Winter Vegetable Soup

Soups are my favourite... I do a lot of experimenting in soup and every time it turns out be success... this winter Veg soup is based on a tomato soup where in I have reduced the content of the tomato soup powder to half as I wanted it to be little thin and light. A lot of variations can be done here, shredded chicken can be added, a lot more fresh vegetable can be added, base flavour can be changed to leek and celery or sweet corn etc.

Ingredients:

Tomato soup powder- 1/2 sachet

Garlic- 2. cut in chunk sizes

Carrot- 1, peeled and sliced

Button/Chestnut Mushroom- few, washed and chopped in bit size

Onions- 2 tbsp, chopped finely

Cumin seeds- 1 tsp

Salt n Pepper- as per taste

Butter- 2 tbsp

Cumin Powder- 1/2 tsp

Coriander leaves- for garnishing

Water - 2 cups

Serves 2

Recipe:

Put butter in a deep bottom pan and sauté the garlic. Put in the cumin seeds, add the onions and fry them till pink, add the other vegetables and fry them for few minutes. Put cumin powder and some salt, pepper, mix well and pour in the water and bring to boil. Cover the pan. This will help in quick cooking the carrots. Add the soup powder and keep stirring continuously. Let it simmer for some time. Check for the consistency of the soup and adjust the seasoning. Avoid the lumps by stirring it. Garnish with the coriander leaves and serve piping hot.

Its yummy.

Happy Cooking!!!

Tandoori Mushroom Aloo

This recipe is quite easy to make with minimal effort and its a veg dish too. This is a dinner's time dish and the best part is the leftovers can be used for great wraps, quesadilla or may be just used as a filling for sandwich.


"750 gms Mushroom(mixed)- cleaned and cut into chunks"
"" 2 Big Potatoes- cleaned and cut into chunks with skin on.
For the marination
"1 Tbsp Salt"
"1½ tsp garlic paste"
"1½ tsp ginger paste"
"1tsp garam masala"
"1/2 tsp ground cumin"
"2 tbsp lemon juice"
"4-5 tbsp olive oil"

For the dressing
"1 1/4 tbsp white wine vinegar"
"3 tbsp extra virgin olive oil"
"1/2tsp Dijon mustard"
"1 small red onion, finely sliced"


Cooking Time Under 30 min
Prep Time Under 15 min
Servings 4 people


Mix the ingredients for marination and whisk it well. Add the mushroom and potatoes and mix well and keep aside for 30 minutes.

Preheat the oven to the max high temp.

On a roasting tray, spread the mushroom and potatoes Grill for 10-12 minutes, turning the mushrooms and potatoes when half done until slightly charred all over.

Mix together the dressing ingredients and drizzle all over the mushroom and potatoes. Make sure the mushrooms and potatoes get well coated.

Add some fresh cucumber and carrot slices to the dish and serve hot.

Happy Cooking!!!