Mushroom Soup

Recipe by : Sumangal Sansare

Serves : 4

Ingredients :

1. Button mushroom (approx. 200 g)
2. Onion – 1 small
3. Ginger – 1 inch chopped
4. Black pepper
5. Milk 1 cup
6. Corn flour 1 tbsp
7. Butter
8. Salt to taste

Apparatus Required : Mixer Grinder

Method:

1. Wash the mushrooms well and then chop them . You don’t need to chop very fine because you are going to eventually blend everything. Chop the onion as well.
2. In a pan take a stick of butter and saute the onion, mushrooms (keep a few mushrooms aside) and ginger till the onions are nice and pink.
3. Mix the corn flour with water to create a lump free paste and add to the pan. Add a little milk (Only enough to maintain a pasty consistency). Cook till the broth comes to a boil. Keep aside to cool for a while.
4. Blend the entire mixture till it is smooth and then heat a little more. Add milk and water till you achieve the consistency of soup that you desire. Add the remaining mushroom pieces. Bring to boil.
5. Add pepper powder and let it boil. Add salt to taste.

Enjoy!

Peanut chutney

Recipe by : Radhika Murthy

Ingredients :

1. Peanuts 250 gms
2. Imli (Tamarind) 20 gms for pulp
3. Red Chilli powder – 1 tsp optional
4. Dried Red Chilli – 1
5. Rai (mustard seeds) – 1/2 tsp
6. Hing (asafoetida) – 2 to 3 pinches or 1/4 tsp
7. Ghee (clarified butter) – 1 tbsp
8. Kadi patta (curry leaves) – 5 to 10 leaves
9. Salt to taste
10. Water 30 ml

Apparatus Required : Mixer grinder

Method :

1. Boil some water and pour on the tamarind. Keep tamarind aside.
2. Roast the peanuts in a pan till they turn slightly brown.
3. Once the peanuts have cooled grind them along with the tamarind pulp (squeeze the soaked tamarind to get the pulp) and salt. If you want to make it spicy add red chilli powder. You can add some water to get a paste like consistency. The chutney should not be too thick. Put the chutney in a bowl.
4. For tempering, in a small wok take some ghee and once it is hot add hing , rai, curry patta and red chilli to it. Once the ingredients start to crackle pour this temoering over the chutney.

Serving Suggestions :

I used to enjoy having this chutney along with my idli or my dosa.  It is a perfect substitute or addition to the coconut chutney that we usually eat.

Enjoy!

Pithla

Recipe by : Monika

Ingredients :

1. Oil
2. Rai (Mustard seeds) 1tsp
3. Jeera (Cumin seeds) 1tsp
4. Garlic (3-4 sliced)
5. Haldi (Turmeric powder) 1/2 tsp
6. Red Chilli powder / Green Chillies depending on how spicy you want it
7. Onion 1.5 medium approximately finely chopped
8. Water (1.5 glass)
9. Besan (Chickpea flour 1 cup)
10. Salt to taste
11. Coriander to garnish

Apparatus Required : Saucepan , whisk

Recipe :

1. Heat oil in the pan and add the rai and jeera .
2. As soon as the rai and jeera start to become golden brown, add the garlic and onion to the pan.
3. Add green chilli or red chilli powder (whichever is available or according to taste) , turmeric and salt .
4. Once the onion is slightly cooked and the oil starts leaving the sides add water and let it boil.
5. Once the water has come to boil slowly start adding the besan while continuously whisking the contents of the pan to avoid formation of any lumps .
6. The dish is ready when you reach a slightly runny consistency.
7. Garnish with loads of coriander and lime.

Enjoy!

NOTE :

1. The main flavour of the dish comes from the garlic and the coriander adds oodles of flavour.
2. This dish is perfect for a quick fix and can be eaten with both roti or steamed rice.
3. Add a little bit of crunch by adding chopped raw onions on the side.