How to make Junglee Mushroom Kaliyaan -

Deep fried cones of mushroom-cottage cheese mixture served with a flavourful gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Enoki mushrooms (इनौकी मशरूम), Mushrooms (मशरूम)

Cuisine : Indian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Toovar Sambhariya, Valeche Bhirda, Black Pumpkin Curry, Bemisaal Paneer.

Junglee Mushroom Kaliyaan

Junglee Mushroom Kaliyaan Recipe Card

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Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Junglee Mushroom Kaliyaan Recipe

  • Enoki mushrooms 4-6

  • Mushrooms Shimeji 4-6 + for garnishing

  • Button mushrooms finely chopped 2-4

  • Shiitake mushrooms finely chopped 1-2 tablespoons

  • Chanterelles mushrooms, finely chopped 1-2 tablespoons

  • Oil 1 tablespo + to deep fry

  • Paneer (cottage cheese) grated ½ cup

  • Crushed black peppercorns to taste

  • Green cardamom powder ½ teaspoon

  • Green chillies finely chopped 2-3

  • Cornflour/ corn starch 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Cumin seeds 1 teaspoon

  • Onion finely chopped 1 medium

  • Tomato finely chopped 1 medium

  • Onion paste browned ¼ cup

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder ¼ teaspoon

  • Khoya/mawa crumbled 1 tablespoon

  • Fresh cream ¼ cup

  • Fresh coriander sprigs for garnishing

  • Cherry tomatoes for garnishing

Method

Step 1

Heat sufficient oil in a pan.

Step 2

Roughly chop enoki and shimeji mushrooms and put into a .Add button mushrooms, shiitake mushrooms, chanterelle mushrooms, cottage cheese, salt, ½ teaspoon garam masala powder, crushed peppercorns, cardamom powder, ½ of green chillies and cornflour and mix well.

Step 3

Dampen palms with some water, divide mixture into equal portions and shape them into cones.

Step 4

Deep-fry cones in hot oil till golden and crisp. Drain on absorbent paper.

Step 5

To prepare gravy, heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and sauté for 30 seconds. Add remaining green chillies and sauté for 30 seconds. Add onions, mix and sauté till golden.

Step 6

Add tomatoes, mix and cook till pulpy. Add browned onion paste and ginger-garlic paste, mix and cook for a minute. Add turmeric powder, remaining garam masala powder and salt and mix. Add some water, mix and cook for a minute.

Step 7

Add a large pinch of crushed peppercorns, mix and cook for a minute. Add crushed khoya, mix and cook for a minute. Add cream, mix and cook for 30 seconds.

Step 8

Put the gravy in a serving platter and place the fried cones on it. Garnish with few coriander sprigs.

Step 9

Slice cherry tomato and place on the gravy.

Step 10

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.