COCONUT CHUTNEY

Coconut chutney is a delicious South Indian appetizer with lots of sweet, savory and nutty flavor. It's one of the most famous condiments in the southern part of India. It's served as an accompaniment with South Indian dishes like Idli, Dosa, Vada, Uttapam, Upma, Flavored Rice and Pongal. If you love eating traditional South Indian food, then you should definitely consider making this chutney.

Coconuts are known for their versatility, and are frequently used in food, cosmetics and pharmaceutical products. They are a part of daily diet of many people living in the tropical and subtropical regions. They also have a religious and cultural significance in Hindu societies. Coconuts are easily grown and most widely available crop across the world. They are highly nutritious, rich in fiber, and packed with vitamins and minerals.

Coconut chutney is an amazing combination of coconut, roasted split grams, coriander leaves, ginger, and seasoned with the aroma of mustard seeds and curry leaves. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.

You can refrigerate and use the chutney for 3-4 days but it's not advisable to store it for longer than a few days because the coriander and coconut will oxidize rapidly and will change it's color, so it's better to consume it fresh. If you want a little sourness in the chutney you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients. Always remember to season the chutney with mustard seeds and curry leaves for a nice essence. We love to add curry leaves as it has this pungent lemony flavor, which changes the flavor of the whole dish.

The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first. 

Click the link on other South Indian dishes like:

Medu Vada

Rava Dosa

Sambhar

Mint chutney 

Peanut chutney 

Onion-tomato chutney

COCONUT CHUTNEY

Serves: 6-8 People
Preparation time: 10 minutes
Cooking time: 10 minutes
Author: The Food Root


INGREDIENTS

1 - Fresh Coconut, grated
2 tablespoons - Roasted split gram or chana dal
3-4 springs - coriander leaves
1/2 inch - ginger, grated
2 - Green chillis, chopped
1/2 cup - water or as needed
1/2 teaspoon - Sugar
1/4 teaspoon - Cumin powder
1/4 teaspoon - Black pepper
1/2 teaspoon - Salt

Tempering

1 tablespoon - Olive oil
1 tablespoon - Mustard seeds
4-5 Curry leaves, crushed
pinch of asafoetida


DIRECTIONS

1. Dry roast split gram (chana dal) until browned, allow it to cool and keep it aside.

2. Roughly cut the coconut into small pieces or grate it then put it in the food processor with little bit of water and grind coarsely.

3. Once done, add roasted split gram, coriander leaves, ginger, green chillis, sugar, cumin powder, salt and black pepper, some more water (if needed), and grind into a fine paste.

4. For seasoning, heat the olive oil, in a medium sized pan, or a small ladle. Add the mustard seeds and allow it to crackle. When the seeds started to crackle, add curry leaves and pinch of asafoetida and stir it for few seconds. Switch off the gas and pour the hot seasoning over the ground chutney, mix well and serve!

NOTES

1. You can refrigerate and use the chutney for 3-4 days but it's better to consume it fresh.

2. Choose curry leaves that are bright, dark green without the signs of browning.

3. For grinding all the ingredients, use as little water as possible.

4. The final consistency of chutney must be somewhere between coarse and paste.

5. If you want a little sourness in the chutney, you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients.

STIR-FRY PEPPERS AND PANEER

Nothing can cure your evening hunger better than this quick and easy batch of stir-fry peppers and paneer.

Whenever I don't feel like cooking or spending an hour in a kitchen I always make a small snack for myself. Last weekend, I made a batch of stir fry peppers and paneer. It's a 15 minutes recipe. I was so surprised when I tried this easy, quick vegetarian snack. It turned out really delicious. It's my perfect go-to recipe. It can be served as a starter or a nice main course dish if you have a big enough bowl. It's colorful and loaded with fresh tastes. It's an incredibly appetizing and a delicious side dish that goes well with steamed rice, vegetable platter or any of your favorite dish.

