kasuri methi leaves – 1 tsp
• Ginger garlic paste – 1.5 tsp
• Turmeric powder – ½ tsp
• Coriander powder – 1 tsp
• Red chilli powder – 1.5 tsp
• Cumin powder – 1/2 tsp
• Salt as per taste
• Garam masala – 1 tsp
• Lemon juice/vinegar – 1 tsp
• Milk – ½ cup (optional) 
• Oil  – 3 tsp
• Ghee – 1 tsp
• Coriander leaves – for garnishing
• Onion, lemon pieces – for garnishing                                
• Water – as needed

Method

• In a kadai, add oil and when add all the spices, like cumin seeds, fennel seeds, star anise, cinnamon stick, cloves and fry for 2 min.
• Add the green chillies and onion paste and let it saute.

• Meanwhile wash the white button mushrooms nicely and cut into 4 pieces.
• In another pan, add 1 tsp ghee and fry the mushrooms for a while and keep aside.

• Now to the onion paste add the ginger garlic paste and fry till the raw smell goes off. 
• Now add in the tomato paste, salt, chilli powder, cumin powder, coriander powder, turmeric powder and let it cook, till the oil gets separated.

• Now add in the fried mushrooms, kasuri methi/fenugreek leaves, and garam masala and mix well.
• Add the cream/milk and cook well.

• If the gravy becomes thick, add little water. 
• The oil oozes out from the gravy. 
• Add the lemon juice at this time, mix well and switch off the stove.

• Garnish with coriander leaves, lemon slice and onion and serve with roti, naan or chappathi. 
• I had it with Naan. 

Note: 

• Instead of Milk, cream can also be added but reduce by 1/2 the quantity of milk used. 

This goes to the following events

Dish Name Starts with M 
SYF & HWS – Cook with spices series by Anu and kaveri venkatesh

The post Mushroom Masala | Indian Mushroom Masala | North Indian Dishes | Side Dish for Naan appeared first on Learning-to-cook.

Ingredients

• All purpose flour – 2 cups (nearly 250 gms)
• Instant active dry Yeast – 1 sachet (11 gms)
• Salt – 1/2 tsp (can be adjusted as per taste)
• Lukewarm Water – 1 cup
• Olive Oil – 2 tsp ( but i used sunflower oil only)

Pizza Topping

• Pineapple – 1/2 cup (cut into small pieces)
• Capsicum (green, yellow, red) – 1 each  (cut little lengthwise) 
• Mushroom – 1/2 cup
• Tomato – 1 (cut into small pieces)
• Green Chilli – 1 (cut into very fine pieces) (optional)
• Mozzerella Cheese – 1/2 cup
• Ordinary Cheese slices – 5
• Maggi Tomato Sauce – as per taste
• Maggi Tomato Hot and Sweet Chilli Sauce – as per taste
• Tomato Paste – 2 tsp
• Oil – 1/2 tsp

Method

• In a big vessel, add the flour, yeast, salt, water and mix well to make the dough.
• Now add the oil to it and make it a smooth dough.
• Now close it with a light wet cloth and keep it in a warm place. (i used the oven by keeping it in 100 C for 10 min and switched off and kept the dough inside for 2 hrs. You can keep in ordinary place also)

• After 1.30 min, the size of dough would be doubled.
• Punch the dough down to make again to normal dough and make to 2 equal parts.
• Again close with cloth and keep for another 30 min.
• Now using chappathi roll, make the dough to a round shape.

• Preheat the oven to 160 degree celcius.
• With 1/4tsp oil, slightly rub the top surface of the pizza.
• After that, pour 1 tsp o tomato paste on the oiled surface and again rub smoothly on the surface.

• Now add the cheese slices (in small pieces), pineapple pieces, green chilli pieces, capsicum pieces, Hot and Sweet Chilli sauce, Mushroom, Tomato pieces, Tomato sauce and the mozerralla cheese on top finally.

• Keep it in oven for 20 to 25 min till it bakes well.
• Delicious hot pizza is ready to be served.

This goes to the following wonderful event

• Kids Delight – Restaurant Creation by champa and srivalli
• Bake off event by champa
• Yeast spotting @ wild yeast

The post Pizza – Veggie Version appeared first on Learning-to-cook.

Ingredients

• Baby corn – 1 pkt
• Sliced White Mushrooms –  1 pkt
• Cumin seeds – a pinch
• Fennel seeds – a pinch
• Star anise – 1 – crushed nicely
• cinnamon stick – 1 inch – crushed nicely
• Cloves – 3 to 4  – crushed nicely
• Cardamom powder – a pinch
• Onion – 2 – chopped finely.
• Tomato – 2 ( grinded to fine paste)
• Ginger garlic paste – 1.5 tsp
• Turmeric powder – ½ tsp
• Coriander powder – 1 tsp
• Red chilli powder – 1.5 tsp
• Salt as per taste
• Garam masala – 1 tsp
• Lemon juice/vinegar – 1 tsp
• Milk – ½ cup (optional)
• Oil  – 4 tsp
• Ghee – 2 tsp
• Coriander leaves – for garnishing
• Tomato, onion, lemon pieces – for garnishing                                
• Water – as needed

Method

Now comes the event….


Dish Name Starts with: B

Post your Recipe – whose name starts with letter B between Sep 10th to Oct 10th 2010 with a link to this Event. Old posts can also be reposted with a link to this Event. A grace period of 5 more days is given – till 15th October.

Adding the logo is appreciated.

Non bloggers send me mail with a photo of your recipe.

The post My 100th Post – Babycorn Mushroom Masala and event announcement appeared first on Learning-to-cook.