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On a spice route
Excellent with phulka or steamed rice, this mushroom dish can also make a sandwich filling
 There
is something magical about pepper, known to most of us as kali
mirch. Historians tell us that this chilli is native to our land
known as marich before the Portuguese brought with them the red
variety from the South American continent. Few recall that it was once
considered a precious commodity and was used, at times, to pay the ‘king’s
ransom’ or high enough rent to the landlord. It was recognised as
the Queen of Spices, and many believe launched the Spanish-Portuguese
armadas to explore the spice route in its quest.
The Italians mill it
fresh on the table to drizzle over myriad dishes enhancing the
enjoyment of its wonderful aroma and delightful taste. We have always
wondered why we, in India, never introduced such a culinary ritual.
Pepper is used in many savories both in the East and West, and in
India, pepper is used in some sweet dishes too. So ubiquitous is the
black peppercorn that one tends to forget that it is available in
green and white variety as well — each with a unique identity and
allure.
Most of us have enjoyed
the ‘melody in a single key’ played by kali mirch in kali
mirch ka murg; the vegetarians seeking to experience similar bliss
in kali mirch ka paneer.
We tinkered with the
recipe and came up with khumb kali mirch — a variation on the
mushrooms in white sauce theme. Do try it out. Excellent with phulka
or steamed rice, very useful as a sandwich filling.
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Khumb Kalimirch
 Ingredients
Button mushrooms 400g
Black peppercorns 1tbsp
(freshly ground coarsely)
Red chilli powder ¼ tsp
Maida 2 tbsp (level)
Butter 2 tbsp
Milk 1cup
Salt to taste
Method
Wipe mushrooms with a moist cloth and slice into halves or
quarters. Line a non-stick frying pan with a thin film of oil
and stir fry mushrooms for three to four minutes. Remove and
keep aside. Dry roast the maida, stirring briskly for a minute,
and then add butter steadily. Don't let the maida brown. Reduce
heat and pour in the milk in a slow stream - stirring briskly
all the while to ensure that no lumps are formed. Put in the
pepper and salt. Place mushrooms on a shallow platter and pour
sauce over them. Simmer on low flame for a minute and relish
hot, or at room temperature. Garnish with a whole red chilli. |
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