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.

Step by step instructions

Ingredients

 

• Babycorn – 10 (chop as you like)
• Chilli powder – 1 tsp
• Turmeric powder – 1/5 tsp
• Garam masala – 3/4 tsp
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Milk – 1 cup (cream – 1/2 cup)
• Salt as per taste 
• Water – as needed for the gravy

 

To Temper

 

• Cloves – 3 to 4
• Cinnamon stick – 1 (crushed nicely)
• Fennel seeds – 1/2 tsp
• Star anise – 1
• Bay leaf – 1

 

To grind I

 

• Onion – 2
• Tomato – 2
• Green chilli – 2
• Ginger Garlic Paste – 1.5 tsp

 

To grind II

 

• Cashew nuts – 12 to 15
• Coconut – 2 tbsp (optional)
  
  

 

 

Method

 

1. Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready. 

 

 

9. Garnish with Coriander leaves and serve hot with chappathi or Vegetable Pulao. 

 

 

Notes:
1. Adding ghee is purely optional. But I feel, it enhances the taste.
2. Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.
3. Water can be adjusted according your required consistency. 

 

Recipe for Baby corn Masala

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Baby corn Masala

Baby corn masala recipe is a yummy masala recipe in which baby corn are cooked with Indian spices and tangy tomato and the cashews to give a rice taste.

Course Side Dish

Cuisine North Indian

Keyword baby corn masala

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 450kcal

Author Akila

Ingredients

Ingredients

• Babycorn – 10 chop as you like
• Chilli powder – 1 tsp
• Turmeric powder – 1/5 tsp
• Garam masala – 3/4 tsp
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Milk – 1 cup cream – 1/2 cup
• Salt as per taste
• Water – as needed for the gravy

To Temper

• Cloves – 3 to 4
• Cinnamon stick – 1 crushed nicely
• Fennel seeds – 1/2 tsp
• Star anise – 1
• Bay leaf – 1

To grind I

• Onion – 2
• Tomato – 2
• Green chilli – 2
• Ginger Garlic Paste – 1.5 tsp

To grind II

• Cashew nuts – 12 to 15
• Coconut – 2 tbsp optional

Instructions

• Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready.
• Wash and cut the Babycorn to your desired shape. Pressure cook it for 3 whistles adding little salt.
• In a kadai or wok, add 1 tbsp oil and sauté the onion first. Then add the ginger garlic paste, green chilli and when raw smell of ginger goes, add the tomato and again sauté it well.
• Cool the contents and grind to a coarse paste in a food processor.
• In the same vessel, add the oil and ghee and add the tempering items one by one. Now add the onion tomato paste and saute them well.
• Add the chilli powder, turmeric powder, garam masala and salt. Sauté them nicely till the oil oozes out. This might take around 10 min.
• Add the cashew paste and little water. When it starts boiling add the Babycorn. Let the masala gets coated on the babycorn.
• Add the cream or milk and allow to cook for another 2 min and switch off the stove.
• Garnish with Coriander leaves and serve hot

Notes

Adding ghee is purely optional. But I feel, it enhances the taste.

Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.

Water can be adjusted according your required consistency.

*Post first published on April 13th 2015. Updated with Recipe

The post Baby corn Masala | Baby corn recipes appeared first on Learning-to-cook.

This spicy soya chunks gravy | meal maker gravy  is easy to make ans as the name indicates, it is spicy, tangy and tasty, which goes very well with anything goes North Indian dishes like chapati roti, Nan, etc. This also goes very well with the pulaos, vegetable biryani and even dosa and idli.

I have already posted a different version of soya chunks gravy and a meal maker masala and this spicy meal maker gravy is referred by my friend and this also super delicious like before. If you want to make this spicy meal maker gravy to be more rich then you can add a little amount of cashew nut paste or cream.

If you like this gravy of meal maker then you can try the different recipes in my website like below

• Soya balls fry
• Soya balls masala different version
• Soya chunks cutlet
• Soya chunks biryani
• Spicy soya chunks fry
• Simple Soya chunks gravy 

Video recipe of spicy soya chunks gravy | meal maker gravy

Printable recipe of spicy soya chunks gravy | meal maker gravy

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Spicy meal maker gravy

This spicy meal maker gravy is easy to make ans as the name indicates, it is spicy, tangy and tasty, which goes very well with anything goes North Indian dishes like chapati roti, Nan, etc. This also goes very well with the pulaos, vegetable biryani and even dosa and idli.

