Mock duck can was
sitting on my shelf for quite sometime but I needed an occasion to cook. It arrived finally this week when a group of vegetarian women friends decided to have pot
luck in my house. One thing good about inviting women for lunch is that none will come empty handed. They have to bring something.
It was a flash invite and unplanned one. but within two hours, all arrived with dish in their hand, all cooked their own speciality. those who didn't cook went to buy cake or ice cream. There were Dahi wadas, paneer in greens, doklas with coconut chutney, cauliflower with potatoes, veg briyani, and then there was also veg black chocolate cake and Gokul ice cream. A big variety..totally Vegetarian.
I only made veg mock duck, mushroom potatoes stew.
I normally don’t eat
canned food but this is something that I relish. My friend asked me what is
this Mock duck? Well, it’s a gluten
based vegetarian food made of wheat gluten, oil, sugar, soya sauce and salt. It
has its flavor from stewing gluten products in soya sauce and MSG.
There were some fresh
mushrooms and potatoes too in my fridge, so cooking this combo was a perfect choice.
Mock duck and Mushroom,
both have the tendency to pick up the flavors of the ingredients in which they
are cooked. So it will taste good if it is kept for marination for one-two
hours.
Early morning, I
marinated mock duck and mushroom in
1 cup curds,
1inch grated ginger,
I tbsp garlic paste,
2 green chilies,
1 tsp garam masala,
1 tsp turmeric powder,
2 tsp coriander powder,
1 tsp red chili powder
and salt.
Ready to cook? Put on your apron and
begin
In a pan
heat 2 tbsp oil.
Add 3-4 cloves,
1 large bay leaves,
4 green cardamons,
1 star anis,
2 dried red chilies,
1 inch cinnamon stick,
1 tsp cumin seeds.
Add 1 chopped onion.
Mix till light brown.
Add marinated mock duck and mushrooms.
Add one chopped potatoes.
add 6-7 green chilies(makes it spicy, so beware)
Mix it well.
Add 2 finely chopped
tomatoes.
Mix and keep stirring
till oil separates.
Add half cup water.
Cover and keep it on
low fire for twenty minutes.
Garnish with chopped
coriander leaves.
Serve with freshly
baked rotis
