Friday, 21 October 2011


This Khumb (mushroom) delicacy is prepared in rich gravy of whole dried milk. Enriched with flavors of cashew nuts and Makhana (eurayle ferox), This is a perfect dish for this festive time.!!
Mushroom dish garnished with sliced peanuts

This preparation is for 6 person

10-15 button mushrooms
1/2 cup cashew nuts
1 cup eurayle ferox(makhana)
3 large onions(ground into fine paste)
 1 teaspoon ginger garlic paste
1 cup grated whole dried milk(mawa/khoya)
1/2 teaspoon turmeric powder(haldi)
1 teaspoon red chilli powder(lal mirch)
1.5 teaspoon coriander powder(dhania)
1/2 teaspoon dry mango powder(aamchoor)
1 teaspoon garam masala
1 teaspoon cumin seeds(jeera)
1 teaspoon roasted jeera powder
1 teaspoon black salt(kaala namak)
1 teaspoon sugar
2 table spoon ghee
2  green cardamon pods(ilaechi)

Preparing khoya gravy 
In a kadahi, heat ghee and roast the cashew nuts and makhana, keep them aside on an absorbent paper.
Now again heat ghee, and add jeera and ilaechi. When they start to crack, add ginger garlic paste along with onion paste. Saute the pastes. When the paste turns brown and starts to leave oil, put the khoya/mawa and mix well. Add all the spices mentioned above and saute well. Add mushrooms,cashew nuts and makhana and mix well. Cover with lid and let it cook for 10 minutes on low flame.
Finally garnish with sliced peanuts.
Delicious Khumb-e-khas is ready. Enjoy with Special breads.

Optional notes:
One can also add boiled peas along with the other ingredients to give a colorful touch.

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