Mushroom Soup

Very simple, quick, refreshing mushroom soup. I loved this picture, my little one was so hungry that she didn't allow me to click the picture and she wanted to have her mummum asap :-)

Ingredients

1. 1½ box of button mushrooms
2. 1 small onion
3. 2 cloves of garlic
4. 1 tsp butter
5. 2 tsp wheat flour
6. 1 cup low fat milk
7. Water as needed
8. Salt & pepper as needed

Method

1. sauté onions until they become transparent, add garlic & chopped mushrooms. stir until mushrooms are cooked.
2. In a small pan add the wheat flour & stir until the butter- flour are well combined. Pour in milk, stirring constantly as it thickens to the right consistency. keep aside.
3. allow the mushrooms to cool down, grind it in a mixer, along with the white sauce, add some water while grinding.
4. Bring the soup to a boil & add salt & pepper as needed. Serve hot.

Mushroom & Cheese Sandwich

Ingredients

1. 2 tsp butter
2. 1 small onion, sliced
3. 10 button mushrooms sliced
4. 2 cloves garlic, chopped
5. salt and pepper to taste
6. 4 slices bread
7. 2 tablespoon butter
8. 2 cubes cheddar cheese (Grated)
9. cucumber & lettuce for serving

Method

1. Melt the butter and heat the oil in a pan over medium heat.
2. Add the garlic, onion and saute until onion is tender, will take about 5-7 minutes.
3. Add the mushrooms and saute until the start to caramelized and turn golden brown, about 10 minutes.Season with salt and pepper and remove from heat and let cool a bit.
4. Mix the cheese into the mushrooms.
5. Butter one side of each slice of bread, top each slice with mushrooms mix, place them in a sandwich griller
6. Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes 
7. Serve with cucumber & lettuce.

Chatpat Veggies for BBQ

Ingredients
1 pack mushrooms
3 bell peppers ( of different colours)
½ kg cottage cheese (Paneer)
½ cauliflowe
4 table spoon curd
8-10 garlic cloves
3 table spoons salt 
4 tablespoon red chilli pepper
3 table spoon chat masala
Method
Chop mushroom into half, peppers & paneer into cubes.
Add the curd, garlic cloves, salt, red chilli powder, chat masala into the grinder and make a smooth paste. this should be little spicy and salty
Add this paste into the veggies and marinate for 12 hrs
Add these veggies and paneer on a skewers and BBQ until done
Use the remaining marination as a dip by adding little more curd if it is too salty/spicy

Please note:This recipe can also be prepared on Grill-fry pan

Stuffed Mushrooms

Ingredients
1 pack of button mushrooms (Use the big one's)
1 boiled potato (medium size)
1/2 onion (very finely chopped)
1 small green chilly (finely chopped)
3 tsp lime juice
3 sticks of coriander (use the leaves only)
1 clove of garlic (finely grated)
2 inch of cheddar cheese (finely grated)
salt & pepper as needed
2 tsp Butter for cooking mushrooms & 2 tsp for potato mixture
Method
remove the  mushroom stem with a sharp knife, soak the mushrooms in cold water.
mash the boiled potato when they are hot, add butter, the chopped onion, green chilly, lime juice, coriander, garlic, salt as per taste. mix well, see to it there are no potato lumps left.
Use a zip lock bag, pipe in the potato mixture & cut a one inch hole at one end from where you will pipe in the potato over the mushrooms.Keep aside
in a small wok add butter, add salt & pepper as per taste & fry the mushrooms in the butter until they are properly cooked, See to it that the mushrooms are well coated with salt, pepper & butter. Mushrooms doesn't take much time to cook, this procedure will take about 2 minutes.

Now take a baking dish & arrange the mushrooms over it, pipe the potato mixture into the mushroom pocket, sprinkle some grated cheese. Grill the mushrooms at 130 degrees until the cheese melts.

Don't over cook the mushrooms as they are already cooked and may shrink
Remove the mushrooms& serve immediately.

Quick Salad

Ingredients

1 small bunch of lettuce leaves

10-12 spinach leaves

½ cup corn (I used ready-to--use frozen corn)(thaw before use)

6 mushrooms (stem removed)

½ carrot

1 small piece of Gouda Cheese (optional)

4 sprigs of dill (very finely chopped)

1 small cup croutons (to make at home use 2 slices of bread)

ranch dressing as required

Method

Remove the stem of the mushrooms, chop them 4 parts, In a small wok cook them for 2 minutes until they are cooked. Use the water of mushroom as dressing.

roughly tear the lettuce & spinach by hand, place them in a salad bowl. Add corn, carrot, gouda cheese, mushrooms with water. Add the finely chopped dill & ranch dressing. Toss the salad. Chill for ½ hour before serving, 

Add the croutons 5minutes before serving as they will become soggy if you add them before

please note- adding the Gouda cheese is completely optional, it can be replaced by 1 cube of cheddar cheese.

Couscous with grilled chicken & veggies

Ingredients
for grilled chicken
5 chicken breast pieces divided into 2 pieces
2 bowl curd (beaten)
1 tbsp chopped fresh parsley
2 tsp ginger- garlic paste

3 tsp meat masala

1 tsp salt

for bbq veggies

1/2 red pepper cubed

1/2 orange pepper cubed

1/2 yellow pepper cubed

10 button mushroms

1 large onion cubed
1 bowl curd (beaten)
1 tbsp chopped fresh parsley
2 tsp ginger- garlic paste
3 tsp meat masala
1 tsp salt
for couscous

1½ cup pre-cooked couscous

2½ cup water

freshly chopped parsley

Salt to taste

1 tsp Olive oil

Method

Place pieces of chicken into a bowl, add curd, ginger-garlic paste, meat masala, parsley &salt and allow it to marinate for 2 hrs

In another bowl marinate pepper, mushrooms and onion and marinate for 2 hrs

Char-grill over medium to high direct heat in a covered grill, turning to cook evenly until chicken f grilled

Arrange the vegetables into a toothpick and grill until veggies are crisp to tender.

Meanwhile, bring 2½ cups water to boil in a covered saucepan over high heat, add olive oil & couscous.Cover and allow it to swell for 5 minutes, stir in parsley

Spoon couscous into a plate, remove chicken and veggies and serve

Mushroom, spinach & corn panini

Ingredients

1 bowl mushrooms (sliced)

1 bowl of frozen corn

few spinach leaves

cheddar cheese (grated) (optional)

Olive oil

1 clove of garlic (crushed)

1 panini bread

Salt and pepper powder as per taste

Method

saute mushrooms in olive for 3 mins, when it turns brown add crushed garlic, corn. turn off the flame and add pepper powder and salt as per taste.

Cut the panini rolls into half and add the above mixture on the bottom part of the roll.top that with spinach leaf.

I used a sandwich griller for preparing these panini.Panini rolls can be substituted by regular bread