Mushrooms are an excellent source of anti oxidants which protects the human body from free radical damage. Free radical damage destroys the healthy cells in the body and gives rise to many common and uncommon diseases, anti oxidants are tiny soldiers in the body which fight the free radicals thereby keeping the body healthy and strong.
The best mushrooms are white and brown which are known as button mushrooms, they neither come under the category of fruit nor vegetables; they are fungus which grows on organic material. They are rich source of proteins and therefore help in combating ageing diseases and also help to improve our immune system.
Mushrooms decrease the heat in the body and thus keep the body cool; they make an ideal food for the hot summer months. They also help in reducing cholesterol in the blood and therefore they are ideal for keeping the heart healthy.
Besides button mushrooms, there is another variety of mushrooms called intake mushrooms, these mushrooms contain intederon which is a type of protein which combats diseases like cancer and viral infection. These mushrooms detoxify the body by removing toxins in the blood stream and also improves the circulation of the blood.
The third type of mushrooms are the black mushrooms and are known as black tree fungus, these mushrooms help in coronary heart diseases and also retard the growth of tumors. These mushrooms contain adenosines which is a blood thinning compound. Black mushrooms are usually eaten by Chinese which are cooked with onions, garlic and ginger all of which have blood thinning properties. May be because of that, Chinese have the lowest heart disease rate in the world. •
100 gms Finely Sliced Mushrooms
100 gms Finely Sliced Paneer
50 gms Boiled Pasta
50 gms Shredded Carrots
2 tbsp Cornflour
2 Medium Tomatoes, pureed
¼ tsp Monosodium Glutamate
6 cups Vegetable Stock
1 tsp each Sugar and Soya Sauce
1 tbsp Chopped Parsley
1 tbsp Sesame Seeds
2 tbsp Oil
To taste Salt & Pepper
Cook carrots and mushrooms together, mix into them sesame seeds, cornflour, salt, monosodium glutamate and form into balls. Deep fry to golden color. Heat oil, add tomatoes and cook till dry, mix in the balls, paneer and pasta, pour in the stock. Cook till little thickness is acquired. Garnish with parsley and serve hot.
1 tbsp Cornflour
To taste Salt
For the filling
1 cup Cooked and Minced Mushrooms
1 Spring Onion, minced
¼ cup Boiled Minced Mutton
A few sprigs Sliced Parsley
1 tsp each Ground Ginger and Soya Sauce
To taste Salt & Pepper
Beat the eggs nicely, mix in flour and salt. Mix all the ingredients of filling together. Grease a pan with oil. Put 2 tbsp of egg mixture in it. Swish it around to cover the bottom of the pan in a thin layer. Leave it on heat just long enough to set. Remove from pan. Fry all the pancakes in the same manner. When all the pancakes are done, divide the filling into equal portions as per the numbers of pancakes. Fold sides and roll into a tight roll. Seal the edges with a mixture of 1 tbsp corn flour and ¼ cup water. Deep fry each roll to a golden brown color. Cut into small pieces lengthwise and serve with mustard and ketchup.Share