Dry Mushroom Curry/Mushroom Fry Recipe

Growing up, mushroom was a rarity and something that did not get cooked often in our kitchen. But after living in the US for a while, I have developed an acquired taste to it and now beginning to like it. On the other hand DH and the kiddo have had no problems and like pretty much anything made with it. This dish was something that DH made for the kiddo over the weekend and we all enjoyed it.

This is a no-fuss, straightforward recipe which do not require too many ingredients. While preparing this dish, DH added only half of the tomato as the kid is not too fond of it, but we recommend adding at least two tomatoes while cooking otherwise the curry might get too dry. Also feel free to change the spices based on your own preference.


  • 4 cups mushroom( cleaned and chopped) ( I used button mushrooms)
  • 1 cup onion (chopped)
  • 2 small tomatoes
  • 1 Tbsp ginger garlic paste
  • 1 tsp chilli powder
  • ½ tsp Garam masala
  • 1 tsp Coriander powder
  • ½ tsp cumin powder
  • 1 tsp mustard seeds
  • Lemon juice
  • 1 Tbsp Oil
  • Salt (per taste)


  • Wipe the mushrooms with damp paper towel or cloth. Do not soak them in water. After it is dry chop them to pieces.
  • Heat oil in a wide pan and add the mustard seeds. When they splutter add the ginger garlic paste and cook. Next add the chopped onions and fry till they become translucent.
  • Add chopped tomatoes, salt and continue to stir until they have become soft.
  • Add garam masala, coriander powder, cumin powder, red chilli powder and mix well.
  • Add the chopped mushrooms, little sprinkle of water and cover with lid. Mushrooms do not take a long time to cook. After a minute remove the lad and stir well.
  • Remove from heat and add the juice of lemon. Toss gently. Serve hot along with Rice, rotis.

Microwave Besan Laddoo

For the recent Ganesh Chathurthi, I asked the kiddo which sweet he wanted to eat that day, so that I could make it for him. “Yellow laddoo” he replied without a blink. It caught me by surprise as I did not get the usual “nothing” a characteristic reply, especially when I ask him about desserts. You see, unlike his mom, he is not a dessert person and the only dessert he loves is something which has chocolate in it like the chocolate chip cookies. And occasionally he might eat some yellow laddos aka Besan Ladoo.

I did not have the time to prepare the traditional Besan Ladoo as it was a work day for us and secondly we are trying to adjust to his new school schedule. Ever since he started his kindergarten, our weekdays have become even more hectic and packed. Along with the commute, work pressures, deadlines, house related stuff we now have to make time for his homework, reading journal and other extracurricular activities.

Not that I am complaining, but I am sure that as days go by we will adjust to the new routine and things will fall into place. For that day, however I did not have the heart to refuse his request and decided to make these Laddos in the microwave, quick and easy way.

Recipe Source: Bhaatukli’s Besan Ladoo

Makes: 9-12 medium ladoos


  • 1 cup Besan flour (Gram flour/ Chickpea flour)
  • 6 Tbsp Ghee (Clarified butter) [add more as required if unable to form laddos]
  • 1 cup sugar (Powdered or fine sugar)
  • 4-5 cardamom pods (skinned and powdered)


Note: Make sure that you are using a good quality of ghee; else the laddos will not have good flavor.

  • Take a microwave safe bowl and add the Besan flour/gram flour and add 2 Tbsp of the melted ghee. Microwave this for about 2 minutes.
  • Take it out and stir it well, add 2 more Tbsp of ghee and microwave for another 2 more minutes.
  • Continue for couple of minutes more until it gets a dark yellow to brownish color. At this time you will begin to smell the wonderful aroma of the toasted besan waffling through.

  • Note: Making sure that the besan is correctly cooked, is an important step. If it is undercooked, then it will leave an odd after taste and if it is overcooked then it will taste bitter.
  • If you feel that it is dry, add a tablespoon more of ghee and cook for a minute. After the gram flour is toasted well, keep aside to cool.
  • When it is still lukewarm add the cardamom powder and mix well.

  • Next add the sugar to this and mix it very well. I prefer using hands as I feel I am able to control it better. I mix it from anywhere between 3-7 minutes so that the sugar blends in.

  • Take small amount in your hands and try to shape them in the form of laddos. Garnish with raisin (optional).
  • Note: if you are not able to make the balls as they are not holding together, then ad little more ghee and warm it.


Bombay Tomato Pulao — Tawa Pulao

Who knew that you could add Pav Bhaji masala and ketchup to rice and make this one of a kind rice dish? Errrr…. Pulao to be precise, not me of course! If you already knew that please be so kind as to not to roll your eyes. Because there are some one track people like me who think that if the instruction on the package says to use it in Bhaji then you use it only in the Bhaji and nothing else. OK, all that changed when a friend of mine sent me this recipe link and asked me to try it. I tried it, loved it and I have made it many times since. 

Adding ketchup and paneer to this rice dish makes it a kid friendly dish. This is a one pot dish and especially helpful when I need to make something quick and filling.  This is also a great way to use left over rice. At times I add chopped potatoes, carrot, beans to this and make it more nutritious. Pair in some raita and pappad and this is a wholesome meal in itself. 

This pulao is a cool idea for taking to pot lucks, get together etc. 

Update: Based on the comments by fellow food bloggers, I understand that this is also called as Tava Pulao.

 bombay pulao paav bhaji masala rice

Recipe Source: Adapted from KahanaKhazana

Serves: 3-4


  • 1 cup rice (uncooked) [basmati is preferred]
  • 1 big onion 
  • 2 big tomatoes
  • ½ cup tomato ketchup ( if you like sweetness and tanginess then add more)
  • 1 big bell pepper/capsicum
  • 2 tsp pav bhaji masala ( I used Baadshah brand)
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • ½ -3/4 cup paneer cubes ( I added very little as I ran out of stock)
  • ½ cup peas
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp cumin seeds
  • Oil
  • Salt


  • Cook the rice separately either on stove top or pressure cooker using enough water. Make sure it cooks well without getting mushy.
  • Take a big plate and spread out the rice, add little oil and make sure there are no lumps.
  •  Take a big skillet, add oil on medium heat. Add cumin seeds, ginger paste, garlic paste and fry.
  •  Add the chopped onions and stir until it slightly cooks. Now add the chopped bell pepper and continue to stir. Add the chopped tomatoes, peas and stir in between.
  • After the tomatoes have cooked add the paneer cubes and tomato ketchup. Add the chilli powder, turmeric, paav bhaji masala.
  •  Add the rice, salt and mix thoroughly. Cover the lid and let it cook for a while. 
  • Garnish with chopped coriander leaves. Tastes delicious as is or with side of raita and some roasted pappad.  


Winner of the Back to the Roots- Gourmet Mushroom Kit Giveaway

 Finally I would like to end this post by announcing the Back to the Roots- Gourmet Mushroom Kit Giveaway. I used random number generator, and picked a random number based on the number of comments. I am thrilled to announce that the winner is Divya Vikram. Congratulations! I will contact you soon via email. Thank you to all who participated in this giveaway.