Mushroom Butter Masala

Mushroom Butter Masala is a delicious dish made from mushrooms, onions, tomatoes, milk, cream and Indian spices.

This is a semi-dry gravy recipe using mushrooms. It’s an easy no-grind mushroom masala recipe. You can easily make this recipe in 30 minutes or less. I love simple gravy recipes where I don’t have to grind anything. There are various variations to make this recipe. You can make this recipe as a fry, gravy, snack or as a filling.

Mushroom Butter Masala recipe is a great accompaniment to any Indian lunch spread. I'm a mushroom lover and have tried this recipe lot of times. It can be mostly eaten with chapatis, naan or with rice. It's a great comfort food and is simplest of them all. I just love the color and the taste. The cream adds the extra flavor. It's a must try recipe, if you are a mushroom lover!! 

 

How To Make Mushroom Butter Masala

 

You don’t need lot of veggies and spices to make mushroom masala recipe. You can totally experiment with it. The main ingredient of this recipe is mushroom itself. Other than that there are 2 main ingredients of this recipe are are milk and cream. And to make this vegan you can also substitute them with vegan milk, vegan cream and vegan butter.

Heat butter in a pan. Add garlic, ginger, chopped onions and green chili and sauté until translucent. Add chopped tomatoes in a pan to form a smooth paste. Next, add the mushrooms and sauté until it develops some color. Add all the spices like salt, red chili powder, turmeric powder, coriander powder, garam masala to the cooked mushroom masala. Cover it with a lid. This might take about 4 to 5 minutes. Add milk, and bring to a boil. Add full-fat cream mix well, and cook for one minute or until you get the desired consistency. Garnish with coriander leaves and serve hot.

Well just thinking, when these moments will pass? But I do feel it has made us all realize what truly is important in our lives. Hope things get back to normal asap.

Mushroom Butter Masala | Mushroom Makhani

Serves : 3-4 People

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Author : The Food Root

Ingredients 

2 tablespoons Butter

2 cups Mushrooms, chopped
4 Garlic cloves, chopped

2 Green chilis chopped

1-inch piece ginger, grated

2 Onions, chopped

3 medium sized Tomatoes, chopped or grind

1/2 teaspoon Red chili powder

1/2 teaspoon Turmeric powder

1/4 teaspoon Garam masala powder

3/4 teaspoon Coriander powder 

Salt, to taste

1/4 cup Milk

2 tablespoons full-fat Cream

Coriander leaves, for garnish

Preparation 

1. Heat butter in a non-stick pan.

2. Add garlic and ginger and sauté for about 2 minutes.

3. Add chopped onions and green chili and sauté until translucent or for about 3-4 minutes.

4. Meanwhile, add the chopped tomatoes in a pan to form a smooth paste.

5. Next, add the mushrooms and sauté until it develops some color.

6. Add all the spices like salt, red chili powder, coriander powder, turmeric powder to the cooked mushroom masala. Cover it with a lid. This might take about 4 to 5 minutes.

7. Add milk, and bring to a boil. This will take another 2-3 minutes.

8. Add full-fat cream, and garam masala, mix well, and cook for one minute or until you get the desired consistency.

9. Garnish with coriander leaves and serve Mushroom Butter Masala hot with rice or chapatis.

Notes:

1. You can also substitute non dairy milk, non vegan butter, non dairy cream with the vegan options. There are various options available in the market.

2. If you want to skip onions and garlic from the recipe, you definitely can.

 

Kheer or Rice Pudding prepared with the goodness of rice, milk, sugar, and garnish with crushed cardamom, dry fruits and nuts like pistachios, cashews and raisins.

Rice Kheer is easy to make, and is a one pan method. My family loves this recipe specially my brother. You can serve it both warm and and chilled and keep the leftover rice kheer in the refrigerator.

Kheer is generally made on the Sharad Purnima which is a harvest festival celebrated on the full moon day, marking the end of the monsoon season. It is considered to be the birthday of Goddess Laxmi. This year Sharad Purnima is falling on 30 October 2020.

