Discover the culinary sensation of Mushroom Rara at SpiceKlub Cupertino. This innovative vegetarian dish is redefining taste for both vegetarians and non-vegetarians alike.
Cupertino, CA (RestaurantNews.com) SpiceKlub Cupertino, the trailblazer in Indian culinary innovation, is proud to unveil a tantalizing addition to its menu that’s set to redefine vegetarian dining – Mushroom Rara! This savory creation is a testament to our commitment to satisfying the palates of both vegetarian and non-vegetarian enthusiasts.
Mushroom Rara: A Culinary Marvel
Mushroom Rara represents the perfect fusion of earthy mushrooms and a harmonious blend of aromatic spices. Crafted with precision, this dish has been specially designed for those seeking an authentic non-vegetarian experience with pure vegetarian ingredients.
The Mushroom Rara Recipe:
SpiceKlub Cupertino is excited to share the exclusive Mushroom Rara recipe with our valued patrons. Here’s how you can recreate this culinary masterpiece:
For Mushroom Gravy:
- 2 tbsp Oil
- 1 tbsp Ghee
- 1 tsp Cumin Seeds
- 1 inch Ginger, sliced
- 3-4 Garlic Cloves
- 4 Onions, sliced
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 2 Tomatoes, chopped
- 2 tbsp Curd, beaten
For Mushroom Rinse:
- 250 gms Mushroom
- ¼ cup Wheat Flour
- 1 tsp Oil
- 1 tsp Ghee
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 1 Clove
- 4 Black Peppercorns
- 1 Green Cardamom
- 1 Black Cardamom
- 1 Onion, sliced
- 1 tsp Red Chilli Powder
- Salt to Taste
- A Pinch of Kasuri Methi
- 3-4 Coriander Springs
The Cooking Process:
In a kadai, add oil, ghee, cumin seeds, sliced ginger, garlic cloves, and sliced onions. Sauté until aromatic.
Add turmeric powder, coriander powder, red chilli powder, and mix well. Add chopped tomatoes and sauté until soft.
Season with salt and add beaten curd. Allow it to cook until the tomato mixture becomes soft, adding water as needed. Blend the mixture and set it aside.
In a mixing bowl, rinse the mushrooms with wheat flour and water.
In a separate pan, heat oil and ghee, then add bay leaf, cinnamon stick, cloves, black peppercorns, green cardamom, and black cardamom. Sauté well.
Add sliced onions and sauté until translucent. Stir in red chili powder, mushrooms, salt, and water. Sauté thoroughly.
Combine the mushroom rare gravy with the prepared mixture and cook for a minute.
Sprinkle kasuri methi and garnish with fresh coriander springs.
Serve Mushroom Rara hot with rice or roti.
Meet the Culinary Maestro: Chef Vishwanathan Narake from Mumbai, Maharashtra, India
Our culinary journey would not be complete without acknowledging the genius behind this creation, Chef Vishwanathan from Mumbai. With an impressive culinary background, including stints at renowned hotel brands globally, Chef Vishwanathan’s expertise shines through in every dish he crafts.
Indulge in Innovation
Mushroom Rara is the latest star on the SpiceKlub Cupertino menu, catering to the discerning tastes of both vegetarian and non-vegetarian enthusiasts. Explore this flavorful creation and experience the perfect harmony of taste and vegetarian delight.
SpiceKlub located in Cupertino, California is where culinary innovation meets tradition in the realm of Indian cuisine. Our commitment to pushing culinary boundaries shines through in Mushroom Rara, a testament to our dedication to satisfying diverse palates. Visit us to embark on a gastronomic journey that promises unforgettable experiences.
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