Mushroom Pepper Fry Recipe

Mushroom Pepper fry – Kalan Milagu Varuval recipe. Easy and quick recipe for South Indian Tamilnadu style Kalan Milagu Varuval. With step by step pictures / images and video. Bachelor friendly recipe.

Mushroom Pepper Fry also called as kalan milagu varuval is an easy side dish had for lunch along with rice. The heat from the pepper and the texture of mushrooms makes this dish very hearty. This is one of my favorite everyday dishes that I do very often. My father in law loves mushrooms and this is one dish that he asks me to do whenever he visits us. Do try this at home.

Here is the video of how to make Mushroom Pepper Fry Recipe

Click the link below to find the recipes on the site that uses the main ingredient as Mushroom. Mushroom Recipes Black Pepper Recipes Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Tri Ply Thick Stainless Steel Pan Non-Stick Fry Pan with lid Mortar and Pestle – Granite Tellicherry Black Pepper

Here is how to do Mushroom Pepper Fry – Kalan Milagu Varuval Heat oil in a pan and add in the finely chopped ginger and finely chopped curry leaves. You definitely want to chop the curry leaves. The chopped curry leaves imparts a fine flavor in every bite. Fry for half a minute in low flame.

Add in the chopped onions and the cleaned and sliced mushrooms. Add the salt. Let it cook on medium flame for 15 minutes. Keep sauteing. Don’t add any water. The water from the mushrooms will cook it down.

Grind the pepper and fennel seeds in a mortar and pestle. Add it to the pan. Saute for a good 2-3 minutes for the pepper to nicely permeate the mushrooms.

Finally add in a tablespoon of ghee and roast for a minute. The ghee adds a superb aroma and flavour.

Serve kalan milagu varuval hot with rice.

Main Ingredients for Mushroom Pepper Fry – Kalan Milagu Varuval

• 1 tablespoon peanut oil

• 1 tablespoon ghee

• 1 inch piece ginger, very finely minced

• 2 - 3 sprigs curry leaves, finely chopped

• 2 onions, finely chopped (about 1 cup )

• 200 grams button mushrooms, sliced

• 2 tablespoon black pepper. ground in a mortar-pestle

• 1 teaspoon fennel seeds, ground in a mortar-pestle

• 1/2 teaspoon salt

• Heat oil in a pan and add in the finely chopped ginger and finely chopped curry leaves. You definitely want to chop the curry leaves. The chopped curry leaves imparts a fine flavor in every bite of this Mushroom Pepper Fry. Fry for half a minute in low flame.

• Add in the chopped onions and the cleaned and sliced mushrooms. Add the salt. Let it cook on medium flame for 15 minutes. Keep sauteing. Don’t add any water. The water from the mushrooms will cook it down.

• Grind the pepper and fennel seeds in a mortar and pestle. Add it to the pan. Saute for a good 2-3 minutes for the pepper to nicely permeate the mushrooms.

• Finally add in a tablespoon of ghee and roast for a minute. The ghee adds a superb aroma and flavour to the mushroom pepper fry.

• Author: Kannamma - Suguna Vinodh

• Prep Time: 5 mins

• Cook Time: 20 mins

• Category: Side Dish

• Cuisine: South Indian

Main Ingredients for Mushroom Pepper Fry – Kalan Milagu Varuval

• 1 tablespoon peanut oil

• 1 tablespoon ghee

• 1 inch piece ginger, very finely minced

• 2 - 3 sprigs curry leaves, finely chopped

• 2 onions, finely chopped (about 1 cup )

• 200 grams button mushrooms, sliced

• 2 tablespoon black pepper. ground in a mortar-pestle

• 1 teaspoon fennel seeds, ground in a mortar-pestle

• 1/2 teaspoon salt

• Heat oil in a pan and add in the finely chopped ginger and finely chopped curry leaves. You definitely want to chop the curry leaves. The chopped curry leaves imparts a fine flavor in every bite of this Mushroom Pepper Fry. Fry for half a minute in low flame.

• Add in the chopped onions and the cleaned and sliced mushrooms. Add the salt. Let it cook on medium flame for 15 minutes. Keep sauteing. Don’t add any water. The water from the mushrooms will cook it down.

• Grind the pepper and fennel seeds in a mortar and pestle. Add it to the pan. Saute for a good 2-3 minutes for the pepper to nicely permeate the mushrooms.

• Finally add in a tablespoon of ghee and roast for a minute. The ghee adds a superb aroma and flavour to the mushroom pepper fry.

• Author: Kannamma - Suguna Vinodh

• Prep Time: 5 mins

• Cook Time: 20 mins

• Category: Side Dish

• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/mushroom-pepper-fry-kalan-milagu-varuval/

Palak Chapati / Chapati with Spinach. Palak Chapati, Spinach Chapati Recipe.

Flavorful Palak Chapati recipe for Indian Palak spinach chapathi. Recipe for soft chapati that’s flavorful. With step by step pictures.

This is just an excellent variation from the regular chapati or roti we make at home. Addition of spinach makes the dough soft and the resultant Palak Chapati stays soft after a long time. Palak Chapati is an easy way to add more greens daily. I add some spices while making the dough and rest the dough for 30 minutes before cooking the chapatis. Resting the dough results in an amazingly hydrated dough that results in soft and tender Palak Chapatis.

Here is how to do Palak Chapati.

Make a paste out of yogurt, ginger, green chillies and garlic. Set aside.

Pick and clean the spinach leaves and coriander leaves. Chop them finely and set aside. Take a bowl and add in the greens, cumin seeds, turmeric, asafoetida, yogurt paste, salt and red chilli powder.

Add in the whole wheat flour. Don’t add any water. The yogurt and the moisture from the greens should be enough. Add water only if its really dry. Make a very stiff dough. the dough has to be very stiff. The dough will become soft during the 30 minute rest. The spinach will give out moisture during the rest. So very STIFF dough is key for Palak Chapati.

Cover the dough with a lid and let it rest for 30 minutes. The dough becomes very smooth after the 30 minute rest.

Divide the dough and make into small dough balls. Dust the dough balls in a lot of flour.

Roll Palak Chapati dough into thin sheets / rotis.

In the mean time heat a griddle on medium flame. Flap the Palak Chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil on the Palak Chapati and flip.

Palak Chapati should start to puff up. Press down on the edges of the chapati with your spatula and cook till both the sides are evenly brown. Serve hot.

• 1.5 cups Whole Wheat flour – Atta
• 200 grams spinach leaves
• 50 grams coriander leaves
• 1/4 cup yogurt
• 2 inch piece ginger
• 2 - 3 green chillies
• 4 - 5 cloves garlic
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/4 teaspoon asafoetida
• 1/2 teaspoon salt
• 1/2 teaspoon red chilli powder.
• Oil for making chapatis

1. Make a paste out of yogurt, ginger, green chillies and garlic. Set aside.
2. Pick and clean the spinach leaves and coriander leaves. Chop them finely and set aside. Take a bowl and add in the greens, cumin seeds, turmeric, asafoetida, yogurt paste, salt and red chilli powder.
3. Add in the flour. Dont add any water. The yogurt and the moisture from the greens should be enough. Add water only if its really dry. Make a very stiff dough.
4. Cover the dough with a lid and let it rest for 30 minutes.
5. Divide the dough and make into small dough balls. Dust the dough balls in lot of flour.
6. Roll it into thin sheets / rotis.
7. In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil on the chapati and flip.
8. It should start to puff up. Press down on the edges of the chapati with your spatula and cook till both the sides are evenly brown. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 40 mins
• Cook Time: 20 mins
• Category: Bread
• Cuisine: Indian