This snack is quick and easy to make and sure to wake up your sleepy taste buds. You can also make this recipe on a lazy weekend or for thanksgiving. It's a great party appetizer to serve your guests. The paneer in the recipe provides with a lot of protein and calcium and the crunchy bright colored bell pepper provides with a lot of vitamins, folate and antioxidants.

It's an Indo - Chinese dish, inspired with Asian sauces using Indian ingredients. It's quite an easy dish to make. You just need 3 veggies and few ingredients to make this delicious starter. If you don't have the Indian spices available near you, add salt and pepper and it'll taste exactly the same. I added the green bell pepper in this dish. Feel free to use your favorite bell pepper. You can add any of your favorite veggies in the snack, so just be creative and surprise yourself!!

Do try these lightly fried onions, pepper and paneer cubes mixed with Indian spices. Drizzle some red tomato sauce, vinegar and/or lime juice and you'll love it! I totally adore the combination of peppers and paneer. They add crunch, color and sweet flavor to the meal. I'm sure you'll love it too!!

STIR-FRY PEPPERS AND PANEER

Serves : 3-4 People

Preparation time : 5 minutes

Cooking time : 15 minutes

Author: The Food Root

INGREDIENTS 

250 grams - Indian cottage cheese (paneer), cut them into 1/2 inch cubes

2 medium size - Bell peppers or capsicum, cut them into  1 inch square pieces

2 medium size - Onions, sliced

2 tablespoon - Olive oil

1/2 inch - ginger, peeled (grated)

5-6 - garlic cloves, finely chopped

2 green chillies, chopped

1 teaspoon - Salt or as per taste

1/4 teaspoon - Turmeric powder

1/2 teaspoon - Red chili powder

3/4 teaspoon - Coriander powder

1 tablespoon - Vinegar

1 tablespoon - Red tomato sauce

1 tablespoon - Lime juice (optional)

chopped coriander leaves

METHOD

1. Heat olive oil or butter in a non-stick skillet. Add grated ginger followed by chopped garlic cloves over medium to high heat. Cook for 40-50 seconds.

2. Add a sliced onion and sauté it for 3-4 minutes.

3. Add all the spices - salt, turmeric powder, red chili powder and coriander powder. Mix it well.

4. Next, add capsicum and chopped green chillis and toss it. Stir occasionally for 3-4 minutes on high/medium flame.

5. Add Paneer cubes and reduce the heat of the skillet. Toss it for 2-3 minutes. 

6. Drizzle some red tomato sauce, vinegar and/or lime juice. Stir fry to combine!

7. Garnish them with chopped coriander leaves and transfer immediately to a serving bowl. Serve it hot!

NOTES

1. If you don't have the Indian spices available near you, add salt and pepper and it'll taste exactly the same.

2. Feel free to use your favorite bell pepper in the dish.

Sautéed Broccoli And Carrots

Heat up your pan and get ready to dig in to the best sautéed broccoli and carrots recipe that goes well with noodles, steamed rice or a vegetable platter.

This dish is a crispy and crunchy which will definitely surprise you! It’s a party in your mouth with lot of explosions. A perfect vegan dish for anytime of the day and gets ready in less than 15 minutes.

Sautéed broccoli and carrots is a colourful and delicious side dish. It's super simple and super easy to make. I make these sautéed vegetables recipe so often at our house, as my family love this recipe. I make this dish with carrots, broccoli and bell peppers as these are my favorite vegetables.

Broccoli is the best of all the cruciferous vegetables. It can be eaten raw, but blanching it in boiling water helps it give to a more crisp-tender texture. It protect your body from various diseases. It is rich in dietary fiber, minerals, nutrients and antioxidants. t’s a rich source of Vitamin A, K, C and many other minerals.

Carrots are the versatile vegetable and can be used in various dishes. It has a crunchy texture and a sweet taste. It comes in red, orange and yellow color which is due to pigments. Carotene makes the carrot orange and anthocyanin makes it bit yellow and red. They are rich in Vitamin A, B8, C, L, Folate, Potassium, Iron, Copper and Manganese.