Course Side Dish

Cuisine Indian

Keyword Spicy meal maker gravy

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

15 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akila

Ingredients

• Soya chunks / meal maker - 2 cups i used small variety
• Onion - 1 big
• Tomatoes - 3 big
• Ginger - 2 i ch
• Garlic - 4 to 5 cloves
• Chilli powder - 1 tsp adjust as per your spice level
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Garam masala - 1/4 to 1/2 tsp
• Kasoori methi - 2 tsp
• Thick Curd - 1tbsp
• Salt - as per taste
• Oil - 7 tbsp
• Cardamom - 1
• Cinnamon stick - 3
• Bay leaf - 1
• Cloves - 3 to 4
• Star anise - 1
• Fennel seeds - 1/4 tsp

Instructions

• Take 2 cups of soya chunks and soak in water for about 8 to 10 minutes.
• After the aboat 10 minutes check if the soya balls are soaked well. Then squeeze the balls nicely.
• Now add one tablespoon of curd or yogurt to this balls and mix them nicely. Allow to soak it for another 10 to 15 minutes.
• add 2 tbsp of oil in a pan and add onion, ginger garlic and saute them nicely.
• once the onions are a nicely saute, then add the tomatoes and again saute them well. Once the tomatoes have become mushy, now switch off the flame.
• Let it rest for about 5 minutes
• transfer the content to a Mixie jar or a food processor and grind them to a smooth paste.
• Now in the same pan add 5 tablespoons of oil and the mentioned spices. Fry the spices for about a minute.
• Now add the spice powders like chili powder, turmeric powder, coriander powder, cumin powder.
• Again fry the spice powders for a minute. Now add the onion Tomatoes paste that you have grounded and cook them for about 10 min.
• Add the soaked soya balls to this and cover and cook for about 10 min.
• the oil in the gravy would start to release oil.
• Now add the garam Masala and the kasoori methi and again cook for about 5 to 7 min.
• The gravy thickens nicely.
• Serve the spicy hot hot spicy  meal maker gravy.

Step by step instructions of spicy soya chunks gravy | Meal maker gravy

Ingredients

• Soya chunks / meal maker – 2 cups ( i used small variety )
• Onion – 1 big
• Tomatoes – 3 big
• Ginger – 2 i ch
• Garlic – 4 to 5 cloves
• Chilli powder – 1 tsp ( adjust as per your spice level)
• Turmeric powder – 1/4 tsp
• Coriander powder – 1/2 tsp
• Cumin powder – 1/4 tsp
• Garam masala – 1/4 to 1/2 tsp
• Kasoori methi – 2 tsp
• Thick Curd – 1tbsp
• Salt – as per taste
• Oil – 7 tbsp

Spices

• Cardamom – 1
• Cinnamon stick – 3
• Bay leaf – 1
• Cloves – 3 to 4
• Star anise – 1
• Fennel seeds – 1/4 tsp

Method to prepare spicy soya chunks gravy

Take 2 cups of soya chunks

soak in water for about 8 to 10 minutes. Here I have taken the smaller variety which I used to get it here. If you get the bigger variety, then soak it for about 15 to 20 minutes to make it softer.

After the about 10 minutes check if the soya balls are soaked well. Then squeeze the balls nicely.

Now add one tablespoon of curd or yogurt to this balls and mix them nicely.

Allow to soak it for another 10 to 15 minutes. Adding curd Makes the balls to be very soft and gives a nice Tangy taste to the soya chunks gravy.

Prepare Onion Tomato paste

When the soya chunks are being soaked,  let us prepare the gravy. For this add 2 tbsp of oil in a pan.

add onion, ginger garlic and saute them nicely.

once the onions are a nicely saute, then add the tomatoes and again saute them well. Once the tomatoes have become mushy, now switch off the flame.

Let it rest for about 5 minutes. after 5 minutes  transfer the content to a Mixie jar or a food processor and grind them to a smooth paste. Grinding them to your very smooth taste is very very important step for any kind of north indian gravy.

Prepare Gravy

In the same pan add 5 tablespoons of oil and the mentioned spices. Fry the spices for about a minute.

Now add the spice powders like chili powder, turmeric powder, coriander powder, cumin powder.

Again fry the spice powders for a minute.

Now add the onion Tomatoes paste that you have grounded and cook them for about 10 min.

Add the soaked soya balls to this and cover and cook for about 10 min.

Cover and cook for 10 min.

At this stage, the oil in the gravy would start to release oil. Now add the garam Masala and the kasoori methi.

again cook for about 5 to 7 min.

The gravy thickens nicely. Serve the spicy hot hot spicy meal maker gravy.

Yummy yummy soya chunks gravy | meal maker gravy is ready to be eaten.

Notes

1. Use Kashmiri chilli powder for bright red color to the gravies.

2. Always grind the onion tomato paste very nicely.

3. Add cashew nut paste or little cream to make it more healthier.

The post Soya chunks gravy | Spicy Meal maker gravy appeared first on Learning-to-cook.