Preparation Time : 30 minutes
Cooking Time : 1 1/2 minute if cooking in over stove top , if baking 5-7 minutes
Serving : 3-4 minutes
Description
Mushrooms stuffed fig Kum – Kum .a perfect bite size indulgent dish that I came up with left over ingredients in my refrigerator . This dish makes for great party nibbles . Hubby has the habit of buying things in large quantity what so ever . Finally I am put to test to use and experiment with the left over ingredients . Dried figs are always had as it is or I make a sweet dish with it . My recent liking towards sweet , hot , spicy and sour elements together made me try my hands on this dish . It was a melange of textures and flavours . The pucker – inducing sweetness of the dried figs takes center stage in this dish . Wanted to serve this for lunch as a starter ( this dish is an ideal starter ) but as I had my hubby’s niece and nephew ( rahima zenofer and mohamed ) drop in by 11 o clock , so served it earlier as a brunch . ( thought of baking it in the oven as I had to serve it suddenly had to pan roast it ) . The dish did hit the right spot but turned out a way bit spicy . So I have made corrections in the recipe . Now … Why the word Kum – Kum in the dishes name ???? On my visit to Agra came across a dish named raseela Kum – Kum .( the dish was tomatoes stuffed with mushrooms in a gravy form ) The name sounded so catchy . Stored it in my mind and having the liberty to name this dish just added the Kum – Kum 
.
Ingredients
Ingredients | Quantity |
|---|---|
| Dried figs | 1 1/2 cups |
| Mushrooms | 30 numbers |
| Garam masala powder | 1/4 teaspoon |
| Garlic grated | 1/4 teaspoon |
| Ginger grated | 1/4 teaspoon |
| Green chillies | 1 teaspoon chopped finely ( I crushed them coarsely ) |
| Lemon juice | 1 teaspoon |
| Milk | 2 teaspoon to dissolve saffron |
| Onions grated | 2 teaspoons |
| Oil | 2 teaspoons |
| Saffron | 2 grams ( a pinch ) |
| Salt | to taste |
| White pepper powder | 1 /2 teaspoon or to taste |
Method
- Soak the dried figs in luck warm water for 20 minutes .
- Drain , wipe and chop to make a paste .( I blitzed the soaked figs in a food processor to a corse paste ) .
- Add all the other ingredients except for the mushrooms , oil , milk and saffron . Season to taste .
- ( Season well as the mushroom caps do not have any seasoning added to it .if not seasoned well , the dish might result being a bland dish ) Remove the stems alone from the whole cleaned mushrooms .
- ( I chopped the stems and sautéed it in a little butter and added it to the fig mixture not wanting to waste the stems ) .
- Stuff each mushroom with a tablespoon full of fig mixture and set aside for 20 minutes .soak saffron in milk and set aside . In a pan ,heat the oil till moderately hot .
- Arrange the figs filled mushrooms in the pan and let them cook on low heat for 1 1/2 minutes .Turn the mushrooms over and cook for another minute .
- Remove the mushrooms from the pan , brush with saffron dissolved in milk and serve immediately with tooth picks poked into each fried mushroom.
Notes
- The mushroom can also be placed on a greased baking dish and baked in a moderately hot oven (180 degree Celsius ) for 5-8 minutes .
- You can substitute any non- veg or veg filling instead of dried figs .
- I marinated the mushroom caps also with some ginger garlic and green chilli paste but it turned out too spicy so just leave the mushroom as it is .
