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This soup is inspired and dedicated to my aunt,Geeta athai (paternal aunt) My aunt,PGT,Biology and The Eco-Club of D.T.E.A. Sr.Sec.School, Moti Bagh [II], New Delhi, India, had successfully cultivated a type of edible mushroom “Pleurotus florida” totally on bio-degradable waste like hay, fallen leaves, waste paper, rags, kitchen waste etc. I quote from an interview “We started this project hoping to utilise the waste that a space like a school creates: like plastic bags, newspapers and kitchen waste. We started growing mushrooms on newspaper scraps and kitchen waste in 2007. It was a success,” A great cook,herself,I made the soup first from the 1st crop grown from the seedsshe sent Appa.And the soup was delicious! Serves 4 Ingredients Button Mushrooms(preferable)-200 gms Oyster mushrooms may also be used Garlic- 10 cloves Onion shoots (shredded)-3 to 4 Water(to boil)-600 ml. Butter/ Olive oil-2 tbsp Salt-to taste Pepper-to taste Cornflour-1 1/2 tbsp Milk-200 ml(atleast) Cream- 1 tbsp G...

I tried an exception to the usual tomato gravy for Mushroom curries. This is similar to Methi Mutter Malai curries srved at restaurants. INGREDIENTS Button Mushrooms- 200 grams Onions- 1 Ginger-garlic paste- 2 tsp Tomatoes- 2 large pureed Capsicum- 1 Coriander (dhania) powder- 2 tsp Turmeric (haldi) powder- 1 tsp Chilli powder- 1 ½ tsp Garam Masala- 1 tsp Salt- to taste Cumin seeds- 1 tsp Bay leaves- 2 Milk- ½ cup Cream – 2 tbsp Oil- 3-4 tbsp Water- 1 ½ cup Coriander leaves- to garnish Chop the capsicum and mushrooms into small pieces. Grind the onion into a paste. Use the onion as a separate paste. Heat 2 tbsp of the oil. Add the cumin seeds and bay leaves. Next add the ginger-garlic paste and fry till well done. Now add the onion paste and fry till turns thick and slightly brown. Add the tomato puree and fry adding more oil. When it starts leaving the sides of the dish and turning dark in colour, add the turmeric, coriander, chilli and salt. Fry well and add the capsicum. Sprinkle a ...