Remember what Nigella Lawson keeps saying, "It's so easy its almost embarrassing". The recipe of this particular post seems to be an embodiment of that line.
It began with the thought of making cream of mushroom soup. The larder, however, was empty of cream and butter. So the soup became a fusion - something that came midway between French and Asian or as my friend called it after tasting it, an "updated Kerala stew". Well, whatever you call it, it has now become my perfect lazy Saturday afternoon snack when you want something very quick and do not want to potter around the kitchen for an extended period of time. I mean all you have to do is chop some onions, garlic and mushrooms. The chillies are optional - if you want the added heat by all means go ahead.
The end result is light yet creamy with a touch of heat. Have it with crusty bread for an absolute feel good late afternoon snack.
Ingredients:
3tbsp vegetable oil
1 medium onion
3 cloves garlic
2 green chillies
250gms button mushrooms
1 large potato
1tbsp flour
1 and 1/2 cup water
1/2 cube of vegetable stock
2tsp paprika
salt to taste
1 cup coconut milk
Red chili flakes[for garnish]
Mise-en-place:
Mince garlic. Chop onions and green chillies. Slice the potato and mushrooms.
Method:
Heat oil.
Add garlic and stir for five seconds. Stir in onions.
Sprinkle a pinch of salt and stir so that the onions do not brown. Cook for ten minutes.
Add the flour and mix through the onions for five minutes.
Add 1/2 cup of water and the stock cube. Stir the mixture.
Add the mushrooms and potato. Sprinkle paprika and salt. Add the rest of the water. Simmer for fifteen minutes.
Finally stir in the coconut milk. Adjust for seasoning. Simmer for final five minutes.
Ladle into soup bowls and sprinkle red chili flakes on them. Serve with slices of bread or spoon in some rice along with it for a light lunch or snack.
It began with the thought of making cream of mushroom soup. The larder, however, was empty of cream and butter. So the soup became a fusion - something that came midway between French and Asian or as my friend called it after tasting it, an "updated Kerala stew". Well, whatever you call it, it has now become my perfect lazy Saturday afternoon snack when you want something very quick and do not want to potter around the kitchen for an extended period of time. I mean all you have to do is chop some onions, garlic and mushrooms. The chillies are optional - if you want the added heat by all means go ahead.
The end result is light yet creamy with a touch of heat. Have it with crusty bread for an absolute feel good late afternoon snack.
Ingredients:
3tbsp vegetable oil
1 medium onion
3 cloves garlic
2 green chillies
250gms button mushrooms
1 large potato
1tbsp flour
1 and 1/2 cup water
1/2 cube of vegetable stock
2tsp paprika
salt to taste
1 cup coconut milk
Red chili flakes[for garnish]
Mise-en-place:
Mince garlic. Chop onions and green chillies. Slice the potato and mushrooms.
Method:
Heat oil.
Add garlic and stir for five seconds. Stir in onions.
Sprinkle a pinch of salt and stir so that the onions do not brown. Cook for ten minutes.
Add the flour and mix through the onions for five minutes.
Add 1/2 cup of water and the stock cube. Stir the mixture.
Add the mushrooms and potato. Sprinkle paprika and salt. Add the rest of the water. Simmer for fifteen minutes.
Finally stir in the coconut milk. Adjust for seasoning. Simmer for final five minutes.
Ladle into soup bowls and sprinkle red chili flakes on them. Serve with slices of bread or spoon in some rice along with it for a light lunch or snack.
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