This is one of my recipes that are made as a quick fix, with whatever is available in the fridge and pantry. I am prone to this style of cooking. S was amused at my style of cooking when we were newly married (not anymore, he is used to it) and told his friend that he never gets to eat the same thing twice as I come up with different dishes all the time. The real reason behind the variety is that, I would forget what I put in a dish the previous time and wouldn’t know how to reproduce it. Anything that feels good to my heart will go into it. Some mushrooms were left in the fridge and the thought of having something nice and spicy with rasam rice were reasons good enough for cooking it.
Mushrooms - 4 large field sliced (about 300 gms)
Onion - 1 sliced
Tomato puree - 1 Tbsp
Chilli powder - 1 Tbsp
Paprika - 1 Tbsp
Cumin seeds – 1 tsp
Fennel seeds – 1tsp
Heat oil in a pan and add the cumin and fennel seeds and then add sliced mushrooms and onions. Fry them till they are soft. Add the tomato puree, chilli powder, paprika and salt. Cook until done. It is not necessary to add water as the liquid that comes from mushroom while cooking is sufficient. Don't wash the mushrooms, clean them with a kitchen towel. This turned out really well, well enough to blog the recipe. It tasted great with dosai the next day too.
This is the first time I am committing my ad hoc recipe to paper. Thanks to blogging.