Wednesday, January 14, 2015

Achari Mushrooms

Happy New Year, everyone! I hope you've had a fantastic holiday with family, friends and food! I have just come back after the most amazing trip in India, rejuvenated, inspired and ready to post some more stories and recipes. 

Restaurant food in India is entirely different from the food you get in Indian restaurants in western countries. It is so much more flavorful and not at all like the sweet creamy fare we've gotten used to because we just don't know any better. Well, I say no more of that! 

First up - Achari Mushrooms - a restaurant favorite in India and often served as an appetizer. Mushroom caps are sautéed with Indian pickling spices in mustard oil - easy peasy!

Yield - Serves 2

Total Time - 20 Minutes

Achari Mushrooms - Mushrooms Sauteed in pickling spices
Achari Mushrooms - Mushrooms in pickling spices

Achari Mushrooms - Mushrooms Sauteed in pickling spices


1/2 Teaspoon Nigella Seeds 
1/2 Teaspoon Cumin Seeds
1 Teaspoon Mustard Seeds
1 Teaspoon Fennel Seeds
3 Tablespoons Mustard oil
1/2 Teaspoon Red chili
1/2 Teaspoon Turmeric Powder
1/4 Teaspoon Dry Mango Powder (Amchur)
Asafetida (Hing), a pinch
Salt, to taste


Grind together the mustard seeds and half of the fennel seeds

Heat oil and add the nigella, cumin and half of the fennel seeds in till they start to sizzle. Add in the asafetida, turmeric and red chili powder.

Add in the mushroom caps and toss to combine.

Add in the ground mustard and fennel seeds and salt. Cook on high heat for about 10 - 15 minutes till the mushrooms are cooked and dry. There should be very little moisture in this. Never cover the pan with a lid. Let the water evaporate before serving.



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