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

It is a known fact that dry fruits and nuts are packed with essential nutrients. Though available in small packages, they are an abundant source of proteins, vitamins, minerals and dietary fiber. Right from skin benefits to medicinal benefits, dry fruits and nuts give you every reason to include them in your diet. A tasty and convenient snack, dry fruits and nuts are the ideal substitute for high-calorie snacks. With natural sugars and fiber, zero cholesterol and fats, and a variety of delectable flavors, dry fruits and nuts are an easy source of all essential nutrients. The right and regular mix of almonds, cashews, pistachios, dates, raisins and other dry fruits and nuts are all you need to maintain a healthy lifestyle. 

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

Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. Among English speakers, 'breakfast' can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods Such as porridge and sausage served at any time of day. The word literally refers to breaking the fasting period of the prior night. 

There is no standard Indian breakfast menu as almost each state in India has different specialties. However, one can broadly classify breakfast varieties in India into 2 types, North Indian and South Indian. The eastern and western parts of India also have individual breakfast items unique to their culture or state.

South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. 

The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, Snake gourd, garlic, and ginger. The four cuisines have much in common and differ primarily in the spiciness of the food. A typical south Indian breakfast consists of idli, vada or dosa coupled with chutney and Sambar. Many variations of these dishes exist such as  Sambar Vada and Masala dosa. Other popular south Indian breakfast items are Pongal, bisibelebath , upma, and Poori. The state of Kerala has some special breakfast items such as Appam, Parotta, puttu, idiyappam and Palappam. 

South Indian Filter Coffee, with its stimulating aroma, is like an alarm clock that can wake you up even when you are dog-tired! An everyday beverage in Tamil Nadu and Karnataka, Filter Coffee has now become popular throughout the country. Filter Coffee is made using a special utensil that has two parts. The upper part has a perforated base, which allows the decoction to seep through into the lower half, which is basically a container. To make filter coffee, you need to put the coffee powder into the upper strainer-like container, press it using the special inverted-umbrella shaped attachment and top it with hot water. Slowly, decoction collects in the lower container. If you do not have this special coffee filter, you can line a strainer with muslin cloth, place it over a container.  

Dosa is a type of pancake-crepe made from a fermented batter. Its main ingredients are rice and black gram. Dosa is a typical part of the South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with Sambar and chutney. It can be consumed with idli podi as well. This Dosa are different from the regular one. They are made with Semolina, Oats and Black gram lentils. Totally different from the daily version of Dosa. No rice in this Dosa batter so even healthy and perfect for weight watcher. Served this Dosa with Tomato Chutney and some Aloo masala. This is our 69th #Foodiemonday #bloghop Event, and this time we are back with some Southindian breakfast recipes. My contribution for this event is Healthy Diet Dosa which are packed with goodness of lentils, oats and Semolina. Check out the recipe below and Enjoyy the healthiness!!!!!!!!!!!


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


1. Take a Bowl and Soak the Black gram overnight, Drain the water from the lentil and crush the lentils in a paste form.

2. Now Take another Bowl and add Semolina, Oatst and yogurt mix them Very well. Add the lentil paste and dry fenugreek leaves powder in to the Semolina mixture.

3. Add some amount of water in the paste to reach the dosa batter consistency. This Dosa batter should not be so in liquid form. It should be little thick so that we can spread the Dosa perfectly on Tawa. Put this mixture aside at least for half and hour.

4. Add Salt and 1 Tbsp of Oil in the mixture.

5. Now place the nonstick Tawa on medium flame. lightly grease the Tawa with oil. and pour the 1  full big spoon batter in the center of the pan. Spread the batter in outward circular motion to get a thin dosa.

6. Pour desired quantity of oil on the sides of dosa. Cook till the dosa is crisp and golden brown. Spread Aloo masala to the dosa, fold and remove from the tawa.

Serve hot with Tomato chutney or Sambar.