Anjeeri Khumb with only 3 tsps. oil and maraschino cherries!

"I hope you enjoy these "crowned mushrooms" , that's what I like calling them because they look like "Food kings" to me when served with their red caps and green feathery finish! I watched one of my favourite chefs, Rakesh Sethi, make these this morning on Mirch Masala, Star Plus. I'm sure these are on the sweet side, and very good."
 
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Ready In:
50mins
Ingredients:
16
Serves:
2
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ingredients

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directions

  • Heat 1 tsp.
  • of oil in a pan.
  • Add 8-10 mushrooms and stir-fry for 2 minutes.
  • Remove from flame.
  • Drain on a clean paper napkin.
  • Set aside.
  • Now prepare the stuffing for the mushrooms as follows.
  • Heat 1 tsp.
  • oil in another pan.
  • Add ginger and onion.
  • Stir-fry till the onion is softened and the raw smell of ginger is gone.
  • Mix in the chopped figs, garam masala powder, green chillies, a pinch of mace powder, a pinch of white pepper powder and salt.
  • Add lemon juice (freshly strained), saffron that has been dissolved in a little water and 1 tsp.
  • of corriander leaves.
  • Mix well.
  • Remove from flame.
  • Keep this stuffing aside to cool.
  • Now remove the base (I'll call this as"caps" in the following steps) of each mushroom.
  • DO NOT THROW away these caps as we need them in the next step.
  • Check to see if the stuffing has cooled or not.
  • If not, wait for a while till it cools down.
  • If it has already cooled down, add the stuffing with the help of a spoon, into each mushroom.
  • Cover each mushroom with its base (cap) that had been cut earlier.
  • Add half a cherry on each mushroom.
  • To secure each cherry on each mushroom, use a toothpick.
  • Push a toothpick through each cherry and let it go all the way down the mushroom.
  • Likewise, secure all the cherries on all the mushrooms.
  • Sprinkle a little salt and a little white pepper powder over the cherry-mushrooms.
  • Heat 1 tsp.
  • oil in another pan.
  • When the oil is hot, carefully, and very gently, put each mushroom on the pan.
  • Cook briefly, shaking the pan, very gently, until the mushrooms are tender and cooked.
  • Transfer onto a serving platter.
  • To make it even more presentable, very carefully pass a leaf or two of parsely or corriander, through each toothpick- it looks so darn good, your guests will oooh and aah on it.
  • Then, all that's left is to- serve these and eat!

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RECIPE SUBMITTED BY

<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
 
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