Comments on: Mushroom – corn gucchi

By: Priya

Priya — Sun, 12 Apr 2009 02:35:14 +0000

Hi Shilpa,
I tried it with Potatoes & Green Peas instead of mushrooms. It was yum

By: Priya

Priya — Sat, 11 Apr 2009 08:41:14 +0000

Hi Shilpa,
I’m just learning to cook. I just love this recipe, but we dont eat mushrooms. Can any other vegetable be used instead of mushroom?

shilpa: Not sure. You have to give it a try with other veggies.

By: vaishali mundai

vaishali mundai — Tue, 17 Feb 2009 13:10:10 +0000

seekh non veg.

By: Aruna

Aruna — Fri, 12 Sep 2008 16:37:57 +0000

For Maithri

You are correct. If the onions get burnt during the frying process then the gravy turns bitter. You wont be surprised, it happened with me once, not with this one but some other gravy, i kept it on high flame and due to receiving a call, i forgot abt it for 3 – 4 min. When i was back all was burnt. Now since i did not have enough onions, i continued with the same and has a bitter gravy, tried to correct it using a spoon of sugar, but was not perfect.

Last weekend we are at my cousins place and she made it with peas and mushroom. She told me she adds milk while making the paste as she too has an American blender.

Excess use of Kasuri Methi too makes it bitter, but 1 tsp for 200 gms mushrooms is perfectly fine.

Do try frying on slow flame and let me know, for our future reference.

By: maithri

maithri — Fri, 12 Sep 2008 11:39:13 +0000

hi!
tried this dish too… like namitha, i too found that my gravy was a little bitter. I had added very little kasoori methi. I am quite sure that the bitterness is due to the onions as i had the same problem when i had tried another onion based curry some time back. Could you plz tell me how to avoid it? Is it bcoz i am not frying the onion paste enough? or can it be due to the fact that i add a little water while making the paste ( as i cannot blend anything in my blender without water). Do help, coz i liked the dish n want to do it again. Thank u.

By: aruna

aruna — Wed, 02 Apr 2008 02:45:58 +0000

Namita : The reason the gravy turned out very bitter is due to excess use of kasuri methi. Please use a little less quantity next time and do let us know.

Jennifer :
Heat butter in a pan then add (erroneously mention as “AND” – typo error) cinnamon, bay leaves, cloves, peppercorns, black cardamom and the onion/ginger/garlic paste. Fry for sometime. When you see the paste getting burnt or needing more butter, then slowly add milk. This will help the paste to cook well.

You do not have to crush or powder any of the spices, just add them whole. I hope i have solved the confusion and it helped. I just saw the post now.

By: Jennifer

Jennifer — Thu, 20 Mar 2008 16:55:57 +0000

Hi.. I am eager to try this recipe! But I have a doubt- in the line, “Heat butter in a pan and cinnamon, bay leaves View definition in a new window, cloves, peppercorns, black cardamom View definition in a new window, paste till it forms a lump.” do you mean
1- heat the whole spices in the pan and crush them while they are frying
2- fry them, remove them, crush them and add them again
3 – or crush them first then fry them ?
I was unsure how to lump them if they are not powdered..
thanks for helping. It looks fantastic.

By: Namita

Namita — Thu, 20 Mar 2008 02:12:39 +0000

For some reason the gravy turned out very bitter. Dont know if I should blame the onions or the kasoori methi

By: Happy Cook

Happy Cook — Wed, 19 Mar 2008 18:46:26 +0000

Well learned something new again. Thankyou for the info

By: rekha

rekha — Tue, 18 Mar 2008 07:15:09 +0000

going to try this!!