Ingredients Thai Jasmine Rice / Jeera Rice – 2 cups Water – 1 1/2 cups Oil – 2 tsp + 2 1/2 tbsp Eggs – 2 beaten Garlic – 1 tsp crushed Onion – 1 chopped Mushrooms – 1 cup sliced Cabbage – 1 cup shredded Celery
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Ingredients Button mushroom – 200 gm sliced Oil – 1 1/2 tbsp Garlic – 1 tsp crushed Ginger – 1 tsp crushed Onions – 2 medium chopped Green chilly – 1 slit Curry leaves – 1 sprig Crushed pepper – 1 1/2 tsp Cumin powder – 1
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Ingredients Mushroom – 200 gm quartered All purpose flour / Maida – 2 tbsp Corn flour – 2 tbsp Pepper powder – 1/8 tsp Sugar – 1/4 tsp Aginomotto / MSG – 1/8 tsp Salt – 1/4 tsp Oil – for frying For the Sauce Oil –
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Ingredients Mushroom – 200 gm diced Coconut oil – 2 tsp Onion – 1 medium sliced Green chilly – 1 slit Jaggery – 1 tsp powdered (optional) Salt – to taste Tamarind – 1 small gooseberry size Water – 1/2 cup For Grinding Grated coconut – 1/2
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Ingredients Mushroom – 200 gm, cut into pieces Boiled potato – 1 diced Oil – 1 tbsp Cloves – 2 Cardamom – 2 Cinnamon – 1″ piece Onion – 1 medium chopped Green chillies – 2 slit Curry leaves – 1 sprig Ginger – garlic paste –
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Ingredients Mushroom – 200 gm chopped Oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal / Uzhunnu parippu – 1 tsp Dry red chillies – 2 broken, seeds removed Curry leaves – 1 sprig Onion – 1 medium chopped Water – 1/2 cup Salt –
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Ingredients Mushroom – 200 gm cut into pieces Basmati Rice / Long grain Rice – 2 1/2 cups Water – 3 cups Milk – 1 1/4 cup Butter – 2 tbsp Bay leaves – 2 Peppercorns – 1/2 tsp Onion – 1 chopped Green chilly – 2
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Ingredients Chicken – 1/2 kg cut into pieces Mushrooms – 1 cup quartered Onion – 1 chopped Ginger – 1 tbsp chopped Garlic – 1 tbsp chopped Bird’s eye chillies – 3 slit Curry leaves – 2 sprigs Tomatoes – 2 medium chopped Chicken masala – 3
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Ingredients Green Capsicum – 1 cut into small cubes Mushroom – 200 gm cut into small cubes Onion – 1 sliced Green chillies – 5 slit Curry leaves – 1 sprig Pepper powder – 1/4 tsp Coriander leaves – 2 tbsp chopped Eggs – 2 beaten Salt
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