1 lb. mushrooms, sliced
2 T. butter
2 onions, sliced
1-inch piece ginger, finely chopped
1 T. chopped coriander leaves
1 t. turmeric powder
1/2 t. paprika
1 t. garam masala +
1 T. lemon juice
1. Clean and slice the mushrooms.
2. Heat butter and fry the onion, ginger and coriander until the onion
begins to turn golden. Add turmeric, paprika and fry for 2 minutes.
3. Add the mushrooms and cook gently until done. Stir in garam masala
and lemon juice just before serving.
+GARAM MASALA is a ground spice mixture that is available
in Indian markets. It is also easy to make your own in the food processor
Makes 1-1/2 cups
5 three-inch pieces cinnamon stick
1 c. whole cardamon pods, preferrably green
1/2 c. whole cloves
1/2 c. whole cumin seeds
1/4 c. whole coriander seeds
1/2 c. whole black peppercorns
Preheat oven to 200 degrees. Spread the cinnamon, cardamon, cloves, cumin,
coriander and peppercorns in one layer in a large shallow roasting' pan.
Roast on the bottom shelf of the oven for 30 minutes, stirring and turning
the mixture two or three times with a large spoon. Do not let the spices
Break open the cardamon pods between your fingers or place them one at
a time on a flat surface and press down on the pod with the ball of your
thumb to snap it open. Pull the pod away from the seeds inside and discard
it. Set the seeds aside. Place the roasted cinnamon sticks between the
two layers of a folded linen towel and pound them with a rolling pin or
a kitchen mallet until they are finely crushed.
Combine the cardamon seeds, crushed cinna- mon, cloves, cumin seeds, coriander
seeds and peppercorns in a small pan or bowl and stir them together until
they are well mixed. Grind the spices a cup or so at a time by pouring
them into the jar of an electric blender (or processor) and blending at
high speed for 2-3 minutes, until they are completely pulver- ized and
become a smooth powder. If the machine clogs and stops, turn it off, stir
the spices once or twice, then continue blending. As each cupful of spices
is ground, transfer to a jar or bottle with a tightly fitting lid.
Garam masala may be stored at room temperature in an airtight container,
and wll retain its full flavor for 5-6 months.
From The Cooking of India Time-Life Books