Butter Mushroom Cottage Cheese and Sprouted Green Gram Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the Thursday magazine. Ingredients:
300 g cottage cheese |
200 g mushrooms |
3 large onions, chopped |
2 tomatoes, chopped |
3/4 inch ginger |
5 -6 garlic cloves |
14 cashews |
14 groundnuts |
1 teaspoon cumin seed, powdered |
2 inches cinnamon, powdered |
4 ground cloves |
1 teaspoon dried fenugreek leaves, powdered |
3 green cardamoms, powdered |
2 teaspoons cornflour |
1 tablespoon butter |
1 teaspoon ghee |
1 tablespoon red chili powder |
1 pinch orange food coloring |
1/2 teaspoon turmeric powder |
1/2 cup milk |
1/2 cup yoghurt |
salt |
Directions:
1. Heat ghee in a pan.
2. Add onions and fry till golden brown.
3. Add tomatoes and cook till soft.
4. Put this in a mixture.
5. Add the ginger and garlic pastes; blend well and keep aside.
6. Soak the nuts in water for 15 minutes and then drain.
7. Grind to a fine paste.
8. Now heat a pan and once its hot, shallow fry the onion and tomato paste.
9. Add the turmeric and red chilli powders, orange colour, yoghurt and milk.
10. Bring to a boil.
11. Add salt, nuts and the other powdered masalas.
12. Add mushrooms and the cottage cheese.
13. Cook till soft.
14. Add cornflour mixed with a little water and bring to a boil.
15. Remove from heat.
16. Garnish with coriander leaves, onion rings and sliced carrots.
17. To prepare the salad, boil one cup of sprouted green gram with 2 green chillies.
18. After it gets cooled, mix with a cup of beaten yoghurt to which you have to add salt to taste.
19. Fry cumin and asafoetida powder in a little ghee.
20. Add it to the above mixture.
21. Garnish with tomato slices and coriander leaves.
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