Creamy Mushroom Soup..... without cream

Creamy mushroom soup..without adding cream!

Ingredients:

• 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

Procedure:

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

Ingredients:

• 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)

Procedure:
Soak ANd Cook:

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.

Curry:

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.

NOTE:

• 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)

Szechuan Fried rice

Szechuan Fried rice accompanied with dry Vegetable-manchurian, we just love it. Indian - Chinese food is our favorite cuisine too. As the name refers its a rice dish, usually I do prepare this even when there is a left over rice. The one above is also done with the left over rice, thats why the grains are not that separate from each other its bit sticky. ::( . But to do it the right way is to boil the rice in water and drain the rice after 5-7 min so that you will get the perfect rice for the recipe.

Szechuan Pepper 

In India the Szechuan fried rice is usually orange-yellowish in colour basically they add food color to it. Even i have done the same thing but originally in China the Szechuan pepper refers to the spice ( sort of peppercorns and usually dark redish brown in color) which they dry roast with seasalt and make powder and use that as spice in the rice, so called Szechuan fried rice.
I am giving here the recipe for Indian Chinese Szechuan Fried Rice.


Ingredients:

• 2 Cups cooked rice ( should not be sticky, the grains should be separate from each other->boil the rice in water and drain the rice after 5-7 min so that you will get the perfect rice for the recipe)
• 1 tbsp ginger garlic paste 
• 2 Chili Slit
• 2 tbsp oil
• Pinch of orange food color in 1 tsp of water
• Vegetables -  1 Carrot thick grated or small cubed or Julienne
•                         1/4 cup Cabbage Julienne
•                         1/2 cup Spring Onions Chopped
•                         1/2 cup Capsicum Orange / Green / Yellow / red Cubed
•                         1/4 cup Fresh coriander leaves for garnishing
• Salt to taste.

Procedure:

1. Heat oil in a pan, add chili and ginger garlic paste fry well 
2. Now add Onions then add all the vegetables one by one.
3. Fry for a minute.
4. Add salt and food color mix well
5. Now add rice and fry for another minute.
6. Serve hot with Vegetable-manchurian.
7. Garnish with Spring onions or coriander 

This post goes to mharorajasthanrecipes for  bookmark recipe every Tuesday event.

Chakulya

'Chakulya', I remember my mother makes this every Monday, as my father does fasting on Monday of Lord Shiva. And when he and my mother comes from office in late evening she is tired so she use to make Chakulya. Easy to make and easy to digest as well after that day long fasting. Served with papadum, pickle or dry stuffed chilies. 

Ingredietns:

• 1 Cup Toor dal / Yellow spilt lentil  ( nicely cooked in pressure cooker, If you don't have pressure cooker soak dal for 4 hrs and then cook for 30 min. After cooked it should be soft)
• 5 chapati dough
• 1/2 tsp turmeric
• 2 tsp cumin seeds
• 1/2 chili powder or green chili 1 or 2 slitted 
• 3 cloves garlic
• 1 tbsp fresh or dry grated coconut
• 1/4 cup Fresh coriander leaves
• 1 tbsp oil
• salt to taste
• 3 cups water

Procedure:

1. Using mortar and pestle make a paste of coconut, cumin, half coriander leaves, little salt. Keep aside. (If you don't have mortar and pestle use electric grinder)
2. In a pot add oil and remaining cumin seeds , turmeric, chili powder / chili and the paste we did. Fry well for a minute. 
3. Now add the cooked dal / lentil
4. Add water and bring to boil.
5. While its boiling roll the dough into thin sheets /  Chapati and cut them into square shape / diamond shape and put them one by one into the boiling water.
6. After completing all the dough let the mixture cook for 8-10 min on medium flame.
7. Serve hot, can have ghee on it. Garnish with remaining coriander.

World National Food / Dish

I was going through the recipes on internet and went through few and got an idea for World National Food / Dish. Like the concept and would like to share with you.
If you are fine to have a look at the food , even if it is non vegetarian, you can have a look Here.

Else you can have a look at Wiki, I am providing the link for the wiki National_dish

Soon will try to make vegetarian from those :)

• Argentina - Beef^[3], Parilla^[4]
• Australia - Roast lamb^[5].
• Austria - Wiener Schnitzel
• Bahamas - Crack conch with peas and rice^[6]
• Bangladesh - Fried Hilsa fish^{[citation needed]}; Curry^{[citation needed]}
• Belgium - Mussels^[7], Moules-frites^[7]
• Brazil - Feijoada^[8]
• Bosnia and Hercegovina - Bosnian pot^[9]
• Canada - Poutine^[10][11]
• Chile - Empanada^{[citation needed]}, Cazuela^{[citation needed]}, Curanto^{[citation needed]}
• China - Peking duck^[12]
• Czech Republic - Vepřo knedlo zelo (Roast pork with dumplings and sauerkraut)
• Egypt - Kushari^[13]
• France - Crepes^[14]
• Germany - Sauerbraten ^[15]
• Greece - Moussaka^[16]
• India - Thali^{[citation needed]}; Roti^{[citation needed]}; Curry^{[citation needed]}; Dal^{[citation needed]}; Papad^{[citation needed]};Raita^{[citation needed]}; Idli^{[citation needed]};
• Indonesia - Nasi Goreng^[17], Gado-gado^[18], Sate^[19], Soto^[20]
• Iran - Chelo kabab^[21]
• Iraq - Masgouf^[22]
• Ireland - Colcannon^[23]
• Israel - falafel^[24][25][26]
• Italy - Pasta^[27]
• Jamaica Ackee and Saltfish^{[citation needed]}
• Japan - Sushi^[28]
• Jordan - Mansaf^{[citation needed]}
• Korea - Bulgogi^{[29][dubious – discuss]}, Kimchi^[30]
• Malaysia - Nasi Lemak^[31]
• Mexico - Mole poblano^[32]
• Morocco - Couscous^{[citation needed]}, Tagine^{[citation needed]}, Pastilla, Rfissa, Msemen,
• New Zealand - Hāngi^{[citation needed]}
• Norway - Fårikål^[33]
• Peru - Ceviche^[34]
• Philippines - Adobo^[35]
• Poland - Bigos^{[citation needed]}
• Portugal - Bacalhau^{[citation needed]}
• Serbia - Ćevapčići^[36]
• Slovakia - Bryndzové halušky^[37]
• Slovenia - Kranjska klobasa, Ajdovi žganci,^[38] Potica^[39]
• Singapore - Chilli crab^[40]
• South Africa - Bobotie^[41]
• Spain - Paella^[42]
• Sweden - Köttbullar^[43], Surströmming^[44][45], Kräftskiva^[46],^[43]
• Thailand - Tom Yum Goong^[47]
• Turkey - Doner kebap^[48]
• United Kingdom
  • Constituent countries of the United Kingdom
    • England - Fish and chips^[49], roast beef^[50], English breakfast^[51]
    • Northern Ireland - Ulster fry ^[52]
    • Scotland - Haggis^[53]
    • Wales - Cawl^[54]
  • However, chicken tikka masala has been popularly referred to as "Britain's true national dish", notably in a 2002 speech by former Foreign Secretary Robin Cook, because of both its popularity among the British population and its origin.^[55]
• United States - Hamburger ^[56], although the Hot Dog and Apple Pie are often cited and there are many other dishes identified with U.S. regions and ethnic groups.
• Uzbekistan - Palov^[57],^[58]
• Venezuela - Pabellón criollo^[59]
• Vietnam - Pho^[60]