Kadai Mushroom and Babycorn

This is the very first recipe I am sharing in my blog.

I love mushroom like anything. Every month we go for this monthly shopping and I pickup one packet of mushroom and try out recipes on that. All this while I tried some Chinese preparation but unfortunately they did not turn out well. So, I started making the Indian recipes with mushroom and baby-corn and wallah! it is so tasty.
Here is the recipe of the preparation. I have also added baby-corn to increase the volume of the curry and also give a crunchiness to the dish.

Recipe: Kadai Mushroom and Baby-corn
Cooking Time: 1 hr

Ingredients:

Mushroom : 200gm(1 packet)
Baby-corn: 100gm (1 packet)
Onion:1 medium cut in to big pieces
Ginger paste: 1 Tblspn
Garlic paste: 1 Tblspn
Capsicum : 1/2 cut in big pieces
Tomato : 1 big chopped
Green chillies :2 to 3 (as per your choice of spiciness)

Cinnamon: 1 medium stick
Cardamom: 2 to 3 (Breaking down)
Cloves :2-4
Turmeric Powder:: 1 tea spoon
Red chilli Powder:  1/2 tea spoon (as per your choice of spicyness)
Kashmiri Red chilli Powder: 1 Tblspn
Jeera Powder : 1 tea spoon
Coriander Powder :1 tea spoon
Garam Masala : 1/4 tea spoon
Oil - 2-3 Tblspn
Salt: To taste
Sugar: To taste

Method:

1.  Prepare the vegetable by cutting them in cube size, It should be little big in size.
2.  Heat oil in wok/Kadai and put the whole spices (Cinnamon,Cardamom,Cloves ) in to the pan once the oil is hot. Wait till the spices splutter and the oil becomes fragrant.
3.  Now put the chopped onion and fry till it become light pink and translucent. Dont over fry it.
4.  Then, add ginger and garlic paste and mix it with the onions.
5.  Add baby-corn and capsicum and fry for a while.
6.  Once they are fried, add the mushroom to it and mix it gently. Mushroom will release some water. Once the water is released put the gas in high flame to evaporate the water. But don't put it for long as the mushrooms might get burnt.
7. Give salt and sugar to season the vegetables.
8. Add the tomatoes and green chillies and stir till the tomato becomes little mushy.
9. Now add the masala like Turmeric, Red chilli, Kashmiri red chilli, Jeera and Coriander powder and mix it very well so that the vegetable are well coated with the masala.
10. Add little water to coat the curry and cook till a nice color comes out of the curry.
11. Once the color is visible add approx, 1 cup of water and mix it nicely and cover and cook for a while.
12. Check in between the curry consistency and if desired add more water. Also, check the taste and season it with salt and sugar. The gravy should be little thick so be very careful with the water.
13. Once it reaches the desired consistency add a little bit of garam masala and give a good stir to it.
14. Put of the flame and have it with roti or rice.