pepperhead212
Member Emeritus
Today I made a delicious mushroom curry, which I served on a waffle - sort of an experimental thing, I hadn't tried before, but it turned out great! All I did was mix a half cup of jowar flour with about 3/4 c very hot water (something done with jowar flour when making some flatbreads), then I let it cool to about 90°, whisked it with about 1/4 tsp salt and 1 tsp instant yeast. I let it rise about an hour, whisked it again, and let it sit until after the curry was almost done, then I made the 3 waffles. I added about a half tsp of sugar to the last one, because they weren't browning that well, and I realized that would have helped it caramelize better. Otherwise, I wouldn't change it. The curry was delicious on it.
The mushroom curry is a recipe I found on a website I find a lot of good recipes on. I changed it slightly - using soaked, dried tomatoes, instead of fresh, but she gives several options, and I used .75 oz, in enough water to fill to 1½ c. This was blended smooth with the soaked cashews. I also used the 8 oz of coconut milk, and the only optional whole spices I used were the cumin seeds and bay leaves. Otherwise, all the same as the recipe.
www.indianhealthyrecipes.com
I didn't need the Instant Pot for pressure cooking this - just used it because it's deep and narrow, compared to some of my other pots. It was fast to make - cutting up the onions and mushrooms took most time.
Got the rest of the ing together, while the onions sauté in the IP. The purée is cashews and tomatoes. by pepperhead212, on Flickr
Browned creminis, ready to add to the simmering curry. by pepperhead212, on Flickr
The last of 3 waffles - not quite large enough, but darker, after adding a little sugar. by pepperhead212, on Flickr
2nd waffle, made with jowar flour and yeast. Added a little sugar for the last one, to get some caramelization. by pepperhead212, on Flickr
Finished mushroom curry, served on a waffle, made with jowar flour, water, and yeast. by pepperhead212, on Flickr
The mushroom curry is a recipe I found on a website I find a lot of good recipes on. I changed it slightly - using soaked, dried tomatoes, instead of fresh, but she gives several options, and I used .75 oz, in enough water to fill to 1½ c. This was blended smooth with the soaked cashews. I also used the 8 oz of coconut milk, and the only optional whole spices I used were the cumin seeds and bay leaves. Otherwise, all the same as the recipe.
Mushroom Curry Recipe - Swasthi's Recipes
Mushroom curry is an Indian dish of sauteed mushrooms simmered is a delicious gravy. This restaurant style curry is easy to make ..
www.indianhealthyrecipes.com
I didn't need the Instant Pot for pressure cooking this - just used it because it's deep and narrow, compared to some of my other pots. It was fast to make - cutting up the onions and mushrooms took most time.
Got the rest of the ing together, while the onions sauté in the IP. The purée is cashews and tomatoes. by pepperhead212, on FlickrBrowned creminis, ready to add to the simmering curry. by pepperhead212, on FlickrThe last of 3 waffles - not quite large enough, but darker, after adding a little sugar. by pepperhead212, on Flickr2nd waffle, made with jowar flour and yeast. Added a little sugar for the last one, to get some caramelization. by pepperhead212, on FlickrFinished mushroom curry, served on a waffle, made with jowar flour, water, and yeast. by pepperhead212, on Flickr
Ohhh I wish I was an Oscar Meyer weiner....that is