As per ritual, kheer is left overnight in the moonlight and believe that the rays of the moon on Sharad Purnima has special healing properties. The next day it is consumed and distributed as prasad.

Kheer or Rice pudding is a popular dessert across the country as it is quick and easy to make. It can also be prepared on the holidays or special occasions like Diwali which is coming after a week or two.

Here is an easy recipe which you can give it a try. Write down in the comments below what you think about this recipe.

Kheer or Rice Pudding

Serves : 6 People

Preparation Time : 15 minutes
Cooking Time : 1 hour

Author : The Food Root

Ingredients

1 litre full fat milk

1/4 cup basmati rice
1/2 cup of sugar

Garnish it with crushed cardamom or your favorite choice of dry fruits or nuts like pistachios, cashews and raisins

Method

1. Rinse basmati rice with water to remove excessive starch.

2. Then soak the basmati rice for at least 15-20 minutes.

3. Take a deep pan and boil the milk on low flame.

4. Add rice and boil the milk and rice on low flame. 

5. You can add 1 cup of water, this step is totally optional.

6. Now keep stirring the rice, milk and water (in case if you added) so that the milk does not stick to the bottom of the pan.

7. Continue to cook on the stove, and keep stirring it on low flame. 

8. Now when you realise that the kheer is almost 80% cooked, add sugar.

9. Keep stirring sugar for next 10 minutes or till it turns light brown.

10. Turn off the flame, and add cardamoms and your favourite nuts by slicing them.

11. You can also garnish the rice kheer by these dry fruits.

12. Serve it both warm or chilled and keep the leftover rice kheer in the refrigerator.

Notes :

1. Use basmati rice (or kheer wale chawal) as they are the best to make Kheer or Rice Pudding.

2. Use condensed milk in the kheer as it helps in making your kheer more sweet.

3. You can also add brown sugar instead of white if you want.

4. Adding 1 cup of water while boiling rice and milk together, is totally optional. (This trick of adding water helps as the mixture of rice pudding begins to thickens a lot.)

5. You can also garnish it with saffron strands.

6. In case you like cardamoms or dry fruits, you can slice them and add them in the kheer.

7. You can serve the kheer both warm or chilled and keep the leftover rice kheer in the refrigerator.

Lime pickle is a traditional Indian condiment made with lemons and spices, adding oil and cooking with extra spices is a choice. Lemon Pickle is also known as “nimbu ka achar” in Hindi. It’s a popular condiment served in India. Lemon Pickle With No Oil and No Cooking is quick and easy recipe and tastes great.

Lemon pickle is made with few basic ingredients like coriander powder, red chilli powder, turmeric, asofoetida, sugar, salt, and of course lemons. It’s a no-fuss pickle recipe. You don’t need to pan-fry any extra spices so which we usually do in these kind of Indian lemon pickles, so No Oil or No cooking or pan-frying any other spices.

You can also add sugar which is optional. Try them with juicy lemons. Regular lemons will also do. It’s a delicious condiment and I am sure you’ll love it. 

Lemon pickle recipe is one of the most easiest pickle recipe which any beginner can also make as it requires no oil and no cooking so do try this and let us know how you like it. You can also pin the recipe :- 

Lemon Pickle With No Oil and No Cooking

Serves : 4 People

Preparation Time : 15 mins
Total Time : 15 mins

Author : The Food Root

Ingredients 

10 medium sized lemons
1 tbsp crushed coriander powder
1 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp asafoetida powder 
1 tbsp sugar (optional)
2 tbsp salt or as per your taste

Method

1. Rinse 10 lemons with water and dry with a soft cloth.

2. Cut the lemons like this, in four sides or however you feel like.

3. Make a pickle mix - add 2 tbsp salt, 1 tbsp crushed coriander powder, 1 tbsp red chilli powder, 1 tbsp turmeric powder, 1 tbsp asafoetida powder, and stir it well till the moisture goes away.