Bell Peppers gives colorful, crispy, crunchy, sweet and salty flavour to the recipe. It comes in three colors - green, red and yellow. You can use pepper of any colour in the dish. They are an excellent source of vitamin A and C and are also a good source of dietary fibre, vitamin E, B6 and folate.

I typically serve this comfort meal as a side dish but you can serve it as an easy appetizer. It is a nutrient dense meal, so tender and tasty which fills you up quickly and tastes best with noodles, steamed rice or a vegetable platter.

How To Make Stir-Fry Vegetables?

It requires basic ingredients you likely have on hand like -  broccoli, carrots, bell peppers, olive oil, a splash of vinegar and flavourful herbs and spices.

1. Add harder veggies first, followed by softer veggies.
2. Only cook the veggies until they’re tender and crisp, but do not overlook them.
3. Feel free to substitute your favourite veggies.
4. Add your choice of flavourful herbs and spices.
5. Add your choice of sauces or condiments, which add flavour boost to your food, and make it savoury, sweet or spicy.
6. Extra virgin olive oil is perfect for sautéing vegetables but in case you don’t have olive oil in hand, you can use butter.

This recipe is a beautiful blend of carrots, broccoli and bell peppers. I totally adore the combination of these beautiful veggies. I'm a great fan of these veggies, but feel free to substitute your favourite veggies. You can control your spice level according to your taste preferences and requirements.

I love making this recipe a lot. It has so much flavours and textures. It tastes best when vinegar and cayenne powder is added, and is served hot.


You can tap a save button and pin this recipe!

To prepare this yummy dish, first blanch broccoli in hot water then drain them into the bowl of cold water and strain them again and keep it aside for some time. Next, heat olive oil in a pan over medium-high heat, and add carrots and stir-fry them for 3 minutes or until they are tender. Add bell peppers, stir-fry for 2 minutes but do not overcook. Add the broccoli and stir-fry for 2 minutes. Add garlic cloves and sauté for 1 minute. Then add cayenne powder and stir-fry for 1 minute. Season with salt to taste and sauté them for 2 more minutes. Drizzle vinegar and sauté for 1-2 minutes and enjoy.

Make it exciting, but not bland or boring. Add your favourite veggies and condiments and your kids will love it!

Check out my other post on easy and yummy stir-fry recipe - Sautéed Broccoli with Bell Peppers and enjoy!!

Sautéed Broccoli and Carrots

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 3 people
Author: The Food Root

Ingredients

1 tbsp extra virgin olive oil or butter
2 large carrots (cut them into thin strips)
1 medium broccoli florets  (300 grams)
1 medium bell pepper (Remove the seeds and cut 1/4 inch slice off)
3 garlic cloves, finely chopped
1/4 tsp salt or as per taste
1/4 tsp cayenne pepper (optional)
1 tsp rice vinegar

Method

1. Bring in a large pot of water to boil. Meanwhile, fill a bowl with a cold water preferably with ice cubes in it. Set it aside. When the water is boiling, add 1/2 tbsp of salt and broccoli florets. After 3 minutes, remove the broccoli with a slotted spoon or drain the florets in a colander. Now plunge them into the bowl of cold water and after 1 minute, strain them again.

2. In a pan, heat 1 tbsp of virgin olive oil or butter. Reduce to low medium heat, when the oil is hot enough, add carrots and sauté approximately for 3 minutes or until they are tender.

3. Then, add bell peppers, and stir well for 2 minutes or until they are tender, but do not overcook.

4. Add the broccoli and toss it for 2 minutes.

5. Next, add garlic cloves and sauté for 1 minute.

6. Season to taste with salt and cayenne powder and stir well for 1 minute.

7. Drizzle vinegar and continue to stir-fry about 2 minutes. Serve Sautéed Broccoli And Carrots and enjoy!

Notes

1. In addition to the florets, the broccoli stems are edible. The stems work well in a stir fry recipes but make sure to peel the skin and cut them into thin circular shape.

2. You can drizzle any sauce you want like - soy sauce, miso sauce or barbecue sauce to enhance the flavour of the meal.

3. You can add lemon and this will enrich your recipe.


* Keep it simple and find vegetables you actually enjoy eating, and try Sautéed Broccoli and Carrots and let me know how you like it!!

