The best thing that I used is the maggi cube. I normally use this in my Indo Chinese dishes. This gives a good flavour to the dish being cooked. This time I used only 1/2 the cube because my hubby does not like the artificial flavour. One thing to remember when using maggi cubes is to add less salt as the cubes already have salt.
Another thing that I found was Suhana Garam Masala. I seriously never thought that this masala would be so good. I really liked the masala and it has become my all time favorite garam masala. But the problem is, I don’t know where it is found. I got it as a gift for Haldi-Kumkum. Maybe somewhere in Goa I should be able to find this masala.
In Goa and Maharashtra, married ladies perform Haldi-Kumkum. Known married ladies are invited and they are given haldi and kumkum along with a small gift known as “vayn”. This happens in almost every house hold.
5-6 button mushrooms
3-4 baby corns
4-5 garlic cloves
1/2 inch ginger
1 tablespoon chilli sauce
1 tablespoon soya sauce
1/2 veg-maggi cube
1 teaspoon Suhana garam masala
Salt to taste
Cut the onion straight
Chop the mushrooms as you wish
Cut capsicums into 1/2 squares
Cut the baby corns into round slices
Make paste out of ginger and garlic
On a medium flame do the following:
In a wok, fry onions. When they turn pinkish add the ginger garlic paste.
Now add the 1/2 Maggi cube.
Add the sauces and mix.
Add the baby corn and mix. Keep the wok covered for 2-3 Min’s.
Add mushrooms and mix well. Add 1/2 cup water and keep it covered for 10 Min’s.
Add capsicum and mix. If needed add more water.
Keep the wok covered for another 5 Min’s.
Now add the garam masala.
Add salt and mix.
Keep it covered on low flame till the water gets absorbed.
Serve with rice or chapati 🙂