Mushroom Masala

 

Bright colored Italian Tomatoes.

I am a tomato person. I have been able to connect myself well with this all year round fruity-vegetable, tomatoes in my kitchen. Be it making of a making simple salad, a sauce, a soup or a main course. Over a period of time I have learned to master the art of maximizing the potential use of tomatoes and it’s immense ability to compliment  the other ingredients in cooking process.

It’s really comforting to watch and also cook with fully ripened deep  red tomatoes. And,hence tomato has become a perfect companion for me in the kitchen.

For me it’s very difficult to imagine a day without  spending some  quality time with tomatoes in the kitchen. It’s really hard to think of a dish which doesn’t have tomatoes in the recipe, especially Indian dishes. Well, this reminds me THE favorite of all time- Makhini gravy--OOh!

I guess it’s the most widely used and consumed fruit or vegetable. There are hundreds of different varieties of tomatoes available in the market. But we need to  choose the right one depending on our need is a TASK -- choose the right colored, right textured or right flavored that suits our cooking needs.

Cooking with Tomatoes:

If the tomatoes are overly acidic then sprinkle salt and sugar to balance the taste--when finishing Tomato sauce or Marinara sauce just add little bit of sugar and salt or add some grated carrots to combat the acidity (carrot can be added in Marinara only-well, this is debatable!!!).

While finishing the Makhini gravy, honey is added to eliminate the sourness!!!

 Tomatoes and Health:

I have never eaten raw tomatoes until I was known about the health benefits of tomatoes--a rich source of Antioxidants  and help lower cholesterol level.

Now, I think we have enough reasons to add tomatoes into our daily menu. How long does it take to slice two tomatoes? A minute or two, may be less.....have it with your main course!!!. EAT Healthy, STAY Healthy!!!

 

Plum tomatoes

I was wandering around to pick up the right tomatoes for my rich and flavorful Mushroom Masala gravy. I was very specific this time- I just wanted the medium ripened tomatoes (last time I have used full ripened, it didn't really work good). I just somehow managed to pick up some plum tomatoes that was almost matching the profile. 

I have given nice wash before cutting them roughly to make the gravy.

 

Ingredients:

 For Four Servings

 1 Tbsp Oil.

2 Bay leaves.

2 Medium sized Onion.

1 Tbsp Giger-Garlic paste.

5 Medium sized PlumTomatoes (300 gm).

1/2 Tsp Chilli powder.

1/2 Tsp Coriander powder.

1/2 Tsp Garam masala

2 Tbsp Tomato ketchup.

1 Cup Mushroom (300 gm).

2 Bell pepper diced.

Salt to taste

Sugar to balance the sourness (or honey).

1/2 Tsp Kasoori methi.

1 Tsp Coriander leaves chopped ( garnish).

1/2 Tsp Cream to garnish (optional).

Method of Preparation:

Firstly, wash tomatoes in cold running water and roughly chop them. In a jar blender, add  3/4 th of tomatoes and blend to a fine pure' and keep it aside.

In a medium sized skillet, heat oil and add bay and onion and cook until onions become transparent. Add ginger-garlic paste and cook for about a minute. Add blended tomato into it (you can add 1/2 cup of water too), followed by the powdered masalas. Bring to boil and lower the heat and simmer for about 15 minute ( keep scumming the sauce). Add ketchup.

Add  mushrooms, bell peppers and tomatoes. Cook until vegetables are soft. Check the seasoning, add sugar or honey to balance the sourness ( optional). Finish it kassori methi. And, the Mushroom masala is ready.

Mushroom masala

Garnish with cream and chopped coriander leaves. Serve Hot !!!

Mushroom Masala

 There is nothing like eating hot Mushroom masala with Tandoori rotis which come straight from the oven. Unbeatable!!!

HAPPY COOKING, Enjoy!!!