" Kalla laambu " Mushroom shells , This Grows on open slant land where land is fertile and sufficient wet . when Monsoon starts with Thunder, and change in temperature of atmosphere create ideal climate to grow mushrooms naturally. This type of mushroom has a thick shell with soft white material inside, and it turn black and become powder after one day. It can be used only when its core is pure white. This mushroom is used with Madras Cucumber "Taute" in Curry. Other most popular Natural Mushroom is in Umbrella shape. " Karmar lambu, taroli lambu, parel lambu and perguD lambu are some of one. This is available in forests for more than four months after Manson.
Food and Recipe.
FESTIVE DELICACIES BID FAREWELL TO OUR BELOVED GANPATI BAPPA BY OFFERING HIM THESE MOUTH-WATERING RECIPES
KARANJI INGREDIENTS FOR STUFFING: 1 cup grated dry coconut 1 cup powdered sugar 1 pinch nutmeg powder 1 pinch dry ginger powder 4 elaichi 2 tsp maida 2 tsp poppy seeds (khas-khas) 2 tbsp mixed dry fruit pieces FOR DOUGH: 1 cup maida 1 tsp ghee (butter) salt (pinch) warm milk (for doughing) METHOD: For Dough Mix 1 cup maida, 1 tbsp ghee, warm milk and a pinch of salt, then knead the mixture well to prepare the dough. Pour the milk little by little and try to keep the dough a little hard. For Stuffing Roast dry coconut until it turns golden brown, then roast maida in ghee and also raost poppy seeds (khas-khas). After roasting all the three ingredients, mix it with sugar, nutmeg powder, dry ginger powder, elaichi, and some dry fruits of your choice and mill them finely. For Karanji Take a small part of dough and roll it into a small circle (puri size) Then place the stuffing in the middle and stick both the corners of the puri by applying a little water or milk. Seal the corners carefully. Now deep fry it till it becomes golden brown. And it is ready to serve.
CHOCO COCONUT MODAK
INGREDIENTS 1 cup chocolate chips 3 cups desiccated (dry) coconut 1 cup condensed milk 2 table spoons cashewnuts chopped 8-10 walnuts (finely chopped) METHOD In a big bowl, take chocolate chips, desiccated coconut, condensed milk and walnuts and mix well. Divide into little portions and press them in modak mould. Wrap the modaks with silver warq and refrigerate till it sets. And then it is ready to serve.
LADOO
INGREDIENTS 2 cups gram flour (besan) 1½ cup sugar (grinded) 1 tbsp cashews or almonds (finely chopped) 1 cup Ghee METHOD In a heavy bottom vessel, mix gram flour and ghee over a low heat. Keep stirring constantly to avoid lumps. When it releases an appetizing smell, remove from the heat and allow it to cool. Then, add sugar and nuts to the gram flour and mix thoroughly. Rub oil on your hands and make balls of ladoos with your palms. Besan Ladoos are ready to be served. TIP If the mixture appears dry and you have difficulty rolling the ladoos, then add some more ghee. Times of india...28-9-2012.