Mushroom Tomato Soup
Ingredients:
Fresh Mushroom -200g (chopped)(Button or Oyster)
Tomatos -4 (chopped)
Onion -1 medium (chopped)
Garlic -3 cloves
Conflour -3 T.Spoon
Cream -2 T.Spoon
Butter -50g
Salt Pepper -to taste
Method:
Boil tomatoes, onion and garlic in water for 10 minutes. Grind the above material and sieve it. Melt butter in a pan and sautchopped mushrooms for 10 minutes until they become golden brown. Add
sieved material to it and sprinkle one T.Spoon of conflour on to mushroom soup to thicken adding salt and pepper to it. Boil for 7-8 minutes and serve hot with cream
Mushroom Pakoda
Ingredient:
Fresh Mushroom -500g (chopped)(Button or Oyster or milky)
Onion -1 big (chopped)
Ginger -2 tbl
Garam masala -10g
Anar dana powder -1 tbl
Gram flour (besan) -150g
Cooking oil -100g
Salt, green chillies -to taste
Method:
Place washed mushrooms in 1 litre of water and add salt (half spoon). Boil for 5 minutes and
drain the mushrooms and let it dry for by 10 minutes by spreading on a dry cloth. Cut mushrooms into
pieces and squeeze properly so that no water remains in mushrooms. Add all ingredients and salt as per
your taste in gram flour. Pour little water to make thick paste. Add mushrooms to it and mix well deep
fry in hot on medium heat serve hot with pudina chutney.
Mushroom kofta
Ingredients:
Fresh mushroom -250g blanched and squeezed-(all types of mushrooms)
Gram flour (besan) -100g
Onion -2(grated to prepare gravy)
Garlic -2Cloves(crushed)
Ginger -30g(grated)
Cinnamon -1/2 table spoon
Turmeric powder -1 table spoon
Coriander powder -1 table spoon
Cumin seeds -1 table spoons
Tomato puree -1 cup
Cooking oil -100g
Kasoori methi -to taste
garam masala,red chillies powder and salt
Method:
Grind mushrooms in a mixer, add gram flour, salt, chilly powder, garam masala and little
water to make a thick paste. Make round koftas and deep fry the same on the medium heat. When
golden brown, take out of the pan and drain extra oil. Heat oil in pan, fry cumin seeds in it. Add
onion, garlic and ginger paste and fry on low heat till golden brown. Add tomato puree and cook till
the paste thickens and starts leaving oil. Add other ingredients, pour two glasses of water, stir well
and let it boil for 6-7 minutes on high flame. Add koftas and boil 4-5 minutes on low heat. Garnish
with coriander leaves. Serve hot with rice or chapati.
