Mushroom Soup

So, this is my third post in a weeks time, not bad :) I'm doing much better than i thought I would.
This time its a soup, I don't know why they say that if you can make a good soup you are a good chef. 'Cause this soup is so simple to make, than so many other things that I have tried my hand at. And it turned out so good, so delicious. I packed it up for Shaunak for his lunch at work, he enjoyed it so much, couldn't stop raving about it. So here you go...

Yields - 2 Servings

Ingredients :

1/2 pound assorted mushrooms stemmed and chopped(i just picked up few of each of the following from the grocery store - chanterelle, portobello(only 1 is enough), creminni, shiitake, oyster, etc. Its ok if you don't get one or two kinds of mushrooms)
1/2 c. Yellow Onion chopped
2-3 cloves Garlic
1/2 tsp. dried Thyme
1/2 tsp. dried Rosemary
3 c. low sodium Chicken Broth
1/2 c. Dry White Wine
1/2 c. Chopped Arugula
1/4 c. Walnuts
1/2 c. skimmed Milk
1 tbsp. Olive Oil

Directions:

Heat olive oil in a large pot, add garlic and onions and saute until golden brown. Add mushrooms and saute for 2 mins. Add wine, chicken broth, milk and simmer for 10 mins. Add salt and pepper to taste. Blend the mixture in the pot itself, with an immersion blender. Add arugula and Walnuts. Serve Hot.

Eat healthy, stay healthy...
Dips.

Tips:

1. Do not wash the mushrooms in water, they become rubbery. Gently brush the dirt off with a damp kitchen towel.
2. If you do not have an immersion blender, blend the mixture before adding the chicken stock.

Thepla Wrap

I know i know, sounds deadly, like any other gujju dish. But this is a very healthy and nutritious snack/lite lunch dishes, at the same time very flavorful. Perfect dish to make in advance and can be a very good 'take to work' lunch. I highly recommend this dish for those who don't like to compromise on the taste while counting calories.

Yields: 5-6 wraps

Ingredients: For Thepla -

1 c. Wheat Flour
1 tsp. Red chilly powder
1 tsp. Coriander powder
1 tsp. Cumin powder
1 tsp. Salt

For Paste:
1/2 bunch spinach blanched (almost all the water wringed out)
2-3 cloves Garlic minced
1/2 small Red Onion chopped
1 medium Tomato chopped

For Stuffing:
2 medium Carrots grated
very small Cabbage grated
2 green chillies finely chopped
2 tbsp. oil
1 tbsp. cumin n mustard

Blend all the ingredients for the paste together and keep aside. Mix together the flour, salt, coriander cumin powder, and red chilly powder. Add the paste to this mixture little by little and start kneading. DO NOT ADD WATER. Put as much paste as needed, and form a dough, just like you would for a Roti. Keep covered.

Heat oil in a skillet and add the cumin n mustard when hot. Add green chillies, grated carrots and cabbage, saute for 2 min. The stuffing is ready.

Roll the theplas and cook on a griddle, until it has a few brown spots.
Put stuffing in each thepla and enjoy with salted dahi(Yogurt).

Shaunak loved these even for dinner, though he is not really a big fan of theplas.

Let me know how you liked them,
Dips.

Veggie Pizza

After contemplating it for several months, i finally gathered enough courage to venture into what can be considered "baking". Was looking for something simple to make for the evening, Khush was coming over for dinner. what could have been better than a pizza! Shaunak suggested the toppings and there i was...baking a pizza in my own humble kitchen!

Yields : 2 Large Pies

Ingredients:
For the dough -
2 c. Unbleached All-purpose Flour
1 Packet(4 oz.) Active Dry Yeast
1 Tbsp. Olive oil
1 Tsp. Salt
1 Tsp. Sugar
Warm water as required.

Toppings:
1/4 c. Pitted Kalamata Olives sliced
1/2 c. Yellow Onions thinly sliced
1/2 c. Green Bell Peppers thinly sliced
2 Tbsp. Garlic Finely Chopped
1 Pound Mozzarella Cheese, thickly shredded


Sauce:
2 Medium Plum Tomatoes chopped
2 Tbsp. chopped Basil
1 Tbsp. minced Garlic
1/2 Tbsp. Tomato Paste
1 Tsp. Salt
1 Tsp. Sugar

Dough :
Put the yeast in 1/2 c. water until it has dissolved, leave untouched for 5-7 mins. Combine the flour, salt, oil, salt, sugar & dissolved yeast mixture in a food processor, pulse while adding little water at a time. Pulse until the mixture forms a soft elastic dough, do not over process. Take the dough out on a floured working surface, and knead for 2-3 mins. Oil the dough and place it in a big container for rising, cover the container with plastic wrap. Leave it to rise, until it doubles in size, for about 30-45 mins.

Sauce : Combine all ingredients in a blender/food processor. Make as chunky/smooth as per your liking.

Making the pizza:
Pre - heat oven at 500 degrees.

After the dough has doubled in size, remove from container onto a floured working surface and punch and knead for 10 mins. Make two portions. Roll dough(one portion at a time), until it is 1/8th of an inch in thickness(I used a rolling pin, but you can use your hands). Spread half of the sauce over the flattened dough, and spread each of the toppings equally. Sprinkle half of the grated cheese over the toppings. Repeat the process for the other portion of the dough.

Bake for 15-20 minutes at 500 degrees.

Enjoy with your favorite wine! Ours was a 2008 Sonoma, Robert Strong(Thanks Kristin!)

Shaunak and Khush loooovvved the pies, it was not bad for a first attempt. We spent rest of the evening chatting(late into the night), after a lovely meal...

More recipes later,
Dips.

P.S: I used an inverted baking tray for baking the pies, worked out great!