My very first post with my new DSLR. I was so damn tensed waiting to look at the outcome. I am still learning how to use it. It is super exciting and a not-so-easy stage. Also it was my little one's birthday yesterday. I was busy preparing the menu, I could not resist using my new camera to click some food picture. The rest of the pics are taken by my P&S camera for this recipe.
The recipe I had made is for 20 people. Hence the pictures would have huge quantities. I shall describe the recipe as used. You can cut down the portions as per your requirement.
Ingredients: (Yield: 4 Litre korma; Serves: 25 people)
Button Mushroom - 8 packets (1600 g)
Ginger Garlic Paste - 10 tbsp
Red Chilly Powder - 3 tbsp
Coriander Powder- 10 tbsp
Curry Leaves - 1 cup (tightly packed)
Spices - a handful (refer pic)
Coconut - 1 (scrapped for grinding)
Cumin - 2 tsp (for grinding)
Water- 200 ml ( for grinding)
- Clean mushroom and chop them.
- Heat oil in a wide 5 litre pressure cooker.
- Fry curry leaves, spices and ginger garlic paste.
- Add chopped onions and salt.
- Cook well till onion caramelises.
- Add masala powders, water and stir well.
- Cook till the raw smell leaves.
- Meanwhile grind 1 scrapped coconut with 200 ml hot water, cumin and onion to make a smooth paste.
- Add mushroom to the cooked masala. Cover and cook in simmer for 10 minutes.
- Open to see cooked mushrooms with gravy.
- Add ground coconut paste and let it boil for 5 minutes.
- Add generous amount of chopped coriander and pot off the flame.
- Serve hot with pulao.