Cooking bachelor Mushroom recipe
Cooking bachelor Mushroom recipe🍄🤣 is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by VN official on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $8.52 total, $2.13 per serving
Ingredients
- unspecified N/A Coriander (Fresh, price ₹50 (≈ $0.60))
- unspecified N/A Tomato (Ripe, price ₹100 (≈ $1.20))
- unspecified N/A Green Peas (Frozen or fresh, price ₹50 (≈ $0.60))
- unspecified N/A Lauki (Bottle Gourd) (peeled and cubed, price ₹100 (≈ $1.20))
- unspecified N/A Garlic (minced, price ₹80 (≈ $0.95))
- unspecified N/A Mushroom (cleaned and sliced, price ₹150 (≈ $1.80))
- unspecified N/A Basmati Rice (medium grain, price ₹1500 (≈ $18.00) for a 5 kg bag; using ~250 g for this recipe (≈ $0.90))
- unspecified N/A Plain Yogurt (full‑fat, 1 cup)
- unspecified N/A Gram Flour (Besan) (2 tablespoons, for thickening)
- unspecified N/A Turmeric Powder (½ teaspoon)
- unspecified N/A Red Chili Powder (¼ teaspoon (adjust to taste))
- unspecified N/A Mustard Seeds (½ teaspoon for tempering)
- unspecified N/A Cumin Seeds (½ teaspoon for tempering)
- unspecified N/A Oil (2 tablespoons (vegetable or mustard oil))
- unspecified N/A Salt (to taste)
Instructions
Prepare Vegetables
Wash, peel and dice the lauki into 1‑inch cubes. Clean the mushrooms and slice them. Rinse the peas (if using fresh) and set aside. Mince the garlic and roughly chop the tomatoes.
Time: PT10M
Cook Rice
Rinse 1 cup basmati rice until water runs clear. Add 2 cups water and a pinch of salt to a pot, bring to a boil, then reduce heat to low, cover, and simmer for 12‑15 minutes until water is absorbed. Fluff with a fork and keep warm.
Time: PT15M
Temperature: Medium heat
Temper Spices
Heat oil in a saucepan over medium heat. Add mustard seeds; when they start to pop, add cumin seeds, then immediately add the minced garlic. Sauté for 30 seconds until fragrant.
Time: PT2M
Temperature: Medium heat
Build the Kadhi Base
Stir in turmeric, red chili powder, and the gram flour, cooking for 1‑2 minutes to remove raw flour taste. Gradually whisk in the yogurt, ensuring no lumps form. Add 2 cups water, bring to a gentle boil while stirring continuously.
Time: PT5M
Temperature: Medium‑high heat
Add Vegetables and Simmer
Add the diced lauki, sliced mushrooms, peas, and chopped tomatoes to the simmering kadhi. Reduce heat to low, cover, and let it cook for 10‑12 minutes until the vegetables are tender and the kadhi thickens slightly.
Time: PT12M
Temperature: Low heat
Finish and Serve
Season with salt to taste and stir in fresh coriander leaves. Serve hot kadhi alongside the cooked rice.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 55 g
- Fat
- 9 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten‑free (if using rice flour substitute for besan), Nut‑free
Allergens: Dairy (yogurt), Mushroom (fungi)
Ingredient Substitutions
- Instead of Coriander: Cilantro
- Instead of Tomato: Tomato puree
- Instead of Green Peas: Edamame
- Instead of Lauki (Bottle Gourd): Zucchini
- Instead of Garlic: Garlic paste
- Instead of Mushroom: Tofu
- Instead of Basmati Rice: Jasmine rice
- Instead of Plain Yogurt: Greek yogurt (thinned)
- Instead of Gram Flour (Besan): Rice flour
- Instead of Red Chili Powder: Paprika
- Instead of Oil: Ghee
Equipment Needed
- Saucepan
- Pot with lid
- Cutting Board
- Chef's Knife
- Whisk
- Ladle
- Strainer (optional)
Critical Steps — Do Not Skip
- Tempering the spices without burning the garlic.
- Whisking the yogurt into the hot liquid to avoid curdling.
- Maintaining a gentle simmer while the vegetables cook.
Chef Tips from the Video
- Use full‑fat yogurt for a richer, smoother kadhi.
- A pinch of asafoetida (hing) in the tempering adds authentic flavor, especially for Navratri fasting.
