Creamy Mushroom Soup Recipe

This is one of the tasty monsoon recipe, It is very enjoyable to have this hot soup when the rain is sprinkling outside...This is healthy soup also because having mushroom very good for health.But remember one thing cleaning mushroom is very important otherwise it will spoils our health.Add spices according to your taste.Adding milk is optional.In the place of milk we  can add water.This is best soup for vegetarians who are not like to eat mutton or chicken soup...
Mushroom gravy curry also delicious

Ingredients

mushroom	200 grs
onion	1
garlic cloves	4
butter	2 spoon
salt	to taste
black pepper powder	2 spoons
bay leaf	1
milk	1 cup
cream	1/2 cup
corn flour	2 spoons
coriander leaves	few
nut mug powder	pinch

Preparation

Wash mushroom with plenty of water.
Then cut into small pieces.
Wash onion and cut into small pieces.
Finely chop the garlic cloves.
Take coriander leaves and wash and cut  them into small pieces.
Take bowl add corn flour and some water and make a fine paste.

Method

• Take a vessel and put on the flame.
• Add butter when vessel is heated.
• Add bay leaf and saute for 4 seconds.
• Add finely chopped garlic cloves and fry for 10 seconds.
• After that add onion pieces and fry until they turn to translucent.
• Add mushroom pieces and cook.
• After some time water is coming from the mushroom pieces.
• Cook until water completely dried up.
•  Mushrooms become to brown colour.
• Then take some(1/4) mushroom pieces to mixie jar and make coarse paste.
• Add this paste.
• Add corn flour mixture and mix well and saute it.
• Add salt and pepper powder and saute for 5 minutes.
• Add milk and mix all well. 
• Add cream and nut mug powder.Taste it if salt is enough or not.
• Finally add coriander leaves and put off the flame.
• Creamy Mushroom soup is ready to have.....Enjoy!

Keep in the mind

Adding nut mug powder is optional.

We can add finely chopped ginger pieces also.

Add fresh cream only that enhance the taste of soup.

After adding the cream put off the flame.

Malai Paneer Kofta Recipe Restaurant Style

 This is  one of the famous punjabi recipes and splendid combination with roties and coconut rice,jeera rice or any veg fried rice.Koftas are make with paneer and potatoes.And gravy is prepare with adding high quantity of malai in onion and tomato paste.Some people like to add some sugar  for little bit of sweetness.This is optional. Malai kofta gravy is smooth,creamy and tasty.....Add koftas in gravy at the time of serving the dish...Donot add the koftas in gravy while cooking.Then Koftas absorb  gravy the completely and become so soft and break down when serve the dish ..  

For more paneer varities

Paneer butter masala
Paneer capsicum fry
 Dry paneer kofta recipe

Ingredients

For preparation of Koftas
potatoes	2
paneer	100 grs
salt	to taste
garam masala	1/4 spoon
red chilli powder	1/2 spoon
turmeric	pinch
corn flour	1 spoon
kowya or milk powder	1/2 spoon
cashew nuts	2 spoons
raisins	2 spoons
oil	for deep fry or shallow fry
For gravy
oil	2 spoons
cloves	4
cinnamon	1 inch piece
cardomom	2
star anise	1
bay leaf	2
onion	1
tomatoes	3
ginger garlic paste	1 spoon
salt	to taste
turmeric	pinch
red chilli p oser	1 spoon
garam masala	1 spoon
kasuri methi	1 spoon
sugar	1/2 spoon(optional)
cream	1/2 cup
cashew nut	15
coriander seed powder	1/2 spoon
coriander leaves	few

Preparation

Grate the paneer .
Boil the potatoes and peel the skin and mash them.
Take a mixing bowl and add  grated paneer,mashed potatoes,corn flour,salt,red chillies powder,garam masala,turmeric,kowa,dry fruits(cashew nuts,raisins) pieces, and mix all well.  Kneed the mixture well and  make a dough. 
Take small portion of dough and make a round ball and make koftas(press middle of the ball ).do remaining dough like this.
Wash onion and tomatoes and cut them into medium size pieces.
Take a mixie jar and add onion pieces and make a fine paste.
Make tomato puree also.
Make ginger garlic paste.
Soak cashewnuts for 15 minutes and after that make a fine paste.

Method

1.Take a pan and put on the flame.
2.Add oil for deep fry for koftas.
3.When oil is heated add kofta and fry until they become to golden colour.
4.Fry koftas  in medium or low flame and flip up them when one side fried well.
5.When koftas fried well remove them from oil and place on paper napkins for absorb excess of oil.
6.Take another thick bottom vessel or pan put on the flame.
7.Add 2 spoons of oil and when oil is heated add masala ingredients  like cloves,cinnamon,cardomom,star anise and bay leafs and fry for 1 minute.
8.Add onion paste and saute for 2 minutes until raw smell from the onion gone out.
9.Then add ginger garlic paste and fry for 2 minutes.
10.Add tomato puree and stir well.
11.Add salt,turmeric,red chilli powder and mix well.
12.Cook until tomato puree cooked well and oil from the tomato puree coming out.
13.Add coriander powder,garam masala and cashew nut paste and mix all well and cook for 5 minutes.
14.Add some water and cook for 2 to 3 minutes and add kasuri methi.
15.Finally add cream and finely chopped coriander leaves and put off the flame.
16.Add koftas before serving the curry.
17.Eat this curry with roties, paratas ,nons or pulkas....Enjoy!  
   

Keep in the mind

Add butter or ghee instead of oil for preparing gravy.
Adding sugar is optional .If you not like sweetness of curry then do not add sugar.
when preparing koftas add milk powder instead of kowa.
Gravy should be thin not very thick.
If gravy is thick ,koftas are not  absorb  gravy currectly. 

