“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Spicy mushroom and capsicum curry - Thai style
Published On: 22 Jan 2009
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
malayalam: Kuda mulagu
kannada: donne menasinakaayi
hindi: Simla Mirch
Bengali: Shimla Mirch
Marathi: Dhobli Mirchi
Punjabi: Simla Mirch
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
Bengali: Laban / Noone
tamil: Chola Maavu / Makka Cholam
telugu: Mokkajonnalu Pindi
kannada: Musukinajolada Hittu
hindi: Makai Ka Atta
Bengali: Bhoottar Maida
Gujarati: Makai No Lot
Marathi: Makai Chi Peet
Oriya: Makka Atta / Makaa Chunaa / Makaa Gunda
Punjabi: Makai Ka Atta
English: Basil Leaves
tamil: Thulasi / Tirunirrippachai
malayalam: Tulasi / Sivatulasi
telugu: Thulasi / Tulsi-Chettu
kannada: Tulasi / Amli / Huli
hindi: Tulsi / Bawari Bawari / Ban Thulasi
Bengali: Babui Tulsi
Gujarati: Tulsina / Sabje
Marathi: Tulsichi / Sabja / Tulasa
Oriya: Tulasi / Durlabha
Punjabi: Imli / Tulasigidda / Tulasi
Heat a pan (with wide bottom) and add ginger-garlic paste.
Reduce the flame from high to medium at this point.
Once the ginger-garlic paste loses its' raw uncooked smell and turns crisp, add the onions, cloves and cinnamon.
:- The flame may be increased now.
When the onions turn sand brown and slightly transparent, add in the mushrooms.
:- Mushrooms have a lot of water in them. So keep the pan well-heated till all the water evaporates and the mushrooms shrink in size.
Add required amount of black pepper, red chilly sauce, soya sauce and tomato paste. Stir well.
Close the lid of the pan and allow the mushrooms to get cooked for 10 mins on medium flame.
Open the lid and then add the sliced capsicum.
Add required amount of salt.
:- Please keep in mind that soya sauce does contain salt in it.
Stir the masala on high flame for about 3 mins.
Add the basil leaves.
:- If you need a thick gravy add some water and corn flour and reduce it down.
Turn the stove off.
Tranfer it to a bowl.
Garnish with coriander leaves.
:- Serve with fried rice or chappathis.
Southern style theeyal with a twist...
Spicy mushroom and capsicum curry - Thai style...
It is one of my favourite Green peas curry goes well with pu...
The oyster mushroom, is a common edible mushroom. there is ...
Punjabi style pumpkin curry is very famous dish with sweet a...
Radish offers many health and nutritional benefits. Radishes...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements