Cream of Mushroom Soup

After long time I am logging into my blogs..I am not a professional blogger..cooking is my hobby...It gives me happiness...I am very passionate about cooking.....when I see all the well known chefs sharing their recipes and cooking tips...It inspires me so much...I do follow them..and try their recipes but with a twist or a slight alteration according to our taste..I know I am not a great chef...but Yes I am a master-chef of my own kitchen, And My hubby is the judge of my  recipes....I love to cook for my hubby.After  long absence I am thinking to share a new recipe of my husbands choice...So lets get ready......

Cream of Mushroom Soup

For the first time I tried this at home and my husband loved it.We had this soup in many  restaurant but we did not like it much.On our last trip to Goa we had mushroom soup at baga beach and it was a hit...and my hubby asked me to make this at home..I  checked lots of recipes online but could not make up my mind coz there are many ways to make this soup...So I decided to follow the taste of Goa with my own twist ...Let me get into the recipe now so you can try it.....

Cream of Mushroom Soup

Ingredients

Actually I did not measure the ingredients just added the seasoning according to taste

Button Mushrooms
Full Cream Milk
Fresh Cream
All purpose flour/Maida
Garlic Cloves
Butter
Olive Oil
Freshly crushed black pepper
Salt to taste
Coriander leaves for garnishing



Preparation

Melt the butter in a sauce pan and add little olive oil to avoid butter to burn.
Add finely chopped garlic and mushroom and saute till translucent.
Stir till mushrooms release water.
Add all purpose flour/Maida and cook for 2-3 min stirring continuously.
Add crushed black pepper
now add little water first then milk stir continuously on a low flame the soup would begin to thicken.
Add fresh cream salt as per taste and simmer for 2-3 min.
Add coriander for garnishing.
Serve hot.

Note:- For more thick and smooth consistency you can blend the mixture...pour the mixture in sauce pan then add cream and cook for sometime.

Set aside few mushrooms slice for garnish.

If you like the taste of onion saute finely chopped onion in butter with mushrooms till golden brown.I did mention coz we do not like the taste of onions in this soups.

Stuffed Baingan Masala

This ia a very famous dish in maharashtrian cuisines and  popular for its unique taste. I just love it the way my Mother cooks it.I am sure you will enjoy this recipe. Preparation time--- 15 min.  Cooking time--- 10-15 min. Serves---- 4 people Ingredients 250 gms  Small sized  brinjals 2 small Onions finely chopped 1 small Tomato 1/2 tsp Jeera 1/2 tsp Rai 1 tsp ginger  1 tsp garlic 1/4 tsp turmeric pwd 2 -3 tsp coriander pwd 1 tsp red chilly powder 1/2 tsp garam masala 3 tbsp peanut pwd (peanuts roasted and ground) 1 tbsp sesame (tilli) pwd (tilli roasted and ground) 1 tsp dry coconut pwd  1/2 tsp Jaggery or sugar salt to taste Coriander leaves Oil Directions   Grind ginger, garlic, onion and dry coconut with the roasted mixture. Add chilly powder,turmeric powder,salt ,garam masala, jaggery/sugar to the masala mix nicely and keep aside. Cut the brinjals and give four slits from the top  for stuffing. Fill each brinjal with mix and leave some masala aside. Take a kadhai or non stick pan heat oil in it add rai, jeera chopped onion and saute for 2 min then add the left over masala stir for sometime then add finely chopped tomatoes and stuffed brinjals gently fry for sometime.Add 1/2 cup of water.   Cover and cook over low-medium heat until the brinjals turn soft and completely cooked. Garnish with coriander leaves.Serve hot with chapati or rice.

Corn bhurji

Here is a recipe from corn kernels.This bhurji is easy to prepare and great in taste. It is one of the traditional healthy recipes which serves the good amount of protein and fiber.I simply loved it.If you have never tried anything like this before,do try it, I am sure you will love it Preparation Time: 10 min Cooking Time:      10 min Serves:                  4 persons                                       Ingredients: 200 gms fresh corn kernels  6 cloves garlic chopped 1 tsp ginger chopped 2 green chillies chopped 1 small onion finely chopped 2 tomatoes chopped (optional) 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1 tsp red chilly powder 1/2 tsp turmeric powder 2 tsp coriander powder 1 tsp garam masala powder Salt to taste Fresh Coriander Method Grind corn, green chilly, garlic and ginger and make a thick gravy Heat oil in a pan add cumin seeds,mustard seeds, when they start crackling add onions and saute  for sometime on medium low heat. Add turmeric powder,coriander powder,red chilly powder and salt stir and add tomatoes (optional) and cook until tomatoes become soft. Now add the corn gravy and mix it well and cover the pan let it cook for 5 min. Remove the lid and again cook for 3-4 min add garam masala. Garnish with finely chopped fresh coriander.Serve hot. Tips: For Creamy gravy boil the sweet corn to make it more tasty You can also add grated paneer to the bhurji. Paneer and sweet corn is really a unique combination. If you like the recipe do not forget to add your comments :)

