Monday, November 22, 2010

Creamy Mushroom Soup..... without cream

Creamy mushroom soup..without adding cream!

Mushroom Soup
  • 1 cup sliced Button mushrooms
  • 1 onion sliced
  • 1 tsp Italian mixed herbs
  • 1/2 cup milk
  • 1 tbsp plain flour
  • 1 cup vegetable broth
  • salt to taste
  • 1 tsp paprika powder
  1. Slice mushrooms and onions.
  2. Sautee mushrooms and onions in butter til soft for a few minutes or until mushrooms are fragrant and its juices have come out.
  3. Add Italian mixed herb
  4. Sprinkle in the paprika.
  5. Pulse the entire mixture in the blender till smooth
  6. Return it back to the pot. Mix the vegetable broth with the flour and add it to the soup. This helps to thicken it up.
  7. Add milk if you want the soup to be thinner.
  8. Season with salt and pepper
  9. Serve with your favorite garnishing.

Harbharyachi amti - Black Chickpeas Curry

  • 1 cup dried 'harbhare' black chickpeas
  • 1/2 onion finely chopped
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • 1 tsp chili powder (quantity depends on how spicy(hot) is the chili powder)
  • 3 kokum or 1/2 tsp tamrind paste
  • Salt to taste
  • Coriander leaves for garnishing.
  •  (Kala masala):-----
  • 1/4 cup fresh / coconut
  • 1/2 onion roughly chopped
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1'' cinnamon stic
  • 5 black peppercorns
  • 1 small green cardamom
  • 2 garlic cloves
  • 1'' ginger chopped
  • 1 tsp khas khas (poppy seeds /1 tsp sesame seeds  --->
  • Roast in 2 tbsp of oil till lightly brown, start with all dry stuff followed by onion and coconut.
  •  After roasting grind to a fine paste with water (3-4 tbsp)
Soak ANd Cook:
Harbharyachi amti

  1. Soak dry Chana in water for overnight or 9-10 hours.
  2. In the morining remove water completly and trasfer to a muslin cloth and tie the ends of the cloth and place it in warm place for atleast 10-12 hours for sprouting.
  3. Before making the curry pressure cook the sprouts for 2 whistles.
  1. Heat oil in a pan and add onion saute for a min and add turmeric powder and the ground paste.
  2. Fry for 2-3 min and add chili powder
  3. Now add the cooked Black chickpeas, salt, kokum and let boil for 5-10 min.
  4. Serve hot with Chapati, roti or rice.
  • You can avoid cooking the chickpeas in pressure cooker and cook them in the pot itself.
  • Procedure will be the same as above insted of adding the cooked Chikpeas add sprouted and uncooked.
  • But you have to boil it until the chickpeas are cooked.( I follwed same step, using uncooked sprouts)