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A classic recipe from our Indian cuisine which is a favourite for many. You can say its a crowd pleaser. The vegetables used here are some new age vegetables like mushrooms and babycorn. Baby corn gives a crunch texture to this healthy and nutritious soup. Its so comforting to have this warm soup with little extra pepper when suffering from cold or flu! I have kept the spice level at minimum as i am not fond of spices , you can adjust the spice according to your taste.

I use ghee in most of my soups instead of butter as first of all ghee that i used is homemade and is good for sauteing and frying as it releases less toxins when heated as compared to butter. Ghee gives a nutty flavour as well

INGREDIENTS:

  1. 1 Carrot
  2. 7 – 8 Button Mushrooms
  3. 4-5 Babycorns
  4. 1 Onion
  5. 4-5 Garlic Cloves
  6. 1 Teaspoon grated fresh Ginger
  7. 1/2 Cup Fresh Coriander
  8. 1 Lemon
  9. 1 Cube of Vegetable Stock/Chicken Stock
  10. 2 Teaspoons Ghee
  11. 1/2 Teaspoon Jeera Powder
  12. Salt to taste
  13. Black pepper to taste

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • Wash all the vegetables and peel the carrot
  • Finely chop Onions and Garlic and keep aside
  • Slice mushrooms, Dice Carrots and Babycorn
  • In a pan, heat ghee, sautee garlic till it turns brown
  • Add in onions and sautee till it turns brown
  • Add in the vegetables and keep cooking for 3-4 minutes, or till mushrooms turn soft and brown
  • Pour in water as required. If for more than 4 people then add 2 vegetable stock cubes and more vegetables
  • Add in the vegetable stock cube, salt, pepper, grated ginger and jeera powder
  • Cook on simmer till vegetables are soft and the flavours of garlic and pepper are perfectly infused
  • Take off flame and throw in chopped fresh coriander, and 1-2 lemon wedges
  • Before serving, squeeze a lemon and give it a good stir
  • Serve hot with toast or as a pre-dinner meal

Mushroom Tikka Masala is a Mughlai or North Indian Curry which has grilled or sauteed marinated Mushrooms. Mushrooms are marinated in Tikka Masala batter and then grilled till golden in colour. The curry is the similar to the world famous Indian recipe’s curry – The Butter Chicken! This Rich, Creamy Punjabi recipe will make you salivate for more. The Mushrooms are soft and just melt in your mouth.

INGREDIENTS:

FOR MUSHROOM MARINATION:

  1. 250 gms Mushroom
  2. 6 Teaspoon Thick Curd
  3. 1/2 Teaspoon Garam Masala
  4. 1/2 Teaspoon Chaat Masala
  5. 1/2 Teaspoon Jeera Powder
  6. 1 Teaspoon Red Chilly Powder
  7. 1/8 Teaspoon Turmeric Powder
  8. 1 Lemon Juice
  9. 1 1/2 Teaspoon Ginger Garlic Paste
  10. 1/2 Teaspoon Ajwain ( Carom Seeds)
  11. 1 Tablespoon Besan (Gram Flour)
  12. 1 Tablespoon Oil
  13. 1/2 Teaspoon Black Salt
  14. Salt to taste

FOR MUSHROOM TIKKA MASALA CURRY

  1. 1/2 Cup Onions Finely Chopped
  2. 1 Teaspoon Ginger Garlic Paste
  3. 3 Tomatoes
  4. 10 Cashewnuts
  5. 1/2 Capsicum
  6. 1 Tablespoon Dry Fenugreek ( Kasuri Methi)
  7. 1 – 2 Green Chillies
  8. 1/4 Teaspoon Turmeric Powder
  9. 1/2 Teaspoon Jeera Powder
  10. 1/2 Teaspoon Garam Masala
  11. 1/2 Teaspoon Red Chilly Powder
  12. 1/2 Teaspoon Coriander Powder
  13. 3 Tablespoon Low fat Cream
  14. 1 Tablespoon Oil
  15. Salt to taste
  16. Mint or Coriander fresh Leaves for Garnish

PREPARATION TIME: 1 Hour 45 Minutes

HOW TO PREPARE:

MARINATE MUSHROOMS:

  • Wash and pat dry the mushrooms and keep them in a bowl
  • Add Ajwain, Curd, Besan and ginger garlic paste and mix with light hands
  • Add Turmeric, Garam Masala, Chaat Masala, Red Chilly and mix gently
  • Pour in Lemon Juice, Oil and both the salts
  • Mix till Mushrooms are evenly coated with batter
  • Refrigerate for an 1 hour to marinate

MUSHROOM TIKKA MASALA CURRY:

  • Grill the Mushrooms or Pan fry them till golden brown and keep them aside or can be served as snacks
  • Was the Tomatoes and Make a Tomato and Cashewnut paste and keep aside
  • In a wok, Heat oil and add chopped Onions, saute till light golden
  • Add Ginger Garlic paste and cook for 2-3 minutes
  • Add Chopped Capsicum, Green chillies, stir and saute for a minute
  • Add Garam Masala, Salt, Red chilly, Jeera Powder, Dry Fenugreek Leaves and Coriander Powder
  • Add little splash of water to take out maximum flavour from dry spices
  • Add the Tomato and Cashewnut paste and cook it further for few minutes
  • Add Salt as required and add 1 Cup water, stir and boil for 3-4 minutes
  • Add the Grilled Mushrooms and mix well, cook for 2-3 minutes
  • Finally pour in Cream and give it a final boil, take off flame
  • Serve hot with Parathas, Naans, or Phulkas, Garnished with fresh Coriander or Mint Leaves.