Aloo Paratha

Aloo Paratha is a popular Indian breakfast you’ll always want to have. Made with dough and stuffed with delicious mashed potatoes and spices, buttered and cooked on a hot pan. How to make Aloo Paratha recipe  read below:- Ingredients 2 cups wheat floor 4 medium potatoes (boiled) 1 tbsp. Coriander powder (dhaniya powder) 1 tbsp. Cumin powder (jeera powder) 1/2 tbsp. mango powder (amchur) 1 green chili chopped (optional) red chili powder according to taste salt according to taste Garam masala according to taste Finely chopped coriander leaves (dhaniya) Direction:  Peel off the outer shell of the boiled potatoes and mash it well with soft hands.  Add coriander powder, cumin powder, mango powder, chopped green chilies, salt, dhaniya, and chili powder in the mashed potatoes. Mix it well and then set it aside.  Pour wheat flour in a bowl and add water into it to make the dough. The dough should not be too hard or too soft.  Knead the dough for a few minutes on a lightly greased surface to make it soft.  Make small balls of the dough and make it slightly thicker than chapattis in a circle form.  Place a little of the potato mix on the center of the dough.again roll the dough into a ball. Seal the edges completely so that the stuffing does not come out.  Roll the dough balls, in the form of a circle. Take care that the stuffing does not come out.  Heat the pan. Spread little oil or butter on it and cook the paratha over low heat. After a few minutes, turn the paratha and spread butter/oil on the other side. Continue cooking both sides, until the color of the Paratha becomes golden brown.Remove from pan.  Serve the delicious hot paratha with curd or pickles or chutney.

Paneer Butter Masala

Paneer butter masala is one of the most popular paneer recipes in Indian cuisine. A perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile to be served with any Indian bread like tandoori roti, naan and kulcha or with steamed rice, it’s going to satisfy your palate like never before.Let’s start making this delicious recipe. Ingredients: 250 gms Paneer 2 medium Onions, finely chopped 1½ teaspoons chopped Ginger 3-4 Garlic Cloves 2 medium Tomatoes 6-8 Cashew Nuts, soaked in water for 15 minutes 1 small piece of Bay Leaf 2 Green Chilies, finely chopped 1/2 cup Milk 2 teaspoons Kasuri Methi (dry fenugreek leaves)(Optional) 1/2 teaspoon Garam Masala Powder 1 tablespoon Coriander Powder 1 teaspoon or to taste Red Chili Powder 1/2 cup Fresh Cream 2 tablespoons Butter 2 tablespoons Oil Salt to taste Directions: Make a fine paste of onion,ginger and garlic.Grind soaked cashew nuts and make a fine paste.Blanch the tomatoes and make a puree.(Put tomatoes in hot boiling water for 2-3 minutes,drain and rinse in cold water and remove skin.)Blend them to make a puree. Heat oil and butter in a pan.Add onion and ginger garlic paste and bay leaf and saute it untill turns golden brown.Now add cashew nuts paste finely chopped green chilly stir and cook for 2 minutes. Add red chilly powder,coriander powder,garam masala and salt and give nice stir.Now add tomato puree,1/2 cup milk and 1/2 cup water mix it properly and cook until oil starts to separate from the puree. Add paneer cubes,kasuri methi cook approx for 2 minutes add fresh cream mix properly. Serve hot!!!!!

Palak Rice

Palak rice is very healthy rice recipe. As spinach is very nutritious green. This is the perfect ways to add some greens in your diet. I don’t think I need to tell you that how flavorful this is. Let’s start making this and you will come to know that how healthy and delicious this is.

Ingredients :

1 bunch fresh palak / spinach Puree

2 cups long grained basmati rice

1/4 cup fresh cream

Few curry leaves

Corriander leaves

Choice of vegetables (carrot,beans,cauliflower,peas,paneer)

1 inch piece of ginger,6-8 pods of garlic(make a fine paste)

2 boiled, peeled and mashed potatoes

1 big onion finely chopped

2-3 tomatoes chopped

1 tsp garam masala powder

1/2 tsp chilly powder

1/2 tsp coriander powder

pinch of turmeric powder

Oil or Ghee

Salt to taste

1 tsp cumin seeds (jeera)

1 pc bayleaf (tejpatta)

2 to 3 cloves (laung / lavang)

How to Make Palak Rice :

* Wash basmati rice and cook them in 4 cups of water by adding some salt.

Drain and keep aside.

How to Make Palak Puree :

* Boil water in a large pan and put the spinach leaves in boiling water let it cook for 30 seconds until you see a bright green color drain the water and put spinach/palak in cold water.Drain it again and make a fine puree.

* Heat 4 tbsp of oil/Ghee in a frying pan and add cumin seeds,bay leaf,cloves. After frying it well add curry leaves ginger garlic paste and onion saute it on low heat.Stir fry well and add all vegetables and boiled potatoes mix very well and add spices and salt to taste.

* Add tomatoes and palak puree give a nice stir.Let it cook for sometime then add fresh cream and cooked rice stir very well and cover the lid.Let it cook on low heat for 3 minutes.

* Remove from heat add coriander leaves mix it well and serve it hot.