Cooking.
Mushroom Soup
Rich and creamy mushroom soup with deep umami flavour that will warm your heart from the inside out.
Ingredients:-
– 205gms of mushrooms
– 20gms of refined flour
– 50gms of onions
– 30gms of butter
– 200ml of milk
– 20ml of cream
– Salt to taste
These measurements server one person. Multiple all the ingredients for how many people your serving.
Melt 10 gm of the butter, sauté onions lightly.
Add mushrooms and mix well. Add appx. 100 ml water and cook over a medium flame till mushrooms are soft.
Remove from flame and cool (separate the liquid and mushrooms if required and preserve the liquid). Purée.
Prepare white sauce with remaining 20 gm butter, flour and milk
Allow to cool slightly, add purée of mushrooms. Adjust seasoning, mix well then strain once.
Serve hot with a swirl of fresh cream and slices of cooked or or deep fried mushroom
Garnish with parsley and cream before serving
Garnish with parsley and cream before serving
Paneer Makhni
Paneer makhani is an Indian dish of paneer, originating in New Delhi, in which the gravy is prepared usually with butter (makhan), tomatoes and cashews. It has a rich flaver of North Indian spices.
Ingredients:-
– Hung curds 200 gms
– Ginger paste 15 gms
– Garlic paste 15 gms
– Tomatoes 250 gms
– Garam masala powder 15 gms
– Kasoori Methi roast, crush 5 gms
– Lime juice 2 gms
– Salt 5 gms
– Black salt 5 gms
– Mustard oil 15 gms
– Tandoori red color 2 gms
– Onion boil, paste 75 gms
– Poppy seed paste 50 gms
– White Butter 50 gms
– Cashew nut paste 50 gms
– Fresh Cream 50 ml
– Yellow butter 15 gms
Add cashew paste, fry well. Add the paneer, cook until gravy is thick. Server with a drizzle of cream & butter and a garnish of cilantro.
It pairs best with soft, buttery, or flaky naan, lachha paratha, kulch and tandoori roti to soak up the rich, creamy sauce. It also goes well with flavorful rice dishes such as jeera rice, cumin rice, or mil pulao. For a complete meal, it is excellent served alongside sliced onions, papad, or fresh coriander.
Thai Curry
Thai curry is a rich, aromatic dish defined by coconut milk blended with fresh paste, rather than dried spices. Ready in minutes and
Ingredients:-
– 1tbsp of oil
– 1-2tbsp of Thai curry paste (red)
– 40ogms of coconut milk
– 1/2 cup of water
– 1 cup of veggies (bell peppers, mushroom, carrots,onion, broccoli) – 1/2 cup of protein (chicken /Prawn / tofu/ paneer)
– 1 tsp of sugar
– 1-2 tsp of soy sauce
– A squeeze of lime and fresh coriander
This serves four people
Heat oil in a pan or on medium heat. Add curry paste of cook for 1-2 mins (till fragrant).
Pour in coconut milk and water
mix well, till the paste and liquids r combined with no lumps Add all veggies and the of your choices protein. let it simmer for 10-12 mins.
Add sugar and soy sauce fish sauce (if available) adjust to taste. Finish with lime juice and coriander.
Enjoy with hot rice or noodles of your choices
Tips:
To make it extra creamy add more coconut milk. for a spicy kick Add a less sugar or more coconut milk.
if you don’t have the curry paste, make a mixture of ginger, garlic, chili, a bit of garam masala as replacement. (not traditional, but works in a pinch).