Anjeeri Khumb with only 3 tsps. oil and maraschino cherries!
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 3 teaspoons oil
- 8 -10 mushrooms
- 1 teaspoon ginger, peeled and chopped
- 1 tablespoon onion, chopped
- 3 tablespoons figs, chopped
- 1 teaspoon green chili, chopped
- 1⁄4 teaspoon garam masala powder
- 1 pinch ground mace (known as "javitri" in Hindi)
- 1 pinch white pepper powder
- 1⁄4 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon saffron, dissolved in
- 1 little water
- 1 teaspoon fresh coriander leaves, chopped
- 4 -5 maraschino cherries
- parsley or fresh coriander leaves, to garnish
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>