Mint Coriander Chutney

Mint Coriander Chutney is a tangy and exciting combination of mint, coriander, raw mango along with a kick of green chilli. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.

Since my garden is overflowing with fresh herbs, I decided to make mint coriander chutney. This chutney is full of garden fresh flavor and can be made in less than 10 minutes.

Everyone in my family loves eating chutneys so we make this at least once a week. They are perfect accompaniment to any meals. I always have it my refrigerator as it’s just so versatile. It pairs well with Indian appetisers like fritters, medu vada, dahi vada, salads, chips, chaats and taste great when spread on sandwich and wraps. My personal favorite is to eat chutney with paneer-tikka.

I love to add raw mango in my chutney with rest of the ingredients to get the tangy flavour as it compliments the chutney beautifully. When raw mangoes are not in season, lime juice or dried mango powder can be used as substitutes.

Add less water if you are making chutney in a large quantity and refrigerate in an airtight container. But it's also not advisable to store the dip for longer than few days as the mint and coriander will oxidise rapidly and turn dark, so it's always better to consume it fresh.

The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first.

Mint Coriander Chutney

Serves: 6-8 People

Preparation time: 10 minutes

Cooking time: 10 minutes

Author: The Food Root

Ingredients

2 cup mint leaves
11/2 cup coriander leaves
1 raw mango, grated or 2 tablespoons lime juice
2-3 green chillies, seeds removed, chopped
1/4 cup water, add more if required
1/4 tablespoon cumin powder, roasted
1/2 tablespoon salt or as per taste
1/4 tablespoon pepper or as per taste

Method

1. Pluck the mint leaves and coriander leaves from stem and clean it under running water using a colander or strainer.

2. Drain off the water in a colander. Let the leaves sit until they are completely dry, for about 5-6 minutes.

3. Roughly chop the leaves and the tender stems as you have to blend everything eventually.

4. Add all the ingredients in a blender and blend them until the mixture has smooth consistency.

5. Pour the chutney into a serving bowl.

6. Chill in the fridge until ready to serve.

Notes

1. You can refrigerate and use the mint and coriander chutney for 3 days but it's always better to consume it fresh.

2. Choose leaves that are bright, without the signs of browning.

3. You can also use the tender stems of the leaves as they all taste the same.

4. If you want your chutney to be tangy, add grated raw mango and grind with rest of the ingredients.

5. When raw mangoes are not in season, lime juice or dried mango powder can be used as substitutes.

Paneer Tikka | Grilled Paneer and Vegetable Skewers

Tender paneer cubes and vegetables marinated in yogurt and spices, skewered and grilled to perfection!

Paneer tikka is a perfect starter for the barbecue or theme parties. They are easy to prepare, look gorgeous and adds a great variety to the vegetarian menu.

I'm addicted to paneer tikka and I can't go more than a few weeks without it. It is that one starter that I mostly order without even having a look at the menu, but it's actually really easy to make them at home.

My Mom recently surprised us with this exotic starter. It tasted super good, exactly like the restaurant one. I just couldn't resist taking a picture of this for my blog and post it for you guys! Mostly in the restaurants they cook paneer tikka in a tandoor but at home you can make them at a grill pan or in an oven.

You can use any vegetable that goes well with paneer but I'd recommend you to go with onion, peppers and tomatoes as they adds a very vibrant color to the starter and also adds a mild sweetness too.

Marination for paneer tikka is prepared with oil, spices and yogurt but it's always good to add roasted gram flour, ginger-garlic paste and lime juice for an added flavor. This marinade will give a great flavor and keep your paneer juicy. You can also substitute these spices with tandoor masala - a spice blend which creates a smokey tandoori flavor.

Marinate the paneer and veggies in the spice paste blend, toss, and set aside, for atleast an hour in a refrigerator. Meanwhile, soak the wooden skewers in water so that they don't burn while cooking. If using metal skewers, no need to soak. Next, thread the paneer and veggies and roast them into a grill pan, tandoor or oven. And, your delicious starter is ready. It's so good, that the smoky-juicy-charred flavors will just you keep going back for another bite.

