Cream of Mushroom Soup

Cream of mushroom soup with a mix of north and south Indian flavour.

Ingredients:
1. Mushroom - 5 nos
2. Onion - 1 no
3. Red Chilly - 1 no
4. Garam Masala
5. Maida
6. Milk - 1 cup
7. Maggie Magic Masala Cube - 1 nos
8. Oregano spice - one that comes when guy order pizza from Pizzahut ;)
9. Garlic
10. Mustard
11. Curry Leaves

Grate the mushrooms. Cut the onion into fine pieces. Smash the garlic. Heat a non-stick kadai with half a spoon of butter :). Add mustard and curry leaves. Fry the garlic and red chilly, add onion and stir till it softens. Add mushroom and stir for few minutes. Now add salt, magic cube masala, oregano and garam masala. Stir for 1 minute more and add 2 cups of water and allow it to boil. In a separate vessel, heat one spoon butter and add maida to it and stir it at very low flame. Now add milk and continue stir till it becomes thick. Now empty the content into the boiling vessel and stir it for few minutes till you get the required soup consistency.

Serve it hot with papad. Have fun.

Masala Fried Idly

Prepare Idly as usual. Heat oil in a pan, add mustard, green chilly and curry leaves. Add ginger-garlic paste and stir it for a couple of minutes at low heat. Add onion and stir it till golden brown. Now add tomato and continue stirring. Add garam masala, red chilly powder, coriander powder, turmeric powder and water. Keep the pan closed for few minutes. Stir it again till you get a thick gravy. Cut the idly into 1-inch cubes and add it to the gravy. Stir the contents of the pan till the idly cubes are nicely coated with the gravy. Keep the pan closed for 2 minutes and turn off the stove. The Masala Fried Idly is ready to serve. Will be tasty with coconut chutney or coriander chutney.