Kadhi Pakoda recipe

 We here this name at dhaba's and north indian places when we visit.This is traditional punjabi recipe.This recipe is very easy and quick to prepare to eat with roties or chapati or nons..Its taste is awesome..North indians are like to have this curry with pulkas. of course not suitable with white rice...Less spicy and bite with spoogy like pakodas ...gives unexplain and splendid taste....
Kadhi means adding besan in sour curd and making a thin costistency.
Pakoda means just like onion pakodas or any other pakodas making with besan 
In some people like to make this pakodas with fresh fenu greek leaves.That one also very delicious.
For avoiding less spicyness in some people use masala ingredients like cloves,cinnamon and coriander seeds  making of curry.
What ever it add,finally we get nice gravy roti curry......
Here also some roti recipes

Paneer butter masala
Mixed veg recipe
Creamy Cauliflower masala curry
Paneer capsicum

Ingredients For  Pakodas
besan	1cup
salt	to taste
red chilli powder	1/2 spoon
turmeric	1/4 spoon
cooking soda	1/4 spoon
onion	1
potato	1
cumin seeds	1/2 spoon
coriander seed powder	1/4 spoon
green chillies	2
oil	1/2 cup

Preparation(Pakodas)

 wash  onion,green chillies and potato.and choped them finely.
Make coriander powder.
 Take a big mixing bowl and add besan,salt,little bit turmeric and red chilli powder and mix all well.
Add finey chopped onions and potaotes,baking soda,cumin seeds,coriander seed powder and  some green chillies.
Add water little by little and make a thin mixture that can make pakodies easily using spoon. Pakoda mixture is not very thin and  not very thick. so batter should not be so watery. Make a smooth paste.
Take a pan and put on the flame and add 1/2 cup of oil for frying pakodies.
when the oil is heated take batter using spoon and drop it in the heating oil.do like this remaining batter and fry in medium flame.
When pakoda become to golden colour remove them from the oil.
 flip up and down the pakodies for giving good colour and perfect fry.
 After frying the pakodas keep on the paper napkin for absorbing excess of oil.

Ingredients for Kadhi
besan	4 spoons
sour curd	1 cup
water	4 to 5 cups(nearly)
salt	to taste
red chilli powder	1/2 spoon
turmeric	pinch
ginger	1 inch
garlic	10 cloves
green chillies	5

Preparation of Kadhi

Wash and cut ginger and green chillies into pieces.
Take a mixie jar and add green chillies,ginger pieces and garlic cloves and make a paste.
Take a big mixing bowl and add curd. whisk well.
Then add besan little by little while adding some water.
Add more water and make a very  thin batter.
Add little bit turmeric,salt,red chilli powder,ginger garlic and green chilli paste and mix all well.
Keep this kadi mixture aside.

Ingredients For  Curry
Ghee	2 spoons
mustard seeds	1/4 spoon
fenugreek seeds	pinch
dry chillies	2
cumin seeds	1/4 spoon
asafoetida	pinch
curry leaves	some
coriander leaves	few

Preparing curry

1.Take a thick bottom vessel and put on the flame.
2.Add ghee.when ghee is heated add mustard seeds and fry until they become to splutter.
3.Add dry chillies,cumin seeds and saute .
4.Add fenu greek seeds and saute for a minute.
5.Add asafoetida and  curry leaves.
6.Add kadi mixture and stir continously.
7.If the kadi mixture is too thick add some more water and boil until besan cook well.stiring is very important.other wise besan may be settle down of the mixture and forms lumps.
8.Put the flame in low and cook for 15 to 20 mintues till mixture cooked well.
9.Add pakodas and stir the curry.
10.Taste the greavy if salt is enough or not .
11.If not  add some more salt .
12.Finally add finely chooped coriander leaves...
13.Serve hot with roties......

Keep  in the mind

Do not make pakodies(dumplings)   very big .
If  baking soda is not avaible add baking powder.Do not add too much ...pakodas can absorbs excess of oil.
Making nice kadhi mixing besan and curd is very important.
If curd is not sour then add lemon juice(1/4 spoon) .
  sour curd is important ingredient that gives delicious taste to the kadhi.

potato brinjal curry

Ingredients

brinjal	1/4 kg
potato	1/4 kg
onion	1
green chillies	4
mint leaves	some
ginger garlic paste	1 spoon
turmeric	pinch
salt	to taste
red chilli powder	1 spoon
coriander leaves	some
oil	2 spoons
milk creamy	1 cup

Method

wash vegetable with plenty of water 3 or 4 times or soak in salt water for 30 minutes.
cut onions and green  chillies into small pieces.
wash mint and coriander leaves and keep them aside separetly
cut potato into medium size pieces.if potatoes are small cut into 4 pieces,if big size potatoes cut into 6 to 8 pieces and put in salt water.
cut brinjal also medium  size pieces.put in salt water.
1.add oil in a pan.
2.after heating the oil add onion and green chilli pieces and fry for some time.
3.when onions turn into golden colour add ginger garlic paste and fry for 1 minute.
4.add mint leaves and fry for 2 minutes.
5.then add potato pieces(strain from water), turmeric and salt.
6.cook for 5 minutes.
7.then add brinjal pieces and red chilli powder and cook for some time.
8.when water in the curry started slowly  to evoparating then add milk and cook till brinjal and potato pieces become tender.
9. when oil  in the curry is coming out then add coriander leaves and put off the flame.
10.we can prepare water with out adding milk.
this is traditional dish in andhra.