4. Add 1 tbsp sugar (optional), to avoid bitterness

5. Add lemons in the pickle. Squeeze 2-3 lemons and add the lemon juice over the pickle. Sprinkle some salt about 1 tsp all over the lemons.

6. Cover the jar with a lid and keep it in the sunlight for 5-6 days till it get matured. Shake the jar well, everyday. This is done so that the lemon pickle does not get spoilt.

7. Refrigerate the pickle. This tangy lemon pickle will be ready after 5 to 6 days.

Notes :

1. Use fresh and juicy lemons.

2. Avoid using lemons which have become discolored from outside.

3. Keep the pickle in sun for 5 to 6 days or till it has become soft and matured. Everyday, shake the jar well. 

4. After 5 to 6 days, refrigerate lemon pickle so that it has a longer shelf life.

5. Sprinkle some salt about 1 tsp all over the lemons. This is done so that the lemon pickle does not get spoilt.

Immunity Booster Kadha Recipe | Ayurvedic Immunity Booster Kadha

Ayurvedic Immunity-booster Kadha is a mixture of various herbs and spices like, Basil leaves, Cinnamon, Black Cardamoms, Giloy, Liquorice, Ginger, Black peppercorns, Fennel seeds, Rock Salt and Jaggery or Honey boiled in water until it releases its aroma and flavour into it. 

1. Ayurvedic Immunity-booster Kadha Recipe

 

With the rise of COVID-19 cases, there has been a rise in consumption of Ayurvedic remedies and herbal immunity boosters in India and all over the world. There are many people who are consuming and sharing health-boosting kadhas these days and guess what, it’s working for them.

2. How to make Immunity-booster Kadha?

These are those powerful herbs and spices which I added to make this Ayurvedic immunity-boosting kadha. 8-10 Tulsi leaves, 1/2 stick Cinnamon, 2 Black Cardamoms, 2 Giloy, 1/2 inch stick Liquorice (mulethi), 1 inch Ginger, 1/4 tsp Black peppercorns, 1/2 tsp - Fennel seeds. Coarsely ground them into a mortar and pestle. 

Boil it in 5 cups of water until the colour turns light brown. This will take 5-6 minutes on medium heat. Then let it boil on simmer for at least 15-20 minutes or boil till you reach the desired consistency. Then, add 1/4 tsp of rock salt (optional) and jaggery, sugar or honey as per your taste and in a cup and strain. Sip it warm.

3. Health benefits of herbs that are the healthy staples of Ayurvedic Immunity-booster Kadha

Tulsi leaves is used in the treatment of various diseases like skin disorders, diabetes, bronchitis, cardiac, stomach, chest and respiratory problems. It is also acts as a effective pain killer. Regular consumption of tulsi helps in relieving the joint pains.

Black Cardamom is dark brown in color. It is in the form of seed pods. It gives likes minty like aroma smoky flavour. It has anti-inflammatory properties and is loaded with antioxidants. 

Giloy helps in removing toxins, purifying blood, fights bacteria that causes diseases and also combats liver diseases. It also helps in reduces stress and anxiety. It may be helpful in treating diabetes and respiratory system.

Cinnamon is loaded with powerful medicinal properties. It has anti-inflammatory properties and is loaded with antioxidants. It may cut the risk of heart disease. It helps in lowering down blood sugar levels.

Mulethi helps in recovering stomach  infections like cold and cough and to high sugar and blood pressure. It reduces the risk of pain and headache. It is beneficial in the treatment of cancer and diabetes

Ginger is a hot and fragrant spice usually chopped or powdered. It's a powerhouse root due to its multi -faceted remedies. It reduces nausea and vomiting, treats morning sickness and helps in preventing the stomach ulcer. It regulates the blood sugar level and synthesis the bone tissue. 

