Sunday, October 18, 2009

Khumbi Basmati

The best growers of basmati rice are located in the foothills of the Himalayas in Northern India. The rich soil and unique climate conditions really enhances the exquisit flavor, aroma, and delicate texture of basmati rice. Khumbi Basmati (mushroom rice) is a dish found in this area enjoyed by many.


1 cup basmati rice
1/2 cup oil
3/4 cup of chopped onion
1 garlic clove

1/2 cup of tomato sauce
1-3/4 cups of water
3/4 tsp salt
1 cube of chicken bouillon
2 whole chilis
12 chopped khumbi

1. Heat oil in skillet (oil should coat just enough to cover entire bottom of pan) under medium flame. Add rice and saute, stirring for 1 minute.

2. Add onion and garlic and continue sauteing.

3. When rice is brown and before onion and garlic burn, add tomato sauce and stir for half a minute.

4. Add water, bouillon, salt, and chilis. Bring to a boil, cover, and simmer for twenty minutes.

Sunday, July 26, 2009

Lobhia Khumbi - Indian Recipe

Lobhia is what black-eyed peas are called in India. Combined with tomatoes and khumbi (mushrooms), lobhia can make a very hearty vegetarian meal.

1 cup black-eyed peas
1 lb. tomatoes
1/2 cup oil
1 inch piece of cinnamon stick
1 teaspoon cumin seeds
1 cup chopped onion
5 diced garlic cloves
1/2 lb. sliced khumbi (mushrooms)
2 teaspoons coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons cilantro
The first thing you must do is soak the lobhia over night in a pot of water. This will make the beans soft and manageable. Then, briefly boil tomatoes, peel off skin, and chop into large chunks. Then, boil pre-soaked lobhia for 40 minutes or until very soft.

Heat oil in a karhai (frying pan) and add cumin and cinnamon. Soon after, add garlic and onions.

Let all cook until brown. Then add khumbi (mushrooms) and fry for 5 minutes. Add the tomatoes, coriander, cumin, turmeric, and cayenne. Cover and cook for 15 minutes.

Finally, combine all and add salt and cilantro until you're really happy. Let sit on low heat for 30 minutes.

Tuesday, November 18, 2008

Khumbi Sukhe - Indian Recipe

Khumbi Sukhe is a mushroom-based vegetarian Indian dish.

1/2 lb white mushrooms
1/2 teaspoon onion salt
1 teaspoon black pepper
1/4 teaspoon basil
juice of 1/2 lime
1 oz butter
1/4 teaspoon sea salt
1 cardamom pod crushed seeds of
1/4 teaspoon turmeric powder
1 clove crushed garlic

Wash and dry the mushrooms. Cut evenly into medium-thin slices. Spread out and dust with onion salt, black pepper, basil and lime juice. Mix well and marinate for 15 minutes. Heat the butter, and when it begins to smoke, saute the mushrooms with the marinade over medium-high heat. Turn once, and see that no moisture accumulates during cooking. If the mushrooms are fresh, and thinly sliced, you will only to cook one minute. For thicker, more hearty mushrooms saute for fo2 minutes, then sprinkle with 2 tablespoons water, salt and cover well. Keep on medium heat. Then, steam for about 5-6 minutes, uncover, and serve.

An alternative mixture of aromatics for the same quantity of mushrooms is: 1 1/2 crushed cloves garlic, 3/4 teaspoon fresh milled black pepper, pinch of cayenne, 4-6 crushed cardamom seeds, 1/2 teaspoon salt, 1 1/2 teaspoons lime juice, melted butter. Mix the aromatics and lime juice well, marinate the mushrooms for 5 to 10 minutes. Heat a heavy frying pan and use just enough butter to coat 1/2 lb. thinly sliced mushrooms. When the butter smokes, throw in the mushrooms. Stir well, cook on high heat for a minute or so, till no moisture remains. Lower the heat. Cook for a further 15-20 seconds and serve hot. In both cases, the remaining juices should be not more than a tablespoon or so.

Khumbi - Recipe Blog

Khumbi was just a little green dab of clay? Turns out, Khumbi grew up to be a lot more. Mushrooms in India or just indian food? Khumbi is a self growing Fungus, wildly grows during the rainy season. There are several varieties of this plant, but for the eating purpose only Agaricus Campesteris is being used, while other varieties like Psalliota Campesteris should not be eaten as food, as most all species of this plant are toxic in nature.

Scientist say that Khumbi itself contains 90% Water, 30% Protein, 5% Carbohydrate and 1% Mineral & Vitamin. The active principle of Khumbi is Agaric Fungi Acid. It contains less Sodium and more potassium, hence, can be used by the Hypertensive safely.

The water extracted from Khumbi is itself a drug, it should be used in the same form. It should not be mixed with other drugs.