appetizer
mushroom pepper fry recipe
HEBBARS KITCHEN
PEPPER - 1 TBSP
firstly, in a small mixi jar take 1 tbsp pepper, ½ tsp fennel, ½ tsp cumin and ½ tsp coriander seeds.
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BACK
BLEND - COARSE PASTE
blend to coarse powder without adding any water. keep aside.
2
GHEE - 2 TBSP
now in a large kadai heat 2 tbsp ghee and splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
3
ONION - HALF SLICED
also, add 1 inch ginger and ½ onion
4
SAUTE WELL
saute until onions shrink slightly.
5
MUSHROOM - 300 GRAMS
further, add 300 grams mushroom and stir fry on high flame.
6
MOISTURE RELEASES
saute until onions shrink slightly and moisture is released.
7
CAPSICUM - HALF
further, add ½ capsicum and stir fry for 2 minutes
8
PEPPER MASALA
now add the prepared pepper masala powder and ½ tsp salt.
9
MIX WELL
mix well making sure all the spices are well coated.
10
READY TO EAT
finally, enjoy mushroom pepper fry with phulka or rice.
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