I hope you give this one a try - it is worth the effort and sure to impress.

PANEER TIKKA

Serve: 3-4 People
Preparation time: 10 minutes
Marination time: 1 hour
Cooking time: 20 minutes
Author: The Food Root

Ingredients

2 cups Paneer (cottage cheese) cubes, cut into 1 inch cubes
1 medium size Onion, cut into 1 inch cubes
1 medium size Pepper or Capsicum, cut into 1 inch cubes
1 large size Tomato, cut into 1 inch cubes

Marinade

1/2 cup thick Yogurt
3 tbsp Gram flour, roasted
1 tbsp Oil
1 inch Ginger, grated
4 cloves Garlic, finely chopped
1/2 tbsp Red chilli powder
1/2 tbsp Jeera powder
1/2 tbsp Mango powder
1/2 tbsp Turmeric powder
1/2 tbsp Cumin powder
1/2 tbsp Coriander powder
1/4 tbsp Garam masala
1/2 tbsp Chaat masala
1/2 tbsp Salt or as per required
2 tbsp Lime juice
Fresh Coriander leaves, finely chopped

Garnishing

1/2 tbsp Chaat masala
Lime wedges
Coriander leaves, finely chopped (optional)

Method

1. Start cutting with paneer, pepper, tomato and onion into 1 inch square cubes.

2. In a bowl, add yogurt, gram flour, oil, ginger, garlic, red chilli powder, jeera powder, mango powder, turmeric powder, cumin powder, coriander powder, garam masala, chaat masala, lime juice and salt as per required and mix it well.

3. Add pepper, tomato, onion and paneer in the marinade, then toss with a spoon until they are coated with the yogurt and spices. Next, cover the bowl and set aside, for at least an hour in a refrigerator.

4. Thread the paneer cubes, alternating with onions, peppers and tomatoes on the pre-soaked wooden skewers.

5. Drizzle 1 tbsp of oil or butter on a grill pan and place the paneer skewers and let them cook for 3-4 minutes until it turns crisp and golden brown. Next, brush them with cooking oil and flip them and let it cook for 2-3 minutes till its turn crisp and golden brown.

6. Alternately you can grill them in an oven instead of roasting them in a grill pan. Preheat the oven to 180 degrees C. Line baking tray with parchment paper or aluminium foil and coat it with cooking spray. Arrange the skewers, keeping enough space in between them and brush them with some oil.

7. Bake them for about 15-18 minutes or till you see the edges slightly browning. Rotate them halfway through the baking process. Keep a close watch after 10 minutes of grilling.

8. Remove these delicious paneer tikka on a plate and sprinkle some chaat masala. Serve them piping hot with mint chutney, lime wedges and enjoy!

Notes

1. Use homemade paneer or store bought paneer, both will work fine.

2. Add your favorite vegetables along with paneer and grill them.

3. Use 3 tbsp of flour in the marinade so that paneer doesn’t stick to the grill pan.

4. Roast the gram flour for 2-3 minutes before adding them into the marination.

5. Set aside to marinade for atleast 30 minutes or upto 8 hours in the refrigerator.

6. Soak the wooden skewers in water for atleast half an hour, else they’ll burn while cooking.

7. Customize and adjust spice levels to suit your taste.

STUFFED JAPANESE AUBERGINE

This season my garden harvested heaps of gorgeous Japanese aubergines. We had lot of fun sharing it with our neighbours and making some delicious tasty recipes with these beauties. Japanese eggplants are long and narrow with edible seeds. They are generally less bitter and more tender than the other varieties of eggplants.

These beautiful Japanese aubergines are stuffed with the delicious mixture of ginger, garlic, tomatoes, aubergine and a host of spices! You can also add vinegar and/or soy sauce in the ratio of 1:1 to get the extra flavor, but that's totally optional. This dish not only look beautiful but taste amazingly good! You can serve them as an appetizer or as a side dish.

