Thursday, December 31, 2009

Mushroom Stew and New Beginings

As I was getting ready to prepare this dish I was in for a surprise! I had plucked a sprig of curry leaves from my plant and was ripping of the leaves. I wondered why it was difficult to rip it off this time, since it usually very easily done. On taking a closer look I realised there was a pupa attached to the sprig! Am I glad I didnt stew it! Now I know why my curry leaves were looking eaten off. My little boy has a special nesting box for all the caterpillars and pupa we find on my plants. He was as usual delighted at this find and is waiting eagerly to see it become a butterfly. He takes a look at his box the first thing every morning and if there is a caterpillar checks every 10 minutes to make sure the caterpillar is eating well or done its poop!

As Joel looks forward to see his cocoon metamorphasise into a beautiful butterfly, I look foward to new beginings this new year. I wish all my readers, friends, foodie friends and relatives a year of new beginings. Some of you are newly married, some going to wed, some pregnant with new life within you, some at the begining of a new venture, some anxious about what the year has in store for you, some just waiting to break out from your cocoon. This post comes with special wishes for all the new beginings in your life this year. May this year bring you the fulfillment of the deepest longings of your heart!

For those of you who would like to introduce your kids to the life cycle of a butterfly, I found this cute site, check it out

Mushroom Stew

200 gms button mushrooms
1 onion sliced
5 cloves of garlic chopped
1green chilli
1sprig of curry leaf
1/2tsp mustard seeds
3 cloves
1small stick of cinnamom
2 cardamoms
ground coriander
1tsbs coconut milk
5tbs coconut milk powder(used for gravies)
1tbs wheat flour
1 1/2 cups water
salt to taste
  • Heat the water and add the coconut milk powder and stir well and keep aside.
  • Heat oil in a pan, splutter mustard seeds.
  • Add the whole spices and stir till you get the aroma.
  • Saute onions, green chilli, curry leaves and garlic. Add ground coriander and stir.
  • Add the mushrooms, mix well, cover and cook.
  • Once the mushrooms are cooked add the wheat flour and stir till it is roasted.
  • Add the coconut milk and coconut milk powder mixture, salt and stir well.
  • When all the ingredients are well combined take off the heat.
  • Serve hot with rotis, rice or wholemeal bread.

This green cocoon turned into the most gorgeous Common Mormon Swallowtail! Read all about it in Spinach Burger and the Swallowtail.


  1. Where do you get Coconut Milk Powder. I would totally like to make this!

  2. Very delicious! I love mushroom soup. This one looks perfect for me, especially in this cold weather. Anything with coconut is my favourite. Thanks for sharing.

  3. It's exactly what I'm going through right and it's so difficult. Great looking dish. I still have some curry leaves in the freezer.

  4. very nice mushroom dish - really like the use of spices for a totally different soup than I am use to....

  5. Noelle, coconut milk powder is available in Asian stores, if you dont get it you can use coconut milk after diluting it in hot water.

  6. That's interesting you found a pupa among curry leaves. This stew looks delsihh, I always make with potatoes or cauliflower, mushroom must be a good alternative too. Thanks for the recipe, will try this soon.
    Have a wonderful 2010!

  7. Your stew look so tasty thanks for the great pic and recipe.

  8. This mushroom stew looks so tasty! And wonderful that your son takes care of the caterpillers - I used to love them as a kid, but growing up, I curse that they find my garden! Cabbage moths ravaged my broccoli last spring.

  9. This looks terrific. My husband is a big fan of mushrooms. I'll have to make this for him. Love the pictures too!



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