Tuesday, May 06, 2014

Onion Mushroom Masala and a Focaccia

The recipe is of Onion Mushroom Masala actually. I made a Focaccia with it that's just natural.

This lipsmacking bhaaji is purely addictive. I make this for the non veg loving members of my extended family when they visit. Invariable they have named it as stir fried Kalava che gole or Oysters in onion masala. Taut yet biteable and the koli masala makes it sublime. Whether it is Kalava or Mushroom eitherways its a hit.


1 pack fresh button mushrooms
2 large onions chopped lengthwise.
1 teaspoon Kolimasala.
1/4 teaspoon turmeric powder
salt to taste.
2 tablespoons oil

Heat a wok with oil in it. Add the onions and the mushrooms. Stir and fry till onions are transluscent. Add the Koli masala, turmeric and salt cover and cook for 5 mins. 

At this point stop cooking to use as topping for Focaccia. 

However if making it as a bhaaji, cook till onions are caramelized and you see the oil leaving the sides of the wok. 

This is a ideal side dish with a rice roti, steamed rice and dal or even to mop up with a soft Mumbai pav.

You can garnish it with chopped cilantro if you wish to add color.

To assemble the Focaccia:

Remove the second  tray of dough from the fridge and leave it come to normal temperature while you preheat the oven at 180 deg celcius.

While the oven gets ready, spread the Onion Mushroom Masala  evenly over the puffy cushion like dough. Press down lightly just to embedded the toppings a bit.

Thrust the tray in the hot oven and bake for 30 mins. Ensure there is no charring of the onions due to hot spots in the oven. Change dirrection if your oven has hotspots.

Remove from oven and serve once cooled enough to slice up about an hour.

This Focaccia tastes awesome both warm or cold. It does not really require a soup to go with it. It is super tasty on its own.

Make it for your guests and win a thumbs up from them between smiling mouthfuls.

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