Hello Wonderful Readers!!
Wonder if you have realized, but its getting really cold, really fast in Bangalore! I have been a Bangalorean for so long as I can remember and I can positively confirm that this is not how the weather pattern has been if we go back 10 years or so. The cold breeze now reminds me of the time I spent in a farm in Ooty; the only difference being the purity of the air.
Anyways, I am a firm believer of the adage that the best way to beat the cold is by making nice warm bowls of soup or curries. Don’t you think so? So here is my recipe for a simple creamy mushroom soup. Don’t forget to serve it piping HOT.
- Button Mushrooms – 600gms (halved)
- Olive Oil – 1 tsp
- Leeks – 2 ( chopped)
- Red Onions – 1 ( medium chopped)
- Bay Leaf – 2
- Dry Parsley – 1 tsp
- Ginger + Garlic Paste – 1 tsp
- Water – 2 cups
- Cheese – optional ( for garnish)
- Salt – to taste
- In a heavy bottom deep cooking pot, add olive oil and once the oil is hot; add bay leaves. Then add onions + leeks + ginger garlic paste
- Fry till the onions are translucent.
- Then add the chopped mushrooms
- Finally add dry parsley + water + salt ( 1 tsp)
- Cover the pot and let it come to a boil. Then reduce the heat and cook for 20 – 25 mins till the mushrooms are nice and dark grey. The mushrooms should be easily mashable with the back of your spoon
- Once they have cooked well, using a stick blender, blend the mushrooms to a nice thick paste
- Serve hot with freshly grated cheese and bread
The other day, my husband rushed back from office, mid day and I realized he had a fever. I was on panic mode as there was nothing in the fridge and I knew a bowl of soup would make him feel better. The only thing in the fridge was the carrots I keep for my sons carrot puree and luckily there was a pack of chicken sausages. I made the soup in half an hour and he felt much better the minute he took the first sip. Thankfully his fever did not last more that a two days.
((Note to self) – Always keep enough vegetables in the fridge to make a soup)
Ingredients ( for one bowl)
1) Carrots – 4 medium size
2) Onion – 1 ( finely chopped)
3) Garlic – 1 tsp of garlic chopped
4) Chilly powder or Paprika – 1 tsp
5) Sausages – 5 medium size
6) Bell Pepper – Half of one ( chopped into little squares)
7) Salt – half a tsp
8) Olive oil – 2 tbsp
9) Pepper powder – (optional) 1/2 tsp
10) Water – 1 cup
Preheat the oven to 180.
Prep your carrots by washing, drying, arranging them on the baking tray and drizzling it with a little olive oil. Once the oven is ready let the carrots roast for 15 – 20 mins. Once they are almost golden pull them out.
While the carrots get ready, heat the water in a sauce pan, Once the water starts to boil, add the sausages and let them cook well. Once done take out the sausages and reserve the water separately.
Once the carrots have cooled, in the same pan heat the olive oil and add the onions and garlic. Fry till the raw smell of the onion is gone. Now transfer the carrots, onion garlic mixture into a blender. Add the chilly powder and salt. Blend till the mixture is nice and smooth. Now transfer the carrot mixture to the sauce pan and add the sausage water. Let it simmer for a while. Mean while you can chop up the sausages to small circles and add to the boiling mixture.
Bring the soup to a boil and its ready!!
Garnish it with bell pepper and coriander leaves.
Its summer time and that means its mango time! I am going to try making as many mango based yummies as I can. My little baby boy Adithya just turned 7 months and now he’s constantly on his fours, crawling around the house, trying to climb up and always falling down while sitting up straight. So I spend most of my time on the floor along with him. So posting recipes are little slower these days. And I usually cook only when he is asleep or when my husband is on baby duty. That happens only on weekends as he’s constantly working!
My little Adi just started solid food and we started with Banana. Now he has Raggi ( finger millet), carrots, rice, lentils and orange juice. I think I will introduce him to Mango too. Any way , this means I am constantly either feeding him or cleaning him. So sitting down and typing in these recipes don happen often.
Alright! Let’s get to the recipe huh….. 🙂
1) Mango puree – One cup ( I just cut two big mangoes and ran in the blender to make one cup of mango pulp)
2) Powdered Sugar – Half cup ( I used a little more cause the mango wasn’t as sweet as I would have wanted)
3) Milk Powder – 1 cup and 2 tsp
4) Salt – A pinch
5) Fresh Cream – 200 ml
6) Toasted Almonds – A hand full, finely sliced
In a mixer, add the mango pure, cream and sugar and blend till they combine well.
Then add the milk powder and salt and blend well. Make sure to scrape the sides of the bowl as the milk powder may stick to the side of the bowl. Once the mixture is ready pour into the required ice cream bowl/ container.
Make sure you churn the mixture every one hour 3- 4 times. And at the final churn add the almonds to the mixture uniformly around the container and let it sit in the freezer overnight .
The next morning you have fresh mango ice cream with no added additives or color or preservative. Enjoy!!