Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime. So here is the recipe:
- Button Mushrooms quartered 15-18
- Soya Chunks soaked and drained 1 cup
- Ghee 2 tablespoon
- Green cardamoms 4-5
- Cinnamon 1 inch
- Black cardamom 2-3
- Cloves 3-4
- Fennel seeds (saunf) 1 teaspoon
- Caraway seeds (shahi jeera) 1 teaspoon
- Black peppercorns crushed 2 tablespoon
- Salt to taste
- Dried fenugreek leaves (kasoori methi) 1 tablespoon
- Browned Onions 1 cup + fo
- Yogurt 1½ cups
- dried mint leaves 1 teaspoon
- Dried ginger powder (soonth) 1 teaspoon
- Fresh mint leaves 10-12
- Fresh mint sprigs for garnishing
- Heat 1 tbsp ghee in a non-stick pan, add green cardamoms, cinnamon, black cardamoms, cloves, fennel seeds, caraway seeds and 1 tsp crushed peppercorns and sauté for 2-3 minutes.
- Add mushrooms and salt and mix well. Add 2-3 tbsps water and mix well. Add browned onions and dried fenugreek leaves and mix well and cook for 2-3 minutes. Remove from the heat, cool down to room temperature and put in a mixer jar. Add yogurt and 1 cup water and grind till smooth.
- Heat remaining ghee in another non-stick pan, strain the ground mixture and mix well. Add ½ cup water and mix well. Add remaining crushed peppercorns, dried mint leaves and ginger powder and mix well. Add soya chunks and fresh mint leaves and mix well. Cook till the soya chunks are done.
- Transfer the yakhni into a serving bowl, garnish with mint sprig and browned onions and serve immediately.