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Broccoli Soup & Tandoori Mushroom
Creamy Delicious Broccoli Soup that can be had as a meal by itself. I made some tangy Tandoori Mushroom to go along with the mild soup.
Servings Prep Time
2people 20minutes
Cook Time Passive Time
25minutes 25 minuteswaiting time for Tandoori Marination
Servings Prep Time
2people 20minutes
Cook Time Passive Time
25minutes 25 minuteswaiting time for Tandoori Marination
Ingredients
Ingredients for Broccoli Soup
Ingredients for Tandoori Mushroom
Instructions
Preparation of Broccoli Soup
  1. Wash and clean Broccoli florets
  2. Pressure Cook Broccoli for just one whistle in cooker
  3. In the meantime heat oil in a pan and add mint leaves, celery stalks, ginger garlic pieces and green chilli
  4. Saute for a minute
  5. Once the Broccoli is pressure cooked, add the florets + mint celery mixture to a mixie jar
  6. Grind them to a smooth paste
  7. In a vessel add this paste, milk, salt and pepper
  8. Boil the mixture for 2-3 minutes
  9. Keep stirring so that soup doesn’t get burned
  10. Turn off the heat
  11. Adjust salt and serve this delicious soup. You can have this as meal by itself. Its so filling. Alternatively you can also serve this with a piece of toast
Preparation of Tandoori Mushroom
  1. Wash and Clean Mushrooms. Cut each mushroom into two pieces
  2. Chop Colored Capsicums into cubes
  3. Take a wide bowl add the veggies, yogurt, salt and other spice powders
  4. Mix them well. Refrigerate it for atleast 20-30 minutes
  5. Heat oil in a pan and add the marinated veggies
  6. Keep in a low flame and let the veggies get cooked for sometime
  7. Mushrooms will release water and keep turning the veggies pieces inbetween so that they get cooked evenly on all the sides
  8. Once you see the change of color on mushrooms and capsicums you can remove them from heat
  9. If you are adding Fenugreek Leaves you can add the leaves before serving and squeeze a teaspoon of lemon juice if you want

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