Mushroom masala

For the mushroom 65:

Button mushrooms – 10 nos

Cabbage – 50 gms

Salt – to taste

Chilly powder – 1 tsp(can be adjusted according to taste)

Maida – 4 to 5 tbsp

Corn flour – 2 tbsp

Ginger garlic paste – 1 tsp

Garam masala powder – a pinch

Oil – for frying

Coriander leaves – 1 bunch

Mint leaves – 1/2 bunch

Ginger(peeled) – 1 inch piece

Garlic(peeled) – 1 clove

Green chilly – 4 medium sized

Chopped onion – 1/4 cup

Tamarind paste – 1 tbsp

Grated jaggery – 1 tbsp

Salt – to taste

Green chilly sauce – 1 tbsp

Cumin powder – 1 tsp

Garam masala powder – 2 tsp

Black salt – a pinch (optional)

Oil – 1 tbsp

Boiled, peeled and mashed potatoes – 2 medium sized

For the Sauce 2:

Peeled garlic – 3 cloves(chopped)

Peeled ginger – 3/4 inch piece(chopped)

Cumin seeds – 1 tsp

Coriander seeds – 1 tsp

Saunf – 1 tsp

Black pepper – 4 to 5

Cinnamon – 1 inch sized piece

Cloves – 3

Aniseed – 1/2

Oil – 1 tbsp

For Garnishing:

Finely chopped onions – 4 tbsp

Shredded carrot – 3 tbsp

Finely Chopped coriander leaves – 2 tbsp

Plain corn flakes – 4 tbsp

Other ingredients:

Finely chopped onions – 1/4 cup

Thinly sliced green chilles – 1 tbsp

Salt – to taste

Red chilly powder – 1/2 tsp

Red food colour – a small pinch

Oil – 2 tbsp