- For a slightly smoky flavor, finish the kadhi with a quick tempering of mustard seeds and dried red chilies in hot oil and pour over the top.
Troubleshooting
Kadhi curdles or separates.
Temper the yogurt with warm water before adding, and keep the heat moderate. If curdling occurs, whisk in a teaspoon of gram flour slurry to bring it back together.
Kadhi is too thick.
Add water a little at a time while stirring until the desired consistency is reached.
Vegetables are undercooked.
Increase simmer time by 3‑5 minutes, or cut vegetables into smaller pieces.
Storage
Refrigerator: Store kadhi and rice separately in airtight containers for up to 3 days.
Freezer: Kadhi can be frozen for up to 1 month; thaw slowly in the fridge and reheat gently. Rice freezes well for 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Kadhi can be prepared a day ahead; refrigerate and reheat on low heat, adding a little water if needed.
- Cook the rice ahead and store in the fridge; reheat in a microwave or steam for best texture.
Frequently Asked Questions
What is the cultural significance and history of Kadhi Chawal in Indian Navratri celebrations?
Kadhi Chawal is a traditional comfort food served during Navratri, especially among fasting communities that avoid grains like wheat. The yogurt‑based kadhi provides protein and probiotics, while rice offers a light, fasting‑friendly carbohydrate, making the dish both nourishing and permissible during the nine‑day festival.
What are the traditional regional variations of Kadhi Chawal in North Indian cuisine?
In Gujarat, kadhi is often sweeter with added jaggery and a thinner consistency, while in Punjab it tends to be richer with more gram flour and a thicker gravy. Rajasthani kadhi may include pakoras, and in Maharashtra a coconut‑based version is common. The VN official recipe adds mushroom, peas, and lauki for a Navratri‑friendly twist.
How is Kadhi Chawal traditionally served in Indian households during Navratri?
It is typically served hot, with the kadhi ladled over a mound of steamed rice. A garnish of fresh coriander leaves and sometimes a drizzle of tempered oil completes the presentation. It is often accompanied by a side of papad or a simple cucumber salad.
What occasions or celebrations is Kadhi Chawal traditionally associated with in Indian culture?
Besides Navratri, Kadhi Chawal is a staple for monsoon evenings, post‑fast meals, and as a comforting home‑cooked dinner during festivals like Diwali and Sankranti, where a light yet satisfying dish is preferred.
What authentic ingredients are essential for traditional Kadhi, and what substitutes are acceptable?
Traditional kadhi relies on yogurt, gram flour (besan), mustard seeds, cumin, and turmeric. In the VN official version, mushroom, peas, and lauki are added for extra nutrition. Substitutes include Greek yogurt (thinned) for regular yogurt, rice flour for gram flour (gluten‑free), and tofu for mushrooms if desired.
What are the most common mistakes to avoid when making Kadhi Chawal at home?
Common errors include burning the garlic during tempering, allowing the yogurt to curdle by adding it to boiling liquid, and over‑cooking the vegetables so they become mushy. Follow the tempering and yogurt‑tempering steps carefully, and keep the simmer gentle.
Why does this Kadhi Chawal recipe use a gentle simmer instead of a rapid boil?
A gentle simmer prevents the yogurt from separating and ensures a smooth, velvety texture. Rapid boiling can cause the kadhi to curdle and develop a grainy mouthfeel, which is why the VN official tutorial emphasizes low heat after adding yogurt.
Can I make Kadhi Chawal ahead of time and how should I store it?
Yes, the kadhi can be prepared a day ahead; store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water if it has thickened. Cooked rice can also be stored separately and reheated before serving.
What texture and appearance should I look for when the Kadhi is done cooking?
The kadhi should have a smooth, slightly thickened consistency that coats the back of a spoon, with a pale yellow hue from turmeric. The vegetables should be tender but retain their shape, and the garnish of coriander should add a fresh green contrast.
What does the YouTube channel VN official specialize in?
The YouTube channel VN official focuses on quick, budget‑friendly Indian home‑cooking videos, often highlighting everyday ingredients, cost breakdowns, and festive dishes like Navratri specials.
How does the YouTube channel VN official's approach to Indian cooking differ from other Indian cooking channels?
VN official blends humor with practical cost‑listing, giving viewers a clear idea of ingredient expenses while still delivering authentic flavors. Unlike many channels that emphasize elaborate plating, VN official prioritizes simplicity, speed, and affordability for the home cook.
Last updated: August 8, 2026
