Mushroom stuffed fig – kum kum


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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
Mushrooms30 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 juice1 teaspoon
Milk2 teaspoon to dissolve saffron
Onions grated2 teaspoons
Oil 2 teaspoons
Saffron2 grams ( a pinch )
Salt to taste
White pepper powder1 /2 teaspoon or to taste

Method

  1. Soak the dried figs in luck warm water for 20 minutes .
  2. Drain , wipe and chop to make a paste .( I blitzed the soaked figs in a food processor to a corse paste ) .
  3. Add all the other ingredients except for the mushrooms , oil , milk and saffron . Season to taste .
  4. ( 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 .
  5. ( I chopped the stems and sautéed it in a little butter and added it to the fig mixture not wanting to waste the stems ) .
  6. 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 .
  7. 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 .
  8. Remove the mushrooms from the pan , brush with saffron dissolved in milk and serve immediately with tooth picks poked into each fried mushroom.

Notes

  1. 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 .
  2. You can substitute any non- veg or veg filling instead of dried figs .
  3. 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 .