It's a simple, quick and healthy side dish which is low in cholesterol and rich in antioxidants, magnesium, potassium and dietary fiber.

Last weekend, my Mom cooked these stuffed aubergines for the entire family. I ate one of these babies and it was so good. It has a wonderful crispy crust on the outside and on the inside it is delicious creamy and soft.

To prepare the dish, preheat the oven to 350 degrees F. Brush the eggplants with oil and place in a baking dish. Cover with foil and bake for about 15 minutes or tender. Meanwhile to make the stuffing, add olive oil in a pan and fry ginger and garlic and stir. Add tomatoes and green chillis, stir for about 4 minutes. Using a spoon, scoop out the flesh of the eggplant and add it into the pan. Add all the spices and stir it well. Drizzle some soy sauce or/and vinegar to get the extra flavor, but that's optional. Now, give it a good stir and switch off the flame. Fill in the aubergines with the stuffing and serve warm or at room temperature with lemon squeezed over.

They can also be cooked in a gas stove. Just add oil in a pan and rotate these aubergines till it turn soft and tender. Then fill the stuffing in the aubergine and serve.

Give this a try! you will surely love it!
Happy weekend!!

STUFFED JAPANESE AUBERGINE

Serves: 3 people
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Author: The Food Root

INGREDIENTS

4 eggplants -  cut them in half lengthwise
3 large tomatoes, finely chopped
1/2 inch - ginger, grated
4 cloves - garlic, finely minced
2 green chillis, chopped
1/2 teaspoon - turmeric powder
1/2 teaspoon - cumin powder
1/4 teaspoon - red chilli powder
1/2 teaspoon - salt or as per taste
1/2 teaspoon - soy sauce (optional)
1/2 teaspoon - vinegar (optional)
1 teaspoon - lemon juice (optional)
fresh coriander leaves, chopped

DIRECTIONS

1. Cut the eggplant in half lengthwise. Then cut deep into the centre, making a crisscross pattern but not cutting through the skin.

2. Sprinkle some salt on the eggplant and keep it aside, for atleast 10-15 minutes. Then rinse thoroughly with water to remove the salt - (this step can be avoided, as we are using Japanese aubergines which are rarely bitter and doesn't need salting)

3. Preheat your oven to 180C/356F. Spread the eggplants in a single layer onto a pre-heated baking tray by lightly brushing it with olive oil. Roast it for 15 minutes in an oven, until it's evenly cooked. If they turn, soft and tender, they are done. Keep it aside and allow it to cool for couple of minutes.

4. Meanwhile, heat 1 tablespoon of olive oil in a medium pan, add ginger and garlic. Stir, for about 1 minute till it turns golden brown. Add chopped tomatoes and chopped green chillis, stir for about 4 minutes on medium flame. Using a spoon, scoop out the flesh of the eggplant and add it into the pan. Add all the spices (salt, turmeric powder, cumin powder and red chilli powder) and stir it well. Then, add handful of fresh coriander leaves, soy sauce or/and vinegar to get the flavor, but that's totally optional. Now, give it a good stir and switch off the flame. The stuffing is ready.

5. Fill in the aubergines with the stuffing and serve warm or at room temperature with lemon squeezed over.

NOTES

1. Sprinkle some salt on the eggplant and keep it aside, for atleast 10 minutes, as salting eggplant pulls the moisture from the eggplant. Then rinse it thoroughly to remove the salt.

2. For roasting the dish in a gas stove, add oil in a pan and rotate these aubergines till it turn soft and tender. Then fill the stuffing in the aubergine and serve warm or at room temperature.

3. You can also add vinegar and/or soy sauce in the stuffing to get the extra flavor, but that's totally optional.

CREAM OF MUSHROOM SOUP

There is nothing more comforting than digging into a bowl of cream of mushroom soup.