Black Peppercorns helps in getting rid of cough and cold and helps in keeping the lungs healthy. It helps up in boosting up the immunity. It reduces the risk of pain and headache and helpful in managing arthritis.

Fennel seeds strengthen the immune system and thus protect against many other infections. It helps in regulating blood pressure, purifying blood, great for acne, and improving eyesight.

4. What is a Kadha & how can it protect you against Covid-19?

Ayurvedic Immunity-booster Kadha is a mixture of various herbs and spices like, Basil leaves, Cinnamon, Black Cardamoms, Giloy, Liquorice, Ginger, Black peppercorns, Fennel seeds, Rock Salt and Jaggery, boiled in water until it releases its aroma and flavour into it. 

These herbs acts to strengthen the immune system and thus protect against many other infections including coronavirus. There are many kadha recipes that involve a different combination of herbs. Here is one which I have shared:

But do not to simply rely on kadha, also practice social distancing guidelines, wear a mask to protect from coronavirus, wash your hands often for atleast 20 seconds, clean and disinfect your houses and monitor your health daily. 

Pin it if you like our recipe and let us know how you like this ayurvedic tea in the comments below;

IMMUNITY BOOSTER KADHA RECIPE

Serve : 3 People
Preparation time : 5 minutes
Total time : 20-25 minutes
Author : The Food Root

Ingredients

5 cups Water
8-10 leaves - Holy basil (Tulsi leaves)
1/2 stick Cinnamon (Dalchini)
2 - Black Cardamom (Badi Eliachi)
2 - Tinospora Cordifolia (Giloy)
1/2 inch stick - stick Liquorice (Mulethi)
1 inch - Ginger or Dry ginger powder
1/4 tsp - Black peppercorns (Kali mirch)
1/2 tsp - Fennel seeds (Saunf)
1/4 tsp - Rock salt (optional)
A pinch of Jaggery or Honey as per taste

Method

1. Add 8-10 Tulsi leaves, 1/2 stick Cinnamon, 2 Black Cardamoms, 2 Giloy, 1/2 inch stick Liquorice (mulethi), 1 inch Ginger, 1/4 tsp Black peppercorns, 1/2 tsp - Fennel seeds. Coarsely ground them into a mortar and pestle. 

2. Boil it in 5 cups of water until the colour turns light brown. This will take 5-6 minutes on medium heat. 

3. Then let it boil on simmer for at least 15-20 minutes or boil till you reach the desired consistency. 

4. Then, add 1/4 tsp of rock salt (optional) and jaggery or honey as per your taste and in a cup and strain. Sip it warm.

Notes

1. You can add dry ginger powder instead or grated ginger.

2. Add rock salt, as per your taste. It’s totally optional.

3. You can add jaggery, sugar or honey according to your taste.

Homegrown Bananas

Nothing beats the joy of growing your own produce. These are the two big bunches of homegrown bananas and yet many more to come.

We planted our banana tree few years ago and since then it’s giving us bunches of bananas every year in our backyard garden.

As it’s raining here in India and we have been producing lots of bananas. We just gave away a huge basket full of bananas to my aunt and neighbours and there is one more basket which is in the kitchen. They taste so good like the pineapples.

Well to grow these banana plantains, I did nothing much. Simply feed it with fertiliser and mulch with compost which has lots of manure. Please keep in mind that bananas do require lot of sunlight and watering. Also, do not forget to trim down the banana leaves. These were grown in our backyard, so today we got stuck into the thinning down this overgrown tree.

Well, I have been keeping myself occupied everyday in the lockdown period. I was trying my hands on gardening as my gardener wasn’t coming so I was busy either making new recipes or helping my mother in gardening.

Most people have some extra time on their hands, so don’t panic in such pandemic situations instead stay calm and do what makes you happy like trying out new recipes, opting for some new hobby, going for LIVE session on Instagram, gardening or just talking and relaxing with your friends and family.

Enjoy the little things in life because one day you'll look back and realize they were the big things. What are you doing during this lockdown? Let me know in the comments below.

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