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Mushrooms were available only during season at my native. The season usually is hardly 1-2weeks per year. During this season, these mushrooms were carefully picked from forests and other places by the people who knew which were edible and which were not. So during these days, we used to eat loads of mushroom dishes since many of relatives and friends used to send us these amazingly tasty ones. Both my brother and I developed the taste for these from a small age because aayi makes many tasty dishes with them.  The artificially grown mushrooms which are available in markets these days can’t come anywhere near these, but when I start missing these tasty dishes, I buy them from the supermarkets and one of the dishes I make is this very tasty ambat.

Ingredients:
2 cups mushroom pieces
1/2 cup chopped onions
1 cup fresh/frozen coconut
4-5 cloves
2″ cinnamon
5-6 peppercorns
1/4 tea spn tamarind extract or 1 big piece tamarind
1 tea spn coriander seeds
4-5 red chillis
Oil
Salt

Method:
Heat oil and fry cloves, cinnamon, pepper, coriander seeds, red chilies. Grind with coconut and tamarind.
Cook onion and mushroom with sufficient water(It will take around 10 mins to cook). Then add ground masala and salt. Cook for 5 minutes.
Serve hot with rice flour roti(alayle pita rotti).

Serves : 3-4
Preparation time : 20min

Ingredients:
Mushrooms(chopped) 2 cups
Onions 2
Chilli powder 1 tea spn
Garam masala 1/2 tea spn
Salt
Oil 1/2 tea spn
Coriander leaves

Method:
Heat oil and fry onion till it turns slightly brownish. Then add mushrooms, cover and cook for about 10 minutes. Add all the masala and cook for 2 minutes. Garnish with coriander leaves and serve hot.

Serves : 2
Preparation time : 15min

My Pachi(mom’s sister) is a expert in morphing one dish to other. She makes different cutlets with left over side dishes. They are always very tasty and you can not make out they are from old side dishes. She also makes these simple cutlets from potatoes which taste heavenly and are very filling.

Ingredients:
2 potatoes(cooked)
1 cup green peas
1 cup soya granules or bread(soaked in water, squeezed & then crushed)
1 tbl spn cream
1 tea spn chili powder
1 tea spn garam masala
4-5 strands coriander leaves
1 tbl spn corn flour or maida
1 cup fine sooji(rava)
Oil/butter
Salt

Method:
Mash potatoes and peas. Then add all other ingredients(except sooji & oil). Make a ball of this mixture & give desired shape with hand. Apply sooji to all sides of the cutlet. Deep fry or shallow fry these cutlets till they turn slightly brownish.

Serve hot with mint chutney or tomato ketchup.

Serves : 3
Preparation time : 20min

PS: Dip the cutlets in well beaten egg before rolling in sooji to bind the sooji to cutlets.