Creamy Mushrooms | Mushrooms cooked in Spicy and creamy gravy

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Button Mushrooms are one of our family favorites. Mushrooms are not just delicious but also very rich in nutrients. It's cholesterol free and low in fat, also rich in Vitamin D and B-complex. All the more it's antioxidant property is going to keep you in good health with good immune. Need I say more?


I make Mushroom Omelette, Mushroom Biriyani and sometimes I mix it with other veggies. I tried making something different with it this time. Inspired by Hamlyn's 200 curries cook book I made these spicy creamy mushrooms with some variations. It was an instant hit with my family. Here is the recipe for you to try. I hope you like it as much as we did.

 

Ingredients:

White button mushrooms : 500 gms

Onion: 2
Garlic: 4-5 cloves
Ginger: 1/2 " piece
Peppercorns: 1/2 tsp
Tomato paste:2 tbsp
Cooking Cream: 100 ml
Butter: 2 tbsp (to saute mushrooms)
Oil: 1 tbsp
Cinnamon stick: 1 piece
Cloves : 2-3
Cardamom: 2
Green chillies: 2
Turmeric: 1/4 tsp
Red chilli powder: 1 tbsp
Coriander Powder: 1 tbsp
Cumin powder: 1 tsp
Salt to taste
Coriander leaves for garnish

Method: 

1. Put Onion, Garlic, ginger and pepper corns in a blender and grind to a smooth paste, keep it aside.

2. Wash the mushrooms and pat dry. Slice or quarter the mushrooms.

3. Heat butter in a wok and saute the mushrooms until they turn golden in color. takes about 4-5 mins on high flame. Remove and keep aside.

4. In the same pan heat oil and add whole spices (Cardamom, clove and cinnamon). Saute for 30 seconds or until the oil is fragrant.

5. Add onion paste and saute until the raw smell disappears - for about 1-2 mins.

6. Add tomato paste and all the spice powders - turmeric, red chilli powder, coriander and cumin powder. Add salt and mix well and cook until the oil separates.

7. Add cooking cream and mix it will, bring to boil and reduce the flame. Add sauteed mushrooms and mix everything well.

8. Cook for 2 more minutes and turn off the flame. Garnish with coriander leaves and serve hot with any indian flat breads.






 

 

Notes:

1. You can add more cream if you like more gravy.

2.  You can substitute cream with curd - Add a little milk to the curd and whisk it to bring to the cream consistency.

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Cream of Broccoli Soup

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Most of the food bloggers I follow on social media have been posting warm winter recipes and Xmas goodies these days. I am drooling over the pics and missing the Bangalore winter. While I cant bring the weather here I can always make the food memories alive again. Inspired by the soup recipes on insta I made this delicious broccoli soup along with some potato. It was so so good and none of us could wait until I finished clicking pics. I promise to add better pics next time :)  Try this warm and healthy soup this winter, here is the recipe.


 

Ingredients:

Broccoli florets : 2 big cups

Diced Onion : 1

Chopped garlic: 2 tbsp

Diced potato: 1 

Veg stock: 1 litre 

Butter: 1 tbsp

Bay leaf: 1

Cinnamon stick : 1 inch

Salt to taste

Pepper powder: 1 tsp

Cream: 2 tbsp (optional)

 

 

Method:

1. Clean and wash broccoli florets 2-3 times, chop onion, garlic and dice potato and keep aside.

2. Heat butter in a soup pan add bay leaf and cinnamon stick and sauté for a minute.

3. Add garlic and sauté for 30 seconds, add onion and fry until translucent.

4. Add diced potato and broccoli florets and sauté for a minute.

5. Add salt, pepper and stock and boil it for 20 minutes on low flame.

6. Remove bay leaf and cinnamon stick. Grind the cooked veggies to a smooth paste using a handheld blender or in the mixer (drain the water from veggies and cool it before grinding in the mixer)

7. Adjust the seasoning, garnish the fresh cream on top and serve hot.

Notes:

1. If you want to grind it in the mixer, strain the stock and let the veggies cool down a bit and grind it into a smooth purée, add back to the stock and bring to boil before serving.

2. If you want some chunks of veggies, if you can grind only half of it  and add back to the rest - this gives a chunky soup.

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Methi-Matar-Malai -Fenugreek and green peas in creamy sauce

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Methi matar malai is a popular dish from Punjab, India. It's a creamy, smooth, delicious and healthy curry made with fresh ingredients. Fresh fenugreek leaves and green peas cooked with fresh herbs and spices and fresh cream makes it finger licking good. 

Ingredients:

Fresh fenugreek leaves /methi : 1.5 cups

Boiled Green peas : 1 cup

Fresh cream : 1 cup

Oil: 2 tbsp

Garam masala: 1/4 tsp

Sugar :1/2 tsp

Salt to taste

To grind to smooth paste:

Medium Onion: 1

Cumin seeds: 1 tsp

Ginger: 1 inch

Garlic: 3-4 cloves

Green chillies : 3-4

Cashew : 1/4 cup

Green peas : 2 tbsp

Method: 

1. Roughly chop onion, ginger, garlic and green chilli and grind them with cumin seeds, green peas and cashew in a blender to smooth paste with a little water.

2. Heat oil in a wok and add the ground paste. 

3. Fry it on medium flame until the oil separates. Takes about 5-6 minutes. Sprinkle little water if the masala is sticking to the pan.

4. When the masala is cooked add chopped fenugreek leaves, 1/2 cup water and cook for 2 minutes. 

5. Next add boiled green peas, salt, sugar, garam masala powder and mix well and cook it for 2 minutes.

6. Add fresh cream, mix well and bring the curry to boil on a low flame. (Add a little water if the curry is too thick). Boil for 2 more minutes and turn off the gas.

7. Garnish with a tsp of fresh cream and serve hot with roti/paratha or flavored rice of your choice.

Notes:

1. You can cook it with clarified butter/ghee instead of oil.

2. You can totally skip the garam masala powder or add whole spices like cardamom, clove and cinnamon while making the paste.

3. If you don't have fresh cream available you can mix 2 tsp of corn flour in a cup of whole milk and add it or simply replace it with 1 cup beaten thick yogurt.

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