Creamy Mushroom soup

This is the recipe for a creamy mushroom soup, which is a favorite in my house!! 


What do I need ??

For 4 cups of soup

1/2 cup finely chopped onions
1 cup finely chopped mushrooms
10-12 peppercorns
10-12 cloves
2 bay leaves
2 cups milk
2 cups water
1 tablespoon butter
1 tablespoon refined flour or maida
Salt and pepper to taste.


What are the steps ??

1. Mix milk, water, peppericons, bay leaves and cloves. Bring this mixture to a boil.
2. In a fry pan, heat butter. Add onions and fry till they are transparent. Add mushrooms and cook for two minutes.
3. Add maida and fry for half a minute.
4. Now sieve the milk and add it to the above mixture. Mix well so that there are no lumps. Bring it to a boil.
5. Add salt and pepper to taste.

Creamy mushroom soup is ready !!

Besan Cheela (crepes) with a twist

My dad was transferred to New Delhi when I was 7-8 yrs old. My mom started making quite a few new  recipes while we were there. Besan cheela was one of them. Ohh, I remember how crazy my sister and I were about cheela. It was and still is, one of our all-time favorite breakfast dishes.
Recently my mom suggested another innovation to it. I tried it, and it turned out to be great.

Add egg to the batter !! Curious? Read on for the detailed recipe.

Enjoy !

What do I need ??

1 cup Besan or Gram flour
1 big egg
2-3 Garlic cloves
1 teaspoon Red chilly powder
1-2 finely chopped Green chillies
1 tablespoon finely chopped coriander
Salt to taste
Oil

What are the steps ??

1. Mix all the ingredients except oil, to make a thin batter. Mix well so that there are no lumps  and the batter is very smooth.
2. Heat up a non-stick tawa or a heavy bottom frying pan. Spread a little oil in the center and spread some of the batter on it just like a dosa or a crepe. Cover it with a lid.
3. Take off the lid after 3-4 minutes and flip the cheela.
4. Cook for a few more minutes. Cook it longer if you like it crispy.

Cheela is ready. Serve with ketchup or a green pudina chutney !!

Any tips ??

* Mix a tablespoon of rice flour if you like the cheela crispy.
* You can replace half the quantity of besan with whole wheat flour, to make this a complete meal.

Methi Matar Malai

My husband and me are both very fond of methi or fenugreek leaves. I make a lot of dishes using it. Be it daal, curries, paratha or poori. Methi matar malai is one such classic dish which we generally get to have only at a restaurant. It's fairly easy to make at home. Try it out !!

What do I need ??

1 cup chopped Onion
2 Chopped Green chillies
3-4 Cloves
2 Cardamom
2 teaspoons Cashew nuts
1 teaspoon Jeera
1 tablespoon Dhaniya powder
2 cups Methi
1 cup Green peas
2 table spoon Cream
1 cup Milk
Oil

What are the steps ??

1. Take about 1 1/2 tablespoons of oil in a saucepan. Add Cloves and Cardamom grains. Once they are fried, add green chillies and onion.
2. Once the onions are cooked, add the cashews. Just fry for half minute and turn off the heat.
3. Once the mixture is cool, grind it into a paste.
4. Now, in the same saucepan, take about 1 1/2 tablespoons of oil and crackle jeera in it.
5. Add the white onion paste. Mix well and fry until it starts leaving oil.
6. Add finely chopped methi and green peas. Fry well until the methi reduces to almost half.
7. Now, add salt to taste and dhaniya powder. Mix well.
8. Add milk. Now let the curry cook for about 3-4 minutes until the milk reduces a bit and thickens.
9. Add cream before serving.

A creamy methi matar malai is ready to be enjoyed with chapati or paratha !!





Any tips ??

* You can avoid the cream if you don't like it too heavy!