Ingredients with Measurements:
- 500g mushrooms, sliced
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 1/2 cup coconut milk
- 1/4 cup chopped coriander leaves
- 10-12 kori rotti sheets
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a large skillet or wok over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and green chilies and sauté until onions turn translucent.
3. Add ginger-garlic paste and sauté for another minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add sliced mushrooms and mix well. Cook for 5-7 minutes until mushrooms release their water and start to shrink.
6. Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well and cook for another 5 minutes.
7. Add coconut milk and mix well. Cook for 2-3 minutes until the gravy thickens.
8. Turn off the heat and garnish with chopped coriander leaves.
Preparing Kori Rotti Sheets:
1. Heat a flat griddle or tawa over medium heat.
2. Place a kori rotti sheet on the griddle and cook until it turns crispy and golden brown.
3. Flip the sheet and cook the other side until it turns crispy and golden brown.
4. Repeat the process for all the sheets.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-5 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 20g
Protein: 5g
Fiber: 3g
Substitutions for ingredients:
- Button mushrooms can be substituted for any other type of mushrooms.
- Coconut milk can be substituted with heavy cream or cashew cream.
Variations:
- Chicken or shrimp can be added to the recipe for a non-vegetarian version.
- Vegetables like bell peppers, carrots, and peas can be added to the recipe for a more wholesome meal.
Tips and tricks:
- Use fresh mushrooms for better taste and texture.
- Adjust the spice level according to your preference.
- Use a non-stick griddle or tawa to prevent the kori rotti sheets from sticking.
Storage instructions:
- Store the leftover mushroom kori rotti in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the mushroom kori rotti in a microwave or on a stovetop until heated through.
Presentation ideas:
- Serve the mushroom kori rotti on a platter with the kori rotti sheets arranged around the edges and the mushroom gravy in the center.
Garnishes:
- Garnish the mushroom kori rotti with chopped coriander leaves or grated coconut.
Pairings:
- Serve the mushroom kori rotti with a side of cucumber raita or tomato chutney.
Suggested side dishes:
- Steamed rice or jeera rice can be served as a side dish with the mushroom kori rotti.
Troubleshooting advice:
- If the mushroom gravy is too thick, add a little water to thin it out.
- If the kori rotti sheets are too hard, sprinkle a little water on them and microwave for 10-15 seconds to soften them.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before slicing them.
- Use fresh ingredients and cook the mushroom kori rotti thoroughly to prevent any foodborne illnesses.
Food history:
- Kori rotti is a popular dish from the coastal region of Karnataka, India. It is made by roasting rice flour sheets until crispy and serving them with a spicy chicken or vegetable curry.
Flavor profiles:
- The mushroom kori rotti has a spicy and tangy flavor with a creamy texture from the coconut milk.
Serving suggestions:
- Serve the mushroom kori rotti as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian