Mushroom dill soup is a creamy warm soup that goes better for winter cravings. There's something special with this mushroom soup is addition of dill leaves, a herb that perfectly compliments the natural flavor of mushroom. The combination of mushroom, dill leaves and fresh cream was so delicious that reminds me the chill winter evenings. So how could I skip this soup!!!

Mushroom dill soup is very easy to make in one pan and ready in a jiffy. Exotic herbs and spices in this soup make this a special one in a menu. A little pinch of pepper to this soup takes this to next level. So friends, do try this soup and let me know your feedback. Try my other mushroom recipes too - Mushroom & garlic roasted curry & Mushroom biriyani

 

Prep Time: 10 Minutes

Cook Time: 15 - 20 Minutes

Yields: 2 Small servings

INGREDIENTS

• Mushroom – ½ Cup (sliced)
• Garlic – 1 Teaspoon (chopped)
• Onion – ¼ Cup (sliced)
• Dill weed – 2 Tablespoons
• Wheat flour – 2 Teaspoon
• Salt – 1 Teaspoon
• Water/ vegetable broth – 2 Cups
• Fresh cream – ½ Cup
• Butter/olive oil – 1 Tablespoon
• Pepper – ½ Teaspoon

MAKE IT

• In a pan, heat oil and add chopped garlic, sauté well.
• Add onions, cook until onion turns light brown and soft.
• Add sliced muchrooms and salt, cook until mushrooms are well cooked. This will take about 4-5 minutes.
• Once mushroom is cooked, add wheat flour, sauté until it gets mixed well with mushroom and onions.
• Now add water, bring it to boil then add dill weed. Nice flavor comes from dill weed. Simmer to cook well for few more minutes.
• (Optional step) At this stage using hand blender, can blend the soup well to creamy consistency. If you want chunky mushrooms on you soup, skip this step.
• Now add fresh cream and black pepper to the soup, do not cook further, switch off the heat and serve hot with toasted bread or soup sticks. Do not add coriander leaves to this soup as it will change the flavor of dill weed which is the main ingredient of this soup.

 

STEP BY STEP PREPARATION

 

In a pan, heat oil and add chopped garlic, sauté well.

 

 

 

Add onions, cook until onion turns light brown and soft.

 

 

 

Add sliced muchrooms and salt, cook until mushrooms are well cooked. This will take about 4-5 minutes.

 

Once mushroom is cooked, add wheat flour, sauté until it gets mixed well with mushroom and onions.

 

 

Now add water, bring it to boil then add dill weed. Nice flavor comes from dill weed. Simmer to cook well for few more minutes.

 

 

 

Now add fresh cream to the soup, do not cook further, switch off the heat, add requires black pepper and serve hot with toasted bread or soup sticks.

 

 

 

NOTES

• Do not add coriander leaves to this soup as it will change the flavor of dill weed which is the main ingredient of this soup.

 

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Unknown

November 08, 2018

Garlic is a most loved ingredient in most of my dishes. I cannot think of my everyday cooking without garlic even a bit. So when comes to pickle, why not garlic? Usually traditional way of making garlic pickle takes several days and tastes so good. But I want to make it instant as climate here is not so favourable. This garlic pickle is easy to make in minutes, unless you worry to peel it. /p>

Once finish making the pickle, consume it one day later so that all the flavors were well infused and it tastes delicious. I love to have this pickle with curd rice, rasam rice and even with rotis. You can simply add the pickle to hot white rice just for "spicy pickle rice". Check out my other garlic based recipes - Mushroom & roasted garlic curry, Spicy Garlic Seedai.

 

Prep Time: 10 Minutes

Cook Time: 15 - 20 Minutes

Yields: 1 ½ Cups

INGREDIENTS

• Garlic pods peeled – 2 Cups (diced if large)
• Salt – 2 Teaspoon
• Turmeric powder – ¼ Teaspoon
• Chili powder – 2 Teaspoon
• Asafoetida – ¼ Teaspoon
• Tamarind – 1 small lemon size
• Mustard & fenugreek powder - ¼ Teaspoon each
• Sesame oil – ½ Cup
• Sugar – ½ Teaspoon (Optional)
• Vinegar – 2 Teaspoon (Optional)

MAKE IT

• Prepare the mustard and fenugreek seeds powder either with mixer grinder or pestle mortar.
• Soak 1 small lemon size tamarind in water for 30 minutes and extract tamarind juice from it. Keep aside.
• Heat a wide pan, add ¼ C sesame oil (half of the given amount), add garlic pods and sauté well for about 6 – 8 minutes. Garlic pods should get cooked well but not roasted. Roasting would change the pickle flavor and taste.
• Add turmeric powder, chili powder and asafoetida to garlic. Cook until the raw smell of spices goes off.
• Then add tamarind extract and salt to the above mixture and cook well until all the spices were well coated with garlic.
• The garlic is almost cooked well and spices were well infused in it. Now add remaining oil, mustard powder and fenugreek powder. Cook for few more minutes. Add sugar at this stage.
• Once pickle is cooked well switch off the flame. Remove the pickle from heat and add vinegar, then mix well.
• Once pickle is cooled, store in a clean, dry, air-tight container in room temperature. Preferably glass jar or ceramic pot. Avoid storing pickles in plastic container. As tamarind/salt in pickles would react with plastics.

STEP BY STEP PREPARATION

 

Peel the garlic and chop the garlic pods if it is larger variety. Keep aside

 

Prepare mustard powder and fenugreek powder

 

 

Extract tamarind juice from 1 small (lemon size) tamarind. Keep aside.

 

 

Heat a heavy bottom wide pan, add ¼ C sesame oil (half of the given amount), add garlic pods and sauté well for about 6 – 8 minutes. Garlic pods should get cooked well but not roasted.

 

   

 

Add turmeric powder, chili powder and asafoetida to garlic. Cook until the raw smell of spices goes off.

 

 

 

Then add tamarind extract and salt to the above mixture and cook well until all the spices were well coated with garlic.

 

The garlic is almost cooked well and spices were well infused in it. Now add remaining oil, mustard powder and fenugreek powder. Cook for few more minutes. Add sugar at this stage.

 

 

Once pickle is cooked well switch off the flame. Remove the pickle from heat and add vinegar, then mix well. Spicy pickle is ready!!!

 

 

NOTES

• Cook the garlic well but not up to roasting, It changes the flavor and taste of pickle.
• Once pickle is cooled, store in a clean, dry, air-tight container in room temperature.
• Glass jar or ceramic pot is preferred for storing. Avoid storing pickles in plastic container. As tamarind/salt in pickles would react with plastics.

 

1

Unknown

October 25, 2018

Chocolate truffle is a most loved confectionary by all of us!!! This truffle is made of ganache with varied proportions of heavy cream and chocolate. The interesting fact about this is just made of only 2 ingreddients. After making this I have coated this truffles with cocoa powder, you can also opt out other toppings such as sprinkles, coconut flakes or your favourite. Soon will update many varieties of truffles... keep waiting friends!!!

Prep Time: 5 Minutes

Cook Time: 2 hours + 15 minutes

Yields: 4 Servings

 

INGREDIENTS

• Semi sweet chocolate chips – 2 ½ Cups
• Heavy cream – ¾ Cup + 1 Tablespoon
• Cocoa powder – ¼ Cup (Optional)

MAKE IT

• Measure and keep all the ingredients ready. In a separate bowl, add cocoa powder and keep aside.
• In a small sauce pan, add heavy cream and heat until it is warm. Cook at low heat.
• Now add semi-sweet chocolate chips and and keep stirring.
• Once the chocolate chips started melting switch off the heat and keep stirring until it becomes silky smooth.
• Ensure there are no lumps while stirring. Then transfer to the bowl and refrigerate for 2 hours or freeze for ½ an hour.
• Later take out the bowl from refrigerator. Scoop out the prepared chocolate truffle from bowl with a spoon, about a tablespoon size.
• Roll out chocolate truffle into balls. Coat the chocolate truffles with cocoa powder. This step is purely optional. Coating cocoa powder adds taste and prevents sticking of chocolate from fingers.
• Can replace the cocoa powder with crushed nuts or coconut powder/flakes.
• Please refrigerate these yummy truffles. As it contains fresh cream it is best to stay cooler.

STEP BY STEP PREPARATION

In a small sauce pan, add given heavy cream and heat until warm. Cook on low heat.

Now add semi-sweet chocolate chips and keep stirring.

Once the chocolate chips started melting, switch off the heat and continue stirring until it becomes silky smooth consistency.

 

Then pour in a bowl and refrigerate for about 2 hours or freeze it half an hour.

Later take out the bowl from refrigerator. Scoop out a tablespoon size of chocolate truffle and roll out into balls.

 

Coat the chocolate balls with cocoa powder. Keep refrigerated.

 

NOTES

• Can replace the cocoa powder with crushed nuts or coconut powder/flakes.
• Please refrigerate these yummy truffles. As it contains fresh cream it is best to stay cooler.

0

Unknown

October 09, 2018

Jalfrezi is a popular restaurant dish made out of jalfrezi sauce and stir fried vegetables/meats. Paneer jalfrezi is a quite easy and tasty recipe made of paneer. Jalfrezi sauce is the base for this recipe. You can add any of your favorite vegetables/proteins/meat to this base sauce to make yumilicious jalfrezi dish.

This jalfrezi sauce can be made in advance and refrigerate in an air-tight container. Later it can be used with stir-fried vegetables. You can also use stir-fried chicken/paneer for special varieties. While cooking panner, do not cook for too much of time, as it should be crisp outside and soft inside and same for vegetables too. So cook on high heat for low time.

In this recipe spice powders were freshly ground for making sauce. So the flavor of the curry would be inviting and delicious. If you are in a hurry to make spice powder, you can use store bought “garam masala” instead of freshly ground one. Pair this paneer jalfrezi with roti, naan or hot rice. It would definitely gives you a restaurant feel at home. Follow me on instagram - aroma_foods_simple_recipes

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yields: 4 Servings

 

INGREDIENTS

• Paneer – 340 gms (cut into cubes)
• Bell peppers – 2 Cups (dice into cubes)
• Onion – 1 Cup (dice into cubes)
• Tomato - ½ Cup puree
• Ginger garlic paste – 2 Teaspoon
• Kasuri methi – 1 Tablespoon
• Turmeric powder – ¼ Teaspoon
• Chaat masala – ¼ Teaspoon
• Oil – 3 Tablespoons
• Salt – As required
• Coriander leaves - 1 Tablespoon

To roast & grind

• Coriander seeds – ½ Teaspoon
• Dry red chili – 2
• Cinnamon – ¼ inch stick
• Cloves – 2
• Peppercorns – ¼ Teaspoon
• Cardamom – 1
• Cumin seeds – ½ Teaspoon
• Fenugreek seeds – 1/8 Teaspoon

MAKE IT

• Heat a small pan, dry roast all the ingredients given under “roast & grind” until fine aroma comes. Switch off the flame. Let it cool & grind to a fine spice powder. Keep aside.
• In a mixer grinder, add 1 roughly chopped tomato and grind to a puree. Keep aside.
• Heat 1 tablespoon oil in a pan, stir-fry onions, bell peppers and paneer separately and keep aside. Do not cook completely as these should remain firm.
• Heat a large pan with 2 tablespoons oil, crackle cumin seeds, then add ginger garlic paste and ground tomato puree. Cook well until the oil leaves out. This will take around 10 minutes.
• Once tomato cooked well, add ground spice powder & turmeric powder, chaat masala, kasoori methi and salt. Cook well until raw smell goes. Jalfrezi sauce is now ready.
• Now add stir-fried onions, bell peppers and paneer to the jalfrezi sauce. Cook until all the sauce were well coated to the added veggies and paneer. Garnish with coriander leaves.
• Paneer jalfrezi is now ready. Serve with rotis, naan and hot rice.

STEP BY STEP PREPARATION

Heat a small pan, add ingredients given under “roast & grind” roast until fine aroma comes. Switch off heat. Let it cool & grind to a fine spice powder.

 

Meanwhile grind 1 tomato to a puree consistency & In a pan add 1 Tablespoon oil and stir-fry onion & bell pepper and paneer individually. Roast & keep aside.

 

Heat 2 Tablespoons oil in a large pan, crackle cumin seeds.

 

Then add ginger garlic paste and tomato puree. Cook until oil leaves at the sides for about 10 minutes.

 

Now add turmeric powder, chaat masala, salt, kasoori methi & roasted & ground spice powder.

 

Cook until the raw smell of spice powders gone. This now comes to the sauce consistency. Jalfrezi sauce is now ready.

Add the stir-fried vegetables and panner to the jalfrezi sauce. Cook well until the jalfrezi sauce is well coated with the vegetables and paneer. Garnish with coriander leaves. Paneer jalfrezi is now ready. Switch off heat.

NOTES

• Stir- fry vegetables and paneer as it should be crisp outside ans soft inside.
• Can make this jalfrezi sauce in advance and refrigerate in an air-tight container. Can add stir-fried vegetables/meats when required to a heated jalfrei sauce.

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Unknown

October 04, 2018