This warming, cream of mushroom soup is a pure comfort in a bowl. This is a simple, healthy soup to keep you and your family warm. It's a rich, flavorful soup, filled with cream, mushrooms, milk and organic seasonings. It's good as a side dish or as a meal on its own. I'm sure you'll never go back to canned soup once you've made this recipe. It's super simple and super delicious. You can make this at any time of the day.

I'm a big fan of soups. Whenever I dine out, I always order soup but I rarely make them at home. Yesterday, I got a packet of fresh button mushrooms from the market and thought of making it. I was skeptical at first but this soup turned out wonderfully!! It's a great appetizer and it'll surely win your heart. This silky, creamy mushroom soup is perfect for a lunch or a dinner party starter. It can help by filling you up without too many calories.

This soup is creamy and full of rich flavors and textures. I love the combination of mushrooms and cream here. It took me less than 30 minutes to make this recipe. You can grind the mushrooms in any type of blender. Frankly, I don't use my blender often but it's a very convenient way to make rich, creamy and velvety soups. You can substitute cream by adding more milk in the soup. It depends on your taste. Treat yourself to this hearty and warming cream of mushroom soup.

You can go through these step by step methods!

1. Clean 200 grams of button mushrooms with the damp paper towel and finely slice them. Keep them aside.

2. Heat 3 tablespoons of butter in a large saucepan, add 1/2 inch of grated ginger, 4 cloves of chopped garlic and sauté it for 40-50 seconds until they turn golden brown.

3. Next, add a chopped onion in the pan and saute it for 3-4 minutes.

4. Add sliced mushrooms in the pan. Sauté it for 2-3 minutes. Loosely cover the pan for 4-5 minutes. Stir occasionally. Turn off the flame.

5. Leave 4 tablespoon of mushrooms in the pan and grind the remaining cooked mushroom by adding 1.5 cups of milk in a blender. Whizz everything until smooth. Once you have grind the mushrooms, transfer it to the pan and reheat it.

6. Next, add 2 cups of water and 1/2 cup of cream, and bring it to boil. Season it with 1 tsp of salt, 1/2 tsp of black pepper and/or 1/2 tsp of oregano. Stir it well. SERVE PIPING HOT!!

CREAM OF MUSHROOM SOUP

Preparation time : 10 minutes

Cooking time : 20 minutes
Serves : 4-5 people
Author : The Food Root

INGREDIENTS
1 packet or 200 grams - Button mushroom, sliced
1/2 cup - Cream
3 tablespoon - Butter
1/2 inch - Ginger, peeled, grated
4 cloves - Garlic, finely chopped
1 medium chopped onion
2 cups of water
1.5 cup - Milk
1 teaspoon - Salt
1/2 teaspoon - Black Pepper
1/2 teaspoon - Oregano

METHOD
1. Clean 200 grams of button mushrooms with the damp paper towel and finely slice them. Keep them aside.

2. Heat 3 tablespoons of butter in a large saucepan, add 1/2 inch of grated ginger, 4 cloves  of chopped garlic, and cook it for 40-50 seconds until they turn golden brown.

3. Next, add the chopped onion in the pan and sauté it for 3-4 minutes.

4. Add sliced mushrooms in the pan. Sauté it for 2-3 minutes. Loosely cover the pan for 4-5 minutes. Stir occasionally. Turn off the flame.

5. Leave 4 tablespoon of mushrooms in the pan and grind the remaining cooked mushroom by adding 1.5 cups of milk in a blender. Whizz everything until smooth.

6. Once you have grind the mushrooms, transfer it to the pan and reheat it.

7. Next, add 2 cups of water and 1/2 cup of cream, and bring it to boil.

8. Season it with 1 tablespoon of salt, 1/2 teaspoon of black pepper and/or 1/2 teaspoon of oregano. Stir it well. SERVE PIPING HOT!!

NOTES
1. I used button Mushrooms, you can use any other variety of mushrooms

2. Use milk and cream at the room temperature.

3. You can grind your mushrooms with any type of blender you have.

4. You can also add vegetable stock in the soup instead of water and/or milk.

5. You can substitute cream by adding more milk in the soup.

6. You can also add 2 tablespoon of flour in the soup.