Foodie - Shakuntalas Mushroom And Pepper Pot

This week's recipe I must say in advance includes side effects of happiness and lots of hugs from those around you. Cooking comfort food should never be complicated. This one is a classic for a family dinner or a meal for someone special to cuddle up with on the couch.

I recall making something quite similar to this in Cape Town a year back at our apartment, however with a most recent trip to India inspired a little twist to the recipe. There is nothing like finding fragrant treasures in the garden.

The name of a legend derived from Sanskrit word shakunta meaning bird, her story adapted by Kalidasa for the 5th-century play 'Abhijnanashakuntalam'. It tells how Shakuntala, who was raised in the forest by birds, meets and marries the king Dushyanta. After a curse is laid upon them Dushyanta loses his memory and they are separated, but eventually the curse is broken after the king sees the signet ring he gave her.

SHAKUNTALAS MUSHROOM AND PEPPER POT

For this recipe you will need:

4 large onions

5 rose petals

1 tsp oregano dry spice

1 tsp rosemary dry spice

1 tbsp mixed spice

1 tbsp cayenne pepper

2 tbsp corn flour

2 tbsp butter ghee

2 cups full cream milk

2 cups fresh cream

1 whole green pepper

400g mushroom

Black pepper

Himalayan sea salt

Method of cooking:

1. Peel the onions and then slice into rings thereafter set aside. It's now time to turn up the heat and add 2 tbsp of butter ghee to the pan and sautee with the rose petals until translucent.

2. Add the dry spices and cook for them for approximately 1 minute. Thereafter pour 2 cups of full cream milk and 2 cups of fresh cream into the pan and turn down the heat to a medium level. Now add 2 heaped tablespoons of corn flour and keep stiriing at this stage as you don't any of the liquids to burns to the bottom.

3. Slice the mushrooms and julienne the peppers and set aside. Once you see that the gravy looks thick and consistant you can add the them in and cook for further 10 minutes.

4. Add salt and black pepper to taste. Serve hot and enjoy.

Serving suggestions:

Pot bread, ciabatta or any bread that you like

Preparation time: 20 to 25 minutes

Serve: 6 to 8

Tips:

You have probably heard dozens of old tales and crazy ideas for cutting onions without tears. Here's one that worked out me and it's nothing fancy or crazy the answer has been in our kitchens all along.

Chill the onions in the refrigerator, with a cold onion, less propanethial S-oxide will evaporate in simple words "How to cut onions without tears". You will still get some irritants depending on how long it's been their for, but this will help. Remember refrigerate, don't freeze. Frozen onions are often mushy when they thaw out and that would not be a pleasant sight.