Thursday, 29 December 2016

Creamy Mushroom corn Soup

Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients such as vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups.

Thick soups are classified depending upon the type of thickening agent used: purees are vegetable soups thickened with starch; butter, and cream. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.

Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom flavored gravy. Check out he recipe below and enjoyyy this soup in this winter.


    15-20 Button Mushrooms
    1/4 Cup Sweet corn
    1 tsp Oil
    1/2 Cup Sliced Onion
    Salt to taste
    Crushed black peppercorns to taste
    2 White bread slices
    1 Cup Milk
    Fresh parsley or Coriander for garnishing


1. Heat oil in a non-stick pan. Slice onion and add to the pan and saute well.

2. Roughly slice mushrooms and add to pan, toss well. Add salt, crushed peppercorns and toss to mix. Cover and cook for 2-3 minutes. Remove from heat and cool.

3. Cut bread slices into squares and place in a grinder jar along with sauteed mushroom mixture. Add little water and grind into a thick smooth puree.

4. Heat a non-stick pan. Transfer mushroom puree in it, add required amount of water and mix well. Add milk, stir to mix and simmer for 2 minutes.

5. Transfer soup into serving bowl. Sprinkle corn kernels on top, garnish with parsley or Coriander and serve piping hot.

Monday, 26 December 2016

Peanut cookies with chocolate drip


Peanuts contain vitamins, minerals, nutrients and anti-oxidants and thus are rich energy sources. Peanuts are a good source of protein. I have tried to make these peanut cookies with chocolate drip and dry fruit powder.  These Peanut cookies with chocolate drip are the most delicious cookies I have ever made. These are crunchy, chocolaty, buttery and little soft. The addition of chocolate drip makes these cookies more delicious. To our this Bloghop event we foodies are back with the theme of #Dryfruits. And my contribution for this bloghop event is these Peanut cookies with chocolate drip. Its easy cookies recipe which is perfect to serve anytime. Check out the recipe below and Enjoyyy!!!!


2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
11/4 sleeved peanuts
6 Tbsp unsalted butter, melted and cooled
6 Tbsp Extra crunchy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup Granulated sugar
1/4 Cup Cashew and Almond Powder or Dry fruit Powder
2 tsp Vanilla extract
3 Tbsp milk chocolate chips
2 1/2 tablespoons heavy cream


1. Melt the peanut butter and butter first so it has time to cool - I melted them together, microwaving for about 30 seconds, stirring, and then 30 seconds more, stirring again until melted. Set aside until cool.

2. Combine flour, baking soda, and salt in a bowl and whisk well to combine. Set aside.

3. In a large bowl, whisk together butter, Peanut butter and sugars until smooth. Mixing again until combined, then stir in vanilla extract. Using a large spoon, gradually add dry ingredients to the wet, stirring well and using your hands if needed to bring the dough together. Just keep mixing - it will come together! Once the dough is combined, I stick it in the fridge for 15-20 minutes.

4. After sticking it in the fridge, Preheat oven to 170 Degree C. Roll the dough into balls that are of your desired cookie size. and sprinkle some sleeved peanuts on the cookies. Place on a baking sheet about 2 inches apart, baking for 8-10 minutes. Remove and let cool completely.

5. To make strips, heat heavy Cream until warm. Pour it over the chocolate chips in a bowl and mix until a Ganache forms, stirring constantly for 2-3 minutes or until smooth. Place cookies on parchment or wax paper and drizzle chocolate over top. Let cookies sit for 30 minutes for chocolate to firm up. Enjoyyyyyyyyyyy!!!!!!!!!!!

Monday, 5 December 2016

Diet Dosa








2 Cup Semolina
1 Cup Black Gram lentil, Soaked and Crushed
1/4 Cup Oats
1/2 Tbsp Dry Fenugreek leaves, Powdered (Optional)
1/4 Cup Yogurt
Salt to taste
1 Tbsp Oil








Serve hot with Tomato chutney or Sambar.