New Update
/sanjeev-kapoor/media/post_banners/0df127742518927b87ba6f14783a02a3ec7eea3b3c8fb8657a730661a7ea8835.jpg)
Main Ingredients | Semolina (rawa/suji), Button mushrooms |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 6-10 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup semolina (rawa/suji)
- ½ cup button mushrooms, chopped
- ½ cup shimeji mushrooms
- 1 tablespoon oil
- ¾ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 7-8 curry leaves
- 1-2 green chillies, finely chopped
- ¼ teaspoon asafoetida
- 2 medium onions, finely chopped
- 1 medium tomato, finely chopped
- Salt to taste
- ½ cup green peas, blanched
- 2 tablespoons fresh coriander leaves, chopped
Method
- Dry-roast the semolina in a non-stick pan till light golden. Transfer on a plate and set aside to cool.
- Heat oil in a deep non-stick pan. Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, green chillies and asafoetida, mix and sauté for 30 seconds.
- Add onions, mix and sauté till they turn translucent. Add tomatoes and mix.
- Add little salt, mix well and cook till they turn pulpy.
- Add shimeji and button mushrooms, mix and cook till dry. Add the roasted semolina and mix well.
- Add 2 cups hot water and salt, stir well, cover and cook for 10-15 minutes.
- Add green peas and 1 tablespoon coriander leaves and mix well. Cover and cook for 3-4 minutes.
- Garnish with remaining coriander leaves and serve hot with lemon quarters.
Advertisment