Mushroom Badami (Mushrooms in Almond gravy)

Wouldn't it be nice if we cook a new dish everyday? A new recipe with a new twist, and with a new ingredient that gives a new flavor? That would be awesome! I sometimes get amazed seeing those artistic chefs taking part in cooking competitions. I believe their minds have to be constantly thinking about some creative ideas to come-up with a new dish , a new presentaion for a dish, a new mixture of ingredients that can result in a palatable dish - yet not compromising on quality and taste! That sounds complicated to me, and sure does require a lot of dedication and passion.

Once in a while, after watching an inspiring cooking show on TV, with my stomach already growling, my mind gets into this ingenious mood of trying something on my own with some new combination of ingredients that can hopefully result in a master-piece. Whenever I enter into that world of imagination, I roll-up my sleeves right away and with great enthusiasm I open my refregirator. And there I see this pile of left-overs that haunt me right in front! I feel as if they are tapping my head and daunting me, "Attend to me first before starting your innovative cooking project and creating more leftovers". That little tap is all I require to come back to reality! My enthusisam plunges down like a torn balloon. Then with a long face I finish my leftovers for that day. Well, thats my story of Culinary Innovations! Hopefully I'll have a better story to share with you all soon. Failures are Stepping Stones for Success! Aren't they? ;-D

Having said that, today I decided on cooking something new that I've never cooked before. What else could be a better starting point than browsing my long waited bookmarks of yummy recipes from my blogging friends! Trying a recipe that someone has already tried and certified sounds more safer than creating my-own-way recipes. And this, I would love to do it anytime - doesn't matter even if my left-overs haunt me when I open my refregirator :) I knew there were quite a few dishes that I would love to try. So I went through a myriad of recipes - some were super complicated, and some were too simplistic! I was getting a virtual treat from those blogs with those delectable presentations and beautifully written recipes. I liked a few of them, but with my time constraints and with what was available in my veggie tray, I could pick only one. I finally settled on making this wonderful mushroom recipe posted by Harini. You can find her orignal recipe here, but I've made some slight changes to the recipe to suit my taste. Thanks Harini, for sharing such a yummy recipe! It brings a nice rich and creamy taste, and this is one of the best mushroom dishes I've ever tasted!

Ingredients:

• Almonds - 10
• Buttom Mushrooms - 2 cups (chopped)
• Green peas - 1/2 cup
• Onion - 1 medium
• Tomatoes - 2 medium
• Ginger/garlic paste - 1 tbsp
• Chilli powder - 1 tsp
• Corriander powder - 2 tsp
• Cinnamon - 1 inch
• Cloves - 3
• Cumin seeds - 1 tsp
• Corrinader leaves - a hand full.
• Finely chopped almonds (or sliced) - 1 tbsp

Procedure:

• Soak the almonds in hot water atleast for 15 mins. Then peel off the skin and make a smooth paste with almonds.
• Leave the tomatoes in boiling water for 5 mins. Cool them, peel off the skin and puree them along with ginger/garlic paste. (Don't add water)
• Chop the mushrooms in either slices or 1/2 inch pieces.
• Heat oil and season with Cinnamon, Cloves and cumin seeds. Then add chopped onions and fry for a few mins until they become light brown.
• Now add the tomato-ginger-garlic puree and fry for 5 mins in medium heat. I usually cover and leave for 5 mins.
• Add all the spice powders, mushrooms and salt and mix well. No need to add water as the mushrooms release lots of moisture. Cover in low heat for 8-10 mins. The mushrooms should have been almost cooked.
• Finally add the green peas, corriander leaves and the almond paste, mix well and let it boil for 5 mins.
• Transfer to a bowl and sprinkle with chopped almonds.

Enjoy with Rotis, Plain rice.